sweet bacon love

For the Love of Veal Shank

2009-04-21T19:14:00.003-04:00

How do you say comfort food in Italian? I'm not sure exactly, but this is how I would say it: Osso Bucco. Seriously? Wow. This was Jon's big idea; and big idea it was. We started looking around for a good recipe, most of which involved cooking twine, cheesecloth, weird crap I've never even seen in real life.

The recipe we used was titled "Easy Osso Bucco." If this is easy, I am terrified to know what the hard kind looks like. I think the easy part just meant that you get to use a sieve instead of cheesecloth. But 4 pans, 2 bottles of wine, $85 later, I felt like I'd accomplished something kinda big, kinda cool. This dish is super rich and delicious. And me and Jon made it together. Sweet veal shank love.

Osso Bucco is traditionally paired with risotto, which is another slightly scary proposition, and, I've never even ordered risotto in a restaurant. I mean, who gets excited by rice? A giant hunk of meat has always seemed a little more appealing. But, this simple risotto was pretty dreamy and decadent, I must say. But from here on out, a giant hunk of meat plus risotto: I'm so game.

This is kind of special occasion kind of meal, or a lets just pretend it's a special occasion kind of meal. Regardless, it's divine. Leftovers were equally amazing. The recipe looks a little crazy, but don't fret. The deliciousness is mostly just the cut of meat, cooked until it's tender, buttery, and fall-off-the-bone magic.
Easy Osso Bucco (courtesy of the lovely Giada, from Everyday Italian)

6 1-to-1 1/2-inch-thick veal shank (we bought 4 instead)
2 1/2 tsp salt, plus more to taste
1 1/2 tsp freshly ground pepper, plus more to taste
1/3 c all-purpose flour, for dredging
1/4 c vegetable oil 1 small onion, finely diced
1 small carrot, finely chopped
1 celery stalk, finely chopped
1 tbsp tomato paste
1 c dry white wine (we used Nessa
About 4 c reduced-sodium chicken broth
1 large sprig of fresh rosemary (or a little more)
1 large sprig of fresh thyme (and more)
1 bay leaf (we used two)
2 whole cloves (or 3!)
1 tbsp chopped fresh flat-leaf parsley (more! Clearly, I'm a little heavy handed with the herbs.)

Preheat oven to 375 degrees. Pat the veal dry with paper towels to ensure even browning. Secure the meat to the bone with kitchen twine. Season the veal with 1 1/2 tsp of salt and pepper. Dredge the veal in the flour to coat the cut sides lightly.

In a heavy roasting pan large enough to fit the veal in a single layer, heat the oil over a medium flame until hot. Add the veal and cook until brown on both sides, about 8 mins per side. Transfer the veal to a plate and reserve.

In the same pan, add the onion, carrot, and celery. Season with 1 tsp of the salt to help draw out the moisture from the veg. Sauté until the onion is tender, about 6 mins. Stir in the tomato paste and sauté for 1 min. Stir in the wine and simmer until the liquid is reduced by half, about 2 mins. Return the veal to the pan. Add enough chicken broth to come 2/3 of the way up the sides of the veal. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over med-high heat. Remove the pan from the heat. Cover the pan with foil and transfer to the oven. Braise until the veal is fork-tender, turning the veal every 30 mins, about 1 1/2 hours total. Carefully remove the cooked veal from the pan and transfer to a cutting board. Cut off the twine and discard. Tent the veal with foil to keep warm.

Place a large sieve over a large bowl. Carefully pour the cooking liquid and veg into the sieve, pressing on the solids to release as much liquid as possible. Discard the solids and return the sauce to the pan. Gently place the veal back into the strained sauce. Bring just to a simmer. Season the sauce with more salt and pepper to taste. Garnish with parsley.

Nearly-No-Fail-Risotto
4 c chicken broth
3 tbsp butter
3/4 c finely chopped onion
1 1/2 c Arborio rice
1/2 c dry white wine
1/2 c freshly grated Parm
1/2 tsp salt
1/4 tsp freshly ground black pepper

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat. In a large, heavy saucepan, melt 2 tbsp of the butter over med heat. Add the onion and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 c of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 c at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 mins total. Remove from the heat. Stir in the parm, the remaining tbsp of butter, and the salt and pepper. Transfer the risotto to a serving bowl and serve immediately.

