Cooking: Noodles with Roast Pork and Almond Sauce

Erin nabbed this recipe from Cooking Light magazine. Wow! Was this fantastic. Kind of a pain in the ass to make, but totally worth the effort. Calls for some very specialized ingredients, which I'm sure could be substituted with something else if you care to be creative. We plan to make this again sometime for a dinner party. Enjoy!

Ingredients
1/2 teaspoon canola oil
1/2 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
8 ounces uncooked fettuccine
1/4 cup almond butter
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons chili garlic sauce
1 cup thinly sliced green onions
1/3 cup finely chopped fresh mint

Preparation
1. Preheat oven to 425°.

2. Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.

4. Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Cooking: Bean & Bacon Soup

Erin and I made this for the first time last night. It's a nice, easy soup for a chilly evening.

Ingredients
8 strips bacon
1 large carrot, chopped (about 3/4 c.)
2 stalks celery, chopped (about 1 c.)
1 medium onion, chopped (about 1 c.)
4 cloves garlic, chopped
1 cube beef bullion
2 - 15 1/2 oz. cans Great Northern or Cannelini beans, drained
1 - 15 1/2 oz. can Kidney beans, drained
2 T. chopped fresh parsley
1 1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Instructions
In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop and set aside.
Over medium heat, add the carrot to the pan drippings in the Dutch oven and saute for 5 minutes. Add the celery, onion and garlic, stirring well and cooking for 3 minutes more. Add the beans, 2 c. water and bullion. Bring to a boil, cover and reduce heat to low. Let simmer for 10 minutes. Uncover and remove some of the beans. Puree the beans and stir back into the soup to thicken it. Stir in the parsley, salt, pepper and bacon.
Serve hot.

Dining: Catonsville Gourmet Market & Fine Foods (Catonsville, MD)

829 Frederick Road
Catonsville, MD 21228
(410) 788-0005
catonsvillegourmet.com

Erin and I had heard rumblings about this relatively new place for a few months. I had read a brief review of Catonsville Gourmet in the Baltimore City Paper at the beginning of September. Erin had gotten a recommendation from a co-worker. So, we finally decided to see what the buzz was about. This review covers two separate visits within 3 weeks of each other. We liked it so much; we had to come back again.

The restaurant occupies a space that used to be a hardware store in old Catonsville. There is plenty of easy street parking and a medium size lot behind the restaurant. The décor is fresh and welcoming. The host stand wasn’t occupied on either visit, but within 60 seconds of entering, we were greeted. On our first visit, it was a slow evening, so we were sat immediately. Our second visit was on a bust Saturday night. We were quoted a 30-45 minute wait. It ended up being only 15 minutes. We hung out at the bar area while our table opened up. Now would be a good time to mention that Catonsville Gourmet does not have a permit to sell alcohol. But they allow you to bring your own. Excellent! We knew this prior to our first visit, which was another reason we were eager to try it out. There is a flat $5 per table fee for being served your own beer and wine. In my opinion, that is a very reasonable charge. The server will happily keep your beer or wine on ice in the bar area while you eat. This makes me very happy, as many great restaurants in this area have a less than stellar beer selection. We did feel silly walking in with a mini-cooler. But, everyone else comes equipped as well.

On to the food! Please remember this encompasses two separate visits. We started with appetizers on our first visit. We got the East Coast Oyster Sampler, which gave us two each of the following: Beau Soliels (New Brunswick Bay), Chincoteague’s (Tom’s Cove, VA), Conway Cups (Foxley River, PEI), Island Creek (Duxbury, MA) and Mystics (Noank, CT). These were served on ice, in alphabetical order moving clockwise, with a side of fresh lemon and spicy cocktail sauce. They oysters were all extremely fresh and tasty. Though, a few were a bit gritty and had shell fragments toward the lip. I would have appreciated a shucking job that was a little more careful. For another appetizer we split the Clams & Mussels Andouille. We are fans of steamed mussels with broth. So, adding clams and Andouille sausage to the party made this a no-brainer. The clams and mussels were steamed, and each had a nice fresh taste to them; rich and sweet on both accounts. I was really pleased that they used real Andouille, at least it seemed this way.. Many restaurants simply use a spicy kielbasa or some other generic sausage; this is certainly not the case with Catonsville Gourmet. The garlic butter was ok. A side of fresh bread to dip into the broth accompanied this plate. We have definitely had better. In fact, if you like steamed mussels, go to John Steven’s Ltd. in Fell’s Point for the best around! But, if you took the broth from John Steven’s and added the mussels, clams and Andouille from Catonsville you’d have the perfect appetizer, in my opinion.

