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.

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Bonus Food Pic: Handsome Devil’s Hot Mess

handsome devil hot messA few months back my in-laws discovered a new barbecue place near us called Handsome Devil that happens to be inside the local ice rink. This past weekend we celebrated Father’s Day by heading back over there to get some food on Saturday. As we have in the past, we had a great time with wonderful food and a nice selection of beers on tap. We all started off with some fried pickles (forgot to photograph because I got so excited for one of my all-time favorite apps). The pickles themselves were nice and briny, but they also came with some sriracha mayo dipping sauce that was fiery and fun. I’m just recently discovered the wonder of sriracha, so this was auspicious timing.

Better than the appetizer, though, was the meal I got. I wasn’t hungry enough to tackle my usual barbecue meal of “as much meat as I can stuff into my face,” so when I saw the Hot Mess on the menu, I was sold. The dish has a layer of beef brisket topped with mac and cheese which has pulled pork on the very top. This was a great choice because you not only get the best side of all time — mac and cheese — but also a sampling of their brisket and pulled pork. Considering their food is so great, this is an easy sell for anyone looking to try a few different elements all in one big pile.

My wife also had the Three Little Pigs smoked ham sliders which were just bonkers good. I was lucky enough to get one half of those little sandwiches and could have eaten about 10. The salty, smokey ham worked so well on the sweet bun and covered in Gruyere cheese.

As an added bonus, Lu got to watch some hockey because there was a kids game going on and you can walk into the stands right from the rink. I bet they do a pretty great appetizer/beer business during those games.

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.

Cooking Nigella Lawson’s Beer-Braised Beef Casserole

A month or two back I sat down with my usual stack of cookbooks and wound up walking away with several recipes from Nigella Kitchen. I had about an equal number of hits as misses, but this one, more fully titled Carbonnade a la Flamand (a.k.a. Beer-Braised Beef Casserole, page 330) was a home run. This recipe is super easy to make, but you do need several hours for it to cook. Since I work from home, this wasn’t such a big deal, but if you’re working full time and like to cook, I’d recommend giving in a whirl on a nice fall or winter weekend.

You might be wondering about that first photo above. That’s molasses in some sugar because I realized just as I was about to make this dish that we didn’t have any brown sugar. I’ve since remedied this, but after looking up what brown sugar actually is (sugar mixed with molasses), I figured this would be a good workaround. I think it worked out pretty well.

Anyway, I wasn’t familiar with this recipe by name, but it’s pretty similar to others I’ve made. You start off by cooking bacon in your Dutch oven. When it’s done to the crispness of your liking — we like ours nice and crunchy — you then cook onions in the bacon fat. This infuses not only the pungent veggies, but the whole dish with a rich fatiness that plays well with the right ingredients. The beef and spices go into the pot after that followed by flour and then the beer and beef broth. I happened to have a Brooklyn Brewery sampler pack on hand, but I can’t tell exactly which kind I used because that pic is so blurry.

And then you just let it cook for three hours. The recipe suggests putting it in the oven, but I just let it simmer on the stove top and thought the results were delightful. The beef takes on a sweet, tangy quality that made this dish a delight both fresh and as leftover. Unfortunately, I didn’t read the entire opening story before this recipe because if I had, I would have noticed the part about serving this meal over egg noodles which would have really soaked everything up. I’m definitely keeping that in mind for a nice winter meal.

Making Kitchen Treaty’s Orange Spiced Iced Coffee

P1100435A few weeks ago I went on a digital search for iced coffee recipes. I drink at least one full French press full of caffeinated goodness every day, but sometimes I want a cooler alternative. I stumbled upon a cool website called Kitchen Treaty that has a recipe for Orange Spice Iced Coffee. I was sold, let’s do this!

The coffee itself is super easy to make. You take one cup of coffee grounds — I drink Chock Full O Nuts Dark Satin because it sounds mysterious — and put it in a container with four cups of water. After 12 hours, you strain and put it in the fridge. Easy peasy. I also prepared a regular press of coffee and made coffee cubes.

Then came the real work: making the orange spice simple syrup. For this you throw the ingredients into a small pot, boil for a while and strain out all the chunky stuff. I don’t usually go for sweetness in my coffee, but there’s something about cold coffee that makes me want a little something extra in there besides the bitterness that fuels my mornings. This simple syrup isn’t overly sweet and definitely carries some different notes thanks to the orange peel and cinnamon.

P1100436

 

With everything made and in the refrigerator/freezer, you have the ability to make s delightful, cold, coffee beverage whenever you want! I followed the recipe pretty closely for putting these together with the cup of coffee, two tablespoons of syrup, a few coffee cubes and a bit of milk to fill the glass. Now that I’ve done it a few times, I’ve shifted over to eyeballing things, but I love having these things on hand and actually need to pop in the kitchen and make some more of the coffee.

