Recipe': Che's Deviled Pollock and Pasta

I really wish I could show you a picture of this dish. But, I am afraid that my wife's latest experiment in the kitchen was so good that we had eaten half of it before I realized it was a perfect meal for presenting here. Cherilyn had lamented that she was not much of a cook, but time and time again over the past couple of months, she has excelled at putting together inexpensive, easy to make, and healthy dinners. It's been quite a change for me to have someone who makes dinner for me after I get home from my day-job. But, it has been so worth it. Last night she asked me, "what do you want for dinner tomorrow." My response... "whatever you want to make." She was inspired by the deviled eggs that I had taught her how to make a couple of years ago when she was still in The Philippines. She had then made a huge plate of them for family and friends that were quickly gobbled up. Inspired by the tangy combination of mustard and paprika, she added a few logical additions and made this fish... Masarap! Unfortunately, you will have to be left with the simple visage of a fresh pollock (above) until you craft this recipe' yourself. But, I promise you, you will enjoy every bite of it.

Ingredients:

Fish:

2 Fillets Pollock or other Whitefish

½ Tsp. Paprika

½ Tsp. Garlic Powder

1 Tsp. Curry Powder

1 Tsp. Lemon Juice

1 Tbsp. Spicy Brown Mustard

1 Tbsp. Honey

Pasta:

2 Cups Thin Spaghetti

1 Tbsp. Butter

½ Tbsp. Basil

½ Tbsp. Crushed Red Pepper

1 Tbsp. Olive Oil

1 Tbsp. Parmesan

Pinch (or two) of Salt

Instructions:

Preheat oven to 425°. Place fresh Pollock in a greased baking pan. Mix curry powder, spicy mustard, honey, and lemon juice in a measuring cup, thoroughly. Pour Devil Sauce onto fish. Sprinkle paprika and garlic powder liberally over the fish. Place in oven and bake for 25 minutes. Meanwhile, bring thin spaghetti to a boil in large pot until “al dente”. Drain spaghetti and return to pot. Add butter and olive oil, then stir until butter is melted. Add crushed red pepper and basil and mix well. Sprinkle with parmesan and salt. Serves 1 to 2.

Recipe': Che's Veggie-Mex Casserole

Che's Veggie-Mex Casserole

My wife- Cherilyn- finally got here from The Philippines back in June. After a year of going through Immigration processes, she finally stepped off the plane into Standiford Field Airport in Louisville, KY, back on June 20th. As you can imagine, I was ecstatic. Needless to say, her being here is part of the reason why I haven't posted anything in the past 3 months. We have been busy getting her everything she needs to acclimate to life here in the U.S., as well as getting to know each other again after a year apart.

And in the past 2 months we have slowly gone from me doing all the cooking, to cooking together, to her cooking most of the weekday meals, and me doing the weekends. But even with a lot of the meals she has been cooking, I usually give her quick snapshots of instructions on what to cook and how. Cherilyn is not afraid to tell anybody that one of the reasons she married me was because of my cooking. Her mother was worried for a long time that her lack of culinary skill would never get her a husband, so Cherilyn knew that in addition to finding a blue-eyed man, he had to be a good cook, too. Lucky me! But her mother need not worry, because Cherilyn has done an excellent job keeping my belly full of wonderful food. And for nearly every recipe I give her, she adds her own twist to it in the end that makes it even better. Luckily, Cherilyn has embraced the idea of experimentation in the kitchen, which is the foundation of the "Lupicurean" way.

So, it was no surprise to me that when I told her last night, "tomorrow for dinner, make whatever you want, be creative, have fun with it", she put together a wonderful vegetarian casserole that is pocketbook friendly, easy to make, and absolutely delicious. And that is what I present to my readers today, a wonderful "poor-man's casserole", if you will: Che's Veggie-Mex Casserole.

