Saturday, June 20, 2015

Grilled Cajun Garlic Butter Lobster

You know, recently I've really become a fan of Pinterest. DIY explained in 4 pictures or less and when I end up getting directed to a link--I never read the blog. Blahblahblog. So, in this spirit--I give you Grilled Cajun Garlic Butter Lobster.

* Canner Lobsters (1.5 lbs-ish) cut in half lengthwise (just ask the fish monger to do it)
* Equal parts butter, parsley and Cajun spice with a tbs of minced garlic

Heat up your grill to 450 - 500F. Don't you worry--you Worry Wort, Lobsters can take the heat. Lay Lobster halves shell side down and close cover. On side burner-add butter through garlic to saucepan and melt on low heat. When Lobster shells are light orange--baste in butter mixture. Baste as much as you want. When shells are dark orange--turn Lobsters meat side down and close cover for 1 minute or so. Remove from grill and drizzle remaining butter. 

Friday, June 19, 2015

Cardiac Arrest Potatoes


I have a serious food crush on this guy--and can you blame me. The way to my heart is most definitely through my stomach. Look at this email that he sent me: 

This is a twist on scalloped or au gratin.

You line the casserole dish with bacon in a circular pattern so the bacon goes up over the edge then fill with sliced potatoes and grated cheeses of your choosing (I once used a little left over alfredo to make it creamier). Layer the potatoes up close to the edge then flip the bacon ends back on top wrapping the contents in a warm baconny hug. I sprinkle some parm or panko on top for crunchiness. Yes I am a bad bad man.

Today he gave two sticks of cold smoked butter (Deep sigh)....marry me. We could be so fat and happy together.

Sunday, January 25, 2015

Jesus Christ! You take some time off to focus your health and other hobbies and the next time you check your stats GBA is at 20,000+ page views. You people really like my Chorizo, shrimp, scallop cajun pasta recipe.

In other news, Adam got me an Actifry (you know that thing from France that deep fries with one tablespoon of oil) for X Mas and I've been playing with it every chance I get. Will post perfected recipes once out of experimenting phase. Oh la la!

Wednesday, June 26, 2013

Quinoa Paella Recipe

I love Quinoa, (藜) . Not only does it only take minutes to cook, it's easier to cook than Brown Rice and it's very forgiving. Added too much water? Fine, Quinoa doesn't go to mush quickly, so just cook for a little longer. Added too little liquid? Cool, add some more liquid, bring to a boil and then let simmer for 8 minutes and repeat process again if necessary. I also find that a tight fitting lid to your wok/pot/pan makes fluffy Quinoa effortless.

Quinoa Paella Recipe

* 2-3 links of sliced Chorizo
* 2 cups of Quinoa (rinsed if necessary--you can buy already rinsed Quinoa from Costco)
* 4 cups of Chicken Broth
* Pinch of Saffron
* Cayenne Pepper to taste
* Paprika to taste  
* 2-3 handfuls of fresh Clams scrubbed and cleaned
* 2-3 handfuls of fresh Shrimp in shells
* 2-3 handfuls of fresh Scallops
* 2-3 handfuls of frozen Peas and Corn
* 2-3 handfuls of shredded baby Kale
* Parsley roughly chopped
* Lemon wedges
* Salt and Pepper to taste

Put wok on medium heat and spray with PAM. Add Chorizo slices and brown all over. Remove Chorizo with slotted spoon and add Quinoa. Toast Quinoa for a minute or two and mix into Chorizo oil. Add Chicken stock, Saffron, Cayenne and Paprika. Bring to boil, cover and then let simmer for 10 minutes.  When the broth in the pot has been mostly absorbed add Clams. In this recipe I'm using Shrimps in their shells--so it's appropriate to put them in the wok at this time. If you are using de-shelled shrimp hold off putting them in now. Cover and continue simmering for another 5 minutes. Don't stir too much if you want fluffy Quinoa. By now some Clams should have started to open and releasing their brine. You should be seeing pools of broth--at this time add de-shelled Shrimp (if you are using them), Scallops, Peas, Corn, and Kale. Bring wok to boil and then let simmer for 5-8 minutes and then let stand for a couple of minutes. When the wok has cooled down add Salt and Pepper to taste, Parsley and lemon wedges. 

Remember: If there is too little broth add more (maybe 1/4 of a cup at a time), bring to a boil and then let simmer for 8 minutes and repeat process again. If there is too much broth just bring wok to boil  and then let simmer for 8 minutes and repeat process again if necessary.

