Pizza and Beer

Now, let me backtrack a bit.  I wanted to give you guys all a better idea of what's happening in the 32205 postal zone.  The weekend of the 14th, January I had a friend come stay as a houseguest for the express purpose of sampling the new local brewery and pizzeria offerings.  We made good on that purpose and I have some photos to document our progress:

As an appetizer, zesty Bloodys at Kickbacks Gastropub (about which more later) (http://www.facebook.com/kickbacksgastropub) They use Zing Zang brand mix (http://www.zingzang.com/) - which I recommend, and garnish with olives - which I also recommend if you like olives.  Way better than celery.  The salty tomatoey spice, with a little vinegar and lots of Vitamin V (http://www.titosvodka.com/) gets the palate going.  A rich nutrient broth. 

Our bartender, Jimmy, demonstrates proper Bloody Mary making technique:

This, by 11 am, and then it was off to O'Brothers Irish Pub for a little more appetizing, to wit, Irish Car Bombs - glass half full of Irish stout, drop in a shot glass with about a tablespoon Irish whiskey and a table spoon Irish cream.  Drink!

(Come on, this is only the second drink of the day and we'd already had a huge breakfast of brioche sticky buns, bacon, eggs, coffee and juice.  So there.)

Then, finally, it was on to the main event - Intuition Ale Works, http://www.intuitionaleworks.com/.

IAW had recently opened (last fall) and was introducing its Saturday lunch special of beer and 'za.  My two companions and I were joined by a third and headed over to try a flight of IAW's offerings.

Here we have People's Pale Ale, I-10 IPA, King Street Stout, Riverside Red and one more whose name escapes me.  My buddies enjoyed the Peoples Pale Ale the most (alcohol about 5.5%) but I have to say I preferred the I-10 IPA (alcohol 7.7%).  The brewer describes it as

"a hop-forward brew, with notes of grapefruit and pine and a hint of tropical fruit."  I would have to agree, and stress that this is very hoppy and strong-flavored, so if you don't like such assertive beer go for the pale ale/

Here, in the picture above, we are sampling our first pie from Pele's Catering.  This is the "longboard" size as opposed to the regular or personal size.  A classic Margherita, this pie featured a crisp, light crust with big airy blisters of dough and just enough char.  The toppings of housemade mozzarella, sauce and fresh basil were harmonious and bright.

The second pie was even more sublime, topped with prosciutto and fresh arugula.  The prosciutto did not overcook and develop that off metallic taste that can occur, and the arugula's peppery bite was the perfect foil to the rich cured pork.

Proprietor and pizza-master Matt shows off his  peel* technique while positioning a pie in the woodburning oven.

* http://www.fornobravo.com/brick.../using_pizza_peels.html

Happy Beer and Pizza Day!!



SALSA FRESCA

Sorry its taken me a while to get back to blogging - had a family to entertain Saturday and Saturday night, so to make up for it, here's a couple of contempo entertain-at-home tips for y'all:

Shop at Costco!
Really good salsa is better to make at home than dump out of a jar.

Seriously, Costco has the best ready-made economical food at a moment's notice, that you can either heat and serve or doctor up at home.  I had a host of relatives over for a casual spaghetti dinner Saturday night (14 people).  I bought the 3 pack of Ragu sauce and the monster sack of Italian Style meatballs, enough for three spaghetti dinners of 14 people each for about $25.  Heat and Serve!!!

You want good fresh restaurant style chips and salsa?  Buy those big packages of fresh corn tortillas in the "ethnic" section of the supermarket, cut the discs like pizza to make triangle slices, deep fry at 360 degrees for a minute or two.  Then, chop a jalapeno (careful about getting the hot essence on your fingers or in your eyes), dice a yellow onion, mince a clove or two of garlic, combine in a bowl with a can of diced tomatoes (or fresh diced tomatoes if you've got good ripe ones), chopped fresh cilantro (optional) and a squeeze of fresh lime juice.  Salt to taste.  You can add a little bit of canned chipotle chilis if want a slight smoky taste and a lot hotter spice!

Wraiths

"Wraith - Etymology and meaning. The word 'wraith,' marked by the OED as being 'of obscure origin,' is first attested in 1513, with the meaning of 'ghost' or 'spectre' (that is, an apparition of a living or once-living being, possibly as a portent of death). In 18th century Scotland it was applied to water spirits, and in England it became used in a metaphoric sense to refer to wraith-like things, and to portents in general. The word may be of Scottish origin, possibly through Old Norse ..."  Online Encyclopedia

Spring

Is really not that far away, especially here in the '05.  I noticed this morning that the heavy rains we've had off and on this week have stripped most of the dead leaves from those trees that bother to shed them in this biome*.  The early risers, southern maple mostly, have already got their dark red buds out.  In honor of the season, and because I have a bare spot where last winter's record cold killed my pygmy date palms, I planted some veggies:  leaf lettuce, spinach and peas.  If all goes well, I'll be eating them with some grilled lamb by late March. 

