My Creations, Places I like

Friday, February 25, 2011

Who Invented Chopsticks Anyway??

      Where all outta silverware in our house, except SPOONS; guess I'm eating leftover sushi with a spoon...

      Eating Sushi got me thinking about chopsticks today. Clearly the guy who invented chopsticks invented them BEFORE rice was invented. I can only imagine their discussion....

GUY #1: Hey look what I just made, they're called "chopsticks"!
GUY #2: Whoa, that's pretty cool. I just made something too, its called "rice"!
GUY #1: Yeahhhh this isn't gunna work...
GUY #3: Hey guys check this out! I just made something called a "spoon"! Its a little bowl on a handle for scooping up food.
GUY #1 & Guy#2: Well that makes sense...

Shock Me Like An Electric Eel

      Alright totally unrelated but does a capital E next to a regular e look abnormal to you or is it just me? I had to open up word to make sure I spelled "eel" correctly, god I suck...speaking of things that are sucky, I'm starting to get sick (my snot is orange if you were wondering) and mother nature decided to help out by making it freezing and dropping a foot of snow b/c the groundhog saw his "shadow" again. Anyone ever think that maybe the groundhog is terrified b/c he's kept in a BOX right before? Anyway, my week from hell is over so I'll just have to soldier through this cold and make some good stuff for ya'll.
      Today was nothing special, I had a low-fat smoothie, and some eel sushi (hence the title) but couldn't eat that much b/c well, read the above paragraph...

Wednesday, February 23, 2011

Holy Farmers Market

ABOVE: "The jam lady", she didn't smile b/c I don't think she knew I was snapping that photo...

RIGHT: Hucke asking about breads

LEFT: Bought banana nut bread from the guy
 above, and apricot plum jam and apple cinnamon stick jelly from "the jam lady"

Caramel Biscotti Coffee....What?

So one of the many cafes on campus had caramel biscotti coffee. Clearly I was whipping out campus cash, the greatest invention ever (love you mom)!

Side note: If you don't know what biscotti is, its a crispy Itanian cookie that kinda looks like a...alright just Google it if your that interested.

For breakfast I ate a rice cake with a dab of peanut butter an blackberry preserves (only 10 calories per serving and sugar free)

Korean Lunch

      I always walk by this place in the commons right on campus called Korean Express and always tell myself to eat there. Today is that day. The line was well out the door, and I was more intimidated by the menu than Larry Musgrove playing against the Knights. If you get that reference your my hero, if not don't worry about it. With that being said, I was drawn towards one of their lunch specials: Vermicelli noodle stir-fry with shrimp and THE spiciest curry peanut sauce I've ever tasted. What made it worse was I had NO beverage on hand. My face got redder than Denis Leary during his old stand-ups.  It was good though, and the leftovers are currently in my mini frig...
Hotter than Dante's peak (whats with me an references today?)

Tuesday, February 22, 2011

Stuff I Ate Today

Knee deep in some chicken nahkti with rice for lunch. The pita looking thing in the background is naan--an Indian style bread and booyyy is it tasty; especially when its soaking up some of that orange cream sauce..

After lunch I saw these guys selling BBQ eats...wish I saw this BEFORE lunch
Side note: there was a guy walking around with a sign promoting said BBQ here is the ensuing discussion:
GUY: "Hey want to buy a hot dog for a buck?"
ME: "nah, I already ate lunch thanks though"
ME: "I was actually wondering if I could just take a picture of you with this giant sign for my blog?"
GUY: "You can if you buy a hot dog for a buck"
ME: "we already went over this..."
(We both walk away empty-handed)
My dinner: California club on wheat. It had turkey, crispy bacon, lettuce, alfalfa sprouts, tomato, avocado spread, and red pepper aioli w/ kettle cooked chips on the side. I usually am a chips on the sandwich kinda guy for crunch, but there was too much going on with this sandwich already...

