Surf and Turf

When you hear surf and turf generally you’re thinking shrimp and steaks.  Today I’m going to shake that up a bit with my version of surf and turf…..

SHARKS AND PIGS!!

Hey one lives in the ocean and the other one on land so it qualifies as far as I’m concerned.

Just keep swimming, swimming, swimming...... gotta love my Dory

A land creature indeed!

Admittedly, I did not eat a shark steak with pulled pork dolloped on top, but the recipes and pictures for both have been festering away in my lappy for a tad too long now, so I’m giving them to you now.

Also as usual these things came about due to my perusals of the glory that is Berkeley Bowl.

The Shark Story

Well, the man and I were picking up some stuff and they had mako shark at the seafood counter.  It was surprisingly reasonable and since I’m always looking for a good deal and new things to try I said to the man, “Shark, it’s what’s for dinner!”  I don’t remember how he reacted, but I’m fairly confident that he just shook his head and walked away because he thinks I’m crazy.

Anywho, this is how I made it

Herb Broiled Mako Shark

2 Mako Shark Steaks 10-12 oz each

2 Tbsp butter melted

1/2 head of garlic minced

1 Tbsp freshly chopped herbs (I used thyme and oregano because it’s what I had)

juice of 1/2-1 lemon

salt

pepper

The Method

1. Turn your oven to Broil

2. Combine the melted butter, garlic, salt, pepper, lemon juice,  and herbs and mash it together

Butter makes it better

3. Smother your steaks and place them on a rack

4. Broil each side 5-7 minutes each side depending on how thick your steak is.

5. Eat!

Goes nice with a simple salad

And now for the pig….

Pulled pork is one of my favorite things to make, because it’s insanely easy and so darn tasty.  We usually purchase two shoulders at a time and generally have one hanging out in the freezer for when the time is right.  I always use the same method of smothering it in a marinade in my trusty Dutch Oven and then I let it hang out at 275-300F for 6-8 hours.  The only thing that changes is the marinade, which naturally is dictated by what I have in my kitchen.

In this particular instance the drivers were cilantro and tomatoes. So here we go!

Green Pulled Pork

10-12lbs of pork shoulder

1-2 bunches of cilantro

4-6 tomatoes (any kind will do)

1 head of garlic

1 onion

juice of 4 limes

1 apple chopped

1 cup apple cider vinegar

1 Tbsp cumin

1/2 Tbsp chile powder (add more or less based on how spicy you want it)

1 tsp onion powder

1 tsp garlic powder

salt

pepper

The Method

1. Preheat your oven to 275-300F

2. Combine all ingredients except the pork into a blender

3. Blitz it!

Is ready

4. In the dutch oven place your shoulder at the bottom and cover with marinade and rub it into the meat.

Ready for the sauna

5. Let it hang out for 6-8 hours.

6. Noms!

I ate it on salad, but you can also eat in a taco, by itself, or any other way imaginable

Hope you enjoy it!

Bargain Bin For the Win!

As you know I’m a Bay Area gal and I live on the Oakland-Berkeley border.  The area is most well known as home to the UC campus and its rather significant population of professional protestors, hippies, and homeless [See Jon Stewart’s clip on Code Pink].  However, in reality, it’s not that bad.  Sure you’ll run into some crazies and be asked for money on most days, but B-town and neighboring Oakland has an awesome amount of culture and variety, which can keep you honest and on your toes as long as you don’t get sucked into a tree sitting vortex.

With all this variety, the food scene here is top notch.  While we have San Francisco just across the bridge the East Bay certainly holds its own in the culinary world (See Alice Waters, The Local Butcher, Alegio Chocolate, etc).  We’re also growing by the day as the city slickers move over to our side since

1) Rent is cheaper

2) Chef’s are figuring out that not all the East Bay folk want to trek out to the city every weekend if they don’t have to (LAZINESS FTW!)

But the real epicurean gem in this here parts is Berkeley Bowl.  I’ve never seen a more impressive and reasonable (whooo!) array of produce, meats, bulk foods, prepared foods, spices, etc. in a single place.  Whole Foods has nice stuff and all, but it’s called “Whole Paycheck” for a reason.  In addition to the stunning array of veggies that Berkeley Bowl has on a daily basis they also have the Bargain Bin.

Now the Bargain Bin is the most magical place ever.  I try my best to live out of the darn thing.  All the produce that is getting to the end of its prime gets bundled up and placed in the bargain bin at sub-dollar prices.  Now the Berkeley Bowl standard for “end of it’s prime” often passes as Safeway’s normal stuff.  Some of it is a tad soft or fuzzy, but with a little elbow grease you can just pick out the nasties and you have just fine produce.

Greatest Place on Earth, although it's been picked through already.

I’ve had several shopping trips where I easily can get 90% of the produce I need for the week in the bargain bin.  Whenever this happens I spam people with images of my grocery cart haul, while they are likely doing important things at work.

Bell Peppers, Broccoli Rabe, Tomatoes, Bananas, Berries, Pears

How is this not winning?

Kale up the wazoo!

Obviously, I don’t always get to pick what I’m getting because it’s where all the randoms end up, but this is great because it forces me to come up with new recipes and it keeps the meals a changing. Variety is the spice of life! The bargain bin is my version of other people’s produce boxes from CSA’s or only eating seasonally, which in California is more or less a foreign concept : )

Great food always comes out of the bargain bin such as

Kale Chips from Smitten Kitchen

Roasted Kabocha Squash

any tomato recipe , random attempts at paleo banana breads, or smoothies.

And that is my story on the Bargain Bin at Berkeley Bowl.  It really is the most magical place on earth.

.

You got nothing on my Bargain Bin

If you’re in the area go check it out, because the Bargain Bin is always filled with winning and really who doesn’t like winning?