2011, Recipe 91: Tyler's Ultimate Ribs

Results: The barbecue sauce in this recipe was DELICIOUS! I figured out I don't really like pork anymore, though unless it's bacon or sausage.  Sad turn of events, huh?  It just far too often smells disgusting to me and it's just as easy to find beef ribs and delicious chicken sausage.  So long, pork ribs!

Note: The online recipe is clearer than the one in the book.  I diced the onion & garlic finely and it was actually delicious to get little bites of onion inside.


2011, Recipe 90: Coconut Shrimp with Apricot Lime Basmati Rice

This Tyler Florence Thai curry-style recipe did not send any shivers through Rashan.  He hates coconut and therefore coconut milk.  Actually, the more I cook, the more things I find out he doesn't like.  Sometimes they're things he had cooked poorly as a child (greens, cabbage) or that just sounds gross to him (my husband's five) and sometimes he just genuinely doesn't like them.

If I think this hate is theoretical, I cook around it.  Turns out his dislike of coconut milk is actual.  But the recipe is tasty with 2 adjustments.  If I made this again I would just beat up the lemongrass with a knife and put it in in large pieces instead of cutting it.  Lemongrass does not soften upon cooking.  I would also quarter or dice the apricots so they wouldn't be SO obtrusive in the rice.   Very interesting dish from Tyler's Ultimate Cookbook.


2011, Recipe 89: Tyler's Ultimate Spaghetti & Meatballs

Recipe courtesy of Tyler Florence

Results: The meatballs were definitely a success.  Rashan loved them and I thought they were delightful.  However... I didn't like the huge chunks of wet bread on the outside of the meatballs.  He didn't notice but I did.  I think I'll stick with bread crumbs, use smaller bread or less bread.  The pasta sauce also cooked waaay down so I would probably halve the pasta since there are only 2 of us and pasta lasts around here forever.


2011, Recipe 88: Nutella Banana Muffins

Recipe courtesy of Miss in the Kitchen

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup Nutella
1 banana mashed (about 1/3 to 1/2 cup)
1/4 cup butter, softened
1/4 cup buttermilk
1 egg
1 teaspoon vanilla

Preheat oven to 375 degrees.  In a large mixing bowl, combine flour, baking powder, cinnamon and sugar.  In a separate bowl, combine Nutella, banana, butter, buttermilk, egg and vanilla.  Stir wet ingredients into dry just until combined.  Spoon into greased muffin tins.  Bake for 17-20 minutes or until a wooden pick inserted comes out clean.  Remove from pan to wire rack to cool.

Results: This actually took only about 15 minutes to cook.  The muffins were so yummy!  For a pre-run snack, I split them in half and toasted them, then spread with peanut butter. MMM!


2011, Recipe 87: The Ultimate Greek Salad with Grilled Calamari

Recipe courtesy of Tyler Florence

10 small whole calamari, bodies only (3/4 to 1 pound)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano leaves, plus extra for garnish
1 tablespoon fresh thyme leaves
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved, or one large tomato, cut into wedges
1 small red onion, thinly sliced
1 medium cucumber, thinly sliced
½ pound feta cheese, crumbled
1 cup kalamata olives, pitted
1 head romaine lettuce, torn into bite sized pieces
Lemon wedges, for garnish

The vinaigrette serves as a marinade for the calamari and dressing for the salad.

Start by rinsing the calamari tubes and patting them dry. Place the calamari in a medium bowl.

To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice, and season with salt and pepper. Pour half the vinaigrette over the calamari and set the rest aside while you make the salad.

Put a large grill on the stove over medium-high heat, or preheat an outdoor gas or charcoal grill and get it very hot.

Combine the tomatoes, onion, cucumber, cheese, olives, and romaine in a large bowl. Pour the remaining vinaigrette over the salad and toss to combine.

Lightly oil the grill pan or grates of the grill with canola oil (take a few paper towels and fold them over several times to make a thick square. Put a small amount of oil on the paper towels, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface). Put the calamari in the grill pan or on the grill and cook for 2 minutes per side. Cut the grilled tubes into rings.

To serve, arrange the salad on a large platter and scatter the calamari on top. Garnish with fresh oregano leaves and lemon wedges.

Results: Delicious!  Photographed horribly but tasted great!  Butchering the calamari was... overwhelming.  I had no idea what I was supposed to keep and what I was supposed to discard.  And they just look sort of scary.  But it came out great!  I was pleased that I followed the cooking times precisely and it wasn't at all rubbery!