This club, akin to most other exclusive clubs has a list...sorry tomatoes, you weren't on the list. Turkey and everyone else, here's backstage passes to my mouth

The Weeks Ahead

      To start, this is really just an informative post about what you can expect to see from me in the next few weeks; so if your looking for a juicy recipe, or photos sorry to disappoint. I've been thinking lately where I want this blog to go in the next few weeks, and I'm leaning towards healthy and abundantly nutritious. I have been exhausted the past few days (busyness is also a factor) and need to get a better diet in to fuel my body during these last few winter weeks. I am starting an exercise routine next week, and a balanced diet will give me energy while also allowing my body to recover. Sorry that has nothing to do with this blog, merely thought I would explain why I am taking this blog in a healthy direction for a few weeks. Don't fret though, I will most certainly squeeze in some sinful delights b/c a key component of a diet is to set small goals and reward yourself when you accomplish those goals. Once I reach my established check marks, I'll post something..."sinfully delectable". Its all on me now. God I need a secretary...(JOYCE! I SAID NO "SPLENDA" IN THIS COFFEE!!)

Monday, February 21, 2011

San Francisco Cioppino Recipe

San Francisco Cioppino Recipe
3/4 cup butter
2 medium
onion, chopped
3 cloves
garlic, minced
1 bunch fresh parsley leaves, minced
2 (14.5-ounce) cans plum tomatoes, undrained and cup up*
2 (8-ounce) bottles clam juice
2 bay leaves
1 tablespoon dried
basil leaves
1/2 teaspoon dried
thyme leaves
1/2 teaspoon dried oregano leaves
1 1/2 cup dry red or white
wine (whichever you prefer)
12 small hard-shell clams in shell
12 mussels in shell
1 1/2 pounds raw extra-large
shrimp, peeled and deveined**
1 1/2 pounds bay scallops
1 1/2 pounds fish fillets (halibut, cod, or salmon), cut into bite-size chunks
1 1/2 cups flaked Dungeness crab meat
Salt and freshly ground pepper to taste
* to easily cut up the tomatoes, use a sharp knife and cut through the tomatoes while still in the can.
** To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to soup broth.
In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to low; cover, and simmer approximately 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water.
NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold salted water; let stand 5 minutes and then pour off the salted water.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste.
Remove from from heat and ladle broth and seafood into large soup bowls and serve.
Makes 8 to 10 servings.

Today I Ate Like A King (Crab)

      Wow, where to start on this one...Okay, so today I was thinking about my DC weekend trip and it got me thinking of other memorable adventures I've been on throughout my 22 years on this planet. I've never left the country except for America's hat (ohhhhh Canadaaa), never had that backpacking trip throughout Europe (Katie), or had a wild spring break in Mexico. This does not mean, however, that I have not had plenty of fond memories on family vacations; as a child I got both my dad and mom on separate occasions to dive into a pool in Myrtle Beach fully clothed to save my life-preserverless self from sinking to the bottom of the deep end. One trip that particularly grabbed my attention was a trip I took last year by myself to San Francisco to visit a close friend. I remembered seeing celebrity chefs such as Tyler Florance, and Bobby Flay make Cioppino--a classic San Francisco fisherman's stew with clams, crab meat, muscles, shrimp, etc. I never made it before so I figured I'd give it a whirl.
      This week is going to be a particularly stressful week coming up with 2 exams, group meetings/projects to work on, and another culinary application to submit. I figured, since I had some time today, I would try an replicate the famous Cioppino, and eat like a king before "the fit hits the shan". Overall it came out pretty okay, but the stew could have been a little thicker; it was more of a broth when I chowed down, still scrumptious though. Here's some photos I took with my little digital cannon camera:

I added King Crab legs to the recipe b/c I can
A few other things: If you add in the crab legs, you'll need a nut cracker or lobster cracker to crack the legs. Just crack each segment of the leg then take a sharp paring knife and cut down the leg and remove all the succulent crab meat. You can dip it in melted clarified butter or as is. Recipe for this dish after the jump. Time to relax, drink a glass of wine and do some laundry. Cheers.

