Sukiyaki for the Soul

Pork Sukiyaki.

We've had friends staying with us for the last 2 1/2 weeks. With belly laughs over old stories, conversations to carry on, places to visit, and kids streaking around in circles...I haven't really felt like blogging much lately. Sorry about that! Thankfully I had a few extra posts stored up for just such an occasion, that have carried me through the last couple weeks.

Our friends Bethany and Jimmy, recently moved home from Japan. They have lived there the last two years with their little girl, teaching English in the small mountain town of Funehiki and immersing themselves in the culture. Japan offered gracious new friends, new experiences and foods, a bilingual 5  year-old, and at times...hard life lessons. They are truly thankful for their time overseas, and find themselves a little culture-shocked to be back in the states!

A Granted Birthday Wish!

Abodo Grilled Pork with Esquite Stuffed Onions

People often ask me where I like to eat, as if I have some magical ability to find the best restaurants. Ok...maybe I do! You could call it my secret super-hero power. (Wink, wink!) Along with the galactic ability to pull a party together in moments, I have "flavor-sonar" for sniffing out the best food around.

My birthday was a couple of weeks ago. My husband wanted to know where we should have dinner, as if he had to ask. I simply replied, "You know where." For as many incredible independent restaurants Asheville has, there is ONE that I place on a pedestal, Curras Nuevo Cuisine.

Charming Chimichurri

Grilled Pork Tenderloin with Chimichurri and Summer Veggies.

Even for those of us that love to tinker around our kitchens, there are days...dare I say it out loud? Days I just don't feel like it! Days I'm either so busy or so focused on something else, the idea of cooking dinner just hangs over me like a wet blanket.

Honoring Dad

Coffee Brushed BBQ Ribs...

Looking back on my childhood, there are certain things about my dad that stand in the forefront of my mind. Good things.

Spicy Food For A Spicy Personality!

Vietnamese Bun Cha Gio'...a light and flavorful dish for spring!

In college, one of my dearest friends and I, often scheduled lunch dates at our favorite Vietnamese restaurant. One day, we entered the restaurant and were intercepted by a young Vietnamese waiter who was still learning English. He led us to our table as we chatted and giggled away. The waiter, who seemed to show special interest in our dining experience, hovered over us, desperately trying to make conversation. We felt a little embarrassed at the extra attention! As he took our order, he asked me if I wanted my meal to be mild or spicy. I answered, "Spicy , please."  To which he smoothly answered, "Ah, spicy food for a spicy personality!" Yes, even with broken English, he had rehearsed pick-up lines. Some things cross all cultural boundaries! That was twelve or thirteen years ago, yet my friend and I never miss an opportunity to slip that unforgettable line to each other!

This week in "Confidence In The Kitchen" class, we focused on easy Asian dinners. I chose two of my favorite dishes for the girls, Thai fried rice and Vietnamese bun cha gio'. The town I grew up in has a significant Vietnamese population with incredible little restaurants and vast Asian markets. Exploring the Asian markets is a feast for the eyes--especially the produce department and meat counter!

Bun Cha is a traditional pork noodle salad, served in a bowl with fresh veggies and nuoc cham, an acidic dressing/dipping sauce. Nuoc Cham is normally made with sweetened lime juice and fish sauce, but I discovered that restaurants often make theirs with rice vinegar instead of lime. I find I actually prefer this method, as it cuts out a little of the "bite". The nuoc cham is the only source of HEAT in this dish--so add as much or as little as you want to the salad. You can also boost the heat by adding more chili-garlic sauce. Gio' is the Vietnamese word for fried spring rolls. Hot, chopped spring rolls are added to the top of the salad for crunch. In order to adapt this recipe to the cooking class...we did not make our spring rolls from scratch. Instead we simply bought good-quality frozen spring rolls, oiled them and baked them in the oven! It provides the extra flavor and texture without turning this meal into a 2 hour cooking affair!

This bold and healthy meal is perfect for eating out of the deck now that the weather is warming up!

You eat slowly, that is good for stomach; you plough deeply, that is good for fields. 

An ky no lau, cay sau tot lua -Vietnamese Proverb

Vietnamese Bun Cha Gio’

1 lb. boneless pork chops
1 ½ Tb. fresh grated ginger
1 garlic clove, minced
¼ cup fish sauce
2 Tb. soy sauce
2 Tb. sugar

½ cup warm water
3 Tb. sugar
½ cup rice vinegar
1 Tb. fish sauce
1 garlic clove, minced
1 tsp. chili-garlic sauce
¼ tsp. salt
1/8 cup shredded carrots

1 package cooked vermicelli noodles
2 cups mung bean sprouts
1 cup shredded carrots
1 cup sliced cucumbers
½ cup chopped cilantro or basil
½ cup chopped peanuts
½ cup chopped green onions

1 package frozen spring rolls

Freeze the pork for 30 minutes to firm it up. Then cut each chop in half length-wise and thinly slice (1 mm). If already frozen, thaw half way before slicing.

