Prosciutto Wrapped Asparagus

I told you all about my Valentine's dinner for Doug and the mayhem that ensued, but never mentioned what he did for me. Actual Valentine's Day started off with a kidnapping of sorts.  The instructions were simple:  pack a bathing suit, wear sneakers.  That's all I knew.  We hopped in the car and headed east towards Manhattan.  I had recently mentioned the free public pool at the Grace Hotel to Doug and we'd both expressed an interest in visiting sometime, so I was convinced that's where we were headed.  No need for a tropical weekend getaway, an indoor pool with a swim-up bar right in the heart of the city could be just as much fun!

When we crossed over the George Washington Bridge and continued onto I95 North, past Manhattan, I was confused.  When we crossed the Whitestone Bridge I was utterly dumbfounded.  I knew we had to make it back home, shower and change with enough time to make an 8pm dinner reservation (at an undisclosed destination); surely, we couldn't be going much further.  I was right, because shortly thereafter we exited the expressway and turned into a residential neighborhood in Queens.  At this point, I was positively bewildered!  We pulled up to what appeared to be a large hotel, complete with valet parking.  The facade read: Spa Castle.   A modern day castle (of sorts) resplendent with a multitude of spa offerings...ingenious!  I'd never heard of such a place and so my bewilderment continued during check in when we got our "watches" that ended up being waterproof locker keys (brilliant!), through the locker rooms when I changed into my Spa Castle uniform for the day (orange shorts and a pink t-shirt? Stacy London would not approve!) and up the huge spiral staircase that delivered me into a cafeteria where I met up with Doug (after we were relegated to his and hers locker rooms upon entry).

We spent our afternoon sweating in the saunas, cooling off with a cocktail (or 2) and lounging in the heated rooftop pools overlooking the city.  It was wonderful and a great way to spend a romantic, relaxing afternoon together.  Upon leaving Spa Castle, we realized that our departure was ill-timed (can you blame us for being hesitant to leave?!) and we were faced with NY traffic at rush hour.  There was no way we were making it home to NJ to shower and change and then heading back "in this general direction" (the only clue I got about our dinner whereabouts) by 8pm.  So Doug called the restaurant and asked if they could accommodate us earlier.  They happily obliged and we went straight to dinner.  He took me to a fantastic little Italian place on Arthur Avenue.   For starters, we split a couple appetizers, one of which was called Asparagus Fiorucci.  It was delicious and I immediately knew I needed to attempt to recreate it at home sometime.  Below is my interpretation of this lovely dish.   The slight crunch of the earthy asparagus blends so perfectly with the creamy cheese, the floral citrus flavor of the lemon zest and the salty prosciutto; it truly is a simple yet elegant appetizer.

Pulled Pork Ravioli Two Ways - Sage and Toasted Walnut Beurre Noisette or BBQ Demi Glace

To some people holidays are nothing more than a source of stress. Gift buying and get togethers don't mesh with their busy schedules. I am not one of those people. Every holiday, for me, is an opportunity to shower those I love with cards and gifts and more importantly, every holiday is cause for a feast; at least in my house. Growing up in a mostly Italian family we treated births, deaths and any holiday as an occasion to eat. And I mean eat! Come to dinner without your "eating pants" on and you won't make it to the entree course. Seriously.

Holidays take on a slightly different meaning when unemployed, however. Gifts are harder to come by when you're scraping to make ends meet. So when faced with Valentine's Day and nary a gift for Doug in sight (nor funds for said gift in wallet), I figured I'd do what I do best - feed him. Honestly, what says love more than a full belly and a sated smile?

Ok, ok, now I know what you're thinking. "Second recipe and this is what she's throwing at us? Homemade pasta and crazy French terminology? Beurre what? Demi who?" Simmer down, the former is nothing more than a brown butter and the latter a simple sauce thickened and reduced to a glaze...they just sound fancier in French, don't you think?! Admittedly, this recipe is a touch more ambitious, but having said that, I've broken it down into 2 parts for you. If you're not ready to tackle the recipe in it's entirety just yet, simply stop at pulled pork, add a ciabatta bun, some slaw or a salad and a pickle and you're set. For those of you who want to take the plunge and attempt the finished product, I promise you it's so worth it, whichever sauce you choose!

Remember when I told you about our occasional splurges? The beurre noisette is most definitely one of them. So much so, that I'm not even going to calculate the nutritional information for fear of instant cardiac arrest. The BBQ demi glace is slightly less caloric, but still counts as a splurge in my book. This decadent recipe not only makes a fair amount (I used only half of the pulled pork and yielded 30-35 raviolis), it's quite filling, so feel free to halve the entire recipe if there are only a couple of you.


Pulled Pork Ravioli Two Ways
Pulled Pork

1 2lb boneless pork tenderloin

We love pulled pork.  The only complaint I have about it is that it can be really fatty and that just ruins the whole smoky, barbecuey, tender love-filled experience for me.  So, when making my pulled pork, I like to use a leaner cut.  I find that if you cook it "low and slow" in a crock pot it falls apart and shreds nicely.  Best part is, no hunks of fat to contend with!

drizzle of olive oil
1/2 tsp cayenne pepper
1/2 tsp salt
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/4 cup brown sugar
cooking oil spray
3/4 cup barbecue sauce

Cut the pork tenderloin into 1 1/2 - 2 inch cubes and place in a bowl.  In a separate bowl combine cayenne, salt, paprika, onion powder, garlic powder and brown sugar.  Drizzle the pork cubes with olive oil, add the spice rub mixture and toss well to coat.  Really get in there and massage the pork so that all your little cubes get some spice loving.

