Pork Delights

Unbelievable.  That's the only way to describe this impromptu turn of ingredients that led to what wasn't even supposed to be part of the blog.  But, when you're standing in Whole Foods with Gabe and you see Berkshire Prosciutto behind the meat counter, suddenly pizza night turns into something special.

After haggling with the pizza cook for one of their freshest doughs (all the display ones were half frozen), Gabe gathered up some other vegetables and we headed home.  The first pizza was topped with green bell peppers and mushrooms.  Nothing fancy but definitely tasty. Since I didn't even plan to write this as a blog there's no picture of the veggie pizza.

As Gabe started to prepare the second pizza with the prosciutto, I suddenly thought, why not put a fried egg on top!  Earlier that day Aaron, Gabe's long term bromance, baked chocolate chip cookies with real bacon.  Gabe decided to up the dosage and cooked two eggs in some of the leftover bacon fat.

To finish it off, the pizza was topped with arugula that had been sauteed in chili oil.  The combination of the runny egg with the saltiness of the prosciutto made for one delicious arrangement.  In turn, the arugula added a cool compliment with a bit of heat.

For dessert, again unplanned, Gabe caramelized some bananas in a brown sugar and bacon fat and then sandwiched them between two chocolate chip cookies with bacon and a generous scoop of vanilla ice cream.  It was warm, gooey, and sweet, and only halfway during eating it did I think to myself, I should take a picture of this!

So, I apologize for the not so great quality of the photos but the idea is there, and the pork delights were indeed delightful!

_Peace and Love

Spanish Tapas

In honor of my niece Anyssa who is traveling abroad to Spain this summer, Gabe decided to make Spanish tapas for Family Dinner this past Sunday.  After a quick trip to Whole Foods we were on our way to the beloved country via four divine delights.  It began with Cordoban Gazpacho...

Gabe started with 2 lbs of ripe tomatoes and blended them in a food processor with olive oil, garlic cloves, salt, blanched almonds, a baguette soaked in water, and sherry vinegar.

 Then he used a sieve to separate the solid from the liquid in a bowl.

 To finish, julienne strips of prosciutto were placed on top!

Second course up was Eggplant Fritters with Honey.  Anyssa and her boyfriend Ryan had the task of cutting the eggplants into slices about 1/3 thick and then letting them soak in milk for about 2 hours.  Let me remind you that Anyssa lives in the dorms at USF and thus what seems like an easy process was in fact quite challenging given their limited tools.  They certainly performed though!

Gabe used a flour mixture to coat the eggplants and then fried them (honestly I think he just loved the frying part).

 The eggplants were drizzled with honey for a sweet yet savory delight!

I actually helped with the next item on the menu - Piquillo Peppers stuffed with Goat Cheese.  Yes, Gabe entrusted me to handle a task.  It was actually quite the production though seeing as how I had a tiny hole to work with and the slippery suckers could tear open if too much was added.

The peppers were then cooked in a skillet until the cheese melted and placed in the oven to keep warm.  Mmmmm...melted cheese...

Finally, they were dressed up with a homemade vinaigrette and parsley.

Once finished with the peppers, Gabe started on my favorite course of the night, Clams with Chorizo.  (Look, if you give Gabe a knife, hah!)

Butter was melted with shallot, garlic, and olive oil.

Then the chorizo was added...

The clams were rinsed and soaked in water and then added to the pot with white wine.

After cooking in the broth for approximately 30 minutes they were topped with freshly chopped parsley.

And thus you have, a delectable spread of Spanish tapas!  

The highlight of the night for myself was really the broth from the clams and chorizo combination.  Savory, yet not overpowering with salt, the broth brought out the best flavors from the sea and the spicy heat from the Spanish style meat.  I must admit though, the gazpacho was quite the "palate cleanser" as Anyssa so eloquently described.  It added a cool, refreshing aspect and complimented the meal accordingly.  And while this family dinner was meant as an introduction to Spain for Anyssa, it was as if we were all already there with the added benefit of no jet lag and at a fraction of the cost.

