Spicy Pork Stew or What do I do with all that leftover Pernil?

I am sure that by now, faithful readers must believe that the tale of two hams has run its course.  If need be, you can quickly read what happened to my two friends who mistakenly ordered fresh hams rather than smoked for their Monte’s Ham. (Click here for all the gory details http://www.chewingthefat.us.com/search/label/Arroz%20can%20Gandules).

Well, what I had left was a sizeable piece of Ingrid Hoffman’s delicious Cuban Pernil, which of course I had to cook in order to post. I also had, in abundance, the great-tasting Pigeon Peas and Rice I made as a side.  I could hardly get enough of that dish and it re-heats easily and well. But in my experience, roasted pork doesn’t.   So out of a nice solid piece of well-seasoned meat, I made stew.  It’s an absolute winner and an ideal cold weather dish. And you can make it even if you don't have any Pernil lying about.  It works as beautifully with fresh pork as it does with cooked.

Short Ribs in a Cinnamon and Red Wine Sauce: An East Indian take on a North American Classic

If you’ve had any luck in life, you’ve had the good fortune to visit Vancouver, British Columbia. It’s a city that’s got it all. They say you can sail and ski on the same day. Surrounded by water and a little over an hour from the slopes at Whistler, that sounds highly possible. Yes, it has that Pacific Northwest climate with a few more rainy days than I’d find ideal, but it’s blessedly warmer than the rest of Canada in winter and temperate all summer. And Vancouver is a foodie’s delight. In fact, Mimi Sheraton thinks the best Asian cuisine in North America is found there. I’d add that the best South Asian food in Vancouver is served at Vij’s, Vikram Vij’s no reservation restaurant at 1480 West 11th Street in the South Granville area of the city. And I wouldn’t be alone. The New York Times called Vij’s “Easily among the finest Indian restaurants in the world.” 

Review of “Jamie’s Food Revolution” from Jamie Oliver and a recipe for a Quick and Easy Chicken Curry

The first post on Chewing the Fat was about Jamie Oliver’s Beef and Guinness Pie so if you’ve been with us for the whole ride, you know I am a huge fan of the man. I was very pleased to see his latest book show up under the Christmas tree (“Jamie’s Food Revolution”, Hyperion 2009 $26.25 at http://www.amazon.com/). It is both a book and a crusade. The crusade is to counter some really pretty dreadful statistics about eating in America and in Jamie’s native Britain. Did you have any idea that fewer than a third of Americans cook their dinners from scratch these days? Or worse, that although 75 % of us eat most of our meals at home, over half of those dinners are fast food, delivery or takeout? Or even worse, that Americans spent more money on fast food in 2007 than they did on education? But Jamie has a plan.

Golden Potatoes with Caper Brown-Butter Crumbs

More frequently than I wish, something absolutely delicious that I want to share with you simply doesn’t photograph as appetizingly as I would hope. Sometimes, I have to make a judgment as to whether the photograph is just going make everyone want to turn the page. But then there are dishes like this one; such a flavor hit that I don’t want you to miss it, even if it isn’t the most photogenic.