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ek slow roasted pork with salsa verde recipe courtesy of vivek surti 2 lbs of pork shoulder 2 oranges zested and juiced 2 limes zested and juiced 5 cloves of garlic smashed 1 4 cup rosemary leaves 1 2 cup honey 1 4 cup olive oil kosher salt and black pepper preheat the oven to 275 degrees combine the orange zest lime zest garlic rosemary olive oil and honey season with salt and pepper rub mixture all over the pork put the pork in a roasting pan and pour the citrus juice into the bottom of the pan roast the pork for about 4 hours until it is meltingly tender remove the meat from the oven and let rest for 30 minutes shred the meat with your hands or two forks or chill overnight and slice with a knife serve with salsa verde some warm tortillas and pickled onions salsa verde 1 cup fresh cilantro leaves chopped 1 2 cup fresh basil leaves chopped 2 tablespoons rosemary leaves chopped 3 cloves garlic chopped 1 2 cup capers drained and chopped 2 jalapenos seeded and chopped 1 lemon zested and juiced 3 4 cup extra virgin olive oil kosher salt and black pepper combine the cilantro basil rosemary garlic capers jalapenos and lemon zest in a food processor until thoroughly incorporated but still chunky mix in the lemon juice and extra virgin olive oil season with salt and pepper now the part i m sure you ve all been waiting for is the giveaway the kind folks over at the turnip truck have offered to give one of you a 50 gift card to shop there that s like a week s worth of groceries or a weekend full of great steak here s what you have to do to enter leave a comment on this post saying what you would use the 50 on at the turnip truck and let me know if you shop there too contest closes this contest is now closed doing the following will get you additional entries and more chances to win 1 follow me on twitter and tweet i just entered to win a 50 giftcard to turniptruckwest courtesy of viveksurti enter here http wp me pxbmx op 8221 and leave a comment that you have done so 2 like my page on facebook and leave a comment about that too 3 follow turniptruckwest on twitter and you get the gist leave a comment 4 like the turnip truck facebook page and spread the word that you did after you ve done all that you ll have 5 chances in the running to win your turnip truck gift card lastly if you re interested in learning more about the meats they carry turnip truck is going to have some awesome classes in april with a tour of their meat department so you can learn what grass fed sustainable natural certified organic and all that good labeling stuff means the dates and details on how to sign up are below thursday april 12th 6 00 7 00pm saturday april 14th 10 00 11 00am 321 12th ave south nashville 37203 classes are free but space is limited to sign up for this class please email kathryn theturniptruck com happy shopping folks cheers vivek share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook like loading 38 comments from pork 2011 my favorite bites sips and adventures january 5 2012 tags 2011 2012 blogging charcutepalooza cooking food photography 2011 was a rollercoaster of a year it was in fact my first full year of blogging i ve had the honor of writing for a start up publication the double standard and in a few weeks be part of the writing team for a new website 2 dine for nashville feel free to follow us on twitter with my lovely sister zarna i somehow was qualified to be a judge for a nashville lifestyle s bartender bash the southern hot wing festival and a cookoff amongst real estate companies i competed in the music city hot chicken festival and the music city chili cookoff i joined a csa and got great local produce for the entirety of the growing season i started a new job and spent a lot of time moving out of a house i had lived in for the better part of 2 decades i m hoping for big things in 2012 and can t wait to keep blogging and sharing my adventures with y all thank you as always for being along for the ride i took some time over the holiday to reflect on the past year of course memories of the year are even better when there is food involved so with that here is a list of my favorite bites sips and adventures of 2011 10 the sweet stash cookie sammie s photo courtesy of the sweet stash i was never a huge desert person then i ate whitney s oatmeal cookie sandwich two large crispy and chewy oatmeal cookies sandwiching cinnamon buttercream there was an all out war amongst foodies in nashville to see who could get to the market early enough to pick them up sometimes i could see insert unnamed friend here buying the last few cookies just seconds before i made it to the counter then whitney came out with a second cookie sammie peanut butter cookies with chocolate buttercream and rolled in salted peanuts holy most recently there are gingerbread cookies with lemon buttercream genius i get one