ArtWeek and Al Pastor

Des Moines' summer season of festivals is in full swing. This weekend Des Moines hosted it's 20th annual Arts Festival in Western Gateway Park. What started decades ago as Art in The Park near the Des Moines Art Center has grown and evolved into a huge festival with nearly two hundred artists from all over, features food and live music, and has been the recipient of a number of major awards including the Gold Grand Pinnacle Award for the past three consecutive years. It's hard to believe but more than two million people have visited the festival. I remember around the ten year anniversary the festival was usually held on the downtown bridges, but it quickly outgrew the limited space in that part of downtown and found it's current home in Western Gateway Park.

The same weekend as the downtown arts festival there is also an equally popular arts festival held at the State Fairgrounds called ArtFest Midwest. The Varied Industries Building on the fairgrounds is the scene and 250 regional artists display their works. It's a bit more casual than the downtown festival but just as exciting- and air conditioned! Besides being able to view, and purchase, art from local and regional artists, there are also a lot of activities for kids and a lot of tasty food choices as well, with many vendors who will also be there for the State Fair in August. There is a free shuttle bus to take visitors back and forth so you can catch both without having to drive and park. Pretty convenient.

You might wonder what this has to do with food...... there actually is a roundabout connection. The festival in Western Gateway Park is not only a showcase for artists from all across the country, it's also a preview of coming attractions for "fair food" and a great opportunity to try out some of the food trucks that are increasing in number every summer. Since the city loosened the restrictions allowing food trucks, it's been growing like a wildfire. This year downtown Des Moines, the Capitol complex, and many of the larger office parks regularly see food trucks parked and open for service during the lunch hour. People here are embracing this new way to try food you might not normally try. The city has come a long way from the early days of Mexican food trucks set up in odd locations, often out of the way from the action of downtown, and around office areas. It wasn't that long ago that truly was the only kind of food truck in the city, and although some of them looked a little sketchy, alot of people swore by them for authentic Mexican food at great prices. For a lot of us, it was an introduction to tacos like we'd never seen before.

Tacos al Pastor is becoming a very popular menu item in Latin restaurants and food trucks these days, and for good reason. The tender juicy pork takes on the sweet pineapple flavors and hint of spice from the peppers. You often see the pork cooked on rotisseries like the ones used for gyros, and carved off the pile of stacked pork cuts for each serving. It's fantastic and one of my favorite Mexican/Latin dishes. Of course at home, we don't have one of those fancy rotisseries and don't need to make that much pork at one time. That's where the pork chop comes in. As an Iowa girl I grew up loving a juicy Iowa pork chop as much as any other all American food and as an adult I appreciate the way pork lends itself to many different flavors and cuisines. In this simple version of al Pastor the chops are marinated in sweet pineapple and orange juices, warmed up with chili powder, cumin and chipotle pepper, with onion and garlic for kick. I grill these chops to get some good caramelization and grill marks from the sugars in the marinade. I had more marinade than I needed for my pork chops so I threw a couple chicken breasts in there as an experiment. I bet they will be just as delicious. I might even make a little bowl of pineapple, cilantro and jalapeno salsa to serve with the chops. This recipe is perfect for thick-cut Iowa chops.

Pork Chops Al Pastor

1 cup crushed pineapple with juice

zest and juice of one orange 

zest and juice of one lime

1/2 cup chopped onion

3 cloves garlic

2 tablespoons chili powder

1 teaspoon cumin

2-3 chipotle chilies with a little adobo sauce

1 teaspoon salt

1 teaspoon pepper

6-8 inch thick pork chops, bone-in

In a blender or food processor, place the onion, garlic and chipotle peppers. Add some of the pineapple and puree the vegetables. Combine all other ingredients except chops and mix. 

Pour over chops in a large zip top bag and distribute over the chops. Allow the chops to marinate in the mixture for at least four hours.

When ready to cook, remove chops from marinade and discard marinade. 

Grill chops using a grill or grill pan to 145 degrees for pork. Since I threw a couple chicken breasts in the marinade those guys will cook to 165 degrees.

Check out those grill marks!

Serve chops with cilantro rice or some roasted potatoes and avocado tomato salad or grilled corn. I just love the combo of pineapple, citrus and a bit of heat from chilies and you know I am allllll about the Iowa pork. 

