Romesco with Toast, Shrimp and Asparagus

Arugula and Potato Salad with Octopus Confit

Moorish Chicken and Nut Pie

Toasted Pasta Paella

Warm Chocolate Souffle Cake with Vanilla Bean/Thyme Infused Ice Cream

We started with the Romesco with Shrimp, Toast and Asparagus.  The Romesco sauce was a great combination of spicy dried chiles, ground nuts, and spices.  Second was Fennel, Potato and Mussel soup garnished with fresh Mint and sipped out of hearty mugs.  A perfect start on a cold and blustery night.  Next up was our Octopus Confit Salad, with saffron infused potatoes and a sofrito vinaigrette, along with Dan’s Moorish Chicken Pie.  Dan is known to be a master of crusts and this olive oil saffron empanada crust didn’t disappoint.  The big entree of the night  was a toasted pasta Paella with Chorizo and Clams.  A complex mix of flavors and textures that kept our palates dancing.  Though we were full - we all accessed the special dessert stomach to make room for a perfect  homemade Vanilla Bean/Thyme infused ice cream atop warm Chocolate Souflee cakes.  Every dish turned out beautiful and delicious, and we all learned a thing or two about Spanish cooking and ingredients.  Note - if a recipe ever calls for an Italian frying pepper I can tell you it is a poblano.  You can never have too much Saffron - thanks to Jim & Sue’s secret source for the goodie bags to take home!  We of course had a nice selection of both white and red Spanish wines to complement each course, as well as a bottomless pitcher of fresh and fruity Sangria.  Lucky us, and thanks to the members who weren’t able to attend, we got to keep a copy of the cookbook - we can’t wait to try more recipes!

Preheat oven to 350.  Place 26 garlic cloves in a small glass baking dish.  Add 2 tbs olive oil and sprinkle with salt and pepper; toss to coat.  Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes.  Cool.  Squeeze garlic between fingers to relase the cloves.  Transfer cloves to a small bowl.

Melt butter in a heavy large saucepan over medium-high heat.  Add onions and thyme and coll until onions are translucent, about 6 minutes.  Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.  Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.  Working in batches (unless you have an immersion blender) puree the soup in a blender until smooth.  Return soup to saucepan; add cream and bring to a simmer.  Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over.  Squeeze juice of 1 lemon wedge into each bowl and serve.  This soup was also very good when served chilled the next day.

Next up was Potato, Leek and Oyster Soup.  If you don’t like oysters, then omit them; this soup can stand on it’s own without them.  Make it like this:

In a 6 qt stockpot, combine the butter, leeks, and 1 tsp sea salt.  Sweat down the leeks, covered, over low heat until the leeks are soft but not browned, about 3 minutes.  Add the potatoes, milk, cream, and several gratings of nutmeg.  Simmer, covered, stirring often to prevent sticking on the bottom of the pot, about 20 minutes.  Taste for seasoning and adjust as needed with sea salt.

Process the soup in batches (or with your immersion blender, which if you don’t already have, you need to get!) until emulsified and smooth.

Ladle soup into 4 shallow bowls and float a few oysters in each bowl.  The oysters will cook slightly in the heat of the soup as it is served.  Garnish with some fresh chopped parsley if you have some on hand.

Here is what it looked like:

Potato, Leek and Oyster Soup

This is what we snacked on with some Champagne while the soup was cooking:

Oysters on the Half Shell

I encourage you to try these soups, they are dynamite.  If you are a garlic lover, the first one is sure to make you feel good all over.  If you fancy raw or semi-raw bivalves, then the second one will make you a happy camper.  Enjoy!