almost every weekend i can t stop eating them 9 house of kabob braised lamb shank i m really hesitant to tell you about this dish and this restaurant i ve been coming here religiously for over 7 years it is amazing authentic delicious kurdish food i ve had everything on the menu but my absolute favorite is the braised lamb shank served with yellow rice with housemade hot sauce and yogurt the lamb is braised to perfection in a rich tomato broth until succulent and delicious plus you can suck the marrow from the bones it is quite possibly the best piece of lamb i ve ever had in my life i ve probably eaten it a hundred times house of kabob is my little secret treasure in nashville and after many years of keeping it secret i m willing to share go try it and for my good friends that don t like lamb try the joojeh cornish hen kabob some of the best chicken you ll ever eat 8 kenny s farmhouse cheese a bunch of nashville food bloggers got the opportunity to go on a trip to see how cheese was made from a real dairy farm this year really was a lot about learning where my food comes from and who produces it i ve been hooked on kenny s cheese since the trip and i love seeing jennifer and robin s faces every week at the farmer s market mac n cheese just wouldn t be as good without some of kenny s aged cheddar 7 nashville food trucks check out the video from eat street where i was featured talking about the grilled cheeserie go to 15 20 at this time last year nashville had about 2 food trucks now the list has grown to almost 40 that is one helluva trend i love the food truck movement and i love the delicious morsels i get to grab from these decked out mobile kitchens i was even featured on the food network s cooking channel show eat street twice a few of my favorite dishes are the kao mun gai from deg thai truck bahn mi from riff s fine street food the pimento mac n cheese melt from the grilled cheeserie the brisket tacos from smoke et al and the tiger wings from jonbalaya i can t wait to try out more food trucks in the coming year if you re not on the bandwagon you need to be 6 fido local burger i ve eaten a lot of burgers this year i ve even made a few but nothing compares to chef john stephenson s local burger from fido a mix of local beef and lamb with kenny s cheese caramelized fennel fried onions fig mayo and an amazing bun it s just perfection between two slices of bread a few friends of mine have accompanied me and now we all make special trips to fido just to get this burger 5 chachah chef s tasting menu this was the first tasting menu i ve ever done in my life before this i could never afford one on my student budget lucky for me during the first restaurant week of 2011 celebrity chef arnold myint churned out a 5 course tasting menu that literally blew my mind 4 pdt cocktail lounge nyc secret entrance through a fake phone booth painstaking attention to detail amazing cocktails hot dogs with deep fried mayo courtesy of wylie dufrense and wrapped in bacon with kimchi courtesy of david chang a not to be missed spot in new york 3 city house sometimes there are restaurants you go to just to try things out then there are places that you crave and entice you to keep coming back for more city house is the place i always want to have dinner at chef tandy wilson makes all the food i want to eat homemade salami a frico of montasio cheese covering roasted potatoes a salad of octopus thin and crispy pizza topped with house made belly ham a beautiful wood oven roasted chicken or house made sausage i want to eat everything i see on that menu all the time the drinks especially the kubric are phenomenal and i especially love the sunday suppers where chef tandy prepares a meal of snacks that people can order and share with their dining companions any meal with pork snacks crispy pig ears fried pig tails buffalo style high life ribs homemade corndogs etc makes me happy 2 the catbird seat by far the best restaurant experience i ve had up until this point in my life it was exciting unexpected revolutionary thought provoking and of course mighty tasty it s certainly an occasion dinner spot but i really hope i can go back soon chefs josh habiger and erik anderson are doing real special work here 1 charcutepalooza no single adventure has changed me more than being a part of this incredible blogging community i ve written enough about it in numerous posts over the course of the year learning techniques on curing salting smoking grinding and brining will stick with me for a long time i love making my own bacon and sausage i appreciate knowing where my meat comes from and how it s grown the relationships and people i ve met along the way will be my friends for a very long time when i started this adventure i had no idea what an impact it would have on me out of over 400 people nationally i was honored to be one of 10 semifinalists i guess it just goes to show that