Weeknight Tailgating Made Simple

"It's only preseason" - how many times have we heard that since the NFL kicked off their 2013 season four weeks ago?

Well preseason or not....we've got football on a Thursday night!  Rushing from work, picking up the kids, getting them fed (something other than a pizza) and rushing out the door to get to the Dome doesn't have to be that difficult. I love a good Dome dog, hot pretzel and a variety of other stadium foods but tonight I've decided Sir J and I are going to take it easy, not rush to our seats and enjoy the lovely underbelly of the downtown area affectionatly known as The Gulch.  Atlanta Falcons premier tailgating destination!

Early this morning while doing the Berkley Heights - Underwood Hills loop I passed by P. Red's BBQ and had a thought of picking up some of Pappy's great pulled pork. No offense to Pappy but I thought about the logistics of ordering it, picking it up and getting to The Gulch in time to soak in all the pre-game fun was just another kink in the busy day.

No time to prepare means putting that slow cooker to work and you'll have a great tailgating food ready for pregame fun.  Falcon's taligating on a weeknight doesn't have to create any fumbles as there are many simple and delicious menu ideas you can create with items already in your pantry.

Tonight's pregame pantry menu for us includes:

Korean Style Beef Short Ribs
Asian Potato Salad
Steamed Edamame

Pretty simple - absolutely delicious!

Enjoy the football food and fun and always remember Peace Love Food.

 

Korean Style Short Ribs

1 cup soy sauce
1/3 cup packed light brown sugar
4 TBSP sesame oil
4 TBSP rice vinegar

2 TBSP minced fresh ginger
4 cloves garlic, crushed
1 tsp red pepper flakes
4 cloves garlic, crushed
5 lbs beef short ribs
3 cups cooked white rice
Sesame seeds
Shredded carrots

Blend soy sauce, sugar, oil, vinegar, ginger; garlic and red pepper in bowl.
Place ribs in slow cooker; add sauce. Cover and cook on High for 3 hours or low for 6 hours, until meat is tender.
Transfer ribs to serving platter. Skim and discard excess fat from liquid.
Top ribs with remaining sauce. Garnish with carrots and sesame seeds.
Serve with cooked rice.
Makes 6 servings.

Comfort Food for the Heart

Last Sunday my heart broke. 

Not due to loss of love or faith....it was of all things Football.

As a life long JETS fan I can stand the disappointment of their never ending topsy turvy what the what is going on failure. When Fireman Ed hung up his helmet I knew things would never be the same. But the hometown Falcons had the spirit, the determination and my heart.

In the end their loss hurt more than any personal sporting defeat I have experienced. It was a sad day in the ATL and as @RickTrotter tweeted : "Comfort food recipes?". 

It has been said "Food heals all wounds".  I'm certain that I almost cried in my soup last Sunday and did indeed find comfort in the kitchen. Take a bite out of these comforting recipes and mend a broken heart through your belly.

Peace Love Food.

 Horseradish Mashed Potatoes

4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
1 3/4 cups half-and-half
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup drained bottled horseradish

Cover potatoes with by 2 inches in a heavy pot cook to a boil, then simmer, uncovered, until very tender, about 25 minutes.

Drain cooked potatoes and mash with potato masher. Add the remaining ingredients and whip with a hand mixer until you have reached desired consistency. I prefer them lumpy.

Rolled Oats Meatloaf

• 2 teaspoons butter
• 1/4 cup chopped onion
• 1 pound ground sirloin
• ½ half hot Italian sausage
• 1 cup quick-cooking rolled oats
• 1 cup tomato juice
• 1/2 cup ketchup, divided
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic salt

Heat oven to 350°.

Heat butter in small skillet over medium-low heat. Add onion and sauté until tender.

Combine cooked onion, ground beef, oats, tomato juice, 1/4 cup barbecue sauce, egg, Worcestershire sauce, salt, pepper, and garlic salt. Stir until well blended. Press into 9x5x3-inch loaf pan or meatloaf pan.

Bake at 350° for 50 to 60 minutes. Remove from oven and spread remaining barbecue sauce over top. Return to oven and bake 10 minutes longer.

Remove from oven and let stand 5 minutes. Place loaf on serving plate. Slice and serve.
8 servings.

