Perfect Combo? Fat Tire and bourbon

There are a ton of drink combonations out there. Vodka and orange juice. Vodka and cranberry juice. Vodka and a salteen. Sure, these combanations are great, but one of the most tremendious discovers I have ever come across is the Fat Tire + Maker's Mark. This combo completes the taste circuit for maximum enjoyment.

I first found out about this when I was working as a dish washer at a 4 diamond resort. The head and sous chef's took me down to the bar and told me to try it. Who was I to argue? I loved it. The toastyness of the beer and the warmth of the bourbon seemed to just "do it" for me. Since my first experiance, I have tried to match up other bourbons to the Fat Tire. Few actually do such a good job as Maker's. However, Buffalo Pass and Kentucky Vintage work really, really well.

That is the fun part about beer, wine and liquor; mixing and matching. I plan on trying an Arrogant Bastard and port! Actually, that sounds pretty bad. Maybe Moonshine instead of a port.

Po' Fry Daddy

The Po’ Boy is a sandwich is Louisiana's version of the hero/sub. The Po’ Boy usually has seafood fare, such as oysters (fried), shrimp (fried), and catfish (fried), crawfish, soft shell crab, or sausage served on Louisiana French bread. This Louisiana French bread is not a typical baguette, and has a flaky crust and light, airy inside. The topping for the Po Boy are varied, but is usually served is lettuce, tomato and mayo. Getting these toppings is often called, “dressed up.”

The original Fry Daddy revolutionized the fry-at-home process. Basically, it was a small deep-fat fryer that allowed the owner to store it without taking up much space, but still produced glistening crisp balls of fried deliciousness. The Fry Daddy is one of the many reasons for obesity in America. But lets not embrace the bad...

What do you think would happen if you took a oyster Po’ Boy and deep fried it? Fried sandwiches have been done before, sadly, with limited success. About a quarter of people I know have tried the famed Monté Cristo sandwich, and not all of them loved it. The Monté Cristo, or as I like to call it, “The Count of Sandwich-dom” is rarely seen, and even more rarely ordered. I think its probably because of the powdered sugar (yeah, right). So, frying a Po Boy, which probably already has fried things in it is certainly taking things to the next level. Basically the Po’ Boy is grown up. The Po’ Fry Daddy is a killer of a sandwich, and would be best if split among 2 people. Or more.  

So, what kind of batter should we use? We have a delicious sandwich all made up and ready to go. It has fried oysters a little lettuce, tomato and mayo between the Louisiana French bread. Why not just go for broke and beer batter it? With a bit of Cajun seasoning mixed in with the flour, adding a good stout beer would make the batter quite delicious. The Po’ Boy may need several toothpicks to keep it from flying apart in the fryer. Once the sandwich is secured, dredge it through the batter and toss it into the deep fryer. It should go quickly, so keep a watchful eye. Turn it once or twice to ensure even cooking. Once the outside is deep golden brown, take it out and let it sit on a paper towel (or 12) to drain off. Once it is no longer scalding hot, split it down the middle and serve. Preferably with something fried. 

I am way to cowardly to try this myself, but I absolutely encourage you, dear reader, to do it. This could be your big break! The only thing I ask is, if you create the Po' Fry Daddy, please keep the name. 

Steaks! Pan and Grill

Ah, steak. It is always such a treat to head to the meat counter, look the butcher dead in the eye, and explain, "I need a steak." The usual response is, "well, you are in the right place my friend." The butcher then eyes you and suggests a steak that will meet your needs. A good NY Strip? Perhaps. Sirloin? Hopefully not. Porterhouse? If you are feeding several hungry men. Rib Eye? Odds on favorite.

The rib eye is an awesome cut. There is some really good marbilization going on, and that fat lends itself to enhancing the flavor of the beef, as well as absorbing whatever tasty marinade you decide to use.

For a long time, I would be dumbstruck when my father would ask for his steak "well, well done." Why would you want to do that to an excellent hunk of meat? I would often find myself taking the opposite line; having my steak as rare as possible, just to show off. Since then, I have grown to appreciate others taste perceptions. Some people would rather have Lucky Charms instead of lamb chops. That is cool by me. To those that like their steak gray throughout, I have no problem. Maybe juicy and tender isn't your thing. That is the thing about food: everyone has their own tastes.

