Because You Can't Go Wrong with BACON

Continuing the theme of our Tom Colicchio food fest, here's the recipe for Braised Pork Belly, or as he calls it, Fresh Bacon.  Ain't nothin' wrong with some fresh bacon, people.

Ingredients

*  1 TSP peanut oil
*  Kosher salt and freshly ground black pepper
*  2 lbs pork belly, skin on
*  1 onion, peeled and coarsely chopped
*  2 carrots, peeled and coarsely chopped
*  2 celery stalks, peeled and coarsely chopped
*  1 leek, white part only, trimmed and chopped
*  2 garlic cloves, peeled
*  About 3 cups Brown Chicken Stock

Directions
1. Heat oven to 350 degrees.  Heat the oil in a large ovenproof skillet over medium heat until the oil slides easily across the pan.  Salt and pepper the pork and add it, fat-side down, to the skillet.  Cook until the skin is braised, about 15 minutes, then transfer the pork to a plate.

2.  Pour off all but about 2 TSP of fat, and add the onions, carrots, celery, leek and garlic to the skillet.  Cook the vegetables, stirring occasionally, until they are tender and beginning to brown, about 20 minutes.  Add the pork belly to the skillet, fat-side up, and add about 2 cups of stock (it should surround but not cover the meat).  Bring the stock to a simmer, then transfer the skillet to the oven.  Gently simmer the pork, uncovered, for 1 hour, then add another cup of stock.  Continue cooking until the pork is tender enough to cut with a fork, about 1 hour longer.

3.   Allow the pork to cool in the braising liquid.  Remove the pork from the liquid, then gently lift off and discard the skin (use a small knife to separate any pieces that don't come away from the fat easily).  Score the fat, making crosshatch incisions, then cut the pork into 4 equal pieces.

4.  Increase the oven to 400 degrees.  Strain the braising liquid, discarding the solids.  Return the liquid to the skillet, bring it to a simmer, and skim off the fat.  Return pork, fat-side up, to the skillet.  Transfer the skillet to the oven and cook, without basting, until the pork is heated through and the fat nicely browned, about 20 minutes.  Serve the pork in a shallow bowl moistened with a bit of the braising liquid.

Then transfer from plate to mouth to belly (onto ass - but that's another story).  Enjoy!

*Recipe by Tom Colicchio

Beast + Bottle = Tasty

We had brunch yesterday at a new(ish) restaurant in Uptown:  Beast and Bottle.  They strive to use local (seasonal) foods and are committed to using the whole animal, "nose to tail."  They raise their own hens for eggs and let me tell you, y to the um.

Like any good local joint, they offer inside out outside dining.

 

 

The restaurant has a rustic feel and the wait staff/hostess staff was incredibly friendly and prompt.  Very good (Sunday brunch) dining experience overall.

Our appetizer was a buttermilk lemon scone with a strawberry infused cream cheese drizzle.

My entrée was one of the daily specials:  scrambled eggs with parsley and chives, served with fried green tomatoes, goat cheese curd, a fresh spring salad, and toast.

 

I would like to try their lunch as well.  They offer brunch Fri-Sat-Sun, 10-2.  The next time you're in uptown, swing by and try it out.

Roasted Tomatoes and Garlic

Tom Colicchio's recipe for Roasted Tomatoes and Garlic is more about technique than complex flavor combinations.  This simple dish is tasty on its own (as an appetizer or a side) and also, I discovered, makes a flavorful and light spaghetti sauce.  Make sure you have at least three hours to spare in order to give this the lovin' it needs.

Can't wait for tomato season!

