tag:blogger.com,1999:blog-31433655647725646142024-03-04T23:59:42.468-06:00Man B Que: Meat, Beer, Rock N' RollJohnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-3143365564772564614.post-88966971549142002092010-05-30T22:23:00.003-05:002010-05-30T22:42:01.623-05:00Double Buffalo SlidersPretty soon, Dayton is going to have a <a href="http://www.manbque.com/">ManBQue</a> chapter to call its own. The official kick off will be in June or July, but this weekend Mr. FvF and I decided to host a CoedBQue (read the rules, totally allowed on weekends) to let some folks try out their recipes. GK served up some fabulous Buffet burgers, stuffed with beer-can peppers and onions and smothered in pepper jack cheese...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEife6XM_V_aHIURFkH2FqxlZdk9Jwr9utQ0dPjcFOKQiy0uM3qwTVUTD9GA-jxFhS173S4PTBLa01M9k_JovKpwj0Fv4ppwqJwffDoouumQ6h2MJnMNJ10j_4fRKqavuR7htcvJ5ATYML7s/s1600/foodies+1152v2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEife6XM_V_aHIURFkH2FqxlZdk9Jwr9utQ0dPjcFOKQiy0uM3qwTVUTD9GA-jxFhS173S4PTBLa01M9k_JovKpwj0Fv4ppwqJwffDoouumQ6h2MJnMNJ10j_4fRKqavuR7htcvJ5ATYML7s/s320/foodies+1152v2.jpg" alt="" id="BLOGGER_PHOTO_ID_5477267500721602562" border="0" /></a>Hoeflich grilled up some ribeyes that "fell off a truck," marinated in bacon fat and garlic...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3omItAmP8fKo7D85Ng-7Y3TcAAd_9tGB2T_VHc-J5eFXS3Fuiee4kGrUmMwV39E8PHFHuV4ka7q91IccjVr-7TmA6sMoJxyVENHrDkect3FKgX-oiTqwBEpFv42oiHNW2rhQfVjLDwvP/s1600/foodies+1158v2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3omItAmP8fKo7D85Ng-7Y3TcAAd_9tGB2T_VHc-J5eFXS3Fuiee4kGrUmMwV39E8PHFHuV4ka7q91IccjVr-7TmA6sMoJxyVENHrDkect3FKgX-oiTqwBEpFv42oiHNW2rhQfVjLDwvP/s320/foodies+1158v2.jpg" alt="" id="BLOGGER_PHOTO_ID_5477267729774788370" border="0" /></a><br />and Evil Josh had the brilliant idea of stuffing skirt steak with apples, smoked mozzarella and crushed almonds.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdw5yfBCciNY0_pO7T0VC0le2UzVjJvK6xgyRLVwvyIQsvMWXhe_rwvWBiSy60bFf24Gtpf6af6AafjNBomDYyvgitejFz9rvy7QOKGB-iF3v4HF0Ok12ZmY8oC3vKZb0s2IaGMsxpUzz/s1600/foodies+1154v2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdw5yfBCciNY0_pO7T0VC0le2UzVjJvK6xgyRLVwvyIQsvMWXhe_rwvWBiSy60bFf24Gtpf6af6AafjNBomDYyvgitejFz9rvy7QOKGB-iF3v4HF0Ok12ZmY8oC3vKZb0s2IaGMsxpUzz/s320/foodies+1154v2.jpg" alt="" id="BLOGGER_PHOTO_ID_5477267855665675778" border="0" /></a>All of that was tough to top, the Mister's Double Buffalo Sliders stole the show. Even though I'm sure you've already gorged on your share of holiday meats, you're going to want these inside you. <br /><br />I apologize for the lack of set-up and prep photos, but the resident photographer may have had one too many drinks. What of it?! Besides, it's not rocket surgery. Chances are, if you read this blog, you know how to mix up a burger. <br /><br /><span style="font-weight: bold;">The Set Up (makes 12 sliders):</span><br />1 1/3 lb ground bison<br />6 oz blue cheese crumbles<br />1/2 cup bread crumbs<br />1 egg, beaten<br />2-3 tbsp hot sauce<br />2 tbsp melted butter<br /><span style="font-weight: bold;">For the spice mix:</span><br />1 1/2 tbsp salt<br />1/2 tsp black pepper<br />1/4 tsp cayenne (or more, to taste)<br />1/8 tsp red pepper flakes<br />1/4 tsp smoked paprika<br />1 tsp onion powder<br />1 tsp garlic powder<br />1 tsp chili powder<br /><br />Mix all of your spices together first in a small bowl and have them ready to go. In another bowl, mix up your bison meat, melted butter, hot sauce, egg, spices, then add the bread crumbs and blue cheese crumbles towards the end. You could use more or less bread crumbs depending on how much the meat mixture is absorbing it. The bison meat is very, very tender, so you'll need the bread crumbs and egg as binders. <br /><br />Form them into 2-3" balls and grill at high heat (about 400-450) for 3-4 minutes per side. The meat is also very lean, so be sure not to overcook it, because it will dry out on you quickly. We served them up on split King's Hawaiian rolls, which had just enough sweetness to balance out the heat, which will sneak up on you like Roman Polanski at a Girl Scout cookie sale. <br /><br />We created this recipe because it sounded like two food groups that hadn't been adequately combined yet (wings and burgers), because our local butcher always has buffalo meat available - but mostly because Mr. FvF is Native American, and we love perpetuating stereotypes. Sure, he can talk to animals and make corn grow, but I always get a free pass when shit comes up missing because I'm a drunken, dirty Mick and I don't know any better. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TIpZnHwRJkEV6xchJYJchMievyhd-cC0AhwFK5PONCaDtFfJsDFnM9S5IT5SXpa5MTiE4LYUd_B6fgmC-quoWoFn6jCgz2dLYcpzDcXH191kwEJB36IRFxzcThyZi1pnqISkACyiTkcl/s1600/foodies+1147v2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 512px; height: 383px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TIpZnHwRJkEV6xchJYJchMievyhd-cC0AhwFK5PONCaDtFfJsDFnM9S5IT5SXpa5MTiE4LYUd_B6fgmC-quoWoFn6jCgz2dLYcpzDcXH191kwEJB36IRFxzcThyZi1pnqISkACyiTkcl/s400/foodies+1147v2.jpg" alt="" id="BLOGGER_PHOTO_ID_5477268011261113282" border="0" /></a>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-50826633368099297102010-05-14T11:59:00.008-05:002010-05-14T12:36:14.475-05:00All aboard the gravy train!I promised I'd post a gravy tutorial to follow up <a href="http://manbqueblog.blogspot.com/2010/04/man-bake-que-southern-style-buttermilk.html">John's biscuit recipe</a>, and last night's <span class="blsp-spelling-error" id="SPELLING_ERROR_0">BFMFD</span> finally gave me the chance to fulfill my obligation.<br /><br />In the kind of household I grew up in, gravy was considered a condiment fit to put on almost anything - biscuits, eggs, toast, chicken, ham, potatoes, etc. Hell, it was practically considered a beverage. Mine was a very blue collar home, meaning we weren't wiping our asses with hundred dollar bills, and gravy was often used to "round out a meal." That probably explains a lot about my figure, actually.<br /><br />The most important thing you need to know about gravy making is that you need the right fat. You'll find all kinds of recipes on the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">internet</span> telling you that vegetable oil or shortening is suitable for a gravy base. IT'S NOT. You need meat fat, preferably of the pig variety. Every time you cook bacon, drain the cooled fat into a coffee can, peanut can, or an air-tight storage container. It will keep in the fridge for months, so long as it's properly sealed.<br /><br />You're basically making a giant roux, so gravy requires your full attention to ensure it doesn't scorch.<br /><br /><span style="font-weight: bold;">The set-up</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUMuUckgNZAZVOMqWic7N6NI-0pJaOXGEBGZ4vE04en3z_qe4VsAPrgXvTT95TAA6OgdV4vk11CByluhc4LNyO_QrOrE2vNUwQPSceQVqebxBWp-IqnKpR8son-0iBD-Sh0YiADenHtA/s1600/foodies+1090.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 279px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUMuUckgNZAZVOMqWic7N6NI-0pJaOXGEBGZ4vE04en3z_qe4VsAPrgXvTT95TAA6OgdV4vk11CByluhc4LNyO_QrOrE2vNUwQPSceQVqebxBWp-IqnKpR8son-0iBD-Sh0YiADenHtA/s320/foodies+1090.jpg" alt="" id="BLOGGER_PHOTO_ID_5471175967107798882" border="0" /></a><br />3/4 C all-purpose flour<br />about 4-6 heaping tbsp bacon grease<br />(fresh or saved)<br />1 C milk<br />salt<br />fresh ground black pepper<br /><br /><br /><br /><br /><br /><br />Start by heating a saucepan or cast iron skillet over medium-low heat and melt your bacon fat if you've been saving it in the fridge. Let it get toasty, but not spitting hot. Once you can feel the heat coming from it, start slowly sifting in your flour, whisking as you go.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkm7__LNjLZwD7Tw_n-eCQPxOffNzYKstoPZxYegpHJ0Yx4aeSgnqaIjQnS4mDRFpZBrqImwIe15FDWOrxD2tnLyuQSnf4rdEbUrBZTv6bW37Hdjn8nuGGwf_iN2aFhrLGcKa_59F-NM/s1600/foodies+1092.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkm7__LNjLZwD7Tw_n-eCQPxOffNzYKstoPZxYegpHJ0Yx4aeSgnqaIjQnS4mDRFpZBrqImwIe15FDWOrxD2tnLyuQSnf4rdEbUrBZTv6bW37Hdjn8nuGGwf_iN2aFhrLGcKa_59F-NM/s320/foodies+1092.jpg" alt="" id="BLOGGER_PHOTO_ID_5471177388352371986" border="0" /></a>It will be very bubbly, but keep the heat right around low-medium for now. Make sure you're getting all of the lumps out with the whisk. It will also feel pretty thin for a rue, but a a whole chemical reaction will take place once more liquid comes into the equation, so don't go adding more flour all willy-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">nilly</span>.<br />Once you have a nice caramel-colored roux, start slowly pouring your milk in as you whisk. Make sure you have about half a cup extra on-hand in case you need to thin it out towards the end. Now you have a little wiggle room to stop whisking for a few seconds at a time, so take this time to add about 1 tbsp of salt and 1/2-1 full tsp of black pepper, and continue whisking.<br />Within 2-4 minutes, it should be looking pretty close to proper gravy.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2tLu7_5rCePeZJWYRenJ6WUzEaXmXJNl5z9e-cKVJxKEEirSSt9plZ7nsDR2PFuULbtaZ9UKrdiY8k9Jcd2d2r84JNSFZfx3czuxcIqP0Dd9kI1g8LX5ArXvL5cRQq2QRsGUa2YrYiY/s1600/foodies+1093.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2tLu7_5rCePeZJWYRenJ6WUzEaXmXJNl5z9e-cKVJxKEEirSSt9plZ7nsDR2PFuULbtaZ9UKrdiY8k9Jcd2d2r84JNSFZfx3czuxcIqP0Dd9kI1g8LX5ArXvL5cRQq2QRsGUa2YrYiY/s320/foodies+1093.jpg" alt="" id="BLOGGER_PHOTO_ID_5471178281563841394" border="0" /></a>Once the consistency feels about right, turn the heat down a bit so that it doesn't get too thick and give it a taste. Add more bacon drippings, salt and pepper to taste. If you're looking to make sausage gravy, there's really only one thing done differently. Cook up some bulk breakfast sausage in a skillet (cast iron is always best) and leave it in the pan, drippings and all - then you can follow through with the flour, milk, salt & pepper.<br />Smother damn near anything in it, and enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYngJTsqxfa4gBgLs4tKit_3wUiYPpT4r-_yT-VeE-yBuHOibLTVpboiw6L8KpzKfqv2AYiN7UQsX58BaSw-Q5w5sPQQghi1yqq_81eN23weFEphYG4vWRidexbjl7H9P1tjrYDFehyphenhyphen_c/s1600/foodies+1095.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 527px; height: 395px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYngJTsqxfa4gBgLs4tKit_3wUiYPpT4r-_yT-VeE-yBuHOibLTVpboiw6L8KpzKfqv2AYiN7UQsX58BaSw-Q5w5sPQQghi1yqq_81eN23weFEphYG4vWRidexbjl7H9P1tjrYDFehyphenhyphen_c/s400/foodies+1095.jpg" alt="" id="BLOGGER_PHOTO_ID_5471179809315928674" border="0" /></a>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-49253008535159100622010-05-11T09:01:00.006-05:002010-05-11T09:50:04.756-05:00Mex-Cellent Food (Part 1): Pork Carnitas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ozBOL7tVTOClQ6u4Rcgnrwnr2Oy1bd-b3IzvSDRBIh0gWTZEPl1dmjgPoK90JYaz8Lm2bBxM4iNZkzroz81e2tyEpg5CWtKzpqqz3ndu3hZ6Uq5C0A-Aeh2oh8Yjr8J3M22DCgeL0nI/s1600/Carnitas4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ozBOL7tVTOClQ6u4Rcgnrwnr2Oy1bd-b3IzvSDRBIh0gWTZEPl1dmjgPoK90JYaz8Lm2bBxM4iNZkzroz81e2tyEpg5CWtKzpqqz3ndu3hZ6Uq5C0A-Aeh2oh8Yjr8J3M22DCgeL0nI/s320/Carnitas4.JPG" alt="" id="BLOGGER_PHOTO_ID_5470023544055204018" border="0" /></a><br />Last week, we celebrated Cinco de Mayo, the commemoration of General Ignacio Zaragoza Seguin's victory over French Voltron on the surface of the moon. Or so I've been led to believe. I know that it's not Mexican Independence Day (September 16), and that it's bigger here than in Mexico. Either way, we here at MBQ celebrated with Mexican-influenced dishes. And we figure now that you're fresh off your Cinco de Mayo high, you may want to incorporate Mexican flavors into your cooking. These pork carnitas are a good place to start. And perhaps you'll decide to have it with <a href="http://manbqueblog.blogspot.com/2010/04/roasted-tomato-jalapeno-salsa.html">this salsa</a>.<br /><br /><b>The Setup</b><br /><br />3 lb pork butt, cubed to 1"<br />7 strips orange zest<br />5 cloves garlic, minced<br />1 large onion, chopped<br />2 tsp crushed red pepper flakes<br />1 stick of cinnamon (use the really good Mexican stuff if you've got it)<br />2 bay leaves<br />1 1/2 tsp dried oregano leaves (not ground)<br />2 tsp Kosher salt, plus more for additional seasoning<br />1/4 tsp ground cloves<br /><br />This recipe is simple as it gets. You don't need any equipment other than a large, deep pot, a knife, and a cutting board. Just make sure to throw away any cubes that are pure fat. But you probably either (a) already get that or (b) really enjoy pork fat.<br /><br /><b>Cooking</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwy7niT65Guv0tPUfk1R1_TgHtzv_K57GFGCYOC3g0rJ1FBpMxn_TefIt7a6YaqnmzWNqEhxdcZRpBjd_Mh-BlrhGP512G3JQTiSiek0psGzs_z5WhkF4BQMMVriZowZmL1SYZSagJeE/s1600/Carnitas1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 258px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwy7niT65Guv0tPUfk1R1_TgHtzv_K57GFGCYOC3g0rJ1FBpMxn_TefIt7a6YaqnmzWNqEhxdcZRpBjd_Mh-BlrhGP512G3JQTiSiek0psGzs_z5WhkF4BQMMVriZowZmL1SYZSagJeE/s320/Carnitas1.JPG" alt="" id="BLOGGER_PHOTO_ID_5470023531908842338" border="0" /></a>1. Put the cubed pork in a large, heavy pot. Add enough cold water to cover by one inch.<br /><br />2. Add the zest, garlic, onion, red pepper, cinnamon, bay leaves, salt, and garlic.<br /><br />3. Bring the pot to a boil, then knock it back down to a simmer. Skim off any unruly crap that may foam and bubble at the surface. Simmer like that, completely uncovered, for an hour and a half.<br /><br />4. The water will have evaporated to the point where you'll be able to check the seasoning. Salt to taste and continue to cook until the water has completely evaporated, about another 30 minutes.<br /><br />5. When the water has evaporated, turn up the heat a bit to let the pork fry and crisp up a bit in its own rendered fat. Trust me, this is a vital step. When it's to your liking, remove from the pot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vVJS2F-eZueP8nzrgqyGAoOEOpSGAEb_Jv7KFLHz_JAETcdsN8n7j3arBGJEzXpAhN1sS-gisf8CM3jBupQC_bNkXC57ubQdk4GUhMlj4bLMecTGOntzKe9tjEZMrdJoH6lmnJS07Iw/s1600/Carnitas3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 260px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vVJS2F-eZueP8nzrgqyGAoOEOpSGAEb_Jv7KFLHz_JAETcdsN8n7j3arBGJEzXpAhN1sS-gisf8CM3jBupQC_bNkXC57ubQdk4GUhMlj4bLMecTGOntzKe9tjEZMrdJoH6lmnJS07Iw/s320/Carnitas3.JPG" alt="" id="BLOGGER_PHOTO_ID_5470023535570024418" border="0" /></a>6. At this point, you can eat it over rice with veggies, make tacos, fill tamales, or whatever else you can think of. You'll have a lot of pork, so perhaps try all of those things and see what else you can come up with. One thing's for sure - you're not going to get sick of it.Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-44209242053074554032010-04-26T20:56:00.006-05:002010-04-27T11:15:35.472-05:00The Cuban Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QPFuPLko8RAqm1-xZlX2zpFTsAyfy91qaRBO-DzuUzNjMQvwamN2Sx72tR6Eo-y5gPvIsxS6kzZthD1DS_OItTd6a7xePbgiq9e_e9sFcxkAHTQFctiGiNx29oN-Wd_5w0Aes31y4Fw/s1600/Cuban4"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QPFuPLko8RAqm1-xZlX2zpFTsAyfy91qaRBO-DzuUzNjMQvwamN2Sx72tR6Eo-y5gPvIsxS6kzZthD1DS_OItTd6a7xePbgiq9e_e9sFcxkAHTQFctiGiNx29oN-Wd_5w0Aes31y4Fw/s320/Cuban4" alt="" id="BLOGGER_PHOTO_ID_5464844578345069410" border="0" /></a><br />Apropos of nothing, I'd like to begin this article by saying that if you wear a Che Guevara shirt, you should be kicked in the spleen. I don't feel like getting into that much more, but suffice to say, every Cuban-American knows that. One other thing every Cuban-American knows is the pleasure of the Cubano, a sandwich invented and popularized by Cuban exiles in Miami and Tampa. The cigar factory workers used to take a wrapped-up Cubano to work in the morning, and eventually Italian immigrants came in and put their spin on it. Like all of the best American food, it's the product of a mix of cultures. And as far as equipment goes, you can't get much simpler than a Cubano. It's a flat, hot surface, a heavy object, and a knife if you're feeling fancy. It's hard to screw up, unless you wear a beret, a crappy beard, and an iconic douchey countenance.<br /><br /><b>The Setup</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErUDpPGRT-MxUiK8JAw9PE_cfUlV3wjeQaVSbFpmJqlm0BpQrPC2UGFDt2XhoXZTKgLl155Vu2cfjuSKH3SxUNU6VFdMSqwJv9L1_LXrC1ytZPUmjzbA647xUoik65f1NF3gYjmCCVws/s1600/Cuban5"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErUDpPGRT-MxUiK8JAw9PE_cfUlV3wjeQaVSbFpmJqlm0BpQrPC2UGFDt2XhoXZTKgLl155Vu2cfjuSKH3SxUNU6VFdMSqwJv9L1_LXrC1ytZPUmjzbA647xUoik65f1NF3gYjmCCVws/s320/Cuban5" alt="" id="BLOGGER_PHOTO_ID_5464851243816442370" border="0" /></a>1 loaf Cuban bread (see notes below)<br />1/2 lb thick-sliced roasted pork (homemade or deli)<br />1/2 lb sliced glazed ham<br />1/4 lb sliced Swiss cheese<br />Unsalted butter (room temp.)