Kitchen Quick-Tips #2: Wok Maintenance

I LOVE cooking Asian food, as you all well know. And I get a LOT of use from my tempered steel wok. I have gone through a lot of inferior woks over the past 20 years, and the one I have now is one of my prized possessions. So, taking care of my wok is extremely important to me. As a result, I thought a really good topic for one of my new "Kitchen Quick-Tips" video would be wok maintenance. Here it is, sharing with all of you. Hope you enjoy the informative clip.

Breaking Bread

Something I call "Alfredo Scallopini", a recent experiment.

It has been a while since I’ve written anything here in the pages of the Lupine Epicurean.  As many of my readers know, I spent the month of May in the Philippines.  I got married while I was there.  And when I got back I found it difficult to get back into the swing of things.  It has been five months since then, and it in reflecting on my trip there and on the writing I have been doing, it occurred to me that this was the perfect time to talk about my feelings on something that I call “breaking bread.” It has long been tradition in just about every culture in the world to have community and family moments of being together; breaking bread together.  I found this to be just as true in the Philippines as anywhere else.  As human beings we value the connections we have with our community.  Whether it be a family dinner, a gathering of friends, a luncheon of coworkers, or a grand celebration, our societal need to gather and feast is a core foundation of our cultures.

Those of you who have watched my web show on Youtube know that it is common for my friends and I to gather to eat and play games.  Often on the Sundays when we get together for a friendly game of Dungeons and Dragons, we start our day cooking out on the grill.  Each person who comes brings their own selection of meat, I throw it on the grill, and then we enjoy a lively conversation over a community meal.  I have always used this breaking bread together to enhance our experience and make hour event more enjoyable.  It will, of course, come as no surprise to anyone reading this that I talk about food a lot.  One of the main topics I engage in with every single one of my friends is food and its preparation.  It is through cooking and eating that I often learn about other cultures.  For years I have had food celebrations where the meal I cooked was a representation of a country or culture on a list of all the countries in the world I printed out long ago.  I remember on one such occasion cooking a four course Argentinian meal, and it even finding folk music from Argentina to play in the background.  Just as language and music are clear representations of culture, so is food.  From the Empenadas of Argentina to the Gyros of Greece, cuisine plays an integral part of culture.

While in the Philippines I found the same kind of communal eating.  A gathering of the family at various intervals in the day to feast is very important to maintaining the familial routine.  I joke about the fact that while there and on a Filipino diet with lots of rice I lost about ten pounds.  My wife- Cherilyn- was worried for a time that when she gets here to the U.S.  she will not be able to eat as much rice as she would like.  Two quote a Filipino friend of mine “as long as we got rice three times a day… we’re good.”  I assured her that she could eat all the rice that she wants to eat.  Like many other Asian nations often a Filipino family or groups of friends will engage in something the Chinese call happy family.  It is the act of ordering several dishes that everyone shares from so that everyone can experience all the different tastes.  This also has the effect of building a communal sense of sharing.  My experiences with cuisine in the Philippines was incredibly satisfactory.  And just furthered my belief in the idea of breaking bread.

Some time ago when Hillary Clinton was still Secretary of Defense there was a story of how she was promoting an idea of sharing of cuisine as a form of diplomacy.  I was actually shocked to see and read about so many protests to this notion of building relationships with other cultures.  I thought it was a brilliant idea based on the same precepts of how food and cuisine is such an integral part of our cultures around the world.  And I applauded the effort.  It seems to me that if more of us who have conflict, and disagreement, and so on could just sit down together over a meal and talk about how great the food tastes and how we would do it and what else we’d like to try; it seems to me the world would be a better place.

And so with this brief yet hopefully impactful treatise on food and culture, I begin again with continuing the Lupine Epicurean foodie site.  I will be once again be posting more recipes, more web shows, more reviews of restaurants I have visited, and sharing my thoughts about food and cuisine with all of you.  Thank you all who have helped to make the lupine epicurean a success as we close in on ending the second year of this website.  I hope you all will continue to come here, and enjoy the articles, recipes and reviews.  Bon appétit!

