My Entry to Beet and Squash You: Granny Smith's Minted Napa Coleslaw - Braised Pork Belly with Apple Juice/Shiraz Sauce - Panfried Grit Cakes

Hello Foodies! Ok, So I lied about taking a week off from posting for the holidays, but noone is perfect and I remembered a commitment I made. This is my last posting before I really do take a vacation.

I am entering the following recipes in a funtastic culinary competition hosted by my twitter friends @bouchonfor2 and @sheshimmers. You should add them on twitter and check out this link: http://www.bouchonfor2.com/beet-n-squash-you/ for their fun and friendly monthly contest in honor of delicious veggie recipes.

I am a bonafide lover of veggies and one of my personal favorites is this months feature vegetable, the Napa Cabbage. This link will give you more info about the delicious ingredient http://en.wikipedia.org/wiki/Napa_cabbage. Therefore when I saw the announcement of the choice of Napa Cabbage for January, I was thrilled to take part.

First, a bit about my recipe choice. I live in the Southern USA and although I grew up in New York, my momma is a true Southerner (family from Memphis and Texas) and I grew up eating a family coleslaw recipe that went well with just about anything. In particular, I like coleslaw with heavy and rich protein dishes like slow cooked pork or a juicy Ribeye steak in order to break up the fats on the palate.

I have eaten a thousand coleslaw recipes in my day,(It is akin to cornbread in the south in that every cook here has their own recipe) but I like the base of the one that my mom used to make the best. My only critique on her recipe is that is very plain Jane and can get a little boring. So I have devised a rendition of her recipe that I think highlights its simplicity while adding a few key elements that make it everything it should be.

And so I am submitting three component dishes with recipe links below.  To focus on the guest of honor I am listing the Napa Cabbage based Granny Smith Minted Coleslaw first, followed by the protein, a braised pork belly in Apple Juice and Shiraz with a reduction of the liquids, and finished by a pan fried grit cake. 

I have posted the recipes on my favorite recipe site www.kitchenmonki.com and also at Foodbuzz.com so here are the links......
http://www.kitchenmonki.com/recipe/Green_Apple_Minted_Napa_Coleslaw
http://www.myhungrytum.blogspot.com/2009/12/apple-juice-and-shiraz-braised-pork.html
http://www.kitchenmonki.com/recipe/Panfried_Grit_Cakes
Start by preparing the Braised Pork Belly and while it is cooking make first the coleslaw and then aim to finish the grit cakes as the Pork Belly sauce is completed so that you can plate together when they are hot!

Here is the contest entry Granny Smith Minted Napa Coleslaw recipe so that you don't have to surf to it....
Granny Smith Minted Napa Coleslaw
Step 1 Ingredients:
1⁄2 cup Sour Cream
1 teaspoon Ground Cumin
1⁄2 teaspoon Turbinado Sugar, (Raw Cane Sugar)
1⁄2 teaspoon Paprika
1⁄8 teaspoon Garlic Powder
3 tablespoons Fresh Mint, Chopped fine.
2 tablespoons Buttermilk
2 tablespoons Mayo, I use the Olive Oil mayo from Kraft.
1 tablespoon Poppy Seeds

Step 1: Place all the ingredients in a large glass mixing bowl. Use a fork or a small wire whisk to whip all ingredients together till smooth and consistent. Taste and add salt if desired.

Step 2 Ingredients:
1 medium Carrot, Sliced thin into "coins".
10 leaves Napa Cabbage, Sliced thin across the stem.
1⁄2 Granny Smith Apple, washed, cored and chopped with the skin on
2 pinches Kosher Salt or Sea Salt, Season to taste

Step 2: Add vegetables to dressing and toss with a fork till all are coated with dressing. Season with salt to taste.

Step 3: Chill in Refrigerator for about 30 minutes to firm it up a bit.

Step 4: Serve cold with rich savory and heavy dishes to break up the meal and cleanse the palate.

Enjoy and see you well fed in the New Year!

Happy Holidays from MyHungryTum!!!!

A Happy Holiday and New Year...

Hello Friends,

I will be taking a week or so off to travel with my family. I hope everyone has a great holiday and drop me a note to tell me what you cooked up for Christmas dinner!

Good Cheer and Happy New Year to all. See you in 2010!

:)

Sablefish - A Sustainable Masterpiece of Canadian Fisheries

Sustainability. I would not be the first person to tackle this topic in recent times. And so I will not, exactly. Instead, I am going to focus on a fish that guiltlessly replaces the Chilean Seabass as a commercially viable, environmentally conscious and highly sustainable fish, that tastes as if it should be criminal to consume. It is called Sablefish and I almost feel guilty eating it.


As a chef and a seafood professional, my biggest issue with seafood choices such as Tilapia and Pangasius are that they don't seem to justify a high ticket price or a place on a white table cloth menu. Both are fine to eat and assuming that you trust the provenance of the catch you are eating, are quality seafood options. However, they are simply put, boring.

When I bite into a piece of fish at a fine restaurant, I want to be as impressed as if I am biting into a piece of Prime Hanger Steak or a Kuraboto pork chop. And I seldom find this to be the case, unless I choose to eat "avoid" species such as Grouper and Chilean Seabass which I have sworn off.

Enter the Sablefish, or Anoplopoma fimbria. Long sought after in Japan, Black Cod or Sablefish(Canada) is a member of the Cod family and is harvested, generally by traps in the Pacific Ocean ranging from British Columbia to Alaska to Japan. This fishing method reduces by catch to almost 0% and causes very little environmental damage.

According to Mark Baggio, of the Canadian Sablefish Association, the Canadian fleet generally produces J-Cut, or head off and collar off, Frozen at Sea (FAS) fish of between 4-7 pounds. The techniques they employ in this relatively small fishery (about 2500 metric tons per year) ensure a viable healthy commercial fishery for the foreseeable future. Marine Stewardship Counsel gives both Alaskan and Canadian Sablefish a “best choice” rating.

As a very delicate protein, Sablefish is most consistent when rapidly and deeply frozen at sea within minutes of being caught. The entire Canadian Fleet utilizes this method of quality preparation. After a good thaw in the refrigerator, the fillets will more readily come off the bone. A simple salt brine will firm up the meat for easier preparation.

Although the pearl like color and thick meaty flakes are a seafood lovers dream, one of the finest qualities of the Sablefish is its incredibly high oil content and silky delicious flavor. Due to the depth and slow rate at which it grows, the Sablefish develops very high Omega 3 oil levels similar to Wild Salmon. I was able to easily sauté this fish with no oil on a hot pan. It produced enough oil that I had to wipe my pan between each portion. And the flavor and texture is absolutely flawless with none of the potentially “fishy” qualities that can scare consumers.

Best if baked or smoked, Sablefish will quickly convert even the pickiest chef. And most importantly, despite my suspicious instincts, it is a choice I can feel good about.

Please visit the Canadian Sablefish Association homepage for more detailed info about this excellent fish:
http://www.canadiansablefish.com/
 
Please refer to the following links to learn more about sustainable seafood choices:
http://www.msc.org/track-a-fishery/certified/certified-fisheries-on-the-map
http://www.montereybayaquarium.org/cr/seafoodwatch.aspx
 
Bon Appetite!

Self Editing and a Sociopolitical Statement re: Food of course!!

Hello Foodies,

It is always helpful to have an editor look at things you publish before you do.  In this case I was looking back at a previous article (  http://myhungrytum.blogspot.com/2009/12/this-is-not-paid-commercialalthough-it.html) and realized that I had written something that could be misconstrued.  In the beginning of this article I start down the path of demographics in relation to a grocery store.  I pigeonhole Compare Foods into the category of Latino Groceries. These were my words: "In the case of Compare Foods, it has been labelled a "Latino" grocery store. In fact, it tends to be located in areas of the city that are home to a brown and black demographic. The company has not gone to great lengths to beautify their properties or market their brand."  I am especially bothered by my choice of words in this paragraph and keep going back to it in my head.  Unfortunately after the fact.  

In my city, the Latino neighborhoods tend to fall into a specific income bracket. Other retailers have chosen their target demographics and are nowhere to be found in low to moderate income neighborhoods.  I am by no means wealthy, but I live in a medium income mixed race neighborhood and am surrounded by "higher end" retailers.  My food options are many and I am fortunate to have a choice of where I want to shop.  This is not the case for everyone.  If you don't have a car, or the money to shop at more expensive "high end" groceries, then you have to settle for what is at hand.  I see this as a problem.  Especially with something as basic as nutrition.

And so, I would like to apologize if my choice of words was deemed offensive to anyone.  I also want to say that Compare foods, like all retailers, has a business model by which it operates.  It does cater to a Latino community.  Because many of the "home cooked foods" ingredients of Latin American countries simply cannot be bought at most retailers.  I am glad that Compare foods offers such incredible selection and quality to its customers, including me.  I have been in other groceries in low to moderate income neighborhoods and I was simply appalled at the lack of high quality ingredients especially produce found there.  These so called cheap food choices really boil down to the choice being made for people who have no other option.  
 
