I am working feverishly to get the Back Porch Spice website up and running and I have, admittedly, fallen behind. I have a number of posts in the works including....
Much Ado about Shrimp
Dot's Cafe / New Orleans
...and I plan to finally finish Soup: The Trilogy Part Three...Gumbo as soon as I can manage.
As I have posted on FB and Twitter, there will be a rather large announcement regarding Back Porch Spice Company very soon. Stay Tuned!!
Party Well, Eat Better,
Rob
Sunday, July 24, 2011
Sunday, July 17, 2011
Why a Mean Night Out is a Good Thing
Payday? Check. Boy at his Grandparents house? Check Walking weather in Carrollton, GA? Check.
Time to go out and Hit the Square.
All of the above we're the conditions with which last night began. Without children and with some newly found extra cash, Gina and I headed out for a local Food and Pub Crawl to have appetizers, snacks.....and cocktails galore. You see, the simple act of trying to find dinner lately has been more of a chore than normal. Of course, I cook a ton but I like to get out of the kitchen and the food scene in our Little Burg is nothing short of incredible. However, we have sort of "Been There, Done That" with most of the joints in town. There are a few that we've avoided because of bad reviews, one that has changed its genre and so on but it has been a while since we've dedicated ourselves to a night out and looking for New Food. A quick call to my niece and her girlfriend to join us, a quick stop at the ATM, and we're on the trail. The first stop on our path to self destruction was.........
Samba Loca (http://sambalocarestaurant.com/)
Samba Loca used to be Comacho's, just off the square in Carrollton, GA. I keep putting off posting it but, I wrote a rather scathing blog post and it centered around Comacho's and their snooty-ass attitudes but this time it was a bit of a better experience. They label themselves as a Brazilian Steakhouse, however, they lack the roaming meat purveyors that I relate to such a place. A few of the entree's we're labeled as Brazilian and I'm sure they were good but the menu was pretty much Steaks, Seafood, Patsa, etc.
We went under the assumption that they had Tapas, which they did not, but we were informed by a lovely and quite polite young lady by the name of Niva (I'm not sure of the spelling but it's pronounced "Nee-va") of some of the better appetizers as well as some of the Brazilian cocktails on the menu. After a sip of her Caipifruta and about half of my Guinness and a shot of a very good Brazilian dark rum, Gina ordered the Empinada and I the Calabresa Defumada, very simple appetizer of smoked sausage medallions and grilled onions sprinkled with red pepper flakes. These along with the bread, which came with a really, REALLY good whole egg garlic aioli added up to a great starter.
Fueled up and ready to go, we settled up, hit the door, met Jenny and Kristen outside, and we were off to.......
Blue Steakhouse (No website but you can look them up on Facebook)
Do me a favor and dig back through the archives and look for the "Loss of a Carrollton Icon" posting. You'll find the story of Scotty and what brought on the closing of Miller's on the Square. After about a year of that space sitting empty, someone opened Blue Steakhouse. I was hanging out at the CSA one day, as is my habit, and a thin fella walked in in a Chef's outfit as was perusing the vegetables. Always wanting to help CSA sales, I struck up a conversation and it turns out Landon is one, if not the head guy in Blue's kitchen. A great guy to say the least and I saw him again at the Cotton Mill Farmers Market doing a demo of stuffed cabbage. Anyway......
Knowing that my previous stop involved a simple beer and shot, I stepped up to a Maker's Mark and Coke, Gina had a "Martini" called The Painted Lady, a nice white chocolate cocktail (I'll go into why Martini is in quotations some other time but let's just say The Painted Lady is NOT a Martini), Jen went with a Margarita, and Kristen a simple classic Gin and Tonic. This is, of course, before I discover The Big Nasty...a large Dirty Martini with bleu cheese stuffed olives. Umm...Hell Yeah, count me in on one of those.
I asked if Landon had a moment to step out of the kitchen, he did and we talked a little while, and then we ordered The Crab Spin, a crab, spinach, and artichoke dip, as well as one order of Shrimp & Grits. To be honest, I have never had Shrimp & Grits and to be completely honest, I really don't care for grits but this was on a new level. I will apologize to Landon up front but I am stealing this recipe that brings together garlic and parm flavored grits with perfectly cooked shrimp and has the entire plate tied together with bacon gravy. Only two words can fully describe this dish: Holy Crap, and that's all that really need to be said.
