CHINESE STYLE HONEY RIBS

Posted: October 1, 2014 in barbecue, Carnivore!, Food, pork, Recipes
Tags: , , , , , ,
0
You don’t have to stand by your smoker and cook for hours to have amazing ribs. As the glaze cooks down, it gets sticky, gooey and delicious…but use a non-stick pot if you can or you’ll be scrubbing when you should be eating!
 image
 Ingredients:
Marinade: ¾ cup light soy sauce
                     6 Tablespoons hoisin sauce
5 lbs pork ribs
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
Mix marinade ingredients. Set aside.
If the ribs are large, cut them into pieces. If smaller, cluster 2 or 3 ribs together. Place in a large pot. Cover with water and bring to a boil. Boil for 5 minutes. Drain.
Place ribs on a sheet pan with a rack and coat with marinade. Let sit for 10 minutes.
Pre-heat oven to 350 degrees. Bake ribs in sheet pan with rack for 30 minutes.
While the ribs are baking, start sauce in a large non-stick pan or pot: combine lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring to a boil, then reduce to a simmer.
When ribs have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until rib meat is tender.
Turn heat on high, uncover pot and cook until the sauce is reduced to a glaze that coats the ribs. Reduce heat as sauce thickens to avoid sugars in honey from burning. When the ribs are sticky and gooey, they are ready!

 

ROADTRIP: CRABAPPLE WHITEWATER IN THE FORKS, MAINE

Posted: September 29, 2014 in Cocktails, Drinks, Food, Maine, MARTINI, travel
Tags: , , , , ,
0

 

I’ve been rafting with Crab Apple Whitewater in Maine, Massachusetts and Vermont for 25 years, on close to 60 rafting trips: the Deerfield, Miller and West Rivers in Massachusets and Vermont…and the Dead and Kennebec Rivers in Maine. Family run, they are the best in the business. And if you’ve got the guts, you’ve still got a couple of weeks before the 2014 season ends! Contact them at 1-800-553-RAFT or go to http://www.crabapplewhitewater.com.

image

CrabApple’s main building in the Forks: headquarters, offices, gift shop, restaurant and pub. Outdoor hot tub and heated swimming pool are around back.

image

 

The interior of the main building:

image

CrabApple offers rooms at their Forks location, from rustic to these: the luxury suites with jacuzzis for two inside.

 

image

The pub is where everyone meets at the end of the day, to discuss important world issues.

image

They’re even nice enough to feature one of my own cocktails! (at the bottom)

imageimage

 

The scenery on the way up…

image

…and a couple of interesting stops along the way…

image

 

image

All the necessary food groups!

image

 

BABY BELL PEPPERS WITH FRESH CORN STUFFING

Posted: September 25, 2014 in cheese, corn, Food, garden, Recipes
Tags: , , , ,
1

I came up with this crunchy tasty appetizer a few years ago, when I needed a tasty bite for one of our famous summer parties. I wanted something fresh that highlighted the veggies of the season, so when I spotted these baby bell peppers in the supermarket, I came up with this tasty, crunchy appetizer.

image

 

Ingredients:

 

Baby bell peppers

6 ears fresh corn, removed from the cob…or organic frozen corn

1/2 Vidalia onion, peeled, quartered, grilled, chopped

1 cup mayonnaise

1 teaspoon hot pepper sauce (I use Frank’s Red Hot)

6 oz feta cheese, or  Queso Fresco, crumbled

Juice of 1 lime

Pinch of white pepper

1 tablespoon fresh parsley, finely chopped

 

image

 

Cut corn from ears, and saute very briefly in a little olive oil. Place in a bowl and let cool.

Peel and quarter the Vidalia onion, and throw it on a hot grill with a little olive oil to get some nice grill marks on it, leaving the onion still crispy, not soft. If indoors, throw the quartered onion in a hot pan with a little olive oil, and cook until you get some brown marks on it. Remove, let cool, then place in a food processor and pulse until the onion is chopped into small bits, just smaller than the corn kernels. Add onions to corn.

In a separate small bowl, combine mayonnaise and Frank’s Red Hot. Pour in crumbled cheese and mix well. Pour into corn and onion bowl and mix well.

Add lime juice, white pepper and parsley to the bowl and mix well again.