In a country as wealthy as ours, I shouldn't have to read reports on the affordability of a healthy diet for low income households (http://www.ers.usda.gov/amberwaves/november08/Features/AffordHealthyDiet.htm).
 
Since this is turning into a rant, I will conclude by reiterating my apology for my choice of words.  I would much rather spend time and energy figuring out ways to help retailers like Compare Foods, continue to offer a wide variety of healthy whole ingredients to anyone who shops there.
 
Sharing food with another human being is an intimate act that should not be indulged in lightly. ----M. F. K. Fisher

(Peace of Cake Photo found at www.cooking-gadgets.com/peace-of-cake/)

Apple Juice and Shiraz Braised Pork Belly and Sauce

APPLE JUICE AND SHIRAZ BRAISED PORK BELLY
Photos and Recipe By: Eric Ackerson

Ingredients:

1.25 Pork Belly

4 Tbsp EVO (Extra Virgin Olive Oil)
½ Cup Onions Rough Chopped
¼ Cup Shallots Rough Chopped
4 Cups Beef or Veal Stock
1 Cup Shiraz
2 Cups Apple Juice or Cider
2 Tbsp Apple Cider Vinegar
3 Bay leaves

4 Garlic Cloves Unpeeled

1 cup Carrots cut round about ½ inch long

1 Cup Celery Sliced across grain about ½ inch thick

Salt and Pepper Blend (Coarse Ground 3-5 Pepper blended with Coarse Ground Sea Salt)

1 Tbsp Corn Starch (Absorb in cold water before use!)

DIRECTIONS:

Preheat Oven to 300 degrees Farenheit.

Step 1: Liberally coat Pork Belly with Salt and Pepper Blend patting into flesh.

Step 2: Heat Olive Oil to medium high in a frying pan without letting it smoke.

Step 3: Place Pork Belly in Hot Oil and brown for 3 minutes on each of its 4 sides. (Be careful on the skin side as it may pop and spit oil at you, use a cover if necessary)

Step 4: Remove Belly from Oil and place in Metal Oven Safe Dish (Dutch Oven is great)

Step 5: Place Carrots, Celery and Bay leaves in the pot with the Belly.

Step 6: Add Onions and shallots to the olive oil where you browned the Pork Belly; sauté till they begin to caramelize.

Step 7: Deglaze the pan with the Apple Cider Vinegar by whisking it in the pan until all the bits and brownness come off of the hot pan.

Step 8: Add the Stock, the Cider and the Wine to the pan and bring everything up to just below a boil.
Step 9: Pour Liquid over the Pork Belly and vegetables till liquid comes just to the top of the pork. Cover with snug lid and place in oven at 300 degrees farenheit for 3 hrs.

Step 10: When the Pork is finished in the oven, Remove the pot and place the pork in a foil lined baking dish then cover with more foil and place back in the oven on LOW!

Step 11: Strain the liquid through a chinois or cheesecloth. Place back in pan and set on cook top on medium. Allow to reduce to a demi (Half its original volume).

Step 12: Turn oven up to Broil and broil the pork belly till it is starting to crisp but not burning!

Finally: Whisk in 1 tbsp cornstarch in cold water to the sauce as it low boils till it begins to thicken. Plate the Pork Belly and drizzle some of the sauce over top and on the plate for effect and added flavor.

Click here for more great recipes using Shiraz Wine on Foodista.com!!!

Food: A Snowplow For Seasonal Depression and Other Mood Disorders

Perhaps it is because I was raised in the city with the highest annual snowfall in the United States(Syracuse NY http://www.123syracuse.com/snowycities.html) but I find myself struggling to stay positive by around mid November. It was especially strong in my mid teens to early twenties. I have read countless studies that link weather with mood, including much on the affliction SAD, or Seasonal Affective Disorder. A quick Google search will further enlighten the curious. I will not focus on the symptoms here, as I am looking for solutions.

This information has left me wondering about the affects of diet on mood and whether a balanced healthy diet rich in certain elements can be beneficial for people suffering from mild to severe depression and other mood disorders. And if so, which foods should I be consuming in the winter months. I found some interesting things in my research and will do my best to summarize them here.

I noticed that many of the articles I read included lists such as top 5 food items to fight depression. There were many repeats and I will summarize the knowledge first then conclude with some helpful recipes.

AVOIDING A LOW CARB DIET

Susan Moores of the American Diabetes Association recommends that people suffering from depression should avoid a low-carb diet. This is because carbohydrates aid in the production of Serotonins (http://en.wikipedia.org/wiki/Serotonin) and low-carb diets can increase instances of mood swings.

ROCKSTAR COMPONENTS: OMEGA 3 FATTY ACIDS

It seems like the term Omega 3 is everywhere these days. As a seafood industry person, I have read a lot about the role of Omega 3 fatty acids from seafood sources contributing to a healthy diet. I found a great summary of research studies involving comparative analysis of consumption of seafood versus instances of various types of depression and neurological disorders. (http://www.mcmanweb.com/omega3.html) More research is being done on the benefits of this element. Evidence is compelling that regular consumption of foods rich in Omegas can correlate into a healthier state of mind. Salmon, Mackerel, Black Cod, Oysters and many other types of seafood carry high levels of Omegas as well as other healthful nutrients. Some nuts such as English Walnuts and soybeans, flaxseed/linseed and canola also contain these beneficial acids.

VITAMINS: AND NOT THE BARNEY RUBBLE VARIETY

Vitamins E is found to aid in production of Serotonins as well as several other important aspects of regulation in the body. Blood Sugar regulation, Antioxidant activity, Immune Function and other metabolic functions are all attributed to this necessary element. (http://dietary-supplements.info.nih.gov/factsheets/vitamine.asp) Good sources of Vitamin E include Canola and other nut oils, green leafy vegetables, Kiwis and Mangoes.

Vitamin B6 is essential to systems such as Hemoglobin production, i.e. getting oxygen to your cells, protein metabolism, nervous and immune system function. It also is crucial in regulating blood sugar levels, a key aspect of controlling mood disorders. Vitamin B6 is found in a wide variety of foods including proteins such as chicken, turkey and fish as well as in leafy vegetables, nuts and cereals, and tomatoes and avocados. http://dietary-supplements.info.nih.gov/factsheets/vitaminb6.asp

Vitamin B12 is a key element in metabolism and central nervous system health. This particular vitamin comes primarily from proteins and meat sources. People with a vegetarian diet that is low in B12 should consider a supplemental form of B12 to ensure proper body function. http://www.nlm.nih.gov/medlineplus/ency/article/002403.htm

Other B vitamins such as Niacin(B3) and Thiamin(B1) are important as well and have been linked to energy production. A diet containing proper amounts of all of these B vitamins can help regulate moods and protect against other nervous system disorders such as anxiety and sleeplessness. http://searchwarp.com/swa225668.htm

10 OUT OF 20 IS BAD

Even that Holiday Turkey dinner can be beneficial, with the ingredient Tryptophan. This essential Amino Acid has been found to moderate moods and give a calming effect to the body and mind. It is part of the “10 essential Amino Acids”. Our bodies require 20 different Amino Acids but only produce 10. The other 10 we must get from our food. http://www.biology.arizona.edu/biochemistry/problem_sets/aa/aa.html

DO NOT THROW CAUTION TO THE WIND

Bear in mind that with all these things, there is a proper amount to consume. More or less than recommended can have detrimental effects and should be carefully measured. Generally, a balanced diet will provide all of the essentials while enjoying a wide variety of delicious meals. Also, if you suffer from acute or regular depression, you should consult your doctor before deciding on a course of treatment. Depression is a potentially serious disorder that is suffered by millions of Americans. http://www.nimh.nih.gov/health/publications/the-numbers-count-mental-disorders-in-america/index.shtml Professional Treatment as well as a balanced diet can help those that suffer from these disorders.

A HAPPY ENDING

So rejoice foodies! It seems that a proper healthy and delicious diet of whole ingredients can be a key weapon in the fight against various forms of depression, anxiety and mood disorders as well as general health and wellness.

This means that with some research and a list of good ingredients, we can help ward off many of the health issues that we face in our lifetime.

Finally, although it is not food realted, you can do what I did and move to a warmer climate...

Here are some recipes that are both tasty and will keep you smiling:

Tasty toasted pumpkin seeds http://simplyrecipes.com/recipes/toasted_pumpkin_seeds/

Sablefish http://gourmetfood.suite101.com/article.cfm/misomarinated_sablefish_recipe/

Salmon http://www.kitchenmonki.com/recipe/Steamed_Salmon_Asparagus_in_Parchment

Spinach Salad http://southernfood.about.com/od/spinachsaladrecipes/r/bl60522d.htm

Peanuts http://www.peanut-institute.org/Asian_Lettuce_Wraps.html

This is NOT a paid commercial(although it would be nice)

So I have made a seachange in grocery store mentality. Like so many of us I am trying to figure out how to stretch my food budget as far as possible this holiday season. And as luck would have it, I have found a remarkable gem in retail stores that was literally hiding behind a wall of social ignorance. It is likely that I am pressing that analogy to far, but I will explain myself and see if you agree.