Ingredients:

• 1 Cup Egg Noodles
• 1 Cup Macaroni
• 1 Small Can Tomato Sauce
• ½ Small Can Black Olives
• 1-2 Cups Broccoli Crowns
• 4 Fresh Mushrooms, Sliced
• ½ Cup Wolf’s Veggie Gruel
• ½  Tbs. Garlic Powder
• ½ Tbs. Oregano
• ½ Tbs. Basil
• 1 Tbs. Mayo
• 1 Tsp. Fresh Ground Pepper
• 1 Tsp. Salt
• ½ - 1 Cup Mexican Style Shredded Cheese

Instructions:

Preheat oven to 350°

Bring the egg noodles and macaroni to a boil in a pot until cooked al dente. Drain noodles, then pour into a large bowl. Add tomato sauce, olives, broccoli, mushrooms, veggie gruel, spices and mayo to the pasta. Stir all ingredients thoroughly until well mixed. Pour mix into a greased, glass baking pan. Layer the cheese over the top of the casserole.  Bake 25-30 minutes. Serves 2-3.

"Bon Appetit!" 

Episode 14: Fiesta Scallops

Wow, it's been a long Spring. Well, actually, a short Spring. Winter outwore its welcome here in Kentucky. The last time I posted an episode of the Lupine Epicurean companion Web-show, was January. I have spent most of the Winter and Spring with my focus solely on the immigration process to get my wife here from The Philippines. And with the exception of the few reviews I managed to get out, I have been slow it producing Lupicurean Content. But, I have more film in the can. And now I finally have Episode 14 for all of you to enjoy. And as well, the recipe is below. Please remember, I am always open to comments, suggestions and questions. Be sure and check out the show on YouTube. Subscribe, so you don't miss a single episode. And I hope you enjoy this wonderful seafood treat I call Fiesta Scallops.

Ingredients:

5 Scallops, Large

½ Cup Flour

1 T Lime Juice

2 T Butter, Unsalted

1 T Mint Flakes

1 T Cilantro

½ T Freshly Ground Pepper

2 Cups Pasta, Penne or Spaghetti

3 T Olive Oil

1 T Basil

½ Cup Goat Cheese

Instructions:

Premix the cilantro, mint, pepper and flour in a small bowl. Prepare a baking pan with canola spray. Preheat oven to 425*. In a small bowl coat the scallops with lime juice.  Thoroughly roll the scallops in the flour & spice mix. Place scallops in baking pan. Soften butter in microwave so that is liquid & clumpy. Drizzle liquid butter over the scallops. Pour the rest of butter into bottom of pan. Place scallops in oven and bake for 25 minutes.

Meanwhile, boil the penne pasta to al dente in a medium pot; drain. Add olive oil and basil to pasta; mix thoroughly. Just before serving scallops, add goat cheese to pasta and mix thoroughly.

Serves 1-2

Restaurant Review: Big Four Burgers & Beer (Jeffersonville, IN)

My friend Matt Coddington is a successful Mobile IT Specialist. He’s also been a successful Musician, and currently has a band called Dogville for which he is guitarist and lead vocalist. And it was because of a performance they gave this last Saturday, that my dining buddy Ken and I found ourselves at the Big Four Burgers & Beer restaurant in Jeffersonville, Indiana, just across the Ohio River from Louisville. I had not heard of Big Four Burgers, and with good reason: they just opened four months ago. But, a good night of dining and music seemed like the perfect opportunity to review an up and coming new joint near The Ville.

Big Four Burgers & Beer might conjure up the stereotypical images of a sports bar & grill, or maybe a pub-style hangout, but this place has a refreshing environs. While you certainly can catch a game on one of several televisions around the restaurant, and they do boast a selection of micro-brews, Big Four Burgers is also very family friendly. The emphasis- at least from my vantage point- seems to be a “friends & family” hangout time approach. And I gathered from the info we gleaned from our server- Tiffany- that the entire staff of Big Four has a lot of input into the running of the place from the menu to the entertainment. Located in an old 3-story building just one block from the Northern Shore of the Ohio River, it’s downtown/oldtown digs in Jeffersonville are downright homey. So, definitely a sense of community here.

And let me gush about our server for a moment. Tiffany was an awesome server. She was helpful, insightful, attentive, and just all together a great professional. We learned that she has been a professional server for 9 years, so she knows a thing or two about how to manage customers and food. We could not have asked for a better server.

Now on to the food. As you might guess from the name of this local brand, they specialize in Burgers. And not just any burgers, but the gourmet kind of burger. I was, in fact, very eager to try these well-portioned monsters just from taking a gander at their official website the day before. And let me add a quick technical note here as a by-day computer guru: the website is exceptionally well designed and laid out for learning everything these is to learn about the food at Big Four.

