tag:blogger.com,1999:blog-50652378834889565502024-02-07T21:23:05.976-08:00Restaurant Meals at HomeMaking restaurant quality meals accessible at homeKristin Kinghttp://www.blogger.com/profile/11871552361354585587noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5065237883488956550.post-35425752452120553992010-08-25T16:27:00.001-07:002010-08-25T16:39:21.535-07:00The Best Pork Rub Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-aQ16BnqGQqHB5rjcOqzFYTq5Vq4amwU4dgrC0XIYZZvZP7Jn2GSB8FqoMRYAgPwFBxHc6t2e0QkdadKPBqOmeQlpoq64lcv8AD5SpIy7tIbWSZYowL_EQlcuU1RyG8DyiL6d_ANb5Ds/s1600/Pork_Rub.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 250px; height: 187px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-aQ16BnqGQqHB5rjcOqzFYTq5Vq4amwU4dgrC0XIYZZvZP7Jn2GSB8FqoMRYAgPwFBxHc6t2e0QkdadKPBqOmeQlpoq64lcv8AD5SpIy7tIbWSZYowL_EQlcuU1RyG8DyiL6d_ANb5Ds/s320/Pork_Rub.jpg" alt="" id="BLOGGER_PHOTO_ID_5509493323312788402" border="0" /></a><br />Virginia is pig country and pigs mean one thing: Barbecue! Good barbecue joints here usually coat their pork in a flavorful dry rub before dousing it with a vinegar based sauce when finished. Vinegar sauces are good, but this dry rub is so good that you don't need no stinkin' sauce! <a name='more'></a>This rub flavors the pork inside and out...you don't even need to slow cook it on the grill to get that all day flavor.<br /><br />This dry rub is one I threw together using flavors that naturally pair well with pork and barbecue in general. The rub is spicy, sweet and smoky which all hits you at different points on our tongue. Like many recipes, there’s also a secret ingredient. Allspice. I took a queue from Jamaican jerk seasoning where they use many sweet spices as a balance to a spicy mixture. Allspice tastes like a combination of cinnamon, cloves and nutmeg, all of which go great with pork. I encourage you to make a big batch of this spice rub and keep it in your cabinet for future use.<br /><br /><strong>The Best Pork Rub Recipe</strong> <p> 2 tbsp kosher salt<br />2 tbsp brown sugar<br />2 tbsp chili powder<br />2 tsp paprika<br />1 tsp cumin<br />½ tsp onion powder<br />½ tsp garlic powder<br />½ tsp cayenne pepper<br />½ tsp black pepper<br />½ tsp oregano<br />¼ tsp ground mustard<br />¼ tsp allspice (I like grinding my own, but pre-ground is fine)</p> <p> Mix together all of the ingredients and store in an air-tight container. To use, rub into pork and wrap in plastic wrap. Let pork marinate for at least 3 hours, but it’s even better if you leave it overnight.<br /></p>Kristin Kinghttp://www.blogger.com/profile/11871552361354585587noreply@blogger.com0tag:blogger.com,1999:blog-5065237883488956550.post-73111437279621069662010-08-18T14:06:00.000-07:002010-08-18T11:09:49.939-07:00Kickin' Crab and Corn Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoE7rh32ir0nWc6mCXWUCWtTINm-GX7H6X7NUQo5PWXvKI95hrIVAPiiiNIl-abLEA0IQm5YQI5K68b0jQGPWmGSSBbPA8FOT8fugSHCxivRRj53jOlfc2u_zlz_2HJ2KYzWxjZkft1eGv/s1600/resized_Corn_and_Crab_Chowder.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 225px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506812758182793202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoE7rh32ir0nWc6mCXWUCWtTINm-GX7H6X7NUQo5PWXvKI95hrIVAPiiiNIl-abLEA0IQm5YQI5K68b0jQGPWmGSSBbPA8FOT8fugSHCxivRRj53jOlfc2u_zlz_2HJ2KYzWxjZkft1eGv/s320/resized_Corn_and_Crab_Chowder.jpg" /></a> <div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_vKHp_Koao6s/TGLk9EIFqPI/AAAAAAAAADs/qY-7MlJym-E/s1600/Corn+and+Crab+Chowder.jpg"></a><br />Many restaurants, particularly in Virginia, offer a spicy corn and crab chowder on their menu Most of these "chowders" are just thin soups with trace amounts of crab and very little corn flavor. NEWSFLASH RESTAURANTS: A chowder cannot be called a chowder unless it has potato in it! It's sad to think that restaurants are charging $4 a bowl for a thin soup with the essence of crab and corn.<br /><br />This crab and corn chowder recipe is what the restaurants should serve. <a name='more'></a>Lusciously thick corn chowder is spiced up with cayenne pepper, seafood stock, a shot of dry sherry and of course, copious amounts of crab meat. Because I live in an area where blue crab is king, of course that is what I used! There's no need to waste money on lump crab meat for this recipe, choose a less expensive type instead - like backfin or special.