Compare Foods. Again this is not a paid endorsement. I have no contact with any members of management of this outfit and have recieved no encouragement or financial remuneration for this article.

In fact I am not entirely sure how to pronounce the name of the store. Is it Compare in the strictly Anglo sense or is it Com-Pah-Ray Foods? Anyone who can demystify this for me would be a friend.

Regardless, this store competes in my market alongside Food Lion, Harris Teeter, Bi-Lo, Bloom, Save-U, Fresh Market, Earth Fare, Aldi and many many others. In the case of Compare Foods, it has been labelled a "Latino" grocery store. In fact, it tends to be located in areas of the city that are home to a brown and black demographic. The company has not gone to great lengths to beautify their properties or market their brand. They feel like large old school groceries. But in my case, an impulse decision to stop in to "compare" this store with the others, led to the wonderful realization that I had found the gem amongst the swine of retailers (no offense intended to other fine establishments).

What struck me first, and what generally qualifies a retailer for me, is the produce section. You can tell at a quick glance, the level of selection of produce will generally equate into every other section of the store. In the case of Compare Foods, nothing can compare to them. Not only do they have the usual items, i.e. peppers onions, fruit, lettuce etc., but they have an EXTENSIVE selection of whole food ingredients from cactus, to fresh aloe, to root veggies galore, to herbs and spices, to whole fresh in shell garbanzos. You see my point?

This correlates to each department of the store. I will explain:

Meats: Although they do not have as large a selection of the super premium meat cuts, they do have a larger selection of individual cuts from the whole animal for each segment. They do have items such as whole dressed quail and a good selection of whole fish. Cuts are freshly butchered in store(everyone else seems to have moved away from this model (BOOOOO!!)) and are more fresh than many of their competitors.

Spices and Herbs: In two seperate visits I bought in pod Tamarind, dried Chamomile flowers, Cumin, and fresh large ginger root. These items were a very small part of the whole. There were countless herbs and spices in various forms that I had never heard of...

Dry Goods: Extensive and exhaustive selection. 10 types of dried chilis, various legumes, and grains available in bulk.

Cheeses: I never realized there were so many Mexican Cheeses.

Fresh Tortillas: Nothing is as nice as fresh tortillas for any meal.

Cervesa!!!! ahora soy pocquito boracho!!

And on and on and on it goes.

Unfortunately for alot of people I know, they would not go in to Compare foods. They would be too intimidated by the Spanish Language labelling(Bi-Lingual actually) or the greetings in "OTE" (other than english) or the inquisitive latino employees and customers. I admit it was a bit intimidating to be the only "gringo" in sight at first. But after my 4th visit, people recognized me and greeted me accordingly, with warm smiles and a few kind words. I have received willing help and had any questions answered in a timely fashion. This last one is a pet peeve of mine. Has anyone else noticed the lack of employees in most retailers these days?

And the best part of Compare Foods is the last part of the experience. Cashing out. I have grown used to paying ridiculously inflated prices. I have grown used to watching a grocery receipt for one meal for my family run upwards of 50-60 dollars. This is a criminal extortive situation on par with the worst of Wall Street. And so I will not take it anymore. Although I have to drive a few more miles to get there, I know that I will have a more wonderful experience exploring food at a fraction of the cost at Compare Foods than I will at any other neighborhood retailer.

I encourage you to compare for yourself.

Adios y La Buena Vida!!

Snowflakes are falling, time to cook!!

Alright Foodies time to get seasonal!

Thanks to my cousin Luke who's comments encouraged easy, delicious and hearty recipes from the MyHungryTum blog. I believe he asked for something to cook up on a "Saturday or Sunday. Simple soups or something to warm up the insides."

I am including 5 links to both my and other bloggers recipes. Some are straight forward and some require some daring. I am of the opinion the the MHT readers will be willing to go out on a limb.

And so here we go:

First, a classic! Hearty warm and delicious, New England Clam Chowder has been with us since before the Declaration of Independence and is most likely rooted in Western Europe. This interesting article will fill you in on some things you never thought to think about the creamy treat. http://whatscookingamerica.net/History/ChowderHistory.htm
The recipe I am posting is a standard classic recipe. It can be modified for personal preferences, but will at least get the soup built for you. http://www.kitchenmonki.com/recipe/Winter_White_New_England_Clam_Chowdah

Next is another classic. The ever-popular cowboy favorite, beef stew. More specifically the cowboy with a crock pot favorite "Crock Pot Rustic Beef Stew". This recipe is from a fellow recipe junky at KitchenMonki.com, Mickelle Weber. Thanks Mickelle! http://www.kitchenmonki.com/recipe/Crock_Pot_Rustic_Beef_Stew

Slightly lighter but still hearty and warm is this dish; one of my favorites. As you may or may not know, I tweet as twitter.com/cfoodjunky. So it is only fitting then that I include a seafood recipe. This is something most people will love, although not ones with shellfish allergies. Shrimp and Grits. This is a stereotypically Southern Dish with everyone south of the Mason Dixon line(and many Northerners) bragging about their recipe. However, mine is the best. Period!
http://myhungrytum.blogspot.com/2009/09/best-shrimp-and-grits.html

One of my other friends from KitchenMonki.com is Christo Gonzales. He has published a very intriguing(an allegedly simple) recipe that will will wrap up a succulent winter meal in style. Since most everyone loves dessert and it is the Holidays, try Christo's "Chocolate Molten Pumpkin Cake" as a crack filler, or possibly a main course. Thanks Christo!
http://www.kitchenmonki.com/recipe/Chocolate_Molten_Pumpkin_Pie

And finally as homage to those delightful moments spent laid out in the La-Z-Boy near the fireplace with a warm cup of Hot CoCo, I have included a "Out on a Limb" recipe that I suspect many people will be scared to try. Trust me when I say that this is unique and good and will warm you like nothing else will. It runs in line with my mockery of the "Gluttony and Rich food are the Devils Work" mentality that so plagues the fearful. Introducing " The Devil's own Dark Hot Chocolate"!!!
http://www.kitchenmonki.com/recipe/The_Devils_Own_Dark_Hot_Chocolate

Voila. That should keep you busy for awhile Luke!

Spread the word that MyHungryTum goes looking for answers to your food questions. Tell your friends and family to follow me and send in their article requests. I am here to help....

P.S. Enjoy the Hot Chocolate, if you dare....

New Duds....I finally figured out how to add widgets!

Redesign looks sharp I think. I can stop feeling like the only dinosaur who hasn't figured out some basic beautification of their food blog. Let me know what you think and please suggestions are welcomed!

Next project, Adding pics to postings....

Please Click The Follow Button and Leave Comments!

Hi Friends,

If you are visiting this blog for the first time and like what you read, please consider following my blog. I won't hit you with daily drivel. I try to make the postings interesting and accessible and I of course have my ego to consider. Comments and feedback are very helpful. I will definitely consider posting suggestions if you have something you want me to cook and write about. Or research and report on.

Let me know. I do this for you......

Eric

Organizing a Holiday Feast: A Guide for the Weary

Greetings Holiday Sufferers!! The Season is upon us again. And this year you are hosting dinner. You are now tasked with the challenge of entertaining and feeding the 12 headed beast that is your family. And to make matters worse, you do not love to entertain or cook for that matter. So, what will you do to wow your in-laws? Never fear, MyHungryTum is here to help.

This useful holiday guide can be the end to your Christmahannukwankzakah nightmares. And I am happy to assist you as your virtual sous chef. Lets get down to business. In each part we are going to identify your challenges. Then we will walk you thru executing each part thereby preparing your feast one step at a time. If you plan carefully following these useful instructions, I promise you will be able to deliver a delicious and sumptuous feast that will be remembered by all. My only concern is that you will end up becoming the default holiday meal host because you will look like a pro.

Step 1 Challenge: The Setup and Tabledressing

For traditional holiday feasts the biggest challenges are generally time and space related. In order to deliver a first rate feast on time to a large number of people, you first need to ensure that you have the appropriate seating arrangements, utensils and stemware for your undertaking.

Practical Solution:

In our example, you are going to feed 12 persons including yourself. Your table seats a maximum of eight people, so you need to seat 4 more bodies. I recommend a card table with folding chairs. If you do not have one, you can either borrow one or purchase one at Costco or Walmart. A seasonal tablecloth and centerpiece can make the makeshift table seem very pleasant and festive. Try to mimic the main table setting in order to not make the guests at table 2 feel less important and place it as near to table 1 as possible. Make sure that each guest has a complete table setting, again borrow from friends or family or purchase additional settings from a home store such as Bed, Bath & Beyond. Finally, a bit of holiday music and the right lighting can really make a memorable meal unforgettable. Set the lights and music to an appropriate level for conversation as this is the core of a successful family occasion.

Step 2 Challenge: Never Enough Space!

Finding the room to seat people is one thing. Now you have to have room in your fridge. One cannot store a holiday meal on the back porch.

