Adventures In Dieting

There is no question that I love to eat, drink, and enjoy life. Some of my best times have been around food – cooking for my friends and family or going out to get a few drinks and having some appetizers. Unfortunately, that carefree life has gotten the better of me. My weight has continued to rise while my time at the gym has continued to decline (funny how they work in relation like that).

After a long discussion with the girl this weekend, we have decided to change our bad habits and start a new diet. Together we are eliminating sweets and alcohol, while making an effort to be more active. She is taking it a step further by also cutting out carbs, while I am just trying to reduce my carb intake – I know my limits and going without carbs completely would drive me to my limit!

So far, things are going well. My trick has always been to eat more on a diet, just make sure you are eating the right things. In my opinion, if you are hungry while on a diet, you are destined to fail. I have also changed my cooking style to avoid high-fat additives (better, oil, etc.) and stopped serving bread with dinner.

Here are the dinners I have cooked so far this week:
- Baked turkey breast with a side of mixed vegetables
- Baked salmon with steamed broccoli
- Seared tuna steaks with a fresh garden salad

Nothing lacking in flavor, just a greater focus on eating healthier. Moving forward I need to increase my exercise and look for other healthy meal ideas. I think keeping creative while cooking healthy will be my biggest challenge on this diet. Wish me luck!

Creative Wine Names

When it comes to wine, I am no expert. I have my favorites and I know what my friends enjoy if they are coming over for dinner. I even have a few varieties that I go to when taking a bottle as a gift. Still, there are times when I see a wine with a unique label or a creative name and I have to add it to my cart. Recently, I have found this creativity reaching new heights and wanted to share a few names that have made me laugh – some have even surprised me turning out to be great wines.

-“Ass Kisser” Chardonnay, Australia
-“Earth, Zin & Fire” Zinfandel , California
-“Train Wreck” Cabernet Sauvignon, California*
-“Evil” Cabernet Sauvignon, Australia*
-“Cheap White Wine” Blended White, California
-“Mommy's Time Out” Pinot Grigio Blend, Italy
-“Fat Bastard” Shiraz, France*
-“7 Deadly Zins” Zinfandel, California*
-“3 Blind Moose” Chardonnay, California*
-“Herding Cats” Blended Red, Africa
*Wines that I have tried and enjoyed.

If you are at the store and see a label that makes you smile, give it a shot. The bottle may not only start a conversation, it may make you start enjoying a new wine. Enjoy!

Holiday Brunch: Eggs Chesapeake

While breakfast is the most important meal of the day, brunch is arguably the most fun! I have had great times meeting my friends in the city for brunch or exploring new restaurants with my wife while touring different neighborhoods. There is something about a relaxing Sunday and eating at your leisure that makes brunch the most fun meal of the week!

This week was a special brunch. Given the holiday, the girl and I decided to stay home and relax but we were not giving up the meal we love. We made a memorable meal at home and enjoyed the day together. Our dish was based on one served at one of our favorite breakfast/brunch restaurants, “The Chicken or The Egg,” on Long Beach Island. Check them out: http://www.492fowl.com/ - while their style is easygoing and fun, their food is no joke. (Btw: it took all I had not to write ‘no yolk’ there.)

This dish is the perfect mix of flavors. Starting from the bottom, the dish includes a toasted English muffin topped with cheese, a crispy crab cake, and a poached egg. Finally, the dish is topped with rich, creamy hollandaise sauce. Delicious. Paired with perfectly seasoned hash brown potatoes and a kiwi for color and as a nice palette cleanser, it was truly a brunch meal we’ll never forget. Wash it down with a nice, crisp Mimosa. Enjoy.

Hurricane Warning

As with the end of every summer, hurricane season is back again. Right now we are in the thick of the 2010 season and Earl is heading for our shores. For those of you on the east coast it may be time to head to the grocery store and pick up all the essentials. I recommend you stock up on everything necessary to wait out the storm: milk, water, eggs, bread, brie, fresh pesto, etc. Ok, so perhaps I am the only one with the last two items on my essentials list – to each their own.  Regardless of what is on your essentials list, stock up now and be careful – hurricanes are nothing to mess with. Stay in, stay calm, and take care of yourselves.

Lobster Roll

As I have mentioned before, I have a special spot in my heart (and stomach) for lobster. There is something about that bright red shell, the crack when you break open the claws, and the sweetness of the lobster meat. Every time I am at the grocery store I am drawn to the tank at the seafood counter. With the abundance of lobsters this season and the resulting low price, I have had the chance to enjoy this delicacy many times this season.

This time, I decided to take on a summer classic: the lobster roll. Here is my recipe:
-1 teaspoon chives
-1 teaspoon parsley
-1/4 teaspoon Old Bay seasoning
-1 tablespoon lemon juice
-1/2 teaspoon fresh ground black pepper
-1 thick slice of onion, diced
-1/4 cup light mayonnaise
-Meat of two steamed lobsters – one to one and a half pounds each, diced
In a large mixing bowl combine spices followed by the lemon juice and stir. Add onions and mayonnaise then stir again. Finally, add the diced lobster and stir lightly.

I served the lobster over a bed of shredded lettuce on a sliced, fresh bakery roll that was butter toasted on the stove top. The salty crunch of potato chips completes the dish.

Check it out: The summer issue of New York Magazine has a great article on Lobster Rolls in the city. The writing by Benjamin Wallace is great and the pictures by Hannah Whitaker are even better.

Store in a Cool Dry Place

I love this blog because I can share the fun that I have in the kitchen – the successes and the…no so successes. This is in the second group.

