Claws: Living in the Lapis of Luxury

I know nails and nail polish isn't fashion per-say but if there's one thing that I'm obsessed about keeping well pampered, it's my nails. I love painting, filing, buffing, scrubbing, massaging my nails. It's all therapeutic to me. Anya, my mother, and I have collected quite a variety of nail polish and tools over the years. Anyway this is my absolute favorite nail color for this summer, Essie's Lapis of Luxury. I love the muted blue on my skin tone and its shiny finish. Essie is by far my top nail polish brand. You can by it here.

Eatin' Out: Pio, Pio, Pio's!

You know that one restaurant that you know no matter what time of day, mood your in, or how the weather is outside you'll always leave that place stuffed to the brim and satisfied beyond belief, well that restaurant for us is Pio Pio's in Manhattan. I can't recall the first time I've been, I can just remember the numerous times going and leaving happy every. single. time. The service is the fastest you'll ever see for such great quality of food and the menu, though mostly in Spanish is simple and to the point.

But don't get me wrong, fast service and simple menu doesn't equate to a run of the mill place. No, their decor is great a combination of rich yellow accents, exposed brick, and murals of young Peruvian native children. Oh did I mention it's a Peruvian restaurant? We always order the same thing with small variations here and there. The Matador Combo is one large chicken served with two sides and their divine avocado salad.

Mouth-watering Chicken!

Best rice and beans thus far.

Avocado Salad with red onions, tomatoes, and lettuce.

My final plating, YUMYUMYUM! With sweet plantains not shown.
What I think is the one thing that is really memorable and just adds that final kick to Pio Pio's is their secret green sauce. We've tried to recreate this sauce a million times and have never captured the right color, consistency, or spice that it has. I tend to think the meal would be nothing without this mysterious yet delectable green sauce.

So cheers to another great meal at our favorite spot in the city.

Signature Dish?: Pork Tenderloin

I know I have to keep a more consistent pace to the blog! I post two, then not post for a week, I know =/ I'm very sorry for that, hopefully we'll be picking up the pace. But I've just started a new job, so maybe you'll be hearing more from the second half of this cooking duo. On to the food!

Today was actually one of my first working days, so I came home starving searching the fridge for anything to eat. I had cooked Filipino Adobe Pork the night before but wasn't too proud of it (despite my mom's gushing), but just before I was about to give in and reluctantly eat that pork, I saw the other uncooked log of pork loin beaming in the back of the freezer like a sign from God. So I defrosted that bad boy and went to work!

I know I always say what we cook is so simple, but it's always so true! This pork was not complex at all! I didn't measure a thing, including anything for the sauce, I'll explain what I did, and here's some more in-depth instructions for your time making it: Pork Tenderloin with Burgundy Peppercorn Sauce.

Pork Loin: First preheat the oven to 425 degrees and pour a little olive oil in a medium saute pan on medium high heat. I patted the pork dry with a paper towel and lightly coated it with light olive oil. I used Kirkland Signature Tellicherry Black Pepper Grinder and Kirkland Signature Lemon & Tellicherry Pepper Grinder to crackle fresh pepper generously all over the log of pork loin. I also sprinkled it with some Lawry's Seasoned Pepper. Make sure the fire is pretty hot and place the pork loin in so it sizzles. Brown each side for about a minute or two. Cover a baking dish with foil and lightly grease it and place the pork in the oven for 15-17 minutes. No more! Cover the pork with foil and let it sit in the opened oven.

Burgundy Sauce: For the sauce saute sliced shallots and minced garlic in a saute pan on medium heat till cooked. Add about 2 cups of Sherry and bring to a boil on high heat. Stir the wine in, once it has deglazed there should be a small trail as you stir. Add 1/2 a cup of heavy cream, and bring to a boil as well (I added a couple splashes Worcestershire sauce for color). As it reaches a creamy consistency turn off the heat and crackle some fresh black pepper and garnish with freshly chopped parsley.

I served this, sliced thick, on-top of jasmine white rice, and let me tell you it was finger lickin' good, it left a nice spicy taste on my mouth that I wish could stay there forever. My mom asked me tonight out of all the things I make, what is my signature dish? And I think I'm bound to make this mine. I know, it's nerdy how excited I get over food. :)

I'll have to work on the presentation second time around, I was so hungry I just threw it on the plate!