Food Archives - Page 33 of 56

Gettin’ Jjigae with Anthony Bourdain (Korean Army Stew)

By threejamigos | June 22, 2018 | Comments 0 Comment

Ok. Are you looking at the pic above and thinking WHAAAT? Hot dogs? Spam? Kimchi? VanCamps BAKED Beans? ARE YOU KIDDING ME? It’s like Mom pulling things out of the fridge and the pantry to make dinner… in the 1960s. But stay with me, these are actually the building blocks for Anthony Bourdain’s version of Budae Jjigae or Army Stew. A crazy concoction created during the Korean War when food was scarce and the US Army PX was ground zero for processed foods like SPAM and hot dogs-cheap, available protein. Combined with familiar Korean ingredients, a not so healthy but totally delicious, comforting stew was born.

Anthony Bourdain’s mischevious side was in overdrive when he decided to make this dish for Anderson Cooper. He thoroughly enjoyed watching Anderson squirm as he popped open the can of SPAM, container of kimchi, hot dogs, rice cakes, plopped them in a pan and added a generous dollop of Gochujang or Korean pepper paste on top. Anchovy stock is poured over this bed of deliciousness and set to simmer for 30 minutes. A pack of INSTANT RAMEN is added at the very end. Ten minutes later Bourdain was doing a happy dance while slurping his noodles. So was an amazed Anderson. Catch the episode here, watch it, smile and remember his wicked sense of humor, his intellect and his ability to never take himself too seriously. Then go make your family a pot of Budae Jjigae to fill your tummy, warm your soul and comfort your heart.

This dish is like that bad boy you were always crazy about in high school, knew you should stay away from but just couldn’t. My favorite line in the clip is when he says to Anderson, “it seems so wrong but taste so right, like true love”. Budae Jjigae is right up my alley, processed meats, fermented vegetables, ground meats and instant ramen noodles, yum. I grew up on baloney sandwiches on white bread, Fizzies as the fruit in my lunch, Spaghetti out of a can, thanks to Chef Boyardee, and Friday night Swanson’s TV dinners. In college, I survived on instant ramen and Banquet frozen fried chicken. Those were the days.

Just before serving, place a slice of American cheese right on top so it melts and oozes all over your ramen. That literally takes it over the top. Thank you, David Chang, for that addition.

Tips for your Budae Jjigae

Use Korean instant ramen, my favorite brand, Shin Ramen. If you don’t make Budae Jjigae, at least try the instant noodles. Use the seasoning packet and up your ramen game with an egg cracked into your bowl of noodles (the soup will cook it) and topped with a Kraft single (uh-huh you all know what I am talking about, real cheese food). You end up with a pretty fine bowl of totally unhealthy but ridiculously yummy noodles. To appease your conscious add some veggies, corn, peas, kimchi or shredded lettuce.

If you can find it, use Vienna Sausages (those old enough know EXACTLY what I am talking about, mini hot dogs in a flip top can) in place of hot dogs.

Rice cakes (tokbokki) come either tubular or disc shape, either will work. You can find them at Korean markets, along with kimchi, Gochujang and pepper flakes.

In place of anchovy stock you can use Japanese dashi or broth.

Have plenty of beer on hand to wash it all down and to toast the life of Mr. Bourdain.

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Gettin’ JJigae with Anthony Bourdain (Korean Army Stew)

Ingredients

1 dried shiitake mushroom
4 large dried anchovies heads and guts removed, wrapped in cheesecloth
One 3 × 5-inch sheet dried edible kelp or konmbu Use Japanese dashi in place of anchovy stock
½ teaspoon sea salt
12 ounces SPAM cut into ½-inch- thick slices
1½ cups Napa cabbage kimchi tongbaechu drain
8 ounces sliced Korean rice cakes
1 white onion peeled and thinly sliced
2 scallions white and light green parts, thinly sliced
5 garlic cloves peeled and crushed
3 hot dogs thinly sliced
6-8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons gochujang Korean fermented chili paste
3 tablespoons medium/fine gochugaru ground Korean red pepper he uses a dash only I used about a teaspoon, he did not come close to 3 T in the video...trust me start small
3 tablespoons cheongju Korean rice wineor Chinese rice wine of Sake
3 tablespoons canned baked beans
1 package ramen noodles preferably the Korean brand Shin, seasoning packet discarded

