Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts

And the Pig Returns... 

Thursday, January 5, 2012 -
Remember the pork enchiladas from last week? Yes, I know I just posted them, but that was last week! I'm trying to catch up - and guess what? I'm caught up!

I digress. You know I had a lot of pork leftover, so I froze it. Earlier this week, I dug out that pork so that we could have some pulled pork sandwiches. Simple. Fast. Easy. Delicious. This is the beauty of freezing items after making large quantities.

I find this especially helpful for the two of us. As much as we love to cook together, sometimes we want dinner fast. Something quick. Something easy. And of course, still delicious. So while I worked out, hubs whipped up a homemade barbecue sauce with ketchup, sugar, horseradish, dijon mustard, Tabasco, garlic and smoked malt from his beer brewing. Oh yes, we like to recycle some of the products of home brewing. Nom.

He also warmed the pork up on the stove with some of the barbecue sauce while I made a coleslaw. Simple coleslaw - I whisked together some mayo, red wine vinegar, dijon mustard and sugar before mixing in a shredded carrot and a few cups of shredded cabbage. I then seasoned with salt, pepper, dill and parsley.

Did I mention while this was happening, hubs was baking rolls for the sandwiches? Yup, I'm a lucky girl. Homemade bread that I don't plan on recycling.

My only wish is that I made the coleslaw the day before. Not because of time, but because somethings are just better the next day. I knew that as I was packing my lunch with a little smile. Don't get me wrong, I liked the coleslaw, but I knew the next day it would be that much better. As you read this, know that I'm going to be eating some fantastic coleslaw today.

A quick, easy and delicious dinner on a weekday. Sometimes it is the little things.

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Fall Harvest Dinner 

Tuesday, November 1, 2011 -
When you have friends who can cook, you eat.  That's the rule.  My friends can cook.  Every year, Rachel & Josh host a group of friends to enjoy the tastes of fall.  A quick history lesson - a group of friends get together on an annual basis to celebrate the flavors of fall.  Delicious - my kind of thing for sure.  I happily taste as much as I can while I'm there, and this year was no different.


I wanted to share with you a few photos and comment on some of the delicious food.


Wild Mushroom Risotto - creamy, delicious and oh so perfect.  I had not one, but two servings.  Maybe this is because of my recent risotto kick?  Or maybe it was because it was just plain delicious.  Kudos Unrue brothers!


Pumpkin soup - when I saw the cans and cans of pumpkin puree, I knew Rachel was serving up her pumpkin soup.  Creamy, bursting with pumpkin flavor.  And bleu cheese crumbles and bacon don't hurt either.

 
Sweet potatoes - I can't tell you how much I love these.  I was first introduced to this specific recipe a few years ago and ate loads of it.  I did so again this time around.  Thank you Rachel!


Pork wrapped in pork - you heard me right, pork loin wrapped in pork.  I haven't crunched on pork belly like this before.  It caramelized so well when it was cooked, that a knife and fork weren't going to cut it, literally.  And my dear friends, that is not a complaint by any means.  The pork was a little more than medium and extremely tender.  Seasoned to perfection, this was a pig I would eat over and over again.  My friend Steven, you are nothing less than extremely gifted when it comes to pig!


And to top it all off, hubs supplied some quality ESB and premium bitter beer for the event.  It was a different batch from our BrewMile, but same type.  Delicious for sure - I'm married to one talented man that is for sure!


Another great Harvest Dinner.  My stomach was full and my heart content - good friends, great food and happiness of the season!  Thanks dear ones!

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Spiced Maple Pork with Sweet Potato Hash 

Wednesday, February 9, 2011 -
When hubs and I buy pork, it is always a huge portion.  When there are only two of you, that means the pork roast can become six meals plus leftovers if you are lucky.  We had already made pork chops and pork fried rice, so I decided to make a basic roast this time around.

After allowing the pork to come to room temperature, I covered it in olive oil.  After seeing maple syrup in the pantry, I opted for a sweet and spicy pork.  I rubbed the pork with cayenne, thyme, salt and pepper and proceeded to bast it with maple syrup while it roasted in the oven.

