Farmers Market Zucchini

Farmers Market Zucchini...
and Duncan, our Labrador, lurking in the background

There's a little sweet and salty that the combination of the grilled zucchini and feta creates, which makes this simple summer recipe a real taste bud pleaser. It would be a great addition to a cookout, a "cook-in" like Kyle and I had tonight, or even a salad. The zucchini I used for tonight's dinner came from Saint Mary's Farmers Market (1895 Laurel Avenue, St. Paul, MN, every Sunday 8:30am-12:30pm), and was grown lovingly by a farming family in Albertville, Minnesota. Enjoy this easy and healthy zucchini and feta combination with your next meal! And, for those interested in the burger on the plate--it's a turkey burger with Gouda, yum.

Mother Nancy (right) and daughter Panglee (left)

Total Prep. Time and Cooking Time: 20 minutes

Serves Two

Ingredients

Zucchini, 1 large or equivalent

Feta Cheese, 1/2 cup

Salt and Pepper

Extra Virgin Olive Oil

1. Set your top oven rack about 10 inches below your oven broiler and lay tin foil out on the bottom rack to catch any drippings. Preheat your oven to broil.

2. While your oven is heating up, wash and dry your zucchini and then, slice it lengthwise in about 1/2 inch slices.

3. Drizzle extra virgin olive oil over both sides of the zucchini slices.

4. Sprinkle salt over both sides of the zucchini slices.

5. Once the oven is hot, use tongs to lay out the zucchini on the top oven rack.

6. Broil zucchini for about 5-6 minutes per side.

7. Remove zucchini from oven and plate, before sprinkling with feta and pepper.

The Public House: Doing Justice to Food

This past Friday, while enjoying a little wine and a little beer up on our rooftop with our friends Richard and Nicole, we danced around the question of where we wanted to go to dinner. Being the incredibly decisive adults that we are, we asked some neighbors if they had any recommendations. Immediately, we were advised to try The Public House, where we could "definitely get in without a wait. It'll look empty, but the food is really good." Eight floors down and a few blocks west, we happily experienced just that and more.

From menu items that are familiar, yet unique, such as the Truffle Mac & Cheese, decadent, yet honest, like the Bone Marrow, and simply, transcendent, as are the P.B.L.T. Sliders (the first order and the second order I took home for a late night snack), to the craft beer list that features local Minnesota, neighboring Wisconsin, and other independent breweries, to Chef Paul, whose creativity, soulfulness, and respect for ingredients is clearly expressed in each "nibble and bit," The Public House has us hooked on food that speaks for itself. The P.B.L.T. in particular spoke to me. In response, I said to myself, "self, you want more of that pork belly in your belly, and before you go to the bed tonight, you are going to wish you had ordered more of the pork belly. So, self, order more!" And so, I notified our friendly server, "I need more Pork Belly! In a box, to go, please!" Even microwaved, the P.B.L.T. did not disappoint. MmMm, bacon.

So, Chef Paul and staff, if you're reading this, thank you and keep up the good work! And, to my fellow consumers, all this deliciousness comes at a price point that'll please you and your guests and have you coming back to The Public House again and again.

Truffle Mac & Cheese

P.B.L.T Sliders (Pork Belly, Lettuce, Tomato)

Grilled Shrimp Cocktail

Bone Marrow and Chef Paul

Banh Mi Sliders

Last Night's Dinner: Asian Pork Bruschetta

Total Preparation and Cooking Time: 1 hr. 45 min.

Ingredients

Pork Shoulder, 5 pounds

Yellow Onion, 1 medium-large cut into 1/8 slices 

Red Onion, 1 half sliced thinly

Green Onions, 2 stalks sliced into rings

Ginger Root, 2 inches julienned

Root Beer, 1 can at room temperature

Extra Virgin Olive Oil

Sesame Oil, 2 tbsp

Rice Vinegar, 2 tbsp

Salt, pinch

Instructions:

This dish can be prepared in a Dutch oven, a crock pot, or any cooking vessel that you would normally use to roast meat. I used a Dutch oven, because you can sear and braise the pork in it. 

Heat your Dutch oven to medium-high on your stove top. While that's heating up, prepare the meat by cutting it evenly into rectangular blocks (approx. 5"x 1½"x 1½"). Use a paper towel to pat as much moisture off the meat as possible in order to prevent it from steaming while being cooked. Sprinkle salt over all sides of the meat.

