Slow Roasted Pork Loin Recipe

Vincent: Want some bacon?

Jules: No, man. I don't eat pork.

Vincent: Are you Jewish?

Jules: Nah, I ain't Jewish, I just don't dig on swine, that's all.

Vincent: Why not?

Jules: Pigs are filthy animals. I don't eat filthy animals.

Vincent: Yeah, but bacon tastes good. Pork chops taste good.

Gustavo’s Slow Roasted Pork Loin tastes good.

This isn't an exact recipe because Gustavo isn't an exact kind of cook. Just eye-ball it and I'm sure you'll do fine.

Ingredients

Pork Loin

Dijon Mustard

Mustard Seeds (Brown and Yellow)

Salt and Pepper to taste

Halved Red Potatoes

Sliced Squash or Pumpkin

Quartered Onions

Preparation

Marinate Loin in Mustard.  Meanwhile, place rack in middle of oven and set to 450 degrees F.  Combine spices and rub all over Loin (top and bottom). Place Loin fat side up in roasting pan. Arrange potatoes and other vegetables around Loin. Cook at 450 degrees for 10 minutes or until Loin develops a nice golden color.  Reduce heat to 250 degrees F and continue cooking until internal temperature reads 150-155 degrees (time depends on the size of your Loin). 

Let Loin rest for 15 minutes before serving.

Recipe Review: Scallops on a bed of cauliflower puree

Scallops on a Bed of Cauliflower Puree

Ingredients

• 2  cups  chopped cauliflower florets
• 1  cup  cubed peeled Yukon gold potato
• 1  cup  water
• 1/2  cup  fat-free, lower-sodium chicken broth
• 1  tablespoon  canola oil
• 1 1/2  pounds  sea scallops
• 3/4  teaspoon  kosher salt, divided
• 1/2  teaspoon  coarsely ground black pepper
• 1 1/2  tablespoons  unsalted butter
• 1/8  teaspoon  crushed red pepper

Preparation

1. Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.

2. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.

3. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.

-> Overall, I like this recipe, because it's super healthy. Make sure you really pat dry the scallops before frying--because without the seared crust you are basically eating different levels of mush. Also, I felt this dish lacked character. Next time I will add some punch to the scallops: cajun spice, chili flakes or at least some paprika, damn. 

Ginger Asparagus Recipe

It's Spring and Asparagus is finally in season. I always look for purple buds when selecting a bundle and I'm not afraid to switch a few stalks here and there (--you are paying by the pound after all).  The thing about Asparagus is: it a nice way to cleanse your palette and has a subtle sweet flavor that complements just about every Meat, Grain or Protein. This Ginger Asparagus recipe is a great way to bring out all the flavors of your main.

Ginger Asparagus Recipe


Ingredients

1 tbs of sesame seeds
PAM
1 clove garlic minced
2 inch piece of fresh ginger minced
1 bundle of Asparagus trimmed and washed
1/2 tsp sugar
2 tsp sesame oil
1 tsp soy sauce
pepper to taste

Preparation

Heat wok and toast sesame seeds and remove from heat when seeds are golden (if you can find already toasted sesame seeds, congratulations--you just knocked off 5 minutes of cooking time). Heat wok and spray with PAM. Add garlic, ginger (I do not suggest using bottled garlic and ginger) and Asparagus. Add sugar and pepper--stir to cover. When Asparagus turns evenly bright green remove from heat. Add a dash of sesame oil, soy sauce and garnish with toasted sesame seeds.

Green Leafy Recipe: Spicy Beef Noodle Soup 紅燒牛肉麵 Recipe

Spicy Beef Noodle Soup

I love me some Spicy Beef Noodle soup.  It's comfort food at it's best- light, flavorful and satisfying.
 Basic Beef Noodle soup is usually composed of stewed beef, beef broth, vegetables and Chinese Noodles.  When soy sauce and chilies are added to Beef Noodle soup, it is called "Red Roasted" or Spicy Beef Noodle soup- meaning, the stew meat has been stir fried with hot sauce, hot bean paste or chilies, before being simmered as soup. Beef Noodle Soup is very versatile, there are several variations of broths, such as spicy, tomato, garlic, and herbal medicine. Also, the soup has many complimentary garnishes--such as Suan Cai (pickled vegetables),scallions, cilantro, and basically any Green Leafy Vegetable.


