Happy Hallow-eating!

Can you believe it's almost November? But before retailers rush us into decorating for Christmas (before we've even had Thanksgiving), there is a delicious day upon us. Candy? Clever snacks? Creative cocktails? It must be Halloween. And the mister's absolute favorite holiday. Why? See above, beginning with candy...

Ryan created our menu this year, but I did contribute in the way of assembling (and eating) some treats!

First up? Yummy Mummy Dogs.

We followed this recipe, but used garlic breadsticks instead of Crescent Rolls. Very tasty, especially with  a spooky cheese drizzle and fresh blood (or ketchup...whatever you have on hand)!

To wash it down? A crisp apple cider martini. The hubs mixed my childhood favorite beverage...

...with vodka, muddled apple & lime, a splash of maple syrup. Complete with an apple slice garnish. Fall-icious!

Notice the Spooky Snack Mix in the background...the mister's own Munchie mix of pretzels, potato chips, gummy worms, and Cheetos.

Do you have any tricks or treats up your sleeve this Halloween?

Happy searching!


p.s. Instead of trying to catch up and fill you in on everything since the last post, I'm starting with the present. And hopefully, someday, I will have a few extra moments to fill you in on our delicious summer and early fall adventures. 'Cause they were tasty. :)

Grill-icious

A few weeks back, we kicked off our visit to San Diego with a fabulous dinner. Personally, I don't think there's a better way to begin a vacation. A delicious meal sets the tone for the trip and allows you to relax while you plan out your itinerary (i.e., what  meals you're going to eat for the duration of your trip). So, we threw some goodies on the grill, grabbed a glass of wine, and got into total chill mode.

Ryan & Papa C have definitely become grill masters (they even hand-cut their own steaks from a giant slab of beef, Flintstone-style). After getting the coals nice and hot, they put some simply seasoned ribeyes on the grill. The boys have tried various marinades and spices over the years, but have discovered that less is more: olive oil, salt (or Lawry's), and pepper is all that's necessary to enhance the smokey flavor of the meat.

Nothing goes better with grilled steaks than grilled side dishes. Ryan whipped up an amazing fingerling potato salad. He steamed the potatoes a bit to start them cooking, then finished them off on the grill. The potato party also included some crumbled goat cheese, microgreens, crispy bacon, and a light lemon-dijon vinaigrette. Once it was tossed all together and served, an embarrassing amount of oohing and aahing ensued. (Remember the dinner scene from "What About Bob?" It was kinda like that).

The only thing missing now? Some corn on the cob. But not just any corn on the cob. Corn with a homemade cilantro butter, courtesy of Mama C. Holy kernels, it was delicious! How did she do it? She took some finely chopped cilantro, minced garlic, salt, and pepper and mixed it into softened butter. She popped it into the fridge to harden a bit, then brought it out for us to slather all over our sweet summer corn. Three ears later, I was nearly in a corn-coma. So good!

So fire up the coals, grab a glass of wine or a cold brew and enjoy the smokey relaxation of the grill. The burning question: what do you like to chill with? Burgers? Beer-can-chicken? If it's grill-icious, do tell!

Happy Searching!

The Great BBQ Debate

There are few dilemmas in our household when it comes to BBQ. Thankfully, there are no disagreements about where to get it: the best bbq is at the Salt Lick, unanimously. (It's the one that's been featured on tons of shows on both Food Network and The Travel Channel).

We both know where to go. Our debate surrounds what to order when we get there. The two topics in question?

1. Beef vs. Pork (Ryan vs. Jen)
2. To Side or Not to Side (Jen vs. Ryan)

Pork Baby Backs with Sides

Beef Ribs with Sides

1. Beef vs. Pork (Ryan vs. Jen)
If the Salt Lick had bacon, I'm pretty sure this one would easily go to the pig. But, Ryan had the Beef Ribs for the first time a few Sundays ago and I've never seen a man eat with such conviction. I had the Pork Baby Back Ribs (which were incredible), but Ryan said (and I quote) "These beef ribs are so good, I want to hang the bones up above the mantle."

