Coming Soon: Penne with Fresh Golden Cherry Tomato Sauce

I just finished filming a shockingly simple, but super flavorful penne pasta with fresh sun gold cherry tomato sauce. I should have this edited and uploaded late tomorrow sometime. Stay tuned!

Happy Labor Day… only 109 shopping days until Christmas!

Is summer really gone already? I'm too busy for prolonged paradoxical pondering, but how can all those extra-long days go by so fast? It seems like I was just writing my Memorial Day post.

If you are a regular reader, you know what a crazy, travel-filled season this was for me. The blog's traffic has grown steadily, and I appreciate all the visits, comments, and contributions!

So, even though you may be feeling a little melancholy, remember, we are entering the prime time of the year for cooking and eating. I hope you'll visit this blog often for ideas on filling your fall and holiday tables with lots of delicious food.

Yes, the days will get shorter, sunflowers will go to seed, lawns will be garnished with a scattering of crunchy leaves, and some joker will tell you how many shopping days until Christmas -- but it's all right, we're having braised short ribs and root vegetables for dinner!

Finally, here’s to all the dishwashers, cooks, chefs, and other hospitality workers that celebrate Labor Day by working as hard as ever. Don’t feel too sorry for them, it's a labor of love, and besides, they’ll catch up after work. Enjoy!

Apple photo (c) Flickr user Elaron

Help Solve the Greatest Mystery in the History of Food Service

Last Tuesday I boarded an Alaska Airlines flight for LAX. After about 15 minutes, the flight attendants began the customary snack and beverage service.

I knew I would soon be enjoying a nice cold beverage of my choice, but I was curious what dry, salty snack would be paired with it.

As the attendant got closer, I figured out the little green and gold foil bags contained mini pretzels.

I like pretzels, both mini and regular size, so I watched anxiously as the row in front of us was served -- each person being systematically handed a drink and a bag of crunchies.

Finally it was my turn, and I answered "water" when asked what was my pleasure. Then came a moment so confounding, so perplexing that I still lay awake at night a week later, searching for an explanation! As I was handed my drink, four bags of pretzels were placed on my tray table. Four bags.

Why was I given four bags of pretzels when, as far as I could tell, all of the flyers in front of me had only been given one? The two people to the right of me got only one, as did the three across the aisle.

I had said nothing to attendant, except, "water," nor had anything been said to me. Why in the world would I be so randomly rewarded with three bonus bags? I don't even have a decent theory. It is so utterly mystifying that I am turning to you for help.

As stunned and bewildered as I was, I took my iPhone out of my pocket and snapped this photo, exactly as they had landed. I now stare at it for hours searching for a reason. Why was I given those extra bags? Why? What is your theory? Please help, I'm going insane!

A Pretty Piece of Pork – Garlic-Studded, Herb-Rubbed and Perfectly Miscooked

One of the best things about understanding the best ways to cook something is the freedom to ignore them. This incredible garlic-studded, herb-rubbed, roasted pork shoulder recipe is a great example of how you can be rewarded for doing something "the wrong" way.

For cooking pork shoulder, I usually preach slowly roasting, covered, using low heat and long cooking times. The results are moist, falling apart, fork-tender succulence. Here, I wanted to play with textures a bit.

My plan was a bowl of simply prepared white beans, topped with a garlicky, crisp-edged, firm, pleasantly chewy pork, which would be then be topped with a sharp, vinegared cherry tomato and baby romaine chiffonade salad.

I wanted to concentrate the flavors of the pork and make up for any loss of moisture by pairing it with the soft beans and juicy greens. So, I cooked the pork uncovered and at a higher temperature than usual. After chilling overnight, I sliced it into thick steaks and browned them well, in olive oil.

The cold, sour salad was a perfect condiment for the rich meat and every bite of this garlic-scented pork was a joy. I hope you give the recipe a try -- I think this would make for a wonderful, end-of-summer meal. Enjoy!



Ingredients:
3 1/2 lb pork shoulder roast
6 cloves garlic, halved
salt and fresh ground black pepper to taste
1 tbsp olive oil
1 tbsp dried Italian herbs
1 tsp dried rosemary
cayenne to taste
cooked white beans
handful of baby romaine
handful of cherry tomatoes
3 tbsp red wine vinegar

A Santa Maria Strawberry Salmon

This somewhat rough around the edges, but hopefully entertaining video recipe was shot at the Historic Santa Maria Inn on our recent culinary field trip to the central coast.

This stars Chef Alex Araizaga making a very unique almond-crusted salmon recipe featuring a sauce using the area's famous strawberries.

As you'll see, I don’t have the proper A/V gear to do a great remote video, but I wanted to film the chef making one of his signature dishes, and I'm glad I did. It was surprisingly good -- I don't mean that is an insulting way, as if I didn’t expect him to do a good job, it's just I have never been a fan of fruit sauces with seafood, and would have never expected to enjoy a salmon filet on a strawberry sauce, but I did! It really was enjoyable.

I've posted a home cook-friendly version on my American Foods site on About.com, so you can check that out for the ingredients and procedure, which I tweaked ever so slightly from the one you see here.

Thanks to Chef Alex for a great demo (and breakfast afterward!), and also thanks to the Santa Maria Inn for letting me shoot in their busy kitchen. Enjoy!



For a written version of the Almond-Crusted Salmon with Strawberry Sauce recipe, please click here.

Honey Pig

I just got back from LA and it's way too late to recap the last three days, although I can tell you I had a fantastic time. Jude and her husband Greg were marvelous hosts, and working with her team at BNE was a great experience!

After a long day of shooting Wednesday, Jude treated us to a very special meal at a restaurant called Honey Pig in LA's Koreatown. Her friend, and fellow BNE producer Juliana recommended it, and it turned out to be a wonderful choice!

Anyway, I'm going to bed, but I wanted to post this very short film I captured with my iPhone. What you are seeing is pork belly, pumpkin, kim chi, bean shoots, garlic, and jalapeño all grilled and eaten wrapped in stick rice sheets. It was incredible!

Currently Breaking a Leg in Los Angeles

I just wrapped up day one of my shoot with BNE in Los Angeles. It was a long, but fun day, and left me with a new appreciation for people that cook on TV.

This doesn't mean I'll stop making fun of them, but I do have a whole new level of respect.

My host Jude, the Co-Founder and Executive Producer at BNE, is a force of nature and a total joy to work with. She really took this rookie under her very pregnant wing and made me feel so comfortable and relaxed.

I'm not sure how I did, but she seemed to think it went well, so that's good enough for me. After the shoot she and her husband Greg took me (and her adorable son Hudson) to dinner at this great Mexican seafood joint called Mariscos Chente.

We had this huge whole grilled fish (snook) dish called pescado zarandeado. So good! I also had my first ever michelada (pictured here), which was a very refreshing (and huge) drink made with beer, lime, and a mildly spicy tomato juice.

I'll be back in San Francisco Thursday evening, and will give you an update then. By the way, I've been in San Francisco since 1983 and this is the first night I've ever spent in LA! See you soon.