The Memories

Well, since we have been posting a lot about memorable experiences, I though I might add this story. When Shannon and I were scouting locations for our wedding, we headed out to Clearwater and Indian Rocks Beach. We we checking out Google Earth looking for venues and a place to stop for lunch that day when I remembered Keegan's Seafood Grill, here is their story. I saw this place on Guy Fieri's show, "Diners, Drive-ins, and Dives". The episode was "Seaside Eats". One of the locations was Keegan's. On the show he made Gumbo (click on this link for the RECIPE), and one of the house favorites, char broiled octopus. We ate lunch somewhere else that day, Now Shannon, being the sport she is, let me go get my octopus. Shannon ordered Bourbon Pecan Pie and I got the Char Broiled Octopus. She had to avert her eyes while I explored this dish (for all you Trekkies out there, this is true Klingon food). She loved the pecan pie, but the octopus was, for lack of sounding cliche, freaking unreal! I know everyone thinks it would be chewy and rubbery, it was not. The char broiling brought out this crusty filet mignon taste. The garlic and wine was subtle. Hell, I didn't even use the lemon they gave me. I was surprised at how tender it was. I would recommend this dish to anyone willing. You will not be disappointed. The first thing I did when I left was call my brother Scott. I had to take him here for that. Fortunately it is about 20 to 30 minutes from where we are getting married in October. But going back to the memory of the place, Cesar Labrador shows us that doing something right with fresh ingredients is an amazing thing. Shannon and I still laugh at the fact that she stared at her pie the whole time she ate it while I savored this Mediterranean treat. Neither of us will forget that trip.

Keegan's Seafood Grille
1519 Gulf Blvd
Indian Rocks Beach,
Florida 33785
(727) 596-247

Thanks,
Robert

A Great Place!

It's really funny how things work out. In the past few posts I spoke of trying to frequent the Mom & Pop places and to explore what's out there. I also spoke of making your own soups and such. Well today was an awesome example of what I meant. While on a trek to take my cat to the vet, we stopped in Brooksville for lunch at Mallie Kyla's Cafe. What a great place! The history of Mallie Kyla Howard is amazing. At the Cafe, all their soups, salads, dressings and sandwiches are made from scratch. The quality of the ingredients is incredible. Shannon's favorites have always been the Mallie Gobbler sandwich and the Swiss Potato Soup, which we both had today. You could tell the care that went into each dish. This is what I meant about the quality of the Mom & Pop places doing it RIGHT. This is a place we need to visit much, much more. We need to share this place others so that it will continue to do well. I think after this, kind of "review", I may try to point out some other places I have found.

510 East Liberty St.
Brooksville, FL 34601
(352) 796-7174

Thanks,
Robert

Thanks, Grandma

My Mother and Grandmother were two of my biggest influences in my cooking. Mom and Grandma were the consummate entertainers. Martha Stewart's before Martha's time. Everything had to always be just right. I don't think either had a hot meal when cooking for everyone. Grandma passed away this year. So many memories of her were in the kitchen. So in moving my furniture, I had an idea. She had given me some things that just meant so much to me memory wise. A brass mortar and pestle (maybe 100 years old), a meat grinder, (turn of the century), a nut dispenser from Norwegian Cruise Lines, and a egg spoon from Norway. So in a flash of inspiration, since she was an inspiration, I decided to put my bookcase together in a way that will keep that close. So here is a picture of my bookcase and cookbooks.

**Please click on the picture for a larger view**

I can't help but smile every time I go to grab a cookbook.

Thanks,
Robert

Soups and Chili

I just noticed that it has been a while since my last recipe post. So I decided I would post some of the soup dishes, as well as our chili, that we use quite a bit. The first is our chili. Shannon and I have worked on this quite a bit and it always turns out great. The key is to use a really sharp knife and hand dice the meat. It takes a while but the texture is phenomenal and well worth the effort. And cooked low and slow in a crock pot is even better.