Lupine Epicurean, Ep. 12: Spicy Pork Adobo & Ampalaya

In May, I finally traveled to The Philippines to marry my Fiance', Cherilyn Peralta. I tried a LOT of Filipino food while I was there. But, the most fun I had was filming the new episode of my Cooking Web-show with my sweetheart. Above is a link to see our version of Spicy Pork Adobo and Saute'd Ampalaya.Finally! The recipe is here.....

Ingredients for Sautéed Ampalaya:

1 whole fresh Ampalaya, scooped, then chopped

1 tbsp. olive oil

1 large egg

1 tsp. Salt

2 glove garlic, chopped

¼ cup onion, chopped

1 pinch ground black pepper

Ingredients for Spicy Pork Adobo:

1 tbsp. Olive oil

½ lb. cubed pork, preferably center cut

½ Cup Wolfie’s Veggie Gruel

3 tbsp. Chipotle or Chili powder

¼ distilled white vinegar

¼ Soy Sauce

Instructions:

For the Ampalaya, bring the olive oil to medium heat in wok or frying pan, add garlic and onions. Sauté until slightly browned. Add the Ampalaya, and sauté’ for about 5 minutes. Add egg, stirring into Ampalaya. Add salt and pepper, then continue to sauté until egg is cooked, stirring throughout.

For adobo, bring olive oil to medium heat in wok. Add veggie gruel to wok, searing for 2 to 3 minutes. Add pork to wok. Sear pork for 3 to 5 minutes. Add vinegar to moisten. Add half of chipotle powder and stir-fry for 3 to 5 minutes. Add soy sauce and the rest of the chipotle powder while reducing heat. Stir to thicken, then cover and let cook for another 5 to 10 minutes.

Serve Pork Adobo and Ampalaya with white rice. Serves 2-4.

Recipe': Steamed Mountain Trout with Kimchi

Ingredients:

1 Fillet of Mountain Trout

2-3 Leaves of Cabbage

½ Cup Kimchi

2-3 Tbsp. Korean Sweet & Spicy Sauce (Can also substitute with Hoisin or other sweet sauce)

Instructions:

Place cabbage leaves in a steamer basket. Place fillet of trout inside of leaves. Spread Kimchi over the length of the fillet. Pour sauce over top of Kimchi and fillet. Fold cabbage leaves inward to enclose fillet tightly. Place steamer basket onto steamer, covered, and steam for 15 to 20 minutes on high steam.  For low steam, cook at least 25-30 minutes. Serve with Brussel Sprouts or other green vegetable, or perhaps with Basmati Rice. Serves 1 per fillet.

Kitchen QuickTips is Live!

It's just one month away from the 1-year anniversary of the launch of my Cooking Web-show on YouTube that also heralds the name "The Lupine Epicurean." Despite a couple needs for hiatus, and still struggling to get a high level of views, I feel like the 10 episodes I have produced have improved over time, and provide a worthy, helpful, entertaining look into the concept of "experimenting" in the kitchen. As a way to celebrate and expand, I have now started a series of short, 3 to 5 minute segments that focus on what I call "QuickTips". The first is now live on YouTube; you can click on the video above to view it. I have filmed a second segment as well, which I hope to publish in the next week. I invite all my readers to give it a look. And as always I am always curious to hear what you have to suggest, comment on, or question. Thanks for reading, and watching.

- Wolf

Recipe': Shaolin Cucumbers

This is an extremely simple and somewhat quick dish you can whip up to serve as a snack, or as an appetizer to an Asian-inspired meal. Minimal ingredients, and very tasty. If your heat tolerance for spicy-ness is low, you can always substitute the Sriracha sauce with Tobasco, or another pepper based sauce of your choice. You may also want to add sprinkles of sesame seed.

Ingredients:

1 Fresh Cucumber, sliced

1/8 Cup Distilled White Vinegar

1/8 Cup Soy Sauce

2 Teaspoons Freshly Ground Sea Salt

2 Teaspoons Ground Pepper

1 Tbsp. Sriracha Hot Sauce

½ Tbsp. Ground Ginger

Instructions:

Mix all ingredients in a bowl or plastic container, stirring until cucumber is well coated with a mix of sauce. Marinade 2 to 24 hours in refrigerator. Serve chilled. Serves 1-2 people per cucumber.

