This is a concept that came about while I was thinking of ideas for an upcoming grilling competition. Pretty simple as far as the prep goes. Stick a knife through the middle of a pork loin and make slit big enough to stuff for two chorizo sausages. Obviously this will not work with the soft Mexican chorizo. remove the skin from the sausages if possible or at least puncture the sides. Rub the whole thing with a good Spanish type rub (fennel. smoked paprika, salt, pepper, coriander and ground mustard seed). Then vacuum pack the whole thing and refrigerate over night or at least 3 hours. We found that this is best cooked over indirect heat and wrapped in foil. It's ok to finish on hot grill just to put grill marks on it and a little char flavor. I think this would be great with a sauce of some kind. Maybe a herby chimichuri or something like that. - Shannon
Monday, April 21, 2014
My wife and I hosted Easter for her side of the family this year and everything turned out great!
Spanish deviled eggs: Roasted red pepper, cilantro, dijon, topped with Chirozo
Becky's roasted turkey
Ciabatta rolls from Trader Joe's for the pannini's
Cheddar and ham pannini with Ty's insane potatoes
Turkey, fontina, salami pannini
Oh yeah, I think there were some veggies there. I wouldn't know.
Posted by Drew and Shannon at 12:26 PM
Saturday, January 4, 2014
A very quick dish I made for Tanette last night. Easy and delicious. You could definitely substitute Gorgonzola for the goat cheese. -- Drew
The recipe is from Giada...
2-17 oz vacuum packed potato gnocchi (don't get the hard ones)
3 cups heavy cream
1 cup chicken broth
1/4 C flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
12 oz fresh baby spinach
3 oz goat cheese
1/4 cup freshly grated Parmesan cheese
(***Note...I cut the recipe in half for two people and baked it in an 8x8 glass dish. Perfect amount for two.)
Preheat oven to 400 degrees.
Place gnocchi in a lightly greased 9x13 baking dish.
In a medium saucepan, whisk together the cream, chicken broth and flour over medium heat.
Continue whisking until simmering and thickened, about 5 minutes.
Stir in the salt, pepper and nutmeg. Add spinach and toss to coat.
Pour mixture over the gnocchi and spread the spinach to cover.
Crumble the goat cheese over the top and sprinkle with Parmesan.
Bake until golden, about 30 minutes.
Posted by Drew and Shannon at 8:45 AM
Monday, October 28, 2013
A dinner at Shannon's is always a good time. This year's birthday dinner at Shannon's was absolutely bat shit crazy! Through a great Chef friend of ours (you know who you are AW), we were hooked up with some incredible food. View and weep, my friends. View and weep.
Dry-aged, Bone-in Ribeyes
Kevin's homemade beer!
Just to, ya know, get us warmed up
Man, I hope this is enough for 3 people?!
The Foie Gras on a smokin' hot cast iron skillet.
The Ribeyes topped with seared Foie Gras with a side of truffled potato gratin.
Yup. We know how to eat.
Doesn't get much better than this.
An indulgent bite! Truffled potato gratin, foie gras, freshly shaved black truffle.
No fork needed!!
That's one thick cigar, Shannon!
Ridiculous chocolate tres leches made by my talented wife
I'm proud (?!) to say that I was the only one that finished their ENTIRE steak. I was in such a zone. My endorphins were firing full blast and I didn't stop until I cleaned my plate. Oh, and seconds of the potato dish and dessert.
A great night and one of the best meals of my life. Thank you Shannon and Kevin for a great time! -- Drew
Posted by Drew and Shannon at 6:41 PM
Friday, April 26, 2013
Monday, April 8, 2013
Friday, March 8, 2013
A couple friends joined me for lunch at Linger today. We all loved the food! I've heard about this place, but don't get to this side of town that often, so had to do it. Strong, but balanced flavors. Unusual combinations. Delicious sauces. Great stuff! I'll definitely be back. -- Drew
Red Lentil Dahl
(Roasted Squash, Cilantro, Berbere Crème Fraîche & Crispy Lentils)
The clear winner... incredible combination...
“Devils on Horseback”
(Applewood Smoked Bacon wrapped Medjool Dates, Herbed
Goat Cheese & Sambal Gastrique)
(Crispy Pastry, Almonds, Apricots, Golden Raisins, Saigon Cinnamon, Harissa,
Preserved Lemon Yogurt & Heirloom Greens Salad)
(Crispy Rice & Lentil Crepe, Masala Potatoes, Brussels Sprouts,
Black Mustard Seeds, Tamarind-Date Chutney & Coconut Chutney)
Our favorite entree...sinfully good...
French Onion Panini & Soup
(Sandwich... Short Ribs, Caramelized Onions, Gruyère & Horseradish Cream)
Thursday, February 28, 2013
Shannon and I went to Rubio's yesterday and threw down some tacos! Shannon had been there a bunch of times, mostly in CA, but I had never been there. Everything was pretty solid, but the hit was definitely the Mango Habanero Mahi-Mahi tacos. Perfect blend of sweet and spicy. Wish I had some right now!
Carnitas, really good with the tomatillo salsa
Mango Habanero Mahi-Mahi, easily our favorite!
Posted by Drew and Shannon at 9:12 AM
Friday, February 15, 2013
The best Thai I have ever had, hands down @ Pok Pok. You gotta try the Boars Collar. I can't even begin to tell you how amazing this dish was. Super spicy but crazy good. The Pok Pok salad was stupid good and the Fish Sauce Wings will make you hate all other wings. While in this pacific northwest grub mecca I also experienced the best breakfast I have had in years at a place in Portland called Gravy. Without question it was the best corned beef hash I have ever come within a hundred miles of. Their biscuits and gravy were the best I have ever had outside of my house. Gravy is worth the trip alone. The other foody must have was Voodoo Doughnuts, you can't call yourself a foody until you have had a Bacon Maple bar from this house of sin. Portland has flat out blown me away. I had no idea how amazing this food town is. I can't wait to get back to this foody paradise. I must say however it would be nice to see the sun now and then but the food makes up for the lack of vitamin D.
Posted by Drew and Shannon at 9:05 PM
Tuesday, February 12, 2013
Thanks to my friend and client, Brett, I was able to score some outstanding duck eggs last week. Needless to say, they're all gone. This is what a real egg should look and taste like! Thanks Brett! -- Drew
I love the unique colors
Ladies and Gentleman, THAT is a yolk
Bacon and cheddar-spiked duck egg omelette