Cuban Ropa Vieja

By: The Food Hunter

I had my first taste of Cuban food many years ago in Miami Beach and since then routinely crave it. I stop at Porto's Bakery when we are in Los Angeles and Guantemmerra when we are in NYC but never before now have I attempted to make it at home...and I'm not sure why.

Ropa Vieja literally translates to old clothes, and is a dish that slow cooks beef in a tomato based sauce, until tender and falling apart and then shreds the meat into rags. This dish can be eaten on it's own though it's delicious served with black beans and rice.

Scouring the internet for that perfect recipe I turned up the one below from The Daring Gourmet, who seemed to do a lot of research, which means I didn't have to. I followed the recipe almost exactly and was pleased with the results. No more waiting until we travel for a taste of Cuban food with this recipe available.

Cuban Ropa Vieja
(Adapted from The Daring Gourmet)

• 2 pounds chuck (ask your butcher to cut it taller than wider so you get long strands of beef along the grain)
• 1 large yellow onion, thinly sliced
• 1 of each large green, red and yellow bell pepper, thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup dry white wine
• 1 cup chicken broth
• 1 16 ounce can crushed tomatoes
• 1 6 ounce can tomato paste
• 2 bay leaves
• 1 large carrot, cut in half
• 1 large stalk celery, cut in half
• 1 cup green olives, rinsed and sliced
• ½ cup thinly sliced roasted red peppers, rinsed
• 2 tablespoons capers, rinsed
• ⅓ cup chopped fresh parsley

Instructions

1. Pat the beef dry and sprinkle with salt and freshly ground black pepper.
2. Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)
3. Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).
4. Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
5. Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
6. Transfer the beef to a plate and shred it.
7. Stir in the olives, roasted red peppers, and capers. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.

Chocolate Dipped Coconut Maple Macaroons

By: The Food Hunter

If you love coconut as much as I do you will love these soft chewy white clouds dipped in rich dark chocolate. Even those that don't love coconut find them hard to resist. I was gifted a Cake in a Crate box that included the recipe and all the ingredients to make these delicious bite-sized treats.

The original recipe called for pumpkin seeds but I didn't feel they added anything special to the cookie so I left them out. I also experimented with not dipping some of the cookies in chocolate, but everyone agreed the chocolate dipped were better. Below is the recipe with my changes.

Chocolate Dipped Coconut Maple Macaroons
3/4 cup maple syrup
1/4 cup full fat canned coconut milk
1 tablespoon coconut oil
2 teaspoons vanilla extract
pinch of flaky sea salt
3 cups Bob’s Red Mill Flaked Coconut
1/2 cup Bob’s Red Mill Almond Flour
5 ounces dark chocolate melted

In a small saucepan set over medium heat, combine the maple syrup, coconut milk and coconut oil. Bring the mixture to a boil, stirring continuously, for 10 minutes or until the mixture has thickened slightly and reduced to ¾ cup.  Remove from the heat and stir in the vanilla and a pinch of salt.

Add the coconut, almond flour, and all but 1/4 cup of the caramel (reserve the 1/4 cup caramel for topping) to the bowl of a food processor. Pulse until the mix is finely chopped and holds together when squeezed into a ball.

Drop tablespoon size balls of the mixture onto the prepared baking sheet. Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together. Transfer to the oven and bake for 8-10 minutes or until the tops of the macaroons just begin to appear toasted. Remove from the oven and let cool completely.

Melt chocolate in a microwave-safe bowl for thirty second intervals, stirring after each interval until melted and smooth.

Gently dip the bottom of each macaroon into the melted chocolate and place on a parchment lined baking sheet. Drizzle with any remaining chocolate and caramel sauce. Sprinkle with flaky sea salt.

Tempe's Annual Spring Arts Festival Celebrates 40 Years!

By: The Food Hunter

The 40th annual Spring Tempe Festival of the Arts is just around the corner. From March 31st thru April 2nd, 2017 Downtown Tempe will be bustling with artists, art lovers and festival attendees. Over 300 artists from around the country will be showcasing their works from 10am until 5:30pm each day. The festival is free to attend and includes food and beverage vendors, live entertainment, roving street performers, family friendly activities and more.

