"All Together Now"

They say your college years are some of the best years of your life. Being over a decade away from that time period, I can do nothing but agree whole-heartily. I met some amazing people that are still a part of my life today. Facebook helps facilitate this but I would like to believe social networking isn't the only thing keeping personal relationships alive.

When Suzy and I graduated high school, she enrolled at UMCP and I left the state to head to Morehouse College. We stayed in touch obviously and got back together (for a 2nd time)soon after. While at Maryland, Suzy joined Alpha Omicron Pi Sorority. I loved going to the house to hang out the Pi girls. Every time I came to visit, her sisters were always welcoming and very nice. And it helped the house was next to Papa Johns!!

As with all groups of people, there were a few girls that Suzy bonded with immediately and became a very close knit group of girls. Toni, Maggie, Michelle, Angie, Cristin, Katie, Sarah, and Suzy became inseparable. They maintained a strong relationship throughout college that is still going strong today. One of the highlights of Suzy and I getting back together for good was the Annual College Party Sarah and Tim Bell host. We partied like it was 1999, LITERALLY! In addition, they would have a girls Xmas gathering to catch up. But now that we are all grown, with families of our own, that tradition has slowly evaporated.(College Party is still going strong!)




That's where Toni comes in. You already know how fabulous she is from previous posts, but she managed to organize a brunch with the girls and the kiddos. More importantly, the men were included. We descended upon Carlson Farm Road, the home of Katie and John and their 2 boys. Add Michelle and Dave Webb +4, Sarah and Tim +2, Maggie and Joe Shannon +2, Angie and Keith Pion +2, and that makes for a FUN, FUN SUNDAY!! We missed Cristin and Shawn and their daughter but they were with us in spirit!

Everyone brought a dish or two and we ate like we were refugees. There were quiches, focaccia bread sammies,pasta salad, french toast, fresh fruit, mimosas, and the most important thing, Pabst Blue Ribbon!!! Very little remained for leftovers. It was great just catching up, re-living our wedding, and talking about future endeavours. This is sure to be an annual tradition!

The College Party and the AOPI Brunch are two ways that we hold on to our youth and re-capture those memories from 4517 College Ave. and 8809 38th Ave. in College Park, Maryland. And hopefully a way to reverse the trend and make these the best years of our life!

"...let no man put asunder"

Unless this your first time reading my blog, you know how important our friends are to Suzy and I. Right at the top of the list is the newly wedded Finkes. Erin and Darick have become a staple in our lives and being a part of their wedding was an honor. The day was absolutely beautiful!

The best part of the event was seeing how happy they were. I know from many late night conversations on the way home from Bonefish, that Erin wanted this more than anything. It took Darick more than a NY minute to pull the trigger, but I had no doubt his gun was "cocked and loaded"! When you know what true love feels like, you also know what it looks like. And they are a perfect example of such.

The festivities started a few weeks back in separate Atlantic City weekends. Erin's bachelorette party was the weekend before Darick's bachelor party. When Suzy left to be with Erin for the weekend, I was a little down. I knew they were having a great time in honor of Erin's upcoming nuptials so I was able to overcome my blah mood by cooking some authentic North Carolina BBQ. If you have never had it, get in your car and hit what ever highway leads you to the Tar Heel state. Gas prices are down and it is sooooooo worth it.

If you don't have time for a mini vacation, there are plenty of recipes on the world wide web. The basic ingredients for the sauce are vinegar (white and cider), hot sauce, brown sugar, red pepper flakes, salt and pepper. You can get a little bold with the flavor and add garlic and or dry mustard. The best idea is to combine the ingredients in a air tight container and let it sit for at least 3 hours before using the sauce.

The most important part of the BBQ is obviously the pork. Boston Butt or Picnic Shoulder are the best cuts of pork for slow roasting. The method I used was a 36 hour process. 12 hours of brining the pork. 12 hours of slow roasting at 175 degrees in the oven. And finally the last 12 hours were in the crock pot on warm with the BBQ sauce added. UMM UMM GOOD!!!!



That didn't last long enough for Suzy to get her fill so I agreed to make some more the next weekend to take along for the guys weekend. I left some for her, but not much! LOL This time I decided to stay with the theme and make a Jack Daniels BBQ sauce for the pulled pork. And the pork was also slow roasted in a bourbon brine. The alcohol cooked off but the sweet and oaky aroma was intoxicating none the less. The 8 lbs of pork was gone in minutes!

The pork wasn't the only hit, Tom brought Korean BBQ and some marinated chicken. We made steaks on the grill, and Shane hooked up Sunday breakfast with some tasty home fries, eggs, and bacon. We ate very well all weekend and the best part about it... it was home cooked!! None of that spending money on restaurant food, it cuts into your gambling funds.

