Ingredients: 

• Nonstick cooking spray, for greasing
• 2 tablespoons unsalted butter
• 1 medium onion, minced (about 2 cups)
• 1 tablespoon kosher salt
• 2 cloves garlic, minced
• 1 teaspoon chipotle powder
• 1 teaspoon paprika
• 2 cups day-old bread, crust removed, small diced

• 1/2 cup whole milk
• 1 1/2 pounds ground chuck
• 8 ounces ground bacon
• 2 tablespoons finely chopped flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• Serving suggestions: Mashed potatoes, potato salad

Directions:

1. Preheat the oven to 350 degrees F. Coat a loaf pan with cooking spray.
2. Melt the butter in a medium saute pan and add the onions and 1/4 teaspoon of the salt. Sweat the onions, and then add the garlic and continue to cook. 
3. Stir in the chipotle powder and paprika and lightly toast with the onion mixture. Remove from the heat and let cool slightly.
4. Meanwhile, soak the bread in the milk until completely soft and hydrated. Squeeze out the excess milk and transfer to a large bowl along with the onion mixture, chuck, bacon, parsley, black pepper, eggs and remaining salt. Mix together.
5. Pack this mixture into a loaf pan and bake for 1 hour. Let cool slightly (it will be easier to slice).
6. Slice the meatloaf and serve it with your favorite mashed potatoes or potato salad

Results:

This meatloaf lives up to its name, it is full of flavor and heat!  The meat is seasoned perfectly and the smokey flavor of the chipotle power adds a bit of heat that sneaks up on you.  The ground beef mixed with bacon keeps this dish super moist and extremely flavorful.  This combinations created a fork tender meal packed with a ton of flavor.  It is not without its drawbacks, it was a hearty meal that was a bit greasy and is certainty not for anyone on a diet.  There was a lot of excess grease from the bacon, but we were able to drain off after it was cooked.  This dish was however just as good cold as a midnight snack (it may have even been better).

Should or Should Not Eat:

While this dish is not for the faint of heart it is a Should Eat  Packed with huge flavor while adding a new twist on meatloaf it is sure to please the entire family.  Take a day to cheat on your diet and make yourself a nice hearty home-style meal full of trouble.

Source: Double Trouble Meat Loaf (http://www.cookingchanneltv.com/recipes/michael-symon/double-trouble-meatloaf-recipe/index.html)

As we have said however, not everyone is a fan of these brightly colored candies.   Comedian Lewis Black once said "Candy corn is the only candy in the history of America that’s never been advertised. And there’s a reason. All of the candy corn that was ever made was made in 1911. And so, since nobody eats that stuff, every year there’s a ton of it left over. And the candy corn company sends the guys to the villages and they collect out of the dumpsters all the candy corn we’ve thrown away. They wash it! They wash it!".  We beg to differ on the subject, which is why we were so pumped when we received the October issue of Food Network Magazine.

As would be expected the October issue from Food Network was filled with Fall/Halloween themed recipes.  While we were flipping through the pages we saw it, there was a recipe for homemade candy corn provided by none other than Alton Brown.  Alton is known for his ability to make the science of cooking accessible to chefs of all skill levels.  He is also a man has no issues proclaiming his love for one of our favorite Halloween treats.  Like us, Alton enjoys candy corn each Halloween and has gone even further as to provide a recipe for making it at home.  The recipe looked quite simple and with most of the ingredients in our kitchen, we decided to go for it.   

Ingredients: 

• 4 1/2 ounces powdered sugar, approximately 1 1/4 cups
• 1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons
• 1/4 teaspoon kosher salt
• 3 1/2 ounces granulated sugar, approximately 1/2 cup
• 3 3/4 ounces light corn syrup, approximately 1/3 cup
• 2 1/2 tablespoons water
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• 2 to 3 drops yellow and orange gel paste food coloring

Directions:

1. Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside.
2. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. 
3. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. 
4. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes.
5. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. 
6. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half.
7. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. 
8. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. 
9. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

Results:

This recipe will convert any candy corn hater.  Alton Brown provides a great take on the Halloween classic.  These homemade treats have a similar flavor profile to store bought brands, but differ in taste and texture.  Making these from scratch creates a less "processed" flavor.  The vanilla flavoring and sugar really stand out in each bite and are sure to please even Lewis Black.  The consistency of the candy corn is a bit softer and chewier than the waxy hard candy corn of your childhood.  While we prefer candy corn to be a bit harder, they are still quite good.  The process of making each corn was a bit time consuming especially shaping and cutting each piece.  However it was certainly worth the effort and would be a fun recipe to get the entire family involved in making.