Cut the baby bell peppers in half lengthwise, and remove the seeds and membrane. Stuff the peppers with the corn mixture and garnish with cilantro or parsley.

 

If preparing ahead of time, refrigerate until ready to eat, but allow some time for them to warm up to room temp a bit.

 

BOTIN, MADRID: THE OLDEST RESTAURANT IN THE WORLD

Posted: September 22, 2014 in Carnivore!, Food, pork, restaurants, Spain, travel, Uncategorized
Tags: , , , , , , ,
0

image

Restaurante Botin, in the great old city of Madrid, Spain, is a must-visit. At first, I thought it might be more of a tourist trap. But this establishment, which holds the Guinness Book of world records for oldest restaurant (it opened in 1725), has some fantastic dishes that you just can’t get anywhere else.

image

The suckling pig at Botin is world-famous. If you’re a vegetarian, you’ll probably be freaked out to see the row of little pigs on plates, waiting to be placed in the almost-300-year-old wood burning oven. These suckling pigs were only 20-something days old when they became dinner, and the slow-roasted flavor of this pork is like nothing you’ve ever had before. The roasted baby lamb, a gamier lamb than most Americans are used to, thanks to its grass-fed upbringing, was also exquisite.

imageimage

imageCroquettes are big in Spain, as popular with the kids as nuggets are here in the states. And the croquettes at Botin, breaded and fried to a perfect crisp on the outside, with an oozy, creamy cheesy center, are addictive.

The servers, handling three levels of dining rooms, are fast and efficient, but also have time for a sense of humor.

image

Just around the corner from the Plaza de Mayor, the city’s best people-watching location, Botin is my kind of attraction: a food museum where they still create many dishes like they did hundreds of years ago. In fact, the famous artist Goya was a dishwasher here in his youth, back in 1765.

image

Walk around the restaurant, and check out the different rooms that have been renovated over time…and the ones that have been there all these years. It’s a fascinating trip through history.

image

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: September 18, 2014 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , ,
1

Re-posting this on National Cheeseburger Day!

When it comes to grilling, lamb is often overlooked. Yet it’s a wonderful, flavorful meat that makes a great burger. The taste of lamb can be a bit strong, however, so I mix 1 lb of ground lamb with 1 lb of ground grass-fed beef.

Ingredients:

1 lb ground lamb
1 lb ground beef
2 Tablespoons + 2 teaspoons extra Virgin olive oil
4 Tablespoons minced Spanish onion
2.5 teaspoons whole grain Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
.5 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1 teaspoon salt
.5 teaspoon black pepper

Heat 2 Tablespoons olive oil in a skillet over high heat. Add onions. Cook until browned, about 6 minutes. Transfer onions to a plate. Let cool.
In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, salt and pepper.
Form meat into slider-sized patties. Place on baking sheet covered with non-stick foil, and place in fridge.
Prepare a medium-hot charcoal fire.

lamburger

To keep the Greek flavors going, I came up with this feta cheese dressing that works great with the lamburgers.

Ingredients:
3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 ounces crumbled feta cheese

Combine all ingredients in a bowl. Mix well. Cover and refrigerate. Best the next day.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill burgers until cooked to medium. Place on slider buns with lettuce and tomato, and smear the bun with the feta cheese dressing.

ASIAN BACON

Posted: September 17, 2014 in bacon, Carnivore!, Food, frying, pork, Recipes, Uncategorized
Tags: , , , , , ,
0

Well, that’s what I call it. Sometimes the most interesting creations happen by accident, and this is one of them.

My plan was to make my Chinese Style Honey Ribs (http://wp.me/p1c1Nl-i7) for dinner. But I accidentally took a slab of pork belly out of the freezer instead. I only realized my mistake when I thawed it and started cooking it, so I decided to continue the process with the pork belly instead. The results were pretty damn tasty.

image

 