Fresh Grapfruit Makes for Damn Good Cocktails

When we are looking for the perfect combination of a laid-back, relaxing atmosphere where we always make new friends, coupled with some comforting, yet complex flavors of food and drink, the Tempest satisfies like no other.  Happy hour runs from 4 to 6, with some terrific food and drink specials.  Last night we sampled the Sauteed Mushrooms with Grilled Bread, Garlic  Ciabatta Toast with Marinara Sauce, and the soup of the day, which happened to be Tomato Dill.  Check out the menu.  And, as it so happens, Tempest Lounge will be hosting an Inauguration Party this Tuesday starting at 6, which will include a big screen replaying of the 44th Presidential Inauguration ceremony complete with glorious stereo sound.  Not to mention some decent eats and what may be the best cocktails on the planet.  See you there!

T's Asian Soup

Here’s the scoop on how to make it for 2 people:

• 1/2 lb uncooked shrimp
• 2 large sea scallops
• 4 cups chicken broth
• 1 cup thinly sliced carrot
• 1/3 cup thinly sliced lemongrass
• 3 tbs finely chopped ginger
• 2 tbs minced garlic
• 1 & 1/2 tbs chopped fresh basil
• 1 & 1/2 tbs chopped fresh mint
• 1 & 1/2 tbs chopped fresh cilantro
• 2 baby bok choy sliced
• 1 small serrano chili, stemmed and cut into rounds
• 1 & 1/2 tsp fresh lime juice

Peel and devein the shrimp, reserving the shells. Halve the shrimp lengthwise, slice the scallops into 1/4″ thick rounds, place in a bowl, cover and chill.

Combine the shrimp shells, broth, carrot, lemongrass, ginger and garlic in a saucepan. Simmer uncovered for 20 minutes to blend the flavors. Strain the broth into a bowl, pressing on solids to release as much flavor/liquid as possible. Discard the solids, return the broth to the saucepan, and bring to a simmer. Remove broth from heat, and stir in the remaining ingredients. Cover and let stand until the seafood is opaque (about 3 minutes). Ladle into bowls and enjoy!

I have never prepared lamb shank.  So in the spirit of striking while the creative iron was hot, I decided to wing it.  I’d had a fantastic preparation of veal shank at a place called La Rustica located in West Seattle over the summer.  The braising liquid used in that preparation included Balsamic vinegar, and it was fantastic.  I figured I could come up with something on the fly that was similar enough.  So here’s the list of stuff that went into the pot, and how I did it:

• 1 lamb shank
• Olive oil
• 1 large carrot, half chopped and half reserved
• 1/4 small white onion, chopped
• 4 whole shallots
• 4 whole cloves garlic
• 1 sprig of fresh rosemary, chopped
• 1 bay leaf
• Salt and fresh ground pepper
• About 1/2 cup dry red wine (I used Cab)
• About 1/4 cup Balsamic vinegar
• About 1 cup beef stock (quick & dirty!)
• 6 fresh brussel sprouts

Preheat oven to 350 degrees F.  On the stove top, heat a heavy pot, such as a Dutch Oven, or, as I used, a Calphalon Chef’s Pan, over medium-high heat.  Rinse the shank under cold water and pat dry with a paper towel.  Season the shank liberally with salt and fresh ground pepper.  Put a few tablespoons of olive oil in the pot, and brown the shank.

Browning the Shank

Don’t forget to hold it with your tongs and brown the large meaty end of the shank!  After the shank is browned, remove it from the pot and let it rest on a plate.  Reduce heat to medium, and sautee the onion and carrot.  After several minutes, add the red wine and simmer until the wine is reduced by about half.  Add the Balsamic vinegar and the beef stock, and continue to simmer for a few minutes.

Here is a little trick I like to do when braising meat.

Shank Resting on Carrots

Instead of putting a metal rack in the bottom of the pot to keep the meat elevated above the braising liquid, I often times cut a couple of large pieces of carrot and use them as a stand (see the photo).

Put 2 pieces of carrot in the pot, and carefully place the shank on top of them.  Add the whole shallots and garlic cloves, bay leaf, and sprinkle the shank with the rosemary.  Another shot of ground pepper for good measure, put a lid on it, and pop it in the oven.