Click on the recipes for a larger image

The next is what I made Shannon on our 3 year anniversary. We had rented Casablanca and I made a Moroccan meal for us to eat as we watched the film. The soup was a Spiced Chilled Tomato Soup. It was so great. I can imagine eating this on a blazing hot day, as it is a very refreshing soup. The only change I would make is possibly doubling the cinnamon. I have given this recipe to others as well and they tell me it's also very good heated. (Thanks Penny)

And finally, one of my all-time favorites, a Fire-Roasted Artichoke Bisque. Everytime I make this one it surprises people. One note though, do not skimp on freshness and use stock not broth. Fortunately there are plenty of commercially made stock in the grocery stores now, so that will save the time of making your own. Now if you do make your own stock that's a bonus in the fact that your soup will stand out.
Well, I hope this inspires someone to try making their own soups. It's amazing how well these have turned out for us. Sorry about the lack of recipes. I will be getting more up soon. Any suggestions?

Robert

The Cucumber Shark: Part V

Alton Brown's "Feasting on Asphalt", is what what we need to pay attention to. He has been a part of the inspiration for my rants, and his show is a masterwork. It truly makes me want to wander the country on back roads and experience, not just the food, but the stories and the history of this patchwork country of ours. Regardless of who we are, we are a true melting pot of cultures, we are Americans with a great deal of history. In my opinion, probably the most interesting mix in all the world. I know "The Cucumber Shark" is usually my rant on food trends, But what can I say. We need to visit the "Mom & Pop" places more than ever. Quick question. Do Chili's fajitas give you that taste of home, the memory of comfort, or is it just tasty? A free market is a great thing, but does it need to take away that emotional response? Food is an emotional and bonding experience. Perhaps on a tribal level. These are just words. Just a little food for thought, Think back to your best food/meal/party memory. Was it home cooked? Was it picked up/delivered.

Just a thought,
Robert

The Cucumber Shark: Part IV

Did Ronald McDonald kill Betty Crocker!!? Could the invention of what we now call "fast food", I am not talking about real fast food such as stir fry, seafood and other things that can be made quickly, I mean the pre-made, pre-packaged, frozen, slap on a griddle, microwave or into a deep fryer, sling under a heat lamp until you order it then either wrap it up or slam it into a box and a sack, and hand it out the window, have been the demise of the Cleaver family-like sit down dinners? Did our skills as Americans fork off into another direction at this point (1940)? Let's look into this.

Betty Crocker was created in 1921 as a persona to give a personal feel to the responses to consumer questions. But it grew. She is synonymous with the cookbook sharing the name. My mother even gave me one when I started cooking and to this day I still have it.. Everyone looked to Betty to cook.

Let's move ahead now to 1940, McDonald's was created. It was their "Speedee Service System" years later that became what we now know as "fast food". Now let's jump to 1963, Ronald shows up. The snowball has been created and it is slowly cresting the hilltop. Down she goes. The marketing is tremendous. At this point, it is EASIER, to go pick up pre-made dinner than it is to drag out your Betty Crocker cookbook and actually make dinner. Granted, I do for convenience, grab something on the road occasionally, but it lacks the Joy of Cooking. (Alright, that was lame, it just worked its way in all on it's own I swear.) In conclusion, in 2005 Betty Crocker released the 10th edition and a bilingual version, but in 2006 the Betty Crocker catalog went out of business. She is hanging on though, in 2007 the online store was launched.

I must give credit where credit is due. Thank you Norman for the inspiration of the killer Ronald. Your short, independent film is a true classic and I will never forget it.

Robert

The Cucumber Shark: Part III

Keeping it simple. One does not have to have elaborate and difficult dinners and events to make an impact. I feel that Alexandre Dumas ( author of The Three Musketeers and The Count of Monte Cristo) says,

"Dinner is the principal act of the day that can only be carried out in a worthy manner by people of wit and humor; for it is not sufficient just to eat at dinner. One has to talk with a calm and discreet gaiety. The conversation must sparkle like the rubies in the entremets wines, it must be delightfully suave with the sweetmeats of the dessert, and become very profound with the coffee."