On the side, I opted for sweet potatoes though hubs isn't a fan.  I'm determined to make him a fan due to my love affair with the root vegetable.  Plus, he likes potatoes, I don't understand.  I decided to make a hash out of them and add some spinach to really get that nutrition level up.  I began by seasoning up some sauteed onions with salt, pepper and garlic powder.  The shredded sweet potatoes were then added.  Unfortunately, I had the wrong attachment on my KitchenAid, so I got a very fine potato versus the thicker cut I was looking for.  So my hash ended up almost mashed, but it still cooked well and tasted delightful.


I added some nutmeg and let it continue to marinate in flavor.  I threw in the leftover spinach we had in the fridge for it to finish up as I took out the pork.  The pork was done to my liking (I love it a little pink, don't hate) after basting it in maple syrup for the last 40 minutes.  It was a big chunk of meat and I wasn't anticipating it taking so long, but it was worth the wait for sure.

The pork was extremely juicy and bursting with flavor.  It was a great cut of meat and the maple syrup not only left it subtly sweet, but gave it a thin and crisp outer layer.  The syrup was perfect with the spice of the cayenne pepper I had rubbed on it.  It was fantastic, so fantastic that we didn't have leftovers from the meal.  The potatoes and spinach, though not the texture I wanted, were great with the pork. They had their own sweetness, but were elevated with the nutmeg and pepper I had used to season it.

Delicious weekday meal, and I'm happy to report, hubs ate all of his potatoes!

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Michael David Winery & Deadly Sins 

Friday, January 28, 2011 -
Wednesday wine dinners at Tastings always provide a great environment to try delicious wine paired with fantastic food.  This past Wednesday was no different.  Not only was Michael David Winery the featured wine for the evening, but the food theme was inspired by the winery's well known (and delicious) 7 Deadly Zins.  Plus, there is quite a story to Michael David winery.  Tom, the regional sales manager, gave a few tidbits about the grapes, history of the brothers and research from UC-Davis that brought this winery to where it is.  Quite interesting - I encourage you to do more research on the varietals as each wine has its own story.

I apologize for photo quality - all I had was my phone as I left my camera at home by accident.  Really, the photos don't do the wine or food justice at all.

First Course - 2008 Symphony served with Spicy Tuna Tartare with Edamame Hummus
This first course blew me away - great pairing due to great components.  The wine was subtly sweet with tropical flavors while producing a clean finish.  The hybrid grape is a flavor that I've never experienced, and this could easily be shared by all wine lovers for any occasion.  Plus, the simplicity of the bottle marketing created enough interest that I couldn't wait to try.  Paired with the wine, a siracha-infused tuna tartare that was freshened with cilantro and lime sat on top of the best hummus I've ever had.  A wasabi-edamame hummus was at a perfect level of spice without the expected horseradish taste.  I can't describe how much I wanted a bowl of this right then and there, not to mention the next morning for breakfast.  Providing a further bite crunch and spice to the tuna were cayenne roasted cashews - I could have eaten these by the handful.  A ginger soy glace brought all these great components together with a salty finish.  Fried rice noodles finished the dish with a perfect crunch.  If this is wrath, I'll take it any day.  A shout out to the new culinary woman in the kitchen - she did a great job and I look forward to seeing more from her in the future.




Second Course - 2009 Seven Heavenly Chardonnay served with Caramelized Pear Tart
This wine was the redemption to the brother's 7 Deadly Zins, and a very pleasant one at that. Full bodied, the wine was creamy in all the right ways of a Chardonnay with tones of oak.  Slight vanilla flavors also played on the tongue, and with the subtle oak, was a perfect combination.  I may have found a new Chardonnay for my collection.  The pear tart really cleaned and balanced the wine, bringing the two together for a great pairing.  Roasted anjou pears were rustic in flavor and lightened with some lemon and sugar.  Subtly sweet caramelized onions were layered on top of a creamy and dominate Taleggio cheese layer of flavor.  The puff pastry, always rich and buttery, was the vehicle for the cheese and layered with a nutty, gruyere heavy arugula-comte' pesto.  Overall, the tart was rich and savory, cut with the sweetness of the pears - perfect for the creamy Chard and perfect for envy.


