May 1, 2011

Sweet Potato Wedges

I wanted to try something a little different to go with some meat dishes that I was planning to make (it ended up going with some ribs), so I bought some sweet potatoes with the idea of making some fries/wedges.

I had very little idea of what I was doing here.  I’ve had some marginally successful attempts at making potato wedges in the past and so I thought I could pull this off.

Frankly, cutting the sweet potatoes into wedges.  Unlike your russet potatoes, the shape of a sweet potato is not really conducive to…uhh…wedging.  I gave it my best shot, but as you’ll see in the ending photo, the wedges turned out pretty irregular.  Some of that is my own weaknesses with a knife, some of that is the sweet potato.  Actually, what am I talking about?  It’s all the sweet potato!  Stupid legume!

Anyway, I put these babies on a round pan and arbitrarily picked 350 degrees for the oven; later, i got frustrated with how long they were taking, so I cranked it up to 425.  I covered them in some olive oil and then layed that in brown sugar.  In retrospect, I should have covered them in olive oil and brown sugar BEFORE I put them on the pan as I think it might have avoided some of the mess.

However, these things turned out awesome.  I used a fork to stab them to check if they were done, I think they ended up taking about 40 minutes.

April 17, 2011

Adult Grilled Cheese

Here’s another twist on that adult grilled cheese that I had made previously.

It’s really simple.  Turkey, Tomato slices covering the whole piece of bread, Two slices of pepper jack (one inside each slice of bread) and two slices of rye bread.  I butter one side of the bread and then throw butter in the pan to melt (i put it on 5 of 10 on the stove…whatever that means).  Brown both sides.

Interesting note: I think I’ve figured out how to flip these things, but let’s just say it’s not fun.  I basically scoop the sandwich out once one side is brown and move it back to the cutting board.  On the cutting board, I get the full two-handed grip on it and flip it.  Then I place it, with my hands, back into the pan.  There’s got to be a better way, but, near as I can tell, this is the easiest way to avoid spillage of ingredients.  I’d love to hear someone’s take on this procedure.

April 16, 2011

Green Chile Cheeseburgers

As you all know, I have an affection for interesting combinations for burgers.  I’d seen this one awhile back on Diners, Drive-ins and Dives and definitely wanted to try it.  I know this is mostly a New Mexico/Arizona/Texas thing (incidentally, I think the Diner was in New Mexico), as are most concoctions involving Green Chiles

side note: does anyone have a cooler job than Guy Fieri on this show?  Traveling all over the country and eating awesome diner food would easily be in my top 3 vocations.

This thing is really quite simple.  The key is to brown the burger on one side on the grill (or the pan, i suppose, for the non-grilled), lump the green chile on the burger and then cover the chile completely with a slide of cheese and allow it to melt.  Think of it like you’re creating a tent for the chile so it doesn’t escape while eating.

The Chef thought these would have been better with jalapenos and I can see where she’s coming from.  With the jalapeno though, the spice meter would have been higher and not necessarily the flavor meter.  I like it as is.

I believe these buns were kaiser roll.  As you can see, it was more burger, less bun, but the bread was delicious (a key).

March 16, 2011

Chipotle Alfredo Farfalle Pasta – aka “When You Eff Up”

The below looks good enough, right?  I started off with Farfalle Pasta, Ragu Alfredo Sauce, Spinach, and Red Onions.  Sounds simple enough.  I got myself into trouble with my aforementioned affection for hot peppers.  The store didn’t have the ones I wanted in their produce section, so I decided to “go rogue” in the least Palinite fashion possible (or maybe the most?) and go buy some canned peppers.  I settled on some of the “chipotle peppers in adobo sauce” and figured I could make it work (can pictured below).

I cracked open the can of peppers and went to work washing the adobo sauce off of them (it’s kind of a smoky barbecue sauce), meanwhile putting about 2/3 of a red onion and the spinach in a saucepan with some oil.  I added the peppers once I had rinsed and chopped them.  I added ALL of the peppers.  A little sauce and some boiled pasta later, I had my dish.

I added too many peppers.

The dish came out hot as fire.  The Chef, to her credit, managed to hang in like a champ and eat her helping, even though she did say she had some “stomach upset” by the end.  I took mine down and went back for seconds, even though I think I went through about 3 glasses of tea.

Over the next few days, I finished all of the pasta that I had made, leaving out most of the peppers.

Moral of this story?  Taste what you’re putting in your food before you do it.  I had never cooked with these peppers and didn’t realize the heat and pain that I was about to unleash on myself and my guest.  A simple taste would have revealed that a much smaller portion would have been sufficient to bring the spice train to town.

March 9, 2011

Chicago Restaurant Review

I was in chicago for ACUI 2011 and stayed after for a few days.  Here’s my brief review of the restaurants I visited.

Burrito Beach – Basically a variation on the Qdoba/Chipotle/Moe’s family.  Burrito was pretty enjoyable and they had a special with free guac and chips for a foursquare checkin.  Win!

Pizzeria Due – Chicago style deep dish pizza place.  However, upon arrival, I realized that this is just a 2nd location of Pizzeria Uno.  I wouldn’t have had a problem with this necessarily, except that Pizzeria Uno is a chain that I can visit in NC.  On top of that, I learned that apparently the place to go for Chicago style pizza is not Pizzeria Uno but Giordano’s.  So why were we here?  That being said, the pizza and dessert was pretty ho hum.  Maybe you should follow those folks recommendations and go to Giordano’s.  Pass on this joint.

Weber Grill – overpriced, average food.  Great place to hang out with a fun crowd but not a place that I would go if I was looking to enjoy my dinner.  We had salad, entree and dessert and I wouldn’t say that any of them were much to write home about.