All Seasoned and Ready to Cook

Immediately reduce the oven temperature to 325 degrees F.  The plan is to cook this baby for 3 hours, adding the brussel sprouts for the last hour of cooking.  Prep time was a total of 30 minutes from the time I walked in the door until the shank was in the oven.

It's a Shank on a Plate!

I plated it on a bed of couscous that I had studded with toasted pine nuts.  I also sauteed a sliced Portabello mushroom in some olive oil, very simply with salt and pepper, to go along side the shank.  Hit the plate with some freshly chopped Italian parsley.  How did it taste?  Just dandy, thank you very much.  Ah, the magic of the tough cut - all that cartilage, ligament and tendon submits to the power of slow-cooking and melts into a rich, semi-gelatinous final product.  No, I did not have to use a knife on this, it was tender, moist and flavorful.  The shallot bulbs and garlic cloves were caramelized to perfection, with hints of balsamic sweetness.  The cooking time was spot-on; the meat was not falling off the bone (can you say “over done”?), but firm enough to survive removal from the pan and plating without coming unglued.  Was this a perfect preparation?  Almost, but not quite.  Next time, I will increase the amount of initial liquid with about 2 cups of stock instead of 1.  The liquid was nearly completely gone by the time it was finished - a bit to close to the wire for me.  Also, I will add the brussel sprouts 30 mintutes prior to finishing instead of 1 hour.  They were very tender and delicious, but I prefer them with a little more body and snap.  And of course, I know, a bottle of Pinot Noir would have gone better with this, but I was in a Cab mood and it got the best of me.  That is what being a Culinary Anarchist is all about - throwing the traiditions out the window and having it your way.

Sandi and Charlie love to have traditions, be it hitting their favorite cafe when in Paris, most loved wine shop in Sienna, or indulging in the occasional over the top snack.  Some may call them creatures of habit; I call them habitual enjoyers.  They know what they like, and they stick with it.  So, one of their little traditions is to celebrate the visit of their daughter with a snack of Caviar and Champagne.  Just about every time she (or we, when I’m lucky enough to tag along) visits the folks, a night of noshing on expensive little fish eggs, accompanied by Charlie’s famous toast points and all the fixin’s, is on the schedule.  All washed down with copius amounts of sparkling wines.  I know what you’re thinking, this is a terrible habit these people have!  Last night was Caviar night, so being good Foodies, they chronicled the meal to share with us here at Degustation Nation.  Enjoy!

Our wonderful daughter, Teresa, arrived yesterday afternoon to spend a few days with us in the remote regions of the Rocky Mountains of Colorado. To celebrate her arrival Sandi and I ordered a half-pound of domestic caviar which was promptly and conveniently delivered overnight by our new best friend from FedEx. The nice thing about good quality (you always want Malossol caviar, which refers to caviar with very little salt added, not the horrible salty stuff Tom Hanks spit out in the movie “Big” and some of us have had at company Christmas parties – very bad stuff) American caviar is that it is quite tasty and also relatively inexpensive. We like the American Hackleback Sturgeon caviar, which tastes remarkably similar to Caspian Sea Osetra. Another popular choice is American Paddlefish caviar, but we happen to prefer the Sturgeon for its somewhat buttery and nutty flavor. The price allows you to truly indulge yourself with a minimum of guilt and lots of fun. For example, Russian Osetra goes for (as of this writing) approximately $93/oz, Iranian Osetra goes for approximately $130/oz, while good quality American sturgeon caviar can be had for $21/oz. Thus for less than $200 you can get your half-pound of caviar delivered to your isolated location and three or four of you can just have a dandy time. We served the caviar with toast points and the following, optional, ingredients: crème fraîche, chopped, hard-boiled egg, and chopped chives. Although by the end of the feast we were focused on heaping mounds of pure caviar (see photo).