<br />Olive Oil<br />Dill pickles<br />1/4 lb salami (Optional)<br /><br />- I'm not kidding when I say that you really, really want to get a good Cuban loaf. I know it looks like French bread superficially, but French bread makes a horrible Cubano. If you're in Chicago, you can get Cuban bread at Artemio's, on Sheffield just south of Irving Park. If you're in the burbs, La Dulce Vida Bakery, in Elgin, not far off of Randall Road, serves a good loaf themselves. Cuban bread resembles a French loaf, but it's flat on top and bottom, which makes a lot of difference for our purposes. Get the good stuff.<br /><br />- I say that salami is optional. This is the aforementioned Italian difference - add salami and serve it on an egg-based bread, and it's called a medianoche, which is a nice way of saying drunk food. And damn if it isn't.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jLPJ_oIuPdWp4fBWMwJV49Z8eCza650jzUUrw_K8TqVuOWdWfwucF4lhR-nsGDZ9XW34xWbyRTJ0Su3RceOz9HHjmBTtgGaeAM64RlbayhzEKt6fT-by39zoQWkRjGXkM19Dx3WW9dA/s1600/Cuban2"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 231px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jLPJ_oIuPdWp4fBWMwJV49Z8eCza650jzUUrw_K8TqVuOWdWfwucF4lhR-nsGDZ9XW34xWbyRTJ0Su3RceOz9HHjmBTtgGaeAM64RlbayhzEKt6fT-by39zoQWkRjGXkM19Dx3WW9dA/s320/Cuban2" alt="" id="BLOGGER_PHOTO_ID_5464844554284010098" border="0" /></a>- This is a pressed sandwich. You could buy a grill press from Crate and Barrel, but it'd be expensive and not as effective as you think. There's a much better, much cheaper solution to be had - a landscaping brick from Home Depot. It costs 68 cents, lasts forever, and you can keep it outside. Wrap it in fresh foil every time you use it, and you've got a foolproof (and bulletproof) kitchen tool.<br /><br />- If I see you call this a panini, or if yours has those telltate panini-press marks in it, then you are hereby kicked off of this blog. Granted, it will cut our readership in half, but you don't treat a Cuban classic like some weak-ass Panera Bread lunch special for bored housewives and men who do Yoga.<br /><br /><b>Cooking</b><br /><br />1. Cut the bread into 8-inch sections and slice through.<br /><br />2. Butter both of the inside halves. Heat your cast iron pan over medium.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHCfkCQfQR3GoFihYbPZvySMZ7Yex-5_WpsRnRqvLI6jB76_HeNjS3aChY1JjFy3BG5q8HGFHYwaSLj7XioEfmd3mwo538-2-AFHt2CfZP7gfI6ziRcb2UczM6OuoI6YVpm2chGj3d1U/s1600/Cuban1"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 218px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHCfkCQfQR3GoFihYbPZvySMZ7Yex-5_WpsRnRqvLI6jB76_HeNjS3aChY1JjFy3BG5q8HGFHYwaSLj7XioEfmd3mwo538-2-AFHt2CfZP7gfI6ziRcb2UczM6OuoI6YVpm2chGj3d1U/s320/Cuban1" alt="" id="BLOGGER_PHOTO_ID_5464844552063538482" border="0" /></a>3. Assemble the sandwiches, placing pork, ham, salami (if you're using it), cheese, pickles, and mustard. Or do it whatever way you want - ham, cheese, pickle, pork, toothpaste, for all I care.<br /><br />4. Drop a tablespoon or two of olive oil (or oil and butter, if you prefer) in the heated pan and tilt pan (carefully, it's hot) to coat bottom with oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyw1t6OG0tkHv7jvacbE1waaPrxunxcMdzS17rFSwrGxisSjBF1ksL2dB0yIpRJAOjgE96iv5VX_7Z2vQM72fDQPrQZ9C37wLEDPYzv_uykqW6-iMmlMrDv3KkoL7OC4JC3O2EkzBTiY/s1600/Cuban3"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 189px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyw1t6OG0tkHv7jvacbE1waaPrxunxcMdzS17rFSwrGxisSjBF1ksL2dB0yIpRJAOjgE96iv5VX_7Z2vQM72fDQPrQZ9C37wLEDPYzv_uykqW6-iMmlMrDv3KkoL7OC4JC3O2EkzBTiY/s320/Cuban3" alt="" id="BLOGGER_PHOTO_ID_5464851542735977986" border="0" /></a>5. Place the sandwich in the pan and press it down with the wrapped brick. Make sure to place it straight so it doesn't push the sandwich apart.<br /><br />6. Cook 1-2 minutes, flip, smash, and cook another 1-2, adding oil if the oil has been absorbed. The bread should be nice and golden brown, and the cheese should be melted ever so perfectly. Hot damn, son, you are about to have one fine sandwich. Do a little dance if you feel up to it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea24QtIaQ0a13sOH9cwKIg5pwYu5xw594bmBoGRF5hzBrvJLFNH8XSkUs3u00mLKF_DDSIiuXcjCCpOjeWrIIZN0w-_MxW-ysJGGlgS5imhIvAjURCjtHMyWnplr2CfIKZWZNtEJGqKQ/s1600/Cuban6"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 244px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea24QtIaQ0a13sOH9cwKIg5pwYu5xw594bmBoGRF5hzBrvJLFNH8XSkUs3u00mLKF_DDSIiuXcjCCpOjeWrIIZN0w-_MxW-ysJGGlgS5imhIvAjURCjtHMyWnplr2CfIKZWZNtEJGqKQ/s320/Cuban6" alt="" id="BLOGGER_PHOTO_ID_5464844926672868418" border="0" /></a>7. Remove the sandwich, maybe wrap it up in wax paper if you're feeling fancy, and slice diagonally into two triangles. Serve with some chips (potato or plaintain) and a cold Ironbeer or cola.Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-48683049219384027232010-04-25T14:18:00.008-05:002010-04-26T09:39:22.530-05:00Black Cherry Cola Country RibsI almost shat last week when I read an <a href="http://www.msnbc.msn.com/id/36507576">article</a> regarding how baffling it is that the average American family receiving food stamps gets around $70 per week for a family of four. According to MSNBC, that's a very paltry amount. According to yours truly, it's perfectly reasonable, at least living in a mid-sized market like the Dayton-Cincinnati area. Granted, I'm only feeding myself and one other person, but we spend that amount about every two weeks - and we eat <span style="font-style: italic;">well.</span><br />On our last bi-weekly grocery excursion, I spent $20 at the butcher and $50 at the market. This produces about 10 meals, about half yielding leftovers, and items for lunch. While I certainly don't frown on coupon clipping, that's not the only way to save a buck. The trick, sometimes, is taking stuff you always have on hand and combining it with a cut of meat that's on a crazy special at your local butcher. This past week, my butcher had country ribs for a song - $1.69 per pound. I picked up a few pounds and decided to wing it.<br /><br />Everyone knows currant flavors go great with pork - cherries, pomegranates, any dark berry, really. If root beer and Coca-Cola can be used in pork and poultry recipes, why not the black cherry soda I found a hell of a deal on?<br /><br /><span style="font-weight: bold;">The Set Up</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ztizZdT5pV7kmxOIaVFQa6gWquEJnFrFRhdfp2PP4M8oAUyoxllZ_lwCRUXQBhydbWAlx2MnNHSDergi987TKluQ8RoxEztH_IViYV3S7Gy4nOlzllfDYhrxd0o4Nh43pxd76FUkv1c/s1600/foodies+1023.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ztizZdT5pV7kmxOIaVFQa6gWquEJnFrFRhdfp2PP4M8oAUyoxllZ_lwCRUXQBhydbWAlx2MnNHSDergi987TKluQ8RoxEztH_IViYV3S7Gy4nOlzllfDYhrxd0o4Nh43pxd76FUkv1c/s320/foodies+1023.jpg" alt="" id="BLOGGER_PHOTO_ID_5464162498869320498" border="0" /></a>3+ pounds of country style ribs<br />2 bottles (3-4 cups) black cherry soda (I used IBC)<br />1/3 cup your favorite BBQ sauce<br />1 tbsp Worcestershire sauce<br />1 tbsp white vinegar<br /><span style="font-style: italic;">For the dry rub:</span><br />1 1/2 tsp salt<br />1 tsp black pepper<br />1 tsp cumin<br />1 tsp paprika<br />1/2 tsp cinnamon<br /><br /><br />Mix your dry rub spices together and give the meat a good rub down. Pretend the ribs are the super foxy girl you always wanted to nail in high school, but never spoke to because you were from the wrong side of the tracks and her father didn't - wait, that was a dream I had last night. It really was a heartwarming story, but back to the ribs. Make sure they're all well-seasoned and place them, bone side up, in a roasting pan lined with foil and either brushed with a little oil or hit with some cooking spray. Bake them covered at 350 for about 1 .5 hours.<br />The last half hour of that time, get started on your sauce. It's best if you've opened the sodas and/or shaken them to try and get some of the carbonation out, and that they're room temp. Pour them into a sauce pan and kick the heat up to high until it starts to boil. Stir it occasionally until a lot of the water has evaporated and you're left with 1-2 cups and it's a bit more syrupy. This should take about 20-30 minutes. Reduce the heat to low now, and add your Worcestershire sauce, BBQ sauce and vinegar to the mix and give it a good stir, then set it aside to cool.<br /><br />Forgive me for forgetting to take a picture at this point in the cooking process, but it's not rocket surgery. Remove the ribs from the oven, drain a bit of the juices and put them back in the roaster meaty side up. Pour about half of your cherry cola sauce over them and stick them back in the oven for about one more hour at 350. Remove them one last time and baste them in the remaining sauce, and turn the oven up to broil to get a really good crust. This should only take about 5-10 minutes. Your results should look something like this, and you can thank me later.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_T4CLtemRCzhk-fJLUp8TzBsIpf3OoHtbm3rtC-O4ZNNxCeFK3JEKs4DmEUqhs0kEhl0aGRJM4ug8RgZ71tN3ox_r-8IDgaWX033mGoDuJnIKuoG7_ieLZLAQfCjxX02tfK9NduMwWPI/s1600/foodies+1034.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_T4CLtemRCzhk-fJLUp8TzBsIpf3OoHtbm3rtC-O4ZNNxCeFK3JEKs4DmEUqhs0kEhl0aGRJM4ug8RgZ71tN3ox_r-8IDgaWX033mGoDuJnIKuoG7_ieLZLAQfCjxX02tfK9NduMwWPI/s400/foodies+1034.jpg" alt="" id="BLOGGER_PHOTO_ID_5464166041531617506" border="0" /></a>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-13452168215894189302010-04-22T10:25:00.003-05:002010-04-23T11:14:30.722-05:00Southern Style: Chicken Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf8HHobeilav4f6J_d6K9CDECtSVh0uYfk6pzT875xgbbMDdSzG4QC9B8gg0AgQcqpzbhkw0fTb_PbBVN5smtbpe1fMGwvAuwC9r2BQ3Mvw3Rr30U1xIxfz3-H3LhIB0SF2J57lz8Brs/s1600/Biscuit_1024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 312px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf8HHobeilav4f6J_d6K9CDECtSVh0uYfk6pzT875xgbbMDdSzG4QC9B8gg0AgQcqpzbhkw0fTb_PbBVN5smtbpe1fMGwvAuwC9r2BQ3Mvw3Rr30U1xIxfz3-H3LhIB0SF2J57lz8Brs/s320/Biscuit_1024.JPG" alt="" id="BLOGGER_PHOTO_ID_5462983832324649218" border="0" /></a><br /><br />As you may have heard, Southern chicken purveyor Chick-Fil-A is breaking ground in the Chicagoland area. Fried food fans from the Gold Coast to Naperville are quaking in their arteries in anticipation. Chick-Fil-A ruins KFC's shit - it's just better (cleaner, better food, better service, etc) - but why not try and recreate this classic Southern taste at home? Personally, I favor the chicken biscuit - it's breakfast, it's lunch, it's everything but diet food. I already taught you how to make real Southern biscuits, so let's rock the chicken biscuit. And you made fun of me for baking ...<br /><br /><b>The Setup</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpknWZN4DhtF6tpO69tbpi7TyanUS35wApaRPO6SmOow3OAfVZUFg3f_ps2tK_-S6cyWpwW5yuoFu35q6D3ckgfgIT5Z9aL_niznvsM3foSuCP7e-r_wnc_YPY3SLrtpP7o2xxCiAp1M/s1600/Flour_1024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpknWZN4DhtF6tpO69tbpi7TyanUS35wApaRPO6SmOow3OAfVZUFg3f_ps2tK_-S6cyWpwW5yuoFu35q6D3ckgfgIT5Z9aL_niznvsM3foSuCP7e-r_wnc_YPY3SLrtpP7o2xxCiAp1M/s320/Flour_1024.JPG" alt="" id="BLOGGER_PHOTO_ID_5462983840075792530" border="0" /></a><br /><br />1 batch of buttermilk biscuits (my Granny's recipe here)<br />1 whole chicken breast, cut into boneless, skinless pieces (about 2x2") slightly larger than biscuit size<br />2 c buttermilk<br />Salt & pepper<br />Two large eggs, beaten<br />2c flour (plus more as needed)<br />Paprika and/or cayenne, to taste<br />Peanut oil for frying<br />Hot sauce<br /><br />- Make sure you have a couple of shallow dishes for the egg and seasoned flour. Try not to make a mess. You'll still make a mess, but try not to.<br /><b>Cooking</b><br /><br />- Use a proper deep fryer, or at the very least, a deep, heavy pan with a deep fry thermometer. You'll see in these pictures that I used a regular cast iron pan. I can't really explain effectively how bad an idea that is. You will explode yourself like a low-budget kitchen Michael Bay. Do not fry in a skillet, a shallow pan, or anything where the oil can get over the sides into the flame. Use a deep fryer. Por favor.<br /><br /><b>Cooking</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrZRgMD8yW50gEyjv-vWqONxY7ACd_GJD9Xp-C8YLYtdGzShexbR_BOy6ZmstfJdG032aX1vTyfUu7BEB5y_WYwUyl2NjFnNYThHiEs9LRfJvFvaP9x9Ku_78pWb0q6XWSkuU1NGVnvM/s1600/Rack_1024.JPG"><br /></a><br /><br />1. Season chicken with salt and pepper. Place into a shallow dish or other container or marinating. Cover with buttermilk. Let sit at least 30 min, up to 24 hours, in the fridge.<br /><br />2. Beat the eggs in a shallow bowl or dish, adding a few tablespoons of hot sauce, depending upon how much you like.<br /><br />3. Sift together flour with salt, pepper, paprika and/or cayenne.<br /><br />4. Remove chicken from marinade and pat dry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GaJGD8NoRRoPlVJCn2OO6OoTw9Ef3U3xGZ3uOyrb2eRcPafIQ7V1addtCoiyYISeOHtlS2yNVPUkkGqqDCedFYZNQr7y5MFrb1wm_ZbjD0pZcyUxEMJHVsIBR6J6-3AWsWKk59lC4q8/s1600/FlourEgg_1024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 246px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GaJGD8NoRRoPlVJCn2OO6OoTw9Ef3U3xGZ3uOyrb2eRcPafIQ7V1addtCoiyYISeOHtlS2yNVPUkkGqqDCedFYZNQr7y5MFrb1wm_ZbjD0pZcyUxEMJHVsIBR6J6-3AWsWKk59lC4q8/s320/FlourEgg_1024.JPG" alt="" id="BLOGGER_PHOTO_ID_5462983842475884306" border="0" /></a><br /><br />5. Batter the chicken by:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrZRgMD8yW50gEyjv-vWqONxY7ACd_GJD9Xp-C8YLYtdGzShexbR_BOy6ZmstfJdG032aX1vTyfUu7BEB5y_WYwUyl2NjFnNYThHiEs9LRfJvFvaP9x9Ku_78pWb0q6XWSkuU1NGVnvM/s1600/Rack_1024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 205px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrZRgMD8yW50gEyjv-vWqONxY7ACd_GJD9Xp-C8YLYtdGzShexbR_BOy6ZmstfJdG032aX1vTyfUu7BEB5y_WYwUyl2NjFnNYThHiEs9LRfJvFvaP9x9Ku_78pWb0q6XWSkuU1NGVnvM/s320/Rack_1024.JPG" alt="" id="BLOGGER_PHOTO_ID_5462984372830372162" border="0" /></a><br />- Coating in flour, shaking of excess,<br />- Dipping in egg, and placing on rack over towel or sink, allowing excess egg to run off,<br />- Dipping once more in flour<br /><br /><b>Optional but suggested - place battered chicken on a large plate and leave, uncovered, in fridge for 30 minutes. Crispier chicken - trust me.</b><br /><br />6. Heat an couple of inches of peanut oil to 325, deep enough to come up the sides of the chicken, but not to completely submerge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicT1GyfMyQtROmqnH9jq3X-GK2Hi5TgKDJscvGdax7AL-2-0meGdRGS4WdtCEwDX-29MKNMZN5884jX_Q-PANsdqpgZFJ7Ts_rnexG7XUU9UWovWjWfAnF4MiInpzMa3vhdzlEeBODi8/s1600/Fry2_1024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicT1GyfMyQtROmqnH9jq3X-GK2Hi5TgKDJscvGdax7AL-2-0meGdRGS4WdtCEwDX-29MKNMZN5884jX_Q-PANsdqpgZFJ7Ts_rnexG7XUU9UWovWjWfAnF4MiInpzMa3vhdzlEeBODi8/s320/Fry2_1024.JPG" alt="" id="BLOGGER_PHOTO_ID_5462984386116800994" border="0" /></a><br /><br />7. Fry chicken 4-6 min, depending on thickness. Flip and repeat, making sure not to overcook. Do in batches so the oil temperature stays as constant as possible. Remove chicken to a paper towel-lined plate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4d2m2ROm4vrVaxsDwtsXnG24g-eJiqBu_9XaALH16jxPttl8rq4Fm5zxvLdNxZnF5H_mES2YmXnb21yPHfZZCMeDn54t4o_Jwrs3bsRaYEQAsimWI8_L3d0fxGz6IQiY3HDfXnFyPYTw/s1600/Pickle_1024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 181px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4d2m2ROm4vrVaxsDwtsXnG24g-eJiqBu_9XaALH16jxPttl8rq4Fm5zxvLdNxZnF5H_mES2YmXnb21yPHfZZCMeDn54t4o_Jwrs3bsRaYEQAsimWI8_L3d0fxGz6IQiY3HDfXnFyPYTw/s320/Pickle_1024.JPG" alt="" id="BLOGGER_PHOTO_ID_5462984374073445922" border="0" /></a><br /><br />8. Cut the biscuits and place fried chicken, along with a couple of pickles and maybe even some mustard if you like.Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-82475247929796877772010-04-20T13:39:00.005-05:002010-04-20T14:37:40.756-05:00Man Bake Que: Southern-Style Buttermilk Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpyY1Y51FKxSWE0AV8ph7cOSAEp9BViPljIGRcaKVfR7wWzVEploZBCIww47yxP8_OlUWoy8SQg8wjiTcyzE-gzMwnmJOG9Or-CroCJqXJ8cB7jINhst026f2j8MG8dThs9YiwIYyfjQ/s1600/Out.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpyY1Y51FKxSWE0AV8ph7cOSAEp9BViPljIGRcaKVfR7wWzVEploZBCIww47yxP8_OlUWoy8SQg8wjiTcyzE-gzMwnmJOG9Or-CroCJqXJ8cB7jINhst026f2j8MG8dThs9YiwIYyfjQ/s320/Out.JPG" alt="" id="BLOGGER_PHOTO_ID_5462304985507488530" border="0" /></a>Late <a href="http://manbqueblog.blogspot.com/2010/04/man-bake-que-southern-style-biscuits.html">last week</a>, we brought you to familiarity with Nashville's late, great Biscuit Lady. But what good is a story without the nuts and bolts to back it up? You're going to make great Southern biscuits, and Man B Que is going to tell you how. It might be more pastry than pork chop, but anything you can stick fried chicken into (which we'll teach you) or cover with monstrously sugary homemade jam (which we'll also teach you) is a vehicle to greatness. My grandmother taught me how to make these, and I've spent every day since resisting the urge to eat myself to death with them. A couple times through and you'll feel the same way.