Brady Eats: food i'm thinkin' about

Becky Bortzfield's Pineapple Mojitos

2011-06-17T06:27:00.001-05:00

This awesome KW Realtor from Gator-fan land knows summer fun! A wonderfully refreshing beverage! Thanks Becky for sharing!

5-6 Fresh Mint leaves
1 packet of Splenda
1 shot of Cruzan Citrus Rum
1/4 cup of Pineapple Juice
1/2 cup of Club Soda
Ice Cups

Muddle the Mint and splenda together in a shaker. (To extract the mint oils). Add Rum, Juice, and Soda. Pour over ice cubes. Increase the amount of rum if you like yours a little stronger.

Video Attached: Gr8 GRILL! Romaine, Asparagus, Broccoli, and Salmon.

2011-06-08T06:23:00.000-05:00

This is Sooooo Easy you'll wonder why others eat pre-packaged food. It's Romaine Lettuce (w balsamic), Asparagus (w lemon), and Broccoli, All with olive oil= AWESOME! Kristin C.W. reminded me that Radicchio is great prepared this way too... Julie O. mentioned Frisee prepared this way, I'll try that next time. And of course remember the Omega-3 rich Wild Salmon.

All this may be the easiest, idiot-proof, tastiest, fastest grilling ever!

Ingredients:

Romaine lettuce
Fresh Asparagus
Fresh Broccoli
Olive Oil

Fresh or frozen Wild Alaskan Red Sock-Eye Salmon boneless fillet (skin on).
Balsamic Vinegar
Fresh Lemon Juice

Sea Salt, Fresh Ground Black Pepper

DO THIS:

PREP your starch; I prefer organic Basmati brown rice which takes about 40 minutes in a rice cooker.

Pre-heat coals or grill so you have a screamin' hot grill... at least 350 degrees.

Wash your veggies clean. Slice long-ways romaine and broccoli; trim or break off asparagus bottoms.

Watch my vids & share my blog (thx).

Drizzle Romaine and Broccoli with Olive Oil. Get it all over.

No, nothing on the Asparagus. Trust me, ya don't need anything yet.

Get all the veggies and salmon on the grill (skin side down).

It's only about 3 minutes per side on the veggies. Look for the caramelized love on the veggies and flip so all sides show grilling love (a light to medium char). Remove from grill add salt & pepper to all. Balsamic to the lettuce, Lemon to the Asparagus, and nothing else to the Broccoli.

For the Salmon, when fish oils (white fluids) first begin begin to get released, flip for another 2 minutes or so.... DONE!

Serve with Rice... simple meal for simple folks.

ENJOY! Thanks for watching, let me know what ya think.

Simple Memorial Day BBQ Sauce for bastin' or dippin'

2011-05-30T06:18:00.000-05:00

Adapted from Amazing Ribs.

We made these ribs yesterday and this was just right amount of tang that the kids could handle too. The meat flavor stays strong, this sauce just adds a little somethin' somethin.

Recipe

Yield: Makes about 3 cups.

Preparation time: About 6 minutes.

Ingredients:

1 cup distilled vinegar (do not use cider vinegar)
1 cup light brown sugar
1/4 cup real maple syrup

3/4 cup ketchup
8 oz tomato sauce, or paste if you like it thicker
1 teaspoon hot sauce, I used Frank's Red Hot.
1 tablespoon salt
1 tablespoon garlic powder
1 1/2 tablespoon finely ground black pepper

About the vinegar. I've seen both distilled and cider vinegar used in NC. I usually prefer cider vinegar in most of my sauce recipes because it has more flavor, but in this recipe I prefer distilled. Try both on meat and see which you prefer. Lemme know.

Make it:
1) Whisk together all the ingredients. I made mine right before spooning the sauce over ribs, about 2-3 tablespoons per baste, and twice per side near the end grilling time to get a nice char but no burn. Letting the flavors blend longer helps intensify the taste. Having them sit for at least three hours to allow the flavors to meld. Overnight is better. A week is best.

If you do mop, a silicon brush works well. It holds lots of fluid and is easy to clean. I have a silicon string mop that I like better. A lot of places still use string mops, but I think these are to hard to clean and potential sources of food poisoning.

2) Before serving, take the remaining mop and boil it to sterilize it. With a clean brush, to prevent contamination by a brush used on uncooked meat, mop the meat one last time. Serve the sauce in a cruet on the side so your guests can drizzle on more if they wish. Leftovers will keep for months in the refrigerator.

Enjoy, enjoy, share, enjoy. Happy Memorial Day.

Sean

Burmese Chicken for the grill

2011-05-24T14:43:00.000-05:00

My friend Becky wanted to know what to do with CHICKEN for dinner. My first thought was a regular ole' bbq chicken or grilled lime chicken for salads or taco wraps. I mean c'mon summer is here and grillin' time IS ON!

Then I got to remembering a wonderful dish and my negligence in sharing great recipies on my blog. If you don't try it tonight, marinade it now for tomorrow night. Serve with organic jasime rice; you may need a rice-cooker (I d0).

On a gluten & dairy free diet: I haven't found a great dairy-free subsitute for yogurt yet, so if you find one let me know. My guess is that coconut milk would work great, I just haven't tried it yet... well this makes my dinner plans for tonight.

Let me know your thoughts on this dish. Thx! Brady.

Ingredients

2 pounds skinless, boneless chicken breast (about 8) or thighs.

2/3 cup plain yogurt
1 teaspoons salt
1/2 teaspoon tumeric
2 tablespoons ground cumin
1 teaspoon cardamom
1/4 teaspoon ground ginger
1 teaspoon hot paprika or chili powder

Lime wedges
Toasted Sesame Salt*

I usually save a bit of the yogurt "marinade" to serve on the side (no raw chicken please). Serving it with the limes and sesame salt really adds something to the dish. Serve with organic basmati, jasmine, or other long grain rice. A preferred veggie side is roasted brocolli.

Simply mix the ingredients from yogurt thru chili powder... add chicken and marinade for 30 minutes to over-night. Place chicken on hot grill until cooked thru; when I grill I like to only turn this thick marinade a few times, adding more yogurt sauce after turning.

*Here's a link to the Sesame Salt Recipe.

If your grilling has a rain delay... dice the chicken and after marinading, bake in a 350 degree oven for about 30-35 minutes.

Scrumptious Mushroom tapas, EASY

2010-10-16T06:01:00.000-05:00

In bringing my best to the day, I'm posting for the first in a long while.

There's some great mushrooms available right now at the local farmers market. One of the simplest and delicious tapas that pairs great with wine and friends.

You can play with the ingredients a bit if needed, but these really bring out the "A-game" in a flavor explosion. It's worth the extra expense, and you'll add tons more flavor to your dishes.