Caviar on Toast Point

As an aside, here’s a toast point tip. After much trial and error, here’s what I do. I use Pepperidge Farm Very Thin White bread which I bake in a flat baking pan at 400 deg. F for about 7-8 minutes. Depending on your oven, you may need to turn them over for an additional minute or two. The key is you want them just slightly brown. Dark brown will shatter when you try and cut them. I then cut them in half (forget cutting them in fourths - you want a large landing strip for that caviar) and leave the crust on (it’s yummy). Voila! We also took the opportunity to compare a nice French Champagne (Jean Laurent Blanc de Noir Brut, n.v.) with one of our favorite domestic sparkling wines (Domain Carneros by Tattinger, 2004). In addition, a good selection of chilled vodkas were available, which is always a favorite (by the way, stay with Russian, or Russian style, vodka – pairs great with caviar; apologies to all of you Grey Goose fans but not with caviar), but we were all enjoying the sparkling so much we bypassed the vodka this time. After the caviar feast we settled on some chocolate truffles (imported from France and found locally?!) with some nice cognac (Pierre Ferrand Selection des Anges). All in all, a lovely and fun (and decadent) evening!

PS:  a plug is in order here.  The folks (and us) get our Caviar delivered via FedEx from www.911caviar.com.  We’ve had nothing but positive experiences with them as a provider, and their prices are very, very good.  Check them out next time you feel like pampering your palate.

• 1 & 1/2 bottles of Modelo Mexican beer (the light lager, not the dark stuff)
• 1 dried Chipotle pepper, finely diced
• 1 tsp Sweet Paprika
• 1 tsp Sea Salt
• 1 tsp fresh ground Black Pepper
• 1 tsp dried Cilantro
• 1 tsp dried Red Pepper flakes
• 1/4 cup White Onion, minced
• 2 Cloves Garlic, minced
• 2 Green Onions, chopped
• 2 Anaheim Chiles, roasted, skin and seeds removed, diced
• 2 Spanish Chorizo Sausages, about 1/4 lb, diced
• 2 lb block of Tillamook brand Monterrey Jack cheese, shredded
• 1/4 of a brick of Velveeta cheese, cut into cubes
• 2 tbs flour, mixed with cold water into a paste

Using a saucepan, I first sauteed the Onion and Garlic in a little olive oil.  Removed the Onion and Garlic from the pan.  Browned the diced Chorizo (to remove the grease).  Drained the Chorizo on paper towels to remove as much of that nasty red grease as possible.  Wiped out the pan with a paper towel, deglazed with the beer.  Brought the beer to a simmer, and added the Chipotle pepper, cilantro, paprika, and red pepper flakes.  Simmered for a few minutes to re-hydrate the dried Chipotle.  Started adding the cheese a little at a time, stirring constantly to allow it to melt evenly.  After all the cheese was melted, added the flour mixture a little at a time, stirring thoroughly and constantly.  When the Queso looked smooth and creamy, stirred in the Chorizo, diced Green Chile, Green Onion and reserved Onion and Garlic.  I then put a lid on the pan, turned off the heat, and got ready to go to the party.  We served the Queso Fundido with 1/4″ slices of Baugette, pieces of Red Bell Pepper, and sliced Granny Smith Apple.  Many people were suprised how good it was on the Apple; the sweet/tart flavor of the Granny Smith combined with the savory Queso was a knockout combination.  Here is what it looked like:

Queso Fundido

This is one of those dishes that gets better the longer is sits out.  This is partly because the flavors continue to marry as time passes, along with the fact that the heavy chunks of sausage and veggies sink to the bottom of the bowl.  So, those who skim from the top when eating it leave all the good stuff for those who dig deep into the bowl later on!  This is definitely a very versatile recipe.  If you just stick to the base ingredients and infuse it with whatever flavors you see fit, you can give it a completely different character.  I’m already envisioning Greek, Mexican, and Italian versions of this one.  The birthday girl had big plans for what was left over:  as a filling for a Sunday morning Omelette.  Good thinkin’, Meredith!

