My stop in DC was a chance to spend some bonus time with my big sister and brother-in-law, who always make a great meal and serve up some terrific wine to boot, but I was lucky enough to stay at a hotel that was not only near the TV station (http://www.wusa9.com/) I was visiting, but also near some fantastic local dining.
Taking my brother-in-law, Larry's recommendation, I lunched at Rockland's Real BBQ , in Upper Georgetown. It didn't disappoint... the brisket sandwich was generously served, tender and tasty, and the juices mixed with just enough of their signature Chipotle Tamarind BBQ sauce soaked right into the fresh, roll it was piled on. I wasn't brazen enough to try to eat it as a sandwich, so I suggest using the plastic cutlery they provide (they obviously know better!). Great ambiance at Rocklands -- spittoons on the table (that's right, I said 'table' -- there's only one at this cramped space) and counter top (where I ate, providing a nice chance to people-watch the eclectic G'town residents walk by) where you can dine in, to be used for the peanut shells and/or the discarded wet naps (and there are plenty of both).
This is small, simple, no frills, authentic BBQ joint, and if the smell and look of the place don't convince you before even tasting the food, just refer to their very own wet naps they provide (a surefire hallmark of legit BBQ), with the instructions on the wrappers: "Eat Your Barbecue," and "Leave Fingerprints"... words to live by, for sure...
Onto Milwaukee... I know they have beer there, so that's a good thing..!
Monday, June 29, 2009
Wednesday, June 24, 2009
Crescent City Cooks!
Another tremendous and memorable culinary experience last night in New Orleans. I basically helped open Emeril's Delmonico, since I got there at 4:30 and the bar doesn't even open til 5! I befriended the manager, Caleb, and learned a lot about the restaurant and the space itself (a gorgeous, old, classic New Orleans converted home)... then, when the clock struck 5 (it's always 5:00 somewhere), I bellied up to the impressive, albeit small, bar, and got to talking with Vinny, the bar manager. Enjoyed a crisp, refreshing glass of Albarino (a Spanish cousin to New Zealand Sauvignon Blanc), and enjoyed learning more about the place (you can learn a lot about a lot if you're the only patron in the bar!)... ordered Shrimp Remoulade to start and it was delicious as anticipated: the chilled, fresh shrimp was generously covered with the sweet, tangy remoulade, served under field greens. Looked great on the plate and even better with each bite. Vinny then served me up his own mojito concoction -- a Lindsey (!), which became so popular from word of mouth that it's now a standard on their drink menu. Absolutely delicious! I paid close attention to Vinny as he prepped. The key additions that set it apart -- fresh raspberries to go along with the basil, but he didn't mottle the mixture, as is usually the standard practice, opting instead to vigorously shake it all to blend (hey, it's a time-saver, too!). Then, special step #2, top it with a champagne floater, and serve in a sugared rim glass... Machismo Alert! -- the drink comes out pink, but man, I had no reservations whatsoever, because it was outstanding!
The best was yet to come... Vinny took me on a personal tour of the space, from the upstairs private dining (Emeril has his own "Crystal Room," named for the gorgeous, antique chandelier that hangs in it) with it's lush, velvety wallpaper, to the downstairs wine cellar and meat locker, where Delmonico's ages all it's own beef. An eye-opening and inspiring look behind the scenes of a top-flight restaurant, and a great way to pass the time while I awaited my petite filet...
And it was worth the wait, for sure. I ordered it medium, with no side dishes, so as to really concentrate and savor it's singular flavor and texture. It practically melted in my mouth. It was served with homemade Bearnaise and horseradish sauces. The Bearnaise was heavenly, and just a drop was required to compliment the beef. Certainly ranks as one of the great steaks I've ever had...
As is usually the case when one is alone and at a bar, conversations with strangers come easy (especially with a glass of wine and a shot under your belt), and one I had led me on quite the unexpected adventure. Being that it was still so early in the evening, I was up for one...
