You asked for it....

Since y'all have been so patient while you were waiting for Mr. Smith and I to finish up the kitchen, I figured Santa would come a bit early this year. Now for your viewing pleasure- the before and after pic's of the most important 130 square feet of real estate in Boston.
If you happen to see the man in red (Santa, not Mr. Smith), let him know I would love some curtains, and a fabulous piece of art for the digs. Now who's coming to dinner?

Roast Pork Loin

Well hello there! How are things? You know we've been on hiatus here doing a much needed overhaul on the kitchen, and it's 99.99% done!!! I'm just waiting on a couple of paint touch-ups to dry and I promise pictures just in time for Christmas. Anywho... you know Mr.Smith was all over a home cooked meal after all the subs and buffalo wings he's been living on, so I finally had the chance to fire up our oven and get a hearty dinner working. Since I haven't cooked anything in about 3 months I am completely out of practice, but Alice Waters showed me the way home. Pair this roast with some root veggies and homemade apple sauce and you're golden.

Roast Pork Loin
From: The Art of Simple Food
1 bone-in 4 rib pork loin, OR 1 boned 2.5 pound pork loin
1 tablespoon fresh sage, chopped fine
1/2 tablespoon fresh rosemary, chopped fie
3 garlic cloves, chopped fine
Salt
Pepper

Take the roast out of the refrigerator about 30 minutes before cooking. Season liberally with the salt and pepper.

Pre-heat the oven to 375F. Place the roast in a roasting pan, fat side up and tie with string if necessary in order to promote even cooking. Mix the fresh herbs and garlic together and rub all over the top of the roast.

Cook until the internal temperature reaches 130F, about an hour but start checking after 45 minutes*. Once the roast is done, let it rest under a tented piece of foil for about 10-15 minutes before carving. Cut the strings if necessary, slice and serve.

*If you are going to roast veggies to serve with this as well, the 45 minute mark is the perfect time to add them into the pan. Just be sure that they are at room temperature so that it does not interfere with the roasting temperature. I find that adding them then keeps them from incinerating on the bottom of the pan. Make sure they are smaller pieces and keep them roasting while the meat rests. Serve straight out of the oven.

Don't walk on me

This used to be a kitchen floor...
It's not anymore.

Back on Track

So after weeks of spending money on super unglamourous things like a whole building of new plumbing, this week the renovation gods heard our cries for mercy and allowed us the most beautiful thing in a renovators world:
WALLS!

So next up- decision 2010- paint colors. While this seems like a walk in the park, I can assure you Mr. Smith and I will go no less than 9 rounds and there may be a knockout.

File Under....

older.than.shit... So we knew this place was old, but who would've know it was actually built before there was running electricity!! That's right- this pipe we found in the wall actually carried gas that lights were run off of...
Like gaslight- ya dig? INDOORS!

Troublemaker

This, my friends, is something you do not want to see when you poke your head into a ceiling. If you can see past 100 years of cobwebs you'll spot the gnarliest piece of cast iron know to man. This is what I can see now, every time I'm on the throne and look up to the condo unit above me.

Pissah....

On Hold

When you buy a condo in a building that's like, a hundred years old, you basically know the.shit.is.old. So when you decide to bust open walls and take a look inside you hold your breath (and your pocketbook) and hope for the best. You also hope that the things that need to be done can be handled by your unit, and you do not need to knock on your neighbors doors. This, my friends, is not what has happened. Thankfully, we live in a building where others believe in doing things correctly, and we'll be back in the saddle next week.

Until then, I will try to be unaware that the farmers markets are bursting with all of the bounty of their harvests and we're totally missing apple and pumpkin season,
and go hiking with The Hound instead.

One week down- 7ish to go

So it looks like we're moving along on this project we've gotten into. Demo (check), plumbing (check), electric (check-ish)... Next up, inspections, followed by... walls!
For now I will daydream about-

Water flowing into my kick ass new faucet:
Light flowing down onto my guests as I pour them generous glasses of wine:
And my buildings beautiful new stack pipe taking bad things to the sewer:

Gingered Mango Salsa

Looks like it's been a big summer for mangoes. Here's the salsa we used with the pork tenderloin, but it could be easily paired with chicken, shrimp or fish as well, or even finely diced with tortilla chips! I made this for our dinner at the Shore, and Mr. Smith's dad actually used it on his eggs the next morning. Enjoy!

Gingered Mango Salsa
From: Allrecipes.com
1 cup chopped peeled mango
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 tablespoons minced fresh mint
1 tablespoon minced fresh ginger root
1/2 teaspoon olive oil
1/4 teaspoon salt

In a bowl, combine all ingredients. Let stand for 30 minutes before serving.
Can also be made a day or two ahead of time.

Citrus Glazed Pork Tenderloin

As I sit here looking at my demolished kitchen, I am day dreaming back to the beach, sand between my toes, cold beverage in hand, and lunch on the grill ::sigh::. This is a recipe I had the opportunity to use twice this summer, so of course they made their way into tasty tacos on Labor Day weekend. You could serve these up with yummy summer salads, or matched up with delicious mango salsa in a taco (see below).
From: Weber's Art of the Grill Deck
2 tbsp ketchup
2 tbsp hoisin sauce
1 tbsp rice wine vinegar
2 tsp grated orange zest
1 tsp hot chili sauce (I used sriracha)
1 tsp sesame oil
1/2 tbsp soy sauce
1 1/2 tsp curry powder
2 pork tenderloins, 3/4 to 1 pound each

To make the marinade whisk together the first 8 ingredients in a bowl. Add the tenderloins to the bowl and coat well. Cover and refrigerate for 3 hours or as long as 8 hours.
Lightly brush the cooking grate with vegetable oil. Remove the tenderloins from the marinade, wiping off most of the marinade and grill directly over medium heat, turning once, until the center is barely pink (the internal temperature should be 155F to 160F), 20-30 minutes.
Remove the tenderloins from the grill and let rest for 4-5 minutes before carving and serve warm.