Third Course - 2008 Incognito Red Blend served with Sausage and Quail Gumbo
I've tasted the Incognitio blend before, and it was as delicious as I remembered. Sharp in taste and fruit forward (blackberries and blueberries on my tongue) with sweet tannins.  Delicious blend of grapes, once again, paired with a spicy Southern dish.  The gumbo was rich in the anticipated creole flavor, subtle in spice and thick with sausage - three varieties to be exact.  Duck, buffalo and turkey flavors mixed perfectly with the basil steamed Basmati rice.  A rue and the holy trinity of cajun cooking (diced onion, celery and carrot) were the basis of this dish and proved great things can happen with the combination of paprika, garlic, thyme and other herbs and spices in this style of cooking.  On top, a beautifully crisped fried piece of quail breast.  Perfectly tender from buttermilk and salty like fried cooking should be - I'd be proud of this dish too.

Fourth Course - 2008 Earthquake Petite Sirah served with Chocolate Braised Pork Belly
Almost purple in color, the Sirah was perfectly dry in the center of the tongue.  A stunning label, this full bodied style of wine had a touch of berry and floral taste.  It couldn't have been matched any better than with pork - especially pork belly.  This fine piece of meat was a slow braised Berkshire Farms pork belly - the best of the best.  Slightly seasoned, the meat spoke entirely for itself.  The fat added some amazing flavor to perfectly cooked meat - it really was divine and didn't need anything.  But of course Steven didn't disappoint by presenting it with an amazing sauce to slather the meat in - a chocolate-blackberry BBQ sauce.  The dish smelled of dark chocolate, so I was very surprised to taste a smokey and sweet BBQ flavor.  A touch of honey, balsamic vinegar and blackberry jam were added to a basic BBQ sauce to give it all that flavor before dark chocolate was melted into the mix.  Oh my, divine.  This was all on a bed of velvety Seahive Cheddar grits.  Best dish ever. Period.  I'd be a sloth in a minute if I had this pork belly.


Fin - 2007 Earthquake Zinfandel served with Stuffed Doughnut Bread Pudding
Another fantastic label, this Zinfandel was a surprise to me.  It was intense in fruit with smokey and spicy notes.  Bold and intense,like a good cup of coffee with a sweet dessert - nothing what I was anticipating but everything that would make me come back for more.  And when you have a bread pudding made out of cinnamon and powdered sugar doughnuts, the wine was everything I needed to cut that sweetness.  Imagine sitting in your favorite donut shop (why hello Dunkin!) and enjoying your favorite donut holes (or munckins) by dipping them in a beautifully warm vanilla-cream cheese glaze.  That is what this dish was, but you were given a bit more flavor with a blueberry and cherry filling.  Glutony at its finest.


Amazing and satisfying, I couldn't have been more happy when we were finished (that is, unless I could repeat it all over again).  As always, service was fantastic, food was epic and the wine was an utter indulgence.  We were able to stay a bit longer and sip some more, and I think I found my favorite Michael David - Petite Petit.  Exploding with black fruit flavor, the purple colored wine was a fantastic ending to my evening.  It was dense with flavor and full bodied - truly a great mix of sirah and verdot.  I've never left Tastings as satisfied as I did on Wednesday, and I'll be checking shelves for the Petite Petit next time I'm in the wine aisle.  Not to mention, I would plan a visit to Lodi, CA just to visit and sip my way through that vineyard. 

Thank you Tastings (Steven - you and that pork belly - nom!) and Michael David for a truly epic evening.

Tastings: A Wine Experience
50 West Washington Street
Indianapolis, IN 46204

Michael David Winery
4580 West Highway 12
Lodi, CA 95242

One last note, I'm shifting restaurant reviews over to my new blog, City Nom Noms!  I hope you join me as I nosh through the city one bite at a time!  One of these days, I'll nosh on Tastings small plates from their menu and City Nom Noms is where that review will be!