<br /><br /><b>The Setup</b><br /><br />2c flour<br />2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1/2 c vegetable shortening<br />3/4 to 1c buttermilk<br /><br />I'm not usually one to harp on equipment, but baking can be a pain in the ass if you don't have the right tools. Thankfully, you don't need a whole lot. Just the following:<br /><br />- Something to sift the flour and dry ingredients together. Whether it's a proper sifter or just a wire strainer, sifting the dough leads to better-textured biscuits.<br /><br />- A deep bowl for forming the dough. If you don't have a big mixing bowl, then get one. Flour and buttermilk spilling out the sides will make you feel like Michael Douglas in "Falling Down." A pansy version, at least.<br /><br />- A rolling pin for the dough. It's not the manliest thing to go and buy, but no one's going to call you on it when you're rocking fried chicken biscuits.<br /><br />- I'll point out here that you technically don't even need a biscuit cutter. You can use the mouth of a glass. Not as easy, but free. Whichever you use, remember to flour it when you cut.<br /><br /><b><s>Cooking</s> Baking</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja679_R2Af2L_fEy_lRKfyVhqKIYQ3w-98WUYUjosAYKqSvndwATcvIP56_3oBLv2AfJ7-MqzG6aBU8iuquTGNaEu8epuTz1CUYtBCjoXi7fjIvUBKAQWQlxOfHmXq4F1nGLdMKuZYtS0/s1600/Dry.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 238px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja679_R2Af2L_fEy_lRKfyVhqKIYQ3w-98WUYUjosAYKqSvndwATcvIP56_3oBLv2AfJ7-MqzG6aBU8iuquTGNaEu8epuTz1CUYtBCjoXi7fjIvUBKAQWQlxOfHmXq4F1nGLdMKuZYtS0/s320/Dry.JPG" alt="" id="BLOGGER_PHOTO_ID_5462304964478150050" border="0" /></a>1. Start by sifting together the other dry ingredients with the flour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ecALE54tNCZznSjYXZsBG3L9UQhtv9-qUkp7hmDd0jeIUOZn8kf0fuk-d5ZTYY1AgtqfKAPQmM9kR5V-2WH6dwVD8VWWs129kJwlumHrpn3X3fepmasCUtFlIvotqK8AS5xtjsI6RKI/s1600/Cutting.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 258px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ecALE54tNCZznSjYXZsBG3L9UQhtv9-qUkp7hmDd0jeIUOZn8kf0fuk-d5ZTYY1AgtqfKAPQmM9kR5V-2WH6dwVD8VWWs129kJwlumHrpn3X3fepmasCUtFlIvotqK8AS5xtjsI6RKI/s320/Cutting.JPG" alt="" id="BLOGGER_PHOTO_ID_5462304959578478722" border="0" /></a>2. Cut the shortening into the dry ingredients. This is really important, and there are a couple ways you can do this. Easiest is the food processor. You can also use a pastry cutter or fork. Failing all those, you can do it with your hands. That's how the really, really old Southerners still do it. The point is to evenly distribute the fat of the shortening throughout the dry ingredients. It should have a texture like cornmeal, with the shortening pieces about the size of small peas. The picture above is a pretty good idea.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvoQxsPDp4JB9hDoqC4i2-SVGbhbS752B_fUFQ2Oqle8jgFQ2fMAsTAk_-NMdwlsDekXXRbs9ymbjm4_nS-bqXI-g0O14W4pHUef-5vpeu-SEGLk_58-zEj7umVhGdMBiIxFJmfeNg7w/s1600/Well.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvoQxsPDp4JB9hDoqC4i2-SVGbhbS752B_fUFQ2Oqle8jgFQ2fMAsTAk_-NMdwlsDekXXRbs9ymbjm4_nS-bqXI-g0O14W4pHUef-5vpeu-SEGLk_58-zEj7umVhGdMBiIxFJmfeNg7w/s320/Well.JPG" alt="" id="BLOGGER_PHOTO_ID_5462304987533029378" border="0" /></a>3. Turn out the mixture into the big bowl. Make a well in the center, and pour in buttermilk a little bit at a time, until the dough just barely comes together into a rough, shaggy mass. You know all those recipes that call for a smooth, elastic dough ball with a few minutes of kneading? This is the opposite. Handle it too much, and it becomes tough and flat. The rolling will take care of the texture. Just make sure it sticks together - a knead or two should do it.<br /><br />4. Preheat oven to 400.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh99TDtEWD2P8QSsyI0RL1guwKoi-ou7ucQmOHg6Pi90QtfHRu3tXg3B6OXk6BtVcHUtuoaiOXUZCJorCRfyI8jGixDQItlEosG4P1iOqZBN06nyGeqRseJiZSLf6iGW_W-unWQftVAjM/s1600/Pan.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh99TDtEWD2P8QSsyI0RL1guwKoi-ou7ucQmOHg6Pi90QtfHRu3tXg3B6OXk6BtVcHUtuoaiOXUZCJorCRfyI8jGixDQItlEosG4P1iOqZBN06nyGeqRseJiZSLf6iGW_W-unWQftVAjM/s320/Pan.JPG" alt="" id="BLOGGER_PHOTO_ID_5462304975468059986" border="0" /></a>5. Pat down the dough to just over 1" thickness (a bit thicker than I did). Give it a quick light roll to even out the surface, and cut into individual biscuits (about 1" rounds). Place them on an oiled pan, re-roll the excess dough, and see how many more you can get. Throw away the scraps.<br /><br />6. Bake at 400 for about 15 minutes, until just done. Brush with melted butter and serve or cover.Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-72258829682441959372010-04-15T10:06:00.009-05:002010-04-15T11:57:32.587-05:00A Tribute to the Biscuit Lady<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyh-BQ7dlrUC4zzRiUl03012NmamSdKJv-9bi_rjWH4j8wzA9TWL4sA65SdQORv9LjfkW-Q_N4iQSzyi7T00-kLMe7ybEcNL9AnXrhUHEGtZjVi1TTDCx-yaokfgN40qLTJ8KXT0PLnw/s1600/Loveless.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyh-BQ7dlrUC4zzRiUl03012NmamSdKJv-9bi_rjWH4j8wzA9TWL4sA65SdQORv9LjfkW-Q_N4iQSzyi7T00-kLMe7ybEcNL9AnXrhUHEGtZjVi1TTDCx-yaokfgN40qLTJ8KXT0PLnw/s320/Loveless.jpg" alt="" id="BLOGGER_PHOTO_ID_5460391852576653442" border="0" /></a><br />My family is from Southern stock - when it came time to go off to college, there was no real question that I was going to head for a muggier climate. I spent the next four years stuffing my face with pulled pork, smoked sausages, and country fried steak. Meals varied from Sunday sit-down affairs to late-night post-booze Waffle House sessions. Anything and everything was on offer, but the glue of Southern cuisine, the staple of staples, is a hot buttermilk biscuit. Stick some fried chicken in it, tear it in half and fill it with jam, or drown it in gravy - Southerners can eat them at all hours of the day. And I can't blame them - I could eat a meal of just biscuits and fixings.<br /><br />Even in a region where everyone grows up making biscuits, Carol Fay Ellison was known as one of the best. She worked at The Loveless Cafe, a Southern food mecca and former motel on the southwest outskirts of Nashville. She began working there at age 18 and turned a respected Southern restaurant into a place known by and large for the best biscuits around. Hell, the Loveless has excellent country ham, steak, and chops, but you'd never know that from all the breathless attention that the biscuits received from Frommer's, Bobby Flay, and Good Morning America. She was also an outsized personality who fiercely defended the secrecy of her recipe. Watch her make biscuits like a spy guarding nuclear secrets:<br /><br /><div style="text-align: center;"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/33TM4YNEp-Q&hl=en_US&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/33TM4YNEp-Q&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br /></div><br />Clearly Carol Fay never got sick of personally making and baking dozens of pans of biscuits every day. She took the menial job of chugging out a side dish and turned it into a cult of personality. And damn if her preserves weren't amazing too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3r-Y-LkT8Z0o5GE3ruiumeOP7o9PvVzz-cQtI7qkltaGQ43w_nTvwe4qKKjohkwJudNQvXnJ9pf-UognY8HGjFZWhnl0SfXOz_S7wPvv1aLhU8uHcE7TnvmaF1cVoZB3VTHh7sErkJ8U/s1600/Carol+Fay.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 223px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3r-Y-LkT8Z0o5GE3ruiumeOP7o9PvVzz-cQtI7qkltaGQ43w_nTvwe4qKKjohkwJudNQvXnJ9pf-UognY8HGjFZWhnl0SfXOz_S7wPvv1aLhU8uHcE7TnvmaF1cVoZB3VTHh7sErkJ8U/s320/Carol+Fay.jpg" alt="" id="BLOGGER_PHOTO_ID_5460391845591896290" border="0" /></a>Carol Fay died last week, and though I'd only ever known her through her food and her TV appearances, I felt sad that we'd lost such a popular and passionate advocate of Southern food. It wasn't healthy, and it wasn't trendy. It was just the solid, delicious food that I'd grown up eating.<br /><br />Next up, yours truly will teach you the secrets of Southern biscuits.Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-35577191840227083172010-04-14T08:13:00.006-05:002010-04-14T08:48:10.048-05:00Citrus Chicken Roll<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIi0gWpKMDsCOSjU2SL1TRn2S1zBwpHdGXAv_TDtnVTToULnu_btZu8ZvWAa6MhCvShFvXkpmROVpDaaL-8thrEBuu1Ak2Dsq5I0q75xKBvWVI0RpUebvDu_AtpGEL0Eogtyha6FQnu0/s1600/CR15.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIi0gWpKMDsCOSjU2SL1TRn2S1zBwpHdGXAv_TDtnVTToULnu_btZu8ZvWAa6MhCvShFvXkpmROVpDaaL-8thrEBuu1Ak2Dsq5I0q75xKBvWVI0RpUebvDu_AtpGEL0Eogtyha6FQnu0/s320/CR15.JPG" alt="" id="BLOGGER_PHOTO_ID_5459988681806213490" border="0" /></a>Unless you’re at a Middle Ages themed restaurant with jousters, grilling is the only time where it’s okay to eat with your hands. Which is a shame - there's just something about hamburger juice running down your hands and barbeque sauce on your cheeks. Who needs plates and utensils? Most of the time we grillers will throw on chicken legs, wings, or - if we have the time - smoke an entire chicken. The bone and skin helps the meat keep its juices.<br /><br />So you want to impress your party, friends or in-laws with your grilling skills and they only eat chicken and won’t touch food with their hands (yeah, lame I know). Throwing some legs smothered in barbeque sauce may be tasty, but isn’t an aesthetically appealing dish. Attempting to cook boneless skinless chicken breasts without proper technique usually ends up in a dry flavorless dish. Instead, prepare them a Citrus Chicken Roll – not only is it nice looking sliced up on a plate – it’s actually moist and great tasting. The citrus from the chicken pairs great with Red Stripe or Corona.<br /><br /><b>The Setup</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgGrrEgtzh7cemklwqAMRdzhpRKIAY07oqFoU8u066Xts4XZGht6E7Pc1OLHcy-p2TjLWSNyATSM40vF5WnvlRnxNzPTrBVNkycRQzSYozQWSoKd_0uMlG79LgjuXjF6Ly-v0hCYSxZM/s1600/CR1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 234px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgGrrEgtzh7cemklwqAMRdzhpRKIAY07oqFoU8u066Xts4XZGht6E7Pc1OLHcy-p2TjLWSNyATSM40vF5WnvlRnxNzPTrBVNkycRQzSYozQWSoKd_0uMlG79LgjuXjF6Ly-v0hCYSxZM/s320/CR1.JPG" alt="" id="BLOGGER_PHOTO_ID_5459986391719499026" border="0" /></a><br /><br />4 boneless skinless chicken breasts<br />1/4 c fresh lemon juice<br />2 tbsp olive oil<br />1 tbsp butter<br />1/4 tsp salt<br />1/4 tsp pepper<br />1/3 c finely chopped fresh Italian parley<br />2 tbsp grated Parmesan cheese<br />2 tbsp shredded Asiago cheese<br />1 tsp finely grated lemon peel<br />2 large cloves garlic, minced<br />16 toothpicks, soaked in water for at least 15 minutes<br /><br /><b>Cooking</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeN0z2L0VapjkdK6u4pFRJywdJvtYd_i8mNBlUJ2wo9iQQhNKRxYsSyXfoCP5iTue3iEyJkJBXXbmf7pmqJZyCSuFoxVx-eDTkHyzlYEzpuwCNxb1EDr9aJtpBaTZi4q1NrAtMpIoRUI/s1600/CR3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 216px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeN0z2L0VapjkdK6u4pFRJywdJvtYd_i8mNBlUJ2wo9iQQhNKRxYsSyXfoCP5iTue3iEyJkJBXXbmf7pmqJZyCSuFoxVx-eDTkHyzlYEzpuwCNxb1EDr9aJtpBaTZi4q1NrAtMpIoRUI/s320/CR3.JPG" alt="" id="BLOGGER_PHOTO_ID_5459986400742937474" border="0" /></a><br />1. Pound chicken to 3/8 inch thickness and place into 11x7 casserole dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0B18gJGNfWM9E0hNkgfmzLuvnKTsTAaj7IoIAuCQPtVgi4AQ6XS0z1QNe0gSoCF1ca5HxiFHPSi9cikBPJaSjK8yX3ge3JZ1kDgeJ5LwY7ID0fAJTeGnPVF7znSec7RjYKO4Zyd12k-k/s1600/CR5.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 234px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0B18gJGNfWM9E0hNkgfmzLuvnKTsTAaj7IoIAuCQPtVgi4AQ6XS0z1QNe0gSoCF1ca5HxiFHPSi9cikBPJaSjK8yX3ge3JZ1kDgeJ5LwY7ID0fAJTeGnPVF7znSec7RjYKO4Zyd12k-k/s320/CR5.JPG" alt="" id="BLOGGER_PHOTO_ID_5459986421088828674" border="0" /></a><br /><br />2. Combine lemon juice, 1 tablespoon olive oil, salt and pepper and pour over the chicken. Make sure chicken is coated in mixture and marinate in refrigerator at least 30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72TMRDk165RYKJEvlcq0-TQU01LYEhqmv2wnrr4wtvselyvkIflS8S-QSKNFHH7rI-h7U6UaCL5BX-4qBIYSAPWA0gJZyWs_9UZUyicwY3bVqB75g8Vb3_wY2RYYx2NoF4NaqNkCQOUA/s1600/CR10.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 207px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72TMRDk165RYKJEvlcq0-TQU01LYEhqmv2wnrr4wtvselyvkIflS8S-QSKNFHH7rI-h7U6UaCL5BX-4qBIYSAPWA0gJZyWs_9UZUyicwY3bVqB75g8Vb3_wY2RYYx2NoF4NaqNkCQOUA/s320/CR10.JPG" alt="" id="BLOGGER_PHOTO_ID_5459987004213526978" border="0" /></a>3. Prepare grill for 3 zone cooking (High, Medium, Low).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71p85zi0bf2H4ckVfakOZsdLal2OSv8JI4Pi4mObg964fcdWCMAs9MKU0Ea_OOVKSS767W0SoyN9immfc6CKeZmhzfUiorIIuj6OGATIiv8d4uc7siSSVo9T3hmUfwrY8yrfn2rOTR1o/s1600/CR7.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 199px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71p85zi0bf2H4ckVfakOZsdLal2OSv8JI4Pi4mObg964fcdWCMAs9MKU0Ea_OOVKSS767W0SoyN9immfc6CKeZmhzfUiorIIuj6OGATIiv8d4uc7siSSVo9T3hmUfwrY8yrfn2rOTR1o/s320/CR7.JPG" alt="" id="BLOGGER_PHOTO_ID_5459986981224840370" border="0" /></a>4. Combine parsley, cheeses, chives, lemon peel, butter, garlic and 1 tablespoon olive oil in small bowl. Throw out the chicken marinade. Spread 1/4 of parsley mixture over each chicken breast, leaving around an inch around the edges.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmzNXSEzU5k2KGUDYnP2HEM733TW1cQORKO_ksP5sQeOFA1ahuacdeZk4iID8rNTPemSLkgNERX2cVxz3kSengGCczg7qrolbTzrPGgkiMsGma9tcPCSQyYevaEMgo2oOwW71FC2AJag/s1600/CR8.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 222px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmzNXSEzU5k2KGUDYnP2HEM733TW1cQORKO_ksP5sQeOFA1ahuacdeZk4iID8rNTPemSLkgNERX2cVxz3kSengGCczg7qrolbTzrPGgkiMsGma9tcPCSQyYevaEMgo2oOwW71FC2AJag/s320/CR8.JPG" alt="" id="BLOGGER_PHOTO_ID_5459986990745554978" border="0" /></a>5. Starting at narrow end, roll chicken to enclose filling and secure with toothpicks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3kA2QaLaADT8bffQEDdsjMLDW912S-QZhZZTedijILWTwQ1UOdt_rc2LMUCa6WEoMc0-AtzxjrwCMwuzir20TQem4r_mi8gwxQGK6n70j4HRjEOnl94NY4lsaO7kaXHWOa1hAxwWhUg/s1600/CR13.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3kA2QaLaADT8bffQEDdsjMLDW912S-QZhZZTedijILWTwQ1UOdt_rc2LMUCa6WEoMc0-AtzxjrwCMwuzir20TQem4r_mi8gwxQGK6n70j4HRjEOnl94NY4lsaO7kaXHWOa1hAxwWhUg/s320/CR13.JPG" alt="" id="BLOGGER_PHOTO_ID_5459988672308786498" border="0" /></a>6. Grill chicken over high heat, covered, for 2 minutes on each side. Move chicken over to medium zone and cook until done. If chicken starts to brown move to cooler zone. Cooking time is 20-30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbqBsiXwWGyR39hdpu9MvSL7ftE7fp5Upxov9VkbTepLdm0CRHQXoo0bq1FWp7qcNVDer87DUDQ9rN_NaK2Cpk6DQpWi-VhPA5pExSbNYSgHq3TIwlbTO_zdxk32CP56BkHNFdwM50xw/s1600/CR12.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbqBsiXwWGyR39hdpu9MvSL7ftE7fp5Upxov9VkbTepLdm0CRHQXoo0bq1FWp7qcNVDer87DUDQ9rN_NaK2Cpk6DQpWi-VhPA5pExSbNYSgHq3TIwlbTO_zdxk32CP56BkHNFdwM50xw/s320/CR12.JPG" alt="" id="BLOGGER_PHOTO_ID_5459988668069313746" border="0" /></a>7. Let rest, squirt lemon juice over, remove toothpicks and eat with a Red Stripe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASruWC6Y9mhq6i4BPb2pPk9xpA6lEzOzCztx3sIDF14tiOwN51Akd2RB3SFBuLzD1HiEvWGnaiWfS1z8PT2DgcxIJmYGXYmqsZsre8HNnpGuu-2-ugilrx8tXXsS2VtR_U1McZ6ZryhY/s1600/CR14.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASruWC6Y9mhq6i4BPb2pPk9xpA6lEzOzCztx3sIDF14tiOwN51Akd2RB3SFBuLzD1HiEvWGnaiWfS1z8PT2DgcxIJmYGXYmqsZsre8HNnpGuu-2-ugilrx8tXXsS2VtR_U1McZ6ZryhY/s320/CR14.JPG" alt="" id="BLOGGER_PHOTO_ID_5459988679752556674" border="0" /></a>Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-55773450923934817652010-04-08T16:41:00.012-05:002010-04-08T21:31:49.517-05:00Bleu Cheese & Steak PizzaEveryone likes steak, and everyone likes pizza. Unless you're a communist, then you probably only like food that's of someone <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">else's</span></span> labor, and free for the taking. In fact, you're probably a dumpster diver, which means you never get steak or pizza, because only a retard would throw those out.<br />These two delightful food groups encompass the two most-craved items in my house, so I figured, why not get them together and see what kind of hot action ensues?<br /><br /><span style="font-weight: bold;">The Set-up</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS6LPitJl0WjAYsWFyZMHzY4yEgefr4CzfQt0RvBnYopzbMBHAvVxKllUV90lqVZgO3E2yiWxAnpkrB5VmSeDy_4yB4tm6J3o6A1yvf0CCbmzQ4oUXO-859aZnt8MA8XDXL0pMtvcv1Y/s1600/foodies+963.