We don't even have a mantle (thank goodness) but Ryan says those were hands-down the best ribs he's ever had. I think I prefer the pork ribs since they are a bit leaner; Ryan likes the beef because they are fattier and meatier. Where do you weigh in on the meat debate?

2. To Eat or Not to Eat Sides (Jen vs. Ryan)
Sides are given their name for a reason--they're not the main dish and are often forgettable. (Ryan claims that they just take up valuable stomach real estate.) And, I have to say, traditional bbq sides don't do much for me. But. The Salt Lick has mastered theirs.

The potato salad is unlike anything I've ever tasted, and I think that's why I can't turn it down. In more of a German-style application (vinegar/mustard based) with sesame oil (strange, I know, but trust me) and diced onions. The coleslaw is crisp without having a raw cabbage texture and isn't drowning in dressing--it's fresh, flavorful, and the perfect compliment to a roll topped with brisket. And the beans--oh, the beans. They are probably the plainest of the three sides but their simplicity is what wins me over. Pinto beans in a pinto sauce...I don't know even how they do it. So, what do you think--sides or not?

I'm not sure we'll reach a timely conclusion on these issues, but I'm happy to eat Ryan's serving of potato salad in the meantime.

Happy Searching,

Ode to Taco Shops

Taco shops, oh taco shops

Your greasy grub is the best

Although others try to compete,

Your Mexican food beats the rest!

You're one of my favorite features

Of the Southern California scene

Tex-Mex is not Mexican Food

(and I'm sorry if that sounds mean...)

But Robertos, Albertos, Sombreros,

Juanitas, Los Panchos and more

Serve in-and-out grub with minimal flair

And delicious choices galore!

Carne Asada's a favorite of mine

But Carnitas are tasty as well

Burritos as big as your head, if you want

And their beans are better than swell

We got our fix from Lolita's

And their comida lived up to its name

A Chula Vista childhood fave,

They were on top of their game

Five Super Rolled Tacos

With guac, lettuce, crema and cheese,

And Carne Asada Fries?

You bet! Por favor! Yes, please!

And one California Burrito

Full of French fries, cheese, guacamole

Some Carne Asada to top it all off...

Dios Mio! Delish! Holy Moley!

For now, I'll be dreaming of salsa

And homemade tortillas, too...

Until next time, Taco Shoppies,

I bid you a delicious adieu!

Happy Searching!

Fair Fare

Summer in San Diego offers so much to see and do...and eat! One of the greatest traditions in America's Finest City is the San Diego Fair, which is held in Del Mar right off the coast. Picturesque and packed with people, it's full of the usual fair staples:

1. Cool exhibits (butter sculptures, anyone?)
2. Lots of cute animals (newborn baby goats...awww!)
3. Fun rides & games (huge ferris wheel overlooking the ocean=priceless views)
4. FAIR FOOD!

I love 1, 2, and 3, but (not surprisingly) I look forward to 4 the most.

The volume and variety of deep-fried cuisine is kind of overwhelming: fried pickles, fried Pop Tarts, fried Klondike bars, fried s'mores, fried butter. Fried butter?! Yep (didn't try it, but heard it was quite tasty). Your arteries practically start to clog when you enter the fair gates.

If that's not enough to get you going, you could always snag some chocolate-covered bacon or a zucchini weenie (a hot dog stuffed into a whole hollowed out zucchini, then battered and fried like a corn dog). Tempting, no?

But one of my favorite fair foods is the classic giant turkey leg. Given the large selection of indulgent treats, however, I wasn't completely sold...until I caught a whiff of the grill. My nose led me straight to the medieval-looking meats, all in a golden brown row.

Smoky, crispy, tender. Alongside a basket of fried zucchini strips, which were coated in a light, tempura-like batter (and served with thee fair condiment, ranch dressing)? Deeeeelicious.

This year's fair fare definitely met my greatest expectations. It was greasy. It was gluttonous. It was good!

