I'm not a chef by any means, but I can fire stuff up on the grill. However, it's usually the normal stuff. Tonight, however, I decided to step my game up with Cajun Rib Eye Steak with Smokey Grilled Asparagus and Three-Cheese Potatoes.
I'm a huge lobster fan…or as we here in New England, say Lobstaaaah. Part of the process is throwing on the bib, grabbing the "nut" cracker and shucking those bad boys until the cows come home. The experience of throwing the lobster meat in the butter, eating it, doing it all again, over and over is a beautiful thing. Some people, however, don't want the mess. They just want the meat.
Well, now those anti-mess peeps have their wish.
Good friend of mine points me in the direction of a Wall Street Journal piece that's about selecting the right beer with your meal. The article talks about how it's always wine that gets the nod with meals, but beer selection is just as important.
The expert in the piece discusses how she uses tastes and texture to match the food with the beer. For me, it's about taste, not texture. It's also about the time of year.
For example, if you're grilling a filet with a side of grilled asparagus, corn on the cob and maybe some rice pilaf, I'd lean towards a Dogfish 60 Minute IPA. The selection is due to the fact that it's not a heavy beer, but still has enough body to justify drinking it with that quality of meat. If you swap out the filet with chicken breast (lemon pepper) and it's summer time, then I'd probably go with a Sam Summer.
But, for you beer and food lovers out there, give the article a read. What's your favorite food/beer combo?
I'm on vacation this week and I'm wondering why the coffee is lacking that boost you need after a night of stogies and scotch on the deck.
It's weird. The coffee on vacation always seems like it's slightly behind the eight ball. It just doesn't have the kick it needs for a fresh morning.
Thank good SSS for a Dunkin Donuts right down the street.
Here's the NomX3 pizza fest throw down that I was yapping about a couple of weeks ago. Thanks again to Mike Langford and Jeff Cutler for having me on, Josh Bob for being my partner, Upper Crust for donating the pizza and to HubSpot for hosting. It was a great show, good convo about creative marketing (and a rant), good people, good pizza, etc.
And one thing to note before you watch this, I'll admit that eating an entire pizza and a half was not as easy as I made it look. I felt like I was carrying around a ton of bricks in my gut, but I had to back all the trash talking I did on Twitter.
Thanks again to Mike and Jeff. It was a blast.
p.s. I impressed Mike and Jeff so much (or grossed the out) that we'll be hosting a NomX3 show at MS&L Boston soon, so stay tuned.
No, not that double down. This kind of doubling down:
Here's the run down of Thanksgiving-fest 2009:
Every holiday it is my wife's job to make the mac and cheese. It has about a zillion types of cheese in it. It's borderline ridiculous, in a good way.
Just wait until later as I post what my plate will look like at the first feeding, as I call it.
Happy Thanksgiving everyone!
I had daddy duty in the a.m. over the weekend. When I'm at the helm, anything goes, especially for breakfast. Last week it was Raman Noodles. This week, something different:
Mac & Cheese:
I'm the take-out king and damn proud of it. There's an art to ordering and finding those diamonds in the neighborhood rough that can bring food-goodness to your doorstep in 45 minutes or less, every time, no matter what you order.
We've taken a bit of a break from ordering out because we've been diligent about food shopping. Not this week though. We've had such a busy go at our daily lives with some curve balls throw in that we've had to order a few times this week. It's gotten to the point where my kids are deciding what they want to eat per "where we are ordering from."
So without any further adieu, here are some wise tips I've passed or will pass along to my girls about how to be a taken out jedi.