Should or Should Not Eat:

Any candy corn fan will surely love this recipe and candy corn haters should give this recipe a try before they condemn this corn.  These are not the same pieces of candy corn that have been washed and re washed over the years.  They are a fresh batch of tasty treats that are sure to please and are a Should Eat for us!

Source: Candy Corn (http://www.foodnetwork.com/recipes/alton-brown/candy-corn-recipe/index.html)

At first we did not know if it was a hot sauce or some other type of sauce so we all put some on our fingers and took the plunge. Our taste buds were smacked with this intense combination of sweet and heat mixed together with a ton of garlic.  The sauce was so addicting we used practically the whole bottle, dowsing our arepas in it after each bite.  We sat their trying to guess the ingredients and could not do so.  We asked the staff but as to be expected we were told it was a secret.  We were determined to figure it out what was in the sauce.   That was about two years ago and we never got much further along in the process until about 2 months ago.  

While searching for recipes to make our own homemade aprepas when we stumbled upon a website claiming to have perfected the "secret sauce" recipe.  We could not believe that someone had cracked the code.  At first there was a feeling of disbelief until we reviewed the ingredients.  There they were, a handful of things we knew had to be in the sauce, so maybe, just maybe this person was on to something.  Well we knew right then and there we had a responsibility to make this recipe and judge for ourselves if they had succeeded.  We give to you Caracas Arepas "Secret Sauce"

Ingredients: 

• 1/2 cup cilantro
• 1/2 cup parsley
• 1 cup e.v olive oil
• 1/2 cup vinegar
• 1 1/2 cup of yellow peppers
• 1/2 cup of mango
• 4  cloves garlic 
• 1/2 teaspoon pepper
• 2 teaspoons cumin
• 1 teaspoon mayo
• 1 tablespoons oregano
• salt to taste

Directions: 

1. Put all ingredients but Olive oil in food processor one chopped, gradually mix in Olive oil until desired consistency.

Results:

We could not believe it, they did it.  It is the "Not So Secret Anymore Secret Sauce"!  This recipe is as close as you can get Caracas Arepas "Secret Sauce" without actually having their recipe.  It has the same flavor profile and texture.  There are however a few minor issues.  The sauce seems to be missing a bit of kick, we are thinking perhaps some habanero peppers or mustard would solve the problem.  Our version also turned out very green, the original sauce is a dar yellow, we may have used a bit too many fresh herbs.  Even with these minor issues this is still the perfect sauce to use on just about any meal.  It pairs perfectly with pork, especially the pulled variety.  It would also work nicely with steak, chicken and even shrimp.  We would even use it on top of our eggs if we were making huevos rancheros.  We highly recommend whipping some of this sauce together especially for your next taco night.  You with love the sweet and spicy flavor the emanates from this sauce.

Should or Should Not Eat:

If you have been to Caracas Arepas then you know how addicting their secret sauce is.  This recipe gives you the opportunity to have an almost perfect replica of the famous "Secret Sauce" in your fridge at all times.  This recipes is a Should Eat and we would love to hear what things you have put it on.

Source: Caracas Secret Sauce Recipe: Make your own Venezuelan Arepas (http://cheekystitch.wordpress.com/2009/04/19/caracas-secret-sauce-recipe/)

Arepas are small corn patties made from ground corn meal that has been pre-cooked. The cornmeal is mixed together with water to form a dough, which is then formed into patties.  These patties are then grilled, fried or baked depending on what country you are in.  Once the patties have been cooked they are split open and stuffed with any number of combinations of meats, vegetables and cheeses.   They are very popular in Central and South America. 

It was only a few years back when we first heard of an arepa.  There was a place in the Lower East Side of Manhattan called Caracas Arepas that was selling authentic arepas.  They were getting quite popular and even scored a spot on Throwdown with Bobby Flay.  Flay tried his best to recreate the arepa but had no luck.  He lost because got a bit too fancy and lost the authenticity of a traditional arepa.  Nevertheless the arepas looked amazing so we had to try them.  Interestingly enough they were building a second Caracas Arepas a few blocks from our apartment in Williamsburg, Brooklyn.  A week or two later the new location was open and we made our way there.  The arepas were amazing.  They were these hand held sized corn pockets filled with pernil, a mango sauce and cheese.  Topped with their own homemade "secret sauce" we had fallen in love.  Since that day we had visited Caracas Arepas numerous times, after each visit we talk about making them at home but never have.  We finally found a worthy recipe (actually from the owners of Caracas) and tried our hand at making Arepas.  

