The Best Chicago Dog I've Ever Had is in... ST. LOUIS?!?!?

Yesterday, I had a meeting about 30 minutes away in Clayton.  For those of you who aren't in the know about St. Louis, Clayton is an upscale sort of village area of St. Louis.  Think Greenwich Village in New York; pretty much the same concept on a smaller scale.  After my meeting, I was very hungry (it was a 5+ hour meeting... YIKES!!!).  As I was walking to my car, I saw many good dining options that I was familiar with or wanted to try.  Places like Oceano Bistro (want it), City Crepery (had it) and Ruth's Chris (had it) presented themselves but then I saw a small deli just across the street from where I was at.  Being a big fan of "the little guy" and wanting to try something new, I meandered into Posh Nosh.

I was pleasantly surprised at the small, clean and very friendly New York style deli that greeted me on the inside.  There was an extensive menu of sandwiches and salads to choose from but my eye went to the advertisement on the wall for Vienna Hot Dogs.  I asked the man on the front counter if they had Chicago Dogs (a weakness of mine).  His reply sent my stomach whirling in delight, "the best you'll ever have," he said.

As I walked out of the deli with my dog and soda, I was very excited.  I know, its just a hot dog, right?  WRONG!  Chicago Dogs are the reason hot dogs were invented.  I believe every hot dog strives to be a Chicago dog and knows that for a select few, it is their destiny. 

I took one bite of Posh Nosh's Chicago Dog and I knew right away that these people know how to do it right.  Great snappy Vienna hot dog, great soft bun, fresh neon green relish, chopped red onions, sport peppers, pickle spear, tomato, yellow mustard and celery salt.  All fresh ingredients and all fantastic!  There are times when I know that I am just hungry and that anything will taste good and there are times that I know that something I am eating is the best that I can find.  This time was the latter. 

There are some who will balk at my saying a St. Louis eatery's Chicago Dog is the best that I've even had.  I say, "bring it on!"  I've had many a Chicago Dog in Chicago.  Many were great, but none were on the level of this dog at Posh Nosh.  You'll just have to try it to find out.

That's all for today.  Next week, I will be covering the Wildwood BBQ Bash in Wildwood, MO.  Stay tuned!

Follow us on Twitter @LifeGastronomic!  Peace!

Asian Spaghetti and Meatballs!

Okay, so the title is a little misleading.  I am really making stir fried noodles with sugar snap peas and Asian style meatballs today.  But it sure does sound better to change up an old favorite doesn't it?  It has been cold this week (as I have pointed out SEVERAL times lately on here) and I found a deal on some ground pork at the grocery store.  All that and I had 1/2 lb of ground sirloin left over from my mac-n-cheese-n-beef that I made for my daughter and I this weekend.  I combined the two meats with some Asian flavors in a recipe that is part traditional and part diverse.  The end result is a recipe for a weeknight meal that will please the entire family!  All for less than the price for takeout!  Here goes:

Asian Spaghetti and Meatballs

Asian Meatballs
1 lb ground pork
1/2 lb ground sirloin (of any other beef)
1/2 Tsp Chinese 5 Spice Powder
1/2 Tsp Ground All Spice
1/2 Tsp black pepper
1/2 Tsp Garlic Powder
1/4 Tsp Ground Ginger
1 Tbsp Brown Sugar
2 Tbsp Soy Sauce
1 Egg beaten
2 Tbsp Whole or 2% Milk
1/4 Cup Bread Crumbs

Preheat the oven to 350 degrees.  Combine the bread crumbs and milk and allow to sit and thicken for about 5 minutes.  Then add all other ingredients and mix together with your hands.  DO NOT OVER MIX.  Then form the meat mixture in to balls (just a shade smaller than golf balls).  Bake in the oven for 30 minutes.  Enjoy!

Stir Fried Noodles and (well, really any vegetable will do)

Spaghetti (enough for you and your family)
3 Tbsp Soy Sauce
1/4 Tsp ground ginger
1/2 Tsp Chinese 5 Spice Powder
2 Tbsp Sesame Oil
2 Cups of vegetables of your choice (I used sugar snap peas tonight)

Boil water and make spaghetti per the package instructions.  When done, heat a wok on HIGH heat and place sesame oil in middle.  Cook the vegetables until they are just softened enough to eat.  Drain the spaghetti and add it to the wok along with the rest of the ingredients.  Stir to combine the ingredients and then let the mixture sit there for about 2-3 minutes (this caramelizes the ingredients and creates a sweetened flavor).  Then stir fry for another 3-4 minutes and your done!

Top the noodle mixture with the meatballs and enjoy!!!

That's all for today!  Follow us on Twitter @LifeGastronomic and on Facebook!  We also have a mobile version of The Life Gastronomic as well now.  Just go to www.thelifegastronomic.blogspot.com from your mobile device and enjoy!





 

Why Christmas is the 2nd Most Wonderful Time of Year

As I've written about in previous posts, I love Autumn.  I love the leaves changing color.  I love the cooler temperatures.  I love football.  I love fantasy football.  And most importantly, I love beer and bourbon.  This time of year brings with it two releases (one beer and a collection of bourbons) that really embody the feeling of the season.

Tomorrow I shall be purchasing the first of these releases.  Sam Adams Octoberfest is one of my favorite beers.  It is an amber beer that doesn't taste too dark or malty.  It is perfectly balanced and tastes very good with the cooler weather.  Yes, I said it tastes good with the weather.  I am a weather based drinker.  When it is warm outside, give me a Leiny's Summer Shandy.  This time of year, I like the Octoberfest brews and specifically, the Same Adams variety.  Most other releases in the beer category this time of year involve infusing pumpkin flavor into beers.  I'll admit, I am not a huge fan of doing that.  I don't believe that pumpkin and beer go together.  Besides, what is the deal with flavoring everything with pumpkin in the fall?  We don't go and flavor everything like hot dogs at the start of the baseball season; do we?  But I digress... If you are a fan of amber style lagers, go out and grab a six pack of the Sam Adams Octoberfest and enjoy.  It is only out for a limited number of weeks per year.

The 2nd release I so look forward to is the Buffalo Trace Antique Collection.  This is a collection of 5 different whiskeys/bourbons/ryes that are released by the Buffalo Trace distillery.  Now, I've often said that Buffalo Trace is the best bourbon for your dollar (it is around the $20 mark here in STL), but this collection is not for the tight of wallet.  Each bottle is anywhere from $80-$100 but all seem to increase in value over time (if you are one to collect them and not drink them --- which I am NOT).  The names of the whiskeys have as much thought behind them as the processes put together the make them.  Sazerac Rye, George T. Stagg, William Larue Weller, Thomas H. Handy Rye and Eagle Rare are the names given to these wonderful bottles of pure joy.  It is a very limited release so you have to be quick and well researched to even be able to snag a bottle.  My local store is doing a lottery system this year and is only letting you have 1 bottle total of any of them.  Since I only can procure one bottle of this great stuff, I am opting for the George T. Stagg.  It has a higher alcohol content than the others so there is a definite higher "burn" on the palate, but the taste is out of this world.  I have had each of these in years past and would recommend any of them however.  But be careful, bourbon tastes different from release to release so there is a chance that some of these won't be as good as in years past.  I've never had a bad one out of any release though so you can buy with some sort of confidence.

Cheers and enjoy!

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First NFL Sunday of 2012, Let's go Pick Some Apples!!!

