Tag Archives: pork

Bite of Seattle 2013 & Olympic Sculpture Park, plus some Chihuly

This weekend is the bite of Seattle. Naturally this means I’m quite excited and had to partake in the festivities. Twice. Once on Friday and once on Saturday. I highly recommend going to the Bite of Seattle, or any other “bite” type activity you have in your area, as it’s a great way to enjoy a variety of foods from the area at a reasonable price. In my case I went to “the alley“, which is the event’s largest fundraiser, donating the money to Food Lifeline, a local charity. The menu is different on all 3 days, so I posted a link to it above (“the alley” link) but I’ll explain as I show you the food below. But first, the Space Needle. You can also see the fountain spraying water below the Space Needle, which is a fun attraction especially for children as they try to run away before they get wet.

needle and fountain

Friday:

friday food

From the yellow rice, clockwise, and then the middle:

Far-Eats: Tender chicken morsels simmered in an aromatic sauce with herbs & spices then slowly baked with basmati rice until flavors blend
Dahlia Lounge: Ginger pork salad with blueberries, mint and chilies
O’Asian Kitchen and Lounge: Baked Barbecue Pork Pastry
Purple Cafe: Summer Quinoa Salad
Din Tai Fung: Veggie & pork wonton with spicy sauce
Yippie-Pie-Yay: Peach-Bourbon Hand Pie
Belltown Pub: Chicken & Seafood Gumbo

I really liked everything, except for the Belltown Pub’s gumbo. However, if you like extremely smoky flavors, you might have liked it. My favorite was the Dahlia Lounge’s ginger pork – it was amazing. Another favorite was the wonton from Din Tai Fung. Fortunately, the wonton was served on both days that I visited.

Saturday:

saturday foods

From the bun, clockwise:

Local 360: Root beer glazed pork belly
Palace Kitchen: Slow cooked brisket, blueberry BBQ, sweet corn pudding & blueberry pickles
O’Asian Kitchen and Lounge: Baked Barbecue Pork Pastry
PinkaBella Cupcakes: Root beer float cupcake
Din Tai Fung: Veggie & pork wonton with spicy sauce
Shanik: Roasted spiced eggplant, squash & tomatoes with crispy wheat flatbread
Salty’s on Alki: Fresh Oregon BayShrimp Cocktail with marinated local vegetable slaw finished with a house-made cocktail

The brisket was amazing, (and of course blueberries are my favorite food) and the shrimp cocktail and spiced veggies on flatbread were respectively fresh and nicely seasoned. The root beer float cupcake was delicious, though very heavy on the frosting, to the point that it fell over in my corn. But it was still good!

After we left the bite we walked around the area, and ended up at the Olympic sculpture park where there were a few interesting pieces that I hadn’t seen before, and a few I think I just haven’t taken a close look at before. We also wandered by a new Chihuly piece which was visible from the walkway. They reminded me of Dr. Suess flowers.

Metal tree!

metal tree!

Eyeball chair! As demonstrated by lady with stroller.

eyeball chair

The infamous naked fountain, though the other figure is obscured by water.

fountain

I’m told that this sculpture is fashioned after an old-timey eraser with a brush on the end. I thought it was some kind of sea creature…

eraser art

Temporary art installation:

the roofroofing

And the flowers.

dr suess

fun times in suessland

Post and photos by: Melissa

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Bite of Seattle 2012 (Saturday)

I went to Bite of Seattle today with my mom. I haven’t been there in several years, but today was sunny and I had lots of fun. There were performances on stage:

Initially we looked around…

Then we headed over to the Alley and the wine tasting. The Alley is a $10 donation to food lifeline (per plate) that gets you food from 7 restaurants. We also shared in one wine tasting for the $12 happy hour price, which included 5 tastings and a commemorative glass.

Here is the plate of food:

The food includes (according to Saturday’s Alley menu):

Palace Kitchen: Flat iron steak with tomato salad and blueberry vinaigrette (bottom middle)

Al Boccalino: Bruchetta con la muffoletta (bottom right)

Belltown Pub: Semmelknoedel – German bread dumplings made with rye bread, parsley, onions and garlic (middle)

Salty’s: Mini salmon brat with fennel sauerkraut and Walla Walla onion mustard served in a house made Brioche bun (bottom left)

Fremont Fire Pit: Pulled Pork sliders (top right)

Din Tai Fung: Taiwan’s famous, hand-made, steamed pork dumplings filled with soup (top middle)

Pinkabella Cupcakes: Strawberry mini cupcake (top left)

We got the food from these  food stands:

More to come (ran out of time) on the non-food side of things, and more on the seeing-Seattle side of things!

We also enjoyed some free samples (of many random things like sweeteners, etc.) There was also a free So Delicious brand fudgesicle-type dessert made from coconut milk and free applesauce and peanut butter. We also tried Amy’s organic rice macaroni and cheese, and some Santa Cruz organic lemonade.

I will leave you with PUNK ROCK AEROBICS. Something that reminds me of Seattle.

Post by: Melissa
Photos by: Melissa


Seasoned pork spare ribs

Hello all, Melissa is back home do some job training so I felt I should throw up a post that is quick and easy.

As we all know I love BBQing and my favorite food to grill is ribs.

Ingredients:

1 lb. pork spare ribs

1/4 cup marinade of choice

4 tablespoons spices (we did half pepper, half cumin)

A little olive oil

A little lemon juice

Step 1. Get yourself some delicious ribs, pork is usually cheaper.

Step 2. Assemble you seasonings. Feel free to mix and match. Marinade the ribs for at least 2 hours before putting them on the grill.

