Cooking Bobby Flay’s Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc

One of the many nice things about the new house is our far more robust cable package. With it comes Food Network subsidiary The Cooking Channel, which, as the name implies, features far more actual cooking shows. In addition to buying a new house, my mom also moved out to New York to join my dad who’s been here for a few months. She’s been coming over and watching the kids during the day which allows me to get my work done more efficiently and also start cooking dinner without as many interruptions. But, if we get lucky and both kids fall asleep at the same time, we like to watch food shows.

Last week we happened upon an episode of Brunch At Bobby’s that revolved around chocolate. I didn’t care for the most part, but then he got to his recipe for Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc and I was all ears. It made it onto my menu the next week and turned out pretty swell.

Instead of using the variety of chili powders mentioned in the recipe, I used my mother-in-law’s chili powder concoction which is always on point. Aside from that, I followed the rub recipe and covered the steak, but I did forget to put the canola oil on first, so instead I cooked the steak in some (maybe a little too much, actually) oil after letting it sit for the 30 minutes.

In the meantime I got everything together for the sauce. Since I used a bit too much oil while cooking the steak, the sauce was a bit oilier than I think it should have been, but still turned out to have a really interesting flavor profile. Part of that came through because I used Shocktop’s Shockolate Wheat instead of a straight-ahead chocolate stout. While the citrus and wheat elements did come through, I don’t think the resulting sauce was as thick in consistency or flavor as the recipe as written. Next time I’ll try it Bobby’s way.

Baking Homemade Hamburger Buns

When I started thinking about preparing a Fourth of July meal for my folks, I figured I’d try my hand at making my own ketchup (post coming soon). While the wheels turned about that one I had a thought pop into my head wondering, “Hey, how do you make burger buns?” I went to Google and found one on Taste Of Home called 40-Minute Hamburger Buns. I don’t do a lot of baking, but since I started making most of the pasta I use, I’ve gotten more and more okay working with dough, so it wasn’t too scary.

This particular recipe appealed to me because it’s so simple. You’ve got seven ingredients, most of which I already had on hand, so I decided to try it out a few days in advance. The process itself wasn’t hard at all, but I will say that the 12 buns I got that time would have worked for sliders, but not full-sized burgers. With that new knowledge, plus the idea that you’ve really got to pat down the dough so you don’t get those crazy outgrowths, I gave them another shot, this time breaking the dough into 6 buns, which you can see in that last photo. Still, if you’re looking for rolls or slider buns, go with the dozen.

I should also note that I made these two different ways. The first time was with the mixer and the second was just by hand in a big bowl. Both worked really well. I’d probably go with the bowl just because it makes fewer dishes, really. Anyway, these buns turned out so good in both forms that I had trouble keeping everyone away from them so we could have burgers on them. They’re just so light and airy with a bit of sweetness that makes for awesome rolls or buns. In fact, as you can see in the following images, they also make great rolls for mini breakfast sandwiches if you’ve got some spare eggs, cheese and ham/bacon/sausage around! IMG_7192

Disney World 2014 Bonus Food Pics Part 2

lu, anna and elsaLet’s get right back into the Disney World goodness! (If you missed part 1, click here.) On February 5th we spent three hours waiting in line at Epcot to meet Anna and Elsa from Frozen. In that time, my dad and I ran over to the cafe in Paris called Les Halles Boulangerie & Pâtisserie and had sandwiches which were awesome. I was too perturbed from the line to snap a picture, but I did last time. Still, it was worth every minute because she still talks about meeting her favorite charactera and having them sign her Frozen book which we read at night sometimes. wave

That night we headed back to The Wave…Of American Flavors inside the Contemporary. Wave has easily become our favorite sit down restaurant at Walt Disney World thanks to its nice, quiet dining room and wonderful selection of entrees. I can’t quite remember what I ordered, but it looks like a steak from this picture (did I mention, it’s nice and dark in the restaurant?). The menu there changes with the seasons, so it’s probably different by now. If you’re looking for a nice sit down dinner that’s outside the parks, but still on the Monorail system, this is one of the best. disney jr character breakfast

