Weeknight Delight in Pork!
Ok quick new recipe that I made last night from Real Simple that I altered a bit, and it was so satisfying I wanted to drink the leftover sauce…….
Ingredients:
- Bone in pork chops (2)
- A pint of grape or cherry tomatoes sliced in half the long way
- White wine ½ cup
- Prosciutto, about 10 think slices, chopped into small pieces
- Quick cooking polenta ½ cup
- Greyer cheese about 1 cup grated
- Garlic, one big clove chopped
- 2 cups water and salt and pepper
Prep and cook: (this sounds like a lot but the whole meal takes about 25 minutes start to finish!
- Heat oven to 400
- Chop prosciutto, garlic, and tomatoes, grate cheese
- Put 2 cups of water in a small, but tall, pot to boil with a ¼ teaspoon of salt for the polenta and heat on medium
- Heat ovenproof pan to Med/high heat to sear pork
- Sear the pork chops golden on each side, and set aside, turn down heat
- Toss the sliced tomatoes and garlic and a bit of oil in the hot pan you cooked the pork in
- Let them just soften and then pour in the wine, simmer the tomatoes until they begin to soften, add half the chopped prosciutto
- Add the pork back in and put them in the oven to finish set a timer for about 6-7 minutes 140-145 degrees internal temperature.
- When the pork goes in turn the water up to high and let in come to a boil
- When water boils add in the polenta in a stream while whisking
- Whisk (maybe with an oven mitt on the polenta spits) turn heat back to med
- Whisk constantly until polenta thickens about 3-4 minutes
- Stir in cheese and other half of prosciutto and pour out onto dinner plates
- Pull the pork out and dish it over the polenta, enjoy!
Lloyd Taco Truck….Ohhhh Holy God………..
Beef, chicken, pork oh my!!
I hesitate only slightly before writing this review because I don’t want to find myself standing in a twisting line waiting for a must have food fix. But I happily write this review because my fellow Buffalonians have to know about Lloyd taco truck. Steve, Henry and I went there for lunch today and let me just say, I truly believe my undying taco cravings will be fulfilled by Lloyd.
Their menu is simple… chicken, beef, pork, or bean 5 inch soft-shell corn tacos, burritos, nachos two ways and churros… coated in cinnamon and sugar that literally melt in your mouth…
The tacos where stuffed with juicy flavorful meat, and served in small corn tortillas, topped with crunchy cabbage, cilantro, shredded cheese, a lime and a ridiculously good homemade hot sauce… One taco is good, two is really good, three is ideal, I mean you have to try one of each!
The guys!
The two guys inside the truck, serving and making the food, are friendly and promise to be around through the winter… they are usually located at West Mohawk and Main, but they twitter their exact location daily….
After our tacos and nachos, we had the churros with a small cup of bittersweet dipping chocolate, I mean come on………. I cannot express how melt in your mouth delicious they really were, but I will just say that I refused to eat or drink anything for quite some time afterwords due to the bittersweet chocolate and cinnamon flavors in my mouth. So fine, go to Lloyds… create a line that winds around the block, they deserve it, besides, we all have our stupid smart phones to play with while we wait anyways. Follow the truck on twitter (@whereslloyd) or their blog www.whereslloyd.com.
The f-ing churros!
I Burned My Eye With Hot Sauce…No Salad Tonight…
Salad #1
So my first salad recipe consisted of 70 wings, hot, medium and BBQ as well as two large pepperoni pizzas, a pitcher of beer and a glass of wine. (kidding obviously, but that’s what we had for dinner at Anchor Bar, shared with 7 others) I had my own disgustingly large fair share. WHAT IS MY PROBLEM??? I feel pretty sick; my stomach has finally had enough. Tomorrow, for real, the first salad recipe will appear, it may contain steak, but it WILL be healthy so help me god….I’m also going for a run, maybe I should strap my 17 pound child to my back…
Oh The Gluttony, Salads It’s On…….
In And Out makes me wanna cry
Seeing that over the past two weeks while on vacation in California I have added a significant amount of weight to my frame I have decided that I am getting serious and will be preparing delicious but healthy “salad” type meals. I am guessing that the tacos al pastor, double cheeseburgers and fries from In and Out Burger (twice), refried beans, rice, tamales, homemade chocolate mousse, mojitos, margaritas, dishes of pasta, carne asada tacos, brie cheese sandwiches, chorizo and eggs, huevos rancheros, Kobe beef cheeseburgers, more french fries, more tacos, probably pork…the wine, the beer and gelato which I ate at least 50 times…plus countless other delicious items I inhaled with pleasure would be the cause. I am serious now, HEALTHY DAMNIT, HEALTHY…..oh god, the Mexican pastries, and the flan too, jesus..
Pedro's Tacos Al Pastor, 99 cents each, I mean, come on....