I somehow ended up at a small, understated spot, with a name as unpretentious as the space. It is called Butcher. An honest-to-goodness charcuterie, this place had some of the more extravagant meats and plates I've ever experienced. I tried roast duck pastrami on toast pieces, a pizzeta (tiny pizza) topped with a perfectly executed quail egg, and a sampling of cured salamis among a number of other meats and small plates that were all incredibly tasty. Almost a surreal experience, considering it's a true local's hangout, so in a way, I felt like a fly on the wall, albeit one with a big appetite!
All in all, my taste buds were treated to one of the memorable food experiences I've had in my lifetime. New Orleans, as much as any place I've visited, is truly a carnival of flavors for a foodie...
The best was yet to come... Vinny took me on a personal tour of the space, from the upstairs private dining (Emeril has his own "Crystal Room," named for the gorgeous, antique chandelier that hangs in it) with it's lush, velvety wallpaper, to the downstairs wine cellar and meat locker, where Delmonico's ages all it's own beef. An eye-opening and inspiring look behind the scenes of a top-flight restaurant, and a great way to pass the time while I awaited my petite filet...
And it was worth the wait, for sure. I ordered it medium, with no side dishes, so as to really concentrate and savor it's singular flavor and texture. It practically melted in my mouth. It was served with homemade Bearnaise and horseradish sauces. The Bearnaise was heavenly, and just a drop was required to compliment the beef. Certainly ranks as one of the great steaks I've ever had...
As is usually the case when one is alone and at a bar, conversations with strangers come easy (especially with a glass of wine and a shot under your belt), and one I had led me on quite the unexpected adventure. Being that it was still so early in the evening, I was up for one...
I somehow ended up at a small, understated spot, with a name as unpretentious as the space. It is called Butcher. An honest-to-goodness charcuterie, this place had some of the more extravagant meats and plates I've ever experienced. I tried roast duck pastrami on toast pieces, a pizzeta (tiny pizza) topped with a perfectly executed quail egg, and a sampling of cured salamis among a number of other meats and small plates that were all incredibly tasty. Almost a surreal experience, considering it's a true local's hangout, so in a way, I felt like a fly on the wall, albeit one with a big appetite!
All in all, my taste buds were treated to one of the memorable food experiences I've had in my lifetime. New Orleans, as much as any place I've visited, is truly a carnival of flavors for a foodie...
Tuesday, June 23, 2009
Nashville Redux
Jack's BBQ did not disappoint... I was so stuffed from my Copper Kettle experience that I only ordered the kids portion of ribs, but it was still perfect. 3 gorgeous, tender, tasty pork ribs, and here's the thing I liked best about this Nashville institution: they let you choose any and all of your sauces! So I had a different BBQ experience for each of my ribs: one was Tennessee (natch), and vinegar based...tangy. One was Texas; tomato-based...sweet. And one was Kansas City mild... smoky. I gave the nod this night to the smoky, because it had a little sweet to it, too...
If you're ever in the Music City, Jack's is a must (http://www.jacksbarbque.com/)...
After my hit at the Fox affil, I heeded the advice of a good friend who happens to be Wolfgang Puck's pastry chef. She recommended a spot called Las Paletas (http://www.wheresthesign.com/), off the beaten path, in a rural spot outside downtown (a cameraman at Fox talked it up, too). Kinda reminded me of Decatur, GA, what with it's converted homes as shops and eateries. Charming. Well, let me tell you...what a revelation! Las Paletas translates loosely to 'popsicles,' and that's exactly what the owner, a lovely lady named Norma, has been doing there for over 7 years. So well-regarded is she that Bobby Flay surprised her on an episode of "Throwdown" on the Food Network... and Norma won!! She opened up early just for me, because I was there at 9:30am, as apparently most folks don't partake of popsicles (even gourmet ones) until noon and after. I chose the chocolate and strawberries version. She has about 2 dozen gourmet flavors at any given time, all home made right there...
It was as close to channeling Violet Beauregard as I've ever come. I actually tasted the chocolate and the strawberries individually as I bit in! Quite the Willy Wonka moment for me, and that's saying something (since I can quote that entire movie). Amazing! My only minor regret was they didn't have Peanut Butter flavor today... I only hope there will be next time for me in Nashville...
Now it's off to New Orleans!...
