As I'm sure you've noticed, your irregularly scheduled program has been rather interrupted. Being slathered in genius as I am, I have successfully knocked my back out of whack and have been somewhat less than cookeryness. Although I'm sure you'll be happy to know that I've been able to cook some pretty awesome Korean ramen at my bedside with a lighter and copious amounts of flop sweat. Thank goodness for the extra spicy boullion packets! Expect our ignominous return well before the Fresno Chile Festival and in the meantime check out our guest post over at Taste Fresno on the subject.
-Pook
Saturday, June 11, 2011
Friday, May 27, 2011
Eating Out A Shortie
Hi gang! What a series of adventures the past week and half have been! After a year I think we're past the point of apologies and you all understand I'm a naughty blogger flake when the real world starts a' knockin' at my door. Between taco adventures in Coalinga (I finally am able to order entirely in Spanish!), meeting some awesome local martial artists and the usual scramble to get to Central Valley Buzz! in time for the show and remembering all of my ingredients. Your forbearance is much appreciated!
Today we did a very special appearance on the Friday show since we get broadcast all over the Valley via channel 43. And in true Pook style, I was able to singlehandedly knock the entire feed off the air with but one twist of my toaster oven's dial. Who's got the skills to pay the bills? You know it.
But with too many lovely ladies and alot to catch up on, my recipe today didn't really get hollared out as loud as some viewers would have liked, so I promised to post the recipe for today's Creamy Cheesey Spinach Dip of Doom, so that all you party feelin people can wow 'em this weekend at your Memorial Day get togethers.
Creamy Cheesey Dip of Doomheesey and Spinach
(serves 2)
Two cups of fresh spinach steamed or 1/2 cup of frozen spinach (chopped)
1/8 cup mayonnaise
1/4 cup sour cream
1/2 cup greek style yogurt
1/4 cup parmesan cheese (grated)
1/4 cup asiago cheese (grated)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
1/4 teaspoon homemade chili powder
1 pinch white pepper
1 teaspoon dried dill weed
Preheat oven to 400 degrees. First take your steamed or defrosted spinach and squeeze all of the water out of the leaves. It's suprising how much water you'll wring out. Then roughly chop the spinach and add to a mixing bowel. Then, simply add in and throughly mix the remaining ingredients. Then spoon the mix into an oven safe ramekin or pyrex baking dish. If you like you can sprinkle a little more parmesan over the top for a nice looking crust. Place in a 400 degree oven and cook for 20 minutes or until the mixture is starting to bubble a little and the top begins to brown. Remove and let rest for 5-10 minutes, so as not to serve pure lava hot napalm dip.
Surround with tortilla chips, pita chips, torn hunks of bread, fresh veggies, old ceiling tiles, a car tire. It won't matter what folks have to put it on. They'll start eating their own fingers to make sure that they're able to get their share of this insanely good dip. Although in that case, I'd sternly forbit double dipping.
Happy Memorial Day y'all! May it be fun, fabulous and free of harm.
-Pook
Today we did a very special appearance on the Friday show since we get broadcast all over the Valley via channel 43. And in true Pook style, I was able to singlehandedly knock the entire feed off the air with but one twist of my toaster oven's dial. Who's got the skills to pay the bills? You know it.
But with too many lovely ladies and alot to catch up on, my recipe today didn't really get hollared out as loud as some viewers would have liked, so I promised to post the recipe for today's Creamy Cheesey Spinach Dip of Doom, so that all you party feelin people can wow 'em this weekend at your Memorial Day get togethers.
Creamy Cheesey Dip of Doomheesey and Spinach
(serves 2)
Two cups of fresh spinach steamed or 1/2 cup of frozen spinach (chopped)
1/8 cup mayonnaise
1/4 cup sour cream
1/2 cup greek style yogurt
1/4 cup parmesan cheese (grated)
1/4 cup asiago cheese (grated)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
1/4 teaspoon homemade chili powder
1 pinch white pepper
1 teaspoon dried dill weed
Preheat oven to 400 degrees. First take your steamed or defrosted spinach and squeeze all of the water out of the leaves. It's suprising how much water you'll wring out. Then roughly chop the spinach and add to a mixing bowel. Then, simply add in and throughly mix the remaining ingredients. Then spoon the mix into an oven safe ramekin or pyrex baking dish. If you like you can sprinkle a little more parmesan over the top for a nice looking crust. Place in a 400 degree oven and cook for 20 minutes or until the mixture is starting to bubble a little and the top begins to brown. Remove and let rest for 5-10 minutes, so as not to serve pure lava hot napalm dip.
Surround with tortilla chips, pita chips, torn hunks of bread, fresh veggies, old ceiling tiles, a car tire. It won't matter what folks have to put it on. They'll start eating their own fingers to make sure that they're able to get their share of this insanely good dip. Although in that case, I'd sternly forbit double dipping.
Happy Memorial Day y'all! May it be fun, fabulous and free of harm.