Vaynerchuk on Bacon

2009-04-05T14:11:00.000-04:00

Jon loves Gary Vaynerchuk – well, I think he's actually, like, in love with him. He was quite honestly very annoying to me at first, but I've grown to love him too, especially when he does things like this.

Poulet Nicoise BKA Southern Chicken 'N' Olives

2009-03-26T11:54:00.010-04:00

I get really excited every time I get the latest Williams-Sonoma catalog in the mail. Not so much because I covet all the lovelies inside, but for the awesome recipes, which they have online too, plus more. Here's one I've been eyein for a while. Just wanted to wait until springtime to make it, and well, as of last Friday, springtime is officially here. Thank the lord.

WS calls it Poulet Nicoise, and that makes it sound all fancy and stuff, but after I made the recipe, I looked around online to see if there were other variations, and lo and behold, lots of cooks out there are calling this nearly-the-same recipe Southern Chicken with Olives – only difference is that they're making it with fatback, which makes my heart melt, and some without the yellow squash.

This is the Williams-Sonoma version that I made:

Poulet Nicoise
1 chicken, about 3 lb., cut into serving pieces
Salt and freshly ground pepper, to taste
1/4 c olive oil
1 yellow onion, diced
2 garlic cloves, minced
3 yellow squash, about 1 1/2 lb. total, quartered and sliced 1/4 inch thick
1/4 c dry white wine
3 tbsp chopped fresh flat-leaf parsley
3 tsp chopped fresh tarragon
5 plum tomatoes, seeded and quartered
1/4 c dry-cured black olives, pitted
1 1/4 c chicken stock

Season the chicken with salt and pepper. In a 5 1/2-quart Dutch oven over medium-high heat, warm the olive oil. Add the chicken and brown on all sides, about 7 minutes total. Transfer to a plate. Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 2 minutes more. Add the squash, wine, 2 tbsp of the parsley and 2 tsp of the tarragon. Cook, stirring occasionally, until the squash is soft but not browned, about 5 minutes. Return the chicken to the pan and add the tomatoes, olives and stock. Bring to a gentle simmer, then reduce the heat to low. Cover and simmer until the chicken is cooked through, 25 to 30 minutes. Stir in the remaining 1 tbsp parsley and 1 tsp tarragon. Serve immediately. Serves 4.

Here is another, with salt pork.

I used cherry tomatoes instead of plum, and also didn't have dry-cured olives so I used kalamatas instead. The fresh herbs really make this dish, so that's the way to go, plus they're pretty. As for the squash, it's sweet and subtle in a really nice way, and white wine and yellow squash complement one another perfectly, plus it's sunny and yellow and bright. I wouldn't make it without. Sooo delish. I know bone-in chicken imparts more flavor, but really, how much I wonder. The bones are a little buggin'. I think I may try it next time without. I'm on the fence. Never hurts to try I spose.

Old School

2009-02-10T20:28:00.012-05:00

Nothing says I love me like good ole acorn squash like my mom used to make. Simple. Brown sugar, lots of butter. A salad with chicken and bacon. Need i say more? No, but i'll give you the best simple salad dressing. I'll never tire of it. I could drink it.

Sweet Balsamic Dressing
1/4 c balsamic vinegar
1 tsp dijon
1 tsp sugar
1/2 tsp salt
1 or 2 dashes of pepper
1 clove garlic smashed or minced
1/2 c olive oil

Whisk everything together, except for the oil, until the sugar and salt are dissolved. Then continue whisking, and add olive oil. That's it. Really. I love it super simple, like with just some shaved parm. This time, I added cranberries and walnuts and parm, leftover chicken and cold bacon from the fridge. Maybe next time I'll add bacon in the squash, let it get all gooey with the butter and brown sugar. Yep. I don't eat this nearly often enough. And look how easy this one is too:

Sugar Squash
1 squash for each person
2 tbsp butter
3 tbsp brown sugar

Preheat oven to 400. Cut the squash in half and get out all the guts and slime. Add 1 tbsp butter and 1 1/2 tbsp brown sugar to each half. Put the halves on a baking tray with the cut sides up. Roast for about 1 hour. Test for doneness with a fork or spoon. It should pierce the fleshy part of the squash easily. Mmmmmmm. So simple. So good.

