Yeah, sure, I like to play "duck, duck, goose."...except my version is called "fat, fat, meat."

Pork belly isn't the leanest of the meat treats.  Actually, it's pretty fat-tastic.  ok, so it's mostly fat.  The chinese call it "five flower pork."  I think of it as "big beautiful bacon."  Anyway, this is a cut of meat that can either be really, REALLY, good or instantly forgettable.  I chose to use a chinese technique called "red cooking", which is braising the meat in a combination of soy sauce, vinegar(s), sugar, and aromatics.  It takes a little more time than you might be used to spending (2-3 hours, depending on size of meat), but there is something very satisfying about making something out of next to nothing (just ask oprah, she looks VERY satisfied).  paired it with some roasted, rainbow carrots, tasty for days.  Wifeshow thought it smelled like I was baking brownies ( the dessert, not the flatulence).   it kind of did...weird.  Anyway, the long braise makes the fat melt into the meat and you get this (blah blah blah...I'm sorry, I'm really tired and honestly, this is like the fourth time I've tried to write this.  It was a good dish and all, actually it was very good, great even, and I highly recommend that you try the recipe I will post, but the truth is, I'm just done talking about it.  I've got pork belly writer's block.)

The other two dishes were an asian noodle soup with chicken and snap peas and pork carnitas with rice and beans.  I really enjoyed the soup.  The broth was made by steeping some ginger root, lemons, and scallions in chicken broth and water and then straining that and simmering the chicken, peas, and noodles in it.  Oh, and I discovered that you can buy plain ramen-style noodles (sans seasoning packet), so  I threw some of those in there too.  You know, in case you want to be reminded of college.  the carnitas was a quick version where the pork was braised with stock and oj.  rice and beans came along for the ride.  My trick to good beans (beside using dried, which are always better) is stirring in a little pork fat.  you have a jar of pork fat that you've painstakingly saved from bacon, pancetta, prosciutto, etc., in your fridge right? Of course you do!  If it makes you feel better, you can call it bacon extract:)  pieces.

Braised Pork belly

couple lbs pork belly, cut into 2 inch cubes and tied with kitchen twine and salted

1 c soy sauce

1 bunch scallions, cut into 1 inch pieces

1 inch knob of ginger root, peeled and diced

3 cinnamon sticks

3 tbs balsamic vinegar

1/4 cup honey

2 cups apple juice

run the pork under cold water, removing the salt and any blood (THERE WILL BE BLOOD!...maybe, don't worry if there's not, consider yourself lucky.). in a dutch oven, boil the pork belly (in water) for 3 minutes. remove from water and run the pork under cold water, set aside (dump out dutch oven and dry off for later use). combine the rest of the ingredients in a bowl and stir to incorporate honey.  put pork and the rest of the ingredients back into dutch oven and bring to a boil.  turn heat to VERY low and simmer, turning pork every thirty or so minutes for 2.5 to 3 hours.  cut twine, strain sauce and serve.  booyah, you just made something way deliciouser than a steak (in my book).  Anyone can cook an expensive piece of meat, it takes a champ to cook some peace of mind (don't steal that, it's going in my book.)

Fixing the economy...one hyperlink at a time.

What?  huh?  speak up, I can barely hear you!  Oh, excuse me there my friendlies, My ears are still ringing from watching my pals' band, Life of a Scarecrow, last night.  It's very seldom that the dish partakes in social outings (crazy work schedule and all), but I am glad that I did not miss this one.  Luckily, I thought ahead and brought a spatula so I could "escrapa my face" off the floor and put it back on my skull, yes, that's how hard they were "kicking their jams."  Anyway, a fun time was had by all and it was good to see friends and pals...mostly pals.

ok, as noted previously, mamadish and her besty, brenda were up for the weekend.  We were able to have dinner together on saturday night and although I hadn't really planned it out, it turned out to be a pretty fabulous dinner.  I had some porkchops that I cut into small "paillards" and sauteed, deglazing the pan with apple juice to make a tasty sauce/glaze.  the chops were paired with some tomato and squash risotto. (recipe to follow)  Tasties.  For dessert,  i pieced together a cheese plate.  I really enjoy this in place of a traditional "dessert."  the cheeses I used were manchego, drunken goat, Beecher's flagship (a handmade cheese from seattle), and Gjetost ski queen, which is a brown cheese (color comes from caramelization of natural sugars in the milk and cream) that goes great with granny smith apples (tastes like a caramel apple).  The espresso mugs are filled with honey (paired to the flagship), rosemary roasted almonds (for the manchego), and mini-dice of granny smith apples (intended for the gjetost).  I really like making cheese plates and it is a great way to add another dimension to your dinner and round out your meal, followed by a coffee, of course.

The last pic I have for you is a replay of potato leek soup.  Wifeshow loves it, and she had been craving it, big-time. click here for the recipe.