It is nearly fall again in the Midwest.  I love this time of year.  Football on TV, crisp chilled air outside and I can once again cover my legs with blue jeans which I know is pleasing to the rest of the world out there.  This past Sunday was the first NFL Sunday of the season.  It is a day that I look forward to for weeks.  It's a day when you can have a couple of beers and just kick back and watch your favorite team (or players --- okay, I am a fantasy football nut... sue me) on television. 

This year was a little different though.  My wife and I had been discussing taking our daughter to an apple orchard for a day of fun soon.  The issue is, our weekends are a hot commodity lately with my wife's work schedule and our travels.  Not to mention that the hot St. Louis weather this summer hasn't exactly been conducive to traveling outdoors.  This past weekend though brought with it a taste of Autumn with cooler air and sunny weather.  Saturday we went to the St. Louis Art Fair (see previous post) so that wasn't an option.  Consequently, yesterday (the first NFL Sunday) was the day we chose for our family fun day at Eckert's in Illinois.  I know, I know... I say I am and NFL fan, but I am a bigger fan of family and if you could have seen the look on my daughter's face when we informed her of our Sunday plans, you would know that it was totally worth it!

And that brings me to my point today, you should go to Eckert's in the fall for apple picking and family fun.  It is by far one of the best family activities you can do here in St. Louis this time of year.  To start, the apples are in season and quite tasty.  Secondly, Eckert's has a ton of stuff for kids to do.  You can pick apples (obviously), ride pones or camels, do arts and crafts and they have an entire carnival style kids play area complete with bounce houses and rides.  My daughter loved the play area (again, obviously) and was able to ride one of the rides by herself.  That and her superb apple picking skills gave her a ton of confidence yesterday and things like that are what parenting is all about.

I realize this is a food blog and I haven't gotten to the food (other than apples).  Trust me, I have saved the best for last.  I wanted to make sure that if you just skipped to the bottom of the post, you would see what I wanted to say about the food at Eckert's and I wanted to make sure my point was clear:

ECKERT'S HAS ST. LOUIS' BEST FRIED CHICKEN!!!

There, I said it.  Yes I know there are great restaurants that boast some of the area's premier poultry, but I am here to tell you that if you can make the jaunt over to Illinois and go looking for some Granny Smiths, you will find one of the best kept culinary secrets in the area.  Eckert's has this country style restaurant that provides great country cooking.  They start with these fried biscuits and apple butter that are just awesome.  You can then peruse the menu for your dining options but pay no attention.  I can tell you what to get.  FRIED CHICKEN!!!

They dredge their fried chicken in seasoned flour and then pressure fry it.  This creates a perfectly crispy piece of chicken that is very juicy and tender on the inside.  It is simple but delicious.  Like I've said before, simple cooking creates great food.  They serve the chicken along side mashed potatoes and green beans that are very good as well.  You won't notice the sides though.  That's just how good the chicken is.  They offer the chicken two ways: a two piece meal with 2 sides or all you can eat family style for a few dollars more.  Either way you order it, it is wonderful fried chicken that should be the standard in the area for how fried chicken should taste.

So before the weather gets too cold, or the apples and pumpkins go away for the season, load up the kids in the family automobile and make the trek over to the Illinois side and visit Eckert's for the perfect family fun day and the astonishingly great fried chicken.  Come back and thank my later.

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What a Day at the St. Louis Art Fair!!! (Yes, they have great food too)

Years ago, my wife and I were eating dinner one night at one of our usual watering holes.  After dinner, I didn't want to go home.  My wife (being the girl about town that she is) remembered that there was an art fair going on in Clayton (a very nice, upscale village type area here in St. Louis).  I thought, "Sure!  I could use a nice relaxed and low key evening..."  When we arrived, I was floored at the thousands in attendance at the St. Louis Art Fair.  Seeing as we just had dinner, we didn't eat all that much (just the Steak Sliders from the Ruth's Chris tent).  I do remember being disappointed as there were so many other great looking culinary delights that we were just too full to dine on.

Due to travel schedules with my job, I haven't been able to go for 3-4 years and I was always disappointed.  This year, however, I was indeed able to attend and that we did indeed!  I'll admit, I am a novice when it comes to art appreciation.  Our formal living room is an homage to island life so I like to look at pictures of beaches and shells but that is pretty much the extent of my artistic taste.  What I was excited for was the food area of the art fair.

The food area displayed some great expressions from local St. Louis area establishments.  We dined on several offerings there including a Philly Cheese steak Egg roll (THAT'S RIGHT! --- Honestly, we had 2 of these), fish tacos from Milagro, a peppered tenderloin sandwich and a fantastic pulled pork tostada courtesy of the students manning Le Food Truck which is an extension of our local culinary school Le Cul Culinaire.  That latter was by far the best thing we had (although a close 2nd was the egg roll). 

The tostada was a great example of a culinary philosophy calls KISS --- Keep It Simple Stupid (okay, not just a culinary philosophy... but applicable).  It started with a scratch made corn tostada then it was topped with lettuce and tomato and a creamy ancho chile sauce.  That's it!  My wife and I LOVED it!

The bottom line is, if you are looking for good food in your area you don't need to just stick to restaurants.  Sometimes you need to eat outside a little to understand where your community is coming from in a culinary perspective.  I know St. Louis has an ever increasing food truck scene.  We even have a monthly event called Food Truck Friday's at Tower Grove Park.  At the end of the day, I just want to make sure we all experience our cities and what they have to offer and sometimes that requires a little out of the box thinking.  After all, we discovered this great culinary event that happens to be an art fair after we had dinner one night a few years ago.

That's it for today!  Follow us on Twitter @LifeGastronomic!

1111 Mississippi... More than just an Address

Yes, I am posting twice today.  My wife indicated to me yesterday that I haven't updated in a while so I decided that I would add a bonus review today of one of my favorite places to take my wife to lunch.  Consequently, I took her out to said restaurant on her birthday.  She deserves a lunch out on the town everyday just for putting up with me, but especially on her birthday.  Not just any restaurant would do for such an occasion.  So, of course, I took her to 1111 Mississippi (Eleven Eleven Mississippi).

For starters, the atmosphere at this place is just incredible.  When you walk in through the downtown loft style entrance, you are greeted with a simple hostess stand set with a backdrop of happy diners and an upstairs open air kitchen that overlooks the dining area.  I do feel for the wait staff her as they do have to traverse many stairs in a given shift, but if they get to eat for free, it is SO worth it.

The menu is really an homage to Americana.  It is upscale in nature but very approachable (especially for lunch).  While I have had many great items on the menu, including the Lobster BLT and their fish specialties, it is their Trio that really lights up their lunch menu for me.

The Trio is a "you pick" dining option that allows you to choose 1 each from the salad, soup and flat bread menus (small versions of each are provided).  Not only is it the perfect amount of food for lunch, it provides variety and the food is fantastic.

For my Trio, I always get the side salad, Shrimp and Corn Chowder and a variable flat bread.  The Shrimp and Corn Chowder is by far one of the best soups you can get in the entire city of St. Louis.  It is a creamy/brothy soup that includes sausage, shrimp and corn and it is perfectly sweet and savory.  By far, the best thing on the menu at 1111 in my opinion.  The salad is quite good too.  What makes it is the Strawberry-Champagne Vinaigrette.  I've tried to make this at home and have not even come close.  I would drink this salad dressing as a martini if given the chance.  It is wonderful.  Great also are the flat breads.  Recently, I had the Wild Mushroom Gouda flat bread.  It had a sweetness to it (like most mushroom raviolis do) but was countered nicely by the Gouda.  I left with a smile on my face and a full stomach indeed.

