Category: Swill Food and Grog

It’s Friday

That means NY Strips in the cast iron pan

20140418-192958.jpg

Oh look now they’re in the pan

20140418-193212.jpg

And the creamed spinach (made by my Bride and it’s the best in the world) is patiently waiting

20140418-193408.jpg

Total nom-nom nomitude.

Yep, a good Friday.

Rum Ramseys At The Bon Ton Cafe

20140319-123451.jpg

Damn these are good.

I Knead This

Ways empty-nesters pass the time:

Got the whole wheat bread all a-kneaded

knead1

and now she’s rising for a couple of hours before in to Mr. Dutch Oven she goes

knead2

and I’m off to Costco for some flank steak to stuff for dinner.

Update:

Okay, so the bread is out and cooling

knead4

and the flank steak is pounded out and somewhat flatterer (to roughly 1/4″)

knead5

onto which is spread a mix of parsley, mint, garlic, lemon juice, pecorino romano, toasted pine nuts and pepper

knead6

and all of which is rather sloppily rolled, tied,

knead7

and tossed into a 350º oven for 70 minutes or so.

Much to the dismay of a Certain Person

elmoochador

there were no scraps to be had

after the a fore-mentioned 70 minutes went by out the somewhat sloppy roll came

knead8

well, very sloppy really. I just have not figured out how to properly tie up something. Oh well.

On to the plate!

knead9

The lemon/mint/parsley/garlic/cheese/pine nut mixture was quite tasty, and the flank steak was done pretty much on point.

Yum all around.

Ah, I Love When The Buck Fung Blows And…

…the lap yok is out on the balcony

A resident of the central Chinese city of Wuhan is either the best or worst neighbor ever — depending on your feelings around bacon.

Photos of an apartment façade, draped entirely with pork belly strips, have gone viral on social media and are now circulating on the China’s biggest news sites, such as iFeng

chinesebacon

It is worth noting that Chinese bacon is prepared differently than Western-style bacon. It is air-cured in sunlight, as opposed to smoked. As bizarre as it looks, this month is actually the season for hanging bacon outside, although not usually on an apartment balcony.

According to Grace Young, author of The Wisdom of the Chinese Kitchen, Chinese bacon must be hung outside in the winter.

“Chinese Bacon is air-dried and you must wait until the twelfth lunar month,” she writes. “Around January in our calendar, when the north wind (buck fung) is strong so that the lop yok [bacon] will have the ‘fragrance from the wind.’

“Fragrance from the wind” is Mandarin for “smells and tastes like diesel exhaust and pigeon poop” according to my translation software.

Today, Some Joyously Await The Three Kings

Me, I made do with Five Guys

wefiveguys

RIGHT Up Bingley’s Christmas Alley

I Did Not Know This

No wonder I particularly like the French stuff…

Champagne widows stamped grand legacy on wine

REIMS, France – For Champagne to become the tipple it is today — popped at weddings, quaffed in casinos, sprayed by racing drivers and smashed against ships — a few men had to die.

Not just any old men. Young ones married to clever young women.

Without the widows of Champagne, mankind’s most seductive fizz might well not be what it is now. One of the world’s most famous Champagnes — Veuve (“Widow”) Clicquot — explicitly evokes the rather grim tradition. But other legendary houses — Bollinger, Laurent-Perrier and Pommery — also got their starts from tragedy-tinged widows. Then there are the many lesser-known names that still carry the widow tag, such as Veuve Fourny and Veuve Doussot.

From its bottle shape to its taste, color, labeling and even marketing, Champagne owes its uniqueness to a series of widows from the early 19th century who used the sometimes mysterious deaths of their husbands to enter the male-dominated business world. The widows became so successful that dozens of Champagnes added “Veuve” to their names even though no widow ran the house — just for its mystique and marketing value.

“Champagne is the story of widows,” said Francois Godard, scion of Veuve Godard et Fils Champagne house. “Women who lost their husbands, and then outshone the men.”

Widowhood gave these figures an independent social status in France. Unlike other women — who were the property of a father or a husband — only a widow could become a CEO.

“In the 19th century … if you’re not married you’re dependent on your father, you can’t have a bank account and you can’t pay staff. If you are married you are reliant on your husbands,” explained Fabienne Moreau, Veuve Clicquot’s archivist. “Only a widow can take this position as head of a company.”

…Widow Lilly Bollinger sealed the industry’s feminist reputation in 1941, when she took the reins from her deceased husband and rapidly expanded Bollinger internationally over three decades to the prominence it enjoys.

