I'm shipping up to Boston...

Over the last few years I've gotten into the habit of preparing a Corned Beef brisket for each St. Patrick's Day. It started a while back as an excuse for friends to come over and drink, but it turned into a true labor of love. And, not to brag, I make a killer corned beef.

The downside to making my own corned beef and liking it so much is that I pretty much refuse to eat corned beef anywhere else.

Sure, I'm being a little conceited here, but I really like my Corned Beef. Perfect balance of flavors -not too salty or ham-esque- and fork tender. Not a lot of fat and perfectly colored. This is one of those few recipes that I look forward to making each year, and recently realized I oughta be making it a lot more often.

Guinness Braised Corned Beef

2-3 lb Beef Brisket

1 Orange
Whole Cloves

1 14.9oz can Guinness Stout
8 Cups water
1/4 Cup Brown Sugar
1/4 t Thyme
1 t Caraway Seeds
1 t Ground Mustard

Baby Carrots
5 small Red Potatoes, cut in half

---

In a medium stock pot combine Stout, water, brown sugar, thyme, caraway, and mustard and bring to a simmer over medium heat.

Wash brisket and set aside.

Stud orange with cloves.

Place brisket then the orange into the pot and cover. Allow to simmer over moderately low heat for 4 hours. If the orange collapses during the braising, remove and discard.

At the 4 hour mark, add the carrots and the potatoes and simmer over low heat for 1 hour longer.

---






Kerrie and I finished the evening off with some Cheesecake and Irish Cream on the rocks. About as perfect of a meal as anyone could ask for...




"I may not know a lot about God, but we sure did build a nice cage for him..."
- Homer Simpson

Snow Day 2: Electric Boogaloo

This weekend we had a blizzard here in Cincinasty. What started out as 3-to-5 inches of snow turned into 10-to-15 inches of snow with 40mph winds blowing it all over the place. (hehehe... "blowing it"...)

What's odd for me is that this is the first blizzard I can actually remember witnessing. I was around for '78 but I wasn't even 3 yet. This storm, aside from the drive home from work, was not that bad. It didn't seem that bad. In fact, Kerrie pointed out that it felt like a regular heavy snow from Bowling Green.




Nonetheless, we took advantage of being home and just enjoyed doing nothing. Well, not nothing exactly. We played video games, watched episodes of Men Behaving Badly, and ate the good stuff.





On Friday we had Rib Eye Steaks with Straw Fries with a nice bottle of Merlot for dinner. After a romp in the snow and a rousing snowball fight on Saturday, Kerrie and I came back to the apartment for some Dark Chocolate Hot Cocoa. For dinner I baked Bread Bowls and made some classic Cosmo's-esque Tomato Basil Soup.

Now that it's all winding down, I have to go out and clean off the cars and think about replenishing the grocery supply. Being outside yesterday, though, brought back a slew of good feelings from the past. Back when a huge snowfall was something fun... Now when it snows, I have to navigate 19 miles of idiots and highway. I don't get to really enjoy the fresh white blanket of snow that everyone else is out playing in. But, as I've said before, this is why I love the winter. Snow leads to a fire in the fireplace, plenty of wine in the glass, and all that great cold-weather food I neglect during the scorching Summer months. Nope, it's really not that bad...

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.

---


chickensoupforthedouchebagsoulGroove:
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...

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!!!


"THAT'S IT, I'M DONE!"
- Ben Affleck, Boiler Room

WE WANT FUN...

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 Jalapeño 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.

---


no,thepatsDIDN'Twingroove
Andrew WK - We Want Fun
She is Beautiful
Party Hard
Chris Classic - Unleashed
Cake - Short Skirt, Long Jacket
Crystal Method - Born too slow

With nuthin' in yer gut, ya better keep ya mouth shut...

Breaded Tilapia with French Fries





"What did they do to this fish? Batter it to death?"

"Fish and chips, mate. National dish."

"More like a fuckin' natural disaster."

-- Samuel L. Jackson and Robert Carlyle in "Formula 51"

I wanna be haunted by the ghost...

Is there really any animal more deliciously evil than a Pig?

There is something so gratifyingly sin-filled about preparing, cooking, and devouring the cloven hoofed beast...

Okay, maybe I'm getting a little crazy there. But you have to love an animal with so many useful -not to mention utterly delicious- parts. The French figured it out a long time ago, and dammit all if I'm not going to follow their proud culinary traditions.

Point being, last night Kerrie and I had Cassoulet for dinner. A traditional slow-cooked dish of beans, duck, and various parts of pig.

And it was excellent...

Cassoulet recipes are a dime-a-dozen, but I used Anthony Bourdains. It was something where the prep had to be stretched over one weeks time, but it was worth it. It was SO worth it...




Pork, Pork, Pork - Suck it Born Again Yippies...


hoofedbeastgroove:
U2 & BB King - When Love Comes to Town
Edwin Starr - 25 Miles
Donovan - Season of the Witch
Joan Jett - Bad Reputation
The Pogues - Haunted

If that's your best, your best won't do...