As you know, some vegetables – potatoes, onions, etc. – are to be stored in a cool, dry place. It is not uncommon for those vegetables to begin sprouting roots if they have been stored too long. Last week I went into my pantry and was surprised by the sight on an onion that was trying to take over an entire shelf! After laughing for a while at it, I had to take a picture and share it. 

The Onion Gone Wrong!

Don’t worry, I didn’t throw it out. I actually planted it in my garden. We’ll see if this crazy onion gone wrong can grow into a healthy plant.

Beachcomber Sangria

Last weekend I had the opportunity to entertain a few great friends at the beach. The weekend was a classic time with everyone enjoying themselves and the great weather. While relaxing in the sun, I wanted to create a unique drink that everyone would enjoy. From that, came the Beachcomber Sangria recipe below. Enjoy.

Beachcomber Sangria
- ¾ cup tequila
- ¼ cup triple sec
- 1 cup orange juice
- 1 can lemon/lime soda
- 1 bottle Moscato wine
- 2 tablespoons sugar (if necessary*)
- Diced fruit (apples, pears, strawberries work best for this recipe)

*Note: Depending on the sweetness of the Moscato, you may not need the additional sugar. Stir the pitcher and sample it, then decide whether or not to add it.

More American Then Apple Pie?

I’m just back from an extended Independence Day holiday and had a wonderful time. This is a great holiday for me because in my family we all got together at the beach each year and celebrated with friends, great food and fireworks. This year was no different!

While relaxing one afternoon, we heard that familiar song of the ice cream man as his truck drove down the street. With one quick glance, I knew that everyone was thinking the same thing I was and we bolted for the door together. Like children, we lined up and each picked our favorite frozen treat. As usual, I went with the classic Rocket Pop. While it is good all summer, on July 4th Weekend, the red, white, and blue icy treat is even better. As I was enjoying the sweet coolness, it hit me – the Rocket Pop could be more American than Apple Pie! I know that it doesn’t have the history of that American classic or the iconic status, but I feel it should have a place as alongside the apple pie as America’s dessert. While there will never be anything more American that “mom and apple pie” as the expression goes, I believe that Independence Day belongs to the Rocket Pop.

Happy Memorial Day Everyone

From the east coast...
-New York strip steak
-Baltimore blue claws
-Philly cheese steaks

To the west coast...
-Fish tacos
-Napa wines
-Wild salmon

And everything in between...
-Kansas city barbecue
-Biscuits and gravy
-Apple pie

We live in the best - and most delicious - country in the world.  Thank you to everyone who has sacrificed to make this country what it is today.  Happy Memorial Day to all!  Enjoy!

Cook Out Season: Salute to a Classic

With summer comes many, many dinners outside with the focus on the grill. I believe that the most iconic of these outdoor cookers is the classic black Weber kettle grill. When I was a kid, my father had one and we loved it. There was something about the smokey taste from the charcoal and wood chips that made every dish – from burgers to salmon – that much better.


For that reason, every time I see this Weber ad it makes me smile. And, before you ask, I have danced in front of my grill! Enjoy!

Count Down To Memorial Day

Memorial Day is right around the corner so it is time to start planning your holiday weekend – and more importantly your cook out menu. Like everyone else, my plans are set and include a barbecue with family and friends. This is an annual tradition and something I look forward to every spring. With that, the challenge is keeping the event fresh each year. No one likes to attend the same party every Memorial Day so I encourage you to put a little more thought and creativity into your menu this year.

Here are a few twists on the cook out classics to give you some inspiration:
Hamburgers
-Blue cheese and bacon burger
-Barbecue sauce, caramelized onions, and bacon burger
-Jalapeno peppers, fresh onions, and pepper jack cheese burger

Hot Dogs
-The German Sheppard: Sauerkraut and diced fresh onions
-The Boston Terrier: Baked beans, cheese, and caramelized onions
-The Hawaii Beach Dog: Pineapple chutney
-The Mutt: A little bit of everything

Potato Salad
-Red-skin potato salad
-Dijon potato salad
-Grilled potato salad

Beverages
-Summer seasonal beers (the smaller the brewery, the better)
-Strawberry mojitos
-Sangria (see my May 24 ’09 post)

Desserts
-Individual strawberry short cakes
-Homemade ice cream
-Key lime pie (see my July 26 ’09 post)

This Memorial Day, be creative…and have fun. Enjoy!

Saturday Morning: Cartoons and Cereal

Saturday mornings always remind me of childhood. Waking up first, going downstairs to watch cartoons and enjoy a bowl of the sugary cereal that defined that time in my life. Enjoying some quality time with my close friends Bugs Bunny and Daffy Duck until my parents woke up. Now, being older, things are much different. I reach for Raisin Bran or Cheerios – always longing for those colorful boxes with cartoon characters smiling back at you. But I’m an adult – I have to worry about sugar intake and fiber levels. My biggest concern is no longer the free toy inside the box.

This week, my wife and I laughed talking about growing up and the memories of Saturday mornings. Despite growing up three states away from me, she too went through the weekly childhood ritual of cartoons and cereal. Now, the world is much different. Children can’t have real sugary cereal. They can’t even watch real cartoons. The Warner Brothers classics have been replaced by Pokemon and Yu-Gi-Ho because they were too violent. I don’t even know what a Pokemon or a Yu-Gi-Ho even is! Was Bugs Bunny really that bad? Were their children growing up and dropping pianos or anvils on people’s heads because they saw it on Saturday morning? I think I missed that memo.
Let’s take a quick trip back to that time in our lives when every day was more fun…and they each started with that sugary treat. Here are our top five children’s cereals. Enjoy.

