Have you Hurd... Everything is hotter in Texas.

I know it has been a good while since I had taken the time to post anything for my small, but dedicated readership.  I might not even be doing so now, if not for the near begging of a couple of rabid fans.  One who hails from the soon to be snow covered Arctic wasteland  winter wonderland commonly referred to as Minnesota has been on my case for weeks.  A second one closer to home (who also expertly tends to my wife's coiffure) gave me the smack down just a few days back.  I made the mistake of telling both of them I was going to try a new restaurant soon as part of our annual DINK beggar's night dinner and shopping extravaganza.  We discovered not long ago that on the night when most folks are are either at home passing out candy to the neighborhood or escorting their own costumed kids around, the local restaurants and shops tend to be much less crowded.  In the city of Columbus, Thursday October 29th was the night.  We departed before the witching hour, so as to avoid dodging ghouls and goblins as we made our escape.  A relatively painless 15 minute drive to the Easton area for some much awaited authentic Tex-Mex.

I used the word "authentic" as Chuy's originated in Austin, Texas or so the story goes.  Since I have never been to Austin or visited their original location I can't attest to the veracity of their story, but hope to be able to soon.  Although the parking lot was somewhat full, we were pleased to be seated immediately upon our arrival.  They put us at a table right outside the kitchen.  Is it possible they know the Dining Scout and Shade Tree Chef?  Not much chance at all, really.  (Dare to dream.)  Aside from the enormous painted metal palm tree towering over our table, the most striking feature of the dining area was a large neon sign that read:

At first, I wasn't quite sure what to make of this.  I prefer not to think of my food as being angry or revenge-seeking.  I do not have nightmares about cows chasing after me with a burning desire for payback for all of the beef I have previously consumed.  The bright red lettering on the sign was definitely intended to send a message.  Perhaps a warning to those unfamiliar with the premise of Tex-Mex cuisine.  Suffice it to say I got the message really quickly when I slathered a tortilla chip in their house salsa and realized the salsa was just a little hotter than I am used to.  I am far from an expert in Tex-Mex, but have visited a wide variety of other restaurants around the area that offer similar fare and I would rate the entry level heat (house salsa, queso, a preponderance of the menu offerings) to be mild/medium at most.  Unless you request something with a kick of extra heat - which I DO NOT.  (smile)  It seems being from Texas, Chuy's entry level heat is more a solid medium.  By no means overpowering, but a bit of a surprise on the first taste.  After the initial shock, I warmed up to it.  In addition to the heat, I found a good range of flavor.  

Another bonus we discovered on our first visit was the $5 Happy Hour margaritas.  Not exceptionally generous in terms of the pour, but still satisfying.  Chuy's also offers the Happy Hour Nacho Car.  That's right!  A complimentary nacho bar served off the back of what looks like an old car (nice touch).    It included beans, ground sirloin, queso, warm salted tortilla chips (emphasis on warm & salted), jalapeno slices and house salsa.  Chops to any place that takes the time to mist and salt the chips and warm them.  Makes a world of difference in the flavor.  Only downside is that they were a bit on the fragile side and didn't stand up well to the queso.  Messy, but delicious.  My wife thought the queso was a bit too spicy for her palate, but she loved the flavor otherwise and was able to power past her normally mild comfort zone.  I found that mixing it with a little ground sirloin and beans reduced the heat level to a pleasant tingle too.      

I know this isn't a real car, but I am
left wondering if this may be possible
in a real car trunk.  Trunkgating
instead of tailgating?

Some artists mix their own paint.  I mix
my own hot cheese dip.

We were still polishing off the nachos when our entrees arrived.  I had to go for the Elvis Green Chile Fried Chicken and she stuck with her tried and true chimichanga or as they like to call it the "Chuychanga."  Funny thing is that I always thought of green chiles as mild.  In Texas, maybe not so much.  The green chile sauce and green chile rice was on the hot side of medium.  I was able to finish it, but my nose was running like a faucet by the end.  Apologies for the visual.  (mischievous grin)  The chicken was crispy with a light, but flavorful breading.  It was accompanied by a generous portion of the aforementioned rice and refried beans.  My wife enjoyed the beans too, which is not typical for her.  So they must have been first rate.  (big smile)  She said the heat level for her entree was more to her liking.  Maybe next time I will steer that way too.

