A Marriage of Melon & Pork--They Canteloupe!

Sweet and salty...the ultimate "opposites attract" pairing.  There's chocolate and bacon...sea salt and caramel...melon and ham...

That's right...melon and ham.  The Spaniards do it up with serrano ham, while the Italians use prosciutto.  And while most of the time you'll see pieces of the thinly sliced ham wrapped around a cube of melon, we decided to try something a little different.  We took the two components, added a little cream, and turned it into a pasta sauce.  This satisfied a craving for carbonara, but with a sweet summery flavor profile.

For this recipe though, we used pancetta instead of prosciutto.  You could also use bacon if you don't have pancetta.  You'll want to start by crisping up your bacon or pancetta and rendering out some of the fat.  Then toss in some onion and let it saute in the fat.

While the onions and pancetta are cooking, dice up your cantaloupe.  The smaller the pieces, the better, as that will allow the cantaloupe to break down faster.  Once the onions are soft, you can toss in your cantaloupe.

The juices will start to leach out of the melon, and the pieces will soften.  We helped them along by using a potato masher to make it more sauce-like.

After about 10 minutes, add in your cream.  The cream really helps to cut some of the sweetness from the cantaloupe.  At this point, you'll also want to throw in some chopped, fresh sage and some grated parmesan.  The recipe calls for marjoram, but we chose to use sage instead.  Then just let the cream reduce down.  You'll notice the sauce will really thicken up.

Once your pasta is ready, be sure to add a bit of the starchy pasta water to the sauce and give it a stir.  This will help the sauce stick to the pasta.  Toss your pasta into the sauce so it's evenly coated, and you're done!

Easy peasy!  Just plate up your pasta and garnish with a little more parmesan and some freshly chopped parsley, and you've got a hearty, yet summery pasta dinner.

Kara & Justin's Brunch Special

After watching the "Brunch Village" episode of Portlandia, we had a craving for marionberry pancakes.  Fortunately, we'd receved half a pint of blackberries in our share, and we had the pancake ingredients on hand.  It may seem complicated, but it's actually quite simple to whip up pancakes from scratch.  We combined components of 2 different recipes, and came up with our own that we're going to share with you:

1 cup flour
1/2 cup cornmeal
3 tsp baking powder
1 tbsp sugar
1/2 tsp salt
dash nutmeg
1 egg + 1 egg white
2 tbsp canola or vegetable oil
1 1/2 cups buttermilk
1/2 tsp vanilla extract
1 cup blackberries

Mix your dry ingredients and wet ingredients in separate bowls.  For your wet ingredients, give them a good whisk so they get airy and frothy.  This will help give you light and fluffy pancakes.

Once your wet ingredients are well mixed and frothy, add them to your dry ingredients, and mix thoroughly..

Then add in your berries.  We quartered our blackberries so they'd be more evenly distributed throughout our pancakes.  If you don't have blackberries, use whatever you have on hand, blueberries, pecans, chocolate chips, bacon...whatever you like to have in your pancakes.

Now you're ready to cook up some pancakes!  Get your pan nice and hot.  We used a combination of canola oil and butter to grease the pan.  Then just spoon your batter into the pan.  We went for large pancakes, but you can make them any size you like.

Since we could only make 2 at a time, we turned the oven on to warm (about 170 degrees), and popped our cooked pancakes into the oven to stay warm while we cooked the rest.  This full recipe made about a dozen big pancakes.

Fortunately, the pancakes freeze well, and we have some leftover for another weekend.  If you do freeze your extra pancakes, you can simply reheat them in the oven or microwave.

We served them up with some sausage links from our share, and a big cup of coffee. It rivaled any brunch you could get at your local farm-to-table bistro, without waiting in lines, leaving the house, or changing out of our lazy pants!

Everything's Betta' With Feta!

There aren't many things more refreshing than biting into a juicy, cold slice of sweet watermelon on a hot summer day.  But if you want something a little less messy, and even more tasty, try out this watermelon feta salad.

Start by chunking up your watermelon into whatever size cubes you'd like.  Ideally, you'd have a seedless watermelon, but in our case, try to take out as many seeds as possible while slicing and dicing.  A lot of the seeds came out as I diced it up, which made it a bit easier, but seedless is really the way to go.

Crumble up some feta cheese, and chop up some mint.  Toss with your watermelon, and you're pretty much good to go.

If your watermelon is really ripe and sweet, but you don't want a cloyingly sweet salad, you can cut some of the sweetness with some salt, pepper, and a few dashes of rice wine vinegar.  The feta adds a nice saltiness, while the mint adds a refreshing hint of flavor to the salad.

While there is nothing wrong with a big slice of watermelon and spitting out the seeds, hopefully you try this simple salad for a quick, refined take on this summer classic!

