POPCORN with Truffles and Cheese

It's always handy to have packaged popcorn ready to microwave.  But it's also handy to have popcorn ready to make on your own and add what you want to flavor it with. It makes more popcorn!

One of my favorite versions is truffled and cheese popcorn with melted butter.  (If observing your diet, you may skip the butter - but it's a good treat to have it)

The popcorn above is so easy to make.  The gadget to make the always perfect popcorn can be ordered through Amazon right here on the right hand side column.  You don't even have to go outside and get it.

The ingredients I use to make my favorite popcorn are:  cheese (I used the freshly grated Parmesan or Parmaggiano cheese), truffle oil, and any popcorn condiment for salt or very fine salt made for popcorn, and melted butter.  (Not shown, truffle salt and melted butter)

Above is my old popcorn popper that I pulled out of the cabinet..  You can order one mailed to you.

Follow the instructions of your popcorn maker and catch it in a large bowl as it tends to expand.  A little measuring cup makes a lot of popcorn.

Immediately sprinkle it with MELTED BUTTER (the amount is up to you), popcorn seasoning if you don't have ultra fine salt for popcorn, 1/3 cup or more if you wish of parmesan cheese and dribble your truffled oil till you get the strength of flavor in your popcorn. (Sometimes, I add about 3/4 cup of parmessan cheese and skip the truffle flavor for another version)

You can also use truffle salt instead of popcorn seasoning and popcorn fine salt to heighten the truffle flavor.

Mix these ingredients in very well.  If you like truffles, you can finish up this entire bowl yourself.  We were 3 when we ate this one serving of freshly popped corn!

FOIE GRAS

Continuing with Le Taste of France, the event last weekend that I attended; I watched the Chef from D'Artagnan demonstrate how to cook foie gras.

There are 3 categories in grading the liver.  They are graded A, B or C.  A, being the best and most perfect of all.  B has imperfection and C is plain liver.

Before foie gras became commercialized, she said that the ducks get to a certain age after a few weeks where their appetite is high.  They could eat non-stop.  Slowly, they would take the ducks at that stage to another pen to eat all day as much as they want.  Therefore, these ducks do not need to be forced fed as they would eat as much if they found food in the wild on their own.

At the event, she demonstrated the many things you could make from a duck.
Please click below to watch the video:

Determining how fat the liver is:

The thighs and legs of the duck are cut up to make duck confit. 

The foie gras is removed from the duck and sliced.
She seasons it with fleur de sel generously on both sides.  Then puts in in a very hot pan to cook for 1 minute or 2 on each side.

This is the liver that came from the duck that she cut up ready to be cooked.



The foie gras (Grade A liver) was cooked in a very hot pan for about 1 minute or so on each side.
Do not over cook it.  These ones used for demonstration were thicker than usual; so it was cooked a little over a minute on each side.

By the way, you need a good pan to cook the foie gras in.  See link.   http://online.wsj.com/article/SB121207726422829649.html
http://en.wikipedia.org/wiki/Foie_gras

For a Short History of Foie Gras:
http://www.artisanfarmers.org/factsaboutfoiegras.html

PAN CON TOMATE

This is a very easy and great idea to make for any side bread or accompaniment with cold cuts or cheese.  The trick is to find the right crusty bread from a good baker or boulangerie.

In this video I am using this Pan con Tomate as a Spanish-style tapa.

TAPAS:  There have been a few stories how tapas evolved.  One of them revolves around using a piece of meat to cover the bottle of wine so the smell doesn't go out.

Whatever the version of its origin, tapas in spain means bar hopping and eating small appetizers with a glass of drink.

Below is something I personally could serve or eat originating from a tapas idea.  Please watch the short video below.

If you should have any questions, please feel free to ask.

Sometimes, I would use prosciutto in place of the marinated sardines, marinated anchovies, Jambon Iberico (a special Spanish ham), or Prosciutto.

If you don't live in NYC, you can search Amazon on the right hand side for marinated anchovies,  marinated sardines, Jambon Iberico or Jambon Serrano.

www.despanabrandfoods.com/

408 Broome St
(between Cleveland Pl & Centre St)
New York, NY 10013
Neighborhood: SoHo

(212) 219-5050

Pork Meatballs

With this economy, we have to be a bit more creative with less expensive cuts of meat and create something new and delicious.  Here's a take on what I think is a copy of what I ate somewhere.  I can usually guess what went in the food if it's "home cooking" kind of dish.  My family liked it; including my sister who usually does not like sandwiches.

INGREDIENTS:
1-1/2 lbs of ground pork (preferably without hormones nor anti-biotic)
1 to 1-1/2 slice of stale or fresh bread (grated for bread crumbs)
1/4-1/3 c milk to soak fresh bread crumbs
2 tsp Tommy Tana's Secret Thai seasoning or 3/4 tsp garlic powder, 1 tsp Thai Red pepper powder
1 tsp BBQ Rub seasoning of your choice
1 tsp smokey chili salt or salt and 1/2 tsp smoke flavoring
1/2 minced onion
1/2 sliced onion for caramelizing
Jelly Pepper of your choice
6 hot dog buns or 15-18 slider buns

FETA CHEESE PIMENTO: (You can make this in advance to set aside)
8 oz Greek feta cheese
4-5 Greek prepared marinated peppers
2 TB pepper paste
1 TB sour cream (optional - if too thick)

At Left:  Greek style red peppers I used for the pimento cheese. Below is a container of Feta cheese

To make the pimento, simply combine the feta cheese, Greek peppers and pepper paste in a food blender.  If too thick, you may add 1TB of sour cream.


Combine fresh bread crumbs with milk and wait a minute or so for bread to absorb the milk.  Add next 4 ingredients (Thai seasoning, pork rub, smokey chili salt or substitute, and the minced onion) and mix well.  Make balls.

Heat a grated griddle and cook the meat balls turning it on all sides in medium heat - about 5 minutes.  Set aside. 

Meanwhile, with a little olive oil in frying pan, fry the sliced onions to caramelize - about 10 minutes.  When finished, split the bread and toast open on griddle where the meatballs were cooked in; about 3 minutes.

Above, the hot dog buns split open to heat up and make grill marks and absorb some of the flavor from the pan.

On the right is the sliced onions being caramelized

To serve:  Spread one side of bun with feta cheese pimento.  Place 3 meatballs in a row (1 meat ball if using sliders).  Top it with 1 TB of pepper jelly and some caramelized onion.  Close bun and serve!!

Makes a good lunch, brunch or appetizers served in sliders.  Salad on the side for a healthy meal!

You can use any pepper jelly

http://wholefoodsmarket.com/stores/unionsquare/
The Greek-style marinated peppers came from Whole Foods as well as the Feta Cheese.