Surfo Turfo

Ribeye & King Salmon Taco w/ cucumber pico de gallo

Let's Taco 'bout It

As I've mentioned previously, I've been doing a fair amount of cooking, eating, and working around food recently but haven't found the time to document it. To try and buck that trend, I've spent a good portion of this morning sorting my catalog of food-centric photos in the hopes that some organization will make the blogging process smoother. And, of course, the exercise got Professor Tumkins grumbling. 

Lucky for him (and me,) I had leftovers from a catering gig and knew just where to put them - in a tortilla and topped with cucumber pico de gallo. Sometimes it's Friday morning and you deserve Surf &Turf tacos. AMIRIGHT!?

 I may need to move my desk to the kitchen ...

-AW

I've returned to taunt your taste buds

*Has is really been three years!?

It seems like this blog has taken a back seat to all of life's twists and turns, yet here I am staring at a blank slate and mostly confounded that it has been so long since my last post. But, just because I haven't been typing things out doesn't mean that I haven't been immersed in the food scene and actually doing some of the most inspired cooking of my life. (More on those things later.)

Ideally, I will be sharing some of those new insights and recipes as well as rehashing some of the old standby specials from the AteUp archives. It may take a few moments to get my legs back beneath me, but trust me when I say -- I have a whole bag of tricks up my sleeve. 

It is in that spirit that I present an  AW Requisite Recipe to add to your stable of staples. 

PORK & BEANS

Finished Product topped with pico and avocado. 

This is a simple, standard recipe that gets used repeatedly in my kitchen. I make a large pot, eat a few servings while fresh, and then batch it out and freeze small portions individually to be used in lieu of canned beans down the road. I will share some of my favorite bean-centric recipes later -- in the meantime amp up your burritos, chili or just eat them as is. This recipe is so easy and delicious you may never buy canned beans again!

What You Need:

Get your mice in place!

3 Large Bone-in Pork Ribs *roughly 1.5 pounds (you can use other cuts, but the operative word is ‘bone-in’)

1 pound dry beans (I prefer red or black)

2 Onions (cut into 1/12^th wedges)

3 Cloves Garlic

1 Jalapeno (Halved) *remove the seeds if you can't stand the heat

Oil (I like a blend of bacon fat and canola)

Salt and Pepper

The Beauty of this recipe is how simple it is. If you have some favorite spices (chile powder, cumin, etc.) don’t hesitate to add them but, trust me, there is really no need. The key is using quality ingredients, treating each with respect and then sitting back and letting them do the talking.

Directions:

*At least 8 hours in advance (ideally overnight)

1.       Rinse, sort and soak the beans. Discard any rocks, halves, or anomalies then cover with cold water a let sit.

2.       Prepare the pork by patting it dry with a paper towel and generously salting all sides. Then place it in the fridge - uncovered.

*In the morning (when you are ready)

1. In a large, deep pot heat oil on medium-high. Pat the meat dry one more time and remove excess salt. Brown both sides (roughly 5 minutes each) and remove from pot.
2. Reduce heat and add onions. Stir them around until they are coated with fat/ oil and any pork bits have been removed from the bottom of the pot and the onions start to get glossy. 
3. Add garlic, jalapeno halves, salt and spices. Stir occasionally until  everything is coated with spices and becomes aromatic. (8-10 minutes)
4. Drain and rinse the beans then add them to the pot. Fill the pot with water until beans are covered by 1 - 1 1/2 inches. Raise heat to medium-high and cover.
5. When the water reaches a boil drop the heat, give everything a stir, add the pork back in (make sure it is situated below the waterline), and replace the lid - leaving it tilted so steam can escape.
6. Simmer for 1 1/2 to 2 hours or until beans and meat are tender.

**NOTE: If you don't have the time or don't wish to rest your meat overnight, just don't forget to pat it dry and salt it before browning. Also, If you choose not to soak your beans overnight allow for more time to cook them and only add the meat back in (step 5) after the beans have been at a simmer for up to 2 hours. You only want the meat to simmer for 1.5 - 2 hours max. 

Step 1 : Brown the pork.

Step 3: Add jalapeno, garlic, and spices once onions get glossy.

Step 4: Add beans and cover with water

Step 5: Simmer for 2 - 3 hours or until the beans are tender and the meat is jumping into your mouth.

I like to serve my beans with lots of liquid, some shredded meat and topped with fresh pico de gallo (HERE is a pineapple version from way back), avocado, and queso fresco if I’m feeling frisky. Remember to save those leftovers -- we are going to need them later on when we talk pupusas, 5-way chili and one of my all-time favorite Sunday snacks.

Enjoy! - AW 

A Choco-holic's Dream

Yesterday, in my ever evolving search for work, I found myself in new territory. There I was, in a professional kitchen, taking orders from a pastry chef. I had to pinch myself between nibbles. I was honored to be asked into Olympic Provisions - a kitchen renowned for its cured meats. Their bacon is the best and their salamis have been saluted by the likes of The New Yorker. I was at once giddy and nervous. It was my first coming to the Mecca of Meat and I was working with ... chocolate!?

