Showing posts with label Drinking. Show all posts
Showing posts with label Drinking. Show all posts

Wednesday, August 1, 2012

Yahoo - Tacos!

I was happy to contribute my Grilled Shrimp Taco recipe to a great site, The Daily Meal.  Better yet, the writer, Anne, just informed me that it was syndicated to Yahoo - and that my recipe was the featured one amongst the bunch.  Which has got me thinking - I'm definitely making Grilled Shrimp Tacos tonight and throwing back a few cold Cervezas!

Cheers -


Grilled Shrimp Tacos - Matt Moore, Have Her Over For Dinner

Inspired by a dish served at Tower 7 in North Carolina, this shrimp recipe conjures up the fresh and exotic flavors of the beachside town and is simple and easy to make.

Tip: Substituting Jack cheese for Pepper Jack cheese adds an extra kick of spice to this dish.

• 1 pound medium shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• Zest and juice from 1 lime
• 1 jalapeño, sliced
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin powder
• Kosher salt and freshly ground black pepper, to taste
• Soft flour tortillas, warmed
• Jack cheese, grated, for garnish
• Red cabbage, shredded, for garnish
• Cilantro, minced, for garnish
• Hot sauce, for garnish

Combine and mix the first 7 ingredients into a large bowl and allow to sit for 30 minutes. Meanwhile, heat a grill pan over medium-high heat.

Add the entire contents of the bowl onto the grill pan and cook until shrimp are bright pink and firm, about 2-3 minutes.

Begin assembling tacos by adding a layer of cheese, followed by the shrimp, and the remaining ingredients on top of the tortillas. Serve immediately.

Friday, June 15, 2012

Grilled Pizza (Re-visited)

Several weeks ago I posted a recipe from my sister on her fantastic Grilled Pizza.

Well, it's become a hit!  So much so that it is now our go-to appetizer when entertaining.

In my original post, I only had my iphone on hand, so the picture I took just didn't do it justice.  So I'm back!  Check out the beautiful photo and recipe below.

Thanks sis!


Ashley's Famous Grilled Pizza

1 Store-bought Pizza Dough, thawed
Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
2 Cloves Garlic, minced

10 oz Fresh Mozzerella, sliced thin
1/2 Cup Parmesan Cheese, grated
1/2 Cup Feta Cheese, crumbled
2 Roma Tomatoes, sliced thin
Fresh Basil, sliced thin

Pinch of Sea Salt

Preheat one side of a grill over direct heat.  Meanwhile, roll out the pizza dough as thin as possible (less than 1/8 inch) and coat in olive oil.  Melt butter and garlic together in a microwave for 45 - 60 seconds.  When grill is ready, carefully stretch the dough over the grate and grill for 60 - 90 seconds - the dough will puff up and bubble.  Flip dough and move to indirect heat.  Brush dough with garlic butter and top with remaining ingredients.  Cover grill, and continue to cook pizza over indirect heat until cheese is melted; 10 - 15 minutes.  Remove from heat, slice, and serve.

Thursday, May 10, 2012

Wisconsin Cheese Cupid Cinema
Check out my guest post on  

IMPORTANT - enter our giveaway for $25.00 worth of FREE WISCONSIN CHEESE by visiting their site,, and watching their "flavorful stories" videos.  Comments on and our Facebook page regarding these great videos will all be entered for consideration.  

Share your most flavorful stories and enter your comments for a chance to win!!!

I’ve always been a sucker for dining en plein air - and now that the beautiful spring weather is officially upon us, I thought it prudent to gather up a group of friends for an afternoon twilight hour filled with conversation, wine, and of course - great cheese.

Assembling such a front porch gathering is my favorite form of entertaining.  Instead of slaving away for hours in a kitchen, I like to carefully put together a board of varying ingredients - each delicious in their own right.  Be advised, however that this is not simply an opportunity to clean out the pantry.  Rather, I like to put quite a bit of thought into everything that hits my plate . . .

Check out the rest of my post, including my pairing notes by visiting

Visit the site by clicking here, view the videos, and enter your comments  below or on our FB page to win $25 worth of Wisconsin Cheese!!!

Wednesday, November 3, 2010

5 Stick to Your Ribs Soups from Around the Country

It's a cold and rainy day here in Nashville, TN. 

Perhaps I could let that ruin my mood - but instead - I'm using it to my advantage.

Check out my latest post on some of my favorite dishes for a day just like today.

Of course, a big thanks to Brett and Kate over at The Art of Manliness for allowing me to contribute to their site.  If you haven't checked out their content/book - do yourself a favor and go - NOW!

As always, cook and eat passionately!


Monday, October 25, 2010

Taste of Atlanta

Many thanks to all of those who kicked it with me at Taste of Atlanta.  Great weather, great food, cold drinks, and good people.  Much enjoyed.


Monday, October 18, 2010

How's your Burger?