Bonus Food Pic: 2 Alices’ Iced Coffee & Homemade Pop Tart

2 alices homemade pop tart

Anyone who knows me or reads Monkeying Around The Kitchen on a regular basis already knows that I’m not a big fan of dessert or sweets. I’d rather eat an appetizer or more of my entree than save room for dessert. That’s just how I’m built. But, there are a few sweet treats I just can’t resist. Pop Tarts are on that list. But, because I’m an adult who knows how bad they are for you, it’s been ages since I bought any for myself.

A month or two back, I stopped into my beloved 2 Alices in Cornwall. This is the place I used to go and work to get out of the house before we had our daughter. Their coffee is some of the best I’ve ever had, but they do have a variety of bakery treats on display as well. I was surprised and intrigued when I first saw the Homemade Pop Tarts. I wasn’t in the mood at the time, so passed it up. Another time, I saw they had the regular ones as well as cinnamon — my favorite take on the Pop Tart theme — but again, I didn’t partake.

Last Friday, however, Lu was in day care so I could do an interview with comic book legend Stan Lee. I decided to finish my work for the day at the coffee shop and indulged myself in a few of their iced coffees and one Homemade Pop Tart. Man, it was great! They nailed the icing the filling was even better than the overly processed thing that lives inside the brand name counterpart. Also, not for nothing, it was about two-to-three times bigger than your average Pop Tart. It wound up being the perfect combination of sugar from the treat and caffeine from the coffee to get me through my work, pick the kid up, get home and make a dinner of Giada De Laurentiis’ Chicken Saltimbocca and Couscous-Stuffed Peppers With Basil Sauce for my parents who had driven in from Michigan.

Walt Disney World Bonus Food Pics: BBQ At Whispering Canyon Cafe & Pork Belly From Waves

bbq On Monday my wife, dad and I went on the Disney Backstage Magic tour which takes you on an all-day tour of the park behind the scenes. Since it really does last all day they stop at a place called Whispering Canyon Cafe in the Wilderness Lodge hotel that’s got a real country western theme. They’ve got a regular menu, but also a family style barbecue thing where they bring big plates of food to your table and you all just dig in. As it turned out, there were the perfect number of people on the tour to fill three big tables and then one with just three people. We were that table of three which was great because I don’t like the idea of other people accidentally touching my food.

Anyway, the food itself was pretty great. The menu describes the Family Platter as including “Kansas City-style Smoked Pork Ribs, Herb-baked Chicken, Hand-carved Oak-roasted Beef Strip Loin, Citrus-crusted Market Fish, Western-style Sausage Sides fro Sharing: Seasonal Farm Fresh Vegetables, Herb-crushed Yukon Gold Potatoes, Cowboy-style Baked Beans, Corn on the Cob.” I’m pretty sure we didn’t have fish or beef stip loin, but the ribs were fall-off-the-bone cooked and super tasty but the real star of the show was that sausage which I could have eaten a whole plate of. I’m not sure if a huge heavy barbecue lunch is the best idea when doing a Backstage Tour, but it was tasty.

waves pork belly and tenderloin For dinner we ate at a restaurant called The Wave…Of American Flavors in the Contemporary Resort. I feel like I kind of screwed up while eating at The Wave. While my family went with some fancy steaks, I decided to try the “Thompson Farms Naturally Raised Pork Belly and Tenderloin with White Bean Cassoulet and Locally-sourced Vegetables.” What drew me to this dish is the fact that so many chefs and food personalities that I like and appreciate say that pork belly is supposed to be one of the best foods around. Unfortunately it didn’t do a whole lot for me and just kinda tasted like fatty bacon. It wasn’t bad and I didn’t really know what I was expecting, but it didn’t exactly send fireworks through my brain like in Ratatouille. However the tenderloin — small as it was — was fantastic as was the cassoulet, though I wound up passing that to my daughter who really loved it.

waves sherbert dessert

Since the Disney Dining Plan comes with dessert (I’d personally rather have an appetizer, but I’m a team player) I had a lot more dessert during that vacation than I normally would. The desserts at The Wave are pretty neat because they all come in little tiny dishes and you get three of them. I went with “Our Spring Gelato Trio: Mandarin Orange Gelato, Chocolate Malt Gelato, and Toasted Marshmallow Gelato” because I didn’t want to pile it on too heavy. And it was actually really tasty. My favorite was the marshmallow gelato because it really did taste like toasted marshmallows which are one of the desserts I really enjoy.