DISH recommends:

for the dudes (or ladies who want their dudes' feet to have a vacation): 

Suede Macalister boots from JCREW.  I saved up my allowance (yes, we give ourselves allowances, don't knock it until you've tried it:) for these kicks and I love them.  Super comfy and versatile (unlike the snuggy, which is neither of those things). a bit pricey, but quality only hurts once.

ps. just finished the book American Gods.  good read, recommend it.

tomato and squash risotto

olive oil

1 small onion diced

1.5 cups arborio rice (you can use other short grain rice(s), but arborio is the old school way, and you know I'm old school, not so old as to be "from the old school", but still...)

two small cans of chicken broth (or about 30 oz., if you have homemade on hand:)

splash vermouth (or white wine)

healthy handful of cherry tomos, sliced in half

1 small summer squash, large dice

salt and peps

parmesan cheese

butter

flat-leaf parsley, minced

place your chicken broth in a small pot over med-low heat and let it hang out.

in a small saute pan, melt some butter and add your squash (seasoned with salt and peps), sautéing until golden on both sides, set aside. 

In a large saute pan or dutch oven over med heat, place about a tablespoon of butter and a tablespoon of olive oil together, until butter is completely melted.  add your onion (salt and peps, easy on the salt) and saute for about 3-4 minutes, then add your rice and saute for another 2 or so minutes, until rice is fragrant.  Add your splash of vermouth and stir until evaporated. Turn your heat to med-low, add your tomatoes and now, add a ladle or two of stock to your rice and stir until it reduces and you are left with your rice mixture. Keep doing this for the next 20 or so minutes, adding a ladle or two of stock and stirring until the stock pretty much evaporates.  at this point, your rice should be tender and creamy.  fold in your sauteed squash and grate some parmesan into the rice.  add a couple knobs of butter, the parsley and gently stir everything together.  Check for seasoning.  I like to spoon the rice into little ramekins and press down and then invert onto a plate and then it slides out.  Cool presentation, impress your peeps, they'll think you know what you are doing...or they'll think you're up to something.  Either way, they'll think...

Wolf in sheep's clothing

I love surprises.  it doesn't even matter if it's a tiny surprise, like finding a couple of bucks in a jacket pocket (do you guys misplace your money too? I do...more than I would like to admit.  today, my surprise was that I got off work about an hour and a half early (thanks Martha) which is why I actually have some extra time for a mid-week post. see, it's the little things...

Ok, we feasted on more lamby treats on sunday.  Since it was just wifeshow and I for easter, we had some lambchops (so this is why lamb is so dang expensive.) with smashed tates and sauteed broccoli.  I wanted to grill the lamb, but the weather was not cooperating so I used my old standby saute method and de-glazed the pan with vermouth and whisked in some cream at the end, made for a tasty sauce.  The other dish was spatch-cocked and grilled cornish hens with baked potato and roasted brussels.  Tasty, but I made too much.  But, if you've been following this blog for a while, you'll know that the leftover meat will definitely get turned into something else, probably tostadas (one of the captain's favs).

Momma Dish is visiting this weekend so I hope to make some tasties.  Will be sure to take pics, worry not my minions.

DISH recommends:

Global 6 in. meat clever.  Used this to hack up the hen (cut it in two down the backside, not cough it up, should be more specific:)  super sharp and heavy, but "good heavy" not "kirstie alley heavy."  you might be able to find it for less cash somewhere else, but this was the first site I tried.  peace.

ps.  I know I've been lazy about recipes, but I promise I'll post one the next time. Until then...

Googly Googs

I was told if you search for "latest dish food blog" on Google, I come up on the first page.  sweetness.  tell your peeps (your friends, not your easter treats.)

Lambda Lambda Lambda

Once again, I have delayed posting.  It was a really busy week at work.  Lots of holiday baking.  We have been experimenting a little here and there and have come up with some winners lately.  If you are in at the bakery, be sure to pick up some brioche-type breads (if there are any left).  They are becoming very popular.  

ok, to the food:

I was really excited about this burger.  I had an idea a couple of weeks ago to make a sweet potato roll and they turned out really well.  The dough was basically a "poor man's brioche" with a healthy dose of steamed sweet potatoes.  It gave the finished product a really nice orange color and added a nice sweetness.  was killer for burgertime (I loved that nintendo game, by the way) Topped it with an elk/beef mixture, caramelized onions, cheddar, and lettuce. SNAP!

We also made a lamb dish (since last week was passover) on wednesday.  It was pretty much in the style of beef burgundy, just substituting lamb for the beef treats.  It was one of the best "burgundies" I had ever made.  A lot of people shy away from lamb, but you should really give it another try.  some people say it's too gamey, but I wholeheartedly disagree.  That "gamey" flavor often times comes from more inexpensive cuts such as blade chops or shanks, just as those same cuts of beef or pork would be stronger in flavor.  You might just not think of beef/pork being "gamey" because you are used to eating it.  Gamey sounds undesirable, and lamb is definitely not that.  You have to educate your palette on how to interpret tastes, so if you've been sheepish (insert groan) about trying lamb in the past,  maybe start out with some more expensive cuts and work your way down as you learn to appreciate the flavor (kind of a backwards approach, eh?).  Then again, some people refuse to eat things that they think are "cute."  Not me, I prefer to eat cute things.  In fact, as we speak, my deep freeze is filled with baby seals and penguins. Don't even get me started about "Peeps."

