Thanks Food Network!!

I was on the road this week and while the food was good, I can honestly say that nothing was really outstanding or memorable.  It was more about good company with colleagues and friends from work.  The best meal I had all week was the one that we cooked last Sunday.  It was simple.  It was quick. It was delicious.  And it would not have been possible without FoodNetwork.

In 1997 we subscribed to DishTV and were introduced to the FoodNetwork.  In those days it was almost all Emeril although on Saturday evening we laughed at Iron Chef dubbed in English.  Over the years we've watched it grow and evolve with a number of celebrity-chefs - Bobby Flay, Mario Batali, Giada, Rachael Ray and Michael Chiarello. 

My cooking has evolved along with FoodNetwork.  I've learned that my dishes don't have to be complicated nor take all day to prepare to be delicious and satiisfying.  The recipes I've learned have been good but it's really been the techniques and methods that have had the biggest impact on my kitchen game.

Our dinner last Sunday would not have been possible without what I've learned from my favorite celebrity chefs.

The menu....

Sirloin steak rubbed with olive oil and Montreal steak seasoning
Grilled red onion and portobello mushrooms
Grilled asparagus
Garden fresh salad

Nothing fancy or noteworthy except for a few simple items.

1. After grilling the steak I let it rest for 10 minutes before slicing.  Sounds easy and it is; but what a difference it makes.
2. Grilled mushrooms and vegetables while steak rested.  Kept it simple and just brushed with olive oil with a light sprinkling of kosher salt.  Grilled over high heat.
3. The salad was fresh from our garden and dressed with olive oil and balsamic vinegar.

It was the best meal I had all week and took ~20 minutes start to finish.

Thanks Food Network!

A Quick and Elegant Breakfast

We enjoy a nice breakfast at home on the weekeend.  We always have enjoyed cooking eggs, bacon, bisuits, pancakes and the rest of the breakfast staples from the midwest US.  Our children looked forward to Dad's breakfast on the weekends.  It was a tradition around the house.

Well now it's just me and Tracy; and we want the nice breakfast but without quite as many calories.

This recipe works very well and has quickly become one of our favorites.

Two split/toasted English muffins
1 Frozen, 10 oz package of Creamed Spinach - cooked
3 slices of crisp, pan fried bacon
Four perfectly poached eggs

Top the English muffin halves with the creamed spinach.  Top each half with a poached egg and then garnish with crumbled bacon. 

Last count had this one below 400 calories for a hearty breakfast in ~20 minutes.

The Irish Car Bomb - A brief personal history

First, my apologies to any politically-correct Irishman that may be offended; but given my Irish ancestry and the fact that Irish and politically-correct are rarely used in the same sentence I should be free to discuss this delicious concoction.

I was first introduced to the Car Bomb at a friend's 30th birthday party in 2004.  He was the second oldest in attendance while I was well into my fourth decade.  The young, hard-drinking crowd insisted that I had to drink an Irish Car Bomb.  Given the name and the crowd I was a tad anxious.  My anxiety only increased when I watched them prepare the car bombs.  For those that are not familiar an Irish car bomb looks like this....

1/2 pint Guinness Stout
1/2 shot Irish Whiskey
1/2 shot Bailey's Irish Cream

Drop the shot glass into the 1/2 pint of Guinness and then down the hatch - pure, logic-defying deliciousness.  I had one more that night.

Interestingly enough, they did not know what a car bomb was in Ireland.  I may have even offended the bar tender for asking.

I have had a few more over the years but it's been a good three or four years since my last until two weeks ago when I was given an Irish Car Bomb Cupcake.  Kudos to Kat Nelson for baking them for her Dad's (Bill Nelson of Rock Island) birthday. 

Guinness chocolate cupcakes
Filled with Irish Whiskey Ganache
and topped with
Bailey's Irish Cream Buttercream Frosting

Yeehaw!!

Thanks Kat.