1924 Main

Since Monday is my birthday, I decided to take Friday and Monday off from work. I have always believed that birthdays were just too special to spend at the work place. Dan called Friday around 12:30 to say he was leaving work early so that he could take me to lunch. He wanted to drive by Michael Smith and see if they were open yet before heading home. I thought that Michael Smith would be a great place to go for my birthday dinner, but he found out they are not opening until the 10th.
Anyway, Dan got home and said he wanted to go to 1924 Main for lunch, he loves eating there and I had never been. I finished getting ready and we headed downtown. The sign on the door said they served lunch until 2:00. Since it was 1:55 we thought we would try getting a table. Usually I won't go into a business that is about to close, but the door did say they served until 2:00. Actually they need to say that they serve until 1:54, because they would not seat us. BUMMER!! I guess I will have to wait before I eat there.

Tatsu's in Westport is Gone

Another one bites the dust...Tatsu's in Westport is now a Mexican restaurant.
Tatsu's Cafe and Bar

Guacamole

I make guacamole anytime I find good avocados at good prices. It's easy too make and always a crowd pleaser. My sister Gina has been waiting for this recipe, she really likes it. The trick is finding the right avocados. You want them to have some give, but not be too soft. I typically use whatever onion I have on hand, but green onions or shallots are my favorite.

Guacamole

3 ripe avocados( about 1 1/2 lbs), peeled and pitted
2 plum tomatoes, seeded
1 jalapeno, seeded
3 green onions, chopped (1 shallot, minced)
juice of 1 lime
2 Tbsp. fresh cilantro, chopped
1/2 tsp. kosher salt

Mash avocados to desired consistency with a fork( I prefer mine a little chunky). Add the rest of
the ingredients and mix well. Serve with tortilla chips. If you need to refrigerate, place plastic wrap over and push down to make a film over guacamole.

BBQ Pork Spareribs

The ribs were fantastic!! In the morning I gave them a rub of brown sugar, kosher salt, garlic powder, granulated toasted onion, ground ancho chili powder and black pepper. I did not measure the amount of any of these ingredients, I just eyeballed it. I put them on the smoker and cooked them for 4 hours. Every half hour I turned them and slathered them with my own special BBQ sauce, which is one of the recipes I cannot give up. My Granny was notorious for not giving out recipes, so I have a little of that in me. I occasionally added more charcoal to the smoker, along with big chunks of hickory that I had soaking in a tub of water. Dan said these were the best ribs he had ever eaten!! That's high praise indeed since we live in a city famous for some of the best ribs in the world!

Happy Fourth To You

I hope you all have a safe and enjoyable fourth. One of my volunteers at work gave me an 11 lbs. of spare ribs, that's 2 huge slabs. I will attempt to cook those babies up on my Hastybake grill/smoker that belonged to my grandparents. Never have done them before, so we will see what happens...

Porcini Mushroom Tortelloni w/ Peas

When you don't go to the grocery store, it's sometimes hard to come up with something for dinner. Ol' Mother Hubbard went to the cupboard and found them almost completely bare, kind of the Brittany Spears of kitchen cabinets. There was a package of that dried Barilla Porcini Mushroom Tortelloni. I thought "Aha, what do I have on hand to make a sauce for these?" After looking at the package I thought I could come up with some semblance of the recipe they presented. I did not have 1 cup of half & half, I did however have a 1/2 cup of heavy cream and some skim milk, so together they made something like a half & half of a half. The package also called for prosciutto, which would have been good , but I was out. Anyway, to make a long story longer, the sauce turned really good and tasty and would work with any pasta. This is my adaptation of the package recipe.

Porcini Mushroom Tortelloni w/Peas

1 8 oz. bag Barilla Porcini Mushroom Tortelloni

2 Tbsp. butter

4 oz. button mushrooms, coarsely chopped

2 cloves garlic, minced (1 if large)

1 cup half & half

1 cup frozen peas, thawed

2/3 cup freshly grated Parmesan cheese

pinch of red pepper flakes

salt and pepper to taste

Cook pasta according to package. Meanwhile, melt butter in large skillet. Add mushrooms and cook until browned, about 5 minutes. Add garlic and cook for 30 seconds. Add half & half and peas and bring to a boil. Reduce heat to medium and simmer for 7 minutes, stirring occasionally. Add cheese and seasonings and stir to combine. Add drained pasta and serve.

Tuscan Grilled Asparagus

Here is a great recipe I got off of a bottle of Lucini Gran Riserva Balsamico vinegar. It makes a wonderful side dish and is very easy to make.

Tuscan Grilled Asparagus

2 lbs. asparagus, tough ends cut off
3 Tbsp. fresh lemon juice
1/2 cup extra virgin olive oil
2 Tbsp balsamic vinegar
salt and freshly ground pepper to taste

Mix together lemon juice, olive oil, balsamic vinegar, salt and pepper. Add trimmed asparagus to marinade. Let set at room temperature for 1 or more hours. Heat grill to high. Put asparagus on grill, cooking until flexible and lightly blackened. Serve immediately.