Tag Archives: Poulsbo

Colombian Comfort

22 Apr

This recipe is courtesy of Erica Dinho @colombianrecipe. I encourage you to follow her on Twitter and on her blog

Estofado de Cerdo (see the recipe by Erica here) is basically a pork stew, but oh boy, does it pack a punch.

I won’t re-print Erica’s recipe…I encourage you to click on the link yourself to see it. What I will do is tell you the minor changes Esposita and I made to it and what we thought.

  1. We don’t have any place that sells Yuca here in Poulsbo. We had to call a audible and used sweet potatoes in its place.
  2. Esposita is pushing Paleo, so white rice is out. Granted, rice is a Colombian staple, we made another audible and called in cauliflower in its place.
  3. We didn’t have all the ingredients on Sunday morning, so we started the pork loin roast in the slow cooker with the beer, cumin, salt, pepper, and onion. Erica didn’t mention what kind of beer, so I went with what I had and that is a good old Guinness!
  4. We picked up everything else after Mass and threw it in when we returned. We let it slow cook on high temperature the rest of the afternoon. Since we were having guests and needed a bit more room, we moved it into the oven for the last hour for room and time.

P.S. You can find achiote powder at  your local Hispanic/Latino grocery store. AND, a little goes a long way!

Bottom line, this Estofado was unbelievably good. The flavors were rich and it really was filling. Comfort food Colombian style! The only bad news is that I forgot to snap a phot of it to add to the blog. This will become a regular in our house so stay tuned for a photo later.

Many thanks to Erica for this wonderful recipe. I had gone to her site looking for a salsa for the chicken on Saturday and ran across this. I promise I am a regular on her blog and Twitter now.

Eat well,

Jefe

© 2013 Dan Weedin. All Rights Reserved

P.S.S. Follow me on Twitter @TheFoodJefe. I tweet more than I blog lately as its easier. Hey, I’m up to a whopping 28 followers…who knows, maybe I can hit 30 soon:)

 

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Mojito Madness

1 Apr

Okay, so my March Madness posting has been sporadic at best. The basketball has been spectacular as normal, as is the fun in watching it.

Yesterday was a beautiful Easter Sunday and we watched no hoops. Instead, we gathered on the porch on a 70 degree day with our neighbors and drank mojitos.

These mojitos were special. Instead of using rum, we used the nectar of my Colombian roots – aguardiente!

Here’s what you use:

Aguardiente (available in Poulsbo at the High Spirits liquor store thanks to Peter Crabtree), freshly squeezed lime, lime flavored seltzer water, sugar, and frozen mango chunks. Oh, and if course fresh mint with a sprig sticking out of your glass. A perfect drink on a perfect day.

Esposita made a large punch bowl full, so I have no measurements. Those will follow in another post!

Photos of my hija Mindy and me; me chillin’ on the porch with my mojito!
Eat well,

Jefe

Copyright 2013 The Food Jefe. All Right Reserved

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ChocMo is More Than Just Chocolate

7 Apr

One of my absolute favorite places to eat is an eclectic, trendy place in Poulsbo called ChocMo. The joint is owned by a cool young guy named Peter Crabtree. Peter got his start at 15 years old making chocolate truffles. His restaurant now not only features chocolates made with beer, wine, and spirits, but out-of-bounds food. I eat there for lunch as often as possible and on Thursday went there for dinner with Esposita and a guest of ours. We were NOT disappointed!

Because we are still trying to be as Paleo as possible, we worked hard to avoid hard carbs like bread. Esposita came up with a terrific idea, as she often does. After an appetizer of meats and cheeses (yum by the way), we split two orders of his famous Crabtree sliders sans bread, and ordered a terrific green salad with feta and nuts. The burgers came from their own cows and were outstanding. Peter brought us a mustard that was shipped in from France. Magnificent. I was ready to hop a plane to Paris and pick some up for the house!

Bottom line – ChocMo rocks. For those of you in Kitsap County, they are in Poulsbo next door to the liquor store. Open at 10 AM and have awesome mochas to start your day, and crazy good food for lunch and dinner. I will try to get a video interview with Peter for this blog soon!