Landon and his crew are knocking it out of the park on Adamson Square. The leather chairs, the old wood, the staff, and the food are surely making Blue Steakhouse the next thing to do in Carrollton. Between what we had at Blue and Samba Loca, it was time to hunt a cocktail at another location. Out the door to the end of the block, turn left and you're at.........
The Alley Cat (also on Facebook and without a website)
I haven't been there in about three years and there's good reason for it. Although they list themselves as a restaurant and they do have a full on kitchen, it is now and shall be until its demise, the local Bohemian Hang. It has the familiar smell of "Bar" that really doesn't equate with food, at least in my book. Funny how that changes over the years, isn't it? Even if The Alley Cat doesn't stand as the premier dining event in Carrollton, GA it has the distinction of being the place that, quite literally, anyone can hang out at. Here we were, a 40 something couple walking through the door with two 20 something girls to hang out with the inked up, the broke, the funny, the professional, and every other type of person that might just want to hang in a place without judgement. Simply stated: Every town needs an Alley Cat.
Brian the Bartender (and Owner, I think) turned out to be a year younger than me, and to own a place like that at out age is nothing more than a dream come true. A funny guy who called out my sense of humor (which is somewhat warped) immediately and that truly made the couple of cocktails go down smoother than normal. The last command of the night was to "Give me a shot that I can set on fire" which was complied with with a laugh not only from Brian but from a bar patron or two. I set my 151 on fire, blew it out, slammed it, and away I went.
Given that I seriously dig the Bohemian scene, even at my advanced age, and that Brian was seriously cool, I will most likely be back at The Alley Cat sometime in the future. Hell, I might even eat there.
John Lee Hooker, George Thorogood, The Irish Bred Pub.....and Abigail (http://theirishbredpub.com/)
"You know when your mouth is gettin' dry.....You're plenty high". John said it first, George redid it with style and a Chainsaw Gibson with a Slide, and it is the truth. By the time we made it to the Irish Bred Pub, my mouth was getting dry.
We don't believe in chain joints. If you spend money at a chain restaurant, roughly 60% of the money you spend immediately leaves the Community and we are Community minded people that prefer to see our dollars go toward those that we know. However, you will notice that The Irish Bred Pub has 6 location and 5 of them are in Georgia. That makes it somewhat "OK" to go there. Couple that with the fact that we are tipping and paying for our local college kids, who are working there to make their way through and they have probably the best Corned Beef and Cabbage I've ever had (which was one Hell of a surprise to me) and you leave feeling good about the night out and that the establishment is entirely worthwhile.
However, dinner wasn't in the cards last night as The Pub was our planned last stop for a nightcap, maybe a little fun.....and Abigail.
Abigail is a beautiful young woman that talks fast, moves quick, and lets you know right up front that she may be 4'11" or 5'0", but she has more attitude than you and ten of your friends after a night of drinking Starbucks and Tequila. She always has a smile for Gina and I, you have to ask if she's hungover at work because it's a distinct possibility, and I have a sneaking feeling that if she were ever mistreated by a customer or if someone took any form of ill liberties with her that Security would be called...to get Abigail off of the offender that just wasn't smart enough to know that she could take care of herself and everyone around her. No matter when we go, we always ask for her. No matter what she's doing she always comes over, there are always hugs, and the most fun anyone can have at The Pub is just watching her work. She's a fireball that gets more out of control the more tired she gets. THAT is the mark of a professional and they are hard to find.
Why is all of this good? Why is the fact that we went out with sole purpose of eating and drinking too much a positive move? Simple: Because every dime that I spent last night (and last night was "Damaging", to say the least) was spent at local places, that supported local people, and keeps my Fair Little Burg alive. With only a few dollars, I may have helped Abigail with her college days, I may have helped Brian make a living, I may have helped Landon finance his next culinary discovery, but when it is all said and done, I help my Community survive as the culinary hot spot that it is. The money that I spent effects more than the people I know and have met there and the tips are more than just a show of gratitude for a job well done. Every dollar goes toward My Community, plain and simple.
When I was younger and partying my ass off, I never really thought it had a good angle. As long as I'm out on the town and dropping a few dollars, I know that my personal path to self destruction is, at the very least, benefiting someone.
That, Dear Friends, is why a Mean Night Out is Good Thing. Now, if you will excuse me there are many things on the menu tonight...the first and last of which is Dog Hair.
