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Monday, April 23, 2007

One of the Best Things About Spring and Summer

I'm not a winter person, so there are many reasons why I look forward to spring. But one thing I look forward to every April is the opening of the Bellvale Creamery.

There is no better ice cream out there than Bellvale. The ice cream comes straight from their own dairy farm, so it's as fresh as you will ever get. The menu on the site is a little dated. Flavors come and go, and some of them are seasonal. However, the best flavors stick around. My favorites are the Great White Way (white chocolate ice cream with raspberry swirl and dark chocolate chunks) and Bellvale Bog (dark chocolate ice cream with fudge swirl and brownie bits). They introduced two new flavors this season. One is Warwick Whirlwind, which is a caramel ice cream with peanut-butter-filled, chocolate-covered pretzels. The other is Black Dirt Blitz. It's a very intense chocolate ice cream with chocolate cookie crumbs and toffee bits. The Black Dirt reference comes from the nearby town of Pine Island, famous for its volcanic black dirt and abundant onion crop.

Walk into the Creamery and the first thing that hits you is the smell of their homemade waffle cones. Lines can get long, but there is plenty of friendly counter help who scoop your ice cream generously. They have all of the traditional accompaniments like sundaes, cones, and milkshakes (you would not believe how many scoops they put in their milkshakes). Then you walk outside to eat. Below you is the Warwick Valley in all of its splendor. The view is spectacular. You can see towns and farmland for miles. Look straight below you and you can even see the dairy farm.

In the late summer and fall they have a small farm stand as the farm is more than just a dairy farm. I don't think I need to say the quality of the produce is excellent.

As the days grow shorter and colder, the Creamery closes for business. It's always a sad occasion. I try to stock up on few quarts for eating at home. The ice cream is still delicious of course, but the experience is not quite the same.

If you're ever traveling through Orange County, NY (NY Renaissance Faire anyone? How about a trip to Mountain Creek Water park in nearby Vernon, NJ?) make a stop here. You will be so happy you did.

Friday, April 20, 2007

The First Dinner Party of 2007

I love giving dinner parties! It's a wonderful excuse to try lots of new recipes. I love spending the day in the kitchen cooking for people. I derive enormous satisfaction from it.

I often joke that I live to give dinner parties. It's funny how every once in a while I will be looking at new recipes and suddenly say to Kevin, "Let's have a dinner party. Whom do we want to invite over?" If there is an excuse out there to have people over, I will find it.

Tomorrow night Kevin's friends Bryan and Jenny will be coming over. It's a smaller party than what we usually have (I've been known to cook for 10 people at a time), but they're fun people and I know we're going to have a blast. They often bring their kids with them (3 sons in their teens), but the kids are staying home this time. On good side the kids are picky eaters, so that would have meant having extra food for them. On the bad side, the boys are just so entertaining. It's fun watching the two sons verbally abuse each other all night (although I'm not sure their mother appreciates the fact that I've been known to burst out laughing when they say something totally inappropriate).

The menu:

Appetizers:
Zucchini Pancakes
Mushroom Bruschetta (saute mushrooms with 8 cloves of garlic and 2/3 cup sherry, sprinkle with chopped fresh parsley)

Entrees:
Beer Braised Short Ribs (with side dishes below)
Crispy chicken cutlets (standard chicken breasts coated in flour, egg, and seasoned bread crumbs)
Sherry Cherry Tomatoes (my not-so-secret shame of using a Rachael Ray recipe)
Extra-creamy polenta (flavored with caramelized onions and mixed with mascarpone)

Dessert:
Brandied butterscotch pie (recipe can be found in this book)

Red and white wine to drink of course. I'm hoping this meal will be a winner!

Thursday, April 19, 2007

Product Recommendation of the Day

I will start by saying I'm not here to advertise. I'm not paid to endorse any product. If I really like something, I will recommend it because I really like it.

If I were to make a list of the Top 10 All Time Greatest Condiments Fischer Wieser Raspberry Chipotle Sauce would be on it. This stuff if just great. It's sweet, but not too sweet and has just the right amount of kick to it.

You can use this sauce on just about anything. I love it on pork. Thin it out with a little wine or whiskey and it's great on beef tenderloin. I think it would probably be great on ham as well. It's a great way to kick up boring old chicken breasts and equally good on duck breasts. But it's not just for meat. The first time I ever tried it was at an in-store demo. The salesman served it over cream cheese and spread on a cracker. It was delicious. I think it would complement a variety of cheeses. Imagine spreading it over a quesadilla!