If you're ever in the Music City, Jack's is a must (http://www.jacksbarbque.com/)...
After my hit at the Fox affil, I heeded the advice of a good friend who happens to be Wolfgang Puck's pastry chef. She recommended a spot called Las Paletas (http://www.wheresthesign.com/), off the beaten path, in a rural spot outside downtown (a cameraman at Fox talked it up, too). Kinda reminded me of Decatur, GA, what with it's converted homes as shops and eateries. Charming. Well, let me tell you...what a revelation! Las Paletas translates loosely to 'popsicles,' and that's exactly what the owner, a lovely lady named Norma, has been doing there for over 7 years. So well-regarded is she that Bobby Flay surprised her on an episode of "Throwdown" on the Food Network... and Norma won!! She opened up early just for me, because I was there at 9:30am, as apparently most folks don't partake of popsicles (even gourmet ones) until noon and after. I chose the chocolate and strawberries version. She has about 2 dozen gourmet flavors at any given time, all home made right there...
It was as close to channeling Violet Beauregard as I've ever come. I actually tasted the chocolate and the strawberries individually as I bit in! Quite the Willy Wonka moment for me, and that's saying something (since I can quote that entire movie). Amazing! My only minor regret was they didn't have Peanut Butter flavor today... I only hope there will be next time for me in Nashville...
Now it's off to New Orleans!...
Monday, June 22, 2009
Music City Musings
Hello, Nashville...
It didn't take me long to get my eat on upon arriving in the Music City. This has to be one of the most underrated little big cities in America (little big cities are the ones I favor, a la Charlotte, Scottsdale, even my own St. Pete). They love what I love: their food, their sports, their music...
Took an old production buddy's recommendation and lunched at the Copper Kettle, just a 9-iron away from the heart of downtown Nashville. Let me tell you, this place puts the SOUTH IN YOUR MOUTH! Award winner for best Meat & Three, as it's known in the Deep South, and with a fairly spectacular view of downtown Nashville and the Titan's football stadium. I hunkered down for some Coconut Chicken, green bean casserole, sweet potatoes, and mac-n-cheese, plus a side of corn bread and mango tea to wash it down. Let me tell you: Diabetes be damned -- this was GOOD STUFF (don't worry, ma, I took my shot beforehand)!
Everything was just so...homemade. No frills; just fine, filling, comfort food, and really friendly service (another Southern perk). I purposely abstained from the BBQ pork, knowing full well my culinary compass would point me in that direction for dinner... the question is: where to go?
One driver recommended Jack's downtown; another Neely's, closer to my hotel (the same Neely's of Food Network fame).
I think I'm gonna go with Jack's, for 2 reasons: it's location, right in the heart of the action on Broadway,so I can then walk off my wares afterward, and also because of it's longevity. Jack's is one of the dining institutions in Nashville, and you can tell that just by looking at it's gruff, yet welcoming exterior...
No, this is decidedly NOT Memphis, the BBQ mecca, but it's close enough to pull from that source and carry it's own BBQ bravado.
Dinner's only a couple of hours away...
Editor's note: I am now officially a Top 20 finalist for my BBQ recipe on "Home Cooking Star." The voting resets now, so if by some way you find this post, please feel free to vote -- again, or for the first time -- http://homecookingstar.ning.com/group/richhollenberg
Cheers (y'all)
It didn't take me long to get my eat on upon arriving in the Music City. This has to be one of the most underrated little big cities in America (little big cities are the ones I favor, a la Charlotte, Scottsdale, even my own St. Pete). They love what I love: their food, their sports, their music...
Took an old production buddy's recommendation and lunched at the Copper Kettle, just a 9-iron away from the heart of downtown Nashville. Let me tell you, this place puts the SOUTH IN YOUR MOUTH! Award winner for best Meat & Three, as it's known in the Deep South, and with a fairly spectacular view of downtown Nashville and the Titan's football stadium. I hunkered down for some Coconut Chicken, green bean casserole, sweet potatoes, and mac-n-cheese, plus a side of corn bread and mango tea to wash it down. Let me tell you: Diabetes be damned -- this was GOOD STUFF (don't worry, ma, I took my shot beforehand)!