The First Flambé

2009-02-03T20:26:00.009-05:00

I am a self-confessed francophile, and my obsession runs deep. I might even love France almost as much as I love the South. I dunno; that's a little extreme I spose. I've spent way more time in the South than I ever did in Europe, but, they do have something in common, the French and Southerners that is: they like to relax, enjoy, share a delicious meal with friends and family, relish the sheer beauty of the day.

In any case, my story is as cliché as the rest. I was lucky enough, very lucky, to visit Paris as a teenager. I became enamored, of course, by the life, the food, it's appreciation for simplicity with a tacitly complicated way of getting there (just like Southern cooks!). Walks on the Seine, a rainy day in Montmarte with a perfect strawberry tart, my first-and-only-perfect steak au poivre inciting a lifetime quest for the same steak, just like at that one restaurant, Angelique? Maybe I made that name up. I've searched and searched for it, online and other ways. I should probably just ask Jordan; it was her father who took us with him for his annual summer trip to the Geneva Convention. I think I will.

Sixteen and gallavanting around France with my two best girlfriends. Is it any wonder my undying amour pour France began that sweet summer? Did I mention we even got to end our school year nearly a full month before all the other students? I guess this was education after all – Nelson Mandela speaking at the UN (wow, although I can't remember a thing he said); a strange man masturbating in the street (ew grody plus freaky); art at the Louvre, the Musée D'Orsay, Notre Dame. Man, art just saturates that city; our subways do NOT look like that. Melted hot French milk chocolate with a dollop of fresh sweet cream and a cinnamon stick – a masterpiece in itself. We woke up at noon everyday to fresh croissants and jam. So ordinary, so fresh, so divine. You just don't get that anywhere else in the world. You really don't.

Seems I've gotten a little off course, but isn't that the point? Food has a story. Jon is intrigued by these "cravings" I get. "What made you think of making that?" he asks. It's usually a time, a memory, a feeling I'm craving more than the food itself. Isn't it like that for everyone? Isn't that why people get fat?

I wanted to feel France, French, so when I saw Ina Garten, a francophile herself, making Beef Bourgignon on an episode of Barefoot Contessa, I couldn't wait to while away a Sunday, drink some daytime wine, and flambé my first stew.

Here's Ina's recipe.

This is my new comfort fave, even though it could use a little refinement. Few things are perfect the first time. There is lots of bacon – which you clearly don't want to mess with – LOTS of mushrooms, which I can deal with but some people like my Jon would rather avoid, and also a shit ton of pearl onions. I don't know about those little devils. Makes me feel a little like I'm eating mothballs, only sweeter. Or flower bulbs. I guess they are kind of flower bulbs, right? I'm going to get some fresh baby onions from the farmers market and sauté them in butter first– mmm, that sounds better.

As for my first flambé, I was nervous about lighting liquor on fire, on top of a highly combustible furnace; it goes against everything I've ever been taught about kitchen safety. But the French are unconcerned with such trivial matters. I felt like a real chef for a hot second. My house didn't burn down. And I even used the airplane bottle of Courvoisier ( I'd wondered what desperation would drive me to drink such poison) that my sis gave me as one day of my Twelve Shots of Christmas gift. Lesson learned: I will continue to use alcohol in food as much as possible, particularly alcohol with bacon. They both lend a depth, richness, the velvety melt-in-your-mouth butter gravy that beef bourgignon should have, that as many dishes as possible should have. Pour the stew right on top of the best crusty bread you can find. A fine antidote for my Parisian pinings.

More Thanks: Sweet Potato Biscuits

2008-11-28T11:15:00.007-05:00

Mama Betty made these for our Thanksgiving feast last night, and they were moist, melt-in-your-mouth delicious. I am thankful for Mama Betty and also for Paula Deen.

Paula Deen's Sweet Potato Biscuits
1 1/4 cups all-purpose flour

2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preheat the oven to 450 degrees F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

Here's a recipe that I found for sweet potato biscuits with bacon and thyme. Are you kidding me? Can't wait, can't wait.