Ken pulled one of the many delightful tricks he likes to play sometimes by asking Tiffany to choose his dinner for him. He had two choices in mind and told Tiffany to surprise him. Now, one might think that is pretty crazy to do, but Ken’s actually a pretty smart fellow for this, because it gives him an opportunity to taste something that the staff take particular pride in. A good way to learn their favorites. What she brought him was one of the biggest Philly Steak & Cheese Hoagies I have ever seen. Succulent beef strips, tangy peppers, and gorgeous cheese on a hearty Hoagie. Accompanied by some Parmesan Steak Fries, Ken’s meal kept going beyond when Ken was done.

As for me, I had my heart set on a Bacon Encrusted Bleu Burger. A beautiful, thick Angus and sirloin burger cooked perfect to medium- with a thin line of pink- topped with thick smoked bacon, pungent bleu cheese pimento spread, tangy red onions and spicy bread & butter pickle slices, this burger was a real treat for my mouth. I am sure this monstrosity was a good 1/3 pound burger, and I did in fact devour it all. From the first to the last bite, it was delicious and filling. At the suggestion of my wife, I sided my burger with some fantastic onion rings. And quite honestly, they were the best onion rings I have ever had. The texture of the batter, the cooking time, all perfect, the way it is supposed to be.

Which brings up another great thing about Big Four Burgers; from the onion ring batter to the micro-brews to the dipping sauce, most of the concoctions are whipped up on site. You are not going to get something that has been processed, frozen and delivered like you do in some National restaurant chains. In fact, we had the opportunity to try out a brand new spicy cocktail sauce that Tiffany and the chef had imagined with our appetizer of calamari.

But then, comes my one and only criticism. There are some things you don’t mess with. And everybody has a different opinion on this. For me, that one thing is Chili Cheese Fries. That was my appetizer selection. And let me say up front, they were very tasty. However, I tend to expect Chili Cheese Fries to be a certain way, and taste a certain way. The Big Four Chili Cheese Fries just were not cheesy enough for me, and the chili was lacking in sauciness. And it did not come with Ranch dressing. Tiffany was more than happy to supply me a side of Ranch; Thank You , Tiffany! But, the positive side to this criticism is that if you have any particular notions about food, throw them out the window when you go. Big Four is daring enough to try some new things, and for most, you will find the new a very thrilling culinary experience.

As I am apt to say on occasion in these reviews. “all in all” it was a great dinner, a great experience, and Ken and I highly recommend that if you are in or near the Louisville or Southern Indiana area, take the time to get over to Big Four Burgers and give them a try. I have no doubt this restaurant will be a success in teasing the taste-buds of the locals and visitors alike. In fact, if you are going to be here come Derby Day in about a month, it will be a perfect opportunity to give them a try.

As a bonus, quick review of Dogville. Matt sang his heart out in the first set. We were unable to stick around for the second set. But the thing I like about Dogville is that they play my music. Matt is of my generation for the most part, and he and I share a LOT of the same tastes in music. They are great musicians who kept the atmosphere light-hearted and fun, while turning out some great covers. The acoustics in the stage room are not perfect, but it is designed for more of an intimate interaction. And Matt proved to me once and for all that nobody can do a Tom Petty cover without doing a Tom Petty impersonation. It just can’t be done. The only way those songs work is when you try to sing like Tom Petty. I do the same thing when I play my guitar and attempt to sing. Great job, Dogville! Hope to see you guys again real soon.

If you want to learn more about Big Four Burgers & Beer, browse the menu, or get directions, then check out their official website here: http://www.bigfourjeff.com/

If you want to learn more about the Louisville Local Band “Dogville” as well as the technical prowess of Matt Coddington check them out here: https://www.youtube.com/user/MultiMatt

And without further adieu, for it was a long review this time around…..