Fast forward a few weeks and here we are. Erin and Darick are married and leaving for a fabulous honeymoon in Jamaica. When they get back, they will be super busy finishing up the final details on the house they are buying and the moving that comes along with it. Hopefully they will find time to come by have dinner when they get back. I promised them Penne Rustica when they got engaged and I plan to deliver.

As One Journey Ends, So Another Begins...

For those of you who don't know, I have been up to a lot these last few months. The most important of which being our wedding. The planning involved in an event like your marriage can be overwhelming and very time-consuming. From the minor details like placecards, to the major ones like dental floss, everything leading up to July 8, 2011 has left me unable update the blog.

But after finally having the day Suzy and I have been waiting for for almost two decades, and spending a week in Jamacia, I'm ready to resume normal life. Not that I haven't been cooking/eating(except the week before the wedding), I just haven't been writing down recipes. So while this latest post will be full of pictures, if you want a specific recipe just request it via email or facebook.

The last couple months have been a lot of fun. One memory I will always cherish is my bachelor party weekend... well it was supposed to be a weekend. I would explain but I wanna keep this kid friendly! We started the day on the Chesapeake fishing for Rockfish. All the guys had a great time and we caught over 30 lbs of Rockfish. They clean and filet the catch on the boat so we divided up the bounty before heading home the next day. That night I grilled some over the Heckert's house while watching a US soccer match. The girls were still in D.C. for Suzy's bachelorette party so I had to make a special dish for her the next night.

I pan-seared the Rockfish with lemon and a sprig of thyme. It was very tasty and gratifying to know the fish was pulled out of the Bay by yours truly!


The week prior to Suzy and I getting married, I lost my appetite completely. And what a terrible time to do so. We had a fabulous rehearsal dinner, hosted by my Dad and his wife. After the rehearsal at Lighthouse Sound, we ate at Hooper's Crab House. All you can eat crabs, fried chicken, steamed shrimp, hush puppies.... and I had a wing and 2 pieces of shrimp. Our wedding menu was fantastic, but other than a LARGE handful of bacon-wrapped sea scallops, I had none of it. I couldn't even eat my prime rib that I dreamed about for months after the tasting. I had it boxed up but so much goes on in the 15 minutes you get to clean up in a thunderstorm. We missplaced the marriage certificate so the leftovers had no chance of making it. Thankfully, our semi-annual Bartenders Ball @ Flemings was last week so I got my fill of Prime Rib!

My appetite came back just in time to enjoy the 7 restaurants that the All-Inclusive Sandals Resort our Jamaican honeymoon had to offer. The food was incredible! The options were abundant and very well prepared. My only so-so meal was a baked lobster dish that was a little overcooked. There was a buffet night one evening with a grill station that had lobster skewers. That more than made up for it!!


Shortly after returning from Jamaica, I felt like getting back to the routine of making Sunday dinner. We invited Toni over since she said she was itching for some good eats. As always, Toni is down for whatever when it comes to my cooking. So after a little input I decided on a Almond Crusted Haddock stuffed with Herbed Goat Cheese. I made a creamy lemon butter sauce for the fish and made vegetable rice pilaf as the side dish. The meal was yummy but the highlight of the evening was busting a groove playing Michael Jackson: The Experience on the Wii.




It has been a whirlwind since June. So many things have been accomplished but I know the journey is just beginning. Suzy and I have plans for the immediate future and plans for down the road. I was explaining to her the other day that as incredible as our life and relationship has been to this point, it's time to kick it up a notch. My first attempt at this is to get more serious about my cooking by starting a notebook with the recipes I use, getting more organized in my technique, and perfecting flavors.

I am also committed to compete in and win Masterchef in the next 3 years. Suzy and I are addicted to the challenge the show presents to the contestants. I was prepared to apply for the next coming season but I realized how much work I needed after watching the amatuer cooks from this season. I need more work with desserts but we don't eat sweets so I guess my friends, family, and co-workers can reap the benefits of my practice. The wedding registry was loaded with cooking utensils so I am well prepared for the task at hand.

So stay tuned as I start my quest to become the next Masterchef. Or burn down the house trying....

..lunches..brunches... interviews by the pool..

Food has always been a way of bringing friends and family together. You gotta eat right? So why not do so with good conversation. Recently Suzy and I had two such occasions.

A few Sundays ago, we arranged a meet and greet with our wedding party. Given the various locations our party is coming from, we originally planned to meet in Silver Spring. But as is to be expected, some were unable to make it. We met at the Copper Canyon closer to home. This was much more to my liking because the Tarheels were playing U of Washington for a spot in the Sweet Sixteen. We were able to get to the restaurant in time to see UNC squeeze out the victory.

