Distinctly someone else's Vittles


Posted on July 8, 2016

I had a post today planned that was about sugar cookies. Tomorrow is National Sugar Cookie Day maybe next year.

Today I am sad and worn out. The week started for me so positively I had had a vacation and was looking forward to getting back into the swing of things. Life started to intervene I read about a terrorist attack in Iraq that took the lives of 250+ people mostly Muslims killed by ISIS so you have not heard much about that here in our world as if its somehow less than those killed in Orlando or Paris or Boston. I changed my photo on Facebook to have an overlay of the Iraqi flag. It seems to be what we do when we feel something for someone and have no other way to express our sorrow or pain.

Next I was inundated with what appears to be the outright murder of two black men in two different parts of the country. These things happened in two states that I hold near and dear to my heart. I grew up in Minnesota  I played soccer games in Falcon Heights my Dad worked in Roseville. I know these areas and it hurts inside to see those back home having to deal with this horrendous situation of a man seemingly gunned down for no real reason.

I love Louisiana I used the state as my escape from life on weekends when I worked in Chicago at a job that I hated but did not know how to get out of. When I had the time I would fly to New Orleans or Baton Rouge  and I would immerse myself in a culture and food world that I found exciting and fascinating. The situation appears different as a fight ensued but I still see no reason for that man to have died. Yes I am being an arm chair quarterback I can its my blog. I changed my cover photo to a quote by Martin Luther King it seems to be what we do when we feel something for someone and have no other way to express our sorrow or pain.

This morning I awoke to the news 11 police officers were shot and 5 killed at a peaceful rally in Dallas. I cried and did not feel like writing about sugar cookies.  I went to change something on social media to show my support it seems to be what we do when we feel something for someone and have no other way to express our sorrow or pain. I was out of things to change!!.

We have a problem in our country and we can continue to keep our heads in the sand or we can start to address it. I am not a law maker or a politician. I am a waitress who writes a food blog.  I am not stupid and I can see we need to start to come together. Its easy to say and harder to do.

One of my visions for Tripping Vittles is to share food and drink from other cultures to break bread with people who are not like me. I believe in my heart of hearts that if you can share a meal with someone and learn about them you can start to bridge a gap of differences and start to appreciate each other on a personal level.

I do not  think a meal  will cure everything but for me who has not a whole lot of power it is a place to start.  It is my way of doing more than changing a profile pic on Facebook.

Today as I was not prepared at all for this I have not cooked anything or have ingredients to make anything I am going to share a few recipes of others doing  from Iraq, Minnesota, Louisiana and Texas. You always hear no matter what our skin color we all bleed the same color red. That has been no more evident than with the many deaths these past few days but there are things we have more in common than the color of our Blood. We as people have food in common we use the same ingredients  we eat cookies and cakes for treats, we boil, bake or fry fish, we eat meats and vegetables. Our Bread is the same maybe some of us eat leavened bread and some unleavened but we all still eat bread.We have so much more in common with each other than with what makes us different.

The first recipe is taken from the pages of Sauver Magazine you can follow the link to a wonderful article about an American Soldier who fell in love with Iraqi cuisine while deployed.


This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq. .

2 tsp. coriander seeds
2 tsp. cumin seeds
2 tsp. whole black peppercorns
6 cardamom pods
4 dried chiles de árbol, stemmed
4 allspice berries
4 whole cloves
4 dried rose hips
1 tbsp. curry powder
1 tbsp. ground cinnamon
1 tbsp. ground sumac
2 tsp. ground ginger
1 1⁄2 tsp. freshly grated nutmeg
1 tsp. ground fenugreek
8 cloves garlic, mashed into a paste
Kosher salt and freshly ground black pepper, to taste
2 chicken halves (about 3 lb.)
Flatbread, such as naan, for serving

Heat coriander, cumin, peppercorns, cardamom, chiles, allspice, and cloves in a 10″ skillet over medium heat until seeds pop, 1-2 minutes; let cool. Transfer to a spice grinder with rose hips; grind and transfer to a bowl. Stir in curry, cinnamon, sumac, ginger, nutmeg, fenugreek, garlic, salt, and pepper; add chicken and toss to coat. Cover and refrigerate overnight.
Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side. Grill chicken on hottest part of grill, flipping once, until slightly charred and cooked through, about 45 minutes or until an instant-read thermometer inserted into thickest part of thigh reads 165°. If outside starts to burn before chicken is cooked, move to cooler side of grill until done. Rest chicken 10 minutes; serve with flatbread.

