Asian Pork and Cabbage Salad

There isn't much that is more quintessentially Iowan than a pork chop.  So why not take something so Midwestern, and take it Asian?

First I marinaded it in rice vinegar, fish sauce, and green onions.

Next comes a delicious salad dressing for the cabbage salad:  vegetable oil, lime juice, soy sauce, brown sugar, fish sauce, ginger ... and some Asian chili paste.  It's awesome, let me tell you. It's like that great chili paste you get at some Thai restaurants, and is made by Sriracha.  

Finely slice up some cabbage, red peppers, and cilantro and toss it in a large bowl with the dressing.

Take the marinaded pork chop and lightly fry it in some vegetable oil in a Dutch oven.  Let it rest a few minutes, and then slice it thinly.

I topped it all off with a little more Sriracha sauce and some "Salad Topper".

This was fantastic.  I have always liked making Asian food -- but usually that involved soy, teriyake, ginger, chilies, lime juice, or soy.  But I never had fish sauce before, or rice vinegar.  And I have no idea why it took me so long!  I am really going to be able to make a lot more recipes now that I previously ignored because I didn't have them.

There is a lot of depth of flavor here. Sweetness from the brown sugar, spicy from the chilies, acidity from the lime juice, and an earthyness from the soy.  The fish sauce brings it all home. I think this was one of the more visually striking, and tasty dishes I have made in a while.

Burgers 2.0 -- Smoked Gouda & Sauteed Mushrooms

I gave my tips on making the (damn near) perfect burger here.  But that was what I would consider your basic, All-American burger.  Now it's time to step it up a notch and add some great toppings.

First I sliced up some mushrooms and threw them into a skillet with butter and thyme (on the grill).

Next I covered the burgers with that Tangy Carolina BBQ sauce I described here.  I know it looks like cheddar cheese -- but it's BBQ sauce with some pepper on top.  If you have ever grilled with sauces or marinades, it can often be really messy. That's why I poured it on top of the patties first. I wanted the sauce to cook and reduce a little before flipping them.

This next picture is after I flipped them, poured a little more BBQ sauce, and then flipped them back just to finish off the sauce. I wanted it to thicken and get a little sticky. You'll notice the burgers look orange now.  I moved the mushrooms to the top rack since they were nearly done -- see how much they have reduced?

I like a toasty bun -- The Mrs. does not.

And now for the Pièce de résistance:  smoked gouda!

My wife knows how much I loved smoked cheeses.  LOVE THEM!!  So she upgraded to a nice smoked gouda when she went shopping this week. And I was so grateful, let me tell you.  Melting that wonderful smoky cheese on top of a tangy Carolina burger really elevated the luxuriousness of it all.

I put down some romaine lettuce to keep the bun from getting soggy, and to add a little crunch component.  Then slide the burger on top, and pile on your lovely buttery mushrooms.  That's it.  There is so much flavor on these you don't need to add tomato, ketchup, mustard, onion or anything from my previous burger post.

Tell me that doesn't look fantastic. I dare you!

Frozen Pizza for Dinner?!

Frozen pizza for dinner?!

...surely, you jest!

You might be asking yourself why I would post anything as simple as a frozen pizza.  And that is a very valid question. I think it's worth mentioning how you can take something out of a box and make it much, much better.

We watch "Chopped" all the time on Food Network.  Whenever the contestants are faced with a processed food product, they always turn up their noses and bemoan having to use someone else's product. Then they are faced with using items available in the Chopped pantry and refrigerator to make that item unique ... and taste better.

My wife did the grocery shopping this week and came home with a frozen pizza.  I'm not blaming her at all; because I happen to like frozen pizza. But this was a new kind I had never had before, with a thin cracker crust.

I could have simply thrown it in the oven and called it a day .... but that just isn't much fun.  Thankfully I had some shredded Parmesan cheese and leftover pork in the refrigerator.  I sliced the pieces of pork really thin and layered them on one half of the pizza -- my wife would prefer hers without.  Then I sliced up fresh mushrooms and distributed them evenly throughout.

Next comes my personal favorite:  I added Italian seasoning liberally all over.  I love the way that tastes with a multi-cheese pizza.  It almost turns the whole thing into some kind of cheese bread.

...and since I like adding crushed red pepper flakes to my pizza anyway, I decided to put them on before I baked it.  So to recap: pork slices, mushrooms, shredded Parmesan cheese, Italian seasoning, and crushed red pepper flakes.

