Wednesday, August 27, 2014

Baby Bites- Mango

Joanne and I in Avalon
 this past weekend
I just got back from spending a wonderful week with Joanne, who is finally showing!  She has officially entered her 19th week.  This week is extremely exciting for many reasons, first its the size of a mango, which is a part of one of my favorite desserts ever, and two, we finally get to see what sex the little guy is going to be.   Even though the doctor will know if I am expecting a little niece or nephew, I have to patiently wait until next weekend when Joanne is having her gender reveal.  Now for the featured recipe this week I am quite excited.  I love mangoes, Joanne does not share my love claiming they make her tongue itch.... 


Chinatown Bangkok 
Mangoes are a wonderful fruit with such a bright flavor that it makes you think you are sitting on the beach in the tropics, as opposed to a cold apartment in Boston.  I first had this dessert on my honeymoon in Thailand from a street cart on the side of the road of Chinatown Bangkok.  It was such a different combination, a sweet sticky rice paired with fresh sliced mangoes served in banana leaf (or a plastic bag...).  I've attempted many times to replicate and I think I've come really close.  Of course there is no way to duplicate the hot humid climate, bustling streets, and odd serving dish, but you can at least enjoy the flavor!  

Hope you enjoy!! 

Mango Sticky Rice
recipe from Millberg Kitchen

1 1/2 cups of uncooked sticky rice
1 large can of coconut cream 
1/2 cup of sugar
2 ripe mangoes, peeled and sliced in strips

Bring 1 1/2 cups of uncooked sticky rice and 2 1/2 cups of water to a boil, cover with lid.  After about 15 minutes of boiling add half the can of coconut cream, reduce to medium low heat.  Allow to absorb this amount, then add second half.  Add  1/2 cup of sugar to rice, coconut mixture, it will resemble a rice pudding like consistency.  Allow coconut cream to further absorb into the rice.  When you have a desired consistency, not much liquid, in more of a thick pudding state.  Remove from heat.  Transfer to a bowl and place mango on top.  

I prefer it served warm, you can also chill the rice then add the mango.  

Monday, August 18, 2014

Jen's Savory Summary- Oven Roasted Pulled Pork (Window of Deliciousness)

BBQ flavored pulled pork,
 quite a disappointment
I want to start this review off with a quote from the documentary "Jiro Dreams of Sushi":  "Every ingredient has a window of deliciousness".  I start with this because pork was well outside of it's window.  So far outside that my dutch oven has a tar like substance on the bottom that I will be using my best elbow grease to get rid of.  The recipe does not highlight the pork.  I should of known, seen this from the steps.  The fact the last part of the recipe is to boil the pork in BBQ sauce for an additional half hour should of been a red flag.  The pork doesn't taste like pork, it tastes like BBQ sauce.  If that's what you are going for then this is the recipe for you.

Beautiful product to start out with.
 Dear pork I apologize for drying you out 
My pork, in its ideal window of deliciousness would of had that depth of flavor that comes from the piece of meat I started out with.  The pork was from our usual meat gal at the SOWA farmers market.  We emailed her days in advance to secure our pork butt with bone and great marbling, which I thought would of resulted in a moist flavorful pork goodness.  It did not since it was roasted too long, at too high of a temperature.  Lesson learned, lower the oven temp to 225, roast still for 7 hours.  Hopefully next time this will result in a better pulled pork, until then I need to accept that this recipe is not of Jiro standards.  

If you want to know the real highlight of my Sunday Supper, we should talk about the cornbread I made, recipe here.  Also, if you haven't thought about watching Jiro Dreams of Sushi, here's another reminder, watch it you won't regret it.     
The real star of the show


Jen Dreams of Home

I am traveling this week to lovely Juarez, Mexico.  I just touched down in El Paso and I am already missing home.  El Paso isn't a city with much ambiance outside of the giant fence separating it from Juarez.  It does have the allure of delicious steak houses that I will partake in during my long week spent here.  

