German (Healthy) Comfort Food

My lady and I are always trying to satisfy our want for tasty, traditional foods - without the guilt and headache that comes with an overly fatty, carb-laden meal.

Let's get real - a diet loaded with carbs is something I love - especially when marathon training.  But when I'm not training - It's that same carb heavy diet that tends to pack on the pounds.

I'm often finding creative ways to get the same delicious payoff without the carbs.

Take this meal for example - German inspired comfort food at its finest - with some nice 'substitutions' that actually make this meal healthier than one might originally think.

My cooking technique described below allowed me to use the minimal fat from the Turkey sausage as my flavoring agent/butter/oil.  In other words, I didn't have to add anything else.

Notice I also said Turkey sausage.  These days I've been subbing quite a bit of Turkey into my normal dishes - bolognese, breakfast sausage, bacon, etc.  Don't get me wrong - I love pork.  But from time to time it never hurts anybody to make a switch.

German Braised Cabbage + Turkey Sausage

1 lb Turkey Sausage Kielbasa, Italian, etc, raw
1/2 Head Green Cabbage, shredded
Red Onion, thinly sliced
Assorted Pickles
Spicy Brown Mustard

 Heat a large saute pan over medium high heat.  Add sausages, and cover with about 1 inch of water.  Slowly cook sausages in a simmer for 6 - 8 minutes.  Remove sausages and reserve 1 cup of cooking liquid.  Place the same pan back over medium heat and brown sausages for 2 - 3 minutes each side, remove and tent with foil to keep warm.  Add cabbage and saute in the turkey fat.  Deglaze with reserved cooking liquid and continue to saute, uncovered, until cabbage is tender - about 6- 8 minutes.  Season to taste with salt and pepper.  When ready for service, place a heaping of sauteed cabbage on the plate and top with thinly sliced red onion.  Serve alongside sausage, mustard, and pickles.

Reverse Marinade

Writing about food can be tough.  After all, there are only so many recipes one can write - re-takes on classics, healthy versions of comfort food, or creative twists on the mundane.  After a while, it seems like I'm just re-hashing the same old stuff.  Ok I get it - I'm bitching about small potatoes (pun intended).  Food writing isn't tough like running a marathon or anything.  Perhaps I should say sometimes I'm less than 'inspired'.

That's why I love coming up with new techniques - such as this 'reverse marinade'.

A few weeks back, I was having some friends over for a 'Greek' themed meal - Charcoal Roasted Chicken, Oven Roasted Potatoes w/ Lemon Thyme Oil, and my famous Greek Salad - all with a fresh heaping of Tzatziki for dipping anything and everything.

Minutes before serving - I realized my friend had a deathly aversion to cucumbers - the tzatziki just wasn't going to do it.  So, I whipped up this quick dressing instead - doused it on top of his chicken, and viola - I was a genius in his book.

Moral of the story?  The next time you are grilling up Turkey, Pork, Fish, Chicken, Steak, or Wild game - skip out on the lengthy marinade process.  Instead - cook your meats to temp - rest - slice - and pour this tangy 'dressing' over the top.

I can promise you will not be let down.  In fact - It'll be hard for me to go back to eating a steak w/out it.

Cheers!

MM

Reverse Marinade - good for use on basically any protein
(Prep 5 mins, Yeild 6 - 8 servings, Keeps 1 week covered in fridge)

1 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Spicy Mustard
1 Shallot, minced
4 Cloves Garlic, minced
1/4 Cup Chopped Parsley
Kosher Salt + Pepper, to taste

Whisk all ingredients until combined - pour over sliced meat.  If prepped in advance, bring back to room temperature, mix well and serve.

Looking Ahead

Whew - It's been quite a few busy months . . . from getting married to buying a new house to moving to book proposals to traveling all over the US (most of the time being hampered by air travel - thanks SW, Delta, USAir, and others) - life just doesn't seem to slow down.

My new kitchen.

Don't get me wrong - I'm blessed and happy to be so busy.  After three days at home I get that ole itch to get right back out on the road again.

I'm stoked to be headed back out West to Portland, OR and back East to VA later this month - along with a trip up to Milwaukee to attend a wedding - rest assured - I will get my fill of cheese, sausage, and cold beer during that trip.

