Dark Chocolate Bacon Candy Bar

I have had the milk chocolate before but this dark chocolate version is worlds better!

Smoked Ham Pasta with Mushroom and Peas

smoked ham ends

cooking with the onion and garlic

tossing pasta with the ham and cream...

smoked ham, mushroom, pea pasta

I had some leftover smoked ham ends that I bought for New Years Day feast and decided to do something different with them. I have made my versions of pasta carbonara’s for years. Pasta is a quick, easy, delicious way to cook dinner for yourself or a group.

This combination of ham, mushrooms and peas goes back to a dish that my mom used to cook when I was growing up. The smoked ham ends really gave it a bold flavor that traditional ham lacks.

Ingredients:
1 small sweet onion diced
2 cloves garlic chopped finely
1/2 cup diced smoke ham ends
2 cups baby Portobello mushrooms quartered
1 cup of frozen peas
1 cup of heavy cream
1 cup shredded Romano cheese
3 tablespoons of unsalted butter
1 splash of beer
2 portions thin linguine
fresh ground pepper to tase

First bring a pot of water to boil to cook the pasta… Melt one tablespoon of butter over med-low heat and cook onion until starting to get translucent; add garlic and cook for one more minute. Add the diced ham to the mixture along with a splash of beer and let cook for about five minutes. To the pan add the mushrooms and another tablespoon of butter.

When the water comes to a boil; salt the water and throw the pasta in… I used thin linguine which takes about 6 minutes or so to cook. Cook the peas in the water with the pasta for the last minute.

Once the mushrooms have cooked for a few minutes add the heavy cream and half of the cheese to the pan and reduce heat to low. Once the pasta is finished drain and add to the pan with the remaining cheese and butter. Toss the pasta with all the goodies and then place in bowls for serving. Garnish with more Romano cheese and fresh ground pepper.

Three Events for Pigs and Pig Lovers

Check out these upcoming events in New York for some amazing pork and bourbon!

There are events for every budget so check it out; you will not be disappointed.

Grilled Ham and Cheese with Sriracha Mayo

grilled ham and cheese with sriracha mayo

I wanted something to warm me up on this cold winter day… what better than a grilled cheese sandwich? How about a grilled cheese with ham? With Sriracha Mayo?

This is just a quick way to spice up an old classic and bring a little heat.

Only a few weeks ago The New York Times listed Sriracha as a must have condiment. I have been using Sriracha for years now but certainly agree. Unlike Crystal or Franks Red Hot, Sriracha is made from sun ripened chilies which are ground into a smooth paste along with garlic and is amazing on everything from burgers, pizza and sandwiches!

Pig Humidifier!

So my girlfriend has been telling me I need to get a humidifier for my apartment as the dry heat season is upon us. What do you know, she bought me one for Christmas! And not just any humidifier but a Crane Adorable Animals Pig!

Check him out, and the other fun animals they have here!

“The Wedge”

the wedge

Growing up, I never was a huge fan of iceberg lettuce. I have however found one way that I do really enjoy it, making “the wedge” with what I have in the fridge… This classic american steakhouse salad is traditionally served with roquefort and bacon.

I cut a wedge of iceberg, topped it with crumbled bacon, ranch dressing and sliced celery. Very basic but delicious and refreshing!

Yet another way to add bacon to your diet!

New Years Day 2010

on the griddle...

plated

As a southerner I grew up eating a traditional meal on New Years Day. Some think of it as a way to forget about things that happened in the past year and start fresh for the new year. I never need an excuse to share a meal with friends but I think that this is an important one. I am not superstitious but who can argue eating a great meal that is supposed to bring you luck, money, health, and progress in the new year; at least make your stomach happy right?! Since my girlfriend and I were hit by a car on New Years Day we are both looking forward to a healthier 2010!

The traditional meal that I made consisted of pork chops, hoppin’ john, collard greens and cornbread.