Spray the inside of your crock pot evenly with cooking oil spray and transfer the seasoned pork cubes to the crock pot.  Set the pork for 3-4 hours on high or 6-8 hours on low.  While it's cooking, your house will take on the smell of a Memphis barbecue pit; the savory garlic, warm cayenne and paprika and sweet sticky molasses aromas dancing through the air. It's amazing!

Once your pork is done cooking, transfer the cubes to a cutting board using a slotted spoon and shred them using 2 forks.  I find it easier and less messy to transfer the cubes in small batches rather than all at once and add my shredded pork to a separate bowl until I've finished shredding it all.  After you've shredded all the pork, return it to the sauce in the crock pot and give it a good stir.

At this point, you've got the makings of a fantastic meal.  A good bun, some salad or slaw and a pickle (or 4) is all it takes to make me deliriously happy.  If you're zealous enough to try the rest of the recipe, then read on. If not this time, (trust me, you'll be back), bon appetit!

Spicy Asian Glazed Chicken

This dish is one of our absolute favorites! Doug and I could eat it every night and never tire. It is (in my opinion) ridiculously easy to make, handles substitutions very well and is mostly things you'll have on hand in your fridge and pantry. And, the 1 or 2 ingredients you may not have readily available might become staples after just one taste!

When I make this for us, I use a combination of boneless, skinless chicken breasts (usually 3 that I halve) and boneless, skinless chicken thighs (usually 3, halved as well). I'm typically not a dark meat kinda gal, but I find this recipe lends itself very nicely to the darker meats. Doug prefers white meat though, so a breast or 3 always find their way into my pan. Feel free to experiment with other cuts of chicken (skinless legs work really well) and the spicy asian glaze adds a nice flair to boneless pork chops (you'll need to adjust your cooking time based on the thickness of the chops if you go the pork route). I haven't tried this with chicken wings yet, but it's definitely on the menu next time we have a finger food kind of get together!

Spicy Asian Glazed Chicken
Adapted from http://www.skinnytaste.com/

3 boneless, skinless chicken breasts (halved)
3 boneless, skinless chicken thighs (halved)
1 tbsp sesame oil
1 cup chicken broth
1/2 cup low sodium soy sauce
1/2 cup balsamic vinegar
3-4 cloves of garlic (finely chopped)
1/2 tbsp fresh ginger (grated)
4 tsp honey (Agave nectar or sugar can be substituted)
1 tbsp Sriracha
Sriracha is a Thai chili sauce that is readily available at most supermarkets. If you can't find it locally, you can easily find it online. It has an intense flavor and a real kick of heat, so feel free to adjust the amount to taste. You can also substitute another hot sauce but, personally, I like the flavor of the Sriracha best.

1/2-1 tbsp butter (optional)
2 medium scallions, chopped (for garnish)
1 tsp toasted sesame seeds (for garnish)

Calories: 286 Fat: 10g Carbohydrate: 13g Protein: 36g Fiber: 0.5g Serves: 6

In a 4 cup capacity measuring cup or medium bowl, combine chicken broth, soy sauce, balsamic vinegar, garlic, ginger, Sriracha and honey. Stir well to combine all ingredients and let stand for 15 minutes to allow the flavors to blend.

Add sesame oil to a large, heavy skillet or saute pan and set over medium high heat (if you've never worked with sesame oil before, it has a deliciously nutty flavor and aroma and a little bit goes a long way). Make sure your pan is nice and hot before adding your meat. A hot pan will assist in getting a nice brown on the chicken as well as help to prevent sticking. Never use a cold pan! Cook the chicken, turning once, until it begins to brown (about 3-4 minutes per side).

Give your liquid mixture a quick stir, pour onto the chicken and cook over medium high heat until it comes to a boil. Once boiling, reduce heat to low and simmer, covered for 15-20 minutes. Remove chicken from the pan and set on a serving platter (if you're using chicken breasts you will want to remove them from the pan at about the 15 minute mark to prevent overcooking).

Bring the liquid back up to a boil and cook until it reduces by about half and starts to thicken (a good point of reference is when the liquid coats the back of a spoon).

While you're reducing your glaze, keep a close eye on it. As the liquid evaporates and the sugars caramelize it can burn easily. Once your glaze is done reducing, add the butter and stir well until it is melted and fully incorporated. The sauce should take on a nice shiny and velvety texture once the butter melts. If you're worried about fat and calories, feel free to omit the butter, but if you want that extra little splurge that will take the sauce from yum to YUM! (for about 100 calories and 11 grams of fat for the entire recipe), go for it! Pour the sauce over your chicken, top with scallions and toasted sesame seeds and enjoy!

I usually serve this dish with a homemade "fried" rice (recipe to follow another time...email me if you'd like it before I get it posted) and a steamed veg (broccoli is a fav). Tonight, I opted for plain white rice; brown rice also works well and if you're carb conscious, just add a veggie of choice and you've got a complete meal.

Bon appetit!