Brussels Sprouts with Bacon and Shallots

• 1 to 1 1/2 pounds brussels sprouts
• 5 slices bacon
• 1 tablespoon butter
• 1 shallot, finely chopped

Peel the outer layer off the brussels sprouts, trim the ends and cut them in half. Set aside.

In a large skillet, cook the bacon until crisp. Remove from the pan and chop coarsely.

Remove all but 1 tablespoon of bacon drippings from the pan. Add butter and melt together.

Saute the shallot in the pan and saute until starting to go clear.

Add the brussels sprouts and continue to cook on medium-high heat, until tender and starting to brown, about three to five minutes. Add the chopped bacon and stir to combine. Season to taste with salt and pepper. Serve immediately

Skillet Corn Bread

1 1/2 cups yellow cornmeal (preferably stone-ground)
1 tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups well-shaken buttermilk (do not use powdered)

½  cup diced red bell pepper

½ cup diced green bell pepper
1/2 stick unsalted butter

Equipment: a well-seasoned 10-inch cast-iron skillet

Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes.
Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl.
Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy. Mix in the peppers.
Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.

The Chefs Toque & Easter Eggs

As a professional Chef I am often asked why some Chefs wear those “silly white hats”. Silly or not the toque represents the professionalism of the time honored Chefs uniform distinguishing a Chef’s rank as the height of the toque increases.
Little known to those outside the kitchen is that a toque contains 100 folds and culinary legend has it that those folds represent 100 ways to cook an egg. Most Chefs these days opt for different forms of headwear in their kitchens for a variety of reasons. Personally at 5 foot 2 inches tall, wearing a 13 inch tall white hat for my day to day duties becomes some what of a burden in a busy kitchen not to mention it defeats my own opinion of myself looking powerful and professional!

With Easter Sunday just around the corner the price of eggs has gone up a bit as families across the country take some time to share in the holiday tradition of coloring Easter eggs. Once the Easter Bunny has hopped around and hidden the uniquely decorated eggs, we all share a few laughs during the Easter egg hunt as the youngsters scramble to seek the prized possessions.
And then…..you’ve got a whole lot of hard boiled eggs you don’t know what to do with.

Eggs are a great source of protein and they have thirteen essential vitamins and minerals.
So think twice before you ditch the leftover Easter eggs and hop on back to your kitchen to create some quick simple and delicious meals with this time honored classic.

Jump start your holiday weekend plans with a bit of inspiration as I tip my toque to you with not quite 100 ways to use those gorgeous Easter Eggs!

Jalapeno Deviled – the classic deviled eggs with fresh chopped jalapenos
Not so Southern Potato Salad – diced Potatoes, Eggs, Dijon Mustard, Celery with Salt, Pepper and Tumeric
Balsamic Brined – brine the Egg in Balsamic Vinegar and Water for 4 days, slice and serve with an Antipasti Salad
Primavera Pasta – Egg Noodles with Peas, Carrots, Onions and sliced Eggs with Parmesan Cream sauce
Simply Chopped – great topper for Salads, Fish and Soups
Whip It – chop the Eggs add a bit of Mustard, Salt and Pepper and whip until creamy
Scalloped Potatoes & Egg – layered casserole with Cream, Onions and Cheddar Cheese
Meatballs – add diced Eggs to your favorite Meatball recipe
Green Bean Vidalia Onion Salad - with sliced Eggs and Mustard Vinaigrette
BLEggT – Classic Bacon Lettuce and Tomato topped with sliced Egg
Bruschetta – Tomatoes, Onions, Basil and chopped Eggs blended with herbs and Olive Oil on crusty Bread
Dip It – chopped eggs with Feta, Yogurt, fresh Mint, Salt & Pepper
Panini – sliced Peppers, Olives, Tomatoes and Eggs
Lox & Bagels – smoked Salmon, Bagels, Capers and chopped Red Onion and Eggs
Flatbread – topped with sliced Tomatoes, Mozzarella, Eggs drizzled with Olive Oil and fresh Oregano
Chicken Salad – diced Chicken and Eggs, sliced Grapes and Almonds with Tarragon
Curried Egg Salad – add Curry Powder to your favorite Egg salad recipe
Arugula & Aioli Sandwich – sliced Eggs with Parmesan Garlic Aioli and Arugula
Chicken Lettuce Wraps – diced Chicken, Eggs and Onions tossed in Citrus Vinaigrette served in Iceberg Leaf
Shaved Brussel Sprout Salad – with sliced Eggs, chopped Bacon and Green Onions
Pork Fried Rice – with chopped Eggs, Broccoli, Mushrooms and Carrots
Spinach Salad – with Goat Cheese, sliced Eggs, crispy Bacon and Mustard Vinaigrette

Get adventurous and discover how some of the Midtown Chefs are getting devilish with eggs on their menu with West Egg’s Picnic Plate; Bocado’s Peppered Deviled Eggs, Cypress Street Pint & Plate’s Scotch Egg with Pimento Cheese and JCT Kitchen’s Deviled Eggs with Benton’s Country Ham.

