Zia Salsiccia

February 28, 2012 • Recipes • by
3 Comments

So long detox, I’m moving on to bigger and better things that include pork fat and fire. To be direct, what’s better than rich pork shoulder ground up with silky pork fat and spices shoved into a natural casing and roasted over an open fire? Not much, that’s what. If that sounds crazy to you, then I don’t think this relationship is going to work out…it’s not me, it’s you.

Sausage and Peppers is as Italian-American as you can get, from the state fair to the feast in Brooklyn. In days of yore I would fry the sausage in a pan, add the onions and peppers and call it a day. That’s delicious, no doubt, but my Aunt Con opened my eyes to the humble rendition below and my favorite version of the ciccia classic. Mille Grazie Zia, queste’ per tu:

Sausage & Peppers (Salsiccia e Pepperoni)
serves 4

4-6  Italian Sausage (sweet or hot)
2 Sweet Onions
1 Red Pepper
1 Green Pepper
Oregano, Salt, Pepper, E.V. Olive Oil

Crank your grill up to full-whack while you prep your veg. I like to use a piastra or fish grate for this recipe so the onions don’t slip thru the grates, but you can go without if you’re careful.

Remove the skin from your onions and cut across into 1/2″ discs. Add to a bowl with the peppers and lightly season with salt, pepper, and enough oil to lightly coat everything.

Once the grill has reached 400+ add the onions and whole peppers and close the top. Check the onions every 2-5 minutes, flipping and turning so they caramelize all over. Cook the onions until just short of completely soft, then remove. Allow the peppers to char all over and remove.

Add your sausage and turn them often to reduce flare-ups and charring. Once they’re about half-way cooked, 5-8 minutes, add all of the veg back to the pork-infused grill and allow the whole mix to cook until the sausage are cooked thru (10-12 minutes). If you don’t have the fish grate, just cook the sausage and add to a bowl with the veg.

To finish, either slice your sausage into discs or in half lengthwise. For the peppers, scrape off the charred skin, remove the stem and seeds, and tear into strips. Add everything together in a bowl with a pinch of oregano and toss to combine.

You can serve this a dozen different ways: Over Orecchiette Pasta, On a crunchy loaf of Semolina, or all on it’s own with a few slices of bread and an ice-cold Peroni.

SPARK NOTES: 1.GRILL YOUR VEG 2.GRILL YOUR SAUSAGE 3.COMBINE AND NOSH

p.s. I just realized that I’ve neglected to include serving sizes for my recipes…shooting from the hip I guess. They’ll be included from now on – scouts honor.

RECIPE CARD

Sicilian Savior Salad

February 22, 2012 • Recipes • by
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Another salad you ask? Yes, because this guy is on a steady detox, purging my body of Mardi Gras’ dark magic with the power of Vitamin C. Have at you!

This salad, a riff on a Sicilian staple, is more commonly seen on the christmas eve menu around the Tuorto casa but my needs are too dire to wait a whole year. More important than it’s ability to expel all signs of NOLA voodoo, this humble salad displays the beauty that is Sicilian regional cuisine. Bright colors, exotic flavors, and an unwavering appreciation for quality ingredients.

At it’s core, it’s nothing more than some sliced oranges with a fresh salad on top, but using the highest-quality ingredients and a delicate hand creates pure gastronomic harmony. Andiamo, andiamo:

Orange & Fennel Salad (Insalata di Arancia e Finocchio)

1 Blood Orange
1 Cara Cara or Navel Orange
1 Fennel Bulb (female, the really round kind)
1/2 Sweet Red Onion
2 Handfuls Mixed Salad Greens
1 Lemon
Salt, Pepper, Chile Flakes, E.V. Olive Oil

Remove the skin from your oranges by slicing off the top and bottom and then cutting down the sides to leave only the fruit and no pith. Cut into 1/4″ discs and arrange on a plate. Sprinkle with Salt and drizzle with olive oil lightly.

Slice your fennel in half and cut across as thin as possible.

Slice onion as thin as possible and add to a bowl. Sprinkle Onion with salt and top with juice of half the lemon. Mix and allow to “bloom” for 5 minutes. (this will make it much sweeter)

Once bloomed, add the fennel and washed greens. Add the juice from the other half of lemon, 2tbs or so of Olive oil, pinch of salt and crack or two of pepper. Mix lightly with hands to combine.

