Thursday, January 15, 2015
As detailed last fall, we loved Emporio -- A Meatball Joint. So when my normally non-red-meat-eating wife requested a dinner of Meatball Sliders, I was a little surprised. When I asked if she wanted turkey meatballs, she said no, just regular ground meat.
So when it comes to meatballs, I turned to the source for my favorite ones -- my mom. Her meatballs were always light, not dense like those ones you find at church functions, buffets at weddings, or in the frozen food section.
1 lb of ground meat (85-15%)
1 cup of bread crumbs
1/4 cup of parmesean cheese
1 clove of garlic, minced
1/4 cup of milk
1/2 tsp pepper
1/2 tsp salt
1/2 cup of parsley (I used dry parsley)
1 tsp olive oil
I got 14 slightly bigger than a golf ball-sized meatballs out of the recipe. Since I knew I was going to put them on little slider buns, I flattened them a little on the bottom. I baked them in the oven at 375 for 30 minutes, flipping them over after 15 minutes.
While they were baking in the oven, I made my standard pesto sauce (spinach, parm, olive oil, one garlic clove) but used some almonds, in lieu of pine nuts -- because I didn't want to spend money on both this week.
When the meatballs came out, I put one on each slider bun, then topped the meatball and bun top with the pesto sauce. I sprinkled the slider with some fresh parm and served them up.
I asked DB~ how they compared to Emporio. Of course she blew sunshine all over me and said they were better, but I have to admit that they were very, very good. I asked her if they reminded her of Emporio and all she said she remembered of Emporio was "poop", thanks to db` having a blowout halfway through our meal.
My whole life, my mom has always made me a Tupperware container of meatballs and red sauce. This was the first time I've made them on my own. DB~ doesn't like red sauce, hence we eat pesto most of the time. I don't even miss red sauce anymore, but it's nice to know that I have an excellent meatball recipe in my back pocket now.
Friday, January 2, 2015
DB~ and I took our pilgrimage to the Strip for our annual New Year's Eve dinner. DB~ had her heart set on crab legs again, so we knew a trip to Wholey's was on the docket. I wanted to eat something that had some feet on the ground, so I thought that Strip District Meats was in my future. Each are on opposite ends of the Penn Avenue drag, so negotiating with an infant (and a few other stops in between) would be a challenge.
We got two jumbo crab legs for DB~. After looking at them, DB~ remarked that she wanted to see the whole crab put together that spawned those legs. My trip to Strip District Meats was a little more frustrating. First, I had to wait to be served until an older lady was done making the counter girl check nearly every slab of ribs for the perfect ones. It was excruciating.
Finally, when I was waited on I was told that they were completely out of rabbit tenderloins. I had to switch to Plan B and chose one of my personal favorites -- quail. Instantly, I knew that I wanted to do a raspberry-based sauce for the quail, so I picked up some of those.
When it was time to make dinner (meaning, when db` was going to bed), I did a peanut crust on the quail. First, I seasoned two of them with salt and pepper. Then I lightly brushed them with egg and pressed chopped peanuts on to the birds. I put them in a 375 degree oven for 25 minutes.
At the same time, I put in some yellow squash that were drizzled with homemade pesto. After 10 minutes, I put some chunks of sheep-goat cheese on top, too. When the squash came out, I stacked them in little towers for the presentation factor.
When the quail came out, I let them rest on the pan for a few minutes, then drizzled the reduced pureed raspberry, honey, balsamic vinegar sauce on the birds. Each of us had some basic couscous to eat, as well.
Everything was great, even if we had to whisper to not wake up a sleeping infant.
Tuesday, December 16, 2014
When db` came on the scene, DB~ suggested that we make his baby food ourselves. It's healthy, cheaper than buying the jars, and we know what's in it. We'll make a batch of whatever pureed vegetable we buy for him (avocado, carrot, squash) and then freeze it in ice cube trays. After the cubes have frozen, we put them in a Ziploc bag and take 1 or 2 cubes out for him for his meals.