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 238px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS6LPitJl0WjAYsWFyZMHzY4yEgefr4CzfQt0RvBnYopzbMBHAvVxKllUV90lqVZgO3E2yiWxAnpkrB5VmSeDy_4yB4tm6J3o6A1yvf0CCbmzQ4oUXO-859aZnt8MA8XDXL0pMtvcv1Y/s320/foodies+963.jpg" alt="" id="BLOGGER_PHOTO_ID_5457885622144001650" border="0" /></a><br />1 yellow onion<br />1 lb top sirloin steak<br />1 refrigerated pizza crust<br />1.5 C Italian cheese (I used <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sargento</span></span> 6 cheese blend)<br />1 8 oz container <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">bleu</span></span> cheese crumbles<br />2-4 cloves garlic, minced<br />Olive oil<br />salt & pepper<br /><br /><br /><br /><br /><span style="font-weight: bold;">Cooking</span><br />You absolutely have to start with caramelizing your onions, because doing it right takes a good 20 minutes. Heat some oil over medium and once it's ready, throw in your thinly sliced onions with a heavy pinch of salt. Make sure they're all coated with the fat and turn the heat to low. When caramelizing onions, heed the sage advice of the <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Beastie</span></span> Boys: "Slow and low, that is the tempo!" Keep them low and stir frequently so that they don't burn. They'll start like this:<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikw-J8xOkxkK65RQS2fKFsiOqEll5TLWaS_GqGqo-564_ELoI8bdorUuZdJIix9Tv7NnQNJ4HSURJvbhyphenhypheniMvseK5ZdKFKSL3egS_xFRQOnXHrmR4iEmYMtr_JOUf15niz3gyYAj_oGBw/s1600/foodies+965.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikw-J8xOkxkK65RQS2fKFsiOqEll5TLWaS_GqGqo-564_ELoI8bdorUuZdJIix9Tv7NnQNJ4HSURJvbhyphenhypheniMvseK5ZdKFKSL3egS_xFRQOnXHrmR4iEmYMtr_JOUf15niz3gyYAj_oGBw/s320/foodies+965.jpg" alt="" id="BLOGGER_PHOTO_ID_5457887574644784882" border="0" /></a>And end like this:<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_H5SaD9bhXXT1oyAUsB2UP4JoAj7EzNfkeeZrIJ7LLtIfop7w2oDPmhIoMpNRvp51q_48JRtNmETAKLUP_HbXnz3VPFrSX8qH-zk82g6PsgKThqchVdDmNqPyL-dYkm9V7zUdp0ygGg/s1600/foodies+966.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_H5SaD9bhXXT1oyAUsB2UP4JoAj7EzNfkeeZrIJ7LLtIfop7w2oDPmhIoMpNRvp51q_48JRtNmETAKLUP_HbXnz3VPFrSX8qH-zk82g6PsgKThqchVdDmNqPyL-dYkm9V7zUdp0ygGg/s320/foodies+966.jpg" alt="" id="BLOGGER_PHOTO_ID_5457888017784909778" border="0" /></a><br />You can actually keep browning them and release serious sweetness superpower, but keep in mind they'll cook a bit more in the oven when they're on the pizza. So, don't get overzealous.<br /><br />While the onions finish up, roll out your crust into any desired shape (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Millennium</span> Falcon not recommended) and bake it at 425 for just under 10 minutes. Now time for more multi-tasking!<br />while your crust gets started, work on your steak. Season the sirloin with salt and pepper and if you can't grill it, cook it in a cast-iron skillet over med-high heat for 3 minutes on each side for a good, solid medium.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnN1vAZCR3faopIWxgK0JKsPzElsMcdv20K2hzuiCYBaMWhAvoABna387k3LBifziZTefYsSzme3eczXaTxy4f_r3piTkl74iquQsMW0zCjWwSWovnOM79jzFsZ394xgIEhfF-5QZ2SU/s1600/foodies+975.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnN1vAZCR3faopIWxgK0JKsPzElsMcdv20K2hzuiCYBaMWhAvoABna387k3LBifziZTefYsSzme3eczXaTxy4f_r3piTkl74iquQsMW0zCjWwSWovnOM79jzFsZ394xgIEhfF-5QZ2SU/s320/foodies+975.jpg" alt="" id="BLOGGER_PHOTO_ID_5457889833934183410" border="0" /></a>I wouldn't suggest going too well-done, because the steak will continue cooking in the oven later, but you could always go more rare. A word of advice, though - the ooze that's normally coveted out of a rare steak is going to be all over your pie if you do.<br />Remove your steak quickly and slice it, so that it doesn't continue cooking. Cut on the bias so you can actually bite through it when you're eating the '<span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">za</span></span>.<br /><br /><br /><br />Grab your pizza crust from the oven and start assembling your base (which I need not remind you, are still belong to us). Drizzle between 1/2 and 1/4 cup of olive oil as your sauce, and top that off by spreading your minced garlic around. You can throw in a few herbs here, like basil & oregano. Next, add your Italian cheeses. You're not going for delivery-style pie here, so go easy on the cheesy. Now it's time to add your very sexy, long-awaited caramelized onions. If <span style="font-style: italic;">someone</span> in your house is a big sissy about onions, you can do what I did and only add them to half of the pizza. Finally, add all of your <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">bleu</span></span> cheese crumbles, then your sliced sirloin and pop it back into the 425 oven for another 5-10 minutes, watching it carefully because the crumbles can burn quickly.<br /><br />Then, it's time to bask in the glory of one of the tastiest pizzas you've ever had. Go ahead, pat yourself on the back, you smug bastard.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-i6SPcomzekvUZLHi_AYWpPNJH6uiC3qV68NIwX3motp3H7q4CsiQBUKKw7nCrnLPcFc3LLzhBMQ8bVKX7U9eX8MJac-EQehDjW1upW1wN7mp_ANyK-9Cp8Hjq7la8395Y-2sJuUY9I/s1600/foodies+981.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-i6SPcomzekvUZLHi_AYWpPNJH6uiC3qV68NIwX3motp3H7q4CsiQBUKKw7nCrnLPcFc3LLzhBMQ8bVKX7U9eX8MJac-EQehDjW1upW1wN7mp_ANyK-9Cp8Hjq7la8395Y-2sJuUY9I/s400/foodies+981.jpg" alt="" id="BLOGGER_PHOTO_ID_5457892425535930322" border="0" /></a>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-87828251501558376292010-04-05T12:30:00.000-05:002010-04-05T12:30:01.167-05:00Roasted Tomato-Jalapeno Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0pr1leKN4rmAmSKqIP4Zg91mf2PCC6ZXwkVbogFMpB3eV2tp5PacL4p7Z9iSnVp8J1gNdZJtB2FJos-8FbbPgbGtlq6QZfTWJ3RulMa-c8540jvU0G2uWYWy1ULqO2gWFkTDZcv1KaI/s1600/Salsa1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0pr1leKN4rmAmSKqIP4Zg91mf2PCC6ZXwkVbogFMpB3eV2tp5PacL4p7Z9iSnVp8J1gNdZJtB2FJos-8FbbPgbGtlq6QZfTWJ3RulMa-c8540jvU0G2uWYWy1ULqO2gWFkTDZcv1KaI/s320/Salsa1.JPG" alt="" id="BLOGGER_PHOTO_ID_5456659341301095362" border="0" /></a><br />Part of what we're all about at Man B Que is taking a shot at making the things you might ordinarily pick up from the store without a thought. Sure, you could just pick up a tub of shredded pork, a shrink-wrapped package of sausages, or a bottle of BBQ sauce at the Jewel. But the real thing usually ends up as the more rewarding option.<br /><br />Today is no different. Sure, you could go and pick up a jar of salsa for a few bucks. But why make do with a watery bell pepper and ketchup mess when you can roast your own ripe vegetables and make a delicious salsa that will punch your tongue in it's tongue-face? This recipe comes from a Rick Bayless book I came across. Like everything else in that book, it's just packed with flavor. With tomato season slowly approaching, this is the perfect time to practice for amazing batches of salsa during the harvest.<br /><br /><b>The Setup</b><br /><br />1 lb ripe tomatoes<br />2 large jalapenos, or 3 serranos<br />3 large garlic cloves, unpeeled<br />2 oz white onion (1/2 of a small onion), diced<br />1/3 c chopped cilantro<br />1/2 tsp salt<br />1 1/2 tsp cider vinegar<br /><br /><b>Cooking</b><br /><br />1. Cover a cast iron pan with aluminum foil and heat over medium for a few minutes until the pan is evenly heated through.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17o6DVbRx0U055Xj9xjeNcCUuOPuV26L6jXRd-26QHNj3PvivH_pj8AvBVtncKsOGIguC7Xn5nT1hTgxlg5a1OpqWFDXIJGD51GrNeP17d88Wh8D6fMx5HodQxCFOTcdJ_TJPUfQvvdY/s1600/Salsa2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 219px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17o6DVbRx0U055Xj9xjeNcCUuOPuV26L6jXRd-26QHNj3PvivH_pj8AvBVtncKsOGIguC7Xn5nT1hTgxlg5a1OpqWFDXIJGD51GrNeP17d88Wh8D6fMx5HodQxCFOTcdJ_TJPUfQvvdY/s320/Salsa2.JPG" alt="" id="BLOGGER_PHOTO_ID_5456659344872579282" border="0" /></a><br /><br />2. Roast the tomatoes, garlic, and jalapenos until blackened and roasted through - 10 minutes for tomatoes and jalapenos, and an extra 5 for the garlic. Remove to cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoozwdFnosPXTvotdIpMyZCrQZahgxbjjoSu3kt-1yhEd-AUSnj1fSsVcEc-9rBcdYs7DCy-i_XxIBelyibq8qPiB8S9FHO5rC2M0kRwGYY2eJTNhh1o6k48YH8CBbHLFULJn47dX23Qk/s1600/Salsa3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 246px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoozwdFnosPXTvotdIpMyZCrQZahgxbjjoSu3kt-1yhEd-AUSnj1fSsVcEc-9rBcdYs7DCy-i_XxIBelyibq8qPiB8S9FHO5rC2M0kRwGYY2eJTNhh1o6k48YH8CBbHLFULJn47dX23Qk/s320/Salsa3.JPG" alt="" id="BLOGGER_PHOTO_ID_5456659359766024002" border="0" /></a>3. Once cool, peel the garlic and throw the cloves into a food processor along with de-stemmed jalapenos and 1/4 tsp salt. Pulse, pausing to scrape the sides, until a coarse paste forms.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijb0B1Keaxxql-bvKKpu1K_M_KYA1cRmBsU3vMFYoUw_VECc7e89FE-nTfD_BJSfBFVrEagDdmurpAlzbsBsGNLa16V8kcs1neGL_fVQyMUZjtrsFbwUBlIsUEBO03EAFIUl-tK2Qvw1Q/s1600/Salsa4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 243px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijb0B1Keaxxql-bvKKpu1K_M_KYA1cRmBsU3vMFYoUw_VECc7e89FE-nTfD_BJSfBFVrEagDdmurpAlzbsBsGNLa16V8kcs1neGL_fVQyMUZjtrsFbwUBlIsUEBO03EAFIUl-tK2Qvw1Q/s320/Salsa4.JPG" alt="" id="BLOGGER_PHOTO_ID_5456659363007394914" border="0" /></a><br /><br />4. Peel the tomatoes over a bowl, reserving the juices. Add the tomatoes and juices to the food processor. Pulse with garlic/jalapeno paste until a chunky puree forms. Don't over-process, unless you want a thinner salsa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidunJAT7yWTTi4NeG0Uh3Ii0ysAk7ecQZkmdTwes9nDB4iZK_2kylu19YQq0lzcuRJgEjLgfRxHuIEeQ1FvhYWQQdvP_IUzcTSNhpCPE8mGa6sLZTUGbNzMbeCbtCUh3QTo6n5jOAY81c/s1600/Salsa5.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 250px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidunJAT7yWTTi4NeG0Uh3Ii0ysAk7ecQZkmdTwes9nDB4iZK_2kylu19YQq0lzcuRJgEjLgfRxHuIEeQ1FvhYWQQdvP_IUzcTSNhpCPE8mGa6sLZTUGbNzMbeCbtCUh3QTo6n5jOAY81c/s320/Salsa5.JPG" alt="" id="BLOGGER_PHOTO_ID_5456659369585746130" border="0" /></a><br /><br />5. Transfer the salsa to a bowl. Stir in diced onion, cilantro, remaining salt, and cider vinegar. Check seasoning.<br /><br />It's really good if you allow the flavors to blend at room temperature for about an hour. Or you can just eat it right away - you've got no self control in the first place.Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-21402737542997264122010-04-03T12:40:00.005-05:002010-04-04T09:41:34.543-05:00Down with the Supergroups!I have been currently really into <span>Them Crooked Vultures</span>. It’s in my car and along with the new Black Rebel Motorcycle Club album and I just can’t stop listening to it. I recently introduced the album to a friend of mine who has been a bit out of the music scene since becoming a dad. I told him the line-up he asked me if it was "some new rock supergroup.” The first thought that came to mind was a picture of the Damn Yankees.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://venuist.files.wordpress.com/2009/12/damn-yankees.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 301px; height: 300px;" src="http://venuist.files.wordpress.com/2009/12/damn-yankees.jpg" alt="" border="0" /></a><br /><br />Well, does <span>Them Crooked Vultures</span> qualify as another supergroup? No, not at all. For some reason the label of supergroup really leaves me with a bad taste in my mouth. When I think supergroup, I think Velvet Revolver. It’s a pretty simple formula: shitty, pop rock ballads, skinny, ex-junkie musicians sobering up enough to convince other washed up, currently “between project,” ex-awesome musicians that their “addiction demons” are behind them and they are, “ready to rock.”. Throw them in a boiling rock cauldron and you’ve got yourself a “supergroup.” The thing about these so-called supergroups is, they suck. Starting a supergroup is never a good idea. It’s a result of egos not letting the body and person move into something outside of the limelight. Become a producer, direct music videos, stay in music but don’t, A. Join a supergroup or B.“TRY A SOLO PROJECT.” (See also: Sting. That’s just another can of worms for a future rant)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i.realone.com/assets/rn/img/0/2/5/6/9636520-9636523-slarge.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 344px; height: 344px;" src="http://i.realone.com/assets/rn/img/0/2/5/6/9636520-9636523-slarge.jpg" alt="" border="0" /></a><br /><br />What’s even worse than supergroups are the pseudo-supergroups. Think Audioslave. This is a bizarre existence. For the cynical music fan like me, this is like a bad acid trip. Imagine going to a show where Rage Against the Machine comes out with Chris Cornell. Whoa, it’s like the '90s vomited on stage! In theory, this is awesome, but in reality, it sucks. The band no longer rocks out like Rage used to and Chris Cornell’s vocals are out of place. This is a square peg going into a round hole - it does not fit. The whole show is spent thinking about how if they did one thing or another more like Rage or Soundgarden it would be perfect. But they’re not, so it falls flat and fails.<br /><br />This should have been a one night thing. Like a live band karaoke where Rage was the guest band and Chris Cornell happened to be at the same bar so he decided to get up and sing a few songs. (Preferably "Sister Christian" or ANY Black Flag, Ramones or ABBA song) Instead, they put out albums and toured. So you got to see Soundgarden live, cool. You once caught Rage Against the Machine on tour, nice. You purchased and Audioslave cd and/or saw them perform, you’re an idiot.<br /><br /><br />It’s time to stand up and say “enough with the Supergroups!” *<br /><br /><br />*Acceptable, sort-of Supergroups: Me First and the Gimme Gimmies and Probot.Man B Quehttp://www.blogger.com/profile/10332067588945692848noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-58155809539502680322010-03-30T10:30:00.000-05:002010-03-30T10:30:01.101-05:00BBQ Root Beer Pork<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5dtFxFaRBtMnisicBqB-TDbPz3OSVVue1L6YKOXPIyrEebdBx1M_Cch_rr4BLgVtVS-euiyFOmwdd4ILVamPNfOotKCrOXM5iWmbA88_8-K9v-jNLNpMqsOSNvhRa7gFiT28WuO4gzU/s1600/DSC02020.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5dtFxFaRBtMnisicBqB-TDbPz3OSVVue1L6YKOXPIyrEebdBx1M_Cch_rr4BLgVtVS-euiyFOmwdd4ILVamPNfOotKCrOXM5iWmbA88_8-K9v-jNLNpMqsOSNvhRa7gFiT28WuO4gzU/s320/DSC02020.JPG" alt="" id="BLOGGER_PHOTO_ID_5454222007987449138" border="0" /></a><br />"Crock Pot" ...<br /><br />That phrase doesn't exactly conjure the image of men grilling out, smoking cigars, and drinking beer. But it happened, and actually it was green beer, around St. Patrick’s Day. Men do use crock pots - and why not? The food is ready when you get home from work, and it’s an easy process, requiring you to do roughly nothing between returning from the grind and consuming a good meal with a cold beer. Of course there are many recipes as complex as assembling a small engine – but who needs those? I say keep it simple. Italian beef – keeping it simple.<br />Cornish hens – simple. Ten-layer tortilla stack - not simple.<br /><br />As we were talking about our recipes that dreary St. Paddy's weekend, it became clear that men like meat cooked slowly, cut up, and placed on some sort of bread. Not exactly a revelation, but an important realization.<br /><br />Here may be the most uncomplicated recipe for slow cooked pulled pork I have ever come across courtesy of Michael "Tripod" Palm from the Chicago Western Burbs Man B Que Chapter. It doesn’t require a rub, hours of loading coals into a smoker or grill, making of a sauce, or the need to call your butcher for a pig. I say let your neighbors smell the delicious swine all day, then tell them “yes I like pig, and no you can’t have any.”<br /><br /><b>The Setup</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpmCXwohaMg9rQ5mtGel1AeF6KUbcjatgJSkbuCGUYAy9i0CPjNXAA4H677SBRPBukFExsuZsEHkdObbybUFwSefChHbp6rhpi0twY4D0iQAnanzBFsXIx0CUT8eUD3XJZtREqma6oJg/s1600/DSC02001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 243px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpmCXwohaMg9rQ5mtGel1AeF6KUbcjatgJSkbuCGUYAy9i0CPjNXAA4H677SBRPBukFExsuZsEHkdObbybUFwSefChHbp6rhpi0twY4D0iQAnanzBFsXIx0CUT8eUD3XJZtREqma6oJg/s320/DSC02001.JPG" alt="" id="BLOGGER_PHOTO_ID_5454221202705275986" border="0" /></a><br /><br />1 bottle quality root beer<br />Pork tenderloin or loin<br />1 bottle BBQ sauce<br />Salt and pepper<br />Buns<br /><br />I’ve tried to keep things in a Chicago theme by using Goose Island<br />root beer and Sweet Baby Ray’s BBQ sauce.