<br /><br /><span style="FONT-WEIGHT: bold">Kickin’ Crab and Corn Chowder</span> <ul><br /><li>6 tbsp unsalted butter</li><br /><li>2 cloves garlic, minced</li><br /><li>1 small yellow onion, small dice</li><br /><li>4 ears sweet corn, corn removed and 2 cobs reserved</li><br /><li>4 cups diced potato</li><br /><li>3 tbsp flour</li><br /><li>2 tsp white pepper</li><br /><li>1 tsp cayenne pepper</li><br /><li>1 tsp kosher salt</li><br /><li>1 tsp herbes de provence</li><br /><li>1 bay leaf</li><br /><li>1 quart seafood stock</li><br /><li>1 lb special blue crab meat</li><br /><li>1 cup half and half</li><br /><li>¼ cup dry sherry</li></ul><br />Place a large stock pot over medium heat and melt the butter. Lightly sauté the garlic and onion until translucent; about 3 minutes. Next, add in the corn and potato to sauté for another 3 minutes.<br /><br />Sprinkle the flour and the remaining herbs and spices over top of the sautéed vegetables and stir until the flour is absorbed; cook for 1 minute. Slowly stir in the seafood stock and add the reserved corn cobs to the pot. Bring the liquid to a boil, reduce to a simmer and cook for 20 minutes.<br /><br />To give this chowder a very creamy consistency, it is important to puree a portion of the liquid. In the bowl of a food processor or blender, remove 4 ladles of the chowder. Process this until it is very smooth; about 1 minute. Pour the pureed chowder back into the pot and return to a simmer; cook for an additional 10 minutes.<br /><br />While the chowder is simmering, now is the time to pick through the crab meat for any pieces of shell or cartilage. Once it’s been picked, slowly add it to the chowder as carefully as possible so to not break up the meat. Finish the chowder with the addition of half and half for extra creaminess and the shot of sherry. Taste the chowder and add more cayenne pepper if desired.<br /><br />This chowder will keep in the refrigerator for 3 days.</div>Kristin Kinghttp://www.blogger.com/profile/11871552361354585587noreply@blogger.com0tag:blogger.com,1999:blog-5065237883488956550.post-65729033578575465312010-08-15T13:42:00.000-07:002010-08-16T07:04:50.574-07:00Saffron Risotto with Shrimp and Peas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsUCglWY1QRLUzjsC8cs0vV8t6DRK3YrhCQ_CVVz_Ta2PbATfKfSnMK4dXnHqZV5mG12u4WxDt3N7cwb7MWGk04pBFOPKaTGUoajb-4qPLZOqUGqtvg_YRSEz__wH3gSvNOHGq9_7dd-R/s1600/Saffron+Risotto+4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsUCglWY1QRLUzjsC8cs0vV8t6DRK3YrhCQ_CVVz_Ta2PbATfKfSnMK4dXnHqZV5mG12u4WxDt3N7cwb7MWGk04pBFOPKaTGUoajb-4qPLZOqUGqtvg_YRSEz__wH3gSvNOHGq9_7dd-R/s320/Saffron+Risotto+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5505752568493397042" border="0" /></a><br />I've been cooking for what seems like forever, however I didn't make my first risotto until a little over a year ago; actually April 6, 2009. I had been so terrified of screwing it up that I never wanted to try. When preparing risotto, there's a delicate balance between creamy and al dente, and glue. Fortunately the glue stage can only happen if you aren't paying attention. Risotto takes some babying, but all of that stirring is worth it. Once you make a basic risotto, the additions are endless!<a name='more'></a><br /><br />In searching through my cabinets looking for inspiration for dinner, I saw saffron and Arborio rice. It was then that I decided to give a wink and nudge to paella. I flavored the risotto with a pinch of saffron and homemade seafood stock. The last 5 minutes of cooking, I threw in some shrimp and a handful of frozen peas. Overall, this dish was amazing. The flavors were complex and the risotto was creamy while the shrimp and peas gave it a nice crunch.<br /><br /><span style="font-weight: bold;">Saffron Risotto with Shrimp and Peas</span> - <span style="font-style: italic;">serves 3-4</span><br /><br />4 tbsp unsalted butter<br />2 tbsp olive oil<br />1/2 small yellow onion, small dice<br />2 cloves garlic, minced<br />1/2 tsp saffron<br />1 1/2 cups Arborio rice<br />1/2 cup white wine<br />6 cups hot seafood stock - this is a great <a href="http://www.examiner.com/cooking-in-norfolk/special-occasion-dinner-cioppino-fish-stew-recipe">recipe</a><br />1/2lb 31-40 shrimp, peeled and deveined<br />1 cup frozen peas<br />2 tbsp parmesan cheese<br /><br />Begin by heating 2 tbsp of butter and olive oil over medium heat in a heavy bottom pot. Add the onion and garlic; sweat for 3 minutes or until translucent. Add the saffron threads and cook for an additional 1 minute. Stir in the Arborio rice and cook until it is pale golden; about 2 minutes.