Bollinger was known for her bubbly wit.

I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it,” she once said, “unless I’m thirsty.

I Decided To Cast Around For New Ideas

Actually, I decided to start cooking in cast iron

cast1

cast2

cast3

cast4

A little story about that pan. It’s a 12″ Lodge pan (which, btw, gives you a hint of just how ginormous the strips from Costco are) that I got pre-seasoned a few years ago. About 3 years ago Daughter had a few friends over for an ethnic food project in High School and they decided to make churros, and as of course they needed a decent frying pan they used the cast iron. No worries, and the churros came out damn good for a batch made by a gringa, a philippina and a hindu. But I digress. Anywho, I came home from work and Daughter, bless her wonderful sweet caring heart, had cleaned up after she and her friends had cooked in the kitchen. She had wiped off the stove, cleaned off the counter, put away all the ingredients, and had PUT THE CAST IRON PAN TO SOAK IN HOT SOAPY WATER IN THE SINK.

I do love her, I really do.

But needless to say this pan has had a tough childhood as you can see by the first photo. But what the hey, I wiped it out, added a little oil and got her cranking. The new york strip I generously seasoned with salt and pepper and let come to room temperature. You may not be able to tell but she was almost 2″ thick.

Once the oil got hot enough I plopped her down and she just sizzled away. 5 minutes on one side, then flipped for another 5, and then really I flipped her again for nearly another 5. Lots of smoke produced, but oh my god, the saltypeppery crust was crispily divine.

It may well be one of the finest steaks I’ve ever cooked, and I have cooked a lot of steaks.

The pan, well I stripped her a bit and she is in the oven being re-seasoned as we speak, as I reckon she is going to be getting a lot of use from now on.

John Besh’s “Cook From the Heart” Book Tour

…about stops my heart.

**swoon**

Turkey Day Practice

Diligent Gentle Readers will recall that this past January we took a wonderful trip to Brazil. You will also recall that in the midst of afore-mentioned gastronomic excess we had a wonderful lunch in Rio with some very neat and creative food, most notably a cheese/shrimp mixture inside a pumpkin

riod6k

At the time it struck me that how cool would that be back here in Gringolandia for Thanksgiving?

Well, since we have some Outlaws and Relations coming, I thought it best if I gave it a trial run this weekend.

Of course, I also decided that I’d best subject myself and my poor Bride to a trial run of wine as well, as I just simply could not inflict untested wine upon our Dear Guests

punk1

This wine, at $28, ain’t cheap, and it had a 93 or so rating from Parker. It just didn’t do a lot for me, frankly. My Beloved Bride liked the faint smoky character it has, but to me it was rather tepid and plain. Oh well, it still contained alcohol.

Anyhoo, I bought me a few mini pumpkins, which are surprisingly hard to find post-Halloween,

punk2

and hollowed the suckers out

punk3

and put them in a 325º oven to roast for, oh, 25 minutes or so.

I then took my Costco brie

punk4

and cut off the outer rind and placed it, along with some diced red bell pepper, two shakes of dehydrated onion and cracked black pepper in a double boiler (my Bride’s idea)

punk5

and let that gently meld and merge and then I glopped it into the pumpkins, added a few pre-cooked shrimp and some more black pepper

punk7

and then back into the oven for another 20-25 minutes of cooking while I made the saltimboca

punk8

At this stage the first bottle gave up the ghost and I moved to the next potential Turkey Day wine

punk9

This was another Not Cheap wine ($30) and I was again underwhelmed. Yes, it had a more pronounced butterscotch and ripe melon character than the previous wine, but dang it still to me was not worth this kind of money. Oh well, back to the drawing board.

I have to say the timing worked out pretty well, as the time it took, all of 20 minutes really, to prepare the saltimboca was just the right amount of time for the pumpkins to get all bubbly cheesey in their goodness

punk10

and the flavor was quite tasty, especially when topped with fresh cilantro and you scraped some of the rich pumpkin flesh onto your spoon with the cheese.

As far as the wine goes, well I’ll just have to buy a few more different bottle and keep experimenting.

Dang.

Weekend Grub

Since the weather was getting cool and wonderfully Autumnally I decided to make short ribs. Since that is a two day project I had my Special Helper assist me for a few hours Saturday during the preparations

shortribs

Once they were done and cooling down to go into the fridge to yummify over night I made some curried butternut squash soup for Saturday’s dinner

cursquasoup

My Bride made some deee-lish grilled cheeses to round things out.

