Throwback Thursday, way back...

For "Throwback Thursday" I figured I'd do something a little fun. Back in the first Gulf War my cavalry unit was positioned way out in the middle of nowhere. Where you ask? I have no idea where we were other than we were in the Neutral Zone between Iraq and Saudi Arabia. and there was a ton of sand.

When Desert Storm was about to kick off, they positioned us closer to Iraq's border. But before that happened they made us get rid of things we didn't need to take with us.  Over the months I had collected all kinds of stuff. When we met other nation's soldiers we usually traded. I ended up with some of this:

Good ole Spam

Spam. I don't care what anyone says, I love Spam. Meaty, salty goodness. 

Back to the story...I traded someone for this spam and I had a big block of margarine. The Margarine I got from a British soldier in exchange for some MREs and American cigarettes. Cigarettes were worth more than cash, you had nowhere to spend cash over there. This also meant smokes were scarce and a luxury. 

I broke out the mess kit, toss in the margarine and started frying the sliced Spam. In the photo you'll notice I have the squad stove (a little gas burner) in a MRE box cover. It was windy there a lot. After it was done me and a couple of Bradley crews ate spam. Then we shaved our heads.

Me on the left, "Dino" Huber on the right.

Wow, 20 years ago already. 

Transcribing an Interview

Finished transcribing my interview with Alton Brown. I'll have the story out tomorrow. You'll learn a few things about him you didn't know.

Take-out Dinner Tonight - Pho

We've been on a Pho (phở) kick this year, usually going to a place not too far from the house called Pho 79. With the cooler weather it's especially easy to pick-up something like this for dinner.

Shelby and I will split an order, so I pick up #4 Phở Tái, Nam, Gâu. Honestly, I have no idea if that is spelled correctly or what it translates into but I gave it go (copied and pasted from their site.) It's the broth with round steak, flank, and brisket. The beef is cooked when you get it. Some pho places we've been to serve the meat raw and the hot broth cooks it in the bowl. If I order in restaurant, I'll get the tendon and tripe in addition to the beef cuts.

I'll ask for extra sauces and vegetables, which they'll give you at no extra charge, and another container of broth. The extra broth is only $3. Sometimes I'll pick extra mint or Thai basil from our garden if it's available and cut up a little extra onion.

Driving home with it in the car makes me hungry. The whole car is filled with the smell of savory broth, I can't wait to open it.

Pho Night Bonus: Pretty sky tonight on the drive home.

Tomato Jam

You ever have tomato jam? Me neither. I didn't even know people made it until our friends Dan and Sheila sent us some. Dan and Sheila live down in Louisiana and they like to garden, make their own wine, and keep bees. I see the stuff they can and jar online and I bet they have a pantry full of neat stuff to eat. 

Recently Dan sent us a couple bottles of wine they made and this tomato jam. I used it on a grilled sandwich I made and it was very good. Kind of reminded me of a light tomato sauce, the onions came through which was great. I love onions.  

Here it is. I'll post the the sandwich I made later. I'm doing a 100 things at once. Thanks again Dan for sending the good stuff up to us. I hope you enjoyed the beer we sent.

Tomato Jam!

Alton Brown Interview. Quick update.

The interview with Alton Brown went well, I'm working on transcribing it now. Really nice guy. I was even able to fit in some of the questions posted by readers of I Heart Food. Thanks for the submissions! Should have the story out in the next day or two.

He'll be in town this Sunday, 10 Nov at the Sandler Center for the Performing Arts.

Oysters...I need them

I don't know what it is, but I've really been craving oysters lately. Patrick Evans-Hylton said I could be pregnant. Oh, thanks again Patrick for the offer to attend the Virginia Wine & Oyster Classic this past Saturday. It pained me to turn down those tickets!

Oysters! Shelby and I talked about it and we thought we should try to buy a couple from several different regions and do a little write up about it. I think it's going to happen, just need to put a plan together. 

Virginia Oyster Regional Guide

Check out this chart and page from Virginia Tourism page. Lays out the different regions and what you can expect from the oysters you eat from them.

Nice!

Lunch at Cilantro Bangladeshi Bisto

I will usually pick up Shelby for lunch during the week and run home. We might grab something or eat leftovers at home. The dogs really need to go out too! We both work close enough to home that we can do this; it's really nice.

The other day Shelby's office had a lunch event so it was just me fending for myself. I thought of the regular places I'd run to near the office but decided I'd grab something different.  I remembered being invited to the opening of a new place in Norfolk earlier this year but couldn't make it due to other obligations. Why not finally head over I thought to myself. So that's what I did.

