kogi inspiration

This sandwich was inspired by the Midnight Torta, a popular late-night sandwich from the Kogi Truck in LA.  Around 50,000 people follow the Korean BBQ tweets and show up all over LA for a chance at some food from the Kogi Truck. I have yet to experience the Kogi Truck so when I came across a recipe, I knew I would have to give it a try. And try it that day – there was no waiting with this recipe.

There were a few problems I had with this recipe however, the main one being that it calls for pork belly. I’ve searched high and low for this pork delicacy but have yet to have any luck finding it.  I even asked a local farmer if he had any, but alas, once again I was denied. “I just can’t keep up with the bacon,” he replied to my plea. Screw the bacon slices, I want a whole big slab of it! I’ve been looking for pork belly ever since a dinner in Denver but I’m not so sure that I’ll ever be able to find it. (If you know how to track some down, please fill me in!)

Originally, I was going to sub the pork belly with some bacon, which seems like the logical replacement, but when at the store I decided on a different direction. My pork of choice? Prosciutto. Cheese of choice? Graskaas. (Graskaas is a special spring cheese that is made from the first milking after the cows run and jump out of the barn to the pastures after the long winter. Apparently, cows, much like humans get overly excited for spring. Their happiness, in turn, produces an incredibly creamy, smooth and once-a-year cheese.)

This sandwich, while it certainly required napkins, had a variety of flavors, was filling, and pretty easy to throw together for a casual summer dinner. I’m starting to think that I may be able to survive without that pork belly after all.

Kogi Inspiration – 2 servings adapted from Food & Wine

  • 1 demi french baguette (the small one)
  • 4 slices of prosciutto
  • 2 eggs
  • 2 slices Graskaas Cheese
  • 4 cups spinach
  • 2 red onion slices
  • 2-4 green onions
  • 2 jalapeños

Grill onions and jalapeños until soft and lightly charred. Thinly slice green onions and jalapeños. Set aside.

Pre-heat broiler.

Heat large pan and spray with cooking spray. When hot add prosciutto and cook until crisp. Set aside. Add spinach to pan until just wilted, about 2 minutes, and set aside. Crack eggs into pan and cook until just set, 2-3 minutes.

Cut bread in half and then cut each piece lengthwise. Add slice of cheese to bread and broil until cheese has melted. Spread other side with mayonnaise if desired.

Layer prosciutto, egg and veggies on sandwich. Enjoy!

boston

Last weekend the taster and I spent an amazing few days in Boston. That is what I love about vacation. It doesn’t matter where I am or what I’m doing, but bumming around a city, soaking up whatever I can, is my idea of a perfection.

I hadn’t been to Boston in a few years and complete with the tasters love for history we managed to squeeze in a trip to a museum, a history tour, a baseball game, a wedding, seeing both sides of our families and of course, a lot of delicious food.

First time having pho, and now officially addicted. Any Minneapolis recommendations for me?

Kennedy Library Museum

Seafood, Seafood, Seafood

Red Sox Game

Many trips to Dunkin Donuts.

Your boys Patty! :)

And a beautiful wedding to top things off!

classic chicken salad

For some reason I’ve had a hankering for chicken salad lately – I’m not sure if it was inspired by the cherry chicken pasta salad that I recently made or the desire to find something new and exciting for lunch, but this is the perfect light lunch for a sunny, summer day. This lunch proved to be quite filling over a bed of arugula and I love the juicy sweetness that the grapes added. An added bonus? Two lunches completed on Sunday, which significantly cuts down on my normally ridiculous lunch prep. :)

Chicken Salad - 2 servings

  • 1 organic chicken breast
  • 4 stalks celery, chopped
  • 2 green onions, sliced
  • 2 cups red grapes, sliced in half
  • 1 Tbsp light mayonnaise (I used a vegan canola oil mayo)
  • 2 Tbsp Simply Boulder Culinary Honey Dijon Sauce
  • salt & pepper

Poach or cook chicken breast. Let cool and cut into pieces. Combine all ingredients and chill for at least 1 hour. Serve over greens or on bread.


in the news: camp has started

Summers always mean a few things: I’ve got weddings to go to (only 8 this year) and that I put all fancy restaurants, wine and trips to the farmers market on hold so that I can spend my weekends at Camp Endeavor.

Now it may sound like I’m complaining and I surely do my fair share of it, but I’ll gladly trade wine for a bunch of hormonal teenagers. (Hey, I never claimed sane) These kids mean the world to me and agreeing to spend a month with them can sometimes feel like a wedding vow – through thickness and thin – but nothing can beat seeing kids who struggle with weight and self-esteem laughing with new friends, running to the lake and trying new foods.

I can’t wait to share more of this experience with you, we’ve got a great one coming next week!