****Writers Note: As I write, read, polish, and trim this article I realize that it is nearly 24 hours to the minute after this adventure began. I am tired, hungover, bleary eyed, hungry, and have NEVER hammered out a blog post this fast. The food, the people, the experience, and what it all means is important to me and My Community. It may not be perfect and I may not be Shakespeare but it speaks from the Heart of My Town. Hopefully, your town, your local food scene, and the people that make it happen move you the same as it moves me.****
Party Well, Eat Better,
Rob
Time to go out and Hit the Square.
All of the above we're the conditions with which last night began. Without children and with some newly found extra cash, Gina and I headed out for a local Food and Pub Crawl to have appetizers, snacks.....and cocktails galore. You see, the simple act of trying to find dinner lately has been more of a chore than normal. Of course, I cook a ton but I like to get out of the kitchen and the food scene in our Little Burg is nothing short of incredible. However, we have sort of "Been There, Done That" with most of the joints in town. There are a few that we've avoided because of bad reviews, one that has changed its genre and so on but it has been a while since we've dedicated ourselves to a night out and looking for New Food. A quick call to my niece and her girlfriend to join us, a quick stop at the ATM, and we're on the trail. The first stop on our path to self destruction was.........
Samba Loca (http://sambalocarestaurant.com/)
 |
| Calabresa Defumada (Bottom) and Empanada (Top) |
Fueled up and ready to go, we settled up, hit the door, met Jenny and Kristen outside, and we were off to.......
Blue Steakhouse (No website but you can look them up on Facebook)
Do me a favor and dig back through the archives and look for the "Loss of a Carrollton Icon" posting. You'll find the story of Scotty and what brought on the closing of Miller's on the Square. After about a year of that space sitting empty, someone opened Blue Steakhouse. I was hanging out at the CSA one day, as is my habit, and a thin fella walked in in a Chef's outfit as was perusing the vegetables. Always wanting to help CSA sales, I struck up a conversation and it turns out Landon is one, if not the head guy in Blue's kitchen. A great guy to say the least and I saw him again at the Cotton Mill Farmers Market doing a demo of stuffed cabbage. Anyway......
 |
| Crab Spin (left) and Shrimp & Grits |
I asked if Landon had a moment to step out of the kitchen, he did and we talked a little while, and then we ordered The Crab Spin, a crab, spinach, and artichoke dip, as well as one order of Shrimp & Grits. To be honest, I have never had Shrimp & Grits and to be completely honest, I really don't care for grits but this was on a new level. I will apologize to Landon up front but I am stealing this recipe that brings together garlic and parm flavored grits with perfectly cooked shrimp and has the entire plate tied together with bacon gravy. Only two words can fully describe this dish: Holy Crap, and that's all that really need to be said.
Landon and his crew are knocking it out of the park on Adamson Square. The leather chairs, the old wood, the staff, and the food are surely making Blue Steakhouse the next thing to do in Carrollton. Between what we had at Blue and Samba Loca, it was time to hunt a cocktail at another location. Out the door to the end of the block, turn left and you're at.........
The Alley Cat (also on Facebook and without a website)
I haven't been there in about three years and there's good reason for it. Although they list themselves as a restaurant and they do have a full on kitchen, it is now and shall be until its demise, the local Bohemian Hang. It has the familiar smell of "Bar" that really doesn't equate with food, at least in my book. Funny how that changes over the years, isn't it? Even if The Alley Cat doesn't stand as the premier dining event in Carrollton, GA it has the distinction of being the place that, quite literally, anyone can hang out at. Here we were, a 40 something couple walking through the door with two 20 something girls to hang out with the inked up, the broke, the funny, the professional, and every other type of person that might just want to hang in a place without judgement. Simply stated: Every town needs an Alley Cat.
Brian the Bartender (and Owner, I think) turned out to be a year younger than me, and to own a place like that at out age is nothing more than a dream come true. A funny guy who called out my sense of humor (which is somewhat warped) immediately and that truly made the couple of cocktails go down smoother than normal. The last command of the night was to "Give me a shot that I can set on fire" which was complied with with a laugh not only from Brian but from a bar patron or two. I set my 151 on fire, blew it out, slammed it, and away I went.
Given that I seriously dig the Bohemian scene, even at my advanced age, and that Brian was seriously cool, I will most likely be back at The Alley Cat sometime in the future. Hell, I might even eat there.
John Lee Hooker, George Thorogood, The Irish Bred Pub.....and Abigail (http://theirishbredpub.com/)
"You know when your mouth is gettin' dry.....You're plenty high". John said it first, George redid it with style and a Chainsaw Gibson with a Slide, and it is the truth. By the time we made it to the Irish Bred Pub, my mouth was getting dry.
