Tag: guilty pleasure (Page 5 of 5)

      VOGA wine is awesome

      April 21, 2011 /

      Chef JimWhen sampling wine from italy, you wouldn’t exactly expect it to not be awesome. But VOGA wine has exceeded expectations. They sent us two bottles to try–the merlot and the moscato.

      The Merlot is not too dry and not bitter like some merlots are, but had a pleasant, smooth taste, sort of like a Chianti but with more of a kick. And just like most bold reds like this, it goes great with Wisconsin cheddar cheese, something I’ve become a bit of a snob about.

      The Moscato was not something I typically drink. It is white, but has some fizz. It’s not an obnoxious fizz like champagne, but more of a subtle carbonation, more akin to what might happen if you added seltzer to wine, like my parents used to do. Anyway, it also has a real mild flavor, almost like they just squeezed grapes right into the bottle. On ice, I could probably down the whole bottle on a hot day, it was that good.

      One of the best parts about VOGA wine, though, is the bottle. There is a cork, yes, but on top of that is a screw top. So after you remove the screw top and cork, you then replace the screw top to keep it fresh. Freaking brilliant.

      Anyway, I’m anxious to try the other flavors. Other VOGA varieties are Pinot Grigio and Quattro, as well as two other sparkling ones. Give it a try if you see it, even if you’re a wine snob.

      For more information, visit www.vogawine.com

      Product Reviews, Your Kitchen

      Kitchen Sink Lazy Saturday Sandwich

      March 28, 2011 /

      Okay, it wasn’t exactly a lazy Saturday but I was at home writing this past Saturday around noon, and my wife called to say she was on her way home from running some errands with our 3-year old in tow. And that she was hungry. Now, we have both been watching what we eat more often than we’d like to be, but I had gone grocery shopping and shopped when I was hungry. That mean I bought lots of bad stuff….i.e. good stuff. So I asked her….”no restrictions on lunch?” She said, to my delight, “No restrictions.”

      So I whipped up my own version of a a sandwich I had read about somewhere else. I took two perfect sub rolls and cut them in half. I sliced up some red pepper and some onion and fried them in olive oil for about 10 minutes on medium low so they would start to caramelize. I took some white American cheese and put slices down on the bottom half of the rolls. I slid the peppers and onions over and added about six thin slices of maple ham to the pan and fried them until brown but not so well-done that they were like bacon (not that there is anything wrong with bacon, but we wanted softer ham for this). I put the ham on top of the cheese on each bun.

      Then I sprayed another nonstick pan with cooking spray and when it was hot, cracked four eggs into the pan. I flipped the eggs gently after the white started to set, and then removed from heat after about 30 more seconds.

      Then I put some peppers and onions on each bun, and topped each with two eggs, still intact, and broke each yolk onto the sandwich. I think my wife’s words were, “This is f–king delicious.” Yeah, no rules, just good food. We were not hungover, but I believe this would be a monster sandwich to eat when hung over. Or just if you’re really, really hungry for lunch or even breakfast. Or late at night…or hey, anytime!

      Note: We were so hungry that we forgot to take a photo, so the one above is a replacement until we make these kickass sandwiches again.

      Ingredients, On the Grille, Recipes, Your Kitchen

      Countdown to St. Patty’s Day–corned beef meatballs with Thousand Island dipping sauce

      March 13, 2011 /

      I am a sucker for meatballs. Meatballs are dude food personified–usually protein-rich, meaty, full of flavor and served in or next to a sauce that enhances that flavor. So with St. Patrick’s Day now four days away, I wanted to share another recipe with you that should get you in the mood for the green holiday. I give to you — Corned beef meatballs with Thousand Island dipping sauce. I had to experiment a bit, but the end result came out just right, and I think you will enjoy these with or after a pint or two or three or…..well, you get the idea.

      Ingredients
      Sauce
      1 cup mayonnaise
      1/2 cup ketchup
      1/4 cup finely chopped dill pickles
      1 Tbsp. chopped fresh dill

      Meatballs
      4 small red potoates, peeled and quartered
      1 slice rye bread (day old bread if possible, but not necessary)
      1 pound fully cooked corned beef, trimmed of visible fat and cubed (note: I got mine from the deli counter, asking them to slice it about 1/2 inch thick–but you can use leftover corned beef as well)
      1-2 oz. gruyere or swiss cheese, cubed
      1 egg
      1 tsp. dried parsley
      Salt and pepper to taste

      Directions
      For sauce–in medium size bowl, combine all sauce ingredients, and stir to blend well. Set aside.