Step 3. Use a fork to put holes in the meet so your seasonings and marinade can soak in.

Step 4. After 2 hours put ribs on the grill on medium high heat. I put the meat face up first so I can add some more marinade and sauce, but a lot of people like to cook the top layer of meat first.

Step 5. After a good 5 to 8 minutes on medium high heat flip the ribs to starting cooking that delicious meat.You want to create a char on the meat to give it a nice crispy, fall off the bone taste. Be sure not to blacken the whole slab though. Keep cooking the meat for 10 minutes, checking every 4 to 5 minutes.

Step 6. Flip the ribs over after you have desired char and turn down to low heat and cook for another 5 to 10 minutes depending on your ribs. When the meat starts to slightly crack, it is nicely cooked. See the wonderful char marks? They will just add taste to the greatness that is these ribs.

Step 7. Prepare sides with the ribs. The ribs need to rest for a little bit, so this is a good time to make a salad and warm up some bread. After the sides are done cut the ribs up and serve.

Enjoy!

Post by: Colin

Photos by: Colin and Melissa


Pork fried rice

I love Asian food! From teriyaki to gyoza (which may be posted later this week, we’ll see) it’s one of my favorite things to eat.

When my dad worked in Seattle he used to bring me pork fried rice from Uwajimaya and comic books from Kinokuniya bookstore. So I would call this comfort food, as it reminds me of my childhood. 🙂

Ingredients:

3 large cloves garlic, minced finely
2 small heads of broccoli, chopped
1.5 large carrots, chopped
4-5 stalks of green onion (or chives, one)
3 eggs
1/2 large onion, chopped
1.5 lb of pork, chopped and seasoned with salt & pepper (you could also substitute chicken, beef, or shrimp)
1 cup of peas
rice of your choice (be sure this is done before the rest of the mixture!)
salt and pepper
olive oil
1/4 cup soy sauce and 1/4 cup water (1:1 ratio) 

Recipe:

1. Chop garlic, broccoli, carrots, green onions and onion.

2. Chop pork and season with salt and pepper.

3. Cook garlic in a tablespoon of olive oil until golden.

4. Add cubed pork, cook thoroughly.

5. Transfer mixture to plate or bowl.

6. In the same pan, cook the onion, carrot and broccoli on very low heat. Add peas halfway through.

7. Transfer veggies to separate bowl to rest.

8. Add the eggs to the pan, on low heat, and scramble with green onion slices.

9. Add pork and stir.

10. Add vegetables and mix.

11. Add rice and stir mixture.

12. Make soy sauce and water mixture. Stir and add.

12. Cook down until liquid is gone.

13. Enjoy!

Photos by: Colin Diltz
Post by: Melissa Rook


Pork sloppy joes

Hello everyone!

So I went home last weekend and I was talking to my parents about my food blog. They haven’t really been too into it but when I mentioned sloppy joes my dad seemed interested. I, however, didn’t know that sloppy joes are normally made with beef. Thus this recipe is a little different from the traditional recipe, but here goes! I feel like this is a very American food.

Ingredients:

1 lb. ground pork (thawed)
1/4 cup minced onions
1/4-1/3 cup grated Pepperjack cheese
1 teaspoon (or so) BBQ sauce
Sriracha (to taste, maybe 1/2 teaspoon)
Cumin (to taste, 1/2 teaspoon)
Chili powder (to taste, 1/2 teaspoon)
Lemon juice (to taste, 1/3 teaspoon)

Optional: Hamburger buns

Recipe:

1. Grate your Pepperjack cheese.

2. Mince the onion.

3. Add your pork to the pan, breaking it up into small, separate pieces and browning it on both sides.

4. Add the onion and lemon juice.

5. Add chili powder and cumin and stir.

6. Add your Sriracha and mix.

7. Add your BBQ sauce of choice and mix.

8. Plate your sloppy joe on a hamburger bun and enjoy!

Post by: Melissa Rook
Photos by: Colin Diltz


Beef + Pork Combo Meatballs

Hello everyone!

Today I’ve decided to share a recipe for beef and pork meatballs. These can be used in a variety of ways, including on top of spaghetti (all covered in cheese…), served plain, on top of rice, or with a variety of sauces. I used whole grain thin spaghetti and Classico spicy tomato and basil sauce. This is a perfect summer food for those cooler days, but it reminds me of fall. This recipe makes about 2 dozen meatballs.

Ingredients:

1 lb. ground beef
1 lb. ground pork sausage
2.5 T cumin
3-4 cloves of garlic, minced (depending on preference)
1 T black pepper
1 T red pepper flakes
1 T chili powder

Optional: Spaghetti noodles and sauce, or other additions to your meal

IMPORTANT NOTE: Make sure meat is entirely thawed ahead of time.

Recipe:

1. Preheat oven to 350 degrees.

2. Combine spices in bowl.

3. Mince garlic cloves.

4. Knead ground pork sausage and beef together in bowl.

5. Add minced garlic and spices.

6. Continue kneading until thouroughly mixed.

7. Grab a meatball-sized piece of mixture.

8. Roll the mixture between your hands into a spherical shape.

9. Place meatballs 1/2 inch apart on baking sheet or pizza tray.

10. Bake for 15 minutes at 350 degrees, then flip and continue cooking.

11. Continue cooking for 7 minutes or so, checking every so often. (When I cooked these they were done after 35 min.)

12. Remove from oven and prepare for serving.

13. Enjoy!

Have you ever made homemade meatballs? What is your favorite way to serve/eat meatballs?

Photos by: Colin Diltz
Post by: Melissa Rook