A Recipe for Deer Hunters and Asian Food fans...

I don’t consider myself much of a ‘hunter’.  Growing up in West Tennessee, I have many friends who hunt and are quite good at it. In fact, when I walk into their homes it sort of looks like a wild game safari lodge with busts of deer heads, robust turkeys and flying ducks all mounted on their walls. My earliest memories of hunting are filled with traumatic memories of dislocated shoulders from the ‘kick’ of a shotgun, aching feet from long hikes and 'shushes' from others in the duck blind.

So while my hunting skills are quite ‘lacking’, I have plenty of friends who enjoy the outdoors and the sport itself. Some of these friends have been known to bring me specimens of game that they have tracked down in the wild. I have had the opportunity to receive wonderful treats like duck breast and venison from friends who hunt regularly. So while I can’t offer them an exchange of wild game, I can offer this recipe.

‘Vietnamese noodles with Grilled Lemongrass Venison' or ‘Bun Thit Nai Nuong Xa’  

For those not familiar with Vietnamese food, Vietnamese cuisine is marked by a number of distinct characteristics. First it is typically served with fresh ingredients. Vegetables are cooked briefly to keep their freshness and color. Secondly, Vietnamese food typically includes fresh herbs and vegetables. Lastly, most Vietnamese dishes will contain the five elements of spicy, sour, bitter, salty and sweet. Vietnamese food is also said to appeal to ‘five’ senses. The first is the arrangement of the food that attracts the eyes. Second is the ‘sound’ of the 'crunch' of fresh ingredients attract the ears. Third is ‘spice’ that attracts the tongue. Fourth is the ‘aromatic’ smell that attracts the nose and lastly, some elements become ‘finger food' that is perceived by touching. 

Vietnamese food is complex but is made with simple natural ingredients. For this recipe we can start out about a pound and a half of venison or beef, thinly sliced.

Next we will create a marinade. Combine a tsp of salt, 1 tablespoon of Fish Sauce (available in most Asian markets), 2 tsp of sugar, 1 tsp of black pepper, 1 stalk of freshly chopped lemongrass, and 1 tablespoon of sesame seeds. Combine these elements and pour them over the venison.  Allow to marinate at least one hour. (Longer for a stronger taste)

Next we want to saute the meat. To sauté the meat, place a tablespoon of butter (or butter ghee if available) in a cast iron skillet. Place your venison in the skillet and allow it to cook to your desired color. 

 

 

Boil a 16 oz. package of vermicelli noodles and drain them.

 

 

Place the meat over the noodles and top with shredded carrots, bean sprouts and fresh mint.

The finished product...

 

It's smoky, sweet, sour, spicy and crunchy. You can serve it over cold noodles or even rice if you prefer. Just one more way that you can taste the world around you.

Suka Pinakurat was her name...

My wife has the patience of Job. She can still remember the first time I asked her to eat something 'different'. It was a Chinese dish served at a little Asian hole in the wall in Memphis. As she raised the fork to her mouth she looked at me with trusting eyes. " I better not die from eating this" I telepathically heard her say. Over 13 years later she still is trusting with her palate. So for this reason she was not surprised when I brought home a new sauce.

I'm a sauce fiend of sorts. At any given time if the 'Let's Make a Deal' guy asked if anyone had Thai fish sauce, Chinese oyster sauce or West Indian dipping sauce in their fridge, we could win some major moolah. Seriously. our fridge looks like the United Nations of condiments. There are sauces, spices and herbs from ten different countries in it right now. And as a sauce fiend I feel it is my job to enhance our culinary experiences on a regular basis with tastes from different regions.

I recently discovered a new addition to the fold of sauces I had to add to our personal collection. Now this came on the heels of bringing home a small can of African 'Harissa' sauce. Harissa is a chili sauce made from bird's eye chili peppers, serrano peppers, garlic and olive oil. For those who like the burn, Harissa is a wonderful addition to your meal. It does have a great taste but will blaze a trail through your intestinal tract if you are not ready for it.

Enter Suka. I discovered Suka Pinakurat at one my favorite Asian grocers in Memphis. Suka Pinakurat is a sauce made from fermented coconut sap, vinegar and chillies. It is a product of the Philippines and is used primarily as a dipping sauce for pork, chicken and fish.

The sauce reminds me of a smooth, sweet and spicy 'mopping' sauce typically used in cooking barbecue pork. But the flavor of the coconut makes it a unique taste you can't find anywhere else. I think my Siracha knows there's competition in town. I put this on everything. Tenderloin, grilled chicken, grilled salmon. You name it! I can't get enough of it! Thank goodness the nearest bottle when I finish this one is seventy miles away.

For those who have never experienced Suka Pinakurat, let me introduce you... Somewhat like a Christopher Guest movie, it is a little quirky, has a 'cult' following and is always enjoyable. If you have never tried Suka Pinakurat, you have to find this sauce. It is a taste truly like no other.



