Friday, April 30, 2010
Wednesday, April 28, 2010
Hey, wait a minute, that is an Amaryllis. This image was a lot prettier than the final image of the pork loin. The Amaryllis may be beautiful but it will not compare to the taste of this bacon wrapped pork loin. The wood fire oven was stoked with almond wood to cook this hunk of pork love. Some bacon that was imported from Butlers will cradle, protect, and baste the loin from the intense ring of fire. Our good friend, Reverend Biggles has always preached on the salvation of a meat trivet. He was preaching to the choir because we used a trivet consisting of cubed potatoes. This will elevate the meat from the bottom of its cooking vessel. "Let the Fire Fall!"
Monday, April 26, 2010
Saturday, April 24, 2010
Friday, April 23, 2010
I still have not learned my lesson about bringing a back up camera. After taking a not so good opening shot the battery died. Luckily this clip will show you exactly what we ordered. The pork chop and mac & cheese were even better looking and tasting then the show. The pork chop plate was a symphony of colors and tastes. The yellow corn, green asparagus, achiote red with black hatch marked pork chop, multicolored apricot relish was all placed around a mound of white garlic mashed potatoes. This was a taste explosion. The mac & cheese was a cheesy gooey plate of comfort. This was washed down with some tasty micro beers. The prices were unbelievably reasonable. This was a true find!
Our bellies were bursting with comfort and joy while we watched the Rat Pack work their magic. It was a wonderful Thursday night. Next time I will bring a back up battery.
Wednesday, April 21, 2010
P.S. I do not think the Ross Sisters will be performing, but I sure wish they were.
Sunday, April 18, 2010
It took a little searching to find this beef. We found it at a specialty butcher shop at the Café Rouge. We purchased the chuck roast because we wanted to make Chili Colorado. This meat looks so very good. It is a deep dark red color. There is very little fat, but there is a lot of marbled fat striated through out the meat. It smelled beefy. We purchased four pounds at six dollars a pound. Let’s go to the kitchen.
The beef was cubed and seasoned with sea salt and freshly ground pepper. A large enameled cast iron pan was used to render some bacon for the fat to brown the meat. Once the lard was rendered the beef cubes were browned in batches. We just seared and caramelized the surface of these cubes of meat joy. Some onions and leeks were chopped. These were gathered from the garden. Some home canned tomatos and a mixture of several chili powders were added. I will refer you to a previous recipe here. This pot of Red was simmered for two hours. The house smelled delicious.
We purchased some fresh masa to make some grilled tortillas. A fire was built in the Weber and the tortillas were formed. A little Jumbo Asparagus made it to the grill also. You know I had to get the grill in here somehow. The meal was ready for the ultimate decision. The meat was tender. It almost melted in your mouth. It had a beef flavor that was unreal. The flavor of the beef was the star of the show. I would say it had a little gamey flavor in a good way. It was so tender and had a flavor that needs to be experienced. Piedmontese beef is a protein that I would recommend. We definitely will be purchasing different cuts of this beef for experimentation. Who would of thunk that I like grass fed beef?
Saturday, April 17, 2010
Today we are going on a mini meat adventure. We are traveling a whopping 15 miles to Berkeley California. The restaurant 'Cafe Rouge' has a meat counter that we are going to visit. We are on a mission to find some Piedmontese beef. Cafe Rouge is located in the trendy 'Fourth Street' shopping district. There is a store for your every desire and need. I like to think that you can buy everything that you never needed here. There is a Peet's coffee to fuel your shopping frenzy.
In the back of Cafe Rouge are a couple of small meat displays. One refrigerator has some prime cuts of meat ageing. There is an impressive list of house made charcuterie. There is Heritage pork, sustainably raised beef, free range chickens and a whole gaggle of house made sausages. This meat market will also sell you sausage making material. You can purchase, Casings (hog, sheep and beef), caul fat,lard and pigs blood. This may come in handy for future sausage creation. One thing you notice when you are browsing the meat counter is the smell. You are in the back of a restaurant and it smells heavenly. The smell makes you want to grab a menu and have some nourishment.