Ingredients:

2 tbsp goat butter
2 tbsp organic olive oil
1-2 tsp cloves organic garlic, minced
2-3 Tbsp red organic onion, minced
1 pound crimini mushrooms, cleaned and bottom of stems removed
1/2 tsp Spanish paprika
3 sprigs of fresh thyme leaves
Kosher or Sea salt to taste
2 Tbsp dry sherry wine vinegar

Method:

First, open a good bottle of Spanish red wine, if you're unsure or don't have a great wine assistant Marqués de Cáceres winery always has good options and available in many locations. But there are soooo many great Spanish reds, many under $15. I'll add another great bottle we had at a Chicago Wine Enthusiast tasting the other night. This dish would would be awesome paired with that wine.

In a large pan, melt butter over med-high heat until it's bubbling and beginning to turn slightly brown. Add Olive Oil and heat through, about 20 seconds. Add minced garlic and onions, saute until soft and translucent.

Add cleaned mushrooms, briskly shaking pan to coat all mushrooms with the butter sauce. Once all mushrooms are coated, sprinkle with salt, thyme, and Spanish paprika. Saute another 2 minutes uncovered, occasionally shaking the pan. Vigorously shake the pan while adding the sherry vinegar, essentially deglazing the pan. Reduce heat to low, and allow to mushrooms to rest and soak up the tasty greatness. Pop one in your mouth, add a bit more salt if necessary.

Serve warm or cold, maybe with some soft goat cheese and crusty bread. These things are GREAT! Pic from another good Rachel Ray recipe.

Great Yogurt Marinated Grilled Lamb & Portobello Mushrooms

2010-08-08T06:37:00.000-05:00

This dish is a great treat for you grilling fanatics seeking a new flavor for the grill.

You may know we primarily buy pastured meats direct from the farmer. However, we ran out of lamb and in most grocery stores, Lamb is one meat that we believe is pretty safe from over commercializing with is growth processing... or at least that's our hope and belief for now. My friend Mike @ Green Akey's Farm raises his own pastured beef, chicken, lamb, and pork. When we can get meat direct from a farmer like him, we do. The pastured lamb has a much better flavor, but in a pinch and easy of access I go with the best choice for the money at the grocery store.

Our thinking is better ingredients today make for less health issues tomorrow. Plus from a purely economic stand point, this meal cost about as much as 2 adult meals and 3 kids meals at a fast food place, about $20. We ate with my parents, serving 4 adults and 3 kids. Any extra yummy left-overs make for the perfect lunch.

I adapted Bill Daily's recipe for Butterfly Lamb in the Chicago Tribune. This recipe is pretty versatile as my father experimented with the left over marinade and used up the stuff with drenching sliced Portobello Mushrooms. They cooked up great without sticking to the grill with amazing flavor. One could make a meal from just the mushrooms. Try the Lamb, it's a great dish for those who have never tried Lamb. And if not readily available, you can use just about any other meat on the bone: Chicken, Pork, Beef, Bison, Goat any variety meat that works for your palette and budget.

We served ours with fresh husk-grilled Corn, grilled Zucchini, salad, and Botan brand white-rice,

Prep: 10 minutes Marinate: 8 hours to Overnight (I did mine in the morning)

Cook: 16 minutes

Makes: 10 servings

2 cups plain Organic Yogurt

2 tablespoons each: Cumin, Madras-style Curry powder

1 tablespoon Ground Coriander

1 teaspoon each: salt, black pepper

Juice of 1/2 lemon (save other half for finishing).

Lamb Shoulder Blade Chops, bone-in, about 3 pounds

1 Mix all the ingredients except lamb in a medium bowl. Slather the mixture over the lamb in a shallow pan; massage the meat gently to work the marinade into the tissue. Cover with plastic wrap; refrigerate overnight.

2 Prepare a grill for direct, medium heat. Grill lamb 8 minutes per side. Check for doneness; grill until desired temperature is reached, about 15 minutes for medium. I like to have the fat on the meat edges caramelize a bit but not burn.

3 Remove from grill, place on serving platter and finish with remaining Juice from the other 1/2 of lemon. Serve immediately.

ENJOY!

Nutrition information

Per serving: 346 calories, 50% of calories from fat, 19 g fat, 8 g saturated fat, 114 mg cholesterol, 5 g carbohydrates, 37 g protein, 378 mg sodium, 1 g fiber

Chocolate Coconut Milk Ice Cream

2010-07-24T17:12:00.000-05:00

Since it's hot and we have no grill this season, we've replaced our weekend family night "pizza" with sushi maki rolls. We needed the appropriate dessert. Our friend Mary said this was fantastic, she was correct. This has been our favorite homemade ice cream so far.

I adapted the original post and recipe from KimiHarris posted on May 5, 2008.

As hot weather approaches a cold ice cream treat sounds so good. And there is nothing like homemade ice cream. But what if you are on a dairy free diet? Enter, coconut milk ice cream. It’s that good. It is incredibly rich and creamy. Coconut milk has such a melt in your mouth texture. It’s wonderful I can’t wait to try out new flavors, but chocolate is definitely a favorite.

This recipe does use an automatic ice cream maker. My wife got a for Christmas this past year and it's definitely paid for itself in both financial and caloric savings. We love being able to control the ingredients, eat less, and enjoy it much, much more. It’s wonderful for last minute, healthy desserts. But if you don’t have your own mixer, it still is possible to make at home. Check out this post, over at David Lebovitz’s blog for more info on doing that.

A few notes about the ingredients. Where Kimi used Thai’s organic coconut milk (NOT lite), I typically buy Savoy's Coconut Cream. It may not be organic but has extra richness as noted by the extra saturated fat. I agree with her in that not all coconut milk is made equally, and we have found that this one has the best flavor. Besides, it's ice CREAM, which in itself denotes more fat. Don't bother with the lite coconut milk also know as green coconut milk here; in curries and sauces fine, but not for this treat. Desserts are special, just have a smaller portion with the flavor. I added extra agave syrup here, but you can use whatever sweetener you like. If you can have dairy, coconut milk and cream together make a wonderful ice cream.

We like this ice cream right out of the ice cream maker, where it’s like soft serve ice cream (like in the picture above). Mmmm…..

Chocolate Coconut Milk Ice Cream

3 cups of unsweetened coconut milk (about two cans)
2/3 cup of cocoa powder
10 tablespoons agave syrup
2 teaspoon vanilla extract

Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Taste it! I added a lot more syrup knowing the freezing process reduces some of the sweetness. Make according to your machines instructions. Serve immediately.

Sometimes you feel like a nut... almonds are a perfect addition.

ENJOY!

6 Minute Chocolate Cake. Easy, Lowfat, Egg & Dairy Free

2010-07-19T11:35:00.001-05:00

Doesn't this look sickly RICH!!?! Well as always I used another internet pic from another recipe, because I just love the photo so much.

Our friend Mary gave us this recipe and then I found it on the internet. My wife is the dessert queen and baker in our home. This is a super easy recipe that everyone seems to really enjoy. It's not too sweet, easy, and has rich chocolate flavor. I suggest the cupcakes so they stay moist longer. We brought these to the Open House @ Angelic Organics this past weekend and got lots of compliments from the toughest critics... kids!

Make it for yourself, friends, and family. It's healthier than most and easy easy easy.

Preheat oven to 375 degrees.

Use nonstick spray or grease the bottom and sides of the cake pan. Line the bottom with parchment paper and dust lightly with flour.