The 6th was my 31st birthday, so we celebrated by going to Hollywood Studios and doing the Disney Junior breakfast buffet at Hollywood & Vine. Breakfast is one of the hardest meals to keep consistent and tasty in the buffet style, but this one was pretty darn great. It had all the basics which were all super tasty. Even the eggs were good and that almost never happens. However, the real delight here was seeing my kid’s eyes light up as she got to meet Sofia the First, Doc McStuffins and Jake. She had no idea who Handy Manny was and kind of looked at him like you might someone dressed the exact same way on the subway. spirit of aloha

For dinner we went to the Spirit of Aloha Dinner Show at the Polynesian. I’ve wanted to do ever since I first heard about it a few years back. Even though the weather got a little dicey, the show was still pretty great, filled with a variety of different dances from all over the world. My daughter and dad even got in on the dancing action. See if you can find them in the picture above. The food itself was served in an all you can eat, family style manner with platters. I remember the bone-in chicken being particularly good as were ribs. As a birthday bonus, I had a large drunk in a coconut shaped to look like a monkey which I was able to bring home with me. pinocchio italian sub

On our last full day, the 7th, we went back to Magic Kingdom. We’re big fans of starting and ending these kinds of trips there. The weather was a little difficult as it was misting rain and chillier than the other days, but we still had some great food. For lunch we stopped in at Pinocchio Village Haus which actually had my favorite single piece of food of the whole trip, the Italian Flatbread Sub which includes Italian Meats, Cheese, Dressing, and Balsamic Glaze on a warm Toasted Flatbread. There was just something so balanced, with the smooth tanginess of the balsamic glaze and salty meats with the melty cheese that hit a lot of my moutbuttons. I also think this might have been my first flatbread sandwich. I’ve got to get more of those in my life. As an added bonus, you can eat over by a window that looks down on the It’s A Small World ride.

from from pinocchio's

For our last dinner we went to Be Our Guest which was…interesting. We had to wait out in the rain for our table along with everyone else which wasn’t the most fun thing in the world. And then, partway through, Lu got scared about the idea of seeing The Beast there. Now she’s seen Beauty and the Beast plenty of times and doesn’t get scared, but she got very adamant about not seeing him. It wound up not really mattering because she fell asleep on me before he even showed up. I can’t say for sure because I ate around a toddler the whole time, but I think I had the Braised Pork (Coq au Vin Style), described as Eight Hour Slow-cooked Pork with Mushrooms, Onions, Carrots and Bacon served with Puréed Cauliflower and Seasonal Vegetables.

I know we also had a lunch poolside at our hotel The Grand Floridian and my wife grabbed a cronut in Epcot, but I think that about covers our food adventures earlier this year in Disney World.

Smoothies For Breakfast

Over the past few weeks I’ve been trying to get myself on track to tackle the next phase of adulthood. I turned 31 earlier this year and have definitely started feeling it when I don’t eat well or drink a bit too much. So, while I’m watching those things, I’m also trying to give myself the proper fuel to watch two kids. If you don’t follow my dad blog over at PopPoppa, we had our second child about seven weeks early two months ago. With my wife’s maternity leave coming to an end in the relatively near future, I know I need to not only be really organized, but also equip myself with food that will help fuel me throughout the day. I do my best to cook healthy, homemade meals most nights that make for great lunch leftovers, but I tend to skip or overlook breakfast.

In an attempt to remedy that and also get a lot of fruits and vegetables in early in the day, I’ve started making smoothies in the morning. The process is super simple, but does take a bit of grocery store planning. I’ve added frozen strawberries, store brand vanilla Greek yogurt and kale to my weekly grocery list and also increased the number of apples, carrots and bananas I usually get, but I wouldn’t say that’s much of a hardship.

So, here’s my basic recipe:

1 banana
1/2 cup frozen strawberries*
1/2 cup vanilla Greek yogurt
1-2 carrots, peeled and chopped
1/2 cup kale leaves
1/2 cup milk
1 apple, chopped
1 tablespoon peanut butter

* = you can definitely use fresh, but if you’re like me and your kid adores strawberries, you give them the fresh ones and use what you can get

Basically, you just throw all this stuff into your blender or food processor. I’ve never used a juicer, so I’m not sure what the deal is there. For instance, I don’t know if you’d put the dairy products in there or mix later. Anyway, with our blender, since we’re dealing with a pretty full bowl, it takes a walk down the settings to get everything properly decimated. Even so, I still wind up with leafy bits and the occasional chunk of carrot or apple. That doesn’t bother me at all, but my wife can barely look at the finished product.

