Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts

Friday, January 2, 2015

hangover food - vietnamese rice porridge recipe

i know i know, sometimes those two words just shouldn't be in the same sentence.  the thought of food makes you want to snuggle up more under those sheets and close your eyes in hopes of all the pain going away by the time you wake up.... 

anyone else have that feeling yesterday morning? that feeling where you start questioning yourself on everything you did the day before. why didn't i eat a solid breakfast? why did i drink champagne at work?  why did i accept that free shot of tequila from the bartender?  wait, why didn't i eat a solid meal all day on a day that i drank more than i ever do?

by the time you reach age 27, you should have this plan mastered by now, you KNOW how to avoid a hangover.....  but sometimes a big hangover creeps up on you like you just got smacked upside your head.

so here comes the best hangover food to the rescue.  i just thought it was a delicious bowl of rice porridge, until my mother-in-law convinced me it's hangover food. simple as this, she said "when my kids go out drinking all night, they need to eat this in the morning."  ok, we'll do just that.  mama knows best!

Vietnamese Rice Porridge Recipe


vietnamese rice porridge
(aka best hangover food ever)

1 tablespoon olive oil
1 pound ground pork
1/2 medium red onion, diced

8 1/4 cups of water
1 cup white jasmine rice
2 chicken bouillon cube
1 tablespoon sugar

3 cloves of garlic, grated
3 tablespoon fish sauce
2 teaspoon ground white pepper
3 stalks of green onion, chopped
 
heat large pot over medium high heat.  add olive oil, then add ground pork and diced red onion.  add about 1/4 cup of water to the pot so the ground pork gets cooked, but not browned.  while pork and onions are simmering, rinse rice in a fine mesh strainer.  when pork is thoroughly cooked and onions are translucent add rice, chicken bouillon, grated garlic, fish sauce and ground white pepper to the pot and stir.  once all incorporated, add remaining 8 cups of water and bring to a simmer until mixture begins to thicken, stirring every few minutes, about 15 minutes total.  once mixture begins to thicken, stir continuously until mixture becomes a porridge texture, almost like a thick soup or a runnier oatmeal texture.  should take another 5 mins.  stir in chopped green onions, then serve immediately.  sprinkle cracked black pepper on top if you want (or not, depending on your hangover situation :P)

the mixture will continue to thicken in the pot once it cools.  when you reheat for leftovers, you just need to add some water before reheating, and you'll be back to that silky texture from the first day!

sorry this wasn't given to you YESTERDAY, like when you actually needed it, but i'm eating it until the whole batch is gone, even though i'm no longer suffering from the nasty hangover.  i AM suffering from lack of sleep though.  i tried staying up until the end of the sugar bowl, slightly napping on the sofa until 1:30am!! yikes!  good thing it's friday, my friends (at least i have good leftovers to eat for lunch :P)

cheers.
jenn

Thursday, January 30, 2014

january date

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since the day union republic opened in our neighborhood 9 weeks ago, mr p had his mind set on going there for our january date.  i got a little worried when halfway through the month we had not picked a day to go.

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"hey babe, we should pick a day to go on our date."
"why not Friday?"
"ok sure!" 
....then we agreed to show a friend of a friend around town friday night.
"oops, ok we'll go saturday then."
"perfect!" 
...then we remembered our friend from ohio was visiting for the weekend. 
"shit. let's try to go the next sunday so we won't double-book."
"well, unless we go after he leaves on sunday, there aren't any sundays left in january." 
....hmmm...
"wanna go tonight?"
"let's do it!"

ok ok ok... so it didn't exactly go as planned, but that didn't stop us from having a good time last thursday! we were instantly happy the moment we walked in those big glass doors.  it was so cold outside i think if i had walked a step farther my ears would have frozen off! gosh it was so cold out there.  perfect for a warm bowl of soup, i say!

we weren't sure if union republic was a byob place, so we thought we would sneak in a bottle of wine in my bag. if it, indeed, was a byob, we were well-stocked.  we walked inside and i immediately went to use the ladies' room, and when i came back there were two wine glasses on the table ready to be filled! score....