Those familiar with the festival will be happy to know that Sixth + Mill Makers area will be returning along with Food Truck Alley and Kids Block. Visitors can look forward to shopping popular and up and coming local vendors such as Standard Wax, Pure Life Jewelry, Lucky Air Plant and Iconic Cocktail.

Festival attendees can sip wine from Arizona Stronghold Vineyards, Cellar 433 and many more local favorites while noshing on local fair and some of the Valley’s favorite food trucks and vendors. Three beer & wine gardens will be located throughout the festival as well as savory snacks on the go with an expanded selection of tasty bites in the food court area and at Food Truck Alley.

Need a break from the crowds? Check out Downtown Tempe’s famed restaurants, pubs, breweries and shops. You'll find lots of delicious options.
Making it even more exciting I've partnered with Downtown Tempe and will be giving away a local  retailers gift set worth over $100.
One lucky reader will randomly be chosen to win and will be asked to pick-up their prize at the festival!

a Rafflecopter giveaway

T.Cooks Cellar Series Dinner

By: The Food Hunter

Last week my husband and I attended the monthly Cellar Series dinner at T.Cooks, featuring the wines of Silver Oak and sister winery Twomey Cellars. The dinner was attended by local wine enthusiasts, area food lovers and representatives from the vineyard. Though typically held outdoors, the night we attended dinner was moved into the Vernadero room; a beautiful room featuring a large pietra stone fireplace, original estate chandeliers, and an antique mahogany table.

Silver Oak Cellars is a family-owned, California winery established in 1972 by Ray Duncan and Justin Meyer that is dedicated to producing only Cabernet Sauvignon. The also established Twomey Cellars in 1999, where they produce Pinot Noir, Merlot and Sauvignon Blanc.

Our evening began outside in the Mansion Courtyard where we were served Twomey Sauvignon Blanc along-side a selection of bites created by T.Cooks' Chef Allison. This sophisticated white wine  was refreshing with hints of citrus...perfect for the start of a meal.

For our first course Chef Allison prepared Maine diver sea scallops accompanied by a cassoulet of Spanish chorizo and flageolet beans. This exquisite combination was paired with the clean crisp Twomey Russian River Pinot Noir.

Our second course was New Zealand venison served with Brussels sprouts and a parsnip puree.

 This course was complimented with generous pours of the Silver Oak Alexander Valley. This full-bodied red with bold tannins is a favorite of mine.

We enjoyed a dark chocolate panna cotta topped with salted caramel and orange snicker doodles for dessert.
 

 
At $120 per person the Cellar Series dinners are a wonderful opportunity to learn about particular vineyards and their wines while enjoying a perfectly curated meal in a stunning atmosphere. To find out more information about upcoming Cellar Series Dinners contact T. Cook’s (602) 808-0766.

This experience was provided complimentary, all opinions are my own. 

Healthy Gluten Free/Low-Carb Almond Apple Cake

By: The Food Hunter

Pureed apples and almond flour gives this cake it's moist texture and delicious taste along with making it somewhat healthy. This is a wonderful dessert option for those following a gluten-free or low-carb diet. And if the amount of sugar is an issue, it can easily be reduced and substituted with cinnamon without sacrificing flavor. Either way, this cake is hard to resist!

Healthy Gluten Free/Low-Carb Almond Apple Cake

(adapted from Nigella Lawson)

 
For the Apple Sauce
2 apples
1 squeeze fresh lemon juice
1 teaspoon sugar 

Peel, core and chop apples. Put apples in a saucepan with sugar and a squeeze of lemon juice. Bring to a boil and cover. Cook over a low heat for about 10 minutes or until apples are soft enough to smash with the back of a fork. Remove from heat and allow to cool.
 

For the Cake

4eggs
1 1/2 cups almond flour
1cup sugar
1/2 tablespoon lemon juice
1/4 cup slivered almonds

Preheat the oven to 350ºF. Line a 9 inch round pan with parchment paper and set aside.