Restaurant Review: Lee's Korean Restaurant (Louisville)

Lee's Korean Interior shot by Andy Downey of Urbanspoon.Com

It was a Saturday afternoon when I got the craving for some Bulgogi and went looking for a Korean restaurant nearby. I had heard a lot of good things about Lee’s Korean Restaurant on Bishop Lane in Louisville. So, I looked them up and headed that way. This unassuming place was a little difficult to find at first due its location inside the base of an office building. I had heard the place described as utilitarian, and in many ways that fit, but I was actually impressed with the pleasant décor of their main dining area.

It was to be my first meal of the day, so naturally I chose to start with an appetizer. There were lots of tasty options available, but I was curious about the Beef Roll. Being a sushi lover, the thought of a sushi rice roll with cooked beef instead of fish had my attention. And, of course, I was craving Bulgogi, so that was my order for the main dish. It was to be a beef kind of afternoon.

My curiosity served me well this time. The beef was tender, the rice was perfect, and the Noori was fresh. The beef was accompanied inside the roll by fresh spinach and crisp carrots. This hand roll was an unexpected delight and I highly recommend it.

Without a doubt, Bul-go-gi is my favorite Korean dish. The first time I saw my favorite K-Pop idol Kim Taeyeon eating Bul-go-gi on a Korean variety show, I knew I had to try it. Traditional Korean Bul-go-gi is essentially strips of beef marinated in a BBQ or steak sauce and then grilled, broiled, or fried. At Lee’s Korean Restaurant they use a home-made signature steak sauce, and they broil it in a gas stove. They use thin strips of what tastes to be sirloin. I prefer flank skirt, but certainly sirloin is a great cut for Bul-go-gi. I was a little disappointed that there were no shredded carrots, as I have come to expect that at other Korean restaurants, but that certainly did not detract from the great flavor of Lee’s Bul-go-gi. The beef was flavorful and plenty.

One of the best things about a Korean meal is all the other stuff that just comes with your meal: small bowls of various Kimchi and prepared vegetables. The spread I received was fantastic: spicy cabbage Kimchi, radish Kimchi, soy bean sprouts in vinegar, lightly marinated and fried baby potatoes, sweet egg cakes (Tamago for you sushi lovers), and cucumber Kimchi. My favorites are always the cabbage Kimchi and the cucumber Kimchi. But, I was really impressed with the delicious potatoes; it was something new for me.

By the time I had finished my veritable feast, I was completely sated. It had been the perfect meal for my Korean craving. Flavorful, hot, spicy, and filling. My only criticism is that the meal was a bit pricier than I expected, and the beef strips were just slightly dry. Although, I am inclined to believe that the dryness can be attributed to the type of steak sauce they use. Nevertheless, I was thoroughly impressed with Lee’s Korean Restaurant and have added it to my re-visit list. For those of you in the Louisville and surrounding area, Lee’s is well worth the visit. I highly recommend it.

Lee’s Korean Restaurant has a Google Plus profile you can check out here:

Lee’s Korean

My rating: * * * * 1/2

Recipe': Home-made Pizza Dough

Recently I produced an episode of my cooking show on YouTube where I made a Lebanese Lamb Pizza, and it got me to thinking about how much I love pizza. When I was a younger man I ate a LOT of pizza. And I still love the concept and variety of pizza today. Whether it’s a Chicago-style deep dish, or a hand-tossed New Yorker, pizza is a great thing. I especially enjoy making my own pizza at home, especially when I am feeding my posse’. The great thing about pizza is that you can put anything on it: pepperoni, hamburger, ham, veggies, etc. Personally, my favorite is barbecue and sausage with black olives, or pepperoni and onions. The thing that is consistent, no matter how you top it off, is the dough. So, I thought I would share with all of you, the recipe’ that I use to make a brilliant home-made pizza from scratch.