I left my heart in Shamokin Dam Pennsylvania

      On the drive home from DC (see previous post for recap) Hucke and I pass a BBQ place on top of a hill overlooking the highway and landscape in Pennsylvania. Here's the sequence of events as we drive past:

HUCKE: "Damn, that place has got to be good..."
ME: "Yeah up on a hill, that's crazy..."
(5-10 seconds of silence)
ME: "We should probably eat there..."
HUCKE: "I was about to say, I'm hungry we should have stopped there"
(U-turn in the middle of the road)

      To clarify, the town is actually called Shamokin Dam (say it out load with a hick accent), I kid you not. We drive up the hill to Skeeter's pit BBQ walk in and order. Hucke got the pulled pork platter and I ordered ribs with baked beans, coleslaw, and corn bread. We filled our empty stomachs and watched the ice float down the river below. Thanks Shamokin Dam, Pennsylvania...

I loved the place so much I bought a shirt

I Ate Food In DC

      Whats up world? My roommate Hucke and I made it back alive from our epic DC journey (thank you ladies) and naturally I had some good eats over the weekend. Friday night my friend Jess (the girl I visited) and some of her roommates took me to The Tombs--a restaurant by day, bar by night where I ordered butternut squash ravioli in cream sauce with caramelized onions, walnuts and cranberries.The meal was exceptional and the place was convenient b/c we ended up going back for the bar scene (I dropped a hundo that night, your welcome Tombs, sorry Mom). Saturday night the girls and I made various kinds of pizza and chowed down before another night of...entertainment. Side note: if you get the chance to cook food with 6 gorgeous girls YOU TAKE IT!
      Overall I had a blast of a weekend. 75 and sunny when we arrived, and a brilliantly blue sky on Saturday. I think its safe to say Hucke and I left our mark on the city of DC (he fell down a flight of stairs) "I don't want to be a product of my environment. I want my environment to be a product of me." I added that quote from The Departed b/c we showed DC how its done! Ladies, if you ever read this, thank you for the great time and the hospitality. Don't ever change.

I've been obsessed with squash lately for some reason

Wednesday, February 16, 2011

Last Post Till Monday

      Hola people! I am currently posted up in the south campus law library studying for an exam tomorrow (its basic stuff don't worry about it). Tomorrow is a full day so I most likely wont post anything until Monday or so b/c I'll be road tripping to DC early Friday morning and wont be back till late Sunday night. I am going to visit my friend Jess (she owes me after this 7 hr drive) an while I am out there I will make sure to take lots of photos of all the DC eats I encounter. On a side note, I tried to see if going to Mike Isabella's (hes from Top Chef, if your into that sorta thing) Greek restaurant, "Zaytinya"was a possibility, but I just found out that he now leaving to open up his own establishment--a tapas bar in the DC area this Thursday. I was ecstatic to try it out but for $85/person I'll find something cheaper in the city...

      Lastly, since this post wouldn't mean much without a photo, check out this mega-sub I had on campus today. It's called the stinger: chicken fingers & chopped steak w/ pepper jack cheese, lettuce, spinach, green peppers and chipotle mayo. My roommate Smitty and I both ate one and have been walking around sluggishly ever since...or at least I have.

They never can seem to get it all in there, but hey, their subs are better than Subway..shut-up Jared

Monday, February 14, 2011

Revamped BLT w/ Pork Tenderloin, Napa Cabbage, Roasted Tomatillos, and Tomatillo Aioli

      Today, I was inspired by the movie Zodiac (watched it last night) b/c one of the characters in the movie was always eating a BLT sandwich. I never understood why people love BLTs so darn much since its literally bacon, lettuce, and tomatoes; oh and mayo. I guess BLTM never took off? Speaking of the name, why is it BLT? It goes lettuce, tomato, THEN bacon, so it should be LTB, right? Oh never mind, read the next paragraph to see how I breathed life into this forgotten classic.

