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      Re-post of an interview with Camille Ford from Food Wars

      January 10, 2011 /

      Last year we had the opportunity to speak to Camille Ford, host of Travel Channel’s “Food Wars.” Camille was just getting started with the show, and it’s been going strong now for almost a year. If you haven’t seen it, the premise is that they pit two restaurants against each other in a particular city for what that city is known for, such as New York Pizza or Philly cheesesteak. It’s awesome and looks like it would be fun to be there! Here is a re-post of the interview that ran on Bullz-Eye.com:

      March 29, 2010

      Travel Channel has recently dipped its collective toe into the food programming boom, and following the wild success of “Man Vs. Food,” which recently wrapped up its second season, they are back with an awesome new show, “Food Wars.” The premise is that there are specialty restaurants in most major cities—Buffalo’s Buffalo wings, Chicago’s Italian beef, Kansas City’s fried chicken. And host Camille Ford has the best job of all—to travel around the country hosting “Food Wars” and getting to sample the cuisine of each “war.” For you guys, Camille is also very easy on the eyes and she isn’t afraid of spicy food or large quantities of food that isn’t exactly good for you. We had the chance to talk to Camille between episodes of “Food Wars,” and she confirmed that she has one of the coolest gigs ever……

      Bullz-Eye: Hey, Camille.

      CF: Hey, Mike, how are you doing?

      BE: Good, how are you?

      CF: Good, thank you.

      BE: So, I love the show, I’ve become a big fan. I’m a fan of “Man Vs. Food” and I think there are a lot of similarities between the two.

      CF: There are, but hopefully it’s different enough that people will be inspired to watch.

      BE: So how did you land the gig to host this show and how excited were you to move forward with it?

      CF: Okay, I’m going to answer the latter first. Thrilled, like back flips, couldn’t believe how luck I am, and was, to be asked to travel around the United States meeting great people who have worked their whole lives to be passionate about one thing, food, that I get to eat for free. All really good things. And as far as how I got involved, I’ve been working in entertainment and the performing arts for years and years, since I was a kid. I moved to New York about eight years ago to kind of pursue the same thing. And I’d done some hosting things that somehow caught the eye of the Travel Channel and it just so happened that they were looking for someone to fill this position. And when I auditioned, it just kind of made sense.

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      Food TV, Interviews

      Spaghetti sauce 101

      January 8, 2011 /

      For you guys that have never made homemade spaghetti sauce, here is my version that is so easy, a monkey could do it. And it’s real. I’m not talking open a few jars easy. Go ahead, give it a try….it’s the weekend and it’s cold outside in most places……

      Here is what you’ll need:

      ¼ cup olive oil
      2 32 oz. Cans crushed tomatoes
      1 can diced tomatoes
      1 small can tomato paste
      1 small onion
      2-3 garlic cloves or 1-2 teaspoons jarred garlic
      2 tsp. Sugar
      2 tsp Italian seasoning
      Salt and pepper
      Fresh basil and parsley

      You’ll need a giant pot, like a soup pot. Heat the oil over medium heat for a minute or two, and while that’s warming, peel the brown skin off the onion and throw it in the oil, whole. Push that around with a wooden spoon until it sizzles, and let it sizzle for a few minutes. If using garlic cloves, peel them and smash with the back of a large spoon or dull knife—but trust me, the jarred stuff is easier to use and just as good. Throw the garlic in the pot and let it brown, which takes about 30 seconds. Then add the crushed tomatoes, diced tomatoes, and tomato paste. Stir until the paste thins out into the sauce.

      Then add the sugar, Italian seasoning, and salt and pepper to taste. I like a lot of salt, a tablespoon or so, but that’s me. If you have high blood pressure, that’s not such a good idea. Then lower the heat, cover, and let that simmer for 2-3 hours. Just before serving it, chop a little fresh basil and fresh parsley and throw it in. That’s it.

      Then just boil some spaghetti and you’ve just made homemade spaghetti sauce, just like Mom or Grandma used to. For an added touch, Purdue makes these really great, low-fat pre-cooked turkey meatballs. You can either warm them separately or throw them in the sauce for 10 minutes. Add a salad and maybe some store bought garlic bread or plain Italian bread and you’ve got a complete meal that will not only impress your wife, girlfriend or date, it should also impress yourself.