Elvis would not leave the building
if he saw this coming out of the
kitchen.  Great chicken.

The famous Chuychanga in repose.

One last oddity.  Do all restaurants in
Texas give you your utensils in a bag
marked "Sanitized for your Protection?"

I mention that I may steer that way next time because we got our money's worth out of the Nacho Car for sure and enjoyed the entrees and $5 margaritas.  The atmosphere was lively and somewhat eclectic and felt just a bit oversized.  Maybe that is the way everything is in Texas?  (chuckle)  I am sure we will be back to Chuy's again soon.  If you find yourself over in the Easton area on a weeknight before 7, I would encourage you to check it out too.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka "Big Mike"

https://www.chuys.com/locations/columbus/columbus

Chuy's Tex-Mex
4154 Seward Street, Columbus, OH 43219

Have you Hurd... This Was Our Last Blast Of Florida Sun and Surf...

I know these posts keep bouncing back and forth chronologically, but just pretend this is some sort of Pulp Fiction type exercise and give the blog your full and undivided attention.  I know I don't have the entertaining chops of Samuel L., John, and Uma, but there is much less murder and mayhem featured in these lowly pages too.  I count that as a blessing.  Hopefully, you do too. -smirk-

On our last evening in Fort Lauderdale, we were looking for someplace simple.  No reservations required, maybe some outdoor seating facing the beach, enough capacity to handle our entire posse, and certainly some tasty grub too.  Luckily, one of our group had visited Fort Lauderdale recently with a Boy Scout Troop spending some time at Seabase.  He suggested a pizza parlor on the opposite end of the beach from our hotel that he thoroughly enjoyed on his previous trip.  We made a quick phone call to assess the crowd and started the long walk down the beach.  After passing 17 beachfront bars and more than a few interesting characters well into their evening revelry, we arrived at Boccaccino Cafe and Pizzeria.

The staff rearranged some tables on the patio to accommodate our entire party in 3 smaller groups and filled us in on the food and drink offerings.  A round of adult beverages hit the table quickly and the first round was nearly gone before the great pizza negotiation of 2015 was complete.  The core of our party settled on a couple of salads and three pizzas.  Another round of drinks accompanied the scrumptious salads.  I would say for a pizza place, the produce was first rate and the dressings packed a flavorful punch too.  Hoo-RAH!  As my dedicated readers should know by now, bland greens are a sin of the highest order in my book.  I don't eat salad because it is healthy.  I eat it because I like the taste of it.  No flavor = no good.

As we eagerly awaited the arrival of our trio of pies, we managed to re-create our own scene from that Alfred Hitchcock classic "The Birds."  A trio of aggressive pigeons had worked their way onto the patio to mug another couple of diners and make a meal of their pizza.  Unbeknownst to us, one of our good friends and some first cousins to these pesky pigeons had some history.  I say first cousins because the pigeons George encountered many years before were in the thriving metropolis of Pittsburgh and they 'decorated' his suit on his way into an important meeting with some folks at Mellon Bank.  Hearing him recount the tale of a ruined suit and a nearly ruined meeting so long ago,  it is clear he is still bitter about it.  George swiftly unleashed his pent up emotion and sent the pigeons packing and provided some brief entertainment to boot.  Crocodile Hunter maybe not, but pigeon pusher for sure.  I just wish someone had caught it on video.  Thanks to George we were able to enjoy the rest our meal without any fowl present.  At least not any live fowl.  -chuckle-

Perhaps it was the engaging conversation, the crashing surf in the background, or the wrinkles in time cause by the conspicuous consumption of ethanol, or the brief show of force against the pigeons... but the pizzas seemed to get there faster than expected.  The buffalo chicken, Sicilian, and shrimp scampi pies were hardly set down before the slices were passed around and quickly disappeared.  Even though I am not normally a fan of seafood, the shrimp scampi is one of their feature items and for the sake of my readership I had to at least sample it.  WOW!  While the toppings weren't all readily apparent baked into the cheese, you could definitely taste the shrimp and garlic.  The crust was special too.  If I had to pick a typical style I would say New York, but done better.  The Sicilian and buffalo chicken were fabulous too.  I would venture to say it wouldn't matter what toppings you choose at Boccaccino's, the combination of crust, sauce, and cheese will provide the perfect foundation to pizza goodness.  Considering the good food, comfortable atmosphere, great service, and reasonably priced beverages...  I would say Boccaccino's Cafe and Pizzeria is on my 'must visit' list any time I return to Fort Lauderdale.  If you make the trip, I suggest you give them a try too.  Make sure you pick an evening with nice weather so you can sit outside on the patio.  It is on the beach, after all. -big smile-

