A Crab Dinner for Burd
About a month ago I noticed a sign at a restaurant near My work. It said “all You can eat crab on Tuesday nights.” I immediately thought of Burd, My Brother’s wife, who is a foodie through and through. She loves seafood with a passion too. I shot Her a text and plans were made to attend this early week crab devouring. The next week, Tuesday arrived, the sign was gone. I stepped inside and asked the hostess if they were still doing it and was told, “no, so few people came that it’s been cancelled.” Our 5 day mental build up to this potential crab feastery was put down, hard.
Last week, was Burd’s birthday. Instead of a long lasting gift and inspired by recent events, I chose to give one that disappears rapidly. I went to a couple of shops around town, as well as surfed the internet. The web in fact led Me to the place which delivered these massive legs and claws to My door. It was slightly more expensive than getting the red king, golden king, or opilio crab legs found locally, but those were all so tiny by comparison.. Having read that the larger crabs tend to have a more robust flavor and sweeter meat, paired with My tendencies to go big, led Me to order 8 lbs of red king crab. Directly from Alaska. The biggest legs I could find were delivered to Minnesota, in under 18 hours.
I had told Burd, prior to Her birthday, that I was going to get Her a hammer as a gift. Which I gave to Her as We were departing a small car dealership in the southern suburbs. She was looking to buy a new car, possibly as a present to Herself? She was struggling to find a way to thank Me for giving Her a two pound mallet. Having arrived there seperately, She headed home in Her car and I headed there with My brother. We stopped at a store along the way and made it to their place before the birthday girl. Who then learned why She was holding a large rubber hammer. A knife works, but is slower and let’s face it, less fun…
I have had crab on many occasions. Nothing quite like this however. So succulent, arromatic and the beautiful color. Tasting of it made one feel so fat, so quickly. It was like devouring small, puffy clouds of sweet, tender, meaty goodness. These huge crab’s legs were just amazing. Without question, the single most luxurious thing I have ever eaten. I hardly even bothered dipping in butter, it was so delicious without any seasoning at all.
Two Hours in Duluth
About a month ago, My brother asked Me if I would keep Him company on a drive up north. He was playing a set at Legacy Glass Works, located in Minnesota’s second lovely’est city. Duluth, 2 hours there, two hours of glass blowing and musical performances by Midway Felix and Kanser Troop and two hours back to Saint Paul..
Pesto, Arugula and Mozzarella Rolls
This, super simple recipe, is just delicious. Pictured above with wadds of bacon and a giant cup of tea, it goes well with an awful lot of things. Yesterday, I served these rolls with My ‘traditional ribs’ and it was a quite pleasant pairing. Plucked from the BBC’s Good Food web site, it isn’t My usual experiment and see what happens kind of dish. Having a mere four ingredients, anyone can whip these up in minutes. I think this is a good one to teach to kids, since it doesn’t require cooking and can be jazzed up with just about anything. If You are looking for a quick, satisfying snack, or if You need something that can be made well ahead of having company over, this one is a winner. Serves 8, or half that many hungry teenagers.
Supplies Needed: Knife and cutting board(if You are using fresh Mozzarella blocks)
Ingredients:
4 – 10 inch Tortillas
1 cup – Pesto
1 – 12oz block of fresh Mozzarella cheese, sliced thinly
6-8 cups – Arugula
Prep:
Lay out a tortilla and spread 1/4 cup of pesto all over it. Add cheese to half and spread arugula evenly. Roll it up, starting from the cheesy side and slice for serving, or refridgerate for later. Yeah, that’s it.
Notes:
Shredded mozzarella nullifies the need for any pre-assembly prep.
The original recipe called for two sheets of lahvash flat bread instead of tortillas.
Adding bacon, thinly sliced pastrami, or some such thing makes this into more of a meal than a snack food.
Experiment! Such a simple flavor combination goes well with a lot of different things.
Another Cold, Windy and Wet Day at the Track
The first gathering in ClubFR’s 2014 season has come and gone. As expected, there were not a ton of entries. Even so, for the first time, I neglected to take pictures of every car on the track. Many of the guys were just starting to figure out how to keep their cars sliding. Another thing that I chose not to do so much was to point My camera at cars with missing body parts. After nearly a decade of shooting pictures at drift events, half dressed cars have gotten really boring. Making a day of one, 5 hour lap of the advanced course in the traditional UsaIR, dual track layout. Here is what some of what I got for You.
Please note, in the very last picture, the driver of the red BMW has his eyes closed!
