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How to Braise Meat the Italian-Southern Way


Mar 01, 2009
Rubiolio in Features

Pork brine for smoked hocks needed

I also bought pork hocks today, because they looked good and were cheap.
I've rubbed them with salt and sugar and pickling spice, and tomorrow morning I'll smoke them over maple in my woodstove, fairly hot but it doesn't take long to get smokey taste, then put them in with some navy beans I've got soaking after I've cooked the beans, and dump the lot into the slow cooker, maybe with a can of pickled Jalapenos, then throw in some onion garlic canned tomato, whatever through the day as it cooks down. We have a snowstorm in the forcast so this'll be a stormday feed, i imagine it'll
taste OK.

Feb 18, 2009
Rubiolio in Home Cooking

Seasoning cast iron: supposed to make a home uninhabitable?

Just cook bacon in it . It'll get better as you use it.

Feb 16, 2009
Rubiolio in Cookware

Re-seasoning cast iron?

Oven cleaner, then wash, then steel wool, wire brush etc, then treat as new cast iron; frying bacon at low heat works pretty good.

Feb 16, 2009
Rubiolio in Cookware

Smoked Paprika and Rutabaga Bisque

I'm gonna try this, most recipes I see here are nothing new, but this is someting I haven'tseen

Feb 05, 2009
Rubiolio in Recipes

Drinks Around the World

Newfoundland has its own half hour time zone, so after your atlantic ocean water at hour 16, have a good healthy shot of Screech or other dark rum at hour 16.5.

Dec 18, 2008
Rubiolio in Features

Fleur de sel, Lunenburg Nova Scotia

One little note; I really like the Las bascula Turret fields. Earthy and NOT nouveau

Mar 20, 2008
Rubiolio in Atlantic Canada

Fleur de sel, Lunenburg Nova Scotia

We enjoyed a Spanish food and wine dinner at Fleur de Sel in Lunenburg last Saturday.
Despite a late winter snowstorm the house was full, mostly with local repeat customers.
I was fortunate to have a special behind the scenes look at the kitchen, having worked
hanging shelves and doing trim repairs on Friday while the cook staff were beginning to prepare the food. This is the off season and the restaurant is only open for a couple of evenings per month. (I do home renovation and general carpentry and this is the off season for me too),. This is a friendly and homely kitchen, with Martin and Sylvie the owners having a great relationship with their staff. Martin the chef in particular is very down to earth honest and blue collar at work behind the scenes. I think this shows in the product; the dinner was in all ways excellent and service superb. I have posted the menu below:

Spanish Food & Wine Menu – Saturday March 15th, 7pm

Amuse Bouche
Ensalada de Pulpo; In house smoked mackerel rillettes; Nova Scotian in shore-trapped prawns

1st - Carpacio de Bacalao
Our own cured Atlantic cod, saffron allioli, smoked paprika, fresh basil, arugula salad, black olive flor de sal d'estrenc
wine: NV Segura Viudas Aria, Cava (Spain)

2nd- Tasting of Valley Pork
Pork belly confit on crostini, caramelized onion and sherry vinegar;
Celery root soup with ham hock and truffle salad;
"Bacon & Eggs" - pork trotter stuffed with Jamon de Casa, fried quail's egg, jus
wine: 01' Vina Fardasol, Reserva Merlot (Spain)

Sorbet - Granita de Sangria

3rd- Arroz Negra
Squid ink rice, olive oil poached tuna, fennel and tomato fondue, saffron emulsion, crisp calamari, basil oil
wine: 05' Beronia, Viura Rioja (Spain)

4th- Guinea Fowl
Local guinea fowl, chestnut puree, savoy cabbage, roasted root vegetables, sherry & fig jus
wine: 01' Bodegas Altanza, Lealtanza Crianza Rioja (Spain)

5th- Queso
Selection of Spanish cheeses and their garnish
wine: 05' Las Bascula Turret Fields, Monastrell/Syrah (Spain)

6th - Dulces de Espana
Flan with caramel; churros, leche and mole; bunuelos with orange curd

Tickets are $105 per person including wines

Mar 20, 2008
Rubiolio in Atlantic Canada