Please note that no wildlife were injured during the creation of this episode and absolutely no fee was charged for pigeon training.

I tried to take a picture
immediately, but my
reflexes were somewhat
slower than normal.
South Florida heat or
ethanol?  Both?

Same story with the second
pizza.  Folks were really
hungry.

Gotta have the shrimp scampi.
A signature item and they
ROCKED IT!

www.boccaccinocafe.com

Your Dining Scout,

Michael Hurd, aka Big Mike

Have you Hurd... I Could've Been a Contender...

I know it has been way too long since that line was featured in a movie, but since it recycles itself frequently enough a punch line in other light-hearted comedy, I am fairly certain both young and old will recognize it and be suitably intrigued.  Still working hard to build my base of dedicated readers by (almost) any means necessary. -grin-

If you are a subscriber to the Lynd Fruit Farm Cider Press, you will think this is stale news.  Lynd's opened their produce market for the 2015 season officially on Thursday, July 16.  The offering that generated the greatest amount of excitement in my household was the Contender peaches from South Carolina.  The pints of fresh blueberries from the Blue Frog Farm (also in the Lynd family) were a close second.  Given the volatility of produce supplies and prices, I would suggest checking out their website and/or Facebook page for available products and pricing before you make the trip.  That is what I did before heading to Pataskala.  I also Googled Columbus Best Burgers and quickly found an article from the Columbus Monthly listing their picks for the best burgers around Central Ohio.

Aren't these just peachy?  Had to get corny,
since I didn't get a picture of the dozen ears
of sweet corn we bought.

Look closely for the blueberries.  The clerk
was kind enough to give us a couple bags
so we didn't lose any enroute to home base.
Maple rolls aren't aren't from the Saxonburg
bakery, but they will do.

What on Earth do fresh imported peaches and local blueberries have to do with grilled ground beef patties?  All three are things my wife was hankering for on this particular Friday evening.  Red meat is not something she pines for frequently, so I didn't want to miss the opportunity.  It was our good fortune that a New Albany restaurant was featured in the Columbus Monthly article.  It was less than a mile from our route back home and I was able to secure online reservations before departing.  Although, as it turns out, this was not necessary.  Ella was busy, but not Friday night crazy busy at the time we arrived.  So we would not have waited for a table even without reservations.  I didn't want to take any chances, though.  I was billing it as a way to avoid the really crazy Friday night crowds at another one of my favorite burger joints.  I love it when a plan comes together.  -smile-

Lots of good stuff on the menu.
I am definitely coming back
for the pork chops and maybe
walleye on yet another visit.

The words over the window into the kitchen say it all.  No, those
are not UFO's.  Just really cool heat lamps. 

If I didn't fail to take at least
one picture a little late, would
you wonder if it was really 
the work of your Dining Scout?

Since it was our first visit, the waiter was kind enough to give us some guidance on the menu and other features at ella.  It seems that ella is an abbreviation for "eat local. love art."  There is a small gallery right next to the restaurant and he said we were welcome to browse while waiting for our meals to arrive and he would retrieve us at the appropriate time.  I asked my sweetest if she intended to check out the art work while we perused the menu and she showed only the slightest interest.  We were agonizing about an appetizer and were on the fence between the polenta fries and the Ella-Vated Potato Chips.  He provided savory details on both, but suggested we consider a seasonal feature instead -  buffalo cauliflower.  It was small florets of cauliflower in a light breading flash fried and perfectly tender, served with a generous dollop of Gorgonzola cream, a pleasant drizzle of buffalo cream sauce, and a shaved celery salad.  The Gorgonzola cream and buffalo cream sauce were both house-made.  I loved it, but my sweetest found it just a tad too spicy.  She likes absolutely no heat, but will occasionally tolerate food described as zesty. -smirk-

