Food

[Henry Krinkle]

Vibrant!

Just like a good batch of jerk. I think I have never actually made jerk pork before.

[Henry Krinkle]

Barring the nutmeg which I forgot for the photo but not for the recipe, and the oil and vinegar which I chose to leave out of the pic...jerk!

P7160092 by Hank Blanc, on Flickr

So that was yesterday morning and this is this evening.

[geoffbot]

Had this platter yesterday. Not healthy.

[Henry Krinkle]

Too hot to cook. Quality jarred tuna, canellini beans and a lemon parsley dressing.

[geoffbot]

Nom. I should try quality tinned tuna. Love steak, can't stand the cheap canned stuff.

[Henry Krinkle]

Nom. I should try quality tinned tuna. Love steak, can't stand the cheap canned stuff.

They still taste more like canned than fresh but there are definitely some superior Italian tinned or jarred varieties. In fact a lot of Italian chefs prefer tinned tuna for vitello tonato, or any kind of tuna sauce.

[geoffbot]

Happiness is never running out of pepper

[geoffbot]

Happiness is never running out of pepper

[Henry Krinkle]

And running out of it is sad.

[Henry Krinkle]

Two weeks from now at an Italian restaurant that Mrs. K and I have been going to for more than 30 years. It looks to be a good meal.

• Prosciutto Lucano, Soppressata, Capocollo, Bocconcini, Provolone Picante, Olive Verde
A traditional Italian salumi board.

• Zucchine Fritte, Peperoni Cruschi
Fried Zucchini with Cruschi Peppers

• Orecchiette con Salsa Rossa
A pasta popular in southern Italy. Served in a red sauce.

• Pasta con Mollica di Pane
Breadcrumb pasta - the height of Italian simplicity.

• Braciole di Vitello con Asparagi e Pomodori Verdi, Rossi
Veal chops with asparagus and green + red tomatoes.

• Arrosto di Agnello con Patate Fritte
Roast lamb with fried potatoes.

• Peperoni Ripieni e Insalata Verde
Stuffed peppers and green salad.

• Crostoli della Nona
Grandma's bread, served grilled.

This was last night and it was really good. Highlights were the roast lamb, the anchovy stuffed peppers and this marinated pepper and tomato salad that was not listed. The veal was tasty but overcooked. Louie told me the guest chef wanted to overcook the lamb too, but he stopped her.

The revelation was the crushi peppers. This is one of my new favourite things. It is a particular variety of sweet red pepper, goats horn (?), that is dried and then fried crisp. One can eat them like potato chips/ crisps and they have incredible flavour. I have already ordered some seeds, so that I can grow them myself.