I buy mine at the Norwalk Stew Leonard's store. I don't know what other outlets sell it, but you can get it directly from their website. You can buy it by the case if you love it as much as I do.

Tuesday, April 17, 2007

Favorite Mail Order Food Sites

For years I've been a huge fan of The Flying Noodle. They sell exquisite pastas. I don't order from them the way I used to because I used to be able to buy their pastas and sauces individually, but they changed a bit and now they only sell gift baskets and clubs. Still, it's great stuff. They don't just offer imported pastas and sauces, but they also have cookies, chocolates (a couple of years ago, I bought my mother-in-law a basket of gourmet international chocolates), biscotti, dessert sauces, and snacks. You can also purchase a "Pasta of the Month" club where two of their pastas and two sauces are delivered monthly.

There are so many cool food clubs out there these days. Harry and David has clubs for fresh fruit. Williams Sonoma offers breads, cheeses, and my personal favorite salami. I'm a huge fan of all of that stuff.

Now I have discovered the best food site of them all.

I kept hearing about the train wreck that was the Food Network Awards around the culinary blogsphere. Curious, I decided to look at my Food Network newsletter and see who the winners were. I discovered The Grateful Palate was a winner.

What does the Grateful Palate sell? Well, it sells coffee and it sells wine. It also sells BACON! Yes, there is a company devoted to selling all manners of international and interestingly flavored bacon. There is an actual Bacon of the Month Club! Can you imagine how much weight I would joyfully gain if I had a different type of bacon delivered to me every month (and it would be all MINE since Kevin won't eat it)?

I'd love to know some of the favorite go-to food sites of my readers.

Monday, April 16, 2007

A Rational Defense of Why I Hate Rachael Ray

Anyone who knows me knows that the topic of Rachael Ray tends to bring forth a visceral reaction, in which I begin contradicting my pacifistic nature by calling for her death - preferably by my own bare hands. The responses I get from Rachael Ray fans tend to be all the same. She's a good cook. So what if she doesn't cook anything fancy? She cooks for real people. She acts like a real, approachable person. She's friendly. Then of course there is my favorite argument, "You're just envious of her wealth and success."

I can assure you that there are plenty of wealthy, talented successful people that I respect and admire. I also understand, to a certain degree, the appeal of Rachael Ray's talents. What I hate about Rachael Ray is that she's a symptom of not just the aspiration to and love of mediocrity in cooking and on the Food Network, but that she's another symptom of the dumbing down of society in general.

Let's go back a few years. Imagine this: A food lover all of my life, I longed to have a cable company that carried the Food Network. For a long time I didn't. Then the day came that Kevin and I moved into our new apartment and suddenly, my wish was granted. I watched just about everything on it. Among the things I watched was 30 Minute Meals. I had mixed feelings about the show. The mannerisms of it's perky host, Rachael Ray walked the fine line with my tolerance. I couldn't stand the way she punctuated every sentence with a giggle or had to declare "Yum" (or worse Yumm-O) at everything she ate. I also didn't see how it was any easier to say, "EVOO" than it was to say extra-virgin olive oil, especially as she was always clarifying what EVOO meant. I watched because she did manage to make some basic meals that helped inspire me out of my weeknight ruts. Sure she made a few things I already knew how to make, but she did give me a few new ideas. I didn't often use her exact recipes, but I used them as a basis to create my own.

The more I watched though, the worse the show became. I once watched the shows for new ideas for quick meals. The show was becoming rather short on new ideas. Everything was meatloaf and burgers with a few variations on pastas and pizzas. In her haste to cook a meal in 30 minutes there was really very little instruction or explanation. She seemed to think it was fine to not measure things. I just don't feel "eyeballing" things like extra-virgin olive oil is a great idea. Olive oil has a strong taste and needs to be used judiciously. Although I don't think the average home cook needs Alton Brown to always be telling her the biochemistry of cooking, I do think it's a good idea to provide explanations and precise cooking times and temperatures. Ray just provides anecdotes about her family or her travels. While some of her time saving tips were useful, some just weren't practical. She assumes everyone cooks and shops the way she does. For example, I admit it's good to have a "garbage bowl" rather than pausing to throw everything in the trash. However, I don't just do one big shopping trip a week where I then have the luxury of time to trim my fresh herbs, cut them, and put them in the fridge with a paper towel. My schedule is short. I shop on my lunch hour most of the time and begin cooking and putting things away as soon as I get home from work. People also forget Ray has the advantage of a studio staff that puts things away for her where she can easily find them again and can clean up for her during commercial breaks so she's not distracted by having to wipe a counter or throw something in the sink.

