Vegas Uncork'd

yes, it's been over a year since either of us have blogged. i will say that we've had a lot going on. about two weeks after the last blog, jared asked me to marry him! about six months later, we got married in a beautiful ceremony, and shared an incredible dinner with family and friends. now that things have begun to settle down, i think i'm ready to blog again.

it should come as no surprise that, although we took some time off from blogging, we did not take any time off from cooking, eating, cooking, and more eating. i will share some of the highlights from 2010 in a future post. for this post, i'd like to devote some attention to an event that has become somewhat of an annual pilgrimage for jared and i. i'm referring to Vegas Uncork'd, its website describes it (fittingly) as a "world class food and wine festival." jared and i have been enthusiastic attendees of this glorious event since 2008, and we'll be attending again this year on May 5th. 

 

we've had some great experiences and made some unforgettable memories at Vegas Uncork'd. one of the highlights for us is the Celebrity BlackJack tournament. the first year we attended i managed to get us in by chatting it up with a very sweet person working the door. a few minutes later i'm telling the story of how we got into the event to some really cool people. i soon realize that i'm talking to a VP from Bon Appetit magazine and the person responsible for the entire Vegas Uncork'd effort, Rob O'Keefe, Executive Director Vegas Uncork'd. i know what you're thinking. i felt like a huge dork after i realized my faux pas, trust me. and for some unknown reason, they didn't throw us out. instead we continued to chat with them and explained how much enjoyed the events, and that we'd definitely be returning the next year. the story gets better but, i think i've shared enough. it's really better told in person. suffice it to say that we've attended BlackJack more than once, and every year it gets better and better. 

 

 

i'm counting down the days until Vegas Uncork'd 2011. i know we'll have a great time and, i'm thrilled about the Master Series Dinner we're attending at Sinatra in the Encore. i'm also looking forward to staying in the Encore for the first time. we've stayed at the Wynn the past few years. jared and i have so much fun in Vegas. there is a ton to do and an endless list of amazing restaurants for us to try. i'll share a few photos from past Vegas Uncork'd events that we've attended below.  enjoy!

click here to view some of our Vegas Uncork'd photos.

Chicago-style Dogs

Maybe it was our excitement about a trip we're planning to Chicago, (to see my all-time favorite person in the entire world, Mr. Conan O'Brien), that prompted Jared and I to make Chicago-style hot dogs last weekend.

Or maybe it was the new approach to our diet we're trying to adhere to: in short, during the week we eat like vegans until 6pm (inspired by author/food writer, Mark Bittman).  It's been quite an adjustment so we've given ourselves permission to "cheat" i.e. eat whatever we want on the weekends.

Then again, maybe it was that recent conversation I had with a friend at work, the one in which I waxed poetic about the exquisitely delicious encased meats of Chicago's "Hot Doug's".

Last year, my mom and I waited patiently in a forever long line at Hot Doug's.  It was a sunny Thursday afternoon in September and the cult following that I had heard about was quite apparent.  The line had already formed when the doors opened at 10:30am.  The food, a couple of hot dogs and some fries, was totally, 100% worth the wait.  I can't wait to go back when Jared and I visit Chicago this May. 

 I thought it was pretty cool that "Hot Doug" himself took our order at the counter.

Who really cares why we decided to throw together some Chicago-style dogs?  Fact is, we went for it, and it paid off.

Mom's Meatloaf

Tonight Jared and I made a classic, comforting meal of meatloaf and mashed potatoes.  I made the meatloaf (my mom's recipe that I will share below) and Jared made the potatoes.

Of course there are many different ways to prepare meatloaf, but I have no desire to try anything new and different when it comes to one of my all-time favorite comfort foods.  Predictably, I prefer the recipe that my mom made while I was growing up.  Basic ingredients and very little prep time make this recipe accessible, affordable, and a perfect candidate for a weeknight meal.

Mom's Meatloaf
About 2 pounds of ground chuck

1 medium yellow onion, chopped
3/4 cup rice krispies or bread crumbs (I use the Italian seasoned breadcrumbs)
One egg

1 teaspoon salt

1/2 teaspoon pepper

Small can tomato sauce

Preheat oven to 350 degrees.  

In a large bowl, mix the ground chuck, onion, rice krispies or bread crumbs, salt, pepper, and egg until all ingredients are combined. Form into a ball and press into a loaf pan that you have sprayed with Pam. Pack it fairly tight. Pour enough tomato sauce to cover the top and cook uncovered for 1 to 1.5 hours.  Instant read thermometer should read 135 degrees when placed into the center of the meatloaf. 

