Last Saturday, I got to cook for an early birthday celebration. I carefully planned the meal with my mom a couple weeks in advance, ensuring that I was making something she would really enjoy. Together, we planned a meal of marinated feta cheese with baby sweet peppers, brined pork shoulder, braised brussel sprouts, baked potatoes and flourless chocolate cake with raspberry sauce. Planning is always a good time with my mom as we bounce ideas off each other...making faces if we don't like the idea the other came up with, laughing and congratulating ourselves if we like the suggestion.
There is always a little pressure when you cook for other people, even family. As a chef, I want people (everyone) to like my food and to enjoy the experience. I remembered last week's lesson learned, "trust your instincts." And I was so glad I did! I pulled the pork shoulder out of the oven about ten minutes too soon. The juices, initially, looked as if they were running clear and the meat was pulling away from the bone, however, something just didn't feel right. I waited about two minutes more and saw the juices from deeper inside the meat coming out of the hole I created with the meat thermometer. They were not clear. Dinner was quickly coming together and I had to make a decision fast. I decided to throw the meat back in a 400 degree oven for another ten minutes and "hold" the remaining dinner components. In the end, I'm so glad I put the meat back in the oven. The meat came out perfect and the vegetables and potatoes held up well in a "just" warm oven. Dinner was a success. The chef and her parents were happy. Below are pictures of the brined, braised pork shoulder and the braised brussel sprouts with bacon...
I'm learning that cooking for others is like living life on full speed. Every day in life, we have to make decisions, sometimes we get to take our time and carefully evaluate all the points and other times, you all you get is some information and have to make a split second decision based on experience and instincts. When in the throws of cooking, you have to be able to make those quick calls and then deal with the repercussions (if any) or the glory. This is what I love about the culinary arts.
One of the menu items I took a chance making this week for my mom and dad was marinated feta. I had something similar in Germany last fall and wanted to try my hand at recreating a delightful memory. What's great about this appetizer is it's simplicity. It's not complicated but the presentation is beautiful.
Buy a block of feta cheese and split the two inch width in half. You need the about one inches so that the feta almost completely sits in the marinade. Place in a glass baking dish that is about the same size as your cheese block.
In a separate bowl, squeeze half of a lemon, using your hand to catch any seeds. Add 1/2 teaspoon oregano and 1/4 teaspoon thyme. Slowly add about 1/4 to 1/3 cup olive oil (depending upon taste...I used about 1/4 cup as I like acidity) and whisk into the lemon juice. Add a good pinch of kosher salt and a couple grinds of fresh pepper. Whisk again and set aside.
Thinly slice mini sweet peppers (yellow, orange and red), enough to cover the cheese. For this recipe, I used two red, one and a half yellow and one orange. This part is totally up to you, though, on how many peppers to use. Spread over the cheese block. Sprinkle lightly with Spanish Paprika.
Whisk the lemon-olive oil mixture again. Pour over all of the feta cheese and let marinated for six to eight hours. Overnight would probably be a little much (fyi).
Bake for 15 minutes in a 325 degree oven and serve with sliced baguette or crackers. Enjoy!
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