"Why don't ya eat up and we'll tell ya" - You nailed it - another Dumb & Dumber quote.  Sorry, but it was just too easy.

But seriously, how is your burger?

Nowadays it's hard to find a good, true hamburger.  Don't get me wrong, I love great food.  However, something is seriously flawed when I walk into a restaurant and see a $15.00+ hamburger listed on the menu.  Kobe Beef, ground filet, ground ribeye?  You know what?  I don't care.  Save those expensive cuts for steaks.  Give me ground chuck.  80/20.  I want fat, and I want flavor. 

 "Where's the beef?"

As you can see, it doesn't take much to make a great hamburger patty.  80/20 ground chuck, kosher salt, and fresh cracked pepper.  Take note of the small indention in the center of the patty.  This ensures that the burger will lay flat as it cooks, rather than plump up into a ball.  Whatever you do, resist the urge to use your spatula as a smashing device - you want to keep those juices (flavor) inside the burger.

As far as toppings go, I prefer to keep it simple.  Lettuce, tomato, onion, pickles, cheese, etc.  Sure, I enjoy a Cajun seasoned burger with blue cheese, crispy pancetta, and sliced avocado.  But then again, why mess with a classic?

Don't forget about fries.  Rather than create an all-out caloric disaster of a meal, I prefer to roast my fries in some olive oil in the oven.  Trust me, it saves calories and clean up.  Besides, these 'rustic' fries definitely beat anything that comes out of the freezer.

Fortunately for me, I was able to spend a long weekend relaxing at the lake.  Football, cold beer, sun, sand, water, and great food.  Can life get any better?  Not really.



Grilled Hamburgers with French Fries

4 Large Russet Potatoes
1/4 Cup Extra Virgin Olive Oil
1 1/2 Tablespoons Cajun Seasoning  

1 lb 80/20 Ground Chuck
Kosher Salt
Fresh Cracked Pepper
4 French Hamburger Buns, sliced
Unsalted Butter 

American Cheese
Sliced Tomato
Sliced Onion
Dill Pickle Chips
Assorted Condiments


1.  Fries - Preheat oven to 425 degrees F.  Wash and rinse potatoes thoroughly.  Cut each potato in half.  Next cut each half into 4 wedges, creating 8 fries from each potato.  Add to a baking sheet and toss with oil and seasoning.  Roast potatoes in the oven, shaking pan on occasion for 45 - 60 minutes, or until browned and tender.

2.  Burgers - Preheat a grill over medium high heat.  Divide ground chuck into 4 patties, using your thumb to create a small well in the center of each patty.  Season liberally with kosher salt and fresh cracked pepper.  Lightly butter the cut side of each bun, and add to the grill for 60 - 90 seconds, or until just toasted and browned.  Add hamburger patties over direct heat and grill covered for 4 - 5 minutes on each side for medium.  Remove from grill (or top with cheese to melt) and rest 3 - 4 minutes.

3.  Serve - Build burgers with desired toppings and condiments.  Serve immediately with fries.

Friday, September 24, 2010

Talk of the Town

In case you missed it, there's still time to impress all of your friends on game day with my recipe for meatball sliders.  Check out the video and recipe here.

Enjoy your weekend!


Friday, September 17, 2010

Cure your Hangover - Baby Back Ribs

It's Fall.  It's Friday.  That means one thing - tomorrow ushers in another full day of college football.  Ain't life grand?

I'm not an idiot.  It's been a long week out there.  Once the 5 o'clock whistle blows, many of you will be headed out to take on the town - rationalizing that your hangover won't be 'that bad' when GameDay hits the television.

Sadly, we all know better.  The problem is - you have a drink, and you feel like a new man.  Yet, that new man wants a drink.

Before you hit the sack after the 2 a.m. curtain call - do a little prep, and you will wake up to some of the most tender, juicy ribs you've ever had - certain to help cure that lunch time hangover.  Forget standing over a smoker all day.  Instead, go to sleep while your oven does all the work.  (i'm assuming you have a legit oven that won't burn your house down while you sleep)

Overnight Oven Roasted Baby Back BBQ Ribs

2 Slabs Baby Back Ribs, trimmed
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
Garlic Powder
BBQ Sauce (I use Johnny Harris BBQ sauce out of Savannah, GA)

Preheat oven to 175 degrees F.  Meanwhile, line a large baking sheet with aluminum foil.  Coat ribs in olive oil and season liberally with salt, pepper, and garlic powder.  Place ribs, meat side down, onto the baking sheet and bake while you sleep off your hangover, 6 - 8 hours.  When you wake up, carefully flip the rips with the meat side up (as pictured) and coat in BBQ sauce.  Return to oven for another hour.  Remove from oven and serve w/ cold beer and beautiful women.