<br /><br /><b>Cooking</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpmCXwohaMg9rQ5mtGel1AeF6KUbcjatgJSkbuCGUYAy9i0CPjNXAA4H677SBRPBukFExsuZsEHkdObbybUFwSefChHbp6rhpi0twY4D0iQAnanzBFsXIx0CUT8eUD3XJZtREqma6oJg/s1600/DSC02001.JPG"><br /></a><br /><br />1. Trim fat from pork and place in crock pot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LL1t1SRYsJzmB7TkMsTF1q5rB8Y21ILe36vhudqlBlV70P3nyR4tMl4fpkTaJvrYRZiYg-jpw9k3GONuX2k-ZoNdtKVWQkutZR_CutbI9zIl93lQSY1YrOUKWbrHIHFlX7irTJR1WLU/s1600/DSC02008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 228px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LL1t1SRYsJzmB7TkMsTF1q5rB8Y21ILe36vhudqlBlV70P3nyR4tMl4fpkTaJvrYRZiYg-jpw9k3GONuX2k-ZoNdtKVWQkutZR_CutbI9zIl93lQSY1YrOUKWbrHIHFlX7irTJR1WLU/s320/DSC02008.JPG" alt="" id="BLOGGER_PHOTO_ID_5454221213586270146" border="0" /></a><br /><br />2.Pour bottle of root beer over pork. Season the meat with salt and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEEVl89TmWrlLIWBz2Pu9yeqrDrsaL6f_P5G3BcLvpT7vSh7Fi-NfWLtus6yhE1pVZwIHy0641fibkZS0vkdc3TvR0nITD1Cw9Hm-WWsc8xvgZAca2VI52N5B9lAEtAqNQxUiWLYmcFw/s1600/DSC02010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEEVl89TmWrlLIWBz2Pu9yeqrDrsaL6f_P5G3BcLvpT7vSh7Fi-NfWLtus6yhE1pVZwIHy0641fibkZS0vkdc3TvR0nITD1Cw9Hm-WWsc8xvgZAca2VI52N5B9lAEtAqNQxUiWLYmcFw/s320/DSC02010.JPG" alt="" id="BLOGGER_PHOTO_ID_5454221225997478242" border="0" /></a><br /><br />3. Cook on low for 7-8 hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL18vlUw9DIIHlz7fbecIid9GJMYU9F1En0xDaHmGUwGPULNVVD4Ir24ZwIrjXBoo3Pfmxt1E_H9HlbE1H2gZbRnsXjEjUWVhFZerqsqkjacg_Dlx7uqFV3joI60KaTMbQCISEAfk7OsI/s1600/DSC02013.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 237px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL18vlUw9DIIHlz7fbecIid9GJMYU9F1En0xDaHmGUwGPULNVVD4Ir24ZwIrjXBoo3Pfmxt1E_H9HlbE1H2gZbRnsXjEjUWVhFZerqsqkjacg_Dlx7uqFV3joI60KaTMbQCISEAfk7OsI/s320/DSC02013.JPG" alt="" id="BLOGGER_PHOTO_ID_5454221237579098514" border="0" /></a><br /><br />4. Shred pork and mix with BBQ Sauce. Serve on a bun alongside chips and potato salad.<br /><br />Yes, it really is that easy. As you can see from the pictures I only used ½ of the loin that is<br />shown in the set up shot. I probably could have cut the loin in half and fit it, but then I’d be eating pork sandwiches for a week.<br /><br /><i>- Death Toll Scholl</i>Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com1tag:blogger.com,1999:blog-3143365564772564614.post-55060019200614858282010-03-28T18:03:00.010-05:002010-03-29T07:22:16.945-05:00Buena Vista Chops w/Citrus Sauce<span style="font-style: italic;">Editor's Note: This piece marks the debut of Man B Que's newest writer, Vizz. She (yes, that's right, she) will be sharing meat-centric recipes on a weekly-ish basis. Her excellent blog, Food vs. Face, can be found <a href="http://foodvsface.blogspot.com/">here</a>.</span><br /><br />When springtime rolls around, young <span class="blsp-spelling-error" id="SPELLING_ERROR_0">men's</span> thoughts turn to those of fancy (read: boners), but mine turn to food. As much as I would love to be grilling, my precious has a defective valve and I have to improvise. A food fare that incorporates much of my favorite animal (the pig), as well as bold (but not spicy) flavors and doesn't necessarily require a grill hails from the home of Castro, cigars as long as your arm, dominoes and the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">guyabera</span>.<br /><br />I've been known to keep a brick in the kitchen for making Cuban sandwiches and thumping hobos, so while the press-sandwich is easy and tempting, I wanted to experiment. Or, how do they say in Cuba, "<span class="blsp-spelling-error" id="SPELLING_ERROR_2">prostituta</span>?"<br /><br /><span style="font-weight: bold;">The set-up</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENi6ib8oQ2ZNHu4je7Q4fsJkginj0GIPuiZozdGN8DKyBEroBTedvWCRhZM58Od98nl2LSgGKiOnSh8IxAKqR24_6DFCriw8NbOseAJMaBWb6B9KMso8s34RBnPsfE38hO9ZrpxvPkF4/s1600/foodies+926.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENi6ib8oQ2ZNHu4je7Q4fsJkginj0GIPuiZozdGN8DKyBEroBTedvWCRhZM58Od98nl2LSgGKiOnSh8IxAKqR24_6DFCriw8NbOseAJMaBWb6B9KMso8s34RBnPsfE38hO9ZrpxvPkF4/s320/foodies+926.jpg" alt="" id="BLOGGER_PHOTO_ID_5453843633841979954" border="0" /></a><br />Chops:<br />1 C corn flake crumbs<br />1 clove minced/crushed garlic<br />1 tbsp cilantro, finely chopped<br />1 tsp onion powder<br />1 tsp oregano<br />1 tsp cumin<br />1/4 pepper<br />2 tsp orange zest<br />4 pork loin chops (boneless or bone-in)<br />1/2 C buttermilk<br /><br />Sauce:<br />olive oil<br />1/2 C fresh lime juice<br />4 tbsp orange juice<br />2 cloves garlic, minced<br />2 tbsp cilantro, finely chopped<br />honey or agave nectar to taste<br /><br /><span style="font-weight: bold;">Cooking</span><br /><br />1. Preheat your oven to 400. Combine all of the dry ingredients for the chops (corn flake crumbs, seasonings, orange zest) in a shallow bowl. Fill another shallow dish with the buttermilk.<br /><span style="font-style: italic;font-size:78%;" >Prep in advance note: If you have time, let the chops sit in the buttermilk in the fridge for an hour or two. It's the same tenderizing process used in most Southern fried chicken. </span><br /><br />2. Dip the pork chops into the buttermilk (if not already marinated in it), then into the crumb mixture on both sides. Use your hands to pack the crumbs onto both sides tightly.<br /><br />3. Delicately* place them on a lightly oiled baking sheet and bake for 25-40 minutes, depending on the thickness of your chops. <span style="font-size:78%;"> <span style="font-style: italic;">*Delicately (adv): Using extreme caution and care, like when you called your mom from jail. </span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARfo-nJeMKmBhlj6mhEk9szzEr_TAy1d7H23j-EuchdlQEotQH23BJsAWL5a26aikRVcRPuy7ZQkaFpG5Svl5chvT_Ek-6LbDD7smeJc4HcNTQbKg_ctmdRgk2wTv1ceFW3Dj2ygkl5I/s1600/foodies+933.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARfo-nJeMKmBhlj6mhEk9szzEr_TAy1d7H23j-EuchdlQEotQH23BJsAWL5a26aikRVcRPuy7ZQkaFpG5Svl5chvT_Ek-6LbDD7smeJc4HcNTQbKg_ctmdRgk2wTv1ceFW3Dj2ygkl5I/s320/foodies+933.jpg" alt="" id="BLOGGER_PHOTO_ID_5453847381715557554" border="0" /></a><br /><span style="font-size:78%;"><span style="font-style: italic;">They may look good enough to eat already, but it's worth the wait if you want to avoid worms.<br /><br /></span></span><div style="text-align: left;">While your pork is in the oven, get <span class="blsp-spelling-error" id="SPELLING_ERROR_3">crackin</span>' on your sauce, as it needs to be cooled in the refrigerator before serving.<br /><br />4. Heat about 2 tbsp olive oil in a small saucepan over medium heat. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Saute</span> the garlic until it's just barely golden brown. Add your orange and lime juices, increase the heat a bit and bring it to a boil. Simmer for about 5 minutes. If you have honey or agave nectar on hand, add it while the sauce is simmering.<br /><br />5. Remove from heat, add your cilantro, and stir to combine everything. I had a little orange zest left, so I threw that in as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3bvCYE0HD8NmiRXWryKdDC5ItckBwWX3P7DtFpUsoumJSGtv1bZOeZRjBbzgGqBTXPsxnpPVT6bFU0mF_Qi6-fosEz3Vrblx1Su7hWXUiXVisThhvwi9sNx6tmc5b-kezX1axLbrVdU/s1600/foodies+940.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3bvCYE0HD8NmiRXWryKdDC5ItckBwWX3P7DtFpUsoumJSGtv1bZOeZRjBbzgGqBTXPsxnpPVT6bFU0mF_Qi6-fosEz3Vrblx1Su7hWXUiXVisThhvwi9sNx6tmc5b-kezX1axLbrVdU/s320/foodies+940.jpg" alt="" id="BLOGGER_PHOTO_ID_5453849370554030306" border="0" /></a>6. Divvy into ramekins or one big sauce dish and refrigerate until your chops are done.<br /><br />If you have extra thick pork chops, it's not a bad idea to check the internal temp to make sure it's reached 160 before serving.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZomj1oD5CgZNusrbTvcYthFcMT-8b5WdPRehgb-Hr3w-Oxv3lYzFBwMMqgMFXXwqFro32F8PSF07zFRZPawBCJ7K8Z2XJ7UyDR2J5110ZBIMJrcfZdvGLHsEVT8C-uJix9evzb6Yyugs/s1600/foodies+944.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZomj1oD5CgZNusrbTvcYthFcMT-8b5WdPRehgb-Hr3w-Oxv3lYzFBwMMqgMFXXwqFro32F8PSF07zFRZPawBCJ7K8Z2XJ7UyDR2J5110ZBIMJrcfZdvGLHsEVT8C-uJix9evzb6Yyugs/s400/foodies+944.jpg" alt="" id="BLOGGER_PHOTO_ID_5453853485174990738" border="0" /></a><br /><br /><br /><br /><br /><br /><span style="font-size:78%;"><span style="font-style: italic;"></span></span></div><div style="text-align: center;"><span style="font-size:78%;"><span style="font-style: italic;"></span></span><br /><span style="font-size:78%;"><span style="font-style: italic;"></span></span></div></div>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-20606825333216748712010-03-26T07:25:00.003-05:002010-03-29T07:37:44.148-05:00Ive Missed You, NirvanaThey say if you love something, let it go. If it was meant to be, it comes back to you. Well, it’s the same with music. I was recently going through my iTunes library when I realized I was missing a lot of good stuff I once owned. Being that I don’t exactly have my “own” place, I lack storage room and thus have to download songs more often than I buy CDs. Don’t judge me, dammit!.<br /><br /><div style="text-align: center;"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/PvwqSMRtoSI&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/PvwqSMRtoSI&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br /></div><br />I had the Nirvana song "Aneurysm" stuck in my head so I HAD to listen to it. When I pulled up my Nirvana collection, it was gone. More importantly, I realized that my whole <i>Incesticide</i> album was GONE. This was a true shame and I wanted, NEEDED, it back. It was like that girlfriend you once had, dumped and forgot about because time and subsequent girlfriends have pushed her further back into the memory’s dark corner, but thanks to technology and/or Facebook (FB being iTunes if you’re following the analogy) you were able to get her back! How easy. Except, it’s really just an album so you don’t have to deal with the threat or fear of the angry current husband/boyfriend or the shame that comes along with “tracking down” that lost love (score one for the stalkers!).<br /> <br />Anyway, <i>Incesticide</i> was a compilation that Nirvana released in 1992, after <i>Nevermind</i> had blown up, further extending the gap between teens and parents everywhere while giving that youthful angst a flanneled image coupled with a greasy mane. A few of the songs on <i>Incesticide</i> had been previously released on other EP’s, compilations and singles. I remember scouring record shops, looking for the latest Nirvana single just so I could get that extra, b-side and truly be “their biggest fan.” Do they still even make singles? <i>Incesticide</i> did all the record shop scouring for us. Interestingly, unlike <i>Nevermind</i>, <i>Incesticide</i> never even made it near the top 10 in the Billboard 200. It peaked at #39!<br /><br /><div style="text-align: center;"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/YLrfVAdYuTY&hl=en_US&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/YLrfVAdYuTY&hl=en_US&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div><br /> <br />There are some real gems on the record, my personal favorites happen to be the most un-Nirvana soundings songs on the album. It was just great to hear my favorite band at the time go outside of their “grunge” norms. I especially love the 3 most poppy and friendly (how un-angry) songs on the album; "Been a Son" was originally on a 1989 EP (<i>Blew</i>) that was only released in the UK, "Molly’s Lips" and "Son of a Gun" were cover songs of a the Scottish band, The Vaselines. My other favorite is "Aero Zeppelin," a 1988 demo song that sounds as if it were written with an extended pot session in mind. There is also a great version of "Polly" that is the complete opposite of the sad and suicide-inducing version that appears on <i>Nevermind</i>. Again, I think the fact that these songs weren’t puked on with distortion and raped with over-production is what makes them so appealing to me. <br /><br /><div style="text-align: center;"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/IPSYplu_3fA&hl=en_US&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/IPSYplu_3fA&hl=en_US&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div><br /><br /><br />Sigh. I’m so happy to have you back, my old love!<br /><br /><i>- The Godfather</i>Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-65580454458703786192010-03-24T09:59:00.002-05:002010-03-24T09:59:00.399-05:00A Mighty Fein Marinade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfwNek93SHMSmBarCHKSx3tXvwd9F2hmNSgHAeMVgy1Xjjm4V3-Tq4bAlNUZsSh1I20QSMDaSZR3WyWpgSHHzHvxHVvqeYIIqAMWe4MANCHWzfsLseuKuLy4rqzLZrY_zZMCNQsJv9Co/s1600-h/DSC01364.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfwNek93SHMSmBarCHKSx3tXvwd9F2hmNSgHAeMVgy1Xjjm4V3-Tq4bAlNUZsSh1I20QSMDaSZR3WyWpgSHHzHvxHVvqeYIIqAMWe4MANCHWzfsLseuKuLy4rqzLZrY_zZMCNQsJv9Co/s320/DSC01364.JPG" alt="" id="BLOGGER_PHOTO_ID_5451845620004557426" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2is0jomI_mkTKUqoHNm3PnLPqP9PApwI-IZLDSVMtEw4DqZEf9nAHNgjH8ZOfrsXVGltxITCrEoDMX0KPweibiHsODWfCxTuXAfpM6EY3rO4Os2mAlR7gqrFGg_H57i1hYJZYdpeO6fU/s1600-h/DSC01363.JPG"><br /></a><span style="font-style: italic;">Today's entry comes via Death Toll Scholl</span><br /><br />Thanks to the power of Facebook, I was recently united with a high school classmate-turned-chef – Tim Fein. He suggested that his marinade recipe would hold up at any grilling event and could be used with any meat. I wondered if this marinate would really stand up to Man B Que standards so I decided to try it out on my new grill.<br /><br /><span style="font-weight: bold;">The Setup</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XBmNeDVEOLdqDjVFmNP7uE4gNdr_n0rs8P9Tn3O02TXj7vAdP-iKDNwNmq8o4Q-H_nds6UMrRkYW8YcO5je3bbyN5rqZh4QPz_Vuiu7FRkH2r47vd55gClJaBgdSMpkDlgHufoD2h9s/s1600-h/DSC01358.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XBmNeDVEOLdqDjVFmNP7uE4gNdr_n0rs8P9Tn3O02TXj7vAdP-iKDNwNmq8o4Q-H_nds6UMrRkYW8YcO5je3bbyN5rqZh4QPz_Vuiu7FRkH2r47vd55gClJaBgdSMpkDlgHufoD2h9s/s320/DSC01358.JPG" alt="" id="BLOGGER_PHOTO_ID_5451845592034390914" border="0" /></a><br /><span style="font-style: italic;">A Fine Fein Marinade</span><br /><br />3 c v8 juice<br />2 shots whiskey (2 oz.)<br />2 tbsp balsamic vinegar<br />1 tbsp honey<br />¾ c oil<br />2 cloves garlic, minced<br />2 tbsp minced shallot<br />2 limes, juiced<br />3 tbsp of minced fresh cilantro<br />Salt and pepper<br /><br /><span style="font-weight: bold;">Cooking</span><br /><br />Combine all the ingredients in a medium bowl, then apply to whatever you deign to grill. I applied it to shrimp, but think it would be a great chicken and beef marinade as well. I also grilled the shrimp skewers with some good corn on the cob - a prospect which is only going to improve as the weather improves and we venture into Illinois sweet corn season.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2is0jomI_mkTKUqoHNm3PnLPqP9PApwI-IZLDSVMtEw4DqZEf9nAHNgjH8ZOfrsXVGltxITCrEoDMX0KPweibiHsODWfCxTuXAfpM6EY3rO4Os2mAlR7gqrFGg_H57i1hYJZYdpeO6fU/s1600-h/DSC01363.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2is0jomI_mkTKUqoHNm3PnLPqP9PApwI-IZLDSVMtEw4DqZEf9nAHNgjH8ZOfrsXVGltxITCrEoDMX0KPweibiHsODWfCxTuXAfpM6EY3rO4Os2mAlR7gqrFGg_H57i1hYJZYdpeO6fU/s320/DSC01363.JPG" alt="" id="BLOGGER_PHOTO_ID_5451845605770524306" border="0" /></a>1. Shell, de-vein, and remove head from shrimp. Marinade shrimp for at least 30 minutes prior to grilling. Soak skewers if using wooden skewers.<br /><br />2. If you haven't already, skewer the shrimp, allowing for even spacing between individual shrimp. Do not pluralize shrimp as "shrimps," because that is a fool-ass thing to do.<br /><br />3. Shuck the outer layer of the corn, remove the silk, and soak in water for a few minutes.<br /><br />4. Get your coals ready in a chimney starter, like so:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7-KnG8yGv-OipkVMYRN8s9hExRnfhQrizWThf1p36ESy_GfoId4GDXDi7gzKVQ-HoloHcrXEMiKqm1bRWOvsCcLbCMFNp8odsf0d6si-gjWQOY_F_RM90c31RM76g6WS9dYHbYs8B_w/s1600-h/DSC01368.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 167px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7-KnG8yGv-OipkVMYRN8s9hExRnfhQrizWThf1p36ESy_GfoId4GDXDi7gzKVQ-HoloHcrXEMiKqm1bRWOvsCcLbCMFNp8odsf0d6si-gjWQOY_F_RM90c31RM76g6WS9dYHbYs8B_w/s320/DSC01368.JPG" alt="" id="BLOGGER_PHOTO_ID_5451846223055863234" border="0" /></a>5. And set up your grill for indirect grilling, like so:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPygb6mzKim-9FQtFKSJZx0l2svLqmdhi3N_SBlBDdo-4BHEk3VJRVrIdOi-sPa0gPN_XpWDKA4qsOPPzH1GaoPlGkELFszYx0tpfysKsrmP0GiyTZHW3-bhCyMx2K30XUBkFr3aoFUI/s1600-h/DSC01370.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 166px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPygb6mzKim-9FQtFKSJZx0l2svLqmdhi3N_SBlBDdo-4BHEk3VJRVrIdOi-sPa0gPN_XpWDKA4qsOPPzH1GaoPlGkELFszYx0tpfysKsrmP0GiyTZHW3-bhCyMx2K30XUBkFr3aoFUI/s320/DSC01370.JPG" alt="" id="BLOGGER_PHOTO_ID_5451846229004548802" border="0" /></a><br />6. Remove your corn from the water and shake off excess.<br /><br />7. Oil your grill grate and place corn over the direct heat, allowing for a couple of minutes per side before placing skewers over indirect heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYa0sLSr_F3nPqq3JgX4ufTutV_ydw-GR9N5hg62Iop5Hhk0dl1QMPST3XBDonBQ5n3KOa9rZDwBLUMlJF-dwCdUq63F-dVMwG-Vk40qH4OG_3yQpj9G5dYWmCG-4TwDhYvQ2hWs6uG8/s1600-h/DSC01371.