We don't believe in chain joints. If you spend money at a chain restaurant, roughly 60% of the money you spend immediately leaves the Community and we are Community minded people that prefer to see our dollars go toward those that we know. However, you will notice that The Irish Bred Pub has 6 location and 5 of them are in Georgia. That makes it somewhat "OK" to go there. Couple that with the fact that we are tipping and paying for our local college kids, who are working there to make their way through and they have probably the best Corned Beef and Cabbage I've ever had (which was one Hell of a surprise to me) and you leave feeling good about the night out and that the establishment is entirely worthwhile.
However, dinner wasn't in the cards last night as The Pub was our planned last stop for a nightcap, maybe a little fun.....and Abigail.
Abigail is a beautiful young woman that talks fast, moves quick, and lets you know right up front that she may be 4'11" or 5'0", but she has more attitude than you and ten of your friends after a night of drinking Starbucks and Tequila. She always has a smile for Gina and I, you have to ask if she's hungover at work because it's a distinct possibility, and I have a sneaking feeling that if she were ever mistreated by a customer or if someone took any form of ill liberties with her that Security would be called...to get Abigail off of the offender that just wasn't smart enough to know that she could take care of herself and everyone around her. No matter when we go, we always ask for her. No matter what she's doing she always comes over, there are always hugs, and the most fun anyone can have at The Pub is just watching her work. She's a fireball that gets more out of control the more tired she gets. THAT is the mark of a professional and they are hard to find.
Why is all of this good? Why is the fact that we went out with sole purpose of eating and drinking too much a positive move? Simple: Because every dime that I spent last night (and last night was "Damaging", to say the least) was spent at local places, that supported local people, and keeps my Fair Little Burg alive. With only a few dollars, I may have helped Abigail with her college days, I may have helped Brian make a living, I may have helped Landon finance his next culinary discovery, but when it is all said and done, I help my Community survive as the culinary hot spot that it is. The money that I spent effects more than the people I know and have met there and the tips are more than just a show of gratitude for a job well done. Every dollar goes toward My Community, plain and simple.
When I was younger and partying my ass off, I never really thought it had a good angle. As long as I'm out on the town and dropping a few dollars, I know that my personal path to self destruction is, at the very least, benefiting someone.
That, Dear Friends, is why a Mean Night Out is Good Thing. Now, if you will excuse me there are many things on the menu tonight...the first and last of which is Dog Hair.
****Writers Note: As I write, read, polish, and trim this article I realize that it is nearly 24 hours to the minute after this adventure began. I am tired, hungover, bleary eyed, hungry, and have NEVER hammered out a blog post this fast. The food, the people, the experience, and what it all means is important to me and My Community. It may not be perfect and I may not be Shakespeare but it speaks from the Heart of My Town. Hopefully, your town, your local food scene, and the people that make it happen move you the same as it moves me.****
Party Well, Eat Better,
Rob
Sunday, July 10, 2011
An Invitation
Ok, as most of you know, I'm trying to get a small spice company off the ground an I am putting a great deal of work into it right now. It's taking more time that I would like but this is the "Dream" and I go by the only inspiration I need: If you enjoy what you do, you'll never work a day in you life. I intend to quit "work" sometime soon.
While we wait for me to get that moving, since it never happens overnight....Damn It...., I going to make my readers an offer they can't refuse as long as you grant me a favor or two.
Your Part
I would like you to follow me on Twitter. It's that simple. I want to build a twitter following as I build my business for a couple of reasons. The first is that I want people to know what I am up to and give them the opportunity get first dibs on any new products or information on Back Porch Spice Company. The second is that I want people to see what it takes to build a business from the ground up. Good, Bad, or Otherwise, you will see what I go through to make this happen. I can be found by looking for RobDuve on twitter.
In Short: I am inviting you to have a Front Row Seat to either my success or failure...one spice pack at a time. Invite your friends, place bets in Vegas, whatever you like.
My Part
For your participation, I want you to submit either your favorite food (steak, bird, whatever) or your favorite recipe and I will prepare the Top 5 recipes "My Way". I will cook it, log it, photograph it, document it...and give you Ultimate Credit for it. To top it off, I will do a Cooking Demonstration at the Cotton Mill Farmers Market in Carrollton, GA and of the best submission that I receive. Again, I will document it, take pictures with your name giving you credit, and making you a household name...in one small town in West Georgia for maybe a day or so.