Hard Boiled Eggs…they’re not just for Picnics anymore – Peace Love Food!

Be Cupid in the Kitchen Celebrate Valentines Day Cooking, Eating and Drinking

Ahhh Valentine’s Day – The Hallmark Holiday of Holidays! Traditionally it is the romantic holiday where lovers express their love for each other with flowers, confections and cards.

Saint Valentines Day is named after one or more Christian martyrs and was established by Pope Gelasius I in 500 AD. Here in the USA where we tend to turn every holiday into a money maker. Jewelers are pushing their baubles, chocolatiers have created beautifully packaged confections and florists jack the price up for roses. Beyond the entire mixed bag of gifts one should take note that restaurants everywhere will be jam packed all weekend long for the second busiest day of dining out each year.

Avoid the all the hype as well as the excessive amount of money you will fork over and show your Valentine that you put a little creativity of your own into celebrating with Cupid as your inspiration this year. Cooking is love made visible - create a meal from the bottom of your heart.

Forget sending a text message or an EVITE and set the tone by giving your loved one an actual invitation to an afternoon or evening of romance. Visit Richard’s Variety Store for fun and festive cards or stationary to handcraft a Valentine outlining the details of the when and the where. Create a menu filled with plenty of aphrodisiac and romantic food and beverages. Stop by Perrine’s Wine Shop and select some delicious wines to compliment your menu. Scour through your music collection and put together a CD full of songs that conjure up fun memories that you have shared together. Set the table with colorful dishes and linens from Star Provisions and plenty of candles and a vase of simple yet festive fresh flowers to set the mood.

Take some of the heat off yourself and invite your love to join you in the meal preparation. Pick out festive aprons for you both at Anthropoligie, as nothing is more fun than heating things up in the kitchen together and sharing a few laughs along the way.

A combination of surprise and celebration are certain to pierce your Valentine’s heart with Cupid’s arrow. For a bit of inspiration on foods that trigger love, set the tone with a few quick simple and delicious suggestions:

Steam It – Beer Broth Clams with Spanish Chorizo, Garlic and Basil
Slice It – Charcuterie & Cheese with Honeycomb and Berries
Eat it Raw – Oysters on the Half Shell with Cucumber Mignonette sauce
Go Green – Arugula with Feta Cheese, Pistachios & Champagne Citrus Vinaigrette
Roast It – Orange Ginger glazed Carrots
Boil It – Bow Tie Pasta with a Truffle Nutmeg Alfredo sauce and Pine nuts
Grill It – Mustard Rubbed Beef Tenderloin with Marinated Asparagus
Bake It – Figs with Brown Sugar, Honey and Whiskey
Chill It – Sparkling Processeco before dinner, Sweet & Tangy Limoncello after dinner
Decant It – A full bodied Barbareso served with rich dark Chocolate Truffles
Whip It – Chocolate Pots du Crème with whipped Cream
Buy It - If you’re baking skills are not up to par pick up a great dessert from
Metrotainment Bakery like their Valentine specials: 4” Red Velvet Heart or
Midnight Torte

Don’t take yourself too seriously, have some fun and create a bit of magic in the kitchen.
Follow your heart (and your stomach) and you are certain to always find yourself lucky in LOVE.

Happy Valentines Day and remember Peace Love Food!

Chile Lime Peanuts

Great citrus spicy tangy snack for entertaining.

