Pour? Yes please.

So this week our business and appetites led us to
Lancaster, PA.

With a name called “Pour” I only thought that the wine and beer selection would be good, but the food was too. Pour is located in Gallery Row, so I thought we were going to get more of a visual fill instead of the fill on food. With the food being gently priced we ordered alot. The crazy thing is there was only two of us. Here is what the table had and we ate it all:

We started with meat for appetizers and then went cheese.

Speck Alto Adige $3
Lightly smoked over beech wood and crusted with a family
spice blend
Val Venosta, Italy

Bresola $4
Cured beef tenderloin dusted with mild spices
Jersey City, NJ

Ewe’s Blue $4
(Pasteurized Sheep) Sheep’s milk blue cheese made in the Roquefort style Old Chatham, NY

   

Duck Fat Fries $5
Hand cut and fried in duck fat, roasted garlic aioli

Organic Ribeye Carpaccio $9
Caper vinaigrette, smoked salt, chili threads, chipotle aioli

Seared Wild Tuna $12
Panzanella salad; brioche, roasted pearl onions, heirloom
tomatoes, red wine vinaigrette, wasabi aioli

Local Short Ribs $26
Butternut squash puree, lyonnaise potatoes, broccoli, sweet soy
& brown sugar jus

Monkey Food $7
Fried banana, banana pão, caramel pudding, coconut custard,
dark chocolate ganache

9 year old starts a blog about her school lunches in Scotland. And makes some changes.

Martha a 9 year old who notices her school lunch lacked, nutrition, appeal.  Her blog went viral in just a few days.  Now the school has made a rule that she cannot bring a camera to school anymore.  I know what your thinking.  No she isn’t some stuck up kid who’s fat and wants a 4 star meal.  She is genuine and passionate about her blog.  She even donates L50 that she earned from a magazine who wanted to reprint her photo to a charity in Africa called Mary’s meals.  To learn more read the article here better yet make a donation.  Bougiefood has.  Have you?  :)

Flavor Combination: Orange, Fennel and Rosemary


One of the most invaluable books about cooking I own is The Flavor Bible. It’s not a cookbook, per se, but an encyclopedia of flavors that compliment each other. Want to know what foods work well with cilantro? Cardamom? Honey? Kumquats? It’s in The Flavor Bible, which helpfully couples each food with its flavor affinities. There are familiar food combinations that just seem to resonate like musical chords: apple, cinnamon and pork; sesame, soy and rice wine vinegar; and the holy trinity of mirepoix, carrots, celery and onion; just to name a few. When I find a favorite culinary chord, I love to test its versatility. Such is the case with rosemary, fennel and orange — a trio I’ve played a dozen ways, which never disappoints. This flavor combination works equally (and surprisingly) well with pork, beef and chicken in a variety of cooking methods. Here are some that worked well for me:

1.) Grilled flank steak: Since you’ll be cooking high heat, you don’t want burnt rosemary bits all over your steak. Marinate the leaves whole or slightly bruised with the back of your knife along with orange juice, a bit of red pepper (or try a squirt or sriracha!), whole fennel seeds and some garlic. Pour out and scrape off the mixture before tossing the flank on the grill. Five to six minutes on both sides at high heat will get you medium rare. Grill orange halves and squeeze on the beef after slicing. The smokey flavor will moderate the sweet. The red pepper brings the entire dish into balance. An outstanding — and fast — summer cookout dish. You could even forgo the fennel seed and marinate with diced fennel bulb. Reserve some fennel bulb for the grill, then serve it with the grilled oranges and a little rosemary olive oil. THAT is an impressive plate of food.
2.) Slow-cooked, pulled chicken: Toss frozen chicken breasts in a slow-cooker if you’re cooking all-day, or use your dutch oven of choice for a 40-minute simmer of fresh chicken breasts. Use whole or ground fennel seed, fresh rosemary, garlic, onion, red pepper, salt, pepper and olive oil. Squeeze fresh orange juice in the pot and toss in one or two halved oranges. Cook until chicken is tender, then pull with a fork.
3.) Oven-roasted pork loin:  Mix orange zest, ground fennel, rosemary, salt and pepper with olive oil and coat pork loin before baking.

You could, of course, switch things up and slow cook your beef or pork, grill your chicken, etc. Try this flavor combination when you need a new twist on dinner, using your favorite cooking method of choice, and let us know how things turned out in the comments below!

