Alexander’s Steakhouse Gets In the Porky Mood

Mangalitsa pork terrine at Alexander's Steakhouse in Cupertino.

Alexander’s Steakhouse of Cupertino may be famous for its princely Wagyu steaks and playful puffs of cotton candy.

Now, it’s adding another lure: Mangalitsa pork.

The heritage breed pig with the distinct wooly hair is originally from Hungary. It is known for its lush fat. So much so that it was once raised for its lard, which is supposedly very clean and pure tasting.

Executive Chef Gerardo Naranjo already has been playing around with various cuts from the half pig he got in a few weeks ago. He can barely contain his excitement about the whole 400-pound Mangalitsa that the restaurant will be receiving this week.

The Mangalitsas are from Csarda Haz, a family-owned farm in Davis. The free-range pigs are nourished on a diet of cover crops of peas and oats, as well as English walnuts from trees on the farm that are nearly 60 years old.

Look for the Cupertino restaurant to feature nightly specials of Mangalitsa in various preparations, including a 12-ounce loin chop for $80. With the restaurant set to get regular shipments of Mangalitsa (also known as Mangalica in Hungary), the artisan pork also is expected to be featured eventually at its sister restaurants, Alexander’s Steakhouse in San Francisco and The Sea by Alexander’s Steakhouse in Palo Alto.

The dining room.

Last week, I was invited in for a sneak peek and taste of this fabulous pork in a few preparations Naranjo has been playing around with.

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Gourmet Beef Jerky and A Food Gal Giveaway

Look closely and you'll see real orange peel on this variety of Jeff's Famous Beef Jerky.

I had to chuckle upon clicking on Jeff’s Famous Beef Jerky site to hear a rousing and rather whimsical tune about kissing away the “Shoe-Leather Beef Jerky Blues.”

Owner Jeff Richards is that confident that his jerky will banish any blues or horror experiences you’ve had with convenience-store jerky that nearly took out your molars.

He’s sure his will convince you that jerky can actually taste good and be kind to your teeth.

Richards made his jerky for years as a gift for family and friends during the holidays. Finally, in 2006, after giving away more than 25 pounds of the beefy stuff, he decided to give it a go as a business.

Jeff’s Famous Jerky, made in Mission Viejo, CA, now comes in eight different flavors, including Jalapeno Carne Asada and Habanero Heatwave. Recently, I had a chance to try some samples.

The jerky is toothsome with some chew, but not so much as to cause your jaw to ache. The first thing you notice is the richness of this jerky. It tastes like real marbled beef. That’s because Richards uses sliced, whole muscle beef rather than the highly process, extruded meat that other manufacturers do.

This jerky also doesn’t taste primarily of salt, as so many others do. Instead, the Orange Peel variety actually has bits of real orange rind still sticking to the meat, giving it a subtle, rounded citrus flavor. The Sweet Teriyaki tastes of soy, sesame oil and brown sugar. The Cranberry Jalapeno is mid, with the pepper adding more of a grassy note than full-on heat. Indeed, the Black Pepper and Sea Salt carried much more of a kick, with its coating of ground peppercorns. It’s tongue-tingling, but balanced by the sweetness of brown sugar and pineapple juice, and the fruitiness of tamarind.

A serving is about 70 calories with 20 percent of that from fat. Sodium content is 80mg to 560mg, depending upon the variety.

A 2-pack of jerky (in two 3-ounce bags) is $13.95. Every few months, Richards also donates a box of jerky to U.S. troops to share the jerky love.

The contest winner will get to try three different flavors of their choosing.

CONTEST: One lucky Food Gal reader will win three free bags of Jeff’s Famous Beef Jerky in the flavors of your choice. Entries, limited to those in the continental United States, will be accepted through midnight PST March 2. Winner will be announced March 4.

How to win?

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A Passion for Peppercorns

Rose peppercorns. How pretty are these?

Husband-and-wife, Bruce and Angela Morgan of Washington state, have that in spades.

A decade ago they started Pepper-Passion. As the name implies, the company sells peppercorns. Black, green, rose and white. More than a dozen varieties in all — sourced from all over the world. Many not typically available in stores, either.

The company is an outgrowth of two of their hobbies: wood-working and cooking. Bruce designs his own, hand-crafted peppermills, each made from a single piece of exotic hardwood. Of course, with all those peppermills (some of which can fetch up to $900 each), he had to fill them with something.

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A Soup or A Side: Curried Parsnips

Curried parsnips star as a side or the foundation of a soup.

Before spring is sprung, I had to get in one last fix of my favorite parsnips.

An often overlooked root veggie, they have a lovely nutty, vanilla taste, making them ideal for using in so many ways.

Take these “Curried Parsnips.”

As is, they make for an easy side dish. But mixed with two cups of stock, then pureed, they also make for the base of a comforting, velvety soup.

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Baked Better Introduces A Gluten-Free Bread Mix; Plus New Santa Cruz Organic Jams

Fort Green Gluten Free bread mix -- just add water and a sweetener of your choice.

With more and more of my friends going gluten-free, I’m always on the lookout for baked goods that fit their dietary restrictions and taste good.

Believe me, the two don’t always go hand in hand.

But at Brooklyn’s Baked Better, they definitely do. The company, founded by two friends, makes organic bread mixes that make baking your own loaf at home a cinch. All you do is add water and a tad of honey or sugar.

I’d already tried their three initial mixes, when they sent me a sample of their newest creation: Fort Greene Gluten Free.

The mix, named after one of Brooklyn’s most historic neighborhoods, contains brown rice flour, light buckwheat flour, teff flour, rolled oats, ground flaxseed meal, sunflower seeds, flax seeds and yeast.

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