Put the cooled puree in the bowl of a food processor. Add eggs, almond flour, sugar and lemon juice. Mix until combined, scraping bowl as needed,  Pour into prepared pan and sprinkle with the slivered almonds. Bake 30-40 minutes. 

Allow to cool on rack. Remove from pan and serve.

Pasta With Chicken Thigh Ragu

By: The Food Hunter

Though chicken is tasty, eating the the same chicken breast dinners night after night can quickly become boring. When I want a change in my routine, but don't want to sacrifice taste I will prepare chicken thighs instead of breasts. Thighs are more flavorful, affordable, and much juicer than breasts.

Thighs are sophisticated enough to serve at a formal meal, yet easy enough to prepare any night of the week. The rustic pasta dish below features chicken thighs which have been braised, shredded and turned into a delicious ragu.

    
Pasta With Chicken Thigh Ragu
1 red onion, chopped
1 fennel bulb—halved, cored and chopped
1 celery rib, chopped
1 carrot, chopped
2 garlic cloves, chopped
1 tablespoon extra-virgin olive oil
1/2 pound pancetta, cut into 1/4-inch dice
2 pounds skinless bone-in chicken thighs
salt and ground pepper
1 tablespoon finely chopped rosemary
1 tablespoon tomato paste
1/4 cup sherry vinegar
3/4 cup dry white wine
2 cups water or chicken broth
1 cup Pomi sauce
1/2 cup pitted kalamata olives, chopped
3/4 pound  pasta
Freshly grated Parmigiano-Reggiano cheese, for serving

Combine the onions, fennel, celery, carrot and garlic in a food processor and pulse until very finely chopped. In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderate heat, stirring, until browned, about 5 minutes. Transfer the pancetta to a plate using a slotted spoon.

Season the chicken thighs with salt and pepper and add it to the casserole. Cook over moderately high heat, turning once, until golden brown, about 10 minutes. Transfer the chicken to a platter.

Pour off all but 2 tablespoons of fat from the casserole. Add the chopped vegetables and a generous pinch of salt and pepper; cook over moderately low heat until the vegetables are softened and just starting to brown, about 15 minutes. Stir in the rosemary, and tomato paste. Add the vinegar and cook over moderate heat until almost evaporated, about 3 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Add the water/stock and Pomi tomato sauce and bring to a boil.

Return the chicken thighs to the pot. Cover partially and simmer over low heat until the chicken is very tender, about 1 hour. Transfer the chicken to a platter and let cool slightly, then remove the meat from the bones. Shred the chicken and stir it into the sauce along with the olives and reserved pancetta. Season with salt and pepper and keep warm.

In a large pot of salted boiling water, cook the pasta until al dente. Drain well. In a large bowl, gently toss the pasta with the ragu and serve with grated cheese.

Marriott Camelback Inn's New Resturant: Lincoln

By: The Food Hunter

After just one bite of Chef Chris Neff's bourbon brined pork belly, several years ago at Cooks & Corks, I knew immediately that I wanted to try more of his cooking. As it turned out, it wasn't until this past Saturday night that I was able to make that happen.

Chef Neff currently leads the kitchen at Lincoln Restaurant at the JW Marriott Scottsdale Camelback Inn, a unique space with breathtaking views of Camelback Mountain. Specializing in both seafood and beef the menu is a creative mix of steakhouse fare. I love that they feature a seafood tower and that you can order as much or as little of it as you want. I'm a huge crab fan so I was able to get a tailored crab plate.

We started our meal with the Lincoln Chopped Salad, a delicious mix of smoked salmon, Mizuna greens, and local Hayden Mills wheat berries, lightly dressed in a buttermilk. Chef sent out an order of his signature fried cauliflower for us to try and I'm so glad he did. Served with a smoked yogurt sauce and pickled vegetables this appetizer should not be passed over.

More often than not I will order a seafood entree and that is exactly what I did at Lincoln. The bacon wrapped sea-bass with lentils tasted as spectacular as it sounds. The snow white fish was tender and moist with a hint of sweetness from the orange dressing.