Ingredients: 

Pernil:

• 2 cups Worcestershire sauce
• 1 pound guava paste
• 1/4 cup mixed peppercorns
• 6 ounces fresh ginger, peeled
• 1/3 cup whole fennel seeds
• 2 tablespoons cumin seeds
• 4 bay leaves
• 2 bunches fresh oregano
• 8 cloves garlic, peeled
• 6 non-alcoholic malt beverage (Recommended: Maltas)
• Kosher salt
• 1 (8 to 11-pounds) bone-in pork shoulder

Mango Sauce: 

• 1 cup canola oil
• 5 cloves garlic
• 2 jalapeno peppers
• 2 cups mango puree
• 1 cup olive oil
• 1/2 bunch fresh cilantro (about 2 cups)
• 2 tablespoons papelon, panela or sugar cane
• Kosher salt

Arepas (Yield 6):

• 2 1/2 cups lukewarm water
• Salt
• 1 tablespoon canola oil
• 2 cups cornmeal
• Tomato slices, for serving

Directions: 

For the pernil:

1. In a blender, combine the Worcestershire, guava paste, peppercorns, ginger, fennel seeds, cumin seeds, bay leaves, oregano, and garlic. 
2. Transfer the marinade to a Dutch ovenor other large pot; stir in the malt beverage. 
3. Add the pork; cover and refrigerate 24 hours. 

When pork is ready to cook:

1. preheat the oven to 400 degrees F. 
2. Bake until the meat shreds easily with a fork, about 4 hours. 
3. Shred the pork

For the mango sauce:

1. Meanwhile, heat the canola oil in a small saucepan over medium heat; 
2. add the garlic and jalapeno. Fry until lightly golden, about 2 minutes. 
3. With a slotted spoon, remove the garlic and jalapeno; transfer to a blender. 
4. Add the mango puree, olive oil, cilantro and papelon; blend until smooth. Refrigerate in an airtight container until ready to use.

For the arepas:

1. Place 2 1/2 cups water in a medium bowl with 1 teaspoon salt and oil
2. Slowly pour the cornmeal into the water. 
3. Knead together the cornmeal and water until blended and smooth. 
4. With wet hands, divide the dough into 6 even portions. 
5. Roll each dough portion into a ball; pat it into a 3 to 4-inch disk, about 1/2-inch thick.
6. Heat oil in a cast-iron skillet or on a griddle over medium heat; add the arepas. 
7. Cook the arepas until golden brown on both sides, turning once, about 10 minutes. 
8. Transfer the browned arepas to a baking sheet and bake until cooked through, 10 to 12 minutes.

To serve, partially split the hot arepas (not all the way around); remove some dough to make room for your filling. Fill the arepas with warmed pulled pork, tomato slice, and a dollop of mango sauce. Serve immediately.

Results:

This recipe was almost perfect, the arepas were so close to tasting exactly as they do in the restaurant.  The corn patties were super easy to make.  A small amount of water mixed with the corn meal created this smooth corn dough that browned on the griddle.  After they are cooked through the patties are good to eat even on their own.  In some countries they are eaten split open and slathered with butter for breakfast.  The patties also provide a perfect vehicle for delivery of all of the meat, vegetables and sauces to right to your taste buds..  They have a slightly salty corn flavor and absorb any excess sauce and juices.

The pernil was fall off the bone delicious.  The marinade did not impart as much flavor as we thought it would but it did add some flavor.  You could easily make this recipe without the marinade and it would taste just as good.  The mango sauce really gave this dish it's signature flavor.  The sauce had the right combination of sweet and heat while still providing huge flavor that melded seamlessly with the salty pork.  The mango is what hits you first, with its sweetness.  Meanwhile the heat sneaks up on you, thanks to the garlic cloves and jalapeno peppers.  The heat is not overpowering but is noticeable and creates a nice depth of flavor to the sauce. This sauce would work nice with other dishes as well as this one.  We would easily marinate chicken in it, or use it as a dipping sauce.  Also on our arepa we put some of Caracas "secret sauce" that is similar to the mango sauce but adds another dimension of flavor (click here to find out what it was).