Camping in the Snow
My friend Asha called Me early in the week and asked if I wanted to go camping. She was in need of being surrounded by nature, as opposed to this city-born existence we live. Sharing Her sentiment, I said “hell yeah!” It was a one night excursion in the snow. After sitting in My alley for nearly an hour, calling state parks, browsing the Minnesota DNR website and scrolling through maps, the destination was decided. Wild River State Park, on the Saint Croix River, an hour or so north of the Twin Cities. I had never been there before and google maps gave us useless directions. For some reason, they said the park’s entrance was at the boat launching point, down a non-maintained dirt road, ten miles from the actual entrance to the park. Eventually, we found where we needed to be and effectively had the park to ourselves. One mile of hiking through sloppy snow down the untouched trail, camp was made. It wasn’t actually very cold out. 40’s on Saturday and 50’s sunday, I would guess the temperature at night was around 30 degrees. The snow certainly made it feel like winter, as did the massive slabs of ice floating down the river.
During the day Saturday, there were no clouds in the sky, so I was quite excited to get some pictures of stars, then as the sun set, clouds rolled in. They relented for about 45 minutes and revealed the sparkling sky I wanted to see. Some good practicing time doing something I have long been a fan of seeing others do. Capturing the night’s sky. Here is what I came up with.
First thing Sunday morning, I woke up, snapped the picture at the top of this post and proceeded to go back to sleep for 2 more hours. After that, we shared a can of pinapple chunks and Asha sat down to read in the sun. I decided to go for a walk, hoping to snag some closer pictures of some birds of prey. Half a mile or so down the trail from camp, I spotted a massive bird landing on a tree a few hundred yards away. I did My best to quietly work towards it, but such a thing isn’t possible when You’re walking through snow ranging from four inches to two feet deep. It kept ahead of Me, following the river for at least an hour, flying from one tree to the next. Every time I got within 150 yards, the bird would skip ahead another 300-400 yards. I use a 70-200mm lens on a cropped image sensor and just couldn’t get close enough for the shots that I desired. Which was quite saddening to Me, given this huge bird was actually an owl. I didn’t know they were so active during the day. It may only be this particular type of owl, which I believe was a Barred Owl. The wing span looked to be five, or more, feet. After looking at the two pictures I got of it, I was suprised that I wasn’t looking at a Great Grey owl. This owl’s eyes were not the right color and the greyish brown, with white stripes on the feathers didn’t match either. Included below is this barred owl sitting in a tree and flying directly over head at about 400 feet.
This was an especially awesome weekend for Me. Seeing for the first time, that big owl, golden eagles and turkey vultures. Not to mention the bald eagles, herrons, swans and various varieties of ducks that were fluttering about in large numbers. Just after the sun set, a pair of golden eagles came to our camp site. One landed in a tree about 40 feet from where we were, while the other circled 40-60 feet above us. I was a bit nervous, as well as awe struck. Not as large as the ones I’ve heard and read about, but the wing span was at least 6 feet. It was to dark for Me to get any sort of picture, so I am making due with these long range shots I aquired during the day light hours.
Fancy Feast
Last fall, I headed up to northern Wisconsin with My brother and some friends. During that trip, two of the bunch proposed a monthly cook-off. The original theme was simply ‘make Your s*** fancy.’ What can I say, it was a weekend of drinking, shooting and dirt bikes. The feast idea changed slightly after that and starting this past January, Fancy Feast had begun. Instead of making it a competition, it is a slightly less intense meal making endeavor. Four courses minimum, guests bring a bottle of decent booze as tribute, or declare themselves the next host/cook for the feast.
First up was My friend Keith, who made some beet and cheese appetizers that were quite good. Followed by a lobster and shrimp torta with lima beans, avacodo topped with seasoned cream cheese and an encrusted herby salmon bake. Then, He banged out a lovely candied bacon, puffed cream and brownie desert.
February went to My brother, Chris. Churning out seven dishes and various drinks. I did however neglect to catch a picture of the fresh pumpkin bread desert. Pictured are His mushroom soup, with leeks. Egg cooked in swirling water and hash, a topper variety plate, cold soba and soy sauce, what I think was a chorizo dish and meatballs cooked forever in a pho soup stock.
I called March’s meal. My theme was simply to do something different. So, no stir-fry. No grill, or smoker. No cajun spices, chili blends, sherry, or even soy sauce. I struggled a bit, making multi-course meals that come round after round doesn’t mesh particularly well with My laid back, ‘just throw some stuff together and hope it’s good’ cooking tendencies. I produced the minimum of four dishes. Bacon and baby lima bean soup, spicy sweet potato mash with roasted brocolli and pistachios on toast, fruit stuffed pork tenderloin roll and finished with citrus gratin. The desert was kind of odd honestly, but it had much potential to be delicious. Something to ponder on how to go about improving.
