Wednesday, 21 July 2010 19:16
Salad
Ingredients
For the croutons
4 tablespoons olive oil
3 cups Italian or French bread, cut in 3/4-inch cubes
Salt and freshly ground black pepper, to taste
12 ounces center-cut bacon, chopped
1/4 cup shallot, chopped
1/4 tablespoons red wine vinegar
2 pounds heirloom tomatoes, thinly sliced
1 head romaine lettuce leaves
Instructions
1. Make the croutons: Preheat the oven to 350°F. In a large bowl toss the bread cubes with olive oil, season with salt and pepper. Spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container.
2. Add bacon to large skillet over medium heat. Cook, stirring, until crisp. Drain well in sieve set over bowl. Reserve bacon fat.
3. Add shallots to hot bacon fat. Stir in vinegar and whisk to combine.
4. Place tomatoes, bacon, and croutons in large bowl. Toss with dressing. Serve over lettuce.
Comments
Once upon a time I had an amazing BLT Salad at St. Elmo’s in Indianapolis, IN. I can’t wait to go back there since I’ve never been able to perfect the salad in the privacy of my own home. This time, I will take notes. This recipe is an attempt at the awesome St. Elmo’s salad, while it was very delicious, it wasn’t as perfect as the salad in my mind.
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Sunday, 25 July 2010 13:40
Pig
Ingredients
1/4 cup soy sauce
1/4 cup hoisin sauce
2 teaspoons Chinese five spice powder (McCormick makes one that can be found in the spice aisle of most grocery stores.)
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
1 teaspoon sriracha
1 teaspoon sesame oil
3 pounds pork loin
Instructions
1. Mix soy sauce, hoisin sauce, five spice powder, ginger, garlic, sriracha and sesame oil in slow cooker. (Feel free to skip the mincing and do this all with your immersion blender.)
2. Place pork in slow cooker, on top of sauce, and turn to coat. Cook on LOW for 8 hours.
3. Leaving pork in slow cooker, shred with two forks and stir well to coat with sauce. Serve with Green Onion Pancakes.
Comments
This recipe is from The Cast-Iron Darling, another great blog. It’s funny that we’re not super huge fans of cow cooked in the slow cooker, but pig is awesome. Pork lends itself well to the shredded meat results that the slow cooker yields. The flavor of this meat was great and we all enjoyed it quite a bit.
I would make a few changes next time, but just minor ones. The meat and the pancakes were both great, but it would have been nice to have some green crunchy things to go along with the dish. I’ll be serving this with some combination of shredded cabbage, sliced green onions, and sliced cucumber next time.
Shown here with Green Onion Pancakes.
Ingredients
2 cloves garlic
Pinch of salt plus additional salt and pepper, to taste
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 cup olive oil
Instructions
1. Combine garlic, salt, egg yolk, lemon juice and mustard in blender cup for a handheld immersion blender. Blend until garlic is chopped and ingredients are fully combined. Slowly drizzle in oil, a few drops at a time, while continuing to blend. Add additional salt and pepper if desired. Chill, covered, until ready to serve.
Comments
I’ve never made aioli before but I decided it would work well as a sauce for sweet potato fries. This recipe is from epicurious.com but the original called for a lot of hand whisking which is a thing I’m not super fond of. I opted to skip the hand whisking and make it all with my hand blender. The aioli was thick, garlicky, rich, and delicious. I wish that I had made extra to spread on my burger.
Shown here with the most delicious burger ever and Sweet Potato Fries.
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Ah, finally. St. Elmo’s. The meal I wait for all year. St Elmo’s is one of those rare things to find – an independent steakhouse. It has been operating at the same location since 1902 and has quite a history in Indianapolis. If you’re really lucky you get to eat at the table in the wine cellar. Lance has been going here at least once a GenCon for the past many years, I consider myself lucky to be included in his tradition.
We had initially planned to have dinner just with one of our friends, Brian, however we ended up being joined by three other friends as well, Nate, Mike, and Sean. Good times were had by all, although I wish we hadn’t been rushed due to our work schedule! Six people dine much more slowly than two.
 The Shrimp Cocktail. This is St. Elmo’s crowning glory. You might think you’re getting normal, mild cocktail sauce, but this stuff is actually laden with fiery chopped horseradish. If you need your sinuses cleared out, this is the stuff for you. I don’t eat shrimp, but I always snag a bite or two of the sauce when Lance orders this because I love it.
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Ingredients
4 large tomatoes, diced (If very wet, seed and drain a bit in a colander first.)
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1 tablespoon fresh oregano, chopped
2 cloves garlic, minced
1 teaspoon jalapeño pepper, minced (Optional. Use more or less as desired)
1 tablespoon olive oil
2 teaspoons fresh lime juice
Salt and freshly ground black pepper, to taste
Instructions
1. Mix all ingredients in a medium bowl. If desired, process half of the salsa in a food processor or blender.
2. Let sit, loosely covered, at room temperature, for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours.
Comments
I love salsa and this recipe is originally from The New Basics Cookbook. I try to make it a few times every summer in order to take advantage of gorgeous summer tomatoes. You can use a mix of large and small tomatoes, just experiment until you get the tomato:other stuff ratio to your liking. This recipe is very flexible based on your own tastes. There have been times when I’ve made it and it has been green due to the amount of green onions and cilantro I’ve added! I love fresh salsa. You should too. In the winter I make this with grape tomatoes from the grocery store, but it isn’t nearly as delicious.
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