_Peace and Love

A Southern Farewell

There's something genuinely comforting about coming home and immediately feeling the warmth from the kitchen before you even step foot inside.  And with Gabe behind the stove it gets even better!  Such was the case when I returned from teaching yoga yesterday afternoon.  This Sunday's "Family Dinner" was in honor of our house guest Alex, one of Gabe's amazing friends who stayed with us for the past month while in search of a new residence. In case you didn't know, finding a place to live in San Francisco is about as hard as finding a parking spot!  Thus, to acknowledge his departure and new man cave, we named Alex the guest of honor, and Gabe pulled out the deep fryer for a Southern farewell.

On the menu was Fried Chicken, Buttermilk Biscuits, and Collard Greens.   Let me begin with the item most unfamiliar to me - collard greens.  Sure I had heard about them before but never in my life did I take a chance and try them.  The best thing I can liken it to is sautéed spinach, but something I would actually eat again and not try to force down for the sake of eating a vegetable.

Gabe first boiled a ham hock and sweet onion in water for about two hours. The greens were added and then he let them simmer for about an hour.

 That brown spot in there is the ham hock that Gabe added for a delicious flavor.

And of course, the buttermilk biscuits.  I don't even know where to begin!  They had layers of delicious fluffy, sweet cream goodness for a texture that melted in your mouth.  It's safe to assume there was plenty of butter and buttermilk but the real treat was the extra butter on top.

Yes, Gabe went the extra mile and made a homemade honey butter and glazed them once they cooled down.  (The missing one was the "sample"!)

And the main course!  Gabe marinated the chicken thighs in buttermilk, dill, cayenne pepper, kosher salt, fresh white pepper, garlic and onion powder.

 First juicy thighs in the fryer!  Fry, fry, fry, fry, fry!!

The thighs were crispy on the outside and juicy on the inside, exactly the way fried chicken should be.  Gabe added sauce made from mayo, whole grain mustard, honey and tabasco and put it together for one delicious Southern farewell.

Alex didn't want to be photographed but his iPhone is there for representation.  Dinner was, to say the least, worth the calories and definitely worth the occasion.

_Peace and Love

The Return of the Blog

Needless to say, I haven't been starving and Gabe's still cooking up glorious wonders in the kitchen.  Between the holidays, moving to San Francisco, and a new job, life has been pretty busy.  But that's no excuse for not writing about his culinary creations and thus, it's the return of the blog!

Since relocating to San Francisco, we've started "Family Dinner" every Sunday evening.  The guest list is rotating, but usually includes my niece Anyssa, who attends the University of San Francisco (which happens to be less than a mile away, lucky for her), and my brother Anthony, who lives less than 15 minutes away.  But Family Dinners aren't just for blood relatives.  Anyone is invited who can contribute at least some portion to the meal and that now includes a loyal fan base of Anyssa's roommates who probably think Gabe is sent from God to save them from the cafeteria's dismal buffets.

This past Sunday's theme was Asian inspired tacos!  Nothing like a tortilla and some delicious meat to make a Mexican happy.  Gabe started with his homemade guacamole and the bowl was licked clean shortly after this photo was taken.

Then he made a raw tomatillo salsa with japalenos.

The next garnish sent my taste buds in a whirlwind.  Gabe combined finely chopped green apple, radishes, cilantro, lime and serrano for a tangy, sweet, and spicy "slaw."

Condiment bar shot!

Meanwhile the chicken was simmering in teriyaki, sriracha, and sesame oil.

And the final product!  I'm going to say it's on a paper plate for "authenticity" purposes, think street taco truck, and not the fact that I was too lazy to use real dishes.

And that's the return of the blog!  Tomorrow is Easter and I'm hoping for something with sweet, juicy lamb, but it's up to the chef.  Don't worry, it won't take me another three months to write about whatever it is he decides to cook up!

_Peace and Love

Wrap it Up!

In an effort to use some leftover chicken sausage and remain somewhat healthy with dinner, I suggested chicken lettuce wraps the other night.  The preparation was fairly simple and Gabe was up for it, as he always is with most of the ideas I suggest (so long as some type of meat is involved).  


To begin, Gabe chopped up some white onion, crimini mushrooms, and carrots.  I helped by washing and drying the lettuce leaves.  