If you are old enough (Gen-X, at least), I am sure you are recalling a skit from the popular 80's variety show "In Living Color."  The skit was a tongue-in-cheek send-up of how individuals of the paler ethnicity can't tolerate spicy food.  The memorable line from this skit is comedic actress Victoria Jackson exclaiming: "WOW this is SPICY!  What's in this?!?!?  TOMATOES!?!?!"  As I have others in my family besides my bride that can't handle spicy foods, this phrase has been oft repeated over the years and is now part of our collective consciousness.  Love you, Mom.  -smile- 


After enjoying the appetizer, we both ordered an Ella Burger.  Someone at the table ordered it straight up (medium) and someone else ordered it with provolone instead of pepper-jack (medium-well).  Bet you can guess who ordered what... -chortle-  The waiter repeated his suggestion to check out the art work next door, not wanting us to miss out of the full experience at ella.  He was right when he said there was some great stuff next door.  Even though we are not the types to casually drop a few hundred dollars on art work, we did find some affordably priced local art and some stuff that while maybe not really 'art' it was definitely 'artsy.'  Like the 'Tattooed' silver we purchased.  It was old silver utensils etched with cute phrases.  A spoon with 'cereal killer' etched into the bowl or another one etched 'Good morning Beautiful.'  Once again, I am sure you know which of us gravitated to each of these divergent examples.  We intended to only purchase one, but there was a $20 minimum purchase required to use plastic money. Consequently, we picked out a second one.  Our timing was good too, as the waiter came with a two minute warning on the arrival of our entrees just as we completed our purchase.  All things being equal, maybe I should have resisted his earlier en-treatises and stayed at the table. No...  There are worse things to do than support a small local gallery. -big smile-   

Better lean over your plate when you bite into
this baby.  Juicy and flavorful are the watch
words.  Wouldn't want you to stain your shirt.

Gazing upon the ella burgers as they arrived at the table, I could see why they made the list in Columbus Monthly.  A ten ounce patty of locally raised beef, expertly cooked, with a melted slice of pepper jack cheese (or provolone, if you wish), thick-sliced house bacon, a smattering of french-fried onions, dill pickle half, and house-made onion aioli.  This perched atop a grilled bun of excellent character.  This is not the kind of bun you pick up for 99 cents a pack at the local grocery.  Maybe $3.99 a pack at the local grocery, if you are lucky.  If the burger wasn't enough, it was served with a generous portion of seasoned and flash fried potato wedges and ketchup.  Mmmmmmmm.

I don't know when the last time was I ate a burger that inspired me to quickly grab a napkin after each bite.  Yes, that's right...  The juices were running down my chin from start to finish.  OK, so maybe it was only a week or two ago, but still...  This burger ROCKS!  Maybe my top 5 is in need of a re-shuffle.  The potato wedges were magnificent too.  I don't know how they got the outside incredibly crispy, while keeping the inside unbelievably tender and moist.  Perhaps I should inquire with my Food Network favorite, Alton Brown.  I bet he could unwrap the mystery for me.  They tasted great neat and lightly dipped in ketchup.  Yes, I am periodically closing my eyes and daydreaming about it as I type this.

Much like another of my favorite establishments that shall remain nameless, the meal was a a bit more than I typically spend for a quick burger at lunch.  However, this is WAY MORE than a quick lunch burger. I encourage you to ignore your wallet's (or purse's) whining and pony up. -big smile-   Yes, it is much easier for me to ask you to spend your hard earned dollars than it is for me to spend mine. Love you too, Dad. -big laugh-  In this case, I have already spent mine for your benefit.  You should feel good about that.  The atmosphere of quiet and somewhat understated elegance is a fitting complement to the menu.

How do I take my bourbon?
In a chocolate bourbon pecan
pie with vanilla bean ice cream
and a caramel drizzle.

