Tuesday, June 11, 2013
Lacrosse Statistics
A very cool software package that collects live data while the lacrosse game is going on. Check out LaxStats.
Monday, August 31, 2009
Parenting and Food
The New York Times has an interesting article on parenting and food and how little useful information actually exists concerning this. As a parent with 3 children of my own, I'm often stymied with how to impart good habits to them. My 'Tween eats more than any two people at the table, and I'm rightfully concerned that he'll have similar issues to me when his metabolism eventually slows. Chef Laura is documenting her own weight issues at 45 by 45. How do you deal with diet and exercise with your children?
Friday, August 28, 2009
Thursday, August 20, 2009
Whole Paycheck Blog
Whole Foods is an incredible place to shop. They typically have anything and everything you could want for your culinary delight. Here in Atlanta, we have the normal Whole Foods and Harry's from which to choose from. If you ever watch "Good Eats", Alton Brown regularly visits one of our local locations. As I was looking to find other blogs with similar tastes to this one, I discovered that they run their own blog. I haven't had a chance to check it out completely yet, but thought I would pass this on.
On a side note, I've also discovered that Alton is doing a live special at the Cobb Energy Center on August 29th. Seeing him live would so rock!
On a side note, I've also discovered that Alton is doing a live special at the Cobb Energy Center on August 29th. Seeing him live would so rock!
Thursday, August 6, 2009
The Best Stuff I Ever Smoked
Outside of some cold smoking in culinary school and few salmons here and there, I have to admit, I haven't smoked much meat at home or professionally. On Tuesday, the artist that I work for asked me to come up with an idea for a luncheon that he wanted to treat his staff to on Wednesday.
I don't know why my brain went from individual little lobster pot pies and a fussy salad to BBQ pulled pork sandwiches, but it did, and the BBQ won. The full meal plan was to serve the sandwiches Carolina style; with slaw and pickles on a soft bun. I made the slaw and two dipping sauces from scratch, and decided to do some home made french fries too. All could be prepped a day in advance, so this worked out great. Oh, I almost forgot the blackberry cobbler with lemon poppy topping.
There I am at the grocery store, where I will shamefully admit that I picked up some liquid smoke flavoring just in case. I chose the best piece of the pig that they had for my purposes, which in this case was a Boston Butt. It's kind of silly to me that they call it a butt when it comes from no where near the pigs ass, but actually from its shoulder.
I was nearly finished shopping when I spotted something that I had never seen before and did not know even existed. It was called The Smoking Bag. It was simply a heavy duty foil bag that had an inner layer of wood chips. The inside of the bag was perforated to allow the flavor inside with what ever you put in the bag. The instructions said you could use it on the grill or in the oven.
I did not follow the instructions that said to start off on high heat if using in the oven (which I was) because I wanted to do this low and slow. All I did was use a standard rub on the meat before I put it in the bag, and then once inside (fat side up) it went in to the oven at 185 degrees. I put it in at 6:30 Tuesday night and did not open the oven door to take it out until 7:30 the next morning.
The results of using this bag completely impressed me! I never needed the liquid smoke and the meat was the juiciest most flavorful I have ever had. The amount of smokiness was just right; neither overpowering nor undetectable. Some of the staff didn't even use any of the two sauces I made, which if you're interested to know, were sweet cilantro BBQ, and spicy peppery BBQ.
The most challenging part of this meal was the french fries that had to be hand cut, soaked over night, then blanched in 250 degree oil, then rested, before you can actually fry them at 375. Not to mention the mess I made when I nearly started a grease fire in the kitchen at the corporate offices. My job would have gone up in smoke along with building and the art work, so I won't be doing the fries again any time soon.
I will, however, be doing the pig again, and doing it very soon. We are having some people over this Sunday and minus the french fries, I can't think of a better pool side meal!
Monday, August 3, 2009
Eating Good Seafood
I don't know what it is about spending time at the beach that makes me just absolutely crave seafood. It could have something to do with being landlocked in my current location and unable to get to the beach at all. Sadly, there isn't a beach that I could drive to in less than 5 hours time. Or, it could be that because we are not near to the source, we just don't get really fresh seafood. Not only does that suck if you love the beach, but it sucks even more if you really love food and can't get a decent crab leg when the craving hits.
Once upon a time you used to be able to get some decent seafood at Harry's, but it would cost you a pretty penny. Now it's called Whole Foods, or as I like to call it; whole paycheck, because it still costs a pretty penny. Only now, it seems that what you're paying for and what you get don't quite match up. Their prices are still high and the quality has dropped way down, not to mention, how far the drive is. There were times when I was stuck in traffic so bad that I probably could have just driven to beach! While there may be more to select from compared with that of the local grocery store, you will still see your fair share of previously frozen, farm raised, color enhanced, unfit for enjoyment, seafood items too. Where's the wholesomeness in that? Seems like a whole lot of crap to me!