My local Giant Eagle had a Manager's Special on yams, as they apparently WAY overbought for the holiday season. At first, I thought the sign said 4 yams for $1. Man, 25 cents a yam? Great deal. When I got closer, it actually said 4 LBS for $1. I still got just four yams, but it cost me a whopping 54 cents. That's only 13 cents a yam!
After I peeled the yam, I cut it into four chunks and put into boiling water for 15 minutes until fork tender. I put them in the food processor and added a little of the starchy water from the boiling process to help blend them smoothly. In one minute of steady processing, it was a perfectly smooth blend. We got seven cubes out of yam for db`. In essence, each db' cube only cost 2 cents. He's basically eating for free.
DB~ looked at the db' yam mix and said that it looked pretty good, so tonight for dinner I peeled and boiled the remaining three yams. I processed one yam for db` and got another seven cubes for him. But for us, I processed the other two yams, then put the puree in a casserole dish. I added approximately 1/4 cup of brown sugar, two teaspoons of pumpkin pie spice mix, and mixed it together. Finally, I topped with some tiny marshmallows. I baked this at 400 degrees for 30 minutes. The marshmallows melted in to the mix and the brown sugar/spice mix gave it a deep, rich tone. The mix was so smooth and inviting to eat.
So, yes, essentially we're eating augmented baby food. Tonight, it was pretty good.
Monday, December 1, 2014
Having a tiny widget like db` has caused us to re-evaluate our social agenda. Specifically, the fact that our time is no longer our time, but rather it's a byproduct of what db` allows us to have. Rather than become homebound hermits, DB~ came up with an interesting idea -- go to interesting places for lunch, rather than dinner. This allows us to feel "normal" while still preserving the all-important nighttime routine for db`.
Our choice this Saturday was Franktuary in Lawrenceville. With the unfortunate closing of Station Street Hot Dogs, Franktuary is the premier place for gourmet, creative hot dogs. We had not been to the "new" place in Lawrenceville, so we were thinking it would just be a small place with a counter.
Instead, it's a full sit-down place with a decor that is old-timey with some church elements, such as pews for booth seating. It also features a full bar with a barman mixing up Prohibition-era cocktails. Ten years ago, you couldn't find a place in Pittsburgh making such cocktails. Now you can have one with a hot dog.
Franktuary's menu is robust. Your hot dog can be a "standard" hot dog or different types of sausages or tofu, if you're a weirdo. After that, there are different condiments you can get (some free, others for a charge) and up to 13 styles of hot dogs.
DB~ selected the PA Dutch Dog, with a side order of Garbanzo Fries, purely out of curiosity. Her hot dog was topped with apple jam, cheddar cheese sauce, and scallions. Of the three hot dogs between us, hers was my favorite. The Garbanzo Fries were plainish, but excellent. The garbanzo beans were pureed together, formed into rectangles, then (presumably) fried. They were light and served with a delightful ranch sauce infused with dill.
My two selections were the Bangkok and the Memphis. The Bangkok was a Thai-inspired hot dog with peanut sauce, carrot shreds, and cilantro. I'm not typically a fan of peanut sauces -- maybe a teriyaki sauce? -- but this worked well here, as peanut sauce are a key Thai cornerstone. The Memphis had barbeque sauce, cole slaw, and potato straws. It was good, not great, but certainly didn't detract from our overall love of Franktuary.
We'll definitely be back, with db` in tow. Long live the infant-infused lunch.
Wednesday, November 26, 2014
We're really embracing fall this year, probably more than any other year in memory. Lot of soups, stews, and casseroles. It's probably, at least on a sub-conscious level, because we're home a lot more with db`.
We loved this restaurant called Ziggy's that is no longer open, especially their beer cheese soup served with a pretzel on the side. DB~ found a good recipe and we decided to give it a shot.
To my dutch oven, I melted 3 tablespoons of butter over medium heat and then added a diced mix of onion, celery, and carrot for the base. Once this got soft after 8 minutes, I tossed in two diced cloves of garlic for another minute.