Pour a thin layer of extra virgin olive oil into the Dutch oven. When the oil is glistening, sear and brown each side of the pork. You may have to work in more than one batch. Remove the meat from the Dutch oven and set it to the side. Now, pour in a little more olive oil and saute the yellow onion slices until they are softened (not browned). Once the onions are cooked, return the pork to the Dutch oven, pour in a can of root beer, cover the Dutch oven with its lid, and turn the heat to medium-low.

The pork will need to braise for 1½ hours. During that time, you can prepare the marinade, which is basically a pretty standard Asian mixture with the surprise addition of Italian extra virgin olive oil. In a measuring cup, combine the red onion slices, green onion rings, julienned ginger root, sesame oil, rice vinegar, and 2 tbsp of extra virgin olive oil. 

Once the 1½ hour is up, check on the pork. It should fall apart easily. Remove the meat and onions from the Dutch oven and place them into a casserole dish. Thoroughly shred the meat. The cooking portion is over now, but before you pour in the marinade, you're going to want to do a little taste test. Dip a little piece of the pork into your marinade. If you've added enough rice vinegar, your taste buds should be going "Ooooh, yummy" when you bite into the pork. If it still tastes bland, pour in more rice vinegar until you're happy! If you've used too much vinegar, it's okay, you can just add more olive oil to mellow it out.

Pour your marinade over the shredded pork and toss it all together until all the meat is thoroughly coated. And, finally, serve warm or at room temperature over toasted bread. 

Slow Cooked Pulled Pork

Slow Cooked Pulled Pork
7 Servings

On a Kaiser roll, on top of rice, in a bowl for chips and dip, or naked, this pulled pork recipe is deliciously satisfying, low in fat, protein packed, and high in fiber. Oh, did I mention how easy preparing, cooking, and cleaning up is with this dish? Just let the crock pot work its magic.

Feel free to modify or make any improvements to it you think will work! For instance, I love the fresh herbiness of cilantro, but not everybody might agree with me and the pulled pork will still be delicious without it. And, I added black beans and onions to the recipe because I know how well they go with shredded pork based on my brother's bean dip. All told, cilantro, black beans, and onions weren't in the original recipe I found on AllRecipes.com, but the cook's addition of root beer isn't a standard ingredient either for pulled pork, yet it rocks as a caramelizing liquid. Trust your instincts and if it doesn't work out, take what you learned from the experience and try again. That's what I love about cooking. It's a creative process, not a microwave!

Pulled Pork
Total Preparation and Cooking Time: 6 hours

Ingredients
Pork (I used 2 lbs of boneless spare ribs because it was on sale, but other cooks have suggested "Boston Butt," pork tenderloin, and shoulder cut. You could even try this recipe with beef or chicken.)
Root Beer, 1 can
Onion, small, diced
Black Beans, 1 16-ounce can
Cilantro, 1 tbsp, chopped
BBQ Sauce, 1 cup

1. Turn your crock pot on low.
2. Place pork in crock pot.
3. Pour in root beer.
4. Cover and continue cooking on low for 5 hours. Flip meat occasionally.
5. After five hours, keep crock pot on low, but check meat for "shredability." If done, remove the meat from tge pot, shred, and set aside.
6. Drain liquid from pot. (Use oven mitts).
7. Place diced onion and drained black beans into empty pot.
8. Drizzle onions and beans with a little extra virgin olive oil.
9. Return shredded pork to pot.
10. Top with chopped cilantro.
11. Top with BBQ sauce.
12. Mix ingredients and finish cooking pulled pork mixture on low for an hour. This last step really tenderizes everything.
13. Serve any style you like. I think tomorrow I will have some leftovers with melted cheese on top of rice!

Savory Summer Recipes: Meals for Two

During the summer, nothing hits the spot like quick and easy meals made with bright flavors and seasonal ingredients. Skip going out to a restaurant to spend $50+ for one night's meal and instead, use that hard earned money on a week's worth of scrumptious meals for you and your loved one.  For Kyle and myself, homemade happiness is money well spent.

Cousin Tracy & Auntie Margaret's Summer Rolls

Summer Rolls

Ingredients

Vietnamese Summer (or Spring) Roll Rice Paper Wrappers, 8

Large Bowl of Hot Water

Hoisin Sauce 

Shrimp, 16 boiled and chilled

Basil

Bean Sprouts

Rice Noodles, boiled and drained

Lettuce (hearts of Romaine)

