Rachael Ray in OK! Magazine

Make sure you check out OK! Magazine, which has an interview with Rachael Ray in their current issue. One little tidbit:


Last time you spoiled your pet?

Every single minute we’re with her. It’s ridiculous. We come in from the gym, and we’ve been gone 45 minutes to an hour, and we act like we haven’t seen her in a year. We climb back in bed with her. She’s a ridiculously spoiled animal.

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It's a Keeper: Cheesy Grilled Eggplant Sandwiches

I'm always on the lookout for good meals that are very easy to make on a weeknight. Cheesy Grilled Eggplant Sandwiches was included in the weekly menu planner section of the August 2008 issue of Every Day with Rachael Ray. It was easily made in 30 minutes.

Now, this isn't a super exciting meal, but it does the job. It's pretty darn healthy, too, since you get your veggie right in the middle of your ham, cheese, and bread.

Here's the recipes with my comments in brackets:

1 pound small eggplants, trimmed and thinly sliced lengthwise
1/4 cup extra-virgin olive oil
Salt and pepper
8 slices Italian bread [I used ciabatta.]
10 ounces jarlsberg cheese, shredded (about 2 1/2 cups) [If you want to save some cash, use some basic swiss, but I think jarlsberg is worth the extra money.]
One 4-ounce package thinly sliced prosciutto [To save more cash, you could substitute ham for the prosciutto.]

1. Preheat a grill to medium. In a large bowl, toss the eggplant slices with 2 tablespoons olive oil; season with salt and pepper. Grill, turning once, until softened, about 4 minutes.

2. Lay the bread on a work surface. Top 4 slices with a layer each of cheese, prosciutto, eggplant and another layer of prosciutto and cheese. Top with the remaining bread slices.

3. Brush the outside of the sandwiches with the remaining 2 tablespoons olive oil. Grill, covered, turning once, until crisp, about 2 minutes.

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Pork Tenderloin with Pear, Shallot & Vermouth Sauce Recipe

(Note: Remember to enter my cookbook giveaway. The deadline is today at 4 pm PST.)

Shortly after my second son was born, my parents came to visit, offering invaluable help and moral support. Most of their assistance came in the form of the usual grandparent-ly duties - playing with my eldest son, doing laundry, making meals. My dad, however, took it upon himself to become the best baby-soother in the household. He would hold my son, rocking him as he walked, and singing a little tune under his breath. Lo and behold - the babe in arms would calm instantly. When pressed, my dad admitted that his magic came in the form of a self-composed lullaby that went something like this, "Beefeater and Noilly Prat make the best martinis." Yes, my son got an early education on the finer points of gin and vermouth selection. I shouldn't have been surprised. After all, this was the same man that used to sing me to sleep with a song called "The Cannibal King" (which I sing nightly to my own children).

When I first tasted the sauce that accompanies this pork tenderloin, I was a little nonplussed. Then my husband's cousin suggested we add a little of Julia Child's cooking elixir, vermouth. An inspired move, one to which my dad would give his nod of approval. The sauce, suffused with braised shallots, pears, and fresh thyme, turned from something drab into a sauce rich in layers of flavor. This recipe makes plenty of sauce, so be sure to serve it over a bed of rice, which will absorb the savory juices.

Preheat oven to 375 degrees F.

Peel 3 large shallots and cut each into 6 wedges through the stem end. Mince 2 garlic cloves.


Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one 1 1/4 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Sear the pork until golden brown, about 2 minutes per side.

Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.


While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add 1 tablespoon chopped fresh thyme and 3 unpeeled Bosc or Anjou pears that are cored and quartered and cook, turning occasionally, until golden brown.


In a medium bowl, whisk together 2 teaspoons all-purpose flour and 1/4 cup low-sodium chicken broth.


Stir in the flour mixture, 1 1/4 cup chicken broth, 3/4 cup guava nectar (pear nectar can be substituted), and 1 tablespoon vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.

Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.