For an entrée on our first visit, we split the Halibut St. Martin from the daily specials menu. We were told that this always seems to be on the specials menu, so it may eventually become a full time menu member. The halibut was pan seared and crusted with macadamia, almond and kettle chips. The fish was a nice healthy fillet. The texture of the crust combined with the moderate density of the fillet was just a perfect combination. A topping of “Caribbean salsa” was a nice sweet touch. As a side, this was served with fingerling potatoes and a vegetable medley. Both were nicely seasoned and perfectly cooked.

As stated before, our second visit brought us back three weeks later. This time with friends who have been here several times. We skipped appetizers this time around as we had wine and cheese with our friends prior to heading out for the night. We ordered and split the Sesame Sea Bass and the Maryland Soft Crabs. I have had sea bass several times, and it remains my favorite fish. We were told by our waitress that this is the best dish they serve. The fish is crusted with white and black sesame seeds and topped with an “Asian BBQ and Cusabi drizzle”. This fish was crusted and cooked perfectly. The sauce had a sweet-soy-ginger taste to it. This reminded me of an Ahi Tuna dish that a chef at one of our favorite restaurants (Oz. Chophouse in Fulton, MD. R.I.P.) had prepared for our wedding reception. I would never have thought to cook sea bass with this Asian influence. This was really well prepared. I would order again without hesitation. The soft shell crabs have always been a fear of mine. I am a Maryland boy, through and through. Steamed crabs in the summer is a regular thing for me. But, the softies always freaked me out. Just imagining the texture kept me away. You eat the whole thing, shell and all? But, knowing the quality of the ingredients and the talent of the kitchen here in Catonsville, I figured I’d given them a shot. Two medium to small crabs were lightly fried with a tempura batter and served with a Creole mustard aioli sauce. These were spectacular. The crabs were meaty for their size and the light crispiness of the batter did not overwhelm the taste. The sauce drizzle added just enough kick to keep things interesting. Balance is key here, and this one delivered.

Deserts are not made in house; they are contracted out through Sugar Bakers (www.sugarbakerscakes.com), another Catonsville business. I like the idea of small local businesses teaming up. On our first visit we order the Smith Island Cake and the Chocolate Top Cheesecake. With Smith Island cake, we are sort of biased. Erin is from the Eastern shore and knows what the real deal is. I have had the real stuff made by the ladies of Smith Island a few times myself. Seven to eight layers of thin yellow cake with chocolate fudge icing. If we had no prior experience with the style of cake, we’d have given this version a solid A grade. But, knowing the real thing, this was simply mediocre. The cheesecake was pretty good. Graham cracker crust and chocolate ganache with a very rich and not too-sweet cheesecake makes this one a winner.

I will revisit the BYOB policy here. We asked our server about their plans to get a liquor permit. She said that there were no immediate plans to pursue this as they have gotten a lot of business as a result of this BYOB policy. Patrons are willing to spend more money on food by ordering appetizers and dessert since they aren’t spending as much on drinks. I also imagine that the tips add up more as well. $5 flat fee is really cheap. You can bring and drink as much as you like, whether it’s 2 people or a table of 12. For both visits we brought several bottles of some of our favorite craft beer. These are brews that most places won’t have in bottles, let alone have them flowing on tap. This policy alone makes me a loyal customer. Finally, a place for a picky beer snob!

Overall I would give our combined experiences here a grade of A-. The items keeping this from a solid “A” would be the mediocre Smith Island Cake (which isn’t made in house) and the appetizers which leave some room for improvement. I’m really being picky here, so don’t let that keep you from visiting this fine establishment. Everything else was fantastic. We can’t wait to go back soon!

Cooking: Texas Caviar

Another request! Ok, we got this recipe from cooks.com a few years ago and have made it several times since. So we cannot take credit for it. It always seems to be a crowd pleaser because it is very different than what most folks bring as an appetizer. Everywhere we've brought this it has been a hit. Most folks in our circle had never heard of such a thing. It's delightfully simple. Essentially it's a dip/salsa type appetizer. We have used Fritos Scoops (yes, we are fans of them, as you have read in another recipe) and baked Tostitos Scoops as the delivery vessel. I highly recommend prepping and making this the day before you plan on serving it. While it's delicious either way, letting the flavor mix and set in over night brings it to another level.