A Ketchup Free Hotdog
Screw 5$ airplane sandwiches
After searching for deep dish Chicago style pizza on our layover in the Chicago airport we gave up and decided to get Chicago style hotdogs. I let go of my traditional ketchup only dog and feasted on a jumbo dog in a warm poppy seed roll topped with a pickle, stunningly green relish, mustard, and juicy tomato slices. I wanted another but our plane was boarding so I ate mine sitting on the ground next to Henry while he rolled around between flights, just missed christening him with the glowing green relish, got it all over myself , of course, delish
seriously
30 Pounds of Meat…Is That Enough?
Bowls of meat...What's better than that?
On Friday some of our friends drove up from San Diego to visit us and meet Henry. Our family friend Victor, furnished us with an over the top Mexican feast. We cooked up 20 pounds of carne asada meat marinating in jalapeños, lime juice, cumin and chili powder, and 10 pounds of “real deal” Mexican chorizo. We carved out 10 avocados and roasted chicken legs and while we grilled we drank ice cold margaritas made with lime and key lime juice. They were amazing. We had Tecate beer with lime and salt with dinner and the fresh tortillas were grilled up right before we served all the meat. Everything was fresh and flavorful and we had leftover for a couple days.
ahhhhhh yeahhhh
Scorpion Fish Ceviche
When you catch it you have to yell out "scorpion fish"
Steve, Henry and I are in California for a couple weeks visiting his mother and on Tuesday he went fishing on the Pacific. The boat held about 30 people and everything was provided. Steve caught three fish and almost reeled in the biggest fish of the day.
The Scorpion fish was his first catch (when you catch a Scorpion fish you have to call over a deckhand to take it off your line, the spines are very poisonous). A man on the boat told him that it was delicious served sashimi style or as a ceviche.
I decided to make a ceviche, limes, lemons, jalapeño, red onion, avocado, cucumber, and a splash of tangerine juice and a pinch of salt. I didn’t have cilantro so we skipped it. Steve filleted the fish, I chopped it into small pieces and let it sit in the juice for ten minutes. The flesh firmed up and was mild with a really nice flavor.
We ate it on its own so we could really enjoy it, but you can get some really good corn tortilla chips and scoop up the ceviche, the crunch and flavor of the corn is so good. Add a cold beer on the side…the perfect snack.
A gentle mix with my fingers
The Best of the Best
There is a new section in the butcher case at Wegmans and it literally made me stop in my tracks. Behind the glass were glorious cuts of Wagu beef from Australia laid out along side Karabuta pork, La Rogue chickens from North Carolina that originated in France, and lamb from Pennsylvania that is all natural down to the water those woolies drink. As I decided what to buy, the butcher told me that Wegmans was starting a “Best of the Best” program and they planned on bringing in meat and poultry from all over the globe, only the best and most renowned.
So I ordered up two pork chops from the case and promptly received a description detailing the “microscopic marbling of fat in the meat and the crispy crust once seared” that made me very anxious to get home and cook them. I decided that scalloped potatoes and salad were a good accompaniment (why mess with simplicity) Steve and I celebrated his new job over dinner and a bottle of chardonnay.
We both agreed that the pork had a rich buttery flavor and the fat along the bone was tawny brown and so crispy. Go check out the case and treat yourself, seriously!
Scalloped Potatoes for Two (my way):
This is quick…done in 20 minutes!
Ingredients:
- One large Russet potato or Yukon gold (sometimes I add a turnip or parsnip for sweetness)
- Milk, about a cup (I used 1% because that is what we drink, you can use whatever except skim)
- Two types of cheese, I switch between Gruyere, XXX sharp Cheddar and Fontina, this time I used Cheddar, and Gruyere, about a cup shredded each. RESERVE SOME FOR ON TOP AT THE END.
- 2 tablespoons butter
- 2 tablespoons flour
- Fresh nutmeg (ground if you don’t have fresh)
- Salt/ pepper
- Two shallow ramekins or oven safe bowls or just one medium sized one.
- Tin foil
DIRECTIONS:
- I use a mandolin to slice the potatoes very thin (you should almost be able to see through them)
- Over medium heat
- I heat the butter in a small pot, once it’s melted I add the flour, and stir it with a whisk until it browns a little
- Next I add the milk and whisk until it thickens a bit
- Slide it off the heat for a moment and add the grated nutmeg I grate it 7 or 8 times over the sauce so probably a 1/8 of a teaspoon at most, to much can be pretty bad….
- Add the cheese and stir until it melts moving back over the heat as necessary if it is really thick add more milk and whisk until it is the consistency of runny pudding.
- Taste and add salt and pepper as you see fit
- Pour a thin layer of sauce on the bottom of the bowls and then take the potatoes and layer them like overlapping flower petals then add a layer of sauce then potato then sauce.
- Sprinkle some cheese on top and cover with foil try not to let the foil touch cheese on top it will stick.
- Bake at 350 for 25 minutes covered and then uncover and bake for another 20-25 or until golden brown.
- When you slide a knife into the potatoes it should come out pretty easily.
- Let cool at least 10 minutes, eat!!
Eating at Home With a New Man….
I realize that I haven’t posted in about 8 weeks; I now have an 8-week-old son, Henry. At first I wasn’t writing because I was tired and busy, now I’m busy and happy and we have actually made it to a couple restaurants, with the boy, nothing new though. Aroma and this place called Table 17 in Toronto.