People throughout Asia enjoy this dish and some take it very seriously.  Some versions are simmered for long periods of time with bone marrow, while others cook their beef stock for as long as 24 hours. In Taiwan, Beef Noodle Soup is a national dish. Taipei holds an annual Beef Noodle Festival, where various chefs and restaurants compete to see who is the best.


My family has a tradition to order Spicy Beef Noodle soup wherever available. When we would visit Taiwan, for months at a time, and we eat Spicy Beef Noodle soup daily. From street vendors, bistros and places rumored to never change the pots of broth (they would just keep adding water to the original). Taiwanese style typically has Suan Cai and Bok Choy, Spinach or Lettuce.


I've kept up the tradition and have ordered Spicy Beef noodle soup throughout my travels. In Beijing, I found the soup to be light and savory but missing the rich flavor of anise. In Shanghai, I had a chance to try out both Shanghainese and the Chinese Muslim version of Beef Noodle soup (清燉牛肉麵).  The Shanghainese style is a light colored soup with mostly hearty vegetables, such as Carrots and Winter Melon. The Chinese Muslim Beef Noodle soup had salt, red chilies, star anise, white pepper and scallions, but no soy sauce.  I found the soup to be very light and basic.


Not going to Asia anytime soon? (It's ok--it's hard times for everyone.) Best Spicy Beef Noodle in the World? hands down, Mary Chung's (Cambridge, MA). Best Spicy Beef Noodle soup in Vancouver is Cabin 555 (in Kerrisdale). Not feeling like braving the commute? Make it at home tonight.

Anise: the Star of Spicy Beef Noodle Soup

Spicy Beef Noodle Soup Recipe
(This is definitely an Eye-Ball-It recipe--use all ingredients to your taste--and if you don't know what your tastes are--find out, Dummy.)


Ingredients
Handful of whole Anise Spice

Smashed Garlic (2-5 cloves)

Sliced Ginger (1 inch long pieces)

Chopped Carrots and Celery (cut into inch pieces)

Soy Sauce (2 tbs)
Oyster Sauce (2 tbs)
Chili Paste and/or chopped chilies (to taste)
Stewing beef or any cut you'd like (look for fat marbling) cubed
Beef Broth (enough to cover mixture by 2 inches)


Accents: Orange Zest (nice je ne c'est quoi flavor) or handful of Dried Shitake Mushrooms (gives a nice earthy flavor).


Vegetables Add-ins-choose from:
Arugula (garden rocket)
Asparagus
Bok choy
Broccoli
Brussels sprout tops
Cabbage
Dandelion
Garden cress
Iceberg lettuce
Leek
Lettuce
Radichetta, radicchio “asparagus chicory,” “catalogna,” or “country lettuce.”
Romaine
Spinach
Spring greens
Stinging nettle
Watercress


Garnish: Chopped Scallions or Cilantro


Preparation


In Pressure Cooker, add oil and when heated add  first 7 ingredients (to chili paste). Stir fry until crisp tender. Add cubed beef-stir to coat. Add Beef Broth (enough to cover your mixture by 2 inches). Bring to boil. Add chosen accent. Close lid and once at HIGH pressure cook for 30 minutes. Turn heat source to medium and continue to cook on HIGH for another 30 minutes. Meanwhile, cook Chinese Noodles.
Slow release pressure. Add chosen Vegetable to simmer broth.


If using...
Asparagus
Bok choy
Broccoli
Brussels sprout tops
Cabbage
Leek
...add to simmering broth until crisp tender

If using...
Arugula (garden rocket)
Dandelion
Garden cress
Iceberg lettuce
Lettuce
Radichetta, radicchio “asparagus chicory,” “catalogna,” or “country lettuce.”
Romaine
Spinach
Spring greens
Stinging nettle
Watercress
...add washed Vegetable to serving bowl. Discard Celery and Anise. Top with hot cooked Noodles. Ladle broth over mixture. Add chosen Garnish and serve.


Note: Depending on what cut of meat you chose--you may want to let the broth cool and then skim any fat solids 

Slow Cooker Recipe: Tomato Meat Sauce

I'm tired and it's only Monday. Maybe it's because it's dark and rainy (totally different from sunny + rainy). Maybe my lethargy is my ancestral genes communicating there is no point toiling in the fields on rainy days. Today should be spent watching movies, fixing odds and ends and playing with slow cookers.   


