Archive for the ‘Food’ Category

New England Clam and Corn Chowder with Herbs

Posted on 21 February 2009


6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 large onion, chopped
2 large carrots, peeled, chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all purpose flour
4 cups whole milk
1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6 1/2-ounce cans chopped clams in juice
1 8 3/4-ounce can corn kernels, drained
Chopped fresh parsley


Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
Divide soup among bowls, sprinkle with bacon and parsley, and serve.

Recipe from Bon Appetit

Quick, easy, and delicious. This one’s a keeper.

Real-Sugar Pepsi

Posted on 20 February 2009

In the middle of April, Pepsi also will begin distributing Pepsi Throwback and Mountain Dew Throwback, which features those brands formulated with sugar.

This is a big deal since mainstream soft drinks in the United States are sweetened with High Fructose Corn Syrup. Typically, the only way to get soda from the “big guys” with real sugar is to import it (i.e., Mexican Coke) or wait till Passover (Kosher Coke, Kosher Pepsi).

Bev Review

I’m a diet-Coke drinker, specifically “Coke Zero”, but I hear there is a big difference between real-sugar and HF Corn Syrup. I’ll definitely try Pepsi Throwback. Even fans of Coke should support the product if they want a real-sugar version of their own favorite beverage.

Unfortunate name choice though. “Thowback?” Really?

Pepsi Throwback, Mountain Dew Throwback » Sugar-Sweetened Pepsi-Cola And Mtn Dew Without High Fructose Corn Syrup (Hfcs) » Bevreview.Com
The imagery conjured up by this naming choice is one of a man curling his lip in disgust and “throwing it back” at the grocer. Sometimes even when they get it right, they get it wrong.

BK Burger Shots

Posted on 16 February 2009

We picked up a six-pack of Burger King’s new “Burger Shots”. Seen here next to an ordinary Kids-Meal cheeseburger, the burger shots feature mustard, ketchup, and a pickle. The buns (top and bottom) while creased were all joined together and had to be torn apart.

I’m trying to be good and tone down the fast food intake, but the family concensus was that these were tasty little guys.

Braised Chile-Spiced Short Ribs with Black Beans

Posted on 16 February 2009

Recipe here from Gourmet magazine.

I did a different bean recipe though, using a modified version of this one from Goya. (I omitted the bay leaf, recaito, cumin and sugar. Added onion and garlic.)

Came out great. The ribs were fall-apart tender and the beans and rice were a superb compliment.

Over-exposed photo thanks to my haste in getting to the “eating part.”

Tower of Meat

Posted on 4 February 2009

Bacon Explosion Clogs the Internet and your Arteries

Also: Bacon Today and The Daily Pork.

Ropa Vieja (Old Clothes)

Posted on 29 December 2008

Ropa Vieja (Spanish for “Old Clothes” is a traditional caribbean (Cuban) dish. It’s a meat stew in which the meat is slow cooked and shredded (taking on the appearance of cloth strips, which explains the name.)

Last week I spotted an ad for Goya that described this recipe, so I decided to make it. It’s pretty easy as all of seasonings are supplied by Goya, but it was delicious so I decided to list it here. I cooked up some jasmine rice to accompany it, and cut back the olives and capers by 1/2 the indicated amount. Comfort food!



Ropa Vieja (Cuban Meat Stew)


2 ½ lbs Flank Steak, Cut in Approx. 3 inch x 4 inch strips
2 tbsp of Goya Extra Virgin Olive Oil
Goya Adobo with Pepper, to taste
3 tsp. Goya Minced Garlic or 6 cloves fresh garlic, minced
2 ½ cups onions, finely diced
1 ½ cups green bell pepper, finely diced
¼ tsp. Goya Ground Black Pepper
1 can (8oz.) Goya Tomato Sauce
1 jar (6 oz.) Goya Sofrito
3 cups water
1 Packet Sazón Goya with Coriander and Annatto
1 Packet Goya Powered Beef Bouillon
1 tbsp capers, drained
1/2 cup Goya Manzanilla Stuffed Olives, Sliced or similar
2 cups cooked Canilla Extra Long Grain Rice


1. Season meat with Adobo. In skillet, heat oil on medium high. Brown meat on both sides. Remove and keep warm.
2. Lower heat to medium, stir in garlic, onion, and green pepper and cook stirring often until vegetables are soft, about 10 minutes. Stir in black pepper and tomato sauce and cook, stirring often for 5 minutes.
3. Stir in Sofrito, water, Sazón and Bouillon and bring to a boil. Return meat to pan, cover, lower heat and simmer for 45 minutes stirring occasionally. Stir in the Capers and Olives and continue to simmer, covered until meat is very tender and shreds easily, about 1-1 ½ hours. Add more water, ¼ cup at a time, if sauce gets too dry.
4. To serve, shred meat with 2 forks, mix back into sauce. Serve with white rice.

Thanksgiving Feast

Posted on 27 November 2008