My Top Five Children’s Cereals

1: Fruity Pebbles

2: Cocoa Pebbles

3: Sugar Crisp (now Golden Crisp)

4: Sugar Pops (now just Pops)

5: Cap’n Crunch

The Girl’s Top Five

1: Cinnamon Toast Crunch

2: Cap’n Crunch

3: Cocoa Pebbles

4: Trix

5: Raisin Bran Crunch

Wasabi Mashed Potatoes

After all the rich food from the cruise, I decided to go healthy last night. Dinner was a seared ahi tuna steak, steamed broccoli, and wasabi mashed potatoes. A light and healthy meal with great flavor that was still very satisfying.

Now, there is really nothing difficult about wasabi mashed potatoes – just add wasabi paste to your typical mashed potato recipe. With that said, here are a few tips that I use that may make your wasabi mashed potatoes that much better.

1: Blend the wasabi past with soft butter before adding it to potatoes. By blending the two first, the combination will be smoother and easier to work in. Also, it will help to evenly distribute of the wasabi so there are no spice chunks (and resulting wasabi hot spots).

2: Know everyone’s tolerance level so you don't overpower anyone. I love spicy food, but it’s not for everyone. It is no good if you make them to your liking if no one else at the table will enjoy them. I tone mine down to get the flavor, but not the killer spice.

3: Add the wasabi slowly and taste as you go. While this seems very simple, using a spice like wasabi can easily ruin a dish if you use too much. Add some and taste it - if you then need more, add more. You can always add more. Unfortunately, you can’t take it out once it has been added.

Enjoy.

Where Have You Been? On Vacation!

I know it has been a while, but I have been on vacation. I now return, tanned, rested, and ready. Before I get back to cooking however, I have to tell you about my trip. I was on a seven-day Caribbean cruise that left from Miami with stops in Cozumel, Belize, and Roatan – a once-in-a-lifetime trip. In addition to taking in all the sights and sounds of the ports, I also enjoyed all the amenities the ship had to offer…including the food!

If you have never taken a cruise, I seriously recommend it. The service is great, the food is wonderful and the portions are huge (not having to cook or do dishes for the entire trip isn’t half bad either). I will warn you, it is easy to be overwhelmed. With that, I give you my five tips for cruise dining:

FIVE TIPS FOR CRUISE DINING
1: Pace Yourself
The cruise is a long trip and you have all that time to enjoy it. Don’t try to take it all in on the first day – you can’t do it. Explore and plan out where and what you are going to eat so you can try it all, while still fitting into your swimsuit.

2: Be Patient
They call it a cruise LINE for a reason – there is a line for everything. Think about it. It’s just you, your traveling companions and about three thousand other people on that floating city. Be patient because it’s easy to lose your cool when standing in the buffet line (or the carving line, or the dessert line, etc.) Once exception: There are usually not too many people waiting to hit the salad bar – it is a cruise after all.

3: Try It
You are going to have the opportunity to try foods that you normally do not get to experience. Keep an open mind and try as much as you can. You are not going to like everything, but you will never know if you don’t try. For example, one evening there was an escargot appetizer on the menu. I have already had and know that I enjoy escargot, so I recommended it to others at my table. I got a few strange looks and a few “you know that that is, right?” comments, but those who tried them enjoyed them greatly.

4: Mix It Up
There are a number of different food stations as well as different food themes and restaurants onboard cruise ships so experience all of them. You may have a favorite, and that’s fine, but don’t go for your favorite place at the cost of not trying another new area. Who knows, you may find a new favorite.

5: Relax
The simplest and most important rule! Remember, you are on vacation. Take it all in, enjoy it and relax. Have the steak, order another cocktail, and don’t miss the desserts. When your vacation is over, you can go back to the gym. For now, indulge and enjoy!

Business Travel: Finding the “Lobster-Covered” Silver Lining

A guest blog from the wife of the Downsized Chef:

Business Travel is almost always a doozy. It’s not fun to leave your family, pack your life into a tiny carry-on bag, board a plane, sleep in a bed slept in by thousands of other people, and eat free, dry, crusty eggs for breakfast in the Hotel lobby. Business Travel, while at times a necessity, is the Bain of my existence. My wonderful hubby cooks nearly every night. I love his cooking. My favorite restaurant is our coffee table; the great company, the food is delicious and they never run out of your favorite wine, I love being at home. I really despise traveling.

There is one positive about business travel - trying new restaurants chosen by clients, vendors and local food aficionados. Want to know the best part of business travel? Someone else picks up the deliciously wonderful and all inclusive tab. Ahh – yes, I’ll have another glass of wine – thank you.

I found myself in Columbus, OH this week and my client recommended a new place; a steak house. I am a white meat eater. It’s hard to push me onto pork, let alone a steak. In a room full of 14 people all keen on ordering the Filet, I couldn’t be the one ordering rubber chicken. I spotted what can only be described as heaven on a plate and decided, when in Rome – or at least a steak house…
- Steak Horaz - 7, 10, or 12 oz. filet served with Lobster tail, Béarnaise sauce, asparagus and mushroom caps. (Could it be? Lobster? Creamy, delicious sauce? Mushrooms? Come on! )

I leaned over to my neighbor – “What are you having?”
-“I think I’m going to go with the Petite Filet.”
-“Did you see this,” I pointed my manicured finger to the Horaz, “lobster…on…steak.”
-“I didn’t.” I swear he swallowed and licked his lips. “You sold me.”

We ordered it. In fact, we learned it was the house favorite and at least 4 other people at the table did the same. Along with appetizers, dinner, dessert, bread and at least 6 - 8 bottles of wine…maybe more. We started dinner at 6:30 and left the restaurant at 10:00 and in that time, I became a steak eater.