Tomatillo Aioli                                                    Sandwich
  •  2 Tomatillos, husked                      1 1/2 lbs pork tenderloin (marinated if desired)
  • 1 cup + 2 Tbsp Olive Oil (pure)      4 Fresh Napa Cabbage Leaves
  • 5 fresh Basil leaves                         1 Large Tomatillo, husked
  • 3 Cloves Garlic                              2 French Baguettes
  • 1 tsp Lemon Juice
  • 1 Egg yolk
  • 1 Tbsp Dijon Mustard
  • Salt & Pepper
      Preheat the oven to 400 degrees, and place 2 tomatillos on a small baking pan. Sprinkle them with salt and pepper, and coat with 1 Tbsp olive oil. Once the oven has preheated, place the pan in the oven for 25-30 mins or until a fork slides into the tomatillos effortlessly.
      While the tomatillos are roasting, you can start making the aioli. In a large mixing bowl, whisk the egg yolk, dijon mustard, and a pinch of salt together for 2-3 mins. Next add a finely minced garlic clove and continue to stir until incorporated. Now add the cup of olive oil in a slow steady stream, whisking as you pour; about 5 mins. Finally add the lemon juice, and a dash of salt/pepper, and whisk until the aioli is smooth and resembles the consistency of mayonnaise.
      Once the tomatillos are done turn the oven down to 350 degrees, and place them in a blender or food processor with the basil and garlic clove. Puree the tomatillo mixture slowly adding in the last tbsp of olive oil in a steady stream. Next, whisk together the tomatillo puree and aioli in a small bowl and refrigerate.
      While the oven cools down to 350, place the tenderloin on a cutting board and season w/ salt/pepper. The next step is to remove the "silver skin"--a thin tough piece of membrane on the bottom side of the tenderloin. To remove the silver skin, take a sharp knife and slice underneath the membrane pulling up on the silver skin as you slice. Sear the tenderloin in a large skillet coated with olive oil for 2-3 minutes on each side. Pop the skillet in the oven for approx 20 minutes or until an internal meat thermometer reads 155 degrees Fahrenheit.
       Next, slice the large tomatillos (like you would a tomato) into 4 thick slices and then slice each in half to create half circles. Slice each baguette in half both ways, drizzle with olive oil and toast in the oven on a sheet tray for about 5 mins or until brown an crispy. When the tenderloin is done, place on a cutting board and tent with foil for 5-10 mins to allow the juices to redistribute.
My version of a BLT
     While the tenderloin sits, begin building the sandwich: take the bottom piece of a baguette, lightly spread some of the aioli, followed by a napa cabbage leaf. Untent the tenderloin and slice on a bias into half inch pieces. Put 3-4 pieces of tenderloin on top of the cabbage and 2 tomoatillo halves on top of the pork. Lastly, spread a generous amount of the aioli on the top piece of the baguette and finish the sandwich. Serve alongside my homemade macaroni salad with pesto-mayonnaise (see earlier post for recipe).
Your Mom's BLT sandwich

      Macaroni Salad w/ Pesto-mayonnaise

            Finally that delicious pesto-mayo I had in a sub on campus has a home! I decided to make macaroni salad as a side dish for a sandwich i was making for lunch (see in later post), but I wanted to switch it up a little bit since the sandwich I was making is one of my own unique creations. Thinking of ways to put my own spin on a traditional mac salad, it came to me: WHY NOT USE THAT PESTO-MAYO YOU HAD ON CAMPUS THE OTHER DAY!?!? (when ideas come to me in my head they are usually in the "eureka I friggin' got it" category, hence the caps)
      What you'll need: (yields 6 servings)                                   
      The Pesto-mayo elevates ordinary mac salad
      • 3 cups macaroni pasta
      • 1 stalk celery, quartered & minced
      • 3 Tbsp shredded carrot, minced
      • 3 Tbsp both red/green bell peppers, minced
      • 1 1/4 cup light mayonnaise 
      • 2 Tbsp pesto
      • salt/pepper to taste
            Begin by boiling a pot of hot water with a pinch of salt. While the water boils, start mincing the celery, shredded carrot, red and green bell peppers. Place the vegetables in a large serving dish and set aside. Once the water comes to a boil, add the macaroni and stir. Cook the pasta for 8-10 mins, stirring occasionally.
            In a small bowl, whisk together the mayonnaise and pesto and refrigerate until ready. When the pasta is done, strain and rinse with cold water until the macaroni is no longer warm. Transfer the macaroni to the serving bowl containing the minced vegetables. Add the pesto-mayo and mix until all the ingredients are incorporated. Keeps up to 3-5 days.