As we were devouring the last bit of our meal, the waiter subtly placed the dessert menus on the table for our consideration.  At the top of the list was the chocolate bourbon pecan pie.  You should know that my sweetest has an aversion to nuts (marriage to me excluded, of course) almost as great as her aversion to spicy.  So it took no small amount of persuasion to secure her agreement to not only order it, but enjoy some of it with me.  The plethora of pecans ensured that I would get the lion's share, but not quite all of it.  Sometimes life just works out that way.  It was a fitting end to a perfect summer evening in Central Ohio.  Time to go back outside and sweat in the ubiquitous heat and humidity.  If you enjoy a good peach or a great burger, head on over to the northeastern frontier (of Columbus), Lynd's and ella will make it worth your while.

Brought these little beauties home with us.
Just like with our dogs, I thought one would
be enough and somehow  we ended up
with two. -smile-

Didn't buy these, but had to take a picture.  Made me take back
bad things I have said about golf clubs (woods, anyway).  There
is ONE good use for them... Repurposed as decorative ducks.

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike

http://www.lyndfruitfarm.com/
https://www.facebook.com/lyndfruitfarm?fref=ts
http://www.ella-restaurant.com/#eat-together
https://www.facebook.com/ellanewalbany?fref=ts


Who says movies are the only ones who hide "Easter eggs" during the credits...

I almost forgot to mention the house
bread.  It was basted with a
buttery garlic spread and then cooked
in some fashion until it was crisp on the crust and
chewy otherwise.  If I were dog, this is the chewy
treat that would cause me to beg.

Have you Hurd... Taco Tuesday + 2 = Just Plain Old Thursday...

I guess as time passes, that 'special' feeling fades, even at the Local Cantina.  Discovered just this past Thursday that they are no longer featuring the "Throw Back Thursday/$5 Burrito" special.  I added this to my original (3/1/2015) post  , but being uncertain about whether it will be noticed there...  I am also creating this quick post.  Don't want anyone walking into the Local Cantina on Thursday for lunch and having to wash dishes to cover the extra cost of a burrito or...  Even worse..., Going to fisticuffs with the management based on my now erroneous original post.  You can still enjoy the burrito, just be sure you have at least $12 in your pocket.  That should cover you for the full cost of the burrito ($8), plus tax and tip and still leave you with a dollar in your pocket.  Wouldn't want anyone arrested for vagrancy either.***  -wink,wink-  Particularly generous souls and those who prefer to pay for a drink will need to take a few more bucks. -smile-

Original Post:
http://bigmikeshotleads.blogspot.com/2015/03/have-you-hurd-taco-tuesday-2-throw-back.html

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

*** - I am not aware of whether or not the failure to possess at least $1.00 of legal US tender will result in a complaint or subsequent arrest for vagrancy in Gahanna, Ohio.  This is just a casual reference to a great friend from high school who passed away more than a few years ago.  He used to say quite frequently: "make sure you have at least $1 in your pocket.  Wouldn't want anyone getting arrested for vagrancy. "  -sad smile-  Maybe someday I will share a story with you about Steve, a Wheeler Girl named Wanda, and his untimely beer bath at Watt-Powell Park.  Cameras were rolling on that last part, so there is videographic evidence.

Guess I miss him still.  RIP Steven D. Hawkins, aka "Zabrisky".

Have you Hurd... Sunshine state retirees always show up early for dinner.

I don't know what it is about New Yorkers and Chicagoans, but they all seem to gravitate towards exceptional ethnic foods.  Sometimes they find suitable sources when they move further south, whether it be for a career opportunity or the start of their retirement.  If not, you are certain to hear them complain about the lack of their favored delicacies every time they visit 'back home.'  -grimace-

I have some good friends who fit this pattern.  I met them while they were residents of Cincinnati, but Chicago is their real hometown.  Just over a year ago, they relocated to Lake Worth, Florida.   When planning a business trip to Fort Lauderdale, I realized I would be perilously close to their new hometown.  Never shy about inviting myself over, I called ahead and ask if they would be willing to put us up for a night at the start of our trip.  They were more than happy to be our bed & breakfast and insisted we join them for dinner at their favorite local Italian restaurant.  I won't reveal their identities, since I don't want them to be overwhelmed with lodging requests from my readership.  I am not sure if their neighborhood would allow them to start charging for overnight stays either. -sly smile-