Practical Solution:

In the week leading up to the holiday, try to eat up leftovers and extra fridge groceries since you will need alot of space in your fridge to store prepped items and things like the Turkey or Ham. Check for old dates on condiments and food items and dispose of anything that is beyond its shelf life in order to free up even more space. Clean and organize the remaining areas of your fridge or freezer so that you can find everything you need in a timely manner while cooking.

Step 3 Challenge: Menu Planning and Prep Lists(this section is in several parts)

Menu planning is crucial. You want to be able to serve a beautiful meal while at the same time considering your level of ability in the kitchen. This step should begin no less than 1 week in advance.

Practical Solutions:

Check local grocery circulars for deals on all the traditional items and try to take advantage of specials and pre-holiday shopping promotions. You can save lots of money by purchasing your turkeys and hams this way. In addition, you will need to buy the main proteins in time to thaw(if frozen) and brine your birds for example. Make sure you leave several days to do these steps.

Choosing what to cook:

This link will take you to traditional holiday feast menu's. www.epicurious.com/recipesmenus/holidays Each Holiday listed is a link to hundreds of Holiday Recipes with user ratings and comments. This should help you choose some tasty and exciting holiday items to serve to your guests. Following a recipe can produce a fabulous meal but consider your level of skill in the kitchen and choose items accordingly. A Sous Vide Fish may sound nice, but do you know how and have the appropriate kitchen ware to pull it off. Also will over extending on one dish cause others to suffer?

Be aware of the number of guests you are serving when choosing your menu and building your shopping lists. Adjust recipes by multiplying the recipe(look for numbers served on each recipe) by the number of guests you wish to serve. I.E. If a recipe feeds 6 and you have twelve guests, you need to double the recipe or multiply by 2 each listed ingredient.

Your prep list should include every single ingredient you will need for cooking and do not already possess. It is a great idea to make a master list from each recipe, and then organize it by either similar items like dairy, meats, produce, spices etc or even better, by the stores where you will find the best quality and value. Although most stores will sell the basics, you may need to find a specialty retailer to locate all of your items. To reduce overlooking things, get it organized!!!

Most importantly when planning, choose items you think people will eat! Not every family wants a Crown Roast with Baby Fingerling Potatoes in a Creamed Sherry and Peppercorn Demi Glace. If your family tends to lean towards chicken wings and beer, then keep it simple and traditional for the best reception. If you are the only gourmand in your clan, then might I recommend you try a great restaurant on some other evening? http://www.getondining.com/ is a fun audience grown wesite that recommends independent restaurants nearby.

Here are a few more useful tips when planning your feast:

• Use Disposable cooking ware such as Aluminum Turkey pans to reduce cleanup
• Pick the best quality items you can find. Fresh is best!!
• Use store circulars and the internet to find the best values
• Take your time! A well planned prep list reduces scrambling later on!
• Don't forget to recycle those aluminum pans and other recyclable waste. It does matter...

Step 4: Cooking at Last!! Sort Of.

When you have decided on your menu, you can determine preparation times and procedures. Some items like stuffing often take only about 10 minutes to prepare. Others like Turkeys can take days if you count thawing, brining(we will cover this later) and cooking. Clearly you should not cook the stuffing before the turkey. Lets cover this with a sample menu:

Herb Seasoned Roasted Turkey with Pan Gravy
Rosemary and Garlic Mashed Baby Red Potatoes
Brown Sugar Glazed Ham
Hericotes Verts(Green Beans) with slivered toasted almonds and pearl onions
Cranberry Relish (Whole Berries)
Pickled Beets
Roasted Yams with Marshmallow Topping
Herbed Stuffing
Panna Cotta with Raspberry Mint Puree
A selection of wines or other drinks to highlight the meal(and take the edge off of Aunt Marthas stories ;))

Step one:

Thaw both the Turkey and the Ham. Check the package or internet for thawing recommendations. Make sure to figure this out in advance as it can take 2-3 days in the fridge. http://www.fsis.usda.gov/FactSheets/Turkey_Basics_Safe_Thawing/index.asp will give you the official US government "best practices" to follow, but many other sites will have similar suggestions. The temperature danger zone of food storage in temperatures between 40 degrees Farenheit and 140 degrees farenheit is a rough guideline that will help you avoid food borne illness. This can be a concern with Poultry and other proteins.

Step two:

Brining a turkey is not necessary but can greatly improve the tenderness and flavor of a bird. To brine a turkey I would recommend Alton Brown's(food network superstar) brining and cooking recipe. http://blog.zap2it.com/frominsidethebox/2009/11/alton-browns-good-eats-best-ever-turkey-brine-recipe.html As he mentions, allow 8-16 hours(not more than 24) to properly brine the turkey.

Step three:

On the day before the feast, carve out a couple of hours to do some of your prep work and double check that you have everything you will need. With our example menu, you would want to fully prepare the pickled beets approximately 24 hours in advance so that they have time to absorb the pickling liquid. Also, the Panna Cotta can be fully prepared and chilled in advance to save you some time. The brining of the turkey should start on this day. The rest of the menu items from our example would be best prepped and cooked on the feast day.

Step 4:

On feast day, you want to remember to cook everything in order of time to cook and aim to carve your meats as the other items finish cooking. The first step is the prepping. You want to chop and prep any component items in advance and lay them out by recipe so that you don't lose crucial recipe items in the mix. Use the recipes to determine cook times and write down the order in which you will cook, generally starting with the Turkey, then the Ham, then the baked items, followed by vegetables and finally stuffing and prepared foods like the cranberry relish. Use a kitchen timer and clock to coordinate your cook times. I recommend opening a bottle of nice wine after you have the prep work done and the main courses and sides in the oven. A glass of wine can stop the nerves from jangling and can help you stay on course. Also I like to cook with good music( www.joelackerson.com )to find my rythm.

Aim to have each item ready at approximately the same time and shoot to serve dinner by about 1/2 to 3/4 of an hour after your guests arrive. Try to keep people out of your kitchen till the food is completely ready to be served. Grazers and Chatty Cousins can mess up your rythm and slow down dinner for everyone. Buffet style service will reduce the amount of work you have to do and generally an uncle or someone will be willing to carve the Turkey and Ham, thus reducing your headache further. If you end up carving, follow these basic instructions:
http://www.recipetips.com/kitchen-tips/t--757/carving-ham.asp or http://www.youtube.com/watch?v=5GCdkuQoLrY
Make sure you have a very sharp carving knife and carving fork!!

Plate everything as attractively as you know how, using fresh and edible garnishes like parsely or lettuces.

Call your guests to dinner, making sure to seat people with a mind to family politics. You don't want the feuds of yesterday to reemerge at the feast of today.

The rest of the meal will handle itself. You have done the hard part and produced a delicious meal for your guests. The ambience is perfect, and your guests are looking at you and plotting how they will steal your secrets. Hopefully you've been helped along the way by the MyHungryTum essential guide for holiday meal planning.

Please add comments to let others know how this worked out for you, or just relay a memorable family meal from your past. Don't worry, we don't mind braggers!!

Bon Appetite...

Genus Envy: The challenge of choosing fish over other proteins?

Although there has been a bit of a hiatus in the creative process, trust that I have tried and deleted several thought trains that I felt just did not live up to the company kept in this virtual place.

Genus Envy: The challenge of choosing fish over other proteins
Eric Ackerson AKA @cfoodjunky(Twitter)

Tonight I pose a question and would love to get a discussion going here. The question is: "are consumers confused by the vast array of seafood options, and if so, does it make them less or more likely to buy beef or chicken or some other protein instead of fish or shellfish?"

This is a revolving thought in my head. I keep coming back to it and would like to explore it further with the help of yourselves.

Let's face it, although there are many choices of beef cuts and chicken does not come only in skinless boneless breast form, the commercial species of seafood available are not only vast, but are often a far more intimidating choice for the at home cook. Even chefs will tell you that cooking a great steak is not that challenging if you understand the item you are working with; but fish on the other hand can be a headache. 30 seconds too long on Beef, you have a slightly warmer or crispier steak. 30 seconds too long on fish, and you may need to hurry up and cook the beef anyhow after you toss the dried out and thoroughly unsatisfying fish fillet. Pair that with literally hundreds of different species and different cooking styles and you can quickly be in over your head, no matter your level of culinary experience.

So how can producers and the seafood industry make choosing seafood a no-brainer? Answer: Communication and education.

Here is a link to the http://www.nmfs.noaa.gov/fishwatch/ NOAA fishwatch list. This page has oodles of info on various species and health, sustainability etc. This and many other good resources exist to help debunk the mysteries and myths of seafood. http://www.epicurean.com/ has a wide selection of recipes to make the cooking process less confusing. Consumers can answer the questions they face in the grocery, and through the news media. In other words, is seafood a good choice and which fish is the right choice for you?

I believe that most consumers understand the value of seafood in a healthy balanced diet. Facts about Omega 3 consumption and it's health benefits are being touted by media and seafood producers daily. At least we are getting the obvious part of our marketing right. But how about a little hand holding. How can we help answer the questions of the end consumer?