<br /><br />Add wine stirring constantly until it is absorbed. Add ½ cup stock to the rice, stirring continuously until it has been absorbed. Continue to add ½ cup stock to the rice at a time, stirring nearly constantly until the liquid is absorbed and the rice is al dente; about 22 minutes.<br /><br />When rice is al dente, stir in shrimp and peas and cook until the shrimp are opaque; about 3-4 minutes. Finish the risotto by stirring in the remaining butter and parmesan cheese.<br /><br /><br /><span style="font-weight: bold;">Looking for a basic risotto recipe? Check out this recipe for </span><a style="font-weight: bold;" href="http://image.examiner.com/x-4180-Norfolk-Cooking-Examiner%7Ey2009m4d6-Yes-You-Can--Make-Risotto">Asparagus Risotto</a>Kristin Kinghttp://www.blogger.com/profile/11871552361354585587noreply@blogger.com0tag:blogger.com,1999:blog-5065237883488956550.post-18025443656420345412010-08-13T17:22:00.000-07:002010-08-13T17:38:11.404-07:00Welcome!<span style="font-family:arial;">My name is Kristin King and I would like to welcome you to my very first blog! Yay! I'm so excited to have another outlet in which to share my favorite stories, tips, tricks and recipes. My goal is to show people that every meal can be of restaurant quality without spending restaurant prices. Because of my knowledge of restaurants and catering, I can provide all of the tips and tricks that they use to make the food cheap, easy and delicious.<br /><br />I must admit, I thought the whole "blog revolution" (as I call it) was stupid when it first started. <a name='more'></a>Over time, I've seen many blogs that now have revolutionized the content we see on the Internet - especially food blogs. Just take the movie </span><a style="font-family: arial;" href="http://www.julieandjulia.com/">Julie & Julia</a><span style="font-family:arial;">. Who would have that someone's extracurricular hobby would land up on the big screen?</span><br /><br /><span style="font-family:arial;">Other than cooking, I would like to introduce you to the two loves of my life -</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw8KES8xC3YgAGLxggxexXhlkCcjr-KToDmKXLHGDkhrZBV3am0PTUpmw_4kcIiTghfVzaPfPA4qgIef9SvZqtps2ugyRgKiHf0gc2AJU9YoEHJBMbXPcR8fp-iHoTsDceL7wdTPJ9tQ/s1600-h/KP297.jpg"><img id="BLOGGER_PHOTO_ID_5386640803661688754" style="margin: 0px auto 10px; display: block; width: 133px; cursor: pointer; height: 200px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw8KES8xC3YgAGLxggxexXhlkCcjr-KToDmKXLHGDkhrZBV3am0PTUpmw_4kcIiTghfVzaPfPA4qgIef9SvZqtps2ugyRgKiHf0gc2AJU9YoEHJBMbXPcR8fp-iHoTsDceL7wdTPJ9tQ/s200/KP297.jpg" border="0" /></a><span style="font-family:arial;"> My husband Pierre....</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8iKPrlqbnQO7cpu4l_uw77sfErdIG-3fv_V_WtCWR6JtE7xJNLpeaHJZObsB_oTXmE4it8TiU_i8WSFiDZgg0e8M2ldNl2MqJ_zV0DAZLoyDIe6wFq436JFLxIHre7HqT0IEvqzW7aE/s1600-h/IMG_0598.JPG"><img id="BLOGGER_PHOTO_ID_5386641382278424194" style="margin: 0px auto 10px; display: block; width: 200px; cursor: pointer; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8iKPrlqbnQO7cpu4l_uw77sfErdIG-3fv_V_WtCWR6JtE7xJNLpeaHJZObsB_oTXmE4it8TiU_i8WSFiDZgg0e8M2ldNl2MqJ_zV0DAZLoyDIe6wFq436JFLxIHre7HqT0IEvqzW7aE/s200/IMG_0598.JPG" border="0" /></a><span style="font-family:arial;"> ...and my lazy dog Rocco</span><br /><br /><span style="font-family:arial;">I hope to give my readers a peek into my life with wonderful, funny (and sometimes embarrassing) stories and the tasty recipes that always come out of them. If you can't get enough of me, you can find me at Examiner.com where I am the </span><a style="font-family: arial;" href="http://www.examiner.com/x-4180-Norfolk-Cooking-Examiner">Norfolk Cooking Examiner</a><span style="font-family:arial;">. There, I post even more recipes that will hopefully tantalize your tastebuds. </span><br /><br /><span style="font-family:arial;">Thank you,<br /><br />Kristin King<br /></span>Kristin Kinghttp://www.blogger.com/profile/11871552361354585587noreply@blogger.com0