Should or Should Not Eat:

We think this recipe is a Should Eat for everyone.  Those who have had arepas before will love the authenticity and flavor of a traditional arepa right in your own home.  For anyone who has never heard of an arepa before it provides a great easy to follow recipe that will open your taste buds to new dishes from around the world. 

While perusing the produce two weeks ago we stumbled upon Madura Farms. They were selling an array of mushrooms such as giant portobellos, hen of the woods and oyster mushrooms.  They were a bit expensive compared to traditional mushrooms, but they looked interesting and we decided to give them a try.  We bought what we thought were oyster mushrooms but after we got home we realized that they were Hen of the Woods mushrooms.  These two varieties are very similar in appearance.  Even with the mushroom mix up, we sautéed them in oil and a splash of apple cider vinegar and they were amazing.  We realized that they would be the perfect star in a simple pasta dish.  

When last Friday rolled around we headed back to Madura Farms to buy more Hen of the Woods mushrooms.  We were instantly disappointed to find out that they had sold out.  Apparently some chef came by and scooped up all of the Hen of the Woods mushrooms.  Fortunately they still had some yellow oyster mushrooms left and we decided that they would work just as well in the recipe we had envisioned.

Both the Hen of the Woods and Oyster mushrooms have a distinct shape that in each case either resembles the frilly back feathers of hen or the shape of an oyster. They both have a strong earthy but sweet flavor that will stand out in any dish.  It was the natural flavor of mushroom that convinced us that it would be the perfect topping for a fresh plate of pasta.  We knew that these mushroom sauteed in butter and served over pasta would be the perfect pair.  The only problem was that we had no actual recipe in mind and decided to wing it.   To see how it turned out keep reading.

Ingredients: 

• 1/2 - 1 pound fresh oyster mushrooms
• 1 pound fresh fettuccine (can use boxed) 
• 4 tablespoons unsalted butter (have extra on hand in case you need more)
• 1 small shallot sliced thin
• Olive oil
• Parsley (fresh)
• Salt (to taste)
• Pepper (to taste)
• Optional: Pecorino Romano Cheese

Directions: 

1. Place 3 tbsp of butter and 1 tbsp olive oil into a large sauté pan on medium heat
2. Sauté shallots in pan until golden brown, season with salt and pepper
3. Remove stems of mushrooms leaving only the caps
4. Bring a pot of water to boil for pasta, be sure to season water with a decent amount of salt.
5. Remove pan with butter and shallots from heat while paste is made/cooked
6. Be sure not to over cook pasta, removing it form water when it is al dente
7. Reserve 1/2 cup of cooking liquid from pasta pot before draining
8. Rinse pasta well in cold water to stop the cooking process
9. Warm butter and shallots up on medium heat
10. Add mushrooms to pan and sauté for 2 minutes
11. Add pasta to dish and continue to cook, adding 1 tbsp of butter and more if needed
12. Add about 2 tbsp of cooking liquid to pan
13. Top with freshly chopped parsley and season with salt and black pepper to taste.
14. Finish off each dish Pecorino Romano Cheese.

Results:

With simple quality ingredients it is hard to make a bad meal.  The mushrooms add a subtle but amazing earthy flavor to this dish, which is amazing considering they are competing with the intense flavors from the shallots and succulent flavor of the butter.  The mushrooms are clearly the star of the dish followed closely behind by the fresh pasta.  Fresh pasta simply makes any dish better, it is lighter than regular pasta and is the perfect choice for this type of sauce.  The shallots impart a nice onion/garlic flavor to the butter, which complements the flavor of the mushrooms.  The parsley gives this dish a bit of color and a hint of freshness that is a nice counter point to the saltiness of the sauce and cheese.  We only made enough for two bowls and were very upset to realize there were no seconds or leftovers.  Next time we plan to make a double batch.

Should or Should Not Eat:

This recipe creates a simple but flavorful dish that is easy and quick to make.  All it requires is that you allow the natural flavors of the fresh ingredients to be the focal point of the dish.  You are sure to wow anyone with this great combination of ingredients.  The recipe is most certainly a Should Eat and we highly recommend visiting the Goshen Farmers Market to get your hands on some of these great mushrooms from Madura Farms.  Be sure to also check out all of the other quality fruits, produce and hand crafted products available.  We hope to do a post about the farmers market in the upcoming weeks, so be on the look out.