Instructions

To make the anchovy broth, combine the mushroom, anchovies, kelp, 4 cups water, and the salt in a medium, heavy-bottom pot, and bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from the heat, strain and discard the solids, and set the broth aside.
Place the SPAM, kimchi, rice cakes, onion, scallions, garlic, hot dogs, and pork in small separate piles in a large shallow pot.
Add the soy sauce, gochujang, gochugaru, and cheongju to the pot, then slowly pour in the reserved anchovy kelp broth. Add the baked beans and 1½ cups water. Bring the contents to a steady simmer over high heat, stirring occasionally with a wooden spoon.
Cook for about 10 minutes, then add the ramen noodles. Ladle the broth over the noodles to help them break apart. Continue to cook for 2 or 3 minutes, until the noodles are cooked through but still chewy.

Missing Anthony Bourdain (Roast Chicken)

By threejamigos | June 19, 2018 | Comments 0 Comment

I admit to being a foodie. I love to cook, I love to eat out at restaurants, I love to dissect everything I eat. When I travel I hunt out the local favorites, my philosophy, eat where the locals eat. Hot chicken in Nashville, BBQ in Austin, Tacos in Los Angeles, Lox and Bagels in NYC, my bucket list goes on and on. I drove four hours for pie for Pete’s sake. My favorite movies include Chef and Tampopo. I binge watch Japanese & Korean dramas on Netflix like Samurai Gourmet and Let’s Eat-Must See Foodie TV, and re-watch episodes of Chef’s Table over and over again.

Parts Known and Loved

Sunday evening CNN’s Parts Unknown is appointment TV for me. My foodie world was rocked last week when Anthony Bourdain committed suicide. Parts Unknown was unique. Not content with showing places through rose-colored glasses, the show found the edgy parts, counter-culture, fringe elements or disenfranchised. He didn’t shy away from talking about politics, injustice, or controversial topics. But his approach was disarming, ask the hard questions over a shared meal and drinks and be genuinely interested in the answers. His journeys strove to capture the heart and soul of each place he visited, to tell a story. My favorite episodes? Hanoi with President Obama, Koreatown and Eastside episodes in Los Angeles, Iran, and Shanghai, I traveled vicariously through his show.

When his book, Appetites came out, I eagerly snatched up a copy. I loved just flipping through it. I read, laughed and savored his storytelling and irreverence. His recipes screamed, “this is the stuff I like to eat and share with family and friends, I don’t give a shit if you like it or not” Now, I felt I had to cook out of it, my own tribute to Mr. Bourdain and personal catharsis.

I made his Roast Chicken, it just seemed like a good starting point.

The recipe is loosely written (is that code for poorly edited? You be the judge). A 2-1/2 pound chicken? I used a 4-1/2 pound chicken which worked fine. I placed the chicken on a bed of chopped carrots, onions, leeks, garlic, and celery to roast just like the photo in his book despite the fact that the recipe does not call for veggies. Does it make a difference? Don’t know, but I have a sneaking suspicion it would be fine either way.

It was simple, delicious, the perfect comfort food to soothe the soul and mend the heart.

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Roast Chicken by Anthony Bourdain

Roast chicken by Anthony Bourdain, to soothe the soul and mend your heart.

Course comfort food, dinner

Cuisine American

Keyword anthony bourdain, roast chicken, Soul Food

Prep Time 20

Cook Time 1 10

Servings 4 servings

Ingredients

1 best-quality chicken about 2 1/2 pounds, preferably organic (ok, my chicken was 4-1/2 pounds) where you get a 21/2 pound chicken 🤷🏻‍♀️
Sea salt to taste
Crushed black peppercorns to taste
4 tablespoons 1/2 stick unsalted butter
10 sprigs fresh thyme
1 fresh bay leaf
1/2 lemon cut into 4 wedges
1 cup dry white wine
Juice of 1 lemon about 2 tablespoons
1 1/2 cups chicken stock
1/4 cup finely chopped fresh parsley
Freshly ground black pepper to taste