I'll be back in NYC to tape for BetterTV on June 3rd - be sure to tune in.

On the MOONSHINE front - we're about to launch a new website at www.eastwestbottlers.com - a huge thanks to Thomas Bailey for all the hard work on the site.  Proud to announce that we'll also be partnering with ORVIS to offer the scents worldwide.  Pretty amazed to be working with such a great brands such as ORVIS and BELK - along with the 200+ individual retailers around the globe.

Better yet - this summer is shaping up to be quite a bit of work and play.  Stoked to announce I'll be back for my third year as a guest chef at The Cavendish Beach Music Festival - cooking up a bounty (see below) of some of the worlds greatest local ingredients.  This year, I'm stoked to bring along a few friends from Nashville - Dustin and Kyah Hillis will be in tow with me and my lovely wife.  Really excited to show these two the beautiful island of PEI, while introducing them to the kind folks who have been so good to me over the past few years.  I know we'll be making our way out to join these men for some fly fishing, and then we'll be spending a day with Chef Ross on his new PEI Culinary Adventure.  As always, we'll be taking in the great sights and sounds of the festival as well - the acts look quite promising this year!

Lobster, Crawfish, Shrimp, Corn, Sausage, Potatoes, and a whole lot more!

From there, it's another jaunt to the Pacific Northwest and beyond - stay tuned.

Anywho, that's it for now - wishing you all the best in food, life, and happiness in the coming months.

Keep peaceful,

MM

Roast Beef au Jus

Can I get a 'hell yeah'?

I was super stoked to re-create one of my favorite sandwiches for this month's Art of Manliness sandwich extravaganza.  For my step-by-step guide to building this classic, check out the following link.  Yes, that's yours truly using a meat slicer.  Hell Yeah!

MM

CFW

Had the pleasure of going to Charleston, SC a few weeks back to represent our cologne line, MOONSHINE, a gentleman's cologne at Charleston Fashion Week.  In December, we partnered with over 300 Belk Department stores to carry the line - what a whirlwind of fun it's been!  Belk, along with our 200+ other retail partners, have been huge advocates for our product - along with the fans.  Greatly appreciate all of the support.  Keep on Repealing Her Prohibitions!

The EastWest Bottlers Crew (L-R) Colin, Me, Charlie

Couldn't resist a cameo with designer Christian Siriano.

Gettysburg, PA

I had the pleasure of visiting Gettysburg, PA this week.  Prior to my arrival, I scoped out the ins/outs of the town, and I was happy to find the newly renovated Gettysburg Hotel located downtown.  Not expecting much - I was genuinely surprised.  In preparing for the 150 anniversary of this historic battle - this town is buzzing like a street corner out of Manhattan.

If you've never visited the battle site - it's a must do as an American.  In fact, I took the opportunity to run from downtown to the battlefield, making my way around the entire perimeter of the field traversing both the Union and Confederate sides.  It's a somber place - to say the very least.  Though it looks like this today - history holds a much more gruesome detail.

 

150 years ago, these same fields were littered with lead, sweat, blood, tears, and men.

Not to get too depressing, I must say that making the 10 mi run around the battlefield at dusk was one of the more memorable experiences I've had in my lifetime.  This place is spiritual - go visit.

On a lighter note - while you are there you'll have your pick of some pretty solid cuisine.  The folks around town patronize their pubs, shops, restaurants, and hotels.  I'm not talking all touristy joints either.

My favorite haunt was Ernies Texas Lunch - a diner just off the main square.  They just don't make places like this anymore.  True Americana.

I belied up to the bar counter for a western omelet, home fries, and coffee.  Service came with a smile, and the clientele - all locals - were friendly to boot.  I struck up conversation with Frank - a Pittsburgh native - who filled me in on hub-a-bub of the town while he devoured his Tuesday special of bacon, eggs, and home fries, all slathered with a heady shake of black pepper.  I'll admit - I was a young guy sitting in Ernies, as the entire generation looked to stretch well into their 70's - 90's - but they weren't short on friendliness or humor.

I hope my generation is able to sustain, build, and appreciate such wonderful places.