Sift together:

1 1/2 C White Flour
1/3 C Unsweetened Cocoa Powder
1 Tsp Baking Soda, yes SODA.
1/2 Tsp Salt
1 C Sugar

in a measuring cup measure and mix together

1/2 C Vegetable Oil
1 C cold Water or Coffee
2 Tsp Vanilla Extract

Pour liquid ingredients into dry and mix with a fork or small whisk.

When batter is smooth add

2 TBSP Cider Vinegar

Stir just until vinegar is evenly distributed.

bake 25-30 minutes (20 min for cupcakes)

OPTIONAL GLAZE:

Melt 1/2 lb semi-sweet chocolate over very low heat.
Add 3/4 C hot water & 1-2 tsp vanilla.

ENJOY!

Roasted Beet & Goat Cheese Dip

2010-07-19T11:04:00.000-05:00

This was a great easy dip that many people enjoyed at the Angelic Organic's Farm CSA Open House this past weekend. I pulled the photo from another interesting sounding dish with Tahini, but I think the goat cheese really makes it a treat. I doubled this original recipe from the Food Network and substituted Rosemary instead of thyme. Give it a go and let me know what you think!

Ingredients

4-5 medium beets leaves trimmed
1 tablespoon olive oil
5 fresh sprigs Rosemary
Kosher salt and freshly ground black pepper
8-ounce log goat cheese, I recommend more.
1 small bunch chives or green onion, finely sliced
1 lemon, juiced
Crackers, crostini or bread sticks, for serving

Directions

Preheat oven to 425 degrees F.

If using raw beets, wash them clean of sand and dirt.

Toss the beets in a mixing bowl with oil, thyme, a few pinches of salt and about 15 grinds of pepper.

Turn the beets out onto a baking sheet and roast until fork tender, shaking the pan occasionally to insure even cooking, about 40-60 minutes, depending on size.

Remove beets from oven and set aside to cool. (You can do this up to a couple days ahead of time if you store them sealed in the refrigerator.)

Remove and discard the skins from the beets. Cut beets into quarters. Add the beet quarters to a food processor or blender. Pulse a few times until beets are roughed up into small but still chunky pieces.

Dump the blended beets into a serving bowl. Crumble the goat cheese into the beets and add the a sprig of Rosemary leaves, chives and lemon juice. Toss together and season with salt and pepper, to taste.

Serve with your favorite crackers, crostini or breadsticks.

Quick & Easy Thai Salad with Broiled Squid

2010-07-12T12:49:00.000-05:00

Okay this is not the pic of my dish, but I liked this picture better to accompany this tasty inexpensive dish recipe over the weekend (Click Here).

It was delicious. I did try to grill the squid but a lot of the smaller pieces fell in between the grates of the grill. So I salvaged what I could and broiled them for about 1 minute.... Perfection with much less clean-up and ease. The best part is you can buy the wild caught squid frozen. Only $3.99 in 16oz package in my Asian grocery store. This healthy dish qualifies for the under $10 dinner challenge. I love squid so I used 2 pounds for the recipe. The dressing would be good on just about any Asian or Thai appetizer too.

Ingredients (serves 4)

500g small squid, cleaned
1 tbs olive oil
1 small red onion, thinly sliced
2 cups micro salad leaves* or wild rocket
1 long red chilli, seeded, thinly sliced
Thai-style dressing
1/2 cup grated light palm sugar*
1 long red chilli, seeded, chopped
1 garlic clove
1/3 cup coriander leaves
2cm piece ginger, chopped
1 tomato, peeled, seeded, finely chopped
2 tbs fish sauce
1 tbs light soy sauce
1/3-1/2 cup lime juice

Method

For dressing, simmer sugar and 1/2 cup (125ml) water over low heat for 2 minutes, stirring to dissolve. Cool syrup. Pound chilli, garlic, coriander and ginger to a paste in a mortar and pestle (or whiz in a food processor.) Stir into syrup with tomato, fish sauce, soy, and lime to taste.
Remove tentacles from squid, then cut tubes open. Score a diamond pattern on inside of tubes, then cut into 5cm pieces. Toss all squid in a bowl with oil and 3 tbs dressing.
Cook on an oiled chargrill or barbecue over high heat for 1 minute until just cooked. Toss squid with onion, salad leaves, chilli and remaining dressing.

Notes

* Micro leaves are from farmers? markets and selected greengrocers. Palm sugar is from selected and Asian supermarkets.

I omitted the peeled tomato and Thai Red Chilies to the dressing. And added fresh sliced tomato from the farmers market and some edible flowers from my mom (we gave her a plant for Mother's Day). If you don't have palm sugar, substitute brown sugar. I used fresh green onion sliced on the diagonal.

To add spicy-heat separately. Make my "special hot sauce":

6 Small Red Thai Chilies.
1/4 cup finely chopped Cilantro.
1 Tablespoon Extra Virgin Olive Oil.
Squeeze of fresh lime juice.
Sea Salt to taste.

Chop finely together and blend. This sauce is great on tons of stuff. Trade secret. Buy the Thai Red Chilies (or any small hot pepper) fresh. They freeze extremely well and thaw quickly with a rinse under warm water. If there's any left over, it will stay fresh in the fridge for about a week.

I will definitely be sharing this dish with friends and family again.

Enjoy!

$40 Michigan Ave Lunch for 3? Yes.

2010-07-07T12:53:00.000-05:00

The PURPLE Pig, Cheese Swine & Wine.

I actually went to this place the first week they opened... but they we're not yet staffed for lunch service. It's a pleasure to find an eclectic place for a relatively inexpensive hit to the wallet. They were out of a few things, but really enjoyed the four dishes we chose:

Pork fried Almonds w/ Rosemary & Garlic.
Roasted Beets w/ Whipped Goat Cheese & Pistachio Vinaigrette.
Porchetta Panini w/ Salsa Verde.
Chicken Thigh Kebabs w/ Fried Smashed Potatoes & Tzatziki.

We shared our plates tapas style, and glad we did. These rich smaller plates filled us up quickly. And we left content without over-doing it.

Tale of the tape = $40 tax & tip included.

On the next trip I'll make sure to go after work and include one of their many wines or great draft beer selections. Just across from the Tribune Tower. It was a refreshing culinary treat.

Check it out for yourself. Enjoy!

Sunflower Blasted Broccoli Salad

2010-07-03T16:45:00.000-05:00

Happy INDEPENDENCE DAY!

What are you choosing to be independent from??? We have many freedoms granted to us by our forefathers. And what do we do with it? I enjoying family, friends, and FOOD... especially with fresh organic ingredients AND Nitrate-free bacon! A link to WHY?!?

This year my personal declaration of independence includes being a separatist from excess debt, excess weight, and nitrates.

Therefore I recommend making a full package of bacon. This may seem contrary to my declaration, however... Everything in moderation. Maximizing cooking time now saves for future tasty and low-prep meals.

