Not So Fat Tuesday

So, today is Fat Tuesday where everyone gets to pretend that they know something about New Orleans. Including me! I however, have an advantage over most people, because I have been there... Once... For 3 days... In the fall... Whatever! Lets celebrate!!! Laissez les Bon temps Roulez!!
Fat Tuesday, traditionally is the day and night of celebration before Lent ( Catholic Abstinence Month) preach all year, feast all year . Hypocrisies aside, Fat Tuesday used to be when Catholic families ate any Lard (fat), eggs and flour that they would abstain from for the coming month before Easter. Now it's Fat Tuesday because all the beer makes us fat ( and apparently slutty)

So I'm Making Gumbo!!!

The important thing about Gumbo is the Roux. This thickening agent means the difference between a Gumbo and a soup. A roux is typically made with butter, lard and flour browning the bottom of the pot and being scraped and stirred together. Not tonight!! For my Low-Fat Tuesday Gumbo I use Olive Oil and flour, and slowly mix in a whole chopped onion , Worcestershire,balsamic vinegar, and chicken stock. After these ingredients make a nice sludge, add a can of chicken broth, a can of stewed tomatoes (with juice) and chopped up Potato, celery, carrots, parsnip,jalapeno, yellow chili's and garlic. Simmer until soft.


Then add shredded chicken, sliced andouille and Tabasco. Let that sit for a while and season it to your taste with salt, pepper, Cayanne, old bay, and creole seasoning. Right before you are ready to serve it , 5 minutes or so, add 1/2 Pound of shrimp. Serve it up with some nice crusty french bread and settle in with some Southern Comfort on the rocks and Interview with the Vampire on VHS and you have your self one hell of a not so fat Tuesday!!

Post crappy movie

Late night, Post crappy movie munchies.

So, my girlfriends punched, handcuffed and dragged me to the trunk of the car. Then got me to sit through 2 and a half hours of He's just not that into you. Worst. Movie. Ever. I have a severe aversion to watching people embarrass themselves. That's all this movie was, one big embarrassing scene. So of course I ate popcorn. Whenever I eat movie theater popcorn I end up craving...nay, needing broccoli. So I made a post crapromance casserole.

2 Chicken brests
2 Stems Broccoli
Cheese (cheddar, Jack and Parm)
Garlic
Hot Sauce (Sirracha)
Butter
Salt/Pepper
Seasoned bread crumbs


It's late, I'm having a cocktail. You'll figure it out

Worlds Largest Cheeseball

Seeing as how I am a brand new BLOGGER I feel the need to share with the world one of my greatest feats. The notorious cheese log/ball!!

8 Lbs of Cream cheese
2 bags of shredded cheddar
3 packets ranch seasoning
roughly 4 cups of slivered almonds

Knead all ingredients except the almonds together in softball sized batches, then when its soft enough join them all together and create a shape that you find appealing. IE: Log, ball, snake, volcano, whatever works then roll it in the almonds or just mush 'em in to the sides. Stick some kind of decoration in it and serve! Your friends and family will marvel at your generosity and festive nature.

Enjoy!

Surf and Turf

Tonight I am Grilling up a post Valentines Day feast, due to the awesome pre-Valentines sale at the local market! I somehow got away with 2 N.Y. Strips and 2 5 oz. Lobster tails for only $20, so happy love day to us! This is going to be my first attempt at lobster and I hope that it goes well. As for the steak, oh baby, do I have a marinade for you!!

First the Turf:

When starting any meat that has been sitting in the fridge for any length of time, remember to let it rest (covered) on the counter until it reaches room temperature. This ensures even cooking.
I love a kitchen sink marinade, as in everything but the... Why buy a bottle of pre-made gloop you might not even like when you can use bits and dashes of things already on hand?? So here goes it...

1/4 cup Soysauce
The juice of one lemon (or a liberal dousing of plastic lemon)
4 cloves of Garlic
1 TBS of BBQ Sauce
Salt & Pepper
a Dash of Balsalmic viniager
3 or four shakes of Worchestershire
some cayanne
minced onion
and Galic Garni

So, whats with the measurements? I don't measure, I don't bake, I cook! You know you'll use more or less of certain things and add and omit at will. So whats the point? I've been to allrecipes.com where all the reviewers change things and then give you 5 stars and say best recipe ever!!! What recipe?? You didn't even make the same dish??? So there you have it, a lovely kitchen sink marinade to get you started. Oh, P.S. Garlic Garni is the equivalent of Angels singing and Puppies playing to garlic lovers. GET SOME!!!
www.garlicfestival.com

Let you steaks marinate for at least 30 minutes, and then grill 'em up.

As for the Surf:

For being expensive, lobsters are a very quick and easy meal. When grilling it is recommended to Parboil them first. Which is another fancy word (like blanching) that means, throw in a pot of boiling water for a couple of minutes. This gets the insides firm enough to grill evenly. After that simply butterfly the soft shell, Skewer (or they'll curl up like shrimp) hit 'em with some butter and Old Bay and grill, shell side down untill they are firm and opaque (10 ish minutes)

Serve this all up with some asperagus and a nice mixed green salad and you have one romantic VH1 night on your hands

I LOVE MONEY 2!!!! YEAH!