Thank you Gettysburg - a great trip indeed - and I'm even more proud to be an American after visiting your fine city streets.

MM

Quick Southern Comfort Food

Check out this month's featured piece from The Art of Manliness - featuring my favorite Quick Southern Comfort Recipes!  Go to their site NOW for full text and recipes!

Sliced Farm Fresh Tomatoes

Roasted Broccolini

Quick Cook Grits

Grilled Pork Chop + Slap Sauce

Grilled Pork Chop + Slap Sauce

Traditional Southern Pound Cake - www.stritascakes.com

Baking Cakes

Had the great pleasure of taking new shots for my Aunt this past weekend in Atlanta.  Her company - St Rita's Cakes (new website coming asap) - is founded on quality ingredients, faith, and love.  Her cakes?  Indulgent - sinful - incredible.

Seriously, you will need to get your hands on these ASAP.  In the meantime, enjoy some of my favorite shots from the shoot!

Best,

MM

Traditional Southern Pound Cake

• 3 cups of all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup (2 sticks) of unsalted butter at room temperature
• 2-1/2 cups granulated sugar
• 5 extra large eggs at room temperature
• 3/4 cup half and half
• 1 tablespoon pure vanilla extract

Preheat oven to 325 degrees F. Prepare a bundt pan or loaf pan using shortening and dust lightly with flour. This will ensure easy release of your pound cake. Recipe makes enough for a 12-cup bundt pan or two to three loaf pans. Put the flour, baking powder and salt into a strainer and sift into a bowl; set aside.

Beat the room temperature butter on medium speed until creamy. Add the sugar into the butter 1/2 cup at a time and continue beating on medium until mixture becomes fluffy (about three minutes). Add eggs, one a time, to the butter and sugar mixture, blending each egg in before adding the next.

Reduce speed to low and begin to alternately add the flour mixture and the half and half into the creamed butter, starting and ending with the flour, until all is fully incorporated. Add the vanilla and blend it in. Pour the batter into the prepared pan and spread out the top evenly. Bake at 325 degrees F for about 1 hour or until a toothpick inserted into the center comes out clean. All ovens have their own personality, so check your cake at 55 minutes.

Place the pan onto a cooling rack and cool the cake in the pan for 10 minutes. Turn cake out onto the rack and allow to cool completely.

Try this:
Dust with confectioners sugar
Drizzle your favorite glaze on top
Serve with your favorite ice cream or fruit
Toast a slice and serve with butter or fruit spread

Valentine's Day + Cupcake Vineyards

Yes gents - what a great day indeed.  No need to fret about buying diamonds (hmmm, she still might like those) or snagging a fancy restaurant rez - follow my game plan for a killer Valentine's day dinner at home!  Trust me, your lucky lady will appreciate your efforts in the kitchen more than that expensive restaurant tab.  Use all that extra cash to splurge on some fresh cut flowers, a heartfelt note (said like a true Southern gentleman), and an incredible night at home.  Better yet?  You won't have a hard time trying to convince her to come back to your place after the meal . . .

I'm going all out this Valentine's Day to make sure you are 100% covered!

Check out The Better Show today - I'm pulling off a vegetarian friendly recipe that your lady will love.  Carnivores included.

And - for those who need step-by-step details on everything from prepping for the date, choosing a great wine, easy-to-follow recipes, and fun videos that put it all together - well, look no further than to my friends over at Cupcake Vineyards.  I've partnered up with this great wine to ensure you Love Deliciously this Valentine's Day!  Go to their site, like, right now.

Married

Well - it worked . . .

Just a few short years ago, as a single guy, I wrote a little book called "Have Her Over for Dinner; a gentleman's guide to classic, simple meals".  The idea was simple - teach guys of any skill level - how to cook a romantic meal for their special lady - all the other bullshit aside.  No pretension, no gimmicks, and certainly no hard to understand techniques or mystery ingredients.

The NYTimes named the book one of the years best, and it's been a whirlwind ever since.  Many, many ups along the path - and of course a few downs (the path gets steeper with more success).

Above all, I've had great support from family, friends, and fans.  Thank you.

I'm happy to announce that I've officially married that girl I "had over for dinner".  Pan Seared Salmon, Asparagus, and Risotto was what did the trick!