Here’s the menu we enjoyed along with a link to the restaurant. If you find yourself in Columbus, OH anytime soon – please, by all means stop by. Friendly and professional staff – great food – quick service and an all around good time. And if you have no plans to be there anytime soon – make some.

Hyde Park Prime Steakhouse – www.hydeparkrestaurants.com/

Appetizers
-Jumbo Shrimp
-Lump Stone Crab
-Oysters

Dinner
-Beef Steak Tomatoes, Smoked Mozzarella, and Onion with Vinaigrette
-Steak Koras with lobster, Béarnaise Sauce, Asparagus and Mushroom Caps
-Garlic Whipped Potatoes
-Scalloped Potatoes
-Asparagus
-Creamed Spinach

Desserts
-Cheese Cake
-Key Lime Pie
-Mixed Berry Tort
-Crème Brule

My Inspiration

Growing up, I learned more about cooking from my mother than from anyone else. Since that time, I have been inspired my many of the classic chefs – like Julia Child and Jacques Pepin – as well as the newer generation – like Paula Deen, Michael Symon and Bobby Flay – who have taken cooking to the next level . I have always been impressed with their cooking skills, but also equally impressed by their ability to connect with the audience and share a piece of themselves.

In addition to the famous chefs above who have inspired me, I would be remiss if didn’t mention one of my favorite chefs of all. Here is a clip of this master in action demonstrating the proper way to make Chocolate Moose.

Stock Up Now: Only 4 Shopping Days Left

With Easter this Sunday, there are only four days left to purchase my Easter Basket favorite – Cadbury Crème Eggs! This is one of those things that help me get through the cold and snow of the winter. To me, Spring involves warmer temperatures, new flowers and that overly sweet, chocolaty egg in my Easter Basket. Some people reach for the Peeps, others go for the jelly beans, I run for the crème eggs! I pick up my first egg of the season as soon as I see them on the store shelf and can’t get enough through Easter.

So get out there! Stop at every grocery store, drug store, convenient store and candy store to grab up every last one of those Easter delights! As the ad says, “When he’s gone…they’re gone.” But watch out as that deadline gets closer – you may need to fight me for them.

Too Hot for the Downsized Chef

I saw this article yesterday and I had to share it. According to the Associated Press, the Indian government is working to refine the "bhut jolokia," or "ghost chili" pepper into a military weapon. I love hot buffalo wings, spicy chilly and never miss a chance to add a little hot sauce to a slice of pizza, but this is some serious heat!

This native pepper holds the record for being the hottest in the world. The pepper is “more than 1,000,000 Scoville units, the scientific measurement of a chili's spiciness. Classic Tabasco sauce ranges from 2,500 to 5,000 Scoville units, while jalapeno peppers measure anywhere from 2,500 to 8,000.”

I think this is a great idea and a smart innovation by the Indian government. The use of this pepper weapon will hopefully help end conflicts quickly without anyone getting hurt. From the kitchen to the battlefield – very cool.

Next time you ask someone to pass the pepper, you may want to be a little more specific!


Indian Military to Weaponize World's Hottest Chili
By WASBIR HUSSAIN, Associated Press Writer Tue Mar 23, 7:19 am ET

GAUHATI, India – The Indian military has a new weapon against terrorism: the world's hottest chili.
After conducting tests, the military has decided to use the thumb-sized "bhut jolokia," or "ghost chili," to make tear gas-like hand grenades to immobilize suspects, defense officials said Tuesday.

The bhut jolokia was accepted by Guinness World Records in 2007 as the world's spiciest chili. It is grown and eaten in India's northeast for its taste, as a cure for stomach troubles and a way to fight the crippling summer heat.

It has more than 1,000,000 Scoville units, the scientific measurement of a chili's spiciness. Classic Tabasco sauce ranges from 2,500 to 5,000 Scoville units, while jalapeno peppers measure anywhere from 2,500 to 8,000.

"The chili grenade has been found fit for use after trials in Indian defense laboratories, a fact confirmed by scientists at the Defense Research and Development Organization," Col. R. Kalia, a defense spokesman in the northeastern state of Assam, told The Associated Press.

"This is definitely going to be an effective nontoxic weapon because its pungent smell can choke terrorists and force them out of their hide-outs," R. B. Srivastava, the director of the Life Sciences Department at the New Delhi headquarters of the DRDO said.

Srivastava, who led a defense research laboratory in Assam, said trials are also on to produce bhut jolokia-based aerosol sprays to be used by women against attackers and for the police to control and disperse mobs.

Revenge of the Cupcake

In yesterday’s post, I ended with the line ‘Life is not all cupcakes, but life without cupcakes is no life for me.’ Someone must have been thinking the same thing at CNN to post the article, Cupcake Passion More Than a Trend (link below).

According to CNN reporter Sara Bonisteel, America’s love for the cupcake continues to grow through exposure in movies like “Sex and the City” and the expansion of great cupcake-focused bakeries around the country. Given my extended sampling of a few of these bakeries in my area – I can see why. All the taste of a great cake crafted by an expert baker in a smaller, single-serving, finger-fun size!

The cupcakes of today are not just for children’s birthday parties, either. These little delights are for kids of all ages. I have even seen the love for cupcakes taken in directions not even thought about years ago. Cupcakes in a Manhattan Board Room – been there. Cupcakes as a wedding cake – by the power vested in me, you may now enjoy the cupcake!

The creativity in flavors is off the chart too. Check out the link below for five crazy cupcakes and their respective bakeries. Next time I’m in Atlanta you better believe I am heading to the Atlanta Cupcake Factory for a Guinness Cupcake!