The most important smile was that of my wife.  After all, it was her birthday.  1111 is one of her favorite lunch spots as well (obviously given the occasion) and she shares my firm belief in the superiority of their Shrimp and Corn Chowder.

If given the opportunity to dine at 1111 Mississippi, do so and be glad.  You will be in for a large treat!

No more posts today, I promise.  Follow us on Twitter @LifeGastronomic and on Facebook.

Fantastic Apple Pie Recipe

My next door neighbor is a genuinely nice man.  He always says hello and gives me advice on how to tend to our garden and always has a flower cut fresh from his ready for my daughter when she plays outside.  Neighbors like this are hard to find anymore, but I am happy to say that I have one.  Earlier this week, we had a storm here in St. Louis and his beautiful apple tree had a branch broken during the windy and rainy day.  My neighbor, being the good guy that he is, brought us a bag full of Granny Smith Apples from the broken branch.

I do love apples but I was a little perplexed as this seemed like a lot of them and as I am sure that most people who know me would tell you, I am not a fan of wasting much of anything.  So my mind naturally gravitated to what I could make with that many apples.  Then it came to me... APPLE PIE!!!

As I usually do with my ideas, I scoured the Internet to research recipes and techniques and then molded them all together with a few of my ideas thrown in to come up with one of the best apple pie recipes I have ever eaten.  The result was a wife and daughter with enormous smiles on their faces as we enjoyed our dessert last evening.  I hope you enjoy too!

Adam's Apple Crumb Pie

Ingredients:

• 9-inch pastry shell, unbaked, chilled
• 1 cup sifted flour
• 2/3 cup brown sugar, firmly packed
• 1/8 teaspoon salt
• 1/2 cup soft butter
• 1/2 cup walnuts (almost any other nut will do fine here) 
• 6 cups peeled, sliced cooking apples
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg

Preparation:

Combine flour, brown sugar, salt, walnuts and butter; blend until crumbly then set aside. Mix together the sugar, Cinnamon, cloves, allspice and nutmeg.  Combine apples and sugar/spice mixture; mix gently to coat apple slices. Pack apple mixture into chilled crust. Sprinkle crumb topping over apples. Bake in 375° oven until apples are tender, about 50 minutes.

Yes, I put Cream Cheese in my Spaghetti Sauce!!!

Man oh man does it seem like more and more people are finding ways to use underutilized ingredients in their cooking.  Well, I definitely am an advocate of just that.  I hate wasting anything; especially food. 

A few weeks ago we had some guests in town and I ran down to the local bakery to get some bagels and cream cheese for them to have for breakfast.  Yes, I should have gotten my lazy self out of bed and made pancakes, but we are not a big breakfast family here.  Usually it is just cereal and coffee (except my daughter --- she gets whatever she wants). 

Anyway... back to my story...

Today I was making my usual Monday spaghetti sauce recipe for dinner tonight.  I came across the cream cheese in the fridge and I remembered my wife telling me something about how she liked the creaminess of a sauce I had made for her recently.  So, I thought, "Why not?" 

I took 1 tablespoon of cream cheese and finished my already outstanding spaghetti sauce with it.  I just tasted it and cannot wait until dinner time!  Here is the recipe:

Quick and Creamy Spaghetti Sauce

1 lb ground beef (I use ground sirloin)
1/2 white onion
1 green bell pepper
Salt to taste
1 clove of garlic
1 jar pasta sauce (any kind will do, I use Prego)
2 Tbsp brown sugar
1/4 cup chicken stock
1 Tbsp cream cheese


Start by browning the ground beef until it is 3/4 cooked through.  Add the onions and green bell pepper and season with salt.  Cook until they are soft (around 3-4 minutes).  Add the garlic and cook 1-2 minutes.  Stir in the pasta sauce, chicken stock and brown sugar.  Cook on low for about 10 minutes.  Stir in the cream cheese until well incorporated throughout the sauce. 

To serve, cook pasta however you would like or according to package directions.  Once the pasta is cooked, drain and poor the pasta into the sauce (never poor sauce over pasta... it works better the other way around).  Enjoy!

Note:  if you want to kick up the sauce, add about 1/4 cup of red wine after the onions and peppers cook and reduce for about 5 minutes.  It adds a lot of body to the sauce.

Out in the County

As I've stated a number of times here, I am a big advocate of reading up on things that you love.  Since food and drink is a big interest of mine, I don't often skip over an article or publication I run across that speaks to these things.  Recently, I was reading West News Magazine (a bi-monthly publication devoted to the residents of the West County area of St. Louis).  I was reading the latest dining review and was thinking about how this is the only local periodical that even remotely gets that there are residents in St. Louis that live pass the I-270 corridor. 

I remember reading the St. Louis Post Dispatch and watching Show Me St. Louis on TV and only 5% of the time (if any time at all) do they mention restaurants or establishments in West County.  Its almost as if the local media here in St. Louis think that the area west of 270 is considered it's own culinary jurisdiction.  Sure, I can read and article or watch a spot about any number of downtown area St. Louis restaurants, but can rarely see anything about some of the best St. Louis has to offer out here in the county.

True also is the fact that there is a distinctive line between "County Folks" and "City Folks" here and it goes a lot deeper than just what high school you attended (here in STL, people always ask you what high school you went to when they want to know what part of STL you are from).  County people don't typically like to venture to the city too terribly often unless there is a Blues, Rams or Cardinals game involved (or perhaps they want some free beer at the AB brewery tour) and City residents hardly ever come out to the county.  I realize that a tank of gas costs more than it used to and time is money, but aren't we all missing out on great experiences by staying confined to our area of town?

Some of my favorite restaurants in St. Louis are located in the city area.  I've dined many a time at establishments like McGurk's, Mosaic, Ambighetti's, 1111 Mississippi and PW Pizza.  If you've had the chance to eat at any of these great places, you know how awesome they truly are.  Still, there are great restaurants in county as well: Mosaic (same as the one downtown), Yia Yia's, Mulligan's and Veritas just to name a few.

My point is, everyone here in St. Louis needs to travel a little out of the geographic culinary comfort zone.  If we do so, we will be rewarded with fantastic food and a great experience.  So, City Folks: COME ON OUT TO THE COUNTY!!!  And County Folks: LET'S HEAD INTO THE CITY!!!  And St. Louis Media: PLEASE START COVERING RESTAURANTS IN THE COUNTY!!!  Deal?

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Easy BMW Salad (BMW - Bacon Mozzarella Watermelon)

In the past few years, I have discovered a crazy combination of flavors that I have thoroughly enjoyed and worked into my weekly dinners here at home.  Many of those flavor combinations involve bacon.  After all, who doesn't like bacon?  If you don't, then I don't want to know you.  It is un-American to dislike bacon.  Unless you're a pig, but I'm getting off subject here...

One of the best bacon flavor combinations is the melon.  There is something about adding a salty and crunchy consistency to some sliced cubes of watermelon.  The only things needed after that is the tanginess of a dressing and the creaminess of some good cheese.  Now that makes for a summer side dish that anyone can get behind.  Here is the recipe:

BMW Salad (Bacon Mozzarella Watermelon)

1/4 - 1/2 of a Watermelon
1 ball of fresh Mozzarella
4-5 Strips of Bacon
1 Tbsp White Wine Vinegar
1 Tbsp Honey
1 Tbsp Olive Oil

Prepare the bacon.  I use a wire rack and a sheet pan and bake it at 350 for 30-40 minutes.  Set aside.  Chop the watermelon into 1 inch cubes.  Do the same with the mozzarella.  In a medium bowl, whisk together the vinegar, honey and olive oil.  Place the watermelon and mozzarella in the bowl with the dressing.  Mix it together to allow the dressing to cover the mozzarella and watermelon.  Place in the refrigerator for about 30 minutes.  Top with bacon and serve.