On another note, besides dreaming of home, my husband, comfy bed, and cuddly dog (not necessarily in that order), I am also dreaming of sushi.  Something that is not advisable in this land-locked area of the US.  This sushi dream is fueled by a documentary Jason and I watching this past weekend, Jiro Dreams of Sushi.  I wanted to fly over the Tokyo and eat at this restaurant for the cool price of 30,000 yen per person (close to $300).  If you haven't seen it I suggest watching it, it's on Netflix to stream. Take a break from binge watching old WB dramas and dream of sushi with me and Jiro. 

Friday, August 15, 2014

Bang Bang?

Tomorrow we eat kale
Tonight, Jason and I are heading down to Mansfield, MA to see the Oddball Comedy Festival.  It features a long list of comedians on two different stages, but the person I am most excited for is Louis CK.  I certainly am not as big of fan as my husband.  He religiously watches every one of his Louis episodes on FX.  I am happy he watches every episode because he sends me the best clips from the show.  One of my favorite Louis moments happened this past season when him and his overweight friend are discussing how they are going to start dieting tomorrow, all kale and that stuff, but today they are going to take on a major food challenge, a Bang-Bang.


What is a bang bang?  You eat two different meals right after another, bang-bang.  They are discussing what they want to do for the bang-bang, IHOP sushi?  BBQ Pizza?  The ultimately settle on Indian Diner.  I've been wanting to do a bang-bang since I've seen this episode.  My husband has since seeing this show, him and his brother did Thai Italian.

My ideal bang-bang would be, pizza diner food.  I love a big cheesy slice of pizza, plain is fine for me, followed by a hot open faced roast beef sandwich.  It would be so gluttonous and I probably would need a massive nap when I am done, but what an amazing day!  
Bang Bang

Whats your ideal bang-bang??

Check out the clip here

Thursday, August 14, 2014

Oven Roasted Pulled Pork

Pork, its whats for dinner
Second weekly Supper Sisters recipe coming at you!  We have featured pulled pork sandwiches before on the blog, that approach was a wet braise and made in a crock pot.  I don't own a crock pot so I always look for oven roasted recipes, or i adapt a crock pot recipe to the oven.  This weeks recipe for pulled pork sandwiches is from a blog I've recently discover while looking for a dry rub style pulled pork, how sweet it is .  She loves pork and salt and vinegar chips, so I say her and I would be fast friends.




SOWA Pickle Truck
To serve these sandwiches, I always go with potato rolls and some delicious pickles. I prefer grillo's pickles, a Boston local company that sells 2 spears for $1 at SOWA market.  Jason eats his bun-less, if you are avoiding carbs this week.  Also, I roast mine cover on for a juicier meat.  The initial sear is key for an even juicier meat; this sear locks in all the moisture.  The pork is going to be roasting slow and low for 6+ hours so go for a more fatty cut, the fat meas flavor and moisture.  Are you sensing a theme here?  Moisture is important! 



Hope you enjoy this weeks spin on pulled pork.  Bring to your summer BBQ or make a big pot on Sunday to last you through a part of the week's lunches!
saucy pulled pork sandwiches I howsweeteats.com
Picture courtesy
of How Sweet It Is

Ingredients
taken from How Sweet It Is 
5 to 6 pounds pork shoulder, fatty cut preferably bone in
1/4 cup of packed brown sugar
1 1/2 teaspoons smoked paprika
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoons black pepper
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 1/2 tablespoons canola oil
1 beer (dark preferably Guinness)
1 to 2 cups BBQ sauce 

Preheat oven to 325 degrees.  Make sure pork is at room temperature prior to cooking.  Pat completely dry before seasoning.

In bowl mix, brown sugar, paprika, garlic powder, salt, pepper, chili, and onion powders.  Take mixture and cover all sides of the pork.

Heat large dutch oven over high heat and add oil.  Add pork and sear on all sides, roughly 2-3 minutes per side.  (First sear is key!).   Pour in beer and place into oven with cover on.  Roast for 6 to 8 hours or until pork is easily pulled apart with fork.  Remove from the oven and pull completely apart with fork, be mindful with bones if you are using a bone-in shoulder. Coat pork with one cup of sauce and place back in the oven for another 30 minutes.

Serve your favorite way!  (Mine- potato rolls and pickles!)

Enjoy!
Jen