2013 Christmas Recap

As promised, we've got a recap of our culinary adventures over this past Christmas.  Like most trips back to southern California, we hit up some of our favorite spots; El Burrito Jr., In-n-Out, and P.V. Palace Seafood for dim sum.  We also headed to Santa Monica to check out Josie.

In addition to all the meals we ate out, we also enjoyed some delicious home cooked meals, including some dishes we prepared during the cook off.  Justin and I faced off against my cousin, Lauren, and her husband, Gregor.  We were given 6 mystery ingredients and had to create an appetizer and a side dish.  We had access to everything in my aunt & uncle's pantry, and if we needed to go to the grocery store, we could only spend $25.

The mystery ingredients were sweet potatoes, mangoes, head-on prawns, bacon, kimchi, and turnips.  As soon as we saw kimchi and bacon, it took us a split second to decide on our kimchi brussels sprouts for our side dish.  Since turnips were a mystery ingredient, we just used those as the garnish in place of carrots.  That left us with mangoes, prawns and sweet potatoes.  We kept things light and went with a grilled prawn over mango salsa with a sweet potato chip.  Lauren and Gregor whipped up a delicious salad of apples, turnips, bacon, egg, and a mango kimchi  dressing to start.  For their side, they poached their shrimp in butter and lime with sweet potato shoestring fries.

It was a close competition, but we came out on top by 1 vote!  Both teams rose to the occasion and produced some delicious food. It was as close as possible, but we had a slight edge.  It was a huge hit with the whole family, and I think this will become an annual throwdown!

The day after Christmas, we gathered in Grandma's kitchen again to make joong ( 粽子) again.  It was a long day, but we ended up wrapping over 200 joong, and we now have a few bags in our freezer.  They're the perfect, cold-weather comfort food, full of delicious pork.

We also spent some time checking out the craft breweries around Torrance.  We ended up visiting Strand Brewing Co., Smog City Brewing Company, and Monkish Brewing Company.  All three offered delicious beers in a variety of styles.  Smog City was our overall favorite, and reminded us of some of the local breweries here in DC.

Overall, it was another wonderful trip to California.  Lots of food, lots of beer, and lots of family.  What more could you ask for over the holidays?

California Christmas Recap

Now that we're back home in chilly DC, its time for a little recap of our culinary adventures in CA.

First, there was the pig head.  After 2 days in the fridge, our roll 'o head went into the oven at 325 degrees for 5-6 hours.  We rotated it a 1/4 turn about every 90 minutes in order to get all sides nice and crisp.

As it roasted, a lot of the fat seeped out, and the porchetta really shrunk down.  Once it finished roasting, it went back into the fridge, and we compressed it from all sides to squish even more moisture out.

Once it was completely cooled, it was ready for eating!  You can see all the fat marbling through, and all the meat that came off the face.  The really thin squiggly is the ear!  All that's left to do is slice it super thin and eat!  The seasoning was spot on and there was so much flavor imparted in the meat.

And so as not to waste any part of the head, we roasted the skull, and then simmered it in water to create a really rich pork stock.  A bunch of meat fell off the skull, so we ate those along the way, but now we also have a really rick, gelatinous stock for future meals.

Next came the joong.  Justin really had a knack for wrapping them, and they made the perfect snack/lunch when we got home today off the redeye.

Now that you're caught up on how those items turned out, I'll throw some new info your way.  We had some leftover lobster meat hanging out in the fridge, so Justin & I cooked dinner  for mom, dad and grandma, consisting of a simple salad, and lobster quinoa.  The lobster quinoa was super simple...cook up the quinoa, and in a separate pan, saute onions, garlic and ginger, toss in some mushrooms, deglaze the pan with Chinese rice cooking wine, add it some soy sauce, sesame oil, and sriracha, then toss in the lobster.  It was topped with some green onions and ready to eat!  It came together rather quickly and was a great way to use the leftover lobster.

 

But we didn't spend all of our time eating at home.  We hit all of our favorite restaurants: El Burrito Jr., In-n-Out, and A-1.  Plus, we tried out a really delicious Polish restaurant, some great tapas, a Top Chef contestant's bar, and a burger joint in the back of a liquor store.

And finally, Christmas gifts.  We were both really spoiled this year and received a lot of items to add to our pantry and kitchen.  I have a new All-Clad pan, along with cooking utensils and a wok.  We both now have a mortar & pestle, some squid ink, bottarga, and a variety of flavored salts.  And since Justin tends to be a little messy, a pirate chef apron was long overdue!

Meat in the Middle

Every year at Christmas I come out to California to visit with family, and for the last couple years we've spent the day after Christmas making joong.  They're basically the Chinese version of a tamale...rice and meats wrapped up in bamboo leaves, then boiled for a few hours so everything inside cooks.  They're delicious little rice and meat packages.

Here you can see all the components of the joong.  The sweet rice was simply rinsed in water, salted and mixed with garlic oil.  The garlic oil was super easy to make.  We minced about 5 heads of garlic and let it sit in about 1L of vegetable oil.  Grandma made the Chinese bacon and salt eggs, which have been curing for about 2 months.  The only other ingredients not pictured are chestnuts and peanuts.

Once all the ingredients were laid out, we were ready to start wrapping!  It took a little tutorial from my mom's cousin to refresh my memory on how to fold them, and Justin picked up the technique rather quickly.  So we were off and running!

 

In just a few hours, since there were about 6 of us wrapping, we made about 185 joong. 

Once we divyed them up, we boiled our share for about 5 hours. This allowed all the rice and meats to cook up. The few that split open will be eaten in the next few days, but the rest will go into the freezer for those nights when we're just too lazy to cook.

 

We have some other ideas for these little packages of deliciousness, but we don't want to spill the beans just yet.