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(greeted with an unexpected dose of baba ganoush and hummus)

while i really was in the mood for some good hearty, silky, brothy ramen, i knew that's what mr p was going to get, and there were so many other things to try on the menu for us BOTH to get ramen! we shared a "ramen burger" for an appetizer (i could have eaten 5 of them, as they were topped with my favorite pickled onions, but it was totally not was i had expected), and i ended up getting the ratatouille (the place practically encompasses all ethnic foods in one restaurant)

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though the veggies in the ratatouille were tasty, the flavor combination was so much better when i snagged a bite with some of the walnut pesto. i kept telling our waiter i NEED to make the walnut pesto at home! i could seriously put that stuff on just about anything!

mr p's ramen hit the spot too.  i think the noodles are the best i've had in the fancy, non-instant kind of ramen.  some people go for the perfect broth, some people go for the perfect noodles and goodies.  i go for good noodles and goodies, and this one certainly topped my tastebuds for the noodles and soft-boiled egg part.  why is that such a good thing for union republic? you can buy the noodles!! they come in a package, sort of like instant ramen, with sauce packets to make the broth, but the noodles are fresh! and for just $5 it would be worth it to at least try it one day!

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union republic wasn't just an eatery, though.  with a grocery section, a "bar" area where you can grab a seat and watch the cooks do their magic, a lounge area, and a byob policy, this place can truly be the ultimate hang-out spot.

...and hang out, we did! we still had half of our bottle of wine to go, and a set of interview questions to answer (remember yesterday's post??), so our waiter talked us into getting the banana bread chocolate bread pudding.  yes, that's right, chocolate bread pudding made out of pieces of banana bread (don't worry, our minds were blown too).  it's no secret i have an obsession with the lemon bars at thirty acres (see this post and this post for proof), and this dessert is giving those lemon bars a run for their money for my favorite sweet treat.  i'm usually not one for desserts, but this bread pudding might have to be a must-have every time we go.  i might even just order an appetizer and the bread pudding so i make sure to save room!  as of last thursday, the desserts weren't on the menu. so in case your waiter forgets to mention the bread pudding, you better ask!!!!

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(ahhh chocolate overload!  a chocolate overload that i'll eat again, and again, and again, and....)

now it's your time to venture a few blocks further from grove street down newark ave and experience union republic for yourself.  your tastebuds (and your wallet!) will thank you.

cheers.
jenn

p.s. high five to jersey city for snagging yet another great restaurant!! keep 'em coming!

Friday, January 4, 2013

eat this for good luck (maybe??)

are you superstitious?

(doesn't matter, because the recipe below is extra delicious anyways :P)

in our house growing up, food on new years day consisted of some sort of pork and sauerkraut.  somebody somewhere sometime said that it would bring good luck in the new year.

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i had forgotten about this tradition until after eating it accidentally today for breakfast!  mr p and i mad pork and sauerkraut but in the form of bibimbap!  bibimbop typically is made with different ingredients than what we put into it, but we used what we had on hand, and it turned out pretty darn delicious!  our form of pork was bacon, and our sauerkraut (aka fermented cabbage) was kimchi! hopefully this means our 2013 will be extra special, but even if you're not suspicious, it's a delicious, simple, clean-the-fridge-out (use whatever extra veggies or toppings you have in the fridge) kind of meal anyways :)

enjoy!

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bacon kimchi bibimbop

ingredients:
prepared rice (we used pink wild rice)
prepared bacon
red onion, chopped
green onion, chopped
tomatoes, sliced or chopped
kimchi
egg(s)
hot sauce (mr p uses siracha because it's spicier, i use frank's red hot because it's tangier)
(use desired amount of each ingredient)

directions:
prepare eggs with runny yolks (sunny-side up, over easy, poached, etc)
while eggs are cooking, reheat your prepared rice in in a bowl in the microwave (unless it's fresh and it's still piping hot!) and add all ingredients to the bowl.
place the egg(s) on top
drizzle with hot sauce
serve it up!  

make sure to stir everything together when you eat it, so that the yolk(s) mix in with all the other stuff in the bowl (trust me, it's the BEST way to eat it!!)

cheers to the new year :)


p.s. we ate it for dinner too! i added sour cream and it was delicious! maybe next time i will do it tex-mex style with pico de gallo and refried beans and a lime wedge, or maybe i'll turn it into a salad with finely-chopped lettuce and walnuts?  oh the possibilities...

p.p.s. i KNOW it's past new years day, so pin it so you remember for next year ;)

Thursday, October 11, 2012

sesame pork with broccoli

mr p and i really HAVE been cooking a lot lately, we've just been too busy to create and try new recipes... so recipe posts have been slacking BIG time.

