Rotisserie Pork - Char Siu Edition

First, man created fire. Then, man created a device to spin animal carcass over said fire.  I procured a rotisserie accessory for my grill last week and as soon as it arrived, put it to work on a recipe ripped off from my favorite blog Dad Cooks Dinner. 
http://www.dadcooksdinner.com/2010/02/rotisserie-pork-shoulder-char-siu-style.html

The nomBlog is a big fan of the pork shoulder.  While the pulled pork sandwich recipe proved to be a quick and easy project, this one took a little longer.  The roto (I'm not spelling out rotisserie more than I have to) took some tinkering to get the "universal" brackets to work just right.  Despite being a CharBroil product, like my grill, the parts were anything but.  Nothing a little creativity couldn't fix.  The meat itself marinated for a day (original plans to cook Saturday night ran into a sick wife who needed chicken soup, not a chunk of pork) and then I had to learn the basics of trussing.  I tied a bunch of knots that seemed to work.  Whether or not that can be called trussing, I'll let someone else decide.

The Marinade (or Brinerade as DCD calls it):

• 1 cup soy sauce
• 2 tbsp hoisin sauce
• 4 cloves garlic, minced or pressed through a garlic press (or 1 tbsp garlic powder)
• 2 inch piece of ginger, peeled and grated (or 2 tsp dried ginger)
• 2 tbsp rice wine vinegar (or dry sherry)
• 1 tbsp sesame oil

The Glaze:

• 2 tbsp reserved brinerade (or 2 tbsp soy sauce)
• 1/4 cup honey
• 1/4 cup hoisin sauce

Split the pork, stab the pork, marinate the pork (anywhere from 2 hours to overnight), truss the pork, throw it on the spit.

For my 4 burner grill, I turned on both outers to full blast, placed a drip pan in the middle and let it spin for 30 minutes.  Lowered heat to medium for the remaining 45 minutes.  After 45, I took the glaze and basted it as it turned, letting it cook for another 10 minutes.

Off the grill, rested for 15 minutes, sliced.  Paired it with some stir fry bok choy.  Outstanding results.  I may try and tweak the grill a little bit next time and do the long cook at a slightly higher heat as it was slightly undercooked.  The meat thermometer registered at a nice 175 internally though, so I'll call it a success.

 

Chicken with Cannellini Beans and Tomatoes

What's that?  Two blog posts in one week? Thank Adrienne, who after hoarding piles of Realsimple magazines, dug through her collection and found two recipes that were both....well, real simple and real good.

This week of cooking has made me realize 2 things:

1. Adding fresh herbs is a must for just about any dish made at home. The flavors we got out of basic pork and chicken with nothing but salt, pepper and a few herbs was incredible
2. I need to grow my own herbs.  HEB has everything you need, but at 3 bucks a pop for a bundle of herbs, I'm paying more for that than the meal itself.  My hope was to wait for a new house, but this may be a porch project in the near future.

Ingredients

• 2 15.5-ounce cans cannellini beans, rinsed
• 1 pint grape tomatoes
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano, plus leaves for garnish
• 2 garlic cloves, smashed
• 1/4 teaspoon crushed red pepper
• 2 tablespoons olive oil
• kosher salt and black pepper
• 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Directions

1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

 Recipe can also be found here

Final product (again, no prep shots):

Roasted Pork Chops, Sweet Potatoes and Kale

We finally sold the condo and moved into an apartment out close to Oak Hill while we wait on our dream house to hit the market. I was a little concerned that moving away from a downtown setting where everything you need is a walk or quick drive away would have spoiled us for suburban living.  Turns out, there's just as much, if not more, readily available in our new hood and we've taken full advantage.  Plus, less homeless people dying in our bushes or Rockabilly musicians dying around the corner.  So we have that going for us, which is nice.  New posts coming on Jack Allen's Kitchen and Cyprus Grill and maybe a few others we discover here soon.  However, now that we're settling in, its time to return to the kitchen and try and get those eating expenses down a scosh (Adrienne, sp?)