I Am Thankful for Bacon Pizza

2008-11-27T10:23:00.003-05:00

Is there anything better than Thanksgiving? A delicious homemade feast with friends and family, football, several alcoholic options, holding hands and giving thanks for blessings, so many blessings, like taste buds. One simple creation that my magic flavor tasters are most thankful for is bacon pizza. I am thankful that something so yummy is so freakin' easy: already made pizza crust from TJs, or most any grocer, pizza sauce in a jar, mozzarella and cheddar cheese, fresh mushrooms, thin-sliced red onions, red peppers, and fried thick-cut bacon. It may not be the most heart-healthy meal ever, but your heart still will thank you, cause it will surely fall in love. And don't forget the wine. Trust me, now is not the time for beer. Any red will do. After all, this is not exactly haute cuisine. Just simple, delicious, sweet bacon love.

Crushin on My Man

2008-11-18T19:55:00.026-05:00

Yesterday was my six month wedding anniversary, and Jon took me on a hot date, after sending me surprise work flowers. He even donned a tie for the special occasion. A perfect husband's work is never done.

On the way to the car, we were giggling like fools and for no good reason, except that Jon was taking FOREVER to hook up the GPS, which was hysterical at the time. Must have been the champagne, mixed with the giddiness that comes with husbands taking their wives on impromptu secret dates. I already had an inkling this night would be extra sweet.

Jon was saying, "Where are we?" And I was saying, "I have no idea." And, then, there we were. Eat Bar in Arlington. He'd discovered the place while dropping off some wine at Tallula, the fancier spot next door. In January last year, Tallula's loungey bar-in-the-back became it's rustic boho-chic counterpart. Jon had told me about it, said "You'd like it honey," and I did immediately. It makes perfect sense that this place is owned in part by the same guy who owns Evening Star in Del Ray.

The tabletops are like the tin roof of an old farmhouse, and the goth brothel lanterns cast a warm amber glow that made me feel cozy right away, and kind of like making out, which is probably why there were lots of couples there, who also must have been on hot dates, but there were also a few older folks, and even a young family with their two little ones. Could it get any warmer?

The service was pretty slow, but who cares? Clearly, this isn't a hurry-up kind of place, plus our waitress was cute and nice and smiley, and that's all that really matters. And my husband is even cuter and smilier, and really, that's all that matters. Even better, they had Higuerela, the red wine we served at our wedding, nothing fancy and all delicious, a different vintage, but no less nostalgic. And best of all, they poured our wine in perfectly giant bubbly wine glasses with extra skinny rims right next to good ole mason jar waters. I really do feel like I'm on the farm, a fancy farm. Maybe a farm in Napa, or maybe in a church that's in a wine cave on a farm in Italy; all this place needs is a stained-glass Jesus. Wherever the hell I am, Eat Bar oozes romance, and it smells amazing. I think it's the warm olives, house roasted, in at least eight shades of purple and green.

On the menu at next door's Tallula, the assortment of amuse-bouches are aptly titled "Amuse Yourself," but next door at Eat Bar, they are simply called snacks. A chorizo corn dog, a baby burger with truffle butter and onion marmalade, a bowl of maybe the most amazing hush puppies with honey butter I've ever tasted, rosemary fries. I wish I could snack like this everyday. We also had cheese and charcuterie: a soft goats-milk cheese from Humboldt and Grayson, a supple cow's mik cheese from Virginia, with house-cured tasso ham and salami, a dollop of sweet apple butter, and some yummy breads, one crispy and one soft.

And we were already stuffed up on food and love, but why stop there? Jon insisted on two desserts and a port, which I could've done without. Jon said it's an acquired taste, and I believe him, and I also believe I won't be doing much to acquire it. The homemade chewy molasses cookie sandwich with ginger pumpkin ice cream, heavenly. Apple pie a la mode, divine. And the best dessert of all, the rest of my life to celebrate half-year anniversaries with my precious man.

Tallula and Eat Bar are located at 2761 Washington Blvd. in Arlington, VA.