Cilantro Bangladeshi Bistro is in Norfolk on the border of Virginia Beach.  It's connected to the old Murray's butcher shop. The iconic, but recently closed, Nautical Antiques store off Virginia Beach Blvd. sits right next door. The restaurant is new, bright and clean inside. You can buy meals or order à la carte. Since it was my first time there I wanted to try a few different dishes. Here is what I got:

Jhaal Beef, Shahi Chicken and Shrimp Malaikari--all of it sitting on a bed of Polao rice. Enver Siddiky, whose family owns and runs the shop, gave me samples of the Chotpotti, yellow chickpea salad, and fresh squeezed limeade.

The shrimp was my favorite out of the bunch, with the peppers he put on the plate and the seasonings, it had a little heat but it all blended well. I loved the rice. I love rice anyway, but this was good, it was cooked with ginger, garlic, ghee and a bunch of other spices. Enver did a good job explaining to me what each dish was and how Bangladeshi food differs from Indian food. I've been calling Cilantro an "Indian" food place, but know I know better. 

If you're in the area stop by and grab something to eat. They also have a little grocery next door. It's worth a visit.

Check out the rest of the photos, full size in the Look section of the page:

Chicken Meatballs

Chicken Meatballs

Last night Shelby made chicken meatballs, she used to use ground turkey for them but I like the chicken more. Better texture, firm and the seasoning takes to them.

Spices in the coffee grinder

The sauce she made from a bag of late tomatoes my mother brought over from her garden. She prepped them and cooked them with onions, garlic and her own blend of seasoning which uses whatever we have available. The house smelled great.  

Fresh tomato sauce

She made the spaghetti and with everything finished up, we ate. Thanks Shelby.

Ready to eat

Alton Brown and The Edible Inevitable Tour, Sunday 10 Nov 2013

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If you've watched the Food Network, you know Alton Brown. As the host of the award winning Good Eats and host of Iron Chef America, he is recognized as an authority of all things food.

In November, Alton Brown will be visiting the he Sandler Center for the Performing Arts in Virginia Beach, VA on his tour The Edible Inevitable. The audience can expect to hear Brown discuss Good Eats and the other shows he’s been a part of over the years. There will also be puppets, cooking demonstrations, and even sing-a-longs. The family friendly act is part interactive too; people in attendance have a chance to be asked to participate during certain segments of the show. Even if you aren't asked to jump on stage there are rumors of a “poncho zone” for those close enough to the stage.

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Photo credit to David Allen

Audience members will get to know Brown like they haven’t before through his unique sense of humor and vast knowledge of cooking and entertaining in the 90-minute show. Tickets have been selling out when the show hits town; so if you want to go, buy your ticket early.  Gold Circle tickets will be available too; these allow the ticket holder to attend a special VIP meeting with Alton Brown and receive an autographed 8x10 photo. the Sandler Center for the Performing Arts will host Alton Brown Sunday, November 10th and tickets can be purchased through the Sandler Center or Ticketmaster.

Neat fact: Did you know Alton Brown was Director of Photography for REM’s video The One I Love?

Homearama - Chesapeake 2013

I was selected as a judge for the Taste of Chesapeake happening during Homearama in the Edinburgh neighborhood of Chesapeake. Homearama is a showcase of new homes the builders want to highlight to get people excited about an a new area or neighborhood.

I was a little worried heading out to Chesapeake last night, thinking it would be chilly but the weather was perfect. Luckily, Shelby was able to come along and met up with the other judges, including Dedra Blount who is always fun to spend time with. Pam Hopkins, Special Events Coordinator of Coastal Virginia Magazine (formerly Hampton Roads Magazine) checked up on us to make sure we were good to go. Coastal Virginia Mag's publisher Randy Thompson was going to lead us through the judging, once he arrived we started.

Here is a breakdown of what we were judging:

Malbons BBQ Flying Pig

The Original Sandwich - House-smoked pulled pork with Carolina-style sauce on potato roll with or without house made coleslaw

Brisket served with a variety of Malbon BBQ sauces

Loaded Ribbon Fries – Potatoes sliced chip-thin, fried until crispy, and topped with jack cheese and raw, chopped jalapenos

Wickers Crab Pot

She-Crab Soup

Rajput Indian Cuisine

Organic lentil soup topped with organic croutons

Gluten-free Chicken Biryani (chicken atop fragrant rice)