Other pork tenderloin recipes:

Cookin' Canuck's Ginger Crepes with Stir-Fried Pork with Vegetables
Cookin' Canuck Rick Bayless' Smoky Peanut Mole with Pork Tenderloin
White on Rice Pork Tenderloin Stuffed with Swiss Chard & Pineapple
For the Love of Cooking's Korean-Style Pork Tenderloin
The Bitten Word's Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Pork Tenderloin with Pear, Shallot & Vermouth Sauce
Adapted from Bon Appétit Magazine

2 tbsp olive oil, divided
2 garlic cloves, minced
1 tbsp chopped fresh thyme, plus fresh thyme sprigs for garnish
1 1 1/4-pound pork tenderloin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 large shallots, peeled and each cut into 6 wedges
3 unpeeled small Bosc or Anjou pears, quartered, cored
2 tsp all-purpose flour
1 1/2 cups low-sodium chicken broth, divided
3/4 cup guava nectar (can substitute pear nectar)
1 tbsp dry vermouth
Salt and pepper to taste

Preheat oven to 375 degrees F.

Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one pork tenderloin with salt and pepper. Sear the pork until golden brown, about 2 minutes per side. Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.

While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.

In a medium bowl, whisk together flour and 1/4 cup chicken broth.

Stir the flour mixture in with the pears, along with 1 1/4 cup chicken broth, guava nectar, and vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.

Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.

Serves 4.

Printable recipe

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Title: Pork Tenderloin Roast in a Dutch Oven

Corking some tender and juicy pork.

Title: Black Pepper Black Cherry Pork Tenderloin

Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Enjoy!

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An award!

When I embarked on this crazy journey of food blogging, the last thing I expected was to meet so many wonderful people from all over the world.  They are just as obsessed with food as I am and are simply good people.  Over the past week, I have been incredibly honored by four fellow food bloggers who deemed my blog worthy of receiving the Kreativ Blogger award.  Thank you so much to Amanda of Nourish, Miranda of My Food & Life Encounters, Jenn of Bread & Butter, and Ellie of Almost Bourdain.  I receive so much inspiration from their blogs.  Please check them out.  You won't be sorry.

Now, there are some rules that go along with receiving the Kreative Blogger award (yes Dad, I know that's not how you spell creative).  

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link the the person who nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreative Bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on the 7 blog to let them know they have been nominated.

So, 7 things you may find interesting.  Hmm, should I include my lengthy criminal record or my time spent on Bora Bora with a tribe of cannibals?  Yeah, yeah - just kidding.

1. I grew up in Vancouver, Canada, which is where my heart truly is.  However, I have been honored to live in the United States for the past 15 years.

2. Food blogging, though I seem to spend an inordinate amount of time on it, is not my full-time job.  My husband and I are consultants for families who wish to set up intensive behavioral programs for their children with autism.  We are dedicated to helping these amazing children reach their full potential.  

3. When I was in my early twenties, I backpacked around Europe for 6 months by myself, meeting up with friends and family along the way.  What an amazing experience!  Each morning I would open up my train schedule and ask myself, "Where should I go today?"  Ahh, youth.

4. I have been bungee jumping two times.  The first time was off of a crane in Auckland, New Zealand.  The second time was off of a bridge at Victoria Falls in Zimbabwe.  The falls look completely different when you're hanging upside down.

5. I have played the flute since I was 9 years old.  I actually majored in music for a couple of years until I realized that playing the flute to get a degree was taking all the enjoyment out of it for me.  Now I play for my own amusement.  I'm able to forget about everything else when I'm playing.

6. A VERY long time ago, I was into acting.  I had an agent, headshot, the whole she-bang.  I had a lead part in two episodes of a CBC (Canadian)/Disney channel show called Danger Bay and a bit part in 21 Jump Street (yep, I got to meet the gorgeous - and very polite - Johnny Depp).

7.  I saved the best for last.  I am the wife of a wonderful, supportive man and the mother of two amazing boys.

The 7 bloggers that I would like to pass this award to are:

1. Kristin of The Kitchen Sink Recipes

2. Nick of Macheesmo

3. Kevin of Closet Cooking

4. Michael & Jessi of Chef Fresco

5. Giao at Kiss my Spatula

6. Elissa at 17 and Baking

7. Reeni at Cinnamon & Spice

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Title: Bill et John episode one /w English subs

The first episode of an award winning french machinima series (no joke). it is based upon the game Lock On Modern Air Combat.