Happy Searching,

Burger Bliss @ Cherry Cricket

Have you ever seen the Food Network show Best Thing I Ever Ate? Being the food lovers that we are, it's one that we view regularly. Chefs reveal their favorite dishes within a certain theme (best breakfast, best barbeque, etc). I actually don't have a lot of absolute favorites (I like to keep my options open). But if I were on the show about burgers, I'd know exactly what I'd pick. The best burger I ever ate? The Little Cricket Burger at Cherry Cricket in Denver, CO.

The Cricket is a Denver mainstay that's been around since 1945. After changing hands (and locations) a few times, it's still serving up fantastic burgers and brewskis in the chic Cherry Creek district.

What makes the burgers so unparalleled is that each ingredient is incredibly delicious. The beef, which has just the right amount of fat and is cooked to order, sits atop a fresh-baked bun that perfectly absorbs the patty's juices. The menu lists over 20 toppings to choose from so you can customize to heart's content. In the mood for a White Cheddar-Grilled Onion-BBQ Sauce combo? Or maybe you feel like Blue Cheese Crumbles & Sauteed Mushrooms? It isn't easy to decide, but you really can't go wrong.

This time, I went with a Bacon-Smoked Cheddar-Green Chile Strip version and threw on an onion ring for good measure. The result? Absolute burger bliss. Alongside a basket of fries and an icy cold Coors, I experienced burger euphoria.

If you're ever in Denver, it's a must. And if you're not? Well, it just may be worth the trip.

Happy Searching!


p.s. Hats off to Mama & Papa B for introducing me to this little piece of heaven--they're Denver natives and have been dining at the Cricket for years. Muah!

Madam Mam's is Thai-riffic

Do you ever go to a restaurant and order the exact same thing every time? Being the lovers of food that we are, Ryan and I make it a point to expand our gastronomical horizons and sample different dishes. But. I love me some curry. And I just can't seem to make it past the Panang...

Thai cuisine--I know--is much more than just curry. I mean no disrespect to the culture or culinary world by seeming so narrow-minded. But this is one of those instances where I find a good thing and stick with it. Panang Curry is my Thai version of "If it ain't broke, don't fix it". I order it every single time.

Sure, I'm willing to try other things (usually off of Ryan's plate, since I always order the same thing). It's just that I love the contrast of the spicy red curry, the cool coconut milk, and the sweet Thai basil, all swimming together in a luxurious broth.

Madam Mam's is just the place for my Thai fix. It's a perfect example of why you shouldn't judge a book by its cover; at first glance, it appears to be a bit rundown. The plywood signs adorning the restaurant have been painted bubblegum pink with red letters.

So when we entered and found these bright, whimsical umbrellas hanging from the ceiling,

our reservations were beginning to fade away. Enter some delicious Panang Curry and they were gone completely!

Ryan ordered some sizzling pork soup that arrived in a giant bowl and had equally big flavor. We also shared an order of Chicken Satay which was awesome--grilled perfectly and served with a savory peanut dipping sauce.

If you're ever in South Austin and feeling like it's time for some Thai, don't let the signage scare you... Madam Mam's is the place to go!

Happy Searching,

Pass the Pork, Please!

By now, it's no secret that I am an all-American, red-meat lovin' lady. I really enjoy a good steak, especially when it's accompanied by a glass of Cabernet. However, between high cholesterol and expanding waistlines, something's gotta give (and hopefully it's not the chair). The solution? Pork Au Poivre.

A take on the classic (and highly caloric) Steak Au Poivre, Ellie Krieger's pork version is big on flavor without the added fat. The "Au Poivre" is what gives the dish its bold flavor but instead of encrusting a filet with pepper, Ellie uses pork tenderloin (I substituted thin-cut boneless pork chops which turned out fine). The traditional cognac cream sauce is replaced with an equally luxurious red wine reduction (don't be scared by the word "reduction"--you just pour wine in the pan and let it simmer...easy-peasy).