Slow Simmered Meat Sauce (cookinglight.com)

Ingredients

• 1  tablespoon  olive oil
• 2  cups  chopped onion
• 1  cup  chopped carrot
• 6  garlic cloves, minced
• 2  (4-ounce) links hot Italian sausage, casings removed
• 1  pound  ground sirloin
• 1/2  cup  kalamata olives, pitted and sliced
• 1/4  cup  no-salt-added tomato paste
• 1 1/2  teaspoons  sugar
• 1  teaspoon  kosher salt
• 1/2  teaspoon  crushed red pepper
• 1  (28-ounce) can no-salt-added crushed tomatoes, undrained
• 1  cup  no-salt-added tomato sauce
• 1  tablespoon  chopped fresh oregano
• 16  ounces  uncooked  pasta
• 1/2  cup  torn fresh basil
• 3  ounces  shaved fresh Parmigiano-Reggiano cheese

Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Place vegetable mixture in a 6-quart slow cooker. Add sausage and beef to skillet; sauté 6 minutes or until browned, stirring to crumble. Remove beef mixture from skillet using a slotted spoon. Place beef mixture on a double layer of paper towels; drain. Add beef mixture to slow cooker. Stir olives and next 6 ingredients (through tomato sauce) into slow cooker. Cover and cook on LOW 8 hours. Stir in oregano.

2. Prepare pasta according to package directions, omitting salt and fat. Serve sauce with hot cooked pasta; top with basil and cheese.

-> Overall--very easy to make. This recipe is simple and  a good base, but I wouldn't say the star of a meal. Would be good for anything to do with Pasta. Next time I will shred the carrots instead of chopping them and add more sweet vegetables like chopped Zucchinis or Eggplant. 

Good Review: Bad Review No. 4 Deacon's Corner vs. The Dish

Hungry Man Biscuits 'n Sausage $13.25

Chicken Apple Breakfast $9.00

Starving and/or hung over, Adam and I had brunch at Deacon's Corner (located at 101 Main Street) the other day.  I ordered the Chicken Apple Breakfast-> The Apple sausages had a tang to it (possibly the apples) and became more unappetizing as I ate it.  I looked to cleanse my mouth of the rancid sausage but my options were brown, brown, and brown; Hash browns, eggs or buttered up toast.

You'd think for $9.00 at a Diner*--I'd get some fruit or some greens or even more then two sausages, but no. Now, before you even start, I know that Deacon's Corner is supposed to be a Greasy Spoon Diner--but, I'm not convinced because where are the Greasy Spoon prices?  

Dictionary.com defines a Diner as - a small, informal, and usually inexpensive restaurant.

Deacon's Corner, if anything, is an over-priced purest--in so much that your food will pretty much come out looking the same way it came in.

The Egg Dish with Ham $6.10

I know you're worried now,  but don't be because there are loads of proper Diners in Vancouver - like The Dish (located at 1068 Davie Street). Starving and/or hung over (notice a trend, yet?), Leah and I met up here this morning and it was everything I needed it to be. Service was fast and friendly; get your own utensils and fixings; Healthy options (like egg white substitutes, turkey hash, extra shot of whey protein in smoothies, etc); and a nice bustling ambience.

I ordered the Egg Dish with Ham-> light fluffy scrambled eggs with salsa. Multigrain toast and lightly seasoned breakfast potatoes.

Great meal for a great price--in fact, nothing on the menu at The Dish (entrees, sandwiches, breakfast, whatever) is over $7.10. Go see for yourself and enjoy a real Vancouver Diner, not just some place that calls itself a one.

What's for Lunch? Shōyu Ramen

I love Ramen. Growing up we always had Ramen in the house. When I was a kid--I used to pretend I was at war, hide under my bed and eat my dry Ramen rations. Whenever my Mom had to create an impromptu meal--she would sometimes make a big batch of Ramen with chicken broth, shredded meat (chicken or pork), nappa cabbage, carrots and egg (enjoyed by all).  Whenever Adam and I don't have two dollars to rub together and even when we do--we eat Ramen.