      Saturday, February 12, 2011

      Massive lentil and wheat-berry "sandwich"

            At around noon today, I finally mustered up the courage to get out of bed and see who was still alive from last night. Making my way down to the living room I hear some of my roommates laughing and trying to recap the night. Then I hear one of the greatest sentences ever said by man: "anyone wanna go to Amy's Place?"
            We park and surprisingly the wait isn't that long (usually people are waiting outside for a table) so we sit down on stools, look over the diverse menu an wait for a table to open up. The menu begins with regular breakfast items, which can be ordered anytime of day, but as you continue reading, the menu gravitates towards hearty Mediterranean cuisine and delicate vegetarian/vegan dishes. In other words, this isn't your ordinary diner. Distracted by the unique paintings from local artists and the wide array of customers (hipsters, artsy-types, 2 old women still in their cross country gear, and the like) I briefly forget that I STILL DON'T KNOW WHAT I WANT! Upon a quick skim of the menu I see the lentil and wheat-berry sandwich with, "what were famous for" embedded in the description; so I go for it. Fully expecting it to be a small vegetarian dish on a pita or something, I go for the full sandwich instead of the half. Boyyyy was I mistaken b/c what arrived was something that made Moe's burritos look like appetizers. I mean christ, this thing was HUGE I didn't even know how to attack it. I kept feeling like I was in the scene from Independence Day where the they fire missiles (EAGLE ONE! FOX TWO!) at the alien mother ship for the first time and they are absorbed by the massive force-field. The president looking at the footage from a television screen yelling, "GET THEM THE HELL OUTTA THERE!!" moments before the ship opens the bay doors and fires upon the army helicopters. This sandwich/burrito WAS the alien mother ship and I had to consume it for the greater good of humanity...

      Thats me after I finished off this monster..."WELCOME TO EARFF!"
      Two lg flour tortillas stuffed with chopped tomatoes, artichoke hearts, wheat-berries, lentils, lettuce, provolone cheese and a whole bunch of other anonymous ingredients. I could only manage to take down half and boxed the rest up to be consumed, well, five minutes ago. It was completely vegetarian, but it still completely kicked my ass.

      Friday, February 11, 2011

      Risotto With Butternut Squash, Leeks, and Sage

            Ill keep this one short b/c its Friday and I have a life. Tonight I made risotto with (read the above title) and it turned out amazing! This is only my second time experimenting with risotto but I already know how to give it the tender love it deserves to bring it over the top. This dish is so simple literally anyone with eyes and at least one hand can make it. I strongly suggest trying this one if you want to really wow your friends. The roasted squash with honey was so good I wanted to eat it by itself! Here's the photo i took on my kitchen counter and the recipe that goes along with it. Enjoy your Friday festivities. Cheers!

      • 2 tablespoons olive oil, divided
      • 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
      • 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
      • 1 tablespoon chopped fresh thyme
      • 2 cups arborio rice
      • 4 14-ounce cans (or more) vegetable broth
      • 1 cup chopped fresh sage
      • 3/4 cup freshly grated Parmesan cheese 

             Preheat the oven to 400 degrees. While the oven preheats, place the cubed squash on a baking tray and season lightly with salt and pepper. Drizzle honey over the squash and place in the oven once preheated. Next, heat 2 tablespoons oil in heavy large pot over medium heat then add the leeks, and thyme and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in sage and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

      Its All Happening!

            Whats up world? I finally finished my culinary application for the CIA (my essay is da bomb) and submitted it via their website!! These next few weeks are going to be hell until I get a letter back from them. To be safe I'll probably send in a few more culinary applications (wish they weren't all $50!) in the next few days so I'm going to be super busy this coming week. Although, I am heading to the grocery store in a few minutes to get a few things for my pesto mayonnaise project so look for that to be posted either tonight or tomorrow evening with the Sam Adams Blackberry Witbier dish.
            On a minor side note: I tried Tofu for the first time today...interesting texture. My initial thoughts were that it tasted like really soft pasta, you know if you cook it too long? Well anyway, I had never had it before an thought I'd try it when my buddy Smitty an I were eating Chinese on campus. I ordered it with Lo Mein noodles, and chicken in garlic sauce (YUM). The tofu was actually quite delicious, especially in their Mapo sauce (dont know what that is, but it was superb).