Sweetest Treats

2008-11-14T20:11:00.003-05:00

It's a miracle these little gems made it home safe and sound. Aren't they just sweet and lovely? They came from Hello Cupcake, a new joint downtown. Since I was feeling sassy, Prima Donna was an obvious choice, but mostly I just couldn't resist the chocolate puff topped with a fluffy pink strawberry buttercream cloud and sugar sprinkles like pink snowflakes. Just one, I was only going to get one, but then I had to see if the lemon was as good as my mom's, and You Tart!, this dreamy jewel with the palest buttery yellow lemon cream cheese frosting was like a burst of citrus sunshine. At $3 a pop, and nearly too pretty to eat, I thought these babies better be good, but I'd have to wait. I wanted to surprise Big J with a sweet treat. It was no easy feat watching over the little buggers on the trip home on the metro. It seemed that people could actually smell, or maybe sense, what was inside the delicate white pastry bag cradled carefully in my arms. That one lady who almost smushed them with her enormous backpack would have been in big trouble, and that man with the enormous butt who nearly sat on me – nearly sat on them! – the nerve...This little bundle of joy was causing me a lot of stress!

But hellllooo cupcake – these beauties were worth every dollar. Each cake is heavy with goodness, bourbon vanilla from Madagascar, real citrus zests. Some are even vegan and gluten-free, although I hope to never try them. Traditionalists can get plain jane ones, with chocolate or vanilla cake and chocolate or vanilla icing and confetti sprinkles. It's a party!

Looks like owner-baker Penny Karas doesn't mess around. And she may think she's Greek, but a woman who can make something this pretty and luscious has got to have some southern in her. I'll bet $3 on it.

I wonder if she could make a bacon chocolate one, topped with real, crunchy bacon bits. Oh my, I think I'm drooling.

Find it at 1351 Connecticut Avenue, NW, just south of Dupont Circle, across from the Metro.

It's Not Just a Burger, It's a Bacon Burger

2008-11-02T15:13:00.005-05:00

Cheeseburgers are a beautiful thing, especially when they're topped with super-aged cheddar, crispy bacon and my mom's homemade zucchini relish, passed along from my aunt Adele. It's good on burgers, dogs, special hot ham & cheese sandwiches a.k.a. Jim Dandys, and crackers too. It makes something really simple really special, plus my mom made it, which makes it even more special, cause it was made with love.

Aunt Adele's Zucchini Relish
5 cups grated zucchini (5 med.)
2 cups grated onions (2-3)
6 1/2 teaspoons salt
1 cup diced (1/8") green peppers
1 cup diced red bell peppers
2 1/4 cups sugar
1 1/4 cups white vinegar
2 teaspoons nutmeg
2 teaspoons dry mustard
1 1/2 teaspoons turmeric
1 1/2 teaspoons cornstarch
1 teaspoon celery salt
1/4 teaspoon black pepper

1. Place zucchini, onions & salt in a large bowl; mix well and cover. Refrigerate overnight. he next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for 1 hour.
2. Place mixture in a heavy pot with remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 minutes.
3. Cool completely and store, covered, in the refrigerator for up to 4 weeks. Or sterilize 3 or 4 pint-sized canning jars in boiling water. Fill with relish, seal and process in boiling water for 10 minutes. Carefully remove jars with tongs. Let rest until relish comes to room temperature. Store in cool, dark place for up to 6 months.
This recipe can be doubled.
Yield: Approx. 5 cups.

See, Bacon IS Good for You!

2008-10-30T15:16:00.003-04:00

I always knew my whole body felt the same way about bacon that my mouth does.
Click here to see how bacon does a body good.

Thanks Heather and Brandon for a Sunday pork feast. I think the sweet pig that was slaughtered in our honor, in a roundabout sort of way, would be pleased to know that it wasn't the only thing devoured on the sabbath, seeing as how the Skins stomped Detroit. Yeeha! Now I just need the coveted coleslaw recipe to post here. I'll be on the lookout for it ;)

Chesapeake Chicks

2008-10-11T10:58:00.006-04:00

This is a sad, sad post, only because I had such high hopes for Wood Chicks BBQ in Chesapeake, VA. This place has won nearly every award in the southern bbq book, which makes me wonder: Is my bbq palate simply not up to snuff? Do I have some serious affliction affecting my taste buds unbeknownst to me? Am I just impossible to please? I am choosing for now to believe that we just went on a bad day; after all, even the best have their unfortunate moments, don't they?