Last night was long overdo...

Last night, Kerrie and I sat down to a proper meal of small plates and lots of wine. Yup, my favorite of all: Tapas.

I can fondly call on the memories of that first time I had a tapas meal. It was one of those crisp September days where one second its scorching hot out, then it's suddenly cloudy and a chill descends on everything.

I am, of course, referring to Ann Arbor and the ever-amazing Cafe Felix.

Ever since that day I've craved not only the food, but the atmosphere and style of the tapas meal. I even told Kerrie that if I ever wind up on death-row, a very lengthy tapas would serve as my last meal.

The meal I prepared last night consisted of 5 small entrees and 2 desserts.

Plate 1 - Cheese & Baguette
Plate 2 - Pan Seared Scallops with Pico de Gallo & Chipotle Smear
Plate 3 - Polenta Fries w/ Marinara & Shredded Parmesan
Plate 4 - Scampi
Plate 5 - Beef Tenderloin w/ Balsamic Glaze
---
Ruby Port & Lindt Truffle

Blush Ice Wine & Cocoa Creme Brulee













Everything was just as I wanted it to be. It took just under three hours to eat and it was perfectly relaxed. Plus, Kerrie and I have found that scallops are now on list of "Seafood that doesn't suck". Maybe I'm just a little too proud of myself here, but the scallops REALLY impressed me after I had prepared them. Granted, scallops are easy to do but these were so... right. They were cooked to what I figure is "just right" in the sense that there was no offending odor, they were butter-soft, and despite the uber-spiciness of the dish, they were really good.

I was less adventurous with the wine selection, but to be fair - when you find one really like, you just go with it. I'm a fan of the Protocolo, as it went with the beef and the polenta very nicely. The white, a 2006 Vega Sindoa, was a surprise hit because of how well it went with the cheese plate. The Ice Wine, a gift from Kerrie's parents from the very cool South River Vineyard in NE Ohio, paired very well with the Creme Brulee.

All things considered, it was an exceptional evening if not overly tiring. The wines certainly hit me a little harder than they used to. (I can hear Wes laughing maniacally from all the way down here...) Nonetheless, this is as close to perfect as a meal can get for me. The kind where hours disappear and the food never seems to stop.

tapasgroove:
Twisted Sister - We're Not Gonna Take It
The Gypsy Kings - Hotel California
Blues Brothers - Everybody Needs Somebody to Love
Bobby Bland - Turn on your love light
Mojo Nixon - You Can't Kill Me

...When the bullet hits the bone...

If there is one thing I love, it's a classic "comfort" dish.

The thing is, if you say "comfort" most people think of meat loaf or fried chicken or something very 'Merican! Well, what about other countries? Surely they have the concept of comfort food too, right?

I bring this question to the table, because I make a dish -Puerto Rican in origin- that I swear to you is the definition of "comfort". Simple, sustaining, and fucktastically good.

Chicharrones de Pollo

1 1/2 Boneless Chicken Thighs
1/4 Cup Lime Juice
1/4 Soy Sauce
1/4 Rum (I use Bacardi Ciclon)

1 Cup Flour
1/2 t Paprika
1/2 t Cumin
1 t Season Salt

Cut Chicken into bite sized portions and place in a large plastic bag. Add the Lime Juice, Rum and Soy Sauce to the chicken and marinate overnight.

Preheat fryer to 375F.

In a bowl, mix Flour, Paprika, Cumin and Season Salt.
Coat chicken liberally with flour mixture and fry until dark-golden. (3-6 minutes)

Serve with Tortilla, sliced limes and chopped Cilantro.




chicarronesgroove:
13'th Floor Elevators - You're Gonna Miss Me
Golden Earring - Twilight Zone
Sex Pistols - New York
Wiseguys - Start the commotion

January 1'st was a nice day. Unfortunately it was the last day of the Holiday break and the return to work loomed overhead like the employment-equivalent of Fat Man & Little Boy. Although 2008 felt suspiciously similar to 2007, I made every attempt to enjoy the last day of vacation. I slept in late, lounged around watching TV, and enjoyed the simple elegance of a perfectly chilly day...



...which ultimately made for some really good eating. As the daylight slowly turned to dark, I realized it was the perfect night for a fire, a bottle of Chardonnay, and some Sausage & Spinach Soup in Bread Bowls.

Sausage & Spinach Soup

Olive Oil, foor cooking sausage
1 lb Italian Sausage, casing removed
1/2 Cup Dry Red Wine
6 Cups Beef Stock
1 14oz. can Crushed Tomatoes
Pepper, to taste
1 Cup Chopped Spinach

In a medium stock pot, heat olive oil then cook sausage until browned using spoon to break up any big pieces.
Deglaze pot with red wine. Reduce until almost dry.
Add beef stock and bring to a simmer.
Add tomatoes and pepper.
Simmer for about 30 minutes, skimming away any scum that rises to the top.
Add the spinach and cook for 5 minutes more.