Wolf’s Rating: * * * *                     Ken’s Rating: * * * *

Restaurant Review: Funmi's Cafe (Louisville)

Meat Platter II at Funmi's Cafe

As I have said times before, some of the best places to east can be little “holes-in-the-wall”, small front-shops. This is especially true when seeking out Ethnic Cuisine. Funmi’s Café in Louisville, is just such a place. Squeezed between the strip mall buildings on Bardstown Rd. at Gardiner Ln. Funmi’s Café is a small and quaint bistro serving up Nigerian cuisine. My dining buddy, Ken, brought our attention to this place because of a Groupon he had acquired. So, this past Saturday, we headed over for an early dinner worthy of a review.

First off, know that with the store-front diners like this, ambience and environment is not going to be the drawing power. This was an expectation we had, and you should have as well. The layout is simple and Spartan. We showed up just as they were opening for dinner. Note also, that often small diners and restaurants like this will have limited lunch and dinner hours. I suspect that as the popularity of this place increases, and thus the funds are available, Funmi’s Café will outgrow those limited hours.

We were greeted heartily and with speed, and every question we asked was answered well as to the fare available. Let me take pause here to note that Nigerian food, and many other African cuisines are lush in rich sauces and stews. Whether it is beef, chicken, goat or fish, there are a variety of methods that include deep-tasting spices and veggie-laden stews. Many of Funmi’s selections are Vegan as well.

Ken and I decided to start with an appetizer; something called a Sambusa that reminded me visually, of Indian Samosa’s. Triangular cut pastries filled with ground chicken that had been cooked in onions, green peppers, garlic and a rub of spices including cumin. Pan fried, the Sambusa’s arrive crispy on the outside, and chewy on the inside. Absolutely delicious!

For our main course, we decided to try a couple of Funmi’s sampler platters so that we could get a wide-range of flavors. Ken opted for the “Meat Platter 1” which included Asun beef, Peri-Peri Chicken Cubes, Ewa, and Aloco served with Asaro. That’s a mouthful, figuratively and literally. Peri-Peri is a hearty chili pepper marinade. Ewa are stewed African beans. While Aloco is a dish from Ivory Coast of sweet fried plaintains stewed in tomatoes, onions and chili pepper. And finally, Asaro is porridge of plaintains, onion, potatoes and collard greens. Needless to say, Ken’s plate was full, and he found himself struggling to finish it all.

As for me, I opted for something a little simpler, “Meat Platter 2”. Asun is a stewed dish as well, with meat simmered in a thick, lush house sauce. Accompanied by a generous serving of Aloco plaintains and stew atop my Asun Beef and Asun Chicken, I also delighted in the smooth, yet bitter flavors of a strong helping of collard greens. Some of the best collard greens I have ever eaten, by the way. And to round out the platter, a large scoop of Jollof Rice, spiced to perfection. And this is the joy of Nigerian and African cuisine: the medley of flavors that you can experience in just one dish is incredible. Spicy, sweet, bitter, saucy; even flavors mixed that you might not ever have thought would go together quite so well. It is also important to note that you can request your meal with no spicy heat, medium, or downright “spicy.” Ken went with Medium spiciness and reported that his sinuses were clear for the week. Being the brave one I am with spiciness, and always looking for a new “kick”, I told them to bring on the spicy. And I was not disappointed. I won’t say that my “mouth was on fire”, but it was a respectable amount of spicy heat. 

Unfortunately, neither of us had any room for dessert. I had originally intended to try either their Nigerian “Puff-Puff” donuts, or the Plaintain Delight (aka Nigerian Banana Split), but there just wasn’t enough room. I’ll save that for another day, for we will no doubt be returning to Funmi’s Café in the near future to try even more of their 4-Page menu.

As for the price, at first glance it might seem that the price is a little bit higher than you might expect for a café of this type. However, the quality of the food, and the generous portions make the prices more than worth your visit. While each of our platters were about $14-15 each, there are plenty of other options a little cheaper, and even some specialty items a little more pricey. Median range of the entrées did not exceed the average price you see in most restaurants.

Obviously, all in all, it was a tremendously delicious experience full of flavor and we both highly recommend Funmi’s Café if you are in, or will be near the Louisville, Kentucky area. If you want to learn more about Funmi’s, browse their menu, and get directions, just check out their official website here: 

http://www.funmiscafe.com/

Definitely worth your tastebuds and money.