Man, I tell you, I spent at least 6 hours on my feet in the kitchen Saturday…must have cost me at least 4 bottles of wine.

But it was all worth it because the short ribs we polished off on Sunday night were exceedingly yum

shrtoct20

on a bed of tarragon-flavored brown rice with some roasted brussel sprouts.

And lots of wine.

Unlike Cory Booker’s Imaginary Friend T-Bone…

My friend of the same name is quite real

tbone

or was rather…

tboneyum

nomnom

We Interupt This Drinking For An Important Mater Update

When we last saw our friends they were rather green and earning scorn from certain tropically-endowed bloggers.

But lo! What red through yonder greenness breaks!

materripe

La Crema de la Crème

lacrema

Yummy stuff. I decided I wanted to go a little malolactic-buttery chardonnay tonight so I picked up a few bottle of this La Crema for $15ish. Decent buttery cantaloupe fruit with a softer acidity than I expected. A nice full bodied wine.

The Currants In The Rye

currye

A sure sign that Daughter is home for the weekend and I am making pah.

For The New Testament

I truly give my thanks

newtestthankyou

Some mornings you just have to go all in.

I Feel A Great Disturbance In The Force

Raise a glass of chianti, my Friends; a Dear One has left us

There are heavy hearts in the culinary world today upon hearing the news that famed cookbook author Marcella Hazan passed at the age of 89.

I cannot count the number of meals I have made using her book.

God, she was this kind of awesome

She begged home cooks to use more salt and once wrote that if readers were concerned about salt affecting one’s life expectancy, to “not read any further.”

You Say Erster…

And I say Oyster

20130923-063004.jpg

Yum yum: 6 fresh oysters on the half shell for $10 yesterday at the Guinness and Oyster Festival in Red Bank.

Also fried oysters were consumed

20130923-063244.jpg

As were lobster rolls

20130923-063334.jpg

And lots of tasty Guinness.

Lots.

Summer Is Fast Disappearing

And that means we need to glutinate ourselves now on yums like grilled scallops and swordfish

surfnserf

and also on vitamin-packed beverages

vitac

Health Food!

Well I Guess I Have To Change This Weekend’s BBQ Menu

Fear the marmot, my friends

Health officials fear an outbreak of bubonic plague in central Asia after a teenage boy died from the disease and three more were admitted to hospital in Kyrgyzstan.

Temirbek Isakunov, a 15-year-old from a mountain village near the border with Kazakhstan, reportedly died from the disease last week after eating an infected barbecued marmot. Kyrgyzstan’s emergency ministry said a young woman and two children from a different village who came into contact with Isakunov were hospitalised on Tuesday with the high fever and swelling around the neck and armpits characteristic of bubonic plague, local news outlets reported.

A total of 131 people, including 33 medical personnel, have been quarantined, although none of them have yet exhibited symptoms of the disease, the newspaper Komsomolskaya Pravda in Kyrgyzstan reported. The health ministry continues to find and quarantine people who came into contact with the teenager, according to its director.

Kyrgyzstan?

Judging by the picture that headlines the article

A Marmot. Temirbek Isakunov reportedly died from bubonic plague after eating a marmot

I’d say it was actually Caddyshackistan…

Some August Sipping Juice

augustsipping

Kind of an odd duality running through this. The nose is full and sweet but also hot and these all show up in the sipping: full caramel sweetness tempered with a forward hot alcohol that cleans off the palate for the next sip. Yum. And I think it was only $28 or so…

Friday Night…

…is pulled pork lasagna night!

las1

las2

las3

nommity nomnom.

The Fifth One So Far

20130808-141655.jpg

Been at this airport bar for a few hours.

And my flight just got delayed 3 hours…

Yay.

Just doing my part to revive the economy.

Free Le Fromage!!

A short video about the Obama administration’s #WarOnCheese

Yes. You heard that right.

Mr. Sulky Pants Notwithstanding

The short ribs turned out pretty darned yummy.

after they sat all night in the fridge to congealulate I took the pot out and gently skimmed off the fat chunks then put it on the stove on medium to simmer and reduce some more

shortsreduce

while that was enthickalating I made some unctuous mashed spuds and my Bride oven roasted some brussel sprouts

shortribsnom

nom nom de nom nom nom

I need to buy bigger plates.

Image | WordPress Themes