 

Gabe browned the onion in some olive oil and set aside the chicken sausage which was cooked in a separate pan.

When the onion was browned he added the chicken sausage, carrots, mushrooms, and sauteed it in the Soyaki sauce. The aroma of the ingredients cooking together filled the entire kitchen with a delicious smell that made my mouth begin to water!

After the mixture was cooked through we sat down to a beautiful presentation complete with sliced carrots, red pepper flakes (for an extra kick) and some chopped up cilantro.  

Two lettuce wraps later my stomach was satisfied and I must say it was probably the healthiest chicken wrap I have ever eaten!  There was no sense of feeling bloated or overwhelmed by the sauce flavor and the amount was just perfect.  

_Peace and Love

Smokin' Salmon Sangwich

No, that's not a misspelling on "sandwich."  I have, and will continue to, pronounce my sandwiches as "sangwiches" since that's how I was raised (thanks Mom).  Yet regardless of whether or not my use of the word is invalid, Gabe made a delicious smoked salmon sandwich that makes my mouth water at even the thought of it!

Below are the steps and pictures to assemble a smoked salmon sandwich garnished with sliced tomato, pickeled red onions, radish sprouts, and a homemade dill cream cheese spread all on toasted pumpernickel bread.

Step 1:  One bunch of radish sprouts

 

Step 2:  Fresh dill 

 Step 3:  Cream cheese dill spread made with chopped dill and lemon juice.

Step 4: Red onion in a red wine vinegar.  Pickeled for approximately 15-20 min.

Step 4: Beautiful smoked salmon purchased from Trader Joes.

Step 5:  Assemble together with sliced tomato and it's amazing!

The fresh, homemade dill cream cheese spread was absolutely perfect - not overpowering or extremely creamy like some sandwich spreads can turn out to be.  In fact, I used some the next day on another "sangwich" that I took for lunch!  The flavor of the pumpernickel bread slightly toasted made for a great texture to complement the buttery soft salmon slices.  Hope you enjoy the same!

_Peace and Love

An Antipasto Feast

Having attended a great BBQ on Sunday night, Gabe and I opted to cook up something different for Labor Day.  And by that I mean Gabe did everything.  I just wash the dishes.  I did however come up with the suggestion that we compile a meat and cheese tray accompanied by some wine.  You can never go wrong with the right combination of meats and cheeses!  

Our trip began at the local Trader Joe's in Costa Mesa.  Upon walking into the store Gabe spotted some beautiful red bell peppers and suggested we incorporate vegetables for an antipasto array, also picking up some fresh asparagus.  Then we sauntered over to the meat section where Gabe selected a packaged assortment of Spanish meats including chorizo, salami, and serrano.  For cheese we selected four options - Trader Joe's Brie Log, Trader Joe's Fresh Goat Cheese with honey, a mild white cheddar cheese, and a Blue Castello.  

As we made our way to the wine selection Gabe realized that the tasting was still in effect (and apparently this Trader Joe's is the only one in Orange County to do wine tasting).  We were presented with a red and white from Bogle Vineyards in California and chose the Chardonnay along with a Shiraz from Benefactor Cellars, a South Eastern Australia wine.  

Finishing up we also purchased some white peaches, marcona almonds, one artisan baguette, organic apricot preserves, one cantaloupe, and 72% cacao dark chocolate bars (for dessert of course!).  
Back home, Gabe started by grilling the asparagus, bell peppers, and peaches.  

Meanwhile he toasted the marcona almonds in lemon zest and olive oil for approximately 10 minutes on the stove (pictured below) and also heated about 1/4 cup of balsamic vinegar on medium heat for 20 minutes.

The final product - French baguette slices, grilled peaches with balsamic reduction and goat cheese, marcona almonds toasted in lemon zest and olive oil,  grilled red peppers drizzled with olive oil, organic apricot preserves, mild white cheddar cheese, brie, cantaloupe, grilled asparagus, serrano, salami, and chorizo.

The tray on which this was placed had a quote which I didn't notice until after we were done - "Too much of a good thing is wonderful."  Fitting indeed as we left no trace of evidence of this delectable feast.


_Peace and Love