There is nothing more Minnesotan  than Hot Dish this is a simple Wild Rice Hot Dish taken from a cute blog I found.


Minnesota Wild Rice Hot Dish

1 lb. hamburger
1 c. celery, chopped
1/2 c. onion, chopped
1 c. wild rice, rinsed well
4 Tbsp. soy sauce
2 c. cold water
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can of mushrooms, drained

Brown the hamburger, celery, and onion. Mix all the rest of the ingredients together and add the hamburger mixture. Pour into a greased casserole and bake at 350 for 1 1/2 hours, or until done

I traveled more times than I can remember to Louisiana I love the state I love the people and I love the food. Jazz Fest in the 90’s was where you could find me. I have not been back since Hurricane Katrina and Jazz Fest is now just a festival big and commercial but they still serve up some amazing food if you want to see what the food is like check out this page


I am sharing the BBQ shrimp because I was there in 1999 and I think I may have eaten 5 or 6 servings of the stuff over the course of the fest.

Barbecue Shrimp

Makes 4 servings

2 tablespoons vegetable oil

12 ounces beer

2 teaspoons finely minced garlic

4 whole bay leaves, crushed fine

2 teaspoons crushed dried rosemary leaves

1/2 teaspoon dried basil

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1 tablespoon paprika

3/4 teaspoon freshly ground black pepper

1 teaspoon fresh lemon juice

2 pounds whole fresh shrimp, shells on

2 sticks salted butter

French bread for serving

Place oil in a heavy sauté pan or saucepan. Add all other ingredients except the shrimp and butter. Cook over medium heat, stirring constantly, until the sauce begins to boil. Add the shrimp and cook over medium heat for three to six minutes or until the shrimp turn completely pink. Add the cold butter sliced thin or cubed and agitate the pan until it melts, two to three minutes. Serve immediately with French bread for dipping.


I found a blog called The Homesick Texan and I can relate there is nowhere I have lived that I have not longed for some of the food from there after I had moved on.  The blog


The recipe is Brisket Tacos Dallas Style.

Ingredients for the brisket:
3 pounds brisket, from the flat cut
Black pepper
1 tablespoon vegetable oil or bacon grease
1 large yellow onion, cut into quarters
8 cloves garlic
1/4 cup red wine vinegar
2 cups beef broth
1 teaspoon ground cumin
2 jalapeños, seeds and stems removed, cut in half, lengthwise
2 leafy stems cilantro
1 bay leaf

Ingredients for the tacos:
2 poblano chiles
1 teaspoon vegetable oil
1 large yellow onion, cut into slivers
1 cup shredded Monterey Jack cheese (4 ounces)
Corn or flour tortillas
flour tortillas

Preheat the oven to 250°F.

Sprinkle the brisket with salt and black pepper. In a large ovenproof pot, such as a Dutch oven, heat up the oil on medium-low, and brown the brisket on both sides, about 5 minutes per side.

Remove the brisket from the pot and add the onions. While occasionally stirring, cook until they begin to brown. Add the garlic cloves and cook for another 2 minutes. Turn off the heat and pour into the pot the red wine vinegar, scraping along the bottom to loosen all of the pan drippings.

Return to the pot the brisket, fat-side up. Pour in the beef broth and add the cumin, jalapeños, cilantro and bay leaf. Cover the pot and place in the oven. Cook the brisket for 6 hours or until it’s fork tender. When you take the brisket out of the oven, let it rest in the pot uncovered for 30 minutes.

Meanwhile, to make the taco toppings, roast the Poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove stem and seeds and cut the chiles into strips. Heat up the vegetable oil in a skillet on medium low, and add the onion slivers. While occasionally stirring, cook until softened, about 10 minutes. Add the cut poblano strips and cook for 1 more minute.