---




soup&snowgroove:
Van Morrison - Into the Mystic
Gene Chandler - Groovy Situation
Pizzicato 5 - Baby Love Child
Bob Dylan - Most of the Time
U2 - All I want is You

It's almost over now, almost over now...

New Years Eve...

Always fun, always a chance to go all-out and do something a little special for dinner.

I'm not a big big fan of going "out" for New Years, only because there are too many crazy jerk-offs on the road. Plus, I like being in the kitchen on New Years. It's like being at work, except everything comes together the right way.

Last night I made what has become a standard at home, the Mixed Grill.

A simple mix of Beef tenderloin, Chicken tenderloin, sauted Zucchini & Yellow Squash, and pan-roasted potatoes served with a perfect Rosemary Demi Glace, the Mixed Grill is probably my favorite meal. Actually... I have a lot of "favorite" meals.

Anyways, we started off the meal with fresh baked bread and olive oil for dipping, moved on to a couple of Spinach and Red Romain salads, the dove right onto the entree.





We finished off the meal with a game of Shanghai and a few slices of my Chocolate Everything cake.







All in all, a good end to a pretty good year. Plus, right near Midnight, I was able to use on of the greatest Homer Simpson quotes evar:

"Ohh, will this horrible year never end??!!"
-Homer Simpson, while watching the New Years Eve ball get stuck right before Midnight.

BOBA FETT?! BOBA FETT WHERE?!!?

One of the best things about working for a college is that over the Christmas break, I can sleep late, watch Futurama reruns, and drink coffee from a Boba Fett Mug.




breakfastgroove:
MC Chris - Fett's Vett
Supernova - Chewbacca
John Williams - Imperial March

It's a Marshmallow World...

Yeah, it's been 20-sumpin' days and no word from me on life in general. So, allow me to catch you up:

First of all, being employed drained what was left of my working-renegade soul.



But there was this:


...And this:


Plus this:


Which lead to this:


And this:


So to summarize: Catering. Food. Christmas. Engaged.

I am excited at the prospect of being married, it's just hard for me to muster any energy at this point. The Thanksgiving-Catering-Christmas Spending-Smokey & The Bandit Style Traveling-Gauntlet has taken it's toll. I am, however, looking forward to a nice New Years Eve at home. Wine, a nice meal, and a fire in the fire-place.

Thanks to all for the congrats and hospitality over the past week. I like you all very much.


holidaygroove:
Dean Martin - Baby it's cold outside
John Williams - Carol of the Bells
Winton Marsallis - Linus & Lucy
Dean Martin & Frank Sinatra - It's a Marshmallow World (Live)
Annie Lennox & Al Green - Put a little love in your heart

Everybody knows...

Yesterday was the first official snow fall of the 2007 Fall\Winter season.

I have now come to grips with the fact that I DO actually like the winter weather. That's saying a lot seeing as I LOVE San Diego and Las Vegas. But being a chef, or a cook, or whatever the hell it is that is fashionable to call us now-a-days, has made it's impression on my soul. I've come to love the winter months and all the cooking possibilities that come with them. Just like Darth Vader, It's too late for me...

The thing about Spring/Summer vs Fall/Winter is that, naturally, cooking habits change. The Summer is for grilling and spicy Southern dishes and drinking Tequila in the stifling heat. But the Winter... The Winter is a perfect excuse to cook heavy stews and soups, get a fire roaring in the fireplace, listen to some Leonard Cohen and drink Scotch Whiskey in the frigid cold.

Yesterday was that day... Sort of.

I came home to a catastrophic computer failure of unknown origins. (mup.sys?!? WTF!!!) Thankfully Kerrie and I have a pretty good backup plan so it was basically just a routine re-install of the OS and hardware and all was well. It would have been better if I could have had that evening in front of the fireplace drinking Scotch but duty called...

Nonetheless, Kerrie and I still had to eat. And dinner was exactly how I had imagined it would be: Jack Daniels Chicken Soup with Grilled Cheese



1 lb. Boneless Chicken Thighs, cut into bite size portions
Olive Oil, 1-3 Tabelspoons
1 Medium Onion, chopped
2 Ribs Celery, diced
20 Baby Carrots, sliced in half and chopped
Jack Daniels
6 Cups Water
Salt & Pepper to Taste
Fresh Chopped Parsley

Heat olive oil in a stock pot.
When hot, add the Onion, Celery, and Baby Carrots. Cook until soft and starting to brown. (You want to brown them, NOT burn them...)
Deglaze pot with Jack Daniels and allow to come to a boil and reduce by 3/4. (How much you add is up to you, but make sure you reduce it down. I did about 1 Cup and a little extra for good measure.)
When Whiskey has reduced, add the water and bring to a simmer.
Add the chicken and keep at a simmer for about 1 hour.
Finish with Salt and Pepper and top with fresh chopped Parsley.

---


snowdaygroove:
Leonard Cohen
- Everybody Knows
- I'm your man
- Anthem
- Waiting for the Miracle