When I was home for spring break, I got a few free issues of Edible Los Angeles, a small magazine I believe in its second year. If you’re not in LA, there are several other Edible cities magazines worth checking out.
I found an amazing-sounding recipe for shrimp and bacon skewers with apricot-ancho barbecue sauce that, you can ask Michael or Kat, I mentioned roughly every time someone said bbq for the next four months.
Though I still haven’t made the skewers, I made a variation of the sauce to marinate and serve with a barbecued pork loin. The spicy apricot glaze was meant to match the flavors of the spice-rubbed spare ribs that were routinely doused in an apricot ale. (I had early trouble with the grill so they came out much too charred, at no fault of the recipe. We’ve had previous success with it, but cooking three big racks of ribs on one temperamental grill was just too much for me.)
The pork loin, though, was able to cook with indirect heat once the ribs were off, so it came out much more succulent. The barbecue sauce was a hit, but of course, there was bacon in it, and let’s be honest, pork on pork is a winning combination.
Although, I imagine it would also be magical on shrimp and chicken, too.
I have finally payday loans houston had a banh mi! I first learned of the Vietnamese sandwich from the LA Times in November. Then it seemed everyone was talking about them. The NY Times, LAist and multiple foodbloggers. My sister said even my high school newspaper had an article about them. I loved the idea of so many direct payday lenders flavors coming together, so I couldn't wait to try it.
If my first banh mi wasn’t going to be from a Vietnamese expert, I wanted to do what I could to make mine as best as possible. The pork tenderloin and braunschweiger were from the university, which raises and butchers meat down the street from me. I bought an egg from the Root Cellar market, which sells products from local farms, and I made my payday loans portland or own mayonnaise. I picked up a payday support center daikon from the Asian market downtown and pickled it with shredded carrots. I made the bread from scratch. I grew the cilantro in my front yard.
My roommate’s boyfriend has been doing a lot of turkey hunting lately. And since every time he sees me I’m in the kitchen, he figured I’d enjoy some wild turkey breast. I’d never cooked anything wild before, so I did some research. I didn’t want the meat to be too tough or too gamey tasting.
On the Missouri Department of Conservation website (of all places) I found a recipe for a white wine and lime marinade. Sounded tasty and nice and acidic to tenderize the turkey. Then I baked the strips of turkey breast in a pan with some of the marinade to keep it moist.
The result was still a little tough since the turkey was not only wild, but a little older, too. I didn’t notice the toughness at all once I put the meat on a sandwich with tons of fixins. I think sauces and other additions are what make a good sandwich, so we had lots of options:
I am sure this salad sets the record for most ingredients — steak, mushrooms, goat cheese, hard boiled eggs, pecans, bacon, sage, cilantro, chives, basil, lavender, honey, croutons and many others. But Craig Cyr’s point was to show off the great local products from Saturday morning’s farmer’s market. It worked. The executive chef
and owner of The Wine Cellar & Bistro in Columbia put on a cooking demonstration using almost entirely fresh and local goods. He made the most elaborate salad I’ve ever seen, but it was one of the best I’ve tasted, too.
“The market this morning seemed to scream salad,” Cyr said. But with a slight chill in the air he decided to make a warm vinaigrette for a hearty lunch or dinner salad. The idea gradually came together at the market and in the kitchen, then continued to evolve as he prepared the dish in front of the crowd.
He put an Asian style marinade on the flank steak from Show Me Farms. Then he sautéed mushrooms in butter and white wine, and made a red wine vinaigrette with bacon and chives — very French. Thus, he dubbed the salad “East meets West.”
I loved that every bite was different from the previous. Sometimes you got a lion’s mane mushroom and lavender-scented pecan. Then it would be a bite of cilantro, bacon and egg. You’d get steak with goat cheese. Or spinach and a crouton. There were different textures, and the sweet, sour and savory balance was perfect.
I don’t know how much of each ingredient Cyr used, but I’ll go through the ingredients and process he went through. You can try to create something like it, or at least try some of the elements in a salad of your own.
I’m generally skeptical of eating fish in Missouri, a landlocked state more than 1,000 miles from a coast in either direction. But when I saw some perfectly pink tuna behind the glass of Hy-Vee, I remembered the tangy marinade I made when I was in Sydney last year. Michael wasn’t thrilled about the idea of fish for dinner, but I was already dreaming of the ginger, soy, citrus combination.
When we got back to the house, Michael suggested serving it with raw carrots and cucumbers on top of warm rice. I wasn’t immediately sold, but I didn’t put up a fight.
Well, wouldn’t you know it…I loved the tuna in the deconstructed sushi style, and Michael loved the meaty tuna steak. His exact words were, “My mouth is very happy.”
This dinner is quick and easy, which isn’t always the case in my kitchen, I admit. It’s also not as expensive as you’d think. We get a lot of questions from people asking, “How do you guys eat like you do? You’re college students!”
People forget that you can get a lot more food for your money when you eat at home. These tuna steaks were about $6 each, and they were huge…almost too big. One small cucumber was 20 cents. A carrot about 10 cents. The portions of rice? Maybe 40 cents. Ginger, 10 cents. 25 cents for half an orange. And we’ll overestimate and say it was a dollar for the small amounts of other ingredients.
Total, this meal was $8 a person, and we were stuffed. Try getting full at a sushi restaurant for that cheap and not being sick afterward.