I threw in the last pic as a reminder that we all need to relax.  Gus only does things one way: 110%.  It doesn't matter if he is running, barking, snuggling, hunting, or waiting by the stove to see if any food jumps out of a skillet, that dog is focused.  Which is a pretty good lesson.  If I was half as determined as my dog, I could accomplish a lot more.

other non-food factoids:

I feel like my social calendar has been full for a long time. We had dinner with friends at casa Iske on friday night (WOOP WOOP!), and let me say that Mr. Biz  (not actually a picture of James, just lame inside joke) can grill a mean steak.  It was perfectly sizzled to the deeps.  And that's saying something.  Also had some cold cucumber soup that reminded me of Tzatziki sauce.  yumsters.  Saturday night we had dinner with our friends Dipti and Anuj. It was an indian feast.  We had samosas, papadum, chutneys, pickles, shahi paneer, dahl makhani, stuffed tomos, raita, naan bread, and kir.  Don't worry, I had small courses of everything.  after dinner we played some poker and when we got home, we stayed up and watched "nick and norah's infinite playlist."  It's a pretty cute movie, totally recommends it.

DISH recommends:

Norton Knife sharpener:  I have the IM200 model, and have been really pleased with it.  This setup, used even once in a while, will keep your blades sharp, and around here, we love sharp.  plus, it's on wicked sale right now for about 40 clams less than orig price.  Booyah!

check out my burgundy recipe here: (just scroll down to the bottom)

 

My Yammy Vice...

Before I get going, let me just say that i love sweet potates to death! ok, now that that's over with....

It has been a while since my last post.  I was pretty out of it this whole last week.  Had the snoozies, big time.  Started out the week with some tasty lentils.  I had some linguica sausage in the freezer and made little meatballs out of those tasties and stewed them in the lentils.  Wife is demonstrating proper lentil eating technique (bread in one hand, fork in the other...just in cases).  Up until this last year or so, I had not made lentils that often, if ever.  Give it a try, they are a really easy and quick way to change up your dinner.  they take on flavors extremely well (overachievers...hmmph).

I'm really excited about this sweet potato/collard greens/curried salmon dish.  It was. by far, this week's tastiest surprise.  It was kind of a "fly by the pant's seat" dish, but sometimes those are the best!  I roasted some sweet tates (on a baking sheet) with salt and peps and olive oil until they were done and then set them aside. then I went about sauteing some collard greens with onion, garlic, and black grapes (sliced thin).  As soon as those were nice and tasty, I brushed my salmon(s) with a mixture of brown sugar, olive oil, curry powder, and chile powder.  whizzed it into the broiler (on the same pan as the sweet potatoes, which went back in to reheat them) and broiled until med-rare.  For plating, I mashed the sweets and made a little pile, topped with the greens, and then the salmon.  I reserved some of the black grapes to put on top of the salmon, it's for fun!  The combination of the sweetness from the tates, and the bitterness of the greens perfectly compliments the curry flavor of the salmon.  I was pretty surprised that it went together as well as it did.  

The last dish up there was a "I'm so tired and we have mucho veg in the fridge curry."  Basically, I took a ton of veggies from the fridge and cooked them down with some cumin, coriander, cilantro, cloves, chile powder, and salt and peps.  It was the kind of dish where I could just throw everything into a pot and walk away, and by saturday night, I'm ready for that kind of cooking.  

other newsworthies:  I forgot to mention that the bakery is selling chocolates (truffles) that are handmade by a lady that (I think) lives in omaha.  I've tried two of them and they were really really good. AND, we have many, many new things that we are adding to our delicious offerings,  so check them out if you are in.  Also, I am thinking about purchasing some upgrades for the digicam.  I really want to get an external flash and am also thinking about getting another, zoomier lens.  Also, Also, I have a few different kinds of lettuce coming up now, should be ready for eats in a couple of weeks.

DISH recommends:

Calphalon Jelly Roll Pan Set. I use these pans all the time in combo with silpats.  I like the huge size and they have never let me down.  30 clams for two...not bad.

ok, I have to get going, will post more later. pieces.

Curry Glaze (for meats, etc.)

1/4 C olive oil

1tbs brown sugar

2 t curry powder

1/2 t chile powder

1/2 t blk peps

1/4 salt.

mix everything together in a little bowl and then brush on to desired meat treats.  Roast, grill or, broil your way to tastyland.

ps, as always, I am more than happy to give out recipes, just let me know if I missed one you would like.