however, after an ALMOST failed attempt to shove more things into the freezer, we decided we needed to use up the stuff in there.  there's no reason we need to buy any meat for the next MONTH i think!

first meal was my attempt at making a dish mr p's mom makes.  she won't tell him any of her recipes, but one day i was chatting with her in the kitchen as she made kung pao chicken, and just asked her how much of each ingredient she was putting in (and she actually TOLD me!!)  sadly, she was going so fast i only wrote down most of the ingredients and not the quantities (which were guesses at best, there is no such thing as a measuring tool in her kitchen! everything is "to taste" anyways)

so, we pulled out a bag of shrimp, and turned kung pao chicken into kung pao shrimp!  i did my best to guess the quantities from my original tiny, blue, stained, crinkly post-it note. mr p said i did well! (not that i usually DON'T cook well, it's just that i am usually the vegetable-chopper and the dish-washer :P)

this recipe will come a little later, i need to perfect the quantities before just throwing them out there (when i didn't measure the first time, really)

however, this story is leading to the point that we're trying to make more stir-fry-types of dinners. they are easy, quick, and can be made with as little as a few ingredients (watercress and beef is BY FAR our favorite stir fry though!) last week we turned a food network sesame chicken recipe into a sesame PORK recipe (using up the pork tenderloin we had in the freezer!)

here goes!


Sesame Pork with Broccoli

Ingredients:
5 tablespoons low-sodium soy sauce
4 teaspoons toasted sesame oil (or less, sesame oil is SO strong!)
2 teaspoons honey (or maple syrup, or agave nectar)
1 1/2 pounds pork tenderloin, cut into 3/4-inch chunks
6 teaspoons canola oil
2 scallions, thinly sliced (optional, we didn't have them so we opted not to use them!)
1 tablespoon grated peeled ginger (or finely chopped)
3 cloves garlic, minced (or finely chopped, we use our garlic rocker for all chopped garlic now!)
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
3 to 4 teaspoons cornstarch (go easy on this.. you can always add more later, but if you add too much it turns really goopy really fast!)
1 tablespoon rice vinegar
1 teaspoon chili paste (this is what it looks like, you can usually find it in the asian isle of big box stores, if not, it's in ALL asian grocery stores!)
broccoli, cut to desired size
Cooked brown rice, for serving (optional)
2 tablespoons toasted sesame seeds

Directions:
- whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. toss in the pork and marinate (at least) 20 minutes.
- remove the pork from the marinade using a slotted spoon
- heat 2 teaspoons canola oil in a nonstick skillet (or wok) over medium-high heat.
- cook the pork in as many batches as it takes without overcrowding the pan (ours took 4 or 5 batches because the bottom of the wok is so tiny!), turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches).
- transfer the pork to a plate and wipe out the skillet.
- heat the remaining 2 teaspoons canola oil in the skillet.
- add the scallions, reserving some of the green parts for topping.
- add the ginger and garlic and cook, stirring, 1 minute.
- whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl, then add to the skillet and cook, stirring, until thickened, 3 to 4 minutes.
- stir in the remaining 2 teaspoons sesame oil.
- meanwhile, cook the broccoli in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes (or you can just boil it, whichever you prefer, steaming means less nutrient loss though)
- return the pork to the skillet with the sauce and heat through
- serve the pork and broccoli over brown rice, if desired.
- top with the sesame seeds and reserved scallion greens.








bon appetit!

cheers!

Sunday, June 17, 2012

smorgasburg glutton-fest.

SO much eating.  

and eating.

and eating.



bbq brisket.  don't remember the name of the place.  just look for the big line.  that'll be it.

Wednesday, June 13, 2012

save your meat juices

(that sounds really bad....)

but, what i MEAN is... when you bake a big roast, or pan-fry beef or pork, don't just wash the brown juice and bits down the drain!!! 

SAVE THEM!!

it will be the "something missing" the next time you make pretty much any hot side dish and you say to yourself "something's missing..."

let's just put it out there, though olive oil is good, sometimes it just doesn't cut it.  sometimes you NEED that bit of flavor from the fat of a good chunk of meat to accent your side dish. (next time i tell mr p i want to try being vegan he's going to come back to that line, i just know it.)

last weekend mr p made an AMAZING pork shoulder in the oven.  pork shoulder isn't exactly the leanest cut of meat, which means we were able to capture a whole container of juices and fat that was just sitting in the bottom of the pan.