The show continues to worsen. Ray is growing more manic. Her voice is raspier and more grating, and her giggles more persistent. She has begun doing all of these spastic hand gestures as she speaks. The food, once merely repetitive and simple, is looking just downright repulsive. Her dishes all seem to be just piles and piles of crap on top of more piles of crap. For example, she recently made a sausage and sweet potato hash. I've been seeing these a lot in magazines as sweet potatoes are a popular ingredient. It's a simple dish with sweet potatoes, onions, sausage, and maybe some herbs. Ray's version has something like 16 ingredients. Everything she makes now has too many ingredients. She throw everything into a "stoup" or onto a pizza. Despite her defense that her cooking is for the average home cook, she continues to use tons of expensive ingredients that aren't always readily available - certainly not for a reasonable price.

Over and over again, Ray protests that she's a cook and not a chef. That's fine. Not everyone can be the next Escoffier or James Beard or Julia Child. It's not her lack of formal training or advanced kitchen skills that bother me. It's her contempt for them. She's not making these quick meals because she truly doesn't have time. It's that she can't, and she has no interest in learning how. She is not cooking these meals this way because she wants to help others. It's because she herself has no patience to do anything that takes any effort. She is constantly bragging about the fact that she can't bake (compare this to Bobby Flay who despite saying he's not a baker, was willing to do one of this "Throwdowns" against Junior's cheesecake). She doesn't want to improve. She doesn't want to learn. Mediocre is good enough for her and thus it's good enough for her audience. We don't ever have to aspire to anything more because her tasty and "healthful" (I put that in quotes because her dishes are drowned in olive oil and covered in cheese or mixed with whole milk or cream) recipes are all we will ever need.

On top of all of that, I have trouble really buying her whole persona. How does someone who makes $6 million a year possibly have anything in common with the average woman? I actually picked up the first issue of her magazine. One of the first things I noticed was an article about her wedding in Italy. Traveling to Italy is an impossible dream for me right now. It will take years of saving my pennies before I can make that dream a reality. I certainly could never have afforded to marry out there - in a Vera Wang gown no less. She talks often on her show (not her travel shows, but her 30MM shows) about her travels. Most of us poor American schmoes have no point of reference that's similar. Another thing I noticed was she did an article about her new puppy. When her dog died, she had scoured the country for breeders who could provide her with a red-nosed pit bull just like the one she just lost. Animal shelters are brimming with dogs that need homes - plenty of them pit bulls. Why did she have to scour the country for a designer dog? She has a place in NYC (majorly expensive) and a place in the Adirondacks. I just don't believe that she's a down-to-earth, everyday gal like you and me. I think at times I fear that the fact that someone thought to be so "everywoman" like her will make women believe that every woman lives as fabulous a lifestyle as she does and feel bad if she doesn't.

The real haters, the Rachael Ray watchers who observe her every move, say she's a complete phony. The friendly persona on TV is just an act and in real life, she's just a chain smoking control freak. She has to manipulate her surroundings for the camera, being mean and barking otu orders, and then turns friendly when the cameras are rolling. The Haters point out that her stories are always inconsistent. She had a shady past in college that is glossed over in her biographies. Her glamorous food jobs were not so glamorous. She is constantly contradicting herself, saying she has never tried something one day, and declaring it her favorite food the next, or being very inconsistent about her likes and dislikes. I don't have the energy or the desire to confirm if they're correct (I can't watch that much of her show). I just feel that the country is in love with the image of whom they think Rachael Ray is and don't really consider if that image they are so infatuated with is a great image to emulate.

