Saturday, December 31, 2011
I found this piece in the New York Times by Elisabeth Rosenthal to be quite interesting. I am not sure I agree that lumping the two terms Organic and Sustainability together is very fair. To me they are seperate ideals but are so easily connected in a wholesome food system. It is refreshing to see information about this topic so consumers aren't blindly flocking thru the snow to their closest mega-grocery and assuming everything is peachy between them and mother nature because their little plastic clamshell of tomatoes is labeled organic. Good luck on your search for organics!
Tuesday, December 27, 2011
Friday, December 16, 2011
Monday, December 12, 2011
Trim chicken of skin to your liking. I like some crispy skin, but usually trim chicken thighs by placing them skin side down on the cutting board and trimming any skin or fat that is not under the meat. If you are completely removing the skin then quarter chicken thighs because they will brown more and cook slightly quicker. Using a non-stick skillet start chicken thighs skin down and cook until some fat is rendered then increase heat to medium-high. I do this because the skin browns and crisps nicely opposed to putting them in a hot pan in which the skin tends to burn before it turnings crisp. Season the chicken meat with salt and curry powder. Once the skin has nicely browned flip then add the carrots, garlic and onion and cook this for about 5 minutes, but be sure not to burn the garlic. Add the liquid to the chicken, reduce heat to medium-low and simmer for 30 minutes. Finally add the chutney and increase heat and reduce till liquid in quite thick and coats the chicken.
Thursday, December 08, 2011
On how to treat people:
Wednesday, December 07, 2011
Thursday, December 01, 2011
Creamy Brown Rice with Greens and Pork
Monday, November 28, 2011
That’s right….Freshly toasted English muffin, runny poached egg, microwaved sandwich style ham, good ole’ American cheese topped with Sirachi hot sauce presented on a fine paper plate. Hmmmm Hm!
Wednesday, November 23, 2011
Sometime doing things yourself can make financial sense and be a soul satisfying experience, very much unlike the home mushroom cultivating kit described by Florence Fabricant in today NYTimes. If you are not familiar with oyster mushrooms they are somewhat under satisfying. They lack a very distinctive flavor and/or texture and produce a mostly flaccid slimy cooked fungus product.
Instructions include placing box in a dark place and misting with water. Sounds like a nice place to do some serious reflection. Alone, in the dark, watching a box of mushrooms grow!?! If you escape the self-destructive depression this might induce you can take a picture of your bounty, post it to Facebook and receive a complimentary refill of mushrooms in mulch. Worth a try.
Tuesday, November 22, 2011
Monday, November 21, 2011
Saturday, November 19, 2011
Friday, November 18, 2011
The countdown has begun for most normal people; one solid week. We are currently being oversaturated with an absolutely horrid bombardment of overzealous Thanksgiving propaganda. Every media outlet is pumping lies into our skulls at a rate unimaginable to most level headed human beings. I hope you have not fallen ill with this sickness and applied the balm provided in my last post recommending my personal suggestions on how to make Thanksgiving 2011 the best of the past year. I’m sure to speak for many of us when I say we have staved off numerable instances of motivation to get a jump on this holiday, but it is the unfortunate reality that we must face now with 6 days and counting so it’s time to get to work.
First gather up those morbid culinary magazines that subconsciously make most of us feel filthy and inadequate. Indulge your guilty pleasure; go ahead and clip out photos of your favorite celebrity chef for their respective shrine then quickly dispose of the remaining few pages. This will make the coming task much easier. Think back to last year, now demand of yourself to purchase far less food overall. Don’t worry about recipes; they will come….preferable stick to the ones on the back of the Stover’s Stuffing, French’s fried onions, and the plastic skin of the frozen turkey. They are most reliable.
If you are feeling guilty that your ‘The Chew’ or ‘Next Iron Chef’ shrine is not up to par as you imagine that the bitch from work has crafted one of greater depth then go ahead and clip those photos from the newly arrived culinary page turners bemoaning the absolute hysterical euphoria your family (dog) will display upon you trying to jerry-rig a meal out of Thanksgiving leftovers. It’s a lie….no her shrine might very well trump yours, but not for long. Rid your life, my life and the life of your loved ones from this scourge once and for all.
That is enough for the first day of preparation.