Since they hadn't even lived there for a year when we visited, the fact that they had already found a favorite Italian restaurant was promising.  To say my expectations were high would be an understatement of the highest order.  Prior to our visit, if anyone mentioned Mamma Mia, I would think of the Broadway musical featuring the music of ABBA.  Now, all I can think about when I hear those words is fabulous bruschetta and a monster-sized plate of veal cacciatore.  I am sure by now my dedicated readers expect some level of excitement from me when discussing food.  In the case of Mamma Mia's Trattoria in Lake Worth, it is an excitement that extends to my lovely wife.  She still talks about the bruschetta.  Just looking at the pictures while I was typing this post made her want to jump on a plane and head back to Florida.  At least I hope it was because of her memories of the food and not some sudden repulsion to me.  -nervous grin-

I won't say their bruschetta
was better than mine.  I may
think that, but would never
say it out loud.  

Pesto dipping sauce was a
pleasant counterpoint to
the bruschetta.

The atmosphere at Mamma Mia's was quiet and comfortable.  It was a great place to enjoy dinner and catch up with our friends about their new-found home.  The fresh bread and house-made bruschetta and pesto dipping sauce were an excellent start to the meal.  A quartet of delicious salads arrived quickly after we ordered.  I opted for the wedge salad included with my entree.  It's a salad I rarely make at home, so I enjoy it out whenever I can.  This may be the only worthwhile use of iceberg lettuce that I can name.  Which is why I don't make it at home.  I don't allow iceberg lettuce in my household.  I don't even joke about it.               -sinister glare-

Wedge salad... Or as Mamma
Mia's likes to call it... The
Bistecca.  I don't speak Italian,
but it sure looks like a wedge
to me.

Just as we polished off our respective salads, the plates were cleared and the entrees arrived.  Given the enormous portions, I felt like I could easily share mine with two other people.  I am not saying I DID share it with anyone, just saying that I COULD.  I enjoyed every tasty morsel of it myself. -big smile- Although my eyesight and reflexes are not what they used to be.  Someone may have sneaked a sample and I just missed it.  I ordered a side of grilled seasonal vegetables to accompany my veal cacciatore.  Hearing the question in your mind, I feel compelled to share that it was not out of some misplaced desire to make amends with the gods of healthy eating.  I just had a taste for vegetables and Mamma Mia's cooked them to perfection.  They were tender and flavorful and were a pleasant accompaniment to the veal.

I downsized the photo, lest it push the rest
of the blog completely off the page.

Even carnivores enjoy tasty
grilled vegetables when they are
in season.

Although they had a great list of house-made desserts, I had to pass.  Perhaps another sign of my age.  I am occasionally able to exercise restraint when enjoying a meal.  What was it Dirty Harry used to say - "a man's got to know his limitations?"   I had definitely reached mine prior to the dessert course.  Hopefully, my dedicated readers won't think less of me.

If you should find yourself headed to South Florida, you may want to do as I did.  Plan to take a little side trip to  Lake Worth and visit Mamma Mia's Trattoria for dinner.  Arrive early or be prepared to wait a little while for a table.  Retirees don't need to get home and change out of their work clothes before going to dinner.  If you are vacationing there, you won't either.  That gives you at least a sporting chance.  If you manage to save room for dessert, please let me know.  I'll live vicariously through you until I can get back there again.

http://mammamiastrattoria.com/trattoria

 Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike

One more plus for your Dining
Scout and Shade Tree Chef.
If you don't know what this
means, that is what you get
for skipping to the end.  Please
go back and read from the beginning.

Have you Hurd... They have great fried chicken even in Miami...

As I sit here at my keyboard trying to catch up on my blog posts from the last few months,  I am wondering how it is that the specter of big brother worms his way onto our computers with something so un-sinister sounding as 'cookies?'  Perhaps that name was chosen with devious intent to make it sound cute and blind us to this intrusion with fond memories of fresh baked chocolate chip cookies as big as salad plates?   (sinister laugh)  I suppose it will take more than a few wise musings within these lowly pages to vanquish that boogeyman.  So I'll just put him in the closet for now.