A Real Italian Bakery

Then we were off to the Italian bakery for a dozen cookies to go (snacks for later).  We interrupted the propietor glazing a chocolate cake.  Moments later we spied a great looking joint across the street from the bakery, called Mario’s Bohemian Cigar Store & Cafe.  We dashed across the street to find one of the coolest little corner hangouts ever.  Beer, wine, espresso, and a menu of simple Italian food.  Super cool.  We had 2 more espresso (hey, it was too cool to resist and we knew we’d need the energy for the adventures ahead).

Next, we walked down to the Embarcadero to the Ferry Plaza Farmer’s Market.  This place was buzzing - tons of locally grown, organic produce and farm products.  Wish we would have had a kitchen so we could have bought a feast to cook at home.  And, of course, more espresso.  We hit a little stand called Blue Bottle Coffee Company for 2 more doubles.  Hey, we had heard they took their beans seriously and we needed to report back to the experts at home!  The espresso was everything we had heard it was - excellent.  Our main reason for hitting the Farmer’s Market was many-fold:  first, to find the tamale stand that we’d heard about, second, to seek out fresh oysters, and of course discover something new.

Amazing Tamales

It didn’t take us long to find Primavera Tamales. They had the food stand with the largest crowd, a clear indicator.  We tried one of each of the tamales:  one pork, and one butternut squash with corn and cheese as well as a delicious agua fresca made with cucumber and pineapple - yum.  Both were excellent, but the butternut squash was the winner.

Little Cones of Cured Meats

Now for some more snacks!  Inside the Ferry Plaza there are many specialty food shops and restaraunts.  We were lucky enough to come across Boccalone Salumeria.  They had a big sign proclaiming “Tasty Salted Pig Parts”.  We were all over that place like white on rice, baby.  They sell these cool little “meat cones”.  It is a paper cone, like you use for a Sno-Cone, but full of shaved cured meats, like salami, mortadella, and prosciutto.  We grabbed a couple of meat cones, 2 interesting salamis to go, and off we went on our quest for oysters.

Sardine Salad

My girl is the research queen so of course she had done some recon and wanted to check out Hog Island Oyster Bar.  A bustling, small U-shaped bar located in the Ferry Plaza, Hog Island Oyster Bar did not dissapoint.  My lady T got a sampler of 12 of their finest bivalves, while I settled for a Sardine salad and an order of Oysters Casino (check out the menu).  Yes, I ate the whole little fishie, from head to tail.

One Fine Oyster Sampler

The most interesting thing about tasting these oysters was the chance to do a side by side comparison of east coast vs. west coast.  You can definitely tell the difference in the oyster liquor’s brininess - especially when the shuckers are real pros.  The oysters were fresh, clean tasting and most delicious.  They had great micro brews on tap as well as some pretty solid wines by the glass.  Plus, the service was excellent and quite entertaining (thank you Greg!).

A quick BART ride across town took us to the Mission District.  Emerging from the underground train station, you could hear the sound of people speaking Spanish on the street above.  That’s one of the things I love about San Francisco - you hear people speaking Italian in North Beach, Chinese in Chinatown, Spanish in the Mission District, and even more languages peppered in for good measure.  Truly an International city in every sense.  We wandered around checking out the shops and coffee houses as we planned on coming back here on Monday.  A quick bus ride took us to the Haight-Ashbury neighborhood.  Of course, it was time for another snack.

Scotch Quail Eggs

Again, research led us to Magnolia Gastropub & Brewery.  Sounded good.  Looked good.  It was good!  I had an order of Scotch Quail Eggs and Pork Cracklings, while my lady T settled for a plate of Fries.  The food was very tasty, and the beer was not bad at all.  More shopping, of course, and since it was now late afternoon, time to switch from espresso to beer!  For those of you who don’t know my lady T, she is a true beer afficionado.  She is an IPA-fanatic, meaning that she likes beer that is agressivley hopped and very bitter.  My good friend Angelo, also quite the beer expert, had insisted that we seek out a place called The Toronado Pub as they were known to have a hoppy beer or two on tap.  This place has nearly 50 taps, so there is something for everyone.  And T reports that although they did not have her favorite nectar (Green Flash) the bartender was knowledgeable enough to point her toward something almost as delicious and potent (Iron Springs Casey Jones Double IPA).  Plus, Metallica blasted constantly on the Juke Box - I was in heaven!  Thank you brother Angelo!

