You know, the right tunes can really set your mood. Right now I've got the new Train song , "Hey Soul Sister" on and it just makes me happy. When I'm in a good mood I'm more creative and ready to take on the world. Kinda like when you are standing on the beach in Hawaii with your Mai Tai watching the sunset... ahhh, remember those days? Damn recession. So, for now I'm here w/ Train, in my kitchen writing this little blog of mine. Oh, OK and occasionally belting out a few lyrics (and you are sooo lucky that you can't hear that!). Next up will probably be my Eminem mix, let's see if you can tell when my mood changes to match his style. Ha!

So, last week I left you with my heart wrenching story of my reality TV show dream being shattered by not being one of the lucky ones chosen for the Gordon Ramsey "MasterChef" show. With my new therapist, Kathryn Kennedy and good wine (again, thank you Ms. Kennedy) and the delivery of my new Totally RAD, BEST EVER Cookbook, Ad Hoc at Home, I have survived. Did you think I'd crumble? Did you think I'd lay down and die? Oh no, not I, I will survive!

So we move on. I've had some requests this week for help with a couple ideas on some good pork dishes and "light" cupcakes. Cool. I love taking requests! Keep them coming. I've got a fun week planned for you guys. Now, let's be honest. I'm probably not going to be able to make every one of these dishes (who can eat that much pork in a week?), but I'll make the new recipes and let you in on the tried and true ones. So with ALL this said, here is what's for dinner!
---------------
The menu:

Monday: Thomas Keller's Fried Buttermilk Chicken with Puree of Roasted Garlic Mashed Potatoes and Sauteed Broccoli Rabe with Chile Flakes

Tuesday: Chile Verde Enchiladas with Mexican Rice Pilaf

Wednesday: Leftovers for dinner, Lighter then Air cupcakes for Dessert!

Thursday: French Onion Soup with classic Caesar Salad

Friday: Strip Steak with Pepper Cream Sauce served with Roasted Yukon Golds and Mixed Greens

Saturday: Grilled Mahi Mahi Ceviche-Style with white rice and Maui Onion and cucumber salad

Sunday: Superbowl !!! Pulled Pork Sandwiches w/ homemade BBQ Sauce, Tangy Slaw and Pickles
-----------------
The recipes:

Thomas Keller's Fried Buttermilk Chicken:

Brining:
24c water
1c kosher salt
1/2c + 1T honey
18 bay leaves
30 unpeeled garlic cloves
3T whole black peppercorns
5 large rosemary sprigs
11/2 bunch thyme
11/2 bunch parsley
2T finely grated lemon peel
3/4c lemon juice
3 31/2pound chickens

Frying:
6c flour
5T garlic powder
5T onion powder
4t paprika
4t cayenne
1t black pepper
4t kosher salt
6c buttermilk
12c peanut oil

Preparation:
Brining: Bring all ingredients except chickens to boil in lg pot. Boil 1min. Cool completely. Chill until cold, about 2hrs. Rinse chickens. Add to brine, pressing to submerge. Chill 12-24 hrs. Drain and pat dry. Cut each chicken into 8 pieces.

Frying: Line 2 lg baking sheets w/parchment. Mix 1st 6 ingr. + 4t salt in lg bowl. Place buttermilk in another bowl. Dip chicken in flour, then buttermilk, then flour. Place on prepared sheets. Let stand 1-2hrs. Pour peanut oil into heavy large pot. Heat to 320/330°. Fry leg and thighs first turning once about 13 mins. Breasts 7 mins. Transfer to paper towels to drain. Sprinkle with salt.

--------------------
Chile Verde Enchiladas:

• 2 fresh Anaheim chilies
• 1 14 1/2 -ounce can low-salt chicken broth
• 1 1/4 cups chopped onion
• 4 ounces tomatillos, husked, rinsed, quartered
• 1 jalapeño chili, seeded, coarsely chopped
• 1 garlic clove, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 cup sour cream

• 12 6-inch-diameter corn tortillas
• Pork Chile Verde, recipe below
• 2 1/4 cups shredded asadero cheese
• 2 plum tomatoes, seeded, chopped

Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies.

Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add Anaheim chilies, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 350°F. Lightly oil 15x10x2-inch baking dish. Place 6 tortillas between 2 damp paper towels. Cook in microwave on high until warm, about 1 minute. Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and cheese separately. Chill.) Top enchiladas with remaining sauce, then cheese.

Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.

Pork Chili Verde:

• 8 fresh Anaheim chilies
• 1 teaspoon cumin seeds
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
• 3 garlic cloves, finely chopped
• 4 cups (or more) water

Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies.

Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.

Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)

------------------
Mexican Rice Pilaf:

1-1/2 tablespoons vegetable or olive oil
1-1/2 cups white rice (medium-grain)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1-3/4 cups chicken broth
salt
3 tablespoons coarsely chopped flat-leaf parsley, for garnish

Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes - for the whitest rice, they shouldn't brown. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 tsp salt (that's what I usually need when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.

Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.

Fluff the rice with a fork and sprinkle with the chopped parsley.
This can be made in a rice cooker: Saute the rice, scrape it into the rice cooker, add the remaining ingredients and let the cooker do the rest - no need for the oven.

------------------
Lighter then Air Cupcakes:

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk

For the Frosting:
nocoupons

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes.

--------------------------

French Onion Soup:

• 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
• 3 sprigs fresh thyme
• 2 Turkish bay leaves or 1 California
• 3/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 2 teaspoons all-purpose flour
• 3/4 cup dry white wine
• 4 cups reduced-sodium beef broth (32 fl oz)
• 1 1/2 cups water
• 1/2 teaspoon black pepper
• 6 (1/2-inch-thick) diagonal slices of baguette
• 1 (1/2-lb) piece Gruyère, Comte, or Emmental
• 2 tablespoons finely grated Parmigiano-Reggiano
• Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Cooks' note: Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.

-------------------

Strip Steak with Pepper Cream Sauce:

• 4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
• Kosher Salt
• 2 teaspoons black peppercorns, coarsely crushed
• 2 tablespoons clarified, unsalted butter
• 3/4 cup beef stock or broth
• 3 tablespoons cognac
• 3/4 cup heavy cream
• 1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 200 degrees F.

Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

-------------------------

Grilled Mahi Mahi Ceviche-Style:

• 4 skinless mahi-mahi fillets, approximately 2 pounds
• 2 teaspoons kosher salt
• 1/2 cup diced red onion
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon minced jalapeno
• 1/4 cup dark brown sugar, packed
• 1/4 cup tequila
• 1 tablespoon olive oil
  
• 1/4 cup freshly chopped cilantro leaves

Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.

Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.

--------------------
Pulled Pork Sandwiches w/ homemade BBQ Sauce Tangy Slaw and Pickles:

• 1 boneless pork butt, about 4 pounds
• 3 tablespoons dark brown sugar
• 2 tablespoons Essence, recipe follows
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon cayenne
• Wet Mop Basting Sauce, recipe follows
• Barbecue Sauce, recipe follows
• 1 (16-ounce) jar thin sliced dill pickles
• Brioche

Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

Preheat an oven or smoker to 225 degrees F.

Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.

With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.

Wet Mop Basting Sauce:

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon red pepper flakes
• 1 tablespoon cracked black pepper
• 1 tablespoon salt

The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.

Yield: 2 1/4 cups

Barbecue Sauce:

• 1 cup apple cider vinegar
• 1 cup ketchup
• 3 tablespoons packed dark brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon molasses
• 1 teaspoon salt
• 1/2 teaspoon dried crushed red pepper

In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

Yield: about 2 cups

Cole Slaw:

• 3/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup packed light brown sugar
• 3 tablespoons apple cider vinegar
• 2 tablespoons buttermilk
• 4 teaspoons celery seeds
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 3 cups shredded green cabbage (about 1/2 head cabbage)
• 3 cups shredded red cabbage (about 1/2 head cabbage)
• 1 green bell pepper, finely diced
• 1 large carrot, peeled and shredded
• 1/2 cup grated yellow onion
• 1/4 cup minced fresh parsley

In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.