The beauty of the smoothie is that you can put pretty much anything in there and come out with an easy to consume breakfast. When I first started making smoothies years ago, I would put whey protein in there. I’ve swapped out the peanut butter for actual nuts like peanuts, walnuts and almonds, but you could also put in all kinds of nut butters. Same with the berries. This is also a good way to get rid of mushy bananas if you don’t feel like making bread of muffins. Last week I used up some leftover fruit salad instead of going with the berries which gave the smoothie a much different taste. Kale can be swapped out for spinach, endive or whatever other non-lettuce greens you might have. I’ve even tossed in extra mint and basil. Lastly, sometimes I’ll throw in a few tablespoons of orange juice or freshly squeezed lemon or lime to give it some nice tang.

I find cooking very relaxing and am quite fond of prep stuff like measuring and chopping, so an added bonus of making this smoothie in the morning — something I do after getting up with the kids, drinking my coffee and getting my morning work done — is that it gives me a bit of that zen kitchen experience early in the day which can be as good for me mentally as the nutrients in the drink are physically.

Bonus Food Pic: Mayor McCheese Omelet From Fiddlestix

20130618-153611.jpg I hope all my fellow dads out there had a good Father’s Day. I got booze, breakfast and smoked pork, plus time with my family, so I’ve got no complaints. For breakfast we went over to our favorite local place Fiddlestix and got yet another wonderful meal. As usual, I went with one of the specials, this one called the Mayor McCheese, which is an omelet with ground beef, caramelized onions and tomatoes topped with melted cheese sauce. Considering everything I just wrote ranks pretty high on my favorite foods, you can reasonably bet that I had a wonderful time filling my face with a cheesy, beefy concocion held together with eggs. As an added bonus, I got to dip my toast in cheese!

Cooking Smitten Kitchen’s Japanese Vegetable Pancakes

Every time I see a new meal recipe pop up on Smitten Kitchen, I get excited. When I saw her post about Japanese Vegetable Pancakes, I got jazzed and added it to that week’s menu because it looked new and different yet I could tell that I’d be able to find most of the ingredients at the grocery store.

You’ll need cabbage, kale, carrots and a few other things and you basically just slice them up into strips. Throw all that in a bowl with some flour and six eggs and start forming patties. After my failed attempt at making veggie burgers recently (which turned into a successful veggie has), I was worried that my pancakes wouldn’t come out, but luckily everything stuck together. I broke out two different pans to make the process go a bit faster and flipped/took them off the heat when they got a good shade of blackish brown.

The other key element to this dish is the Tangy Sauce which was FAN-tastic. I’ll probably get to a post about the Sesame Chicken Breasts I made around the same time. There was a similar, spicy ketchup based sauce with that, but it turned out a lot spicier than we like. Smitten’s, though, was fantastic. Tangy, sweet, salty, all the good things in one. The only problem? We ran out of sauce well before we ran out of pancakes.

My wife and I both really fell for this dish. To frame it properly, I would go to the fridge and eat these as snacks right out of the bowl, dipping in the sauce when we still had some. That’s how much I was into this recipe. It’s definitely going in the regular rotation, such as it is.

Making Veggie Hash Out Of Failed Veggie Burgers

When I first started cooking, I was really big on following the recipes to the letter. My wife, who’s been cooking much longer would razz me about this a bit, but I took the same approach to cooking that I’ve read about comic book editors gave to new artists: do it a very specific way until you get the craft down, then branch out and do what you want. In the case of comic artists, they were often given a set number of panels to work with per page. For my cooking, I stuck super close to the recipes.

Now that I’ve been playing with food and recipes for a while, though, I feel like I can play around a little more. It’s good that I have that confidence now because my attempt to make Food Network’s recipe for Veggie Burgers With Mushrooms wound up not working out quite as planned. I don’t quite remember why my veggie burgers didn’t hold together. The only real swap-out I made was to use Panko crumbs instead of regular bread ones. Could that have had something to do with it?

Anyway, after making the patties and starting to cook them in the pan, I realized that these guys were not going to stick together. So, I broke down the burgers and cooked the whole thing as a kind of stir fry or hash, adding a little more Worcestershire AND low sodium soy sauce to boost the flavor.