The pepper adheres to the pork with a light slathering of Dijon mustard, which you barely taste in the finished dish. It just adds a nice depth of flavor but isn't overpowering. Throw some veggies on the side, cook up some rice, and you've got a delicious meal that won't leave you with Chewer's Remorse.  

Happy Searching!


p.s. Try it out with a nice red (you need some for the recipe anyway)! One of our favorites? Louis M. Martini Cabernet Sauvignon. A bottle is around $12, but tastes like it's worth a lot more. Cheers!

The Mother of All Weekends, Part 3

After two full days of delicious adventures (documented here and here), Mama B and I tackled our third day like it was our first.

We started our day off with a Starbucks (Mama=Grande Cinnamon Dolce, Me=Double Tall Nonfat Latte) and then hit the road for some snacks and shopping.

One thing Mama B really wanted to try while she was in Austin was a kolache. Originating from Central Europe, kolaches are pastries with sweet or savory fillings. The pastry itself is similar to a Hawaiian sweet bread--super yummy. The fillings are usually fruit (blueberry, apple, etc) or some kind of sausage (like a homemade pig in the blanket).

We found a place on our way to the San Marcos Outlet Mall that had a good mix of both. Dos Gatos is a cute little place run by two brothers right off the Texas State campus. They served up blueberry cream cheese, sausage cheddar, and polish sausage sauerkraut kolaches that were fresh and scrumptious.

An afternoon of shopping had us famished and we were ready for some nourishment. Lockhart, TX is a stone's throw from the outlets and known to be the The Barbecue Capital of Texas. Four big BBQ giants reside in this town and share a rivalry similar to the Geno's vs. Pat's cheesesteak battle in Philly.

After much consideration, we decided on Smitty's. They believe their barbecue is so good you don't need sauce or silverware, so we followed suit and ate our brisket, pork chop, and ribs primitively. Overall very tasty, but the brisket did need a bit of sauce (which we discovered was available behind the counter--just ask sheepishly and they'll provide some). I'm definitely open to giving the other joints a shot, but Smitty's was pretty good.

The best barbecue chaser? A hot fudge malt from Sonic (times two!). The hot fudge adds a richness that plain ol' chocolate sauce doesn't offer. If you've never tried it in a malt or shake, give it a go--you won't be disappointed!

A delicious weekend! Looking forward to our next visit, Mama B. One question though: What are we going to eat? ;o)

Happy Searching,

Burger Love

I could never be a vegetarian. Sometimes I feel bad about eating meat because of where it comes from, but I ultimately surrender to my carnivorous ways. This usually occurs when one of two things are nearby: hamburgers or bacon.

Needless to say, I am always in search of a delicious burger. A few weeks ago in Ft. Worth, I found one at Love Shack.

The Shack is owned by Tim Love, a chef who competed in--and won--Iron Chef America. It's a casual but chic hotspot serving up yummy burgers and sides to go with it.

What I really like about Love Shack is all of the thoughtful details that go into every aspect of the restaurant. The burgers are juicy and served with a homemade special sauce (ala In-N-Out). The fries and potato chips are sliced on the premises and perfectly crispy.  The atmosphere is playful, including a patio full of comfy outdoor couches and chalkboard walls in the powder room (you're actually encouraged to post some graffiti!)  

In a world full of flimsy burgers and fast food, Love Shack is a classy burger joint that takes the time to serve it up right. The attention to detail has not gone unnoticed...we'll be stopping by for some Burger Love the next time we're in town!

Happy Searching,

p.s. They also have amazing milkshakes--I had a Vanilla Heath creation that was to die for. 

Crawfish Tales

Last weekend, thanks to our friends in Ft. Worth, I experienced my first crawfish boil. I had heard enough to know what to expect (lots of work for little reward) but was excited nonetheless.

When they're ready, the crawfish are tossed out directly onto a covered table along with corn, whole red potatoes, sausage, and mushrooms (which I learned are prized possessions that disappear quickly as they soak up all the yummy juices).