Top your oranges with salad and finish with chile flakes. (this is also great with Oil Cured Black Olives).

SPARK NOTES: 1.SLICE UP YOUR ORANGES 2.SLICE UP YOUR FENNEL 3.SLICE UP & BLOOM YOUR ONION 4.MIX SALAD AND TOP ORANGES

RECIPE CARD

Run It Back! BOTM – February 2.0

February 20, 2012 • Booze of the Month, Locations • by
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The storm has past and our rag-tag group of bandits made it out of Mardi Gras 2012 all in one piece (physically anyways). We scoured the city, from River Boat Casinos to Funky Frenchman Street, enjoying some great brews and local grub along the debaucherous battlefield crying unanimously, “Run It Back!” With victory in hand, I’d like to run it back digitally with a second helping of Booze of the Month: Abita Brewery’s Mardi Gras Bock!

It’s comforting to see the NOLA crowds holding equal parts Abita beers to shwaggy Bud Lights, even if Abita cost a few dollars more. The Mardi Gras Bock is not as ubiquitous around the entire city, but running it back once more to Butcher in the business district for lunch we kicked back local beers and porky sammies. Tastier than a free peep show on Bourbon Street, the cold brew was the best sip I had all weekend so let’s get to the steamy details:

Abita Mardi Gras Bock

Product Details: Weighing in at a sturdy 6.5% alcohol, brewed in Abita Springs, Louisiana.

Appearance: Deep and caramel tinged with a creamy froth (oh my)

Aroma: Rich and round thanks to the Pale and Caramel Malts but balanced with the floral punch of fresh Perle hops.

Taste: My first sip of the Mardi Gras Bock reminded me of sipping a cream soda for the first time: sweet, smooth and delicious. The heavy use of Malts makes this beer incredibly flavorful but not overpowering or filling, very similar to Abita’s Amber but with a little extra pizzazz. Yes, I said pizzazz, it’s Mardi Gras for crying out loud – no pizzazz, no beads!

Food Pairings: It comes as no surprise that the fine curators of Butcher sell this heroic brew. It’s bold flavors and high-gravity kick make it ideal for cured meats, velvety boudin, roast lamb, or sharp cheeses.

Price: If my memory serves me right, and I say that with little confidence, the Mardi Gras Bock should run you $5-$6 at the bar or $10 for a six pack.

Overall: It’s fair to say I consumed an outrageous amount of “things” this weekend, some good, some horrible, but my first Mardi Gras Bock is the one that stuck. With it’s voluptuous profile and smooth finish I’d gladly return to NOLA for just another sip…in 10 years, when the flashbacks give way…

Big ups to our valiant bachelor and avid Giusto reader Mr. Schrieber for choosing the world’s craziest city on it’s craziest weekend to do the craziest things I’ve ever been a part of for 3 days straight. You owe me a new liver.

 

Booze of the Month! – February

February 16, 2012 • Booze of the Month • by
2 Comments

This morning myself and 16 other rascals are flying into the storm that is Mardi Gras in NOLA, so consider this the calm recollection of thought before the carnage, taking some time to describe the subtle complexity of a craft beer before I destroy all credibility in a celebration devoid of principals or boundaries.

Winter is not my bag, but it does foster some creative brewing by America’s micro-brewery population and Anchor Steam’s Liberty Ale is a time-tested champion. Let’s get into it man, like a steam machine:

Anchor Steam Liberty Ale

Product Details: 5.9% Alcohol Ale brewed in San Francisco, CA.

Appearance: Clear, golden and bright streaming with tiny bubbles formed by natural yeast fermentation.

Aroma: Floral sounds girly for a beer, but the use of Cascade Hops and a top-fermented, dry hop process creates an incredibly aromatic brew. Sweet and round like a healthy caboose.

Taste: The Liberty Ale is as light as a crinkly IPA but without any of the crinkle, meaning it has almost no bitter tinge at all. It’s smooth, balanced, and exciting thanks to the pale malted barley. Imagine something between an IPA and a Lager but with more character and complexity.