Everything was just so...homemade. No frills; just fine, filling, comfort food, and really friendly service (another Southern perk). I purposely abstained from the BBQ pork, knowing full well my culinary compass would point me in that direction for dinner... the question is: where to go?
One driver recommended Jack's downtown; another Neely's, closer to my hotel (the same Neely's of Food Network fame).
I think I'm gonna go with Jack's, for 2 reasons: it's location, right in the heart of the action on Broadway,so I can then walk off my wares afterward, and also because of it's longevity. Jack's is one of the dining institutions in Nashville, and you can tell that just by looking at it's gruff, yet welcoming exterior...
No, this is decidedly NOT Memphis, the BBQ mecca, but it's close enough to pull from that source and carry it's own BBQ bravado.
Dinner's only a couple of hours away...
Editor's note: I am now officially a Top 20 finalist for my BBQ recipe on "Home Cooking Star." The voting resets now, so if by some way you find this post, please feel free to vote -- again, or for the first time -- http://homecookingstar.ning.com/group/richhollenberg
Cheers (y'all)
Friday, June 19, 2009
Travels...Musings... & More
So I'm in the top 20 finalists for this online cooking reality series (www.homecookingstar.ning.com/group/richhollenberg), whose topic this inaugural season is BBQ recipes. I entered one whose most provocative ingredient is Dr. Pepper. I in no way take credit for this: that goes to a chef friend (and James Beard nominee) Zack Gross, of Z-Grille, in St. Pete. I had also seen Dr. Pepper featured in "Top Chef" a while back.
But, the recent influx of Dr. Pepper sightings on TV and in food blogs, etc. is becoming almost ridiculous! It was featured again on TV, this time by both Graham Elliot Bowles and Susanne Tracht on "Top Chef Masters" this past Wednesday night, and no sooner do I catch that on the DVR, than I read about Dr. Pepper ribs on the NY Magazine food blog, "Grub Street." It's everywhere!! Maybe that "23 secret ingredients" campaign really worked....
In the midst of a foodie media tour, travelling to 10 different markets to give tips on BBQ/grilling season. One of the most pleasant surprises was Albuquerque, NM. Stayed at a fab hotel right on the cusp of Old Town (Hotel Albuquerque), and visited 3 spots that I would recommend to anyone: Seasons appears to be the most contemporary, hip, fine dining you'll find in the area, and the 2nd floor views are breathtaking, as is the menu, and the wine and beer list (as I'd hoped, lots of west of the Mississippi microbrews on tap)... Little Anita's is almost stereotypically New Mexican, but don't ever ever ever call in TexMex! The dishes looked the same, but the taste was miles beyond what we're used to... next day, had lunch at Church St. Cafe, which occupies the oldest standing building recorded in Albuquerque. Exactly what you want from this type of town: rustic, charming, brimming with local ingredients (I ordered (and loved) the Pueblo Burger).
My two favorite takeaways from this 24-hour stopover: blue corn pancakes, topped with pine nuts, and a peach-maple syrup for breakfast... and Indian fry bread (which is what my Pueblo Burger was served on). Also, be prepared to sample fresh green chile on...everything! It's as common there as any condiment you can think of. All in all, outrageously simple, good, locavore-inspired food, and the people are kind and welcoming, too...
Does anyone have any grilling/BBQ tips they'd want to share, that I can then suggest on my tour (I'd give you credit for it on TV!)?? If so, make sure to comment...
Anyone ever been to Albuquerque, and care to comment on your fave spots? Let me hear your favorite places to eat when you're abroad... always looking for good recommendations!!
This week, I'm off to Nashville, New Orleans, and Orlando...
Been to Nashville once before and encountered (I swear) the best pizza joint outside NYC... Christopher Pizza -- funky, fun, and fresh made, original 'za with such creative toppings and combos... Love the fact that even though I won't get to the French Quarter, I can still get a Cafe DuMonde fix (in Metairie) -- gotta love the chicory and bignets...
I must say it is with a heavy heart that I write this latest entry. The patriarch of the Hollenberg family, my Papa Harry, passed away Thursday. He will be missed and remembered fondly by so many friends and family members. And my 2 sons and I carry on his good name proudly...