Ingredients:
1 can white hominy
2 cans black-eyed peas with jalapeño peppers
2 tomatoes, chopped
Green onions
1 green pepper, chopped
Parsley (fresh), cut up
1 (8 oz.) bottle Italian dressing

Directions:
Mix all ingredients. Pour dressing over and let set overnight, if possible. the longer it sets, the better. Drain most of liquid before serving.

Enjoy!

Cooking: Buffalo Chicken Dip

Ok. Ok. Here you go. After several requests......Buffalo Chicken Dip. We got the recipe from Erin's sister and brother-in-law, Andi & Roy Ball. So, we call this Ball-style Buffalo Chicken Dip.

This is a great dip for football watching. Very easy prep work.

Ingredients:
Softened 8oz package of low fat cream cheese
1/2 cup Franks Red Hot sauce
1/2 cup low fat mozzarella cheese
1/2 cup blue cheese or bleu cheese salad dressing
2 cans chicken in water, drained - or - equal amount shredded cooked boneless, skinless chicken breast

Directions:
Mix first 4 ingredients together until smooth
Add chicken
Place in 350 degree oven for 20 minutes or until dip is bubbly

We use real bleu cheese chunks instead of dressing. We have made it with the canned chicken and freshly cooked chicken. Every time it's been a hit.

For dipping I recommend getting a French baguette, slice long (~1.5") diagonal pieces and toast them in the oven just slightly. Frito's Scoops are always a good alternative too!

Enjoy!

Dining: The Brewer’s Art (Baltimore, MD)

1106 N. Charles Street
Baltimore, MD 21201
(410) 547-6925
thebrewersart.com

Bias. I have it. Ok, I threw it out there. For a long time The Brewer’s Art has been my favorite local brewery. Their Resurrection Ale is a Baltimore staple and my favorite American abbey style ale. Beyond the brews, my first experience actually eating there was earlier this year in March. I decided it would be a good idea to take Erin there for dinner last weekend. There is a reason I came back to eat.

We enter the dungeon. Deep, dark, below street level. The perfect setting. Immediately we order a round of the house specialties. Sumblimination Ale. A blonde abbey-style ale with a hint of bitterness. Very good. We each sip on one while munching on Rosemary Garlic Fries. I tell you, it takes a very special French fry to keep me from adding any seasoning. These are quite possibly the most perfectly seasoned fries. Light, crisp and every bite has an even taste of garlic and rosemary. I don’t know how they do it.

As we finish up the munchies and the first round, in preparation for the food to arrive I order the Coup De Boule and Erin gets the Monument Ale. The Coup is a golden grand cru spiced with cardamom, cinnamon and saffron. Good lord. This was amazing. Great flavors. The Monument ale is smooth and hoppy. A decent beer.

We split our entrees. Blue Crab Ravioli with Cioppino Butter was first up. It’s actually on their appetizer menu, but sounded too good to pass up. The sweet crab and buttery sauce just works. Nice flavor combination, not too heavy, perfectly cooked and seasoned. If they upped the portion size, I would totally order this as an entrée. Next up is their version of a gyro. The Brewer’s Art “Gyro” with house-made lamb sausage, tzatziki, tomato and feta in pita. This stayed pretty true to the original Greek specialty in my opinion, with the exception of the meat. Instead of pressed and thinly sliced meat, it’s a home-made lamb sausage. Excellent flavors going on here. Quite messy I do say, but worth sopping up the drippings.

Prices here are reasonable. However, the beers will not only sneak up on your BAC, but your wallet too. They are all easy to drink, which is quite conducive to several rounds. I knew going in to take it easy. Not over priced by any means.

Overall I give our experience here a grade of A-. We’ll be back before too long. I would recommend The Brewer’s Art to any beer lover in a heart beat. The adventurous and creative chef makes it a winner for even the non-drinker. But, get there early as it gets crowded.

Cooking: Peanut Chicken with Noodles

We tried this new one out last night. Really good, and quite simple. Reheats well. Enjoy!

4 ounces soba noodles
1.5 pounds boneless skinless chicken breasts, sliced into 1 inch strips
3 teaspoons dark sesame oil
1/3 cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
3 tablespoons water
12 ounces napa cabbage, shredded
2 scallions, thinly sliced
Salt and fresh ground pepper

Cook noodles according to package directions, drain and run under cool water

Season chicken well with salt and pepper and toss with 1 teaspoon of sesame oil in a large bowl. Heat skillet over medium high heat and cook chicken until browned and cooked through. Set aside.

Whisk together in a large bowl the peanut butter, soy sauce, vinegar, water and remaining sesame oil. Add chicken to bowl and stir to coat. Add noodles, cabbage and scallions. Toss gently to combine.