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYa0sLSr_F3nPqq3JgX4ufTutV_ydw-GR9N5hg62Iop5Hhk0dl1QMPST3XBDonBQ5n3KOa9rZDwBLUMlJF-dwCdUq63F-dVMwG-Vk40qH4OG_3yQpj9G5dYWmCG-4TwDhYvQ2hWs6uG8/s320/DSC01371.JPG" alt="" id="BLOGGER_PHOTO_ID_5451846237425721698" border="0" /></a>8. Grill the shrimp 1-2 minutes per side, until pink.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzkaOrN-C1CUMa0KWy1hXgS6OCGFxnhUaL3E2C5K6XceL8C4NnS7dmcDEU7I0w-KjtHdsl7eTpiZHwCLzlADULXSoyOM5pIuf4pbUJfzTokNAIYPMYpLeM68_JK-uFUb_NP_w9EXvJuI/s1600-h/DSC01372.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzkaOrN-C1CUMa0KWy1hXgS6OCGFxnhUaL3E2C5K6XceL8C4NnS7dmcDEU7I0w-KjtHdsl7eTpiZHwCLzlADULXSoyOM5pIuf4pbUJfzTokNAIYPMYpLeM68_JK-uFUb_NP_w9EXvJuI/s320/DSC01372.JPG" alt="" id="BLOGGER_PHOTO_ID_5451846245258074738" border="0" /></a>9. Remove corn and skewers from grill, enjoy your feast of food with built-in handles.Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-62911782034787658082010-03-21T15:04:00.007-05:002010-03-22T21:29:07.905-05:00Fast Food: Basil Goat Cheese Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM82mpVmArORxR6ENYEw1nKg8K_0Q93jqHxmSGdxTq5HXSRSsq89tTKb2uVpHq0JseD0YtFSBae621mVk7CXP-51fKLmDn7dnBPhBVhWWItb_K655nMJaLXsg1bW5TjB5EC4sYa6zAB6g/s1600-h/Post.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM82mpVmArORxR6ENYEw1nKg8K_0Q93jqHxmSGdxTq5HXSRSsq89tTKb2uVpHq0JseD0YtFSBae621mVk7CXP-51fKLmDn7dnBPhBVhWWItb_K655nMJaLXsg1bW5TjB5EC4sYa6zAB6g/s320/Post.JPG" alt="" id="BLOGGER_PHOTO_ID_5451650478271750290" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">Imagine how much better this would be if I could roll dough into a remotely recognizable geometrical shape. Magic, I tell you!</span><br /></div><br />You know those nights where work sucks, the commute is a bastard, and the last thing you feel like doing is cooking? This recipe is perfect for those kind of nights, with time and effort comparable to picking up crappy takeout, and a much better result.<br /><br />Using a pre-made crust might not be much of a foodie's purist approach, but Tuesday nights after an eight hour day don't always allow for that. This is still a fresh, fairly healthy meal that beats the hell out of obstructing your colon with Arby's.<br /><br />Let's set out how to make a superb pizza in a half hour. But first, a tedious note about equipment!<br /><br /><span style="font-weight: bold;">Tedious Note</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5jZTjSRnNCh6F_p_Pvg14LahCgW1nxeQH3iAE49tYhkrOXHHZ4x0pqtYMH2RyvSbP5nzPYBffqUQLAAXa08_ey0I1tXgcldGkLUreDRRh0CneXDdFTwTQyiKNW4MQGJCjQjHb7DOuMg/s1600-h/Stone.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5jZTjSRnNCh6F_p_Pvg14LahCgW1nxeQH3iAE49tYhkrOXHHZ4x0pqtYMH2RyvSbP5nzPYBffqUQLAAXa08_ey0I1tXgcldGkLUreDRRh0CneXDdFTwTQyiKNW4MQGJCjQjHb7DOuMg/s320/Stone.JPG" alt="" id="BLOGGER_PHOTO_ID_5451649814063945394" border="0" /></a><br /><br />The instructions assume you have a pizza stone. I got mine as a gift, but if you don't have one, there are alternatives to dropping $40 on a stone at a fancy kitchenware store. You can use a cookie sheet, at the expense of the extra-crispy crust, or you can head down to Lowe's or Home Depot and ask for some unglazed quarry tiles. Buy a bunch of them and line the bottom of your oven with them, taking care not to block the vents. They're about 70 cents apiece. Buy extras in case a tile cracks. Go crazy. You'll get all the benefit of an expensive stone at a tenth of the price. Leaving them in the oven all the time will help temper them to heat changes and keep a more consistent temperature in your oven.<br /><br /><span style="font-weight: bold;">The Setup<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ72foYXAKXCehZ9R7PvDOOPBRE-Um9cEXrJuovdAhKjkm7NiCoqTqBiqIQrU-2-k-1iLkgGYM40o5aveOvg4-xcYeWtncR3Gp_zvdNJpqkGtX5ZtX5S-ZlzBcaGMyvJJL6oMY-cQ82Ko/s1600-h/Ingredients.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ72foYXAKXCehZ9R7PvDOOPBRE-Um9cEXrJuovdAhKjkm7NiCoqTqBiqIQrU-2-k-1iLkgGYM40o5aveOvg4-xcYeWtncR3Gp_zvdNJpqkGtX5ZtX5S-ZlzBcaGMyvJJL6oMY-cQ82Ko/s320/Ingredients.JPG" alt="" id="BLOGGER_PHOTO_ID_5451649793919567282" border="0" /></a><br /><br />1 pre-made pizza crust, 10 oz. (12")<br />2 tsp cornmeal<br />3 med garlic cloves, quartered<br />1 c arugula<br />1 c fresh basil leaves<br />1/2 tsp olive oil<br />1 tbsp grated fresh Parmesan<br />Salt and black pepper<br />4 oz goat cheese<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZu-syXPwsE9u7tKMJG79wR0d12wNUZs9E3OdW6lIDAhd3ddHIIo5i3ogjJeje7uIyTnZwyessKBBBUcgR6GgpSQMOnvqwjmiXxkYJY04pOFGCrfuVrZ9SzkyOLdghfmqrDMkDIAlDXg/s1600-h/Peel.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 183px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZu-syXPwsE9u7tKMJG79wR0d12wNUZs9E3OdW6lIDAhd3ddHIIo5i3ogjJeje7uIyTnZwyessKBBBUcgR6GgpSQMOnvqwjmiXxkYJY04pOFGCrfuVrZ9SzkyOLdghfmqrDMkDIAlDXg/s320/Peel.JPG" alt="" id="BLOGGER_PHOTO_ID_5451649801299946610" border="0" /></a><br /><br />You're also going to want a food processor and a pizza peel (the wooden pizza board you seen in every movie ever with a pizza parlor in it) along with the aforementioned stone/tiles. You're also definitely going to want fresh Parmesan, as opposed to the sawdust in the green can that you shake over pasta.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Cooking<br /><br /></span></span></span>1. Preheat oven to 500, allowing stone to heat up along with the oven.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoKeUVyEnfPEwD8mc0ERiMvg0jRBgqd4-tN_aolbltPy__Qz15v-8QtS__BnEIuFcM2uoR7x5LclGoybB6Z9G90DbbzeeG0YSZeyCzv5du776gjTua7XaMTxe2QEfw7fyF9aSVbcEIcc/s1600-h/Sauce.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoKeUVyEnfPEwD8mc0ERiMvg0jRBgqd4-tN_aolbltPy__Qz15v-8QtS__BnEIuFcM2uoR7x5LclGoybB6Z9G90DbbzeeG0YSZeyCzv5du776gjTua7XaMTxe2QEfw7fyF9aSVbcEIcc/s320/Sauce.JPG" alt="" id="BLOGGER_PHOTO_ID_5451649807015811954" border="0" /></a><br /><br />2. Put the garlic, arugula, parmesan, basil, and olive oil in the food processor along with salt and pepper to taste. Pulse until a paste forms.<br /><br />3. Spread cornmeal on pizza peel. Roll out dough on top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPm7MnuKRKnN6dTeDKbR98lKoSPLnq72K-nszatvjnYi_IJAWH6-xUcFIyFZp7NSB23MKqJ_d0ietQXohzUy_ENE3DXAvGQYdKREv3120VzxgZ1Cy2ABUBAWTE7L1IIhbAotlOibefSg/s1600-h/Pre.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPm7MnuKRKnN6dTeDKbR98lKoSPLnq72K-nszatvjnYi_IJAWH6-xUcFIyFZp7NSB23MKqJ_d0ietQXohzUy_ENE3DXAvGQYdKREv3120VzxgZ1Cy2ABUBAWTE7L1IIhbAotlOibefSg/s320/Pre.JPG" alt="" id="BLOGGER_PHOTO_ID_5451649819149467970" border="0" /></a><br /><br />4. Top the pizza with paste and goat cheese. Add additional toppings if you'd like, like cherry tomatoes, red pepper flakes, or some sopressata.<br /><br />5. Slide pizza onto stone and bake until pizza is crisp and puffed, 6-9 minutes (see top picture, or ... you know, use common sense).<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-50132814502866286462010-03-19T14:12:00.006-05:002010-03-19T14:44:43.702-05:00Home Sausagery: The Maxwell Street Polish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DeYoa0ulQgB9yKIn5x9UmAlS1_WxsPLOkyAZoxskz2ElD4bOQP8xu8uU_RkRCSZcrdI-NMXoSUIYFqzmKDrtUxAlQcvsD36X-i_BhZpubwXzHVadIcRCZxXohWKQC4z199HD-9-JsCI/s1600-h/452px-Polish_Shop.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DeYoa0ulQgB9yKIn5x9UmAlS1_WxsPLOkyAZoxskz2ElD4bOQP8xu8uU_RkRCSZcrdI-NMXoSUIYFqzmKDrtUxAlQcvsD36X-i_BhZpubwXzHVadIcRCZxXohWKQC4z199HD-9-JsCI/s320/452px-Polish_Shop.JPG" alt="" id="BLOGGER_PHOTO_ID_5450432758242415554" border="0" /></a><br />The Maxwell Street Polish sausage is a true Chicago classic, a sort of hybridization of the classic hot dog and the kielbasa. It's the closest thing to street food we have in this overly-regulated town, minus a couple elotes stands in the neighborhoods.<br /><br />According to various stories I've heard slurred from bar stools over the years, the Polish wasn't invented by a Polish guy at all, but a Macedonian immigrant named Jimmy. Now it's got a place in the Chicago food pantheon along with Italian beef, Chicago-style dogs, and deep dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpOuZUGAmH_2Rr6yEE7QBqko1tcTpa4nfidwuhCbufJC8bhZi86kRexNge4NdAURe3Tl9uFp5-DLghAmQcerhWCS97SdR_l8vjgPq-96PIIatUwp1OAebZh5FCXfrSA7N2SrIqIWsrqk/s1600-h/DSC01892.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 188px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpOuZUGAmH_2Rr6yEE7QBqko1tcTpa4nfidwuhCbufJC8bhZi86kRexNge4NdAURe3Tl9uFp5-DLghAmQcerhWCS97SdR_l8vjgPq-96PIIatUwp1OAebZh5FCXfrSA7N2SrIqIWsrqk/s320/DSC01892.JPG" alt="" id="BLOGGER_PHOTO_ID_5450432471469763458" border="0" /></a><br /><br />Since UIC's push outward has relocated most of the original Polish purveyors, it's as good a time as any to start a Polish sausage tradition of your own. This comes straight from Death Toll Scholl, who may not be Macedonian, but definitely isn't Polish either.<br /><br /><span style="font-weight: bold;"> Man B Que Maxwell Street Polish<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd55y98i8fcxWxOcvZrZr0ZonyLECyhJ1ZZ_93HOhnava0YxSuGWTs5Bq5ZYFrDxwjlqB4GUmZnY-F_QVzghh1uvLzpZK8Y1eOK98pxDNHur0Y9f7o_ZVWhViwDWeJ4tPBfXa5PiXhy0o/s1600-h/DSC01884.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 196px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd55y98i8fcxWxOcvZrZr0ZonyLECyhJ1ZZ_93HOhnava0YxSuGWTs5Bq5ZYFrDxwjlqB4GUmZnY-F_QVzghh1uvLzpZK8Y1eOK98pxDNHur0Y9f7o_ZVWhViwDWeJ4tPBfXa5PiXhy0o/s320/DSC01884.JPG" alt="" id="BLOGGER_PHOTO_ID_5450431325085093538" border="0" /></a><br /><span style="font-weight: bold;"><br /></span> 3 lbs pork shoulder – cubed<br />1 lb bacon – cut into 1" pieces<br />1 tsp salt<br />2 tsp pepper<br />2 med onion – 1 finely chopped; 1 cubed<br />1 tsp ground mustard<br />1 bottle yellow mustard<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7_HXeKXqoPTwnU5_DE__r4OPDmCRskQRrWHtAlisqcJZb3f8G7sEj6BvyQ8bb9CCY32SxjO0WNdb5FLG5KB6Y7l0wPA7Yvgj3mSkKNojGI3HyrsMCW-yxc_-albJuPkTCav78UbAgI8/s1600-h/DSC01886.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 204px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7_HXeKXqoPTwnU5_DE__r4OPDmCRskQRrWHtAlisqcJZb3f8G7sEj6BvyQ8bb9CCY32SxjO0WNdb5FLG5KB6Y7l0wPA7Yvgj3mSkKNojGI3HyrsMCW-yxc_-albJuPkTCav78UbAgI8/s320/DSC01886.JPG" alt="" id="BLOGGER_PHOTO_ID_5450431315323451906" border="0" /></a><br /><br />1. Place all utensils and sausage making tools in freezer for at least 1 hour prior to beginning the grinding process. You don't want any of the fat getting warm and mushy - that will screw with your sausage-making in a powerful fashion. So everything must be as cold as possible. Some people just keep their meat grinders in the freezer at all times - if you've got the space, it might be a good idea to do so.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7w_UDwiYdv1dBAxNkAFx6BGxEi8Mwrz3kd1dfKn8NVkcjG1TCAj3t-chpnJ_MPTCS5caZ2GNxoUE820mTROdVo4RVvVwCmygHYgRVXXgPHadOL69bzG2VsawhVMBkzKyBuPkY21UL68/s1600-h/DSC01887.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 184px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7w_UDwiYdv1dBAxNkAFx6BGxEi8Mwrz3kd1dfKn8NVkcjG1TCAj3t-chpnJ_MPTCS5caZ2GNxoUE820mTROdVo4RVvVwCmygHYgRVXXgPHadOL69bzG2VsawhVMBkzKyBuPkY21UL68/s320/DSC01887.JPG" alt="" id="BLOGGER_PHOTO_ID_5450431331144866258" border="0" /></a><br /><br />2. Cube pork and cut bacon and arrange on a cookie sheet; put in<br />freezer for at least 30 minutes.<br /><br />3. While meat chills, mix the dry ingredients in a bowl and prepare onions.<br /><br />4. Take cookie sheet out of freezer and add the cubed onion to the meat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhktohXr7v0kQYWx5zMHQJAwOyK8TY4WiWEDOkb-DAb8_I6P_S5NSkurSug8A81KWLXFp9cdCJPUo4siqzx1v8mYH7KAztYVM5ux-fpqr42x2SfmmfqBvmh6ktmNg2DxmQ8pFR_rYVj5w/s1600-h/DSC01896.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 161px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhktohXr7v0kQYWx5zMHQJAwOyK8TY4WiWEDOkb-DAb8_I6P_S5NSkurSug8A81KWLXFp9cdCJPUo4siqzx1v8mYH7KAztYVM5ux-fpqr42x2SfmmfqBvmh6ktmNg2DxmQ8pFR_rYVj5w/s320/DSC01896.JPG" alt="" id="BLOGGER_PHOTO_ID_5450431336603218754" border="0" /></a><br /><br />5. Grind meat/onion mixture into a cold bowl set on ice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5Rcju9LGe15VrmtKKR3b3WaIXvNAtW2grQErHMU9ViQI8NWINYHJLKs95bJFd63RbuQL8cW_OfBHasU9534wQ8mg1BB2rOKcHmjcSS3EhbEzWB8RaPKNbCjdXroK__EpndgsrfWLzCo/s1600-h/DSC01898.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 220px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5Rcju9LGe15VrmtKKR3b3WaIXvNAtW2grQErHMU9ViQI8NWINYHJLKs95bJFd63RbuQL8cW_OfBHasU9534wQ8mg1BB2rOKcHmjcSS3EhbEzWB8RaPKNbCjdXroK__EpndgsrfWLzCo/s320/DSC01898.JPG" alt="" id="BLOGGER_PHOTO_ID_5450432135396912018" border="0" /></a><br /><br />6. Using a Kitchenaid or other type of mixer, mix chopped onion, dry ingredients and mustard<br /><br />7. Prepare sausage casing. There are various types of both organic (hog, lamb) and synthetic casings to use.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuwMJ57HaSAWUIE5C-LPKWHU8zOVmgKOidbccFUOJ5GGPCWppL_Lup6ckRrAX2zYoPG-3jLYx9fMfw0pbj6_MpFuT1HR8O6ylSiVkq2WQ4m82rlShFluRP8xsuK0zU3Kj1a9puaKvPUs/s1600-h/DSC01900.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 222px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuwMJ57HaSAWUIE5C-LPKWHU8zOVmgKOidbccFUOJ5GGPCWppL_Lup6ckRrAX2zYoPG-3jLYx9fMfw0pbj6_MpFuT1HR8O6ylSiVkq2WQ4m82rlShFluRP8xsuK0zU3Kj1a9puaKvPUs/s320/DSC01900.JPG" alt="" id="BLOGGER_PHOTO_ID_5450431345804460850" border="0" /></a><br /><br />8. Stuff casing, as pictured.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PY2RkRvK3RJB5wiZWm7knT-BEeDXNdd_aL_Tk6fXBtzPkLP3wF9ZzF91zYN7ecBn1fQ0UkuiwIR1KhWHfTIEuqOACvZXYD-pMB56wRcWdOAPWX9BWFYY0sXfDs-hs47W5Cxgvy6ByMM/s1600-h/DSC01901.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 188px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PY2RkRvK3RJB5wiZWm7knT-BEeDXNdd_aL_Tk6fXBtzPkLP3wF9ZzF91zYN7ecBn1fQ0UkuiwIR1KhWHfTIEuqOACvZXYD-pMB56wRcWdOAPWX9BWFYY0sXfDs-hs47W5Cxgvy6ByMM/s320/DSC01901.JPG" alt="" id="BLOGGER_PHOTO_ID_5450432143148016146" border="0" /></a><br /><br />9. Hang casing for 1 hour. Heat the grill while practicing your Macedonian-American accent (whatever that is).Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-38863929656927899432010-03-15T20:31:00.008-05:002010-03-15T22:11:02.095-05:00Great English Food: Shepherd's Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Na9Ddg246XieVTmyBrWo2siMjtz-LThQTJc_Yk3pf4XTu6uMf01REKHY6WIrQxZPL3JLvxL_aCKrIcJFg1YwU17N9BYu1LXbEl9e9yBou_LQWSysCTPbvEk2YsODFSK0Ak1A69BqsK0/s1600-h/Pubold.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Na9Ddg246XieVTmyBrWo2siMjtz-LThQTJc_Yk3pf4XTu6uMf01REKHY6WIrQxZPL3JLvxL_aCKrIcJFg1YwU17N9BYu1LXbEl9e9yBou_LQWSysCTPbvEk2YsODFSK0Ak1A69BqsK0/s320/Pubold.jpg" alt="" id="BLOGGER_PHOTO_ID_5449048205146054722" border="0" /></a><br /><br /><div style="text-align: center;"><i>Picture snagged from <a href="http://www.g0sjh.com/Puttenham/Good_Intent/Pubold.jpg">here. PROPER!</a></i><br /></div><br />English food has long been misunderstood in this country. Even classified as repulsive by those who may not appreciate the combination of beans and toast for breakfast. But some of us know better. A lot of that undeserved reputation seems to be a problem in translation. People from the UK have a history of taking perfectly delicious foods and giving them horrifically unappealing names.<br /><br />- “A nice hearty sausage? Oy, let’s call that blood pudding”<br /><br />- “Delicious back bacon? What’s a good name for that, mum? Roight, they’s called rashers, they is.”<br /><br />- “Fruit dessert? That’s called trifle. Shut up, that's why.”<br /><br />What you see is the foundation of American mistrust of British cooking. Had these people invented hamburgers, they probably would have named it Goatse (note: don’t Google that term if you don’t know it. Give thanks for your ignorance).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphXzTe-fRbpxMyCNng7FgjHleoiEPW4Zeo3XeZMX28UsquuvRxPVlXxt3Cx2jEKBjZ6ZSBTc-D3CagvHp_N0AAD8CpPMrAsDIqK-OG3uGGlSYYShWKgZPPDSzpfslSLTM8Mn_4WeBTgM/s1600-h/the-clash.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 306px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphXzTe-fRbpxMyCNng7FgjHleoiEPW4Zeo3XeZMX28UsquuvRxPVlXxt3Cx2jEKBjZ6ZSBTc-D3CagvHp_N0AAD8CpPMrAsDIqK-OG3uGGlSYYShWKgZPPDSzpfslSLTM8Mn_4WeBTgM/s320/the-clash.jpg" alt="" id="BLOGGER_PHOTO_ID_5449048483858426018" border="0" /></a><br /><br /><div style="text-align: center;"><i>Smashy smashy!</i><br /></div><br />Likewise, today’s meal suffers from a name that rubs Americans the wrong way. Shepherd’s pie is an excellent dish, especially in the fall/winter months. But when we hear the word pie, we expect it to be either topped with ice cream or torn out of a Hostess wrapper. Minced lamb (or venison, or beef, or unicorn), carrots, and mashed potatoes is quite the shock when one’s mind is conditioned to expect apples, sugar, and pastry. I’m not taking a side on who is “right” in this issue. I’m telling you to man up if you’ve never tried this before. It’s worth it.