The real star of our meal was the 16 ounce bone-in, 30 day, dry-aged rib-eye. Chef Neff cooks some of the best quality meats and finishes them with a dollap of Lincoln Steakhouse butter and hickory smoked sea salt.

Sides are served a la carte and include: various potato and vegetable options. We decided to try the fries which were served with chipolte aioli & horseradish chive dip. And an order of the asparagus coated in olive oil and sea salt.

For a true indulgence, and an utterly delicious way to end a meal, I would recommend the warm butter cake topped with vanilla bean ice cream and whiskey sauce. It is amazing.

If you are seeking a fine dining experience in Scottsdale and enjoy quality steak & seafood, dinner at Lincoln is a delicious option.

Lincoln Restaurant
JW Marriott Scottsdale 
Camelback Inn Resort & Spa, 
5402 E Lincoln Dr.
Scottsdale, AZ 85253

This experience was provided complimentary, all opinions are my own. 

Umbrian Style Porchetta

By: The Food Hunter

One of my fondest memories of our travels through the Umbrian countryside this past summer was the delicious porchetta, flavored with garlic & fennel. Porchetta is a common street food sold by vendors and macellerias (butcher shops) throughout Umbria. It is often eaten as a snack with bread or as part of a larger meal.

To make porchetta, a whole pig is deboned and stuffed with lots of garlic and fennel and various pieces of pork. It is rolled and roasted until the skin is crunchy, and the meat is tender. Porchetta is by no means an easy thing to recreate at home but with help from your butcher and lots of time it is certainly doable. I found the recipe below at www.feastmagazine.com. Though it might seem daunting the result is a porchetta that tastes very similar to what we ate in Italy.

 

WINE RECOMMENDATION:

This traditional Umbrian Porchetta pairs well with Umberto Cesari Sangiovese di Romagna Riserva DOC 2017 from the central Emilia Romagna region.  This 70% Sangiovese and 30% Cabernet Sauvignon blend is extremely food friendly, yet rich in personality with an intriguing bouquet of black cherry jam, vanilla, and spicy aromas. On the palate it is powerful with an harmonious taste and a lingering finish. The acidity of Sangiovese cuts through the fat of Porchetta and prepares your palate for the next bite.

Porchetta

(recipe from Feast Magazine)

Begin preparation the day before serving; once the roast is assembled, it needs to refrigerate overnight before cooking.

Yields | 1 Roast |

Pork Belly and Pork Loin

1 piece pork belly with skin, about 10-by-20 inches

3 to 4 lb boneless pork loin

Pork Roast

1 Tbsp salt, plus more

1 tsp freshly ground black pepper, plus more

Pesto (recipe below)

12 smashed garlic cloves

12 fresh sage leaves

¼ lb pork fat, cut into strips or cubes

Herbs (recipe below)

1 to 2 lbs pork tenderloin

1 to 2 lbs boneless pork shoulder, cut in 2-inch cubes

Preparation – Pork Belly and Loin

With the pork belly skin-side down, score meat in a cross-hatch pattern, 1/3-inch deep and 1-inch apart. Turn pork belly over, and using a sharp knife, score skin, 1/8-inch deep in a cross-hatch pattern about 1-inch apart. Turn, skin-side down, and set aside.

Place the pork loin skin-side down. On the tapered side of the loin, make a cut about 1-inch deep and then cut straight across to butterfly, continuing to make 1-inch cuts until the loin folds open like a book. Set aside.

Preparation – Pork Roast

Season skin side of prepared pork belly with salt. Turn belly skin-side down and place flat on a cutting board with the short end facing you. Season with pepper and more salt.

Spread half of the pesto over the belly, leaving a 1-inch border around the sides.

Lay butterflied pork loin in the center of the pork belly and spread remaining pesto over loin. Arrange garlic, sage and pork fat on top of loin. Season with salt and pepper.