After trying a few other greens we identified Arugula as our favorite salad leaf.  It has a nice peppery flavor and works well with numerous vinaigrettes.  We especially like how well it works with fruit.  Our current salad trend as you may have noticed is eating salads that include fruit.  We feel that it helps the greens go down and makes eating salad more enjoyable.  As a result we have been looking for new salad recipes and found one that combine both Arugula and fruit, it is a cantaloupe, red onion and walnut salad.

Ingredients: 

Orange Vinaigrette

• 1/4 cup orange juice, pref freshly squeezed
• 1 tablespoon lemon juice, pref freshly squeezed
• 1 1/2 tablespoons raspberry vinegar
• 3 tablespoons extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

The Salad

• 1 (3 lb) cantaloupe, cut into 1 inch cubes
• 1 small red onion, thinly sliced
• 2 cups arugula
• 1 cup walnuts, chopped and toasted

Directions: 

1. To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.
2. Slowly add the olive oil, whisking constantly until the mixture is smooth.
3. Season with salt & pepper.
4. To make the salad, combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl.
5. Pour the dressing over the salad and toss well.
6. Garnish with the remaining walnuts.

Results:

This salad has little bit of everything in it.  The Arugula provides a nice strong pepper flavor, which is nice compared to tasteless traditional salad greens.  The cantaloupe adds an intensely sweet flavor that works well inconjunction with the Arugula.  The red onions provide a level a crunch to this dish as well as a bit of spice.  Then the salad is finished off with toasted walnuts, that like the onions add a nice crunch.  Everything comes together with the orange vinaigrette which is full of great citrus flavors thanks to the freshly squeezed orange and lemon juice.  The vinegar also provides another depth of flavor to the vinaigrette.  This salad is sophisticated enough to impress those with a refined palate and is still accessible to even the pickiest of eaters.  You may even get your kids to eat some.

Should or Should Not Eat:

This salad is a Should Eat, it is a great salad for those people just dipping their toes in the salad arena.  It is a light salad that would be the perfect start to any summer dinner on the porch.  This salad should please all members of the family and is worth making, especially right now when cantaloupe is at its height of ripeness.

The recipe we found was for a Eggplant Timbale.  This recipe comes from the cookbook Giada's Kitchen by Food Network star Giada de Laurentiis.  Giada is famous for making tons of classic Italian dishes as well as creating new inventive ones.  We have made some of her recipes in the past so we were confident that it would turn out well, but we kept asking outselves what a Timbale was.  It turns out Timbale refers to the type of pan used to cook the dish.  The eggplant is layered in the bottom of the pan, then filled with pasta and meat and covered with eggplant to create this stuffed eggplant pie of Italian goodness.  We figured this would be challenging and interesting to make, so we went for it.

Ingredients:

• 2 medium to large eggplants, sliced 1/4-inch thick
• 1/3 cup olive oil, plus 2 tablespoons
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound penne pasta
• 1 medium onion, diced
• 1/2 pound ground beef
• 1/2 pound Italian pork sausage
• 1/4 cup marsala wine
• 1 cup frozen peas, thawed
• 2 cups store-bought marinara sauce
• 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
• 3/4 cup grated pecorino romano cheese, plus 1/4 cup
• 1 cup chopped fresh basil leaves
• Use a: 9-inch springform pan

Directions:

1. Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. 
2. Brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. 
3. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
5. Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. 
6. Add the onion and sauté until tender, about 3 minutes. 
7. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. 
8. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. 
9. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
10. Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. 
11. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. 
12. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. 
13. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
14. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

Results:

We were a bit intimidated at first when we saw this recipe in the book.  Turns out it is actually very simple, there are a bunch of components and steps but it all comes together to form an amazing meal.  The grilled eggplant helps to entomb all of the meat, pasta, cheese and sauce in this beautiful pie shape..  The eggplant was fresh and after being grilled it helped add a smoky flavor to the dish.  Once you cut into the timbale you are introduced to the gooey, pasta with meat sauce center.  The sauce of course can come from a jar, but any self respecting Italian knows it is just as easy to whip some up from scratch.  We always make our own, you can see our recipe here (Sauce Recipe).  The sauce is mixed together with the onion, beef and sausage mixture which has been cooked down in Marsala wine.  The meat and onions really soaked up the Marsala imparting this rich flavor.  When mixed together with the sauce, peas and cheese you end up with this extremely flavorful filling.  There are just layers upon layer of flavors hidden throughout this dish.  Everything works so well together and provides a unique eating experience.  