In Shop @ M.A.Performance
I headed south of town to see some friends and have a peak at the drift truck one of them is building. Destination: Modern Automotive Performance, which has a nice shop for doing fabrication and modifications of many varieties. Several drift drivers work here, among other mechanics with different taste in cars and style. Personally, I like walking into shops like this. Older cars, made to be clean, show quality machines. New sports cars being upgraded, custom builds of all kinds, even on motorcycles. About two dozen cars packed into a not so small work space.
There were several incarnations of Evo’s, in various states. While most were street cars, with light modifications. Some were clearly drag cars, parachute brakes and all. The black, carbon fiber laden Mustang was pretty nice looking. As was the old Celica, pictured from the front, with it’s hood up.
Below, is Andrew’s Chevy S10 pickup truck, which is being rebuilt from the frame up. Quite literally, the frame, shock mounts, structure, and wider fenders have all been cut out and made from scratch. Having already gone with a Nissan 240sx with the engine from it’s japanese variant, as well as a v8 fox body Mustang and a 1jz in a Nissan pickup, He has opted to use a turbo-charged Toyota 2j-series engine. I am quite curious to see how this truck does on the track once it is assembled. It will certainly look and sound interesting.
Road Kill
This beautiful hawk was clearly not happy about the amount of people stopping and walking toward it. I was more than happy to disturb it’s meal, considering it was on the side of a road. It was an intersection too, most of the people who drove by, turned around and came back. We spotted it and stopped immediately. Hastefully removing the wide angle lens from My camera and applying the hefty Sigma 70-200 2.8, since I did not think the bird would let us go near it. This large bird, which I believe is a ‘red tailed’ hawk, let Me within 15 feet or so before jumping up and perching in a nearby tree for a moment. I could feel a strong swirl of wind from the roughly 5 foot wing span as it took flight. Staying nearby as We humans went on our way, I assume it was going to swoop right back down on it’s kill. I admit the Mallard duck that it slayed looked quite delicious to Me as well, enjoy that fat meal bird. I hope no one hits it while it is feasting.. I see two or three of these birds of prey daily, never so close up though. They are much larger than one might think from seeing them perched atop a light pole on the side of the highway. What a magnificent semi-urban predator.
Back for More? Indeed.
Tonkatsu Ramen has suddenly become a bit of a saturday ritual. So filling, so delicious. This time one of us ordered it without chili oil, exposing the hearty white stock. I always tell Myself, ‘next time I will order something else from the expanding menu,’ but it has yet to happen..
Pattern in the Press
MY FRIEND’S DRILL PRESS HAS A NICE ARRANGEMENT OF MILLING LINES ON IT’S WORKING SURFACE.
Double Pork Fried Rice
One of humanity’s most varied edibles. After a decade or more of experimenting and constantly trying different things, I have settled on a flavor arrangement closer to americanized asian restaurant versions of this classic home-style favorite. The sweet soy sauce, or alternately kecap manis, combined with rice vinegar and soy sauce is the winning formula at a great many asian restaurants here in North America. For Me, Simply add eggs, sweet peas and bacon, everything else is optional. The following recipe is my dressed up version which is very much a stand alone meal. Adding chili powder for increased depth to the rice it’s self, while also including carrots and onions, along with savory marinated pork. By cooking these things separately and mixing them together only at the end, You get a wonderful burst of the different ingredient’s flavors in every bite. Serves 4 as a main dish or 6+ as a side dish.
Supplies Needed: Large Wok or Fry Pan, Knife and Cutting Board
Ingredients:
2 cups of White Rice, steamed or boiled(slightly undercooked, or day old rice is best)
1 pound or so of Pork, Your choice of cut, chopped into half inch pieces(or smaller)
4 Eggs
One third of a pound of Bacon, sliced into pieces a quarter inch wide
3 medium sized Carrots, sliced thinly
1 large Onion, chopped as well..
Half of a bag of Frozen Sweet Peas
4 tbsp of Soy Sauce
4 tbsp of Sweet Soy Sauce or Honey, or 1+ tbsp of Sugar)
3 tbsp of Rice Vinegar
1 or 2 fresh Garlic cloves, minced
1 tsp of Chili Powder Blend
1 packet of Chinese Barbeque(Char Siu, Red Pork) Seasoning
Cooking Oil as needed
Prep and Cooking:
You will need to marinate the pork in the chinese seasoning for 30 minutes or more before cooking, over night in the fridge is best. Once it has soaked in the flavors, remove from the marinade and stir fry on high heat until fully cooked. I preffer a bit of charring on My red pork. Remove from the pan and set it aside for now. Rinse out the pan before continuing.