Please submit your ideas/requests to backporchspiceco@gmail.com along with a picture of yourself and/or your idea of what the dish should be.
There you have it. I am giving you a front window view what I am up to as I build The Back Porch Spice Company no matter if I fail or make it big. To sweeten the pot in return for your watching me struggle and, perhaps fail miserably, I will present the Top 5 recipes, foods, ideas that I receive and give you all the credit.
One way or another, y'all win...even more so if you watch me crash and burn.
Eat Well, Party Better
Rob
While we wait for me to get that moving, since it never happens overnight....Damn It...., I going to make my readers an offer they can't refuse as long as you grant me a favor or two.
Your Part
I would like you to follow me on Twitter. It's that simple. I want to build a twitter following as I build my business for a couple of reasons. The first is that I want people to know what I am up to and give them the opportunity get first dibs on any new products or information on Back Porch Spice Company. The second is that I want people to see what it takes to build a business from the ground up. Good, Bad, or Otherwise, you will see what I go through to make this happen. I can be found by looking for RobDuve on twitter.
In Short: I am inviting you to have a Front Row Seat to either my success or failure...one spice pack at a time. Invite your friends, place bets in Vegas, whatever you like.
My Part
For your participation, I want you to submit either your favorite food (steak, bird, whatever) or your favorite recipe and I will prepare the Top 5 recipes "My Way". I will cook it, log it, photograph it, document it...and give you Ultimate Credit for it. To top it off, I will do a Cooking Demonstration at the Cotton Mill Farmers Market in Carrollton, GA and of the best submission that I receive. Again, I will document it, take pictures with your name giving you credit, and making you a household name...in one small town in West Georgia for maybe a day or so.
Please submit your ideas/requests to backporchspiceco@gmail.com along with a picture of yourself and/or your idea of what the dish should be.
There you have it. I am giving you a front window view what I am up to as I build The Back Porch Spice Company no matter if I fail or make it big. To sweeten the pot in return for your watching me struggle and, perhaps fail miserably, I will present the Top 5 recipes, foods, ideas that I receive and give you all the credit.
One way or another, y'all win...even more so if you watch me crash and burn.
Eat Well, Party Better
Rob
Monday, July 4, 2011
Independence Day
There are no recipes today. Please just take this day to remember what it took to get this Great Nation this far in its history and where we are today.
A group of individuals decided that an oppressive Government no longer had the ability to run roughshod over its people with out of control taxation and the constant need to lay the Heavy Hand of Government upon its People to remind them of their place. The took a chance with their lives and fortunes for the sole purpose of living as Free Men.
Remember this as you enter another election year: Your Independence is as complete as you make it and we now live in a land in which Government tells you where your kids must go to school, has to approve your food sources, tells you what chemicals have to be in your cigarettes, tells you where you can smoke, what you can drink, and all the while telling you how much you have to pay Them to fund more and more regulations on your life. Republican or Democrat, Liberal or Conservative, it doesn't matter, your Freedoms erode everyday since Government has no one to protect you from, therefore, they must protect you from yourself.
Happy Birthday, America. The only present I can offer you is to work as hard as I can to return your stature in the World to its former greatness.
God Bless America, The Land that I Love.
Rob
A group of individuals decided that an oppressive Government no longer had the ability to run roughshod over its people with out of control taxation and the constant need to lay the Heavy Hand of Government upon its People to remind them of their place. The took a chance with their lives and fortunes for the sole purpose of living as Free Men.
Remember this as you enter another election year: Your Independence is as complete as you make it and we now live in a land in which Government tells you where your kids must go to school, has to approve your food sources, tells you what chemicals have to be in your cigarettes, tells you where you can smoke, what you can drink, and all the while telling you how much you have to pay Them to fund more and more regulations on your life. Republican or Democrat, Liberal or Conservative, it doesn't matter, your Freedoms erode everyday since Government has no one to protect you from, therefore, they must protect you from yourself.
Happy Birthday, America. The only present I can offer you is to work as hard as I can to return your stature in the World to its former greatness.
God Bless America, The Land that I Love.
Rob
Monday, June 27, 2011
Pulling Mussels from a Shell
***BONUS POST!!!!***
***This is a Repost. I did this back in July of last year and was looking through my posts and decided it was time to revisit a few things. That and I've had company two weeks in a row and haven't had time to write anything. I also have so new readers so I thought I would take a minute to remind everyone to go back through the backlog of posts. There's some good stuff in there.***
A great song from Squeeze. Near to it as I can tell, it's about a guy on vacation just noticing whats going on around him. Whether I'm right about its meaning or not, it's got a snappy beat and you can dance to it.