But, the recent influx of Dr. Pepper sightings on TV and in food blogs, etc. is becoming almost ridiculous! It was featured again on TV, this time by both Graham Elliot Bowles and Susanne Tracht on "Top Chef Masters" this past Wednesday night, and no sooner do I catch that on the DVR, than I read about Dr. Pepper ribs on the NY Magazine food blog, "Grub Street." It's everywhere!! Maybe that "23 secret ingredients" campaign really worked....
In the midst of a foodie media tour, travelling to 10 different markets to give tips on BBQ/grilling season. One of the most pleasant surprises was Albuquerque, NM. Stayed at a fab hotel right on the cusp of Old Town (Hotel Albuquerque), and visited 3 spots that I would recommend to anyone: Seasons appears to be the most contemporary, hip, fine dining you'll find in the area, and the 2nd floor views are breathtaking, as is the menu, and the wine and beer list (as I'd hoped, lots of west of the Mississippi microbrews on tap)... Little Anita's is almost stereotypically New Mexican, but don't ever ever ever call in TexMex! The dishes looked the same, but the taste was miles beyond what we're used to... next day, had lunch at Church St. Cafe, which occupies the oldest standing building recorded in Albuquerque. Exactly what you want from this type of town: rustic, charming, brimming with local ingredients (I ordered (and loved) the Pueblo Burger).
My two favorite takeaways from this 24-hour stopover: blue corn pancakes, topped with pine nuts, and a peach-maple syrup for breakfast... and Indian fry bread (which is what my Pueblo Burger was served on). Also, be prepared to sample fresh green chile on...everything! It's as common there as any condiment you can think of. All in all, outrageously simple, good, locavore-inspired food, and the people are kind and welcoming, too...
Does anyone have any grilling/BBQ tips they'd want to share, that I can then suggest on my tour (I'd give you credit for it on TV!)?? If so, make sure to comment...
Anyone ever been to Albuquerque, and care to comment on your fave spots? Let me hear your favorite places to eat when you're abroad... always looking for good recommendations!!
This week, I'm off to Nashville, New Orleans, and Orlando...
Been to Nashville once before and encountered (I swear) the best pizza joint outside NYC... Christopher Pizza -- funky, fun, and fresh made, original 'za with such creative toppings and combos... Love the fact that even though I won't get to the French Quarter, I can still get a Cafe DuMonde fix (in Metairie) -- gotta love the chicory and bignets...
I must say it is with a heavy heart that I write this latest entry. The patriarch of the Hollenberg family, my Papa Harry, passed away Thursday. He will be missed and remembered fondly by so many friends and family members. And my 2 sons and I carry on his good name proudly...
Saturday, June 6, 2009
A Vote For Me...
It's official...I am a finalist in an online reality cooking show called "Home Cooking Star." Please visit www.homecookingstar.ning.com/group/richhollenberg to vote for my BBQ recipe!!!
Also, as an aside..the Fab 5 Hollenbergs went to see "Up" this afternoon...what a treat. Sensational. Everything Pixar does is awesome, but this may be their best effort. Tugs at the heartstrings...almost pee yourself laughing... and you can wear funny-looking glasses and watch in 3-D, like we did!
Tomorrow is my sports radio debut ... http://www.espn1040.com/ from 11a-1pm. Or you can check it out after the fact on http://www.thegameradio.com/
Also, as an aside..the Fab 5 Hollenbergs went to see "Up" this afternoon...what a treat. Sensational. Everything Pixar does is awesome, but this may be their best effort. Tugs at the heartstrings...almost pee yourself laughing... and you can wear funny-looking glasses and watch in 3-D, like we did!