Lunch was excellent, not necessarily because the food was good, but more so because I love the people we chose to represent us on our big day!! They are some very special people. Each in their own way, but also special in the timeline that represents our relationship. We feel the love and support whenever we get together.

Toni was nice enough to adjust her plans and come to Gaithersburg for us. So the following week we were more than happy to travel to her home for brunch. Suzy and I went for the last Sunday Brunch Toni hosted. When she said the same people were planning to attend this one, it was a no-brainer! Tiffany, Torey, Jocelyn, and Melissa were there again and we met Larry and Monica. Twice now I have left with sore jaws from laughing and eating non-stop. (The mimosas numbed the pain a little bit)


Everyone brought something with them. I made breakfast burritos. I stuffed them with turkey sausage, peppers, onion, cilantro, 2 types of cheese, tomatoes and salsa. I sauteed the sausage, peppers, onion. Adding the tomato and cilantro for the last minute or so. I wrapped the mixture plus the cheese and salsa in a tortilla and made 10 big burritos. MISTAKE! There was so much food that we cut them in half and still had 4 left over. Toni made 2 delicious quiches, but I think the overwhelming favorite was the sausage grits that Tiffany made. I will be making that in the very near future.

After both events, we were in food comas and had to lay around the house the rest of the day. Our 2nd annual Spring Break trip to the Outer Banks is coming up in 12 days. So we will be on friend and food overload for a week. But we wouldn't have it any other way.

You're My Boy Bleu!!!

It gets boring sitting at home while Suzy works days and I work nights. My time is often spent playing Xbox, walking Laila, and watching TV. Usually Suzy comes home and finds the TV on channel 50 because the CW has all the quality programming I like. Judge shows (like Mother like Son), Steve Wilkos, and Maury Povich help pass the time until I have to get to work.

By the time I get off, it's either bedtime for Suzy or she is already fast asleep. If there is nothing worth watching on the DVR, I turn on the Food Network, the Cooking Channel, and the Travel Channel to check out all the cooking/food shows since Judge Judy and Judge Mathis are nowhere to be found. Sometimes I see something that I have to make.

A couple weeks ago, I was up late watching Tyler's Ultimate and he was sharing his recipe for Chicken Cordon Bleu. I was intrigued because the last time I had one was from a frozen Hot Pockets box. My old roommate used to buy them by the dozens. So I decided that I would make it the next day for Suzy and I before work at Bonefish.

The process was not as hard as I expected.

Ingredients
4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Directions
Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.

I was able to prepare this ahead of time and put it in the fridge for a couple hours to set the shape. You can also use toothpicks but remember to remove them before serving. I also added an extra step and seared the roulades in a skillet with 2 teaspoons of EVOO to add color and flavor.

Suzy and I have a story book romance. The only "setback" in our relationship is the opposite work schedule. We adjust and deal with it. It helps working at Bonefish since I need the flexibility with our wedding coming up. But after the wedding, I am looking to get back into the daytime workforce. Since I won't be up late nights when that transition occurs, I better get my recipe ideas together now. And clear the DVR... can't miss my daytime lineup on the CW!

Don't Get Saucy With Me!!!

Suzy and I like salmon and it's readily available at most grocery stores. Not to mention we can get it in many different varieties at Bonefish. We have run out of a lot of food on any given night being that the seafood is delivered fresh everyday. But in my two years of working at Bonefish, I never heard a manager say "86 Salmon!"
(Now watch it happen tonight)

The best thing about salmon is it goes well with a variety of sauces. I have made salmon countless times for Suzy and I, but we have yet to have the same marinade or sauce. Some of the choices have been a teriyaki/ginger/garlic marinade:
Ingredients
1/4 c of cold water
1/4 c of soy sauce
2 tbspn of cornstarch
3 tbspn of brown sugar
1 minced garlic clove
1 dash of fresh grated ginger
How to make it
In your saucepan stir constantly while adding 1 c of water, brown sugar, soy sauce, ginger, garlic and bring to a boil.
Take the cornstarch and dissolve it in a 1/4 c of cold water and add to the sauce.
Consistently stirring allow the sauce to thicken.
If your not happy with the thickness of the sauce then add more water or soy sauce. You can either use this as a marinade or as a glaze while grilling.

One of our favorites, which will be on the menu at our wedding, is a cream dill sauce. You can use sour cream or heavy cream, but Suzy has made me a lot more health conscience so I use non-fat yogurt.
2 teaspoons freshly squeezed lemon juice
6 ounces plain yogurt
1/8 cup chopped fresh dill
1 large clove garlic, finely chopped
Simply mix the ingredients in a bowl and pour over the finished salmon.