Cupcake Passion More Than a Trend - By Sara Bonisteel, CNN http://www.cnn.com/2010/LIVING/wayoflife/03/23/cupcake.craze/index.html?hpt=C2

Obesity & Reality: Let’s be Serious Already

Last week, I saw an article in the Metro regarding a ban on bake sales at local schools in the name of curbing childhood obesity. I laughed at first, then thought about it again and took a look at the article. I know there is an obesity epidemic in this country and that children are getting alarmingly large. I am also aware of the long-term health issues associated with being overweight, including diabetes, heart disease and a host of other complications. With that said, I personally think we need to order a super-size, extra value meal of reality.

The banning of bake sales is just one of many ways to address the obesity epidemic, like adding a tax on sugary beverages or keeping children from bringing in cupcakes for their class on their birthday. While I understand their motivation, I feel that all three ideas are off the mark. To me, these are regulating things that are part of childhood and make being a kid fun. My idea: let’s mandate, regulate, institute (whatever word you wish to use) a little common sense. Stop trying to pull kids away from food and start teaching them to make better choices. While you’re there, encourage them to go play outside and get some exercise.

People want to blame the food because it’s easy to do so (cupcakes don’t fight back). What people don’t want to do is look at themselves and make changes. Buy your child a basketball, not a basketball video game. Take your kids bowling, don’t buy them a video system that simulates bowling while they sit on the couch. Get out and exercise with your kids to show them how fun and important it is – you need the exercise too. Most important, take them into the kitchen and teach them how to cook healthy and to make smarter choices about their diet.

Life is not all cupcakes, but life without cupcakes is no life for me.


Check out the link to Metro’s article, “Something Smells Funny at Bake Sale” http://www.metro.us/us/article/2010/03/19/05/1638-82/index.xml?print=1

My Top 5 Places for a Hot Dog

With the warmer weather coming and Spring Training being played, summer cannot be far behind. With summer comes time for one of my favorite foods – the hot dog. A simple classic, the hot dog is a food from my childhood that I have continued to love throughout my life. With that, here are my top 5 places to eat a hot dog.

5. On The Street
- Say what you want about ‘dirty water dogs’ – I love them. When I’m hanging out being a tourist, I love grabbing a dog and a bottle of water on the corner as I take in a city.

4. Rutt’s Hut
- In northern New Jersey, Rutt’s Hut is a local landmark known for their Rippers – a deep fried hot dog that rips open and crinkles when it cooks. Unhealthy and unbelievable!

3. My Backyard on Memorial Day
- Each year I host a barbecue and invite my friends over to gather around the grill and toast the coming summer. The grill is usually covered with burgers, steaks and veggies, but I always go with a hot dog because to me a good dog makes a backyard barbecue.

2. Long Beach Island
- There is nothing like a summer on the Jersey Shore and if you have ever been to Long Beach Island you know what I mean. As the expression goes, “if you are lucky enough to be at the beach, then you are lucky enough.” I love coming off the beach in the afternoon, enjoying a few dogs off the grill, then heading back for more sun and sand.

1. Yankee Stadium
- Summer is a dog at the Stadium, a draft beer, and a few good friends. From past years in the House that Ruth Built to last season in the new home across the street – I can’t wait to get back to the Bronx and hear the guys as they walk up and down the stands – “Hot Dog! Hot Dogs Here!” - while I'm watching the game. Even if you are not a Yankees fan, you have to admit there is nothing like a hot dog at a ball game.

Too Much of a Good Thing? The Starbucks Trenta

The Internet is currently buzzing about the new Starbucks Trenta, currently being test marketed in a number of cities, including Phoenix and Tampa. How could you not be buzzing from this 31 ounce coffee monster? According to what I have read, this new introduction is in response to other chains selling similar giant iced tea and coffee drinks. If the customer is looking for this then they should move to meet the need. But, how much is too much?

OK, I’ll say it. I’m not a big fan of Starbucks coffee. I drink my coffee black so I find it to be too dark and a little strong. With milk and sugar it’s good, but I’m more of a coffee purist. My personal favorite places for coffee are Dunkin Donuts and Wawa – that’s just me. However, I do respect Starbucks as a company for their business growth and the influence the have on society. The fact that they have killer brownies doesn’t hurt them either in my book.

I do take issue with a 31 ounce coffee. In a typical day I will drink three standard cups of coffee – two in the morning and one in the afternoon. For that reason, I think 31 ounces in one sitting is a little bit much. Think about all the caffeine and what 31 ounces of any liquid is going to do to your bladder. Not to mention, wouldn’t it get cold before you get to the bottom?

I’m going to keep an eye on the Trenta’s introduction because it’s very interesting to me. We’ll see if it gets put on the menu boards nationwide. From what I have seen and discussions I have had with my colleagues, I’m guessing the Trenta is going to be another Starbucks success.

Bring On March!

Some look forward to March because it brings Spring – the promise of green grass, flowers and warmer weather. For me, it’s much different. To me, March is the opportunity to have people over to entertain again. Let’s face it, after the Super Bowl, there is an events hangover. No chance to go see a good game, no reason to have everyone over…it’s a difficult time for everyone. And then comes March.

Think about it – Regardless of who you are, March has two of the year’s greatest events: St. Patrick’s Day and March Madness! Here are two great events, both reasons to call the crew and have a good time. Both events are a few weeks away so I still have some time to plan, but here are my top-line ideas for planning around these events:

St. Patrick’s Day
-Corned Beef & Cabbage is a classic, but let’s think outside of the box
-Bake a sheet cake and cut a shamrock shape out, cover with green icing
-Everyone thinks about drinking – remember to moderate the drinks with an equal amount of water and food, take it easy
-Call ahead to a distributer if you are getting a keg, you CAN get a pre-mixed green keg (I’ve seen it)
Note: You can add green food coloring to almost anything!