2011, Recipe 86: Venison Chili

Recipe courtesy of Emeril Lagasse
  • 4 strips bacon, diced
  • 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 2 garlic cloves crushed
  • 1 cup Cabernet Sauvignon or other dry red wine
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 (16-ounce) can chopped tomatoes
  • 1 cup beef stock
  • Salt and pepper
  • 1 cup grated Sonoma Jack cheese
In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

Results: My moose source provided me with venison!  I had some very sinewy pieces which made eating this a bit of a chore.  I should've trimmed the meat better.  I was unsure about what would cook down and what wouldn't.  I thought this needed AT LEAST twice the non-meat portion.  By the time it thickened and I added the meat, there was not nearly enough base left for my taste.  It was yummy, though.  Very nice flavors.


2011, Recipes 84 & 85: Slow Cooker Pulled Pork & Pulled Pork Panini

Pulled Pork recipe courtesy of Allrecipes.com
  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce.  Serve over hamburger buns.  

Results: I topped mine with slaw and Rashan had slaw and pickles.  So yummy!  I was skeptical at first because it just smells like pig meat and root beer after it cooks.  So unappetizing.  Then I drained it, sliced some for the next recipe, chopped the rest & added the bbq sauce and let it go for another hour on high.  YUMMY!!

Pulled Pork Panini recipe courtesy of The Neelys
(I sliced off some pork before adding the bbq sauce in the previous recipe so I started at that point)
  • sliced pork
  • 4 tablespoon butter, room temperature
  • 1 clove garlic, minced
  • 4 French style sandwich rolls, sliced horizontally
  • Dill pickle slices
  • 1/4 pound sliced colby Cheddar cheese
  • 1/2 cup barbecue sauce
Preheat your panini press.
In a small bowl mix the butter and the garlic. Butter the sandwich bread.
Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.
Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.

Results: Soooo good!  I used English toasting bread and smoked gouda in place of
French bread and cheddar.  Loved it!  Next time I'll use 2 slices of gouda so I can REALLY taste it!


2011, Recipe 83: Baked Penne with Eggplant and Sausage

Recipe courtesy of Tyler Florence
  • Kosher Salt
  • Extra-virgin olive oil
  • 6 links fennel pork sausage (about 3/4 pound)
  • 1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
  • Leaves from 1 small bunch basil
  • 1 pound rigatoni
  • 1 pound fresh mozzarella
  • Freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Results: Good.  Not my favorite ever but mixing GENTLY (because the container is overflowing) helped make it cheesy throughout which was delightful!  I had to use some dried basil because I didn't have enough fresh.  BUMMER, I KNOW!!  But still really good.  It could've used a bit more salt but Rashan really liked it.   Oh!  And this recipe says to put the water on at the beginning but only cook it for 6-7 minutes... Um... no.  You can really start it around the time you start your sauce.  I would use less pasta, too.


2011, Recipe 82: Creamy Chicken & Rice Casserole

Recipe courtesy of Denise's Kitchen (I put my modifications in italics)

1 tbsp olive or vegetable oil
1 large onion, diced
2 cups rotisserie chicken plus drippings
2 Tbsp butter
1 Tbsp flour
1 tsp dried thyme
1 tsp paprika
salt and pepper to taste 
1 1/2 – 2 cups chicken broth
1 cup chopped mushrooms
1/2 cup sour cream
2 cups cooked white or brown rice
1/2 cup fresh bread crumbs

1. Preheat oven to 400 degrees.
2. Shred leftover chicken and set aside in a bowl.
3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.
4. Add the shredded chicken along with the pan drippings from the previous night’s baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).
5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.
6. Add chicken stock and mushrooms and mix thoroughly.
7. Simmer for 5-10 minutes on low heat with the cover on.
8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.
9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.
10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.

Results:  I loved the idea of using rotisserie chicken and SOUR CREAM! The sour cream really excited me!  It did creamy wonderfully!  My biggest annoyance was that this recipe's ingredients weren't listed in the order they were used.  Me fail: I didn't have mushrooms.  Boooo.  But beyond that, this recipe seemed to be missing something... like one more spice or more of one used would have made this better.  Maybe more of the thyme and more paprika?  Maybe rosemary instead of thyme?  This recipe had good bones.  It just could've used a little boost.

*Also... HAPPY 350TH POST TO US AT THE RECORD DISH!!  It was the brainchild of our friend, Ashli, who promptly stopped blogging.  LOL  Thanks for the idea, anyway!  What started as a music, fashion & food blog has become mostly a food blog with a splash of fashion.  No matter!  Happy, happy!


