11/22/63 Part 93
"The avatar of late '50s rock. Cochran, who died in a car crash, was the rock version of James Dean."
11. "At the Hop," Danny and the Juniors:
"The best jitterbug tune ever."
12. "The Twist," Chubby Checker 13. "The Wah Watusi," the Orlons:
"A dance that was banned in most high schools, because it involved boys and girls thrusting their pelvises at each other. Oooh, no!"
14. "Bristol Stomp," the Dovells:
"The Dovells were by far the best of the Philly doo-wop groups. They almost caused a riot when they appeared on American Bandstand. Those boys were handsome dogs, and they could shake it. Their signature dance-move was called The Baseball. It beggars description; all you can do is fall down and worship."
15. "Sea Cruise," Frankie Ford 16. "Whole Lotta Shakin' Goin' On," Jerry Lee Lewis:
"This record's fifty-five years old, and still nasty. But not Lewis's finest record, in my opinion-that would be 'Lewis Boogie.'"
17. "Rock and Roll Is Here to Stay," Danny and the Juniors:
"Killer song with not one but two modulations. And rock is supposed to be simple!"
18. "Do You Wanna Dance," Bobby Freeman:
"Sure we do. Dancing is life."
19. "Thriftstore Cowgirl," Red Meat:
"This is how time travel is supposed to be."
20. "In the Mood," Glenn Miller:
"Isn't this where we came in?"
Your 11/22/63 Menu The food of the 1950s and 1960s tastes especially delicious to Jake Epping. Cook and serve one of the hearty meals he enjoys in 11/22/63.
Recipes courtesy of The Joy of Cooking 75th Anniversary Edition; available from Scribner.
There was a U-Needa-Lunch on Witcham Street, just around the corner. I ordered a hamburger, a fountain c.o.ke, and a piece of chocolate pie. The pie was excellent-real chocolate, real cream. It filled my mouth the way Frank Anicetti's root beer had.
HAMBURGERS.
4 burgers It is a mistake to make burgers with lean beef, for they need some fat for flavor and moistness. The ideal burger is made from ground chuck.
Divide the meat into 4 equal portions and form each into a patty about 1 inch thick: 1/4 pounds ground beef chuck Sprinkle with: Salt and black pepper Cook, flipping once, by grilling over a hot fire, broiling under a preheated broiler, or cooking in a preheated skillet over medium-high heat. For all three methods, it will take about 3 minutes on each side for rare, 4 minutes for medium, or 5 minutes on each side for well-done. Place the burgers in or between: 4 hamburger buns or other rolls, split, or 8 slices bread Add your choice of: mayonnaise, mustard, sliced tomato, lettuce, sliced onion, dill pickles, tomato catsup, or barbecue sauce.
Serve at once.
I saw a little restaurant with a sign in the window reading BEST SHAKES, FRIES, AND BURGERS IN ALL OF TEXAS! It was called Al's Diner. Of course it was. I parked in one of the slant s.p.a.ces out front, went in, and ordered the p.r.o.nghorn Special, which turned out to be a double cheeseburger with barbecue sauce. It came with Mesquite Fries and a Rodeo Thickshake- your choice of vanilla, chocolate, or strawberry. A p.r.o.nghorn wasn't quite as good as a Fatburger, but it wasn't bad, and the fries were just the way I like them: crispy, salty, and a little overdone.
BARBECUE SAUCE.
4 cups Combine in a medium saucepan and bring to a simmer over medium heat, stirring often: 1 1/2 cups catsup 1 cup cider vinegar or red wine vinegar 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1 cup packed light or dark brown sugar 2 tablespoons dry mustard 1/4 cup chili powder, or to taste 1 tablespoon grated peeled fresh ginger or 1 teaspoon ground ginger 2 garlic cloves, minced 2 tablespoons vegetable oil 3 lemon slices Simmer, stirring often, for 5 minutes. Remove the lemon slices, if desired. The sauce will keep, covered and refrigerated, for up to 2 weeks.
OVEN "FRENCH-FRIED" POTATOES 4 servings Preheat the oven to 450F.