But RachaelRaymania is just another symptom of our Least Common Denominator culture and the general dumbing down of our society. If this were about music instead of food, Rachael Ray would be Jessica Simpson or Britney Spears. With bubble-headed pop stars it's really not about the music or the talent, of which they have very little of. It's about appealing to a mass audience. It's about taking someone willing to work hard and comply with the corporate rules to produce a product that will sell. Talent, and the willingness to aspire to something beyond the simple is not only unimportant, it's discouraged. If Rachael Ray headed to culinary school for a few months and began putting an effort into cooking instead of into the personality aspect, she would be dropped by the FN executives as quickly as Britney Spear's record company would drop her if she took up acoustic guitar lessons and began singing poignant songs about global warming. Rachael Ray teaches her audience that they too, have no reason to aspire to anything bigger. Compare this to the brilliant Lidia Bastianich, who will never be beautiful enough for the Food Network, but who will look right at the camera and tell her audience before showing something that's a little tricky, "You are going to do it."

It's true that I don't always want to spend a lot of time in the kitchen. I even have a Rachael Ray recipe or two in my recipe box (her Sherry Cherry Tomatoes are a staple side dish in this household). Quick and simple meals have their place. But I also believe that if we learn how to cook, we won't really need Rachael Ray. Aspire to learn the fundamentals in the kitchen, and you will create even better 30 Minute Meals from your own hands.

Wednesday, April 11, 2007

Cooking: Everyone Can and Everyone Should (Yes, even you)

"I can't cook."

"I don't have time to cook."

If there are two things I hear repeatedly when people talk about why they exist on takeout and restaurants, those are the biggest excuses.

Everyone has a theory about why there is such a problem with obesity in this country. Some blame fat, some blame carbohydrates, some blame soda, and some blame TV and the Internet, and some blame poor community planning that only allows for car traffic. While inactivity and the available of cheap processed snack foods and sugary beverages are a big factor, I would also like to suggest that one of the biggest contributors to obesity is the fact that Americans eat too many meals outside of the home.

My mother has talked tome about how she ate growing up. She ate many of the "wrong" foods. She ate white bread and white pasta and Crisco was a staple as a cooking fat. There is no obesity on her side of the family. She says at meals she ate what was put in front of her, nothing less, nothing more. It was a very controlled amount of food. She also never ate out. That sort of thing was considered a rare treat. The illnesses that killed many family members were more related to smoking than to diet.

Cooking at home is becoming a lost art in this society and the tragedy of it is that it is so vital to good health. When you cook at home, you control the ingredients. You control the amount of salt and fat. You also control the portion sizes. Chances are good that even your most extravagant dinners won't be as large or as salty or as fatty as what you would get in a restaurant or fast food establishment. You also won't have things like a bread basket, a wine list, or an array of flavored cappuccini and desserts to add extra calories. With all of these advantages, why aren't more people doing it?

I'll address the first excuse, which is the "I can't cook." one. Sadly, most of us don't have what it takes to become the next Escoffier. That's all right. You don't have to be. It doesn't take large amounts of talent to create a basic tasty meal. You just need a few basic skills and tools as well as a few good recipes. There are so many cookbooks on the market that explain basic cooking skills and provide some solid recipes. If you can read, you can cook.

Now let's get to the time excuse. You say you have no time to cook? Why not? Do you have time to watch TV? Do you have time to surf the internet? Do you have time play video games? Many people who say they have no time really just don't have any time management skills and haven't learned to prioritize. If you make cooking a priority, you can find time to cook. I'm not Rachael Ray. I won't promise you a meal in 30 minutes. I can, however, give you some reassurance that you can assemble a decent meal in an hour. It means making some sacrifices, but the payoff will be a meal that is more nutritious and probably tastier than what you can get with takeout. For those of you who are legitimately short on time because of a busy work, school, or social schedule, try taking a couple of hours when you are home and making a big meal or two that you can freeze and eat when you're pressed for time. Leftovers are permitted in a crazy world.

Once people begin cooking at home, they begin to face the next concern. That's the grocery bill. It can be quite a tally when you start adding up the costs of meat and fresh vegetables. When sticker shock hits, sit down for a minute and think about what you are getting out of your latest trip to the supermarket. How many meals and snacks are you able to make out of one trip to the grocery store? Now divide that number by the what you spent. Your cost per meal per person is likely far less than a meal at a restaurant or a convenience meal. Try going out for a week and totalling the numbers from your trips to Starbucks in the morning, your deli run at lunch, and your pizza at dinner. See which one is the better deal. Once you start shopping and cooking for yourself, you'll find that you're actually saving money.

