Restaurant Edition: Auntie Em’s Kitchen, Eagle Rock Ca

Auntie Em’s Kitchen is an interesting little restaurant that I stumbled upon while searching for a unique place to take my mother to for her birthday/mothers day celebration (both of which had long since passed). Cupcakes were the first thing that grabbed my attention as they are one of my mothers favorite things in the world.

Though we ended up inside of Auntie Em’s about an hour before closing time the staff were quite friendly, helpful, and interesting in their own right.

They make most everything in-house and it is noticeable through its taste. I had their Meatloaf Sandwich and it was, to say the least, one of the best I’ve ever had.  It was very similar to my mothers own meatloaf which, for a good portion of my life, was the only one I was willing to eat. Though I say that my mothers is still better this one certainly comes close. If they mixed some cheese in with the loaf it would have been a dead ringer for the family recipe.

The real deal here however was of course the desserts that they make. They are known for their cupcakes. Personally I am sick of this whole cupcake fad that has gripped the United States. There are an over abundance of cupcake shops that have sprung up all around Southern California and most are not worth their salt…… or sugar… I include Sprinkles cupcakes among these legions. While Sprinkles does have decent cupcakes it’s not worth the drive to get them nor the price they charge for them after all its just a freaking cupcake. Anyway I’m getting side tracked and doubt my tirade on cupcakes would interest anyone.

They have three sizes of cupcakes at Auntie Em’s being small, medium, and large. While the large is the same price as a Sprinkles cupcake it is enough for two to split. My mother and wife each had a small one while I could hardly resist their Black Bottom Banana Cream Tart. Now when ordering this I though it to have some sort of Oreo or comparable crust being the black bottom and I was pleasantly surprised to find I was wrong. It was a standard tart crust with dark chocolate that had been melted and spread across the inside of the tart which created this barrier between the custard and pastry keeping it flakey and delicious. The bananas were perfectly ripe and the custard not overly sweet. All around it was a wonderful experience.

One of my favorite aspects of Auntie Em’s, aside from their food, is that they support local farmers. All of their produce comes from local farmers who grow seasonal crops. Because of this Auntie Em’s is constantly changing their menu in order to use locally produced seasonal vegetables and fruits.

If you ever find yourself in Eagle Rock its well worth a trip to Auntie Em’s Kitchen.

The Cannibal Is Moving!

So I’ve been missing in action for a little over a month now. With the combination of final exams, finding a new place to live, summer teaching, trying to secure a transfer, and preparing for my comprehensive exams in the fall I have found little time to cook and even

less time to write. In fact at this very moment my wife and I are mostly packed and living out of boxes for the next two weeks….. We’ve both decided we are a little too prepared and that living amongst towers of boxes, while thrilling to small children who inevitably turn such a wonder into a fort or other work of imagination, has in the minds of adults (as we claim to be) developed into some horrific stress machine.

But life is certainly calming down now as there are two class meetings left of the course I am teaching, my transfer is in process, and our new home is almost ready for our move.

And with that I send a warning to Orange County that we’re headed your way. We’re moving to Aliso Viejo which has a nice little community with just about everything we need within walking distance Including a micro-brewery about two min walk from our place.

The thing that makes me the happiest about all of this is that well there will be an office all my own so that with any luck more writing will take place but also the joy of having a kitchen to ourselves. The fear of having ingredients vanish in the night before they can be used for what we intend or having leftovers disappear is at an end.  So here we come Orange County!

 For the few of you who actually read this blog, follow it, or stumble upon it randomly searching for whatever unsavory websites you frequent here is what you have to look forward to:

 

-Garlic Rosemary Chicken in Mushroom Sauce with Roasted Potatos

- Jam Making (or Kitchen Napalm as my wife calls it)

- The importance of repurposing leftovers

- Meat Loaf (the long forgotten American delicacy)

- Saurbraten

- Beet Greens…… (it’s an adventure)

Stay strong my friends. Continue to resist the urge to eat your friends and neighbors. Variety is your friend even if it doesn’t include meat.

Neuromancer – William Gibson

While this book is just two months shy of being as old I am, at least in publication, it becomes increasingly relevant in our drastically changing technological society. If anyone has ever read Jules Verne they know that he was a visionary. He foresaw much of the innovations of the early to mid twentieth century. Well for those of you who don’t know William Gibson he is currently doing the same thing, though there is much to be seen just how prophetic he is in comparison.

The novel itself is a work of art and some say that it is by far his finest (I can’t argue as it is the only one of his works I’ve read up until this point) and others say that he single-handedly legitimized the cyber punk genre. Any way you take it Neuromancer is worth a look for anyone even remotely interested in science-fiction.

The world Gibson paints for us is both beautiful and disturbing in its detail and down right unforgiving honesty. It takes place in a seemingly not too far off future almost a pre-matrix world (I hate to make the comparison but its the best I’ve got that’s mainstream).