Should Or Should Not Eat:

This recipes is both a unique dish which will really surprise all of your guests.  It is not often you serve what appears to be eggplant pie.  It sounds much classier as an Eggplant Timbale and is a Should Eat.  This dish offers up huge flavors combined with classic Italian ingredients.  If you love  Eggplant and pasta, this dish is for you.

Then one day we stumbled onto what we consider one of the best food blogs around, www.iamafoodblog.com.  On this site you can see awesome recipes with amazing photos laid out in a unique style.  We have to admit we have a bit of food blog envy, but after we composed ourselves we noticed a Porchetta recipe.  Not only that but it was also linked to a Diners, Drive-Ins, and Dives episode where Guy visited a place called Bread & Meat.  In this restaurant they only have 4 items on the menu  with one of them being a Porchetta Sandwich.  From this video ad one other recipe iamafoodblog, was able to recreate this amazing dish.   Thank to them we now had an amazing porchetta recipe and their pictures ensured that we had to give it a try.

Ingredients:

Salt Rub

• 1/4 cup salt
• 2 teaspoons whole rosemary toasted
• 2 teaspoons toasted fennel seed crushed
• 2 teaspoons chili flakes
• 2 teaspoons black pepper
• zest of 1 lemon

Herb Rub

• 2 tablespoons roughly chopped flat leaf parsley
• 2 tablespoons fresh rosemary

Salsa Verde  

• 1 bunch parsley
• 1 cup oil
• 2 teaspoons toasted fennel seeds ground
• 2 teaspoons toasted coriander ground
• 2 teaspoons chili flakes
• salt
• 2 cloves garlic
• zest of 1 lemon
• lemon juice from 2 lemons

Porchetta

pork tenderloin, around 3 inches in diameter, 1-2 pounds
12 inch slab of pork belly, skin lightly scored
oil
string

Porchetta Sandwhiches

2 ciabatta rolls
2 cups porchetta, still warm, thinly sliced and chopped
bit of crackling, roughly chopped
dijon mustard

Directions:

Porchetta

Combine the ingredients for the salt rub in a small bowl. Lightly sprinkle the inside of the pork belly with the salt rub (you won’t need to use all of it). Sprinkle the herb rub and place the tenderloin in the centre of the belly. Tightly roll up the belly around the tenderloin and tie together with kitchen twine. Rub the skin generously with oil and a bit more of the salt rub. Place your porchetta in a dish, cover and place in the fridge for at least 12 hours.

Heat the oven to 275F. Place the porchetta on a rack in a deep roasting pan. Lots of fat will be rendered out of the porchetta, so make sure your roasting pan is deep enough.  Roast on the centre rack of the oven for 4 hours. Use a meat thermometer to check that the internal temperature is 160F. Blast the heat up to 450 and continue to roast for 35 minutes, keeping an eye on the skin. You want the crackling golden brown and crispy, not burnt.

Remove from the oven, let rest for 15-20 minutes, slice and enjoy!

Salsa Verde

Puree the salsa verde ingredients until smooth. Assemble the sandwiches by slicing the rolls lengthwise and topping with porchetta. Add a bit of crackling and a drizzle of salsa verde. Serve with dijon mustard and enjoy.

Results:

When you try a new recipe there is always the concern that it could turn out bad.  Other times you worry if the recipe will taste as good as you are hyping it up to be in your own mind.  Then to make things worse if you have already eaten an amazing version of the dish previously will inevitably compare your meal to the original.  We had all of these thoughts racing through our mind when we were making this recipe.  Fortunately all of are worries were for naught, as the Porcetta was amazing.  This roast was so juicy and flavorful thanks to all of the fat from the pork belly.  The pork belly in essence basted the pork loin as it cooked.  The fresh herbs added a great aroma to kitchen as they cooked and imparted the perfect flavor profile into the meat.  The herbs and spices that were used were perfectly paired with natural flavor of the pork. 

The outside of the porchetta was roasted pork skin which turned into a crisp crackling.  Basically a fresh pork rind that just melts in your mouth.  It added an needed amount of crunch to this dish.  As we mentioned the pork belly added a ton of fat and natural juices to this dish.  For those of you not aware pork belly is what bacon is made out of.  Once a pork belly has been cured it is then considered bacon.  Basically this porchetta was a pork loin wrapped up in bacon.  Obviously there was a ton of flavor from that alone, but the spice rub and herbs all add to the insanely good flavor of the entire dish.  Then the fresh salsa verde was the perfect compliment to finish off the dish. 