Mozzarella, Prosciutto & Pesto Walk Into A Chicken Breast...

When we're trying to figure out what to cook for dinner, it sometimes feels like an episode of Chopped.  We rack our brains to determine what's in the fridge/pantry, what items may be on the verge of going bad and what needs to be used soon, and then figure out how to make the components all work together.  Sometimes you gotta improvise! That's exactly how dinner came together the other night.

We had some frozen chicken breasts, prosciutto and a bag of arugula left over from our grilled cheeses, as well as some fresh mozzarella from our pasta.  So we decided to stuff the chicken with prosciutto and mozzarella, and top it with an arugula pesto.

So let's start with the pesto.  As with any pesto, no matter what herb/green you use, you want to process all the dry ingredients before adding in your oil.  Since we had arugula on hand, we used that, along with a bit of fresh parsley, snipped from our plant.  Toss in a couple cloves of garlic, toasted pine nuts, parmesan cheese and a few sun-dried tomatoes.  The acidity of the sun-dried tomatoes really helped to balance out the spiciness of the arugula.

Just pop it all into a food processor and blend it all up.  Add some salt and pepper to taste, and then drizzle in your olive oil until it reaches your preferred consistency.  We didn't want it too thick and chunky, or too oily, so add the olive oil with caution.

Now for the chicken.  Our chicken breasts weren't very thick, so it was easiest to just pound them out into an even thickness.  We seasoned the insides with salt, pepper, red chili flake, and a bit of dried basil.

Lay your prosciutto and slices of mozzarella on one half of the chicken.  Then just fold the other side of the chicken breast over on top, forming a sandwich.  Secure the openings with a couple toothpicks, and then season the outside of your chicken.  Since we were throwing the chickens on the grill, we made sure to soak the toothpicks in some water so they wouldn't catch fire on the grill.

Once you've got all your chickens stuffed, seasoned, and toothpicked, you can throw 'em on the grill.  Ours took about 10 minutes per side to cook through, but the cooking time will depend on the thickness of your chickens.

When your chickens are cooked through, just pull the toothpicks out, top with your pesto, and serve!

Del Campo

We first tasted Victor Albisu's cooking back in the winter when we visited his Taco Bamba pop-up.  Since then, the brick and mortar version has opened, as well as Del Campo, a more upscale eatery that still harkens back to his Latin American roots.

The first thing you'll notice is that everything the restaurant offers touches the grill.  Even components of their cocktails have a nice, smoky char to them.  I opted for the pisco sour, a classic Peruvian cocktail.  It's a refreshing drink on a hot summer night, due to the citrusy tang of the lemon and lime, and light foamy egg white that floats on top.  Justin wanted the Tank 7 farmhouse ale since we were meeting friends for beers afterwords.  About 10 minutes later he was informed they were out of the Tank 7, and it took awhile longer to get another beer. Since we there during the first few weeks of them opening, we weren't too surprised they were working out some kinks in service.

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Then we came to the food options.  While perusing the menu we were presented with freshly baked bread, served with smoked olive oil and smoked salt for dipping.  I think I could've drank a cup of the smoked olive oil on it's own, it was that tasty!  The menu is broken down into appetizers & ceviches, asados (essentially all the meat options), house specialties, and del mar (the seafood options).  Your best bet is to share everything so you can try a variety of food.

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For appetizers, we chose the roasted beet salad with goat cheese, the chicharones (because we can't resist crispy pork skin!), and the yellowtail ceviche.  The beets and goat cheese was one of my favorites, both in taste and visual appeal.  There were golden beets, striped beets, and the traditional red beets, all with a nice sweetness that was balanced out by the tangy goat cheese.  But we can't forget the chicharones.  You may be envisioning a pile of crispy pork rings on a plate, but this dish was way more than that.  It was more of a pork tasting plate, offering up some crispy skin, a rib, and a slab of pork belly.  The salty, delicious pork was balanced out with a sweet potato puree.

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Now, onto the entrees!  Ideally, you'll want to try a variety of meats.  I opted for the lamb shank, which was grilled perfectly and arrived at the table, falling off the bone.  The portion was a bit on the smaller side though.  Justin went with the short ribs.  The most common preparation for short ribs is to braise them for hours on end so they're falling off the bone when you eat them.  But in keeping with the theme of the restaurant, these bad boys were grilled.  If you're a bit hungrier, these are a good option because you're served three strips of short ribs.  Our dining companions chose the hangar steak and teres major steak, both of which were cooked to a perfect medium rare, as well as the grilled salmon.  We also received a complimentary serving of roasted bone marrow.  Now, if you remember back a few paragraphs ago, I mentioned sharing the food.  That's because all of the meats were served on one large wooden board, to really encourage sharing.  They also came with four sauces; two chimichurris (a traditional South American herb-based condiment), a Malbec sauce, and a salsa.  For the amount of meat we ordered, I think we could've used slightly larger quantities of sauce.