 

A Taste of the Pacific: Filipino Food in the Mid South

I have had the privilege of trying a number of different ethnic cuisines from around the globe but I had never had the opportunity to try Filipino cuisine...that is until now. My palate had been primed from a friend who had invited us to a Filipino Christmas gathering where many of the more popular Filipino dishes were being served. It was to be here where I would finally get a chance to taste the sacred dish known as 'Lechon'.

Lechon is a Filipino roasted suckling pig. The pig is roasted for hours over a fire until the skin is golden crispy. I have wanted to try this dish for years and unfortunately missed the Christmas party where said 'pig' was being served.

But this past weekend we found ourselves in Memphis, home of VGM Foods and Deli. VGM is a Filipino owned supermarket and restaurant and home to some of the best homemade Asian cooking I have ever tasted.

As you enter VGM the smell of food hits your senses. The walls are covered in ads and shelves stocked full of Filipino food items and groceries.

There are a number of authentic dishes to choose from. We ordered a few samples of different dishes so that we could try a little bit of all of them. We ordered a plate of Lechon, their version of the pig but this time the pig was roasted then deep fried. The meat tasted like a piece of buttery roasted bacon. Pork heaven!

The next dish was 'Lumpia', a Filipino version of the eggroll. These crispy pastries are filled with chicken, pork, fresh garlic, crushed peanuts and vegetables. Warm and flaky, these golden treats are best dipped in sweet chili sauce.

We then sampled the barbecue pork kabobs. These are traditionally sold on street carts in the Philippines.  The pork is marinated in seasoning and sauces and is grilled over a charcoal grill. The result is a sweet and smoky lollipop of pork goodness.

Amber tried a plate of the Pork Adobo. Adobo is a Filipino dish consisting of pork or chicken marinated in vinegar and garlic and then browned in a stew of pineapples, black pepper, onions and soy sauce.

These dishes included steamed white rice or stir fried pan noodles cooked with vegetables. Some of the other dishes that VGM offer includes Filipino sausage known as 'Longganisa', 'Kare Kare' which is oxtails marinated in a peanut sauce, 'Pata' which is deep fried pig's leg and 'Pancit' a dish of stir fried vegetables and noodles.

VGM also serves wonderful desserts. We tried some gluttonous rice pudding (which tasted like bread pudding) and avocado ice cream. (Sounds strange but is really good!)


VGM is located right off the interstate in Memphis. If you've never tried Filipino cuisine, you owe it to yourself to try it. It is simply amazing...

VGM
6159-1 Macon Road
Memphis TN 38314

Sweet CeCe's! SAH-WEET!

Answer to a question no one asked: I love ice cream.  It's a fact, that I would choose ice cream over any other food. That doesn't mean I don't love other foods too, I am just saying ice cream is my favorite. If I was given the choice between an eight ounce fillet mignon cooked over open flame to a perfect medium rare OR a pint of ice cream? I choose ice cream. Every. Single. Time.  The only problem I have with ice cream is while on a quest for a healthier, longer living, less heart diseased version of myself-I am forced to dig deep and exhort massive amounts of self control. Leaving me to limit my intake of said goodness to the occasional scoop or two.  So yea, the problem with "my perfect food" is that well...I can't really enjoy it as often as I would like.  Enter the super hero! The knight in shining armor! The Clark Kent to my Lois Lane.....Enter...Da-Ta-dadaaaaaaaa.......SWEET CECE's

It's not ice cream folks, nor does it pretend to be.  Sweet CeCe's is in fact LOW-FAT frozen yogurt.  I know what you are thinking..."I've had fro-yo before, it's no ice cream." Okay, I'll respect your jaded opinion of my new obsession.  To each his own right?  (I'm sure I lost some of you at "steak medium rare").  But trust me, while it may not be ice cream, Sweet CeCe's aint your mamma's frozen yogurt. (Did your mom eat frozen yogurt?)


Sweet CeCe's Jackson opened one week ago tomorrow. And I made it my personal goal to eat there every day their first week.  Mission accomplished!  I attended the free view night last Tuesday night.  People lined up around the building to try a FREE sample of their treats.  I will pause to admit I did not stand in said line (Thanks again for sharing with me Nat!) Two things stand out about the first experience at Sweet CeCe's Jackson (I have visited multiple locations) 1. Even amidst the crowd and the chaos-the owner, Kathy and Sweet CeCe herself, Shoppe manager, Wendi and staff  all seem to be having a great time. They were kind and well...yea, sweet! 2. They generously gave out basically "all you can fit in your bowl" samples and not just a little half cup servings of one flavor.  It seems like to me, they really wanted everyone who came out for their pre-opening to have the actual Sweet CeCe's experience. 

Sweet CeCe's isn't just run in and order some ice cream, oh- no- it's way more fun that that.  You choose from 6 or 8 flavors, or....you don't have to choose, you can get a little of all the flavors if that's what you like. But frozen yogurt is just the beginning....Behold! The Wall O' toppings! 

And wait- there is more....look at the beautiful fruit! 

The choices are entirely up the individual- the options for combinations are limitless.  The experience is yours to create! 