Another quick bus ride, and we were back in Little Italy:  North Beach.  Now were were doing more recon, seeking out a place for dinner.  Since my lady T is Sicilian-American, an authentic Sicilian restaurant was what she was pining for.  There are several Sicilian places in North Beach (rare elsewhere in our travels).

Cioppino, Calamari and Red Wine

We settled on Caffe Sport, a genuine Sicilian joint if there ever was one.  This place was old-school, the real-deal.  It has been open since 1969, and specializes in seafood and pasta.  T ordered the sauteed Calamari, and I settled on the Cioppino in Salsa Rossa.  Served with a basket of soft Italian bread and a bottle of Nero d’ Avola (not on the menu of course), it was the perfect meal.  Back to the hotel for the final nightcap - Glenmorangie for me, a Sierra Nevada for my girl.  Sunday morning and what to do…..  eat and get some flippin’ espresso!  Sunday was “get back to nature” day, so our plan was to jump on the bus to Golden Gate Park, then walk along the beach to Fisherman’s Wharf.  A tall order for 2 humans with tired feet.  But, we are not quitters, damnit, so off we went.  We decided to jump off the bus in the Pacific Heights neighborhood for breakfast.  This neighborhood was a bit scary:  tons of yuppie-mommas with Yoga mats under their arms, pushing strollers with their offspring on board, gathered on street corners gossiping like mother hens.  We were out of our element, for sure.  We are used to hanging out at our beloved Satellite Coffee Company in Tacoma on Sunday morning, where the mommas have tattoos and the babies are sporting mohawks….. but we had to have a snack.  So we endured the locals, and found a bite at a little place called The Grove.  Good espresso, smoothies, and bagels with the works (lox, cream cheese, red onion).  Great food, downer of a crowd.  Made us pine for T-town!  Back on the bus to The Presidio.  The bus dropped us off at the big parking lot at the end of the Golden Gate Bridge, replete with those cheesy coin-operated binoculars that let you see an enhanced version of Alcatraz Island (yeah, I dropped a quarter).  A short jaunt down the Eucalyptus tree-lined path and we were on the beach.  No, there is not much food or drink to speak of here, just a hot dog stand and some hot chocolate at the visitor’s center.  We walked along the beach which borders The Presidio all the way to Fisherman’s Wharf, about 3 miles.  It was time for lunch, of course!  As it was beer-thirty, we had to check out Jack’s Cannery Bar.  This place is beer heaven - 68 taps.  My lady T had a whole steamed Dungeness crab, and I settled for a steak sandwich.  Mighty fine pub-grub indeed.  Plus, Anchor Liberty on tap - a very rare find.

Mario's Bohemian Joint

Back on the bus and back to North Beach (can you tell we really, really like Little Italy?).  We had to hit our new favorite place, Mario’s Bohemian Cigar Store & Cafe, for a quick beer.  Now it was dinner time.  Pizza?  Hell yeah!  Pizza in any big city is like no other - be it Chicago, New York, or San Fran, they all do the pies justice with their own signature twist.

North Beach Pizza

We made a bee-line to North Beach Pizza.  This place is famous for a reason:  it kicks complete and total pizza-ass.  We scored a prime seat by the window, and proceeded to order a half n’ half pie of Veggie and the Coit Tower Special (that would be the Yin and Yang of Pizza, half veggie, half carnivore’s delight).  It was fantastic.  Back to the hotel bar for a nightcap, and we were spent.