The Mrs. took the kids to Gulf Shores for the weekend leaving me to my own devices. This happens from time to time and, for as much as I love my family, it is nice to eat the foods that no one else in the house eats, drink a little (or a lot) too much, and catch some naps. In the case of the past weekend, only two of the three happened. I could take this time to explain that I had a project with a local business that involved me cooking 5 gallons of Cream of Broccoli soup or that my hungover ass spent the first 5 hours of Saturday making pancakes and sausage for the local Farmers Market fundraiser. Instead, I will regale you with another drunken tale of tastiness as it relates to Saturday night....and Mussels.
I enlisted the help of my niece, Jen, to come help me with the breakfast and as a bit of a reward we went to play a quick 9 of disc golf and went shopping for things she had never eaten...and drink copious amounts of Canadian Whiskey and Coke, otherwise know as The Chosen Drink of My People. I also did a small piece of Asian BBQ Smoked Salmon that converted about 3 people (No, thank you I don't eat salmon....HOLY CRAP!!! That's Good!!!) but I'll save that for another day.
The appetizer I picked was mussels and I freakin' love mussels. I love them so much that the one thing I absolutely must not do is screw them up. It's very much a case of taking something naturally wonderful and working around it instead of trying to make it conform to your likes. So, relying on simplicity, this is what I did....
White Wine and Garlic Mussels
1-2 lbs. fresh mussels
2 cups Muscato or sweet white wine
1 stick Organic butter
1 medium shallot, finely shopped
4 cloves garlic, very finely minced
1 tsp white wine vinegar
Salt and Pepper to taste
1/3 cup thinly sliced green onions, ends only
Melt the butter and saute shallots for about 5 minutes over medium high heat then reduce heat to medium low, add garlic, and saute both until the edges are just starting to turn brown. Turn up heat, add Muscato and vinegar and simmer until reduced by half.
Keep the mussels in the fridge until your ready for them. When you take them out, give them a shake in a bag or a bowl to "wake them up". Some of them will be open and shaking them will close them up. Any that remain open after a sound thrashing have, most likely, gone to that Great Sandbar in the Sky and should be discarded. Ending up with ones head in the Thunder Jug on Saturday is always an option but its better to have the cocktails do that than a bad bivalve.
Add the mussels to the sauce and toss a couple of time to coat then cover with a lid and let them steam for around 5 minutes. When they are all open, they are ready. Add green onions and toss one more time to get the sauce in the mussels. It's just that simple.
After the mussels, it was all down hill from there. A couple of lamb blade steaks with toddies, a left over cheap steak I had from the night before with cocktails, the salmon that made people stand up and notice (the people that "Don't eat salmon" ordered an entire fillet for the next day. Must have had some redeeming qualities, I guess), and cocktails galore. The good news is that Jen and I ate like Kings and I think it was a fitting reward for helping sling pancakes. The bad news is, her ride showed up a few hours earlier than expected and she left. I had to get up way early the next day anyway to undertake the Soup Project and was worn out from the day so I was, for all intents and purposes, toast. All's well that ends well....right?
Feeling satisfied that I had done some serious culinary damage, half lit from 4 too many BV and Cokes, and absolutely worn out, I am forced to admit the worst: Your Food Loving, Wise Cracking, Foul Mouthed, Alcohol Slinging Booze Warrior.....passed out early. I promise, I'll try not to let it happen again.
Party Well, Eat Better
Rob
Sunday, June 26, 2011
Recipe Thieves and Pork Loin
There may be a bit of bad language in this one. I had a whole rant about someone stealing my recipes and calling them their own all ready but my good friend Joelle (Check out her Blog as well. She's got some good stuff over there) asked the most pertinent question that could have been asked: What will a Rant accomplish?
She's absolutely right and it turns out that, in the heat of my anger, I came up with one Hell of a Pork Loin that was not only a hit, but was so outrageously, insanely good that I realized that instead of throwing foul words around, I should revel in what became of it. Don't get me wrong, I like throwing foul words around and I am damn good at it, but in this case I am going to get it off my chest and then share what I came up with. To the person that stole my recipe and called it their own: You're a No Talent Ass-Clown. There, I did it.
So anyway, I had my niece and her girlfriend over for dinner and a few cocktails and resting in the fridge was a nice Pork Loin that I had left over from some chops I did earlier in the week. Wondering what to do with it, Gina says "Wrap it in Bacon". Ok, done.....now what to do.....?