Try it cooking bacon on a cookie sheet on the grill or in the oven. You can microwave it for smaller portions, but why make a little when ya know the whole package is what you want! Okay use in sensible portions over a few meals. My thinking is nitrates, nitrites, embalming fluid, and other preservatives make dead meat look better longer. Since you are serving this dish to live people, use the currently more expensive bacon free of these extra unecessary ingredients. You'll find many people have sensitivities to these products and they will appreciate you for the effort, those without issues will adore your culinary creation **(see bottom note).

Once you master this process you'll enjoy the time savings and tastiness. Eat some bacon now, and save some for later.

The dressing is based from an egg-free mayo. With more people in my life finding out they are sensitive to eating eggs and the fact that this dish usually is used for picnics or parties where it may be sitting out for awhile, I thought it best to find an egg free mayo. It's fun to experiment with this dressing, and don't worry, it doesn't look like a store bought, mass-produced, emulsified with stuff you wouldn't have in your pantry.

Ingredients

* DRESSING:

* 2 teaspoons Vinegar (rice vinegar is great for this)
* 1-2 tablespoons of fresh squeezed Lemon juice.
* 1/3 cup Honey.
* 1/3 cup Soy Milk

* 1/2 cup Extra Virgin Olive Oil

* 1 Garlic scape OR Clove Garlic roughly chopped
* Salt to taste.

* BODY OF DISH:

* 5 nitrate-free Bacon strips, cooked and crumbled
* 5 cups fresh organic (locally grown if possible) Broccoli florets
* 2 Green Onions, chopped fine
* 1/3 cup Organic Raisins

* 1/3 cup Organic Raw Sunflower Kernels

Directions

1. Cook Bacon until the crispness of your liking, again make the full package and save some for later. Cut/Crumble as much or as little bacon as you wish, reserve.

2. While Bacon is cooking, prepare the dressing. Using a hand held blender combine Vinegar, Lemon Juice, Honey, and Soy Mike. Slowly drizzle Olive Oil until the dressing is thick, then add garlic until well blended. Salt to taste. Adjust flavors as needed.

3. Dry-heat (no oil or water) a good sized pot with a lid (6 quarts+) over medium-heat. In a large bowl,combine the Broccoli, Bacon, Onion, Raisins. When pot is hot and a few drops of water "dance", throw in the mixture and immediately add dressing. It will sizzle, mix well, cover and remove from heat. Let stand about 90 seconds. Raisins will plump up, and broccoli should still be crunchy. Remove lid, pour mixture into bowl.

4. Sprinkle Sunflower Kernels over broccoli mixture and toss gently. Cover and refrigerate for at least 1 hour before serving, stir before serving.

5. Serve with a smile. Eat. Enjoy!

** My foundational food philosophy is spend more on great groceries now vs. higher medical bills later in life. Here's a great blog link for families. I know it may cost more, but how much do you really need to eat? I ask myself: "How much does it cost me when I over-eat?" Realistically, knowing I currently weigh 218 on my way back to 185. This holiday brings a lot of food choices. I figure if I'm gonna over do it, enjoy a taste of it all and mostly with stuff I know is healthy. Holidays, BDay's and Special occasions are what treats are for. Keep them special by having them only once a month.

Lamb RIBS from Green Akeys farm!

2010-06-20T20:29:00.000-05:00

Okay this is a picture from the Buddy Guy blues concert at Ravinia last night. The great selection of foods and atmosphere really gets one thinking about life... or at least the next great meal for me. Tonight, Father's Day meal was pastured lamb from my friends Green Akey's farm in Maryland.

We also we're blessed with our first CSA fruit/veggie share this year from Angelic Organics. With fresh oregano, yellow squash, spring onions, it was easy to put together a tasty and nutritious meal.

It was my first time coking lamb ribs and should have done a bit more research I would have marinated it over-night. As these ribs are a bit tougher than pork ribs, but with a rich lamb flavor. It was delicious. 7-8 minutes in a pressure cooker for more tenderness, I seasoned it with fresh rosemary, oregano, garlic, ground coriander seed, black pepper, cumin, 1/2 cup beef broth, and a bit of sea salt. Grilled yellow squash, grilled onions and couscous.

Give lamb ribs a go for your next grilling adventure.

Eatting smartter for energy. Goal 38, 8-25

2010-06-19T08:17:00.000-05:00

I took on doing an energy cleanse. Basically making up a combination of what works for a life style with 3 kids, real estate career, property management, and very low gym time.

My wife and I have been following Michael Pollan's book Food Rules, an eater's manual. It's a great reminder on doing what you probably already know to do. Just doing it makes the difference.

I got inspired by my office-mate, Hipolito Martinez, who is training for the Iron-man Triathlon. His training consists of at least 25 miles of running a week. Despite this, he still was not losing 20 pounds of extra weight. At this competitive level he really noticed the inefficiency this caused. Following his low/no-fat regime, he lost the excess weight and 2" on his waist in less than 2 months.

I'm approaching 40. So for the rest of the month I'm cutting out/down my alcohol, caffeine, refined sugars and sweeteners including honey; including mostly organic fruits and veggies and grass-fed meats, and minimally processed foods. For the most part I've reserved cheese for special occasions, no more than 2x a week. Very conscious about cheese and dairy. I actually measured the cheese and limited meats for our home-made pizza night.

It's mostly portion smart eating, and really listening to your internal "I'm Full" sensor. I eat more often, at least 5 times a day. I eat something within 30 minutes of waking up and eat nothing past 7PM, drinking only water.

I got a significant energy boost already. I have really noticed how quickly I get full while being satisfied knowing I'll be eating again within a few hours.

Stats and my regular routine:

5'8", 40" pant size, 17.5/35 shirt, and 222 pounds according to the scale in my building gym.

Some warm-up yoga, maybe 10 minutes 3 times a week. I'm adding a few trips weekly to the work-out room in my building.

I walk about a mile a day because it's usually easier, less expensive, and more enjoyable than driving. Plus the bus or train is a great advantage living in the city. I just notice so much more around me when I don't drive.

My goal is to have a 38" waist & 17" neck and new head-shot photo by August 25th, 2 months after my BDay.

Warming up Pita

2010-05-26T07:35:00.000-05:00

My buddy Polsky & I ate at the Pita Inn in Skokie. Super great lunch deal, $5 "business man" lunch gets you a good portions of tasty Mediterranean food. They have their own bakery next door where they make fresh Pita and a great buy about $2 a dozen. Their wheat pitas are really good too. So I had to buy a dozen of each.

Pita goes great with summertime salads and grilling. If you leave fresh pita on the counter on the counter it spoils quickly as it's supposed to; no preservatives is better in my book.

My trick for making them last is this. If using them within a day or two, leave them on the counter. If longer, cut them in half-moon shape, freeze for up to 2 months or refridgrate for 2 weeks.

To warm easily, throw them in the toaster on your lowest or bagel setting. DO NOT MICROWAVE. Microwaving loses flavor.

Please let me know if this tip helps and share your tips too.

We live in the greatest country on the planet, let's eat and share like we know that.

Thanks for following my blog.

All the Best,

Brady.