            By the way if you were wondering what tofu actually is: its a bean curd made from coagulated soy milk pressurized into blocks or cubes. Sounds nasty but hey so are hot dogs and you have eaten at least ONE ball park frank in you life. Nonetheless it was good so EAT IT! (love how eat it applies in two different ways there) Lastly, if you are looking to try tofu DO NOT EAT IT PLAIN b/c you will hate it. It absorbs the flavor of whatever it is in thus it is delicious in delicious sauces and things of that nature. Peace. 

      Thursday, February 10, 2011

      My Friend Caitlin Made Baked Mac & Cheese

                I finished my CIA essay so I figured I could squeeze in one more post for the day. My longtime friend/8th grade secret admirer Caitlin from Northeastern University sent me a photo of the baked macaroni and cheese she made earlier so I'm going to post it because (SPOILER ALERT) it somewhat resembles one of my upcoming project dishes! I will try to finagle the recipe from her and add it to this post for those who want to make it. Until then, just look at the photo and drool! 
      Look and drool, the way I do at the Cindy Crawford commercials...what?

      I'm An Idiot Part Deux

      Okay so I said the pic of my Indian lunch got deleted before I could email it to my computer, well I guess it didn't. Today I went to Bollywood Bistro for lunch and ordered chicken takhni (had orange curry cream sauce), zucchini w/ potatoes, and rice on the side. It was a pretty ambitious portion size and didn't even come close to finishing it, but the chicken takhni was divine. Side note: I was reluctant to go to Bollywood Bistro b/c a girl I dated sophomore year used to take me there and when that went sour I thought the food would too. Anyway, here's the photo, check it out:
      Came w/ Indian pita called naan.

      I'm An Idiot, etc

                hey guys! I was going to post my Indian lunch to "Campus Eats" today but deleted the picture from my phone before the email I sent to my computer went through (I'm an idiot). I'll try to recover the deleted photo but if worst comes to worst I'll just eat there again tomorrow an take new pics so all is not lost.
                Also, I'd like to point out that I don't really know what the focus of this blog will be about other than that it'll be about food (no derr). What I mean is this blog isn't really designed to deliver one type of cuisine or culinary view point. I follow a few other much more professional food blogs than mine an they seem to have a certain viewpoint whether it be healthy, hearty, or mostly one type of cuisine. See I'm kind of spontaneous in nature and my blog and the things I post will reflect that. It will not be uncommon for me to post something about take-out and then turn around and post a fancy dinner I prepared blah blah blah read the description of my blog and you'll understand. It's not all going to be fancy and it's not all going to me stuff I ate on campus (although it seems that way so far).
                With that being said, I'll be finishing my culinary application for the CIA tonight and the next few days so that will take up most of my time; along with my everyday college agenda. This does not mean, however, that I am not thinking of new dishes to post for you guys. I have a dish for the pesto mayonnaise all set and I am still trying to conceptualize my Samuel Adams Blackberry Witbier project b/c I really want to nail that one. Once I get to the grocery store I will send lots of tasty new posts your way. Expect to see something over the weekend, peace.

      Wednesday, February 9, 2011

      Recipe for Asian Meatball Subs With Hoisin Mayonnaise

      In the post below, I talked about Asian-style meatball subs I made for the Superbowl. Here is the recipe courtesy of the Food Network magazine, or you can search for it on to see pictures of their finished product along with reviews and comments. Enjoy!
       Cook Time: 30 mins          Level: Intermediate          Yield: 4 Servings


