Wednesday, February 20, 2008

There she goes again...

Kerrie is sick. And not sick like me, like when I laugh at movies like Marathon Man, but really sick.

In hopes of making her feel a little better, I whipped up a pot of Chicken Soup. Chicken soup is one of those "traditional" home remedies that has yet to be conclusively proven to be beneficial to someone who is ill. Studies indicate that Chicken soup does go to work on the white blood cells, slowing inflammation.

Personally, I love chicken soup regardless of my current state of wellness. It's a soothing, flavorful comfort food with chopped bits of animal flesh.


Chicken Soup w/ Spaghetti

1 lb. Chicken Thighs
2 Onions
1 whole head of Garlic
2 Ribs celery, chopped
1 Carrot, chopped
1 stalk each: Thyme, Oregano, Basil
1 t. Whole Peppercorns
1 t. Old Bay
1 T. Kosher Salt

4 oz. Spaghetti per person
Fresh chopped Parsley

In a stock pot, bring 12 cups water to a boil. Reduce to a simmer and add the whole head of garlic. (Don't peel it, chop it, play with it: Nothing.)
In the meantime, heat a grill pan over medium high heat. Take the onions and cut off the ends. Peel the onions and rub with a small amount of olive oil. Place on the grill pan (whole) and grill for about one minute per side or until nicely "marked".
Take the onions and put them on a cutting board, cut them in half, then return to the grill pan and mark the flat sides. Toss the onions into the pot along with the Celery, Carrot, Herbs and Peppercorns.
While the grill pan is still hot, sear off the chicken thighs. The chicken should be nicely caramelized, but it is okay if you see a little pink. Add them to the broth along with the Old Bay and the Kosher Salt and allow to simmer for 30 minutes.
After 30 minutes, strain the soup of ALL solids but make sure you save the chicken. Return the strained broth to the stock pot and lower heat.
At this point, cook spaghetti according to product specific instructions. When ready, drain and divide among bowls.
Chop reserved chicken and divide among bowls.
Add broth to each bowl and garnish with fresh chopped parsley.


The LA's - There She Goes
Jim Carroll Band - People Who Died
Tom Petty - American Girl
Breeders - Cannonball
Portishead - Sour Times

Is it safe? - Ha Ha Ha, I'm laughing just thinking about it...

Friday, February 08, 2008

HEY! Pistolero!

Recently, this list of "seven facts" has been making the rounds and Sue tagged me. Generally I don't get involved with these things, but I have a few things to say...

a. list seven habits/quirks/facts about yourself
b. tag seven people to do the same
c. do not tag the person who tagged you or say that you tag "whoever wants to do it"

1.) I refuse to eat Cock-a-leekie. You KNOW why...

2.) When working in the kitchen, nothing motivates me like the song "Jump into the fire" by Harry Nilsson. (The long version with the cool drum solo...)

3.) I Love Calimari.

4.) I Hate Cabbage.

5.) I first realized that I wanted to cook after watching the movie Goodfellas.

6.) My favorite dessert is Deep Fried Cheesecake with Caramel Sauce, a shot of Ciclon and a wedge of lime.

7.) Fact: Chefs who are above you do not like to be called Chefrey Dahmer.

8.) BONUS: I tag NO ONE!!!

- Ben Affleck, Boiler Room

Monday, February 04, 2008


I love the Super bowl. I love it because of all the Weapons Grade Idiots who make empty New Years resolutions to eat better and work out, then gorge themselves on the most obscenely awful food known to man, disbanding all hope of ever getting into shape.

Saddly, I am one of those idiots. Well, kinda... I consider Christmas-to-Superbowl an eating season of it's own. And lets be honest, who wants to miss out on all of the fatty, salty, fryee, junky, yummy goodness that legally stretches from about December 1'st through the day of the Super bowl? (If you really wanna get crazy you could throw Valentines in as the end-all, be-all of gluttony)

I consider my self to be an idiot because I made that same goal of better health, but I consider myself a forward thinker because I knew there was no way in hell that I was going to start on any of it till after "the Feast".

Today, I began my new exercise routine and I started eating better at work. Those are the two main things I have to commit to. I have to because of last night...

It was mind bending how badly we eat last night, and how much we loved it. Fried Chicken Drums, Celery and 3 Cheese Ranch Dressing, Queso & Chips, Waffle Fries, Onion Rings and JalapeƱo Poppers, and because Kerrie is on antibiotics and can't drink: Chocolate Stout Cake.

Very possibly the softest and moistest cake ever baked, it was so rich I couldn't finish my piece.

God, what an amazing meal.


Chocolate Stout Cake

1/2 Cup Butter
1/2 Cup Guinness Stout
6 oz. Raisins, soaked overnight in Creme de Cacao
3 1/2 oz. Semi-Sweet Chocolate Chips
1 1/4 Cups Flour
1/4 t Baking Soda
1/4 t Kosher Salt
2 Large Eggs
1 Cup packed Brown Sugar
1 t Vanilla

Preheat oven to 350F and prepare appropriate baking pans.

Drain Raisins, and puree to a fine paste.

Bring beer to a boil in a small sauce pan then add raisin paste. Set aside.

In another sauce pan, melt butter and chocolate over low heat.

Sift together flour, baking soda and salt in a medium size bowl.

In a large bowl, beat eggs, brown sugar, and vanilla until thick. Add chocolate mixture and continue to beat until just combined. Add flour mixture and continue to beat until just combined. Finally, add beer/raisin mixture until just combined.

Divide batter into two pans and bake for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean.


Andrew WK - We Want Fun
She is Beautiful
Party Hard
Chris Classic - Unleashed
Cake - Short Skirt, Long Jacket
Crystal Method - Born too slow