What the Boss Likes – Perfumes, movies, etc

Having been sick with the flu for a few days, I watched the latest Bond film, Spectre, and the very first one, Dr. No. Spoilers follow. Continue reading

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What the Boss Likes – Brothers Bright, Whitestone Motion Pictures – Appalachian gothic

I’m very fond of American myths dealing with our own monsters and magic.  This started with reading stories about Pecos Bill and Paul Bunyan,  a strange turn when I read “The Lottery” and the Cthulhu mythos, the stories about “Silver John” by Manly Wade Wellman, and into role-playing games like “Deadlands“.    Southern gothic is a subset.

Very cool applachian gothic music and videos from Whitestone Motion Pictures and Brothers Bright (they are apparently the same thing):

If you watch the movie below, you’ll see the kind of forests I grew up around, sans monsters of course  🙂

and a curious little animated video about the west.  I may have posted this sometime in the past.

Delta Rae’s Bottom of the River (note the lady in the mirror)

From the Kitchen and From the Bar – a less than standard Thanksgiving: Thai pork roast

filled-bunsThis year we decided to part from the norm of having our usual chicken dinner and try a new recipe we found in my subscription to Food & Wine magazine. This new recipe was for Thai Pulled Pork Sandwiches by Chef Jamie Bissonnette. This where my new Thai ingredients came into play. The online store, importfood.com,  has great deals on boxes of darn near everything you might need to cook Thai.

It’s a pretty straightforward recipe, with a pork roast being covered in a spice paste, roasted for hours to become fork-tender and then having a sauce added to the shredded flesh. My departures from this were minimal. I used a far larger pork roast, a pork shoulder with the skin on that weighed nearly 10 pounds. My eyes are always far larger than my stomach when it comes to purchasing my favorite meat.

raw

the raw roast with the paste on it.

The size of the shoulder meant that I thought I needed more curry paste (the curry, sugar and fish sauce mixture in the recipe) to cover it. I doubled the recipe and found that it was not needed. When I put the paste on the pork, I did not put it on the skin side.

The skin side was scored and then shoulder was roasted skin side up in my faithful black speckled roaster. When it was a couple of hours in, I took a fork and lifted the skin off and painted more curry pasted on the fat layer. The recipe has that one can take off the meat juices, remove the fat and mix the juices back in with the fork. Since I roasted this so long (4.5 hours), I got 9/10 fat, which I deemed not worth the effort to get that 1/10 juice separated (though it did inspire me to order a fat separator).roast

The coconut based sauce was done as indicated in the recipe but I added about a tablespoon of lime juice at the end since the sauce tasted a little flat to me. I think this would have been balanced using the lime wedges indicated as condiments at the end of the recipe but I found it easier to just add.

Packet of spices that are charred for the sauce.

Packet of spices that are charred for the sauce.

My husband also requested bao (you can find the link for the recipe here) rather than the brioche buns indicated. I made the steamed buns without filling using Andrea Nguyen’s recipe from Asian Dumplings. It works just as always and they are so very tender and mild. I can see little kids loving these with a little jam.

unfilled bao

unfilled bao

As a condiment, we just used cilantro since my husband isn’t much of a veggie eater and I forgot to pick up the cucumber that I wanted. I wasn’t going near a store because people lose their minds here when it comes to Thanksgiving and then the curious American habit of Black Friday.

Definitely a keeper recipe. We had a couple of Great Lakes Brewing beers with it. Their Celebration Ale is a higher alcohol ale with honey and spices. It’s sweet but not as sweet as some, like our local Troegs Mad Elf which is more than I can handle. The other was their Ohio City Oatmeal Stout, a perhaps smoier than usual stout but still very nice. The sweetness of both beers was good with the slight sweetness of the pork.

Incidentally, I did try to make the removed pork skin into cracklings. It worked somewhat. I took my cast iron griddle, got it smoking hot and put the skin bits on it. They puffed up, but somewhat irregularly, so some were nice and crunchy, and some weren’t. It was enough for a small chef’s snack 🙂

That’s it. Eat and drink well!

(postscript: in case you are new, and don’t want to see my opinions on religion and politics, just choose to read the “from the” posts. These will be about food, drink and whatever the subject is.)