EASY mixed organic salad greens with lamb & avocado vinaigrette

2010-05-26T06:39:00.000-05:00

My childhood neighbor and classmate Janine FB'd me asking "lamb & avocado vinaigrette??? where do you find these recipes???"

This recipe is function of imagination and left-overs. Summertime we usually go thru a big box of Organic Baby mixed salad and/or baby spinach; pre-washed and ready to go.

Cold lamb chops, sliced thin. Another left over from the weekend's grilling adventures @ my cousin's place. 2 small chops don't make a huge meal but make for a great for a salad topping, especially on a hot day. Really any grilled meat or fish will do... so make extra at your next bbq.

Avocado vinaigrette is simple, a little mild pepperocini juice & balsamic vinegar; optional to add extra pepper, oregano or basil and salt to taste... I like Vulcan's fire salt from Old Town Spice Merchants.

Top with chopped up pepperocini. I need to get those on the grocery list, but sliced onion, olives, and tomatoes would be great too.

I usually just add it directly to my salad, but for those of you who cook better following recipes like my wife. Here's my quick vinaigrette recipe:

2/3 cup Organic Extra Virgin Olive Oil
2 Tbs pepperocini juice*
3 Tbs balsamic vinegar
Vulcan's Fire Salt Sea salt & Fresh ground pepper to taste
1 Fresh Avocado, diced for easier smashing.

In a glass bowl whisk olive oil, juice, vinegar, and spices with a fork. Smash in and blend avocado. Serve immediately over salad, with warm pita.

*if you don't like bold and spicy as I do, omit pepperocini juice and replace with fresh lemon juice or additional balsamic vinegar. Adding 1/2 tsp oregano works too.

Let me know what ya think and your variations. Enjoy your food and follow my blog.

Thanks for reading!

Brady

Burger Awesomeness Review: Carmelized Apples, Brie, Onion Rings, Pretzel Roll. Perfectly grilled.

2010-04-29T14:38:00.000-05:00

Where?: Moonshine Restaurant & Brewery 1824 W Division St Chicago 60622 Happy 7th Anniversary to this great restaurant located in Chicago's Wicker Park. Service mirrored the well prepared dishes. Chris (pictured to my left) runs a tight front end of the house and Brew Master Reverend Bob Kittrell (single thumbs up in photo) is totally into his craft. If more people had passion like Rev Bob does for brewing, we'd experience a happier planet.

I didn't meet the chef on this visit but WOW this burger totally rocked! Naturally but not overly sweet apples balance the Onion rings, ON the burger just like you did as a kid with potato chips on your sandwich... just notched up for the adult pallet. I wish I had the afternoon off to longer enjoy my seat by the window. Go there and enjoy the summer eating out or creating your own version of Burger Awesomeness.

Bourbon, Whiskey, & Scotch

2009-12-26T07:19:00.000-06:00

My sister-in-law Leea, asked the question what's the difference between Bourbon and Whiskey? Before you read on, please formulate your own response.

Holding positions of bartender, food connoisseur, aficionado, and general consumer of adult beverages. I must admit I was wrong in my general answer in the exact use of Oak barrels. The following was derived from hours of research on Wikipedia and thought it good for correctness especially for those truly understanding how this great stuff gets named (Wilson). Enjoy reading, I hope this interests you in some of the science and distinctiveness behind our food.

This note may make you thirsty... and my hope is you enjoy a glass with me in new year, especially my buddy Matt in Afghanistan where our troops cannot consume alcohol. See you in 2010. All the Best! Sean

Bourbon Whiskey Legal requirements

On 4 May 1964, the United States Congress recognized Bourbon Whiskey as a "distinctive product of the United States." The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5.22) state that bourbon must meet these requirements:

* Bourbon must be made of a grain mixture that is at least 51% corn.[1]
* Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
* Bourbon must contain no caramel coloring (E-150)
* Bourbon must be aged in new, charred oak aging barrels. [1]
* Bourbon may not be stored in the barrel at higher than 125 proof (62.5% alcohol by volume).
* Bourbon, like other whiskies, may not be bottled at less than 80 proof (40% alcohol by volume.)
* Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.[2]
* Bourbon aged for a period less than four years must be labeled with the duration of its aging.
* If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.

Bourbon bottle, 19th century.

In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with straight bourbon aged the minimum two years. However, a few small distilleries market bourbons aged for as little as three months.

Production process

The typical grain mixture for bourbon is 70% corn, with the remainder being wheat and/or rye, and malted barley. This mixture, called the mash, is fermented. The mash may also be fermented using a process called sour mash fermentation in which mash from a previous distillation is added to ensure a consistent pH across batches. The fermented mash is then distilled to (typically) between 65% and 80% alcohol.

This clear spirit is placed in charred oak barrels for aging, during which it gains color and flavor from the wood. Bourbons generally appear darker the longer they age.

After aging, bourbon is withdrawn from the barrel, diluted with water and bottled to at least 80 US proof (40% abv).[3] Most bourbon whiskey is sold at 80° proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 151 proof have been sold. Some higher proof bottlings are "barrel proof," meaning that they have not been diluted after removal from the barrels.

Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon."

Geographic origin

Bourbon may be produced anywhere in the United States where it is legal to distill spirits. Currently most brands are produced in Kentucky, where Bourbon has a strong association. Estimates are that 95% of the world's bourbon is distilled and aged in Kentucky.[4] Bourbon has also been made in Colorado, Kansas, Illinois, Indiana, Missouri, New Jersey, New York, Ohio, Pennsylvania, Tennessee, and Virginia.[5]

Bardstown, Kentucky, is called the Bourbon Capital of the World and is home to the annual Bourbon Festival in September.

The Kentucky Bourbon Trail is the name of a tourism promotion intended to attract visitors to eight well-known distilleries: Buffalo Trace (Frankfort), Four Roses (Lawrenceburg), Heaven Hill (Bardstown), Jim Beam (Clermont), Maker's Mark (Loretto), Tom Moore (Bardstown, added to the trail on August 27, 2008), Wild Turkey (Lawrenceburg), and Woodford Reserve (Versailles).[6] (THIS SOUNDS LIKE A FUTURE VACATION).

The history of bourbon is not well documented. Instead, there are many conflicting legends and claims, some more credible than others. For example, the invention of bourbon is often attributed to a pioneering Baptist minister and distiller named Elijah Craig. The Rev. Craig (credited with many Kentucky firsts, e.g., fulling mill, paper mill, ropewalk, etc.) is said to also be the first to age the distillation in charred oak casks, "a process that gives the bourbon its reddish color and unique taste."[7] Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product "Bourbon whiskey." Spears' home, Stone Castle, warehouse and springhouse survive; one can drive by the Spears homeplace on Clay-Kaiser Road.

It should be noted that Berkley Plantation in Virginia lays claim to the first bourbon whiskey produced in 1621, by George Thorpe, an Episcopal priest, although they probably did not call it "bourbon" at the time.