March Madness
-Pace yourself, from the bracket selection day to the championship there are a lot of games and plenty of opportunities to party
-Wings, nachos and buffalo wings are acceptable at any time! Take the best parts of the Super Bowl party and re-package them (just remember to change the decorations)
-If you are entertaining for both the Sweet Sixteen and the Elite Eight, you have to mix it up (if you don’t understand these terms, ask a guy)
-Cupcakes are always a classic, especially around sporting events – just remember there is a huge difference between Carolina Blue and the Duke Blue Devils
-Don’t wear a jersey – it works in football and baseball, but not in college basketball

It’s still early – give them both some more thought, there is still time. I can’t wait to make the most of another great March! Check back with me for more ideas!

Haircut & A Cooking Lesson

This weekend I was running around town trying to knock things off of my ever increasingly long to-do list before the start of another work week. After the traditional stops at the bank and the grocery store, I stopped by the local salon to get a haircut. Unfortunately, so did everyone else in town.

While waiting for my named to be called, I checkout out the magazine selection. After passing on US Weekly and People, I was able to find the February issue of GQ. For the record, I am not a fashion person. Find me a good pair of khakis and a polo shirt and I am a happy man. However, given the other options, I was happy to check it out.

Passing over page after page of great suits and ads for every type of men’s fragrance imaginable, I came across the Food section. Yes, the Food section – I didn’t even know they had a Food section. So, I’m reading through all 8 pages of informative and easy to implement cooking tips. I never thought that this icon of men’s fashion also got to work in the kitchen. Thank you, GQ – keep up the good work! I love finding good food information in unexpected places.

Next time you are at the newsstand (or getting a haircut), pick up a copy of GQ and check out what they are wearing AND COOKING. They also have more food and cooking online at http://www.gq.com/food-travel. Enjoy.

I Don’t Eat “Fish”

If you have been following the blog for a while, you know that I enjoy all kinds of different foods. From hot and spicy Mexican dishes to the classic Thanksgiving turkey, I can’t get enough. Seafood is no different – lobsters and shrimp to tuna and salmon – I’m all for it!

I think my love of seafood is why I don’t eat “fish.” Each different fish has its own unique flavor and texture, not to mention different cooking techniques to bring out the best in each on. How can you look at a menu and order the “fish” sandwich. What exactly is a “fish” sandwich? It could be cod, it could be mahi mahi…it could be goldfish and they wouldn’t by lying – it’s still a “fish.”

I think the only way I could even consider ordering a “fish” sandwich is if I knew the fish that went into it:

Raise a Glass to Stimulate the Economy

I saw the headline of the following story and thought that “Beer Week,” regardless of the date or location, is a great idea. However, after reading the article about the frosty mug event going on in Sacramento, I thought it was an even better idea – having a beer to help support a declining industry. According to the article, the beer industry in the Sacramento area employs nearly 4,000 people. That’s a huge number and many don’t think of all that are involved in the beer industry. Sure there are brewers, but there are also bottlers, distributers, waiters and waitresses, restaurant and bar owners, and many more feeling the economy’s pinch.

Check out the article below and, if you are in the Sacramento area, please raise a glass this week to support all these hard working people.

Note: Special thanks to my friends at KCRA for the article below and the guys at TheFullPint.com for the graphic!

City Of Saloons: Beer Week Taps History
Organizers Hope Event Brings Cash to Local Breweries

SACRAMENTO, Calif. (KCRA.com) -- Bringing the City of Trees back to its day as the City of Saloons -- a moniker bestowed by Mark Twain -- Sacramento's first-ever Beer Week aims to tap into the region's history and add spirits to local breweries in a down economy.

"All businesses are struggling on some level, so yeah, I think this is going to help to get a couple more people out and get a few people enjoying some beer they've never had," said Dan Scott, Beer Week's executive director.

According to the Beer Institute, the beer industry employs nearly 4,000 people in the Sacramento area -- a number that's been dwindling.

In the past year, a handful of breweries, such as the Sacramento Brewing Company, have shut down.

"It really is about the economy. And buying local beer supports our economy. There's a lot of jobs, not just in breweries, but in distribution and wholesalers, in the ingredients," said Rick Sellers, beer director for Draft Magazine.

Beer Week has more than 200 events centered around drinking beer, which Mothers Against Drunk Driving called the perfect combination for danger on the roads if people don't plan ahead.

"Either get a cab, designate a driver or stay at a friend's house," MADD spokesman Silas Miers said.

Sellers agreed: "Responsibility is definitely something we want to encourage with everybody."

Organizers said they hope Beer Week will become an annual event drawing people from around the country. They hope to put Sacramento on the map as a world-class beer destination, which they said means more money for the city as a whole.

Beer Week continues through Sunday.

Mad Food Scientist: Lab Notes

I have been working on this recipe and I wanted to share it – consider it a beta version. I have to admit, this is still a draft that I have been working on in theory. Unfortunately, it is harder to procure a Madeline mold pan than I thought. As soon as I am able to secure the apparently rare Madeline mold pan, I will give it a shot and let you know!

Cappuccino Madeleines
-1 ½ sticks butter
-¾ cups flour
-4 eggs
-1 pinch salt
-2/3 cups sugar
-1 teaspoon vanilla
-2 tablespoons instant coffee powder crushed fine
-1 teaspoon ground cinnamon
-1 cup semi-sweet chocolate chips

Melt the 1 1/2 sticks of butter in a small pot over medium heat and cook until lightly brown (appx. 20 minutes). Remove from heat to cool until room temperature.