Instructions

Preheat the oven to 450˚F.
Rub the bird inside and out with salt and crushed peppercorns.
Stuff a 1/2-tablespoon pat of butter under the skin of each side of the breast, and under the skin of each thigh.
Stuff the thyme, bay leaf, and lemon wedges into the chicken’s cavity.
Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken’s legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher’s twine if you know how, but this is much simpler.)
Place the chicken in a flame-proof roasting pan* and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon.
*Place chicken on a bed of chopped vegetables including carrots, onions, celery and garlic.
Reduce the oven’s heat to 300˚F and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.
Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible.
Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half. Stir in the stock with the wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary.
Serve the chicken—half of the breast plus a drumstick or a thigh per person—with the sauce ladled over, and any remaining sauce in a sauceboat on the table.
Appetites

Grilled Pork #2 Belly up to the Table for Some Delicious Pork and Conversation

By threejamigos | June 11, 2018 | Comments 0 Comment

The kids were all home for a couple of days, which is a miracle in itself, so we threw a party! Really, it was to celebrate the twins’ graduation from college (boy that went fast) and the end of tuition days. I polled the kids to see what they wanted for eats, after all, that’s the Asian mom way of saying I love you…” what would you like to eat?” and the response was “anything, Mom”. Ugh, no help.
Maybe I needed a theme? Comfort foods? Where they have been and where they are going? Hmm, that had potential. So I went with it.

Where they have been: Where they are going

Houston, Texas for Jamie….Queso!!! You need munchies at a party so Queso and tortilla chips would be perfect. Besides, she is moving to Minneapolis and cheese is HUGE there too right? Anyone care for some cheese curds?
Nashville, Tennessee for Jordan, hmmm…bbq! To combine it with where Jordan is going, Korea, I decided on Grilled Pork Belly and Khal Bi (marinated Beef cross-cut ribs). I just killed two birds with one stone! I’m a genius, lol.

Black Rice and Marinated Pork Belly waiting for the grill to fire up.

The food was casual, friendly, and easy, mostly family favorites. I pulled out my Somen Salad recipe, perfect for a crowd and the warm weather. We fired up the grill for the Khal bi (marinated beef ribs) and Spicy Grilled Pork Belly. Jorge put out the tortilla chips with the Queso Dip, salsa, and Wes’s famous tuna dip. Bowls of fresh berries from the Farmer’s Market rounded out the menu. For the grand finale, Jamie made a DELICIOUS banana cake (nooo, forgot to take a photo of it) filled with a chocolate ganache and covered with Cream Cheese Frosting.

We all gathered around the table to eat, gab, laugh and enjoy each other’s company. Isn’t that what it is all about?

The Spicy Grilled Pork Belly was a hit. The pork is cut into thick slices similar to thick-cut bacon and marinated in chili sauce, brown sugar and soy sauce. I adapted the recipe from the blog Barefoot in the Kitchen and it is SUPER SIMPLE and delicious! We served it with purple rice, Gochuchang (Korean chili paste) and lettuce to be wrapped like a taco.

Purple Rice, Purple Rice

The purple rice is novel and fun and requires nothing extra except for 2 tablespoons of black rice mixed with your regular rice. As it cooks the rice turns a really cool shade of purple. Your friends will think exotic and fancy, take the credit with a smile. Regular short grain rice would work and for carb haters, cauliflower rice is a great sub. The pork would also make a screamin’ slider. Top sliders with Siracha mayo and an Asian slaw of cabbage, onions, and pickled ginger. YUM.

Spicy Grilled Pork Belly

Grilled Pork belly, sweet, salty, spicy and delicious!

Course Main Course, Meat, pork

Cuisine Asian, Fusion

Keyword bbq, gochujang, Pork Belly

Prep Time 15

Cook Time 10

Total Time 25

Servings 4

Ingredients

1 pound pork belly thick sliced (you can find it at most Asian markets)

Marinade

2 tablespoons soy sauce pref Sempio 707
2 tablespoons olive oil
3 large garlic cloves minced
2 tablespoons chili paste use either Siracha with garlic or Gochuchang chili pepper paste
3 tablespoons light brown sugar
1/2 -1 tablespoon sesame oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

The Finish

1 head of red lettuce or butter lettuce
Chili pepper paste Gochuchang
Toasted Sesame seeds
Green onions
Rice