Although still popular and often repeated, the Craig legend has little actual credibility. Similarly, the Spears story is a local favorite, rarely repeated outside the county. There likely was no single "inventor" of bourbon, which developed into its present form only in the late 19th century.[8]

Distilling probably arrived in what would later become known as Kentucky when Scottish, Scotch-Irish (Scots-Irish), and other settlers (including, English, Irish, German, and French) began to farm the area in earnest in the late 18th century. The spirit they made evolved and gained a name in the early 19th century.
“ When American pioneers pushed west of the Allegheny Mountains following the American Revolution, the first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family. While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region Old Bourbon. Located within Old Bourbon was the principal Ohio River port from which whiskey and other products were shipped. "Old Bourbon" was stencilled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey most people had ever tasted. In time, bourbon became the name for any corn-based whiskey.[9] ”

A refinement variously credited to either James C. Crow or Jason S. Amburgey[10] was the sour mash process, by which each new fermentation is conditioned with some amount of spent mash (previously fermented mash that has been separated from its alcohol). Spent mash is also known as spent beer, distillers' spent grain, stillage, and slop or feed mash, so named because it is used as animal feed. The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey and creates a proper pH balance for the yeast to work.

As of 2005[update], all straight bourbons use a sour mash process. Crow or Amburgey developed this refinement while working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. As of today, there are no running distilleries within the current boundaries of Bourbon County due to new counties being formed from Bourbon County over time.

A resolution of the U.S. Congress in 1964 declared bourbon to be a "distinctive product of the United States."[11][12] That resolution asked "the appropriate agencies of the United States Government... [to] take appropriate action to prohibit importation into the United States of whiskey designated as 'Bourbon Whiskey.'"[11] Federal regulation now defines "bourbon whiskey" to only include "bourbon" produced in the United States.[13]

American whiskeys

Main article: American whiskey

American whiskey is distilled from a fermented mash of cereal grain. It must have the taste, aroma, and other characteristics commonly attributed to whiskey.

The most common types listed in the federal regulations[20] are:

* Bourbon whiskey, which is made from mash that consists of at least 51% corn (maize).
* Rye whiskey, which is made from mash that consists of at least 51% rye.
* Corn whiskey, which is made from mash that consists of at least 80% corn (maize).
* Straight whiskey, (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.

The "named types" of American whiskey must be distilled to not more than 80 percent alcohol by volume. "Named types" must then be aged in charred new oak containers, excepting corn whiskey. Corn whiskey does not have to be aged but, if it is aged, it must be in new un-charred oak barrels or used barrels. The aging for corn whiskey usually is brief, e.g., six months.

If the aging for a "named type" reaches 2 years or beyond, the whiskey is then additionally designated "straight" e.g., "straight rye whiskey". "Straight whiskey" (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.

American blended whiskeys combine straight whiskey with un-aged whiskey, grain neutral spirits, flavorings and colorings.

Important in the marketplace is Tennessee whiskey, of which Jack Daniel's is the leading example. During distillation, it is identical to bourbon whiskey in almost every important respect including the sour mash process, which is generally unique to North America, but Tennessee whiskey is charcoal filtered prior to barrel aging. The most recognizable differences are that Tennessee whiskey is filtered through sugar maple charcoal, giving it a unique flavor and aroma. The other major difference is the reuse of barrels which is not allowed in bourbon whiskey production. Though not defined by regulations, the Government of the United States of America officially recognized Tennessee whiskey as a separate style in 1941.

Whiskey TYPES

* Malt is whisky made entirely from malted barley and distilled in an onion-shaped pot still.
* Grain is made from malted and unmalted barley along with other grains, usually in a continuous "patent" or "Coffey" still. Until recently it was only used in blends, but there are now some single grain scotches being marketed.

Malts and grains are combined in various ways

* Vatted malt is blended from malt whiskies from different distilleries. If a whisky is labelled "pure malt" or just "malt" it is almost certain to be a vatted whisky. This is also sometimes labelled as "blended malt" whisky.
* Single malt whisky is malt whisky from a single distillery. However, unless the whisky is described as "single-cask" it will contain whisky from many casks, and different years, so the blender can achieve a taste recognisable as typical of the distillery. In most cases, the name of a single malt will be that of the distillery (The Glenlivet, Bushmills, Yoichi), with an age statement and perhaps some indication of some special treatments such as maturation in a port wine cask.
* Pure pot still whiskey refers to a whiskey distilled in a pot-still (like single malt) from a mash of mixed malted and unmalted barley. It is exclusive to Ireland.
* Blended whiskies are made from a mixture of malt and grain whiskies. A whisky simply described as Scotch Whisky or Irish Whiskey is most likely to be a blend in this sense. A blend is usually from many distilleries so that the blender can produce a flavour consistent with the brand, and the brand name (e.g., Chivas Regal, Canadian Club) will usually not therefore contain the name of a distillery. Jameson Irish Whiskey is an exception and comes from only one distillery. However, "blend" can (less frequently) have other meanings. A mixture of malts (with no grain) from different distilleries (more usually called a vatted malt) may sometimes be referred to as a "blended malt", and a mixture of grain whiskies with no malts will sometimes carry the designation "blended grain".
* Cask strength whiskies are rare and usually only the very best whiskies are bottled in this way. They are usually bottled from the cask undiluted. Rather than diluting, the distiller is inviting the drinker to dilute to the level of potency most palatable (often no dilution is necessary, such is the quality of single cask whiskies). Single cask whiskies are usually bottled by specialist independent bottlers, such as Duncan Taylor, Master of Malt, Gordon & MacPhail and Cadenhead amongst others.

Whiskies do not mature in the bottle, only in the cask, so the "age" of a whisky is the time between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies which have been in bottle for many years may have a rarity value, but are not "older" and will not necessarily be "better" than a more recently made whisky matured in wood for a similar time. Most whiskies are sold at or near an alcoholic strength of 40% abv.

Names and spellings (Scotch, Whiskey, and Whisky)

The word "whisky" is believed to have been coined by soldiers of King Henry II who invaded Ireland in the 12th century as they struggled to pronounce the native Irish words uisce beatha [ɪʃkʲə bʲahə], meaning "water of life". Over time, the pronunciation changed from "whishkeyba" (an approximation of how the Irish term sounds) to "whisky". The name itself is a Gaelic calque of the Latin phrase aqua vitae, meaning "water of life".[43]

At one time, all whisky was spelled without the "e", as "whisky". In around 1870, the reputation of Scottish whisky was very poor as Scottish distilleries flooded the market with cheaper spirits produced using the Coffey still. The Irish and American distilleries adopted the spelling "whiskey", with the extra "e", to distinguish their higher quality product. Today, the spelling whisky (plural whiskies) is generally used for whiskies distilled in Scotland, Wales, Canada, and Japan, while whiskey is used for the spirits distilled in Ireland and America. Even though a 1968 directive of the Bureau of Alcohol, Tobacco and Firearms specifies "whisky" as the official US spelling, it allows labeling as "whiskey" in deference to tradition and most U.S. producers still use the historical spelling. Exceptions such as Early Times, Maker's Mark, and George Dickel are usually indicative of a Scottish heritage.[5]

In the late Victorian era, Irish whiskey was the world's most popular whisky. Of the Irish whiskeys, Dublin whiskeys were regarded as the grands crus of whiskeys. In order to differentiate Dublin whiskey from other whiskies, the Dublin distilleries adopted the spelling "whiskey". The other Irish distilleries eventually followed suit. The last Irish "whisky" was Paddy, which adopted the "e" in 1966.[5]

"Scotch" is the internationally recognized term for "Scotch whisky" however it is rarely used in Scotland, where blended whisky is generally referred to as "whisky" and single or vatted malt whisky as "malt".[44]

In many Latin-American countries, whisky (wee-skee) is used as a photographer's cue to smile, supplanting English "cheese". The Uruguayan film Whisky got its name because of this.

