We hope everyone had a safe and fun Fourth of July celebration. We had a very pleasant day, although we seriously overate (look at the size of that burger) and blew our diet out of proportion yet again. Continue reading Smoked Fourth of July Bacon Wrapped Stuffed Sirloin Burgers
When we made the sous vide chicken last week there was one boneless chicken breast remaining. They were huge, weighing 14 oz each! Quickstep, being a young man, has never missed a meal nor has he met a meal he didn’t like so he had no problem with a 14 oz. chicken breast and all the trappings. Here is Quickstep engaged in his favorite activity.
He hates it when I do this to him but I just can’t help myself. 🙂 He has his hands full so he can’t grab the camera. 😮 But I digress.
Baby Lady and I split one of the chicken breasts and it was still a lot of food for us lesser mortals. This left one beautifully cooked, moist breast in the refrigerator for another day. Today was that “another day” and was Quickstep’s leftover day. It’s also summertime so the meal had to fit the season and boy was it good. Continue reading Quickstep’s Panini – Rosemary, Thyme Sous Vide Chicken on Rye Bread with Cream Cheese, Garden Fresh Arugula and Peach Chutney
I don’t get some people’s ideas about crab. Crabmeat has a rich buttery, slightly sweet and delicate flavor. Because of its delicate flavor, many people tell you that you lightly season crabmeat so the crabmeat shines on its own. How many times have we all heard that nonsense? About 14 months ago, Baby Lady and I went to a nice restaurant where they served jumbo lump crabmeat in an avocado shell as an appetizer. The idea seemed good until they brought out the appetizer. Then you realized the execution was a disaster. The crabmeat was scooped on top of the avocado shell. Although the avocado was sliced inside it had not been loosened from the shell and you couldn’t tell by looking at the dish the avocado had been sliced. It was difficult to eat without making a mess and had very little flavor because there was absolutely NO seasoning, no salt, no nothing. Just cold lump crabmeat and an avocado you didn’t know what to do with. When we spoke to the executive Chef (the restaurant had been open less than a month), the Chef’s response was “crab is so delicate you just don’t want to season it. You want the crabmeat to shine on its own.” The real truth is the Chef had no idea what to do with crabmeat! No wonder the place went out of business 9 months later. This dish is a beautifully seasoned preparation of crab that I guarantee you will enjoy. Oh, and the crabmeat really shines despite being seasoned. 😉 Continue reading Crab Mornay
Falafels!! Tasty fried veggie morsels, served in a pita (or a lettuce wrap for those carb conscious foodies). It can be served as an appetizer or as an entree. Continue reading Garbanzo and Fava Bean Falafel
8 or 9 years ago on business I was traveling in St. Louis. It was late. The restaurant I wanted to go for dinner was closed that evening and I had an early day the next morning. So, I went to a local grill on a flyer. I don’t even remember the name and never went back. Nothing on the menu appeared appetizing so I settled on the portobello burger. It was the best part of the trip! Continue reading Mushroom Burger with Italian Red Sauce, Pesto, Carmelized Onions, Provolone and Parmesan Cheeses on a Kaiser Roll
Sandwiches for dinner! Really, it was only 1 sandwich but it was large enough to feed Baby Lady, Quickstep and me, along with kale chips and grilled corn on the cob with mojo de ajo. What a treat. Continue reading Grilled Eggplant Zucchini Sandwich with Garlic Sun Dried Tomato Spread and Goat Cheese