Find the trailer for next episode here:
http://www.youtube.com/watch?v=HKYHWaX-fiM

Title: Shreya Ghoshal at Star Screen Awards 2011 receiving an award

Loved the face expression of Shreya when she heard that she won :) U deserve all the music awards.

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Hopworks Urban Brewery - Deluxe Organic Ale

HUB has been around Portland for at least a couple of years but this is the first time I have seen their brews in bottles. I picked up this particular beer because I figured it would be super easy to trash on if it sucked. I had a whole rack of DOA and organic jokes at the helm but unfortunately I cannot use them. This beer is awesome. It is a unique ale that is perfectly balanced but it also has a high alcohol content. Bravo HUB. This beer is the shit. I really don't give a rat's ass it is organic and I don't like the fact you have propaganda on your label telling me to ride my bike, but this beer is the bomb. 4.5 out of 5. Drink it.

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Title: Hopworks Christian Ettinger Talks About Secession Cascadin Dark Ale

Hopworks Urban Brewery Owner/Brewmaster Christian Ettinger Talks About Secession Cascadian Dark Ale, the new bottle, why they changed the name from Black IPA, and brewery expansion.

Title: September Vlog: Beer Mail 19 and Finished Beer Label Collage

After months of taking labels off bottles and arranging them on a piece of poster board I finally finished and framed my first beer label collage. Let me know what you think of it.

Check out my blog for more info on the beers I received in Beer Mail 19

Labels included in the collage:

3 Floyds Lord Admiral Nelson
Captain Lawrence Barrel Select America Wild Ale
Chimay Primiere (Red)
Port Brewing Hop 15
Dogfish Head Indian Brown Ale
Anchor Our Special Ale 2009
Wychwood Hobgoblin
Flying Dog Gonzo
Dogfish Head Immort Ale
Smuttynose Imperial Stout
Pretty Things Jack D'or Saison
Balancing Act Imperial Belgian IPA
Lost Abbey Serpents Stout 2009
Nogne Porter
Green Flash West Coast IPA
Rodenbach Grand Cru
Port Brewing Old Viscosity Ale
Brooklyn Black Ops
Flying Dog Raging Bitch
Brooklyn Sorachi Ace
Kuhnhenn Solar Eclipse
Samuel Smith's Imperial Stout
Orval Trappist Ale
Ommegang Ommegedon
The Bruery Oude Tart
Boulevard Saison Brett
Great Barrington Yule Fuel
Brouwerij Huyghe Delerium Tremens
Lagunitas Hop Stoopid
Dogfish Head / Sierra Nevada Life and Limb
Ayinger Celebrator Doppelbock
Bell's Hopslam
Weyerbacher Double Simcoe
St. Bernardus Abt 12
Urthel Hop It!
Pike IPA
Cigar City Jai Alai
Scheider Brooklyner Hopfen Weisse
Samuel Smith's Oatmeal Stout
Bear Republic Racer 5
Bell's Expedition Stout
Bear Republic Hop Rod Rye
Goose Island Bourbon County Stout
Brew Dog Rip Tide
Russian River Temptation
New Glarus Raspberry Tart
Founder Kentucky Breakfast Stout
Dogfish Head Palo Santo Marron
Hair of The Dog Adam
Lazy Magnolia Southern Pecan
Great Lakes Edmund Fitzgerald
Cigar City Big Sound
Deschutes Hop in The Dark
Victory / Stone / Dogfish Head Saison du BUFF
Victory Prima Pils
Ommegang 3 Philsophers

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Moon Pizza IV - Sausage Bread

I picked up four Italian hot pork sausages at the market this morning and I decided to cook them up and place them inside some bread dough with a little freshly grated Parmesan and bake that bad boy. So basically I made another fucking moon pizza for lunch. I am getting much better that putting these finicky bastards together as the pictures will demonstrate. This one came out perfectly and I am really only posting this to show off. Let's begin:
Make sure you sausage is cooked, dumbass. Don't attempt to put raw sausage in your dough. If it goes in raw, it will come out raw. Cover with cheese.
See how far I have come from my first moon pizza? This looks professional as shit! Damn I am good. Eat it.