Lemongrass Grille

5 Spice Smoked Garlic Pork over rice noodles with coconut ginger sauce and an array of garnishes

Terebinth Patisserie & Bistro

Chesapeake Crab and Chicken Lasagna

Tiramisu

Banana pudding

Buttercream Cupcake Cafe

Blueberry Pancake Maple Bacon cupcake – vanilla cupcake chocked full of blueberries topped with maple buttercream and crispy bacon with a fresh maple syrup drizzle

Red Velvet cupcake – classic red velvet cake tipped with cream cheese frosting

Apple Pie cupcake – spice cake topped with cinnamon cream cheese icing and spiced apple pie filling

Pumpkin Patch cupcake – pumpkin cupcakes topped with cream cheese frosting and sprinkled with cinnamon

Lucky us right? I won't announce the winner yet, not until they have been officially notified, but it was a hard decision. Everything was delicious and after talking to the restaurant owners, you feel bad picking only one. I would definitely have no problems recommending any of these establishments to anyone.

It was nice strolling from house to house, the new construction was great. Who doesn't like the idea of moving into a new house? Shelby found a stand-alone, deep bathtub she loved and it was funny because apparently other people did too because their footprints were in it. 

Check out the photos: 

Homearama Tonight!

Swing by Homearama at Edinburgh in Chesapeake, VA tonight for A Taste of Chesapeake. I'll be one of the lucky judges who will taste each of the 7 stations all around featured block. This event is sponsored by Hampton Roads Magazine and the restaurants are all from the Chesapeake community.

Take a look at who will be there:

 Malbons BBQ Flying Pig food truck

Buttercream Cupcake Cafe

Wickers Crab Pot

Rajput Indian Cuisine

Lemongrass Grille

Terebinth Patisserie & Bistro

Hope to see you there! 

Gravy-y Gravy?

I still chuckle when I think about the time Chayce and I were out to breakfast and a guy there complained about the gravy having "too much of a gravy flavor." Huh? 

Lancashire Hotpot

With the weather getting cooler, I tend to start using my Dutch oven a bit more.

You'll need a Dutch oven if you don't have one! All kinds of good stuff you can cook in those things.

A suggestion before you start: search Lancashire Hotpot to get an examples of the neat patterns people use with their top layer of potatoes. You'll see what I mean when you check out the photos.

Ingredients: 

2 lbs. Lamb, cut into approx. 9 pieces

3 cups Beef broth

16 oz. Mushrooms, sliced or halved

6 Medium potatoes, thinly sliced

2 Medium onions, thinly sliced

2 carrots, chopped

2 Medium stalks celery, thinly sliced

Bouquet garni (I used thyme, savory, rosemary, parsley, rosemary)

2 Bay leaves

Herbes de Provence

Salt and pepper to taste

 Directions:

Prepare your ingredients beforehand, makes like a lot easier when cooking anything.

1. Collect the ingredients and prepare all vegetables. I know, I know, obvious right?

Well I don't do this half the time and I end up doing things in the middle of cooking when I should have had prep work done already.

I always check the discount bin at the butcher's counter. Found these at a great price.

2. Preheat oven at 380 degrees. For the first hour the hotpot is in the oven it will cook on high. After an hour reduce heat to 320.

3. Start layering your potatoes, vegetables, and lamb. Season as you go along with salt, pepper, and Herbes de Provence--be careful not to over season.

About halfway through layering add your Bouquet garni and bay leaves.

Work in layers

The top layer is supposed to be a layer of potatoes arranged in a fancy pattern. This potato layer will be browned after the dish is done. 

Traditionally the top layer will be layer of potatoes, arranged in a fancy pattern. I just added the ingredients till I ran out. 

4. Pour beef broth over the lamb and vegetables in the pot. If you haven't seasoned the hotpot, do so now. Cover the pot and place in the oven. Cook for 5-6 hours.

5. Remove hotpot from oven. Test meat to make sure it's tender and ready. When the meat pulls apart easily with a fork, you know it's done.

Out of the oven, time to finish up.

6. Crisp top layer of potatoes. Spritz olive oil or brush melted butter over the potatoes and broil, uncovered until potatoes brown and are slightly crispy.

Alternate method: I removed the potatoes from the hotpot and places them in a casserole dish. I then coated them and broiled separately from the meat and vegetables. 

To plate...

Ready to eat!

...just put it on your plate and eat it.

Enjoy! 

Friday Night Wine Tastings - 25 Oct 2013

Friday nights are wine nights for us; well sushi night too, but we can handle them both :)

Yiannis line up tonight.

I hit Yiannis Wine Shop first. Yiannis was in the Norfolk store that night but I saw Tyler, Perry, and Liz was pouring.  Liz had a Cab called Carnivor from California that was very good. Dark fruit, inky--this stuff was almost black. Your teeth will be purple after a few glasses of this stuff.