      Healthy, Ingredients, Recipes, Your Kitchen

      He-Man fiery sausage and peppers

      January 6, 2011 /

      Hey guys. If you are like me, and like spicy food to the point that you sometimes crave it, I’ve got a great dish for you to try. This is probably not the kind of thing women will like, so it’s a good dish to make for your buddies for an NFL Sunday or other get-together. And the cool thing is you can make it extra spicy just by making a few adjustments. And hey, there’s beer in it! Are you ready? Oh, by the way, this was originally published on Bullz-Eye.com’s Grub for Guys.

      Here is what you’ll need:

      2 Tbsp. olive oil
      4 links pre-cooked smoked bratwurst (or 4-6 hot dogs)
      2-3 poblano peppers (the dark green, oblong ones)
      3-4 jalapeno peppers (fresh, not from a jar)
      ½ cup beer
      ¾ cup diced tomatoes
      ½ cup barbecue sauce
      Hot sauce to taste
      Salt and pepper

      Heat the olive oil in a large skillet over low-medium heat. While that is heating, cut the peppers—slice off the top stem of the poblano, remove the seeds and membrane and slice thinly. Then slice the jalapeno carefully—first cut off the stem, and then cut into rounds. I like to do this and leave the seeds in for two reasons. One, it won’t burn your hands (though you still might consider plastic gloves), and two, the dish will be spicier with the seeds intact. Throw the peppers into the skillet and stir fry until lightly browned, about 4-5 minutes.

      Then cut up the bratwurst into slices about ¼ inch thick, and add those to the skillet. Let them start to brown just a bit, maybe 2-3 minutes. Then pour in the beer slowly, which should loosen all the brown stuff at the bottom of the pan (if you use cold beer, you can drink the rest of the bottle). Add the tomatoes, barbecue sauce and hot sauce, then sprinkle with a bit of salt and pepper, and let simmer on low to medium heat for about 30 minutes or until the sauce starts to reduce and thicken.

      If you want the dish to be really hot, try any combination of these tips….use a hotter hot sauce, use Ro-Tel extra spicy tomatoes (trust me, the stuff is nasty hot), leave the seeds in the jalapenos, and maybe buy a sausage that’s already spicy—I’ve seen some habanero chicken sausage that would work well for this.

      That’s it…you might want to serve this with bread or crackers to help soak up the heat, or just let it burn your mouth and cool off those taste buds with a frosty, refreshing beverage of your choice.

      Food on a Budget, Recipes, Tailgating, Your Kitchen

      Re-post of an interview with Guy Fieri

      January 5, 2011 /

      I had the pleasure of interviewing Food Network superstar Guy Fieri a couple years back and he was just the nicest guy. Here is a re-post of that interview on Bullz-Eye.com. Enjoy!

      You can’t really rise to stardom any quicker than Food Network personality Guy Fieri. After winning season 2 of “The Next Food Network Star” a couple years back, Fieri has hosted or is hosting several shows on the network, and has become arguably its most popular and marketable personality. Fieri also released his first book, “Diners, Drive-Ins and Dives,” the companion book to his most popular show. We had the chance to catch up with Fieri recently to talk about his incredible rise to fame, his book, and his shows. This is a guy who loves his job, and he’s managed to stay remarkably humble through it all.

      Guy Fieri: Hey Mike, what’s up, man?

      Bullz-Eye: Hey Guy. How are you?

      GF: I’ve got a little bit of a frog in my voice but I’m here.

      BE: Are you under the weather or just…

      GF: Ah no. I talked my ear off. I talk everybody’s ear off at the Super Bowl. I’m kind of reeling in that a bit.

      BE: Right on.

      GF: But I’m good to go, brother! I’m good to go. What’s up?

      BE: Sounds good, man. So I love your shows. I love your book. And I’m really glad that we have the chance to talk to you.

      GF: You have great taste.

      BE: (laughs) Right on.

      GF: (laughs)

      BE: So how do you balance it all with three top shows on Food Network, five restaurants, and a family?

      GF: It really starts with being surrounded by a bunch of great people. With my restaurants, fortunately I have a really good business partner, a guy named Steve Gruber. Steve and I were doing restaurants way before the Food Network opportunities came about. But it’s the people inside of my company that make it all so possible. Then on top of it to be blessed with a great wife and a good Mom and Dad and a lot of people around me. So really it all comes down to, honestly, just having good people supporting what I’m doing. It’s not by any means easy. The thing I have to be willing to do is work…..I think I’m the one that is going to actually copyright the term “25/8.” You ever hear of the term “25/8?” It’s the cousin of “24/7.” I have to go “25/8.”

      BE: I can imagine.