Eat well,

Jefe

2012 The Food Jefe. All rights reserved

No Fooling – Pato De Dan Quacks Loudly

2 Apr

Birthdays are always THE right time to eat and eat well…

April 1st was Esposita’s birthday and we started out with an awesome brunch at our favorite breakfast spot, The Oak Table in Kingston. Speaking for me, I brunched on yummy (yes, yummy) Eggs Benedict with a savory hollandaise sauce (very non-Paleo). I did order the fruit instead of the potato pancakes, though!

For dinner, Esposita wanted my Pato de Dan…my very special duck breast. I’ve made it several times successfully and was a little nervous because I wanted to impress for her birthday. Esposita said it was a home run. I made a few additions to my wine reduction sauce, which added a nice saltiness to the whole duck. It was served on top of mashed cauliflower, alongside a nice green salad and my Wayne Gretzky Cabernet Sauvignon. It was a home run (her words) and very easy. Here’s the recipe…

  • Boneless Duck Breasts (4) from Central Market
  • Sea Salt
  • Pepper
  • Sage
  • Red Table wine
  • Creamy Garlic (or Garlic Powder used yesterday)

Directions

Duck: Preheat oven to 450 degrees Cut tracks (sc0re) on fatty side of duck. Season fatty side with salt, pepper, and sage On skillet (nothing on it) cook fatty side down on mid-temp for 4-5 minutes Take entire skillet and put in bottom shelf of oven for 12 minutes Take ducks out and wrap in foil for 10 minutes

Sauce: Add to “duck droppings” just under half a bottle of red wine and reduce. Add salt, pepper, and creamy garlic and now capers and butter. Serve sliced duck over cauliflower and add sauce. Enjoy with your favorite salad or veggies.

© 2012 The Food Jefe. All Rights Reserved

Dining Out in Poulsbo

26 Mar

Burrata Bistro is my favorite restaurant in Poulsbo. Maybe one of my top five restaurants period.

Why?

Easy. It’s the same reasons you like your favorite restaurants…

  • Food is out of bounds. All the time. You never have to worry about a dud night because they don’t have them.
  • Variety of options. They always have new and creative dishes. They also come back with favorites. If you know it’s going to be good, you are willing to take risks on new foods.
  • Service is tops. Servers are gregarious, humorous, knowledgeable, accessible, and always around.
  • Owners are visible and always checking in.
  • Atmosphere is always the best. Always. You hear conversations, laughter, merriment and the lighting is just right for either a romantic dinner, or a night with your friends.

Consistency in food, service, and atmosphere will always keep you coming back for more. And, it will for me at Burrata Bistro.

Last night’s meal for me – Pork Osso Buco and Carrots on top of a white potato pancake thing. The “thing” rocked along with the Osso Buco. Had a wonderful wine that doesn’t show up on the wine menu. A “ducky” Pinot Noir that was tremendous. For the grand finale, Esposita and I split the Flan (actually I think it was 75-25 me).

Wonderful friends, lots of laughs, and a much needed night out with my best girl. We will have to rinse and repeat very soon!

Eat Well,

Jefe

© 2012 The Food Jefe. All Rights Reserved

Oh Boy Osso Buco!

7 Mar

It seems like I’ve been eating out a whole lot lately. This is NOT normal, and fortunately I’ve had some good food. Last night was a true treat.

I went to a Poulsbo restaurant called Sogno di Vino. I’ve eaten there before with mediocre results. The food wasn’t bad, but it wasn’t memorable. Until last night. I was there for a business dinner and ordered the Osso Buco (to learn what Osso Buco IS, keep reading). I’ve had Osso Buco on many occasions in restaurants and at home. Esposita makes a mean Osso Buco. The one I got last night was a rock star. The meat literally fell off the bone; the gravy was rich and flavorful; it was simply a culinary delight. In addition, there was a small strip of pork, green beans, and a terrific polenta.By the way, the meat was wild boar.

I can honestly say it was the best Osso Buco I’ve ever had and I wouldn’t hesitate for a second going back for more. If you’ve never tried it, you must. If you live in Kitsap County (WA), head over to Sogno di Vino in Poulsbo and order it. You will be happy you did.

P.S. No photo. I forgot my iPhone, darn it!

Eat Well,

Jefe

Osso Buco (courtesy of Wikipedia) – Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank. In the local Western Lombard Milanese dialect, this dish’s name is oss bus.