Armida's Poizin Zinfandel in the line-up

The crowd started to grow at Yiannis and I was trying to keep my running around down, so it was off to Grape and Gourmet.  Le Chef Alex was working the table here. Gabe is usually around the shop but he was out that night. Kevin and Deb, the owners, are always in shop but Kevin was laid up in bed. My take home from here was the Poizin Zinfandel. Fruit forward, nice finish.

After we had out sushi we headed down to Norfolk to see Chayce's band, Long Division, at the NorVA.  Great set, really good sound in that place. Check them out:

Alton Brown Live!

Do you like Alton Brown? Did you know he's coming to town? November 10th, don't miss Alton Brown Live! at the Sandler Center for the Performing Arts in Virginia Beach, VA. I'll have a little more info for you here soon.

http://www.sandlercenter.org/index/events/id/713

Blog changes and new host

I've been mulling over what I should do with the site for a while now. I-Heart-Food.com on Tumblr has been very convenient I'd like to have a little more control over the page. Trying this out on Squarespace for now; we'll see what happens. 

George

24 Oct beer action!

Tomorrow (24 Oct) is a good day if you like beer in Hampton Roads, VA. Tastings and discounts all the way to secret stashes and full-blown tap takeovers. I went ahead compiled 5 events I know about, with links if available:

—Beer Tasting

Grape & Gourmet, 4:30-7:00PM

Weekly selection of beers to sample that are available to purchase.

—Thirsty Thursday

O’Connor Brewing Co., 4:00-7:00PM

30% off everything in the taproom.

—Young Veterans Brewing Company Tap Take Over

80/20 Burger Bar, 5:00PM

Young Veterans Brewing Company and 80/20 will be pouring 6 delicious drafts from the newest brewery to grace the 757! The guys from YVBC will be here to offer their beer expertise and hand out some awesome swag! DO NOT MISS THIS. The only spot in Norfolk to get all of these!

Even Keel Pale Ale

Jet Noise Double IPA

New Recruit Honey Blonde

Night Vision American Stout

Simper Fi IPA

Pineapple Grenade Wheat

We will run out of these REAL FAST!!! Do not miss it!

https://www.facebook.com/events/188678864652964/

—Secret Stash Birthday Party

The Porch, 6:00PM

It’s our first birthday, and we’re celebrating by tapping some more of Dan’s secret stash kegs on The Porch.

Here is the list…

Bear Republic Barrel Aged Racer 5

Ommegang’s Game of Thrones “Take the Black” (no growler fills)

Firestone Walker Double DBA (no growler fills)

Bell’s Expedition Stout

New Belgium La Folie

Aecht Schlenkerla “oak smoked” Doppelbock Rauchbier

https://www.facebook.com/events/422486031206685/

—Bell’s Steal the Glass

Norfolk Taphouse, 7:00PM

Come have a … pint? … of one of Bell’s awesome brews! Choose from Two Hearted, Porter, Best Brown, or Java Stout and keep the swag.

https://www.facebook.com/events/1397606973808896/

Chow. Norfolk, VA

Coming home from the Williamsburg Outlets we stopped at Chow in Norfolk, VA for dinner. I was looking for something filling and meaty and ordered the Duck-4-Ways special and Shelby got the lamb burger.

I lucked out because Smartmouth’s Notch 9 was on tap too. Smartmouth recent won a bronze medal in a national competition with this beer so I was dying to try it. The duck was delicious. The plate came out with Seared Duck Breast, Braised Duck Thigh and Leg, Duck Cracklin’, and Duck Gravy with sides of Brussels Sprouts and Mashed Potatoes. The breast tasted like a great steak and I couldn’t believe I was eating fowl. The braised meat fell from the bone and the gravy was tasty. The cracklin’ could have been a little more crackling but it was good fresh.

The lamb burger was cooked perfect and dressed nice. We both ate about half our food and took the rest home. I did get a O’Connor Great Dismal Black IPA before we finished out meal—love that beer. I was very happy with Chow and the Southern, comfort food style menu. I’m looking forward to eating there again.

Virginia Draft Beer Festival 2013, Virginia Beach, VA

The Virginia Craft Beer Festival happens traditionally happens October every year. Tents lined the 24th Street park where the event was hosted with over 25 brewers pouring over 50 beers in souvenir glasses.

Rain the day before scared off some of the attendees who crowded in on day two. The weather was nice and the breeze helped air out the park.

Click here to get a list of brewers from Beach Street USA’s site.