Lime Juice

1. Dip rice wrapper in hot water until pliable.

2. Spread a spoonful of hoisin sauce down the center of the wrapper.

3. Lay two shrimps on top of the sauce.

4. Cover shrimp with basil, bean sprouts, rice noodles, and lettuce.

5. Add more hoisin sauce and lime juice to desired taste.

6. Wrap, roll, and enjoy.  Best eaten right away.

Simple Curried Chicken Salad Sandwich

Curried Chicken Salad

Ingredients

Roast Chicken Breasts, 2, chilled and cubed

Fuji Apple, 1

Fage Greek Yogurt, 1 cup

Mayonnaise, 1/4 cup

Curry Powder, 1 tbsp

Walnuts, 1/2 cup, toasted and chopped

Basil, chopped

Salt to taste

Combine:

1. Roasted chicken breasts (almost all grocery stores sell pre-roasted chicken for $4.99).

2. Fuji apple cubes

3. Greek yogurt, mayonnaise, and curry powder.

4. Walnuts and basil.

Island Style Panzanella and a Turkey Burger

Island Style Panzanella (Bread Salad)

Ingredients

Day-old Baguette or toasted Baguette, cubed into crouton size pieces

Precooked Petite Shrimp, 1/2 pound

Cherry or Kumato Tomatoes, 1/2 cup, chopped

Avocado, 1/2 cup, cubed

Basil, 2 tbsp, chopped
White Onion, 1/8, small diced

Goat's Milk Feta Cheese, 2 tbsp, crumbled

Extra Virgin Olive Oil, 1 tbsp

Red Wine Vinegar, 1 tbsp

Lime Juice, 2 tsp

Salt and Parmesan, to taste

1. Toss all solid ingredients together starting from the top of the list.

2. Pour in all liquid ingredients to taste.

3. Season with salt and parmesan to taste.

Turkey Burgers

Ingredients

Bacon, 2 slices

Ground Turkey, 1 cup

Egg, 1 large

Italian Style Bread Crumbs, 2 tbsp

Avocado, 1, sliced

Goat's Milk Feta, 1/4 cup, crumbled

Tomato, 1 small, sliced

Kaiser Buns, 2, toasted

1. Mix together raw turkey, egg, and bread crumbs with your hand until solid enough to form in flat, round patties. Set aside for now.

2. Fry bacon in a pan.  Keep bacon moving so it doesn't burn.

3. Set crisped bacon aside. Keep rendered fat in pan over medium heat.

4. Now, we're going to fry up the turkey patties in the bacon renderings. If you've flattened the patties enough, it shouldn't take long to cook them on both sides to well-done.

5. Spread avocado on both the bottom and top halves of the kaiser buns.

6. Set turkey patties on top of the bottom halves of the buns.  Top with feta, tomato slices, and a slice of bacon (snap in half, crisscrossed).  Close the turkey burgers with the tops of the buns, and down the hatch they go!

A Harry Potter Inspired Dinner

The Sorting Hat
Baked Brie With Apple Glaze
Serves 4

In honor of Harry Potter and the Deathly Hallows II, which Kyle and I will be seeing in exactly one hour in 3-D in VIP reserved seating, I concocted a meal for two inspired by the Hogwarts House Elves, Mrs. Weasely, Hagrid, and the rest of the Wizarding World of Harry Potter.  Basing dinner off of such a whimsical idea took my routine cooking to a whole new level of originality and deliciousness. These items would impress any time of the year and on any occasion really, even just a casual dinner at home. As always, feel free to use your imagination to create variations of these recipes that would best suit your tastes or based on what's available to you in your local market. Hope you try out any one of these delectable delights, or better yet, as a whole meal - the apples do tie the dinner together quite well.  Bon Appetit, Beteavon, and Guten Appetit to Harry's international friends!

Baked Brie with Apple Glaze
Ingredients
Pillsbury Crescent Rolls, 1/2 tube
Brie, 3/4 pound
Apple Jam, 2 tbsp
Honey, 1 tbsp
Fuji Apple, 1/8, diced
Caramelized Pecans, 6, diced
Sea Salt
Olive Oil
Butter, 1 tbsp

1. Preheat oven to 375 F.
2. Roll out connected crescent rolls onto a pie pan. It should form a large square.
3. In the middle of the square, place the brie, cut and shaped into a large cube.  Leave rind on for flavor.
4. Now, for the toppings. Top the brie with apple jam, honey, diced apples, carmelized pecans, and sea salt.  Drizzle with olive oil.
5. Wrap up brie with crescent roll flaps. Spread butter on top for a golden crust.
6. Bake for 20-25 minutes, or until golden brown.