Thursday, November 17, 2011
WTF #1 I’m sure there are a lot of people who try out for Top Chef and I can only image the daunting task of wading through all the bull shit, but it seems reasonable to think there are most likely around 100 or so quality applicants. For this season they brought in 32 of them. They all took time off their job maybe even quit, said heartfelt good-byes to their family, and spent a fair amount of cash outfitting themselves, traveling, photo shoots, Bravo spent a decant amount of money on them as well I’m sure. The first guy sent off can’t find the tenderloin on a whole loin of pork?!?! WTF This was one of the top 32 applicants? For that chef somewhere out there who assumes he was #33, man he must be one pissed off motherfucker right now.
WTF #2 We only got three episodes in to find out that even the top 16 have neglected to prepare themselves to bake a god damned cake. WTF Did these wonder chefs not watch any of the past 8 seasons
WFT #3 James Beard Foundation WTF. It seems like every one of these goofballs is blurting out, “I’m a James Beard blah blah blah.” Dear James Beard Foundation, start being a little more selective before the mention of you becomes as meaningless as the words, “organic” “local” or “artisanal”. Please, we have trusted you so far.
WTF #4 Did any of the 18 cheftestants sent away do any kind of prep to be on the show? WTF Guy who ran out of time obviously should have went in his kitchen, set a timer for 20 minutes and figured out how much he could get done in that time. Seafood restaurant guy that bought pre-cooked shrimp WTF I hope no one ever comes to your restaurant again, ever! Unless they want a refund on their gift certificate. Lastly, everyone except the Mexican chef, did you know where season 9 was set? WTF Open a book for fucks sake. Did the idea of authentic Mexican, tex-mex, cowboy, snake or other regional ingredients elude you? Did you pack your winter boots for this trip as well? Click your clogs three times and maybe you will be transported back to Chicago three months ago where you can turn around, walk out of the tattoo parlor, get back in the car and find the big building filled with books called a Library. Someone there will show you where to find a book about Texas and more than a few shelves of cookbooks. Try one with the name Rick Bayless on it for starters.
Wednesday, November 16, 2011
Thursday, November 10, 2011
Apple-Fig & Blue Cheese Quick Bread
with Port Wine Curd
For the bread:
Two cups AP flour
One tblsp baking powder
Pinch of salt
One tsp black pepper
One half tsp thyme
Three ounces crumbled blue cheese
One and a half cups tart local apple, grated
One half cup dried figs, rough chopped
Two thirds cup milk
Four tblsp melted butter
Mix dry ingredients before tossing in cheese and figs till the pieces are separated and coated in flour. Wisk eggs and mix with other wet ingredients before gently combining with four mixture. Be careful not to overmix and be aware the batter will be very thick. Cook in a nine by five inch loaf pan that has been coated with butter at 350 degrees for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 20 minutes before turning it out to rest until cooled to room temperature.
For the curd:
Two cups port wine
One each star anise, cinnamon stick
Three whole cloves
One and one third cups sugar
Four whole eggs
One and three quarters sticks of butter (seven ounces)
In a heavy bottom saucepan combine wine and aromatics, reduce wine over medium heat by half. Remove aromatics from wine. Off heat add sugar and butter. Return pan to low heat and add the eggs once the sugar has dissolved. Whisk constantly until curd is thick enough to hold marks from the whisk. Push this mixture through a fine sieve and chill with a cover of plastic wrap pushed onto the top of the curd in an effort to prevent a toothsome skin from forming.
Tuesday, November 08, 2011
Octopus, foie gras, brioche, Wild Turkey, raw oyster, real/good sushi, sturgeon with truffled leeks and black lentils, Allegrini Amarone, aged Manchego with truffle honey, Dogfish Head Raison D Etre, fennel, Italian sparkling water, oil cured olives with Bulgarian feta and grilled lamb chops with rosemary, ice cold tap water.
I would like to be making sweet potato brioche, lobster consume, pork pate, gougeres with real gruyere cheese, Makers Mark gelee over foie terrine with pickled cherries, broccoli-beer-cheese soup, vanilla panna cotta, Brown chicken stock….in large amounts.
I would like to go to Crop, Noodlecat, Phnom Penh, Chinato, anywhere authentically ethnic.
Things I’d like to do less of: drinking diet soda products, eating white bread and Idaho potatoes, not being able to bend my knee, eating without a conscious, thinking about reacting without acting at all.
