In Search of Craft Beer: Vegas Edition

(Full Disclosure: This was supposed to be posted on Monday.  Vegas has a way of making you forget to do stuff.)

Sunday in Vegas.  My wife has a shoot with Butch Harmon for Winn Grips on Monday out at Rio Secco, so I’m tagging along.  Since we have the day to ourselves, and it’s football season, the plan is simple.  Find a the best place to watch the games with the best beer selection.  My wife doesn’t like beer, but as long as there’s a full bar, she’s completely content.  Shouldn’t be overly difficult to find a match here in Vegas.

Big problem.  The Las Vegas Rock n Roll Marathon is today.  We’re staying at the Green Valley Ranch in Henderson, so this means there is absolutely no way we’re getting anywhere near the strip.  Ok.  Don’t panic.  Time to improvise.

Sidebar: Watching football out west is just plain weird.  Kickoff is at 10am, so if you’re not careful, you’re acting stupid before lunch. Continue reading →

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Pork and Pepper Jack Sammich!!!

Still have some of that pork left? Good. It’s sammy time.

I came up with this one by trial and error. Different rolls, different cheeses, different accoutrements, etc, etc, etc. Let’s keep it real though. You could just put this pork on a shoe covered in cheese and it would still be good…but I digress… Continue reading →

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Redneck Miso Ramen With Leftover Pork Tenderloin

So, you’ve made the best damn pork ever and now you have leftovers. Congratulations! You’re now set up to enjoy this tastiness for the rest of the week! But, now we’ve encountered a 1st World Problem. “I don’t know what else to do with all this food!” Well, dry those eyes, champ, ‘cuz I’m here to help.

Miso soup is generally regarded as a labor-intensive style of broth that takes time and effort to refine.   If you stick to the traditional method of making this, then yes, it is a lot of work. However, after making a batch of it from scratch earlier this year (I will post later), I found that there are shortcuts to get you that very distinct umami flavor (yes, I did just use the word umami) of that rich, yet light, broth.

Now, this recipe is definitely what the kids would call a “hack”. Life calls for hacks sometimes and I’m not above ’em. By no means is this a classic miso soup, but damn it…it sure tastes like miso to me. Continue reading →

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Ok, so before we get started, I’d like to welcome you to my first blog entry!  I decided to lead off with this recipe because it’s one of my absolute go-to’s that I make for me and my wife.  It makes a ton of food and you can eat off this all week in many different incarnations (sandwiches, soups, salads, etc).  Pork Tenderloin is also very low in fat, so it makes for an excellent source of lean protein (yay healthy stuff!) Speaking of healthy, you don’t necessarily have to make the veggies with it, but I think they’re a great complement.  To that point, I guess, you can just make the veggies and leave it at that…but I don’t suggest that.  You’ll be depriving yourself of too much deliciousness.

Full disclosure.  When reading my recipes, the majority of measurements I have for seasonings are estimates.  I flavor my food mainly by using The Force.  Jedis make terrible bakers.

I initially got the basis for this recipe from an article I read in Fine Cooking Magazine whilst searching for a good method for grilling Pork Tenderloin.  This 7-6-5 grilling technique with a quick brine is just perfect.  The pork gets a great crust from the high heat, but stays extremely juicy because of the brine.  So, without any further delay…let’s get cookin’! Continue reading →

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