The pork was a tad bit salty by itself, but the salsa is helped to cut the flavor of the salt. The salsa was e super fresh combination of parsley and lemon juice along with the same spice in the the rub.  By using the same spices from the rub in the salsa it helps keep the same flavor profile throughout the entire dish.  All of the ingredients piled high on the fresh roll was just picture perfect.  Our first bite was filled with intense flavors and pure joy.  We had managed to make the perfect dish, it tasted better than we imagined.  We knew instantly that this dish will be a hit any where we make it or wherever we bring it.  Summer BBQs, Jets Tailgates and impromptu gatherings beware the Porchetta is now lurking.

Should or Should Not Eat:

If you gotten this far then you have seen all of the pictures and read everything we had to say about the dish.  You must then have already figured out that it is a Should Eat.  If there was anything more like a Must Should Eat than this recipe would be it.  We promise this recipe will be the hit everywhere, people will beg you for the recipe.  Tell them We Ate That.com sent you. 

Ingredients:

• 4 chicken breasts about an inch thick (will be cut in half to create 8 pieces) add more if needed
• 1/4 cup of flour for gravy (extra for dredging)
• 1/4 cup Marsala Wine
• 3 cubes of chicken bullion
• 3 tbsp Butter
• 1/2 tsp onion powder
• Parsley 
• Water
• Oil

Directions:

Chicken

1. Cut chicken breasts in half creating pieces that are about 1/4 inch thick
2. Pound chicken breasts lightly to make them uniform in size
3. Pre-heat a pan with olive oil over medium heat, oil should be 1/8 inch deep 
4. Create a dredge for the chicken by adding flour to a bowl. Season with salt and pepper
5. Evenly coat chicken in flour and shake off the excess
6. Add chicken to the pan and turn the heat up so that the chicken is frying
7. Cook for about 5 minutes till golden brown, flip over and brown the other side
8. Place cooked chicken on a plate with a paper towel to drain and cool
9. Reserve cooking oil for gravy

Gravy

1. Take 1/4 cup of flour and add into a 1/2 cup of water
2. Mix thoroughly until it resembles milk
3. Add in 1/4 cup of Marsala wine
4. Pour mixture into the leftover cooking oil used to cook the chicken
5. Turn the heat on the pan to medium
6. Mix together and add 1/2 cup of water, mix until there are no lumps
7. Add 3 cubes of chicken bullion, mix until dissolved
8. If mixture is too thick add water until you reach desired consistency
9. Cook on low heat for 15 minutes, whisking once or twice
10. On the side heat up 3 tablespoons of butter
11. Add 1/2 tsp of onion powder to the hot butter then add butter into the gravy
12. In a new pan, heat  a bit of butter on medium heat
13. Fill pan with chicken and add enough gravy to cover chicken
14. Add a splash of Marsala wine & parsley
15. Cook until chicken is warm and then serve either as is or over a side of pasta

Results:

No need to order out anymore for good chicken marsala with this recipe in hand.  If you are looking for home cooked chicken marsala like your grandmother used to make, look no further.  The chicken was lightly breaded and had a perfect crispy outside.  Pounding out the chicken allowed us to get cutlets that cooked quickly and evenly. The chicken was moist and retained all of its juices.  The sauce was exactly what you would get at a good Italian restaurant.  We were split on if the sauce was too think our not, but it is all personal preference and can be adjusted according.  If you prefer a thicker sauce this recipe should work just fine for you.  If you want a thinner sauce just add small amounts of water to the sauce until you get the consistency you desire.  That is the beauty of this recipe, there is so much flavor in the sauce that even when you add water it does not dilute any of the flavor.  

This was the perfect dish served over a bed of pasta.  We used some penne and topped it off with a bit of pecorino romano cheese.  This was the read deal dish and was very good.  In the future we may consider adding in mushroom to the sauce to give it some additional flavor.  This chicken could also be served sandwich style.  Get a nice fresh roll top it with the chicken cutlets and marsala sauce and finish it off with a slice of fresh mozzarella.  

Should Or Should Not Eat:

If you are craving homemade chicken marsala then you should try this recipe because it is a Should Eat.  This recipe comes from our grandmothers secret stash and you know those recipes are always good.  It even seems to retain some of the love she puts into it as well.  This has become one of our new favorite recipes and it may just become one of yours.

Today we are highlighting our first semi-guest post.  This recipe comes from our occasional photographer extraordinaire/food taster Kevin (check out his web site here). You may remember seeing his contributions to the blog in our review of Battery Place Market where he took all of our photos.  He has submitted to us a delicious looking Swedish meatball which uses the Venison (deer meat) left over from hunting season.  We really enjoy the idea of using non traditional meats in our recipes and we plan to do more of this going forward.  If your a hunter also, here is a new recipe to try.   