A VERY GOOD Birthday Dinner

My wife will tell  you that I am one that doesn't like to make a big deal about my birthday.  Sure, I like the occasional get together and time with family (and who doesn't like presents???) but for the most part, I just want to have a little me time with the family that day of the year.  One thing that seems to be a tradition anymore is the dinner out that evening.  My wife always likes to take me out to a nice dinner for my birthday and this year, she, my daughter and my parents did just that.

We visited my hometown of Lexington, KY over the weekend and dined a tremendous new (well... new to me anyway) establishment in the Beaumont Center area of town (not far from the very house I grew up in).  The name of the restaurant was Azur and it was a place that I found on the page of one of my Facebook subscriptions (The Bourbon Review --- also a good recommended reading area for bourbon lovers such as myself).  All I saw on my FB page was a picture of what had to be one of the greatest looking steaks I had ever seen.  Of course I clicked on it and the link took me to the picture and it's caption: Cowboy Ribeye Steak with bourbon salt rub.  I was sold.  I immediately emailed the restaurant's URL link to my wife and told her I had found my birthday dinner spot!

Let me tell you, I was not disappointed.  First off, they have truffle frites.  If you don't know what these are, boy are you missing out.  They are essentially french fries (frites is basically french for fries) that are covered in truffle salt (or sometimes actual shaved truffles) and a garlic aioli.  If you dine at any restaurant that has these, it may not even matter what the main course is.  They are just fantastic!  I of course had the frites along with the special appetizer which was an egg roll that contained chicken and smoked sausage --- also VERY good.  Then I moved onto the main course: THE COWBOY RIB EYE.

I ordered it medium as I always do.  It was perfectly seasoned and covered with pickled peppers which accompanied the meat extremely well.  It was served along side a side dish that has to be one of the single best side dish creations in the known universe:  Beer Cheese Whipped Potatoes (THAT'S RIGHT!).  Everything went so well together and yes I had that feeling I often refer to on this blog.  For those of you not familiar, it is that feeling of sadness when the meal is done.  You are satisfied yet sad that the experience is over.

As always, it was a great trip to Kentucky.  This one was just a bit better though thanks to Azur and my wife, daughter and parents for making it a truly wonderful birthday.

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Southern Cuisine is AWESOME at South City Kitchen in Atlanta!

I just returned from yet another business trip; this time to Atlanta.  I like Atlanta a lot.  Although it is crazy hot in the summertime, Atlanta has so many things one can do to pass the time (if you're not spending all day in meetings --- like I did).  One thing that Atlanta has is a great culinary scene.  I've eaten at a few restaurants in my time there but none were better than the establishment I dined at on this most recent trip.

South City Kitchen was by far the BEST restaurant I've ever eaten at in Atlanta and has made their way into my top 10 restaurants I've EVER eaten period.  A customer of mine suggested we try it out last week and boy was this ever a great recommendation.  As soon as you pull up to the Midtown Atlanta restaurant, you are immediately hit with a feeling that can only be described as Southern charm.  It is a very nice restaurant but is also very inviting and just by looking around, you can tell that this is the place in Midtown to see and be seen.  I was told by my customer that it is not unusual to see movie and TV stars as well as athletes sitting at the next table over from yours.  It's not surprising as this place has got what it takes from the aformentioned atmosphere to what has to be by far the best Southern Cuisine menu I have ever laid eyes on.

I always know if a restaurant's menu is top notch by how indecisive I am when it comes to choosing what I will eat.  I had that issue with the appetizer, salad, entree and dessert.  There were far too many wonderful sounding things on this menu to be forced to have to choose.  Appetizers included southern fried catfish filets served with remoulade and slaw, smoked pulled pork served with southern slaw and house made BBQ sauce atop a hoe cake (if you don't know what a hoe cake is, man are you missing out) and fried green tomatos coated in goat cheese prior to being breaded and pan fried.  The salads sounded just as phenominal sporting such awesomeness as Georgia Peach Salad with hazelnuts or watermelon salad with farmers cheese and heirloom tomatoes.  As for the entrees, that was the true test of decisiveness.  I had the donting task of choosing between buttermilk fried chicken, shrimp and grits (one of my favorites), pan roasted duck breast or the smoked pork chop.  And for dessert, I had to pick between house made banana pudding, individual buttermilk pecan pie or cheesecake bread pudding.  C'mon!  It was like a fat guy's Sophie's Choice!  What was I to do?

I composed myself.  Then I realized we were with 7 people that night and could get all of the appskies and share so I was good there.  I had had watermelon salad before and opted to get the Georgia Peach salad instead (I mean, I was in Georgia, right?).  I went for the duck breast for dinner seeing as I love this dish and was just imagining how good it had to be.  And for dessert, I went with one of my favorites of all time, pecan pie.

The appetizers started the meal off with a bang.  The catfish was crispy on the outside, tender on the inside and went well with the sauce.  Coating the green tomatoes in goat cheese prior to frying them was a revelation.  And the pulled pork and hoe cake were the stars of the first course.  When my salad arrived, I was a little less than thrilled.  I'll be honest, as much as I liked this restaurant, this salad was just okay.  I got a look at my neighbor's watermelon salad and must say that it did look fantastic so perhaps I made the wrong choice there.  Live and learn. 

Now the duck.  I want to make sure I don't oversell this.  It was by no slim margin the absolutely, positively without a doubt best duck breast I have ever had.  And I have had some great ones.  The skin was crisp.  Not oily, just really crisp.  The meat was fork tender and so rich, I must have gone through 3 glasses of water while eating it.  It was served with sweet garlic jus (that's right!), velvet potatoes (let's just say, the smoothest and creamiest mashed potatoes you'll ever have) spring peas and roasted carrots.  All were just outstanding and went well together.

The buttermilk pecan pie was to dessert what the duck was to dinner.  Bar-setting.  I make a good pecan pie.  After having this one, I now say that my pecan pie is not what it should be.  The buttermilk was key.  This dessert was rich and creamy and sweet and salty all at once.  Oh yeah, and they serve ice cream with it too! 

Needless to say, I left the restaurant longing for a nap and a bigger pair of pants.  Just as I said before about knowing how good a menu is by my indecisiveness, I know how good a restaurant is by how sad I am when I leave at the end of the meal.  Not sad because it was bad.  Sad because the meal/experience is over.  So I said, "so long" to South City Kitchen.  But I knew that it was only "so long for now" as Atlanta is a city I visit yearly and South City Kitchen will now be a restaurant I visit at least as often.

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BBQ ASAP? Not Exactly...

I fully intended to post something today discussing why reading food and drink publications was a good way to get out and experiment the great food in your local community.  That was, until I tried to exercise this myself and it didn't exactly work out. 

I am a subscriber to St. Louis Magazine.  This is a wonderful magazine full of great insights into the city of St. Louis (although they should certainly get out to "the burbs" a little more often).  It was their recent issue that sparked my interest in trying a local restaurant that is literally 2 minutes away from my house; BBQ ASAP.  In the article, they describe how the award winning BBQ is exemplified by the burnt ends (rich and tender corner pieces of a brisket that are cooked a 2nd time for full flavor).  I, being the curious foody that I am, wanted to go and try this wonderful sounding dish at a local business and earn my good juju for the day.