Despite the effort required to break into those little crawfish tails, I really enjoyed them. Compared to other shellfish, they taste fairly light.  Not as rich and buttery as shrimp or lobster...to me, they seem like the trout of the shellfish world. A perfect canvas for some cajun spices!

As a crawfish virgin, I was subject to some teasing. A couple of clever pranksters standing next to us overheard my exaggerated enthusiasm and decided to take advantage of my naivete. They nonchalantly nudged a "mutated" crawfish my way, and within a few minutes, they had me...hook, line, and sinker!

"Is that a crab? Oh my gosh! No--wait--it's a two-headed crawfish! Holy smokes! A TWO-HEADED CRAWFISH!!!" 

Thanks to my posse for bailing me out...I may have been claiming I'd seen the Sasquatch before too long...it just looked so real!

In spite of the shellfish shenanigans, I'd say my first crawfish tale was a delicious success. 

Happy Searching,

Pizza Perfection

Anyone who knows me is aware of my love for pizza. It probably started when I was little and my dad would pick up a Filippi's pizza on his way home from a late night's work. He and my mom would wake my sister and I up for an impromptu pizza party, the four of us giggling over a pizza picnic using their bed as a table. I think it's been my favorite food ever since.

Last night, we made pizza a casa (at home) and it turned out to be pretty delicious. We used some store-bought flatbread instead of making our own dough (which for the amount of time saved is well worth the purchase, although I'm sure homemade dough is delish). We picked up this whole grain naan flatbread that we found in the deli section. The whole grain was more for nutritional value than flavor, but it was still pretty good:

We were inspired by two pizzas: the Parma from Mandola's Market and Tyler Florence's Bacon, Rosemary, Potato Pizza. We made a few adjustments, but both of our versions were spot-on scrumptious. Mandola's was a layer of fresh mozzarella and prosciutto, topped with arugula tossed in a lemon vinaigrette and shaved parmesan cheese. Tyler's had a mixture of crumbled bacon, rosemary, onion, and thinly-sliced potatoes baked under melty cheese.

Mmmm...I wish we had some leftover!

Happy Searching,

Greasy Grub: So Wrong Yet So Right

Ahhhh, weekends. I'm only slightly ashamed to admit that if it were possible to be complete gluttons all the time without any adverse side effects (obesity, skyrocketing cholesterol, clogged arteries, etc), Ryan and I would be on board. But alas, we have agreed to keep our appetites in check at least five days out of the week...so that we can reward ourselves with some indulgent eating over the weekend.

On Sunday, we were happy to discover a place that satisfied our craving for good ol' greasy grub. Situated just off of the UT campus, Dirty Martin's is an unassuming spot with a patio, picnic tables, and pints. What could be better on a sunny spring day? 

We started out with a $6 pitcher of locally brewed Austin Amber...that's $6 including tax! You can barely get away with a pint for that price these days! Served with two icy glasses, Ryan and I knew we were off to a good start.

As we deliberated over which fried appetizer to order, our eyes locked in on Chili Queso Fries. Ho. Lee. Smokes. They were a trifecta of savory perfection. Crispy, salty fries smothered in homemade three-cheese queso and homemade chili. Insanely good!

    

What comes after a gut-bomb like that? Burgers, of course. Out come two baskets lined with grease-soaked paper...and the best cheeseburgers we've had in Austin. Seriously. The buns were buttery, lightly toasted, and just dense enough to support the juicy goodness of the patties. The cheese was evenly melted and nestled underneath just the right amount of lettuce, pickles, and onions. Each bite was even better than the one before it. Delicious!

Local publications have given this place decent reviews, but I think they deserve some serious accolades. From start to finish, Dirty Martin's not only met but exceeded our expectations (which I consider to be fairly high). You know the grease is good when you're wishing you could have a second round of it later that same day (true story, it's a good thing we don't live closer...).

If Dirty Martin's is wrong, I don't want to be right. The beer is cheap and cold, the fries are smothered and scrumptious, and the burgers are bodacious. Two delicious, chili-covered thumbs up!