 Ingredients:
Marinade: ¾ cup light soy sauce
                     6 Tablespoons hoisin sauce
5 lbs pork belly
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
image
Mix marinade ingredients. Set aside.
Cut the pork belly into pieces that are about 3 inches square. Place in a large pot. Cover with water and bring to a boil. Boil for 5 minutes. Drain.
Place pork belly on a sheet pan with a rack and coat with marinade. Let sit for 10 minutes.
Pre-heat oven to 350 degrees. Bake pork belly pieces on foil-lined sheet pan for 30 minutes.
While the pork belly is baking, start sauce in a large non-stick pan or pot: combine lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring to a boil, then reduce to a simmer.
When the pork belly pieces have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until meat is tender.
Turn heat on high, uncover pot and cook until the sauce is reduced to a glaze that coats the ribs. Reduce heat as sauce thickens to avoid sugars in honey from burning. When the pieces are sticky and gooey, they are ready!
Let a piece of pork belly cool…then slice to desired thickness and fry like regular bacon. Makes an amazing omelet!
image

KICKIN’ CUCUMBER COCKTAIL

Posted: September 15, 2014 in Cocktails, Cucumbers, drink recipes, Drinks, Food, garden, mixology, Uncategorized
Tags: , , ,
0

If you think cucumbers are boring, this drink will change your mind. Garden-fresh cukes are always best.

This drink requires a little prep. If you have a juicer, use that instead of pureeing in a food processor. Just peel the cukes and juice.

 

image

Ingredients:

4 fresh cucumbers, peeled and seeded

Small ice cubes

1 cup loosely packed fresh mint leaves

2 teaspoons granulated organic cane sugar

3 tablespoons fresh lime juice

1/2 cup top shelf vodka, like Chopin

1 oz (2 tablespoons) Cointreau

 

Peel and seed cucumbers. Coarsely chop them and then purée in a food processor until smooth. Strain through a fine sieve, pressing solids to extract as much liquid as possible. Set cucumber juice aside.

To a large glass pitcher, add mint leaves, sugar and lime juice. Muddle ingredients so that mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain cocktail into glasses. Garnish with cucumber spear or mint.

TUNA TARTARE

Posted: September 12, 2014 in Food, Recipes, Rhode Island, seafood, tuna, Uncategorized
Tags: , , , , ,
0

The key to great tuna tartare is super fresh tuna. I was lucky: I got a phone call from friends who had an overload of just-caught tuna delivered to their door! I gladly accepted whatever they wanted to give me, and made this dish…

image

 

Ingredients:

 

1 lb. super-fresh tuna

1/4 cup olive oil

zest of 1 lime

1/4 cup fresh lime juice

1/2 teaspoon wasabi powder

1 1/2 teaspoons soy sauce

1/2 teaspoon hot pepper sauce (I use Frank’s)

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 cup scallions, minced (white and green parts)

1 avocado, chopped into 1/4″ cubes

1 1/2 teaspoons toasted sesame seeds (optional)

 

Chop the tuna into 1/4″ cubes or smaller. Place in a large bowl and keep in the fridge.

In another bowl, combine olive oil, lime zest and juice, wasabi powder, soy sauce, hot pepper sauce, salt and pepper, scallions, and chopped avocado. Mix gently so you don’t mash the avocado.

Add this mixture to the bowl of tuna and combine gently. Let it sit in the fridge for at least an hour for the flavors to combine. Before serving, take the bowl out of the fridge and let it warm just slightly. Taste for seasoning. Top with optional sesame seeds.

HATZIDAKIS WINERY, SANTORINI, GREECE

Posted: September 11, 2014 in Drinks, Food, Santorini, travel, wine
Tags: , , , , ,
0

We have friends on their honeymoon in Santorini right now, visiting many of the places we’ve suggested, including the Hatzidakis winery. Here are photos from our adventure in 2013…

hatz al

They don’t have a fancy tasting room. They don’t do tours. They don’t have an amazing view of the water or the island. They don’t even hold regular visiting hours. They simply have the best wine on the island.

hatz tools

And that’s exactly why you need to go. Have your hotel call ahead and make an appointment.

Haridimos “George” Hatzidakis is all about his grapes. Ask anyone on Santorini what the best wine is, and you will get “Hatzidakis” as the answer every time.

hatz kelly

Sure, there are huge wineries with tasting rooms that overlook the water. That’s where the tour buses take the cattle that arrive in Fira on cruise ships. Why would you want to hang with them?

Hatzidakis wine is about the soil, the grapes, the climate. It’s also about the passion of the handful people who work hard to make it.

hatz grapes

You can’t find Hatzidakis in the United states (unless you look in my wine cellar, because we bring home as much as we can!!) Much of it is scooped up and exported to France…and much to our happy surprise, we’ve had a bottle of the Hatzidakis Assyrtyko in Paris at Le Baratin.

hatz cave

But for the most part, you’ll have to go to Santorini to experience the magic of this incredible wine. And that’s not a bad thing. Because the wine is much like the people of Santorini: beautiful and worth every bit of travel hassles to get there.