It was there that my jubilation ended.  While I would love to tell you how awesome the burnt ends were or how succulent the corn souffle was, I cannot.  No, it isn't because they weren't good.  It's because I never tried them.  I walked into the restaurant at lunch time to find a line.  No problem, I'm pretty patient and understand that lunch time warrants a line.  What I found appalling is the fact that this line (which was 5 people in front of me) lasted for 15 minutes.  OK, I was appalled but I could still deal with it.  The straw that broke the camel's back was me getting to the front of the line only to see the person who was supposed to be taking my order walk off into the kitchen... and didn't come back.  While I'm sure she did eventually come back, I didn't stick around to find out.  I'd been in line at a BBQ joint waiting to order my food for 20 minutes without so much as a smile from a staff member at BBQ ASAP.  I was angry, hungry and I was out of there.

Like I said, I'm a pretty patient person but I have very little tolerance for poor customer service and this situation exemplifies just that.  Now, I will say, the food may be great, and the customer service may be wonderful once they take your order, but I haven't found that out just yet.

So it is with a heavy heart that I am currently giving this restaurant a thumbs down for the time being.  It is with a heavier heart that I cannot post about the importance of using publications to find great food.  Not that I don't still believe that, I just don't feel like it right now and it is my blog and I can pout if I want to.  I will say that I have tried other "award winners" from the BBQ edition of St. Louis Magazine and I can say they were spot on with their descriptions and ratings of those restaurants such as Pappy's Smokehouse (which is LIFE CHANGING BBQ by the way --- I'll cover Pappy's another time though).

I'm sure I will give BBQ ASAP another try.  After all, they were featured in one of my favorite magazines so that has to say something.  And perhaps I should head my own advice when I say that everyone deserves a 2nd chance.  I just hope that I make it to the front counter next time.

Follow us on Twitter @LifeGastronomic or on Facebook.  Have a great weekend!

Airport Dining-The Exception

On a recent and rather long layover in the Detroit Airport after being eating in Italy for a week,  I knew it would be hard to find something to satisfy my pallet when I heard my tummy start to grumble.  Since we had time and I was willing to walk anywhere in the terminal, I scoured the dining listing hoping to find something to spark my interest.  Then I saw it: Gourmet Peanut Butter and Jelly Sandwhiches.  What better way to welcome yourself back to America than a good old fashion PB&J?  But when I got to the menu, they were anything but ordinary, and that when I saw it: THE EXCEPTION.
Cinnamon Swirl Bread
Peanut Butter
Honey
BACON

Our Anniversary at Annie Gunn's

On Monday, my wife and I will celebrate our 7th anniversary.  So far in 7 years we have bought a house, furthered our careers, and had the most wonderful daughter in the world.  It seems that such a fantastic event must be beset by this milestone.  Still, as most will tell you, when you have children, you take what you can get.  I love my wife.  My sun literally rises and sets by her and our family.  I wanted to make sure that she and our daughter realized that any anniversary was important regardless of the constrictions a family beholds.   Consequently we made the family compromise of eating at a fancy restaurant for lunch for our family anniversary this weekend.

So what St. Louis restaurant did this local food blogger choose to brhold such a strong event?  Why Annie Gunn's of course.  For those of you who have not had the opportunity to dine at, in my opinion, the BEST restaurant in all of St. Louis (if not Missouri... if not the Midwest...)  you are truly missing out.  My wife and I have dined here on many occasions and they never seem to disappoint.

On our first anniversary, I was able to partake of my fist bone-in fillet.  To say it was succulent would be an understatement.  If was served with roasted garlic mashed potatoes and house veggies.  We ordered a bottle of Cakebread Chardonnay to accompany and none of which disappointed.

On this day though, we split our dishes for lunch (as I advise so many to do for their meals --- partly for health but mostly to be able to partake in one of the world's highest of delicacies --- variety!).  My beautiful bride ordered the sliced beef tenderloin sandwich special served with the house made hand cut french fries.  I ordered the LIFE CHANGING Classic Cheeseburger (voted best in St. Louis by St. Louis Magazine here).  I have ordered the beef tenderloin sandwich before and can assure you it is of the best dishes to order anywhere in St. Louis.  However the burger I ordered (for the 2nd time) was still, in my opinion, LIFE CHANGING.

It started with only the best in Missouri grain fed beef, cooked medium and topped with cheddar cheese, pork belly, onions, pickles, lettuce and tomato on a FANTASTIC bun served with hand cut house fries.  It literally MELTS IN YOUR MOUTH and is ONE OF THE BEST BURGERS that have ever set foot on these lips.  I do NOT mix words about burgers... this is one of the BEST I'VE EVER HAD.

This burger only takes a side saddle to one other thing I've had at Annie Gunn's.  I hope that the chefs there soon can recreate it.  The dish I am referring to is the Grilled Angus Rib eye with Chipotle Pan Gravy.  This dish was served to me on my 3rd anniversary (the 1st with my daughter) and ranks amongst the BEST MEALS I'VE EVER EATEN!!!!

In short, hat's off to Annie Gunn's for their fantastic food, local ingredients, wonderful atmosphere and their just enough experimental chef.  You are a scholar and I look forward to meeting you and shaking your hand!

The Simplest and Tastiest Grilled Chicken Recipe Ever

The title is such a bold statement for what is essentially just grilled chicken.  But I assure you that it is a great recipe.  It provides a flavorful, yet not overpowering taste and the bird stays juicy and tender on the grill.  Anyway, to the point... here is the recipe:

Great Grilled Chicken
3-5 Boneless Skinless Chicken Breasts
1 bottle Kraft Italian Salad Dressing
Salt and Pepper to taste

Cut and remove any bad parts of the chicken (it always amazes me how many people don't do this).  Anything that looks veiny or discolored needs to go.  Take a meat tenderizer (or heavy kitchen pan) and flatten the chicken breasts to approximately 1 - 1 1/2 inches thick (you want them all to be the same thickness so they'll all cook evenly).  Season with salt and pepper.  Place the chicken in a sealable bag and pour in the Italian dressing.  Marinate for 4-6 hours or over night. 

Heat the grill to medium high heat.  Place the chicken on the grill and cook about 5-6 minutes per side slightly turning the chicken 1/4 turn clockwise during cooking on both sides (this will create those nice grill marks we all love).  Once cooked, place the chicken on a plate wrapped loosely with tin foil for about 5 minutes (to let the juices redistribute).  Done!

Easy right?  And the best thing is that the Italian dressing acts as more of a moisture barrier and tenderizer than an added flavor so you can use this grilled chicken many dishes.  One good tip is to make a dozen or more chicken breasts ahead of time and freeze them so you'll have them for several meals.  I suggest one of the following:

• Fajitas
• Pastas
• Grilled Pizzas
• Quesedillas
• Tacos

Or you can just reheat them and eat them by themselves for a healthy lunch or dinner. 

That's all for today.  Don't forget to follow us on Twitter @LifeGastronomic or look us up on Facebook! 

Yes, Kids Can Eat! I've Seen It Myself!!!!

Being a parent of a 3-year-old can be heavily rewarding AND challenging.  I doubt very many would argue with this point.  One of the biggest challenges I run across in talking to other parents is our children's eating habits and diet.  From not eating their vegetables to not eating at all, food can be a huge stress factor when it comes to parenting.  It is with that in mind that I am posting today.  I want to help ease the pressure when it comes to feeding kids and give a couple pointers along with some lessons I have learned in my short 3 years as a parent.