Jon and I both ordered the pulled pork sandwich platter, as usual, and with the spicy tomato-based bbq sauce. The sauce was damn good, but it was too overpowering and just too much for the dried-out pork. I know they cook their pigs for 16 hours, but this poor swine seemed like he laid in a smoker for a full day and then sat out in the hot sun for another. A sauna would have been better, then maybe some moisture would have found its way back into the meat where it belongs.

The baked beans were infused with the smokiness of Chick's own beef brisket, and I could have eaten a whole pound. Ditto for the mac n cheese, save the brisket, but sides should never outshine the star of the show. I think we might have to go back for part 2, because I'm hoping this show ain't over.

So Long Summertime

2008-10-03T10:58:00.003-04:00

Summer is officially over, and it has been for a few weeks now, it's just that I've been in denial, as usual. The fall wakeup call usually comes when I realize that it's dark outside by the time I've finished making dinner, really dark, and this makes me a little depressed, so I hang on to every morsel of summer bits that I can, like frozen silver queen corn from my mom and dad's garden.

Summery sweet corn, smoky bacon, and an autumn-esque milky warm broth is the perfect seasonal soup marriage, and a good way to get inventive with leftover chicken in my case. Even though soup recipes are never to be followed exactly, here is a place to start:

Ingredients:
A few cooked chicken breasts, or any leftover chicken, pulled (about 2 cups)
4 ears fresh corn, removed from the cob (this is kind of a pain in the butt, but you simply cannot use canned corn, frozen maybe, maybe, but i wouldn't recommend it, just drink a glass of wine and it will be ok)
1/2 pkg or a little more thick cut bacon, diced
1 box organic low sodium chicken broth
1 chopped onion
2 stalks of celery chopped
1 medium potato peeled and chopped
1 1/2 cups heavy cream
1 or 2 tsp fresh thyme leaves
1 tbsp olive oil or so
salt
pepper

Add olive oil to the pan and cook the bacon til just starting to crisp. Scoop the bacon out and leave all the lovely bacon juices in the pan, and set aside. Add celery and onions to the pan. Reduce the heat and cook on med-low while the veg softens, about 6 to 10 mins. Add the potatoes, corn, and thyme. Continue to cook until onions are fully soft, about 6 to 10 more minutes.

Add a full box of organic low sodium chicken broth. Bring it to a simmer over med-high heat, and then turn it down and simmer for about another 10 mins. until the potatoes are tender. Add the bacon back to the mixture, and then add the cream and chicken. Return to a simmer, and season with salt and pepper. Serve it up with a green salad, some crusty bread and your favorite wine, if you have any left :) Enjoy!

Maybe fall isn't so scary after all.

You may want to double-up on this recipe. We ate nearly all of it since it was so dang delicious, and my hubby is a very big boy.

Give Me More

2008-10-01T10:42:00.009-04:00

This might have been one of the best bacon bites ever, sadly, just a bite. It all started with a communication breakdown. Alright, so I started things off in kind of a gay way in any regard. Freakin wine spritzer. I just didn't want to get drunk, and my tolerance is really lacking these days. One of those things that goes with age that no one lets you in on. I wanted something light, not too much albeit not too little. I asked the bartender at Evening Star Cafe in Del Ray, "I'd like a wine spritzer please," which made me feel a little stupid, and to make matters worse, "with ice...and how is the mixed grill app?" He said, "well, how hungry are you?" To which I replied, "not very, why? Is there only one scallop or something." He chuckled, and said "yeah, you want soda or sprite?" "Sprite," I said, and regretted it later. I had never ordered a wine spritzer out; I'm too cool for that, and I guess before I'd had it with soda water. It was gross, yet slightly refreshing.

Back to the scallops. For some reason, I thought the bartender was joking about the scallops. I half expected a full plate of scallops, wrapped in bacon. Old school. But when the plate with one scallop was placed before me, I felt like I made a bad choice. This sure as hell isn't preventing any hangover at this rate. But what the one scallop lacked in size, it was made up for by the giant rectangle of fresh, house-cut, juicy, slabby, fatty bacon. It was like a sparerib, but saltier. I don't usually eat this much fat, even on a piece of bacon, but this time I couldn't get enough.
Soft, velvety even, melt in your mouth fat.