It still remains that beef is beef and chicken is chicken. Pork is pork and tofu is tofu. Seafood can be confusing. Even for professionals.

We could certainly use some feedback on this and other consumer concerns. Seafood producers are regularly looking at how to do things better, safer, cleaner and more accessibly.

The only way to get this information is to ask. How can the seafood industry make your decision easier? Speak your minds.

On Princesses and Witches and a Candy Bonanza

Here it is, Halloween morning. I am enjoying a well made cup of coffee and fielding excited questions from the girls. In fact, a witch just walked into my office. Should I be scared?

I know somewhere there is a little princess putting on her holiday face.

Kids and the young at heart have been looking forward to this day for months!

Today we take our little treaters to the local theme park, Carowinds, for a day of trick or treating and roller coasters. Then down to my parents for some door knocking and when all the demons have returned to their beds, mommy and I are going to a big peoples party. Too much fun for one day.

I love Halloween. No two have been the same. The festivity level as a community effort exceeds even Christmas for parties, decorations, activities, etc.

And although it definitely increases the glycemic index to near diabetic coma levels, it is in my opinion, the most exciting holiday of the year.

Here is a good cocktail recipe for adults (remove rum and bourbon for kids):

Demon Possession Caramel Apple Cider:

1 gallon Apple Cider
1/3 gallon blended Dark rum and bourbon and Butterscotch schnapps
cinnamon
nutmeg
1/4 cup Honey
Candy eyeballs, Candy Corns, Candy Bats, etc. 2 cups

Blend Cider spices and honey in a sauce pan, heat till very warm
remove from heat..
Add liquor
Float candy in mixture

Serve hot (can be served cold, just skip heating stage)

Enjoy responsibly!

Happy Haunting! Cheers....

All things brought to you by sponsors

Here is my very limited commercial break. If you happen to see an interesting link on my page, please click it. It helps pay for this blog.

Thanks,
Eric

Misspelling and a retraction...

Hello Friends,

On a whim yesterday I sent a tweet to Rick Bayless of Frontera Restaurant. You can follow him at http://Twitter.com/Rick_Bayless In it I included a link to my recipe for Papatzul from an earlier entry. Rick is probably the number one Mexican Cuisine chef in America today and was the winner of Top Chef Masters Series. I am honored and surprised that he replied to me. Actually I am not that surprised. He seemed like a genuine and warm individual on TCM. I am also not surprised that he corrected me on my recipe. He is after all a master at his craft. His reply indicated that the recipe I posted was for something called Sikil Pak. And Papadzul(notice the spelling change) is actually enchiladas with Hard Boiled egg and a pumpkin seed sauce. This also sounds delicious and I will be cooking it soon. Look for the review.

So I hit the google this morning and this is what I discovered.
First, Papatzul is a restaurant in NYC. http://www.papatzul.com/
Second, please follow this link: http://lisaiscooking.blogspot.com/2009/08/sikil-pak.html
This blog entry was a good explanation of the process and result of the recipe I previously thought of as Papatzul. I stand corrected. My only concern is how I will explain to "Pepe" my Mayan/Mexican Friend in Belize that his famous recipe is actually not Papatzul, but Sikil Pak. I have to ponder that one.

I found a recipe for Papadzul on Epicurean.com(very similar to my original), but it included things like canned chilies so I will be altering the recipe myself to use fresh or dried chilies(probably Habanero, seeded and chopped). I would like to offer Chef Rick a chance to add his input here in the form of a recipe for either Papadzul or Sikil Pak. We would appreciate your advice Chef.

Ultimately I am not sure if Papatzul is with a "T" or"D", probably both. But I appreciated the reply from Chef Rick Bayless and as ever I am searching for the answers to lifes' persistent questions and I have just learned something new.... :)

Cheers,
Eric

Tweeting - Crack for Foodies

I heard a report on NPR this morning on the various segments of social networking and the demographic shifts between MySpace, Facebook and Twitter. Bear in mind that the main interviewee was a 16 yr old boy, Niko, from California (white kid) who claimed that MySpace was for "trashy people" ( the report went on to clarify that this meant Mexicans) and Facebook was for white kids, while twitter was for "old people". Granted a paraphrase makes you probably want to slap Niko for his overt racial profiling of the SN world, but it does bring up a point worth investigating. Why do certain SN sites seem to be the Flavor of the moment and others seem to have fallen from grace, in the case of MySpace? I remember when I was literally addicted to MySpace, which seemed to evaporate overnight in favor of Facebook, followed shortly thereafter with a migration to Twitter. If you use equations to reconstruct life, this in turn means that I was a Mexican who became white and grew old, all in the course of about 2 yrs. What a journey...

As it relates to food, there is a clear winner in the SN world. Without question, this winner is Twitter, the domain of the old, according to our aforementioned anti-protagonist. With a simple format and powerful effective tools for disseminating food rhetoric, twitter becomes the obvious choice for the creative yet limited attention spans of so many of us foodies. Perhaps, like a good sear on scallops, this is the key to it's overwhelmingly positive reception. You don't need to know how to do much more than construct a confusing sentence laden with @ and d and # signs and a generous sense of liberty for the English language in order to deliver your messages to a whole audience of fellow foodophiles.

More importantly, it is the kind of application that the notoriously cheap restaurant industry would go for in spades over more traditional albeit expensive forms of advertising. Now, friends, do not get offended by my adjectives, for I will back these statements up with a parable:

Ex. 1 A local ad agency approached your restaurant to develop and publish a series of print ads to highlight your single minded focus on quality, local ingredients with carefully prepared classical recipes and a flair for customer service as well as good ambience. Sounds good right? Sure thing, until said agency presents the estimate for services that totals 10K dollars and will take 2 months to institute.

Ex. 2 You stumble, coffee mug in hand, towards your tired old laptop. You login and for the next half hour catch up on the news, look at a video clip of Anthony Bourdain eating chili and ginger glazed pork BBQ in Indonesia, make a quick bank transaction(online) and then login to Twitter, much like a junky returning to the smack. You spend three minutes enjoying the sensation of the caffeine as it begins to course thru your system, meanwhile composing your thoughts. Finally and with a mildly heightened sense of expectation, you add 140 characters to the borg, desperately hoping that someone will Re-Tweet it. This in turn is guaranteed to be partially perused by your 1,557 attention deficited followers, or at least some percentage of them. And may possibly result in a few more covers at todays lunch where you will serve the same level of quality food and service that the other ad would cost you 10 thousand to brag about. All for free!

So this begs the next question:

What are you doing now? answer?: "@friends RT this please! Great new specials from @restaurant to be served only to my followers. #eating_great 25% discount to 1st 10 followers"

Have I proved my point? With the exception of big chains, this is a more cost effective methodology with faster results. And that is good.

The only problem I have noted is that the tendency is for Foodies to mill around in self inflating bunches, like little semi-anonymous cliques, congratulating themselves on clever recipes and one liners. This doesn't seem like effective outreach to me. The exceptions of course are the Anthony Bourdains of the twitterverse who bring in show viewers. These followers might not all be considered traditional "foodies" and therefore increases his chances of growing his market share on twitter. I would caution tweeters like me to try to reach your end user. For all the adoring friends in your twitterworld, if there is no return on your investment of time, then you are simply wasting it, when you could be in the kitchen cooking...

Cheers,
Eric

PS: BTW I am going to post the link to this article on, you guessed it, Twitter so all my foody friends can read it. Enjoy!

Miso Glazed Black Cod/Sablefish with Pickled Asian Cucumbers

Ingredients:

4-5oz portions Sablefish fillet
1 cup miso paste
1/4 cup Mirin
2 tbsp Rice Wine Vinegar
1 tbsp Grated Galanga Root or Ginger
Chives chopped
Red and yellow Bell peppers

For Pickles:
2 small cucumbers approx 1" in diameter and 5 inches long
1/2 cup Mirin
1/8 cup Rice Wine Vinegar
2 dashes Dark Soy Sauce
Black Pepper grinder

Pickles:
Slice cucumbers thin, mix Mirin, Rice Wine Vinegar, Soy Sauce and 2-3 twists of black Pepper. Place cucumbers in mixture totally submerged for at least 1 hr.

Fish:
In a saucepan combine Mirin, Miso paste, ginger and rice wine vinegar. Bring to a boil. Allow to boil for 30 seconds while stirring with a whisk. turn of heat and place mixture on a back burner to cool for 30 minutes.

Place Sauce in a ziploc bag with the Sablefish portions. Allow minimum 2-3 hrs to marinate. (24 hour maximum)

Broil fish for 2-3 minutes till surface browns. Then bake on 400 degrees for 10-15 minutes. Garnish with diced bell peppers and chives.

Serve with your favorite starch or salad.

Serves 4. Prep time about 20 minutes plus marinating. Cook Time about 15 minutes.

Enjoy this Japanese influenced meal with Sake or White wine. It will melt in your mouth and leave your palate happy. Do not serve overly large portions of fish because they will be very rich.

Voila....

3rd Annual Dubai Seafood Expo

Good Morning..

