Snowstorm food in Noo Yawk.

Epicurean Exploits - Food and Recipes
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Oh please.

I can top that. Tony Luke’s cheesesteak from Philly.

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I washed it down with this 2005 P.B. Hein Vineyards Syrah Trailblazer Vernasco Vineyard
TN: 2005 P.B. Hein Vineyards Syrah Trailblazer Vernasco Vineyard (USA, California, North Coast) - WINE TALK - WineBerserkers" onclick="window.open(this.href);return false;

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No oneupsmanship here.
Stacey and I were shoveling for about an hour and a half, so when we came in I threw together a quick pasta y fagiole.

1lb ditalini pasta cooked al dente, drained and shocked
1 cup pasta cooking water reserved
1 medium red onion diced (about a cup)
3 ribs celery diced (about a cup)
1 large clove garlic sliced very thin (about a tablespoon)
1 cup EVO
healthy pinch of crushed red pepper flakes
1 14oz canned of cooked canellini beans drained and rinsed


Sweat the onion/garlic in the EVO
Season with salt and crushed red pepper
Add the celery, cook until translucent
Add the beans, cook 2 mins.
Add the pasta and reserved water
Cook 2 mins. stirring or tossing the ingredients
Add a few grinds fresh black pepper and portion out topping with freshly grated reggiano.

About 20 minutes start to finish.

Washed it down with a 2007 Bila-Haut Cotes du Roussillon AC.

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Victor, what cut of beast is that? Hard to tell. Looks braised, but it also looks a bit like a bone-in ribeye. I love the Pride, although I am finding the Merlot too sweet. The Cab Franc and Cab Sauv are still guilty pleasure wines for me.

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Pork shoulder, covered with dry rub, and roasted for ten hours at 235F. Before serving, I applied a glaze of raspberry jam and Dijon mustard.

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Ahh, clearly the Kosher version of Pork Shoulder. Hence why it did not look familiar to me. Looks quite fantastic…

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Thanks. We serve that as the traditional Christmas after-movie dinner special, down at the shop. neener


Last night, I shredded a bit of the meat, for simmering in a small pot, with ketchup, sriracha sauce, and liquid smoke. The result was a mini-serving of BBQ pulled pork. Served over a few spoonfuls of rice and corn, this was heavenly, especially when paired with a Casa de la Ermita 2005 Jumilla Crianza monastrell.

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Yummmm. I can get great palatilla here in southern Spain. Do you make your own dry rub (what do you put in it)? And do you put the shoulder on a rack in the roasting pan oven with water under it during the 10 hours (that’s how I do my ribs when I roast them slow and long)? I am going to try it, it looks great. I will have to serve something from the winery though. neener

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No need for a rack. Just a bit of water at various stages, to prevent the modest drippings from burning…which is unlikely anyway at that temperature.

Any spices, flavorings, and herbs at hand are fine, along with the requisite ground pepper and coarse salt (Kosher salt would seem frivolous). That might include cinnamon, cloves, nutmeg, Indian curry or tika masala, brown sugar, garlic powder, onion powder, instant coffee, sage, dill seed, fennel seed, pepper flakes, and rosemary. Stud the meat with fresh ginger slivers, if possible. Roughly an hour before serving, a slather of mustard, jam, honey, and tomato paste is helpful. By the way, I would drink your wines anytime. Thanks.

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On this past weekend, I cooked up a big batch of cassoulet. Perfect timing, for the upcoming “snow hurricane” in Noo Yawk. What does everyone else plan?

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Making Shepherds Pie!!! [worship.gif]

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This past week, a boy and his cat played on the roof garden:

Afterwards, a warming dinner of cassoulet: