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Find me someone who doesn't like fried cheese and I'll show you an awful, unpatriotic, humorless, demon spawn who shouldn't be drawing breath. That or I'll show you someone who is lactose-intolerant (just a step above humorless demon spawn, in case you're keeping track). Lactose intolerance is no longer an excuse now that Lactaid is so readily available. Now that we've established the universal love for fried cheese, let's figure out a place to put it. Or better yet, let's take Canyon Southwest Cafe's Executive Chef Chris Wilber's advice. He's been stuffing a combination of three cheeses into a poblano pepper for more than 15 years now with amazing results. Wilber was kind enough to pass along the exact recipe he uses at Canyon, so let's get right to it.  

John Linn

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Marumi Sushi's tofu steak is made of pure win -- it's a thin brick of tofu that's been lightly floured and pan-fried, then topped with about a pound of mushrooms, onions, and silky sake butter sauce. The mushrooms are amazing. There are about seven kinds on top, including regular buttons, enoki, shiitake, oyster, and cremini. Lightly sauteed, the fungi are tender and the onions are crisp. And the sauce -- oh the sauce -- is slightly sweet, floral with sake, and thickened with butter. It pretty much demands swiping your finger through. For a simple piece of tofu, it's one of my favorite things on the menu. And it's only $7.50.

I decided I would try my hand at re-creating this awesome tofu steak at home. I had to make some concessions right away, however, as I only got my hands on shiitakes and creminis (I didn't like the look of the oyster and enoki mushrooms I found near my house). But the result was damned close. Here's what I came up with.

I'm a sucker for Anthony's Coal Fired Pizza's meatball and ricotta pie. The combination of the thin, crisp, slightly charred, and bubbled crust with a simple tomato sauce, a little mozzarella, tiny meatballs, and blobs of rich ricotta is hard to resist when the urge for takeout pizza strikes. 

But sometimes I just don't feel like getting in the car and making the trek to Anthony's; the closest one to my house is in Boynton Beach, which usually means a rush-hour crawl on I-95 and a cruise into a town that's a notorious speed trap. So I figured I should pick up the challenge and see if I could replicate my favorite pie at home -- without spending most of the day

Photos by Bill Citara

OK, so if you tried out last week's little lesson on pork-stuffed shrimp, you've got three-fourths of a pound of ground pork, rather assertively seasoned with black pepper, garlic, cilantro, and fish sauce. What do you do with all that pig? Well, you could freeze it for cramming into some monstro-shrimp at a later date; you could roll it into meatballs and serve them with pad Thai noodles tossed with the same sweet Thai chili sauce meant for the shrimp.  

Or you could channel two of the world's great sandwiches -- the all-American burger and the classic Vietnamese banh mi -- into one damned tasty and ridiculously easy meal. Since you've got a mound of seasoned pork, most of the work is already done. Just form it into a couple of thick patties and throw them on the grill, toast some hamburger buns, apply a couple of easy-as-apple-pie garnishes (the recipes after the jump), and scarf away, You multiculti chef, you.

Clean Plate Charlie had this really cool idea. Take one of your favorite dishes from one of your favorite restaurants and, applying a little time, a few tablespoons of culinary knowledge, and a willingness to eat the inevitable mistakes, attempt to re-create it at home.

Since Charlie absolutely adores Thai cuisine and -- sadly -- most Thai cuisine in these parts is hardly worthy of adoration, he reached back to a dish his taste buds still pine for from one of his favorite restaurants in the San Francisco Bay area. There's nothing too difficult or complicated about it; the only (slightly) tricky part is the cooking -- just remember to be gentle and pay attention. Maybe Charlie's cool idea will be yours too.

PORK-STUFFED SHRIMP WITH SWEET THAI CHILI SAUCE
For the pork:
1 lb. ground pork
6 T. cilantro, roots, stems and leaves chopped
8 garlic cloves, chopped
3 T. fish sauce (Tiparos is a good brand)
2 t. black peppercorns, whole
1 T. salt
1 T. sugar
8 jumbo shrimp (U-8 count)
Peanut oil for basting
8 bamboo skewers, soaked in water for at least half an hour 

Hint: Your grilled fish should not look like this.