1) It is your job to give your kids healthy options, it's their job to decide what to eat
Our pediatrician taught me this on our 1 year visit.  Our daughter wasn't eating meat very much but was eating plenty of fruits and vegetables.  We were concerned that she was not getting the much needed protein a little body needs at that age.  His response was calming: put healthy things on her plate and then let her decide what she wants to eat.  We did this and had wonderful results.  She began eating things that we never thought she'd have interest in (including fish) when we just left her to decide.  As for the protein, we learned the kids get protein not just from meats, but from other items like veggies and yogurt as well. 

2) You will always lose a battle of wills with a toddler...
This is true in several situations; not the least of which is dinner time.  The bottom line is not to put pressure on your kid to eat certain things.  As I said above, they will eat what they want of the stuff that is put in front of them.  Like in many situations, if you turn it into a point of contention, they will strive to convince you that they can control things too (although uncomfortably at times).  Our daughter has always eaten her best when she is left to decide for herself what she will eat from her plate and when to eat it.  If you can do this (yes, it is hard since we do know best), you will have a little negotiating power for them to eat other things they may not necessarily want to eat.  Think of: "okay, if you eat another bite of chicken, I'll give you more apple".  Maybe some will say you shouldn't do that, but I always say 90% of parenting is just doing what works for you and your child.

3) Their stomachs are smaller than ours
Think back to when you first brought your child home from the hospital.  Remember what the nurses and doctor told you about breast/bottle feeding?  They only need a little bit and let them drink until they determine they are full.  The same is true as they get older.  While yes, their stomachs get bigger, they still are small tummies and we need to be understanding that they get full faster and don't have as much room for food as we do.  I've been guilty of loading my daughter up with broccoli only to be surprised when she doesn't want anything else during the meal.  So make sure you are giving them the right portion sizes.  This also goes a long way toward teaching them healthy eating habits not to mention it eliminates them being overwhelmed by the big plate of food in front of them.

4) Teach a kid to cook and you will feed them for a lifetime
I think I heard something like this before... I realize that you cannot have your 2 year old scramble eggs or start up the grill for you.  But that doesn't mean that they cannot help you.  Believe it or not, all kids really want is to spend time with you.  I started off by letting my daughter help me snap the green beans in half.  Now she helps mommy bake cupcakes and helps me pour the corn bread batter into the pan.  It may seem small, but I assure you that children love to help their parents cook.  Not only does it continue to help their healthy eating habits, it goes a long way towards boosting their sense of self worth.  And after all, that is what a lot of parenting is about, right?

5) Cook things they will like too
This may sound obvious, but there are a lot of parents out there who struggle by always trying to get their kids to eat certain foods that the kids don't like.  This is okay (I'll cover letting them try new things next) but, cooking and eating is a journey for them too.  Try to incorporate things that kids will like as well.  You might find new ways of serving things they wouldn't typically like.  For instance: my daughter didn't like zucchini.  So I found a recipe for zucchini fritters.  Now she requests them and they are nutritious as well as delicious for her.  Another example is grilled chicken.  She doesn't like it at all.  But if I put it in a quesedilla, she'll eat it up no problem.  Often times we need to take a step back as parents who are frustrated that our kids aren't eating our food and think of ways in which our kids will LIKE our food. 

6) They WILL try new things
Believe it or not, children do like to eat new things sometimes.  And regardless of whether they like it or not, it is important to continue to let them try new things so they can figure out what they like and don't like on their own.  Remember, at one time or another, EVERYTHING was a new thing to your child.  Just because he/she may not like broccoli today, doesn't mean they won't like it tomorrow.  My best advice is to keep serving it periodically.  They WILL surprise you one day by trying it and perhaps even liking it.  Limiting yourself and your child to only things you know they will eat not only limits the child, but can also become frustrating for you as well.

7) Give them choices, but not too many choices
Whether you are out at a restaurant or in for a Saturday lunch at home, it is important to give your child choices.  When you give your child choices, you are doing a couple of things.  First, you are letting them know that you value their opinion which is important in a child's development.  Secondly you are aiding their ability to make decisions on their own and exude some control over their day to day life (which is in fact a frustration that many children have --- lack of control).  But beware, most children will shut down or become confused if given too many choices.  Especially when it comes to food.  Our rule of thumb is to give our daughter 2-3 choices in a meal situation.  For example, if a kids menu at a restaurant has 10 items on it, we'll say, "Addy, do you want chicken or mac and cheese for dinner?"  Allowing them to make the decision makes for a better and more comfortable meal.  Particularly at a restaurant.  And now, the child has told you what they want so you know that they will also enjoy dinner.  Lastly, since it was the child who decided, when the meal comes, and the tray has what they ordered on it, you are now teaching them a little lesson is cause and effect.  Really, it's win, win, win!

These are just a few of the tips my wife and I have picked up along the way.  To qualify the above statements, I will say that many people have told me and my wife how well my daughter eats.  But now I am just bragging...

If you have any questions or suggestions for us, please don't forget to follow us on Twitter @LifeGastronomic or look us up on Facebook: The Life Gastronomic.

The Art of the Caramelized Onion

Just last night I was grilling steaks for my wife and I (my daughter doesn't enjoy steak --- consequently, she got mac and cheese).  While I was grilling, I came up with an idea for an addition to our meal.  I often do this on the fly which more times than not makes a good dinner great.  I remembered that I had bought a Vidalia onion and that it would be good to incorporate that into the steaks somehow.  Usually, I would french fry some onions and top the steaks with them but I was unfortunately out of flour.  It was then that I decided to caramelize the onion and top the steaks with it.  I will say, it was absolutely fantastic!

That brought about a good point.  For years, I was scared of caramelizing onions.  As awesome as they taste, they can be tricky to do and easy to under/over cook.  Or so I thought... 

I tried a few times and ended up burning the onion or I would end up making onion mush.  Neither of which are very appetizing.  It was then that I decided to read up a little more on how to perfect this great technique that add so much flavors to many dishes.  I found out, that this process that I previously thought was so hard was actually quite easy.  It just requires a little patience (which has never been my strong point). 

To that end, I present to you detailed instructions on how to caramelize an onion.  I hope that you find it helpful as it is a good way to add to so many dishes.

Caramelized Onions
1 Whole Onion (white or Vidalia) sliced julienne style
1/4 of a stick of butter
Salt and Pepper to Taste

Heat a small skillet on low heat (2-3 out of 10).  Melt the butter and place the sliced onions in the skillet.  Season with salt and pepper.  Allow the onions to cook for about 1 hour tossing with tongs occasionally.  Remove from skillet and you're done!

You will notice after about 45 minutes that the onions are beginning to brown and smell sweeter.  At this point in the process, you can add a number of things to your onions to bring out even more flavor:

1) A cup of red wine (I did this last night and it really went well with the steaks).  You will need to increase the heat after you add the wine so that the wine reduces.
2) Balsamic vinegar.  This is good if you want a tangier flavor.
3) Brown sugar.  This will sweeten the onions even more.  Be careful though, adding sugar increases the likelihood of burning the onions.
4) Beer.  Follow the same steps as for red wine above.  This is good if you are serving with hot dogs or brats.

As you can see, caramelizing onions is not only easy, but it adds so much flavor to many other dishes as well.  Learning how to do this technique will pay off.  You just need to be patient.

Which brings up another really good point.  With all of our talk on here about cooking and flavors, it is important to try and master some techniques that will prove helpful in your cooking journey.  This is one of them but there are dozens of others.  Cooking isn't just about recipes and foods, it's a skill that you can continually sharpen.  It's a skill that you should be proud of!

Fuel for Thought...

So I've taken up this great for you activity lately called running.  I've actually been doing it for about 2 years now and I love it.  I can definitely see why people get addicted to it.  And yes, a runners high is a real thing.  I'm mainly doing it to stay fit (okay, GET fit) but I do enjoy the activity and seeing as my daughter only wants to play inside in the afternoons, it is really one of the few chances I get to see the outside world during the day. 

I have been struggling a bit recently to figure out what one should be eating prior to and after a good run.  I've asked some people and formulated some opinions myself based on some "experiments".  After all, food is fuel; right?  I remember a friend of mine, Andrew, told me once that he always has had the same philosophy when it comes to food: eat to live, not live to eat.  Andrew was a health fanatic so I tended to want to listen to what he had to say on the subject.  It made sense though.  What we put into our bodies fuels us for our activities during the day.  If you put too much of the bad stuff in and not enough of the good, you were going to run out of "gas" early and often.  But, put a lot of the good stuff in that fuels your activities and allows you to maximize that fuel, then it was going to be a good day.

First and foremost: water is good.  Water is great!  Especially if you are a runner, water is your best friend.  I tend to run around 11 AM or so everyday so I make sure I spend my morning hydrating while I am working.  That way, my body has enough hydration to last me during my run.  After all, we do lose a ton of water when we sweat so it is natural to load up a bit more prior.  The same is true for after, you should replace the water you lost during your workout.  Although you shouldn't pound a ton of water afterwards, it is smart to replenish those fluids.  If you can, drink some water DURING your workout too.  It turns out our coaches, parents and teachers were right: staying hydrated is half the battle.

The next point is a little odd given my recent battle in trying to go low carb.  If you are a runner, carbs are one of the two most important solids you should be ingesting (the other is protein --- but everyone knows that is good so we won't spend time on it here).  I was speaking with a customer recently who is an avid runner and he indicated to me that he had 2 Pop Tarts every morning for breakfast.  That was in addition to any bagels/pastries that were laying around the office.  He told me that the carbs were some of the most important thing you could eat in the morning that would fuel his run later in the day.  I must say, while I was taken aback by his comment it made total sense to me.  Our bodies need carbs to operate during the day.  Now, I don't think a Pop Tart is the kind of carb out body is looking for.  But whole grains would be good.  The point here is to try and eat the 1-2 hours prior to your run/workout.  They will help you get through it.

After your workout it is important to replenish.  Again, water is good to have here.  It is also good to have something with potassium like a banana to help replenish your muscles that are tired from the hard work.  In that vein as well is eating some sort of protein.  Protein will allow your muscles to rebuild and be ready for action sooner.  I usually go for a sandwich of some sort using whole wheat bread. 

In the long run, you just have to try and see what works for you best.  When I started working out again 2+ years ago, I tried all different sorts of things to help me get through it.  In the end, I found that water, carbs and protein were key to fueling someone who runs.  What you do will depend on what you are doing for exercise.  Either way, enjoy it and the food you eat.  Like I've always said, life is way too short not to enjoy the things you do and eat.

The Shandy Conundrum

I don't know about the weather where you live, but here in St. Louis it gets down right hot starting around late May.  The weather changes here a lot but one thing always seems constant, after Memorial Day, Hell is waiting right outside your front door.  It's this time of year that I like to fight the battle between good (nice weather) and evil (sizzling heat) with a bottle, can or mug of REALLY good beer.

As I've stated wholeheartedly before, I am a beer-snob.  I don't know what it is about a really good beer that gets me going but one thing is for sure; I LOVE beer.  I'll leave it at that since I've already posted about some of my favorite beers and my beer snobbery.  If you'd like to read my thoughts on it, click HERE.

Today's post isn't about beers as a whole, but a specific category of beer; the Shandy!  I found this massively refreshing style of beer about 7 years ago on a family trip to Wisconsin.  I was introduced to it while taking in some great views/weather at Lake Pewaukee.  I remember when I first tasted it, I fell in love almost immediately.  It was refreshing yet satisfying, sweet yet crisp and it was fantastic.

We should probably start by explaining what a Shandy is.  According to Wikipedia:

"A shandy, or shandygaff, is beer mixed with citrus-flavored soda, carbonated lemonade, ginger beer, ginger ale, or cider. The proportions of the two ingredients are adjusted to taste, normally half-and-half"

For our purposes here, we will focus on the Shandy that is made by mixing beer and lemonade as this is by far my favorite variation.  I do have other favorite variation (namely the Snakebite --- a mixture of Woodchuck Apple Cider and Guinness) but that is more of an Autumn drink that we can discuss later this year.

My favorite of all the Lemonade based Shandy's is Leinenkugels Summer Shandy.  This could very well be the MOST refreshing beer in the world.  It has the perfect balance of lemon and beer flavor.  The fruitiness isn't overpowering or shocking.  When I say 'perfect' I mean it.  This beer is by far the most flavorful and refreshing of all shandy's I've ever had.  Sadly, this beer is only available for about 4-5 months every year as the geniuses at Leiny's know how to market and create demand for their product.  Up until recently, it was really only available in the Midwest but I have now started to see it pop up in lots of places (like Sanibel, FL --- see THIS post from yesterday about my family vacation).  It is one of the few beers that I prefer out of the bottle but also DO NOT pass it up if it is on draft somewhere because it is arguably just as good.  And you know how much I like draft beer.

Another one I've tried recently that is refreshing as well is the Shock Top Shandy.  I could see where some would enjoy this beer a lot more than I did but I found it to have way too much lemon flavor.  It's simple, when you have too much of one thing in a food or drink, that item tends to be overpowering.  I found this to be true with the Shock Top variety.  Mind you, I''ve only had the draft variety so it is very likely that the bottled variety might taste better.  I plan on giving that a taste very soon for fairness, of course.  If you're a fan of Shock Top and are looking for a refreshing beer that isn't of the Shandy variety, try their new Shock Top Wheat IPA.  One of the better IPA's I've had in some time.

A few macro-breweries have tried to do variations of Shandy's but have failed miserably with the possibly exception of Budweiser with their Bud Light Lime... but I wouldn't even consider this a shandy so let's move on...

My last point is that, like many other items I mention on this blog, you can make your own Shandy!  Like I've said so many times before; cooking, eating and drinking is a journey that only you can go on yourself.  You can combine any number of flavors to create new and exciting food and drink.  Even a good refreshing Shandy!  Simply combine your favorite lemonade and beer together to make a flavor you like best.  The best concoction involves a good 50/50 split lemonade to beer ratio.

Well... it's 80 degrees here today, I think I might run to the store to see if I can find myself a Leiny's Summer Shandy!

I Love Vacations (Sanibel Island, FL)

It has been a few weeks since my family and I returned from our annual vacation to Sanibel (an island off the coast of Southwest Florida --- right by Ft. Myers).  We tend to go down there once a year or so and stay at a condo called Oceans Reach.  This is a wonderful condo complex right on the ocean.  We do this since we have a little one and it is easy to fix and have lunch right on the patio overlooking the Gulf of Mexico.  There is truly something about looking at the ocean and eating... well... anything.  We had sandwiches most days and I can assure you that everything tastes better with the proper view and setting.  Why do you think so many restaurants these days have outdoor dining options?