The chicken turned out delicious!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Iowa Sweet Corn Gets Some Latin Lovin'

Photo from Iowa On A Plate

Here in Iowa we know a thing or two about sweet corn. How to grow it, cook it, sell it. We celebrate sweet corn with annual festivals devoted to this tasty summer treat. At the State Fair roasted ears of corn are gobbled up by hungry fairgoers by the ton. Growing up in Iowa it wasn't unusual to have a dinner of just a huge pot of freshly cooked sweet corn, dressed up with only butter and salt. Oh my yum. Much loved by people all over, sweet corn is often used in non-traditional foods such as sweet corn sodas and ice cream, even candy. 

Driving around Iowa you will see acre after acre of corn. This corn is used for all sorts of things- animal feed, food, fuel production, but it's not sweet corn. Iowa produces thousands of acres of sweet corn annually. There are hundreds of different cultivars, some heirloom and some hybrids. Some of the heirlooms are hundreds of years olds, as sweet corn was first identified in the late 1700s. Peaches and Cream is a very popular variety around Iowa, as is Silver Queen, and this year I have even seen pink sweet corn in the stores. 

Here is a fun fact: Did you know there is one strand of silk for every kernel on the ear of corn? 

Laura Duffield Beigger makes
a spicy corn stock with jalapeno

So sweet corn. While so many of us love our corn drenched in butter and salt, corn is getting some gourmet treatment these days. Far far away from Iowa, different cultures and different cuisines use our beloved sweet corn in many interesting and delicious dishes. Many Latin dishes, for example, use corn, ground, as flour and kernels. Mexican street corn is often roasted in the husks, and then peeled back and sprinkled with seasonings and queso fresco or cojita before serving. Corn is roasted and charred and cut off the cobs to toss in salads and salsas. Corn cobs get recycled into corn cob jelly and corn stock for delicious soups and sauces. My friend Laura Biegger recently made corn stock with some jalapeno for kick- I think this would be a fantastic base to build an awesome seafood chowder. Let's take a look at a couple unique ways to use Iowa sweet corn in recipes, this time with a Latin twist.

Up first is a fantastic recipe from local restaurateur George Formaro. His Malo restaurant in Des Moines is an upscale Latin spot in the heart of downtown and brings a fresh and unique perspective to Mexican and South American dishes. We have visited Malo a couple times, you might remember. Their Corn Queso is a very special twist on a classic Mexican snack and brings the much loved fresh Iowa sweet corn into the spotlight. While Malo uses a locally sourced frozen corn, you could easily substitute freshly cut sweet corn as a replacement. They graciously shared this recipe on their Facebook page a while back.

Malo's Corn Queso

1 lb easy melting cheese such as Queso Seguro or Velveeta

4 cups Iowa Choice Harvest frozen sweet corn

1 cup water

1 lime, juice and zest

1 tbs salt

1 tbs extra virgin olive oil

3 tbs crumbled Cojita cheese, queso fresco is a suitable alternative

Using a food processor, puree the corn with the water until completely smooth. Heat the olive oil in saucepot and add pureed corn. Cook over medium heat, stirring constantly. Allow mixture to simmer and reduce to a creamy consistency. 

Once a light pudding texture is reached, combine with salt, lime juice and zest and puree/process to eliminate any possible lumps. 

Melt the cheese over low heat until smooth. Fold in the corn mixture. Pour into a heat resistant serving bowl and top with crumbled Cojita cheese. Broil until the Cojita is browned and golden. Serve with tortilla chips. 

At Malo they use the corn pudding mixture in other dishes, and as a sauce for crab cakes.

Another popular use for fresh corn is salsa. The old days of nothing but tomato-based salsa are long over. Veggies and fruits of all kinds end up in salsa, sweet and savory alike. While I do love a good traditional salsa I'm a huge fan of corn salsa and black bean salsa. Combine the two and I'm in heaven! This salsa is easy to whip up for a party and if you had a lot of leftovers, you could pop it in the freezer for longer storage. I love it with chips and as a condiment for other foods, like enchilada, tacos and so on.

