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....