That isn't to say that we didn't eat some great establishments in Sanibel.  This little island has some fantastic restaurants that I am proud to say are some of my favorites.  I'll try my best to let you in on where/what we ate but it is a little fuzzy since it has been a few weeks and many drinks since we returned (I know, sorry for not posting lately --- I've been very busy at work and will continue to be until Food Blogger is a payable occupation in this household).

The very first night, we dined at The Timbers.  This is a classic Sanibel eatery that boasts some of the best fried fish you will ever devour.  My wife, daughter and I all had the "Crunchy Grouper" which is fried grouper (a SW Florida local favorite) that is essentially breaded in potato chips (or something like it) and fried to crunchy perfection.  It is one of our "must have's" on the island.  They also have a very good island drink menu and beer list as well.  I had a Yuengling.  If you don't know what Yuengling beer is, I don't want to know you.

Another great restaurant we ate at was Doc Ford's.  This is an awesome place that specializes in upscale bar food.  They have great steaks and chops but I go for one thing and one thing only: SHRIMP AND GRITS!  They have this cajun spiced shrimp served atop jalapeno cheddar grits that is LIFE CHANGING.  It is served with chopped fresh veggies that also add to the flavor of what has got to be one of my favorite meals anywhere.  Like The Timbers, Doc Ford's also has a great drink menu that features drinks like The Bull on the Beach.  This is a "sneaky" drink that you must drink with caution.  It tastes islandy and fruity but has a ton of booze in it.  What?  You want to make one and perhaps find yourself waking up on the steps of your condo/hotel?  Ok.  Here is the recipe:

Bull on the Beach (Doc Ford's, Sanibel Island, FL)
1/4 cup Pineapple Juice
1/4 cup Orange Juice
1 oz Cherry Jack Rum
Splash of Sprite
1 oz Dark Rum
Splach of Grenadine

Combine the pineapple and orange juice and cherry jack rum and pour in a tall glass filled with ice.  Add the splash of sprite and grenadine and float the dark rum on top.  Enjoy!

I reserve the right to further post on Sanibel as it is one of my favorite vacation spots.  That's all I've got for today. 

Everyone has a great burger recipe...

The funny thing is that there are so many "secret recipes" when it comes to burgers. From sauces to spices, everyone seems to have some sort of under cover thought as to how to make an impeccable burger. Here is the real secret ---- KEEP IT SIMPLE!

Like most things when it comes to cooking, you don't have to do a bunch of stuff to a burger to make it good. Just use good ingredients and pay attention to what you're doing.

It's not rocket science... but there are a few rules you should follow this grilling season when it comes to cooking burgers. Grab your favorite macro or micro brew and follow along:

1) Use good quality meat --- I use ground sirloin but some like to use a fattier cut of meat. Whatever you like will work, just make sure it is fresh.

2) Don't overwork your patties --- when you make a patty, just form it, pat it a few times and put a small well in the center using your thumb (so you don't end up with oblong burgers when they cook).

3) Season your burgers prior to grilling them with ONLY salt and pepper. Don't use garlic powder, don't use seasoned salt, don't use your Dad's secret weapon of cayenne and chili powder. Keep it simple... remember?

4) Yes, you may oil your grill. If you don't, then your burger WILL stick to it. First, make sure it is clean by heating it to a high heat and scraping it with a grill scraper. Then leave it on the high heat and use a paper towl or kitchet towl to oil the grates.

5) Place your burgers on the grill and LEAVE THEM ALONE!!! Don't squash them or poke them. They are fine. And they never did anything to you. Stop agitating them.

6) Flip your burgers only ONE TIME. Depending on your level of "doneness" you will flip the burgers after a specified period of time. Once you have done this, don't flip them again. Just put your cheese on them, and walk away to let the cheese melt (if you're having cheese). If you want to know how long to cook your burgers for a level of "doneness" you like, click HERE.

7) Let them rest. Once the burgers are done, let them rest for about 3 minutes before devouring them on the bun. This will let the juices redistribute.

8) While you shouldn't experiment with the patties, you should experiment with toppings. I'm more of a classic guy who likes lettuce, tomato, onion, pickle and ketchup. You can find some more ideas from Bobby Flay HERE.

Enjoy! Grilling season is upon us. And we all love a good reason to drink more beer... right?

Car Bomb Cupcakes

St. Patty's day has come and gone, and so are the cupcakes. All of those delicious chocolate Guinness mini cakes filled with rich Bailey's chocolate ganache topped with a smooth Bailey's buttercream. These cupcakes have been featured on Good Morning America and I have the recipe below for you from: http://annies-eats.com/2009/10/16/guinness-baileys-cupcakes/. There are a few steps, but overall, not too difficult to make.

Guinness and Bailey’s Irish Cream Cupcakes

Yield: 24 cupcakes
Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Anyone ready for another round?

Kid Rock's Detroit Tour

On a recent trip to Detroit, I had the pleasure of being taken to a local favorite in Clarkston, MI. If you ever make it to the Detroit area, Clarkston Union Bar and Kitchen is not a place to skip out on.

The atmosphere is unique. It's an old church converted to a restaurant, and by all means, the food is righteous. The macaroni and cheese was absolutely phenomenal. The combination of thick and creamy cheeses topped with a savory and crunchy layer amount to nothing short of awesome. It might have had me thinking about it most of the 4 hour drive home I had the next day.

Check out the link below to see their recent feature on Diners, Drive-ins, and Dives:

http://www.youtube.com/watch?v=G4mrgJCEcPQ

Lent!!! Bring on the Fish!!!

Let me start by saying that I am not Catholic. I am not originally from the Midwest and it is okay to eat meat on a Friday in my religion. But I LOVE LENT!!! Why? Easy: FISH FRIES!!! I remember when my wife and I first started dating. We spent a long time in a "long distance relationship" and I travelled many times to her home state of Wisconsin to visit her and her family. I love the Milwaukee area. It offers so much for someone who loves food and beer. Not the least of which is a the Friday night tradition of Fish Fry.

For those of you who don't know, in Wisconsin (and probably in a lot of other areas as well I am assuming) most restaurants offer an all you can eat fish and chips dinner on Fridays. I am guessing it is due in large part to the overwhelming amount of Catholics in Wisconsin and the fact that eating meat on Friday used to be a hell worthy tresspass. Well not so much any more... but the one glorious thing they have kept from those days is the Fish Fry. One of the best in the area is the 5 O'clock Club in the Pewaukee area. Most restaurants offer two different kinds of fried fish (baked and grilled fish too but why would you do that?). My favorite are the predictable cod fillets and lake perch. The latter is my absolute favorite. My father-in-law introduced me to it years ago and I absolutely love it now! If you get the chance to try it, go ahead.

Back to lent...

So here in St. Louis, we don't have Friday Night Fish Fry. It is a sad and somber thought that I have come to grips with. When I moved here, I remember actually wondering if we would have it here since it is a Midwestern city like Milwaukee. Imagine my disappointment. Except for Lent! During Lent, all of our local churches have Friday Night Fish Fries! True, they aren't at restaurants. They're at churches so there are tons of kids running around and it is LOUD, but most of them have "to go" areas for takeout and they do serve beer and wine so really, not a big deal. The best part is that most or all of our churches do it so there is always one nearby. The worst part is the crouds. I will literally stand in line for 30 minutes to pick up my carry out order.

Well tonight is the first Friday night of Lent. So around 5:45 or so, I will be heading over to Holy Infant Catholic Church with my daughter to pick up some fried seafood goodness. Whether you're Catholic or not, you should too!