Back in the Saddle

After a long week of working at my real writing job, I can get back to doing this...

Cookstr.com is a new site that features recipes from celebrity chefs and cookbook authors alike, with full bio pages that feature famous fact, recipes and cookbooks from superstars like Daniel Boulud and Claudia Roden. My favorite feature is that you can search for a recipe by cost, skill level, total time, mood, method and dietary consideration. 

Over Easy

Hello to everyone reading this (yes Sarah, I am talking to you). This week I won't be posting because I have far too much work to do. But, it just so happens that my favorite assignment in this extremely busy time is to compare classic breakfasts at Diner's across the city. So here is an image that should tide you over for the next week or so until I am able to post again!

xomf

Choose your own adventure

They are just about the most popular American food, they can fulfill almost any craving, and heck, there is even a song about them.

Here is a recipe for one of my stellar sandwiches you can make at home.

Grilled Butterfly Pork Chop on Crusty Bun with Salsa

You need:

4 Boneless Pork Chops

4 crusty white buns

For Salsa:

1 fruit (Mango, Apple or Pear)

.5 thinly sliced red onion

1 mined jalapeno pepper

.5 cup chopped cilantro

juice from 2 limes

For Aioli:

2 garlic cloves

1 large egg yolk

2 tsp fresh lemon juice

.5 tsp dijon mustard

.4 cup extra virgin olive oil

3 tbs vegetable oil

1 tbs of sauce of your wish (grainy mustard, sambal, adobe sauce)

1. Butterfly your pork chop (meaning, open it like a book or cut it almost in half, through one side, stopping about a 1/4 inch from the edge). Coat it with salt, pepper, worchestire, oil and and smoky paprika, or anything else you find in your pantry and let stand. 

2.  Make a fruit salsa of your choice: Mango, Apple or Pear.

Dice the fruit and add to a bowl with red onion, jalapeno, cilantro, lime juice and salt and pepper to taste and set aside. 

3. Make an aioli of your choice: Mix mayonnaise with either Sambal, Grainy Mustard or adobe sauce from your can of chipotle chilies.

If you are making your own, mash garlic into a paste with salt, smearing it on your cutting board with the tip of your chef's knife. Whisk together egg yolk, lemon juice and Dijon mustard in a bowl (tip: make a nest with your dish towel and secure the bowl so it doesn't slip and slide around). Combine the oils and start steaming into mixture very slowly, whisking all the while. If it starts to split, stop adding oil and whisk until fully blended and then continue adding oil. Whisk in garlic and whatever other flavor you wish!

4. Heat a large skillet pan and drizzle with vegetable oil. Start with the pork chops open, like an open book laying on a table. Cook for about 6 minutes, rotating to give good looking grill marks. flip and cook on other sides for 4 minutes each. Put on bun smeared with aioli and topped with salsa. Serve with a green salad and white wine sangria.

Mmmmmmmm

My new favorite meal in Toronto are the pupusas from the Latin American Emporium in Kensington Market. Filled with whatever combination you desire (cheese, meat, cactus, beans, ect.) they are homemade fresh to order in the back of this Latin goods convenience store. Just order at the counter and take your chit to the back as they slowly make your food with love.

Get them picante with tons of salad.

Latin American Emporium

243 Augusta Ave. (416) 351-9646

Recipe Time

Today is the day! Buh, buh, buh...

So here is a quintessential American recipe for you to enjoy. Check it out!