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Title: Y Rangers MUGEN: The Moon some Pizza and a....NO Way!

Well here me fighting the moon and some other crazy shit

Title: [CF] mr.pizza cf - moon geun young

love for women
airing : december '07

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Northwest Spectacular

Start by hitting up that bottle of wine. Once you are two glasses down you should think about how you need to start dinner but one more won't hurt right? Okay now that we are three down let's make some fucking food. All these recipes go right after another so the timing is stupid easy. The menu is as follows: roasted red potatoes, garlic roasted broccoli, and BBQ roasted salmon. Notice a theme here? Let's begin:

Start by pre-heating your crappy oven to 400 deg. Quarter however many red potatoes you would like to consume. Toss with some garlic and olive oil (NOT extra virgin simpleton). "How come your garlic is all concentrated in that one spot." Fuck you. I intended to do that asshole.

I didn't take a picture but after the potatoes have roasted for 20 min toss in some garlic broccoli for 10 min. After 10 min pull the broccoli and add the covered salmon (salt and peppered) for 5 min. Pull the salmon and brush with some sweet ass BBQ sauce. Return to oven and bake for another 7 min uncovered. After 7 min pull everything. Got it all there you quick thinker you?

Dinner is served. Love it. What you got? Nothing. Eat it.

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Title: Anna and Bijou at Northwest Spectacular

Title: Nurse returns from 'most spectacular destruction'

One month ago Spokane nurse Deanna King left the Inland Northwest and headed to Haiti to help as part of Medical Teams International. Shes returned home fresh from an experience that she says changed her life. KXLY4's McKay Allen reports.

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summer breakfast

fresh organic yogurt, juicy sweet unblemished peaches, tart juicy firm blueberries, toasted oats, organic roasted cashews and pistachios. i love summer. so simple. so incredible. peak experiences easily attained with little or no effort. i must say i like that equation very much.

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Title: Blue Jay, Tufted Titmouse, Mourning Dove Having a Good Summer Breakfast ' ' ) - Bird Video 5

http://evansbirds.blogspot.com

Video I finally edited to clear my SD card to make more bird videos. I like the closeness I get with this setup. All I need is a remote-controlled video camera to start and stop video and to pan and zoom, so we'll have to see about that and if I can find one at a good deal. I'm getting really into my new bird hobby and having a lot of fun figuring out new methods to get better video of the birds I feed and to get different and creative food and feeders that are inexpensive. -Ev

Keywords: Tufted Titmouse Paridae Chickadee Titmice tit Blue Jay Jays Mourning Dove songbird call cute bird birds birdie little animal animals feeder birdfeeder food America Nashville nature wildlife life outdoors fly flying birdwatching bird-watching watching Canon PowerShot SD1100 IS camera

Title: Spring-Summer Baby & Kids Fashion Show: Vancouver Children's Trunk Show - Breakfast Television

Vancouver Children's Trunk Show organizer, Jennifer Neudecker, introduces BTV viewers to Spring-Summer 2009 Baby & Kids Fashions by Canadian designers - Milk Factory Designs, Po Po's Ponchos, Redfish Kids Clothing, and Westcoast Baby.
http://www.childrenstrunkshow.com, http://www.milkfactory.com, http://www.poposponchos.com, http://www.redfishkidsclothing.com, http://www.westcoastbaby.com

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Fire Death Shrimp

These fire death shrimp are fucking hot as the depths of hell so get ready to go running for the hills crying for mommy. You should only attempt to consume them if you have recently been checked out by a gastroenterologist (stomach doctor, stupid). These shrimp are so fire hot they make everything else you have ever had look like child's play. They are perfect for the boastful individual who thinks they are immune to spicy foods. Make these to fuck them. Let's begin:

Take your shelled and de-veined shrimps and liberally (I hate liberals!) coat them in harissa. "Hey, I am a liberal and I believe America should have big government that eventually turns us into a functional socialist nation." You are everything that is wrong with this country you dumb fucker. First off there would be nothing 'functional' about it and second big government fucking sucks ass. I say back off you fucks and get the hell out of my life. This is America dammit and I should be able to do whatever the fuck I want to.