Ingredients:

Canola Spray for baking pan

1 package active dry yeast

1 cup warm water

1 Tsp. Sugar

1 Tsp. Salt

1 ½ Tbs. Olive Oil

2 ½ Cup All Purpose Flour

Instructions:

Pre-heat oven to 375 degrees. Thoroughly dissolve the yeast in the cup of water in a large bowl. Add salt, sugar and olive oil, and mix thoroughly. With the exception of ¼ cup of the flour, add flour incrementally, stirring in. Beat with baker’s spatula, turning and rolling until dough is evenly consistent. Once dough is firm, use last ¼ cup of flour to knead the dough, folding with each knead. Mold dough into an even ball, then let sit for 5 to 10 minutes so that it rises. On a large pizza or baking pan that has been sprayed with canola, set the dough and flatten with hands, pushing out. Once flattened use rolling pin to extend the dough to the desired thickness. This dough will make up to a 16” thin and crispy, although, I usually opt for a little thicker 14”. Crimp edges to make a small “wall” around the outside of the dough. Add sauce first, then toppings. Bake in oven for 20-30 minutes depending on size and thickness and desired crispiness. Enjoy!

Restaurant Review: Sakura Blue (Louisville, KY)

I have been a fan of Sushi for 20 years. I first started eating Sushi back in college when I was studying Asian Cultures, and fell in love not only with the food, but the whole culture around Sushi and its preparation. In the past 7 years, the growth of Japanese Cuisine in America, and the desire to eat sushi has exploded. 20 years ago it could be difficult to find a place where you could get sushi. In those days, the most notable chain restaurant for this was Benihana. These days, it seems you can throw a nickel and find a sushi place. Being a discerning sushi eater, I explore these places with some trepidation;  there is a huge difference between sushi and “good” sushi. But over the years I have found some great place- at least here in Louisville- that I trust and where I always enjoy eating. Sakura Blue on Shelbyville Rd. is one of those places.

Situated in a plaza just West of Mall St. Matthews, Sakura Blue is a small and cozy Sushi and Steakhouse, with a somewhat intimate ambience. They take to heart the older Japanese custom of sharing much like what you see around a Hibachi. Ken and I sat just a seat away from a family of 3 enjoying their meal. And on this particular Saturday, I was fairly hungry and ready to dig into a lot of sushi and sashimi.

The thing about Sushi places is that often you can request something that is not on the menu and get a creative take on the dish from your sushi chef. In this case, I had it set in my mind that I needed some octopus in vinegar or a seaweed salad. Or both. So, I asked my server if the chef could throw me together an appetizer that consisted of sweet vinegar, some octopus, and some seaweed, however he chose to make it. I was not disappointed. On a substantial plate, the chef set a fair amount of mixed greens.  Mixed in were bits of seaweed. Then laid upon spinach leaves around the mound of greens were 8 thick slices of octopus. Sweet vinegar had then been drizzled over the whole of it, and red roe sprinkled about. And… it was absolutely delicious, a perfect start to my meal. Ken opted for a garden salad which he enjoyed.

I continued my meal with a Sushi and Sashime Combo. I was treated to 6 pieces of Nigiri including Tuna, Shrimp, Salmon, Yellowtail, Tilapia and Fatty Tuna. For the sashimi I was surprised at just how much I got. I did not expect so much: there were four sets each of 3 thickly cut pieces of Tuna, Salmon, Yellowtail, and quite honestly… I have no idea what the fourth was, but it was extremely tasty. When my plates hit the table, Ken looked at me as if to say “you’re going to eat ALL of that?” And yes I did. Including my other order of the signature Sakura Roll: a spicy tuna roll on the inside with salmon and tuna on the outside. It was all very delicious, and very filling. Of course, in the end I spent about $50 on my meal. But for me, being such a sushi lover, it was more than worth. Meanwhile, Ken delved into some steak and shrimp from the Hibachi with rice and tonkatsu sauce. We even had some enjoyable conversation with our incidental companions at the table over the size of my meal .

All in all, it was a wonderful, filling meal. I don’t have any complaints myself, but based on other reviews I have seen, there are some things that you need to know up front going in. First of all, a lot of Japanese Restaurants are fairly communal. And that is mostly by design, not because of lack of space. Going to Sakura Blue or a place like this is a perfect opportunity to be the social creature we human beings are and break bread- or fish- with interesting people you have never met before. As I said, the atmosphere at Sakura Blue is somewhat cozy and intimate. So, if you don’t desire to hob-nob with strangers, it may not be for you. In many of my reviews, I espouse the economical  attributes of the restaurants I visit. Know that going to a sushi  place is going to cost you some money. I don’t find it expensive, because I believe my experience is worth the price. But it is pricey.