Black Sheep, Richmond, VA

     
Baa baa black sheep have you ever heard?  Yeah we didn’t either, but I’m glad we did.  The setup is a little unusual, but it seems to work well.  We had to wait behind the restaurant in an open patio that only served drinks.  Then the waiter would walk through the front door, then around the restaurant to tell us our seats were ready. Would suck if it’s raining.  The good part is that the back patio is a bar.  So just drink alot and don’t forget to settle your tab.  You cannot have them transferred over to the main bill.

They have a huge submarine sandwich called the battleship.  The thing is huge and looks good.  I didn’t know that this is their specialty. If I did I would have ordered one.  Overall the food was decent.  They had a choice for everyone.  Even vegans and vegetarians.  The atmosphere is worth noting also.  It was kid friendly, laid back and a very good staff.  I’ll be back, to sink that battleship.

The table ordered:
Huevo Ranchero, Gumbo Vegetable Soup, Cuban Sandwich, Sausage Gravy and Biscuits, and I think the USS Congress.

Total was about 60.00

Country Club, Las Vegas

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The Country Club in Las Vegas is a hidden oasis in the middle of the desert.  The outdoor seating looked over a beautiful golf course and a waterfall.  It was breathtaking.  The setting made it very easy to forget that we were in Vegas with the crowded streets and the shoulder bumping we had to dot to get here.  It felt secluded, quiet, and tranquil: all the opposites of what Vegas should feel like.  All we needed now was a perfect meal to complement the moment, and it did and deserves a compliment.

The table ordered:

Appetizer:
- Shrimp Cocktail, classic sauce, horseradish and lemon.
- Red Beet and Carrot “Carpaccio” Horseradish-Beet, Micro Arugula, Olive Oil
- Caesar Salad, Classic Dressing Parmesan Crisp, Parmesan Cracker. (This salad was not very good. Very classic. Lacked the little compliments that a Caesar should have: Garlic)
- Sea Scallop Ceviche, Citrus Juices, Zest, Jalapeno, Mint, Red Chile Threads

Main Course:
- Brown Sugar Brined Pork chops, Fire Roasted Corn Succotash, Black Mission Fig-Bourbon barbecue Sauce
- Sesame Crusted Hawaiian Tuna, Shiitake Mushrooms, Yuzu Caviar , Ginger “Froth” Sauce, Soy Glaze
- Roasted Rack of Lamb, Mint Gastrique, Lamb Demi-Glaze

Side:
Mashed Potato, with spicy sausage. (Very, very good)

The plating was beautiful…look at the colors on that beet salad!  Did the chef break open a highlighter to get those colors? Did the The Electric Kool-Aid Acid Test squat in my mouth?   I will be visiting this place annually.  I just hope it’s consistent and my poop doesn’t glow in the dark, all radioactive like.

Total cost was under $500. This includes drinks. Hey, it’s Vegas baby.

Schneider Weisse Hefe-weizen

Schneider Weisse Hefe-weizen

A few posts ago, I swooned for Schneider Weisse’s Aventinus. So I figured I’d try the Bavarian brewery’s original Hefe-weizen brew with some big crusty slices of We the Pizza’s Sicilian pie. (A review of We the Pizza is forthcoming although I want to try their original pie as well as a sandwich before I do.) The beer is indeed as amber gold as Schneider Weisse advertises with a very good head–now, now, get your brain out of the bottom of the barrel. It’s basically a not-so-cheap drinking beer. If you’re at a backyard barbecue you could suck down a few pints of these and still have room for a dog. So if you’re feeling like treating yourself to a few good brews because you don’t want to drink American piss, then this is as good as you’ll get. But, naturally, as it always does, it will cost you.

In Alexandria, I get Schneider Weisse’s Hefe-weizen from Fern Street Gourmet for about $4 a bottle. I feel that’s a bit overpriced since I can pick up Aventinus at Whole Foods for the same price but it’s worth it to support a Mom and Pop over that corporate behemoth wrapped in an organic lettuce leaf. Besides, you’ll find Andy behind the counter and he won’t steer you wrong if you’re looking for a good bottle of wine. Even better, he won’t push the more expensive bottles. You tell him what you want to spend, Andy will find you a great bottle.