From the Kitchen – port peppercorn sauce and a petit beef tenderloin filet

steakAlthough we’ve wandered a bit off of the South Beach diet lately, we are doing pretty well in keeping any new weight from being added back on.   It does help us to weigh ourselves every day, just to keep an eye on things.  We also got back some lab reports and everything is better, including cholesterol (your mileage may vary).

One of the things we started when losing weight is buying a whole beef tenderloin, doing a little butchering ourselves, and keeping easy to cook filets in the freezer. I did a stint in the meat department of a fancy grocery store and gained the skill of being able to take apart a tenderloin e.g. removing the silverskin, and knowing how the multiple muscles run to get the best result (I also became a good hand at discombobulating a whole chicken. Get a set of kitchen scissors, but a sharp knife also works fine). Out of a whole tenderloin, I generally get around a pound of inedible scraps, a pound or two of scraps I can use in stirfry or stroganoff, and, depending on the size of the tenderloin, 10-13 nice filets.

The steaks were simply cooked at high heat in butter. I do like mine “Pittsburgh style”, very brown on the outside and damn near raw otherwise.   We often use cast iron but a heavy non-stick frying pan also works if you pay attention.

The side was a baked potato, done a la the Joy of Cooking method (slick potatoes with oil or butter, then 40O F for 20-30 minutes, then pierce and put in for another 20-30 minutes). We didn’t have sour cream but we did have a nice purchased tzatziki from Cedar’s (a little more dill in it than I generally put in my own but not bad at all).

The sauce is something I’ve been wanting to try for years. When I was in college, I went to a nice restaurant in the Shadyside area of Pittsburgh called Pasta Piatto (or at least I think that was the name). They had this steak absolutely crusted with coarsely crushed black peppercorns with this fabulous slightly sweet red wine sauce on it. I spent an entire month’s allowance (for extra things I might need at college) on this. I also learned that one should make sure that one’s hosts are indeed going to pay for your dinner rather than assuming it.

There are quite a number of versions of this on the internet. This is my take on it: Continue reading

From the Bar – a few Belgian ales and a movie

beerI have now been on this planet for 50 years.   I really wish I had been on some other planet during this time but alas technology has not cooperated.

For my birthday, we went to have really good cheap french fries (cooked in beef fat) and expensive Belgian beers. This was an extra treat since we’ve also been on the South Beach Diet for the last 4 weeks and haven’t had much in the way of carbohydrates (I’m happy, I’ve lost 10 pounds).

I had two beers. One was a Rochefort 8. This is a trappist ale, not quite as sweet and complex as the Rochefort 10 (or as alcoholic 9.5% as opposed to 11.3%) but very much the dark beer that tastes of caramel, dried fruits and rich yeasts. My second was Bink Bloesem, another rich beer, not quite so dark or strong (7.1%) but wonderful with the tastes of fall fruit and spice. It has pear syrup in it.  I love that our local Belgian café, Café Bruges, uses all of the fancy glasses for the beers. I have a bit of a thing for fancy things to drink out of. My mom had a cordial set that she never used and kept at the top of a tall cabinet. My younger self risked life and limb climbing up to get a little glass to drink from when she wasn’t around.

My husband had Echt Kriekenbier and a Boon Kriek. The Echt was excellent, 6.8% alcohol, a touch sour with a strong cherry aroma. It is based on an ale, not a lambic   The Boon was wonderful, like cherry pie and it has cherries in it, and is a lambic.   It is a low alcohol beer, only 4%, eminently sessionable. The only kriek we’ve had that we like better is what we’ve had up at the Selin’s Grove Brewing.

We watched Jupiter Ascending this weekend. I really liked it. It was fun, fast and was pure space opera. I really have no idea what people are looking for in a movie like this. Movies don’t need deep plots, or world-moving emotional displays. I’m more than happy to have a strong female character who likes science, who doesn’t freak out more than necessary, and who can take care of herself along with her friends. The movie is just beautiful, btw. Watch this and John Carter to see the good guys win and the bad guys lose. That seems to happen so little anymore.