After the brisket has rested, remove it from the pot, cut off the fat cap and shred the meat with two forks until it’s in long strands. To make the gravy, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or alternatively, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. Add 2 tablespoons of the gravy to the shredded brisket, reserving the rest for serving. Taste the brisket and adjust seasonings.

To make the tacos, place on one side of each tortilla some Monterey Jack and slide the tortillas under the broiler for 30 seconds or until the cheese is melted. Fill the tortillas with shredded brisket and top with some of the onions and poblano strips. Serve with the pot juices and salsa.


I hope as I move forward with this blog I will be able to share stories and food and music of other cultures and tastes. It is truly how I feel we will heal thru sitting and getting to know each other.

All photos and recipes came from sources sited they are not original Tripping Vittles Creations.



Super Bowl Vittles

Posted on February 1, 2016

It’s that time of the year again. The time of year where everyone becomes a football fan if only for no other reason than to eat junk food have a few cocktails and get together with friends.

Football has always been a part of my life. When I was a kid my dad would tell stories about how as a college football player his team played Great Lakes Navel Station. Now that may not mean anything to you now but in the early 50’s with the Korean War going and the Navel Reserve making up the team at Great Lakes they had many a future NFL player on their roster and  in 1953-54 to The Salad Bowl in Phoenix. The same thing happened in WWII when Great Lakes defeated the #1 University of Notre Dame. Here is a article on the  Rich sports history of Great Lakes  . My dads stories were about how riding the bus home from Great Lakes they had a lot of blood a few broken bones and were very sore. Their little Blue Devil team from the University of Wisconsin-Stout got destroyed by an honorary Big 10 team.

My parents spent many a cold winters Sunday at The Met watching the Vikings play football.  It was the days of Bud Grant, Fran Tarkington and the “Purple People Eaters” Alan Page, Carl Eller, Jim Marshall and Gary Larson.  They faced the likes of the “Fearsome Foursome” of the Los Angeles Rams and the “Steel Curtain” of the Pittsburg Steelers. The early 70’s were where I formed my love/hate relationship with the Vikings. Much like being a Chicago Cubs fan the moniker Theres Always Next Year has become all to familiar. I still can’t stand the colors Black and Gold!!

I have close family that are “owners” of the Green Bay Packers. I still love them even though they are horribly misguided in all things Green and Yellow.  My Uncle Bill and Uncle Jeff  are Owners and they have never let me forget it.  Founded in 1919 and joining the NFL in 1921 they are currently the oldest NFL franchise in constant play in the same location. The Super Bowl Trophy is Named after their storied coach Vince Lombardi….. I could write more but my eyes will start to bleed. That was the most painful paragraph I have had to ever write and that will be about all I can do on the Packers.

When I was older and living in Chicago a group of friends and I would have fun food filled fests on Super Bowl Sunday. The best part about that is we were all fans of football but only a few were from Chicago and home grown Bears fans. So I was spared the talk of Super Bowl shuffles and punky QB’s for the most part.  The rest were fans of many different teams from  all over the country and it was really more about eating and drinking than watching  football. I have continued this tradition of friends and football here in Ohio. The funny thing about Columbus Ohio is everyone is a Buckeyes Fan and than the NFL teams come second. That makes a Super Bowl Party really all about the food and drinks. Which I guess from my experience a great way to cope if you are in a state that has football teams that never win. It is obvious to a Vikings Fan when football has become more about Gastronomy than Gridiron.

So what better place to create a fun Old Skool Super Bowl party. Where the food can become the topic of conversation as there is no team in close proximity that is playing in the big game this year!!

I have a vast collection of old cookbooks. I find it something akin to archeology when you peel back the pages of an old cookbook and see how people ate and the ingredients they used. What they were like and how the viewed each other. I read cookbooks like others read Nicholas Sparks novels. Some years ago I was given an old cook book my mom had in her collection. National Food Lovers Cookbook. Published in 1980 it was a collection of some of your favorite players coaches and personalities of Football and their wives recipes for game day. This cookbook is what i am going to base our Old Skool Super Bowl Feast around.