Makes about 4 servings.

Dining: Brasserie 10 South (Baltimore, MD)

10 S Calvert St
Baltimore, MD 21202-1301
(410) 528-8994
brasserie10south.com

It's restaurant week here in Baltimore! Erin and I like to take this time of year to explore places we've never heard of and give them a shot. Tonight we were both snagged by the tag of "Southern Fusion". Sounds good to me. Being suckers for some soul food, we bite. Made our reservations on OpenTable and shot downtown.

B10 South, as it is known, is in a part of town that doesn't seem to get a lot of foot traffic. You have to know where you are going, and know that you want to go there. It's right around the corner from "the block". Other Baltimorons will know what I'm talking about. For those of you not in the know...you are probably better off.

Upon arrival, the host stand is vacant. We wait patiently for a few minutes until we are finally greeted. Preferring a booth, we decided to have a drink at the bar while we wait for one to open up. Walking through the dimly lit dining room I notice the decor. Did this used to be a night club? Apparently there is an actual night club upstairs. Interesting. We are seated at the bar, are greeted by the bartender, and he walks away. Several minutes pass and returns to take our drink order. Erin requests a drink menu, there is none to be had. The bartender offers up a few suggestions, all of which sound decent, but really aren't to Erin's taste. An infused vodka & soda it is. Being the beer guy that I am, I ask for their list of beers. I'm thinking...with a name like "Brasserie" it's got to have a good tap selection. Nothing on tap. Very limited domestic bottle selection, the most adventurous of which is Corona...which, yes, I consider to be a domestic beer. Big disappointment. For a restaurant to completely impress me it must have a good beer selection, with some adventurous brews on tap. Maker's Mark and Diet it is for me. A good old stand by that I always enjoy. I think this place should create a few signature drinks to set the mood for the meal and beef up their beer selection. Five minutes later a booth opens up.

We are seated, and menus are ready for our perusing. A small plate of fresh cornbread triangles and sweet butter are promptly placed. Nice touch! I was secretly hoping for some cornbread. For appetizers we choose the Smokin' BBQ Chicken Pizza and Down South Egg Rolls. The pizza was pretty decent. The BBQ sauce had a nice kick to it and the dough was fresh. The egg rolls were one large roll cut diagonally served over mixed greens with a drizzle of Mango Hennessey BBQ sauce, stuffed with smoked shrimp, cabbage, collard greens and red onion. This sounded much better than it really was. For a "fusion" concept, I would have expected a lot more greens to be in this roll. The shrimp was ok. The sauce was limited. The fusion didn't come through in the taste. Had I not read the description and done a blind taste....typical Americaized Chinese egg roll is what I would have guessed.

On the the entrees. We order the New Orleans Seafood & Grits and Cornbread & Andouille Stuffed Chicken Breast. The bed of parmesan herb grits was covered with lots of red peppers and onions, some tomatoes and a decent portion of mussels, shrimp and crab meat. The flavor is definitely here, I can see the fusion of a few style present. I quite enjoyed this dish, while the tomatoes were a bit much for Erin. The chicken was fairly well cooked, though a tad dry on the bottom. The stuffing was moist and flavorful but without the presence of Andouille. Had this been more prominent in the stuffing, this dish would have really done it for me. A drizzle of chicken velouté sauce is hidden underneath, nothing more than a dressed up chicken gravy....a good one though. A side of well cooked collard greens with a smokey vinegar bath was quite delicious. I could have eaten a whole bowl of those greens.

Time for dessert. I order the Triple Chocolate Cake and Erin snags the Twisted Banana Pudding. The cake was a standard dense chocolate, heavy on the chocolate, light on the sweet. Fluffy chocolate icing and a chocolate ganache complete the play. It was ok, just above average. The pudding was the clear favorite. Topped with a flame kissed meringue, layers of vanilla wafers, sliced banana and pudding below. Sure, it's a simple taste...one that throws me back to childhood...but it was executed well. Delicious.

The service here was mediocre, at best. The staff were quite friendly, but they simply need more help. A few more servers and an active host would do wonders. The decor just isn't right. Get some new tables, some nice table cloths, a fresh coat of paint and get rid of the disco lights.

Overall I would give our experience at B10 South a grade of B-. The food was decent, but I doubt that I would recommend it to friends. If some small improvements to the food are made and a lot of improvements in the decor and bar selection occur I would come running back. They seem to be on to something, but just haven't quite reached their potential.