Monday morning - the dread of a travel day (never fun), shrouded in classic SF fog.  Need espresso… now….. please!  We had seen a pretty cool looking place on Saturday in The Mission district called Ritual Coffee Roasters.  The espresso was super-concentrated and intense.  A double was about a tablespoon.  It was super roasty, smooth, not bitter, and very good.  Yes, they roast the beans on-site, so there was the sterotypical uber-skinny, tattooed guy who looked like he just rolled out of bed roasting the beans.  Ahh, the coffee-culture cast of characters…. they all look so similar… it is quite puzzling to me.  Not that I expected a clean cut gent with a Polo shirt and Dockers manning the roaster, mind you.  But that is a whole-’nother subject…..

Hey, we were in the Mission District, so some killer Mexi-grub was on the schedule.  A quick search via my Smart Phone revealed the Mission’s most lauded Taquiera - Taqueria La Cumbre.  This is one of those places that has been around for many years, with a plethora of awards lining the walls (best tacos, best burritos, etc.).  T had a Cocktail de Cameron, and I had a Carnitas Taco.  It was very good, but not as good as our favorite T-town joint Vuelve a la Vida.  Nevertheless, this place is as solid as they come in SF if you are after authentic Mexican fare.  Our visit was winding down, and it was time to retrieve our bags from the hotel and head to the airport.  San Francisco has the best public transportation - if only Seattle/Tacoma had such a system!  We were able to purchase an all day pass for only $11 each that was good for the street cars, cable cars, or buses.  What a value.  Not to mention the almighty BART system.  One more mediocre airport meal (the only airport meal worth writing home about was at the Tokyo International Airport, but that is another subject), and we were headed back to the land of rain and gray skies…..

]]> http://www.degustationnation.com/2008/12/thanksgiving-weekend-in-san-francisco/feed/ http://www.degustationnation.com/2008/11/t-town-supper-club-a-night-in-sicily/ http://www.degustationnation.com/2008/11/t-town-supper-club-a-night-in-sicily/#comments Wed, 26 Nov 2008 02:43:30 +0000 John http://www.degustationnation.com/?p=61 A couple of weeks ago, we had the inaugural dinner of the T-Town Supper Club.  The T-Town Supper Club consists of 15 people sharing a common bond:  the bond of the unpretentious foodie.  Our first dinner of course had a theme, and since my lady T and I hosted, what better than a nod to T’s heritage:  A Night In Sicily.  For the uninitiated, Sicilian cuisine is a wild mix of cultures:  Italian, North African, Greek, Norman, and Arabian.  All of these different civilizations invaded and occupied the island of Sicily at one time or another (sometimes simultaneously!).  And the traditional foods of Sicily combine the best of all of these cultures into one big, bold pot of sauce.  Our mission:  to provide a list of key ingredients that each guest would volunteer to incorporate in a traditional Sicilian dish.  The list was as follows:  almond, anchovy, artichoke, capers, cinnamon, clove, eggplant, fennel, fig, lemon, mussels, olive, blood orange, orange blossom, pecorino, pine nut, pistachio, raisin, saffron, squash, squid, swordfish, tomato, tuna and of course the unanimous group favorite garlic!  Each guest committed to using three or more of the key ingredients in a dish that they in turn brought to the dinner party.  The night’s menu was as follows:

1/2 Pound of Heaven

A few bites of Ceviche were nice to get my appetite tuned-up for my main course, a bowl of Menudo.  This stuff is the real deal, no holds barred kick-ass soup just like Grandma used to make (yes, I grew up on the stuff).  The main ingredients are Honeycomb Tripe (lining of a cows stomach), Hominy and a Pata de Vaca (cows foot).  No, there is not a hoof sticking up out of the bowl - that part has been removed.  It is more like an ankle bone. 

A Steaming Bowl of Goodness

What this all boils down to is a lot of very gelatinous meat.  Certainly not for everyone - but it is one of the simple pleasures of life that I indulge in occasionally.