Get a cast iron skillet real hot like at about a 6 or a 7 and toss those puppies down for about a minute and a half per side. That means flip them dumbass.

And there you have it: fire death shrimp. Serve over rice or some other shit like that. Do whatever you want I don't really give a fuck. Eat it.

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Title: Blood Fire Death plays "Blood Fire Death" live @ Katakombe Karlsruhe

The Opener of the show in Karlsruhe!

Full Setlist:

BLOOD FIRE DEATH (Blood Fire Death)
SEA WOLF (Nordland II)
BORN FOR BURNING (The Return)
WOMAN OF DARK DESIRES (Under the Sign of the black Mark)
SATAN MY MASTER (Jubileum III)
UNDER THE RUNES (Twilight of the Gods)
FATHER TO SON (Hammerheart)
--------------------------------------------------------------------------------------
ONE RODE TO ASA BAY (Hammerheart)

The Band:

Messenger - Lead Vocals
Sea Wolf - Guitars, Vocals
Silverhammer - Guitars
Man of Iron - Bass
Raven - Keys, Vocals
Stallion - Drums, Vocals

For more information join us on myspace

http://www.myspace.com/bloodfiredeathtribute

Hails to the North!

Title: Bullet For My Valentine - "Scream Aim Fire" Lyrics

Bullet For My Valentine - Scream Aim Fire Lyrics!
Enjoy!


[Back Up Lyrics Down There]

Kill your enemies,
My brothers dead around me,
Wounds are hurting
Death is creeping for me,
Smoke is blinding
Hearts are pounding
Chaos soon ignites
The call is made
It's one for all
Will I meet my maker

[X3]
Over The Top Over The Top
Right Now It's Killing Time

Over The Top Over The Top
The Only Way Out Is To Die

[X2]
God Has Spoken Through His Conscience
As I scream aim and fire
The death toll grows higher

CHARGE!

Fuck this battlefield,
The bullets tear around me,
Bodies falling,
Voices calling for me,
Limbs are flying,
Men are crying,
Such a hurtful sight,
The call is made,
It's one for all
Take no prisoners

[X3]
Over The Top Over The Top
Right Now It's Killing Time

Over The Top Over The Top
The Only Way Out Is To Die

[X2]
God Has Spoken Through His Conscience
As I scream aim and fire
The death toll grows higher

[X2]
SCREAM!
AIM!
FIRE!

[Solo]

[X3]
Over The Top Over The Top
Right Now It's Killing Time

Over The Top Over The Top
The Only Way Out Is To Die

[X2]
God Has Spoken Through His Conscience
As I scream aim and fire
The death toll grows higher

SCREAM!
AIM!
FIRE!

Read More... »

Shrimp & Basil Carbonara-ish

It's not often that I am craving a warm, comforting pasta dish in the middle of June.  However, we are on day 14 of rain - in the desert!  We're not talking light drizzles.  No, we have full-fledged thunder and lightning, open up the heavens, turning to hail kind of rain.  

This is not your standard carbonara.  Instead, I made a basil aioli, per Giada de Laurentiis, and added some of the pasta cooking water to make a creamy, flavorful sauce.  Top it off with some sauteed shrimp and you have a delicious, comforting meal.

In a food processor, combine 2 egg yolks...


1 clove of minced garlic, 2 tsp dijon mustard, and 1 tsp lemon juice.


Add 1/4 cup finely chopped basil leaves...


1/2 tsp salt, 1/4 tsp freshly group black pepper, and 1/8 tsp cayenne pepper.


Blend to mix. With the processor running, slowly pour in 1/2 cup canola oil and 1/2 cup extra-virgin olive oil.