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The sides are a la carte, as in most steakhouses.  To accompany our meats, we ordered the fried yucca and grilled polenta for some starch.  Like any great french fry, the yucca was perfectly crisp on the outside and light and fluffy on the inside.  They were served with a salsa criolla, and I easily could've eaten an entire basket of these fries.  The sauce was addictingly good, and although we were stuffed, we kept going back for more fries.  The grilled polenta had a nice, charred outer crust, yet was still fluffy in the middle.  But they weren't very memorable.  Next time, I may opt for one of the vegetables.

Overall, it was a great meal, and delivered exactly what it promised; deliciously grilled meats.  It would definitely be worth a trip back to try a few other cuts and the uni ceviche and some desserts (assuming we don't stuff ourselves on delicious meats again!).

Outdoor Flicks & Picnics!

As you may have seen on Facebook last night, we had a delicious summer picnic spread that we enjoyed while taking in an outdoor movie (if you didn't see it, you should "Like" our Facebook page!).  One of the things I love about summer in DC is that on any night of the week, you can see an outdoor movie.  Most neighborhoods are jumping on the wagon, and you're sure to find at least 1 movie each week that you want to see.  As foodies, we had to go above and beyond a bucket of fast food chicken or prepared food from the grocery store.  We prepared an awesome spread for movie without going overboard like this:

One of the things I'm not a huge fan of when it comes to summer in DC, is the sweltering, humid weather.  As soon as I step outside, I feel sweaty and gross, and the last thing I want to do is stand over a stove, or in front of a hot oven.  The perfect solution is a cold soup!  And since we picked up a ton of tomatoes in this week's share, gazpacho was the natural choice.

For a little guidance, we found this recipe.  As always, we put our own spin on it.  But to get you started, gather all your veggies, a good knife, a big bowl, and get to chopping!  Make sure you collect all the seeds and juices that may leach out from your veggies as you're cutting them.  That will help thin out your soup.  I left the skins on all of the veggies, except for the cucumber.  He was the only guy that got peeled.  Because we're both huge fans of garlic, we added about 5 cloves.  And since we had a jalapeno on hand, we chopped that up, as opposed to using hot sauce, as the recipe called for.


Once you're done chopping, you'll have this beautiful bowl of fresh summer veggies!  The recipe instructs you to just get your hands dirty, and squish all the veggies together, but I don't think that's an ideal method, considering the peppers and onion aren't as soft as the tomatoes.  Plus, we wanted more of a soup consistency, as opposed to a chunky salsa consistency.  So I pulled out the immersion blender and got to work.  It didn't take long to break down all the veggies either.

Here's where you really need to taste and add seasonings, as needed.  I started with salt, pepper, and juice of half the lemon.  I started out conservative on the lemon but ended up using the whole thing.  Give it another whirl with the blender, and taste again.  If it's not spicy enough, add another jalapeno, or a splash of hot sauce.  I also threw in the balsamic and red wine vinegars, olive oil, and a splash of worcestershire sauce to balance out the sweetness of the tomatoes.


To top it all off, we threw in a bunch of fresh cilantro and parsley.  Again, blend it all up and taste it to make sure the flavor is right where you want it.  Then just pop it in the fridge to chill until you're ready to eat.


No tomato soup would be complete without a grilled cheese sandwich to go with it.  But we couldn't just go with any ol' grilled cheese.  We had to step up our game for all of you! So we chose a nice baguette for our bread, some prosciutto, humboldt fog cheese, and some arugula.

As with any other sandwich, just start building.  I failed to put cheese on both sides of the bread initially, and they wouldn't stick together, so it's in your best interest to do this right off the bat.  The humboldt fog is a mold-ripened goat cheese, but it has a little less tang and a little more smokiness than a typical goat cheese.  It's somewhat soft and crumbly, but it was easy enough to spread on the bread, and melted into the meat and arugula.  With your sandwiches assembled, melt some butter in a pan, and get to toasting!

If you're packing these treats up for a picnic, let the sandwiches cool down a bit before wrapping them in foil, or putting them in a plastic container.  You don't want them to sweat and get all soggy.

All that was left was to pop some popcorn (truffle parmesan popcorn, that is!), throw a couple beers in the cooler, and a couple peaches for dessert!

That's a Dilly of a Pickle!

Hi diddily ho bloggerinos!    We're both huge fans of pickles, and since we got a few kirby cucumbers in our last share, it seemed like the perfect time to try to make them. We searched the interwebs for some recipes and settled on this one and this one, plus we added a few of our own spices.