if you have the opportunity to try something at least try it out you ve got nothing to lose now onto 2012 cheers vivek share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook like loading 8 comments from cooking philosophy turkey burger habanero bbq sauce crispy bacon december 17 2011 tags bacon blogging burgers cheese cooking food photography recipes turkey you might think after thanksgiving that i would be turkey d out i ate turkey for days in sandwiches in chili in soup but alas when it comes to burgers i get weak in the knees i can t resist them and when my friends were coming over on sunday to watch some football it was really just an excuse for me to fire up the grill even in this chilly weather and crank out some burgers they are all spicy food lovers as you can imagine most indian people are so i made a really quick habanero bbq sauce and put some bacon in the oven as the charcoal was doing it s thing in the chimney starter this bbq sauce could pretty much go on anything on a burger on some chicken or sloppy joes it s really quite tasty and has a nice balance of spicy and sweet when grilling turkey burgers i always recommend to get the ground dark meat as it is a lot juicier than ground white meat you have to keep an eye on the burgers because they can overcook in an instant turkey burgers homemade habanero bbq sauce crispy bacon recipe courtesy of vivek surti for the sauce 1 onion chopped 2 cloves of garlic chopped 1 tsp chopped fresh thyme 3 habanero chiles chopped you can take the seeds out if you want but why would you 1 tsp ground coriander 1 t ancho chile powder 1 tsp ground cumin 1 4 cup dark brown sugar 1 4 cup sorghum or molasses 1 4 cup apple cider vinegar 1 28 oz can whole peeled tomatoes pureed in a blender kosher salt and freshly ground black pepper saute the onion in a little bit of oil over medium heat when the onion is translucent add the garlic thyme and habanero and cook for about 2 3 minutes until fragrant add the coriander cumin and ancho chile powder and cook for another minute add the pureed tomatoes and bring to a boil reduce the heat to simmer and add the brown sugar sorghum and vinegar let cook for about 30 minutes on simmer until the sauce becomes thicker put everything in the blender and buzz the sauce until it s smooth season to taste with salt and pepper if it s too spicy for you feel free to add more sugar or sorghum for the burgers 1 lb ground dark turkey meat separated into 1 4 lb pieces and formed into patties 4 slices pepper jack cheese kosher salt and freshly ground black pepper 4 hamburger buns 8 slices of bacon cooked heat your grill to high season the turkey with salt and pepper aggressively on both sides brush them with oil and lay them on the hottest part of the grill and let cook until a nice crust has formed on one side about 4 5 minutes flip the burger over and move to a spot where the heat is medium cover with cheese and then cover the grill cook until the cheese is melted and the burger is cooked through another 4 5 minutes remove from the grill and let rest for about 2 minutes toast the buns on the grill if you wish when assembling top the burger with bbq sauce some crispy bacon and lettuce because well we all need something green cheers vivek share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook like loading 4 comments from american cooking philosophy entrees turkey charcutepalooza project 12 the grand finale december 6 2011 tags charcutepalooza charcuterie nashville porchetta pork charcutepalooza the year of meat has been one helluva journey even as i sit down and write this post i can barely believe that a it s been a year oh how the time flies as you get older and b that this amazing project of salting curing drying grinding stretching and brining meat is coming to a close as the brainchild of mrs wheelbarrow cathy and the yummy mummy kim a community of foodies came together from all over the world to do one charcuterie project once a month for a year some members have done charcuterie for quite some time and were looking to develop their skills further there were chefs butchers and farmers who had tons of experience and were thrilled that other people were interested in this age old craft then there were the amateurs like me my biggest exposure to charcuterie was pepperoni bacon and sausage pizza ubiquitously known was meat lovers in my house but handmade artisanal charcuterie i didn t know anything about it i had no idea what a rillette or a pate or a mousseline was a galantine sounded like a weapon used in the french revolution coming from a largely vegetarian family i was considered a weirdo because a few years ago i learned how to butcher a whole chicken my mom and sister would kindly excuse themselves from the chicken if i ever popped a whole bird out of the grocery bag and they wouldn t come in unt...
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