This is a little steak that I found pretty tasty. I use the pan to get some of those good fats rendered to make an awesome jus. Normally, I would serve with jasmine rice, but basamati worked in a pinch.

Serves 1
1 Rib Eye (about 1 lb)
2 cups Worcestershire Sauce
1 tablespoon red wine vinegar
2 tablespoons dried rosemary, crushed
salt and pepper
2 tablespoons olive oil
1 shot bourbon
1/2 cup good Cabernet Sauvignon
1 tablespoon butter

Start by prepping the marinade. combine the Worcestershire sauce, rosemary, red wine vinegar, bourbon and olive oil in a flat dish. Salt and pepper both sides of the steak, then add to the marinade. Let the steak sit for an hour and thirty minutes, then flip over and continue to marinade for another hour and thirty.

Take the steak out and let it approach room temperature. Take a good non-stick skillet out, and get it medium-high heat. Remove the steak from the marinade and toss it onto the hot skillet. There will be a lot of noise and splatters. That is all part of the fun.

While the steak is going on the pan, pre-heat the grill to medium heat.

Flip the steak after about 4 minutes. Cook for another 4. The top and bottom should be fairly crisp. Transfer the steak to the grill and cook for another 7-10 minutes for rare-medium, 20 for medium, and 25 for well. While the steak is on the grill, turn the skilled back on to medium heat and add the butter to the pan and mix around with the rendered fat. Once the butter has melted, add the Cab. Let the jus reduce for about 5 minutes.

Once the steak is cooked to your desired doneness, let it sit on a cutting board for 5-10 minutes. Transfer to a plate, and top with the jus. Should be quite tasty. Serve with a nice starch. I prefer rice, but taters are awesome.

All A Matter Of Taste - Father's Day Edition

My dad has some peculiar tastes. He loves the whole Hostess lineup. For breakfast. Is it 4:00? Time to go to Sonic for Happy Hour for some Route 44 cherry vanilla cokes. Jerky and a hard boiled egg? Must be lunch. Roadtripping? I count on losing M&M's in the dash vents. These all seemed incredible to me. Why would someone prefer a Night Hawk T.V. dinner over a delicious ham? Well, I have come to find that its all a matter of taste.

               
                

We like what we like. I enjoy good cheeses and wine. My dad will drink half of a Sam Adams Black Lager and have some candy (putting the bottle cap back on so the beer will still be "good" tomorrow). I am down to try just about anything, culinary wise. My dad does not. That is cool. Not all of us like our steak pink in the middle. Not all of us like tomatoes.

In the past, when I cooked something that I thought was exceptional, my dad would often pass on it and have a TV dinner or a salad. I would get so infuriated. In retrospect, it does make sense. I like what I like, and there is nothing anyone can do to change that. Pop's likes what he likes, and there is no one that can make him like or unlike anything.

So it is with that concession that I realize my dads tastes are not weird or bizarre. His tastes are just that, His tastes. I am cool with that.

Happy Father's Day Dad!

Cheese It! Antonelli’s Cheese Shop

I have never been to a real cheese shop before. The closest thing I have seen is the cheese area at Whole Foods. While the Whole Foods cheese market is much, much larger than Antonelli’s (overwhelmingly so), Antonelli’s has more to offer. How is that? Well, Whole Foods cheese department is like the Wal-Mart of cheese. Sure, it has all these cheese you could possibly want, but why bother with the crowds, rude employees and expense when you could patronage a small, family owned cheese shop with loads of local cheeses? I for one, will never buy cheese from Whole Foods ever again.

Antonelli’s is the work of Kindle and John Antonelli. When we visited, we had been new-used car shopping. Hoping to test drive, but finding none of the dealerships open, I suggested “to hell with this, wanna go to the cheese shop?” We found Antonelli’s with little problem. Located next to the original Hyde Park Bar and Grill, the small shop fits the bill of what a proper cheese shop should be. Small, smelly and quite friendly. 

There is only one refrigerated case with cheese in it. From right to left, the strength of the cheese grows. Starting with marscaponé and ending with blue, the cheeses offered are vast and varied. The best part? You can try any of them. This is how a kid in a candy store feels. Kindle was all to willing to help us out, so we started by tasting some creamy goat and sheep cheeses before we came to a realization. We should pace ourselves so we would have a reason to come back. We sampled some Feta, and compared to the Athena brand we usually get, it was like eating string cheese then going to fresh pulled mozzarella. This Feta was astounding. The cost for the amount we wanted was very affordable (about what we would have paid for the aforementioned Athena), and planned on topping a salad with this Feta. We then moved our cheese search from right to left in search of something different. 