Ingredients:
2 cups raw peanuts
1 tablespoon vegetable oil
2 teaspoons coarse kosher salt
1 teaspoon sugar
4 teaspoons fresh lime juice
1 teaspoon hot pepper sauce
1 teaspoon cayenne pepper

Preparation:
Preheat oven to 350 degrees F. Toss peanuts, oil, coarse kosher salt, and sugar in medium bowl to coat evenly. Place mixture in a single layer on a sheet pan. Roast nuts until fragrant and beginning to darken,about 15 minutes. Transfer nuts to large bowl. Add lime juice, hot pepper sauce, and cayenne pepper; toss to coat. Cool nuts completely.
Nuts can be made 1 week ahead. Store in airtight container in refrigerator.

Fan Fare for Super Bowl XLVI Sunday

From Pre-Game to Post Game and all the commercials in between, Super Bowl Sunday lasts a long time. Create, quick simple and delicious Vince Lombardi Trophy winning menu items that will hold up over time and temperature. Skip the bag of tortilla chips and jar of salsa, hold off on ordering that pizza and put your game day cooking skills to work with a few of these sure to be super fan favorites.

Game Day Dips
Served with flatbreads, bread sticks, pita chips and a variety of fresh vegetables like Belgian endive, carrots, cucumbers, red peppers, yellow squash and jicama

Feta Salsa – tomatoes, feta, sliced black and green olives, basil, green onion, lime juice and cilantro
Skillet Pizza Dip – tomato sauce, ricotta, mozzarella and pepperoni baked and garnished with grated Parmesan and basil Chiffonade
Spicy Hummus - chickpea dip flavored with tahini, ginger, cumin, and cilantro
Jalapeno Popper Dip – baked cream cheese, mayo, cheddar cheese, Parmesan, sliced jalapenos topped with a crust of panko and Parmesan
Bacon Guacamole - chopped crispy bacon, avocados, lime juice, diced jalapenos and tomato, red onion, cumin and cilantro with salt and pepper to taste

Super Sunday Snacks
Chorizo & Goat Cheese Rolls – goat cheese, chives and chorizo wrapped in phyllo, baked until crispy and golden
Chile Lime Peanuts – unsalted dry roasted peanuts tossed in lime juice, olive oil, paprika, sea salt and cayenne and baked for a crispy crunch
Garlic Potato Chips – thinly sliced potatoes tossed with garlic oil, cracked black pepper and salt, baked until golden brown

Chilling and Grilling
Grilled Chicken Wings – kick it up a notch and toss your wings in any variety of rubs and sauces such as honey mustard, teriyaki, Caribbean jerk, garlic peppercorn, spicy peanut or chili lime
Jalapeno and Beer Brined Beef Brisket – brine the Brisket in jalapeños, garlic, salt, pepper, brown sugar, lime juice, cilantro, 1 bottle of Mexican Lager and water for at least 4 hours - Grill to desired temperature then slice and serve
Kielbasa Sandwiches – smoked Kielbasa grilled and served on grilled garlic buns topped with a horseradish, honey, Dijon vinaigrette slaw

Fix It & Forget It – Super Slow Cooker Sunday!
Corn Chowder – Sweet Corn, Yukon Gold Potatoes, Pimentos, Shallots, Bacon, Cream, Chicken Broth and Tarragon take the field for this hearty and delicious chowder
Gridiron Grinders – combine cooked ground beef, Italian sausage, chopped onions and garlic with green peppers, sliced mushrooms, Italian spices, crushed red pepper and tomato sauce in the slow cooker for 2 hours on high and serve with toasted hoagie rolls

Half Time Huddle
Taco Bar – pulled chicken, sliced chili spiced skirt steak, soft tortillas, taco shells and all the fixings: salsa fresca, cilantro, Monterey Jack & Cheddar cheeses, jalapenos, sour cream, shredded lettuce, Pico di Gallo and sliced limes

Fourth Quarter Sweet Treats
Dark Chocolate Bark with Pistachios and Sea Salt
Chewy Ginger Cookies with Cinnamon, Cloves and Molasses
Chocolate Peanut Butter Whoppie Pies

Even if you don’t have an allegiance to the New England Patriots or the New York Giants the Super Bowl is always a great reason to gather with friends, be an armchair quarterback, sideline referee, ad agency critic and take a time out to watch the Material Girl’s halftime performance.

Enjoy the game and score your own food touchdown on Super Bowl Sunday and always remember Peace, Love, Food!

A Culinary Peek at Food Trends for 2012

Like never before the measurement of food trends in the United States is not only being followed and lead by Chefs, Retailers and Food Manufacturers but most importantly farmers, fishermen, butchers and bakers.