Like most sushi restaurants, Sakura Blue’s rolls cost anywhere from $5 up. And a combo platter will likely put you in the $15 to $30 range, depending on what you get. Also note that if you are going to venture into the foray of sushi, not all sushi is the same. Here in Louisville we see three different styles: Japanese, Korean and Vietnamese. Each one has its own methods and processes, and thus flavors and consistency. Sakura Blue serves traditional, Japanese style sushi. In the end, if you are a sushi lover, and you enjoy being in the midst of humanity, you will likely enjoy the experience at Sakura Blue.

Wolf’s Rating: * * * *

Ken’s Rating: * * * 1/2

Lupine Epicurean, Ep. 10: Lebanese Lamb Pizza

Ingredients:

Mediterranean Flatbread
Canola Spray

Lamb Mixture:
1 lb. Ground Lamb
3 Tbl. Chili Powder
3 Tbl. Oregano
2 Tbl. Cumin
1/4 Cup Chopped Onions and Green Peppers
2 Tbl. Olive Oil
1 Tbl. Worchestershire Sauce

Toppings (Per Each Mediterranean Flatbread):
2-3 Spoonfuls of Greek Yogurt
2-3 Spoonfuls Hummus (Any flavor or combination)
1/8 Cup grated Haloumi cheese
1/4 Cup Chopped Onions & Green Peppers

Instructions:

Preheat oven to 400. Heat olive oil and Worchestershire sauce in pot or frying pan. Lightly saute 1/4 cup onions and green peppers in olive oil. Add ground lamb. While browning lamb, add cumin, oregano and chili powder. When spices are mixed in and lamb is browned, set lamb mixture aside. Place Mediterranean Flatbread on baking sheet that has been lightly sprayed with canola oil. Spread hummus on Flatbread. Spread Greek yogurt onto hummus.Spread 3-4 spoonfuls of lamb mixture on top of the hummus and yogurt. Top with onions and green peppers. Sprinkle grated Haloumi cheese on very top. Place pizza into oven, and bake for 15 minutes, or until cheese melted and Flatbread is crispy. Bon Appetit!

Lupine Epicurean Web-show, Ep. 9: BBQ Braise Recipe

My famous Barbeque Braise is a southern style sauce/marinade, perfect for pork and chicken, especially if on the grill. But, you can also bake it, wok, fry it, whatever suits your fancy. The recipe' is not necessarily hard and fast, as you will see in the video. You can adapt as need be. But below are the basic ingredients for mixing before you throw the meat in to marinade. I DO suggest letting it marinade overnight. Enjoy!

Ingredients:

1 Cup Distilled White Vinegar
1 Cup Brown Sugar
1/4 Cup Worchestershire Sauce
3 Tbl. Olive Oil
3 Tbls Chipotle Powder
2 Tbls. Mesquite Seasoning
2 Tsp. Freshly Milled Pepper
Tobasco dashes to your preference

Restaurant Review: Sari Sari (Louisville, KY)

One of the great things about Louisville, KY is ethnic and cultural diversity.  Being something of a hub for the nation in a lot of ways, Louisville has attracted people from all over. Probably a good 40% or more of this city’s population are transplants from elsewhere. And whether you consider this part of the country Midwest or Southeast, the cost of living is lower than the national average, and as a result entertainment and dining experiences have flourished here. Combine that with the wide range of ethnic and cultural variations we have, and you get some truly unique experiences here in Louisville, KY.

Sari Sari is just such an experience. Nestled in the hipster, UofL to The Highlands, trendy area of Louisville proper known as Crescent Hill, this hole-in-the-wall, store-front Filipino restaurant on Frankfort Avenue is a testament to the continued success of small, ethnic entrepreneurs here. This visit for review was actually my second time to Sari Sari as I try to learn more about Filipino food before my impending nuptials to Cherilyn; my fiance’ who lives Southwest of Manila. Being already slightly familiar with the menu at Sari Sari, I was determined to try something I have not eaten before.

