What I like about this recipe is that it requires almost no work and you don't need a slow-cooker to make it. Sure, you can use yours if you own one, but when we taste-tested this recipe I quickly realized I didn't miss the equipment. If you are cooking for kids, just leave out the jalapeno. It still tastes great.

Note: If you are looking for a quick BBQ pulled pork recipe, check out the Screamin' Meanie Pulled Pork Bites from our Halloween party snacks post. 

Latin Roasted Pulled Pork

Wednesday, March @24th, come join CTBites and SuzySaid for a special lunch event at The Dressing Room. This 3 course prix fixe menu is only for our readers, and a great value at $18. $6 Specialty cocktails and wine will be offered. If you haven't sampled their new menu, this is the perfect opportunity.

Check out the custom menu below.

Diners will get FREE goody bags with eatable treats from local vendors as well as special value coupons.

Call NOW to reserve your spot and tell them CTbites sent you. (203) 226-1114. Lunch will be served from 11:30-3. 

On a recent snowy afternoon, I began with the shumai as a warm and savory amuse bouche to start the meal. A combination of shrimp, tofu and vegetables fill three wonton wrappers. I presume these are steamed and then pan fried given their chewy exterior and crisp edges, and then finished with a chili and soy sauce. The other lunch appetizer options include soup, salad or spring roll. One course down, two more to go.

I jumped at the chance to attend one of these sessions back in October and spent some time with owners Laura and Christopher who lead these entertaining and informative evenings. If you would like some background on Fairfield Cheese Company, check out our review, "Cheese 101."

With wine pairings from Harry's Wine & Liquor, this is the perfect way to break out of that dinner-and-a-movie date night rut. If you attend any of the classes below, let us know what you think!

Cheese School Class Schedule-Spring  2010

Last summer, at a friend’s suggestion, I ventured to the strip mall at 75 Main Street for a Saturday night dinner (read our review). The food was so outstanding, we asked the requisite question of each distinctive restaurant in Fairfield County: “Are you opened for breakfast?”

The first thing you notice about the Sono Cookbook is its beautiful photos. Much credit to Ben Fink, who makes the food pop off the page and look so stunning and real you’re surprised you can’t reach into the book and pick up the pastry brush to glaze a tart on the Table of Contents page. When we decided to do a tasting as part of the book’s review

 

Ok CTbites readers, we all have our guilty food pleasures... a secret stash you hide in the back of the pantry, or a fast food stop you make mid-day when your kids aren't in the car? 

Here's what our contributors have hankerings for.

What do you crave?

Stephanie Webster:  I've got a serious problem with S'mores. I make them in the toaster oven with dark chocolate...Also anything with bacon and grilled onions. 

Marcy Shinbaum:  SALT SALT SALT! A great piece of artisan bread, well toasted, lightly buttered, and heavily salted. Perfection.

Jennifer Spaide:  My guilty pleasure is Fish Filet sandwiches from McDonalds... extra tartar sauce please!  They are one of the worst things on the menu to order, and I don’t do it often, but they have a magical way of making me feel like a kid again.  Damn you Micky D!!! 

Here is our second installment from the Barcelona Cookbook, Spicy Lobster Salad. This recipe will have you craving those Summer lobster runs to Massachusetts. It is simple, fresh and delicious, but has a little kick giving it that signature Barcelona flair. 

Spicy Lobster Salad

Neil Gluckin is a writer, communication consultant and local food advocate who lives in Wilton, CT. He explores the links between food, self and community in his blog at forageprimeval.com.

After firing up the generator that runs the vacuum pump, Mark Harran watches intently as liquid begins to flow through plastic tubing connected to a sleek spout protruding from the trunk of a tree. We are a long way from wooden buckets, tanks of sap on horse-drawn sleds and rustic smoke-filled sugar houses, but Harran is aiming at the same result: maple syrup, the addictive nectar that Americans have been distilling from the sap of the sugar maple since the legendary Chief Wokis first struck a tree with his tomahawk and made it weep sweet tears.

A 30-year veteran of the food industry, Harran, now retired, has returned to his roots. He grew up on a farm in upstate New York that hung buckets from 5,700 taps, and he lives on one now, in Litchfeld, where he does the same thing albeit on a smaller scale. In addition to being a private farmer, he also serves as President of the Maple Syrup Producers Association of Connecticut.

The concept here is simple...Bento box. What child wouldn't love the smorgasbord of choices with this kid style bento box? Today we are featuring garbanzo beans, black olives, shredded carrots, peas, mini mozzarella balls, cornichons (baby pickles), and tamari cashews (if your school is nut friendly). Really, you could put anything in these little foil containers. Just cup your hand and tuck a small piece of foil inside to make the cups, place food in and voila...bento. Kids will love opening up these little surprises!

Now, we at CTbites do not advocate generating extra waste in your lunch, so we suggest reusing or recycling the foil after use. You can also get great reusable bento-style lunch boxes from LaptopLunches.com. 

For more information on great waste-free lunchboxes, see our back to school roundup.