You OK grilling burgers and steaks but still afraid to toast that $22 fillet of fish over open coals? I suffer this complaint myself: My fillets routinely get stuck to the grill and fall into fragments when I try to pry them up; or I get nervous and undercook my whole fish, or I burn them to a cinder. I don't know which kinds of fish are best for the grill or how to make them behave.
And if I were going to be around on Sunday, June 14, I would certainly attend Chef Anthony Hoff's seafood grilling class at City Fish Market in Boca Raton (sadly, I'll be in Cape Cod, digging clambake pits and bringing crab pots to the boil, two skills I have mastered). Hoff is going to demo four radically different dishes and offer tastings from each with a wine pairing: Short Smoked Salmon with Mango Papaya Salsa; Whole Grilled Pompano or Yellowtail Snapper (depending on availability); Grilled Bacon-Wrapped Prawns with Guajillo BBQ Sauce; and Togarashi Spiced Tuna with Passionfruit Ponzu.
Since whole Pompano is the last fish I seriously undercooked and served to guests, I'd be curious to see what Hoff has to say about foolproofing those babies. We ate at City Fish Market for the first time last week, as it happens, the newish South Florida offering from Buckhead Life Restaurant Group, and it's got a beautiful selection of local seafood as well as exotics flown from around the country and Dover sole from Holland. All the whole fish is filleted daily in the kitchen and served at peak freshness; it's also for sale at retail prices in the adjoining fish market. My guess is you'll want to buy something to take home to practice on.
"Tips for Summer Grilling" takes place Sunday, June 14, from 2 to 4 p.m., and the class costs $20 per person. Call 561-487-1600 to reserve.PS: Look for a full review of City Fish Market June 17 in New Times.

For most people, tax season is a time of near crippling depression accompanied by a vow to tighten the belt. Short Order is here to help by showing you some incredible recipes you can use to save money without sacrificing taste.

Triple Pork Sandwich? Yes please

Is it too early to start thinking about Thanksgiving? Not after you try these caramelized apples with yams from Consumable Joy.

A Hot and Trashy Sushi Recipe courtesy of All Purpose Dark

An easy to make surefire crowd pleasing quesadilla via Mango & Lime

Tinkering with Dinner has Ice Cream for dessert

There are cooking instructors and then there are cooking instructors. Executive Chef Edgar Leal of Cacao Restaurant, 2009 James Beard Foundation Award semifinalist for Best Chef in the South falls into the latter group. This coming Saturday, March 28, from 11:30 a.m. to 2 p.m., Leal will demonstrate how to prepare a three-course meal of ceviche and pumpkin foam, risotto, and chocolate soufflé. The class takes place at La Cuisine Gourmet (50 Aragon Ave., Coral Gables). The $80 price includes tastes of the food, and you can reserve a space by calling 305-445-6620.

I've been meaning to write something for quite a while about the new Cook's Inc. at Abacoa Town Center. Abacoa, located in Jupiter in northern Palm Beach County, may be a long drive north for many of us, but Cook's Inc. is doing something unique -- it's part gourmet market, part restaurant, part cooking class (they're calling it a "culinary solutions center"), and they're doing demo/dinners  just about every night. Chef John Carlino (pictured left) runs the show -- he's a former associate dean at the Florida Culinary Institute, and he's demonstrating everything from knife skills to entire Thai meals to wine pairings. This month's lineup of demo/dinners, at prices ranging from $11 to $50 per seat, include a sushi making demo and a wine pairings dinner. Check the website or call 561-429-8020 for more info and to make reservations. Cook's Inc is located at 1209 Main Street, Suite 101 Jupiter, Florida. Here's a taste.

Saturday, March 21, 2009 Date Night in Venice
Chef Carlino kicks back to his roots with a Culinary journey through Venice. The menu will feature: * Escarole and White Beans * Gorgonzola and Pesto Polenta * Shrimp and Calamari Risotto * Tira Misu Dinner price of $35 includes a glass of wine. A short reception will begin at 7pm.   (Please note: a Chef's Table consisting of four seats is available. Chef Matt will prepare the same 4 course meal at a cost of $50 per seat. Seats can be purchased individually.)    