So cheers to you and yours on love, marriage, and a lifetime of happiness.  Can't wait to share with you all about the next journey (book, show, etc).  What a long, strange trip its been.

Best,

MM

Cupcake Vineyards

Ok, so the cat is out of the bag!  Time to start planning your Valentine's Day.  Whether she's your first date, an old flame, or you are looking to re-ignite that spark - I'VE GOT YOU COVERED.

Seriously - I've paired up with my friends at Cupcake Vineyards to deliver great recipes, tips, how-to videos, and everything in between for the big day.

Did I mention that you get to drink great wine throughout the process?  Yes!

Head on over to their site NOW to check out all that's going on!

Live and Love Deliciously!

MM

Tuscan Grilled Chicken + Vegetable Soup

The Holidays are about over - but I've still got a lot of leftovers.  Not to mention the fact that I'm trying to get back to eating as healthy as possible.  So it goes - I don't want to waste all of that food - nor do I want to get myself right back into a food coma.

With the colder snow storms making their way into Nashville - this was the perfect recipe to keep me warm, ditch some leftovers, and eat healthy - not to mention stay on budget.

By grilling the chicken, you really enhance the flavor of this soup.  At the same time, it helps to quicken the overall cooking process altogether.

I suggest making this over the weekend - serves 4 with filling and comforting ease.

Tuscan Grilled Chicken + Vegetable Soup

1.5 lbs Chicken Breasts
Kosher Salt
Fresh Cracked Pepper
Dried Italian Seasoning
EVOO

Grill chicken breasts until cooked through.  Rest for 5 minutes, dice, and add to soup when finished.

. . . Meanwhile

EVOO
1 Onion, finely diced
4 Carrots, thinly sliced
4 Cloves Garlic, minced
1 Can Fire Roasted Tomatoes
32 oz Chicken Stock
1/2 Cup Orzo Pasta
1 1/2 Cups Frozen Green Peas
10 Fresh Basil Leaves, chopped

Parmigiano Reggiano Cheese

Saute onions and carrots in EVOO in a dutch oven over medium high heat for 5 minutes, or until just tender.  Add garlic and continue to saute for another 3 - 5 minutes.  Next, add tomatoes and stock - adjust seasoning with salt and pepper and bring to a boil.  Add orzo and allow to simmer for 10 minutes, or until orzo is tender.  Add green peas and cook for 2 minutes - taste and adjust seasoning w/ S+P.  Turn off heat, add fresh basil (add grilled chicken here too).  Stir until incorporated.  Serve w/ grated parmigiano.

Portland

The past few weeks have been a whirlwind.

Between planning a wedding to launching MOONSHINE into our first big box store to running a marathon to traveling to . . . well, I think that's enough by now.

None of the above should be taken as complaining.  In fact, I've quite enjoyed this bit of overload - rather over loaded than have nothing at all.

So - I was quite happy to board a plane bound for Portland OR to shoot a new series of videos for Cupcake Vineyards.  I've been working with the fine folks over at LANE PR for weeks - developing content, recipes, photos, and videos for an upcoming roll out that I think you all will enjoy.  More to come around Valentine's Day.

Anyways, since we shot in Portland - a city I've always wanted to go to - but the winds of fate had yet to carry me there - I extended my trip by a day to take in the sights and sounds.

I'm sure glad I did.

Such a great, unique, and quirky city - filled with solid people that evoke many of the qualities of Southern hospitality.  It's a place I definitely want to re-visit.

A kind thanks to those at The Heathman Hotel, The Teardrop Cocktail Lounge, Clyde Common, Greg at OX,  Mark at The Parrish, and all of the other great folks I got to meet upon my visit.  More to come from production crew and the great folks who lent a hand in putting together some entertaining and informative videos - that requires a separate entry!

Anyways, enjoy some shots from my journey.

MM

On Set

Morning at The Heathman

New vs Old

GA in Portland

Saturday Musings

Cocktails

Street food

Pan Seared Filet of Beef with Red Wine Pan Sauce + Roasted Asparagus + Garlic Mash

Sometimes, I simply out do myself.