While butter is cooling, add the eggs with the salt in a bowl and whisk with mixer on high until thick (appx. 3 minutes). Slowly add sugar, vanilla and coffee powder while mixing on high. Continuing to mix on high speed, slowly add the sugar, vanilla, coffee powder and cinnamon. Continue mixing to ensure even batter (appx. 2 minutes). Gently add the flour and fold into batter. Then, do the same with the butter only folding as much as necessary to combine each ingredient.

Grease Madeleine mold pan. Spoon batter into molds (or pipe in with a bag) until approximately ¾ full. Bake at 350 for 12 - 14 minutes. Once cool, melt chocolate chips and dip larger half. Allow chocolate to cool and solidify on chocolate.

Slow-Cooker Buffalo Chicken Sandwiches

This weekend, as usual, Sunday started with a breakfast of turkey bacon and eggs before doing a little shopping (in my opinion turkey bacon is a sin, but it was the girl’s call). Knowing that when we returned home we would both be hungry for lunch, I wanted to make something before leaving that would fit the bill – enter the slow-cooker. This was one of the easiest and most satisfying recipes I have made in a while.

3 chicken breasts, thawed
¼ cup onion, diced
10 oz buffalo wing sauce

Add the chicken to the slow cooker followed by the onions, then cover with the buffalo sauce (figure 1). Set the slow-cooker on high for four hours. Remove the lid and shred the chicken using two forks, then stir through (figure 2). Allow to cook for another 30 minutes without replacing the lid to allow the sauce to condense and thicken.

Serve on a long roll with potato chips (figure 3). Enjoy.

Don’t Fear the Hippo

A few weekends back the girl and I hit the road in search of the illusive river horse. Our safari led us to the jungles of beautiful Lambertville, New Jersey on the Delaware River – the home of River Horse brewery. A week before this adventure, we were at happy hour and my traditional brew was served in a River Horse pint glass with their logo and location. I was taken aback when I saw the glass as I grew up not far from their location and had no idea there was a great brewery so close to home. For that reason, we went to check it out.

We arrived at the parking lot and were greeted by the traditional beer brewing smell. If you are not familiar, it is a strange cross between the smell of old beer and sweat socks. Upon entering the brew house the story was much different seeing the warm smiles of visitors and a bartender who was happy to supply some of their well-known beer. In my conversation with him, I learned that the brewery opened the year after I had moved away – just my luck. I also learned a little more about their different beers, their brewing processes and the fact that there is more to beer and brewing than I will never know. I fell in love with their Milk Oatmeal Stout and the Hop Hazard Pale Ale while the girl enjoyed their Lager.

As a result of the trip, I am now a big fan of the hippo and will keep an eye out for it the next time I am at happy hour. Check out their web site for yourself: http://www.riverhorse.com/index.html and, when you get the chance, you gotta try their beer. Enjoy.

Lobster Weekend (part II)

Anyone can buy fish stock or clam juice right off the shelf, but if you have the lobster shells you should go the extra mile and make fresh stock. It is very easy and the return is out of this world.

Lobster Stock
- ½ cup celery diced
- ½ cup onion diced
- ¼ cup carrots diced
- 1 quart water
- Lobster shells

In a large soup pot, combine vegetables, lobster shells and water. Simmer over medium heat for 45 minutes stirring occasionally. With tongs, remove the lobster shells allowing the excess liquid to drip back into the pot before discarding. Next, remove the large vegetable pieces with a slotted spoon. Finally, strain the remaining liquid into another container and discard what is left in the strainer. You now have the basis for a great chowder!

Shrimp Chowder
- ¼ cup bacon
- ½ cup chopped onion
- ¼ cup chopped celery
- 1 28 oz can crushed tomatoes
- 2 cups fresh lobster stock
- ½ cup water
- 2 cups cubed potatoes
1 pound shrimp, cubed
- Any remaining lobster meat
- Black pepper

Dice bacon and cook fully, remove from heat and drain leaving a small amount of fat in pan. Add celery and onion cooking until transparent. In large soup pot, add celery, onions, potatoes, crushed tomatoes, water, and stock. Cook combined ingredients until potatoes are fork tender. Just prior to serving, add shrimp, lobster meat, and bacon as well as black pepper to taste. Cook until shrimp is up to temperature before serving.

Serve with a crusty bread. Enjoy.

Lobster Weekend

This weekend was a lot of things: Valentine’s Weekend, President’s Weekend, and at my house, Lobster Weekend. In my opinion, there is nothing like lobster. It can be very expensive, but I love it anyway. Every time I go to the grocery store, I pass the seafood section just to look in the tank and see what they are selling at per pound. To my luck, on Saturday afternoon they were on sale! I forgot what I was planning for dinner and quickly revised my weekend menu in my head.

With a smile I said, “Let me get two lobsters between a pound and a pound and a quarter each and don’t steam them.” Let the games begin!

Shrimp Stuffed Royal Lobster
This is my favorite way to prepare lobsters as it is simple to do and brings out the great taste of the lobster meat itself.
- 2 lobsters
- 12 large shrimps
- ½ cup bread crumbs
- 2 tablespoons mayonnaise
- Dash garlic powder
- Dash onion powder
- Salt/pepper

Cook the shrimp fully in a skillet on the stove, remove from the heat to cool. Once cool, dice the shrimp, then combine with other ingredients (except lobsters) in a large bowl. Set stuffing mixture aside. Remove the lobsters from the refrigerator and place upside down on a cutting board. With a sharp, strong knife, cut the lobster in the center from head through the tail. Be sure to keep the lobster on one piece by not cutting the side of the shell against the cutting board. Clean the chest of the lobster under cold water removing the lungs and any other soft membranes found there.