Over medium heat, scramble the eggs. Once cooked, remove, wipe any extra residue from the pan, then stir fry the bacon to Your liking and remove from the pan. There should be plenty of bacon grease now. You can poor off the excess, or just leave it all in. Stir fry the carrots until they start to soften, then add the onion and cook until the desired texture is reached. Remove from pan. Next, put the cooked rice into the pan, adding all of the remaining seasonings. Stir until everything is evenly mixed in, add the frozen peas and stir until they have thawed. Turn off the burner mix everything You have cooked together in the pan and serve.
Notes:
Things go much faster using a skillet and a wok at the same time. Cooking the bacon, then veggies, followed by the rice in the wok and the eggs and then meat in another pan. Mixing it all into the wok at the end.
Ramen, Lovely Ramen
United Noodles is a bit of a back alley grocery store. Specializing in foods from nearly all corners of asia, they are one of the oldest asian grocers in the Twin Cities. Within this store is another store, a small deli. Called Uni Deli, this place has an extremely short menu, but that is okay, because one of the eight things listed for You to have served hot and delicious is Tonkatsu Ramen. Oh My, I had not been there in about a year and My taste buds have been blown away again. How do I forget to keep going back for more? If You go there and do not order tonkatsu, You are missing out. Order it spicy, simply the best.
First Satsuma Mandarin of 2013
The tropical Minnesotan attic jungle is producing again this year. This orange was a pleasantly sour punch in the taste buds. The room was filled with a lovely citrus aroma when I peeled away the skin. Can’t wait for the rest to be ripe.
Around the Shop
I’ve Missed My friend Ryan. Three years ago He moved to California, but now He has come back to Minnesota. Just bought His first home too, a garage. There is a house next to said garage, but it’s really all about the garage..
I was sad when, just before moving back home, He sold His drift car and started buying cars from the 1960’s. I do love classic cars, but there is a lot less fun involved when compared to drifting. For Me anyways! This guy does seem to enjoy the laboring that brings forth functionality, so fun may be a relative thing in this case. Happily for Me, Ryan suddenly bought a 240sx hatchback. The guy He got it from had it in parts, so there was assembly required. Two days later, everything had been put in place, connected and ready to roll. He re-assembled the suspension, adding the ‘knuckles’ which allow the extreme turning angle that smoke crazed drifters love. But when Ryan started the car up, FAIL. .. … Engine was no good. Viewing under the valve cover revealed a lot of gunk built up and one of the cams had been worn in more than a millimeter.
Naturally, Another engine was found and applied to the car. This time, It worked great. Idling very smoothly, and not blasting a large cloud out of the exhaust like the one it replaced. I guess this car was once owned by Scooter’s brother, so it even came with a classic crew sticker on the back window. It’s not a monster like His last two cars, but who knows what is to come? Things are looking good at Opposition Motors.
Drift Day:Midwest, Season Finale
USA International Raceway, a cart track just outside of Shawano, Wisconsin. No carts are buzzing around the track today though, Drift Day Fourty-Six has arrived. The squealing and smoking of tires, rapidly burning through layers of rubber has come again. Lots of familiar faces and the rolling hills that this particular track is draped over, always make for a good time. The day started at 30 degrees and a thick fog lingered all around.
After an hour or two, the fog had lifted, but there was still an overcasting of grey clouds keeping the sun at bay. Heading indoors to warm up a bit, I ran into more Minnesotans and We did that which We do..
In the early afternoon, the temps were into the 40’s and the sun popped out for fifteen minutes or so, allowing time for a race of those with skateboards. Around half the oval at the top of the hill and down past the pits, through a couple of turns, to the lowest point of the track. There are also a few shots of some of the guys playing about on pit lane.
There were a few hours of clear running. As anticipated however, the rain began again. Half of the drivers kept drifting for a little bit, before people packed up and headed towards their hometowns. I ate a lot of ribs this weekend, from two different places. Not to mention hash browns, fries, fried chicken, bratwurst and a bags worth of dried meats and candy. I also bowled one of My best games, took a personal low number of five hundred pictures, while standing in the clouds of many, now destroyed tires and got to see a bunch of My friends that live hundreds of miles away from Me. Thanks to the homies at ClubFR for bringing these events together, year after year…
Gnarly Spider
We found this gorgeous spider after a hike in the northern woods of Wisconsin this weekend. I think it is some variety of Orb Weaver, but I am not certain. The green on the spider’s back matches the fungus found on many trees and rocks in the region. Body length was nearly an inch. It was one awesome looking little creature.
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