-Pook
Tuesday, May 17, 2011
Eating Out Another Spring
Isn't it amazing how quickly things pick up during springtime? Days are warmer and the evenings more mild. The rare days in Fresno where you can decide for yourself whether shorts or pants sound comfy today without fearing some temperature extreme striking you dead before the fun is over.
So what's been up? Well for one, I've been Iron Birding it a bit more lately. Mighty fine coffee, but a little shakey in the sammitch department. Not only did they get my order wrong, the amount of meat they give you borders on diet food. I wasn't expecting a half pound of salami or anything, but it's disheartening to almost chip a tooth as your teeth speed through the bread and only meet the resistance of one paltry slice of meat. On a $7 sandwich, I'm looking for better than I make at home. Better bread, better cheese, better meat, in some combination. This did not happen. Also, a pickle spear is nice. The coffee was still excellent, if rather tardy and laden with excuses.
Another drop in spot was over at the Lamp Post for a few brews and the most delightful bite of pickled pork skin on a tostada. I love any place that is serving Tioga-Sequoia brews. Partially due to loyalty to the superior brews of Butterfield's, but also because that style and quality still shines through. And the 'Post is a nice mellow spot to relax with a brew and maybe order some old school Chinese food from Lum's. You'll notice I didn't say "authentic". No siree Bob! Fried shrimps in ketchup harken back to the days when the spiciest condiment in the cupboard was black pepper, meatloaf and gravy blue plate specials and nickel coffee. And I knew then that I could get my favorite off-menu Chinese item...plain pan-fried noodles!!
I know it's weird and there are other awesome classics that just won't taste the same elsewhere in a more "fusion-y" spot. But I love what subtle flavors weld themselves into pristine, unflavored noodles. Just a bit of oil in the pan and from there the noodles soak up anythig and everything that has been seasoning their woks since the MSG days. And damn it is good! Crunchy, chewy, a little dry in spots, a little moist in the center. All I need are chopsticks, no mustard, no bug juice (my Okie family nickname for soysauce), or chili oil. Just me and my noodles.
Add in to that a little behind the scenes work for the upcoming Fresno Chile Festival, which is looking like it's going to shape up into an extremely exciting celebration of all things capsicum. If the weather and pests oblige, I might even be able to get some superhots off the vine and into the chile eating contest! And we had a wee bit of a fundraiser for our dear friend RJ of Dusty's World fame to help out with some medical bills that resulted in a much needed spare hole in his head. A racously good time was had by all and I was rapidly reminded how quickly their porter can kick your ass when you're not looking. Much music was made and many laughs had and a good guy got a hearty dose of love from folks who feared for his wellbeing. And I didn't even vomit!
-Pook
So what's been up? Well for one, I've been Iron Birding it a bit more lately. Mighty fine coffee, but a little shakey in the sammitch department. Not only did they get my order wrong, the amount of meat they give you borders on diet food. I wasn't expecting a half pound of salami or anything, but it's disheartening to almost chip a tooth as your teeth speed through the bread and only meet the resistance of one paltry slice of meat. On a $7 sandwich, I'm looking for better than I make at home. Better bread, better cheese, better meat, in some combination. This did not happen. Also, a pickle spear is nice. The coffee was still excellent, if rather tardy and laden with excuses.
Another drop in spot was over at the Lamp Post for a few brews and the most delightful bite of pickled pork skin on a tostada. I love any place that is serving Tioga-Sequoia brews. Partially due to loyalty to the superior brews of Butterfield's, but also because that style and quality still shines through. And the 'Post is a nice mellow spot to relax with a brew and maybe order some old school Chinese food from Lum's. You'll notice I didn't say "authentic". No siree Bob! Fried shrimps in ketchup harken back to the days when the spiciest condiment in the cupboard was black pepper, meatloaf and gravy blue plate specials and nickel coffee. And I knew then that I could get my favorite off-menu Chinese item...plain pan-fried noodles!!
I know it's weird and there are other awesome classics that just won't taste the same elsewhere in a more "fusion-y" spot. But I love what subtle flavors weld themselves into pristine, unflavored noodles. Just a bit of oil in the pan and from there the noodles soak up anythig and everything that has been seasoning their woks since the MSG days. And damn it is good! Crunchy, chewy, a little dry in spots, a little moist in the center. All I need are chopsticks, no mustard, no bug juice (my Okie family nickname for soysauce), or chili oil. Just me and my noodles.
Add in to that a little behind the scenes work for the upcoming Fresno Chile Festival, which is looking like it's going to shape up into an extremely exciting celebration of all things capsicum. If the weather and pests oblige, I might even be able to get some superhots off the vine and into the chile eating contest! And we had a wee bit of a fundraiser for our dear friend RJ of Dusty's World fame to help out with some medical bills that resulted in a much needed spare hole in his head. A racously good time was had by all and I was rapidly reminded how quickly their porter can kick your ass when you're not looking. Much music was made and many laughs had and a good guy got a hearty dose of love from folks who feared for his wellbeing. And I didn't even vomit!
-Pook
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