Showing posts with label dumb and dumber. Show all posts
Showing posts with label dumb and dumber. Show all posts

Monday, November 8, 2010

My Kitchen Challenge

Editors Note:  This is a guest post from my good friend, Colin.


Colin: I can't believe my job makes me work over 40 hours a week.  I never have time to go to the store. 
Matt: What if I make a week long grocery list and meals with just the bare essentials, think you're able enough to handle that?
Colin: Hey, what do I look like?

Since day one of Have Her Over For Dinner, which was well before the book finally made it into production, I've been excited about the possibility of a cookbook recipe that doesn't end with me frantically waving a towel, cursing the oven fan for not sucking up the smoke billowing from my attempt to simply fry an egg (true story--who knew you had to grease the pan first?).  Matt's book was going to be different.  It was going to be different because I was going to be the kitchen foil to his everyday Bobby Flay, ready to ask the dumb questions so you don't have to.  It was going to be perfect... and it almost worked.  

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.

Enjoy!

MM

















Grilled Hamburgers with French Fries

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

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

Toppings
American Cheese
Lettuce
Sliced Tomato
Sliced Onion
Dill Pickle Chips
Assorted Condiments

Method:

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.











Wednesday, September 22, 2010

Grilled Rosemary Shrimp Kebabs

After a few weeks of idyllic weather - high's in the mid-80's, and low's in the mid-60's - the Indian Summer gods have decided to bestow upon us Southerners a week that feels more like early August than late September.  Truth be told, the September Grass I wished for earlier this month is brittle and brown - oh well.

Don't get me wrong - I like hot weather.  But, considering I'm less than 8 weeks away from my next marathon, and that I just enjoyed two weeks of 'fall running', the idea of logging countless miles in 90 degree heat just doesn't do it for me anymore.

Speaking of which - anyone running in Richmond, Va on November 13th?  I sort of thought this was an 'under the radar' race, which I prefer, but based on the fact that all of the downtown hotels are already booked - I fear I may be participating in a traffic jam instead of a race.  Better hope they they do corrals.

Anywho - the one good thing about having hot weather is that it extends my desire to eat light, healthy meals. 

I know what you are thinking.  A meal of grilled shrimp, coupled w/ my penchant for throwing out Dumb and Dumber quotes at random?  In the words of Lloyd Christmas . . .

Austria!  Well, then.  G'day mate!  Let's put another shrimp on the barbie! 

Grilled Rosemary Shrimp Kebabs -

6 - 8 Large Rosemary Sprigs, soaked in water for 10 minutes
1 lb Large Shrimp, peeled and deveined
Kosher Salt
Fresh Cracked Pepper
1 Lemon, juiced
2 Tablespoons Extra Virgin Olive Oil


Preheat one side of the grill to medium high heat.  Meanwhile, season shrimp in a bowl with a few generous pinches of salt and pepper.  Add lemon juice and olive oil - toss until thoroughly combined.  Begin skewering shrimp, starting at the bottom of the rosemary sprig and working your way to the top (with the leaves), careful not to overcrowd.  Add shrimp to grill over direct heat, 1 -2 minutes.  Move shrimp to indirect heat and cook for another 3 - 4 minutes, or until firm and pink.  Remove from grill and serve immediately with plenty of cold beer.











Sunday, September 19, 2010

Tennessee

Spent the day on the farm taking pics for my new book, "And for Breakfast".

I couldn't put it more eloquently than Lloyd Christmas in Dumb & Dumber: "Feels good to mingle with these laid back country folk, don't it Harry?"  Indeed Lloyd, it's the simple things.

I hate to give away all the good stuff (pictures) before the book is published, however here a few pics from a great little country store where I enjoyed a solid working-man's lunch: a ham sandwich, lays potato chips, a Moon Pie, and an Royal Crown cola.

Only in TN.  Love.

Rest assured - my Grateful Dead loving self used the side door.

MM