Babushka Delight

As a child, Liz’s father did the bulk of the cooking in their home. Norm Robinson was a creative and resourceful culinary artist, never cooking from a recipe and always applying the creativity required when feeding a family on a meager budget. As a hungry child, when Liz began smelling tasty aromas waft from the kitchen she would consistently ask, “Dad, what’s for dinner?” And much to her chagrin he would he would respond, “Babushka Delight…and then insert a random number.” A variation of Baked Ziti would be called Babushka Delight #14 and Pork Chops and Rice entitled Babushka Delight #982…no rhyme or reason for the numbering system and never a dish or number repeated. Night after night, meal after meal, our table and stomachs were warmed with a series of meals made by a loving father each entitled Babushka Delight. As a child, anxious for dinner, Liz found his predictable answer a bit silly. Now, as an adult, when contemplating the daily questions, what shall we have for dinner?” she hears the trusted words of her father ringing clearly in her mind…”Well, tonight we are having Babushka Delight.”

Burke grew up working inside the delicious walls of a professional kitchen at his families business, Jacob Lake Inn nestled near the North Rim of the Grand Canyon. While standing on milk crates Burke joined his parents to help peel potatoes, crack eggs, flip burgers, and sling hash. Through this process Burke developed the confidence of a chef, the speed of a line cook, and the creativity of a working mans Iron Chef.

Growing up in a foodie family has real benefits for a newly married couple. For Burke nothing brings a bigger smile than the potential of a handful of chopped onion, celery, carrot, and garlic sautéing in a few hearty splashes of a fine olive oil…and Liz is more than happy to sample the tasty outcomes.

Together Burke and Liz enjoy nothing more than a fine meal shared with family and friends. In keeping with tradition of both families, Babushka Delight is a collection of their favorite recipes and culinary creations.


The Texas Rich’s

Sunday, February 6, 2011

Babushka Delight #895

1 lbs Pork
1 1/2-2 lbs beef or stew meat (possibly bottom round)
Spicy Sausage (Kroger) 6 to 8
italian hot sausage, fully cooked in the oven until crispy on both sides, cooled before cutting
3 yams
3 Sweet Onions
1 full sized red bell pepper
1 full sized orange bell pepper
3-4 Tbs minced garlic
3 tbs olive or vegetable oil
1 heart celery
5-6 medium carrots
1 butternut squash
1 can white beans
1 can pinto beans
1 can black beans
1 can butter beans
1 can corn
Brown the pork and beef, season the meat, set it aside with any juices.

Put peppers, onions, celery, garlic, and carrots in the pot and sweat them (could caramelize if you have the patience).
Add white, pinto, black and butter beans.
After a while, add corn (canned with juice).
Then pour beef, pork back into pot and turn heat to high to tenderize the meat.
Add Sweet Potato
Add Sausage
Add squash

season with garlic, onion salt, sweet mesquite seasoning, onion powder, thyme, basil, sage, chili powder, black pepper, and bay leaves.

Allow to thicken with the dissolution of the water.


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