Where in the world have you been?

I love to cook. EVERYONE knows that about me. Just because I haven't updated my blog in something like 563 days doesn't mean that has changed. I just take the path of least resistance at times. This past weekend I made a stop at the Hispanic market and bought some treats from the meat counter. One of my all time favorite things to do is go into a supermarket I've not been in before, especially ethnic markets. I prefer to go by myself. I want to linger over the many shelves of vinegars, numerous rices, interesting cuts of meat, swimming fish and fresh produce I've never seen before. I have no qualms about just standing on an aisle typing in unusual letter configurations into my smart phone trying to figure out what I'm looking at. Because I took French in high school going into a market where most things are labeled in Spanish may as well be Greek to me.

My son was the one to bring my attention to this little store in Santa Ana. He told me months ago about their tasty empanadas. Since I was in the area and had little on the agenda I thought I check it out.

It's a small store located on the ground floor of a 2 story building near the corner of Bristol and 17th Street. Without a good description I would have completely missed it. The quiet little market with low shelves made me feel like I could easily browse without being overwhelmed. What I didn't expect was a fresh meat counter stretching across 1/2 the back of the store. I worked my way from one end to the other making mental note of what I might do with all the choices. Headcheese?! Sweet lord, yes. Beef short ribs, yep. Blood pudding, yes please. (I ate a super yummy empanada too) I couldn't wait to take my finds home to Prince Charming knowing he too would be as excited as I was. Sure enough, he inspected the meat I had laid out on the island. We sampled the headcheese and determined it would be on our next round of Bahn Mi.

Sunday after church I removed the skin from the blood pudding (sausage) and sliced it about 1/2" thick

and fried it slowly in olive oil until cooked through but being careful not to burn it. That was not easy to do as the sausage turns black as soon as the heat hits it. I served it with gently fried eggs and buttered toast. Oh the sticky goodness and gently spiced "pudding" was a perfect match for the rich runny yolk and crispy toast. We wanted more but knew one sausage between us was enough.

Sunday afternoon I began the task of making slow braised short ribs. Cutting, seasoning, browning. Slow cooked mushrooms and onions then the ribs added back in with tomato paste, beef broth and a dark beer. The whole thing in the oven for 3 hours leaves plenty of time to make a parsnip puree and oven roasted asparagus. As you would imagine the meat fell off the bones and the puree was a perfect landing for the dark rich braising liquid.

Oh how I've missed telling you about our food adventures. Where have you been? Stand by, there is more to come.