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Archive for January, 2008

Brisket(s) roasting on an open fire…

Sunday, January 27th, 2008

Posted by johngl

Since I currently reside in Austin, TX, good-tasting slow-smoked brisket is no more than a half-hour away. However, I have recently become aware that folks on alien worlds read some of these postings. These alien worlds have names like Iowa, California, and the United Kingdom, just to name a few. Getting a Texas-style brisket in those parts in next to impossible…well, at least it was until now.

flat cut brisket

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Sweet Potato Fries (recipe under development)

Saturday, January 26th, 2008

Posted by johngl

Sweet potatoes have never been my favorite food. I think I suffered from too many Thanksgiving meals that came with soggy sweet potatoes covered with burnt marshmallows. I liked the marshmallows; the potatoes, not so much.

Always looking to broaden my horizons, and given a recent Dai Due Supper Club dinner that included some roasted sweet potatoes that I really liked, I have been keeping my mind open to new ideas. I also found a recipe at epicurious that caught my eye. My version looks like this:

Sweet potato fries

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Webserver upgrades

Tuesday, January 22nd, 2008

Posted by maksim.

Upgraded to the latest Apache (2.2.8) and WordPress 2.3.2

I love eggs

Sunday, January 20th, 2008

Posted by johngl

My most glorious spousal unit has been called away due to a family emergency so, this evening, I was left to my own devices. Not wanting to do anything even remotely complex for dinner, I opted for breakfast. I have always felt breakfast is good any time of the day, especially when it comes out like this:

poached egg
Poached egg with black truffles, browned butter hollandaise, duck bacon, all over top of hash browned potatoes and finished with smoked salt

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Experience good friends

Saturday, January 19th, 2008

Posted by johngl

Last Sunday was a big deal. Our dear friend Dustin (aka BigDMcC) treated five of us to an audience participation dinner. It didn’t really start out as such (unless BigD is far more devious than I thought), but it sure did turn out to be a fantastic event.

Opening with this colorful array of slow roasted golden and red beets, Humboldt Fog ashed goat cheese, beet & arugula micro greens, beet juice and red wine vinegar glaze, and beet powder, the dinner progressed thoughtfully into a most memorable experience.

beetilicious

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Pork Braciole (recipe under development)

Sunday, January 13th, 2008

Posted by johngl

Having some leftover uncooked pork tenderloin bits left over from the Pork Marsala (shown in a previous post) isn’t a bad thing. I thought about breaded pork cutlets, then maybe a saltimbocca. Naw, I had done those before (though not posted here). I needed something new. Something I hadn’t tried before with pork.

Braciole seemed to be the answer. I have served traditional braciole (pronounced /bra’zhul/) at dinner parties (made with beef), but I hadn’t made any with pork. I also wanted to stick with tradition and use bread crumbs rather than going with the corruption of involtini that some refer to as braciole.

It is all pretty simple and, for a first run, it came out pretty good:

braciola!
Pork Braciola with tubetti style pasta and a marinara sauce.  That is grated Parmesan on top.

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Porcine pleasure

Saturday, January 12th, 2008

Posted by johngl

Oh, this poor, much maligned ungulate. Pig, hog, swine, or boar, whatever you call it, humans have had domesticated breeds for 7000 years. It provides over one-third of the meat protein for entire world. It also tastes good with couscous.

pork tenderloin
Bias cut tenderloin of pork, couscous, with a creamy, buttery marsala-laced sauce

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Anyone can cook! Really!

Saturday, January 5th, 2008

Posted by johngl

Cosmic forces conspired to get me to venture outside of my comfort zone regarding food prep. Today, I am going Asian.

Allow me to briefly explain: A couple of days ago, my friend Matt told me about a recipe he was going to attempt to prepare:  Xiao Long Bao. Then, this morning, over coffee, we watched Ratatouille. Cute film. I thoroughly enjoyed it.

Anyway, after some significant experimentation the result was pretty good (both in looks and taste!)

Xiao Long Bao
A reasonable representation of Xiao Long Bao

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I’m an alcoholic

Friday, January 4th, 2008

Posted by maksim.

100%ALCOHOLIC

Love those loin back ribs!

Tuesday, January 1st, 2008

Posted by johngl

While I am not normally prone to do loin back pork ribs in the oven, I had rather spaced that we were going to have ribs for New Year’s Eve dinner until about 5:00 pm. Oops. Hmmm. What to do? We could have opted for chicken sammies, but that seemed a bit pedestrian for such a celebratory holiday.

I pulled the ribs out of the fridge:

fresh out of the fridge

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