The parties of the 70’s were not just cheese and crackers, buffalo chicken dip and brownies. That is what much of our entertaining has become. We are crunched for time. We tell everyone to bring a plate and it is easy. Back in the day you still broke a meal into parts. You had the Appetizer, Soup or Salad, Entrees, Desserts and any accompaniments that went along with the meal. The host provided the meal and guests came with a hostess gift. To this day I love to throw this type of party. It maybe a control thing on my part. I am able to control the food and how it is laid out for presentation. I have control of all the flavors and how they present together. I also love getting hostess gifts. Seriously we all know a gift is fun and exciting no matter how big or small. In one of the cocktail recipes I created For this years Super Bowl I am using a Hostess gift some friends who travelled to the tropics  brought back and presented to me.

I took a recipe from each section of the book and made it. Following the exact directions and using the exact ingredients from 1980. The result a meal fit for consumption on Super Bowl Sunday that as it turns out was quite good.


Super Bowl Sunday Supper

The following is a Super Bowl Sunday Supper easy to make, delicious and Old Skool right from the pages of the National Food Lovers Cookbook

The Pre Game Warm Up(appetizer) 

“wing-T” Chicken Wings : By Peter Cronan #57 LB Seattle Seahawks

  • 4#’s wings split
  • 1 jar apricot preserves
  • 1 bottle of Wishbone Russian Salad Dressing
  • 1 Envelope Lipton Onion Soup Mix

Mix preserves,dressing and soup together pour over chicken marinate over night. Bake at 350 for half hour until chicken is brown. Stir Often. Serves 10-12


“Wing-T” Chicken Wings

The Kick Off(Brunch/Tailgating)

“Suicide Squad” Garlic Pizza: By Vivian Niccolai (Armand Niccolai, former Pittsburg K)

  • 2 Loaves frozen Bread
  • 1/2 cup Olive Oil
  • 2 cloves of Pressed Garlic
  • 1/2 Tsp dried parsley
  • 1/4 Tsp Oregano
  • salt & pepper

take the 2 loaves partly thawed frozen bread cut into one inch pieces in a well greased shallow baking dish or cookie sheet with sides. After you have covered the baking dish grease the dough with coating of olive oil cover with wax paper and let raise over night. The next day put the olive oil in the garlic bring to a boil. While hot spoon over the bread dough sprinkle with oregano parsley salt and pepper Bake at 350 for 45min or until desired brownies. serves 6


“suicide squad” garlic pizza

The First Down(soup/salad)

“Strongside” Sicilian Salad: By George Pernicano part owner, San Diego Chargers

  • Ripe Tomato Sliced
  • Red onion thinly sliced
  • Cucumber peeled and sliced
  • wine vinegar
  • olive oil
  • salt
  • black pepper, fresh ground
  • oregano

Arrange tomato, onion,cucumber slices on plate. combine vinegar olive oil (3/4 vinegar to 1/4 oil portions) Add salt and pepper to taste then sprinkle oregano to taste.


Ingredients for “strongside” Sicilian salad

The Big Play(Entrees)

Purple People Eaters Pepperroast : By the Vikings favorite butcher Jim Biglow

  • Boneless sirloin tip roast or top round, 1/2 pound per person
  • 1/2 cup course black pepper
  • 1/2 Tsp Cardomon seed
  • 1 Tsp Catsup
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Paprika
  • 1 cup Soy Sauce
  • 3/4 cup Vinegar

combine black pepper and cardoon and roast in a large plastic bag. Rub the seasonings thoroughly on the roast and let it sit for 30 min. combine remaining ingredients and pour over roast, refrigerate overnight turning the bag often. Wrap the roast in aluminum foil with the marinade. cook for 2 hours.( a 5# roast would be med. rare) slice roast thin strain the juice and pour over the roast.