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Pork Fried Rice 

Saturday, January 8, 2011 -
Fried rice has a basic concept, but everyone still makes it their very own with the ingredients they add.  This time around, I had three ingredients I wanted to flavor up my fried rice.  Okay, in reality, I had three ingredients that I wanted to use the remainder of because they just had to be replaced.  They were...
  1. Sriracha sauce - the bottle was just about empty (though I shook it up so you couldn't see that) and not to mention covered in a sticky substance of something that must have leaked.  And I cleaned my fridge over my holiday break...so who knows...
  2. Soy sauce - I've been using up these take out soy packets for a few recipes here and there.  But I had four more to use before breaking down and purchasing a new bottle.
  3. Ginger - though it keeps well in the freezer for a while, it doesn't keep well forever!
I began cooking brown rice and then cooling it in the freezer while hubs and I prepped the veggies and pork.  Hubs chopped up the pork to bite sized pieces and then sealed the rest to freeze for another time.  During his butchery love, I chopped and gathered the other ingredients: carrots, celery, bean sprouts, water chestnuts, scallions/green onions,  garlic, ginger, sesame oil and olive oil.  Then, we got to work.
First, I sauteed the pork with some salt and pepper.  After removing the pork from the pan, I sauteed the carrots and celery (same oil) and then poured them into the bowl as well.  Next up, a little bit more oil for ginger, garlic and the ends of the scallions (whites.)  They cook very quickly, so constant stirring is a must before adding the rice (and thus - the bad photo since I was moving so quickly!)
When I added the rice, I let it sit briefly to get a tad bit crispy.  Briefly because it is a hot pan that has been a cooking machine.  I would have loved to use our wok, but it isn't the best wok (though, our pans are not the best either...we really need new ones!)  Once it crisps up a little, I make a well to scramble an egg in the center.  Then, mix it all together and add the pork mix.
At this point, I added the sesame oil, soy sauce (thank you packets) and the sriracha.  Mix it all together, add bean sprouts and water chestnuts (though your hubby protests from across the room), top it with the greens from the scallions and you've got some tasty fried rice.

This is definitely healthier than take out (though I can't speak badly against take out - after all, I did use the packets from a previous experience!) and made a large portion for both of us.  The next day, it reheated well without all that oily residue you get from take out.  Thus, I still felt good knowing I was eating a healthy version of this rice dish.

What do you add to your fried rice to make it your own?

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A Fall Progression 

Thursday, October 21, 2010 -
This past Wednesday evening, hubs & co. were were treated to another 'truly progressive' pairing with a fall theme at Tastings.  I love autumn (or fall, whatever you want to call it) flavors.  After all, two of my favorites (pumpkin and cinnamon) are abundant all over the place.  So I rejoice during this season and all the flavors that I get to nibble one.  The staff at Tastings delivered with some great wine and culinary creations.

Aperitif - Fall Orchard Fizz
The return of the aperitif was a good one - this orange colored drink wasn't bubbling in the glass like I thought it might, but the prosecco definitely had a great fizz to it when sipped.  The smell was intoxicating - like you stepped right into an apple orchard.  This was because of the combination of fresh (and local!) apple cider mixed with some Captain Morgan rum.  In addition to the rum, prosecco, and apple cider, there was Absolute Pears, a smidgen of ginger ale and another local ingredient, W.H. Harrison bourbon.  If the flavors of autumn could explode (or in this case, fizz) in your mouth - this was the drink that did it.

First Course - Apple & Pear Carpaccio with a 2009 Hippolyte Reverdy Sancerre
Don't think meat for this course - it was thinly sliced gala apples and d'anjou pears.  Once again, I'm not a pear lover, but these were so thinly sliced that the "dirty and grainy" textures that I don't like weren't apparent.  A simple herb salad, containing the bitterness of Italian parsley, cut the tartness of the apple and pear while the sweetness of honey in a ginger oil and orange foam complimented the fruit.  I wasn't a huge fan of the first bite, it didn't seem to have huge depth to it as I was looking for thicker slices (thus, there would go the carpaccio, touche) but after I sipped the wine, the two made a great clean and fresh pairing.

By first look, I thought we were being served a chardonnay.  By first smell, it was intense but fresh at the same time.  And after a quick taste, I was brought into the world of crisp and clean Sancerre.  This was a food friendly wine if I have ever had one.  After a sip, the smooth, clean flavors really shined, especially when alternated with the apples and pears.  Will I drink this again?  I sure hope so...