Hoggy Rib Chop with Grilled Apples and Spinach

Pork Rib Chop with Grilled Apples and Spinach

Ingredients

Bacon, 2 slices

Pork Rib Chops, 2, Bone-In

Sea Salt and Cracked Black Pepper

Butter,1 1/2 tbsp

Brown Sugar, 2 tbsp

Fuji Apple, 1 cup cut into 1/2 inch slices

Apple Juice, 1/2 cup

Apple Cider, 2 tbsp

Baby Spinach, 1 bag

1. Preheat a grill pan (a frying pan will suffice), to low-medium heat. Grill bacon, turning constantly so as not to burn bacon. About half-way through, turn up to medium to speed up cooking. Cook until fat is rendered and bacon is crisp. We are only going to use the rendered fat, but you can eat the bacon for fun or crumble into spinach later.

2. While bacon is crisping, season pork rib chops with sea salt and cracked black pepper. Using the same pan as the bacon, grill both sides of the pork rib chops on medium heat in the center of the pan about six minutes per side until browned (cooking thermometer should read 160 F inserted horizontally into the side).  Place pork rib chops on a foil-lined plate and tent with foil to keep them warm while we cook the sauce.

3. Pour remaining drippings from grill pan into a saute pan. Warm saute pan to low-medium heat on another burner.

4. In the meanwhile, lower grill pan to low-medium heat. Add sliced apples to whatever is left of the drippings plus one tablespoon of the butter and all the brown sugar. Keep turning apple slices over for ten minutes.  About halfway through, turn up the grill pan to medium heat. Once apple slices are caramelized, place them evenly on top of the chops. Keep the chops and apple slices warm beneath foil tent until final plating.

5. Add remaining 1/2 tablespoon of butter into grill pan along with the apple juice and cider. Simmer for two minutes.

6. Empty the entire bag of baby spinach into the other saute pan. Toss with drippings until sauteed down and dark green (should take about 8 minutes). Sprinkle with sea salt and cracked black pepper.

7. Final Plating: Form a small nest of sauteed spinach in center of plate. Carefully place the chops and grilled apples on top of the spinach. Drizzle sauce over top. Serve immediately.

Spiked Butterbeer Float

Spiked Butterbeer Float
Ingredients
Butterscotch Schnapps, 2 ounces
Cream Soda, 1/2 bottle
Haagan Daz Caramel Apple Pie ice cream, 1 small scoop

1. Pour chilled butterscotch Schnapps into a glass.
2. Pour 1/2 bottle of chilled cream soda into the glass.
3. Top with ice cream.
4. Enjoy! Use the other 1/2 the bottle of cream soda for a loved one or have seconds!

Eazy E's Bean Dip

Eazy E's Bean Dip (Gluten Free)
4-6 Servings

I love this bean dip recipe for so many reasons.  My brother Elton created this one pot wonder when we were just teenagers. It's low-fat, gluten free, high in protein and fiber, and inexpensive, which I know for a fact should interest a few of you out there! And, this dip just makes you feel warm and fuzzy inside. It's definitely falls under the category of comfort food. This versatile dish can be eaten with tortilla chips or crackers, in a wrap, in an omelette, by itself, or any way your imagination leads you. I personally enjoy eating it "chips and dip" style, topped with melted cheese and cilantro. All you really need is a few key ingredients, one saute pan, and one large pot.

Ingredients

Vegetable Oil (Extra Virgin Olive Oil, preferably)

Butter

Onion, 1 medium-large diced

Bell Peppers, 1 1/2, diced

Garlic Cloves, 3, minced

Pork, 2 pounds (Hormel Always Tender Center Cut Loin Filet is cheap and easy to find.)

Black Beans, 3 15-ounce cans

Salt to taste

Cayenne Powder to taste

Instructions

2. Bring a layer of oil and butter (just enough to coat the saute pan) to medium heat.

3. Saute chopped onion and bell peppers until onions are translucent and bell peppers are tender. Stir often.  Add garlic. Stir for two minutes.

4. Transfer these sauteed veggies to a separate large pot off to the side. Keep saute pan on stove top, but raise the temperature to medium-high heat. There should be enough oil leftover for next step, but if not, add a little more.

5. Brown all sides of the pork filet on the hot saute pan using two forks to turn the meat (just brown, don't cook through). Add the pork filet to the pot.

6. Replace the saute pan with the pot and add all the black beans with the liquid from the cans.

7. Sprinkle with salt and cayenne powder to taste.

8. Bring mixture to a boil and then bring back down to a simmer, stirring occasionally. Most of the liquid should cook off, but cover the pot if the mixture looks like it's starting to dry out.

9. Simmer for three hours, or until pork is cooked through. Then, shred the pork filet. Stir mixture so shredded meat is evenly dispersed.

10. Eat immediately or store leftovers for later!