Sunday, September 12, 2010

To America

It's a killer day here in Nashville, TN. Most of my weekends are spent away from home, so to grab a day like this is much needed. 80 degrees, a slight breeze, and not a cloud in the sky: add to that a Titans win - and I'm happy camper.

I'm sipping on a Post Road Pumpkin Ale (Brooklyn Brewery) staring out at the Nashville skyline. Considering the tallest building (Batman Building/AT&T) is around 50 stories, I can't help but think that yesterday was the anniversary of 9/11. 50 stories vs 110 stories . . . damn, it's unreal to think about those towers falling.

So many years later - I'm amazed at all of the controversy that still surrounds this historic event in US/World History. I'm reminded of the sermon I heard this morning - regardless of your beliefs, religion, or political leanings - the truth of the matter is God loves everyone. Imagine where we'd be if we would simply put away the hate and spread the love.

Yes - I'm about 3 Pumpkin Ale's deep, and the Grateful Dead's "Eyes of the World" is currently playing on my stereo.

Anywho - with that said - in the spirit of love and America, I'm offering up what's being served at my place today to enjoy your NFL Sunday - I got to get back to watching the 3:15 games.

Gameday + Beer + Chili = America

Gameday Chili

1/4 Cup Canola Oil
1 Onion, finely diced
2 Cloves Garlic, minced
2 Jalapeno Peppers, seeded and diced
1.5 lbs 80/20 Ground Beef/Buffalo
2 Tablespoons Chili Powder
1 Tablespoon Cumin Powder
1 Tablespoon Kosher Salt
1/2 Tablespoon Black Pepper
1 Cup Dark Beer
1 28 oz Can Tomato Puree
1 28 oz Can Petite Diced Tomatoes
1 14 oz Can Black Beans
1 14 oz Can Kidney Beans
Shredded White Cheddar Cheese (topping)
Sour Cream (topping)
Sliced Green Onion Tops (topping)

Preheat a Dutch oven over medium heat; add oil. Next add onions and saute for 8 - 10 minutes, or until tender. Add garlic and jalapeno peppers and saute until just tender, about 2 - 3 minutes.  Add ground meat and seasonings and cook until meat is just browned through, about 4 - 5 minutes, stirring on occasion.  Deglaze the pot by adding the beer, scraping up any browned bits from the bottom of the pan using a spoon.  Finally, add the remaining ingredients, reduce heat to medium low, and simmer partially covered for 30 - 45 minutes.  Remove from heat and serve with desired toppings.

Thursday, April 8, 2010

No Reservations

For those yet to catch an episode of Anthony Bourdain: No Reservations on the Travel Channel, it’s time to tune in immediately. As the famed chef of NYC’s Les Halles, writer of the hit Kitchen Confidential, and award winning television host, Bourdain is equally famous to viewers for his penchant for eating strange food as he is for his untamed behavior. He’s got the iron-clad stomach of Andrew Zimmern, but he’s also a guy you’d like to drink a beer (or 10) with at the end of the day, or to start the morning.

I’ve been a fan of the show over the past 6 seasons. For those of you who’ve watched, you’ve probably noticed a couple of things. Number one: the quality of the show (production/camera work/editing) has evolved into some seriously outstanding television. It’s clear that the crew/producers are incredibly talented, even if they are working in tough conditions and on a limited budget. Number two: Tony has comfortably grown into his role . . . some might even say as a master story-teller. Even though earlier seasons were quite entertaining, Tony spent quite a bit of time making critical asides to the viewer on his hatred for the over-commercialized food industry. In fact, No Reservations was sometimes more of an outlet for bullying The Food Network than it was a serious travel and food series. Coincidentally, No Reservations was borne after one season of a similar show, A Cook’s Tour, whereby Tony worked for his so-called evil foe, The Food Network. Perhaps the success of No Reservations has allowed Tony to relax, and maybe even, dare I say it, soften up a touch.

Regardless, this week’s episode was quite the departure from the typical show. Instead of traveling to exotic lands, meeting new and interesting people, and sharing the local delicacies, the viewer is given a front row seat to the kitchens of some of the best chefs in the world. Instead of an over-the-top discussion of foodie related dishes and techniques, Tony focuses on the classics that every home cook should (and can) master. I love it.

Thomas Keller’s roasted chicken, Jacques Pepin’s omelet, Scott Conant’s spaghetti in tomato sauce, and Bourdain’s own beef bourguignon are some of the highlights of the episode. Other classics include: the perfect hamburger, making French fries, grilling a steak, and steaming lobster. Within a one hour program, the viewer is given a lifetimes worth of knowledge and skills. I don’t think I saw a single dish contain over five ingredients. Salt, pepper, extra virgin olive oil, fresh herbs, and some high quality ingredients were the keys to every meal. Even the best chefs in the world advocate simplicity!

You should be able to catch reruns of the episode on The Travel Channel or On Demand.

Crack open a cold beer, and get to work!