Spread herbs over pork tenderloin. Toss pork shoulder cubes in remaining herbs. Place tenderloin in the center of pork loin and arrange pork shoulder cubes on top of tenderloin. Season with salt and pepper.

To roll the roast, begin at the end of the pork loin where you finished the initial cut, slowly rolling and packing ingredients in tightly. When finished rolling the roast, use butcher’s twine to tie roast at 1-inch increments so it will cook evenly. Set roast on a platter and refrigerate overnight.

To Cook

Remove roast from refrigerator 2 hours before cooking.

Preheat oven to 500ºF. Set oven rack on the second notch from the bottom of oven.

Place room-temperature roast, seam-side up, on a roasting pan and transfer to the oven on the positioned rack. Cook for 50 minutes, turning once and rotating the pan. Reduce oven to 325ºF and cook until a thermometer inserted into the center registers 140ºF, about 1½ to 2½ hours. Remove roast from oven and allow to rest for 20 minutes before serving.

Pesto

6 garlic cloves

4 Tbsp fennel seeds

1 Tbsp dried rosemary

1 Tbsp dried oregano

1 Tbsp black peppercorns

1 tsp red pepper flakes

2 Tbsp kosher salt

2 Tbsp lemon zest

¼ cup extra virgin olive oil

Mix all together.

Herbs

2 Tbsp roughly chopped fresh thyme leaves

1 Tbsp roughly chopped fresh rosemary leaves

½ cup roughly chopped fresh parsley

3 tsp roughly chopped fennel fronds

¼ cup extra virgin olive oil

Stonyfield Becomes a Certified B Corporation!

By: The Food Hunter

Congratulations are in order, as Stonyfield, a brand that I work very closely with, becomes a certified B corporation. See below for more information.

What's a B-Corp?

"B Corps are for-profit companies certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency."   

Why do B-Corps matter?

B-Corps matter because the are better companies: "better for workers, better for communities and better for the environment."

Currently there is a growing community of more than 1,600 certified B-Corps working together toward a unifying goal of redefining success in business, including the following brands:

 
Preserve Products: stylish, sustainable and functional products for the entire house.
Pukka: delicious herbal tea blends.
Purely Elizabeth: ancient grain granola and so much more.
King Arthur Flour: a supplier of flours & other baking needs.
Method: naturally-derived, biodegradable, non-toxic household cleaners, laundry supplies, and personal care.
Pete and Jerry's: organic free range eggs.

Want to find out more about B-Corps?  

You can find lots of information on their website: www.bcorporation.net you can also check out Stonyfield's B-corp page: http://www.stonyfield.com/bcorp

I have an ongoing relationship with Stonyfield.  I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own 

 

Tuna Tartare Prepared Italian Style

By: The Food Hunter

There are many ways to prepare tuna tartare but I've found the recipe below to be the simplest, freshest formula. Chopped tuna is mixed with capers & anchovies, adding a lot of flavor to the dish without overpowering the delicate tuna.

The tuna tartare is a treat for your taste buds. It can be served alone or with toasted baguette slices. Enjoy it for lunch or as an elegant appetizer.

Italian Style Tuna Tartare

2 ounces skinned fresh tuna

1 tablespoon Dijon mustard

4 anchovy fillets, minced

2 teaspoons cognac

1/2 teaspoon crushed red pepper

1/2 cup olive oil (I used part anchovy oil)

2 teaspoons fresh lemon juice

1-2 tablespoons capers, rinsed and finely chopped

1 tablespoon fresh Italian parsley, chopped

1/4 red onion, minced

salt & pepper to taste

slices of toasted baguette for serving

Combine Dijon, anchovy, cognac and crushed red pepper in a large bowl. Add the oils, whisking constantly, until it emulsifies. Whisk in the lemon juice. Add the capers, parsley, and onion and stir to combine.

Cut 3/4 of the tune into a 1/4-inch dice. Mince the remaining tuna in a food processor. Add the tuna to the vinaigrette and mix it until the fish absorbs the dressing. Season with salt and pepper to taste.
Serve with toasted baguette slices.