Thursday, June 20, 2013

Spicy Meatballs in a Pernod Tomato Sauce Recipe

Geez, Bernsie, you were right--I haven't blogged in a long time.

I haven't posted anything since 2012, you say? Whoops. I don't know --it's just that back in 2012 I started really getting to know blogging culture and it was a turn off. I don't like how bloggers profess to be an expert on whatever they are blogging about. I, for one, am an expert at jack squat, but I did really like what I made for dinner tonight. The smell of Fennel and Tomato filled my apartment and I knew that this was going to be exceptional. I liked this meal so much that I wanted to blog the recipe so I could come back to it next time I fancied it.

Spicy Meatballs in a Pernod Tomato Sauce

* Half and half of ground beef and pork
* 1 Sweet Onion
* 1 handful of fresh Parsley
* Lawry's Seasoning Salt
* Chili flakes
* Olive Oil
* Pernod
* Tomato Sauce (my go to jarred sauce is Newman's Own)
* Salt and Pepper to taste
* Food processor
* Dutch Oven
* Fresh pasta
* Fresh Parmesan

In a Food Processor chop Onion and Parsley. Add to large bowl and then add Ground Meat. Mix with hands. Add a dash of Lawry's Seasoning Salt, Chili flakes and continue mixing by hand. Roll meatballs to fit in your palm and set aside.

Add Olive oil to Dutch Oven on medium heat. When the Dutch Oven gets hot add Meatballs (in batches if necessary). Brown Meatballs all over and then add a shot of Pernod--turn heat down to simmer and cover for 3 minutes. When your Pernod had reduced to your desired amount add a cup or two of Tomato Sauce. Mix, cover and let simmer for 5-10 more minutes. Taste and add more sauce, salt, pepper, whatever you want, baby. Keep warm.

In a pot, bring to boil and add fresh pasta. When the pasta is almost cooked--strain and leave 1 cup of cooked pasta water. Add a 1/4 of a cup of your Tomato sauce and add cooked pasta back to pot. Let sit for a minute or two and when the pasta should absorbs the sauce you can plate up.  This dish doesn't need to be smothered in Tomato sauce--so layer Pasta, Meatballs, Tomato Sauce and Parmesan.

Tuesday, September 11, 2012

A couple of days in Scotland

I didn't have any real expectations of eating in Scotland - yeah, I've heard that they deep fry Mars bars and possibly pizzas but who am I to judge? I come from a land where people cook mac 'n cheese-- bake it, freeze it and then deep fry it (I've never had it myself but it sounds deliciously disgusting). We were there for the Scotch tour, so I decided before that food wouldn't be the star of this visit. 

Boy, was I wrong. Scottish food was a pleasant surprise and a culinary experience. Unlike some places where local ingredients mean premium prices--all the restaurants and bistros I patronized featured local ingredients all at affordable prices. Also, the people in Islay are also very accomodating and friendly- I had a great time, ate a lot of interesting meals and I look forward to my next visit.
Falls of Lora Hotel - Connel Ferry, by Oban, Argyll, PA37 1PB, Scotland

The food and service was amazing.  We arrived for dinner just after the kitchen had closed and there was only one other group of people in the whole restaurant. Despite our bad timing--the kitchen was willing to turn the ovens back on for us and offer us the full menu.  I ordered the Whitebait and it was delicous. Crispy on the outside and moist on the inside. Perfectly seasoned and light. I also tried the Fish and Chips - lightly coated and crispy. Delicious and moist on the inside. Sometimes I have a tendency to just eat the fish and leave the fried coating (because it's too stodgy) but in this case-- the thought never crossed my mind. I also tried the Lamb and potatoes with stuffing. I was anticipating something heavy but it was a delicately prepared but not delicate in flavor at all. 

In the morning, the hotel offers a full three course breakfast which was lovely. I wasn't feeling hungry--so I ordered the yogurt, fruit plate, and sliced ham and cheese. I ended up wrapping up the ham and cheese and taking some toast for later when I would inevitably get hungry on the ferry.

The Islay Hotel Charlotte Street, Port Ellen, Isle of Islay, PA42 7DF Scotland

Oh man, what didn't I eat off the Islay Hotel menu? We stayed there for several days and I looked forward to every dinner. 

Loch Gruinart Oysters- so fresh all you need is lemon juice. 

