Posts for September 14th 2010
Say farewell to Summer with a cold brewski! Choose your poison, the Great American Beer Festival or the Telluride Blues & Brews Festival. If a classy wine and dine event is more your style, the Celebrity Chef Tour is making its way to Minneapolis on Sept. 16, featuring chefs Susur Lee from Top Chef Masters and James Beard Award winner Tim McKee. And for those of you toughing out the sunny temps in So Cal, it's San Diego Restaurant Week, so be sure to reserve your three-course meal at your favorite foodie hot spot!
- New York, NY: Taste of the Village — Sept. 15
- Minneapolis, MN: Celebrity Chef Tour — Sept. 16
- Denver, CO: Great American Beer Festival — Sept. 16-18
- La Crescent, MN: Applefest — Sept. 16-19
- Grapevine, TX: GrapeFest — Sept. 16-19
- San Pedro, CA: The Port of Los Angeles Lobster Festival — Sept. 17-19
- Telluride, CO: Telluride Blues & Brews Festival — Sept. 17-19
- Mariposa, CA: Blazin' Hog Competition BBQ & Zydeco Music Festival — Sept. 18
- San Diego, CA: San Diego Restaurant Week — Sept. 19-24
1/4 cup all-purpose flour
2 large eggs, beaten
2/3 cup panko bread crumbs
4 thin pork cutlets (about 1 pound)
Kosher salt and black pepper
5 tablespoons olive oil
1/4 cup sour cream
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1 bunch arugula, thick stems removed (about 4 cups)
1 apple, thinly sliced
- Place the flour, eggs, and panko in separate shallow bowls. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat the pork in the flour, then in the eggs, and finally in the bread crumbs, pressing gently to help them adhere.
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Cook the pork until golden and cooked through, 2 to 3 minutes per side; transfer to a paper-towel-lined plate.
- Meanwhile, in a large bowl, whisk together the sour cream, lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the arugula and apple and toss to combine. Serve with the pork and lemon wedges.
- Main Dishes, Pork
What dishes or ingredients are you most excited about as the weather gets cooler?
- PETA has some words to say about Lady Gaga's raw meat dress.
- PETA has some words to say about Lady Gaga's raw meat dress. — TrèsSugar
- Armenians are to thank for the world's largest chocolate bar at 9,702 pounds. — Eater
- Whole Foods will be the first nationwide grocer to launch a seafood ratings program. — Eatocracy
- David Chang: people eat better, but creativity is dying. — Fork in the Road
- Hubert Keller has shuttered Fleur de Lys in Las Vegas. — Inside Scoop
- Learn how to prepare periwinkles. — Serious Eats
- Michael Symon will star in Food Feuds, Food Network's knockoff of Food Wars. — Grub Street NY
- Corn syrup is lobbying to change its name to corn sugar. — Consumerist
1/4 cup peanut oil
1/2 teaspoon cumin seeds
1 onion, finely minced
1 serrano pepper, thinly sliced, leave seeds for extra spice
2 cups raspberry, pureed (about 2 small containers)
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce
1 pound of chicken leg and thighs
- In a large saucepan, warm the oil, over low heat, until hot and shimmering. Toast the cumin seeds; be cautious as the oil can splatter.
- Once the splattering stops, add the onions and serrano and a little salt, to taste. Saute until they soften but don't let them get any color. Add the rest of the sauce ingredients. Simmer about 10-15 minutes until it has thickened.
- Heat the BBQ to medium. Season chicken with salt and pepper. Place the chicken on the BBQ and cook for 20-30 minutes, depending on the size. Before flipping, brush with a little bit of the BBQ sauce. Flip the chicken and cook for another 10-15 minutes. Brush other side with sauce and flip one last time for just a couple minutes to caramelize. Be sure to cook until the chicken is no longer pink.
- Main Dishes, BBQ