 

Cheers!

“TEN CON TEN” IN MADRID: YOU GOTTA FIGHT FOR YOUR RIGHT TO PARTY

Posted: September 8, 2014 in Food, restaurants, Spain, travel
Tags: , , , ,
0

We were in Madrid at the end of August, 2014…still vacation time for most of the city, so our restaurant choices were somewhat limited. The concierge at the Westin Palace Hotel, where we stayed for 3 nights in Madrid, suggested Ten Con Ten. We were told that despite this being the place where all the so-called “beautiful people” hang out, it is a legitimate foodie destination.

image

We arrived: my wife, my 7-year-old daughter and I…and immediately were the center of attention as we were clearly the only people who ever even considered bringing a child into this place. We were spoiling the vibe of the party. (We’ve taken our daughter to fine restaurants all over the world and never had a problem. She’s better behaved than most of the adults in the room.)

We sat down at our table, were greeted gruffly in Spanish by our server, a young woman who clearly disliked us from the start, and were asked if we wanted a drink before ordering dinner. I had vodka on the rocks, served promptly. My wife ordered cava, a sparkling wine, and it was forgotten. However, that didn’t stop 3 separate managers from coming to our table and asking what we wanted to eat…all in a span of 4 minutes, before I even had the chance to take a second sip of my drink. When my wife commented that she’d like to enjoy her drink first (which still hadn’t arrived), they left in a huff.

A lovely elderly couple from Denver, at the table next to us, told us that they were completely rushed through their dinner and plates were removed from under them before they even had a chance to finish…like a scene from a bad Chinese restaurant. They complained loudly as they paid their bill, in part I think, to set the stage for us to at least enjoy our dinner at a more leisurely pace. I wish I knew how to get in touch with them to thank them for that!

When a fourth manager asked for our order, that’s when we politely said we were hoping to have the table for the night. He rushed off to confer with the reservations chick with the clipboard, and he finally agreed with a sigh that it would be alright. When we told him we had eaten at 2 of the top 10 restaurants in the world, Arzak and Mugaritz in San Sebastián just a few days earlier, I think he finally understood that we were there for the food and not all the posturing.

image

All this was so unlike any dining experience we had in Spain, that it really caught us off guard. But once we established that we were staying and taking our time–kid and all–they relented and started serving us with a different attitude. In fact, the manager that was assigned to us (our grumpy server now relegated to simply clearing our plates) was great, and soon we were able to establish a fun and friendly dialogue with him that really made the evening special.

We wanted to try many dishes, but obviously couldn’t eat them all. Our new manager friend specially ordered smaller portions for us. When we couldn’t decide which plates to choose from, we let him do it, much to his delight. A white wine we ordered was not available at the proper temperature, so he chose another for us–excellent. Our bottle of red came from a private stock that wasn’t even on the menu–again, his choice.

And when our daughter a hand wrote a small thank-you card to the staff for a wonderful meal, you could’ve knocked them over with a feather. The staffers literally made a receiving line toward the door as we left, shaking our hands and thanking us for dining with them…our manager friend being the very last to say goodbye.

The food was excellent and seasonal. The menu changes all the time. We had toro tuna tataki, pasta with a morel sauce (featuring a touch of foie!), pasta with a sea urchin sauce, veal scallopine, what they call “yellow” fish (it commonly is caught alongside tuna), oxtail hamburgers, and more…and wonderful desserts.

Dining in Spain starts at 8PM for the most part, and it was clear in the beginning of our night (we had an 8:30 reservation) that they planned on turning that table over a lot. Our manager friend told us that, despite the fact that the restaurant was already full, the party “really” only started at midnight! So rushing people in and out was the way to make some serious coin for these folks. And he said it got even worse once the vacation season was over and everyone was back to work in Madrid!

The secret to enjoying Ten Con Ten is to stake your claim: don’t let them push you around. Make it clear that a rushed meal is not acceptable. The staff may grumble at first, but eventually let you have your way. And then… it can be a great experience.

Older Entries
Newer Entries