We have tried several different blue cheeses before, all with mixed results. Some were really good, other were just awful. We asked Kindle if we could try the Roquefort, and were treated to a little story. It turns out that Roquefort is a protected name. Not everyone who produces blue cheese can call it Roquefort. There are only about 7 authorized Roquefort producers, and this particular one at Antonelli’s was from France. The Roquefort is aged in a cave, and produced in fairly small amounts. We sampled it and were blown away. This blue was by far the best blue I had ever tasted. It was creamy and had a good bite to it. We had to get a piece of it. We paired it with a nice Malbec, some olives, nuts and pickled things. We really, really enjoyed it. 

After the Roquefort, we decided that we had justification to come back many, many times. Not only is the cheese affordable, but the experience was fantastic and the people were so friendly. Plus, free samples! Antonelli’s is fantastic, and we really had a blast visiting.

I sincerely hope that the Antonelli’s make it here in Austin. Of all the unique shops, this is by far the best I have ever visited. 

Note: That top photo is a little cheese and pickled goodness spread that we threw together. Okra, black olives, Greek olives, sourdough, Barely Buzzed (yes, that is coffee grounds on the outside) and a Gouda. 

UPDATE: My wife and I have been back like, a dozen times, and each time is enjoyable as the last. There is this picante sorposetta that is mind blowing. I look forward to reviewing my purchases next time I go in, and reminisce about all the awesome cheese. After all, cheese is bliss.

Roast Chicken

Roasted Chicken

Sure, its 95 outside, and 105 with the heat index, but that doesn't mean that you have to eat cool gazpacho all summer. If anything, heating up the kitchen helps clear out the riffraff. Now, I am not saying that solitude makes for happiness in the kitchen, but when you need a break from entertaining, grab a cold beer or cocktail, crank the oven up to 450 and enjoy the quite. This recipe is quite good, but it is incredibly filling. I would say it serves 4-6.

1 whole chicken, preferably organic/cage free/farm fresh
4 tablespoons unsalted butter
2 tablespoons smoked paprika
1 teaspoon cayenne pepper
1 while onion
2 carrots
2 celery stalks
2 jalapenos
1 head garlic
1 lemon
2 stalks of rosemary
Chicken stock

Start off by preheating the oven to 450. 

Take the chicken out of the fridge. Let it sit for about 30 minutes. Also take the butter out as well. 

Spray a large roasting pan with non-stick cooking spray. Next, chop up the onion, carrots, celery and jalapeno and put them into the pan. Smash and peal the entire head of garlic and add to the pan. Mix everything around. Season with salt and pepper.

By now, the chicken should be approaching room temperature. Wash the little guy off, and pat dry with some paper towels. If their is a neck and gizzard and gross stuff, go ahead and remove. (note: I have never experimented with doing anything with those pieces, so feel free to try something with them, I choose not to) Using a paring knife, cut a little skin from the breast. Using your hand, work some room between the breast and the skin. Take care not to tear the skin. Basically, you are creating a place for the butter mixture to go. Once you are able to put your hand to the front of the bird, you have enough room. 

In a medium bowl, combine the butter, paprika and cayenne. Chop up the rosemary and add to the butter and mix around again. After a thorough mixing with a spatula, the mixture should be a lovely reddish color. Now comes the fun part. Take a handful of butter, and apply it to the gap between the skin and breast. Make sure to get it all over the breasts of the bird. Do not feel obligated to use all of the butter, but if you have some left, go ahead and pat it into the cavity. 

Take the lemon, and poke a hole or two in it with a knife. Toss that lemon inside the cavity and string up the chicken and place it on top of the veggies. Season with salt and pepper.

Turn the oven down to 400 and place the chicken onto the middle rack. Cook for 30 minutes. Add a few tablespoons of the chicken stock to the top of the chicken, and place it back in. Cook for another 30 minutes and add a few more tablespoons of stock. Depending on the size of your bird, it may be done. Cut along the thigh and if the juices run clear, its done. If not, cook for another 20-30 minutes. Once the chicken is done, let it sit for about 20 minutes before carving. 


If you want to, you can serve the vegetables with the meal, OR you can make a delicious gravy out of them. If you want to make the gravy, toss all the veggies into a blender, and add a cup of chicken stock and process for about a minute, until smooth. 


