Hello Philadelphia

Earlier this week I decided it was time that I hopped on the train to see if Philadelphia was ready to be my new love. Chicago and I had a great thing going. I woke up, walked out of my apartment, and in any direction I could find something new, something tasty, something so good it made my heart skip a beat. Chicago and I had a great love affair, I was Chicago's Mistress and he was my Mister. But like many great love affairs, it had to come to an end. Philadelphia is making that transition sooo easy.



I originally went into the city to find a new job (as I have just moved back to the Philadelphia area). I did that and so much more. As I walked around the city getting re-acquainted, I walked by bakeries galore, boutique shops that demanded a second look, coffee shops that smelled like morning and boutique grocery stores complete with full butchers, fresh produce and imported goodies. There was street meat that smelled divine, restaurants galore... it was an amazing first few hours; I was in a real city. Then lunchtime came along. I found myself in search of "Marathon Grill" on Chestnut just passed broad st. http://www.marathongrill.com. A few years ago I went there and had a delightful grilled cheese sandwich and an espresso smoothie and vowed I would be back.


I went there right in the middle of their busy lunch rush so I found a nice seat for myself at the bar. My waiter immediately re-assured me I had made the right decision with his calm and chill persona, eager to help but ready to fall back and let me admire the menu. I chose a sandwich called the "Cubano". So simple and yet full of complex flavors that made me melt. On thinly sliced sourdough I found delicious ham, roasted pork, sliced dill pickles, swiss cheese and dijon mustard.

It was the perfect example of what a sandwich should be. The mustard added a slight spice that balanced so well with the cool freshness of the pickles. The ham was tender and slightly salty with a smooth texture that paired perfectly with the texture of the pork that was slightly dryer because it was sliced so thin but had amazing flavors. The swiss cheese melted beautifully cutting the sharpness of the mustard, it was perfect. And the bread, what an excellent choice; more flavor then white bread, less then rye which would have added too much extra flavor (although probably still pretty tasty, especially dark rye), it toasted wonderfully not cutting the roof of my mouth but keeping the sandwich from being mushy because of all of the juicy ingredients.

DID I MENTION THE FRIES? They were nice because they were like fresh home made fries. If they weren’t fresh, I was completely fooled. Not too crispy but not overly soft. They weren’t salty, just tasty. Paired with my freshly squeezed orange juice this meal was an excellent first and the start to a great thing.


I think this is going to be an affair to remember!!

Ribs, Oh Ribs

Ribs stand for summer... The moment the heavy jackets come off and the sun bathes us in 70 degree weather, the barbecues come out and the air is filled with charcoal, wood and ribs. Those who fear excellence stick to burgers and chicken, but those who wish to feel the satisfaction of tackling the barbecue big daddy fearlessly light the grill and get to work.

True rib making is traditionally seen as a man's feat but today the men can move aside... today its a woman's world. Granted I am no rib expert, true... I have yet to master the touch (The ability to feel meat with my index finger and based on the way the meat responds I can tell exactly to which temperature/level of doneness the meat has reached.), but my fellow rib enthusiasts, I have reached the point in which i am confident that I can throw some ribs on the grill and they will taste of love.

The Trick... slow cook those babies until they are so tender they fall off the bone!!

Now, There are several different types of pork ribs... baby backs, spare ribs, pork loin back ribs, kansas city cut, etc. I have grown quite fond of Pork Loin back ribs. They are meatier and less expensive. Overall they make me happy and they are my grandfathers favorite as well.(my rib king) I like to season my meat the night before if possible or atleast a few hours before. This way the meat and the spices have time to become one, and if I decide to make a marinade that gives it time to soak in. The most recent recipe I attempted to create was inspired by my boyfriend's caribbean heritage and his love for asian food. Recently I have come to appreciate that asian flavors/sauces always do the trick in marinades, sauces and soups.

For overnight pleasure I seasoned the meat with:

Ground Ginger
Ground Allspice
Ground Nutmeg
Salt and Pepper

Heavily season the meat and rub the spices all over the meat making sure that it is completely coated.

For the marinade:

Worchestershire
Equal parts Teriyaki sauce
orange juice and honey to sweeten up the sauce
Ginger and Allspice

Put in the orange juice and honey to taste. These two help to cut the tartness of the worchestershire and the teriyaki sauce. Make sure to make enough to rub on the ribs while on the grill the next day. Spread over the meat, cover with foil and allow to do its magic.

Now for the fun part...

The key is to slow cook these babies. Light your grill and allow the charcoal to cook long enough that they begin to turn grayish/white. This way you get great heat and by the time the meat is on the charcoal won't leave an unwanted taste in your mouth. To obtain a great smoky flavor be sure to use chunks of wood. You can't go wrong with mesquite. Be sure to soak it in water first and place over the coals once the start to burn nicely. Before you put the meat on spread the coals and wood out in such a way to maintain a low temperature (about 300 to 325 should be good). A good place to put the coals is across the top of the grill... just far enough away from the meat that there is not direct heat but still enough to provide proper smokage.

Finally....

Place the meat on the grill. Close the lid and allow to cook. Make sure to make a mixture of applecider vinegar and equal parts water. This is important to spray or spread on the meat periodically to keep it tender. The ribs will most likely need to cook 3 to 4 hours. You know they are ready when the bone will easily detach itself from the meat. Be sure to put the meat ribs down first and then turn it over at about the 2 hour mark. Use a marinade brush to spread the marinade on the meat just before you take them off and a few times beforehand. And then you are ready to eat. If you do not eat right a way, place the ribs on a pan and wrap foil around it tightly. Place in a preheated oven at the lowest temperature it will go. It is important that the ribs are wrapped tightly so that heat does not escape.

There are many different ways to make ribs, many different sauces, spices, etc. Honestly I try to find a new way to season my meat almost everytime or everyother time I cook ribs. I do plan to attempt other methods in the near future though. The oven is a great way to cook ribs, some people boil them before putting them on the grill, etc.

If anyone is reading, I hope this, if nothing else inspires you to tackle your fears and tackle those ribs. Try a recipe from a book or attempt to make your own marinade. Either way I think you'll be happy at the end of the day.

See you soon!!

L.A.C.

Introduction to My Everyday Inspirations

Everyday I am inspired by things I can eat. More than that, things that I can create. This desire to make everything edible a creation is taking me on a journey of discovery. Thus far I have discovered that I am destined to be a Chef, I am not there yet, but I will get there. I have discovered that things like rum cake and chicken juice combined sounds incredible disgusting and unnecesarily fattening but suprisingly very tasty and once I'm done with it, quite the savory treat. Last but not least I have discovered that food has no boundaries, no rules, just possibilities.

Throughout this journey I will share recipes, ask for advice, travel to find culinary secrets,trades and cultures. Most importantly I will travel to become not just a chef, but an artist of all things edible.

They Call Me La Artista Culinaria... Please Join Me!!

Stay tuned for my next post.... Ribs, Oh Ribs