Wednesday, November 02, 2011
One package instant yeast One and a half cups warm water Seven slices of bacon, medium dice One sweet onion, medium dice
One tsp honey
Five cups AP flour
One tblsp salt
One tblsp black pepper
Six tblsp EVOO
One tblsp Italian seasoning blend
Four garlic cloves, rough chop
One and a half cups mashed potatoes
Bloom yeast in water with honey. In a sauté pan brown bacon and onion, add garlic and cook another 3 minutes, lastly add the herbs. I used yesterday’s mashed potatoes so I put them in this pan to warm up. Mix dry ingredients in a large bowl then the water. Kneed this mixture for 6 minutes. Blend in the bacon mixture and work the dough another 2 minutes. Return to a large bowl, cover with plastic wrap and let raise 2-3 hours.
After the dough has risen turn it out into an oiled baking dish about 18x11x3 inches and bake in a pre-heated oven for 35 minutes until golden. After removing dish from oven let the bread rest in the pan for ten minutes before removing it to a wire rack to finish cooling.
One and a half cups warm water
Seven slices of bacon, medium dice
One sweet onion, medium dice
Thursday, October 27, 2011
Well, my revelation does not stop with the impressive work of the pastry chefs on Just Desserts. My lasting revelation is that the Top Chef Institution projects something that most people feel they are not capable of reproducing. I have not looked at Top Chef that way in the past. With the first episode of Top Chef: Texas set to premier next Wednesday on Bravo I want to give it a try with this new perspective. I’m sure to get frustrated by silly quick-fire challenges or overproduced personal conflicts between contestants, but I’m willing to forgo those road bumps in order to enjoy the cooking through a more open mind.
Tuesday, October 25, 2011
It recently occurred to me that sometime in the recent past mainstream media outlets have turned over the decision on what is newsworthy/presentable to any knucklehead capable of social networking. Surely providing content centered on things people are interested in is an important part of providing news and entertainment to the masses, but turning what seems like over 50% of the process over results in many shortcomings. There are a lot of cases where viewer provided content makes up an increasingly larger portion of what we consider modern news and entertainment. For example, shows including local Fox morning news, the Jimmy Fallon show, and Sportsnation include large segements devoted completely to viewer provided content via social media including Twitter and Facebook. Polls, lists, and questions that generate viewer’s comments are not of much interest to me in most traditional media outlets like television and newspaper. They have a place, and we know where to find them, that would be where they are generated. News is not the results of a poll, jokes told by Mr. Fallon should not be the brainstorm of his Tweeter following, and proposing a question and reporting it’s responses off a Facebook page is not journalism.
Where this seems to hit home for me right now is The Plain Dealer's recent reporting on the local restaurant happening. Spending three weeks polling people as to their favorite pizza shop seems like a waste. Printing a list of the areas 100 best bars is not news. I understand that any establishment that can get their name in print might get excited, but this does not provide any meaningful information to us as readers. I cannot remember the last time I looked to the PD for any meaningful local restaurant information or news. Cleveland Foodie is leaps and bounds ahead of the PD in quality, consistent, trustworthy local restaurant news.
What would make for quality content? It would be great to read short bites about local restaurant menu changes, wine/beer dinners, and or promotions. Connecting home cooks to restaurant quality product would also be a nice read specifically when it concerns two local establishments. Honest reviews of smaller community bases restaurants with a lower price point would be great. In a lot of cases it’s difficult to weed through these types of establishments, but there is a huge difference in quality between a scratch kitchen and a thaw and heat kitchen. Lastly take a look into the little guys. There seems to be less than 10 local chefs/restaurateurs/culinary establishments that are constantly in the paper, and they deserve it in most cases, on the other hand I think someone is just lazy and not willing to look any further. There are hard working dedicated food service workers on every corner, everywhere you look, behind everywhere you look and most likely beyond that as well. Many people are working very hard long honest days to connect with a customer base and it seems like a golden opportunity for everyone if the PD was to drop the pizza poll and put a little effort into their local restaurant coverage.
Sunday, October 23, 2011
One pound bulk Italian sausage
One two pound spaghetti squash
Three carrots cut into inch lengths
Three sweet potatoes, medium diced
One small onion sliced
Two garlic cloves sliced
For the apple-mustard sauce…
Half sweet onion small diced
One tablespoon honey mustard
One small local apple peeled and diced
Three quarters cup chicken stock or apple cider
Two tablespoons chilled whole butter
While I’ve been cooking at home much more these days I’ve become even more interested in being extremely efficient and clean. I think this procedure emphasizes this.