Instructions

Remove the skin from the pork belly and slice the meat into 1/8" - 1/4" wide strips. If you don't have access to already cut pork belly.
Stir together the soy sauce, olive oil, garlic, chili paste, sugar, sesame oil, pepper and salt in a mixing bowl.
Place the meat in the bowl with the marinade and toss to coat thoroughly. Marinate for 1 hour.
Preheat the grill to HIGH. Grill the strips of pork belly for 2 minutes, flip and grill another 2-3 minutes.
When the pork has cooked through, remove from the grill and place it on a paper towel lined tray.
Sprinkle green onions and sesame seeds to garnish
Serve with rice, lettuce and pepper paste for wraps or in a roll as a sandwich or tortilla as a taco with an Asian slaw and siracha mayo.

La-La Means I Love You LA

By threejamigos | June 9, 2018 | Comments 0 Comment

I recently made a quick trip to Los Angeles to celebrate my Aunt’s birthday. I spent ten years in LA, going to school and then working before heading back to the Bay Area. Auntie Ada was my SoCal Mom and a big reason I lived in the Los Feliz-Silverlake area. Being a stone’s throw away from a warm smile and a delicious home-cooked meal was huge for a kid living away from home for the first time. I loved living in Silverlake, it reminded me a lot of San Francisco and the East Bay. Bordered by Echo Park, Griffith Park, Downtown-Chinatown, and Glendale the vibe is definitely urban, reminiscent of the funky, edgy mixed neighborhoods of Oakland present day.

With a couple of hours to kill before dinner, I decided to visit my old haunts. My first stop was Hillhurst Avenue, a little shopping area I use to frequent. My favorite shop on Hillhurst was a tiny bakery called La Conversacion. I would stop by in the morning for one of their delicious croissants, flaky buttery fresh out of the oven. Delicious. I Googled it and found they had moved to West Hollywood where they can still be found. Ahh, next trip. I stopped at Yuca’s, a tiny taco shack, one of the few places I recognized. A cute little shop on Hillhurst, Mise-En Place, was ground zero for my cookware and kitchen gadget addiction. Sadly for me but happily for the pocketbook, the store is now gone.

I headed Downtown to check out Grand Central Market. Back in my student days, the market was a place to get produce, meats and food reasonably priced. Fast forward a whole lotta years, and it has been transformed into a trendy, neon, foodie mecca. From cheap eats like Villa Moreliana, Mixed Carnitas Tacos (all things porkalicious) to Clark Street Bakery (ah-mazing avocado toast and heavenly breads) there is something to nosh on for everyone.

My favorites…

Yep, an entire avocado in each order of toast…

Do not miss the Buko Pie at Sari Sari Store a coconut pie I’m still dreaming about, fresh young coconut pieces, creamy custard, and flaky pie crust. If you haven’t tried Filipino food yet- GO, try one of their rice bowls or noodle dishes BUT LEAVE ROOM FOR THE PIE.

And the tacos at Villa Moreliana, a heaping mound of mixed carnitas (every conceivable part of a pig), steaming hot corn tortillas, salsa-your choice along with pickled onions and cilantro. FOR A MERE BUCK SEVENTY-FIVE A TACO. Go NOW to the Grand Central Market.

Head across the street from the market and climb the stairs of the historic Angel’s Flight or take the tram itself to a great view of the City of Angels.

Did I mention dinner? South Pasadena Oak Tree Inn, yep a delicious 9-course Chinese meal to finish the day.

So many places, so little time…LA I’ll be back…soon.

Strawberry & Cream Cookies Forever

By threejamigos | June 2, 2018 | Comments 0 Comment

I ventured to Omnivore Cookbooks in San Francisco a while ago to see Stella Parks, author of the fabulous Bravetart, (a fabulous baking book) that remakes iconic American treats like Oreos and Mother’s Oatmeal Cookies. Moderating her talk was local cookbook author and blogger Irvin Lin, who coincidentally, also has a book out, Marbled, Swirled and Layered. I couldn’t resist so I picked up an autographed copy of his book also. I am such a cookbook groupie.

