Sunday, March 29, 2009

Puff Daddy

I found this recipe last night in my surprisingly reliable BH&G cookbook I received as a wedding gift two years. For some reason I haven't been able to master the craft of pancake making. That's why the Oven Puffed Pancake seemed so appealing - let the oven do the work, taking my judgement out of the equation. I didn't realize it until it came out, but I just made a Duth Pancake. Now when I'm in Holland Minneapolis I eat the pannekoeken!

Next time I'll let it brown a bit more, but I was under pressure from a very pregnant woman to produce food ASAP.
Posted by Picasa

Friday, March 20, 2009

1979 Disco Demolition Night, Local News Coverage

Unless it's a game 7 playoff game, I find watching baseball correlates very highly with inducing sleep. A notable exception is when Chicago White Sox fans rioted inside the stadium Comiskey Park following a radio station promotion on Teen Night to mark the death of disco culture.

Check out the local anchors before they went national - Greg Gumbel, Gene Siskell, and future A&E host Bill Kurtis.

Tuesday, March 17, 2009

Happy St. Patrick's Day!

Live Life Like You Mean It!

The State of Wisconsin has a new tourism slogan - Live Life Like You Mean It!

Naysers will be tempted to call it uninspired and unoriginal. Sure it could be better, but it's a statement that couldn't be more true - just look at the photo above of a typical Wisconsin pastime. Now that's living life like you mean it.

Posted by Picasa

Sunday, March 15, 2009

Spatchcock in Your Mouth

This is my new favorite way to enjoy chicken. It was excellent but the cabernet and not seeing my own breath while grilling likely enhanced the entire experience.

This came from a Steve Raichlen book called BBQ USA. It involved spatchcocking, hickory smoke, and mopping (basting). Good times.

spatch·cock (spchkk)
A dressed and split chicken for roasting or broiling on a spit.
tr.v. spatch·cocked, spatch·cock·ing, spatch·cocks
1. To prepare (a dressed chicken) for grilling by splitting open.
2. To introduce or interpose, especially in a labored or unsuitable manner: "Some excerpts from a Renaissance mass are spatchcocked into Gluck's pallid Don Juan music" Alan Rich.

Posted by Picasa

Heart Attack Man

Ever heard of Poutine? It's a Canadian thing.

Since Minnesota has longer winters than much of Canada, I put together an homage to the heart stopping combination of fried potatoes, beef grazy, and cheese to wonderful results (my option, Meg did not sample).

Gravy Cheese Oven Fries with Roasted Garlic

Be sure to cut your fries nice and fat, or they may break during turning. To prevent sticking, toss them carefully in the olive oil, leaving no fry uncovered.

- serves 2 -

3 large russet potatoes (about 1 3/4 pounds), peeled or scrubbed, cut lengthwise into 1/2-inch-wide planks, each plank cut lengthwise into 1/2-inch-wide strips
2 tablespoons plus 1 teaspoon olive oil
2 bulbs (heads) garlic, intact
2 tablespoons butter
2 tablespoons all-purpose flour
16 ounces low-sodium beef, chicken, or vegetable stock
Kosher salt and freshly ground black pepper
4 ounces Gruyère cheese, grated (Cheddar will work too)

1. Preheat oven to 400°F. Place potato batons in a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat thoroughly.

2. Remove papery, outermost skin from garlic, but keep the bulb intact. Slice off top 1/2 inch of bulb, exposing each clove; discard trimmings. Drizzle each bulb with 1/2 teaspoon olive oil and rub with fingers to ensure top is evenly coated. Wrap and seal each bulb in aluminum foil.

3. Roast potatoes and garlic parcels on top rack of oven. After 20 minutes, turn potatoes with spatula. Roast until potatoes are tender and golden around the edges and garlic cloves are soft when pressed, about 20 minutes more. Sprinkle fries and garlic with kosher salt.

4. While potatoes and garlic are roasting, prepare gravy. In a saucepan, over medium heat, combine flour and butter. Stir until incorporated and cook, stirring frequently, until mixture is the color of peanut butter, about 3 minutes. Add the stock in small increments, whisking to incorporate after each addition. Bring to a boil, then reduce heat to medium-low and simmer until mixture has thickened, 15 to 20 minutes. Season well with salt and pepper. Remove from heat and keep warm.

5. Pile fries on a rimmed plate and top with grated Gruyère cheese and hot gravy (reheat if necessary). Place one bulb of roasted garlic on each plate. To eat, squeeze the cloves from their skins and smear onto fries.

Posted by Picasa

Thursday, March 12, 2009

P.O.S. Is Ruining My Life

P.O.S. Is Ruining My Life
Originally uploaded by Ghostface CRZA

Summit, SAB, etc., contributed to this concert photo taken at First Avenue in Minneapolis 3/7/09.

Wednesday, March 11, 2009

Does Cooking It Cost Extra?

View from the Passenger Side

[photo of raw t- bone]
20 oz Porterhouse Steak
PETROL PUMPER billboard near Madison

Tuesday, March 10, 2009

What Are The Rooms Like?

View From The Passenger Side

Pyramid Liquor Motel
W7459 County Road V
Lake Mills, Wisconsin

The review I found online said "reasonable priced but grungy. Definitely not someplace I'd take children."

Upcoming Events

  © Blogger template 'Portrait' by 2008

Back to TOP