Gnarly Head Old vin Zin
Boneless lamb roast seared and finished int he oven til medium rare
Roasted Asparagus tossed in Salt, Pepper and olive oil
Roasted red potatoes tossed with roasted garlic and fresh feta..
Good stuff though I over cooked the potatoes while trying a new method. America's test Kitchen suggested steaming in foil and then roasting...one side of the potatoes got too done.
Whole foods is expensive but boy some of their products are awesome. The fresh feta is the best that I have ever had...
Friday, February 16, 2007
Monday, February 5, 2007
Two great dinners
Sunday- Tortilla Soup
2.5 pounds tomatoes-cut in half
1 large onion-finely diced
minced garlic to taste-recipe said 3 cloves I am more inclined to 5 or 7
2 poblano peppers-cleaned
1 golden bell pepper-cleaned
1 pound ground chicken
chicken or vegetable stock
salt and pepper
tortilla chips
Avocado
One lime
1. Put the tomatoes and the peepers on a baking sheet and broil on high until slightly blackened.
Remove, turn and blacken the other side.. 5-8 minutes per side..watch closely.
2. While the tomatoes and peppers are roasting heat some olive oil in a dutch oven to barely smoking. Cook the ground chicken or turkey until done through, breaking it up as it cooks. Salt and black pepper to taste. Put into a bowl and set aside.
3. Let the peppers and tomatoes cool, pull the skins, (run under cool water if necessary) and crush roughly, add to the chicken or turkey.
4. Cook the onions, carrots and garlic over medium heat until soft.
5. Add the tomatoes, chicken and peppers to the pan and cover with chicken broth.
6. Simmer over low heat for 30 to 50 minutes and check seasoning
7. Serve with diced avocado and chips.
Monday- Seared Boneless Pork Chops with Kale and Baked Potatoes
2 Boneless pork chops
1 bunch of Kale
1 Yellow onion sliced
3-5 cloves garlic smashed and diced
Red Flake pepper
Granulated garlic
Dry mustard
Sweet sherry
Sugar
Kosher salt
2 baking potatoes
1. Create a brine
4 cups water
1/4 cup soy sauce
4 tablespoons of kosher salt
1/4 cup sweet sherry
1 tablespoon sugar
one tablespoon dry mustard
2 tablespoons of granulated garlic
Mix in a plastic container until everything dissolves, add the pork chops, cover and refrigerate for two hours (or cheat and poke holes in all sides of the chops and refrigerate for one hour)
Clean and pierce the potatoes with a fork, rub with oil and kosher salt and bake in a 375 degree oven for roughly one hour.
Clean the kale
Saute the garlic, onion and red flake pepper until it is soft and fragrant, add the kale and saute until wilted. When ready to serve, toss with some olive oil and balsamic vinegar.
To cook the pork:
Heat a cast iron skillet over medium high heat until water sizzles on contact. Add the pork to the pan and sear 4-5 minutes on all sides until a nice crust forms. Finish in a 400 degree oven until a meat thermometer reads 140..rest before serving.
2.5 pounds tomatoes-cut in half
1 large onion-finely diced
minced garlic to taste-recipe said 3 cloves I am more inclined to 5 or 7
2 poblano peppers-cleaned
1 golden bell pepper-cleaned
1 pound ground chicken
chicken or vegetable stock
salt and pepper
tortilla chips
Avocado
One lime
1. Put the tomatoes and the peepers on a baking sheet and broil on high until slightly blackened.
Remove, turn and blacken the other side.. 5-8 minutes per side..watch closely.
2. While the tomatoes and peppers are roasting heat some olive oil in a dutch oven to barely smoking. Cook the ground chicken or turkey until done through, breaking it up as it cooks. Salt and black pepper to taste. Put into a bowl and set aside.
3. Let the peppers and tomatoes cool, pull the skins, (run under cool water if necessary) and crush roughly, add to the chicken or turkey.