Pork, thanks to its rich fat content, signifies wealth and prosperity. I grilled these on my cast-iron griddle after I coated them with my own dry rub mixture (REID’S RUB); I put the dry rub on the chops Wednesday so that the flavor would sink in a bit…

Hoppin’ John is a mixture of rice and black-eyed peas which brings you good luck in the new year. I meant to use dried peas that I got at the North Carolina Country Store but forgot to soak them so used canned ones instead… To season the peas I started by sauteing one sweet onion and three cloves of garlic in some olive oil. Once they caramelized, I added two cans of peas (which I rinsed – I always rinse canned peas/beans), one can of beer, about a tablespoon of molasses, half of mulato pepper, smoked ham ends and black pepper. All of those ingredients simmer for about 2 hours or so and just before serving I stir in diced red bell pepper; then I served them over the rice.

The collard greens symbolize money as the heavy leaves look like piles of cash. To cook these I heated a pan and added olive oil and some sliced garlic. I let the garlic cook until just starting to turn brown, then added the collards which I sliced into thin strips and added a half of a beer for liquid and put the top on the pot to let the greens steam. Some people let their greens cook forever but I cook mine about 40 minutes or so until the greens just get tender.

Cornbread is for gold as the color might tell you. I made a buttermilk cornbread which is about as simple as it gets; a mixture of coarse ground yellow grits, flour, baking powder, baking soda, eggs, buttermilk and a little bit of honey.

It was great to share this meal with good friends looking forward to a new year. I hope that all of you have a great new year no matter what you ate on the first day of 2010!

Spicy Pork Chops for New Year’s Day…

REID'S RUB Pork Chops

I have been working on a few rubs over the past few years. The base of which I call “REID’S RUB.” It is a spicy mixture containing coffee, mulato chile pepper, light and dark brown sugars, salt, pepper, ginger, paprika, etc. For New Year’s Day I am going to cook a traditional southern meal consisting of pork chops, hoppin john (black-eyed peas and rice), cornbread and collard greens.

After reading today’s article in the New York Times Food section about Brooklyn’s Flavor Route to the South, I had to check out The North Carolina Country Store in Brooklyn. The ladies there were very nice and I picked up some supplies directly from the south including collard greens, smoked ham ends and ham hock for the beans and greens, some black-eyed peas (Piggly Wiggly Brand!), Mrs Carolina’s Hot Chow Chow and some Moss Yellow Grits from Kittrell, NC!

There really is not anywhere else I have found that has some of the great items this store has and it almost feels like you are in a small town in the Carolina’s – that is until you open the door to Atlantic Avenue! It IS a little trek, especially if you are coming from Manhattan but well worth it! Map

So my pork chops have their rub on them and I made some pickles today with my new cuisinart food processor…. check out my post for the rest of the goodness from New Years Day. Until then, Happy New Year’s! (and eat some pork!)

SriPraPhai Thai Restaurant

Crispy Chinese watercress salad

Fried soft shell crab

Saute pork

There seems to be a tradition in New York of eating Chinese food on Christmas Day. Is this just because Chinese Restaurants are one of the few places open? My brother and I decided since our parents were in town we would go out  to Queens for the best Thai food in New York : SriPraPhai Thai Restaurant in Woodside.

When we go we order family style so everyone can get a taste of several dishes… We ordered more than I took photos of but these were my favorites: Crispy Chinese watercress salad with shrimp, squid and chicken. Fried soft shell crab with shredded green mango  sauce. Saute pork let with chili, garlic & basil leaves.

I know chinese salad at a Thai restaurant? Trust me this one of my new favorites there! The fried watercress is balanced with fresh seafood and red onion; very refreshing. The fried soft shell crab was crispy, a little spicy offset by the sweet/sour flavors in the lime onion mango sauce – incredible! The Saute pork was succulent in a spicy chili sauce. There is something unbelievable about slow cooked pork that almost melts in your mouth.

I hope you all had a wonderful holiday and if you are local to New York or ever visit check out SriPraPhai in Woodside Queens!

Vacation time for this pig…

Image by Eric Cheng

As I head off for my first cruise ever I was thinking of the swimming pigs in the caribbean. Perhaps I will be lucky and see some? This brings a whole new meaning to salted pork!

I am sure I will eat pork a few times over the vacation and will report on them when I return. Until then this pig is swimming in the warm (hopefully) ocean!

Back in a week!