Walt Disney World Bonus Food Pics: New York Strip & Shrimp Combo At Big River Grille

Hi folks, it seems I’m apologizing more and more for my lack of posting these days. I apologize for that. Things were crazy work-wise two weeks ago as I was doing my best to get all my work done before heading on vacation and then spent last week computer-less at Walt Disney World with my wife, daughter and parents. I’m back in action now, though and have plenty of food pictures to show off from our vacation! My dad and wife did a fantastic job figuring out the whole trip while also mapping out the restaurants. We went with the Disney Dining Plan, which gives each person in your party one snack, one counter service meal (basically any place where you’re not being served by a waiter) and one sit down meal per day. It worked out really well for us and I recommend giving the plan a look if you’re even remotely interested. In addition to having a lot of different options, we really enjoyed the break that a sit down meal gave us from all the park hopping.

steak and shrimp at big river grille

Our first meal was at a place called Big River Grille & Brewing Works on the Disney BoardWalk which was right across from our hotel room at the Beach Club. As it turned out, our flight from New York was right on time and without complication, but my parents wound up having to sit on the runway pre-takeoff for 90 minutes. As you can imagine, they were looking forward to getting some food and a drink, so Big River — which had been planned out months in advance — became an even better choice thanks to its proximity to our hotel and availability of beers brewed in house and a healthy list of cocktails.

The beauty of the Dining Plan is that you can choose anything on the menu from the cheapest to the most expensive offering and it all costs the same (though it doesn’t include alcoholic beverages, just FYI). With a healthy appetite, most of us ordered the New York Strip & Shrimp Combo which is described on the menu as “Grilled 8oz. New York strip with large scampi-style shrimp, served with garlic mashed potatoes and vegetables.” I also went with a couple of the Steamboat Pale Ales which had that bitterness that all pale ales are known for, but didn’t pack that real soul-punch that some of the more intense ones feature.

I’m not the biggest fan of shrimp, in fact I tend to avoid the tiny sea bugs most of the time, but figured I’d give them a shot and they were pretty good. I’m just not a big fan of that flavor/texture combination though I guess as I’m still not won over. The steak was also great, but not the best I’ve had. I think what I actually liked best about the meal was the garlic mashed potatoes, but then again, I’m a sucker for mashed taters. As far as I’m concerned, you can’t go wrong with a nice steak and some beers on a warm Florida day after doing some hefty traveling.

Stay tuned here for more Disney food posts. If you’re more interested in our trip, keep an eye on Pop Poppa where I’ll be catching up on Photo Diary posts and also posting the latest episode of The Pop Poppa Nap Cast which will be all Disney!

Drinking Breakfast Has Never Been So Colorful

morning shake I hate writing this every few months or so, but sorry about the lack of posts lately. If you read my Photo Diary posts over on Pop Poppa, you’ll know that I’ve been swamped with work this week and then just didn’t get my head around writing about food again until today. Since it’s morning, I figured it would make thematic sense to talk about what I’ve been having for breakfast the past week or so: breakfast shakes!

My parents visit the week before my birthday and my mom was making herself shakes with frozen strawberries and a few other ingredients. It reminded me of the time I did much the same thing for myself for breakfast. I’ve been wanting to make sure to get the proper amount of fruits and vegetables back in my diet these days and I’m terrible at remembering breakfast, so I started a new routine that will kill two birds with one stone.

Like with the burgers you’ll see later today, I like to mix things up when I make them. I think I’d go a little crazy making the same shake every morning, so each day offers a different combination of the following basic ingredients: Greek yogurt, frozen fruit, fresh fruit, milk and sometimes a vegetable or two.

Hannaford just started carrying their own bran of Greek yogurt which is cheaper than the major brand name stuff. I also use the store’s frozen berry mix for that portion of the beverage. For fresh fruit, I always use a banana and then whatever else we have around like mango or Lu’s half cut pears or apples from the day before. Vegetable-wise, I just started adding a carrot to the proceedings. Everything goes into the blender along with some milk which helps give the frozen stuff a medium to get all chopped up in.

Here’s a note for those of you who made and froze food for your babies: you can use leftovers in breakfast shakes! Now that Lu’s on to eating whatever we eat for lunch and dinner we’ve got a few bags of frozen concoctions still hanging out in our freezer. I went through the strawberries and banana first and just finished up an apple/blueberry combination that went into the shake pictured above. I actually want to figure out that recipe because it made for some really good liquid breakfast!

I’ve thought about adding some protein powder or maybe another kind of dietary supplement to the shakes, but still haven’t decided if I want to take that next step. I already take a multivitamin and fish oil capsules, so I don’t know if that would serve me well, but I might give it a shot, even if that means I’ll have a chalkier drink in the mornings.