The restaurant in Toronto was really good. Duck confit in a little glass terrine, steak frites and mustard, and a peanut butter banana chocolate dessert. I could easily expand on our meal but the restaurant is in “The Beaches” the area where my sister just moved. It’s not in the downtown area and I don’t think anyone will make it there when visiting Toronto, though you should…I want to write about what I have been eating since this little boy made his appearance.
To be honest the first four weeks are a distant memory, actually a blur. I don’t remember what I ate, and I definitely didn’t cook. Steve took over and friends brought food. When I did resume a somewhat normal existence, though greatly enhanced by Henry’s arrival, I realized that shopping three times a week according to craving wasn’t going to work. I can strap Henry to me and wander Wegmans but once a week is much more ideal. Soooo, I have decided to follow in the footsteps of my friend Keri and plan for the week. This is my first week and I must say, it has been highly satisfying. Maybe I picked the right meals, generally I change my mind twice in a day before I shop and cook, but so far I have enjoyed opening my refrigerator and finding meals waiting to be prepared.
The first recipe I made was easy and so delicious. These lettuce wraps have an insane amount of flavor, sweet, sour, salty and spicy, classic Thai. It fills you up, especially with sticky rice on the side. Steve and I wanted it again the next day, which would have required another trip to Wegmans, so it didn’t happen, but I will make it again next week. It’s a Giada De Laurentis recipe and it is easy as heck even when you have a baby in a sling that needs your love while you cook. (I made the dressing for the meat and prepped the lettuce earlier while he napped, and finished it off later. I bought the sticky rice from Wegmans and warmed it up.
I have altered it slightly since her recipe was for 1 ½ pounds of meat and I bought a pound, which is how Wegmans sells it, and I didn’t use the pepper, I have a problem with really spicy food…I’m working on it….
So here is the recipe for Turkey Larb
Ingredients
Dressing:
- 1/3 cup fresh lime juice, from about 3 limes
- 2 tablespoons fresh lemon juice, from 1/2 large lemon
- 2 tablespoons fish sauce
- 1 1/2 tablespoons honey
Larb:
- 3 tablespoons vegetable or canola oil
- 1/2 red onion, diced
- 3 shallots, thinly sliced
- 1 (4-inch) piece lemongrass, minced (about 1/4 cup)
- 1 Thai chile, such as prik kee noo, or 1 Serrano chile, stemmed and thinly sliced
- 1 pound ground turkey
- 1/4 cup chopped fresh mint leaves
- Freshly ground black pepper
- 1 head bib lettuce, leaves separated
Directions
Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for a few minutes until it is mostly absorbed (stirring to coat all the turkey) Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
Spoon the turkey mixture onto the lettuce leaves and eat! Serve with sticky rice on the side.
The Nickel City Showdown
Me and Bert after the battle
Last Sunday I went to Buffalo’s version of Iron Chef. Keith Dulak from Trattoria Aroma faced off against Paul Jenkins from Tempo. I went with my father and it was so nice to have an afternoon with just him and me, I actually can’t remember the last time that happened. We got there early because I wanted to make sure we had good seats, and being early also allowed us to get food and a drink before the lines formed, which they did. The food provided for us to eat was great, pork tacos, little Vietnamese sandwiches, tenderloin of beef on crustini, and sushi. Sea Bar was in charge of it all and the owner/chef Mike Andrzejewski, was also a commentator during the battle.
The other host was Bert Gambini and as soothing as his voice is on the radio it’s even better when you listen in person. In a weird way it was a grounding force in the business of the event. The battle started out by revealing the secret ingredient, which were concord grapes, grape concentrate, grape seed oil and grape jelly. As the contestants started to cook, Bert gave background on the grape and it’s history in western New York.
And the secret ingredient is....GRAPES
The whole event took place at Artisan’s Kitchen and Bath on Amherst Street. The second floor of their showroom space holds three test kitchens. Two were used for the battle, one for each chef, and the third for Sea Bar.
When the battle first began I couldn’t see what was happening because of the way the kitchens were set up. The main cook top is against the back wall and until camera footage was fed to the TV screens it was hard to tell what was going on. Bert and Mike started to walk around and verbally explain what each chef was doing as they cooked, just like Iron Chef, and this was the best part. One suggestion though would be to mic out the chefs or hold out the microphone up to them, Chef Paul was giving great, lengthy explanations and we couldn’t hear more that a whisper, everyone knows the cool part of Iron Chef is the responses the chef’s give.
Each Chef had one hour to make three dishes. They presented to the three judges individually, explaining each dish. Paul ended up winning, but Keith’s food looked delicious and he made everyone laugh, as he joked about being nervous, he also took the popular vote. There were around 200 people in attendance and the event was completely sold out.
Overall it was something I’m glad I went to, it was $35.00 and it all goes to the Feed Your Souls charity. I had a great time with my father and I even had a moment where I thought I might be going into labor, maybe this baby will be a chef, or just REALLY into grapes?? I think everyone who can should try and attend this event, it’s something new and fun and showing support for events like this in Buffalo will help keep different things coming all the time. Check out the website to pick a battle and buy tickets.