We also made one of our new favorite side dishes...

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

It's from the November issue of Bon Appetit.

Jared has a handy contraption that he uses to make mashed potatoes.  It's called a "ricer".  Sure it seems like kitchen clutter but, trust me, it transforms potatoes into pillowy clouds.

So, tomorrow for dinner, you better believe it... MEATLOAF SANDWICHES!  Ahhhhhhhh yummmmmmm.

Love you Mom!

Best Birthday Gift Ever

My sister-in-law, Missy makes hands-down, the most ridiculously delicious pineapple upside down cake, ever.  It's a family recipe that she carefully guards and thus can never be revealed in any sort of publication.  It's also only to be made and enjoyed on special occasions.  Whenever Missy throws a party it's likely, but not guaranteed that, she'll make her glorious pineapple upside down cake.  I'm such a fan of it that I've taken to making threats of not attending said parties unless a promise is made that the cake will be present.  You may think that's a tad over the top but you haven't had this cake.

I'm not sure how Missy does it but she managers to get the actual cake part to a perfect density: not too dense like a pound cake, and not too light like a cupcake.  And the pineapple topping, whose richness is unapologetic, could kill someone.  Not a bad way to go in my opinion.

A few weeks ago, on my birthday, my brother walked into to work and presented me with not a piece but, an entire pineapple upside down cake made especially for me!  I was thrilled to say the least.  Jared and I enjoyed a piece daily, mostly for dessert but sometimes for breakfast.  And I won't deny having more than one piece per day.  It was my birthday week, I didn't limit myself.

What a wonderful way for my super awesome sister-in-law to wish me a happy birthday, right?!?!?  The recipe won't be posted because it's Missy's family secret.  I totally respect that and so should you.  I did however, feel it necessary to post a picture of the lovely cake for anyone and everyone to enjoy/drool over.

Thanks Missy!!!!!

Great news for Cincinnati!

Jean-Robert Announces Plans For New Restaurant!!!!

http://www.wlwt.com/news/21283223/detail.html

http://www.pr-inside.com/jean-robert-announces-jean-robert-s-table-r1526769.htm
 

Clam Chowder & The Silver Lounge

Growing up, I never ate seafood.  I assumed I wouldn't like it because my mom didn't.  I know, I know.  I can still hear my siblings taunting me, "Anything to be like mom," they'd say.  (Actually, they still say that, but I digress.)

Now I absolutely love seafood and I eat it almost every chance I get.  And I deeply regret that although I grew up in California (near the Bay Area no less), I missed out on the super fresh, super delicious seafood that area is known for, just because I thought I wouldn't like it.  Glad those days are behind me.  So anyway, I was really excited when, during a recent trip to Boston, Jared promised to take me to a restaurant where we could enjoy some authentic New England Clam Chowder.  He took me to The Silver Lounge, a restaurant he had been going to with his family since he was a little boy.  When we arrived at the restaurant, Jared said the place hadn't changed a bit since as far back as he could remember.  We knew right then that we were about to have a great meal.

The Silver Lounge is in Falmouth, MA, not far from the house that Jared's family used to own near "New Silver Beach" on Cape Cod.  To call the restaurant charming would not do it any justice.  The Silver Lounge is like a character in a novel.  Walking into the restaurant, I felt transported but right at home at the same time.  The decor, the dimly lit dining room, the friendly waitstaff, the antique piano right next to the booth they seated us in.  By the time I had a menu in front of me, I knew this was going to be a memorable experience.

The menu states: "We encourage you to wander around and view the authentic nautical artifacts, most of which are antiques.  Our decorations have all been collected by the owner, Bill Weaner, even the wall paneling which is driftwood picked up board by board from our local beaches."

We didn't really need menu's, we already knew exactly what we wanted to order...

Two bowls of New England Clam Chowder
 I willfully complied when Jared instructed me to unwrap a small pat of butter and drop it into my steaming hot bowl of chowder.  (As if it needed to be any richer, right?!)  The chunks of potatoes and tender clams fell apart in my mouth.  Rich and creamy like pudding.  It was heaven.  Comforting, savory, and better than I could have imagined.  It sent a warm feeling from my head to my toes.  It was like experiencing some sort of Clam Chowder nirvana.

