PATA what??

NEW DISH ALERT:  Okay so I have pretty much heard it all, I mean I read a culinary dictionary for fun for foodsakes!  Or at least I thought I had until a couple weekends ago when I came across the assertive yet delightful...

Patacon Sandwich dun dun dun.... Have you heard of it before? I had not and I had a great time deconstructing its contents and eating it.  Let me take you down the path of exploring this very creative and downright likable sandwich.  Of Venezuelan descent it is a local favorite for a late night or any time hunger pangs and is offered in numerous roadside stands.  Luckily for me, I only had to drive to Mesa, Az to get my first taste.  Instead of bread, large slices of freshly fried plantain slices are used to hold the luscious and juicy contents.  At My Arepa http://www.myarepa.com/  we tried the patacon, a shredded pork arepa, fried sweet plantains and the short rib beef soup.  By far the patacon was the star. 

We got the "supreme version" which has succulent and moist mildly spicy but oh so flavorful shredded pork, crunchy coleslaw, a pink sauce (mayo with a little ketchup mixed in) and a very happy and healthy portion of thick sliced avocado.  Some shredded chicken and fresh queso finishes the masterpiece.  The plantain slices were perfect width and thickness so the sandwich did not fall apart when you bit into it, but not too thick to where it takes over the sandwich.  When you bite it you taste the lightly sweet plantain flavor and then the richness of the pork.  The coleslaw provides a nice contrast and coolness to the warm meat while the sauce, queso and buttery avocado finish and round out the the little party in your mouth.  You wipe your mouth because the sauce is all over the place or if you are like me wait a couple bites so you don't use 100 napkins. 

Because the plantains do not absorb that well, it can be a bit messy, but it is very much worth it. I mean look at the sandwich! Crazily enough, I did not personally order the patacon when we went so I was sneaking bites (and sideways glances) and harboring my food envy.  What more can I say?? Go find your nearest Venezuelan gem!  I would love to hear about your patacon experiences!

In the Kitchen with Kim

My romance with Roasting vegetables started with the help of one person... Ina Garten.  You may know her better as the Barefoot Contessa, but she truly opened my eyes to the convenience and ease of cooking in your oven.  Little known fact, baking and roasting is doing the exact same thing, the culinary world just assigned different terms to cooking sweet and savory items.  You can go ahead and say you are "roasting a cake" and you would not be incorrect.

An easy way to go is to just pre-heat your oven to 400 degrees.  Chop your preferred vegetable into similar size pieces and then throw them onto a lighlty oiled sheet with salt, pepper and more oil.  Throw it in for 15-20 minutes to start and then taste one.  Add or subtract time to your preferred taste and density of veg.  If you usually do not like a certain vegetable try it roasted, its usually much sweeter with a more tender texture.  It's like me on my best days, brushed, showered and properly dressed!  The best version of myself. 

What is also fantastic is its cooking without any extra attention from you.  Focus on the stove top or just sit in front of the TV while your roasting away.

Once you get the hang of it, go crazy add parmesan cheese, herbs, spices and feel free to finish with more cheese, breadcrumbs, and fresh herbs and lemon juice...

I have roasted and suggest the following:

Eggplant
Broccoli
Brussel Sprouts
Cauliflower (totally different taste, great with melted cheese)
Onions
Potatoes (White & Sweet)
Kale
Carrots
Asparagus
Zucchini
Butternut Squash
Tomatoes (this one is especially awesome, the sweetness is incredible)


Super Easy & Fast Dinner Ideas:

Greek Pizza
From Fresh & Easy or Trader Joes Pick up
1 refrigerated whole wheat pizza dough
1 pkg of your favorite hummus (I used Jalepeno)
1 pkg of broccolini (baby broccoli)
1 pkg of baby carrots (use a handful chopped)
1 can of chunk white tuna
Other great add ons: olives, feta

Spread out pizza dough on sheet pan or pizza sheet.  Top with your favorite hummus, chopped broccolini, chopped carrots and tuna.  Bake according to directions then finish it off with some red pepper and fresh lemon juice.

Honey Dijon Roasted Salmon & Parmesan Asparagus
2 salmon filets
bunch of asparagus (woody stems removed)
fresh lemon
grated parmesan (the real stuff not from green can) pre-finely shredded is fine (you can find in any grocery store)
couple tablespoons of dijion mustard
couple squeezes of honey
handful of breadcrumbs or panko

Pre-heat over to 400 degrees.  On a lighlty oiled baking sheet put aspargus on one side and salmon filets on other.  Mix the honey and diijon mustard, then spread on top of salmon filets.  Sprinkle filets with breadcrumbs.  On asparagus toss with a little bit of oil and and parmesan.  Put in oven and roast for 15 minutes or so.  When you take it out sqeeze fresh lemon juice on the salmon and the asparagus.  Top asparagus with a little more fresh parmesan.  Plate and Enjoy!!