Wolf’s Rating: * * * * *              Ken’s Rating: * * * * *

Recipe: Filipino Labanos Salad

One of the many dishes that I tried while in The Philippines last year was something called Ensaladang Labanos; literally Radish Salad. It is often referred to as just "Labanos Salad." If you are a fan of vinegary snacks, this one is definitely a winner. In The Philippines they make it with white radish. But I have modified it with Red Radish since it is more common here, and I always have them in my refrigerator. The great thing about Labanos is that it is quick to make, great for a snack or a side, and it is really healthy. The key to Labanos is that the lime juice does most of the work. Lime juice and it's Filipino cousin Calamansi juice will change the chemical composition of food almost like cooking. There are, in fact, some sushi recipe's from South America that depend heavily upon the unique property of lime in "cooking" raw fish. As for Labanos, you could almost call it a Filipino version of Kimchi, without the fermentation. Hope you all enjoy this recipe and give it a try.

Ingredients:

3-4 Large Red Radish, or ½ Medium-sized White Radish

½ Yellow Onion

2-3 T Lime Juice, or Calamansi

½ T Ground Black Pepper

2-3 T Vinegar

Pinch of Sugar

Instructions:

Chop onion. Thinly slice the radish(es). Combine onion and radish in a bowl. Squeeze lime juice over the mixture. Pour vinegar into the mixture. Grind the pepper over all. Add pinch of sugar. Stir ingredients vigorously. Chill and give lime juice at least 2-3 hours to infuse the onions and radish. Serve as a side or snack. Serves 1-2.

Optional:

For a dash of extra Asian flavor, also add a teaspoon of Ginger and a dash of Soy Sauce.

Restaurant Review: Panda Express

Recently, I was cruising down Hurstbourne Lane in Louisville- running my typical weekend errands- when I saw this new place near the I-64 Exchange. I had never heard of Panda Express before. I assumed it was a typical Chinese Fast Food carryout. But it had the look of something more. More polished. More aesthetic. Once I got home, I pulled up their website to find out about them. Turns out, Panda Express has been around for a while. Not sure when we first got them here in Louisville, but the company has over 1400 locations in North America. It did, in fact, look like an Asian version of “fast food”. But, I was intrigued by the use of the word “gourmet” throughout their promotional website. While I am usually not one to review fast food places, this seemed like a good candidate for the exception. Especially considering how much I love Chinese food. So, the following weekend I “hollered” at my buddy Ken to go check this place.

First off, let’s talk about the environment at Panda Express. It definitely has that Fast Food vibe when you walk in; just a little more upscale. Everything is crisp and clean. There isn’t a whole lot of seating. I got the impression that this is a place that does get a lot of “carry-out” business. Unlike some fast food places, though, you can actually see your food right up front. And you can see it being cooked. The ordering counter is a hot bar with a wide range of selections right there for you to see and smell. Beyond the counter you can see the cooks tiring away at the enormous woks they use to prepare a variety of traditional fare.

The set-up is pretty simple. You’ve got about 10 different entrees from which to choose. You can go with a 1, 2, or 3- Entrée Plate with one side choice between Fried Rice, Steamed Rice or Lo Mein. They also have a nice selection of appetizers as well: pot-stickers, spring rolls, egg rolls. Their entrée’s range from the basic- Orange Chicken, Beef Broccoli- to what they call “Premium”- Beijing Beef, Firecracker Chicken- which are often regional favorites. At first, I was want to think the cost was a little pricey, until I remembered that the last few times I have been to my favorite burger joint, I have had to pay close to $10 to get what was once only about $7. All things considered, the pricing is fair for what you get.

Ken and I dug right in with the hopes that we had found a new place where we could eat quick dinners in the future when on the go. Ken decided to try the Shanghai Angus Steak entrée with mushrooms and crisp asparagus, and the Beijing Beef. His side was fried rice. Ken’s report: food was tasty and fresh, pricing was adequate, and he was full when we were done.