The protagonist is Case a one time heavy hitting hacker who has been forcibly retired after double-crossing the people he was working for. He finds himself with an opportunity to get it all back and much more when he is approached for a job funded by a mysterious benefactor. He reluctantly takes the job and chaos ensues.

All around it was a joy for me to read and I found myself one of the most memorable characters I’ve seen in a long time. So step inside and take a trip to the sprawl. And when you get there say hi to the Dixi Flatline for me.

Goan Pork Vindaloo

In doing the research of the Goa region in India I was surprised to see beaches that rival any in the world in their beauty. This area is known for its laid back lifestyle that seems to go hand in hand with living in a place that looks like the picture above. Still one thing it has in common with the rest of India is their desire for spicy food and in this particular case it has led me to a variation on curry. The spice markets of India were things of legend and today are no less awe inspiring. There are many variations on curry each presenting unique and delicious dishes. All forms of Vindaloo are originated in the Goa region of India. It is among the most popular dishes finding itself on almost every menu in India and beyond. Though Vindaloo is often considered a hot dish but by Indian standards it is often in the medium to hot range of what most restaurants have on their menu.

This particular Vindaloo is done with pork as it is the most traditional meat used but can also be served with chicken or lamb. Remember high quality meat makes high quality food! Also the longer you marinade the meat the better. If you can leave it sit for 24 hours that is best.

There is what you will need for this people free dish. Hopefully for your sake you will have most of these items on hand.

• 1tsp Cumin Seeds
• 1tsp Coriander Seeds
• 5 Whole Black Peppercorns
• 2 Green Cardamom pods, seeds only (I just used ground cardamom. It was easier to get a hold of)
• 2 Whole Cloves
• 1  Cinnamon stick
• 1(1/2 inch) piece fresh ginger, peeled and chopped
• 7 Garlic Cloves peeled and left whole
• 3 Fresh Red Chilies
• 3Tbsp White Wine Vinegar
• Pinch of Kosher Salt
• 1lb Pork Shoulder, cut into 1-inch cubes
• 5Tbsp Vegetable Oil
• 1 Small Onion, finely chopped
• 3/4 tsp Mustard Seeds
• Handful of Cashews
• 8oz Basmati Rice, cooked to package directions
• (optional) Sour Cream for serving

Using a spice grinder, grind the cumin seeds, coriander, peppercorns, cardamom, cloves, and cinnamon to a fine powder.

In a food processor, blend the ginger, garlic, chilies, and white wine vinegar, to a paste.

 Mix the ground spice mixture with the paste until well combined, and season with a pinch of salt, to taste. Rub the mixture all over the pork using your fingers, and then set the pork aside, I sealed mine in a zip-lock bag removing as much air as I could and let it marinade. Set this into the refrigerator for at least 2 hours.

Hear 4 tablespoons of oil in a nonstick pan. When the oil is hot, add the onion, and fry for 3-4min (until golden brown).

Add the marinated pork pieces, and fry for 6-7min turning once until browned. Reduce the heat to low, cover the pan with a lid, and cook for 35-40min stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary, if the juices in the pan dry out. Add as little water as possible, the sauce is supposed to be thick.

Heat the remaining oil in a separate pan over medium heat. When the oil is hot add the mustard seeds but be careful the seeds will start to pop. Keep the pan away from your face and eyes (like you need to be told) or you will better understand the phrase burns like the fires of hell. Once the seeds start to pop add the cashew nuts and fry for 3min more stirring occasionally.

To serve I placed the rice on a platter layering the pork on top of that and then poured the cashew/mustard combination on top of that. You could also serve it on a tortilla or some other type of flat bread with lettuce and sour cream or however you imagine it. Use your imagination and have fun.

Blackberry Lassi – Indian Exploration

So India is one of those regions that I have always stayed away from due to the images of heavy spices dancing through my head. In the spirit of adventure though I made the descision to bite the bullet and just give in. So the next few posts will all be from various regions of India.

Lassi is a traditional Punjabi yogurt-based drink popular in India and Pakistan. There are many ways to prepare the Lassi making it either savory or sweet. With some combinations it is used as folk remedy for gastroenteritis….. thankfully it is tasty.

most important here are good quality ripe blackberries. 

So since this is so easy I might as well get down to it.

What You Will Need:

• 10 1/2 Ounces of Blackberries
• 7 oz of Natural Plain Yogurt
• 1/2 Cup of Water
• 2 Tbsp of Sugar or Honey (I used honey to keep it more traditional). Also use more if needed to suit your taste.
• 1/2 tsp of Lemon Juice
• Ice Cubes
• Mint Leaves – Garnish

Heres the hard part….. wait for it…… wait for it…. Throw it all into a blender and blend. Add more sugar/honey as needed.  Sieve the mixture removing the seeds (trust me its needed otherwise you’ll have to chew the drink). Pour this into a glass over ice and garnish with some mint leaves. Keep in mind these proportions only make two servings.