<br /><br />The concept is simple, but you can take it a number of ways (see anal-retentive note below). You take minced or ground meat, brown it, and sweat some aromatic vegetables and herbs. You then combine these with some wine, broth, and maybe a little tomato paste. When the mix is nice and reduced, put it into a dish, top with mashed potatoes, and bake until the potatoes are nice and brown. Sing “God Save the Queen” (original or Sex Pistols version) and eat.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphXzTe-fRbpxMyCNng7FgjHleoiEPW4Zeo3XeZMX28UsquuvRxPVlXxt3Cx2jEKBjZ6ZSBTc-D3CagvHp_N0AAD8CpPMrAsDIqK-OG3uGGlSYYShWKgZPPDSzpfslSLTM8Mn_4WeBTgM/s1600-h/the-clash.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 306px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphXzTe-fRbpxMyCNng7FgjHleoiEPW4Zeo3XeZMX28UsquuvRxPVlXxt3Cx2jEKBjZ6ZSBTc-D3CagvHp_N0AAD8CpPMrAsDIqK-OG3uGGlSYYShWKgZPPDSzpfslSLTM8Mn_4WeBTgM/s320/the-clash.jpg" alt="" id="BLOGGER_PHOTO_ID_5449048483858426018" border="0" /></a><br /></div><br /><br /><div style="text-align: center;"><i>Yep, that's right. We used it a second time. That's how we roll.</i><br /></div><br />(Note: Far as my ignorant Yank self understands, this dish is only deemed Shepherd’s Pie if you make it with lamb. Should you elect for venison [my favorite] or beef, it apparently becomes a Cottage Pie. It’s like magic.)<br /><br /><span style="font-weight: bold;"><u>Shepherd's Pie</u></span><br /><br /><i>The Setup</i><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIK4735v2AkU5vPQ05ZzLSDM6kN8cvQ-AbXVR5mivpDFYxrc_q35LP27Cc8tY6S9Movc_nqqiCnJjuTKNKIxPzYVK-CsB0GR46KvaOKOytcdIIUfk_s82IE4CFvPTnHXtGPj7226vd2A/s1600-h/Ing.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIK4735v2AkU5vPQ05ZzLSDM6kN8cvQ-AbXVR5mivpDFYxrc_q35LP27Cc8tY6S9Movc_nqqiCnJjuTKNKIxPzYVK-CsB0GR46KvaOKOytcdIIUfk_s82IE4CFvPTnHXtGPj7226vd2A/s320/Ing.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046028985082530" border="0" /></a><br /><span style="font-style: italic;">That beer? That's for you, champ.<br /></span></div><br />Pie filling<br />- 2 lb minced lamb or venison<br />- 1 white onion, small dice or minced<br />- 1 carrot, small dice or minced<br />- 2 cloves garlic, minced<br />- 2 tbsp tomato paste<br />- 2 tbsp Worcestershire<br />- 3 sprigs fresh rosemary (This is important. Don't go dried if you can help it.)<br />- 1 c red wine<br />- 1 14 oz. can beef stock or broth<br />- 1 tsp allspice<br />- 1 tsp paprika<br />- Flour for dusting<br />- Salt and pepper<br />- Olive oil<br />Mashed potatoes<br />- 2-4 med/large russet potatoes (2 lb total)<br />- 1/2 stick (2 oz) unsalted butter<br />- 4-5 oz. whole milk<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnMHPbsZU9rG4dSG0M-2SWSX3VMpkuNghoMltgeBZR2vEMLbW6qMD26I14ZaU5ybKdPYAY74DeSX9ZlhVg1pU6KfQXYw8hzD1joIKgnFxAIRPryi80SgkqdpGfoue9C6oINsa7sDRxLs/s1600-h/COnions.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnMHPbsZU9rG4dSG0M-2SWSX3VMpkuNghoMltgeBZR2vEMLbW6qMD26I14ZaU5ybKdPYAY74DeSX9ZlhVg1pU6KfQXYw8hzD1joIKgnFxAIRPryi80SgkqdpGfoue9C6oINsa7sDRxLs/s320/COnions.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046027501847554" border="0" /></a><br /><span style="font-style: italic;">Cut it small. And on a Space Invaders cutting board. Both are key.<br /></span></div><br /><i>Cooking</i><br /><br />1. If using cubed or minced meat, rather than ground, dust with flour. Season with salt and pepper.<br /><br />2. Heat 1-2 tbsp oil in a 12-in skillet over med-hi. Brown meat in batches, adding oil during the process if necessary.<br /><br />3. Add onion, carrot, and garlic. Cook for 5 minutes, until the onions and carrots begin to soften.<br /><br />4. Add Worcestershire, tomato paste, and rosemary. Cook for another minute.<br /><br />5. Pour in red wine. Bring to a boil and reduce until wine is almost evaporated.<br /><br />6. Pour in enough stock/broth to cover ingredients. Check seasoning and simmer for another 20 minutes.<br /><br />7. Add paprika and allspice. Preheat oven to 450.<br /><br />8. Boil or simmer potatoes until tender. After potatoes cool, pass through ricer and whisk with butter and milk.<br /><br />9. Spread meat mixture evenly around the bottom of a medium casserole or souffle dish. Top evenly with mashed potatoes, and use a fork to rough up the top of the potatoes. Kind of like this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQG9hpbjD2jfYTBO-NbWKqMIaZ7257kTn8LO9l0Lv9_kHzZWIB4JckA1xT5JLDd3kSFhiWf9oPirDxUhm0TXFIPJatHXcgo_vApQEcxEzySEaC1l5nYiLJOeRU_F4PdWxNfc2YJdoQdU/s1600-h/Pie1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQG9hpbjD2jfYTBO-NbWKqMIaZ7257kTn8LO9l0Lv9_kHzZWIB4JckA1xT5JLDd3kSFhiWf9oPirDxUhm0TXFIPJatHXcgo_vApQEcxEzySEaC1l5nYiLJOeRU_F4PdWxNfc2YJdoQdU/s320/Pie1.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046039812012002" border="0" /></a><br /><br />10. Bake at 450 for 25-30 min, until the top of the potatoes are browned to your liking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIamEf2m9v3uLSoSlG6FM4d6nUiMZ25OL1pL1qD_SIr3rvWB4BKk9fNFdfsxXoH8N1HaqlE_inQkLrutBOd3U7LXfPtCTb-H3TJ2lilon0sUSsIl9j3TyjW3GOrkYy3hY57EXSEui3FA/s1600-h/Pie2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIamEf2m9v3uLSoSlG6FM4d6nUiMZ25OL1pL1qD_SIr3rvWB4BKk9fNFdfsxXoH8N1HaqlE_inQkLrutBOd3U7LXfPtCTb-H3TJ2lilon0sUSsIl9j3TyjW3GOrkYy3hY57EXSEui3FA/s320/Pie2.JPG" alt="" id="BLOGGER_PHOTO_ID_5449046048158995234" border="0" /></a>Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com1tag:blogger.com,1999:blog-3143365564772564614.post-62721770791759870432010-03-01T16:27:00.009-06:002010-03-05T05:53:10.296-06:00Que For the Choir: The Belated Menu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aKqvK0E8EiSxS572ZDv0QuGnYpHJV2Cc2p_2uvd8aXApprzxiaFPlWuk53fTrdvCzD4rt8r2-3bzthsyAauXY7feWAYiol2gxf4NDT1gsQ9GuaTWcTLVxYOsnov3FG2Q4hiUVKKKLwM/s1600-h/Banner.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aKqvK0E8EiSxS572ZDv0QuGnYpHJV2Cc2p_2uvd8aXApprzxiaFPlWuk53fTrdvCzD4rt8r2-3bzthsyAauXY7feWAYiol2gxf4NDT1gsQ9GuaTWcTLVxYOsnov3FG2Q4hiUVKKKLwM/s320/Banner.jpg" alt="" id="BLOGGER_PHOTO_ID_5444453465717625666" border="0" /></a><br /><br />February 25th's Que For the Choir - and I may be biased here - was an excellent first public event for Man B Que. We (note: making no show of editorial independence or impartiality) ended up serving food to well over 100 ladies and gents of both vegetarian and meat-loving dispositions. And considering the fact that our shirts pointedly demonstrate the most delicious parts of the cow, the vegetarians were both extremely nice and incredibly trusting of our veggie/vegan options. Live and let live, I reckon.<br /><br />Anyhow, this post is intended to set correct something that's been bugging me. I intended to design and laminate a menu for the gentlefolk of the event, but week-of preparations ended up getting the best of me. People ended up having to hear descriptions of the dishes from our lovely lady severs - the horror!<br /><br />So if you attended the event and wondered what it is that was so delicious, then the answer is likely located below.<br /><br /><b>Meatless Options</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEoC6Lsou0Ei_XYeHHmQ01lpvqA2vTWr7tOhegwBGLXhVodJUVvybU-O64zVElwlzh29t1Q1LxNTo2M5LRXwqJmOGg0tkd7w-obVjLWH8uhFgTRPYW9M1LhnfiFOgsLKICRtH-OzyyVw/s1600-h/VChili.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEoC6Lsou0Ei_XYeHHmQ01lpvqA2vTWr7tOhegwBGLXhVodJUVvybU-O64zVElwlzh29t1Q1LxNTo2M5LRXwqJmOGg0tkd7w-obVjLWH8uhFgTRPYW9M1LhnfiFOgsLKICRtH-OzyyVw/s320/VChili.jpg" alt="" id="BLOGGER_PHOTO_ID_5444492025746639778" border="0" /></a><br /><br /><i>My Sister's Vegan Chili (The Godfather)</i> - Chopped peppers (bell, banana, jalapeno), red onion, portobello mushrooms, chili beans, and a little bit of love. Plant love, that is. Actual interpersonal love is not vegan.<br /><br /><i>Portobello Burgers (Ricky Thumbs)</i> - Seasoned portobellos on a bun with whatever meatless toppings your too-healthy heart desires.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaxpz6EkKZYFQ6XecFAUffU7U-5VtBVVU5Sil6g15YXql4M1O_6iuv8qGMlkg2wsxuqpY4HKptHku1kmyVVltV0dmuuP41A9cHLqtaChHHpeBn2RNRUUcz1lY6k377CE63kAC9hBUcOM/s1600-h/Salad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaxpz6EkKZYFQ6XecFAUffU7U-5VtBVVU5Sil6g15YXql4M1O_6iuv8qGMlkg2wsxuqpY4HKptHku1kmyVVltV0dmuuP41A9cHLqtaChHHpeBn2RNRUUcz1lY6k377CE63kAC9hBUcOM/s320/Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5444492016751184610" border="0" /></a><br /><br /><i>Grilled Veggie Salad (Joey Grease)</i> - Asparagus, peppers, radishes, and whatever else we could find fresh, grilled and tossed with a homemade vinaigrette by Man B Que's own lovable Italian stereotype.<br /><br /><b>The Main Event</b><br /><br /><i>The Gordon Mays Gouda Haze Burger (The Godfather)</i> - A cheese and butter-filled patty seared over charcoal and dropped onto a kaiser roll, because it will give you the strength to go out and punch the Kaiser. Too bad WWI ended a couple generations ago.<br /><br /><i>Four Funerals and a Wedding (Joey Grease)</i> - Four kinds of bacon wrapped around a scallop. You will envy the scallop.<br /><br /><i>Death Toll Habanero Wings (Death Toll Scholl)</i> - Real chicken wings (boneless wings are for housewives at Chili's) slathered in butter, cayenne, hot sauce, and real habaneros.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZk7a3soN-LNQTwi0kK3VVGiNSUIadMpvdqu1r0PBHagCnAGtDoGZ3FZEQpcwrG7iBPhFN06FB_P19PbehyvY4T_ZwCW96ZWXeRkE62CFW10wnRXogshxJ4tfMsnm7_HMr7l75q6_NOs/s1600-h/Burgerse.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZk7a3soN-LNQTwi0kK3VVGiNSUIadMpvdqu1r0PBHagCnAGtDoGZ3FZEQpcwrG7iBPhFN06FB_P19PbehyvY4T_ZwCW96ZWXeRkE62CFW10wnRXogshxJ4tfMsnm7_HMr7l75q6_NOs/s320/Burgerse.jpg" alt="" id="BLOGGER_PHOTO_ID_5444492006090465394" border="0" /></a><br /></div><br /><i>Babe/Bambi Crossover Burgers (JB Mays)</i> - Come to terms with your cinematic childhood traumas in one delicious bite. A 50/50 mix of venison and pork combined with mushrooms, apples, dijon and worcestershire. Served on a King's Hawaiian roll with chopped raw onions and aged Vermont cheddar. (All-venison edition available for those keeping Kosher. We dig.)<br /><br /><i>The Original Linus Burger (Ricky Thumbs)</i> - The centerpiece of Man B Que's vast menu, a fresh beef patty artfully built around a foundation of cheese. Served in two varieties - Blue cheese, basil cream reduction and fresh oregano; and triple-cheddar and bacon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEquycyO77OwgSWp82vs-vVGD0Ea2Qmar-tRwZMyGcmkLM4NglgGskweGi3V9wK8ZOSiNCSQDaAzYTK-Z1pdhk9aWq6eoSqW7mRDiiFwV5jxehVQFtJkJzJGEUYfymWWLGnkSWk6c4YBY/s1600-h/Dog.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEquycyO77OwgSWp82vs-vVGD0Ea2Qmar-tRwZMyGcmkLM4NglgGskweGi3V9wK8ZOSiNCSQDaAzYTK-Z1pdhk9aWq6eoSqW7mRDiiFwV5jxehVQFtJkJzJGEUYfymWWLGnkSWk6c4YBY/s320/Dog.jpg" alt="" id="BLOGGER_PHOTO_ID_5444492011927003746" border="0" /></a><br /><br /><i>Vienna Beef Chicago-style Dog</i> - From our friends and sponsors at VB comes a grilled all-beef frank with the entire murderer's row of fixings. No, you brain-dead philistine, there is no damn ketchup!Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com1tag:blogger.com,1999:blog-3143365564772564614.post-91420834631904997842010-02-18T17:13:00.007-06:002010-02-18T19:32:42.803-06:00Man B Que Hot Wings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NQOflJPDhKZrXkpR5ajf_kSpZwX9aAe-JEkepBf6UxBWMtDSYfRgf1M_FjrSX22p1ILQ4DHefeRho4d3iEjchp53sVA1VnYaLUvDSnj2m2xkh09N7oVlonqS8n_Rt73bYJ2V0Y_Jj9U/s1600-h/plate.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NQOflJPDhKZrXkpR5ajf_kSpZwX9aAe-JEkepBf6UxBWMtDSYfRgf1M_FjrSX22p1ILQ4DHefeRho4d3iEjchp53sVA1VnYaLUvDSnj2m2xkh09N7oVlonqS8n_Rt73bYJ2V0Y_Jj9U/s320/plate.JPG" alt="" id="BLOGGER_PHOTO_ID_5439753339772329970" border="0" /></a><br /><br /><div style="text-align: center;"><i>Gluttony never looked so tender and juicy</i><br /></div><br />Ah, Buffalo wings - beer makes you more delicious, and you make beer more refreshing. It's a relationship so heartwarming that Jack and Diane seem like Hitler and Eva Braun by comparison.<br /><br />Prior to all the hipsters proclaiming love for tripe, kidneys, and tongue, Buffalo wings were the original culinary "one man's trash ..." story. As you all probably know, the wings were invented at the Anchor Bar in Buffalo, NY, as a way to get some use from a part of the chicken that was then thought of as garbage. A little hot sauce and blue cheese later, they've become so popular as to <a href="http://www.usatoday.com/money/industries/food/2009-11-13-chicken-wings_N.htm">substantially screw with the price</a> of chicken itself.<br /><br />If you're going to do this, do it right. Get the jointed wings and chop those bad boys down to that familiar, recognizable shape for delicious preparation. <a href="http://www.nytimes.com/2009/10/13/business/economy/13wings.html">Boneless wings</a> are for chattering sorority girls and Guy Fieri ... I repeat myself. You want that satisfying pile of bones and gristle, paying tribute to your power as a barbaric man (or, if you prefer, Amazonian lady). If you work in retail or a cubicle, it's probably as bad-ass as you're going to feel the entire week.<br /><br />It should be said right off the bat that we're calling these "Hot Wings" and not "Buffalo Wings." They are not prepared in the traditional Buffalo style (i.e., not fried to hell, more than 2 ingredients in the sauce), and people from that region get mighty uppity if you deviate. This might not be Buffalo, but you can enjoy a crispy skin with a much more tender and juicy inner wing. Who ever said Buffalo was perfect, anyway? Certainly not anyone who watched Super Bowls XXV-XXVIII.<br /><br /><u>The Setup</u><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdlxfUHIhb6cJvhB55yR4S3pmeAnZLkBF9Ff76OdnW_Y6ekYcCiKSzEGyDFmAzGye_BLzOO5ESskOTawFDSdLBxaSCNziW4LuABADTb2kEs4rlrgxN_AXcQuWaMgsVgLSTpbBBEH08cA/s1600-h/Tools.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdlxfUHIhb6cJvhB55yR4S3pmeAnZLkBF9Ff76OdnW_Y6ekYcCiKSzEGyDFmAzGye_BLzOO5ESskOTawFDSdLBxaSCNziW4LuABADTb2kEs4rlrgxN_AXcQuWaMgsVgLSTpbBBEH08cA/s320/Tools.JPG" alt="" id="BLOGGER_PHOTO_ID_5439753040898967266" border="0" /></a><br /><br /><div style="text-align: center;"><i>Don't forget, you also need a big plastic cup, featuring your alma mater, filled with half cheap whiskey and half Coke.</i><br /></div><br />You'll need the following equipment:<br /><br />- Good tongs (not the tiny ones that your mom bought you when you moved into your own place that make your hands cramp and look like Stephen Hawking's).<br /><br />- Nonstick saute pan<br /><br />- Large mixing bowl (for tossing wings in sauce)<br /><br />- Rimmed baking pan lined with foil<br /><br /><i>Ingredients</i><br /><br />1 dozen chicken wings (not wing pieces, actual chicken wings)<br />Four for dusting, seasoned with salt and pepper<br />3 tbsp vegetable oil<br />3 tbsp butter<br /><br />8 tbsp hot sauce (in Buffalo, they use Frank's Red Hot. Just saying.)<br />8 tbsp butter (that'd be one stick. What, you expected health food?)<br />1 1/2 tbsp white vinegar<br />1/2 tsp cayenne pepper<br />1/8 tsp garlic salt<br />1/2 tsp Worcestershire<br />1/4 tsp salt<br /><br /><u>Cooking</u><br /><br />1. Cut through the wings at each joint. Set wing tips aside for stock, or throw away. Or do whatever you want. They're yours. Just don't try to make them into hot wings. That'd be gross.<br /><br />2. Place all sauce ingredients (that second grouping of things above) in a small saucepan. Bring to a boil briefly, then simmer over low, stirring to prevent sticking.<br /><br /><b><i>If you want the traditional sauce recipe, than ignore everything but the butter and hot sauce.</i></b><br /><br />3. Dust chicken wings in seasoned flour. Shake off excess. Preheat oven to 375.<br /><br />4. Heat 2 tbsp each of the butter and oil over med/med-hi, depending on your oven range. Using both butter and oil will keep the butter from burning in the pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ujok8_tG5vx1efIjJq4gODdtgm5CnXTN9eVfn0Oh89_5PK4qeXGs2yWYmjZUwgKrG0reoh4ax50gsojpvA4nK5m3nxIhZ2I8mL4fKkkEyJhKE3iTMXTUapAyb7ix52eGv9v8eMfdLSQ/s1600-h/Browning.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ujok8_tG5vx1efIjJq4gODdtgm5CnXTN9eVfn0Oh89_5PK4qeXGs2yWYmjZUwgKrG0reoh4ax50gsojpvA4nK5m3nxIhZ2I8mL4fKkkEyJhKE3iTMXTUapAyb7ix52eGv9v8eMfdLSQ/s320/Browning.JPG" alt="" id="BLOGGER_PHOTO_ID_5439753023885895042" border="0" /></a><br /><br /><div style="text-align: center;"><i>Cast iron works too. But if you put that in the dishwasher when you're done, I'll come over and punch you in the throat.</i><br /></div><br />5. Brown wings in skillet for 3-4 min, until nice and golden. Flip then and repeat. Remove to baking pan.<br /><br /><i>If you want, you can brush your wings with sauce at any time during the following steps. It's going to lead to much less crispy skin, but they'll be both juicy and saucier than a 1920s burlesque performer. Your call.