As for me, I was eager to try the Firecracker Chicken, which was a return to the menu, as well as the Beijing Beef. Now, let me take an aside here to note that one of my pet peeves with too many Chinese restaurants here in America, is that they often dumb down the flavor, and the spiciness to appease “American Taste”. I like my food spicy. So, when I see a sign, or a menu that says “General Tzo’s Spicy Chicken” or “Mongolian Chicken”, then I tend to be disappointed when there is no adequate “kick.” As you can imagine, I was ecstatic about the fact that both the Beijing Beef and the Firecracker Chicken- which are billed as spicy- were in fact quite spicy. At least, much more than I expected. With juicy chicken, sweet peppers, tangy onions and a nice hot black bean sauce, the Firecracker Chicken was a refreshing alternative to usual fast food fare. And the Beijing Beef with its onions, peppers, and starchy sweet and spicy sauce was equally delightful to my taste buds. The fried rice that accompanied my meal was light and fluffy with just the right amount of veggies and egg. And the appetizer veggie spring rolls were tasty as well. My only complaint was that the inside of the veggie rolls were a little too mushy. I am not a big fan of “mushy.” We were also happily surprised to receive free drinks due to the wait. Quite honestly, it did not seem like much of a wait to me. But the place was packed when we got there about 5:00 on a Saturday afternoon. This attention to customer happiness and encouraging loyalty was a pleasant surprise.

I could end my review with that. But… a week later, I decided to follow-up and see if it was just as good in the middle of a weekday. And I wanted to try those veggie spring rolls again to see if there was any difference. I returned to Panda Express on a Monday, with a coupon I had received the previous week for a free entrée. I was so impressed with the Beijing Beef that I had it again, and coupled it with some Kung Pao Chicken (another spicy dish). Despite a bold, blatantly visible sign about allergens, my server at the hot bar reminded me that the dish had peanuts, and that it was indeed spicy. Appreciative of her care, I told her to pile it on. The Kung Pao Chicken did not disappoint. With its peppers and tender zucchini, and seasoned with honest to god Szechuan peppers, it was quite spicy, and again, a treat of flavor for my mouth. I was also glad to discover that the veggie spring rolls, were darn near perfect; crispy throughout, no mushy.

Panda Express is a fresh and refreshing alternative to the regular fast food places. Both of my visits were less than $10 for fresh, delicious, and mostly healthy quick meals. There is no doubt that whenever I am on that side of town, and I need a meal on the go… Panda Express will be my choice.

If you want to find a Panda Express in your city, and peruse their menu, click on over to their official website… http://www.pandaexpress.com/

Ken’s Rating: * * *

Wolf’s Rating: * * * *

Recipe': Fish Burrito

I am always looking for new ways to cook fish and seafood. It is so easy to fall into the traditional, standardized types of meals centered around fish. I've only eaten fish or seafood taco's twice before: once with whitefish in corn shells, and once with sauteed shrimp in a flour shell.So, I got to thinking about what I could do with a flour tortilla and came up with the idea of a fish burrito. I headed down to Whole Foods Market last weekend, and talked with my favorite fishmonger- Marcy- and decided to get get some Turbot fillets. Also known as the poor man's Swordfish, Turbot is a meaty, mild tasting whitefish. It is especially good for those folks who like fish without the heavy "fishy" bite that some varieties have. One of the great things about shopping at a market like Whole Foods, is that you can get your meat and fish cut the way you want. I had already decided before going that I wanted to get thin, angular cuts of the fillet in order to make it easier to build the burrito. I knew I wanted cheese, green pepper and onion in there as well. But, I knew there was a missing ingredient I had yet to discover. The other nice thing about having a market that you visit on a regular basis, is getting to know the good folks that work there. Marcy was kind enough to suggest goat cheese, as she had tried something akin to that herself. So, credit for the goat cheese ingredient goes to her. In the end, it was a perfect choice, and the burrito I made was tasty, and filling. Unfortunately, it did not occur to me at the time to snap a picture of the dish. But I share with you instead, a picture of the mighty Turbot. And of course, the recipe'....

The ingredients in this dish are not measured, since the amount you may want on your burrito may differ.

Ingredients:

Flour Tortilla

2 ½-inch wide strips of Turbo Fillet (or other whitefish)

Goat Cheese crumbles

Shredded Mexican-Blend Cheese

Onion and Green Pepper sliced “Fajita” style.