Wash the squash of any dirt. Slice into one inch think disks. Do not cut length wise because the strands that resemble ‘spaghetti’ run in a circular pattern and would all be cut in half if you cut the squash length wise. Scrape the seeds from the squash donuts and discard. In a large skillet place the squash donuts and a cup of water, cover and bring to a boil. Once the water is boiling add the carrots, salt and cook for ten minutes adding water if necessary so it never totally evaporates. Remove the vegetables to a plate and cover allowing to cool. Wipe out the same pan and crisp the Italian sausage in a small amount of oil. I like to pinch small free form meatballs into the pan. Cook on med-high heat. While that cooks use a spoon to scrape the squash pulp away from the skin. On a paper plate microwave the sweet potatoes for 90 seconds covered with a paper towel. Remove the sausage from the skillet; add a small pad of butter, the onion and garlic and let cook on med-high for about 3 minutes. Add the squash, carrots and sweet potatoes and let caramelize on one side. Flip, add sausage and reduce heat as low as possible just to keep warm, season with salt, pepper and a pinch of sugar.
For the sauce caramelize the onion in a generous amount of butter, add the apple and cook another few minutes. Combine the mustard and stock allowing the mixture to reduce by half. Off heat add two tablespoons of butter and season.
Monday, September 19, 2011
It was my foodie sister’s birthday recently and I pulled the trigger and gifted her a pressure cooker. I had never used one, and they almost sounded too good to be true. She has mastered the art of the slow-cooker/crock-pot but I thought taking the cooking times in a different direction might widen the array of dishes she prepares. We both have a mutual and deserving respect for hand crafted stocks of which I thought a pressure cooker would be quite effective. I am happy to see how well this gift has worked out.
The earliest pressure cooker was designed by Frenchman Denis Papin in 1679. The devise is most often used during the process of canning in the United States. Outside the food industry worldwide hospitals and laboratories use modified pressure cookers to sterilize their equipment. On top of those two very trivial and not so inspiring facts most all our mothers assure us that we are going to blow up the kitchen dare we even fathom the use of a modern food quality pressure cooker. Fortunately this has not happened just yet to us.
I purchased a 6 quart T-Fal pressure cooker through an E-bay store. It has three built in pressure safety devices which erased any lingering idea I had that Mom was right about catastrophic failure. The 6 quart is a very handy size for making meals for 3-5 people. Eight quarts might be ideal for making slightly richer/larger batches of stock, but then finding a place to store it becomes an implication. Meat sears nicely in the pot before braising which is great not to have multiple pans involved. To my surprise it takes only one minute to reduce the pressure of the unit enough to remove the lid. On the other hand the unit works great on our flat glass topped stovetop. It comes to heat nicely and it didn’t take long to find the lowest possible temperature to hold the pressure steady. This has as much to do with the quality off the stovetop, but the directions included with the pressure cooker warn of complications using a flat glass topped unit. We experienced none.
For our first experience we cooked boneless western style pork ribs with apples, potatoes, cinnamon, coriander, thyme and smoked pork neck bones. We seared the seasoned meat in the pot then nearly covered it with chicken stock and cooked it following the procedure described in the unit’s instruction book. This involved cooking the meat for 20 minutes, reducing the pressure till we could safely remove the lid then we added the apples and potatoes and returned to the heat and cooked another 10 minutes under pressure. Under running tap water for about 30 seconds the unit can be disassembled. This was no big deal in my opinion. After cooking under pressure for 30 minutes (about 40 total) the meat was very tender, juicy, and flavorful. The apples completely disintegrated, but the potatoes come out perfectly cooked. We strained out the solids and returned the quite flavorful liquid to the same pot and thickened with cornstarch. I was very surprised by how well the final meal came out, but even more impressed with the ease and speed of using the pressure cooker.
A lot of home cooks seem to have a misguided romantic relationship with their slow-cooker and instinctively think that the amount of time spent cooking increases the quality of the final product. Personally I find that sometimes using a slow-cooker with disregard for cooking times leads to meat that is in fact overcooked meaning they are either dry, lacking in texture or both. I’m sure you can end up with the same problems in a pressure cooker, but at least you only invested an hour or so! Secondly, using a single pot to sear, braise under pressure, and reduce/thicken broths is infinitely more efficient than starting 4 hours out, searing in a sauté pan, transferring to a slow-cooker, waiting, and finally using another pot to create a sauce. On the other hand you have plenty of time to clean dishes while the cock-pot chugs along like the little engine that could….I think I can…I think I can.
We also used the pressure cooker to make a quick corn stock with corn cobs and vegetable scraps to complete corn chowder. In nearly 20 minutes we had a stiff corny broth to use. This leads me to believe a rich roasted chicken stock is in the near future.
