M. Andrew Gordon

Archive for January, 2011|Monthly archive page

Brunching Presley Style

In Baked Goods, Dinner Party, Pork on January 26, 2011 at 8:51 pm

Blogging is a labor of love, something that is easy to let slide when work becomes busy, commutes turn into hours-long slogs, life takes unexpected twists and turns, or the holidays make everything busy as hell.  In many ways, it’s not unlike the common refrain about diets being hard to hold onto during the holiday season (though rest assured there will be no pseudo-healthy mumbo-jumbo in the pages of JustAddBacon).  In a nutshell, it is just easy to get distracted from the mission behind blogging.

Since my last post, way back in dying days of autumn, there has been some good cooking that could have made its way on here.  Off the top of my head, I created a savory pumpkin bread pudding, a cranberry ice cream, a pork-plantain stew, savory baked French toast, beef and bean stuffed shells, and a host of dishes for a Tiki-themed dinner party* that were worth blogging about.  Lena and I also ate some awesome dishes, notably half a pig’s head, and had an amazing dinner at East Coast Grill.  There was also a trip to Kentucky that allowed me to delve into some old family recipes.

This past Sunday saw a litany of good food to blog about.  In my ongoing effort to host at least one sizable dinner party per month, I had shaken things up and decided a brunch would be a fun diversion.  What would be even more fun would be creating a menu based on the life and times of Elvis Presley.  Known for his outlandish excesses of his later years – stories abound of the King and his Memphis Mafia boarding his private plane, the Lisa Marie, and flying to Denver for Fool’s Gold sandwiches, a glorified peanut butter-and-jelly with bacon, or flying in dozens of donuts.

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Salmon with Cannellini Beans and Citrus Salad

In Main Dish, Side Dishes on January 15, 2011 at 8:34 pm

One of my favorite pairings with salmon for a long time has been cannellini beans.  Often confused with navy beans or Great Northerns, cannellinis are kidney-shaped with a thin skin and have a pleasant nutty flavor and retain their shape pretty well.  I find the flavor is a nice foil to the assertively sweet flavor of salmon or trout.  In the past I’ve cooked the beans with garlic and onion, but the other night I was thinking about essentially just heating them and adding garlic and onion that had already been cooked.

Starting with a good dose of olive oil, I slowly cooked the garlic and onion over low heat so that the oil just barely simmered.  I added some crushed red pepper for a shot of heat and a slice of Meyer lemon for a little acidity and sweetness in one shot.  For those unfamiliar with the Meyer lemon, I think they are completely worth tracking down for their somewhat unique flavor.  Essentially, it’s a lemon you don’t mind eating.

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