      • 1 slice white sandwich bread
      • 1 1/2 tablespoons milk
      • 1 teaspoon soy sauce
      • 5 scallions, white and green parts separated
      • 1 1/4 pounds ground pork
      • 3 large cloves garlic, finely grated
      • 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
      • 1/3 cup water chestnuts, drained, rinsed and chopped
      • 1 large egg, lightly beaten
      • 1/3 cup chopped fresh cilantro
      • 1 1/2 teaspoons toasted sesame oil
      • Kosher salt and freshly ground pepper
      • 1/2 cup hoisin sauce
      • 1/4 cup mayonnaise
      • 2 1/2 tablespoons fresh lime juice
      • 3 to 4 teaspoons Asian chili-garlic sauce
      • Peanut or vegetable oil, for frying
      • 1 cup bean sprouts
      • 4 7-inch-long pieces baguette, split open


      Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

      Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

      Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

      Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

      Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

      Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

      Photographs by Con Poulos

      Asian Meatballs With Hoisin Mayonnaise

              So during the Superbowl I tried this recipe for mini Asian-style meatball subs b/c anyone can go out an buy French Onion Dip, even if it is, "heluva good". The meatballs were standard pork but were packed with diced ginger, garlic, fresh water chestnuts, sesame oil, soy sauce, you name it. "I could go on forever baby!" (I just referenced Home Alone II if you didn't notice. Also, what was the name of the black and white movie that guy was from? Rat Bait? Yeah I'm going to go with Rat Bait. "Alright I believe ya...BUT MY TOMMY GUN DON'T!"....ok what was I saying? oh yeah...) They were served on 7 to 8 inch-long baguette pieces split lengthwise with this deliciously tangy hoisin mayo, and topped with fresh bean sprouts and scallions. They took a little while to make b/c the ol' saying: "too many cooks in the kitchen" when really it was just 3 of my college buddies crammed in our hobbit-sized kitchen. In the end they turned out looking so-so but to my surprise actually tasted fantastic!
              Clearly I wasn't going to let the leftovers go to waste, so I heated a few back up and put on a paper plate with the hoisin may and bean sprouts. These ones were not in the perfect meatball shape but hey, its leftovers, and I'm a broke college kid. Check it out:

      Superbowl leftovers...YUM!


      Things To Come

      yes, THAT IS a usb-powered "beverage chiller"
      What's up world? I just got back from lunch on campus again but didn't photograph the turkey chili bread bowl I ate (bread bowls are still in right?) b/c it looked more like Mt Saint Helen's just blew her top. It tasted alright, but I would've changed a few things about it; mainly the opening that was smaller than the peephole in my old apartment. Regardless, i have no shame and ate it all. Before I forget what it is I was going to say, I was thinking during lunch today about that pesto mayo and what I want to do with it. I've come up with a dish, but bear with me, I will post it once I actually make it. Also, since this post wouldn't be the same without a picture or two and I'm all done for the day, I decided to crack open one of my new favorites in the Samuel Adams collection: Blackberry Witbier! The flavor is subtle, and compliments the beer instead of masking it (sorry Cheery Wheat). In dedication of the Witbier, expect to see something that pairs well with or incorporates the beer into it in the near future. Maybe I'll infuse the Witbier into something? Sauce? Marinade? I'll play with it and post it in the next few days. Cheers to you Jon Koch!

      Tuesday, February 8, 2011

      On Campus Eats

      So I go to the University @ Buffalo and our campus has a wide array of eateries from the conventional Subway and BK to the more unconventional Rachel's Mediterranean and Bollywood Bistro. Today for lunch I went to Johnny C's NY which serves up both breakfast and various NYC deli style lunch items including a whole list of deli sandwiches to choose from. I ordered the "Park Avenue" on a Italian sub roll. This behemoth is loaded with thick slices of turkey, smoked Bacon, provolone cheese, lettuce, and tomato. What really got me though, was the pesto-mayo (in this case I did not mind the liberal lathering of a condiment)! I mean if I could fill a bathtub with this pesto-mayo and bathe in it I would...please don't picture that for your sake and mine. Anyways it got me thinking of ways to use a pesto-mayo into something of my own; so in the near future expect me to post something incorporating pesto-mayo. A small note: when I ate this sandwich I had a fork handy b/c all the things that fell out while eating made a nice little side salad.

      Look at the Pesto mayo and all it's glory

      Published with Blogger-droid v1.6.7