A Stuffed Quahog 
Not being from New England, I wasn't familiar with a Quahog.  Jared explained that it's kinda like a giant clam stuffed with breadcrumbs, red bell pepper and fresh herbs.  I was definitely on-board to try one.  We ate it with some Tabasco sauce sprinkled on top which gave it an extra kick.  The Quahog was chewier than a clam but the texture didn't bother me and I enjoyed the distinct flavor.  I'd order one again for sure.

A Reuben Sandwich
Served with chips and a homemade pickle on the side.  This was definitely the best Reuben I have ever eaten.  The bread was toasted just right, the meat was tender, juicy, sliced super thin and perfectly seasoned.  The sauerkraut and thousand island were evenly distributed.  Nothing overpowered.  The flavors complimented one another perfectly.  The pickle was a very pleasant surprise.  That had to be the first time I had ever tasted a pickle that didn't originate from a big-name processing plant.  I mean, I was actually able to detect a subtle hint of cucumber flavor still left in that pickle!  What an awesomely delightful thing for a restaurant to do, make their own pickles.  More restaurants should take note of such behaviors.  It's the little things like homemade pickles, that up the satisfaction meter and bring people back to the restaurant, right?  Whatever, the Reuben was incredible.  Enough said.

Before departing from The Silver Lounge, Jared and I walked over to the little store/gift shop right next door to pick up the final item that would allow us to fully re-live Jared's childhood memory.  That item: Penuche fudge.  Good God that stuff is incredible.

It was the perfect end to a meal that I will never forget.  It was definitely cool to share in a childhood memory of Jared's.  Especially one that involved such delicious food!

The rest of that day was relaxing and equally as memorable.  We walked around downtown Hyannis, did some shopping, and even took a nap on the beach.  We even saw the Kennedy compound from across the water.  I thought that was especially cool.  The weather was beautiful and I took a ton of pictures.  I plan to frame a few and place them around as reminders of what a great time we had that day.  I can't wait to go back and have another bowl of that Clam Chowder!

Bootleg Caramel Corn

Please enjoy this guest post written by my brother Ivan and my sister-in-law Missy:

Tired of waiting with baited breath for the next riveting installment of this superlative blog, my wife and I took it upon ourselves to enter our own recipe.  Before I get too far I should mention that myself and my wife are laypeople in the world of food, without formal training.  However, we feel that our appreciation for food gives us some qualification to add this entry.

Alright, enough background. 

Missy and I call this creation “Bootleg Caramel Corn” because it does not in the formal sense involve making caramel.

We start by popping 1 cup of popping corn.  We like to do this first and have the popped corn ready for when the wet mixture is ready to be added.  Do not use any salt or butter in the popped corn as this could affect the end result.

For the wet portion of the recipe we start by melting one cube of salted butter in a sauce pan over medium high heat.  Be sure to keep stirring to ensure you do not burn the butter.  Once fully melted, add one cup of brown sugar, light or dark based on preference.  Allow the sugar to fully incorporate itself into the butter before adding in two to three tablespoons of *gasp……corn syrup.  Yes, this recipe includes the often maligned result of sweet healthy corn.  The corn syrup is important to ensure that the caramel corn doesn’t have a granular quality from the brown sugar.  Once all the ingredients have been added, allow the mixture to boil into a foam.

The amount of time you allow your wet mixture to boil will directly affect the flavor of your caramel corn.  Missy and I prefer to either bring the caramel to a boil twice, or allow it to boil for approximately three to five minutes, while stirring constantly. (We have found that both approaches provide the same result.)

When you are ready to mix the corn with the caramel I would recommend a few things:  Have two large bowls ready, one with about one quarter of the total amount of popped corn, one with the remaining corn.  Starting with small quantities helps avoid spills that can be dangerous since the sugar is still very hot.  Also, have two long handled spoons ready as well to facilitate stirring the ingredients.  Missy usually handles the mixing while I add small amounts of caramel, making the whole job that much easier.  Gradually add corn and caramel until you have reached the desired amount of coverage and quantity.

Finally, allow the caramel corn to cool for a few minutes before enjoying, as it will be too hot at first.  Also, keep in mind that because this is “Bootleg Carmel Corn” eventually the caramel mixture will harden and you will end up with a large, bowl shaped mass of caramel and corn.  Our family rarely allows the corn to last that long, but if you do, just break the large pieces into smaller, more manageable pieces.

This dish is great for movie night and, once you get the hang of it, is really quite easy.  We hope you enjoy!!