Cooking can be fun and therapeutic as well. When you're cooking, put on some music while chopping. Revel in the smells and sensations as you cook. Immerse yourself in the Zen of food. You might find that cooking is more enjoyable than you thought, and is a great stress reliever.

So what's stopping you? Hit the store and start cooking!

Tuesday, April 10, 2007

Making Swedish Meatballs Without A Recipe

Ever try to make something you never made before and decided you knew how to make it anyway? Was the resulting recipe so inauthentic as to be laughable?

After doing something as time-consuming as ravioli and pie a few days ago, I decided to make something sort of classic and easy and retro for dinner last night. I opted for Swedish Meatballs. Kevin likes ground-turkey-based meals like turkey burgers and turkey meat loaf, so making Swedish meatballs seemed like a nice variation.

I mixed my meat with panko, an egg, some freshly ground nutmeg, and a spice blend called Bavarian Seasoning from Penzey's Spices, which mixes mustard, rosemary, garlic, thyme, bay leaf, and sage. I browned them in olive oil and then put them aside to keep warm and made the sauce.

First I browned some mushrooms and set them aside. Then I made a basic bechemel sauce with a roux of flour and butter and some milk (lowfat). I seasoned it the traditional way with nutmeg. Then I slowly whisked in some chicken broth and a nip of sherry, and seasoned the whole thing with sage and tarragon. I put the mushrooms back in the pan and then poured the warm sauce of the meatballs. I served it over brown rice rather than buttered noodles to continue with my attempts to keep this somewhat health-conscious.

The overall dish was tasty. It was a bit sweet, but it had a nice consistency and decent flavor. I had no complaints.

Today I decided to have a lot at some real recipes for Swedish meatballs to see how mine measured up. I was a complete failure when it came to authenticity.

What did I do wrong?

1. I did not add sauteed onions to the meat mixture.
2. My meatballs were too hard. Other recipes calls for soaking the breadcrumbs in water or milk. Mine were tightly bound with the dry panko. I felt they were easier to handle when they were harder.
3. Every other recipe used allspice in either the meat mixture or the sauce.
4. The other recipes did not start with bechemel and then flavor it with stock. They all added stock to the roux to thicken and then added cream (or sour cream) as the last step.
5. I didn't fry my meatballs in butter.
6. Other recipes had tart berries and jams and sauces as accompaniments.

I was not alone in using sherry or mushrooms though.

I think if I were to make these meatballs at home again for Kevin and me I would change some of the seasonings in the meatballs and add the onions. I might also try a different bread as well. However, I would stick to adding stock to bechemel and would fry my meatballs in just a little cooking spray or olive oil. I want to try to be health conscious, so with the exception of the butter in the bechemel, I want to keep everything to healthful types of fats or no fats at all. The bechemel base allowed me to get a creamy taste and texture with less fat since I used the milk rather than cream.

However, if I were going to go all out for a party or something like that, I would be more traditional and use beef and pork for the meatballs, cook them in butter (how great must that taste?), and use cream in the thickened chicken stock.

Monday, April 9, 2007

Attempting Ravioli

Over the weekend I had some free time, so I decided to try something I have always wanted to try. I made my own ravioli.

It seemed simple enough. I have an Imperia pasta roller/cutter, so I could easily roll out the dough. All I needed to do was cut, stuff, and seal.

Wild Oats sells organic semolina flour, so I decided to use that to make my pasta more authentic and tastier. My filling was pesto flavored with ricotta, fresh basil, garlic, parmiggiano-reggiano, and toasted pine nuts. I energetically began.

I made the mistake of making a very large recipe of pasta. My roller only allows you to roll a small sheet at a time, so I was working in very small batches. I used a round cookie cutter to make rounds of dough and then folded them into the mezzaluna shape. That was probably my biggest mistake. I had so much dough that it just made far more mezzalune than I could ever want to make. I should have done full round ones using two rounds of pasta stuck together, rather than folding one round in half.

Three and a half hours later I had made about 40 or 50 mezzalune and probably had enough dough (from the scraps of what had been previously rolled) and filling (made a lot of it because I knew I would have a lot of dough) for a good 30 more. Although I hate waste, there was just no way I could stand to be spending another hour rolling, cutting, stuffing, and sealing.