Deb Campbell's beautiful Iowa sweet corn, ready for the pot

Roasted Fresh Sweet Corn and Black Bean Salsa

2 ears fresh corn

olive oil

1/2 cup chopped onion

1/2 cup chopped sweet bell pepper (I use a combo of colors)

1-2 Roma tomatoes, seeded and chopped
1 can black beans, rinsed and drained

fresh Jalapeno pepper to taste*

1/4 cup freshly squeezed lime juice

zest of one lime

pinch of salt and pepper

dash of cumin, if desired

* I start with one Jalapeno and taste for heat. I also sometimes use any other hot pepper I might have around, including some of the super hots. Do so with caution!

Shuck the corn and wash well, removing all the silks. Rub the corn with a small bit of olive oil and roast the ears over a hot grill or under the broiler until some of the kernels are caramelized and golden. Set aside to cool. 

When cool enough to handle, slice the corn from the cobs and place in a bowl. Toss with all remaining ingredients. Taste for seasoning and adjust salt and pepper as needed. This salsa is also delicious with a diced avocado added. and piled in a taco salad. 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Restaurant Review: Shakedown, thunderstorms and celebrating

Today was a WONDERFUL day. Lots to be thankful for. A new and exciting career change for my Chef, my son's birthday, my grandson's baseball games, my awesome children, my sister graduates from nursing school, and my middle child reaches a momentous step in her career path- managing the newest, hottest Latin restaurant in Des Moines.  

Whew! Take a deep breath, and concentrate. The shakedown- that's what we're here to talk about. Maybe you've had the unfortunate experience of going out to a brand new restaurant in town, only to be disappointed by less than stellar food, chaotic service, and an overall bad first impression. Des Moines has several amazing chefs that shape our city's culinary identity, and without doubt, George Formaro is at the top. When he opens a new restaurant, there is always "the shakedown"- before opening, the staff's family and close friends are invited to check out the menu, restaurant, and enjoy dinner on the house. It's a great way to shake out the issues BEFORE opening day, before you have a house full of paying customers, a great way to test the staff for training and make sure the menu is exactly what you want.

We already had a preview of the new Malo. The restaurant opens in 6 days and these last several days are their trial run. Tonight I was able to check out the food and drink and you better believe I was not disappointed, even though the weather was raging outside, and the power went out for several minutes in the restaurant. We barely made it in the door before Mother Nature unleashed her fury! Enough about the weather. Now, Des Moines has Mexican restaurants on just about every corner. This is NOT your average Mexican. It's an eclectic mix of Latin flavors with a few American twists thrown in for fun. The menu is amazing. No jalapeno poppers in the appetizer selections here. Oh no, instead you will find pupusas, a traditional Salvadoran food; seafood nachos piled high with shrimp, lobster and crab; giant house-made tator tots served with jalapeno ketchup, beer cheese sauce and salsa blanco, and much much more.

First order of business for us- a cocktail. Malo Punch for my sister, and Rum Rickey for me. The Malo Punch was a playful combo of Sailor Jerry, Captain Morgan and fruit juices, and falernum- not something you see used much in bars around here. My Rum Rickey was bright and fruity. White rum, raspberry gastrique and soda- very refreshing. We couldn't resist the Pineapple Mojito- rum, triple sec,pineapple juice, soda and mint leaves- a perfect summer cocktail.

Rum Rickey and Malo Punch

Tacos anyone? Malo has tacos- twelve different kinds, three different shell options and more flavor than you can imagine. Enchiladas? Try a Texas Gulf shrimp enchilada with salsa blanca for a fantastic change of pace. Steaks and seafood are given the Malo treatment and flavors shaped by Latin-inspired seasonings. 

Al Pastor taco and Carne Molida taco on house made flour tortillas

The most delicious enchiladas I have ever had- Texas Gulf shrimp

Hungry? Try the giant Tijuana Trainwreck- a colossal casserole dish filled with chorizo, tortillas, tomatoes, onion, avocado, salsa roja, cilantro crema and topped with a fried egg. 

You can get your pasta fix with Shrimp and Chorizo Fettucine, Ravioli de Maiz- jalapeno, lime, Cotija cheese, tomatoes, mushrooms, spinach and salsa blanca or Nacho Daddy's Mac & Cheese- a macaroni nacho dish with all the Mexican flavors. Even the sides are different and unique. Drunken Beans, Jalapeno Creamed Corn, Hominy with garlic and spinach, Tostones, Cilantro Rice, and much more.