The amount of experimentation with food in 2012 will set a new pace for the industry as well as new eating and drinking habits for generations to come. Creativity and innovation are more critical than ever to provide the now very savvy food enthusiasts with exciting restaurant dining experiences and cooking at home diversity.

Simplicity is the key to life these days for everyone around the globe. Chefs, Farmers, Retailers and Food & Beverage industry suppliers will strive to seek what the consumer is demanding – better quality, flavorful, functional, healthy products without major increases in costs.

We now value things differently than we did before the economy slumped and jobs, money and our resources became scarce and our lives became complicated. People are cherishing simplicity and our food resources and habits are on track to embrace this on going trends.

The overwhelming popularity of Artisan foods is powered by the love of homemade and authentic foods, people seeking exciting new flavors and a desire to engage with food and food producers.

The following represents many of the food trends that we can expect to see in 2012.

Sentimental Sweets-Pickling–Beer Dinners–Peruvian–Tapas–Pop Ups–Potatoes –Ice Cream–Food Trucks-Charcuterie–Local–Mobile Apps-Child Nutrition- Sustainable–Fruits-Fish–Mustard-Cocktails-Ethnic Fusion–Artisan–Cheese-Simplicity- Quinoa-Flatbreads–Umami –Cuban–Heirloom–Bitter Greens–Small Portions- Low Country Cooking-Radish–Tea-Olives-Gelato–Street Food-Frugality-Healthy-Price Increases-Meatballs-Allergy Friendly–Herbs -Community-Honey-Sandwiches-Salty Sweet-Donuts-Southern Inspiration….

Make a reservation, belly up to the bar, put your apron on and get ready to eat, drink, cook and be deliciously delighted at home or at some of these great Smyrna-Vikings restaurants putting their own stamp on the hottest food trends in 2012.

South City Kitchen
Southern cooking – Hot Boiled Peanuts; Buttermilk Fried Chicken; Georgia Mountain Trout with Roasted Mushrooms and White Bean Cassoulet and Brown Butter Aioli; Pickle Jar with Local and Seasonal Pickles; Banana Pudding, High Road Craft Ice Cream and Sorbet

Canoe
Yuzu dressed Slaw; Cimino Farms African Squash; Peruvian White Beans; Black Garlic Butter; Chocolate Grotto with Salted Caramel and Pretzel Dust; Popcorn Ice Cream Sundae with House Made Cracker Jack

Social Vinings
Sweet Potato Fries with Bacon Jalapeno Cheese Sauce; Truffled Cheesey Macaroni Fritters with Mustard Sauce; Sautéed Calf’s Liver with Caramelized Onions, Ellijay Apples, Green Beans, Creamy Yukon Mashed potatoes and Crispy Bacon; Fried Oreo Cookies with Vanilla Ice Cream

SIP at Riverside
Georgian Andouille Po Boy; Truffle Papas Fritas; Artisan Cheese Plate with Gluten Free French Bread; Southern Fried Chicken Livers with Chipotle Buttermilk Dressing and Bread and Butter Pickles; Local Peach Cobbler with Clover Honey Gelato; Chocolate Cayenne Mousse Fleur de Sel Brownie Sandwich

Muss and Turners
Huevos Diablo’s; Serrano Deviled Eggs, Chorizo, Red Onion; Chicharonnes with Hot Pepper Vinegar, Charcuterie Sampler: Lonza Sweet Coppa, Prosciutto La Quercia, Smoked Liverwurst; Collard Greens: Muss' "I Can't Believe a Damn Yankee Cooked These”; Egg Nog Panna Cotta, Chocolate Chip Cookies

Garrison’s Broiler & Tap
Cider-Braised Beet Salad with Watercress, Parsnips, Pistachios, Goat Cheese and Brown Sugar Vinaigrette, Potatoes either: Baked, Idaho Fries, Olive Oil Mashed, Potato Gratin, Mashed Sweet Potatoes or Sweet Potato Fries, Fried Green Tomato Benedict with Poached Eggs, Goat Cheese and Smoked Chili Tartar; Peach Pound Cake griddled in Butter with Vanilla Ice Cream, Bourbon-Caramel sauce and toasted Pecans

Without a doubt you mouth is watering for some of these salty sweet, Southern treats so do your thing to support the local Chefs and Farmers and share their Peace Love & Food!