Putting the Old Blog Out To Pasture

Ok Foodies!!

This is a sort of epitaph.  I have decided based on lots of studious endeavor that I would be better served to continue this blog at a new address.  In other words, I am moving MyHungryTum to a new host site. 

The reality is that i am doing this not for me, since this site is easy to use, but for you!  Yes, I wanted to be able to offer better functionality for readers to browse the site.  I don't care for the archive system too much.

So when you see the new site I would like you to look for a couple things.  First, there is now a search box on the blog so you can search for keywords.  Second, there is a thorough categorization which I can update for additional ease of surfing.  You can now look for articles by category such as recipe or ingredients etc. 

Third, I think the new blog more thoroughly defines my Mission Statement which I had no idea I even had when I started scribbling here at MyHungryTum #1. Also there is a good picture of my mug that my lovely wife snapped on a short eating vacation in Belgium(I am grinning due to the Belgian Beer).  Remember that I am now looking at who is reading so tell your friends :) !  LOL.

I hope you like it enough to hit the newly installed "Email Subscription" button. This is a much easier way for me to keep track of who is reading, and also a way for you to get regular updates as I post new fun recipes and food knowledge etc.

I have also added a new Twitter account that is specifically for Myhungrytum.  I thought it was time to seperate my day job  (Seafood marketing) from my passion (You guys) and you can now follow me at:

www.twitter.com/myhungrytum

And so Maestro, a drumroll............................. http://www.myhungrytum.wordpress.com/ is officially open for viewing!  As always, I rely on feedback and comments to keep the site interesting and focused on my mission "Bringing World Cuisine To Anyone That Will Listen".

Enjoy the new site as I roll in some of my old content and recipes....It could take a few days to get rolling.

Cheers......Eric

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!

:)