I guess that's why on a recent trip down to Perdido Key, I not only ate seafood every single day, but I took a bunch home in a cooler as well. Stocked in my cooler was whole Pompano, Yellowfin Tuna, huge gulf shrimp, and some red & orange roe. I shopped at a place called Joe Patti Seafood that has been in business there for over thirty years. They were so packed, you had to take a number and wait to place your order. I didn't mind waiting at all because it gave me chance to really look around and get some lunch at their Sushi Bar.
When I got home,I kept the whole Pompano (which BTW, is the best tasting fish I ever had) on ice to cook up the very next day, and sent the tuna, shrimp, and roe to the freezer. I served the Pompano very simply just char-grilled, with a sweet onion relish and sauteed veggies. I worried that I would be dissapointed, as I was trying to re-create the dish as it was the first time I had it, on Miami Beach back in April. Neither my skills, nor the fish dissapointed.
Tonight I served the the Yellowfin seared, with a wasabi sauce that was garnished with the two roes. I also made a salad of cucumber that was fresh from my garden, carrot, and rice noodles, with a gingery dressing. I had the shrimp for an appetizer, but I could not decide on shrimp cocktail or fried shrimp, so I made both. They were delicious accompanied by two dipping sauces.
It was absolutely the best! It only could have been better if I was enjoying the meal with a view of the beach, so I looked out at my pool from the window and pretended.
Although I am always grateful for good food, I can't help but feel a bit sad knowing it will be quite some time before I can enjoy truly great seafood again. When I am close to the source, when it is at it's freshest and best....when I am at the beach.
Whole Grilled Pompano with Sweet Onion Relish
Whole Pompano (Trout makes a nice sub)** Having the fish gutted and scaled at the store will spare you the time and mess.
Olive Oil, enough to coat the fish before grilling
Salt to taste
Pepper to taste
Fresh Thyme chopped, about a tablespoon
Fresh Dill chopped, about 2 tablespoons
1 lemon cut in half
1 large sweet onion diced small
1- 2 TBS sugar
3 ounce White Wine Vinegar
1 TBS Balsamic Vinegar
3 ounce White Wine
1 tiny pinch Cayenne Pepper
The first thing to do is prep the fish and get it all good and seasoned. When buying whole fish, you will normally find that it is sold "dressed", meaning that it has already been gutted and cleaned. I like to have the scales removed as well. You can also have the head removed, as some may find that unappetizing.
Take a really sharp knife and score the fish on both sides. I go on the diagonal and then crisscross my lines. You want to cut in to the skin with out cutting down in to the flesh. Sometimes you can't help but score a little of the flesh too and that's ok, as long as you're not going deep through it. This keeps the fish nice and flat while cooking, and allows for the seasoning to penetrate through the skin.
Now rub the fish down with down with the olive oil. Give it a nice massage. You know, if you pamper your ingredients they always behave and taste better. :) Next, give it a good sprinkle on both sides with half of the lemon, the salt and pepper, and other seasonings. Allow the fish to rest on a plate at room temp while you heat the grill and make the relish.
While the grill is heating, take drop of oil, butter, or pan spray, just enough to coat the bottom of the sauce pan. Add the diced onion to the heated pan and cook on high stirring constantly, until you start to see some browning. Quickly whisk in the sugar and vinegars. Slightly lower your heat and keep stirring until the sugar is dissolved and mixture starts to thicken. Add the wine and allow the mixture to get good and simmery so that it will reduce and thicken. When the liquid reduces by 3/4 or more add some salt & peeper and the cayenne, remove from heat and set aside.
Prepping the grill: Once the grill is clean and hot, very carefully spray the grill with the non stick spray they make specifically for the grill. BE VERY CAREFUL, as this is flammable. A much safer method is to take a clean rag and pour on some oil, then rub down the grill using a pair of long tongs. They also make baskets specifically for grilling fish and other delicate items on the grill. These are the easiest to use because they can easily be heated and then removed from the flame to give it a good coating of non stick spray. This is why it is very important to allow the fish to get to room temp before putting it to the heat. An ice cold piece of fish (or any protein for that matter) with stick like crazy glue when you place it on a hot grill or in a hot pan.
The hard part is done. Allow the fish to cook about 4-6 minutes per side, turning it only once. Remove the fish from the grill and cover with foil. Cut the other half of lemon to serve with the fish. Let the fish rest for about 5 minutes before plating. Enjoy!!!