The Yin and Yang of Desserts

Think of Irvin Lin as a food artist. He layers flavors, colors, and textures in his desserts. Gorgeous cakes, cookies, and flavors I would never think of putting together. We are talking big WOW factor. But the flip side is this also makes his recipes a little daunting. Every recipe calls for 2 different doughs or batters and multiple steps in the process. Luckily, if these cookies are any indication, it is well worth the trouble. The book languished on my shelf until Jamie came home, got in one of her baking moods, cracked open the book, and found this recipe for Strawberries and Cream cookies. They are DELICIOUS.

Chewy with a crispy edge and great fruit flavor, the fam gave them the BIG thumbs up.

Use good quality white chocolate. Jamie used white chocolate chips that in hindsight may have caused the dough to be a bit dry and a little difficult to work with. I had inadvertently picked up dried raspberries instead of strawberries which worked out great. The raspberry’s purple tinge and tartness worked well in the cookie’s taste and color. Both freeze-dried berries are available at Whole Foods and Trader Joe’s.

The doughs are made separately and then squished together to create the yin and yang effect. Pretty nifty eh? The dough for the cream cookie was a bit dry so we added a tablespoon of water which I don’t think will be necessary if you use white chocolate. (I love El Rey white chocolate, use your favorite).

When baking WATCH the cookies like a hawk. They turn brown very quickly. Jamie’s cookies were slightly smaller so her baking time was closer to 12-15 minutes. Check the cookies early to determine how long they need to bake.

For the strawberry version, Irvin adds 1 teaspoon of balsamic vinegar and a couple of drops of red food coloring. Since we used raspberries we decided to forego the vinegar since raspberries have a bit of natural tartness.

This is a showstopper, so pull it out when you want to impress or score big cookie points. Irvin also includes a Corn and Lime version of this cookie that I can’t wait to try.

And now…Here’s Jamie!

Hey guys, it’s Jamie! My mom wrote this blog post for me because I took too long to write my post. I was busy being a couch potato watching TV (shoutout to The Americans) and playing with Sammy all day. Whenever I come home from school, I always get the baking bug. Who wouldn’t, though? My mom has 2 of every kitchen gadget you could ever possibly want, AND she has all the ingredients (major game-changer right there ppl). Seriously, she has 2 ice cream makers and is currently shopping for a third she just has to have.

I will say that these cookies cured the baking bug. THEY ARE SO MUCH WORK. You have to make two different cookie doughs, roll them into balls (a lot harder than it looks because the dough kept crumbling), mush them together, and roll them in sugar. Finally, flatten them out onto 4 cookie sheets. LABOR INTENSIVE. I worked harder making these cookies than I did all of last semester (shout out to being a part-time student due to AP credits, lol).

They’re pretty worth it, though. Everyone loved them! WATCH them while they’re baking because you REALLY don’t want to overbake these bad boys. The recipe also made like 100 dozen cookies, so I would half it or freeze some of the dough before baking off so they don’t get stale.

This concludes the blog post. Next time y’all hear from me, I’ll be blogging about how cold it is in Minneapolis!!!!

Enjoy!

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Strawberry Cookies Forever

Ingredients

Cream Cookie Dough

1-1/4 cups of butter unsalted
1-1/4 cup 250gm granulated sugar
2 t vanilla extract
3/4 t baking powder
1/2 t baking soda
1/2 t kosher salt
1 large egg
1-3/4 cup 245gm all purpose flour
2/3 cup 4 ounces or 115gm white chocolate, melted
3/4 cup 90gm powdered milk

Strawberry Cookie Dough

1 cup 34 gm freeze-dried strawberries or raspberries crushed into a powder (food processor or rolling pin-the old fashioned way
10 T unsalted butter at room temp
1-1/4 cup 250gm granulated sugar
1 large egg
3/4 t baking powder
1/2 t baking soda
1/2 t kosher salt
1-3/4 cup 245gm all purpose flour
Additional granulated sugar for rolling

Instructions

Preheat oven to 350 degrees. LIne baking sheets with parchment or Silpats
Melt white chocolate in double boiler or carefully in microwave and set aside to cool.

