Real Ale Coffee Porter

I brought home a six pack of this seasonal brew from Real Ale Brewing Company down in Blanco out of curiosity after reading its description, “brewed with organic barley and organic fair trade coffee from Katz Coffee Roasters.”  Caffeine and alcohol, two vices in one potent potion, how could I not try it?

The dark beer has a rust red tint when held up to light and smells strongly of roasted coffee.  The body is not as full as its nutty and caramely aroma would suggest, and feels a bit watered down.  The finish is mostly smooth with a tinge of bitterness like tasting that last cup from the coffee pot.

I’m no beer connossieur but this was an interesting product to try at least once.  For a fridge staple though, I’d much prefer Real Ale’s Fireman’s #4.

Roasted Pork Tenderloin with Acorn Squash and Carrots

Being in Nutrition and Menu Planning  class really has changed the way I look at my meals.  I’m not so much a low fat low calorie kind of gal, but I do think more about the nutrient density of my food.  One of the biggest changes I’m trying to make to my diet is eating more fiber (and I don’t mean adding a dissolvable powder to my drinks).

Luckily, it’s fall and I’m a huge fan of squash, a great source of fiber.  This pork tenderloin with acorn squash and carrots is an adaptation of the Martha Stewart Everyday Day Food original.  In my version, I use tenderloin instead of a whole pork loin because it’s slightly leaner (and because I’m only feeding two, not a whole family).  I also added carrots for added color and fiber (and because I had some extra carrots laying around).

Serves 2 to 3

3 tbsp olive oil
3 tbsp brown sugar
1 tsp ancho chile powder or regular chile powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 medium sized acorn squash, seeded and sliced into 1 inch thick wedges
2 medium sized carrots, quartered lengthwise then sliced in half
1 pork tenderloin (about 1 to 1 1/2 lbs) generously seasoned with salt and pepper (I actually used jerk seasoning because it went well with the flavors of the dish)

Preheat oven to 425.  In a small bowl, stir together 2 tbsp olive oil, brown sugar, chile powder, cinnamon, cumin, and 1 tbsp water.  Place sliced squash and carrots in a gallon sized ziplock bag, add in marinade, close the bag, and shake and toss to coat squash and carrots with marinade.

Heat remaining 1 tbsp of olive oil in a cast iron (or other heavy) Dutch oven over high heat.  Brown pork tenderloin on all sides, about 10 minutes total.

Arrange squash and carrots around pork in Dutch oven, brushing the tenderloin with the remaining marinade in the ziplock bag.  Bake until pork is cooked through, 20 to 25 minutes, turning tenderloin halfway through and brushing the new topside with marinade.

Remove tenderloin to a cutting board and let rest 5 minutes before slicing.

…I’m Back!!!

A wise sage once said to me, “most blogs have a one to two year life span.”

She couldn’t have been more right.  It’s easy to get burned out on maintaining a blog, especially when your computer dies and takes all your files to the digital after life with it.  I felt unmovitated to keep up with the blog after the demise of my previous lap top, especially when it coincided with the change of a few key contributors to the Dallas food scene and a down economy where mom and pop restaurants were closing all over the place. 

In the mean time, I felt restless after finishing my graduate school work.  So naturally, I decided to go for more schooling, this time for a Culinary Arts certificate through Collin College (part time, the real world still calls).  Then it struck me like a ton of bricks.  I have a natural passion for food, cooking, and educating myself about all things culinary.  And now I get to witness all that is food from the perspective of a foodie and a culinary student.  I wanted to get back to blogging… I needed to get back to blogging.

So I’m back!  I warn you that the first two classes I took through the Culinary Arts program dealt with food safety and sanitation and nutrition and menu planning, so you might be seeing a more health paranoid diner in the restaurant reviews and a more health conscious cook in the home kitchen (more fiber and meatless Mondays, oh yeah).

But I’m still the same curious food enthusiast I have been since the launch of this blog.  I still love all things new, foreign, and different.  I’ll still try anything once.

Double the Chocolate, Double the Fun

Life is better with more chocolate.  These double chocolate cookies are loaded with richness, great for a holiday baked goodies tray, or just post dinner self indulgence with a glass of ruby port.

Makes 2 dozen cookies

12 oz bittersweet chocolate chips (60% Cacao or higher)
6 oz semisweet chocolate chips (or milk chocolate if you prefer slightly sweeter cookies)
8 tbsp (1 stick) unsalted butter
3 large eggs
1 cup sugar
2 cups all purpose flour
1 tsp baking powder
3/4 cup chopped walnuts

Melt bittersweet chocolate chips and butter in a double boiler over hot water (or if you don’t have a double boiler, a rigged device with a Pyrex bowl like the photo below), whisking mixture smooth.

Beat eggs and sugar in a large bowl with mixer until thick and frothy.  Stir in melted chocolate mixture.

In a small bowl, stir together flour and baking powder.  Add flour to chocolate and egg mixture, about 1/2 cup at a time, using mixer to beat dough smooth, until all the flour has been incorporated.

Fold in walnuts and semi-sweet chocolate chips.

Lay out two sheets of parchment paper and divide cookie dough onto each sheet. 