Purple People Eaters Pepper Roast

The Extra Effort(Dessert)

Denver’s Mile High Pudding Pie: By Susie Morton(Craig Morton #7 Denver Broncos QB)

  • 2 cups fresh strawberries
  • 1-#2 can Vanilla Pudding or equivalent amount of cooled cooked pudding
  • 1 cup sour cream


  • 1/3 cup berries
  • 1/3 cup sugar
  • 1 Tbsp Cornstarch
  • 2 Tbsp Water

9″Baked Cookie Crust

  • 1 cup flour
  • 1/2 cup(1 stick) Butter or Margarine softened
  • 1/4 cup Pecans, finely chopped
  • 1/4 cup confectioners sugar

Heat oven to 400 degrees with your hands  mix ingredients till they form a ball. press into bottom and sides of 9″ pan not on the rim. bake 10-15 min until lightly browned.

For the glaze stir together the sugar and cornstarch in sauce pan gradually stir in water and berries boil over heat for 1 min. , cool

For the filling arrange the strawberries in the cooled crust. Blend pudding and sour cream, pour over berries refrigerate for 8 hours. Top with whipped cream and or glaze.


Denver’s Mile high Pudding Pie

The Sideliners(accompaniments)

John Brodie’s Mushroom Au Gratin: By Sue Brodie(John Brodie, sportscaster NBC, former San Francisco 49er QB)

  • 1# fresh mushrooms
  • 2 Tbsp Butter
  • 1/3 cup sour cream
  • 1/4 Tsp salt
  • dash of pepper
  • 1 Tbsp Flour
  • 1/4 cup parsley
  • 1/2 cup swiss or mild cheddar, shredded

clean and slice mushrooms lengthwise thru the stem into about 1/4″ thick slices.heat butter in frying pan, sauté mushrooms until lightly browned. Cover pan for about 2 mins. until they exude juice. Blend the sour cream with salt and pepper and flour until smooth. stir into the mushrooms in the pan and heat. stirring until blended and beginning to boil. pour into shallow rimmed oven proof plate. this can be done in advance. Shortly before serving place uncovered in a 425 degree oven sprinkle with cheese and heat until hot and cheese is melted.


John Brodie’s Mushrooms Au Gratin

I can not tell you how fun it was to prepare these dishes. I had a few friends over and we tasted all of them and each one was great. The Pepper Beef and the Mile High Pie were my favorites but as you can see we put a nice dent in all the food


Done Eatin

The cook book had a little section about wine but nothing about beer or cocktails and as you know I love to create me some cocktails. I got it in my head I should make a cocktail for each team participating in this years 50th Super Bowl. I will warn you ahead of time these are on the sweet side because I not only went with taste but color. It is pretty hard to make something orange or blue without it being on the sweet side.

Let’s start with the Bronco’s. I am going to root for Payton Manning and his team because there is something cool about seeing an old guy comeback and take a team to the top.

The Orange Bronco

  • 3 Luxardo Cherries
  • 3/4 oz Monin Orgeat Syrup(almond syrup)
  • 2 oz Cherry Vodka
  • 1 oz Triple Sec
  • 1 oz Or-G Vodka

Place the cherries in the bottom of a martini glass. Put rest of ingredients into a cocktail shaker with ice. Shake shake shake and shake some more. Strain over cherries and enjoy cheering for the Denver Broncos


The Orange Bronco

This is one for you all rooting for Cam Newton and his team. The Carolina Panthers did not even come into existence until 1995. Fifteen years after the National Food Lovers Cookbook was published. So it is fitting one of the ingredients in this is Silver Sweet Corn Whiskey bottle 36/1000 of only the 25th batch from The Indiana Whiskey Co. I call this..

Carolina  Blue Lightning

  • 1.5 oz Creme Brûlée Vodka
  • 2 oz Silver Sweet Corn Whiskey
  • 1.5 oz Blue Curacao
  • Cream Soda
  • Spiked Cherries

Fill a tall glass with Ice add the Vodka, whiskey and Blue Curacao give a stir with a long spoon top with Cream Soda and 3 spiked cherries.


Carolina Blue Lightning

Have a fantastically fun Super Bowl Sunday. #superbowlsundayeats #trippingvittles #MoninUSA #BlueIceCremeBruleeVodka #TheIndianaWhiskeyCo