Sour Cream

Instructions:

Pre-heat oven to 405 degrees. Heat up a tortilla in microwave or skillet to soften.  Lay tortilla flat on a plate, then spread some shredded cheese in the middle. Place 2 of the fish strips across the cheese, creating a “valley” between them. Fill the valley between the fish strips with goat cheese crumbles. Place “Fajita”-style slices of onions and green peppers on top of the fish and cheese at an angle. To make the burrito a little spicy, add some salsa, hot sauce, or other condiment drizzled on top of the fish and cheese mixture. Carefully roll the tortilla up into a burrito, folding all sides in. Then place the burrito in a greased baking pan. Bake for 25 minutes. After baking, remove from oven, place on a plate, and top with more shredded cheese and dollops of sour cream. Enjoy!

Episode 13: Back in Black Stuffed Pork Chop

Happy New Year to all!. Celebrating our 2nd Anniversary of bringing the culinary rants of a wolfman to you all, we have published the latest episode of The Lupine Epicurean Cooking Web-show. This time around we attempt a tried and true recipe of Stuffed Pork Chops with both a traditional and an experimental take. Hope you all enjoy.

Ingredients:

1 Center Cut Loin Pork Chop, bone-in or butterfly
1 wedge of Gorganzola Dulce cheese
Loose-leaf Baby Spinach
1 tsp. Ground Marjoram or 2 tsp. Garlic/Basil mix
Optional: 1/2 Tbl. Olive Oil

Instructions:

Pre-heat oven to 400 degrees. Using a knife, cut a pocket into the side of the bone-in chop, or cut a top-down spiral in the butterfly cut. Stuff length appropriate slice of Gorganzola into pocket or along spiral cut. Then stuff adequate amount of spinach next. Stuff a couple of pinches of garlic/basil mix into pocket cut and then rub remaining mix into top of chop. If using the butterfly cut, rub ground marjoram into top of chop, then drizzle olive oil over the chop. Place the pork chop into a greased baking pan. Cook butterfly "Roulade" for 30 minutes. If using bone-in pocket, cook for 40 minutes. Serve with rice or side pasta.

Restaurant Review: Shiraz Mediterranean Grill (Louisville)

A few years ago- at my doctor's recommendation- I started transitioning over to a Mediterranean Food Plan. There are a lot of great things about "The Mediterranean Diet." First of all, it's more of a food and health plan than anything. As with any "diet", don't look to it as a miracle way to lose weight. Lifestyle is always key to losing weight. But Mediterranean food has a lot of healthy advantages. Olive oil is a great source of good cholesterol. Fish, nuts and fresh vegetables include vitamins, Omega-3, and other nutrients that really helps your body do what it needs to do. So, it will come as no surprise, that I am a big fan of Mediterranean style restaurants.

I just happened to stumble upon the gem that is the Shiraz Mediterranean Grill, one afternoon after visiting my Insurance Agent on Poplar Level Rd., here in Louisville, KY. Set up on a hill not far from the Louisville Zoo and the Bellarmine Campus, The Shiraz is not the fancy place you might envision like...say, The Grape Leaf. In fact, you might even call it a bit of Medi Fast Food, but with positive connotations. The Shiraz maintains a "bar" of simple Medi delights up front, and then short-cooks to order many wonderful, traditional Medi fare. And they do it all at a fairly reasonable price considering the portions they serve and the care in which they prepare your food.

That particular afternoon, I indulged in one of my favorites: a Shwarma Wrap. Stuffed in a spinach tortilla, with Tzatziki sauce and roasted Habanero, were thick, succulent pieces of grilled chicken, and Fatoosh salad. Absolutely delicious! Truly a great lunch at only 670 calories and lots of flavor. And of course, I can not eat at a Medi place without trying the hummus. According to who I assumed was the owner, this particular chickpea dip they serve is from a recipe handed down by his grandmother. And it really was some of the best hummus I have ever tried; creamy with just the right amount of tahini and seasoning.

The menu at Shiraz is fairly full with appetizers, sandwiches, Kabobs, and tasty sides and combos. Portions are consistent with the price. Definintely a great spot for a healthy, flavorful lunch, early evening stop or snack. And even better, they have four locations around the Louisville area. Great food, great price, and a healthy choice; make it a point to try Shiraz if you are in the Louisville, KY area.

To see the menu and more at Shiraz, including catering, check out their website:

http://shirazmg.net/menu.htm


Wolf's Rating: * * * *

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!