I made a much needed grocery run yesterday after work.  We tolerated the Oltorf HEB at our old place b/c, frankly, it was right across the street.  We knew it wasn't great, but it was convenient and made for good people watching at any hour of the night.  I tried out our new HEB...the mecca of HEB's on Escarpment.  Holy hell.  This is what a grocery store should be.  Wide aisles, carts with working wheels, extensive selection, great produce,wine tastings...are you f'n kidding me???  Ghetto HEB's, we're done.  I'm home now.

On the menu last night was a meal with actual sides...something I tend to forget to do when I find a main course I really want to try out.  This was ridiculously simple, and relatively quick on turnaround time.  I substituted sweet potatoes for the butternut squash.  Nothing elaborate or worth taking pictures of until the final product, but here's the recipe:

Ingredients

• 1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces
• 1/4 cup fresh sage leaves
• 2 tablespoons plus 1 teaspoon olive oil
• kosher salt and black pepper
• 4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
• 2 garlic cloves, thinly sliced
• 1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)

Directions

1. Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
2. When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
3. Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
4. Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.

A microcosm of my evening. Dinner, cocktail, bumbo, play mat

Pork chop was cooked perfectly, sweet potatoes jived well with the sage, kale was delicious.

Stared while I devoured my meal.  Jealous a little bit perhaps?

Asian Orzo Salad - A return to blogging

So, it's been 9 months since my last post and coincidentally, the reason for my hiatus was largely a result of another life event taking place over 9 months.  Charlotte was born in February and the months leading up to her birth and especially after her birth have been a blur.  There was minimal cooking going on.  Nothing that stands out too much.  However, I knew if I didn't get something up soon, I'd likely lose all 6 followers so I'm diving back in.

A new baby is a miraculous thing.  She'll make you smile, she'll make you love, she'll make you eat just about anything you can get your hands on in the brief 5 minutes you have to eat a meal.  Burgers, pizza, endless lists of takeout food were consumed over the last 5 months.  While Adrienne has a nice breast feeding diet going on (and looks AMAZING), yours truly has ballooned in size.  The task at hand is to cut back on the junk, produce something healthy and produce it quickly....en masse.  The other trick is making something dairy free that'll keep mom and baby happy.

Enter, asian orzo salad.  If you time it right, you're looking at about 30 minutes including prep and cook time.  Simple ingredients, enough to last 3-4 days and nutritious.

    1 (9-ounce) package frozen sugar snap peas

    1 (16-ounce) package orzo, cooked and drained

    1 cup water chestnuts, drained and chopped

    3 cups diced cooked chicken

    3 green onions, chopped

    1 medium red bell pepper, diced

    1/2 cup vegetable oil

    3 tablespoons rice wine vinegar

    2 tablespoons soy sauce

    2 teaspoons hoisin sauce

    1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Cook up your rice while you bake your chicken, mix in the veggies, add the almonds and top it off with the sauce.  I cut back on the vegetable oil to about 1/3 cup and upped the hoison to 3 teaspoons.  Serve it right away or put it in the fridge to chill.  Low-fat, easy prep, easy meal.  Just in time to take over baby bouncing duty.

No shots during production, but here's the final product.

Risotto al Funghi - Adventures in Stirring

I've likely mentioned it before, but my favorite show on the tube is Anthony Bourdain - No Reservations.  Great writer (just finished his latest book, Medium Raw) and great TV personality.  His latest episode documented his first trip to Rome, shot in black and white.  The final scene was he and a friend on a beach in the Mediterranean cooking up a feast for family and friends.  Among many amazing looking dishes, was a simple risotto, cooked in a big pot over a grill.