Sunday, March 22, 2009 Sunday Supper
Sunday Supper will feature: * Tossed Green Salad, Tomatoes, Cucumbers, Cooks Italian Dressing * Sliced Roast Beef on grilled Focaccia   Pan Gravy, Horseradish Sauce on the side   Real Mashed Potatoes   Fresh Spring Vegetables * Demonstration Dessert (soon to be determined) Price is $11.95 and $8.95 for children under 12 years old. Seatings at 4pm, 5pm, 6pm or 7pm.  

Tuesday, March 24, 2009 Whole Family Night: Pasta!! Pasta!!
The menu will feature: * Tossed Green Salad, Tomatoes, Cucumbers, Cooks Italian Dressing * Chef Carlino's Choice of at least two pastas   Chef Carlino's Choice of at least three sauces   Chef Matt's choice of vegetables   Chef Matt's choice of proteins * Family Dessert (Soon to be determined & made on premises.) Price is $8.95 and $4.95 for children under 12 years old. Seatings at 5pm, 6pm, or 7pm.  

Wednesday, March 25, 2009 French Wine Tasting
Chef Carlino will offer an excellent sampling of foods paired with four  French wines. Cost is $30 per person, dinner will begin at 7pm.   

Thursday, March 26, 2009 Evening in Provence
This evening's Culinary trek through France will feature: * Eggplant Bundles with Tomatoes Provencal * Salad Nicoise * Seafood Bouillabaisse * Creme Brule. Dinner price of $35 includes a glass of wine. A short reception will begin at 7pm. Once guests arrive the demonstration meal will begin.     (A four seat Chef's Table consisting is available for this evening. Chef Matt will prepare the same 4 course meal in the Cook's Inc. kitchen for $50 per seat. Seats can be purchased individually.)    

Friday, March 27, 2009 Sushi Night 
Chef Roy from the Mark's Restaurant Group will be displaying his sushi wrapping skills. The demonstration/meal will include the preparation of California Rolls, Dragon Rolls, Spicy Tuna Rolls and a Sushi Surprise. Dinner price of $50 includes a glass of wine. A short reception will begin at 7pm. Once guests arrive the demonstration meal will begin.   

Saturday, March 28, 2009 From the Sea 
Chef Carlino will share his secrets to preparing some wonderful seafood dishes during this evening demonstration/meal. The menu will feature: * Cold Poached Salmon with Olive Salsa * Grilled Clams, Chorizo and Garlic * Pan Seared Sea Scallops in a Vegetable Nest * Fresh Berries, Grand Marnier, Minted Cream. Dinner price of $35 includes a glass of wine. A short reception will begin at 7pm.  (Chef's Table consisting of four seats is available for $50 per seat. Seats can be purchased individually.)    

Sunday, March 29, 2009 Sunday Supper 
Sunday Supper will feature: * Tossed Green Salad, Tomatoes, Cucumbers, Cooks Italian Dressing * Sliced Roast Beef on grilled Focaccia   Pan Gravy, Horseradish Sauce on the side   Real Mashed Potatoes   Fresh Spring Vegetables * Demonstration Dessert (soon to be determined) Price is $11.95 and $8.95 for children under 12 years old. Seatings at 4pm, 5pm, 6pm or 7pm.  

Goodness gracious, another Friday the 13th rolling around  -- that makes two this year. But we have a plan to help you beat back bad luck this week: On Friday, March 13, Slow Foods Glades to Coast is teaming up with the Cheese Course in Weston to demonstrate the art of making fresh mozzarella, a food that has been known to fight off evil spirits when ingested in copious quantities. Cheese Steward Denyse Gervasoni and store owner manager Janet Ribera will talk about how our favorite food combines perfectly with locally grown Farmhouse heirloom tomatoes, Swank farm greens, and basil from Pontano Farms. Cheese and produce will be for sale after the demo, and the cost to attend is FREE. Lucky, lucky you.

BTW, the Cheese Course is pretty much your one-stop shop for party time: They'll personally help you pick out cheeses that are great counterpoints in terms of flavor, texture, and sharpness for your next shindig, whether it's a formal sitdown or a cocktail meetup. Stop by and let them explain what the difference is between a "bloomy rind" and a "washed rind." You'll find beautiful breads and wine, serving dishes and platters, chutneys, jams, and crackers too.

1679 Market St.
Weston
954-384-3183