Bourbon Bacon Loin Bomb
Soak a bunch of wood chips/chunks for about 2 hours, just to be ready.
2-4 lb. Pork Loin
6-7 whole strips of Bacon
Salt, Pepper, Garlic Powder to taste
Season the loin to taste, wrap from end to end with bacon slices, and season again. Wrap in several layers of foil and slow roast next to the coals (not over them) for about 4 hours. The loin will be cooked at this point but it is no where near done. Unwrap the loin, drain and save the drippings, apply the wet chips, and give the loin a heavy smoke for about an hour. It will begin to dry the outside a little but that's going to get the bacon a bit crispy before the final step.
Bourbon Glaze
I used a store bourbon glaze and it wasn't half bad...except a bit spicy for the family. I figured it couldn't be that hard to recreate and this is what I came up with.
1/2 pint Quality bourbon
1 cup Organic cane sugar
1/4 cup pecans, finely chopped
1 medium shallot, finely diced
1 clove garlic, finely diced
3 tbsp Organic butter, hold 2 tbsp in reserve
Salt and pepper to taste
Saute the shallot and garlic in 1 tbsp butter over medium heat until the edges just start to brown then add pecans to warm them up and get some of the flavors out. Just about 30 seconds.
Add the bourbon and sugar and reduce to about 1/3 or you develop a thin syrup. Turn off the heat and let cool for about 5 minutes and whisk in the remaining 2 tbsp butter. It's going to give the sauce a nice sheen and is the hammer on the flavor nail. Puree the pecans into the sauce using either a standard blender or an immersion blender. Strain out any large pieces with a sieve.
Just when the bacon is staring to crisp on the loin, baste with generous amounts of the glaze about 4 times over a half hour. You may want to add some charcoal to get the heat up before you start. Remove from heat and let it stand for about 15 minutes before you cut into it. If you have some glaze left, you can add the drippings you held back to it, simmer for about ten minutes, and use as a finishing sauce.
This is one of those things that just happened. I was seriously uptight over someone swiping my recipes and with a nudge from The Mrs., I put something on the table that was one of a kind, over the top, and a carnivores dream. Of course, the therapy wasn't quite complete until we shared cocktails for family and friends before, during, and after the loin...well after the loin.
Party Well, Eat Better
Rob
Bourbon Glaze
I used a store bourbon glaze and it wasn't half bad...except a bit spicy for the family. I figured it couldn't be that hard to recreate and this is what I came up with.
1/2 pint Quality bourbon
1 cup Organic cane sugar
1/4 cup pecans, finely chopped
1 medium shallot, finely diced
1 clove garlic, finely diced
3 tbsp Organic butter, hold 2 tbsp in reserve
Salt and pepper to taste
Saute the shallot and garlic in 1 tbsp butter over medium heat until the edges just start to brown then add pecans to warm them up and get some of the flavors out. Just about 30 seconds.
Add the bourbon and sugar and reduce to about 1/3 or you develop a thin syrup. Turn off the heat and let cool for about 5 minutes and whisk in the remaining 2 tbsp butter. It's going to give the sauce a nice sheen and is the hammer on the flavor nail. Puree the pecans into the sauce using either a standard blender or an immersion blender. Strain out any large pieces with a sieve.
Just when the bacon is staring to crisp on the loin, baste with generous amounts of the glaze about 4 times over a half hour. You may want to add some charcoal to get the heat up before you start. Remove from heat and let it stand for about 15 minutes before you cut into it. If you have some glaze left, you can add the drippings you held back to it, simmer for about ten minutes, and use as a finishing sauce.
This is one of those things that just happened. I was seriously uptight over someone swiping my recipes and with a nudge from The Mrs., I put something on the table that was one of a kind, over the top, and a carnivores dream. Of course, the therapy wasn't quite complete until we shared cocktails for family and friends before, during, and after the loin...well after the loin.
Party Well, Eat Better
Rob
Monday, June 13, 2011
Big Changes are Coming
Greetings to the many that have graced this Blog with your viewing.
I follow my stats very closely and I'm finding that people are checking me out more and more often. At this point, I'd like to ask that you sign up to follow the blog so that I have an idea of the people that are following me. I would like to do everything in my power to answer your questions and give you the recipes that you really want. I am constantly creating, testing....and eating to make sure I bring you the most devastatingly incredible things that you might do me the pleasure gracing you table with.
