No Reservations with Reservations

Anthony Bourdain. Callous, crass, kinda looks like a burnout. However, somehow he's, I don't know, is "likable" a word you would use for Bourdain? Well, there it is.

I actually like the guy (despite the Cleveland episode of "No Reservations" that made us Clevelanders looks like a bunch of pork-obsessed crazies). He takes a mature and seasoned view of food that his status and celebrity allows him, which I think is pretty cool. There is no doubt that he is honest or at least speaks his mind (I mean, come on, the dude doesn't seem to have a filter at all) and I for one would love to sit and have a beer with the guy, though he undoubtedly would drink me under the table.

So I see his face staring right back at mine at a recent visit to Whistlestop Bookshop and decide to take our relationship to a whole new level; I'm going to buy his book. I only started diving in to Medium Raw a few days ago, but I find myself at odds with the author on one thing that he is so passionate about, namely his hatred of everything Food Network.

He refers to the shows as "dumbed down" and "ridiculous" (admittedly there are some ridiculous shows...don't even get me started on Semi Homemade). He actually seems to detest that these shows are actually entertaining and the chefs and/or cooks are friendly and relatable.

While I did laugh (out loud) as I was reading those pages, I just had so much trouble with Bourdain's point of view. Why is it so bad to have "dumbed down" shows about food if it makes people actually get off their asses and cook? Why is it bad that people get excited about food that is readily available in their neighborhood grocery stores? I mean, I love watching him go all over the world and eat some pretty incredible foods, but I'm not rushing out to get some cow brains any time soon.

I guess what I am trying to say is that there is a place in this world for both points of view - neither of which are mutually exclusive. I'm entertained by both. I learn from both. And I genuinely like both.

There is something about Food Network that Tony and I do agree on, though.

That Sandra Lee is a freaking train wreck.

There's almost too much going on...kinda like Ikea.

There's really no better thing for a foodie to do on a Saturday morning than going to a good farmers market. The vibrant colors. The smells of fresh produce. And the people watching (oh the people watching!).

All the things I love about farmers markets are also what are ultimately my downfall. The sights, smells, & people all give me a very specific type of ADD (FMADD?) that all drive me just a little crazy. I never know where to start or what I should be looking for and Kelly and I are never on the same page. She's always looking for fresh, beautiful produce, and, being the carnivore that I am, I want nothing more than some good farm-raised, grass-fed beef/pork/buffalo/meat-type-product. Oh, and cheese. I'm a sucker for cheese.

{side note: Kelly likes to joke that we are the only 2 people in world who can go to a farmer's market and not buy any vegetables. It's true. It happens on many occasions}

This past weekend we went to the North Union Farmers Market (in it's 16th year! way to go!) and we got some really great stuff. I picked up some grass-fed beef and some homemade pork brats and Kel got some really beautiful peppers (which I then grilled and put over the brats). All in all it was a successful outing (much more successful than our subsequent garage sale-ing- which is probably a different topic for a different blog) that ended up providing us with wonderfully delicious dinners (the burgers I made with the beef tonight were A-MAY-ZING).

There I go again. Ramble, ramble, ramble. I guess when I catch myself rambling it's a good time to sign off. Kelly and I are off to Pennsylvania for Labor Day (Memorial Day? I always get those confused) to spend time with the Patten-Alwine clan and I am sure that more food adventures await.

Until then...Buon appetito!

Some like it hot

Salsa be damned!

Even though salsa is America's favorite condiment I have always been a sucker for hot sauce. Even before I met my Southern wife who opened my eyes to the wonderful world of Tabasco, I was dousing everything in sight in that glorious spicy liquid. I would even smother things that in normal circumstances should never have hot sauce near them. I remember very clearly in my sophomore year at Carroll that I used to make instant StoveTop Stuffing in the microwave and then drown it in cheap "Louisiana HotSauce" (I'm sure if I tried that now I would probably gag).

So my love affair with hot sauce has been alive and kicking for quite a while, but I never even considered making my own. That is until one of my younger brothers gave me the idea. You see, Jeff started cooking a lot earlier than most kids I know. I remember him being very young making eggs and mixing them with ranch dressing and loving every bite of them. Anyway, Jeff and I were talking sometime last year and he mentioned that he was going to try to make his own hot sauce and I thought, "Duh, why didn't I think of that before?"

So, to make a long story only slightly less long than it already is, I've had three different hot sauce making adventures, and I think I finally made one that I would make again. Give it a shot if you are so inclined. 

**Important note** Making hot sauce is EASY and fun. Don't be intimidated and feel free to riff here and there. Make it your own...that's what creating in the kitchen is all about, isn't it?

Kevin's Poblano Hot Sauce

3 large poblano peppers 

1 medium white onion - diced

1 garlic clove- diced 

Juice of 1/2 a lemon

1 cup water

1/2 cup white vinegar

1tsp sugar

salt & pepper to taste

1. Broil the peppers in the oven until they turn quite dark. Skin, de-seed, and chop them once you take them out.
2. Saute peppers, onion, and garlic in a little oil until soft. Let cool.
3. And softened veggies to blender with water, vinegar, lemon juice, and sugar. Blend, baby, blend!
4. Add salt & pepper to taste.

The secret here is to strain the liquid a few times. I try to get a good blend going then force it through a strainer into a large measuring cup and then pour the strained liquid back into the blender for some more blending action. It's really up to you to get it to a consistency that you like. Mine is thicker than Tabasco which makes it great for dipping chips into or even drizzling over Triskets for a snack. I've had this on tacos, pizza, eggs, you name it!

Buon appetito (or maybe in this case I should say buen provecho)!