Cream Dough

Cut butter into 1/2 inch pieces and place in bowl of mixer with paddle attachment.
Add sugar and vanilla extract and beat at medium speed until mixture is lighter in color approximately 1 minute.
Add baking powder, baking soda, and salt and beat for another 30 seconds.
Add the egg, beat until incorporated and then add white chocolate. Beat until incorporated.
Add flour and milk powder and mix on low until dough forms. Do not overbeat.
Transfer to a clean bowl.

Strawberry Dough

Break egg into a small bowl and add crushed strawberry powder to bowl. Blend mixture, set aside.
Cut butter into 1/2 inch pieces and place in bowl of mixer with paddle attachment.
Add sugar and beat at medium speed until mixture is lighter in color approximately 1 minute.
Add baking powder, baking soda, and salt and beat for another 30 seconds.
Add the egg and strawberry mixture and beat until incorporated about 30 seconds.
Add flour and mix on low until dough forms. Do not overbeat.

To form cookies:

Pinch off a chunk of each dough roughly the size of a walnut of each (35gm) and roll each into a ball. Press the two doughs together and roll into a single ball
Roll each ball in granulated sugar and place on prepared baking sheet 2 inches apart and flatten each ball, with the palm of your hand, into a disk approximately 2 inches in diameter. Leave room a they will spread when baked.
Bake until the edges are golden brown, about 15-18 minutes.
Cool on baking sheet for 5 minutes before moving to a wire rack to cool completely.

HeY cLaIrE aNd MrS. wEdDlE!!!!

Stop the Madness with Lemon Syrup

By threejamigos | May 25, 2018 | Comments 2 comments

If you have a lemon tree in your backyard you will know what I am going through. Our one lemon tree produces enough lemons for my entire neighborhood. Too bad EVERY house in my neighborhood has a lemon tree.

So, if you have any suggestions on what to do with all my lemons, PLEASE forward them to me. I am always looking for ways to use them because man (or woman) cannot live on Lemon Bars alone…

Well, I probably could but that wouldn’t be wise.

Fortunately, I do have a suggestion for an abundance of lemons.

Jamie is home. Which means marathon kitchen sessions of baking, cooking, and CLEANING. We picked a bunch of lemons and made a stupid easy lemon syrup that we keep in the fridge for lemonade, drinks, lemon tea, just about anything that needs some sweet lemon goodness. It keeps for at least a month and is a fabulous way to make use of all those lemons. I have had a cold for the past week (feels like forever) and my go-to comfort drink has been a steaming cup of tea and a couple of tablespoons of lemon syrup.

Counting down: Top Five List of Ways to Use Your Homemade Lemon Syrup

5. As mentioned, a couple of tablespoons in a steaming hot cup of tea, so good.

4. Drizzled on berries and yogurt for a morning kickstart

3. Drizzled on pound cake for that extra zip

2. LEMONADE, nothing better on a hot summer day but a tall ice cold glass of lemonade-oh yeah. This is a mandatory summer fridge item.

Tall glass, Ice,1 part lemon syrup to 3-4 parts water, to taste… ahhhhhhhh, garnish with a sprig of mint or basil, life is good, drink lemonade

1. LEMON DROPS for Happy Hour (or any hour)

2 ounces lemon syrup, 1/2 ounce triple sec, 2-ounce vodka. Take a martini glass, dip rim in lemon juice then into granulated sugar. If you are cool enough to already own a cocktail shaker ( I want one), pour vodka, triples sec, lemon syrup into the shaker with ice. Shake, shake, shake. Strain into martini glass. ENJOY.

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Stop the Madness with Lemon Syrup

Ingredients

Adapted from Taste of Home.

3 cups sugar
1 cup boiling water
3 cups lemon juice about 16 lemons
2 tablespoon grated lemon zest

Instructions

In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water. If necessary heat on stove to dissolve sugar. Cool.
Add lemon juice and zest; mix well.
Cover and store in the refrigerator for up to 1 week. Although I have a jar in my fridge that has been there for a month, still delish!
Yield: 5-1/2 cups syrup (number of batches varies depending on concentration of lemonade).
When using the syrup, pour through a strainer to remove the pulp or zest. I'm a pulp girl so I generally don't bother staining the syrup.
To prepare lemonade: For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 8 servings, combine 2-2/3 cups syrup and 5 cups cold water in a 2-qt. pitcher; stir well. Yield: 1 serving.