For dinner that night, we ate it as is, but my wife suggested eating them with eggs, like a breakfast dish. I didn’t feel like cooking up some eggs at that point, but I did remember the idea the next morning and had myself a nice breakfast of sunny side up eggs and veggie hash. I gotta say, the eggs really brought the whole thing together and made for a much more interesting and tasty dish than it was as a plain old dinner.

Disney World Bonus Food Pics: French Breakfast & Moroccan Dinner

french breakfast You know what I love in pretty much any combination? Ham and cheese. You really can’t go wrong there, you guys. One morning we decided to hit Epcot and to start our day we headed over to the World Showcase to get breakfast in France at a place called Les Halles Boulangerie & Pâtisserie. When you add ham and cheese to a buttery piece of bread you’re really onto something. Good on the French for figuring that out.

moracco salad

For lunch we went to a place in Epcot where I not only had a bad experience but also didn’t enjoy my food, so we’ll just skip right past that. That night, my wife and I had planned on going out for a date just the two of us. We wanted to try something new and interesting so we decided on going to Restaurant Marrakesh in Morocco back in Epcot in the World Showcase. We both went with the Taste of Morocco – Royal Feast which included (*deep breath*) “Jasmina Salad: Lettuce, Tomato, Olives, and Feta Cheese in Mustard Vinaigrette, Seafood Bastilla: Layers of thin Pastry filled with Grouper, Shrimp, and Mushrooms, Lemon Chicken: Braised Chicken seasoned with Green Olives and preserved Lemon, Roast Lamb Meshoui (A Moroccan tradition – Roasted Lamb Shank in Natural Juices),  Couscous with Seven Vegetables and Assorted Moroccan Pastries.”

moracco entree

As you can imagine, it was quite a meal. First off, everything was fantastic and interesting. I was a big fan of that salad, which is kind of a strange thing to single out when talking about so many different kind of food. The lamb fell of the bone and I don’t have much experience with that particular protein, but I enjoyed it. The lemon chicken was also nice and tangy. I even dug the desserts which is something I don’t always say. So, if you’re looking for something unique and packed with variety, do yourself a favor and hit up Restaurant Marrakesh.

Wok This Way: MacGyvering Veggie Fried Rice With Egg

One of the greatest things about getting into wok-based cooking is that, once you buy many of the key ingredients, you’ve already got a lot of the basics to make future dishes. That’s a nice bonus because sometimes things happen and you either have to completely scrap a meal or can’t get to the grocery store and just have to work with what you’ve got. A few times now I’ve turned to my copy of Stir-Frying To The Sky’s Edge and the recipe for Peppery Vegetarian Rice (page 256) and used that as a basis for dinners that have turned out pretty good. The basic idea of this recipe is that you cook a few eggs in your wok, put them aside and then cook up some carrots and other vegetables before mixing in the rice, a few other key ingredients and then have yourself a nice dinner. Luckily, I’ve always got carrots on hand, so this is usually a pretty easy one to put together. The real beauty of this recipe is that you could pretty much use whatever veggies you happen to have on hand and, as long as you’ve got some rice, wind up with a pretty tasty dish.

Cooking Michael Ruhlman’s Rip’s Marinated London Broil & Warm Arugula Salad With Bacon & Poached Eggs

A while back I found myself wanting to try some London Broil along with a nice salad, so I took to my copy of Ruhlman’s Twenty, looked around and came out with a pair of recipes to try. First off, I found Rip’s Own Marinade For London Broil (or Flank Steak) on page 294. This recipe combines the meat with soy sauce, ketchup, brown sugar, garlic, Worcestershire sauce, ginger and onion powder and lets it all get to know each other in a bag or dish for several hours. I also came across his Warm Arugala Salad With Back & Poached Eggs on page 283 which, just from title alone, sounded delightful.

While the marinade wound up being not exactly what we were looking for — it’s been a while, but I think it turned out a little sweeter than my wife or I tend to like — I’m a big fan of this salad and think it could work either on its own or as a side dish to a less protein heavy main course. Plus, the salad is super-simple to put together. The only real work involves making the making, cooking a few eggs over easy and making a really simple vinegar-based dressing. It wound up being kind of like a breakfast salad with the combination of bacon and eggs, but the slightly bitter arugala also got in on the action, making this easy side stand out even more.