Grand Lux Cafe – I actually liked my dinner here, but I wish that I had done the desserts.  They advertise this restaurant as “something for everyone” and that’s essentially the problem.  The desserts are made to order and thus must be ordered about 30 minutes ahead of time.  This alone sounds intriguing, but I was so full that I didn’t go for it.  Should have.

Epic Burger – tiny burger joint, but fantastic.  High recommend, but not a lot to say about it.

Signature Room – in the Hancock Center.  We just went here for drinks but the food sounded pretty good.  I’d recommend going up here if you’re interested in the view and not being rushed through.

Yolk – kinda expensive, but one hell of a breakfast.  I think we went here every day after the conference was over.  I didn’t have anything that wasn’t excellent.  I highly recommend the corn beef hash as well as the strawberry orange juice.

Kim and Carlos Hot Dog Stand – this was just a hot dog stand, but I’ve got to comment on the actual hot dog.  I don’t know that I’ll ever be able to eat a normal hot dog again after having a chicago style dog.  Wow.  Just wow.  Make your own.

Siam Rice – We basically stumbled on this place accidentally.  It’s a beautiful restaurant inside the Loop, kind of hidden from view.  I had the Basil Chicken and basically inhaled it along with some jasmine tea.  I think everything looked good though and I can’t say there would have been any misses on the menu.  Worth checking out if you’re in the area.

Pint – crappy food and expensive beers.  I know you can do better than this, Wicker Park.  You should be ashamed of yourself.

La Fonda Del Gusto – truly strange dining experience.  I spent my entire dinner staring at the picture of a cockfight (see below) on the wall of the restaurant.  That being said, the salsa verde that they brought to the table (bam!) was great as was the Tacos al Pastor that I had for dinner.  Worth stopping here for dinner in Wicker Park.

March 9, 2011

St. Louis Restaurant Review

I was in St. Louis for the NACA Convention.  As I’ve tried to do with some of my other travel, I wanted to post a few places that I’d been to and what I thought of them.

Hard Rock Cafe (union station) – yuck.  I can’t say I’ve ever been to one of these places that was any good.  The food is below average.  The atmosphere sucks.  I don’t understand why people go here.  We went to try and please a very picky eater (read: they have chicken tenders).

Bridge Tap House and Wine Bar – FANTASTIC place.  Excellent beer selection.  Unique menu – much of the food is based around cheese plates or cheese/meat plates.  I had the House smoked duck breast with shaved cabbage, red onion, and a cassis bbq sauce and it was fantastic.  The duck was served cold with the combination served on slices of bread tapas style.  I highly recommend the dessert here also; I had the tipsy granny (Granny smith apples tossed in pomegranate vodka and served with caramel dipping sauce) and it was fantastic.  If you come to the Lou, don’t miss this place.  Just for the record, the beer I had was the Great Divide Hercules, but there is plenty here to choose from for everyone.

The Dubliner – beer was pretty expensive.  Only reason I’d say to go here is that they have a veggie selection for folks who are into that sort of thing.

Rosalita’s Cantina – Some of the best Tex-Mex food I’ve ever had.  We showed up for Happy Hour and had some really cheap margaritas that were great.  I had the chile rellenos and they were some of the best I’ve ever had.  Highly recommend.

Tigin Irish Pub – meh.  I had the fish and chips and it wasn’t bad, but it wasn’t anything special.

February 11, 2011

Pepper Steak Stir Fry – guest post

This post comes from Justin Skittlethorpe.  You can catch up with him on Twitter @jtskittlethorpe or check out his graphic design work at http://www.jskit.com/
I like cooking, but last night I didn’t feel like spending an hour cooking something, so I threw together a little stir fry.
I grabbed a fresh 1/2lb  pack of stir fry cut beef at the grocery store, threw in 1/2 a bag of Birdseye Pepper stir fry (because I love me some peppers and onions), 1/2 can of water chestnuts,  and a few shots of teriyaki sauce, and threw it in the pan. A good serving of instant rice for cooked in the microwave while I finished up the stir fry.

Giving me this in about 20 minutes:

Think you have some sweet cooking ideas?  Like taking photos of your food?  Are you a gastrosexual?

Submit your own stuff to singleguycooking AT gmail.com.  If your stuff is good and you can keep it up, you’ll be added as an author to the page, with login.

February 10, 2011

Becoming a Writer

Think you have some sweet cooking ideas?  Like taking photos of your food?  Are you a gastrosexual?

Submit your own stuff to singleguycooking AT gmail.com.  If your stuff is good and you can keep it up, you’ll be added as an author to the page, with login.

January 27, 2011

Turkey burgers

I made turkey burgers!  A little worcestshire, a chopped up green peppers and onions were mixed into the burger and then I grilled them on my charcoal grill.  I chopped some potatoes into chunks, coated them with some melted butter and then put them in the oven for 30 minutes or so.  Turned out great!

I put some pepper jack cheese on the burgers and some spring mix lettuce and served them on toasted (on the grill) kaiser rolls.

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Burgers

January 14, 2011

Country style steak

My dad gave me some cubed steak last time I was at home, so I decided to try out country style steak.  Man, this stuff was delicious and really easy (i know it’s shocking that fried beef would be good, but stick with me).

Mix some flour, salt and pepper (you could definitely mix in other spices but I wasn’t feeling too adventurous never having made this before).  Take your cubed steak and roll it in the mixture.  Put some oil in the bottom of a frying pan and put your steak in.  Brown on both sides.

When you’re done cooking, make some gravy.  Gravy is not easy, but the general method is to add some flour to your grease, but not too much and then add milk once the grease has flour in it.  I was told it’s more of an art than a science.  My gravy was kindergarten art.

Definitely try this dish though, it’s really easy.
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