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Ben Evert.com

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Archive for the ‘Food and Drink’ Category

Sweet And Spicy Pork Chili

Posted by ben On May - 30 - 2010ADD COMMENTS
Ingredients


1 teaspoon(s) vegetable oil
2 pound(s) boneless pork chops or tenderloin, cut into 1/2-inch cubes
2 shallots, coarsely chopped (about 1/3 cup)
2 clove(s) garlic, minced
2 teaspoon(s) crushed red-pepper flakes
2 tablespoon(s) chili powder
1 can(s) (14 1/2-ounce) low-sodium beef broth
1 can(s) (14-ounce) low-fat coconut milk
1 teaspoon(s) grated fresh ginger
3 medium carrots, peeled and cut on the diagonal (about 1 cup)
3 tablespoon(s) frozen orange-juice concentrate
1 tablespoon(s) low-sodium soy sauce
1/4 cup(s) light brown sugar
6 cup(s) hot cooked rice
Chopped scallions (optional)

Directions

In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add pork; cook until lightly browned -- 6 to 8 minutes. Remove pork, set aside, and reduce heat to medium.

Add shallots and sauté until translucent -- about 2 minutes. Add garlic and cook 1 minute. Add red-pepper flakes, chili powder, beef broth, coconut milk, and ginger. Reduce heat to low and simmer uncovered for 15 minutes. Add carrots and simmer for 10 more minutes.
Add orange-juice concentrate, soy sauce, and brown sugar. Simmer for 10 minutes. Serve warm over cooked rice and sprinkle with chopped scallions, if desired.
Recipes

New Zealand Pinot Noir

Posted by ben On May - 27 - 2010ADD COMMENTS
HOT LEGS' Kyle Meyer reviews and recommends Pinot Noir wines from New Zealand.

Wine Reviews

Ommegang Witte

Posted by ben On May - 27 - 2010ADD COMMENTS


Crystal joins me for a back-to-back episode. This time we review something similar to the last beer: an American take on the Belgian White or "witbier" style from a brewery right here in New York - Ommegang! I really enjoy this style of beer and wanted to see what Crystal would think of something much more authentic than Blue Moon or Shock Top. 






Beer Reviews

Honey Roasted Peanuts

Posted by ben On May - 25 - 2010ADD COMMENTS


Ingredients:


* 1 lb peanuts, preferably raw
* 1/3 cup honey
* 2 tbsp butter
* 2 tsp salt, divided use
* 1 tsp vanilla extract
* 1/4 tsp cinnamon
* 1/4 cup granulated sugar


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees F (160 C).


2. Place the butter, honey, vanilla, cinnamon, and 1 tsp salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.


3. Add the peanuts to the honey mixture and stir until they're all coated. Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.


4. Bake the peanuts for a total of 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.


5. Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey on the baking sheet. After a minute or two, sprinkle the granulated sugar and remaining 1 tsp salt on top and stir again, to give them a bit of texture. As they cool at room temperature, stir occasionally, to break up any big clumps.


6. Once the peanuts have cooled completely, place them in an airtight container or plastic bag and store them at room temperature.






Source: About.com
Recipes

Honey Roasted Peanuts

Posted by ben On May - 25 - 2010ADD COMMENTS


Ingredients:


* 1 lb peanuts, preferably raw
* 1/3 cup honey
* 2 tbsp butter
* 2 tsp salt, divided use
* 1 tsp vanilla extract
* 1/4 tsp cinnamon
* 1/4 cup granulated sugar


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees F (160 C).


2. Place the butter, honey, vanilla, cinnamon, and 1 tsp salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.


3. Add the peanuts to the honey mixture and stir until they're all coated. Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.


4. Bake the peanuts for a total of 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.


5. Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey on the baking sheet. After a minute or two, sprinkle the granulated sugar and remaining 1 tsp salt on top and stir again, to give them a bit of texture. As they cool at room temperature, stir occasionally, to break up any big clumps.


6. Once the peanuts have cooled completely, place them in an airtight container or plastic bag and store them at room temperature.






Source: About.com
Recipes

Chipotle Vegetable Chili

Posted by ben On May - 23 - 2010ADD COMMENTS
Ingredients


Vegetable-oil cooking spray
1 red bell pepper, seeded and diced
1 small eggplant, cubed
1 medium onion, peeled and cut into eighths
2 medium zucchini, cubed
1/2 teaspoon(s) salt
1 tablespoon(s) olive oil
2 clove(s) garlic, minced
1 pound(s) button mushrooms, cleaned and quartered
1 bay leaf
1 teaspoon(s) chili powder dried chipotle pepper, stemmed and diced
1 can(s) (19-ounce) white cannellini beans, rinsed and drained
1 can(s) (14 1/2-ounce ) low-sodium vegetable broth
1 can(s) (14 1/2-ounce ) low-sodium diced tomatoes
2 tablespoon(s) chopped fresh parsley leaves

Directions

Roast the vegetables: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a medium bowl, combine bell pepper, eggplant, onion, zucchini, and salt with olive oil. Arrange the vegetables in a single layer on the prepared baking sheet. Roast the vegetables, turning occasionally, until just softened -- 25 to 30 minutes.

Make the chili: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add garlic and mushrooms. Sauté until mushrooms soften -- about 5 minutes. Add bay leaf, chili powder, chipotle pepper, beans, broth, tomatoes, and roasted vegetables. Bring to a boil and reduce heat to low. Simmer uncovered for 20 minutes.
To serve: Stir in parsley and serve hot.
Recipes

Iron City Beer

Posted by ben On May - 20 - 2010ADD COMMENTS
The Better Beer Authority reviews Iron City Beer out of Pittsburgh, Pennsylvania.


Partial Transcript: "On Tap Iron City Beer


Welcome to the Better Beer Authority. Im James Knott. Today we will be talking about Iron City Beer which has been made by the Iron City Brewing Company in Pittsburgh, Pennsylvania since 1861.


Loved by people from Pittsburgh, hated by most beer connoisseurs, this beer is probably most notable for its strong regional ties to Western Pennsylvania. This is an American-style lager with 4.5 % alcohol by volume and 140 calories per 12-ounce bottle.

Beer Reviews

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