Tomorrow is my sports radio debut ... http://www.espn1040.com/ from 11a-1pm. Or you can check it out after the fact on http://www.thegameradio.com/
Friday, June 5, 2009
Masters of the Universe
Anxiously awaiting the premiere of Top Chef Masters next week (www.bravo.tv.com), and a quick scan of the contestants makes me proud. Why? Because I've worked with four of them! Tim Love is someone I am fortunate to count as a friend -- one of the best personalities in the culinary world. How he doesn't have his own show boggles the mind (believe me, I've tried to pitch it!). Roy Yamaguchi is the salt of the earth, and is as hard working as he is laid back. Art Smith is a teddy bear of a man, and I really have an affinity for his food philosophy of the Family Table (his cookbook is one of my favorites). And finally, Michael Chiarello, purveyor of NapaStyle, is arguably the one chef is would wanna be "when I grow up." Good luck, gents!...
Also looking forward to getting back in the sports fray with a co-hosting gig on Tampa's ESPN radio affil (www.espn1040.com) this Sunday, from 11a-1p EST.
Also looking forward to getting back in the sports fray with a co-hosting gig on Tampa's ESPN radio affil (www.espn1040.com) this Sunday, from 11a-1p EST.
Tuesday, June 2, 2009
Random Thoughts... & Fish
My brain is not necessarily firing on all proper synapses these days, given the upheaval of my sleep schedule, courtesy of young Bryan Wade. If a lack of sleep is the worst of it, we're in damn good shape. He's 2 weeks old now, and getting cuter every day. Just had my side of the family down to give my newborn (and his big sister) a Hebrew name. Bryan now has a bit of Bernie Gillman to carry with him, which is a good thing. Lindsey has a double honor, being that the names of her great-grandmother (Seena) and great-great grandmother (Sadie) both begin with the same letter. After a healthy amount of "Amens" were doled out, the weekend belonged to all the cousins reuniting and enjoying every minute of each other's company. Family...what it's all about...and it's too easy to forget that. Glad there will always be moments like this to remind me of it...
I give credit where it's due for discovering new music: my brother-in-law Darin (in town the week before to meet his newest nephew), and my nephew Zach. Thanks in large part to them, I am able to stay somewhat current. My latest revelations: Spoon, O.A.R., My Chemical Romance, Kings of Leon. They all come highly recommended... also, a shout out to the Dino 5, a kiddie hip-hop outfit that was an instant hit with Jason and Lindsey (Jason's only previous hip-hop exposure was Run DMC's "King of Rock".). To all the parents out there looking for palatable music good for the front and back seats of the car/minivan, this ranks right up there with Laurie Berkner and Dan Zanes...
More music notes: Bruce announces he's closing Giants Stadium, in October. COUNT ME IN. A definite, "I gotta be there" moment for me...
Just got back from a much-appreciated night out with Jill, while my mom-in-law watched the two big(ger) kids. We took Bryan with us, and he slept the whole time, just like we planned. Too bad for him -- he missed a great meal: Chilean sea bass with mango salsa, a nice, cold glass of New Zealand Sauvignon Blanc, and a shared slice of homemade Key Lime Pie to cap it off...
Watching "Apocalypse Now" as I type. There is no other movie that defines the term "epic" quite like this one. How did Coppola make it so massive and so intimate at the same time? Genius, pure genius...
Just landed a gig co-hosting a sports radio talk show on the local ESPN affiliate (www.espn1040.com). So in the spirit of tapping into the reserves of my sportscasting mode, I accepted an invite to IMG Academy in Bradenton, where my good friend David Thorpe heads up the Pro Training Academy for basketball. He's assembled a pretty impressive roster of clients, and today, a dozen NBA'ers and some hopeful draftees were in attendance. Kevin Martin (24 ppg for Sacramento) and Joakim Noah (Chicago Bulls) were in the house, working (almost) as hard as the other wannabes. The standout for me was a kid by the name of Ahmad Nevins, the A10 Player of the Year from St. Joe's. Wait til you see him in the NBA -- think Dwight Howard, albeit with a smaller set of delts, and you'd be on track. Great looking skills, athletic ability, jumps outta the gym, and was smiling the whole time he was working his ass off... you heard it here first...
I am about ready to unveil some of my favorite cook book recipes from my collection, a Herculean undertaking if I do say so myself. Until then, I will keep offering up other favorites in small doses, like this...
I must have fish on the brain due to my meal, and Jill's (she had salmon, more to the point), so I hereby submit two of the easiest, tastiest ways to prepare salmon...