It is a far cry colder here than the 97 Farenheit that was the average in Dubai this past week. The Dubai Seafood Expo's 3rd annual event was a success for many and although it ranks as small in stature, we all know that it's not the size right?....

With a few less exhibitors this year than last, the show made up for it's lack of exhibitors by having high quality attendees.

Business was being done in earnest and I would say that those with quality products came away happy with the investment of time and money.

My one comment is that the show should really be 2 days instead of three. I think this would encourage better daily attendance and would consolidate the time and expense to a more realistic level. But that is true for many of these events and the event planners don't seem to get this.

All in all a worthwhile event and if you plan to sell fish in the Middle East, worth attending.

Cheers,
Eric

Eric of Arabia part 2

Those of you on the short list(family mostly) got a report on Dubai when I attended last years show. This is the 1 year anniversary of that trip marked by a return to the region.

In preparing for my latest trip to Dubai, in the United Arab Emirates, I had to take in to consideration the resonance from the last trip, one year ago. In essence, I was left feeling like I had spent a week in a frustrating repetition of history, i.e. all great things are built by men of simple means at the behest of men with vision and excessive means. I didn't have the greatest impression. To be honest, I did not wish to return this soon. But in the interests of my fledgling company and for the sake of the networking alone, I found myself accepting a contract to be a demo chef at the 3rd annual Dubai Seafood Expo.

After a week of preparations and a 16 hour flight(layover in Dulles) I touched down in the historic heart of Arabia, near the tip of the Arabian peninsula. (link to map of area for the geographically challenged or just plain interested). http://www.worldatlas.com/webimage/countrys/menewzz.gif

Although this region is historically important, you cannot feel much of the history living in Dubai's super modern architecture, much of it world class. The exception is found in Dubai's historic downtown, or Bur Dubai (note the spelling which will become relevant later). Here is a city map of dubai that will show many of the buildings and neighborhoods I discuss here.
http://www.dubai.ie/Dubai_Info/upload/File/01-Map_of_Dubai.jpg you might consider opening it in a new window and referring back to it throughout the narrative.

In the 1960's Dubai discovered the hidden wealth that has enriched many of the nations of the Middle East, Oil. Thanks in part to a visionary Sheik, with unlimited funds and a creative flair par excellence, as well as a higher level of tolerance for western heathenistic practices, Dubai as we know it today begun to clear the drawing boards and rapidly grow towards world relevance as one of the greatest architectural cities ever built. And to top it off, like Vegas, it has sprung from the sands of the desert that still stands guard from invading armies. This has not however, kept the mobs of Ex patriots from taking their piece of the action. And as this was a part of the vision to begin with, Europeans and North Americans will find that they are welcomed and valued much of the time on their visit.

This year, the developments seem more complete and more a real city rather than a shell of what was only a vision just ten years before. Dubai is shaping up quickly with many significant developments either finished or slated for grand opening in 2010.

As I arrived at the regions busiest airport(soon to be the worlds busiest) I braced myself for the sense of isolation and nonwesternness that fouled my last trip and caused me to complain of the lack of infrastructure and the poor levels of customer service. What I had not taken into consideration was that it takes time to teach a child to eat with utensils and run and swim. As with a young child, Dubai had yet to reach a level of services that would keep spoiled westerners happy. This has not entirely corrected itself as I will explain shortly, but in great part is improving.

Last time I stayed in the downtown area, Bur Dubai(as seen on our map). This residential area is home to the historic district and is a great place to visit at least once. The Dubai Museum is worthwhile and tells the history of Dubai better than I will attempt. Also textile and Silver Souks(markets) are located here as well as Pakistani shops and Indian Family businesses by the tens of thousands. At some points it resembles a bustling (and I mean very bustling) area of New York, with lights almost as bright as Times Square. All in all an exciting spot to visit, but one to be avoided for travellers looking for accomodations. It is too local for Westerners to find great comfort.

This time I stayed in the Jumeirah Beach Area also known as "The Walk" for the neighborhood development with sidewalks around Dubai's nearly completed Marina project. It basically involves 40 or so High Rise buildings with a few true skyscrapers(100 stories plus) and a significant development of shops, bars, restaurants and a world class beachfront with the warmest clearest water I have ever been in. It is a far sight more comfortable and "5 Starrish" than Bur Dubai and helped ease my worries abit. The next step in comfort came with our room. As I was staying together with colleagues, we opted to rent an ocean front apartment for the week. The choice was the Oasis Beach Apartments and basically ended up being a 4 bedroom, 3000 foot apartment with top furnishings and an incredible view of the Palm Jumeirah. (again see map) All in all, very comfortable!

Night one was spent going to the area around the Burj Dubai(this is the place where I said to notice the spelling) BURJ DUBAI not BUR DUBAI. The Burj Dubai is the worlds tallest skyscraper at approximatley 2680 feet or 800+ meters! It in no way resembles Bur Dubai and is a spectacular development which includes the new super 5 star hotel, The Address, The Burj Dubai, The Palace Hotel, A large souk and the worlds largest mall, The Dubai Mall. Every night they do one of the most spectacular light, water and music shows I have ever had the chance to witness. It is exceptional on a very high level. I challenge anyone who sees it to not be impressed. We had cocktails at the lounge at the top of The Address. 63 stories above the ground, we were still at knee level to the Burj Dubai. For dinner we ate at the Palace Hotel in a tent near their pool area and enjoyed a light meal of traditional Arab dishes like kefteh and hommous. We had a few drinks and headed home for the night, truly awed.

After the Dubai Seafood Expo show each day we would head for the sea and enjoy a beautiful sunset while lounging in the warm waters of the Persian Gulf. Then we would find somewhere to eat and have drinks at Buddha Bar or at the very cool beachside bar/club/pool/lounge/restaurant Barasti. This spot gets top marks in my book for its range of available entertainment choices including stages and DJs and volleyball courts. The drinks were cold and the Shisha http://en.wikipedia.org/wiki/Hookah was yummy. I always thought this was a tobacco pipe, but it is not. It was fun to have drinks and pass the Hookah.

Mornings came early, meals were light, the scenery was spectacular and the city of Dubai began to rise in my rankings from my least favorite destination to one of profound beauty and a destination to be well planned and enjoyed thoroughly. I lost weight thanks to the light fare and the hot days. I enjoyed both hard work, and hard play, including one great evening celebrating our colleagues birthday.

In all, I can't wait to go back to this amazing place. I want to dive further into the culture that goes from Bedouin tribal to ultra modern city in just 2 generations. What did it? Why is Dubai one place where you can experience western asia without much fear of reprisals for your nationality? Why do places like Beirut, Abu Dhabi, Bahrain, Quatar and a few others defy the standard western logic of the region. Can we see shadows of the past greatness of the Ottoman Empire emerging in places like these? Have the people of these places intentionally defied the portrayal of this conflicted region by our western media? I think not and I think so at the same time. You still see the clothing and the camels, the segregation of gender and the remnants of the old culture in places like Bur Dubai. You still feel the winds rush in off the desert heavy with the history around us. It is a haunting sensation, that can be both narcotic or repulsive depending on your perception. It can pull at your heart like the eyes behind the veil or it can push you back with the force of a bomb blast.

It is both peaceful and volatile. But it will not leave you unaffected. You will be better for having been there. It is like a sudden storm that drenches anyone caught out in it. You can still feel it's influence long after you have returned to your home. And that makes it special no matter how you feel later.

Peace...Eric

Leaving for the Desert...or is it Dessert?

Off to Dubai in less than 1 day. I am attending the 3rd annual Dubai Seafood Expo. Although the Emirates have suffered in the last year with the economic downturn, people still have to eat. With most seafood being considered Halal by Muslims, and Dubai being one of the fastest and wealthiest development areas in the world, it is a good market for the industry.

I will blog from the floor of the event if possible and will send several updates on twitter.

www.twitter.com/cfoodjunky.

Stay tuned.

Eric

When Restaurant Managers Attack

So the other night my wife and I had a great opportunity to reconnect with one of my favorite cousins and a couple of cousins I don't really know from the Left Coast. My cousin Luke invited us to dinner with my Dads 1st Cousin Smitty and his daughter Jennifer. They were in town for business and asked us to choose a place to eat.

Now when I first moved to Charlotte, there were not too many choices for foodies. With the introduction of Johnson and Wales Charlotte campus, the chef factory began to pump out new blood and along with that came alot of new choices for culinarians.

This left me with the challenge of deciding. The choices are the usual, ethnic, steak, seafood, fusion, high end, dives and everything in between. I eventually consulted with my good friend Bryan who is my culinary counterpart. We cook together regularly while our respective female companions happily enjoy not being responsible for the food choices in our lives(although they can both cook very well). Lucky Ladies.

Bryan brought me around to a decision after some discussion and I booked a 7:45 table for 5 at Blue Restaurant and Bar in Uptown Charlotte.

This classy upscale casual joint relies on a solid selection of award winning apps and entrees with wine pairings focused around a Mediterranean flair to classic dishes. They do a very respectable job consistently providing quality dining experiences and I would recommend them happily.