For this trip, not only was I accompanied by the usual suspect Ken, but we were also joined by our friend Parker and his wife Emily.

I started my meal with a plate of Lumpia, The Philippines answer to eggrolls. Piping hot and spicy, these crisp veggie filled appetizers are a real delight, especially when dipped in the vinegary sweet sauce that accompanies them. Parker and Emily also enjoyed the Lumpia and were equally impressed with the crisp vegetables and sauce. Ken opted for the Calamari, of which he is something of a connoisseur. I have seen him eat more Calamari than any other appetizer in all the years we have been dining out together. For Ken the Calamari fell a little short of the crispness he requires, but he was very appreciative of the full taste.

For the entrée, I chose a dish that Cherilyn claims is made best by her mother. I’m looking forward to trying her mom’s version now that I have Sari Sari’s Pancit Canton with Pork to which I can compare. Pancit is essentially the Filipino version of spaghetti. Which is really an unfair comparison, as fried Pancit noodles have such an unique texture and flavor unto themselves. Served with fresh, steamed vegetables, jasmine rice and freshly sliced limes, and then topped with healthy, succulent slices of tender pork, the Pancit Canton was truly a hearty meal.

Parker and Emily decided to share an order of Mung Bean Soup, and a plate of the National Dish of The Philippines; Adobo. If I remember correctly, they went with Chicken Adobo as opposed to Pork Adobo. Quite frankly, once I started eating my Pancit, I forgot to keep notes on my phone I was so mesmerized by my meal. But, a warning, Mung Bean is not for everyone. If you like the idea of a Black-Eyed Pea with a sweet taste, then Mung is for you, otherwise, you may want to consider other options. Parker and Emily both praised the vinegary Adobo and its spiciness.

I would love to tell you what Ken ate. But somewhere after about 5 bites of my Pancit Canton, I quit being a reviewer and just a well fed customer. I can tell you there were grunts of approval from his side of the table.  And we have both agreed that Sari Sari is definitely on our “Go To with some Regularity” list. That’s how good it is.

Much to the amazement of my stuffed compatriots, I also ordered dessert. I am one of those people who can not avoid dessert if Flan is on the menu. And the Flan at Sari Sari is among the very best in the world: creamy and sweet, it is a real delight. When you go, you have to have the flan. Period.

Overall, it was yet another superb dining experience a Sari Sari, one that I would heartily recommend to anyone living in the Louisville area, or if you are visiting from out of town. The service is also superb. Entrée’s range in price from $8 to $14, with appetizers and desserts in the $4 to $7 range. Authentic Filipino cuisine at an affordable price makes Sari Sari a great place for Family and Friends, in a cozy, diverse setting in the heart of Louisville.

Located at 2339 Frankfort Ave in Louisville, Sari Sari does not have a web-site, but you can peruse their menu at Yelp.com here: http://www.yelp.com/menu/sari-sari-louisville

Wolf’s Rating: * * * * ½

Parker & Emily’s Rating: * * * * ½

Ken’s Rating: * * * *

Restaurant Review: Rafferty's (Louisville, KY)

Steakhouses are an American tradition. And somewhat abundant. There are the chain steakhouses we all know about.; and every region has their local specialty steakhouses as well. I am not particularly prone to dining at steakhouses. So it was with some trepidation that one Sunday evening, after wrapping up some errands, I happened across Rafferty’s Restaurant & Bar here in Louisville, in the parking lot of a shopping strip where I had just picked up some art supplies. It had occurred to me that my buddy Ken had lauded the place on more than one occasion, so perhaps it was time to give it a try.

I was immediately impressed with the cozy, rustic, lodge-like atmosphere when I walked in. The lights were dimmed, and I was pleased by how inviting it was. I was led to a perfectly quiet, peaceful spot in the outer ring of windows where I could wistfully enjoy the view of our wonderful city here, and peruse the menu. And, of course, the first thing I examined were the appetizers.