There were a lot of tempting meat items to buy here. They cure their own bacon. This will have to wait for another visit. Today we were on a mission to buy some Piedmontese beef for some Chili Colorado. Cafe Rouge has a lot of premium meat selections. You will also pay a hefty fee for the privilege of sampling these wares. We are looking forward to returning.
1782 Fourth St.
Berkeley, Ca. 94710
Tuesday, April 13, 2010
Sugar, chocolate, cocoa butter, milk fat, soya lecithin (emulsifier), chili extract, artificial flavoring. May contain traces of peanuts/tree nuts.
I am scratching my head already with the artificial flavor and the nut traces. I am also wondering if a red flag should be raised on not naming the chili extract. We will have to give it an old fashion taste.
The chocolate bar smells wonderful. It smells of a deep dark rich chocolate. I almost started to drool while smelling this bar. There is no aroma of chili present.
The first bite is a mouthful of sweet dark chocolate. I almost taste a little smokiness with this chocolate. It is very sweet. Several seconds later a warming glow will hit the back of your tongue. It is not a nuclear blast of heat. It is a mellow tinge of heat to tell you that chili is present. I could not identify the chili type This is a grown up chocolate bar. You can savor the deep dark chocolate and it is accompanied by a wisp of chili flavor.
I would recommend this chocolate bar to every grownup that likes chili peppers and chocolate. This bar is perfect for an after dinner nibble. I wish we knew what type of chili that was used in the extract. Chili extract usually scares me but this was put to a flavorful use. The price is right. ($3.50/3.5 oz.). These bars can be purchased at most of your local places of shopping. Give it a try!
Lindt & Sprungli
Sunday, April 11, 2010
Saturday, April 10, 2010
Friday, April 9, 2010
It is bad enough that I had to wear a helmet on the short bus. Later in life a helmet was required to ride my motorcycle. I do not smoke but the government is telling me that I cannot in public. When will it stop? I personally am going to boycott San Francisco on Monday’s. That will teach them.
Wednesday, April 7, 2010
Butler Gourmet Meats
Sunday, April 4, 2010
We are on a mission to find the ‘Holy Grail of Bacon’. We have been searching to find the Gold Standard of bacon. We thought we had finally found the Gold Standard at “A&B Meat Market’ in Bend Oregon. Sadly the owners retired and “A&B” went out of business. The search still continues and disappointments sometimes are part of the routine. Two out of our four planned meat stops had fallen and shuttered their doors. ‘Butcher Boys’ in Sparks Nevada closed at the beginning of the year.’ Butcher Boy Prime’ meats has gutted their store and posted a sign that they will become a catering business. This meat adventure was not a total loss. We visited two wonderful meat markets in the Tahoe area. Today we are visiting “Overland Meat & Seafood Co.”
“Overland Meat & Seafood Company is located in beautiful South Lake Tahoe California. They are a phenomenal place to find fresh fish and custom cuts of meat. They carry free-range meats, organic poultry, seafood and they also have an extensive wine collection. The store has numerous condiments and meat accompaniments. This is a one-stop shop to gather top shelf ingredients for an exquisite home cooked dinner.
Once we shook the snow off our shoes and entered Overland, We were greeted by Brian Cohen the owner. He was very helpful and was interested in our quest. He explained that he has fresh seafood delivered by overnight UPS delivery on Fridays. The locals line up to see what the newest delivery will bring. He also makes a house Chorizo and Jerky. He does not cure his own bacon but sells “Falls Brand” from Idaho. Brian has a very nice shop. We witnessed customers approaching Brian to ask about the fresh seafood delivery.
We made a purchase of some chorizo, jerky and bacon. This bacon looks very meaty. I wish our room had a stove. Overland Meat & Seafood would be our destination meat market if we were residents of the area. If we ever rent a cabin in the area we will defiantly be shopping here.
Overland Meat & Seafood
2227 Lake Tahoe Blvd
South Lake Tahoe Ca. 96150544-7968