</i><br /><br /><br />6. Bake in the oven at 375 for 30-35 min, depending on the size of the wings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyGRMK94P6fUj3YHp-hISFD3JY5fE9ol9Gnpv3g9z0yzUO9L7VzJvm3rniICAFoQiJ7eION8gwTA9r8KlVXIz9c3VBrDJBLqFB4UiHK9g9KxBgS-io-QX1wDbOo0iCvYrSdK5Fb4zMYI/s1600-h/Bake.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyGRMK94P6fUj3YHp-hISFD3JY5fE9ol9Gnpv3g9z0yzUO9L7VzJvm3rniICAFoQiJ7eION8gwTA9r8KlVXIz9c3VBrDJBLqFB4UiHK9g9KxBgS-io-QX1wDbOo0iCvYrSdK5Fb4zMYI/s320/Bake.JPG" alt="" id="BLOGGER_PHOTO_ID_5439753012156965650" border="0" /></a><br /><br /><div style="text-align: center;"><i>The chicken juice and sauce leaking off of the sides of the pan, on to my oven floor, explains why I recommend a rimmed baking ban. Do as I say, not as I capture on film.</i><br /></div><br />7. Turn oven up to 400, and bake for an additional 10 minutes.<br /><br />8. Pour finished wing sauce into bowl. Remove pan from oven. Throw the wings into the sauce a half-dozen at a time, and toss in the bowl.<br /><br />9. Crack open a cold beer, mutter "hell yes" to no one in particular, and throw on the DVD of <i>Roadhouse</i>. Enjoy yourself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47OuEZbGWq5mGYRlV3bu1lNtQSoRl2XAvWaxG5hdkG38Le8dWj858kQlcxhNNL3ChgaNMs2hNkjbBbY-nRqI5-_cAjY4ztwMsp59QH93tGb1GE07CEK8vNR1MXTxrpNDJsuuv4yF_8Lk/s1600-h/Finished.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47OuEZbGWq5mGYRlV3bu1lNtQSoRl2XAvWaxG5hdkG38Le8dWj858kQlcxhNNL3ChgaNMs2hNkjbBbY-nRqI5-_cAjY4ztwMsp59QH93tGb1GE07CEK8vNR1MXTxrpNDJsuuv4yF_8Lk/s320/Finished.JPG" alt="" id="BLOGGER_PHOTO_ID_5439753028301709490" border="0" /></a><br /><br /><div style="text-align: center;"><i>With an entire bowl of extra sauce - dip the celery in it, brush your teeth with it, or just drink it alone in the dark while staving off tears. Hooray for dignity!</i></div>Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com1tag:blogger.com,1999:blog-3143365564772564614.post-29972382506646790652010-02-15T15:13:00.003-06:002010-02-15T15:20:18.781-06:00Sasuagefest<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wNzP5HLEdg0ywAX2H69FmxNU5CWgRsxsUT2Y7C7KQ8YopK48WVjMIlOdzA1cZz5Efd2kE7tRbm58jAcsLOjoJSn3QZP4R6z7lpGzE9v_cdocuQpVdkAytLhw2Y0r5CxkVXmT1D31oEs/s1600-h/sausagefestqueen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wNzP5HLEdg0ywAX2H69FmxNU5CWgRsxsUT2Y7C7KQ8YopK48WVjMIlOdzA1cZz5Efd2kE7tRbm58jAcsLOjoJSn3QZP4R6z7lpGzE9v_cdocuQpVdkAytLhw2Y0r5CxkVXmT1D31oEs/s320/sausagefestqueen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438582933753539586" /></a><br /><br /><i>Sausage Queen, 1958. Angioplasty Queen, 1965.</i><br /><br />Oh, the horror of the sausagefest. It's a constant fear of the party and bar goer. This sausage fest is a little different. Ground meat spiced with flavors that are out of this world. Yes I am referring to packaged meat. What could be better than a good old fashioned fresh sausage, hot dog, bologna, summer, or any other variety of encased meat known to man? Well, a little alone time with your woman, I suppose. <br /><br />But as far as what goes on the table, I think it’s a very short list. What other single food item can cross all meal boundaries? It's breakfast, it's lunch, it's a snack wherever, or an elegant dinner (possibly on a bun). Everyone's familiar with breakfast sausage as a staple, but what other types of sausage are out there? Cajun is one category. These sausages are a mix and adaptation of many European cultures; boudin and andouille are two of the most widely-known. Another option would be German sausage - bratwurst or frankfurters, among others. Other European nations also have great sausage; Poland has Kielbasa, and Spain has chorizo.<br /><br />Then we've got Italian sausage. Sausage was originally a method of preparing tougher or much less desirable cuts of meat and packaging them with enough spices and seasoning to choke a goat. Nowadays, the quality of meat is much better, but you still never know. Buying sausage is in my mind one of those things that can be dicey, you never know what some folks may think is acceptable for use in sausage. Therefore I suggest making your own. Grinding your own meat can be a time consuming and EXTREMELY messy, the first time I did it without supervision I managed to splatter pork blood on the ceiling and walls of my mother’s kitchen - BIG, BIG mistake (though even she thought it was exceptional sausage when it was all cleaned up). <br /><br />I grew up watching the great men in my life make everything they ate. No matter what it was, growing a garden, hunting or fishing for meat, they made some of the best food ever. Sausage was a tradition. We made it all breakfast sausage mostly but we dabbled in other varieties. This is one of our favorites.<br /><br /><u>Italian Cheese & Red Wine Sausage</u><br /><br />4 lbs. boneless pork butt or shoulder<br />2 tbsp coarse-ground fennel seed<br />2 bay leaves, crushed<br />1/4 c chopped parsley<br />5 cloves garlic, crushed<br />1/2 tsp dried red pepper flakes<br />2 tsp salt<br />1 tsp freshly ground black pepper<br />1 c grated Romano or Parmesan cheese<br />3/4 c dry red wine<br />4 yards sausage casing<br /><br />Grind the meat using the coarse blade. Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings.Johnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-50350169271645172232010-01-22T17:17:00.010-06:002010-01-24T16:25:18.729-06:00Apology Chipotle Burger<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqZQCVDN4qc_oHHHXNVI-j9r1-Ql6tsmU2dMESyJdQcDzwpf_913dEl4IQIR5uG3-JLyTLOsOWg1vgHy_9nXUf35M6anCrO98kt6semuUf7mE5w0011vdIk9DR9QYF_DSckf67nj14-k/s1600-h/IMG_0048.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqZQCVDN4qc_oHHHXNVI-j9r1-Ql6tsmU2dMESyJdQcDzwpf_913dEl4IQIR5uG3-JLyTLOsOWg1vgHy_9nXUf35M6anCrO98kt6semuUf7mE5w0011vdIk9DR9QYF_DSckf67nj14-k/s320/IMG_0048.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430432504924556754" /></a><br /><br /><br />Man B Que is a huge part of my life and I spend a lot of time promoting the whole concept. It's great, I travel A LOT for work and everywhere I go I tell people about it and they always seem to respond with great enthusiasm. Never is this more true than when being around family. Unlike at work where everybody wants to give me a "great" recipe I "have" to try, my family is chill. They want to get to know what this "Man B Que" thing is that I have been obsessing about and more importantly, they want a peek into the grilling maniac mind so they can understand this odd passion. <br /><br />I'm out in Connecticut for work and I've been spending time with my aunt Armandina and my uncle Al, they wanted to take me out to dinner, so they let me pick the place. I decided to go to a "world famous" pizza place that everybody raves about. Big mistake. (I'll rant about this on the upcoming East Coast Pizza Wars blog) Anyway, I felt like a big ass, so I figured, the best way to counteract a bad food experience is with a great one. I didn't want to rely on some restaurant, so being the "Man B Que Godfather," I dug into my meat eating brain and created a new burger just for them. I named it the "Apology Chipotle Burger" because "I'm Sorry Aunt Armandina and Uncle Al Chipotle Burger" was way too long.<br /><br />This is a smokey flavored burger with just the right amount of bite. The chipotle seasoning gives it the smoky flavor and combined with the pepper jack cheese give it a bit of a bite. My suggestion is to serve these on a nicely toasted and buttered kaiser roll and topped with either slices of avocado or a large scoop of guacamole.<br /><br />Enjoy!<br /><br />Ingredients:<br />1.25 Lbs. ground beef: organic, veggie fed 87% lean (yields 3 large burgers)<br />1 chopped green pepper<br />1/2 cup chopped oregano<br />1/2 Lbs. diced hot pepper jack cheese<br />8 tbsp. of butter<br />1 egg: organic, vegetarian fed<br />1/2 Cup of seasoned bread crumbs<br />Guacamole or avocado<br /><br />Seasoning ingredients:<br />.25 cup chili powder<br />1 tablespoon dried cilantro<br />1 tablespoon cumin<br />1 tablespoon Mexican oregano, leaves<br />1 tablespoon dried sweet basil leaves<br />1/2 tablespoon garlic powder<br />1/2 tablespoon dried thyme leaves<br />1/2 tablespoon crushed chipotle pepper<br /><br />1. Start off by mixing all of your seasoning ingredients in a small bowl, place the bowl to the side for now. The amount I've recommended makes a bit more than 1/2 cup of seasoning.<br /><br />2. In a large bowl, mix in the green peppers and cheese with the ground beef. Make sure the ingredients are nice and evened out.<br /><br />3. Melt the butter. After melting add your butter add the egg and whip both together.<br /><br />4. Add cilantro and seasoning mix to the whipped egg/butter and mix both evenly. <br /><br />5. Combine the beef with the butter mix. While mixing the two, add in your bread crumbs. Again, make sure everything is nice and evenly mixed.<br /><br />4. Shape your patties. I like starting them off as almost a meat ball and then massaging them down to a flatter shape.<br /><br />5. Place the patties on some foil and stick in the freezer for about 30 min<br /><br />6. After removing from the freezer, throw your burgers on the grill. For higher heat, place for about 10 minutes per side, medium heat about 14 minutes per side.<br /><br />7. Add sliced avocado to the top of the burger or a large scoop of avocado.<br /><br />8. Eat the f@ck out of these burgers because they will be delicious.<br /><br />-The GodfatherMan B Quehttp://www.blogger.com/profile/10332067588945692848noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-65008877644315126992009-12-17T12:36:00.001-06:002010-02-15T16:49:54.612-06:00The Home Place: Traditional Hatchie Botton Stew<b><u>Down Home</u></b><u></u><br /><br />Down home cooking - what is it to you? Everyone has their own version. A meal traditionally served at a certain time or on a specific occasion. Usually a hearty comfort food that cures what ails you. It could be your family's Christmas morning breakfast or just the annual Thanksgiving meal. To me, it's something special, a meal that has been eaten by my ancestors for over a century. It's called Hatchie Bottom Stew, and it's my down home meal. The stew around the West Tennessee homelands originated with a number of things that come together only in the Fall season, when temperatures start to cool, and a hearty, warm stew is the ultimate comfort food. This is a stew inspired by my ancestors from Virginia, where the traditional Brunswick stew is a staple food. It may be served at squirrel-hunting camps, family reunions, church dinner-on-the-grounds, political rallies, or any other gathering.<br /><br />Our farmer friends often freeze the basic ingredients and make a stew in the middle of winter when farming slows down. Fall is the ultimate food season to me because:<br /><br />1) The late crop of sweet corn is at its peak.<br />2) The tomatoes are late in the season and are the sweetest and most flavorful.<br />3) Squirrel season has opened, and the little critters are plentiful.<br /><br /><b><u>The Setup</b></u><br /><br />It's a simple food, taking very few ingredients, but lots of time, and usually some help with the stirring. Because this dish does take time, it's recommended that it be prepared outside, as is traditional, in the biggest pot you can find. Perhaps something in the near-bath tub variety. Your normal kitchen utensils need not apply to this task - you'll need a wooden tool that more closely resembles a boat paddle.<br /><br />Now for the ingredients, you can make as big of a stew as you can fit in you pot, but the ingredients are as follows: <br /><br />- One chicken (skin, meat and bones)<br /><br />- One squirrel (not required, but traditional), meat and bones<br /><br />- One stalk of celery, roughly chopped <br /><br />- One onion, cut into eight chunks <br /><br />- One can diced tomatoes<br /><br />- One can corn<br /><br /><b><u>Cooking</b></u><br /><br />The method can be somewhat of a marathon. This is where the help comes in.<br /><br />1. First, fill your large pot with all your meat, the celery, and the onion. Fill the rest of the pot with water. Then bring it to a boil. <br /><br />2. Once it is boiling, cover it and turn off the heat (do not uncover until the outside is cool to the touch). By this time the meat will be cooked through. Now it is time to pick it. Begin pulling the meat off of the bones making sure to keep everything but keep the meat separate (this means no cartilage). It doesn't hurt to quickly run a knife through the meat to make sure that none of the pieces are too stringy and long. <br /><br />3. After you have this completed, strain half of your original liquid, put meat in strained liquid and begin to simmer, stirring occasionally. <br /><br />4. The rest of the liquid should then be boiled with the bones and skin to produce an excellent stock. As the pot with the meat begins to thicken and reduce, the addition of the stock is recommended after straining (when stock is finished, bones may then be discarded). <br /><br />5. Once all liquid is added it is time to add the tomatoes. Continue to simmer for an hour, then add the corn, once the corn is added, the stew will begin to thicken quickly and will begin to stick to the sides. To combat this, constant stirring is necessary for an additional hour. After this final hour the stew is ready to serve.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_c9F3Nx9p-14okIT1dOe8vT7X7hfSQ55NtxsqrdrcuWHYbWmPpFLncmCZGCkzTB3YgYyYZ8K7oqLRQ69aQbeZZw_cIOFC5eGX8r4jWwFl023efUzDKRbwBfPGEOseDD6klZAZxldffM/s1600-h/image003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_c9F3Nx9p-14okIT1dOe8vT7X7hfSQ55NtxsqrdrcuWHYbWmPpFLncmCZGCkzTB3YgYyYZ8K7oqLRQ69aQbeZZw_cIOFC5eGX8r4jWwFl023efUzDKRbwBfPGEOseDD6klZAZxldffM/s320/image003.jpg" alt="" id="BLOGGER_PHOTO_ID_5414802825154626786" border="0" /></a><br /><span style="font-style: italic;">The stew - not quite thick enough yet, but it will tighten up as time goes by<br /></span></div><br /><br /><b><u>Serving</b></u><br /><br />Service of the stew should be done quickly while it is still hot, or cooled in small batches and frozen. In my mind, only four things are appropriate as accompaniments: white bread, saltine crackers, cheddar cheese, and hot sauce. Anything else is just too much.<br /><br /><b><u>Further musings</u></b><u></u><br /><br /><i>The Anti-Recipe</i> - Many great foods have great recipes. To make Hatchie Bottom Stew great, it is more important to observe what you don't do, and what you don't put in it. My Grandma Dorothy grew up at the center of the stew universe. Her highest compliment is "Well, I hear he makes a real clean stew." <br /><br />Anti-Ingredients: <br /><br />- No Chicken knuckles (Bone-end cartlidge -- see Squirrel Heads, below) <br /><br />- No Squirrel heads (Pick the meat out of the stock, then strain, rather than trying to pick stuff out of the stew pot as it floats by while cooking.) <br /><br />- No Shotgun Pellets (Again, strain the stock and only put in the final pot what you want to eat!)<br /><br />- No Livers or Gizzards (There is no more "dirty" stew than one that has livers and gizzards floating by. It's even dirtier if you grind them up. [See Anti-Method below.] Yuck!!!!! Dirty rice is one thing, dirty stew is entirely unacceptable.)<br /><br />- No Butterbeans (Many good Brusnwick Stew recipes include butterbeans aka Lima Beans. That's fine, soup with butterbeans is often really good, it's just not stew) <br /><br />- No Green vegetables (That might make it healthy) <br /><br />- No Strawberries (Some noted stew-making friends of ours always froze mass quantities of stew ingredients whenever they were in season. They also froze a big batch of strawberries. You can see that train wreck coming. Actually, the amount of strawberries in the mass quantity of stew made little difference, but the story was good!)<br /><br /><i>Anti-Method</i> - Do not grind anything you put in stew. Many people put their stew through a meat grinder. You grind meat for Vienna Sausage and Potted Meat. NOT STEW!!!! Your pulled chicken meat should be chopped up chicken salad size. I guess some people grind their stew to avoid that stringy old rooster!<br /><br />- Dirt McGurtJohnhttp://www.blogger.com/profile/02569590956013656728noreply@blogger.com0tag:blogger.com,1999:blog-3143365564772564614.post-13139074955272938382009-12-17T09:53:00.002-06:002009-12-17T09:53:35.427-06:00Cover Me Christmas: Just Lay Down the Track...Listen, love and get filled with Great Lakes Christmas Ale to a great cover of Hanoi Rock's "Dead By Christmas" by the Murder City Devils. <br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/iR4RKFOtPmI&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/iR4RKFOtPmI&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>MJ 'Twistoff' Joneshttp://www.blogger.com/profile/17460002571400086529noreply@blogger.com0