Now doesn't that look much better than a frozen cheese pizza?  For a few minutes of extra work (maybe while your oven is pre-heating), you can really elevate a dorm room staple. I think it made it at least twice as good -- and it turned out to be a great way to use leftovers.

And I always like to finish my pizzas under the broiler to get them a nice golden char:

OK, next post will be something from scratch. I promise. =)

Herbed Potato Salad

Earlier this summer we planted an herb garden. We have been making an effort to find recipes that make use of this newfound freshness we have at our disposal.  This recipe came from Gourmet Today, a cookbook that looks more like a dictionary.  It's huge!  And there are almost no pictures.  That goodness my wife is able to use her imagination, because I am more like a child and need pictures to get me inspired.

This potato salad isn't the heavy mayonnaise-based one you will find at most picnics. And don't get me wrong:  I love mayo as much as the next guy ... probably a little more.  But sometimes it's a nice break to have a lighter, fresher version.  And using those little Yukon Gold potatoes gives it a more elevated standing if you ask me.

Cover your potatoes by 1 inch in cold, salted water.  Bring it to a boil, and then simmer until the potatoes are just tender (about 10 minutes, or much longer if you are using larger potatoes).  Drain them and let them cool to room temperature.

Now comes the fresh herbs. Use parsley & thyme.  Chop about 2:1 ratio of parsley to thyme on a cutting board along with some shallot.

A shallot is like an onion's fancy cousin.  I see them used all the time on cooking shows. I think the flavor is a bit milder and more approachable than an onion.  Some people find shallots sweeter than onions, and even taste a bit of a garlic profile.  When you are using them raw in a recipe like this, it can be a lot less overwhelming than throwing in some raw onion.

So mince up about 1 tbsp of the fresh shallot and toss it into a bowl with your herbs, a few tbsp of olive oil, and the cooled Yukon Gold potatoes -- cut into smaller cubes.  Toss it all together and serve.

It is a really nice fresh dish. The herbs and shallot add a lot of depth of flavor to the sweet, almost buttery potatoes. Try this sometime if you are looking for a side to bring to a picnic or a potlock.  It's really pretty easy, and it will stand out from the usual fare.

Oilive Oil Poached Tomatoes

You might have been wondering what was in that little cup on the side of my last post.  Now I'll tell you.

One of my favorite food personalities is Chuck Hughes from Cooking Channel.  He makes cooking seem fun. He's funny. And his food looks amazing.  If I ever find myself up in French Canada, I will make it a point to seek out on of his establishments.

One day I was watching "Chuck's Day Off" and he made some olive oil poached cherry tomatoes.  His recipe is here.  So a while back I decided to make a lightly poached version of the same thing -- but on the grill!

I felt like MacGyver.  I created this little tray out of layers of aluminum foil with the edges folded up to create a dish.  I filled it with a decent amount of olive oil, and threw in some cherry tomatoes.  You will also want to season them with at least salt & pepper, but some nice herbs, garlic, and maybe onion powder are nice too.

Recently the Mrs. was making dinner and thought that would be a good side.  She asked me to go fire up the grill, and I told her we could just as easily do it on the stove top in a non-stick skillet (which is how Chuck did it all along).

We might not always be "poaching" the tomatoes -- but rather just lightly frying them until they plump up and almost split apart. But the concept is still pretty much the same.

The oil, herbs, and salt give the tomatoes a great flavor profile. And the natural sweetness & acidity provide a lot of complex flavors for something relatively simple.  Be careful not to bite into them right away, because they will be hot.

But the outside skin should be pretty soft at this point and not provide much resistance. And the inside of the tomatoes is plump & juicy and will release a burst of flavor when you bite into them.  If you have them on the vine the presentation is even nicer:  (Chuck's image)

...having a professional photographer and food stylist can't hurt either!

Fresh Herbed Egg Noodles

It turns out Martha Stewart knows a little something about using fresh herbs.  Maybe they let her do some gardening to pass the time while in a cush minimum-security prison.

Too soon?

We decided to plant fresh herbs in addition to the vegetables in our garden. Out of convenience, and price, I have opted for dried herbs more often than not. But whenever I watch cooking shows on TV they use fresh herbs. So we thought if we planted some for ourselves, then we could have them on hand whenever. I'm even looking into keeping some in the window sill when the weather isn't as forgiving here in Iowa.