This weekend, Toni came by and I made the Pan Asian sauce that is featured on the menu. It was relatively simple to make and bursts with flavor.
2 tablespoons of olive oil
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons peanut sauce
1/2 cup ketchup
1/2 cup oyster sauce
1 tablespoon lemon juice
2 tablespoons water
1/4 cup sugar
2 tablespoons coarsely chopped cilantro
Instructions
Sauté the olive oil, ginger and garlic until tender.
Add soy sauce, peanut sauce, ketchup, oyster sauce, lemon juice and water; bring to a simmer. Stir in sugar and simmer on low heat for 3 minutes or until sugar dissolves. Remove from heat and add cilantro. If sauce appears too thick, add water to thin. Pour this over the cooked salmon with julienne carrots and sauteed spinach.


We have gone without a sauce and used a blackened seasoning recipe. The measurements that follow are not per fish!!!!! Please don't do that to your loved ones! Blend the spices in a bowl and either store it in an empty spice container or plastic sandwich bag. Then use it whenever you want to spice up your meal.
Ingredients:
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano

The most important part of the meal is the salmon. The easiest and best way to prepare salmon for me is to use a two-part cooking process. First I put a couple teaspoons of olive oil in a oven safe skillet. (Thanks Paul & Joan!) Season the salmon with a little salt and pepper if you are not blackening it. When the pan is hot, add the fish and brown the non-skin side for 3-4 minutes depending on thickness. Flip once and only once and put the skillet in the oven on 275 for a few minutes to finish the process.
Enjoy with any of the variations offered or create your own flavorful salmon dish!

Happy Holidays!!!

Forgive me for taking so long since my last post. The holiday season was a very busy time for Suzy and I. Thanksgiving thru Christmas was spent with loved ones here and on the Eastern Shore and planning for our big day. All the blanks were filled in by working hard to pay for that big day.

Thanksgiving weekend, Suzy, Laila(our 5yr old Boxer) and I headed to Ocean Pines to stay with her parents. Her brother's family was there also but not quite a full house like our visit in the summer. When we got there, we got so wrapped up in wedding talk, it was well after 1p.m. before Joan realized the turkey wasn't in the oven! Everyone helped out although most of the prep work had been done. Suzy and I tag-teamed the apples for the stuffing. No harm, no foul... we were eating our delicious feast by 6 p.m.


Friday we picked up our Save the Date magnets, did a little shopping, and then headed over to Lighthouse Sound for our Wedding Tasting. The food was AMAZING!! Everything we tried was phenomenal. Thankfully Suzy and I had already narrowed down our choices before we got there our we would still be debating. We assumed they would bring us portions of the entrees...WRONG! They brought the full entree choices with sides. Needless to say, our guest will not leave our wedding hungry. We could not have chosen a better venue.

That Sunday, we had Thanksgiving #2 with Suzy's our Spring Break crew and friends. I made Green Bean Provencal. It was weird making a side-dish but it went over well. There was a tons of food there also, but I could not fully stuff my face. The Bears were playing the Eagles at 4pm and I was not about to miss that.

A couple weeks later, Suzy and I went to her Social Studies Department Holiday Party. I made one of the appetizers from our tasting, Marinated Steak Bites w/ Bloody Mary Dipping Sauce. It was a big hit, especially when people found out where I got the idea. The highlight of the evening was not the food, but all the alcohol that was present. I had more Jameson's Irish Whiskey than a pub in Chicago on St. Patrick's Day. But no time for the weary...

The next day we had a Christmas party at my Dad's house to attend. His wife Dorothy must have been in the kitchen for a month. I have never seen so much food. They must have entertained 30 people and everyone took an extra plate home. The same thing happened a week later at my Mom's home, but on a smaller scale. Beverly made a lot of food but this time we contributed. I made a baked shrimp scampi that was scrumptious, Mom even called me for the recipe!


Unfortunately, the threat(and I do mean threat) of snow kept us from attending the Christmas dinner with Suzy's family. We were able to get to Ellicott City to exchange gifts. I truly feel blessed. We got gifts from her family that involve the three C's. Calphalon, Crock pots, and the Chicago Bears. I know what your asking yourself..."What did Suzy get?" A lot of yummy meals and very happy fiance!!!

Last year at Christmas, Suzy and I handed out candy canes and cards to our co-workers at Bonefish. This year I decided to step it up a notch. I paired our two crock pots and made chili for everyone working. Suzy and I got to work at 5 p.m., the crock pot was empty by 5:30. I was able to sneak a few bites for some of the bar regulars. Everyone loved it.

These last couple months have been hectic with all the family visits, food, parties, and work. But I wouldn't have it any other way. 2010 ended with a bang, but I have a feeling that 2011 will be a much better year for us!