Creamed corn and avocado puree accompanied the land and sea combo. So small yet so good, I needed the two friends i was sharing my table with to try it. They refused, "I feel bad, it's sooo little." I implored them, and "yummm, mmm, wow, man," were the responses. A baby plate topped with a flavor bomb. Good things really do come in small packages. More please.

Evening Star Cafe is located on the corner of Mount Vernon Avenue and Howell Avenue in the Del Ray neighborhood of Alexandria, VA.

bacon + chocolate = sweet bacon love

2008-09-16T10:59:00.009-04:00

Some things are just meant to go together...wine and cigarettes, JT and Timbaland, flying and xanax, bacon and chocolate.

My husband found this sweet treat at Old Town Balducci's, where they carry Vosges, and first of all, I could hardly contain myself when he brought one of these little babies home to me. Freakin genius! Not only that, but it is to die for. It sounds a teensy bit crazy, but it's along the lines of maple syrup and bacon – sweet and savory. And, the bacon in the chocolate bar couldn't be any more perfect. The little chunks of bacon are a crispy/chewy combo, accompanied by morsels of salty bursts. They're a bit pricey at $7 a bar, but the flavor explosion is worth every penny. A match made in heaven.

Find these bacon beauties at Balducci's or Biagio at 1904 18th St. in DC, thanks Erika :)

If You Hate Wedding Food, Clearly You Weren't At My Wedding

2008-08-18T16:50:00.008-04:00

Finally, I'm back after a full year of wedding madness, and three months of newlywedded bliss, sustained in part I am certain by the best wedding feast ever. With our devotion to soul-nourishing love grub, me and Jon's wedding menu was a testament to our southern roots and un-heart healthy classics, with an ever so slight gourmet twist. We lucked out with the first unrainy day during this year's crazy May monsoon, and were blessed with a perfectly breezy sunshiny day. Beggar's Banquet, an amazing catering company out of Orange, VA, surpassed every single one of our expectations and then some...hmm, I think that may have something to do with the fact that this place is helmed by two moms with a passion for food – my kinda gals. They started us off with adorable baby cucumber cups piped with blue cheese mousse, garnished with crisp bacon, and fried green roma tomato "stackers" with sliced Granny Smith apple and boursin cream on crisp whole wheat croute. On the line were the real beauties: pulled pork bbq with rolls and three mouth-watering sauces, including a traditional bbq, white horseradish and bourbon-mustard sauce, ooh yeah, and it gets better, if that's possible.

The spread included steamed spiced shrimp with Old Bay, lemons, and cocktail sauce of course; homemade slaw; sliced red potato salad with capers, red onions, fresh herbs and vinaigrette; homemade macaroni and cheese with fresh bread crumbs (this stuff was no joke), the real deal southern-style collards, traditional deviled eggs, and homemade baked beans, with chipotles and topped with practically a whole slab of bacon. Love was in the air and so was the sweet smell of bacon – sweet bacon love at its finest.

Bubba's Not So Hubba

2008-03-05T10:52:00.012-05:00

Finding a good barbecue joint in DC is akin to meeting a Cowboys fan that isn't a complete jerkoff. But, that doesn't mean I won't keep an open mind – about the BBQ.

I was craving pork butt again, so me and Jon decided to venture over to Bubba's in Falls Church. I mean, check out their menu. Chili cheese fries are always a draw for me, but with three different versions of pork bbq, I was sold. Both of us got the classic pulled pork sandwich, as if there were really any other option. My plate was a pig pleaser all around, aesthetically. Rosy colored shredded pork piled high on a sesame seed bun, topped with a heap of slaw, two-colored baked beans, white and red, and collards with skinny white onions perched on the vinegary greens, all served on a bright blue plate, with separate baby bowls for the sides – an added bonus in light of the messy melee. The really great thing about this place is that they serve beer, by the pitcher no less.