 Ingredients:

• 4 slices of stale bread, crusts removed
• 2/3 cup milk
• 2-3 pounds venison (or beef, lamb, elk, moose, etc)
• 1 pound pork fat or ground pork 
• 2 eggs
• 2 teaspoons Kosher salt
• 2 teaspoons ground allspice
• 1 teaspoon caraway seeds
• 1 teaspoon black pepper
• 1 grated yellow onion
• Flour
• 1 quart beef stock or venison stock
• 1/2 cup sour cream
• 1/2 cup highbush cranberry or lingonberry jelly
• Salt
• Butter or oil for frying

Directions:

Meatballs

1. Pour the milk into a pot and set it on low heat.
2. Cut the crusts off the stale bread and break it into pieces. Add it to the pot. It will begin to absorb the milk. When it does, turn off the heat and mash everything into a paste. Let it cool to room temperature.
3. Mix the meat into a bowl, add the salt and spices. Crack the eggs into the bowl, then pour the bread-milk mixture in.
4. Gently mix everything together gently.
5. When it is mostly combined take the mixture and roll in balls using your palms
6. Gently roll the meatballs in the flour; you’ll probably need about a cup. 
7. When the meatballs are all made, get a large pan ready. Fill it with a little less than 1/4 inch of oil. I use canola oil with a little butter tossed in for flavor. Bring it up to temperature over medium-high heat. When a drop of water splashed in the oil immediately sizzles away, drop the heat to medium and add the meatballs. Do not crowd them.
8. You want the oil to come up halfway on the meatballs. Add a little oil if need be; don’t worry, you can reuse the oil. Fry on medium heat for 3-5 minutes. You are looking for golden brown.
9. Turn only once. The other side will need 2-4 minutes.
10. When cooked, set the meatballs on a paper towel or wire rack to drain. They can be used right away or cooled and then refrigerated for a week, or frozen for several months.

The Sauce

1. Once the meatballs are cooked, drain all but about 3-4 tablespoons of butter/oil from the pan. Over medium heat, add an equal amount of the flour left over from dusting the meatballs.
2. Stir to make a roux and cook slowly until it turns a nice golden brown. Think coffee with cream.
3. Add the stock gradually and turn the heat up to medium-high. Stir well to combine and add more stock or some water if need be — you want this thicker than water, thinner than Thanksgiving gravy.
4. Taste for salt and add if needed.
5. Put the meatballs in the pan, cover and cook for 10 minutes over medium-low heat.
6. Add the lingonberry or highbush cranberry jelly to the pan. Let it melt and then mix it in gently. Coat all the meatballs with the sauce.
7. Cover and cook another 10 minutes over very low heat. Add the cream and just warm through, maybe 3-4 minutes.
8. Serve over mashed potatoes or with German egg noodles.

Results:

After this past fall, we ended up with many different forms of Venison. Steaks, Sausages, Roasts, and of course ground venison. The problem with Venison is that it's such a lean meat, so it has very little fat to help bind the meat together. To help keep it all together and add a bit of flavor you have to add a fattier meat into the mix.  That is where the pork comes in. Since I didn't have a meat grinder or food processor at the time, I was forced to chop up the two meats and hand mix everything together.

The only seasonings used were salt, pepper, Allspice (a Jamaican seasoning) and Caraway seeds. Once the meat was set, I needed to prepare the breading for the mixture. After heating up some milk, allow the chunks of stale bread to absorb it and create a soggy concoction. Once everything was set, the meat, spices, breading and two eggs are placed in a bowl and mixed well. Once finished, they are formed, rolled in flour, and placed into a pot to cook. After all the meat is cooked, you can then make the roux with some left over oil from the pot and left over flour from rolling. Beef Broth and whole cranberries were added to the sauce until it was a golden cream much like light and sweet coffee. The meatballs were then placed in the sauce and allowed to cook for a few more minutes until ready.  Served with homemade mashed potatoes, the meatballs came out very good. They were tender, flavorful, and no trace of the gamey taste you can get from a wild meat.

Should Or Should Not Eat:

 If you have any leftover venison taking up room in the freezer, this recipe is a great way to make use of it.  This may be a hard recipe to try since venison is not readily available at your local super market but this recipe is a Should Eat.