Ingredients

*  10 ripe tomatoes, stems and cores removed (I recommend large, fresh tomatoes)
*  1 large head of garlic, divided into unpeeled cloves
*  1/4 cup EVOO
*  Kosher salt
*  Freshly ground black pepper
*  4 sprigs of fresh thyme (I used about 8 sprigs because I used large tomatoes)

Directions

1.  Heat oven to 350 degrees.
2.  Cut tomatoes in half (through the equator).
3.  Place tomatoes, garlic, and olive oil in a large bowl.
4.  Season with salt and pepper, and mix gently.
5.  Line baking dishes with foil.  Place tomatoes on the foil, cut side down, and pour the remaining olive oil mixture over them.
6.  Divide the garlic and thyme between the baking dishes, and bake until the tomato skins loosen, about 20 minutes.  (This will depend on your oven.  In mine, this process takes at least 30 minutes.)
7.  Remove and discard the tomato skins.
8.  Pour the juices into a bowl and reserve.
9.  Return tomatoes to oven and reduce heat to 275 degrees.
10.  Continue roasting, periodically pouring out and reserving the juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry (about 3-4 hours more).
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In addition to making this dish for supper club, I made it (cooking about 2.5 hours total instead of 4.5) as a spaghetti sauce.  Cooking less time meant that the garlic was a bit more firm, but there was still a good roasted flavor from both the tomatoes and garlic. 

Add a little salt and you have yourself a meal!

Recipe by Tom Colicchio
Notes in italics are my own

Fab Fava Bean Salad

This fresh Fava Bean Salad is perfect for summer.  The texture and flavor combinations are stellar!

Ingredients

*  1.5 pounds fava beans, shelled
*  5 TSP chopped walnuts
*  2.5 TSP walnut oil (or olive oil)
*  Freshly ground black pepper
*  7 large radishes, trimmed
*  2 tsp chopped fresh sage
*  1 TSP chopped fresh chives
*  1/4 pound thinly sliced prosciutto
*  2 TSP EVOO
*  1 lemon, quartered
*  1 small piece Pecorino Romano

Directions

1.  Bring a large pot of salted water to a boil over high heat.  Cook the fava beans in the water until they are tender and can be easily peeled, about five minutes.  Drain the beans, rinse them under cold water, then slip off the tough outer skins.  Place them in a bowl.

2.  Combine the walnuts and walnut oil in a food processor and pulse until you have a course paste.  Season the walnut paste with salt and pepper.

3.  Thinly slice the radishes.  Add the radishes, sage, chives, walnut paste, salt and pepper to the fava beans and mix well. 

4.  Divide the prosciutto among four plates, top with fava bean salad, and drizzle with olive oil.  Squeeze a little lemon juice over each salad, top each salad with thinly-shaved Pecorino Romano, and serve.

Recipe by Tom Colicchio.

Unexpected Eats: Kachina Grill

The latest in our series of unexpected eats is the Kachina Grill located in the Westin Hotel in Westminster.  I know what you're thinking (don't judge!); you're shaking your head and wondering why our first recommendation was for an airport cantina and our second is for a hotel chain restaurant.  But wait!  That's why it's called unexpected - just hang in there for a minute and we'll explain.

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Not one but two members of our supper club have found themselves, dare I say it?, unexpectedly in the Kachina Grill.  Both were pleasantly surprised at the fresh ingredients, local flavors, variety of the menu, and ambiance.

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The flavors are Southwestern and the cocktails are flowing.  The next time you're in the area, give it a try!  We suspect you won't be disappointed.

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Pack Your Knives and Go

If the post title means nothing to you, go watch all seasons of Top Chef immediately.  In doing this, you will come to l-u-v Tom Colicchio, the inspiration behind our latest Denver Supper Club Feast.

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An active chef in his own right, and a judge on many seasons of Top Chef, Colicchio is known for his flavor combinations, "American" style, and technique.  Our recipes were taken from his cookbooks and were enjoyed alfresco on a beautiful summer night.

We started with a fresh Fava Bean Salad.

Then enjoyed Roasted Tomatoes and Garlic with Rosemary Sourdough Bread.

On to the main course:  Braised Pork Belly.

Followed by Rhubarb Chocolate Cake and Mexican Ice Cream.

Stay tuned for recipes!  Cute pup not included...

I ask you, does it get any better than enjoying good food and good wine and good weather with good friends?  I think not.  Last night was a winner.  Tom would definitely have cleared us for the next round of competition!