kung pow chicken

last nights menu was kung pow chicken, it turned out very scrump-olicous. 

chicken, red bell peppers, cellary, carrots, ginger, scallons…

 

 

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Pork chops w/ apples and shallots

So I tried something a little different on the grill the other night with varing results.  It was apples and shallots over grilled pork chops. Here is what I did:

 

2 pork chops

1 granny smith apple peeled and cut into wedges

1 shallot

½ cup of hard cider (I used locally made Crispin honey hard cider)

salt & pepper to taste

ancho chili powder

 

Cut shallot into quarters, put into aluminum foil (shape like a bowl) and grill until soften

Add apple slices and cook till softened slightly.  Add hard cider and cook down, mean while grill pork till done, remove and put apple shallot glaze over chops.

 

It was good, but I was having a hard time get the cider to reduce on the grill, next time I will try to do this on the stove and may swap out the cider for some dry white wine since it was a little sweet.  Other option might be, no apple, add dried cranberry or other more tart fruit in a hard cider reduction, and something to cut the sweetness, maybe some hot pepper? Not sure.

Roasted Tomato Salsa

This will go with the lime fajitas that I am grilling up tonight
6 Roma tomatoes halved and seeded
½ white onion roughly chopped
3 cloves garlic roughly chopped
nub of fresh ginger roughly chopped
1 (or more) jalapeño peppers (remove seeds and ribbing for less heat)
1 lime zested and juiced
½ tsp soy sauce
½ tsp red wine vinegar
hand full of cilantro (coriander for you folks across the pond)
¼ tsp ancho chili powder
¼ tsp cumin powder
¼ tsp paprika (sweet)
salt and pepper to taste

Roast tomatoes in oven 400 degrees F. for 15 mins, peal skin off after they cooled slightly.
In a shallow pan, sauté onions and garlic in a little olive oil till soft, add the ginger about half way through.
Throw everything in food processor, pulse until happy with the chunkiness or lack there of.
Put in fridge to cool and let the flavors meld for 2 hours before serving
What would I do different next time, I think I will up the spices by double, at least the cumin and paprika and maybe a bit more of the vinegar as well

evolution of a fledgling foodie

Foodie is an informal term for a particular class of aficionado of food and drink. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 book The Official Foodie Handbook.
As a kid, I was a very persnickety person when it came to food, I was not easily feed because I did not like a whole lot of food. As I was talking to my mom this morning, she retold the story of how she tried to get me to eat carrots. She would tell me how rabbits had great eye sight and if I wanted to see as good as rabbits, that I have to eat what rabbits eat; carrots. In my little mind at the time, I thought I could get around this with a loop hole, I would just open my eyes as wide as I could and I would see better. Didn’t like them needless to say until my teen years. I was a picky eater, in a meat and potato/non adventurous small town food tradition.
In the last fifteen or so years, my like for more interesting foods have increased exponentially. This is even more evident in the last five or so years. Now I am to the point that I think I am willing to try just about anything. Yesterday is a perfect example of this, we stopped at Lyndale Tap House to meet friends, while there Max got the happy hour Beer Mussels. Yes I have never had Mussels before, guess I am a bit scared that kind of sea food. Yes, very stupid of me, and I know that so I dived in head first and had my first every Mussel, and loved it even though I am still a little geeked out by shell fish. Will I have them again, yes and would I try to make them my self, hell yes.
Be brave, and expand your box is a great way to experience life fuller and for all my creative kids, doing things you never have done before is a great way to expand your creative well!
Pexa
p.s. I think I will be writing up some reviews soon too, I might start out with the Tap House, so come back soon to check it out!

foodie non food blog post (orange chick bbq and Guinness NY strip)

So the other day I had an interview for a serving job, in the interview I was told I should be a food, beer and wing blogger.  This kind of surprised me but confirmed something I am interested in at the same time.  Well I wouldn’t mind working on such a project, I think however I will have to practice my skills on writing (which I have been doing anyway) so I hope you don’t mind I do not that I sprinkle in some foodie type stuff with all my other directions.

 

Tonight’s menu is chicken breast in orange bbq sauce on the grill, and Guinness marinated New York strip stake with buttered baby bella’s and rice.

 

Chicken BBQ sauce

One orange zested and juiced

Bit of cumin, ancho chili, and ginger

and store bought BBQ sauce (I use Famous Dave’s Devil Spit)

mix and marinate the chicken for several hours, reserve some for basting.

 

 

Grill chicken, baste and flip often with reserved sauce to build layers of caramelized sauce.

 

Use about a cup of Guinness, glucg of soy sauce, black pepper, ginger; let stake marinate for an hour or more, towel dry add more black pepper (ancho chili if you like it a bit spicier) grill to your liking.  Place whole baby bella’s in aluminum foil with some butter and salt and pepper, grill till done.