I've always wanted to try making my own, but have heard countless horror stories of how long it takes, how patient you must be, etc.  These are things I'm not necessarily good at.  I like to cook, but if you look at most of my posts, its simple and its usually pretty quick.  Time be damned, I found a recipe that looked great and decided to give it a go.  End result: 5 noms out of 5.

Recipe can be found here

The major players:

 Get yourself a saute going:

In a new pan, sear the Arborio rice:

Begin adding the warm broth, 1 cup at a time:

Stir till the rice soaks it up:

Repeat 7 more times and trust me when I say, with time and stirring, that rice will soak it all up no matter how disheartened and skeptical you may be.  Finished product looks a little something like:

Closeup:

Now mix in your mushroom/truffle magic:

Add some Parmesan and a splash of additional truffle oil (mmmmm, fungus):

Plate and destroy.  You too can cook risotto.

Few notes:
1. This yielded a ton and we'll be consuming leftovers tonight with enough left for at least 2 more servings.
2. The recipe called for dried Porcini mushrooms.  At 49.99 a freaking pound, I didn't bother to do the math to figure out an ounce...I skipped and compensated with more portabella.
3. Truffle oil, also not cheap but I plan to make good use of it going forward.  Great flavors.












 

Your Mom's Burger Bar

Not much to write as I'm climbing my way slowly out of a burger coma.  Met a few friends for lunch today at a new burger joint called Your Mom's over on East Cesar Chavez.  If you haven't been following the 104.9 burger bracket, they selected 64 of Austin's best burgers and put them into a NCAA tourney type faceoff.  Your Mom's had been getting a lot of love, so we gave it a go.

Food A+
I went with my favorite genre of burger and got the Buffalo Bill:
1/2 Lb. burger tossed in Buffalo's Don't Fly Sauce, stuffed with blue cheese, jalapenos, wrapped in bacon with a touch of ranch and a sauteed green chili on a toasted wheat bun.

To quote Ken Griffey Jr's one show stint on The Simpsons "Its like there's a party in my mouth and everyone's invited".   Unreal.  Cooked to perfection, perfect amount of add-ons, so so good.  The fries weren't bad and had a unique seasoning to them, but they could have been crispier.

Service C-
Its a small place and its not really clear when you walk in if there's a line or just people standing around, let alone where you're supposed to order.  Once you do, you wait for your burger to be brought out.  You wait....and you wait, and you wait.  Casino El Camino looks like Junior at the Union Wendy's in comparison.  By the time mine came out, I'd blown through my lunch break and had to take it to go.

If you have some time to waste, definitely go check it out but if you're looking for something quick on your lunch break, don't bother.

jittery hands + iphone = craptastic photos

Max's Wine Dive

Since the Greece trip, its been slow goings in the Huebner food world.  Some homemade pizzas will be appearing soon on the blog.  In the meantime, Adrienne and I decided to head out and treat ourselves.  I suggested a long overdue return to Max's Wine Dive downtown (mostly b/c I drive by it everyday on the way home and I was dying to get back). 

We'd been once for a birthday celebration and ended up buying (and drinking) a case of wine with a group of friends last time and figured we'd give it a romantic go just the two of us this time.  No cases were ordered, but the wine and the food were outstanding.  One of the local news crews was there doing closeups with plated dishes under some nice lighting with their cameras.  Sadly, iPhone was my only option.  Here's to the idea that iPhone 4 is necessary for pixel improvement for unplanned blog photos! Ok, maybe not.  Onto the amateur food porn:

Adrienne had Max's wrap:  Grilled spinach wrap stuffed with roasted seasonal vegetables and provolone cheese with a house salad with a '06 Domaine Carneros Brut (Napa).

As for me, I couldn't pass up the special of the day: Wagyu beef with grilled mushrooms, black truffles and spring salad with a Martin Fierro Cabernet.  The meat, my God, the meat.

This is one of my favorite places to go as the food is always amazing and the wine selection is hard to beat.  Houstonians and San Antonians, don't be jealous....they've got locations there too.