We used fresh parsley and thyme to elevate this simple pasta dish.  Per Martha's instructions, use 1/4 cup of fresh parsley along with 1 tbsp of thyme.

Chop the herbs up finely and set 1 tbsp of butter out at room temperature.

Boil some quality egg noodles for about 7-8 minutes in salted water.  Drain, do NOT rinse, and return to the pot. That starchy (film) on the noodles will help your butter and herbs to stick to the pasta and ensure they are more flavorful.

Toss the herbs and butter into the pot with our hot noodles and a little more salt & pepper to taste. Can it really be that simple?  Yes, it can.

Let the butter melt and stir everything together. You will be amazed at how much delicious flavor is in this very simple dish.  And I think it actually makes a really nice presentation too with the classic, simple colors.

I couldn't leave well enough alone, though, so I did top it with a little shredded Parmesan cheese.  But you really don't need it.

I know some people were picky eaters as children. (You know who you are.) And I usually hear that their parents had to make them buttered noodles because that was all they liked. So imagine that simple childhood dish -- but brought up to adult standards.

Now we need to find some other applications for our herbs. That shouldn't be too hard.

Brown Rice & Beans with Avocado, Lime, & Feta

Me: "This has 3 of your favorite ingredients."
The Mrs: "Tomato, Cilantro, and Lime?"

Me: "No..."
The Mrs: "Black Beans, Tomato, and Cilantro? ... oh wait? Tomato, Avocado, and Cilantro!"

Clearly this was a dish that was custom-designed with her taste buds in mind.  That's why I tore the page out of Bon Apetit magazine and suggested we have it.  I'm not sure why the pictures turned out with so much glare.  Maybe I need a professional photographer like the magazine has to make sure the photos do the flavors justice.

This is a really filling vegetarian dish that is certainly not short on flavor.  It was so filling that I actually had leftovers that I made some tacos with.

My wife decided to make brown rice the real way instead of opting for the easier instant rice variety.  You start by sauteing down some onions in oil over medium heat.  Then add the rice, stirring to coat, and water. Bring it all to a boil, then reduce the heat to low, and simmer (covered) for 40-50 minutes.  It's a lot more work that throwing instant rice in the microwave -- but I think it was worth it ... maybe because she did all the work ... but also because the flavor and consistency were really nice.

Then in a separate saucepan saute onions in more oil along with coriander and cumin.  Then add vegetable broth and black beans.  Bring this to a boil too, then reduce the heat and simmer for 8-10 more minutes.

Fluff the rice with a fork and fold in generous amounts of cilantro.

You can make your own salsa, or just use some from a jar.  Put the rice in one half of your bowl, the beans in the other half, and then top it all with avocado, more cilantro, feta cheese crumbles, and a lime wedge.  If you have access to queso fresco, that would be really good too.

There is a lot of richness from the avocado & cheese, a floral note from the cilantro, and nice acidity from the lime juice.  I think you'll find there is a lot of different contrasting flavors that really work well together.  Some people may not be able to get behind the concept of a dish like this.  But for those of you willing to try it, it was really quite delicious.

Artichoke and Feta Tarts

I had a particularly good week finding recipes I liked in our Bon Apetit magazine. I even told someone who I know reads this blog to keep an eye out for some good ones coming up.  This is certainly one of the things I was most looking forward to trying.

I don't know if I have ever had a savory puff pastry this way.  It is genius, let me tell you.  They look like pizza, but that flaky & buttery puff pastry really create something magical.  I really, really liked these.

Start by mixing 1/3 cup of heavy cream with 2 oz of feta cheese in a food processor with a little pepper.  You can add salt, but be careful depending on the other toppings you're using.  You don't want it to be too salty.

Blend it together until you get a smooth paste.  Then roll out some thawed frozen puff pastry.  It was a humid day and mine stuck together. That's why you'll notice they are no longer perfect rectangles.  In fact, the second one I had to roll into a ball and then flatten with a rolling pin. But it didn't affect the taste or texture any (thankfully).

Line baking sheets with parchment paper and lay out the pastry dough.  Carefully score some lines in the center of the dough -- but only press very lightly, without puncturing all the way through.

That scoring, along with your toppings, will keep the center of the tart from rising too much.  Then spread out the feta mixture from your blender, and top with some feta crumbles and artichokes.  I actually used shredded Parmesan cheese on mine too.