National Bourbon Heritage Month

On August 2, 2007, the U.S. Senate passed a resolution sponsored by Senator Jim Bunning (R-KY) officially declaring September 2007 “National Bourbon Heritage Month,” marking the history of bourbon whiskey.[14] Notably, the resolution claims that Congress declared bourbon to be "America's Native Spirit" in its 1964 resolution.[14] The 1964 resolution, however, does not contain such a statement per se; it only declares that bourbon is a distinctive product identifiable with the United States in the same way that Scotch is identifiable with Scotland.[11] The resolution has been passed each year since.

Sheperd's Pie

2009-12-22T07:17:00.000-06:00

With 3 kids under 5 yrs old and busy work schedules I made this in advance so essentially it just needed to be heated up for 45 minutes. I substituted celeriac for celery, added fresh herbs, a bit extra nutmeg, and 2 tsp of Lea & Perrins Worcestershire sauce. I use grass-fed beef, for health reasons a meatier flavor. I minimized the sat-fat in the potatoes with only 1 pat of butter, 3/4 c buttermilk. Topped with a 1/4 c Parmesan cheese and sprayed with cooking spray made for a great top crust and rich flavor. We'll definitely make this again from scratch or with leftovers. Thanks for the recipe.

I doubled & adapted this recipe from: Cooking for Engineers which has good pics and detailed directions!

Ingredients

3 pounds potatoes, such as russet, peeled and cubed
3/4 cup buttermilk
1 Tbs Butter
Sea Salt to taste
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 pounds grass-fed ground beef or ground lamb
1 cup peeled and small-diced carrot
1 cup peeled and small-diced onion
1 cup peeled and small-diced celeriac (celery root)
2 tablespoons corn starch
1 cup beef stock or broth
2 teaspoons Worcestershire, 3-5 good shakes
2 good pinches of nutmeg
1 teaspoon each finely chopped fresh rosemary & thyme
1 teaspoon paprika
Cooking Spray
1/4 cup Parmesan cheese

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, butter, and buttermilk. Stir together so potato chunks are still visible. Set aside until ready to top minced meat.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot, celeriac, and onion to the meat. Cook for about 5 minutes so everything is heated thru, then sprinkle corn starch & nutmeg and cover for about a minute then whisk in broth and Worcestershire sauce. Thicken mixture about 3 minutes.

Fill a small rectangular casserole with the mince-meat mixture. Evenly top with fresh rosemary & thyme.

Use a Potato Ricer and press potatoes over meat evenly. Fill in the corner gaps & yop potatoes with Parmesan & paprika, spray with cooking spray.

Since everything is essentially cooked you can bake this dish immediately OR make ahead like I did (good to allow the flavors to blend) and bake @ 350 degree oven for 35-45 minutes depending on if you refrigerate the dish like me. OR if you must eat it now, simply broil from the heat until potatoes are evenly browned.

ENJOY!

Great BYOB Restaurant: Lan's Old Town

2009-12-13T07:10:00.000-06:00

A stylish and welcoming interior is blown away by the cuisine. Yes, there are other Chinese take-away places everywhere in the city. This is first in our neighborhood where I enjoyed eating IN the restaurant. We had the Homemade pot stickers, Szechuan Beef, and Lan's Hot Spiced Pork w/ green beans. All meat was tender and extremely tasty! I got extra of their homemade hot chili paste that has a nice punch of heat with a great flavor complexity. BYOB, Great food @ fair pricing. Avg entree was about $11, and well worth the slight up-charge over the competition.

Lan's Old Town

1507 N. Sedgwick (just south of the Brownline)
312-255-9888

Brady’s Perfect Jalapeno Popper Spread

2009-11-26T13:12:00.000-06:00

Ingredients:
6 mini orange/red peppers diced (about ¾ cup)
1 diced pickled jalapeno peppers, drained
2/3 cup Blue Cheese OR Ranch Dressing
1/3 cup mayonnaise
½ cup Crumbled Blue cheese OR 1/3 cup grated Parmesan cheese
1-2 teaspoons of Cheyenne pepper (HEAT Lovers add more).
2 (8 ounce) packages light cream cheese

I only call it perfect because this is very easy to make and it will be consumed immediately.

Directions:

In a 2-quart microwave safe serving dish, stir together diced peppers & pickled peppers. Cover with Dressing, mayo, and cheese. Cover with a towel and microwave on high for 1 minute. Stir everything together.

Sprinkle with Cheyenne and add 2 packages of cream cheese. Microwave on High until hot, about 2 minutes. Stir the love all together until smooth.

Enjoy with your favorite corn chips & crackers. Spread on sandwiches. Broil on bread.

Serve warm or chill to blend flavors. I guarantee it will be the first thing gone off the menu.

Doubling or tripling the recipe is recommended ONLY if you make after guest arrive, otherwise I warned you first, you may eat it all yourself.

You can get really “game-day-gourmet” by adding crumbled bacon. If you deny the bacon you may be overly weight conscious (seek professional help) or vegetarian (I understand and weep for your taste buds). I would have added the bacon, but it was being reserved for the salad, a great way to entice some people to eat their veggies.

Hope you’re having a great time doing whatever you’re doing.

Enjoy! Sean.

PS. Shameless self promotion: My voice over narrated virtual tour residential listing.

Authentic Sicilian Pasta With Broccoli

2009-09-20T19:52:00.000-05:00

Our 4 yr old son demanded pasta at lunch today. I try to limit my gluten intake and save it for only a few times a week. Making this dish was a welcome change from our usual heavy cream or meat-rich sauces. AND, I think this was the first time I made a pasta dish without garlic... it was damn tasty and future addition to our pasta regimes- the kids ate it, including all their broccoli.

So my changes to the recipe are few. Being from the Midwest with a healthy appetite for tomatoes, I added 3oz (half the can) or about 1/3 cup tomato paste instead of 1 Tbs., Spaghetti, instead of Maccheroni. And doubled the anchovies to 6 as they weren't overly salty. I added the fresh ground pepper just after adding the anchovies to the onions.

I made a "side-sauce" with the remainder ingredients: remaining anchovies in the jar, tomato paste, add about 1 tsp. crushed red pepper flakes, and enough pasta water to make is smooth (about 3-5 Tbs).

We enjoyed the meal with a bottle of Snafu, California red wine- about $10.