Keeping in mind that I am above all else a "purest" when it comes to ice cream and sweet frozen goodness so I don't really like to add any of those beautiful toppings. Thus, my average "splurge" at Sweet CeCe's costs me just over $3.00 and 220-280 calories. (totally financially affordable AND nutritionally) But don't let my personal choice discourage you from adding candy and cookies and nuts and fruit till your little 5 year old's heart is content.  No matter what your preference-from the tree hugging-granola eating health nut (i love you by the way) to the super-indulgent-throw caution to the wind-you only live once chocoholic- Sweet CeCe's can meet you where you are and does not disappoint. 

Sweet things to know:  Sweet CeCe's Jackson is located in The Columns at 1142 Vann Drive
                                    Hours are:  Monday-Thursday 11:00 AM- 9:00 PM
                                                      Saturday 11:00 AM-11:00 PM
                                                       Sunday 12:00 noon-9:00 PM



                                     They have a "Punch Card" after 9 punches- your 10th treat is FREE!
                                      Tuesdays are "Two Punch Tuesdays"  SWEET!
                                      You serve yourself and pay by the ounce. (currently .49) TOTALLY worth it!
                                      Wendi Allen is the manager and She is also super sweet!
                                       Like them on Facebook


And boy are we glad!

Sweet CeCe's Jackson, from your beautifully painted "rainbow sorbet" colored walls, to your almost impossible to describe "Original Tart" frozen yogurt and the fact that I get two punches for every yogurt I buy on Tuesdays, I adore you! See ya tomorrow!

If we can feed ourselves, we must feed others

If you are reading this blog it's probably because you, like us, are a foodie. And if you are a foodie, count yourself blessed. We are blessed to have food, enjoy food and write about food. But many in today's society are not as blessed. In fact many people in our own communities are starving.

For a lot of us, hunger is this far away concept that we think we know about when our fridge gets low. Maybe we have fasted or missed a meal on a really busy work day. But the majority of us do not know what it is like to truly go hungry.

A few years ago when I was working in a medical clinic in small community in Kenya, I was working on closing down the remains of what had been a busy day of hundreds of African men, women and children pouring in to get relief from everything from bug bites to infected wounds to Malaria. An elderly man approached me. His khaki pants were shredded around his ankles. His face was wrinkled from age and hard work. I acted like I didn't see him. I was hot, tired and hungry and I was ready to leave.

His torn shoes shuffled against the concrete floor as he touched my arm. "Please..can you help me?" He uttered. It was too late. We were out of medical supplies and didn't have anyway to help anyone else. "No I'm sorry were out of medicine" I responded. His long black fingers spread across his stomach as he uttered "but I'm sooo hungry..."

It was at that moment that I froze. I looked into the sunken yellow tinted eyes of the old man and saw anguish like I had never seen before. His eyes of experience and age had probably seen things I will never see but yet at that moment he was like a helpless child.

I frantically searched my backpack for anything I could find. I had a handful of cheese crackers and a beef jerky that I had kept to keep my blood sugar up. My hands poured them into his eager cupped hands. He lifted the crackers to his quivering mouth and devoured them as crumbs fell to the floor.

His huddled posture began to straighten a little as he ate. He began to make sounds like an infant getting it's first bottle. My eyes began to slowly fill with warm tears. For I for the first time in my life really looked into the face of hunger. A face that I will never ever forget.


World hunger is an enormous problem. But what about here in the good ole' U.S.A.?

Well in 2009, 50.2 million Americans lived in food insecure households that were made up of 33 million adults and 17.2 million children. This should be unthinkable in a country where we have two 24-hour channels dedicated to food, SUV's that get 15 miles per gallon and we are able to download movies to our pocket.  

What are you doing to help those in hunger in your community? We are starting to do something but we could do so much more!

To find out more about the enormous problem of hunger here in the U.S., check out the link at Feeding America

Locally there are several fine organizations that are seeking to feed the homeless and the hungry. Our local church is participating in a program that is run by Area Relief Ministries called 'Room at the Inn' where local churches provide those who are homeless with a hot cooked meal and a safe and clean room for the night. For information about this program and about other opportunities to help those in need contact Area Relief Ministries


If we can feed ourselves, we must feed others. 

The Southern Food and Beverage Museum

The Southern Food and Beverage Museum is a nonprofit organization dedicated to capturing the history and culture of Southern food and beverage. The museum opened its doors in 2008 the public on the Riverwalk in New Orleans, LA. The Museum features displays, demonstrations, lectures and tastings that feature the South.




Okra Magazine is the official online magazine of the museum. Each month the magazine features articles about food life and culture throughout the South. This month we are proud to have an article featured entitled 'The Survival of West Tennessee BBQ Joints'. The article is located here.

Shout out to West Tennessee Foodies

We wanted to say hello to kindred spirits at 'Hub City Bites' who are also writing about the local food scene. Since we are in the hub city between Memphis and Nashville we are used to seeing the growing trend of food bloggers in these larger cities. It is encouraging to finally see the growth of food blogs, farmer's markets and locally owned restaurants here in our fine city.

Hub City Bites can be found at http://hubcitybites.wordpress.com/