Peel and cut lengthwise into 1/2-inch-thick strips: 4 medium baking potatoes (about 1 pound) Soak in cold water for 10 minutes, then drain and dry well between towels. Toss the potatoes with: 2 tablespoons vegetable or olive oil, bacon drippings, or melted b.u.t.ter Spread on a baking sheet and bake, turning several times, until golden, 30 to 40 minutes. Turn the potatoes onto paper towels to drain briefly, then sprinkle with: 1/2 teaspoon salt (paprika or black pepper to taste) BLACK BOTTOM PIE.
One 10-inch pie Prepare a gingersnap crumb crust.
Put in a bowl, reserving a tablespoon or two for topping, if desired: 1 1/2 cups fine gingersnap crumbs Add and stir until well blended: 1/4 to 1/2 cup sugar, depending on sweetness of the cookies 6 tablespoons (3/4 stick) unsalted b.u.t.ter, melted and cooled (1 teaspoon ground cinnamon) Place the crumb mixture in a pie pan, distributing the crumbs fairly evenly, then press another pie pan of the same diameter firmly into the dough. When the top pan is removed, presto! - a crust of even thickness underneath. Trim any excess that is forced over the top edge, or just pat back into the pan. Crumb crusts do not need to be baked before filling, but if used unbaked, the crust must first be frozen for 20 minutes, or the filling will soften it. If baked before filing, they are more crunchy and flavorful; a 350F oven for 10 to 12 minutes will do the trick. Cool the baked sh.e.l.l before filling.
Prepare the filling.
Pour into a small cup: 1/4 cup cold water Sprinkle over the top and let stand for 5 minutes: 1/2 teaspoons unflavored gelatin Place in a small bowl: 6 ounces bittersweet or semisweet chocolate, finely chopped, or 1 cup semisweet chocolate chips Whisk together thoroughly in a medium heavy saucepan: 1/3 cup sugar 4 teaspoons cornstarch Gradually whisk in: 2 cups half-and-half or 1 cup milk plus 1 cup heavy cream Vigorously whisk in until no yellow streaks remain: 4 large egg yolks Stirring constantly, bring to a simmer over medium heat and cook for 30 seconds. Immediately stir 1 cup of the mixture into the chocolate. Add the softened gelatin to the mixture remaining in the pan and stir for 30 seconds to dissolve the gelatin. Vigorously stir the chocolate mixture until smooth (if the chocolate fails to melt completely, set the bottom of the bowl in very hot water). Spread the chocolate mixture evenly over the bottom of the piecrust and refrigerate. Stir into the custard in the pan: 2 tablespoons dark rum 2 teaspoons vanilla Beat in a large bowl until foamy: 3 large egg whites Add: 1/4 teaspoon cream of tartar Continue to beat until soft peaks form, then gradually beat in: 1/3 cup plus 1 tablespoon sugar Increase the speed to high and beat until the peaks are stiff and glossy. Gently fold the egg whites into the custard mixture. Spoon the filling over the chocolate mixture in the piecrust. Refrigerate for at least 3 hours, or up to 1 day. Top with whipped cream. If you wish, sprinkle with: 1 ounce bittersweet or semisweet chocolate, grated or shaved.
The pie can be refrigerated for up to 1 day.
MILK SHAKE.
2 servings Process in a blender until smooth and frothy: 2 cups any flavor ice cream 2 cups milk (1/4 cup of cocoa syrup) Dear George- If you still want to take me to dinner tonight, it will have to be five-ish, because I'll have early mornings all this week and next, getting ready for the Fall Book Sale. Perhaps we could come back to my place for dessert.
I have poundcake, if you'd like a slice.
Sadie SOUR CREAM POUND CAKE.
One 10-inch fluted tube or 9-inch tube cake Stays moist for close to a week.
Have all ingredients at room temperature, about 70F. Preheat the oven to 325F. Grease and flour a 10-inch fluted tube pan or 9-inch plain tube pan.