Variations on a theme. You could use Meyer Lemons cutting back the sugar a tad. You also use limes or a combination of lemons and limes. Its up to you! Enjoy!

“The Triple P” Pulled Pork Pasta (Rigatoni with Pork Ragu)

By threejamigos | May 16, 2018 | Comments 0 Comment

If you are like me, an empty nester still transitioning from cooking for a family of 5 to cooking for 2, you probably still have some (ok, alot) of that luscious roast pork left. As much as I love tacos, I can eat only so many. Back to Sam Kass’s book, Eat A Little Better, to try one of the many recipes that makes use of that delicious roasted pork.

BINGO. Found another winner. Rigatoni with Pork Ragu.

The ragu’ comes together in minutes. Chopped onion, garlic, are sautéed before adding the tomatoes and roasted pork. Simmer until it is reduced to a lovely thick, rich sauce. Voila’, a comforting, warm and homey lunch or dinner on the table. I added a pinch of chili pepper flakes, as suggested, for a little kick. Make a big batch, this sauce is better a day or two later after the flavors really come together.

Better yet, it freezes beautifully. Luckily, I threw the remaining sauce in the freezer on the way out of town. We arrived home a week later, travel weary and hungry but happy with one of two new college graduates in tow. I pulled out the sauce, boiled some pasta and minutes later we were all standing around the kitchen island enjoying our bowls of pasta. Yummy eats and no more tuition. Life is good. Hmmm, Jordan comes home tomorrow, hope I have enough sauce left until then.

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“The Triple P” Pulled Pork Pasta (Rigatoni with Pork Ragu)

Ingredients

3 tablespoons EVOO
1 medium yellow onion finely chopped
3 garlic cloves smashed
Kosher salt
1/4-1/2 teaspoon chili pepper flakes
3 pounds ripe tomatoes cored and chopped or one 28 ounce can tomatoes in juice
1 tablespoon tomato paste
2-3 cups coarsely shredded cooked pork shoulder I used 2 cups, its a lot of meat
1 pound rigatoni or pasta of your choice should be a thick pasta thats holds up well to the sauce
Grated Parmesan Cheese
Italian parsley for garnish

Instructions

Heat oil in large heavy pot over medium high heat until it shimmers. Add onion, garlic, chili pepper flakes and 1/2 teaspoon salt. Cook stirring occasionally until the onion turns a nice golden brown ~6-8 minutes.
Stir in tomatoes, tomato paste and pork. Let the mixture come to a simmer, while stirring, break up tomatoes. Continue to simmer over low heat until sauce has thickened. This will take approximately 25 minutes with fresh tomatoes and 15 minutes with canned tomatoes.
Season to taste with salt.
Cook the pasta according to directions. Drain well, toss with sauce and sprinkle with parmesan.
Garnish with parsley. Serve immediately. Have additional parmesan on table.

The Name is Pork, Slow Roasted Pork (Sam Kass)

By threejamigos | May 15, 2018 | Comments 0 Comment

One of my favorite recipes from Sam Kass’s book: Eat A Little Better is his Roasted Pork Shoulder. Don’t let the time commitment scare you. Prep is as easy as rubbing salt all over the roast, letting it sit for 2 hours then popping it in the oven for…

5 hours

So, yes, you will need to plan in advance and start early. By dinner time you’ll be ready to dazzle. You can serve the roast as is or transform it into delicious dishes like carnitas tacos, pulled pork sammies with your favorite barbecue sauce, or a yummy pasta ragu. Sam’s book includes ways to use this roast as the base for a variety of tasty options. All lip smacking delicious.

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The Name is Pork, Slow Roasted Pork (Sam Kass)

Ingredients

1 5-6 pound bone-in pork shoulder Boston Butt
Kosher Salt
1 cup low sodium chicken broth or dry white wine

Instructions

Rub the pork all over with 1 tablespoon salt. Let it sit for 2 hours at room temperature
Preheat oven to 300 degrees
Put the pork fat-side up in a heavy roasting pan lined with parchment or foil. Place roast in oven and roast for approximately 5 hours until the meat is deep golden brown and fall off the bone tender. Start checking at about 4 hours.
To finish you may broil the top for a darker crisper top.
Teansfer roast to a plate. Deglaze pan with stock or wine stirring up bits on the pan.
Serve with pork or drizzle on top.
You can jazz up the rub with garlic or rosemary, minced and mixed into salt.

