Friday, June 25, 2010

St. Paul / Minneapolis 107.1 FM

For those in the St. Paul / Minneapolis area check us out this Saturday on MyTalk 107.1 FM's "Weekly Dish" feature.  You can also stream online.  I had a good time catching up with Stephanie & Stephanie about HHOFD and what's in store for the future.

Also, yesterday we shot photos for an upcoming July 4th feature in The Tennessean.  I kept it true American . . . Grilled Hamburgers w/ Thick Sliced Red Onion, Vine Ripe Tomatoes, and Romaine, paired up with some Oven Roasted Wedge Fries, and a Grilled Peach and Blueberry Cobbler.  Awesome. 

Have a great weekend!


Saturday, June 19, 2010

Grilled Skirt Steak with Orzo Pasta Salad

For anyone who's walked outside in the past two weeks, one thing is certain . . . it's hot.  Summer is definitely alive and well, especially down South.   Though I find myself eating lighter meals during the summer months, that doesn't mean I skimp on flavor.  The following dish provides a great warm/cool contrast that's absolutely perfect for a summer cookout.

If you're not familiar with Skirt Steak, you are missing out.  This flavorful cut is most often used in preparing Fajitas, as its tender and flavorful texture takes well to a heavy marinade.  More recently, I've been serving Skirt Steak as the star of the show.  When sliced thin and on the bias, it offers an affordable alternative to a Strip, Ribeye, or Filet.

Pair this up with either an Oregon Pinot Noir or a spicy SA Zinfandel.



Grilled Skirt Steak with Orzo Pasta Salad

1 lb. Skirt Steak
Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
Kosher Salt
Fresh Cracked Pepper
1 Cup Orzo Pasta
1/4 Red Onion, finely diced
1/2 Cucumber, finely diced
8 Cherry Tomatoes, quartered
1/4 Cup Feta Cheese, crumbled
1 Tablespoon Fresh Oregano, chopped
1 Teaspoon Fresh Mint, chopped
3 Tablespoons Red Wine Vinegar

In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.  Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 - 4 minutes; drain and set in fridge to cool 15 minutes.  Heat grill over medium high heat and grill steaks 2 - 3 minutes per side for medium rare; remove from heat and allow steaks to rest.  Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil.  Toss well to combine and plate.  Slice steak thin and on the bias and plate next to orzo salad.  Serve immediately.

Talk of the Town Video

Thanks to all those who tuned in to catch the live show.  In case you missed it, catch the full video here.



Wednesday, June 16, 2010

Talk of the Town

Don't forget to tune in tomorrow to NewsChannel 5 to catch a creative recipe for summer entertaining live on the air!

Monday, June 14, 2010

Southern Flourish - Summer Issue

Open publication - Free publishing - More weddings

Friday, June 11, 2010

Grilled Shrimp Tacos

Thankfully, my crush on Ahi Tuna has subsided.  A weekend at the coast with fresh seafood was the perfect antidote to my 'poison'.  With that said, being back inland, it's sometimes hard to find quality seafood.  Fortunately for me, one of Nashville's very best seafood markets is just a block away from where I live, Little's Fish Company.

Truth be told, instead of spending enough time on the beach, I ended up enjoying several hours, and a few meals at Tower 7 restaurant located at Wrightsville Beach, NC.  Just off the beach, this casual establishment serves up fresh Baja inspired meals; alongside surfer jams, cold beer, and cute servers to boot.  The fish tacos are a must, but it was the shrimp taco that caught my attention.

I've outlined my take on this incredible creation below.  I paired this up with a local Nashville brew, Yazoo Dos Perros and a lime.  Pretty outstanding.

Headed to Bonnaroo for the weekend.

Keep Peaceful!


Grilled Shrimp Tacos

1 lb Fresh Medium Shrimp, peeled and deveined
1/4 Cup Extra Virgin Olive Oil
1 Lime, zest and juice
1 Fresh Jalapeno, sliced
1/4 Teaspoon Chili Powder
1/4 Teaspoon Cumin Powder
Kosher Salt

Fresh Cracked Pepper
Soft Flour Tortillas, warmed
Jack Cheese, grated
Red Cabbage, shredded
Cilantro, minced
Hot Sauce

Combine and mix the first 8 ingredients into a large bowl and allow to sit for 30 minutes.  Meanwhile, heat a grill pan over medium high heat.  Add entire contents of bowl onto the grill pan and cook until shrimp are bright pink and firm, 2 -3 minutes.  Begin assembling tacos by adding a layer of cheese, followed by the shrimp, and the remaining ingredients.  Serve immediately.

Tuesday, June 8, 2010

Pan Seared Ahi Tuna over Arugula Salad

Any fan of Seinfeld will agree that Lloyd Braun was probably one of the better characters to ever make an appearance on the show.  For me, "The Serenity Now" episode has to be my favorite.  You remember, Lloyd convinces Frank Costanza and Kramer to use an old trick he learned while spending time in the mental institution.  Whenever something caused stress, each character would repeat "serenity now" over and over as a sort of calming mechanism.  I won't spoil the ending - but I must admit I'm a little in fear of my future fate.

Thankfully, it's not stress I'm worried about.  Instead, I think my crux of late has been Ahi Tuna Steaks.  Perfectly seared with a cool, rare center, these have been my go-to choice for basically every meal of late.  I seriously cannot get enough.  It's becoming a problem.

Before you cry "mercury poisoning", let me share one of my favorite weekday meals that can be on the plate in less than 15 minutes.  Besides, there are worse things to obsess over, right?  hoochie-mama!

Pan Seared Ahi Tuna over Arugula Salad
Extra Virgin Olive Oil
Red Wine Vinegar
Two (2) 6 - 8 oz Ahi Tuna Steaks (Sashimi Grade)
Kosher Salt
Fresh Cracked Pepper
4 Handfuls Fresh Arugula
1 Ripe Hot House Tomato, quartered
1/4 Cup Black Olives, thinly sliced
1/4 Small Red Onion, thinly sliced

Preheat a cast-iron skillet over medium-high heat.  Generously coat each tuna steak in olive oil and season liberally with kosher salt and course ground fresh cracked pepper.  Add tuna steaks to pan and sear on each side, 30 seconds - 1 minute, careful not to overcook.  Remove from heat and set aside to rest.  Meanwhile, combine 3 tablespoons extra virgin olive oil with 1 tablespoon red wine vinegar.  Season the dressing with a pinch of kosher salt and fresh cracked pepper.  Wisk mixture until oil and vinegar have emulsified, or combined.  In a mixing bowl, toss dressing with arugula until each green is well coated.  Plate a few handfuls of arugula on a serving plate and arrange the last three ingredients on top of greens.  Using a sharp non-serrated knife, carefully slice the tuna steak into 1/2 inch slices and place on top of salad.  Serve immediately.

Monday, June 7, 2010

Southern Flourish

Here's a sneak peek of a piece I put together for an outstanding new publication, Southern Flourish.  Be sure to check out their new summer issue available June 15th.

Check it out here!


Thursday, June 3, 2010

The Other Side of Grilling

Check out this piece I wrote for our friends over at The Art of Manliness.  Hopefully this will encourage you to start utilizing all of your grill's potential this summer.  Besides, you'll be able to impress your friends.

If you've yet to check out Brett & Kate's outstanding blog, I would highly suggest doing so immediately.  The quality of their content, research, and advice is well above par than any other men's lifestyle publication I've come across.  Even better, the two have successfuly released an incredible book containing the very best of what it takes to be a man.  It's a must read for any gentleman.  Order your copy today.

Heading to the beach for a few days - maybe some more seafood inspiration upon my return.

Be easy,