Start by washing your cucumbers, and making sure they don't have any dirt on them. Since our jars are still full of kimchi and saurkraut and we don't have canning supplies, we just used a plastic container with a lid.  Any airtight container should work, as long as it's been sterilized.

For the pickling liquid, we mainly followed Alton Brown's suggestions...mixing up a brine, though we did add a splash of vinegar.  For spices, we roughly chopped up about 6 cloves of garlic, and added in red chili flake, mustard seeds, carraway seeds, black peppercorns and a whole bunch of dill.

Once your spices are in your container, stuff your cucumbers in there.  You want to make sure they are nice and snug in the container.  Then, pour in your brine so the cucumbers are completely submerged.  If the cucumbers are nice and snug, they're less likely to float to the top when you pour in your brine.  Then just place your lid on the container, and make sure you get as much air out of it as possible.

Now you'll have to be patient, and let your cucumbers pickle.  Store them in a cool dry place.  We just placed ours in one of the kitchen cabinets, away from the stove.  After about 3 days, you'll notice bubbles rising to the top of your container.  This is proof that fermentation has begun, and you're on your way to having pickles!  If you notice any scum forming in the top of your pickling liquid, wipe it off immediately.  We noticed some white film on one of our pickles, so we wiped it off with a paper towel that was soaked in a little vinegar.

Fermentation should be complete in about 6-7 days, once the bubbles stop rising and your pickles taste sour.  Then transfer them to the refrigerator, and start to enjoy them!  If any of the pickles get soft or start to smell funny, you should discard them.  Ours came out nice and garlicky, with a slight heat to them.  They're the perfect snack or or sandwich companion!

Hey--It's a Whole Lotta Jicama (and corn too)!

As promised, we're back with a quick run down on how to throw together the jicama slaw and grilled corn that accompanied our brisket for the 4th of July.  Both were really simple.

Let's start with the jicama.  If you're not familiar with it, it kind of resembles a root vegetable.  It's fairly starchy, but has the crispness of a radish, but is sweet, rather than spicy.  It's mostly common in Latin American cuisine.  In the grocery store, you'll typically find it near the onions.  Start by peeling it, and then slicing it into matchsticks.  We went with a medium sized bulb of jicama, and ended up with plenty of slaw for  the four of us.  So depending on how many people you're serving, you may want to go for a larger/smaller bulb.

Next, we chopped up some red cabbage.  I just pulled off the leaves of the cabbage, stacked them on top of each other, and got to slicing.  You'll want an equal ratio of jicama to cabbage.  You also want you cabbage strips to be about the same size as your jicama sticks, so you may need to cut your leaves in half, like I did, before slicing them into strips.

And for the red component of the slaw (could you tell we were going for a patriotic side dish?), we roasted a red bell pepper on the grill.  You'll want to throw it on the grill for about 15-20 minutes, until the skin is nice and charred, and the pepper has softened.  Pull it off the grill, and once it's cool enough to handle, you can peel the skin off.  Then just slice it into strips.

The dressing was equally as simple.  Just mix together some sour cream,
rice wine vinegar, mirin, lime juice, lime zest, cilantro, and chili powder.  I think we used about a 1/2 cup of sour cream for all those veggies.  Make sure when you mix up your dressing, you give it a taste before pouring it over your slaw.  The vinegar, mirin, and lime juice will help thin out your dressing too.  Then pour it over your slaw, and give it a good toss so all the veggies are evenly coated.  If you're like me, and you don't like your slaw swimming in dressing, gradually add your dressing to your veggies so you don't run the risk of over dressing them.

Onto the corn!  During the summer, I hate to use a lot of indoor appliances because they just heat up the kitchen.  So grilling corn outdoors is a great alternative to just steaming them on the stove.  It gives this grain a nice smoky flavor as well from browning the husks.  First, you'll need to remove the silk from each ear of corn, while leaving the husk in tact.  The best way to do this is to peel back the husk down to the base, 1 leaf at a time, until the ear of corn is exposed and you can remove all the silk.  Then you can just cover the ear back up with the husk and move onto the next ear.


In order to not burn the husks, you'll want to soak your corn in water, just like you would with wooden skewers if you were making kebabs.  This keeps the husks moist enough to not catch on fire.  When you're ready to grill them, make sure all the water has drained out of the corn, and then simply put them on the grill for about 15-20 minutes, rotating them frequently.

Once their done, and are cool enough to handle, you can remove the husks.  We then squeezed some fresh lime juice over each ear, sprinkled on some chili powder and cilantro, and topped each ear with some queso fresco.  This was our take on a traditional Mexican street food.

Both the jicama slaw and grilled corn were nice, light accompaniments to our delicious smoked brisket, and would be great for any backyard cookout this summer!