This meal had the distinct advantage of a vibrant server, Dianne, a young cheerful Asian woman who was prompt and friendly in service and who's only faux pas was underestimating our penchant for alcoholic refreshment. She would have been hard pressed to keep up with us though so I give her a pass.

The food started and finished very nicely with an award winning app of Jumbo Diver Scallops Wrapped in prosciutto and served over a fava bean puree with a lemon marmalade then for dinner Beef Tenderloin ala Blue pan seared filet topped with creamy gorgonzola dolce, served with sweet onion marmalade and a pancetta and green pea risotto. I found the risotto to be bland and slightly overcooked as was my fillet. Overall I would give a 6 out of 10 to my entree and a 9 out of 10 to the appetizer. The scallops were fantastic. My wife had a duo of Boar that was fabulous and worth going back for.

But this is not a restaurant review here. It is a story about overkill. The whole point of this entry was actually the floor manager and his untimely visit to our table. I will preface the telling of it with a quick rhetorical question. Do you know that point in a good meal where you have settled in and are tucking into your food and also involved in a good conversation with your table mates? This is the moment at which the floor manager decided to stop by to check on us and do his managerial duty. As it turned out, he mistimed his approach and landed in our midst with a bit too much suave.

Having managed restaurants for years, I understand just how completely important this can be and how it is one of the few checklists that a manager must accomplish during active service. I also understand how completely hung up on 100% table visits a restaurant upper management team can be. In other words, despite the fact that this is your sole individual duty during active service, discretion should be a large part of your approach as it can turn a good PR move into a frustrating exercise in social manners for your diners. To everything, turn turn turn, there is a season...and so on.

This manager had all the charisma of a dripping pot full of patchouli oil and as he meandered verbally in an ode to tortoise around each of our meals, asking the ever popular "is your_____cooked properly?", it was all I could do to not throw the aformentioned overdone tenderloin at him. And aim for his excessivley pink tie while I was at it.

I felt the need to write this down, which shows two things. One, how good intentions can go far astray quickly if you force your agenda on strangers. Two, I am becoming far more grumpy in my old age...

Bon Vivant...Eric

Savory Fall Soup- Curried Beef and Sweet Potato Soup

Ingredients:
1.5lbs flank or skirt steak chopped to bite size and seasoned with a curry blend
1 large Sweet potato
1/2 large onion
thumb sized piece of ginger peeled and sliced
1 cup of scallions chopped
1 cup of sweet red pepper chopped
1/2 cup chopped celery
1 cup sliced mushrooms
1 container beef stock or broth
3 tbsps Blue agave liquid sweetner
2 tbsps molasses

Sautee onions and peppers with salt pepper and olive oil, 2 tbsp molasses and 3 tbsps agave liquid and 1 tbsp garlic chopped
Add beef broth, ginger and celery and bring to a boil, reduce to a slow boil and cook for 1/2 hr.
blend in blender to a puree

Add mushrooms and beef to pot with puree and slow boil for about 20 minutes

Serve over white or basmati rice.

Serves 6-8

To eat tonight....

London Broil marinated in soy and papaya and grilled to perfection. Side of Black beans and Rice and a fresh green salad for nutrients.

Also will be cooking up a couple pieces of marinated Soy/Mirin and fresh ground ginger Chilean Seabass pan seared.

Sounds tasty no?

New Website Revealed!

New website revealed! What a headline. Sounds like porn doesn't it?

Well whatever sinister insinuations are drawn in the minds of readers, it is news that I am happy about.

I am officially launching the concept I have kept in store for a rainy day. It is not raining today, but you get the point. And the good news is that it has met with excitement and many well wishers.

In fact, I landed my first contract job the other day. I am going to be doing a cooking demo at the Dubai Seafood Expo in Dubai U.A.E. between Oct 11-14th. Hopefully this is a good omen for future business prospects. I hope so!

So the web address is http://www.seaventmarketing.com. We are doing marketing and trade show support for seafood producers, such as cooking, web ads, web promotion, social networking, etc etc etc.

I have my mise en place together and am getting excited to get going!

Check out the site and if you know any small seafood or food companies needing marketing support, please let them now about me.....

Eric

Self Pollinating or Buy 2?

So after several years of choking a half hearted existence in my backyard, the small apple tree that was there when we bought the place finally bit the sawdust. After a back breaking couple of hours spent digging out the skeletal remains, i was left with a large hole about 3 feet in diameter and 2 feet deep. My first idea was to add a small pond with waterfall to the space, and the plastic liner fit the spot perfectly. Unfortunately, the neighbor kid ran over the cord for the waterfall and our tranquil pond became a mosquito love-in overnight. Time for idea #2.

The pond disappeared as quickly as it was installed and this left us again with the quandary of what to fill in the chasm with. This was an idea requiring thought and 2 months of indecision flew by much like the lingering mosquitoes with a dull and annoying buzzing sensation reminding me that "oh yeah, I really need to do something about that hole..."

And so like many great ideas, it was a revisiting of the past that became the solution to my little "Big Dig". We decided to plant a fruit tree. In our case a Peach Tree, since this part of the South is famous for growing peaches, we thought why not take advantage of the natural perks offered by this climate and cash in on the bounty of the Peach harvest.

And so I found myself at the nursery sifting throught the options while my daughters played "magic enchanted forest" in the rows of spruce and loblolly pines nearby. I had to decide which variety to buy. I asked the woman behind the counter to give me some advice and she handed me a well loved hand laminated(read plastic wrapped) cardboard sign with my fruit tree choices and some background on each tree. There were pears, cherries, apples, peaches and nectarines. Beside each was a column indicating "self pollinating" or simply "BUY 2". That got me to thinking about the naturalist that figured all of that out and how they had so much time on their hands? Clearly they weren't carting two forest dwelling fairies around with them to tree shop.

Fortunately, I quickly realized why peaches were probably so successful here in the south. Much like stalwart and self reflective Southern Generals, the Peach trees are apparently loners and fall squarely and entirely in the "self pollinating" column of my cardboard guide to fruit purchasing success. This suited my "why do two if you can do one" personality. My joy at this discovery was similar to a peach itself. Large, round, plump, juicy, and sweet.

After making my purchases, I wrestled the 3 yr old tree into my mini van where the pixies were thrilled to have their natural environment transported above and around them en route. I suppose joy is easier to achieve if you are a 4 or 7 yr old pixie.

After a day of contemplating, the tree was planted, and now it remains simply to wait, during which time I will imagine biting into the fruits(literally) of my efforts. This will keep me warm all through the cold months of winter and hopefully will not raise my expectations beyond what is reasonable. However, in my meager attempts at gardening in the past, I have always found that the vegetable you grow yourself is the sweetest.

In closing, I want to take you the reader on a very short mental journey. Please close your eyes, yep just like that, now clear your mind with a deep breathe. Now imagine a hot July morning. The bees are buzzing. The birds are unperched and flitting around your head chasing their lunch. The sound of Cicadas envelopes everything like an orchestra. You are standing under the branches of your beautiful peach tree. You reach up and gently pluck the largest roundest most perfectly ripe peach from the laden branches. And you bite into it and sense the burst of flesh and feel the syrup roll down your chin. You can't help smiling as the tart and sweet flavors explode on your tongue. There may be no more perfect moment than that.... And now I have a whole tree full of them.

Blogging for dollars

So here I am blogging away a fifteen minute segment of my life. Oddly as a young pup, I was unable to maintain the patience level required to write a diary. But it seems that I have an affinity for the keyboard of my laptop that exceeds that of the pen. In this case the keys are mightier than the pen...

What does this have to do with food you ask? Well ultimatley it seems like I am doomed to be in the food business for the duration. I am currently actively seeking any restaurants, food vendors, distributors, retailers etc who need social networking experience and are willing to pay to have someone manage it. Send recommendations if you have any.

I am entering a new phase in life as my Facebook profile predicted, and I hope this is the best one yet. Keep reading and I will keep typing....

Striking out on my own...

So I have reached the crossroads of this chapter of my life. Truthfully I am beyond the crossroads now, but it is the most recent of memories. I am now in the first steps of a new beginning.

I have been trekking the world as an oyster broker for the past year and a half. Now I am about to launch my own brand. It is doubtful that I have the necessary experience, but guts and ambition will carry you along way. In the process you accumulate experience.

I rock climb for a hobby so I am used to hanging on by my fingertips. I suspect that will be useful. I also seem to lack the fear of failure that used to hold me back as a kid. I suspect that this is a limited time phenomenon so I will take advantage of it during this phase of my life.

Right now I am in the build phase of a new company concept that I have been developing for some time. Recent events have caused me to move up my time table a bit, which might be the kick in the pants that I needed. Let's hope I can start the engine before the car is done being built, and that she will steer properly.

I will update everyone with the new web address where I will be taking comments on design etc. It does, after all take a village. Stay tuned.

Eric

P.S. Try the shrimp and grits recipe below. It is super savory and yummy. Total comfort food...