If you have ever thought about using a pressure cooker I suggest you give it a try. They are priced reasonably, come in an array of sizes, and deliver as promised. I’m sure you’ll find more than a handful of gadgets around your kitchen that see much less use.
Friday, September 16, 2011
Have you ever thought how to download video and audio from flash players on internet sites like Youtube, Google Video, MySpace, DailyMotion, Metacafe, Break, Blog sites of your friends with embedded audio and video content and so on?
So, JCopia does it all. It captures flash video / audio / stream from any website to your computer as files. Just play your media online and watch as JCopia 4.7.27255 saves any clip / music / movie to your computer. JCopia detects and begins to download any clip, video, music, radio stream, video stream, Flash game or presentation that is played in your browser. Increase your video and audio collection with JCopia now!
It is a very convenient tool for collections video and audio files on disk.
Here is the link: Capture flash video and audio from any
website to your computer
Wednesday, August 24, 2011
I would claim that this article is irresponsible, but as of now at least it can only be found in the NYT, and I don’t see many NYT readers being so intellectually challenged that they might extrapolate a scenario where it would seem acceptable to say, oh, think it’s ok to eat that package of raw chicken that fell out of the grocery bag and has been in the trunk of the family jalopy the past few days. On the minds of home cooks good food handling is important. On the other hand it is of upmost importance that restaurant patrons can trust that the food they receive has been handled with great caution and respect. If I choose to take a chance on some food left in the ‘danger zone’ that is my choice, but when I dine out I don’t want to take chances, and as a chef I have no right to compromise the health of others.
Thursday, August 04, 2011
As you can see I went for a varied assortment of vegetables. I was lucky to come upon some absolutely heavenly small yellow cucumbers that had not developed much of a skin or toothsome seeds. They are just perfect. I also found wonderfully sweet Mars Onions. They are rather small, red, mild and sweet. There are also some finger length green zucchini, carrots, whole local garlic cloves, and lastly sugar snap peas. I've never pickled peas so we will have to cross our fingers on how they come out.
My standard pickle ratios are very simple; equal parts sugar, water, and vinegar. I usually prefer rice wine vinegar as it has a smoother tartness in my opinion compared to wine or cider vinegars. In this specific batch I used three parts rice wine to one part cider vinegar because I planned on adding a full assortment of other strong flavored herbs and wanted to assure a strong tang in the end product.
Pickled Summer Vegetables
Four cups finger sized baby summer vegetables
Six garlic cloves
One lemon sliced
Two cups each sugar and vinegar
Two cups cold water
Two heaping tablespoons pickling spice
One teaspoon salt
One quarter ounce thyme
One large sprig each rosemary and sage
The amount of liquid is roughly the amount needed to cover the amount of vegetables. This may change with regard to the size of the vegetables and/or the container but what is really important is the ratio of sugar, vinegar and water. I start by heating the sugar, vinegar, garlic, and pickling spices over medium heat. Once the sugar dissolves remove from heat and add cold water to chill the liquid and set aside while preparing the vegetables. As long as the liquid is room temperature when added to the vegetables it will work fine, but steer away from adding hot pickling liquid over the vegetables as this will make for a very limp and soft end product. That's all, pack it up and let it sit for about two weeks. Feel free to stir it up every so often.
Thursday, July 21, 2011
Summer squash has it’s ancestry in the Americas. Lewis and Clark in 1804 observed great quantities of crookneck summer squash being raised by southern Indian tribes. After a trip to the Italian country side where the culinary use of summer squash became very popular it returned to the U.S. in the early 1920’s when Italian immigrants brought it to our tables and planted a large variety of squash which we are all thankful for today. While overwhelmingly abundant in the U.S. today summer squash are enjoyed worldwide in classic dished like French ratatouille, Mexican squash flower dishes, Turkish zucchini pancakes and Greek stuffed squash.
I recently acquired a rather large yellow squash. It made it into two preparations that hopefully give you a little nudge to grab some on your next trip to the market
Summer Squash Pancakes
Two pounds squash grated
Two tablespoons salt
One quarter cup flour
One tablespoon mix fresh herbs
Fresh cracked black pepper
Combine the grated squash and salt in a colander and let sit for half hour. Squeeze the squash in a clean dishtowel before combining the remaining ingredients. Working in a pan on medium heat sauté tablespoon dollops of batter in butter. Serve warm with sour cream, yogurt, topped with cheese or your favorite tomato based condiment.