In the end you get a delicious cooling drink that mixes well with the average heavy spiced Indian dish.

Enjoy!

Spiced Rum Chicken…. Bring on the BOOZE!

Alcohol in cooking is not a new thing but it seems to have a very small place in American cooking. The truth is that Alcohol has a huge place in our history from its founding to modern times. One particular type of alcohol that has played an important part in our history is Rum. Though it originated in Barbados it quickly spread to the new world establishing the first distillery in 1664 on what is now Staten Island. Before the Revolutionary War estimates were taken showing that on average every man, women, and child would drink  14 liters of Rum each year. President Washington was often known to use a rum concoction known as Bumbo, a mixture of rum, water, sugar and nutmeg, to more or less bribe the voters to vote for him. One such occasion had 160 gallons of rum for 391 people (roughly 2/5th of a gallon per person). Now that would get people to the polls! All around I think that Americans should embrace their heritage, sit down, and start cooking with alcohol whether it be wine, rum, or any other variety that’s out there. They all have their uses outside of pure consumption. Put them to good use!

So the Spiced Rum Chicken! This dish was made for the Caribbean. There’s sugar, rum, and cinnamon goodness in this dish. Now I know what you’re thinking, but Mr. Cannibal chickens are bipeds! To this I have to say……. Damn you for noticing, but hey they are birds and so, they are far enough removed for me to not count…. once I start cooking monkeys then you can start wagging your finger at me.

For this dish you will be needing…..

• 4 Large Chicken Thighs (skin or no skin depending on how healthy you want this to be)
• 4Tbsp of Butter
• 4 Fresh Sage Leaves
• Pinch of Cinnamon
• Pinch of Nutmeg
• 3/4 Cup of Chicken Stock
• 1/2 Cup of Spiced Rum (I use a dark spiced rum….its practically black)
• 1/2 Tbsp Brown Sugar
• 1tsp of Soy Sauce

First wash the chicken thighs, pat them dry and sprinkle with salt and pepper (set this aside). Melt the butter in a frying pan over medium heat. Once the butter is melted place the sage leaves and chicken in the pan. Sprinkle the cinnamon and nutmeg over the top.

Cook until the thighs are browned on both sides (you’ll have to turn them a few times). Add the chicken broth and cook for an additional 5-7 min. Mix together the brown sugar, rum, and soy sauce. Reduce the heat to low and add the rum mixture. let this cook for an additional 20-22min turning occasionally.

The Spiced Rum Chicken is paired with a sweet potato mash and peas which were sauted with butter and onions and topped with crumbled bacon.

Enjoy! And remember alcohol can be your friend….. it doesn’t have to be your enemy sometime late in the afternoon while you’re trying to shake your altercation the night before at that hole in the wall….. enjoy responsibly and cook well!

Jalapeño Lemonade

Glory be to the Jalapeño

Jalapeños are a fun little fruit. That’s right fruit! This spicy fruit is primarily cultivated in Mexico where in some places there are as much as 160 square km (almost 100 sq miles) to the growing of this special green pepper. It ranges from mild to hot as far as heat goes and for you technical geeks about 2,500-8,000 Scoville heat units depending upon ripeness.  Jalapeños are generally picked when they are green but are considered ripe once they have turned red. They are able to be eaten either while green or red. The heat of these peppers is contained within the seeds and white membrane. It takes 70-80 days for the plant to grow and produce fruit. When fully grown it stand about 3 feet tall and yield around 25-35 peppers which can be harvested several times during the growing season.

So on to the drink!

So to start you want to make a simple syrup with your Jalapeños. For this (which is most of the recipe) you will need:

• 2 Cups of Water
• 2 Cups of Sugar
• 4-5 Jalapeños

Start off by slicing the Jalapeños into strips removing as much of the white membrane as you want (depending on the heat you want in the drink) as well as the seeds. If you like to live life on the wild side, like I do, there is no need to wear gloves for this activity but if you want to play it safe a simple pair of latex gloves will work.

Place the water and sugar into a medium pot and try not to stir the sugar into the water (this will make sense). Turn the stove on to medium heat and drop the jalapeño slices into the water. Let that come to a simmer/boil until the sugar is dissolved. Once the sugar is gone you can turn off the heat and set this aside.

Next step (and pretty much last) is the lemons.

Slice and juice enough lemons to get 1-2 cups of juice depending on how sour you want it. I generally use about 8-12 lemons for this. Set this aside.

Pull the jalapeño slices out of the simple syrup and set aside in a bowl.

Combine the lemon juice with simple syrup. Dump a decent amount of ice cubes into the newly made lemonade, place in the fridge, and chill.

 

All around I think it makes a decent drink especially for a hot day. So kick back and enjoy.

Cheers

 

If you want something with a little more kick I recommend mixing in about 1 1/2 oz of vodka into the creation

For those of you who don’t want to waste any components the left over Jalapeño slices are now candied and delicious! Once they’ve cooled they are a great little sweet/spicy snack.