Mix the next five ingredients and toss with pork in a bowl. Allow the pork to marinate for 30 minutes.

Mix the warm water and sugar in a small bowl. Stir until the sugar in dissolved. Then add the following six ingredients and set aside the nuoc cham.

Preheat the oven to the necessary temperature provided on the spring roll package. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Cook the spring rolls according to the provided instructions. Heat a large wok or skillet to high heat. Drain the pork well. Add 1 Tb. of peanut or veggie oil to the wok. Stir fry the pork for 1-3 minutes. Chop the spring rolls into ½ inch pieces.

To plate: Place a large hand-full of noodles in the bottom of four bowls. Top each with sprouts, shredded carrots, cucumbers, cilantro, and green onions. Place the pork and spring rolls on top, and sprinkle with chopped peanuts. Serve with nuoc cham on the side, so each person can add as much as they desire!
Serves 4.

Grilling In The Snow

I used to dream of white Christmases, snowy winters, sledding, skiing...snow angels. Growing up in Oklahoma, we were lucky to get a couple inches of slushy snow a year. Just enough to run out and erect a tiny and dingy snowman before it melted away in the 70 degree weather the following day. Snow was something to look forward to.

As I'm sure many of you are experiencing, this year in North Carolina we are the victims of an uncharacteristic and insurmountable snow storm. 2 1/2 months of consistent snowfall. The first week was great! The kids missed a couple days of school. We walked down the street to a park with a steep bank and sledded to our heart's content. But now, after weeks of bone-chilling temperatures, weeks of deary, endless, gray skies, and of murky layers of frozen slush...I'm OVER the snow!

Sunshine is important. I need it--NEED IT! I'm a firm believer in the idea that changes in the barometric pressure can influence your mood. For someone who is usually light-hearted and loves to laugh, I feel trapped, lethargic, and just plain grouchy!

Please know, I am not comparing my winter sorrows to the plight of our bleak economy, or the horrific turmoils going on in our world today. I'm just whining a little. I apologize.

In desperate need of some vitamin D and an attitude check, I've done the few things I can, to lighten our spirits.

1. Look at photos of how happy we are playing in the snow. (Favorites above.)

2.Listen to what I would consider "summertime" music.

3. For the kids energy level and my sanity, I brought the small inflatable jump-castle Santa brought us a few years ago IN THE HOUSE.

4. Cook "springy" or "summery" meals.

5. Pray for spring...

That's it. That's all I can do...but it has helped a little. This week I even ventured out to grill. I have to say, it gave me a chuckle to huddle outside in the snow with a spatula, in hopes of lifting our morale.

We grilled Pineapple-Chorizo Burgers with Spicy Potato Wedges. I hope the kick of chorizo and pico de gillo, combined with grilled sweet pineapples will bring joy to your taste buds, and warm your soul as well!

If you want to see the sunshine, you have to weather the storm.  Frank Lane


Sommer

Pineapple-Chorizo Burgers


½ lb. chorizo
1 ¼ lbs. ground pork
1 garlic clove, minced
2 tsp. Worcestershire sauce
¾ tsp. salt
½ tsp. dried thyme
½ tsp. dried oregano

1 ripe avocado, thinly sliced
Prepared fresh pineapple
Store-bought Pico de Gillo or chunky salsa
4-6 soft sandwich rolls

I like to save time on this recipe by buying pre-made fresh salsa and pre-cut fresh pineapple! If you want to make your own salsa and trim your own pineapple--knock yourself out!

Preheat the grill to high heat. In a large bowl, combine the chorizo, pork, garlic, Worcestershire, salt, thyme and oregano. Work the chorizo through pork mixture.

 

Divide the mixture into 4-6 portions, then shape it into patties.

 

Carefully slice the pineapple into ½ inch rounds.

Grill the patties 3 minutes per side for six, or 5 minutes per side for four patties.

 

Next, grill the pineapple slices for 2 minutes per side.

 

Toast the buns on the grill for 1 minute.

 

Remove the avocado from the peel, then slice 1/4 inch thick.

To assemble: place the patty on the bottom bun, followed by the pineapple, avocado slices, and the Pico on top. Cover with the bun and enjoy!

Serves 4-6.

Spicy Potato Wedges

2 lbs. peeled potatoes, cut into 1/2 inch wedges
2 Tb. canola or veggie oil
½ tsp. cumin
½ tsp. garlic powder
½ tsp. salt
Cayenne and Pepper

Preheat the oven to 450*. Cut large potatoes into 8 wedges and small potatoes into 6 wedges. Toss the potatoes in the canola oil, cumin, garlic powder, and salt. Spread in a single layer on a baking sheet. Lightly sprinkle with cayenne pepper and black pepper.

 

Roast until the potatoes are soft, but the skins are brown and crispy in spots—45-50 minutes. Turn the potatoes at least once.

The potato wedges are great with Chili Sauce or Aioli!