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:
Thursday, February 25, 2010
Wednesday, February 24, 2010
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.
Tuesday, February 23, 2010
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.
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.
Monday, February 22, 2010
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.
Friday, February 19, 2010
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.
Thursday, February 18, 2010
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 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.
Wednesday, February 17, 2010
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.
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.
Monday, February 8, 2010
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!
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.
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