      For meatballs–Place potatoes in a small saucepan and fill with enough water to cover the potatoes. Bring to a boil and then simmer for about 10-12 minutes, or until potatoes are fork tender. Drain water and mash with a fork. Break rye bread into small pieces, and then, using a food processor, process into fine bread crumbs. Put bread crumbs in a large bowl. Then add corned beef and cheese to processor and process until mixture is finely ground. Add to the bowl with the bread crumbs. Break egg into bowl and add salt and pepper to taste (go easy on the salt since the meat is already salted from the pickling process). Fold in mashed potatoes and then with your hands, roll into 1-inch meatballs, setting these on a plate as you go. You should wind up with about 20-24 meatballs or so.

      Then, spray a nonstick skillet with cooking spray and heat over medium-high for about 45 seconds. Add meatballs, 10-12 at a time, and cook for about 5-6 minutes, shaking the pan about once a minute, until meatballs are browned on each side. Remove to a plate and cover with foil to keep warm. Repeat with remaining meatballs, and serve warm with the Thousand Island dressing on the side for dipping.

      Ingredients, Recipes, Your Kitchen

      A can a week: Muir Glen Chicken Tortilla Soup

      January 18, 2011 /

      Chef JimI’ve been really making an effort to eat better in 2011–and by that I mean healthier. You may remember I posted something about buying bigger pants just before the holidays, and I’m still wearing them–but trying to eat less carbs, eat more produce and get to the gym. Don’t worry…..I still love fatty fried foods and bacon, so there will be plenty of that in the coming weeks. Meanwhile, here is a review of a soup I tried today that tastes pretty damn good for being good for you, Muir Glen Organic Chicken Tortilla soup.

      It’s not like I go out of my way to eat organic, but I picked up this soup because it’s all natural–the ingredient list if fairly long but you won’t find any crap listed on it. It’s one large serving, though the can claims it’s two. But still, you’re eating quality food.

      This soup is a rich tomato/chicken broth with black beans, corn, and giant chunks of chicken meat. It’s also a tad spicy, but being me, I had to add some hot sauce. It wasn’t overly salty or not salty enough, and the only spice drawback is that the flavor of cumin kind of dominated-and cumin is not for everyone (just ask my wife, who calls it the “armpit” spice).

      Overall, this soup tastes great and is good for you, with 14 grams of protein and 6 grams of fiber per can. My only real complaint? There are no tortillas in it, and it’s called chicken tortilla soup. There is corn, and there is toasted corn flour to thicken it, but no actual tortillas. It didn’t affect the flavor, but still…why call it that?

      So if you’re looking for a healthy option for lunch that tastes great, pick up a can of Muir Glen soup…..I found it in the health food section of our local grocery store. And I’ll see you on the treadmill!

      Healthy, Product Reviews, Your Kitchen

      Product review: Turkey Perky Jerky

      January 11, 2011 /

      We reviewed the original version of Perky Jerky back in May on the Bullz-Eye Blog, and now they have a new version–Turkey Perky Jerky. Try saying that five times fast.

      The concept of this jerky is an interesting one–caffeinated beef jerky. It’s like everything you love at a convenience store in a nifty little package–well, maybe minus the newspaper and one of those triangle packaged sandwiches for later. But I digress.

      The great thing about Perky Jerky is that it’s all natural with no preservaties or nitrates. And just like the beef version, the turkey jerky has a strong soy/teriyaki flavor that is addictive enough even before you realize there is guarana (i.e. caffeine) in it. Yes, you have eaten jerky and now you are Cornholio.

      Seriously though, the caffeine buzz is real enough to give you a bit of a lift in the afternoon, and the taste is just awesome. As far as the difference between turkey and beef–the turkey version is made with turkey breast meat, so it’s low in calories (50 per serving) and has 9 grams of protein and zero fat, while the beef has 90 calories, 11 grams of protein and 2 grams of fat. The difference in taste is not much different, but the difference in texture is noticeable. The turkey is much chewier and not as tender as the beef version, probably because of the lack of fat that well, you’re eating turkey breast instead of steak.

      But guys, you just have to try this stuff…..it’s delicious, good for you, and literally uplifting.

      For more info, go to www.perkyjerky.com

      Product Reviews

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