That being said, one of my favorite things is our gatherings around our birthdays. There are ten of us who all share birthdays in February. So, instead of gifts, I would rather get everyone together for a day of fun. The usual menu consists of very simple dishes that each of us do really well. Shannon's gumbo, fried catfish, hushpuppies and fries, Mom's coleslaw and tartar sauce, Sherry's egg rolls, my mussels and anything that Jeanne (especially beans) and Laura make are amazing. All the kids are invited, the fire pit lit, fryers cranked up and off we go. The day usually ends with several Super Bowl like games of Madden ( forget calm and discreet gaiety from the above quote, it gets loud as there is actually cheering and trash talking going on) on the big screen and maybe some drag racing or drifting (on the big screen also). What it all boils down to is getting together, spending time, having fun and sharing the things we do well. In the end we all have a great time and can't wait for the next one.

Robert

New Trick in My Bag

I am a frequent reader of Jaden's Steamy Kitchen blog. ( a small note here. Jaden teaches cooking classes at The Rolling Pin in Brandon, Florida, I have to go.) Well, a couple of weeks ago I ran across an amazing post. She had written, How to Turn Cheap "Choice" Steaks into Gucci "Prime" Steaks. Alright, the title caught my eye, I had to read on. In the end I was astounded. It all made sense and I had to try it myself. I got the chance last weekend while in Miami on a quest for my wedding Guayabera. We were staying with Shannon's sister and brother-in-law, and on Saturday they pulled out six of the best looking, 1 1/4 inch, T-bone steaks I have seen in a long, long time. So in trying to figure out how we were going to make then I remember Jaden's post. I totally covered the meat with a layer of salt ( has to be kosher salt, preferably Diamond Crystal, maybe sea salt), then a layer of , fresh ground black pepper,garlic, fresh rosemary, and fresh thyme, then more salt to completely cover. After an hour and fifteen minutes a rinsed it all off and dried the surface of the steaks completely. Being completely dry on the grill, the steaks browned and not steamed. The grill marks were perfect and the color of the steaks was awesome. Needless to say, these were the best steaks I had made yet. On a funny note, I don't think there were enough steak knives to go around, but butter knives worked fine. I suggest to everyone who loves steak and grills to really try this.

Thanks,
Robert

A Truly Humbling Experience

In my personal opinion, as a cook, everyone needs to be humbled at one time or another. I got body slammed and then Boston Crabbed (for all you wrasslin' fans out there, you would understand, if not please click on the pic to the right to explain my humbling). I used to make (what I thought, and my Mom thought, were the best) wings. Oh no, my Fiancee's relative in South Florida made the best wings, she told me. I will, admit I was cocky with my apple cider, garlic, special hot sauce, and butter. So during a trip to Miami I had the experience of trying Craig's wings. For all that is Holy, in hindsight I knew there was no way I could compete with those amazing wings. The name of the place is The Sports Grill. If you are ever in Miami you MUST go here. Great for families.

14617 Sw 104th St.
Miami, FL 33186
(305) 383-6110

If you get an order of the "Special Grilled" wings, you will never be disappointed. Everywhere he goes, he is known for the wings. Every family function he is asked if he is bringing wings. I have had the true privilege of helping him grill them at several family functions. It is a true joy. Knowing now that I cannot compete with the Special Grilled, I have decided to accept the fact that I have to come up with my own special recipe. We are working on a Tiger Sauce based wing sauce, due to the fact Shannon could use Tiger Sauce almost as much as her ketchup ( Which is put on damn near everything, yet she doen't like tomatoes?). Anyway, We'll keep everyone posted as we mess with the wings. BTW, after typing all this I now have a craving for some damned wings. I also have a quart of a second attempt of Tiger Sauce in the fridge. Craig, I thank you for the inspiration you have given me. Oh, and The Sports Grill's burgers? I am speechless........'nuf said.
Well, I hope this inspires you,
Robert