Miss Ginsu: About/Bio

 

Food Horoscope: Aries

Happy birth-month, Aries folks!

Aries
Aries, the Ram (March 20 - April 19)

Now, I'm merely a cook, and not an astrologer, but here's my advice for your foodcast:

You've heard the old cliches and expressions regarding patience? Of course you have. I'd bet that just every culture on the planet has one (or more).

I think it might be a good year to meditate on whichever patience mantra speaks to you. And you won't have to wait long. I think you'll quickly find you can practice patience every day, in all kinds of situations.

Rude coworkers. Apathetic counter staff. Rough commutes. Sneaky fees. Reckless drivers. Poor craftsmanship. Run-down roadways, elevators, ATMs, escalators, subway trains and electronic equipment. Redundant paperwork. Insurance claims. Tax forms.

Think of these situations as teaching moments, and you'll find there's really no end to the daily opportunities life offers us to practice patience.

That's why it's such an excellent virtue to cultivate. And you can practice with the recipe I'm going to offer you here. It's not hard, and it's not expensive, but it does require... oh yes... patience.
Ten-Hour Pulled Pork (Serves 6-8)

1 5-7 lb Boston butt pork roast, bone-in
3/4 cup pork rub (use your favorite or see recipe below)

1. Heat your oven (or smoker) to 225°F.

2. With a paring knife, cut a series of diagonal slashes in the fat of the pork, then cut diagonally in the opposite direction to make a cross-hatch design across the fat. Rub in the spice blend liberally, spreading it across the entire roast.

3. Put the pork butt, fat side up, in a roasting pan and roast in middle of oven or smoker for 8-10 hours. Monitor the heat, and when an instant-read thermometer reaches 175°F, remove the roast from the heat and allow it to cool to a temperature that's comfortable to touch. (Check it after 45 minutes.)

4. Using latex gloves to shield your hands, pull the meat from the bone and shred it with hands or with forks, transferring the shredded meat to a serving bowl. Serve with barbecue sauce and coleslaw. Offer buns or slices of potato bread if you want sandwiches.

Spice Rub for Pork (Makes 3/4 cup)
3 Tbsp brown sugar
2 Tbsp smoked paprika
2 Tbsp salt
1 Tbsp cumin
1 Tbsp freshly ground black pepper
1 Tbsp ground ginger
1 Tbsp garlic powder
1 Tbsp onion powder

Mix well and use immediately or store in an airtight container or lidded jar.

Enjoy your birthday and happy eating!

Miss Ginsu

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4.06.2009

Food Horoscope: Aquarius

Happy birth-month, Aquarians!

Aquarius
Aquarius, the water bearer (January 20 - February 18)

Now, I'm merely a cook, and not an astrologer, but here's my advice for your foodcast:

This might be a great year to focus on experimentation in your cooking.

Try new ingredients. Sample new flavor combinations. Pick up some books at the library and absorb an entirely new cuisine or a skill, like gardening, chocolate-making or pickling.

Go this route and you'll satisfy a desire for novelty without spending gobs of money at restaurants.

Who knows? You might even learn you have a real knack for your newfound skill and make a side business out of it.

Since January is an ideal month to enjoy citrus fruit (and a far less ideal month to go outdoors) you can start experimenting now, if you like.

Try an approachable salad of fresh mint and grapefruit. Or a clementine sorbet. Or a salad of tangerines and frisee. Or add oranges into a supremely simplified take on a Spanish-style bouillabaisse, like so:
A Simple Spanish Seaside Stew (Serves 4)

1 Tbsp olive oil
1 medium onion, sliced
1 red bell pepper, chopped
1/2 tsp dried thyme
1/4 tsp dried red pepper flakes
1 28oz can diced tomatoes, undrained
1/2 tsp kosher salt
2 navel oranges — peeled, segmented and halved crosswise
1-2 lb fish of your choice, cut into 2-inch pieces* (or substitute shelled shrimp)
1/4 cup fresh dill, chopped

1. In a large, heavy-bottomed stock pot, heat the olive oil over medium-high heat.
2. Add the sliced onions, bell pepper, thyme and pepper flakes, sauteing 10 minutes.
3. Pour in the diced tomatoes with their juices and the salt. Bring the mixture to a boil, then reduce to a simmer and cook 20 minutes, or until the pepper pieces are very tender.
4. Add the orange pieces and the fish cubes. Gently mix into the tomato mixture and allow to cook 5 to 8 minutes, or until the fish pieces are opaque.
5. Season to taste with additional salt and ground black pepper, if necessary. Garnish with fresh dill and serve with a crisp green salad and/or a crusty hunk of bread for dipping.

The combination of tomatoes and oranges is very common in Mediterranean Spain, and this stew is an easy way to get more fish in your diet for not a lot of money. I find it also makes for tasty lunch leftovers.

Enjoy your birthday and happy eating!
Miss Ginsu

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1.20.2009