Inauguration Day

A couple simple things for today:

1) Barack Obama is the President. I skipped the inaugural, mainly 'cause I don't do well in crowds, but we swung into DC as soon as the roads opened, just to say we did (and we bought a few souvenirs from a street vendor). I also took this pic

From Finding the Fat

2) The replacement wheels for the subaru arrived today. Taste the 18 inch wheels!

From Finding the Fat

Thanks
- J

Andouille

Oh how I love thee. Pork fat, heat, and smoke. My favorite seasonings!

Andouille hash is my new favorite thing to serve for breakfast!

1 4 oz Andouille sausage, diced 

1 tbsp olive oil

2 large Yukon Gold Potatoes, par-boiled and iced, diced into about 1/2" chunks

1 large shallot, diced

1 tsp fresh thyme

1 tsp fresh rosemary

Salt and Black pepper to taste

Add diced andouille to a cold non-stick skillet (large, say 10", with a lid!). Place on medium low heat and allow some of the fat to render. When the andoiulle starts to brown, add the olive oil and turn up the heat to medium high. Add the potatoes and toss to coat in the fat. Cook over medium high heat, for 10 minutes, turning occassionally. Add the shallots and herbs. Cover and reduce heat to low. Cook for an additional 10 minutes. Add Salt and Pepper to taste, and serve with eggs your favorite way!

Thanks

- John

Deep Frying... or how I learned to not buy a fry daddy

First of all, I love fried food, right? Especially Tater Tots. I always resisted owning a fryer of any sort out of fear of ballooning past my already progidous girth, but every now and again I find myself needing to make real tot's. How to do this, when no fryer is available? Do I own a frying thermometer? A frying basket? Nope... Just the stuff I have floating around in my kitchen.

First off, I grab a large saucepan (mine is a relatively ancient all-clad 4qt).

I also grab my probe thermometer (you know,  the one I use for turkey)

 and a large ACCO binder clip, like the one shown below.

I clip the probe of the thermometer to the side of the sauce pan using the binder clip, and then I fill the rig with 2 qts of Peanut Oil.  I set the alarm for 350 degrees, and fire up high heat. 

While the oil is heating, I prep my draining and staging areas.

Draining area is a large sheet pan covered in old newspaper (no colored print tho) with a metal cooling rack sitting upside down on it (thanks Alton).

Prep area for tots is a large colander filled with frozen tots (I try to eat FEWER tots when they are fried, by the way, so think 10 tots a person). 

I use a spider (thank you molto mario) as my loading and unloading device.

So, I load up 10 or so tots onto the spider, and wait for the alarm. When it beeps, I gently lower the tots into the oil, making sure to keep them from sticking together (TOT CLUMPS = Lower crust to squishy interior ratio = not good). The oil temp will drop rapidly. Watch the temp closely, as you need to keep it from going much above 360 degrees. 3 minutes later, the tots should be perfect. Unload onto draining rig, and serve immediately (or you can hold the draining rig in the oven on 200 degrees or so). 

When all is done, I just poured 7 bucks worth of peanut oil into my pan, and I'd like to keep it.  Right now, a funnel and paper towels works pretty well, but I need to tweak the arrangement (too slow).  Then I store the used oil in a large jug in the back of the fridge. 

YUM

Thanks

- J

Laradonna's Ragu - interpretted by Me

Hey all,

My mother's birthday is December 28th, and since we were all in Seattle for the holidays anyway, we had to stay an extra day so we could celebrate her 64th year! This year she wanted to share a cooking experience with us instead of going out to a fancy meal (a little bit of economic downturn and a little bit of being proud of her new italian pied-a-terre). So we made Lasagna, with everything but the Pasta from scratch (something we didn't have the energy to try). So, when I got home, I decided to try making the Ragu for myself, with a few tweaks. It was AWESOME, so I am sharing it.

1.5 lbs meat loaf mix (pork, veal, beef, about 85% lean, leaner if you can get it)
1 bunch flat leaf parsley
1 large red onion
2 stalks celery
2 medium carrots
5 cloves garlic
1 cup white wine (dry and drinkable)
1 8oz can of tomato sauce (with basil)
8 oz water (fill the can!)
2 Tbsp tomato paste
2 Tbsp Olive Oil
Crushed Red pepper to taste
Salt and black pepper to taste

Cooking Directions:

Put Parsley, garlic, onion, carrots, and celery into a food processor until "chopped fine" (or you could use Laradonna's technique of Mezzaluna'ing it to death, which ever is your preference)

Heat oil in large saute pan (with a lid!) on medium high heat until the oil shimmers, then add the chopped vegetables and a sprinkle of salt and reduce the heat to medium. Saute for 10 minutes, if it starts to change color, turn it down.

At this point add the ground meat. Break into very small bits as you add it to the pan and saute for 10 minutes more, stirring regularly.

Raise heat to high and add wine. Allow to cook off for 2 minutes.

Add tomato sauce, tomato paste, crushed red pepper, and water. Stir to combine. Reduce heat to low and cover. Simmer for 1 - 2 hours. Add salt to taste.

Enjoy over pasta with Pecorino Romano or Parmeggianno Reggianno.

HUGS
- J

Hot Pot with the Chou Family (and Jewboy)

Happy New Year!

This year we were blessed with house guests over the New Years weekend, namely Jewboy and Schnoozle. It was a marvelous weekend on the whole, and we spent most of it eating Chinese. First off, JB and S arrived right before our festivities were to begin, and were quite famished, so we had to get a quick run to Ho's Chinese takeout in (Pork Chow Fun, Crispy Orange Beef, Steamed Dumplings, and Chicken with Garlic Sauce). Great food, a pretty typical rushed dinner for me and the wife, especially if the JB and S are in town. 

The following evening, it was off too Golden King Restaurant in RESTON for a NY Day buffet dinner. A really enjoyable and really traditional dinner. Tons of good stuff (abalone, duck, noodles, great shu-mai, and all the basics) and way too much food. 

Friday we had dinner at our new favorite place, Michel Richard Central. So no chinese food here, but eat the cheese puffs. Really. 

But the kicker was on Saturday, we had a really special event. We had Schnoozle's family out to our house for Hot Pot, a traditional new years celebration feast. Schnoozle took us to her favorite Chinese Grocery store Kam Sam Food Products,  and we had an excellent time picking out all the fixings (thin sliced pork, chicken and beef; celophane and udon noodles; bones for stock; shrimp; all sorts of odd fish sticks and meatballs; and of course all the dipping sauces (hoisin, oyster, chili bean, black vinegar etc). We also got some nice Chrysanthymum tea and a new tea pot. It was truly awesome.. and made me want to go buy a hot pot!

Below is what our place looks like with 8 people and HOT POT going on!

So merry new year!

HUGS

-J