Last night’s meal by Chef Bill Sr was a juicy ribeye steak, fresh fruit salad and grilled potato discs seasoned with garlic and olive oil. Dessert was a delicious vanilla layer cake by Lynn McGrane.
Category: Food & Wine
Kofta Kebabs — Today’s Meal
Today’s meal by Chef Bill Sr was delicious lamb kofta kebabs on the grill with a side of corn on the cob from Pete’s Produce out there on Route 926 in West Chester.
The recipe for the kebabs is loosely based on one from America’s Test Kitchen. Remember the measurements here are but rules of thumb.
4 lesser cut lamb chops
1 small onion
Peanuts (small handful)
Garlic powder 1.5 tbs
Paprika 1.5 tps
Salt 1 tsp
Pepper 1 tsp
Cloves .25 tsp
Cinnamon .25 tsp
Nutmeg .25 tsp
Parsley 1/3 cup
Mint 1 tbs
Mix the onion and spices in a food processor then add the lamb after cutting into quarter-inch chunks. Grind them together and transfer to a mixing bowl. Add the parsley and mint then knead. Roll into kebabs and put them on skewers. Put in the refrigerator for an hour. Grill the kebabs and serve them on hot dog potato rolls with a sauce of sour cream and dill.
Kofta Kebabs — Today’s Meal
Pierogi Time Back At Holy Myrrh-Bearers
Pierogi time has returned at Holy Myrrh-Bearers Church. The potato and cheese filled treats are but $9 per dozen. The schedule is order by noon on Sundays Sept. 18, Oct. 2, Oct. 16, Oct. 30, Nov. 13, Nov. 27 and Dec. 11 and pick them up between noon and 3 p.m. the next Friday at the church 900 Fairview Road, Swarthmore, Pa. 19081
Orders can be placed by leaving a message at 610-544-1215 or via email at HMBChurch@verizon.net.
Holy Myrrh-Bearers is an Eastern-rite Catholic Church. Liturgies are 5 p.m. Saturdays in English and 10 a.m. Sundays in English/Ukrainian.
Pierogi Time Back At Holy Myrrh-Bearers
Holubtsi Sale At HMB Church
Holubtsi Sale At HMB Church — Orders are being taken by Holy Myrrh-Bearers Eastern Catholic Church for Holubtsi a.k.a. stuffed cabbage, a delicious and hard-to-find Slavic dish.
Cost is $10 for three pieces. To order call 610-544-1215 or email HMBchurch@verizon.net.
Pickups will be 3-6 p.m., Saturday, Aug. 27 and 9 a.m. to noon, Aug. 28 at the church, 900 Fairview Road, Swarthmore, Pa. 19081.
Services at HMB are 5 p.m. Saturdays and 10 a.m., Sundays.
Holubtsi Sale At HMB Church
2016 Summer Kielbasa Sale
2016 Summer Kielbasa Sale — Holy Myrrh-Bearers Eastern Catholic Church is having its “2016 “Super 4th of July/Summer Barbeque Kielbasa Link/Ring Sale”. The kielbasa comes from an area butcher known for quality.
The price is $12 per ring or 4 links for $10. To place an order, please email HMBChurch@verizon.net or call Kathy at 610-328-4731 by Monday, June 27. Pickup will be between 10 a.m. and 2 p.m., on Friday, July 1 at the church, 900 Fairview Road, Swarthmore, Pa. 19081.
2016 Summer Kielbasa Sale
Chef Chris Ribeye Steak
Chef Chris Ribeye Steak — Tonight’s meal was by Chef Chris and featured a perfectly done ribeye steak, fresh garden salad and grill-baked potatoes with grill-toasted Wegmens’ cheese bread.
The wine was a homemade red and dessert was cannolis.
Chef Chris Ribeye Steak
Stuffed London Broil — Tonight’s Meal
Tonight’s meal by Chef Bill Sr was a stuffed London broil roasted on the Weber with sides of fresh sting beans and potatoes also cooked on the grill.
The wine was a homemade red.
The stuffing is basically sauteed mushrooms and onions seasoned with garlic.
The meat was acquired on sale at the Acme in Lawrence Park.
Stuffed London Broil — Tonight’s Meal
Slave Labor Shrimp
Slave Labor Shrimp — Kudos to The Philadelphia Inquirer for its Dec. 15 story regarding how the cheap shrimp found in Walmart is brought to you by the hands of slaves.
Yes, the Red Lobster and Olive Garden restaurant chains are also mentioned as is upscale retailer Whole Foods. Frankly, we would presume guilt for any bag labeled “Product of Thailand.” Or China, for that matter.
The article describes how victims of human trafficking are trapped in jobs requiring them to work from 3 a.m. to 7 p.m. to work off usurious debt.
Just so we can have cheap seafood.
There are those calling for a boycott. Count us as having started. We are going to stick to Hill’s when we want something from the sea.
Slave Labor Shrimp
Fish And Chips By Chef Bill Sr
One of Chef Bill’s favorite meals is fish and chips which he prefers to do on the grill. 
How he cooks the potatoes varies.
The fish, however, is down to a science. OK, the type of fish is fungible. In fact the type bubbling in the photo is tilapia brought frozen from the Primos Price Rite and was delicious.
Fresh cod, however, is the preference and here is the recipe.
1 1/2 Lbs. fresh thick cod fillets
Kosher salt and freshly ground black pepper
1/2 Cup all-purpose flour
1/2 Tbs. baking powder
1/8 Tsp. cayenne pepper
1/2 Cup water
1 large egg
Vegetable oil, for frying
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.
In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 Tsp. salt, and 1/2 Tsp. pepper. Whisk in 1/2 Cup of water and then the egg.
Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don’t crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the “chips.”
Fish And Chips By Chef Bill Sr
Sweet Smoked Pork
Chief Bill Sr recently oversaw a summer smoke-out featuring pork and chicken.
The chicken was an experiment and, while delightfully cooked, the seasoning will be discarded for this particular meat the next time it is placed in the Brinkmann.
The pork, a picnic acquired for 99 cents a pound at PriceRite in Primos, was delicious.
The same rub was used for both. As noted magic for pork, not so much for chicken.
The rub is called Memphis Dust and Chef Bill will not take credit for it. He says it all belongs to Meathead. Here is Meathead’s Memphis Dust Rub:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton’s kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Regarding the smoking itself, make sure you have a son who can keep the reservoir dish filled with hot water and the charcoal dish filled with charcoal. It is an all day affair.