Let’s “Taco Bout” It (Carnitas Tacos)

By threejamigos | May 15, 2018 | Comments 0 Comment

I have been working my way through Sam Kass’s Cookbook Eat a Little Better and have to say it is pretty darn good! A family favorite has been his Roasted Pork recipe. Start with a nice 5-6 pound pork shoulder and slow roast it in the oven for 5 hours. You are rewarded with a beautiful mahogany colored, crispy on the outside, meltingly tender on the inside, hunk of deliciousness. Yum.

But as delicious as it is, IT IS STILL A WHOLE LOTTA PORK.

And as much as I enjoyed standing at my kitchen counter and pulling shreds of warm, succulent, salty pork off the roast and popping them in my mouth, I hardly made a dent.

Variations on a Pork Roast to the Rescue.

First on the list…TACOS

THE HISTORY OF TACOS by 3Jamigos

1960s: Taco shells out of a box-the equivalent of Chinese chow mein noodles out of a can (I can’t even), ground beef with tomato sauce, Lawry’s Taco Seasonings packet, iceberg lettuce, shredded yellow cheese, and tomatoes. They were good when I was a kid, now-not so much. The perils of growing up.

1970s: Tex-Mex Tacos: Visited San Antonio and had a Puffy Taco Moment. OMG! How can a taco shell be crispy and soft at the same time? Another, please.

1980s: Tacos in Mexico City: Tacos come on a plate with soft corn tortillas and toppings piled on top. A sprinkle of onions and cilantro, splash of salsa. #SoDamnDelicious. Mom and I sneak off the tour bus to eat tacos…..#RealTacos

1980s: I’ll take 2 1980s and skip the 1990s. Roadtrip to San Felipe and Ensenada. First stop: Buy a six-pack of Coronas and head for the nearest taco stand then head to beach. Freshly caught fish or shrimp, batter-fried, tossed in a soft tortilla with cabbage, salsa and crema…3 for a dollar. I have died and gone to seafood taco heaven.

2000s: Live and Eat in LA: Just about to order Lengua and Carne Asada tacos from fav Taco truck (cheap and open “All Night Long”, props to Lionel Ritchie)when… Wait, there’s a crazy ass long line at that truck over there called Kogi Truck, let’s check it out. Korean BBQ Tacos?! Mind blown.

2010: Kids work health fair at local church. After service, Carne Asada Tacos served fresh off the grill for 1.00 a piece. Kids (3 of them) eat 26 tacos. The next year the tacos go up to 1.50! La Vic’s Orange Sauce, say no more.

2018: Villa Moreliana in LA Grand Central Market 1.75 per taco. My favorite, Mixed Carnitas Taco. Comes with shredded pork, tongue, snout, trotter, and chicharrones. Go. Now. Eat.

NopalitoSF Carnitas tacos in a hipster setting near Divisadero Street, $14.50, Really? Afraid so. But damn, they are good.

Making my own with Sam Kass’s Roasted Pork Shoulder and homemade salsa. #SoDamnDelicious #EatAtHome #AsManyTacosAsIWant

Make your own tortillas too! Easy flour tortillas or corn tortillas from King Arthur Baking.

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Let’s “Taco Bout” It Carnitas Tacos

Ingredients

Slow Roasted Pork
Corn Tortillas Trader Joes makes a nice corn tortilla or La Tortilla Factory has a nice corn & Wheat handmade tortilla

Toppings: Put them all out or keep it real with onions, cilantro and lime wedges

shredded cabbage
chopped white onions or red onions Soak in cold water to mellow onion
Cilantro
Avocado slices
Pico de gallo
Your favorite salsa or try the easy homemade salsa on my blog

Instructions

Shred 1-2 cups of roasted pork. To crisp the edges and reheat pork, place shredded meat in a saute' pan with 1-2 tablespoon of oil until heated thru and crispy on the edges. Transfer to warm plate.
Heat tortillas. Put different toppings out and let people go crazy.
Allow everyone to make their own tacos.
#TacoTime