Second Course - Cornish Hen and Squash Polenta with 2006 Wente 'Reliz Creek' Pinot Noir
You had me at polenta - I love the stuff.  And when it is made with roasted acorn squash and blended to an almost porridge consistency with the creaminess of heavy cream and mascarpone? Delicious.  Served on top was a tempting confit of Cornish hen.  Confit is a slow cooking style which locks in so much moisture and the perfect level of salt - my hen was absolutely fantastic.  I scooped up the polenta with the meat and scrapped my plate until it was gone.  But what I really loved about this dish was the garnish, if it can even be put in that category.  Spiced pumpkin seeds gave the perfect crunch to the butter finish of the polenta.  The pepitas (pumpkin seeds without the hull) were pan fried to get that earthy, nutty flavor and then sauteed in butter before being seasoned with chipotle, paprika and other spices.  It tasted almost like brittle in the beginning stages with a slight heat rather than sweetness.  I would be snacking on this right now if I had some.

What I believe was the best pairing of the evening, we were matched with a pinot noir.  The flavors matched well, bringing a taste of almost cherry to the plate.  No Syrah in the mix (I do love Syrah's though) Wente Vineyard provided a strong and balanced pinot noir that stood up to the "heaviness" of a Cornish hen.  But really, I could drink this all night.  It matched the food so well with a back hint of spice, it really was a perfect compliment.


Third Course - Figgy Piggy with 2008 Maycas Del Limari Syrah
If the name 'figgy piggy' doesn't get you excited, I don't know what will.  A pork tenderloin was sous vide (another cooking style where food is placed into plastic bags and submerged in water to be cooked at low temperatures) making it difficult to be dry as it is intended to maximize the integrity of the flavors.  Because of this, I was slightly surprised my pork was a little dry, but the port-poached fig and the sauce reduction cured that as the pork soaked up the thick sauce providng great flavor.  The smell of the port was intoxication and the crispy bites of fig were a great accompaniment.  A carrot confit (and no, I normally don't like cooked carrots, but this was the first thing I ate and it was divine) and crispy speck were layered on top to complete the dish.  After all, what's pork without more pork?

Matched was a slightly chilled syrah from Maycas del Limari.  Lending a strong and smokey flavor, this bold red was perfectly paired.  There was the spice that I love from syrah's, as well as some real fruit elements that played well with the pork tenderloin we were served.  With each sip, my tongue was covered with hints of berries.  There was an elegance about this wine that I just couldn't put my finger on as I happily sipped.

Dessert Course - Upside-Down Pumpkin Pie with 2008 Yalumba Botrytis Viognier
I feel as thought I don't have to say anything.  If you follow me on twitter, you know that I adore pumpkin.  So when I saw this on the menu for the evening, to be honest, I was anticipating it with every course.  I was not disappointed as I enjoyed not one bowl, but more nibbles as friends passed down a little bit more for me to indulge in.  A pumpkin panna cotta was the creamy base (standing as the pie filling) perfectly spiced with tastes of nutmeg, cinnamon and ginger.  A scoop of buttermilk-honey sorbet served as the 'whip cream' and probably the best compliment of the panna cotta.  I absolutely adored the combo of the creamy panna cotta with the cold sorbet - it was so refreshing and delicious, I seriously couldn't get enough. To add to this delicious dish, there was a sweet spice caramel drizzled everywhere it needed to be.  The caramel was perfect in texture and had hints of bourbon - never once did I think it was overly sweet in the dish.  A sugared puff pastry was baked between two silicone sheets to get it thin and crispy as the "crust" of the pie.   Did I mention I loved this dish?

And because I loved this dish so much, I have to apologize because I really didn't get into the wine pairing.  It definitely wasn't as sweet as a dessert wine could be despite the sweet smell.  It was great to sip on between bites of the dessert (okay, I wasn't taking bites, I was kind of inhaling, I admit it) as a break from the creamy deliciousness.  Interesting point about this - fungus.  Brian mentioned fungus being used on the grapes somehow (once again, I was distracted, forgive me.)  Want to learn more?  Check out all of Yalumba's tasty wine treats.

A great evening where I was served pumpkin not just once, but twice (we are not counting my double dessert love.)  A BIG thank you to my dear friend LE and J who joined us for this great evening of delicious fall treats!  And of course, this pairing wouldn't have happened with out Brian and Steven - great job again!

Have you made your reservations for next week? 

Tastings: A Wine Experience
50 West Washington (located in the Conrad)
317-423-2400


Final Note: Happy Anniversary to a lovely couple - the N's - also known as RN & JN.  I adore you both - cheers to many more years as you continue to grow and love together.

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