Using the parchment paper (and not directly touching the sticky dough), roll cookie dough into a log about 2 inches in diameter and 8 inches long.  Fold parchment paper and place log in a ziplock bag to keep the moisture in.

Refrigerate for at least 1 hour so cookie dough becomes firm and easier to manage. 

Preheat oven to 375.  Unwrap cookie dough and slice into 3/4 inch disks.

Place cookie dough onto parchment paper lined cookie sheet, kneading in palm for a more rounded shape if necessary.

Bake 10-12 minutes and cool on wire rack.  Enjoy!

 

New Menu Items at RA Sushi

Last week, I was invited to RA Sushi at the Shops at Legacy to try out some of their new menu items.  RA’s menu tends towards Japanese/new American fusion, and the new menu items creatively follow that theme.  Since my exposure to Japanese cuisine is limited to restaurant experiences in the US, I invited along a friend who has an active interest in Japanese cuisine with multiple trips to Japan logged in his passport for an added perspective.

First up, RA Chips (fried wonton chips) and Salsa (spicy tuna tartare mixed with cucumber, avocado, and fresh salsa):

I’m usually a skeptic of fusion concepts, but this one won me over.  The crunch from the wonton chips and the refreshing, cold, slightly spicy burn from the tuna tartare “dip” truly gives the same texture and taste thrill as digging into a big bowl of freshly fried tortilla chips and zesty salsa.  Someone get me a margarita and a football game on TV, stat!  My personal preference is a little less sauce on top of the tuna, as I found the sweetness nagging.  But overall, a very successful concept that left me wanting more.

Coming alongside the chips and salsa was the Kaisen Ceviche with cooked shrimp, scallops, and squid mixed with fresh tomato, avocado, and salsa.

Whether or not there’s anything Japanese/Asian about this dish except for the fried spring roll wrapper base is debatable, but that didn’t prevent me from enjoying the spot on texture of the scallops and squid, tender and not overcooked and chewey.  The dish needed more acid to feel like a true ceviche, and when we squeezed some extra lime juice on top, did help that aspect a bit. 

The next course had us switch gears from cold and refreshing to a hot mess, literally.  The menu item so lovingly named “Hot Mess” is actually deep fried rice balls topped with a spicy king crab mix topped with jalapeno and cilantro.

The plate was a visually stunning presentation with the bright purple beet juice soaked tempura flakes set against the green jalapeno and cilantro.  I really wished the flavors were as clean and distinct as the look.  I understand the idea behind the dish, crunchy fried rice squares topped with creamy king crab and mayonnaise mixture with an added kick from the jalapeno.  But the rice squares were more callous than crispy, and it was nearly impossible to manage each little stack in one bite.  The concept has potential, and perhaps with smaller rice balls and less frying time, could achieve stunning texture as well as presentation.

Next up were items from the new RA Tapas section of the menu.  The plates consist of crudo-style thinly sliced sashimi with various dressings and acid and spice.

Sweet Onion Salmon: Salmon with marinated onions and sweet onion dressing topped with microgreens.

Sesame Lemon Whitefish: Whitefish (tilapia) with sesame dressing and lemon topped with microgreens.

Garlic Citrus Yellowtail: Yellowtail with citrus garlic ponzu sauce and scallions topped with microgreens.

Crispy Onion Albacore: Seared albacore with garlic ponzu sauce, crispy onions, and wontons.

Seared Tuna (so named though not seared on this plate): Tuna with a creamy soy dressing, sesame seeds, and Japanese rice cracker bits.

These dishes were my favorites at lunch, the kind of fusion concept whose flavor doesn’t get muddled underneath all the added condiments and flair.  I particularly enjoyed the smooth silky tuna in the mild soy dressing with a pop of crunch from the rice cracker bits and the flavor combination of the salmon slices with the sweet onion vinaigrette.  The crispy onion albacore, in addition to having explosive textures in each bite, presented slices of of velvety smooth pleasure, no stringy fish here.  A couple of the dressings leaned towards too sweet for my taste, I’m just a stickler for acidity when it comes to raw seafood.

We ended our meal with the Banana Split Maki.

 

The banana maki roll pieces consisted of chocolate stuffed bananas inside a spring roll wrapper, all fried and topped with kiwi, mandarin orange slices, whipped cream, strawberries, and drizzed with raspberry and chocolate sauces.  The dessert, surprisingly, was just the right amount of sweetness for me, achieving balance between the rich chocolate and the fresh fruit.  The fried stuffed bananas didn’t feel heavy at all inside those airy crisp spring roll wrappers, a perfect ending to our lunch.

Overall, I think the new menu items are great, creative additions to RA’s menu.  I’m particularly excited about seeing the RA Tapas sashimi styled dishes north of Dallas proper, presented with such style and originality.  Service was impeccable, with a staff well versed in the menu offerings and quick to accommodate special requests.  Despite my aversion to the tendency towards sweetness in fusion dishes, I think RA has proven that fusion doesn’t have to feel forced, it can simply be fun.

RA Sushi
7501 Lone Star Dr (Shops at Legacy)
Plano, TX 75024