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...

Working Dad Productions

Enjoying my final precious moments of 2-child solitude (everything is relative, and I try to be a 'glass is half full' guy, despite my predisposition to the opposite) on the porch with my coffee, on a sunny, Saturday morning. Baby (boy) #3 is due any day now (Monday, by appointment, if not earlier). Finished my morning run (which is now part of my training regimen for the upcoming triathlon I committed myself to); Jason's inside watching TV; the girls are sleeping. Ahhhh... & so it's in this moment of peace, when everything seems just about right with the world, that I come across a book review in the Saturday edition of the Wall Street Journal. The book is called "Home Game," by Michael Lewis. And my idea for this blog in general is given a validation that I've sensed has existed for quite a while, which is what ultimately motivated me to start it in the first place.
This book speaks to precisely what this blog aims to shine a light on: the evolution of the very definition of what it means (and is required, in many cases) to be a Dad. I am flabbergasted, although I shouldn't be. I knew I wasn't alone in my place in life. It's just a bit odd to see your thoughts echoed by one of America's finest writers. In the WSJ. Just weeks after I launched this space. I feel: proud (I'm on track!), envious (an honest-to-goodness BOOK!), wistful (I wish I could write like that!).
And the timing seems even more appropriate for me personally, seeing as how I, like Mr. Lewis, will in short order be the father of 3, which will no doubt require a reshuffling of the balance between Home Office & Dad.
I can only assume (and hope?) Mr. Lewis' tome falls short to this journal (and journey) in one way: recipes!
With that said, here's a dish I made for Jill's baby shower last week, which was met with rave reviews, and provided the added benefit of leftovers for a couple of days thereafter...

SENSATIONAL STRATA
Strata is Italian for layers. I enjoy making them because of it's methodical process of building each layer, and also because it's easy to customize it to your own tastes, so long as you incorporate the essential building blocks: bread, eggs, and cheese (I know, how can you mess up that triumvirate?!). I enjoy eating strata because when you combine the main ingredients with your chosen ones, it is a true representation of the sum being greater than its parts, and also represents a riff on many standard breakfast staples, taken to a more refined level (think french toast meets quiche).

• In a large skillet, saute 2 finely chopped onions, 4 finely chopped shallots, 1 pint sliced mushrooms (I like baby bellas) in 2 tbsp. olive oil, over medium-low heat.
• When softened and golden, add 4 thinly sliced peppers (I chose 2 red, 2 yellow), and salt & pepper to taste. Cook for 10-15 minutes, until mixture is softened, and water is mostly evaporated. Add crumbled bacon to taste.
• Meanwhile, grease a large baking dish and layer 3/4 loaf roughly cubed Italian bread on the bottom.
• Whisk together a dozen eggs, 3 1/2c milk, 3 tbsp. Dijon mustard. Set aside.
• Spread 1/2 of the veggie mixture over the bread layer.
• Add 1/2c grated/shredded Parmesan cheese & 1 1/4c grated extra-sharp Cheddar on top of veggies.
• Layer another 3/4 loaf of bread, remaining veggies, & same amount of cheese as before.
• Pour egg mixture evenly over strata.
• Chill, covered, overnight. Let stand 15 minutes before baking for an hour in 350 degree oven, until puffed and golden brown.