Drizzle it all with a little olive oil, and brush the outside of your crust with an egg wash.  If you like a lot of puffy crust, leave a larger border.  If you prefer a smaller crust, then spread the toppings further out to the edge.  The egg wash will help to get a beautiful golden sheen to the pastry.

I took some creative license and added pancetta and blue cheese to the second one.

Bake them in a 425-degree oven for 10-15 minutes until the dough has puffed up and turned a little golden.  Then reduce the temperature down to 375 and bake for another 20 minutes or so until the pastry is a deep golden brown and cooked through.  I rotated mine from top to bottom rack half way through each of those intervals to cook them evenly.

You'll notice anywhere that didn't have toppings really puffed up.  I loved it -- The Mrs preferred slices that didn't have as much flaky crust.

It is a very interesting riff off pizza, and the light & flaky dough is wonderful. I had several slices because I didn't feel it was very heavy.  Try it out with other combinations of toppings.  The magazine suggested Asparagus & Egg, or Red Pepper & Olive, or even Smoked Salmon & Scallion.

Enjoy.  Or should I say, "Bon Apetit!"

Chocolate Bourbon Pecan Pie

This post has taken me a while to get up because I didn't have the recipe yet from The Mrs. If you'll remember from previous posts of mine, she is the pastry chef in the house.  So a few weeks back we went to some friends' house to watch the Kentucky Derby and needed something to bring over.  I knew we were being treated to local tenderloin steaks and homegrown asparagus, so I had my wife look into a desert she could make.

Nothing says "Kentucky Derby" quite like bourbon.  The traditional way to enjoy this delicious adult beverage on Derby day is with some muddled mint leaves and a little simple syrup. This is a different way to get festive if you don't happen to share my love of Kentucky whiskey as a beverage choice.

The recipe came from here and adds both chocolate and bourbon to your traditional pecan pie recipes.  My wife said to me, "Do we have any bourbon in the house?" (as a joke, because she knows I always do)

You see our hosts for the evening had us over before. It was my first time meeting the man of the house and he offered me a drink. When he found out I liked bourbon he told me he wanted to tour the Kentucky Bourbon Trail like some people go to wine country.  I said I thought that sounded fun, and a year and a half later we toured 4 different distilleries in the heart of Bourbon Country.

So there couldn't have been a more perfect desert to bring over.  It was rich and delicious with just the slightest hint of bourbon running through it.  I love buttery, flaky pie crust. And if you add nuts, chocolate, and bourbon ... you've got a desert that was custom-made just for me.  In fact, this one was.  Thanks again honey.

You might even notice a glass of whiskey in the top picture from this post.  That was my contribution to the evening -- a bottle of Elmer T. Lee single-barrel bourbon from the Buffalo Trace Distillery.

Parmesan Bread Pudding with Broccolini & Pancetta

"This is good, huh?"

That's what I live for (cooking-wise).  Those 4 little words -- 2 seconds of acknowledgment from my wife.  That makes me happy.

This is a rich dish, let me tell you.  But it's okay to indulge every now and then.  And it was worth it.  There is a lot of flavor packed into here with Parmesan, eggs, cream, and pancetta.  But it all starts with some fresh broccolini or broccoli rabe.  Saute down a bunch of fresh broccolini with olive oil, garlic, crushed red peppers, and salt & pepper.

Next whisk together six eggs with 1 1/2 cups of whole milk along with a pinch of salt & pepper.

Cube up 8 oz of fresh country bread. Then mix the broccolini, egg mixture, bread, and 1/2 cup of Parmesan cheese in a large mixing bowl.

Pour everything into a baking dish and top with six slices of pancetta, roughly torn.

Bake it for 45-55 minutes at 350 degrees until it has risen and gets a little golden crunch on the outside.

We served it with a peppery salad of arugula, spring greens, carrots & cucumber.  It is nice to pair something fresh and bitter or acidic with a rich dish like this.

The bread soaks up all that delicious richness from the eggs, cream, and cheese.  And the broccolini adds a nice bit of flavor contrast ... and of course, the pancetta brings it all home.  I'm a sucker for any kind of salty, cured pork. Pancetta is just unsmoked bacon after all.

I bragged about this dish before I even made it; and I've already shared the recipe with one person.  I was excited to make it, to eat it, and now to share it.  It's that good.  Thanks for another gem Bon Appétit!