2011, Recipe 80: Bacon, Mushroom, Carmelized Onion & Garlic Confit Pizza

I based this recipe on one from Epicurious.com.   
  • 3 bacon slices, cut crosswise into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 6 large garlic cloves, chopped slightly larger than minced
  • 8 ounces assorted fresh wild mushrooms, thinly sliced
  • 2 tsp. fresh rosemary, chopped
  •  1/2 cup cornmeal
  • 1 ball of pizza dough
  • 1/2 cup spaghetti sauce
  • 1 cup mixed shredded Italian cheeses

Cook bacon in large skillet over medium heat until browned, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Add onion to the pan.  Cook gently until onions are soft and brown.  Remove from pan.  Add oil and garlic to skillet. Cover and cook over medium-low heat until garlic is golden, stirring occasionally, about 10 minutes. Add mushrooms and rosemary; cover and cook over high heat until mushrooms are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.) 

Preheat oven to 450°F. Sprinkle cornmeal on your rolling surface.  Roll out pizza dough.  Place rolled out pizza crust on baking sheet. Sprinkle cheeses, spread sauce, then top with vegetable mixture and bacon. Bake until cheese melts, about 12 minutes. Remove from oven.  Sprinkle with a little more chopped fresh rosemary. Let stand 2 minutes. Cut and serve. 

Results: YUMMMMYYYYY!!! We loved this!  Ol delicious fancy pizza!  The garlic confit made it!!!  And you know what?  Didn't even really need the bacon.  Next time I'll use barbeque sauce instead of spaghetti sauce to change it up. 


2011, Recipe 81: Nutella & Nanner "Ice Cream"

Recipe based on this one from Claire Robinson
  • 2 to 3 ripe bananas
  • 1 tablespoon Nutella
  • 2 crumbled Nilla wafers
Cut the bananas into 1-inch pieces and freeze.  (PEEL, THEN FREEZE.  If you freeze first, they're much harder to peel.)  Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the nutella and puree. Serve immediately or refreeze until ready to enjoy.  When ready to enjoy, top with crumbled wafers.

Results:  The original recipe is banana, peanut butter & honey.  I didn't have peanut butter so I switched it up.  So good!  So creamy!!  I used a blender and added a splash of milk because frozen bananas do not like to blend.  But most reviewers say they'll eventually blend w/o it.  Delightful!


2011, Recipes 78 & 79: Moose Burger with Baked Sweet Potato Fries

Burger recipe courtesy of The Hungry Cyclist
  • 1kg freshly minced moose meat
  • 1 onion, finely chopped 
  • 2 garlic cloves, crushed
  • 1 egg 
  • 2 tablespoons soy sauce 
  • 1 tablespoon chopped fresh basil (dried will not do!) 
  • 1 pinch fresh thyme 
  • 1 pinch fresh rosemary leaves, chopped 
  • 1 tsp finely chopped fresh chilli 
  • 1 teaspoon salt 
  • 1 teaspoon freshly ground black pepper to cook: 
  • a rasher of bacon for each burger
  • to serve: buns, Canadian cheddar, lettuce, tomato and sweet relish
1. Mix all the ingredients together in a large bowl using your hands. Take a good handful of the mixture and shape into a thick patty, then flatten to about an inch thick and set aside while you make the rest of the burgers. 
2. Cook some rashers of bacon in a heavy frying pan until they have released their fat. Remove the bacon and set aside.
3. Place the burgers in the same hot pan and cook on each side for 3–4 minutes. The bacon fat will add a wonderful flavour. 
4. Serve each burger in a bun with a chunky slab of Canadian Cheddar, some sweet relish, tomato and lettuce.

Results: YUMMMMMMMY!!!  OMG these were so good!!!  I got the moose from a friend who knows a hunter.  It was grrrreat!  I will definitely eat moose again if given the opportunity!  I saw someone describe the flavor as similar to bison.  It wasn't super gamy.  It was just tasty.  I think you could take this method and apply it to ground beef or turkey and be quite happy with the results!

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder 
  • Olive Oil, for tossing
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
  • Oil
  • 1 tablespoon House Seasoning
  • 1/2 teaspoon paprika
Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Results: I put way too many fries on one sheet pan so not enough of them got crispy.  They could've used more seasoning, too.  But it was a good basic recipe.