Black beans and Cilantro Rice

Dessert will not leave you one bit disappointed. Mexican Chocolate Lava Cake is pure heaven on a plate. Chocolate gelato and fresh raspberries make this a beautiful dessert. The real star of the dessert menu is the Cubans and Coffee- chocolate "cigars", a truffle sort of dessert, rolled in cocoa and served with a scoop of coffee gelato and powdered sugar "ashes" in a pristine white ashtray. So clever and soooooo melt in your mouth amazing. Make sure you save room- it won't be easy. The portions are generous and the food so delicious you won't want to.

Powdered sugar "ashes" in an ashtray

The decor remains outstanding in the finished restaurant. Unique fixtures, perfect tableware, and a beautiful patio make Malo one of the most impressive restaurants in Des Moines. 

Of course, the mom in me has to brag up a little on my daughter. Laurie has worked in three different businesses owned by George Formaro, starting as a part-timer at Gateway Market, moving over to Zombie Burger in the East Village and now, reaching a goal for her- restaurant management at Malo. Where many parents would have been shocked and recommended their child NOT leave their corporate job, I trusted Laurie's judgment and experience. She will be a phenomenal manager. I am a very proud mom.

So there you have it- my shakedown wrap-up. I hope you will visit Malo in Des Moines. You're in for a really wonderful experience!

Sneak Peek- the Latin side of George Formaro

As if the zombies weren't enough of a clue, now it's obvious- he is going to take over the world!!!! The culinary world in Des Moines, Iowa, that is. Who is he? Chef George Formaro, Des Moines native, horror film enthusiast, restaurant genius. Founder of several outstanding and successful restaurants in Des Moines and partner of Orchestrate Management, he has added another feather to his cap, this time with a Latin flair- Malo. Back in 2012 I sat in on a cooking demo of George's at the World Food Festival in Des Moines. He prepared barbecoa and hinted at a new venture with a Latin flair. Starting mid-May, we will all get to experience the new Malo.

The old saying "It's all about who you know" really does hold a lot of truth. I happen to know the manager of this brand-new, not-yet-opened restaurant and today was treated to a tour of the restaurant. Of course The Chef and I said YES! I have never worked in nor opened a brand new restaurant. I've been in a couple kitchens over the years (of course The Chef has opened and worked in MANY kitchens) so for me this was a particularly exciting tour. Malo is housed in the old Des Moines Fire House #1. 

Just needs some outdoor signage!

The patio and trees will soon fill the sidewalk

Malo shares the building with The Des Moines Social Club, which is another fun-filled nightspot many locals love. Inside Malo's expansive dining room are very few reminders of the old fire station, but the hole in the ceiling where the pole once was is still visible. 

The main dining room is enormous. Bench style seating lines a dividing wall and has beautifully designed upholstery in muted versions of the bright ceiling tiles suspended above and crocodile embossed seating.

West End Architectural Salvage designed much of the accents in the dining room, repurposing interesting materials to give the walls some texture. The tables are beautifully finished wood, and the bar-side seating features plenty of high-top and large-group tables, interesting artwork, and unique lighting. 

I LOVED the light fixtures. The hostess station was also designed by West End Salvage and is surrounded by amazing artwork.

But the kitchen........oh the kitchen. All the stainless steel appliances, sixteen burners, ovens, stacks of gleaming saute pans, stainless steel utensils lining the racks. 

Something I have never seen before, a state of the art tortilla press, sits ready for house-made tortillas. Walk-ins as big as my HOUSE. Part of the kitchen is "open" to the bar area, and there is an expansive prep area behind that. I can just imagine the energy in the room when the restaurant opens and the staff is juggling tickets and making it all come together. 

In addition to all the indoor seating Malo will also feature a large patio street-side and a large courtyard in the back with seating for dining and an outdoor movie theater. Large banquet facilities are on the second floor of the old fire house. It's truly an amazing location.

Sorry about the burry snap- I was just too excited and in awe!

Because my "in" at Malo is the new manager, my daughter Laurie, I am looking forward to the preview friends and family tasting- I can't wait to check out the menu and see the finished space and all the amazing dishes created by George and his chefs. If it's anything like the barbecoa........it's going to be killer!