(check out the pan in the back.. those juices are heaven. the pork was cooked with a modified version of this recipe, so the juices are strongly flavored with cloves and allspice)

mr p used the fat/juices to season brussels sprouts on sunday, and we've made special trips to the bodega each night since just so we could eat them with the juices again.

i think i put a smile on mr p's face when i told him "this is just one of those meals that i want to take tiny bites and savor it as long as i can, it's just so good" and when i ask yet again "can we have brussels sprouts for dinner again?"  and say "it's going to be so sad when the pork juices are gone"  (please don't tell me how lame our usually-food-centered relationship is...)

by now you are definitely thinking "stop talking about these brussels sprouts and get on with the recipe!!"

ok ok, here goes:

Wednesday, April 11, 2012

new obsession: maple-mustard glaze (or sauce)

best way to switch up your standard pork chop or chicken breast?

....maple and mustard sauce!!

WHOLE GRAIN mustard, that is.

last night we baked bone-in chicken breasts (only $1.49/pound!!) rubbed in chopped fresh rosemary, thyme, olive oil, and salt, then topped with the maple-mustard sauce after slicing and serving the chicken.



it's sweet, it's a tiny-bit tangy (not like regular mustard though, since it's whole grain and basically just seeds and juice).

Maple-Mustard Sauce/Glaze

2 parts real maple syrup
1 part whole-grain mustard

Glaze: Mix together and brush or drizzle on baked pork chops or baked chicken breast about 10 minutes before finished baking
Sauce: Mix together and drizzle over served meat (and, if you're like me, keep some nearby in a small dish to dip each bite into the sauce!)

what's your favorite pork chop or chicken breast topping? i'd love to hear from you!

toodles.

Monday, April 9, 2012

vietnamese summer rolls

Summer Rolls:
boiled shrimp (quartered)
boiled pork loin (julienned)
cucumber (julienned)
mint
cilantro
cooked rice vermicelli noodles
rice paper rounds
Peanut Sauce:
hoisin sauce (3 parts)
creamy peanut butter (1 part)
water (1/3 part, or more depending on the consistency you want)

Instructions (Summer Rolls):
put each ingredient in a bowl (rice papers in a pile) and set out a large bowl of room-temperature water, so that you have a "station" and a space to fill the rolls.
dip 1 rice paper in water.
shake off excess water.
fill 1 side of rice paper with remaining ingredients.
wrap up rice paper tightly like a burrito (roll up end near the goodies, fold in sides after 1 full wrap, then roll up the rest of the way).
try to do this quickly, as the rice paper will get really slippery and difficult to roll up after a few minutes! it's ok if the paper feels stiff and sort of dry while you are folding, it will eventually get to the right soft texture after it sits for a few minutes after you've made the roll. also, don't let the rolls touch each other, or they will stick together and you won't be able to get them back apart!!


Instructions (Peanut Sauce):
mix ingredients together :D





enjoy!  we surely did!  we took them over to our friends' house for an "international dinner".

christina's italian bruschetta

mr p's vietnamese summer rolls

nick's hungarian chicken paprikash

jo's indian potato cakes (don't remember the name!!  JO?? help here!)

jo's potato cakes dressed with plain yogurt, red onions, green chutney, and siracha!

the spread

we had such a great time!! LOVE nights like this :D

toodles.

Sunday, February 26, 2012

just another weekend

this past weekend was a much needed good food-, good friends-, lots of relaxing- kind of weekend.

friday: happy hour at Qi, a thai restaurant in manhattan on 14th between 5th and 6th avenues with great happy hour specials and drinks at Lilium, the bar beneath the union square W hotel. all of course with some great friends :D  then, surprise late night visit to McD's by the grove st path on the way home.












(don't worry... i made up for the bad eating habits by running 5 miles the next morning)

saturday: night in new brunswick with the girls from work at the stress factory comedy club. fat sammiches (from a knock-off R-U-Hungry? "grease truck"... it closes literally as we walked up to it) and george st ale house first, though, for a few drinks and food.






never thought woman engineers could be so stylish, huh?



sunday: deli sammiches before star wars half-marathon round two (though we only got through episodes I and II, and will probably watch episode III during the week...)  mr p made a delicious pork chop dinner for us, zack, and the neighbors :D  ....if you want to make your next pork chop amazing, just top it with a mixture of whole-grain mustard and real maple syrup (your significant other is sure to be impressed)



those are the highlights of OUR weekend... tell us about YOURS!

toodles.