Did Someone Say Demo?

There may be a bit of radio silence here as we demolish the crap out of the hideous, 1980's builder grade, non-dishwasher having kitchen that came with our palace.
As of Wednesday at 7 pm it looked like this:
As of Thursday at noon, it looked something like this:

Pissah...

Taco- Rubbed Flank Steak

You know we went to the beach last weekend, so you know we ate well! Taco's have been a bit of a theme this summer, so we kept it going. I first tried this recipe when we hit the Shore with Mr. Smith's peeps last month and liked it so much that a repeat was necessary! This rub stays well in the spice rack so make a double batch and use it on chicken, pork or skirt steaks just as easily. And if you do choose a flank or skirt steak, be sure to cut against the grain to help keep the meat nice and tender.

Taco- Rubbed Flank Steak
From: About.com
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2-1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon sugar
1 medium lime
2 pounds flank steak

Preheat grill on high or preheat broiler.
For rub, combine chili powder, cumin, oregano, cayenne, salt, and sugar in a small bowl.
Squeeze lime over steak and rub juice into meat. Rub with chili-powder mixture to coat completely.
Grill steak or broil 5-6 inches from heat until desired doneness (about 4-5 minutes on each side for medium-rare to 15 minutes per side for well-done).
Let meat rest for 5 minutes under a tented piece of aluminum foil before cutting in order to keep it tender and juicy.

We Ate: Labor Day Weekend

So to celebrate the end of this amazing summer, Mr. Smith and I joined our comrades back on the Vineyard. A silly hurricane tried to get in our way, but obviously didn't know who he was dealing with. Earl smearl... But he did leave us with some beautiful surf shots and an undying love for our beach peeps.

Turkey Burgers

So, you might remember my secret admiration of Ray Ray.... It continues with these burgers. They appear almost weekly in the summer months, and the recipe has traveled as far south as Miami, where the little sis chefs them up for her man as well.

Turkey Burgers
Adapted from: Comfort Foods
Makes 3 large burgers, or 4 smaller ones
1 1/4 pounds ground turkey (1 package)
1/2 small onion, finely chopped
1/2 stalk celery from center of bunch, finely chopped
2 tablespoons fresh parsley, finely chopped or one scallion, finely chopped
1 tablespoon poultry seasoning
salt and pepper to taste
Sliced cheese of your choice

Combine all ingredients, except cheese, in a bowl and form into 3 or 4 patties depending on your preference.
Heat grill on high and place burgers on oiled grates. Alternately, you can also cook them in a nonstick skillet with 1 tablespoon of oil. Cook on each side for 5-7 minutes and melt cheese on top of burgers for last minute if you choose.
Serve on buns with toppings of your choice.

Zucchini Walnut Bread

For the last couple of years Mr. Smith and I have been huge fans of grilling the summer squashes that I grab at the farmers markets. But to be quite honest- I.am.over.them.... That is, until the weather broke this weekend and I had the opportunity to turn on my oven for a bit of baking. These three baby squashes finally got their turn to shine in this yummy bread! The lemon zest really picks up the freshness of the zucchini, and the addition of dried cranberries in place of raisins adds the perfect amount of tartness. This recipe will make 2 loaves, but I'm already through half a loaf, and the second one will make the beach trip for Labor Day weekend!


Zucchini Walnut Bread
Recipe from: Bartlett's Ocean View Farm Cookbook
2 1/2 cups zucchini, unpeeled and shredded
1 cup whole wheat flour
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 teaspoon salt
3 eggs
1 1/4 cups sugar
3/4 cup vegetable oil
1/4 cup honey
1/2 raisins (or dried cranberries)
2 teaspoons lemon zest, grated
1 cup chopped walnuts

Pre-heat oven to 350F.
Place zucchini in colander to allow moisture to drain off (about 20-30 minutes).
Combine flours, baking soda, baking powder, spices and salt.
On a large mixer bowl, beat eggs until very light (I used a hand mixer for this and it was perfect). Gradually add sugar, beating until mixture is very light. Add oil and mix well.
Using a rubber spatula, blend in flour mixture until smooth. Add zucchini (make sure to squeeze out any additional moisture first), honey, raisins, lemon zest, and nuts. Stir until well blended, but do not over stir.
Pour batter into 2 well- greased loaf pans and bake for 50- 60 minutes, or until inserted toothpick comes out clean. Cool pan for 10 minutes, then cool on wire racks.
Wrap in aluminum foil and refrigerate overnight before slicing.

Coffee and Pepper Crusted Steak

In my former life as a corporate event manager, my crew traveled to Arizona every spring to put on our annual conference. As anyone in the business knows, after smiling and putting out fires for a week, all you want on Friday is a place that no one knows you and you can drink the coldest beer known to man. In Scottsdale, Don & Charlie's is such a place. They also have the most amazing steak tips to help you with the beer. While this is not their recipe, it comes pretty close, and I use it on tips as well as sirloins. So bust open a Bud heavy and enjoy.


Coffee and Pepper Crusted Steak
Adapted from: Weber's Art of the Grill Deck: Recipes for Outdoor Living
1 tbsp whole coffee beans
2 tbsp whole black peppercorns
1 tbsp sea salt
4 New York Strip steaks, or alternately use steak tips

Grind the coffee, pepper and salt in a food processor, or spice grinder.
Rub the mixture on both sides of the steak.
Grill the steaks until desired doneness, and let rest for 3 minutes under aluminum foil.
Serve warm.