Now, I realize that I haven't posted in a few weeks and there is good reason for that. To be sure, there are several good reasons for that. Not the least of them are to make sure I bring you my local food and booze scene, my thoughts on the politics of food, and the goal that everyone should Eat Local, Eat Sustainable, and to Support Your Local Economy through Good Eating. Having said that, let me say this......
Back Porch Spice Launch
I have been taking a lot of time and effort lately to ensure that not only do I provide the highest quality spice blends for my customers but that I can keep things fresh and new for the future. In the past year, I have developed two new spice blends for everyday home use and I have not just a few more offerings in the wings. I am also in the midst of researching other small "Flavor Masters" who have small companies with great products that are looking for a venue to get their products on the market.
To be sure, all of this news is useless unless you can access my products and the products of the those that I'm hunting. Therefore, I will soon be announcing the launch of the Back Porch Spice Company Online Store. As you can imagine, this is taking a great deal of time and hard work and is limiting my time to write about what I cook and drink. As soon as I can get the website launched, I will be back to writing as much as I can fit in. In the meantime, I have a few posts waiting in the wings that just need to be polished. I'll get those out as soon as I can.
Local Food Productions
I can't say a lot about it since there are proprietary agreements going on but there is a project in the works to sell precooked foods and other tasty delights using only locally grown foods, to be sold only in local markets. This means that those products will not be available unless you live close to Carroll County, GA. However, I would love to hear about people that have taken this bad economy by the throat and are building businesses around local, wholesome, natural foods. On a side note, you will begin to notice your World getting a little smaller. That's not a bad thing.
I realize there are no recipes this time around and that when that happens, I usually have something political to say. In this case, I am doing my best to bring you quality. Quality Blogs, Quality Content, and Quality Products. Without Quality, you wouldn't be following me, now would you?
Party Well, Eat Better
Rob
P.S. Please email me what you think. Got an interesting tale that involves food and/or booze? Want a recipe that I may have in my arsenal? Wanna tell me what a jackass I am? backporchspiceco@gmail.com is the place to do it.
I follow my stats very closely and I'm finding that people are checking me out more and more often. At this point, I'd like to ask that you sign up to follow the blog so that I have an idea of the people that are following me. I would like to do everything in my power to answer your questions and give you the recipes that you really want. I am constantly creating, testing....and eating to make sure I bring you the most devastatingly incredible things that you might do me the pleasure gracing you table with.
Now, I realize that I haven't posted in a few weeks and there is good reason for that. To be sure, there are several good reasons for that. Not the least of them are to make sure I bring you my local food and booze scene, my thoughts on the politics of food, and the goal that everyone should Eat Local, Eat Sustainable, and to Support Your Local Economy through Good Eating. Having said that, let me say this......
Back Porch Spice Launch
I have been taking a lot of time and effort lately to ensure that not only do I provide the highest quality spice blends for my customers but that I can keep things fresh and new for the future. In the past year, I have developed two new spice blends for everyday home use and I have not just a few more offerings in the wings. I am also in the midst of researching other small "Flavor Masters" who have small companies with great products that are looking for a venue to get their products on the market.
To be sure, all of this news is useless unless you can access my products and the products of the those that I'm hunting. Therefore, I will soon be announcing the launch of the Back Porch Spice Company Online Store. As you can imagine, this is taking a great deal of time and hard work and is limiting my time to write about what I cook and drink. As soon as I can get the website launched, I will be back to writing as much as I can fit in. In the meantime, I have a few posts waiting in the wings that just need to be polished. I'll get those out as soon as I can.
Local Food Productions
I can't say a lot about it since there are proprietary agreements going on but there is a project in the works to sell precooked foods and other tasty delights using only locally grown foods, to be sold only in local markets. This means that those products will not be available unless you live close to Carroll County, GA. However, I would love to hear about people that have taken this bad economy by the throat and are building businesses around local, wholesome, natural foods. On a side note, you will begin to notice your World getting a little smaller. That's not a bad thing.
I realize there are no recipes this time around and that when that happens, I usually have something political to say. In this case, I am doing my best to bring you quality. Quality Blogs, Quality Content, and Quality Products. Without Quality, you wouldn't be following me, now would you?
Party Well, Eat Better
Rob
P.S. Please email me what you think. Got an interesting tale that involves food and/or booze? Want a recipe that I may have in my arsenal? Wanna tell me what a jackass I am? backporchspiceco@gmail.com is the place to do it.
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