A traditional Palermo recipe

2 pounds (1000 gr) broccoli
1 pound (500 gr) Italian Maccheroni
1 large onion
2 anchovy fillets preserved in salted oil
1/3 Cup (40 gr) raisins
1/3 Cup (40 gr) pine nuts
1 pinch of saffron
1 tablespoon tomato concentrate
oil, salt and pepper

Add changes to your palate. ENJOY!

Here's the link where I found the core recipe & procedure. They have great pics... great food-porn on the internet.

http://fxcuisine.com/Default.asp?language=2&Display=75&resolution=high

Asian Turkey Burgers w/ Sriracha lime mayo

2009-09-20T07:32:00.000-05:00

I got this AWESOME recipe from our friend Kristin. The secret is a great blending of the spicy mayo and crunchy slaw.

Mix 1C mayo, juice of 1 lime, 2TB Sriracha chili sauce.

2lbs ground chicken or ground turkey
6 cloves minced garlic,
zest of 2 limes OR 1 large lemon OR 1tb crushed lemongrass
2tb tamari or soy sauce,
1tb sesame oil,
2tb sugar,
1/3C sliced scallions.

Mix. Make patties. Grill.

Mix shredded cole slaw about ½ large head cabbage. with 2/3 cup each of julienned snow peas, jicama, colorful bell peppers. Add 3tb rice wine vin, 2tb sugar, 2tb tamari or soy sauce, 1tb sesame oil, 2tb toasted sesame seeds. Lay burgers over slaw top with dollop of spicy mayo.

We ate these with a Sauvignon Blanc and it was fab! ENJOY!

Asian Coleslaw @ Angelic Organics Open Hose Pot-luc

2009-09-20T07:08:00.000-05:00

Perfect for cabbage season, especially with Asian turkey burgers with spicy mayo.

This is the general recipe, we didn't have everything so we omitted the carrots, snow peas, scallions, & ginger. The kick of the ginger was missing for me but very tasty and more neutral toward a vinegar based coleslaw great for BBQs. I forgot the diced Thai chilies that would have added a nice punch of heat.

Ingredients:

6 cups thinly shredded fresh cabbage, a mix of green and purple is cool!
1 cup carrot shredded (optional)
1 cup snow peas, finely julienned (optional)
2 cups red bell pepper, finely julienned
1 cup julienned jicama
2-3 chopped scallions
1 tablespoon minced ginger (about an inch)
6 tablespoons rice wine vinegar
4-6 tablespoons soy sauce
2 fresh oranges juice
6 teaspoons sesame oil
2 tablespoon brown sugar

garnish (just before serving):

6 tablespoons toasted sesame seeds
1 bunch finely chopped cilantro
5 diced hot Thai chili peppers in rice vinegar & salt (to taste)

Directions:

Place the cabbage, carrots, snow peas, bell pepper, and scallions in a large mixing bowl.

In a small bowl, mix together the ginger, rice wine vinegar, soy sauce, lime juice, sesame oil, and sugar. Whisk until the sugar has dissolved. Pour the dressing over the vegetables and toss to mix evenly. Let sit for about 30 minutes, tossing occasionally, to allow the vegetables to absorb the flavors of the dressing. Overnight is fine but will lose some of the crunchy-snap of fresh veggies. Try this slaw is better crunchy and fresher- now you can say you ate RAW!

Serve, garnished with the sesame seeds & cilantro. Have the Thai chili sauce or other favorite spicy condiment. ENJOY!

Fried Potatoes w/ Allioli & Brava Sauce

2009-09-15T20:16:00.000-05:00

Wow- This may be my new favorite fried potato dish.

What makes it special are the sauces which could easily go with many other dishes.

I did take the short cut of using one 6 oz can of organic tomato paste with a cup of water (shaken vigorously in a jar). I also substituted "sweet" Spanish paprika, instead of smoked; Michelle doesn't like smoky flavors- no one is perfect and in this case she is WRONG! No matter, it was still damn great!

For those seeking the perfect tomato sauce with goat cheese, the Brava Sauce is IT.

I do recommend using Spanish olive oil for the Allioli, it's a bit lighter in flavor than others with great richness that melts in your mouth. I hate to call it just garlic mayo, but for future garlic potato salad- I will be making this instead the Hellmann's. I'm glad there's extra, it would be great on any sandwich, especially a hot chicken breast or juicy burger.

Recipe Link: http://www.oliveoilfromspain.com/OOFS/culinary/Jose_Andres_featuredRecipe.asp

Thank you Jose Andres for the recipe- I hope to cook with you on TV in the future.

We had this with Valencia orange salad (without the pomegranate), roasted pine nuts & walnuts, olive oil & sherry vinegar and it also ROCKED!

Brady Eats: food i'm thinkin' about

Becky Bortzfield's Pineapple Mojitos

Video Attached: Gr8 GRILL! Romaine, Asparagus, Broccoli, and Salmon.

Simple Memorial Day BBQ Sauce for bastin' or dippin'

Adapted from Amazing Ribs.

We made these ribs yesterday and this was just right amount of tang that the kids could handle too. The meat flavor stays strong, this sauce just adds a little somethin' somethin.

Recipe

Burmese Chicken for the grill

My friend Becky wanted to know what to do with CHICKEN for dinner. My first thought was a regular ole' bbq chicken or grilled lime chicken for salads or taco wraps. I mean c'mon summer is here and grillin' time IS ON!

Then I got to remembering a wonderful dish and my negligence in sharing great recipies on my blog. If you don't try it tonight, marinade it now for tomorrow night. Serve with organic jasime rice; you may need a rice-cooker (I d0).

On a gluten & dairy free diet: I haven't found a great dairy-free subsitute for yogurt yet, so if you find one let me know. My guess is that coconut milk would work great, I just haven't tried it yet... well this makes my dinner plans for tonight.

Let me know your thoughts on this dish. Thx! Brady.

Ingredients

Scrumptious Mushroom tapas, EASY

Ingredients:

Great Yogurt Marinated Grilled Lamb & Portobello Mushrooms

Chocolate Coconut Milk Ice Cream

6 Minute Chocolate Cake. Easy, Lowfat, Egg & Dairy Free

Roasted Beet & Goat Cheese Dip

Ingredients

Directions

Quick & Easy Thai Salad with Broiled Squid

Ingredients (serves 4)

Thai-style dressing

Method

Notes

$40 Michigan Ave Lunch for 3? Yes.

Sunflower Blasted Broccoli Salad

Lamb RIBS from Green Akeys farm!

Eatting smartter for energy. Goal 38, 8-25

Warming up Pita

EASY mixed organic salad greens with lamb & avocado vinaigrette

Burger Awesomeness Review: Carmelized Apples, Brie, Onion Rings, Pretzel Roll. Perfectly grilled.

Bourbon, Whiskey, & Scotch

Sheperd's Pie

Ingredients

Directions

Great BYOB Restaurant: Lan's Old Town

Brady’s Perfect Jalapeno Popper Spread

Authentic Sicilian Pasta With Broccoli

Asian Turkey Burgers w/ Sriracha lime mayo

Asian Coleslaw @ Angelic Organics Open Hose Pot-luc

Fried Potatoes w/ Allioli & Brava Sauce