Divide the stuffing mixture in half and stuff equal amounts in the body cavities of each lobster. Insert a bamboo stick into the lobster from the tail through the stuffing to the head (this will insure it remains flat while cooking). Remove bands and bake stuffing side up on a flat cookie sheet for 45 minutes at 365.

Serve with melted better for dipping and a side of mashed potatoes.

When you finish the meal, hold on to the shells and any remaining meat. Bag them separately and store them in the fridge.

Truly, A Table In Heaven

On Friday evening my wife returned from a business trip and I was starting dinner. She opened a bottle of wine and as we started to catch up she mentioned that a friend had two extra places in a reservation that night at Le Cirque as part of NYC's restaurant week. In mid-saute I put down my spatula and looked at her. "Oh, do you want to go?" she asked. Umm....YEAH! One hour, a shower and a jacket and tie later, we were in the car and off to the city for an unforgettable night.

I understand that the new venue is not as historic as the older location, but to walk into the restaurant was to be impressed. I was overcome by the feeling of what New York was like once and what I wish it would be again -- all the men in jackets and ties and their dates in dresses. That said, the new restaurant had a very modern look with the glass tower bar and modern decor. They were able to update the look and feel while keeping the tradition and heart that they were known for -- not an easy task.

After a drink at the bar and meeting up with our friends we were escorted to our table, all the while being exposed to some of the greatest smells you could imagine. I couldn't help but to spy on each plate as I passed and it only served to build the anticipation. I had not yet looked at the menu but my mouth was already watering. We reviewed the menu, which was limited in the prix fixe style of restaurant week, however there were plenty of options for every taste. Here were may choices:
- APPETIZER: Sautéed Maine Shellfish fregola Sarda and red pepper-bergamot broth
- MAIN COURSE: Braised Venison and Venison-Pistachio Sausage, parsnip purée and brussel sprouts
- DESSERT: Tiramisù

We paired them with a 2007 Jordan Chardonnay to complete the meal and were thoroughly impressed. Each course surpassed the last -- the freshness of the seafood, the flavor of the venison, and the cool sweetness of the dessert were each perfect and together extraordinary. The only thing I could have asked for was more of each delicious dish. This was a once in a lifetime chance to enjoy a New York culinary landmark and I will remember the experience for a long time!

A special thanks to our friend EJ for holding those two extra seats and sharing that great meal with us.

BTW-Two Things: First, I have yet to see the HBO movie "A Table In Heaven" about the restaurant, but after eating at the legendary venue I can't wait to see it. Second, l recommend looking into Restaurant Week in your city and taking full advantage of it!

Congratulations to the New Orleans Saints

I would like to again congratulate the New Orleans Saints on their victory over Indianapolis in Super Bowl XLIV. After watching the game I could not have been more proud of the way the Saints played on both sides of the ball and especially on special teams. Like the city they represent, the team showed great heart in their come from behind victory.

If you have been following the blog, you know that there is a special place in my heart for the city of New Orleans. I have been there about 10 times for both business and pleasure and enjoyed each and every visit. From the beautiful Garden District through the crazy French Quarter, there is no other place in the country – no, the world – like NOLA. If you have never been, I seriously recommend a trip. If you are a foodie, you have no choice! You will experience food, drinks, and hospitality that will make you as much of a fan of the city and its people as I am.

I hope the victory party lasts through Mardi Gras – the team and their city have earned it. Congratulations New Orleans, I love you.

Where Have You Been?!?

Where have you been? It’s a great question. When I hear it I think of my mother and getting yelled at for staying out too late when I was a teenager. In this case, it has been nearly a month since my last blog so it would lead many back to that great question. Luckily for me, I have a great answer.

For the past month, I have been renovating my kitchen. It was a huge project that was long overdue. New countertops, light fixtures, floor, paint, crown molding – you name it, I renovated it. I am very proud of the results and have already received accolades from friends who have seen it.

Now that the project has been completed and it’s time to get back to cooking...and to blogging. Stay tuned for new blog posts and new dishes from the new kitchen!

Here’s to 2010 – New Year’s Resolutions

With the new year off to a fresh start, I’m thinking of the things that I didn’t get to last year and the ways I want to improve myself in the future. I know, some people think New Year’s Resolutions are a bit of a joke, but I think they are a good way to keep yourself in check. Growing up, my father would joke that if we didn’t have a few resolutions for the new year, he would write them for us. So, before he jumps in with input, I want to share my 2010 New Year’s Resolutions.

Get Back to the Gym
Over the holiday I have renewed my love of chocolate, cheese, bacon and all the other foods that I normally keep in moderation. Not sure why it is, but each year during the holidays the concept of moderation goes out the window. This year, nothing crazy, but I need to get back to the gym and take a little more care in what I’m eating.

Take a Class
It has been a while since I have taken a cooking class and I need to get back to it. You can learn a great deal from books and the Internet, but there is something different about learning directly from an expert. I have taken a number of classes in the past and recommend them to everyone – never stop learning.

No More Toys
My family and friends know how much I love to cook so for each holiday and birthday they are happy to get me a new toy for the kitchen. Also, when I’m out shopping and see something new or something on sale, I can’t help myself. Now, I have a bunch of these kitchen items that I have barely used or not used at all. I need to use the toys and the tools that I have and keep from buying new things when I already have a kitchen full of them.

Explore French Cuisine
French food and cooking styles are some of the most important in the world and I will admit, I don’t know as much about them as I should or want to. In the coming year, I am going to work on this and explore this great area of food.

Blog More
I love writing about food nearly as much as I love cooking or eating it. If you follow my blog regularly, you have noticed gaps in when I’m writing new posts. I need to post more regularly and be more involved in the cooking community.