4. Cook the onions, carrots and garlic over medium heat until soft.
5. Add the tomatoes, chicken and peppers to the pan and cover with chicken broth.
6. Simmer over low heat for 30 to 50 minutes and check seasoning
7. Serve with diced avocado and chips.
Monday- Seared Boneless Pork Chops with Kale and Baked Potatoes
2 Boneless pork chops
1 bunch of Kale
1 Yellow onion sliced
3-5 cloves garlic smashed and diced
Red Flake pepper
Granulated garlic
Dry mustard
Sweet sherry
Sugar
Kosher salt
2 baking potatoes
1. Create a brine
4 cups water
1/4 cup soy sauce
4 tablespoons of kosher salt
1/4 cup sweet sherry
1 tablespoon sugar
one tablespoon dry mustard
2 tablespoons of granulated garlic
Mix in a plastic container until everything dissolves, add the pork chops, cover and refrigerate for two hours (or cheat and poke holes in all sides of the chops and refrigerate for one hour)
Clean and pierce the potatoes with a fork, rub with oil and kosher salt and bake in a 375 degree oven for roughly one hour.
Clean the kale
Saute the garlic, onion and red flake pepper until it is soft and fragrant, add the kale and saute until wilted. When ready to serve, toss with some olive oil and balsamic vinegar.
To cook the pork:
Heat a cast iron skillet over medium high heat until water sizzles on contact. Add the pork to the pan and sear 4-5 minutes on all sides until a nice crust forms. Finish in a 400 degree oven until a meat thermometer reads 140..rest before serving.
Saturday, February 3, 2007
The Demise of the Brooklyn Grinder (A sandwich odyssey)
I heard news this morning that that my current favorite sandwich place is up for sale. The Brooklyn Grinder makes top notch soups, salads and sandwiches, including grinders, on the north end of University Way.
Folks that know me well are aware that I'm a bit of a sandwich junkie. Always looking for the perfect Italian, the well made sub or grinder that drops me back for a moment into those subs of my childhood, DeAngelo's or Ricotti's was the great rivalry. One could also get great hot sandwiches from pizza places.
So I've been all over Seattle looking for that perfect sub. I have made a few myself, giving some moments of sanity to Tina and I when we worked in the group home together. Safeway sourdough, fresh baked and inconsistent as hell. I sometimes would take fifteen minutes picking out the right loaf, looking for that perfect balance of soft and crusty.
The SUBS on 50th and University has always been good to me. Their Italian choices come oh so close to home. Under the old management the quality was inconsistent enough that I got one or two bummer for every ten or fifteen good ones. Its now under new management and I have not been there enough to judge the quality.
Jersey Mike's in Renton by Ikea is my other preferred place. Slice the meat fresh, olive oil and vinegar and the right spices gets the good East Coast Flavor but its too far for me to get to on a regular basis. http://www.jerseymikes.com/
Bringing me back to the Brooklyn Grinder. Great food, rock and roll with the owner in a band. A solid hot Italian grinder, home made potato or pasta salad. I finally found a place that hit the spots I was looking for and now its for sale. I'll miss it and its great owners too. Back on the sub hunt for me.
More on sandwiches some other time..
Folks that know me well are aware that I'm a bit of a sandwich junkie. Always looking for the perfect Italian, the well made sub or grinder that drops me back for a moment into those subs of my childhood, DeAngelo's or Ricotti's was the great rivalry. One could also get great hot sandwiches from pizza places.
So I've been all over Seattle looking for that perfect sub. I have made a few myself, giving some moments of sanity to Tina and I when we worked in the group home together. Safeway sourdough, fresh baked and inconsistent as hell. I sometimes would take fifteen minutes picking out the right loaf, looking for that perfect balance of soft and crusty.
The SUBS on 50th and University has always been good to me. Their Italian choices come oh so close to home. Under the old management the quality was inconsistent enough that I got one or two bummer for every ten or fifteen good ones. Its now under new management and I have not been there enough to judge the quality.
Jersey Mike's in Renton by Ikea is my other preferred place. Slice the meat fresh, olive oil and vinegar and the right spices gets the good East Coast Flavor but its too far for me to get to on a regular basis. http://www.jerseymikes.com/
Bringing me back to the Brooklyn Grinder. Great food, rock and roll with the owner in a band. A solid hot Italian grinder, home made potato or pasta salad. I finally found a place that hit the spots I was looking for and now its for sale. I'll miss it and its great owners too. Back on the sub hunt for me.
More on sandwiches some other time..
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