I settled on something called “Ol’ Boy Bacon Cheese Fries”; a wonderful plate of piping hot, flavorful and spicy fries topped with bacon and cheese. Provided, was a small bowl of Ranch dressing. I was taken aback at first, to learn that there was egg in my Ranch dressing, fully unexpected. My server, Jordan, explained to me that Rafferty’s makes all their dressings on site, home-made. Egg in the Ranch was one of their signature touches.

I moved on to an entrée, not sure for what I was in the mood. But the picture of tasty baby-back ribs captured my attention, and I settled on that. To say that I was impressed and shocked at the quality of my meal is an understatement. The succulent and tender rib meat literally fell off the bone as I tried to eat them. I soon found out this was a meal to be eaten with a fork. The ribs were hickory seasoned with a slightly sweet and tangy after-bite. I have eaten at a lot of BBQ places in my life, and I have to say that these baby-back ribs were easily some of the very best I have ever consumed. As a side I chose broccoli, which was fresh and perfectly steamed.

Since it was a Sunday, and I had spent a long day running errands… AND I was still just a little bit hungry, I opted for dessert as well. After conferring with Jordan- who I must say was personable and attentive- I chose something called “White Chocolate Banana Cream Pie”. At the risk of sounding like a 14-year-old girl: Oh My God. This creamy, sweet, tangy, banana confection was the definition of decadent. My one and only complaint about my entire meal is that the white chocolate shavings got a little bit lost in my whipped cream. The graham crust was also delicious; something of which I am not always fond.

All in all, it was a fantastic meal, and I was glad that Ken had eventually steered me towards Rafferty’s. If you are in the Louisville area, or a city that has a Rafferty’s, it is a must to eat there at least once and enjoy their unique and delightful take on the steakhouse experience.

The appetizers average around $6, with the average entrée somewhere between $10 and $15. Desserts range from around $4 to $7 depending on the luxury you require. Great place for a date, a family meal or catching up with friends.

To learn more about Rafferty’s, peruse their menu, or get directions, check out their official website here: http://www.raffertys.com/

My Rating: * * * * *

Recipe': Chicken Lo Mein with Honey

Ingredients:

Lo Mein Sauce:

¼ Cup Soy Sauce

Sriracha Chili Paste per taste

½ Tbl. Chili Oil

2 ½ Tbl. Honey

The Rest:

2 Tbl. Ginger

1 Tbl. Olive Oil

2 Cloves Fresh Garlic, sliced

½ Yellow Onion

¾ Cup Shredded Carrots

2 Cups Broccoli Florets

¼ Cup Coconut Vinegar

¼ Cup Fish Sauce

2 Chicken Breast, sliced and cut up

1 Large Egg

One packet Lo Mein or Udon Noodles, approximately 1 Cup

Instructions:

Sautee ginger, onions, garlic and some of coconut vinegar in a wok on medium heat. Add chicken. Cook for five minutes, then add rest of coconut vinegar and fish sauce. Cook until bubbling. Add carrots and broccoli. In the meantime, boil noodles to “al dente”. Drain noodles. Remove chicken mixture from wok. Add noodles to wok with olive oil. Fry noodles gently and add egg. Distribute egg throughout noodles. Add chicken mix back to wok and stir into noodles. Cook covered for 3 to 5 minutes. Whisk sauce ingredients together until well mixed. Distribute sauce over chicken mixture in wok. Stir thoroughly while frying just below medium heat. Serves 2.

Happy New Year, and a Happy Anniversary!

One year ago, I finally put inspiration with my long life of writing, to begin the most consistent writing project I have ever endeavored: The Lupine Epicurean. Pushed on by my fiance'Cherilyn, to write about cooking in response to my recitation of the old adage "Write what you know", I began this project. It started as a blog, and blossomed into a full Foodie Site and by June into the Lupine Epicurean Webshow on YouTube. One year later, this site has over 3040 hits, my webshow is going strong, and I am pursuing a sideline career that has made me happier than any other. This process has far exceeded my expectations.

So, from the bottom of my heart I want to thank all my readers, and my webshow audience, for your support in 2012. Without all of you reading my article and reviews and watching me experiment in the kitchen, this site wouldn't be possible. Happy New Year to all of you, and may 2013 be a great cooking and foodie year as well.

- Paul Wolf Holleman, The Lupine Epicurean