After that I added 1/4 cup of flour and tossed it with the vegetables to coat for 2 minutes. I then added 4 cups of chicken stock to complete the base. I let this simmer for 40 minutes. Once the simmer was done, I took the vegetables out and put them in the food processor with a little chicken stock base to make it smooth. Once they were all processed, I put them back in the dutch oven.
Now comes the part where it turns delicious.
I added 6 oz of Yuengling (the rest is for you!), 8 oz of shredded yellow cheddar and 8 oz of shredded white cheddar cheeses, and 4 oz of cream cheese. It's important that the heat is just below boil so that these dairy products don't separate. Whisk well so they all blend in nicely and don't clump.
Then put in 1 cup of heavy cream, a couple tablespoons of Dijon mustard, some salt and pepper. Let it simmer for a few minutes. DB~ made little pretzel rolls out of frozen Rhodes dinner rolls. She melted some butter on top of them and sprinkled some sea salt, baked them for 10 minutes until they got a deep brown.
It's been a good fall for eatin' around these parts.
Friday, November 14, 2014
Sometimes you can tell that Fall is in the air. The crisp, biting wind that riffles through your hair. Ever-present pumpkins and hay bales. The smell of burning leaves in the air.
And the Pirates getting a catcher from the Yankees.
Two years ago, the Pirates signed Russell Martin away from the Yankees (let that sink in for a second) to a 2 year/$17M deal. Last year, the Pirates traded for Chris Stewart. And on Tuesday, the Pirates traded LHP Justin Wilson for Francisco Cervelli.
Not only were all three of those catchers Yankees, but they also grade out as excellent pitch framers. Cervelli's career has been forestalled by a series of odd injuries and a PED suspension, but in his limited action he appears to be a poor man's Russell Martin.
Cervelli has good power, especially for a catcher, and he can get on base. His OBP last year was .371 and stands at .348 for his career. For the projected estimate of $1.1M, Cervelli should be a bargain this year for the Pirates. As long as he can stay on the field, which has been his issue.
At first blush, this looks like the Pirates admitting that Russell Martin won't be coming back. The Pirates, perhaps to preserve positive public opinion, contend that they are still strongly pursuing Martin and Cervelli could be his backup. Presumably, Stewart would be non-tendered in that scenario. Otherwise, Cervelli and Stewart will be the tandem in 2015.
The only thing I know is that if he wants to save time, the equipment manager for the Pirates should start getting a jersey ready for J.R. Murphy in 2016.
Monday, November 10, 2014
When I was a kid, that meant ground meat in a tomato-based sauce. It was simple, hearty, but heavy. My variation is a vegetarian recipe for DB~. My least favorite food are mushrooms, at least in their whole state. Used in a sauce, they're not bad, so I decided to do a rich mushroom sauce for my girl.
First I cooked some Arborio rice just as the straight recipe, not as a risotto. It was still creamy when done. While still warm, I added some dry cranberries in an effort to re-hydrate them a little bit. I added some feta, dry basil leaves, salt/pepper, and a little chicken broth to keep it all moist.
While the Arborio was cooking, I started the mushroom sauce. I first melted down a couple of tablespoons of butter, then added two cloves of garlic and sauteed them down. I added a dash of pepper and then a cup and a half of diced mushrooms. Once that mix was softened, I added a cup of chicken stock and cooked on medium-low heat for 10 minutes. At the end, I added a couple of tbsp of more butter to make it rich.
Once the sauce was done, I spooned it over the stuffed peppers (which were split in half and laying on their sides). In the 8 x 8 baking dish, once the peppers were packed in, I added some more chicken stock around the peppers to keep them moist in the oven. I baked them for 30 minutes at 375 degrees.
In the middle, I did some sauteed zucchini with an Italian herb seasoning. Even though mushrooms grow in the dark and are fungi, I actually like them in a sauce, especially when they make DB~ happy.