Whisk together until thoroughly blended: 3 cups sifted cake flour 1/4 teaspoon baking soda 1/4 teaspoon salt Combine in a small bowl: 1 cup sour cream 2 teaspoons vanilla Beat in a large bowl until creamy, about 30 seconds: 1 cup (2 sticks) unsalted b.u.t.ter Gradually add and beat on high speed until light and fluffy, 3 to 5 minutes: 2 cups sugar Beat in one at a time: 6 large egg yolks On low speed, add the flour mixture in 3 parts, alternating with the sour cream mixture in 2 parts, beating until smooth and sc.r.a.ping the sides of the bowl with a rubber spatula as necessary. Using clean beaters, beat in a large bowl on medium speed until soft peaks form: 6 large egg whites 1/4 teaspoon cream of tartar Gradually add, beating on high speed: 1/2 cup sugar Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the sour cream mixture, then fold in the remaining whites. Sc.r.a.pe the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan, invert the cake, and let cool right side up on the rack.
Once, as we ate ham-steaks and okra in her kitchen afterward, she said our courtship reminded her of that movie with Audrey Hepburn and Gary Cooper-Love in the Afternoon.
BROILED HAM STEAK.
Traditional accompaniments are Fresh Corn Fritters and Broiled Tomatoes. Allow 1/3 pound ham per person.
Preheat the broiler. Slash in several places the fat edge of: 1 ham steak, about 1 inch thick Place it on the broiler rack 3 inches below the heating element and broil 8 to 12 minutes on each side. If desired brush it toward the end of cooking with a mixture of: 1 teaspoon dry mustard 1 tablespoon fresh lemon juice 1/4 cup grape jelly, melted FRIED OKRA.
10 to 12 servings In a medium bowl, combine: 1/2 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon garlic powder or onion powder 1/4 teaspoon cayenne 1/8 teaspoon ground black pepper Dredge: 1/2 pound whole okra in: 1/4 cup all-purpose flour Dip in: 1 egg beaten with 1 teaspoon water Then dip into cornmeal mixture. Heat to S65F in a large skillet: 2 inches vegetable oil Add okra to oil in batches, frying until golden, about 2 minutes. Remove okra with a slotted spoon and drain on paper towels.
Marnie gave us lunch at noon-big tuna sandwiches and bowls of homemade tomato soup.
TUNA SALAD.
4 servings Flake with a fork: 1 cup canned or pouch tuna Add: 1/2 to 1 cup diced celery or cuc.u.mber In a small bowl, whisk together: 2 tablespoons olive oil 2 tablespoons lemon juice or use: 1/4 cup mayonnaise Add: (1 tablespoon chopped chives) (1 tablespoon chopped parsley) Combine the mixture and oil or mayonnaise with a fork.
TOMATO SOUP.
About 6 cups Fresh tomatoes can be grilled or roasted to add a smoky flavor.
Heat in a soup pot, over medium-low heat: 2 tablespoons olive oil Add and cook, stirring, until tender but not browned, 5 to 10 minutes: 1 medium onion, coa.r.s.ely chopped Stir in: 3 pounds tomatoes, peeled, seeded, and chopped, with their juices, or two 28-ounce cans tomatoes, chopped, with their juice Simmer until the tomatoes are covered in their own liquid, about 25 minutes. Puree the soup until smooth. Return to the pot and stir in: 3/4 teaspoon salt 1/4 teaspoon black pepper Heat through.
SHANE LEONARD.
STEPHEN KING is the author of more than fifty worldwide bestsellers. He was the recipient of the 2003 National Book Foundation Medal for Distinguished Contribution to American Letters and the 2007 Grand Master Award from the Mystery Writers of America. He lives in Bangor, Maine, with his wife, novelist Tabitha King.
ALSO BY STEPHEN KING.
NOVELS.
Carrie.
'Salem's Lot.
The Shining The Stand.
The Dead Zone Firestarter Cujo.
The Dark Tower I: The Gunslinger Christine Pet Sematary Cycle of the Werewolf The Talisman (with Peter Straub).
It The Eyes of the Dragon Misery.
The Tommyknockers The Dark Tower II: The Drawing of the Three The Dark Tower III: The Waste Lands The Dark Half Needful Things Gerald's Game Dolores Claiborne Insomina.