Okay, let me first say that I hardly believe there is bad bbq, ever, anywhere. Even the driest, most tasteless, unspicy, stale bunned, slawless pulled pork sandwich is enjoyable, at the very least. That being said, Bubba's was somewhat of a disappointment. The slaw that looked like a heap just didn't measure up to the even bigger heap of smoked pig, and was sorely missed. Almost as much as a truly hot hot sauce, the lack of which was even more surprising considering they had several lovely looking sauces on the table, along with trivial pursuit cards, all of which are usually good omens. Of a sweet sticky bbq sauce, a yellow runny mustard sauce, and an orangey vinegar sauce, none had the kick I was looking for. And, Texas Pete just doesn't cut it; it's even less hot than Tabasco, which would have sufficed, but when that's the hottest option, I'm left wanting more for sure. The pork was tender but sauceless, not my fave, not Pierce's, not Buzz N Neds, not even close, yet just good enough to satisfy my craving.

The beans on the other hand were freakin fantastic. Chunky and perfectly chewy bacon knocked these little guys out of the ballpark. Collards are simple, but easy to screw up, and these ones were pretty middle of the road, but at least the vinegar was on point. Throw some of the bean bacon into the collards and jackpot...more fatback please!

All in all, Bubba's is a priceless little pork butt haven, but not quite heaven. If you get a hankering for hog, it just might be the place for a beer and brisket, which I'll be sure to try next time, along with the chili cheese fries.

V-Day Heaven

2008-02-17T15:09:00.010-05:00

We all know that Valentine's Day is a mass marketed corporate jackpot, geared towards the lucky couples among us, or unlucky, depending, driving less fortunate single gals into twinkie binges and hapless blind dates with monobrowed geeks who would otherwise be untouchable, only for the sheer terror of being alone on the most romantic holiday of the year.

The thing is, Valentine's Day is romantic – when your lovah isn't spending a ton of money only to take you out to an entirely unromantic and overly packed restaurant, where you can't even hear him whispering sweet nothings to you from across the table. A better bet: stay home, cozy up on the couch, and eat.

Not just anything; eat prosciutto. The fat-laced salty pig heaven is the fastest way to a girl's heart. Preferably on crusty bread, smushed into yeasty crevices with stank bleu cheese, or for milder prosciutto, buttery brie takes it all the way to baconish bliss. Add a splash of bold pinot...holy Saint Valentine.

The sexed-up ham is like country ham sliced feathery thin and injected with lust and ocean water. It's an Italian staple, and soon to be one of mine, served traditionally with melon, figs, or fresh mozzarella. But, it's equally divine balled up and devoured by the mouthful, or wrapped around...anything.

And now for some ham history: there are two types of prosciutto (cooked and raw), and most non-Italians think of the uncooked, air-cured variety known as prosciutto crudo. This type of ham has been made in Italy since Roman times, the name coming from the Latin word meaning "dried of liquid." Prosciutto di Parma, the variety most Americans are familiar with, has been praised for its flavor for over two thousand years. Prosciutto di San Daniele also is one of the best. But, every region in Italy that has pigs makes some variety of prosciutto, but depressingly, only a few are available outside of Italy. Oh well, you and I will just have to go for a visit. And, in the meantime, us stateside minions have a few options.

As with all foods, the taste of prosciutto depends on where it comes from. In this case – pigs. And it takes the best oinkers, eating the right foods, to make a perfect ham. Each type has it's own flavors and aromas that make it unique and insanely delicious. The overall process of making any prosciutto crudo is basically the same: trimming the ham (made from the rear haunches) of skin and fat, salt the ham, air cure, grease with salted lard, and then cure for much longer period ranging from 1-2 years, because all good things take time...love, marriage, friendship, wine, prosciutto.

Even though all prosciutto hams share the process that includes salt and air curing, the length of time and the amount of salt used varies among the regional hams as well. The Prosciutto di San Daniele of the Friuli region uses local sea salt in teeny amounts and stacks the hams on top of each other – genius! Delicate Parma and San Daniele hams are considered sweet, and the Prosciutto Toscano of Tuscany is a savory, rustic ham, with the salt accompanied by pepper, garlic, rosemary, and juniper.

We had Parma, from Balducci's, and it was to die and gone to heaven for. Valentine's Day is for falling in love, in my case, with prosciutto, and all over again with my fiance, for bringing home the bacon, or in this case, ham.