Wednesday, January 18, 2012

Italian Sloppy Joes

We're going to host a Super Bowl party this year and by the look of the 49ers last week we may actually be rooting for a home team!  I watch all the dorky competitive cooking shows and Cooking, Bravo and Food Network.  It's amazing that Drew puts up with it.  Anyway, I was totally cheering for Jeff Mauro, aka the Sandwich King and a Chicago native, to win Next Food Network Star and he did!  So, I feel obligated to post one of his Big Game recipes I found.  This is a do-ahead recipe which makes this a cake walk to pull together and serve warm just before guests arrive. If you are anti veal, no problem.  Just go equal parts beef and pork.   Happy Super Bowl 2012!

Italian Sloppy Joes
  • 1 tablespoon olive oil
  • 1 pound ground sirloin
  • 8 ounces ground pork
  • 8 ounces ground veal
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 teaspoon dried Italian seasoning
  • 1/4 cup dry white wine
  • One 28-ounce can diced tomatoes, with juice
  • 1/2 cup whole milk
  • Kosher salt and freshly ground black pepper
  • 8 slices aged provolone cheese
  • 8 hinged hoagie/sub rolls
  • Oil-packed hot giardiniera, for serving
  • Chianti, for serving
Heat the olive oil in a Dutch oven over medium heat. Add in the sirloin, pork and veal, and brown until no longer pink, about 10 minutes. With a slotted spoon, remove the meat and store in a bowl, leaving the juices and fat in the Dutch oven. 

Sweat the garlic, onions and Italian seasoning in the Dutch oven, stirring frequently to insure they do not burn. Once the onions are translucent, add the meat back to the pan and then add the wine to deglaze. Add in the tomatoes and milk and bring to a simmer, stirring frequently until the sauce thickens, about 15 minutes. Season with salt and pepper.

Sandwich Build: Place a piece of cheese in each hoagie roll. Place some meat on top and the some giardiniera on the top of it all. Serve with a pint of Chianti.


Monday, January 9, 2012

Lemony Orzo-Veggie Salad with Chicken

What is with this heatwave?  Ski resorts are closed, we grilled tri tips on Sunday and people are jet skiing on the bay.  It's just down-right bizarre.  It's winter!  We should be bundled up in front of the fire and braising short ribs.  While we wait for the weather to change, we might as well eat light.  Half of you probably made the resolution to lose weight for New Years anyway.  Here's a recipe from the folks at Cooking Light that's guilt free and simple to pull together.  If you have access to Meyer lemons that are ripe around this time of year, sub the regular lemons with those instead.

Lemony Orzo-Veggie Salad with Chicken

  • 3/4 cup uncooked orzo
  • 1/4 teaspoon grated lemon rind 
  • 3 tablespoons fresh lemon juice 
  • 1 tablespoon extra-virgin olive oil 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon minced garlic 
  • 1/4 teaspoon honey
  • 1/8 teaspoon freshly ground black pepper 
  • 1 cup shredded skinless, boneless rotisserie chicken breast 
  • 1/2 cup diced English cucumber 
  • 1/2 cupvred bell pepper 
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon chopped fresh dill
  • 1/2 cup (2 ounces) crumbled goat cheese
  1. 1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
  2. 2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.


Wednesday, January 4, 2012

Bubba's BBQ, Jackson WY

Drew and I just returned from a much needed 2 week vacation in Jackson Hole, WY.  There we skied, ate, napped and drank.  It was glorious.

I've been on a big BBQ kick lately.  It all started with a trip to Memphis Minnie's, a joint in the lower Haight in San Francisco just before we left for our trip and it was delicious.  It's been tough to find good BBQ in the bay area so if you visit or are from here, check it out.  This kick continued through out our trip with BBQ stops during our road trip through Nevada and Idaho and we tried a upscale place not too far from Bubba's in Jackson.  None of them beats Bubba's in my opinion.  It's the same good food and great low prices that I remember from my college visits.  Drew had a giant bowl of chili and went for the brisket lunch platter.  Here's why I love the place:
  • It's a locals spot and if they don't know you they'll call you honey or sugar anyway. 
  • The service is down-home and friendly.
  • Their baked beans are totally legit.  Don't miss out on them.
  • Each dish is served with a massive, buttery slice of Texas toast.
  • If you want greens they have a fully stocked salad bar.
  • It's cheap.
If you're planning a trip, be sure not to miss Bubba's in Jackson.  It's perfect food for the big appetite you work up skiing, hiking, rafting or whatever else adventure awaits you in WY.