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      Chefs and Restaurants, Interviews

      Losing that holiday weight

      January 3, 2011 /

      Yeah, I know. This is not what you wanted to hear from a food site right after the holidays. But the truth is, we’re all in need of larger pants after a month of indulging. Heck, I wrote on here a couple weeks ago that I bought bigger pants at Old Navy before going to my favorite Wisconsin cheese store. I’m wearing them now, in fact. So yeah, now it’s time to try and shed a few pounds. Of course, that doesn’t mean this is going to suddenly be a blog about weight loss. But here are a few guy-friendly recipes I posted on
      Grub For Guys, especially good if you have a bigger bulge right now…..

      After the holiday edition of Grub For Guys that we presented you with, and after all of the holiday meals you no doubt indulged in, and on, you guys probably have a few extra pounds you want to shed this time of year. Well, I know I do. So I’m back on my favorite diet, the South Beach Diet. I’m a big proponent of this diet because it works, and because it’s easy for most guys. We get to eat lots of meat, cheese, nuts, and veggies, as well as a few sugar free treats, and all in all it’s not that hard. Well, sometimes it is, because in today’s world, cutting out bread, pasta, rice, potatoes and anything with sugar is very difficult. So I’m here to give you a few great low-carb options that make life a bit easier when trying to shrink that gut…..

      Mikey’s Cobb Salad

      Ingredients
      4-6 cups shredded lettuce
      1 8 oz. strip steak
      1 4-5 oz. boneless chicken breast
      5-6 slices bacon
      2 hard-boiled eggs
      1 avocado
      1 tomato
      ¼ cup shredded or cubed cheddar cheese
      ¼ cup green or black olives
      ¼ cup pickled jalapeno peppers
      Low carb dressing such as ranch or blue cheese
      Salt and pepper

      Directions:
      Wash lettuce and shred into two large bowls. Sprinkle steak and chicken with salt and pepper and grill over medium-high heat 5-10 minutes, or until chicken is no longer pink and steak is to desired doneness. Remove from grill and keep on a plate covered with foil. Cook bacon until crisp (I use one of those microwave trays that cooks it perfectly every time). Cut avocado in half, remove pit and scoop out flesh. Slice and place on lettuce. Chop tomato and put that on lettuce. Slice egg and divide over salad. Add cheese, olives, and jalapenos. Slice chicken and steak and place on salad. Crumble bacon on top. Serve with dressing. Makes 2 servings, but you can double or triple as needed.

      Grilled Buffalo Tenders

      Ingredients
      1 pound boneless chicken breast tenders
      Salt and pepper
      Cooking spray
      ½ cup Buffalo wing sauce (Frank’s Red Hot is great and is very low in calories, fat, and carbs)

      Directions
      Spray tenders lightly with cooking spray and sprinkle with salt and pepper. Pour wing sauce into a large bowl. Grill tenders over medium high heat until no longer pink and slightly charred on the outside. Toss tenders in sauce and serve with celery sticks and blue cheese or ranch dressing if you like. P.S. Trust me, you won’t miss the deep fried version of wings one bit with this one.

      Cheese/Peanut Butter Squares

      If you like those crispy cheese/peanut butter crackers, and who doesn’t? I’m giving you a low-carb option that you’re going to love.

      Ingredients
      4 slices mild cheddar cheese
      2 Tbsp. natural peanut butter

      Directions
      Lay cheese slices on a plate or large cutting board. Spread peanut butter over two of the cheese slices, and top with other two slices. You should now have two large square “sandwiches.” Cut each of these into quarters and serve. Makes 8 squares, but you can easily double or triple this one as well.

      Muffaletta Rolls

      The best part of the Muffaletta is the olive salad and the meat, right? Well, it’s also the kickass giant Kaiser rolls they use. But we have to improvise here and this is as close as we can come.

      Ingredients
      10 slices deli ham or turkey, or both
      1 cup pimento stuffed green olives
      ½ cup pickled cauliflower or other pickled vegetables
      1 Tbsp. juice from olives
      2 Tbsp. olive oil
      1 Tbsp. Red or white wine vinegar
      1 tsp. dried oregano
      Dash of salt and black pepper

      Directions
      Separate meat slices on a large platter. Combine remaining ingredients in a food processor or blender and pulse until combined but still slightly chunky. Spread a bit of olive salad on each slice of meat, roll up and serve. (Note: you can also roll up in provolone cheese or combine meat and cheese before rolling up).

      Turkey Brat Bites

      Ingredients
      6-8 Smoked Turkey Bratwurst
      Mustard

      Directions
      Grill brats until glazed and with a few grill marks. Slice into chunks and serve with your favorite mustard for dipping.

      Healthy, Ingredients, Recipes, Your Kitchen

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