Carve the chicken up and serve with either your roasted veggies or a good ladle-full of your gravy.

Naan Pizza (Version 1.0)

A staple for our house is the Naan Pizza. It is quite amusing to tell people this, for their reaction is always one of befuddlement. Few people I interact with daily are familiar with the unleavened flat bread. It is quite a bit like pita, just stretched out. This makes naan the perfect flat bread to pizzaize.

Naan pizzas are at their most scrumscious when they are grilled. However, they only take about 4-5 minutes to turn into charcoal, so if you are using ingredients that need some heat to be perfect (read: mushrooms) you should go ahead and satué them first. I have tried several different cheese combinations, and have found that a good fontina is heavenly. Here my standard recipe:

2 Naan (loaves? Nah. Just Naans)
1 white onion
6 crimini mushrooms
1 red bell pepper
1 wedge good fontina, cut into 10-12 bite-sized pieces
5 basil leaves, lightly chopped
4 cloves garlic
10-12 black olives (if you like olives)
Parmesan
Salt, pepper and olive oil 

Start by pre-heating the grill. Use a cookie sheet for preparing the pizzas. Start by drizzling a bit of oil on both sides of the naan. Make sure to place the naan flat side down (oh, I know both sides are flat, but one side is the side it was baked on). Chop up the onion, chop the red bell pepper and mince the garlic. Cut the mushrooms to your desired thickness (some people, like yours truly, love big hunks of 'shrooms, some, however, like little bites). Heat a skillet to medium heat, add some olive oil and satué the onion for about a minute. Next, add the garlic and continue to cook for another minute. Add the bell pepper and cook for another 2 minutes, stirring fairly frequently. Next, add the mushrooms and cook until the mushrooms are soft.

Top the naan with the vegetables. Add the fontina pieces, olives and chopped basil leaves. Season with salt and pepper, and drizzle a bit more oil on top. Turn the grill down to about 300F or low-medium heat. Using a large spatula or tongs, gently slide the pizza off of the cookie sheet and onto the grill. Repeat process for the next pizza. Close the grill and let things go for about 3 minutes. Check the underside of the pizzas to make sure they are not blackened, and rotate them 90 degrees to get good char marks. After another 2 minutes, check again. The cheese should be nice and melty. Using your cookie sheet, transfer the pizzas very carefully. You do not want a rouge mushroom to land on your wrist. Grate a bit of the parmesan onto the top of the pizzas and serve. They will be hot, so let them cool off a bit.

Naan pizzas are awesome because of their adjustability. Picante sorpessata? Do it. Gouda AND fontina? Rock 'N Roll! Pesto? Oh, do it! There are thousands of possibilities for naan pizzas, and I will bring you all I do. Note: the pictures here are some variants. One is a picante sorpessata, fontina and mushroom. The other is pesto, 1 year gouda, mushroom and shallot.

Every Beginning Has An End

Is that how the saying goes? Yeah. Or. Every end has a start? Start at the beginning? Ohhh, that the one. Wait...

So, to start out, from the beginning, this is my glorious new flood blog. I have been working on material for quite some time, but never had the wherewithal to get it online. Finally I got everything to click together and decided to have my inaugural post today. So hooray!

I figured I needed to start somewhere, so I would start with a death.

NPR informed me that Jimmy Dean died today. One of my fondest memories of Jimmy Dean was listening to "Big John" for the first time when I was working on my grandpa's farm. I was riding in my uncles truck, cruising out to a pasture and instead of singing "Big John" he changed it to "Big Shawn." Oh, how I thought that was the dumbest thing I had ever heard. The song stuck in my brain, however, and I have fond memories now. At the time I was just an angry teenager, pissed about having to work for a living and dealing with people of far less intellect than I.

Aside from the Grammy award winning song "Big John," Jimmy Dean got into sausage. Actually, he got really into sausage. I have had my fair share of his frozen foodstuffs. Those frozen biscuit sammiches were my go-to breakfast in high school. His spicy sausage are the basis for numerous breakfast casseroles my relatives have prepared. Jimmy Dean has made a pretty big impact in my life, all things considered.

So, thank you Jimmy Dean, for your contribution. Mostly, thank you for giving me the impetus to finally start blogging about my passion. You followed yours into sausage, and so to shall I follow mine into writing about food. Stay tuned...