Thank You

I just had to post this. Wednesday night we grabbed something to eat over at Josephine's Authentic Soul Food and Shannon had accidentally left her purse hanging on one of the chairs. Well the next morning she realized it was missing, and that she had probably left it at Jo's. Now Shannon had just gotten done with all the name changes and others little things since we got married. I personally think she would have snapped having to go through all that again. So she decided to run by and see if they had found it and of course, Tony was there early doing his prep for the day. They had found it and held on to it for her. I just want to thank both Tony and Lisa for their honesty and integrity. This is just one more reason to love this place.

Thanks,
Shannon & Robert

Amazing Soul Food

We have been blessed with a new restaurant. Josephine's Authentic Soul Food Restaurant. Both Tony and Lisa, the owners, do true justice to home cooking and Josephine's recipes. BTW, Tony mentioned that the source of his recipes and the name of the restauraunt come from his mother.

The food is by far, an amazing thing. So far, my wife and I have tried the wings, meatloaf, catfish (Shannon is from Mississippi so her opinion counts twofold), greens, green beans, black-eyed peas, macaroni & cheese, sweet potatoes, mashed potatoes & gravy, cornbread, and yeast rolls, and have never been disappointed. When we eat there it's like a good old-fashioned church potluck. Nothing short of a true Southern home cooked meal. I have recommended Jo's to co-workers, friends and neighbors and all have loved the place. It is such a breath of fresh air to have a place like Josephine's just around the corner. This is true comfort food. The prices are good and the food has been incredible. They also cater. That's a bonus.

Click on the image below for a copy of their menu

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Josephine's Authentic Soul Food Restaurant
20729 Center Oak Drive
Tampa, FL 33647
(813) 929-6767

I Love Artichokes

At the store, a little before Thanksgiving, we got in Ocean Mist Farms Baby Artichokes. I have been intrigued with artichokes for several months now. I actually had an Italian gentlemen and his wife come in and asked if we had them. As he told me the many ways to prepare them I exclaimed that, "It all sounds to good it makes me want to cry!". "Fry? Fry you say? Oh yes we fry them to. They are excellent fried.", he responded. I love customers like that. I have seen him several times since and it is always such a joy. As it turns out, he used to grow artichokes in Italy. What better resource than that? Anyway, while I was on the Ocean Mist site I found a recipe I want to try so I figured I would link it for you all just in case you decided to come in and see me to get your baby artichokes. Just click on the image below for the recipe.
Enjoy,
Robert

Taco Recipes

I am posting the original recipes I started with when I made the tacos. In a few days, when I compile all the new info on what changes/improvements I made, I will post the revised LaSpiaggia versions. What I mean by revised is I prefer to cook over oak instead of coals, so in keeping with the traditional flavor I would use coals and possibly mesquite chunks for flavor. Also I want to document the achiote paste from the video clip I posted a few days ago. One more thing, I think that, instead of the broiler, we fire roast the peppers, tomatoes and garlic we can pull out that much more true flavor. That said here are two amazing recipes that I think we can build upon.

Addendum: In the video Robert Rodriguez uses vinegar and orange juice. That is to replicate the acidity of sour oranges which we carry at Publix. That being said I think we could get a fresher taste by using the juice of the sour oranges from the start. This adjustment will be in my final recipe post for the tacos.

Click On The Images For A Larger View

The Tacos

OK, the Tacos Al pastor last night were amazing. The pork, pineapple and red onion were grilled over hot coals as well as the tortillas. Fresh lime juice and cilantro garnished the tacos as well as fresh salsa made from fire roasted beefsteak tomatoes and jalapenos. I will post the revised recipe tomorrow and let you all try this phenomenal dish. Everything was so fresh and smokey tasting. Truly amazing.

Robert

Puerco Pibil

Since the Honeymoon, I have been researching absolute true Mexican cuisine. I will admit that I have neglected and cast aside what I thought was Mexican food. This has been great. The flavors amazing. I encourage everyone to break away from the fast Mexican food we get here and give it a shot. Tonight is pork tacos, marinated in achiote paste and chipotle peppers, tacos with pineapple and jalapeno salsa. I will post the results and the recipes later. BTW, the achiote paste in the taco recipe is made in the following video. Also, the following video uses traditional methods for the paste. I cannot stress this enough.
One of my favorite film directors of all time is Robert Rodriguez, He had a Special Feature on his Once Upon A Time In Mexico DVD on how to make Puerco Pibil, or Cochinita Pibil.

I made the paste lastnight for todays tacos. The smell is amazing (chest pounding good) is the only way I can describe it. The pork, red onion and pineapple for the tacos will be cooked over a coal fire. You know how good that is gonna be. The smokey chipotle and seared pork and grilled pineapple and onions. Top it with fire roasted tomato, jalepeno and garlic salsa, and the a dash of fresh lime juice and cilantro.
I have a new found respect for the freshness and flavors of Mexico. I hope you enjoy the same discoveries as I post this and future recipes.
Robert

OK, I just found Robert Rodriguez's second10 minute cooking school and decided to add this on as an addendum.

Breakfast Tacos