Large diameter squash cut into inch thick rounds
Two cloves fresh garlic chopped
One teaspoon fresh thyme
One third cup each bread crumbs and parmesan cheese
Good quality olive oil
Salt and pepper
Pre-heat oven to 500 degrees. Coat disks of squash with oil, salt and pepper. Top with cheese mixture and bake in hot oven for about 8 minutes.
Tuesday, July 19, 2011
Friday, July 15, 2011
Licorice is a legume plant from which a sweet flavored extract can be obtained from its root. The plant is native to southern Europe and parts of Asia. The plant is in no way related to anise, star anise or fennel which are plants that share a similar flavor profile. It is a chemical called anethole that the previously stated plants all share giving the impression they might be related. Speaking of chemicals licorice contains a compound glycyrrhizin which provided the sweetness. In fact glycyrrhizin is about 40 times sweeter than cane sugar.
The Dutch, French and Greeks seem to have taken a historically early liking to the flavor of licorice and produced mostly sweet candies from the extracts obtained from the licorice plant root. Ironically the use of aniseed oil has become popular to enhance the herbal flavor in modern licorice candies.
In Asia the use of licorice has been more medicinal. The Japanese found licorice to be a strong anti-viral agent. The Chinese have a long history of using licorice to aid in a large number of digestive issues; everything from its effectiveness in relieving the common cough to aiding in the healing of stomach ulcers, irritable bowels, and even as a mild laxative. More recently licorice has been implicated as a source of help in treating auto-immune conditions like lupus and respiratory problems.
Sounds all rosy around the edges, BUT…. Excessive consumption of licorice can be toxic. As little as 2 oz of licorice daily over a 2 week period has shown to cause fluid retention due to liver problems as well as a sharp spike in blood pressure. Fortunately for us who love licorice that is just about the amount of time it takes to eat the whole pound of licorice we bought and it has been shown that those detrimental effects are completely reversible after only a few short days.
I’m quite a bit happy with my finding. I can feel hella-eurotrash cool while nibbling on my licorice candies all the while my inner chi (digestive system) will stay in good shape. I’ll try not to OD on licorice anytime soon, but damn…it’s so good when it hits your lips.
Sunday, July 10, 2011
I made one extra large sweet corn potato cake. The important thing when cooking one of these collosal potato cakes is controlling the temperature so the potato cake is cooked fully through. Using a non-stick skillet I started on medium heat until I got a nice color then turned the heat down even lower allowing for a total cooking time of nearly half an hour.
Sweet Corn - Potato Cake
One sweet onion
Three ears of corn kernals
Four medium sized starchy potato
One Tablespoon corn starch
One Teaspoon fresh thyme, chopped
Salt and Pepper
Grate the onion and the potato in to a bowl. Cut the corn kernals off the cobb and use the back off a knife to scrape the cobb giving up some of it's sweet juices. Season well with salt and pepper, mix in thyme and corn starch.
Using a pre-heated non-stick 12 inch skillet press the potato mixture into the pan to form a solid large pattie. The best way to flip the cake after about 10 minutes is to place a plate over the cake and flip the whole pan over so the potato sit on the plate and can be slid off back into the pan. I used a bit of butter after the first flip to help add some depth of flavor and color.
Spice Rubbed Pork
Two Tablespooons smoked paprika
One Tablespoon chili powder
One Tablespoon ground corriander
Half Tablespoon each garlic powder and cumin
One Tablespoon olive oil
Salt and pepper
Coat the pork with oil and roll in spice mixture. Cook on a medium-hot grill for about 15 minutes or untill an internal temperature of 145 degrees. Remove from the heat and let rest a solid 10 minutes.
Friday, July 08, 2011
Blue Moon is a great light summer beer and mussels are a great light summer meal. It is something of a classic to cook mussels in beer, but by adding ingredients that highlight the flavores of Blue Moon this dish brings the beer’s character to the for front.
1 pound mussels rinsed and cleaned
6 ounces Blue Moon Beer
2 shallots sliced
Zest and juice of one orange
1 teaspoon ground corriander
3 tablespoons butter, split
pinch of sea salt and black pepper
Parsley, rough chopped
Heat a large sautee pan or pot over med-high heat. Sautee shallot in 1 tablespoon butter untill soft then stir in coriander for about 20 seconds. Top this with orange zest and juice. Add the mussels and Blue Moon Beer top with salt and pepper and cook on high for about 5 minutes or untill the liquid has reduced by 1/2. Gently stir in the remaining 2 tablespoons butter and parsley over high heat for another 2-3 minutes or until the butter has melted. Serve with a hunk of crusty bread to soak of the perfect Blue Moon broth