Scallops with Peas- Sweet Scallops over a sweet peas puree with bacon (this was so good that Adam ordered it the next night) 

Mussels with Sea Bass - this was a bit of a disappointment because it was well cooked but there was no real flavor to the dish

Haggis- I hate Haggis and the idea of Haggis but this was delicious. It was spicy and meaty but not gamey

Crab Cake - Flavorful but mostly potato

The Old Kiln Cafe - Ardbeg Distillery - Port Ellen, PA42 7EA, Scotland 

I am a big fan of Ardbeg after visiting the Distillery. Not only does the Cafe serve good and honest food but the staff was lovely (in fact our tour guide turned into our waitress after 12 o'clock). 

The day we visited it was cold and rainy so I was delighted when I found lots of comfort food on the menu. I ordered the Mussels in a white wine sauce and the Smoked Ham, Mozzarella and Red Onion Baguette (for dipping, of course!). This meal was everything I needed it to be and with such simple ingredients it did not disappoint.

Port Askaig Hotel - Port Askaig, Isle of Islay, PA46 7RD, Scotland

On our way back to Wales, we had some time to kill so we decided to break bread at the only Restaurant near the Ferry Terminal. The ambience was stale, the Christmas lights July a little corny but my meal was out of the ball park. I ordered the Sea Bass and it was quite easily the best meal I ate in Scotland. The portion of fish was generous and the price affordable. The skin was pan seared and crispy but the flesh was buttery (not to be confused with greasy). The beans were very fresh and sweet and the potatoes were cooked perfectly. In fact, the whole meal was perfect.

Scotland, I love you.

Wednesday, August 29, 2012

Pub Crawl: Liverpool

I <3 Liverpool

This summer I had a chance to spend the night in Liverpool and I had such a good time that I can’t wait to go back.  Despite all the stereotypes and labels of Liverpudlians-- I found everyone very welcoming, sincere and fun to watch. The most fun to watch, of course, were all the girls walking around with their hair curlers in. At first, I thought I was seeing the start of some sort of fish wife flash mob, but no- there were loads of them all minding their own business thinking they they looked the shit.

We arrived in the afternoon and decided we would go on a pub crawl.  First stop:

Colins Bridewell (no website) - Argyle Street  Liverpool, Merseyside L1 5BL

Police Station turned into restaurant and pub. Low key place to get a pint and more importantly they stock one
of my favorite guilty pleasures-- Desperados Beer.

The Cavern  - Century Buildings, 31 North John Street, Liverpool L2 6RG

Though I didn't go to the real club (just like the fake Cheers Bar in the Haymarket)--I still had a great time. No cover charge, awesome live bands and people just dancing. It could have been 2 o'clock in the afternoon or 2 o'clock in the morning--people were there to have a good time, enjoy the music and dance. 

Dijango Riff - 24 Wood St, Liverpool,  L1 4AQ

Bar in the cellar - beware of the Swedish Cider.

Mei mei restaurant (no website) - 9-13 Berry Street  Liverpool, Merseyside L1 9DF, United Kingdom

A sight for a sore stomach! Located in Chinatown (the oldest Chinatown in the world outside of China, but there they just say towns).  Best Chinese meal-out that I've had this year. We ordered Morning Glory/Water Spinach/On Choy in a Malaysian sauce (shrimp paste with chili). Roasted Duck and Sea Salt, Pepper Ribs and some rice.  Everything was delicious and filled the void in my life that Anglo food alone can never completely fill. 
The Pilgrim (no website) - 34 Pilgrim Street  Liverpool, Merseyside L1 9HB

Student bar but that's not a bad thing ($!). Hear they have a great English Breakfast but didn't have a chance to try it out.

Fly in Loaf - 13 Hardman Street  Liverpool, Merseyside L1 9AS
Bakery turned into a pub. Serves Schneider Weisse at very affordable prices.

The Philharmonic - 36 Hope Street  Liverpool, Merseyside L1 9BX

The coolest bar we visited. It was ornate but not stuffy. It was classy but I didn't feel uncomfortable. Very welcoming and an experience.

The Walkabout - Concert Square, 26 Fleet St, Liverpool, L1 4AN  

Great for a laugh and watching people dancing their hearts out. Everyone was engaged: (the people you would noramlly have to drag to the dance floor, ugly people, pretty people, old people, young people, etc.) and having a great time.

The Boot Room - Anfield Road, Merseyside, Liverpool L4 0TH

The gastropub next to the Liverpool FC Museum. Nice spot for a drink and a bite after a trip to Anfield. Reminds me of Fenway but without all the backward baseball caps.