The dumbest part was yet to come. I didn't put the ravioli in a single layer when I stored them in the fridge for later. I stupidly piled them up. By the time dinner rolled around and I was ready to cook them, they were all stuck together. Taking them apart meant several of them tore. I had a lot of loose ricotta floating to the top when I cooked them. Some cooked better than others. Some were okay. Some were tough. The pesto flavor wasn't nearly strong enough.

I served them with a sauce made from canned diced tomatoes, shallots, and oregano. They worked together well enough considering the disaster. Kevin ate them without complaint. We had them two nights in a row.

I'm glad I tried it, but I'd be reluctant to do it again. If I ever do, I will not make such a huge recipe for either the dough or the filling.

Then again, I might just use wonton wrappers!

I had a more successful venture on Friday when I made an apple-blackberry pie. I used the usual spices in it and a nip of Triple Sec. It came out pretty good except for the fact that I have the runny pie issue. I have been having that problem with my apple pies for the last few years. I can't seem to make a pie that doesn't have the juice running out when you cut it. I tend to use too little flour because of a disastrous pie I made a few years ago that had too much. I don't know why I'm having so much trouble striking a balance. My apple pies used to be perfect.

As an aside, I hate it when people say, "raviolis". The word ravioli is already plural. Here is an Italian lesson for the unititated. The letter i functions in Italian the way the letter s functions in English. If it ends in o in the singular, it ends in i in the plural. Words like panini, ravioli, manicotti, spaghetti, and linguini are all plural nouns. The singular would be raviolo or panino. That's the masculine form. The feminine form would be the letter a ending a singular and the letter e ending the plural. A good example of this would be that I said my ravioli were in the mezzaluna form, but I referred to them in plural as mezzalune.

Wednesday, April 4, 2007

Brussels Sprouts

I don't like them.

I've never liked them, if I must clarify. But I figured my reason for not liking them in the past was that they were a stinky vegetable that everyone considered gross.

Lately they have become fashionable. Food magazines are brimming with recipes. Health related publications are constantly reminding us how good they are for us. Brussels sprouts are in. I am constantly being assured that they aren't gross if they're prepared properly.

I bought my lunch from the Wild Oats hot case today. Brussels sprouts was one of the offerings. I decided to give them a try. They were surrounded by big cloves of garlic and garlic can improve the taste of many things.

Nope. I still don't like Brussels sprouts.

I don't intend to make myself like them either. In the past I have made attempts to eat things I really didn't like. I've tried to eat potatoes (not mashed with lots of butter or fried within an inch of their lives), eggplant, and yogurt in the past. Somewhere along the way I've learned that life is too short to sit around making yourself eat things you don't enjoy. I'm not going to try to make myself like Brussells sprouts because they're good for me.

Monday, April 2, 2007

I Made it to the New Restaurant This Weekend

Kevin and I were finally able to to make the time to head to the new Latin/Tapas place in our neighborhood, Cafe Rio.

I don't know what it is about the location. For many years the restaurant was a popular bar called The Knight Spot. When it closed, it became Frank's Place. Frank's did a mix of barbecue and comfort foods that wasn't overly fancy, but quite tasty. I don't know anyone who went to the place who didn't like it. However, the times I went there, it was never very crowded (although I tended to dine past peak dinner hour in the neighborhood). Cafe Rio was also quite empty despite having live entertainment that night (Frank's had live entertainment too). I don't know what keeps people from going there. It is one of the few restaurants in the neighborhood that have the kind of bar where people can just hang out and drink.

Anyway, half of the menu was a combination of Latin, Spanish, and American favorites. There was an extensive list of sandwiches, salads, and panini. Entrees had some barbecue stuff (like ribs), steak, and more exotic offerings like pork loin in pineapple sauce and paella. The other half was tapas. They had an offering of about 20 small plates. Kevin and I opted to try a few of those.

I chose chicken breasts stuffed with tomato and garlic, chorizo cooked in white wine, and fried mushrooms. Kevin chose grilled shrimp and shrimp croquettes. Our plates were all served with the same dipping sauce that we both liked. I think the chef is pretty talented he (or she) knows how to prepare dishes that are simple and flavorful. The chicken had a nice smoky taste and tender texture and the filling was just garlicky enough. The chorizo was also nicely flavored. The wine and the sausage paired wonderfully. Kevin enjoyed his shrimp as well.

Sadly Kevin came down with what we think was probably a case of food poisoning that night, so I don't think we'll be going back.