And oh boy what tasty, tasty chocolate. OP's Chocolate Salami is a delicate blend of ganache, nuts and spices that mimics the flavors from their popular meat products. One bite and you will be hooked for life. They are a sweet treat that no one should be deprived of.

My role was simple: weigh, package and label. But, it was great to get a taste of a new field and learn about a dessert I'd never heard of. The perks weren't that bad either ...

Yours in food,

AW

White Chocolate-Macadamia Nut Cookies

When I got my hands on this recipe, I thought they would make the perfect Christmas gifts for my family. They were such a hit that it seems only fare to share. Enjoy y'all, and let me know how the baking goes!

What You Need:

      2    cups flour

      1    tsp. kosher salt

   1/4    tsp. baking soda

1 1/2    cups packed light brown sugar

1 1/2    cups sugar

    16    tbsp. unsalted butter, softened

      2    eggs

      1    tbsp. vanilla extract

1 1/2    lb. roughly chopped white chocolate

      1    lb. roughly chopped roasted and salted 

            macadamia nuts

 1. Whisk together flour, salt and baking soda in a bowl; set aside. In a large bowl, Beat sugars and butter together on medium speed until fluffy. Add eggs one at a time beating after each addition until smooth; beat in vanilla. Add dry ingredients and beat until just combined; stir in chocolate and nuts.

2. Heat oven to 325. Using a 1-oz. ice cream scoop or two spoons, portion and shape dough into balls and place 2" apart on parchment paper-lined baking sheets. Bake until golden brown (about 14 minutes.)

They are just that easy. Don't go overboard with the size of the ball, these little guys really spread out. Also, the recipe says it makes roughly 5 dozen so sharing may be in you wasteline's best interest ;)

Dress for Success

In my mind, a Thanksgiving meal is not complete without oyster dressing. It was there every year when I grew up and I didn’t appreciate it until I moved away and spent Turkey Day with some other amalgamation of “family”. Now, I make oyster dressing for myself and take it with me to whatever household harbors me for the holiday.

Finished Oyster Dressing. Still Bubbling!

What I Use:

• One or two jars of oysters (depending on the size of the jar and the oyster about 20 oz)
• 1 cup celery - chopped
• 1 cup onion - chopped
• One loaf of bread - toasted and broken up (or the store bought pre-toasted chunks)
• One can of mushrooms (12 oz)
• Milk and/ or stock (enough to make it all soggy)
• 4-5 Eggs (enough to make it all sticky)
• Salt, pepper, sage (I like lots of sage)
• Butter (some for the bottom to prevent stickage and some for the top to make it golden brown)

In a large bowl combine everything but the butter and oysters. The bread should be wet and stick together, but not complete mush. Gently mix in the oysters until they are evenly distributed. Put in a buttered cake pan or cast iron skillet. Put a few pads of butter on top to help with the browning and bake in a 350 degree oven for 30-45 minutes or until well browned and cooked through.

I’m salivating just thinking about it.

Step One: Toast the bread. There is something therapeutic about this step ...

Don't be shy with the butter! (I sprinkle with more sage right before the oven)

Black Wednesday

Forget "Black Friday", what am I thinking grocery shopping the day before Thanksgiving!? I am off to one of my favorite places on the planet, and on a day that it will be teaming with turkey-hungry lunatics desperate to shop with expediency yet remain in my way at all times. Everyone at the grocery store this time of year wanders around oblivious to the world acting as if the world revolves solely around them when they know darn well it revolves around me. I MUST eat something before I go lest I snap.

I am shopping for fixings to make oyster dressing. It is the one dish that, because I am away from my family, I am not 100% guaranteed to be served during my favorite meal of the year so I have taken it upon myself to make it. For the past four years, it has become a much talked about dish and one I am beginning to wonder why I only prepare once a year.

Here is my shopping list:

• One or two jars of oysters (depending on the size of the jar and the oyster)
• One head of celery
• One loaf of bread
• One can of mushrooms
• Butter
• Milk
• I already have the proper seasoning (salt, pepper, sage).  

Sounds simple enough right? Now, put everything in the bag and nobody gets hurt.

Catch you on the flip side.

AW

5-WAY

I am currently smelling a pot of Cincinnati-style chili simmering on my stove top (thanks, Maureen, for the awesome birthday present) and realizing that there is nothing quite like the tastes of home. I've let Ate-Up sit idle for far too long--in part because I have been dong very little cooking as of late--but it seems with Thanksgiving looming and more holidays to come, its time to start cooking again. What better way to get inspiration to cook, share and discuss recipes, than by digging into the recipes that take me home without a plane ticket. It is in that spirit that my next posts will be my favorite meals that I remember from my family.

Cheers, guys and now it's time for some chili-sketti!

AW