The Best Shrimp and Grits

There are imitators but there are no equals:

2 pounds 21/25 count White Peel and Eat shrimp
Old Bay Seasoning
2 cups Stone ground grits
8 cups water
1-2 teaspoons salt
1/2 pint heavy cream
1/2 small container sour cream
Cracked Black Pepper
Sea salt
2 tbsp Butter
1 can stewed tomatoes(or better yet stew your own)

Boil the water and add the 1-2 tsp salt, and the grits, bring to boil and cover, simmer for 11 minutes.

In the meantime:

Heat the stewed tomatoes

Boil the shrimp for 3 minutes(do not overcook) in water and Old Bay Seasoning(to taste)

In a saucepot, add the heavy cream salt and cracked pepper and gently whisk in the sour cream. Do not boil! Bring up to heat. Adding garlic salt is recommended but not necessary.

When the grits are cooked so that they are al dente, but the water is cooked off, carefully add the cream sauce to the grits stirring until a creamy consistency is reached.

Plate the grits and add shrimp to edge or top. Place about 2 tbsp of stewed tomatoes in the middle as edible garnish and VOILA!

Prep time: 10 mins Cook time: 15 minutes Serves about 6-8

There are many good recipes for shrimp and grits. This is my favorite although, a standard cream sauce with pancetta or bacon/ham is good as well. I really like the addition of the stewed tomatoes as it adds the acid element you need on a dish this heavy. Tell me what you think...

Pass the Jelly...Spread the love

Hello Friends...

In the world of food blogging and foodies in general, you are often judged by the size of your....ahum...repetoire. No pun intended, seriously!

I could use and would appreciate...anyone willing to post the following link to your Twitter, Facebook, Myspace, etc etc. page to spread the love. I enjoy writing these postings and occasionally shocking everyone verbally. In my ever expanding quest for exposure it is my friends and the grassroots that will ultimately take root and spread. So please pass the Jelly, and spread the love to your friends asking them to follow me and feel free to leave rants, raves, comments, suggestions, hate mail etc with me since I enjoy the feedback immensely! Thanks in advance... Eric

www.myhungrytum.blogspot.com or http://twitter.com/smokeyeric

Duckanoo...or Duckayes!

Here is a recipe for Duckanoo. This tasty snack makes a great filler to accompany lunch.

Duckanoo 1 pound cornmeal
2 ounces flour
1/2 pound sugar or brown sugar
1/2 cup grated coconut
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon molasses
1 teaspoon vanilla extract
2 1/2 cups milk or coconut milk

Mix all dry ingredients and the grated coconut. In a separate bowl, mix together all wet ingredients. Add wet ingredients to dry ingredients and stir until all sugar has dissolved. Lay out pieces of banana leaf or Corn Husks(cleaned). Drop 1/2 cup
of mixture into center of each leaf, flatten into candy bar shapes; fold and tie with a string (or a piece of banana bark for real authentic touch). Drop each parcel into a large pot of boiling water and simmer for 40 minutes. Serve warm.

For @getonding RE: BELIZE

Twitter be damned there is a time and place for the verbose culinarian. And that is why I have a blog!

This is for my friends at @getondining. If you have the good fortune to travel to Belize, you will no doubt be looking for the best food around. I could direct you to a hundred small family owned places which would undoubtedly do the job for a few bucks. Belize can be a tough place to get really great food and especially service as the culinary scene is fairly young. However, there are a few places that do it well and I thought I could consolidate it for you.

Meat Pies: This delicious delicacy is an even tie between two vendors(any local can direct you) Pao and Dario. These two drive up vendors have slightly different recipes but essentially the same design. Both sell out by around 11 AM each day so come early and with an appetite. With the recent introduction of the Chicken Curry eat Pie you can hardly go wrong, but you need to try them for yourself. Trust me.

Riverside Tavern: By and far the nicest restaurant in Belize City with the most consistant food quality. Owned by the son of Barry Bowen, the Beer and Soft Drink mogul, this tavern barely qualifies as Indy in Belize terms, but in this case it is run with the same care and precision. The owner is kind, the beer is fresh and cold, the bar is fully stocked(for non beer drinkers) and the Burgers are absolutely delicious. Try the Blue Cheese burger. They tell me the fresh fish is amazing as well.

Other Belizean Dishes to try: Saturday Morning Roadside BBQ Chicken, Duckanoo(steamed cornmeal patty), Grilled corn w/chili and lime salt, Tamales, a sweet bread called"BUN", grilled rock lobster or curried lobster, etc etc etc.

Belikin: In a category of its own. This delicious beverage officially is my second favorite Beer, right behind my trusty Yeungling. Barry Bowen has lovingly crafted the fine line of choices including, Belikin Mayan Temple(Longneck or regular) Lighthouse(light), Stout, Septemberfest, and Premium. All are unique, all are German Style beers with plenty of flavor. All of them will satisfy the itch.....
Bowen and Bowen also carry Bottled Water, Fanta, Guiness, Coca Cola and a line of fruit beverages and malt beverages for any occasion. Truly the beverage purveyor of choice in Belize.

Grab a Fromers or Lonely Planet Guide, catch a flight and revel in the unique geographic and culinary destination that is the lovely Belize.....

Wherever the mood strikes....

By Eric Ackerson 9.14.09

I spent last week in a rented apartment in Belize, Central America, wherein I was blessed with A/C and cursed with a rotten chefs knife.

In order to save money on some of my travel I like to cook as many meals as I can when I am far from home. By way of a bonus, I also get to explore local ingredients and have collected some fantastic recipes. Invariably, I also get the joy of using the worlds least effective chefs knife. You know the one... purchased at the grocery store complete with serrated blade! Never sharpened to begin with and then dragged across the chain mail chopping block of the previous occupant right before being used as a screwdriver and hammer combo to fix the broken fixtures and rusty faucets.

This same knife seems to follow me around the globe in a constant game of international Hide and Seek. I invariably reach for the drawer that contains the kitchen utensils and find a smirking corroded blade peeking out at me from behind the plastic spatula. As I gently wrap my hand around the handle, withdrawing my nemesis from her new hidy hole, I feel like she mocks me. "Here I am AGAIN" "You had to know it would be me, didn't you?"

After a trip to the grocery or market, I get down to business. I prepare my mise en place, clean and dry my ingredients, place the first criminal cabbage or felonious bok choy on the guillotine and pick up the knife. Even the vegetables look scared that I will hurt them. My fingers dance knowingly away from the as yet to offend staple of the kitchen. I can almost feel the dull blade bounce off the skin of the next tomato and continue on down a quarter of the way into my fated phalanges. When will this evil mistress, subject me to the horrors of some third world chop shop for the befingered? I don't fancy a trip for stitches in any place that doesn't take Blue Cross Blue Shield.

So far I have been lucky, but who knows when I will run out of good fortune? Bangkok? Belize City? Dubai? Fate is a fickle lover.....

I can think of only one way to avoid this knife, this shadow of mine. The next time I am on the road, wherever the mood strikes, I will reach into the drawer, retrieve the device in question, look her directly in the evil eye, then withdraw the gleaming Henkel from behind my back. The one I brought from home, then laugh while my sadistic mistress falls backwards into the drawer of pain, spurned for a newer model, never to be risked again...

Simple solutions are usually the best.

Papatzul - Mexican/Mayan Pumpkin Seed Dip

A delicious edition to a party that is sure to leave your guests wondering how you did it. By my understanding this dish originated on the Yucatan Peninsula in Southern Mexico and may have been originally a fusion of Mexican and Mayan Cooking created by a Mexican Master Chef and her Mayan kitchen Assistant. The assistant was the grandmother of the man that taught me how to prepare this dish. Either way it is relatively simple, delicious and unique.

PAPATZUL (Pumpkin Seed Dip) pronounced Pah Pah Tzool

Ingredients:

3 fresh ripe vine grown tomatoes

1 medium onion

1 hot chili pepper (habanero, etc to your heat preference)

1 bunch of cilantro chopped

1/2 to 1 lb of Pepitas Flour(Ground toasted pumpkin seeds) Check Latin Groceries or make your own by toasting in toaster oven for 15 minutes stirring to avoid burning then lightly grinding the seeds to make a flour)

1 tsp Kosher or Sea Salt

1 large bag of Corn Tortilla Chips


Begin by boiling 1-2 gallons water in a large pot
Add tomatoes, onion, and chilis til the tomatoes begin to soften and the skins split (approx 15-25 mins).
Remove the skins and centers from the tomatoes, then blend all three ingredients on a rough blend with a handful of the chopped cilantro.
Incorporate the Pepitas Flour and the rest of the cilantro till you have achieved the consistency of a chunky peanut butter or a thick hummus more or less.
Season with the salt to taste
Serve with Corn Tortilla Chips

Should serve approximately 6 people. Can be served either warm or cold and will hold well in a plastic container.

Voila!

A place to Paste

Hello foodies. I'm hungry. Are you? This may turn into something (unlike the last 4 blogs I started) or it might not.

Either way it will at least be a place with a fresh blackboard upon which I can place recipes photos thoughts blithering etc.

Since this is food focused, the first entry will be a recipe.....enjoy it, cause I dont spend the time to type these things if it is not warranted.