Last night was almost balmy, the first hint of season change, when my friend and I went to Intuition Aleworks, a new microbrewery that just opened up the street.  We stood outside in shirtsleeves drinking our Riverside Red and I-10 IPA while the pizza man made us woodfired pizzas.  We tried the Campania, ricotta, handmade fennel sausage, frsh mint and garlic, and the Pesto, with artichoke hearts and fresh mozzarella.  Loved em both but still digging the Toscana, with prosciutto and arugla, the best so  far.  Also found out you can get gallon "growlers" for $20 bucks there and full kegs of the best craft beer I've had since I used to make it for $160.  Something to keep in mind when spring really does get here (It will probably give us an extended preview mid-February, then arrive in full force in mid-March).

*From Wikipedia:  Biomes are climatically and geographically defined as similar climatic conditions on the Earth, such as communities of plants, animals, and soil organisms,^[1] and are often referred to as ecosystems.

Tropical and subtropical coniferous forests are a forest biome. They are located in regions of semi-humid climate at tropical and subtropical latitudes.

YUMMY DELICIOUS PATE

1/3 - 1/2 pound fresh pork fat or bacon to line the pan

1/2 lb ground pork shoulder
1/2 lb ground veal
1/2 lb skinned ground turkey breast
1/4 lb smoked ham
1/4 lb pork fat
1/4 lb chicken livers

1/3 cup walnuts or shelled pistachios

2 eggs
3 tbsp flour

3 large cloves garlic, minced
1 tbsp onion, minced

1/2 tsp pepper
1/3 tsp allspice
1/2 tsp thyme
2-3 bay leaves
pinch cloves, ginger, nutmeg

1/4 cup cognac or madeira

Place large pan half full of water in oven, preheat to 400 degrees.  Line a loaf pan with fat or bacon.  Grind all the meat, mix with nuts in in large bowl.  Beat eggs and flour together until smooth, add spices and mix into meat with cognac by hand.  Pack into loaf pan, place bay leaves on top.  Cover with fat or fold bacon over top.  Wrap top of loaf tightly with foil.  Set in pan of hot water in oven.  Bake 2 hours adding boiling water to bottom pan as needed to maintain level.  Check for doneness (clear juices).  If not done, cook uncovered 15 more minutes.  Remove loaf pan onto large platter.  Press foil down tightly on top and weight with 2-3 lbs cans or weights.  Cool with weights, then refrigerate with weights two days.

Serve with crostini, Dijon mustard, sour pickles, red onion confit

SQUEEZLE

Wild porcupines in Vietnam under threat due to illegal hunting

University of East Anglia EurkeAlert 25 Aug 10;

Wild porcupine might be a tasty treat in countries around the world, but populations of the spiky rodent are coming under threat in Vietnam due to illegal hunting

This is my first blog post

There are a few things you are going to need before we all get started on this blog, and, no, I don't mean literally, I mean mental tools, things found "outside" that trite and annoying "box."  You need to "repurpose" your brain...

Okay, assemble the following, in a dark room:

Patchouli (Pogostemon cablin (Blanco) Benth; also patchouly or pachouli) "is a species from the genus Pogostemon and a bushy herb of the mint family, with erect stems, reaching two or three feet (about 0.75 metre) in height and bearing small pale pink-white flowers. The plant is native to tropical regions of Asia and is now extensively cultivated in China, India, Thailand, Indonesia, Malaysia, Mauritius, Philippines, West Africa and Vietnam.
The scent of patchouli is heavy and strong.."  Wikipedia.com

The Joy of Cooking: 
Fifth Edition
Fourth Revision
Authors: Irma Rombauer and Marion Rombauer Becker
Illustrators: Ginnie Hofmann and Beverly Warner
Published by: Bobbs-Merrill Company

Cherry Clan:  A small tart cherry-flavored candy made by Ferrara Pan (http://http://www.ferrarapan.com/), originally named Cherry Chan, now called Cherry Heads, but only the CLAN will do!  http://www.inthe80s.com/food/cherryclans0.shtml

The House of Bamboo, Earl Grant Mix  http://www.youtube.com/watch?v=Moiv9UBIND8&NR=1

Ponga Punch(c), aka Liquid Satan(c):  light rum, gold rum, dark rum, guava juice, pineapple juice, a twist of lime and a dash of What!?  You pick the proportions, I dare you.

A Pop-in:  good pals, who come by for the evening or a weekend, unplanned, accompanied by booze, food and/or wine.

Kitchen Dance Party:  I think this is self explanatory.  feel free to add disco ball, strobe light, blacklight or small noisy pet.

Cooked breakfast:  for the morning after blogging - should contain some or all of the following:  eggs any style, English bacon, American bacon, sausage, bangers, fried bread, toast, mushrooms, baked beans, grilled tomato, black puddings.

There, that should do to get us started.  I'm not sure on what, though.  I'm thinking of sharing some travel tips on various freak/wraith havens in the Western hemisphere (more on freaks/wraiths later), thoughts on home entertaining and observations on the rich multicultural fabric that is my current zipcode 32205.  I hope you enjoy!  I might entertain suggestions at some point.

and now, (with apologies to Withnail) for a delightful weekend in the '05!