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.