From the Kitchen and the Bar – new things to try and a jalapeno appetizer

jalapenosThe Thanksgiving long weekend was a nice quiet one for us. We didn’t do the bird but we did eat a lot of appetizers as our feast. Most of them were from the freezer section of the supermarket, but we did make one from scratch.   Fresh jalapenos filled with garden vegetable cream cheese, wrapped in bacon, and then baked. Most excellent! I’ll get to the recipe below. I just cobbled together what I read from the other thousand recipes for the same thing on the ‘net.

We have been trying some new wines, beers and spirits.

Franzia Dark Red Blend – the king of box wine, Franzia, has made a dark red blend for their premium line.   It’s a very nice blend, not too tannic or too soft, and for around $20 for 5 liters, its worth a look. In addition to drinking it straight, we happened to mix it with Cran-Tangerine juice cocktail and it ended up tasting like a pretty darn good sangria (ages ago I went to Spain and had quite a bit there). I was afraid the cranberry would bring up the bitterness but it didn’t, standing in for other fruit flavors, and the wine enhanced the tangerine very well. I was surprised since the juice itself was fairly bland.

Genesee Salted Carmel Chocolate Porter – This is a premium beer from our favorite Genesee Brewing Company, home of the cream ale we drink. When we visited the brewery about a year ago, we toured their pilot batch brewery, and this is one that was run up there. It’s in bigger production but its still pretty small batch. It’s not a cheap beer, coming in just under $60 a case, but since we drink a lot of $14/a 30 pack Genny Cream Ale, we find it balances out  🙂 . It is a dark cola in color, with a fantastic caramel scent and chocolate caramel taste. Not too sweet at all, and I have no idea how they got that hint of salt in there so nicely.

Black Velvet Toasted Carmel whisky – This is a very smooth blended whisky with an excellent caramel flavoring. It’s very good neat.   However, we poured it into eggnog. That was wonderful…and dangerous.   It’s so smooth, you don’t get much of an alcohol burn even if you put in probably more than you should.

Here’s our recipe for the jalapenos.

Fresh jalapenos (we went for the 3” or so long ones)

Garden vegetable soft cream cheese

Thick cut hickory smoked bacon (we used Oscar Meyer)

Preheat oven to 385 degrees Fahrenheit. Cut peppers in half so you get to complete “boats”. Remove seeds and membranes (leave more or less if you like heat).  A grapefruit spoon is perfect for doing this. Fill with cheese. Wrap with a third of a slice of bacon. You can use a toothpick to anchor or do like we did and just put the seam on the bottom on our broiler pan since it has those convenient divots.

Bake for 40 minutes (this got the bacon well cooked but not hard and the peppers soft).   Let sit for about 5 minutes after removing from oven. Our peppers had a nice hit of spicy heat but weren’t so hot that I couldn’t snaffle down 5 of them in short order. They went very well with the Genny Cream Ale. 🙂

Eat and drink well!

What the Boss Likes – a new book, One Nation Under Gods

one nationA new book, One Nation, Under Gods by Peter Manseau, is one of the best books I have read in a long time.  Mr. Manseau reviews the history of religion in the United States of America from 1492 (with some info on religion in North America before the Europeans came) up to the present day.  It is a very easy-to-read book, despite being full to the brim with facts.

I think I am fairly well versed in history but this opened my eyes to many more new facts.  I never knew that Cotton Mather (yes, *that* Cotton Mather) advocated for an early form of vaccination, a fair number of the Africans brought to the US were Muslims,  slave owners wavered between teaching Christianity to their slaves and forbidding it, that Thomas Jefferson wrote a favorable letter to a Seneca (a Native American tribe) religious leader, a Muslim slave might be the origin of the black colored kachina in Zuni folklore, Hindu leaders were giving speeches in the US in the 1800s, etc.

I’m only half way through the book.  🙂

This book does a lovely job in dismissing the delusion of some American Christians that the US was only established by their version of Christianity and is only for them and them alone.  It does treat religion fairly, showing its benefits and does not hold back at all at showing its warts.  Everyone should read this book if they want to know the deliciously complicated religious history of America.  It is more than worth the price of admission.