Food Pairings: Matching the Liberty Ale with wings, ribs, sandwiches, or just a bag full of peanuts would be pretty on point. I enjoyed mine with some sicilian-style pizza, highly recommended.

Price: A 6-pack will run you between $8-$10, not bad considering the quality and righteous old-school packaging.

Overall: Winter, if you can call what we had winter, is almost over here in Raleigh and I’m excited to get back to light, refreshing beers. My taste buds are sapped thanks to months of Porters, Stouts and Duppels. If you’re looking for a sweet, refreshing brew to wake your taste buds up and remind you spring’s near, Liberty Ale’s your gal. She’s curvacious, blonde, and most importantly very tasty.

And with that I bid you all farewell, just in case I don’t make it back from what’s sure to be an adventure kept secret for many years to come. God Speed…

Kitchen Tunes XI

February 14, 2012 • Kitchen Tunes • by
1 Comment

I’d say we’re all in need of some quality kitchen tunage after the debacle that is the grammies. It wasn’t all bad, Grohl’s acceptance speech may have been the greatest moment of the night, but minaj needs to be hit by a bus. A big bus, loaded with bombs like that one from Speed sans Keanu.

I’ve been back on the Amplified Art Open Mic circuit over the past weeks and have been venturing off my typical blues-funk path into some of the following album tracks. If anyone’s willing to sit thru 3 songs of mine and many far more talented artists stop by Amplified Art in City Market, Downtown Raleigh on Wednesday evenings.

The Rosebuds – Loud Planes Fly Low

The Rosebuds rekindled my love for local music back in 2007 after hearing them on 88.1 on my way to my first job. This Raleigh Duo has created some incredible albums and hauntingly beautiful songs over the years, but this latest album drips with emotion and stellar vocals. Ivan Howard takes center stage on the majority of the tracks, backed by his ex-wife and musical counterpart Kelly Crisp. Each track leads into the next, pouring over with gentle melodies, sustain, and endless reverb. The lyrics are transparent, seemingly anyways after reading a short bio on the couple, and each note of the backing strings or keys emphasizes the bittersweet resolve of their relationship. Notable tracks include “Limitless Arms”, “Second Bird of Paradise” and “Woods”. Stoked to see them play in Raleigh again soon.

Johnny Cash & June Carter Cash – Duets

I’m ashamed to admit it took until weeks ago for Megs and I to watch “Walk The Line.” Sacrilege, for sure, but what I did not expect was to fall helplessly back into classic country and bluegrass. Cash was a staple at Appalachian State University, peppered across every bumper sticker in Watauga county. However, the duets between Cash and his wife June were new to my ears and a welcome surprise. Between the witty banter, opposing decibels, and old-timey harmonies it’s hard not to dig these late tracks. My favorite track by far is the duets cover of Bob Dylan’s “It Ain’t Me Babe”, along with “Help Me Make it Thru the Night” and “Jackson.”

Flat Duo Jets – Two Headed Cow

Ever wonder where Jack White got his swagger? Dexter Romweber is the answer. This hard rock, vibrato laden duo from Carrboro, NC of all places can throw down the filthiest of garage rock. Imagine blues mixed with punk vocals and Buddy Holly charm and you’re close, but the Duo Jets are unlike any others. Two Headed Cow is a recent compilation album with a collection of live, b-side and bootleg tracks. Notable tracks include “Mexicali Baby”, “Never No More” and “Golden Strings”, an indescribably brilliant song.

J Roddy Walston & The Business – Self Titled

I’ve seen J Roddy & the Business twice now, both times at Kings Barcade, and both times I left jacked and temporarily deaf. This Baltimore based band has taken the southern-rock waltz and created a fun, relevant sound a world apart from peers like Kings of Leon and the Avett Brothers. J Roddy, at the helm smashing away on his parlor piano, belts out clever, backwoods lyrics with a force beyond measure. Add some simple blues bass walks, ACDC-esque guitar licks, and the ring of well-worn cymbals and you’ll hear great tracks like “Don’t Break the Needle”, “Full Grown Man”, and “Brave Man’s Death.” If they’re ever in your town, buy tickets and bang your head to some freaking great tunes.

Happy Jamming.

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