CRUNCHY SALMON
4 ingredients. 15 minutes. That's what I call easy. Taken from Parents magazine, but still, nice texture and balance between flavors. And no fishy taste, a prerequisite in my household...
I give credit where it's due for discovering new music: my brother-in-law Darin (in town the week before to meet his newest nephew), and my nephew Zach. Thanks in large part to them, I am able to stay somewhat current. My latest revelations: Spoon, O.A.R., My Chemical Romance, Kings of Leon. They all come highly recommended... also, a shout out to the Dino 5, a kiddie hip-hop outfit that was an instant hit with Jason and Lindsey (Jason's only previous hip-hop exposure was Run DMC's "King of Rock".). To all the parents out there looking for palatable music good for the front and back seats of the car/minivan, this ranks right up there with Laurie Berkner and Dan Zanes...
More music notes: Bruce announces he's closing Giants Stadium, in October. COUNT ME IN. A definite, "I gotta be there" moment for me...
Just got back from a much-appreciated night out with Jill, while my mom-in-law watched the two big(ger) kids. We took Bryan with us, and he slept the whole time, just like we planned. Too bad for him -- he missed a great meal: Chilean sea bass with mango salsa, a nice, cold glass of New Zealand Sauvignon Blanc, and a shared slice of homemade Key Lime Pie to cap it off...
Watching "Apocalypse Now" as I type. There is no other movie that defines the term "epic" quite like this one. How did Coppola make it so massive and so intimate at the same time? Genius, pure genius...
Just landed a gig co-hosting a sports radio talk show on the local ESPN affiliate (www.espn1040.com). So in the spirit of tapping into the reserves of my sportscasting mode, I accepted an invite to IMG Academy in Bradenton, where my good friend David Thorpe heads up the Pro Training Academy for basketball. He's assembled a pretty impressive roster of clients, and today, a dozen NBA'ers and some hopeful draftees were in attendance. Kevin Martin (24 ppg for Sacramento) and Joakim Noah (Chicago Bulls) were in the house, working (almost) as hard as the other wannabes. The standout for me was a kid by the name of Ahmad Nevins, the A10 Player of the Year from St. Joe's. Wait til you see him in the NBA -- think Dwight Howard, albeit with a smaller set of delts, and you'd be on track. Great looking skills, athletic ability, jumps outta the gym, and was smiling the whole time he was working his ass off... you heard it here first...
I am about ready to unveil some of my favorite cook book recipes from my collection, a Herculean undertaking if I do say so myself. Until then, I will keep offering up other favorites in small doses, like this...
I must have fish on the brain due to my meal, and Jill's (she had salmon, more to the point), so I hereby submit two of the easiest, tastiest ways to prepare salmon...
CRUNCHY SALMON
4 ingredients. 15 minutes. That's what I call easy. Taken from Parents magazine, but still, nice texture and balance between flavors. And no fishy taste, a prerequisite in my household...
- Brush 4 salmon fillets with honey mustard. Top with canned french-fried onions.
- Bake in foil-lined baking pan at 350 degrees for about 15 minutes.
- Microwave a bag of spinach. Serve salmon on top of spinach.
BOURBON-SUGAR SALMON
This is a bit more involved, because of the marinade, and not as family-friendly as the first, but a winner nonetheless. Crunchy. Flaky. Sweet. Tart. And, it has bourbon in it...!
- Combine 1/2c packed brown sugar, 1/2c bourbon, 1/2c apple juice, 1 tsp black pepper in a large, resealable palstic bag. Add salmon fillets, skin on. Refrigerate for at least 2 hours.
- Bake 1c chopped pecans on baking sheet in 400 degree oven. Combine toasted pecans with 1 tbsp melted butter, pinch of salt.
- Place salmon skin side down on broiler pan (coated with Pam). Reserve marinade. Sprinkle salmon with salt. Press pecan mixture on top of salmon.
- Bake at 400 degrees for 20-25 minutes.
- Boil marinade in small saucepan for 3 minutes.
- Serve on top of angel hair pasta (I like to add butter and some lemon zest to the pasta).
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