Happy Searching,

The Best Spaghetti

Everyone has a favorite dish that their mom makes. Since my mom is an amazing cook, it is extremely difficult to pick just one. But if I really had to choose...if I really had to pick just one meal as my all-time favorite, it would have to be my mom's spaghetti and meatballs. It was the meal I ate on my first birthday and I think it's been my favorite ever since. I know I'm a bit biased, but it truly is the most delicious spaghetti I've ever eaten.

Last weekend, I spent a snowy Saturday with my mom in the kitchen while she made her famous sauce (it's actually a ragu because it's meat-based...one of the many things I learned while attending Spaghetti School). I took copious notes down to the finest details, closely observing exactly how she rolled the meatballs and how she grated the garlic. It's one of those recipes Mama B has been making for decades so she doesn't need a recipe--the recipe is in her head. Watching my mom in her element was fantastic. It felt a bit like watching DaVinci paint the Sistine Chapel (or so I can imagine).

What I learned is that the recipe isn't an exact science, but it is a labor of love. I'm not sure I'll be able to create it as well as she does, but I am definitely going to try. One thing I can create is the perfect bite. A harmonious balance between meatball, noodles, sauce, and cheese...mmmmm.

So now--drumroll, please--I present the world premiere of Mama B's Italian Ragu recipe. I highly recommend you try it--you'll find yourself eating some pasta delizioso! Buon appetito!

Mama B's Italian Ragu
Pour approximately 3 TB of olive oil in the bottom of a large pot or Dutch oven over medium heat.
Add 1 chopped onion, 4 cloves of chopped or grated garlic, 1 TB of salt and 1/2 TB of pepper. Saute until translucent.
In a separate pan, brown 1 pound of Italian sausage. Drain and cool on a paper towel and set aside.
Add one 12 oz can of Contadina tomato paste. Cook on low for 3-5 minutes, stirring often to avoid burning.
Add 1/4 cup of chopped fresh parsley, 1 tsp of dried basil, 1 tsp of dried oregano, and 1 TB of sugar. Cook for 5 minutes, then add 1/2 tsp of salt and 1/4 tsp of pepper, 1/4 cup of freshly grated parmesan or Pecorino Romano. Cook for 2-3 minutes, stirring often to avoid burning.
Add 3 cans of warm water (using the tomato paste can), stirring between each can to combine. (Mama says, "Don't worry if it's thin--it will thicken!").
Add crumbled sausage and 8 oz sliced mushrooms.
Bring to a boil and then lower heat. Simmer uncovered for approximately 2 hours, depending on the consistency you prefer.
Add meatballs and 1/4 cup grated parmesan cheese 10 minutes before ready to serve. Meatballs will finish cooking but won't absorb too much sauce.
Season with salt and pepper to taste.
Enjoy with your preferred noodle (I am a classic spaghetti girl myself, but it's excellent with penne or rigatoni, too).

Mama B's Meat-a-balls
Soak 2-3 slices of white bread in milk, cream, or half-and-half (just enough to cover the bread).
In a large bowl, mix 2 beaten eggs, 1/2 tsp of dried basil, 1/2 tsp of dried oregano, 1/4 cup of chopped fresh parsley, 1 large chopped or grated garlic clove, 1/2 cup of shredded parmesan cheese, 1/8 cup grated Pecorino Romano and 1/4 tsp of onion powder.
Add 1 pound of ground beef and 1 pound of ground pork, gently mixing to combine (Overmixing will cause the meatballs to become tough).
Roll into balls, slightly bigger than a golf ball. Bake @ 350 degrees for approximately 20 minutes. Meatballs should start to become oozey with cheese, but shouldn't be cooked all the way through--they will finish cooking in the sauce.

*Note: Many recipes call for frying meatballs. I've had these meatballs both ways, and baking them in the oven is much better. Roasting enhances the flavor of the meatballs and keeps them extremely moist. (And they are awesome in a sandwich the next day).

Happy Searching!