This mixture is really an aioli, which makes this an unusual kind of carbonara. Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.


Peel and devein 24-30 medium shrimp.


Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the shrimp, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side.


Set the shrimp aside.

Thinly slice 1 red bell pepper.


Grate 1 cup of Parmesan cheese.


Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside.


Drain the pasta.


Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss.

Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.

Place the pasta on a large serving dish and pour the shrimp over top. Serve.

Other creamy pasta dishes:

Cookin' Canuck's Pasta with Creamy Mascarpone Sauce

Anne's Food's Creamy Bacon Pesto Pasta

Steamy Kitchen's Pasta with Creamy Cajun Sauce

Shrimp & Basil Carbonara-ish

Aioli:

2 large egg yolks

1 clove garlic, minced

2 tsp Dijon mustard

1 tsp lemon juice

1/4 cup finely chopped fresh basil leaves

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/8 tsp cayenne pepper

1/2 cup canola oil

1/2 cup extra-virgin olive oil

24-30 medium shrimp, peeled and deveined

1 tbsp extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 lb spaghetti or linguini

1 red bell pepper, thinly sliced

1 cup grated Parmesan cheese

Salt & pepper

In a food processor, combine egg yolks, minced garlic clove, Dijon mustard, lemon juice, basil leaves, salt, black pepper, and cayenne pepper.  Blend to mix. With the processor running, slowly pour in canola oil and extra-virgin olive oil.  Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the shrimp, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side.  Set the shrimp aside.

Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside.  Drain the pasta.

Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.

Place the pasta on a large serving dish and pour the shrimp over top. Serve.

Serves 4-6.

Printable recipe

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Title: Pistol Shrimp

Pistol shrimp blowing a blast of water a speed of 100km/h with temp 9900C

Title: Salt and Pepper Shrimp with Baby Back Ribs on a Shoestring

Chris Santos, executive chef and owner of The Stanton Social, and the brand new hot spot, Beauty and Essex, took "The Early Show on Saturday's" Chef on a Shoestring challenge where he prepared salt & pepper shrimp, baby back ribs, and whoopie pies for under $40.

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Buffalo Blue Burgers

Well I have a bunch of leftover buffalo and blue cheese from the Buffalo Blue Balls I made earlier so I thought I would make a gigantic blue ball and call it a stuffed burger. If you missed out on prior posts, the buffalo is a mystical and esoteric animal that loves to be consumed by humans. They underwent massive slaughter in the name of fun and bizarre religious rituals but the buffalo does not hold it against us. They are cool like that. So without any further adieu, let's begin:

Take your meat and form two equal sized, flat patties. Fill one with as much blue cheese as you can fit. Then take the other, place on top, and seal the sides. Do not try to make a patty, cut a hole in it, and stuff it through the hole. I know that is what you were thinking, loser.

Since I am only cooking one burger I don't want to start the grill and waste a bunch of charcoal. While poisoning the environment would be fun, that charcoal is damn expensive. Get your cast iron skillet sizzling at about a 6 or a 7 and plop that baby down.

Everyone probably knows this already but this is a little trick I picked up while watching the cooks at the bar I worked at. Once you have flipped your burger, splash some water down and cover it so it gets steamed. This cooks the burger evenly and seals in the juices.

Serve with more blue cheese and, that's right folks, Trailer Park Pasta Salad. I would also suggest some spinach for your burger but I didn't have any. I still need to go grocery shopping. Eat it.

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Title: Jet Blue Takeoff at Buffalo Niagara International Airport

a Jet Blue A320 Taking off from Buffalo Niagara International Airport on a cold windy day in Buffalo. Sorry about missing half the takeoff. There was a United sitting at the end of the runway and For a second I thought that was the plane.

Title: Buffalo Sabres vs. Columbus Blue Jackets fight, 9/21/07

Buffalo Sabres vs. Columbus Blue Jackets 9/21/07. Preseason fight recorded by a hand-held camera in the nosebleeds. Note Peters saluting the sell-out crowd after beating the tar out of three guys. http://TomServo0.blogspot.com

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