Shoyu Style Ramen

Ramen is as much as a meals as you make of it.  Feeling cheap today--I decided to eat my leftovers for lunch.  My favorite brand is Nissin Demae Ramen and I stock up at T&T. There are many different kinds of broths you can pick from a today I used the Shoyu Ramen:


Shōyu ("soy sauce") ramen typically has a brown and clear color broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that’s tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or menma (麺媽), green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.


I cooked the Ramen per instructions, added some asparagus and enoki mushrooms while cooking and set aside. I peeled and halved a hardboiled egg (I always have some hardboiled eggs handy--as a quick snack or addition to meals), sliced my steak leftovers  and garnished the meal with scallions.


The serving was filling and delicious. Not bad for a meal that costs less than $1.00 to make.

Restaurant Review: La Casita

Last Friday night--everywhere was packed--so we ventured a little farther then usual and ended up in La Casita (located at 101 W. Cordova Street). I love La Casita--there is always a table available, new salsas and hot sauces to try with the complementary tortilla chips and (most important of all) decent service.

I used to go there just about every other Friday for lunch when I worked for that bullshit "Creative Company" years ago (not bitter or anything--just wouldn't mind breaking their windows the next black-out......just saying). Sometimes I change it up and order something new but nothing beats the:

Blackened Filete de Cod- Fillet of cod, blackened w/olive oil & spices and served with cabbage salad, guacamole, black beans and rice S $14   L $20 -> fish perfectly cooked with a crunchy top, yet still all around moist. Tasty and fresh cabbage with guacamole and heavenly rice and beans.  If they had the option--I could just eat rice and beans from La Casita. I love the rice and beans there so much--I usually end up finding a way to eat someone else's portion in addition to my own.

Photo by: diane.ty

I also love the Hot Wings--always so spicy and savory that it brings tears to my eyes.

Photo by: knightbefore_99

Frito Pie Frenzy

Last night, Holly hosted (what turned out to be) a three course Frito Pie Dinner (Frito Lays covered in chili and topped with various fixings). Frito Pie is mainly popular in the Southern United States and has many variations- such as baked as a casserole, served in small plates or single serving Frito bags.  Frito Pie is usually served with shredded nacho cheese, sour cream, chopped tomatoes, cilantro, and shredded scallions. Holly's Frito Pie was delicious (comparable nachos and chili) and a treat (I haven't had Fritos since I was a kid). You can make Frito Pie with any Chili Recipe.

The most beautiful thing I've seen in a long time--during the Dinner I found myself ignoring conversation and just admiring the pile of doughnuts

In addition, Beth came to the Dinner with homemade doughnuts--which are impressive as it is--but Beth brought homemade doughnuts topped with either chopped Bacon, dried Apples, Peanuts and Pretzels and sometimes all three. For doughnut recipes click here. For the third course, Holly served Tequila Shots topped with Lemon Sorbet (very enjoyable). I have to say: a gorgeous dinner had by all.

Seafood Chowder Recipe

Rainy cold days like today are perfect for Chowder--especially when you are fortunate enough to live close to affordable fresh seafood.  I love a light New England Style Chowder with sweet vegetables (like carrots or sweet corn) and a bit of spice. I always have a problem finding bottled Clam Juice--so, I always use Chicken Broth instead.

Ingredients

• 4  chopped bacon slices
• 3  cups diced red potato 
• 1  cup  chopped onion
• 3  tablespoons  all-purpose flour
• Chicken Broth
• 2  cups  half and half
• 1  tablespoon  thyme
• 100 grams skinless cod or halibut fillets, cut into 1-inch pieces
• handful of shelled and deveined shrimp
• 2 handfuls of scrubbed and cleaned clams and mussels
• 1 cup chopped scallion
• Salt, Black pepper and Paprika to taste

Preparation

Cook bacon in a wok over medium-high heat until crisp. Remove bacon from pan. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Cool bacon, and crumble. Set bacon aside. Add potato and onion to drippings in pan; sauté 3 minutes or until onion is tender. Add flour to pan; cook 1 minute, stirring constantly. Stir in chicken broth (enough to cover vegetables); bring to a boil. Cover, reduce heat, and simmer 6 minutes or until potatoes are tender. Stir in half and half; bring to a simmer over medium-high heat, stirring constantly (do not boil). Stir in thyme, salt, pepper, and fish and other shellfish; cook 3 minutes or until shellfish opens or until desired degree of doneness. Stir in scallions. Sprinkle with bacon.