2011, Recipe 77: Baked Eggplant with Tomato-Mushroom Sauce

Recipe from Grouprecipes.com

  • 1 1/4 lbs eggplant, peeled and cut into 1/4-inch-thick slices 
  • 1/4 cup water
  • 1/2 large sweet onion, chopped
  • 1 zucchini, sliced thinly
  • 1 medium red pepper, diced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp red pepper flakes
  • 3 garlic cloves, chopped
  • 8 oz cremini mushrooms, sliced thinly
  • 1/4 tsp black pepper, divided
  • 1 cup crushed tomatoes, divided
  • 1 oz shredded part-skim mozzarella cheese
  • 1/4 cup grated low-fat Parmesan
  • 1/4 cup dry whole-wheat breadcrumbs
  1. Heat a non-stick grill pan (or broiler).
  2. Salt and pepper eggplant slices lightly.
  3. Grill or broil the eggplant 3 minutes on each side, until brown.
  4. Preheat oven to 375°F.
  5. Heat water in a large nonstick skillet coated with cooking spray over medium heat.
  6. Add onion through mushrooms.
  7. Cover and cook 7 minutes or until tender, stirring mixture occasionally.
  8. Increase heat to medium-high. Uncover pan, and cook for 2 - 3 minutes or until most of the liquid evaporates.
  9. Spread half of pan mixture in bottom of a deep baking dish coated with cooking spray.
  10. Arrange half of eggplant slices over mushroom mixture.
  11. Top with half the pepper, half the tomatoes and all the mozzarella.
  12. Spread remaining mushroom mixture over cheese.
  13. Top with remaining eggplant, pepper and tomatoes.
  14. Sprinkle with Parmesan and breadcrumbs.
  15. Cover dish, and bake 1 hour.
  16. Remove cover, and return to oven for 5 minutes.
  17. Let stand 10 minutes, then serve
Results: Partway through I was already annoyed with how long this doggone recipe took.  It was unnecessarily labor intensive.  That said, it was very delicious.  I made a similar recipe that was better.  It was the feta and fresh basil that was fantastic in the other recipe.  Also... I would've been happier with this as a side dish.


2011, Recipe 76: Spicy Shrimp Burgers

I'd never had a shrimp burger before... honestly, I don't like shrimp that much.  It is too often overcooked and I just like other seafood much better.  I'll eat shrimp (most often mixed with meat or other seafood) but if there are other choices, I'll go with those first.  The seafood I don't eat?  Scallops.  I haaaaate scallops.  No matter how many times I try them, I just don't like scallops.

Back to burgers!  I decided to make shrimp burgers and they were... well... I'll tell you later.  To the recipe!

Recipe courtesy of Rachael Ray
  • 1 pound raw peeled and deveined small shrimp
  • 1 celery stalk with green, leafy tops, coarsely chopped
  • 1/2 small to medium yellow skinned onion, coarsely chopped
  • 1/2 green bell pepper, seeded and coarsely chopped
  • 1 clove garlic
  • A handful parsley leaves
  • 1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
  • 1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
  • 1 lemon, zested
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 4 English muffins, sandwich size plain or sour dough flavor
  • 1/4 cup mayonnaise or reduced fat mayonnaise
  • 1/4 cup chili sauce or salsa or taco sauce
  • Butter or Boston lettuce leaves
Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine. 

Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

Results: Y'all know I don't like mayo.  This is turning into a what Jameil doesn't like post.  Sorry!  Anyway, I used sour cream instead of mayo and it was delightful! You could also use yogurt.  I used regular buns as you see and romaine lettuce.  Now the shrimp are gummy when you bring them out of the processor.  I took the advice of a reviewer and added an egg which I think was unnecessary.  The panko suggestion from another reviewer was helpful.  These were delicious!!  I loved them!!  Great call, Jameil!

Bonus Recipe: Old Bay Seasoning
Recipe courtesy of Food.com

  • 1 tablespoon celery seed (I used celery salt)
  • 1 tablespoon whole black peppercorn
  • 6 bay leaves (I just used 3)
  • 1/2 teaspoon whole cardamom pod
  • 1/2 teaspoon mustard seeds (I used ground)
  • 4 whole cloves (I used ground)
  • 1 teaspoon sweet Hungarian paprika
  • 1/4 teaspoon mace (or allspice)
1) Place ingredients in a spice grinder or small food processor-grind well.
2) Store in a small glass. 
Results: Great!  I used it in my shrimp burger recipe because amazingly I had allll of these spices (and more), but no Old Bay. LOL  And I got to use my coffee grinder as a spice grinder for the first time.  The spices got EVERYWHERE.  Well all over the grinder.  I should definitely use it for coffee... except I don't use coffee.