Once upon a time you used to be able to get some decent seafood at Harry's, but it would cost you a pretty penny. Now it's called Whole Foods, or as I like to call it; whole paycheck, because it still costs a pretty penny. Only now, it seems that what you're paying for and what you get don't quite match up. Their prices are still high and the quality has dropped way down, not to mention, how far the drive is. There were times when I was stuck in traffic so bad that I probably could have just driven to beach! While there may be more to select from compared with that of the local grocery store, you will still see your fair share of previously frozen, farm raised, color enhanced, unfit for enjoyment, seafood items too. Where's the wholesomeness in that? Seems like a whole lot of crap to me!I guess that's why on a recent trip down to Perdido Key, I not only ate seafood every single day, but I took a bunch home in a cooler as well. Stocked in my cooler was whole Pompano, Yellowfin Tuna, huge gulf shrimp, and some red & orange roe. I shopped at a place called Joe Patti Seafood that has been in business there for over thirty years. They were so packed, you had to take a number and wait to place your order. I didn't mind waiting at all because it gave me chance to really look around and get some lunch at their Sushi Bar.
When I got home,I kept the whole Pompano (which BTW, is the best tasting fish I ever had) on ice to cook up the very next day, and sent the tuna, shrimp, and roe to the freezer. I served the Pompano very simply just char-grilled, with a sweet onion relish and sauteed veggies. I worried that I would be dissapointed, as I was trying to re-create the dish as it was the first time I had it, on Miami Beach back in April. Neither my skills, nor the fish dissapointed.
Tonight I served the the Yellowfin seared, with a wasabi sauce that was garnished with the two roes. I also made a salad of cucumber that was fresh from my garden, carrot, and rice noodles, with a gingery dressing. I had the shrimp for an appetizer, but I could not decide on shrimp cocktail or fried shrimp, so I made both. They were delicious accompanied by two dipping sauces.It was absolutely the best! It only could have been better if I was enjoying the meal with a view of the beach, so I looked out at my pool from the window and pretended.
Although I am always grateful for good food, I can't help but feel a bit sad knowing it will be quite some time before I can enjoy truly great seafood again. When I am close to the source, when it is at it's freshest and best....when I am at the beach.
Whole Grilled Pompano with Sweet Onion RelishWhole Pompano (Trout makes a nice sub)** Having the fish gutted and scaled at the store will spare you the time and mess.
Olive Oil, enough to coat the fish before grilling
Salt to taste
Pepper to taste
Fresh Thyme chopped, about a tablespoon
Fresh Dill chopped, about 2 tablespoons
1 lemon cut in half
1 large sweet onion diced small
1- 2 TBS sugar
3 ounce White Wine Vinegar
1 TBS Balsamic Vinegar
3 ounce White Wine
1 tiny pinch Cayenne Pepper
The first thing to do is prep the fish and get it all good and seasoned. When buying whole fish, you will normally find that it is sold "dressed", meaning that it has already been gutted and cleaned. I like to have the scales removed as well. You can also have the head removed, as some may find that unappetizing.
Take a really sharp knife and score the fish on both sides. I go on the diagonal and then crisscross my lines. You want to cut in to the skin with out cutting down in to the flesh. Sometimes you can't help but score a little of the flesh too and that's ok, as long as you're not going deep through it. This keeps the fish nice and flat while cooking, and allows for the seasoning to penetrate through the skin.
Now rub the fish down with down with the olive oil. Give it a nice massage. You know, if you pamper your ingredients they always behave and taste better. :) Next, give it a good sprinkle on both sides with half of the lemon, the salt and pepper, and other seasonings. Allow the fish to rest on a plate at room temp while you heat the grill and make the relish.
While the grill is heating, take drop of oil, butter, or pan spray, just enough to coat the bottom of the sauce pan. Add the diced onion to the heated pan and cook on high stirring constantly, until you start to see some browning. Quickly whisk in the sugar and vinegars. Slightly lower your heat and keep stirring until the sugar is dissolved and mixture starts to thicken. Add the wine and allow the mixture to get good and simmery so that it will reduce and thicken. When the liquid reduces by 3/4 or more add some salt & peeper and the cayenne, remove from heat and set aside.
Prepping the grill: Once the grill is clean and hot, very carefully spray the grill with the non stick spray they make specifically for the grill. BE VERY CAREFUL, as this is flammable. A much safer method is to take a clean rag and pour on some oil, then rub down the grill using a pair of long tongs. They also make baskets specifically for grilling fish and other delicate items on the grill. These are the easiest to use because they can easily be heated and then removed from the flame to give it a good coating of non stick spray. This is why it is very important to allow the fish to get to room temp before putting it to the heat. An ice cold piece of fish (or any protein for that matter) with stick like crazy glue when you place it on a hot grill or in a hot pan.
The hard part is done. Allow the fish to cook about 4-6 minutes per side, turning it only once. Remove the fish from the grill and cover with foil. Cut the other half of lemon to serve with the fish. Let the fish rest for about 5 minutes before plating. Enjoy!!!
Saturday, August 1, 2009
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