Yes, I realize it's been a few weeks, and my posts have been lacking.  So to make up for it, I'm delivering a 'Top Chef' esque recipe and photo to make your mouth water.

Steak.  Steak.  Steak.

Damn.

This recipe exudes luxury - from the tender filet of beef, to the silky mashed potatoes, to the crunch asparagus, and finally to the rich and creamy red wine sauce.

Forget about having her over - this meal will probably make her stay a while.

Just sayin . . .

MM

Filet Mignon with Red Wine Pan Sauce + Roasted Asparagus + Garlic Mashed Potatoes 

2 lbs Yukon Gold Potatoes, peeled and quartered

4 Garlic Cloves, peeled

½ lb Fresh Asparagus, washed and trimmed

4 Tablespoons Extra Virgin Olive Oil, divided

2 8 oz Filet Mignons, at room temperature

Kosher Salt

Fresh Cracked Pepper
1 Tablespoon Shallot, minced
½ Cup Red Wine
½ Cup Beef Stock

8 Tablespoons Unsalted Butter, melted

¼ Cup Heavy Cream, warm

FIRST:  Preheat oven to 425 degrees F.  Heat a large pot of water over medium high heat.  When water comes to a boil, add potatoes and garlic cloves and cook 11-13 minutes, or until fork tender; remove from heat and set aside.  Next, lay out asparagus in a single layer on a baking sheet; drizzle with 2 tablespoons of oil, season with salt and pepper, and toss to coat each spear.  

SECOND:  Heat a cast iron skillet over medium high heat and season filets with salt and pepper.  Add remaining oil and sear filets, undisturbed, for 2-3 minutes.  Flip filets, and insert into the bottom rack of the oven until internal temperature is 135 degrees F for medium rare/medium, about 5-7 more minutes depending on the cut.  Remove filets from oven and tent with foil to keep warm and rest.  Meanwhile, place asparagus on the top rack of a 425 degree oven, roast for 8-10 minutes, shaking pan on occasion to ensure asparagus cooks evenly. 

THIRD:  Place the cast iron skillet used to cook steaks back on stovetop over medium high heat and sauté shallots for 1-2 minutes.  Deglaze pan with wine, and reduce mixture by half.  Add stock, and once again reduce mixture by half.  Remove from heat, add 2 tablespoons of butter, and season the pan sauce to taste with salt and pepper.

LAST:  Drain potatoes; using either a potato ricer or masher, mash potatoes and garlic into a mixing bowl. Fold in the remaining butter and cream and season potatoes to taste with kosher salt and fresh cracked pepper.  Plate a portion of potatoes on the center of plate, top with asparagus, and finish with the filet.  Spoon the red wine pan sauce around the perimeter of the plate.  Serve.

California Omelet

Been a busy weekend.  Enjoyed the day off today for Veteran's Day, but mainly tried to be as productive as possible catching up on all of the other odds and ends of life that I tend to ignore.  Car maintenance, house cleaning, taking about 1000 lbs of odds and ends to Goodwill, and so on.

I feel purged, caught up, and ready to take on the week.  Surprise - more travel.  Oh well - beggars can't be choosers.  The next few months will be filled with quite a few more exciting updates - from the food world, merchandise world, TV world, and so on.  Stay tuned - I'll be 'leaking' info here and there and along the way.

Nevertheless I did slow down a bit to enjoy a hearty breakfast after my morning run.  It was the perfect healthy and nutritious start I needed to get my day moving.  This omelet, along with some Community Coffee saved the day.  Enjoy!

MM

California Omelet

1 Teaspoon EVOO
6  Cherry Tomatoes, halved
3 Eggs, scrambled
1 Pinch Salt
1 Pinch Black Pepper
2 oz Mozzarella Cheese, grated
1/4 Ripe Avocado, sliced

Heat oil in a non-stick skillet over medium high heat; add tomatoes.  Cook tomatoes for 1-2 minutes; add eggs.  Gently lift cooked portions off egg of the bottom of the pan while tilting the pan to allow the runny portions to reach the heat - do not scramble.  Once egg mixture is set, quickly flip entire egg mass in pan.  Cook for one more minute, add cheese to one side, fold, and plate.  Top with sliced avocado.  Serve.