Like any of the bad things in life, perhaps even one formed squarely against our best interests, I find it may still be useful to us under certain circumstances.  All those cookies that accumulate on my computer are available to the NSA, but also to the various search engines and news services I visit online.  They use them to custom tailor their offerings to me.  Interesting how the day after I shop for shoes, all the ads that pop up on the Yahoo front page are for shoes... And... The long history of visiting a plethora of food related sites leads to a front page full of articles about "The 20 best  <insert type of food> restaurants in the US."  (Surprise!  NOT!)   I gloss over most of them.  I mean how can you really say what the best pizza places in the US are without visiting at least a representative sample much less considering all of them?   Every town has at least a dozen or more offerings and that is just the local establishments and not chains.  It would take a lifetime of research and since most of the authors of these types of articles are younger than me, I routinely discount the validity of their ratings.  

I think the cover quote says it
all.  

I make an exception for purveyors of that southern delicacy - fried chicken.  I tend to think of these places as being considerably more rare in today's health conscious world.  Perhaps it would be possible to visit quite a few and catalog the best all across this great nation of ours and publish the list for wider consumption.  So when the article "Top 25 Places for Fried Chicken" popped up on the Yahoo front page, I eagerly reviewed the rankings.  Even bookmarked it as one of my internet favorites.  It was my good fortune that I had to travel to towns in close proximity to two of the establishments referenced in the article.  Southern California highway gridlock ultimately kept me from dining at the Honey Kettle. A fellow conference participant who was a resident rather than just a visitor politely informed me it would take 2 hours or more to drive the 40 miles from our hotel to this palace of fried chicken.  In his words "no fried chicken in the world is worth that trip."  Not wanting to miss out a second time when I jetted down to Fort Lauderdale earlier this spring... I determined I would visit the Yardbird Southern Table and Bar come h*ll or high water or both.  

I was able to cajole my lovely wife and a small group of good friends to join me on this mission too.  We made the jaunt from our beachfront hotel in Fort Lauderdale to North Miami Beach near the Port of Miami cruise ship docks on a weeknight during rush hour.  Traffic was bad, but nothing like Southern Cal.  We still arrived in plenty of time to beat the weeknight crowd of locals and found a nice table on the patio.  Weather was perfect for outdoor dining.  Balmy temperatures, fading sunlight, and a light breeze.  

Our hungry quartet sought nothing less than a complete takedown.  We didn't order everything on the menu, but almost everything.  We started with the Yardbird's version of a wedge salad.  Honestly, they could have called it the Wedginator.  Yes, it was a wedge salad on steroids. No, the lettuce wasn't some GMO monster.  It was just  HUGE SALAD.  (mmmm... smile)  Not just a wedge of lettuce, but the entire head.  We probably ordered it out of some misplaced desire to feel like we were eating healthy.  I don't normally do that.  I just order what I want to eat and if it's healthy... That's just happenstance.  Same in this case.  Salad was outSTANDING!  We also added some of the nightly special - skillet cornbread - as a starter.  mmmmmm...  It's "Yardbird Southern Table and Bar," but the cornbread had some Yankee sweetness to it.  Which I favor, as did the rest of the gang.  Nothing left in the cast iron mini skillet, but a few measly crumbs. Smiles all around and excitement for the main feature. (YUM!)

Just like when a large group goes through the painful size/toppings/crust style negotiation at a pizza place, we tried to not have seventeen orders of fried chicken hitting the table.  Most felt a half chicken was more than they could eat, but weren't sure what part of it they would yield to their fellow diners.  So two chickens were fully committed to our meal that night, since it isn't possible for one and a half chicken to be committed.  The other half surely landed on a table nearby.  Perish the thought that anyone would go to a place called The Yardbird and NOT order fried chicken.  (judgmental stare) With our group the longest part of the negotiation was what sides to pair with the birds.  We decided to try nearly all of them.  Whipped sweet potatoes, chedddar cheese waffle, macaroni & cheese, and southern style cheese grits.  Lastly, we ordered some adult beverages to wash it all down.   

One of the friends who joined me that night is built like Kent Tekulve, the tall wiry relief pitcher of the Pittsburgh Pirates of my youth.  In spite of his slender build, he knows good food and especially good fried chicken.  Although we have disagreed on our ratings in the past, we both decided that the Yardbird is top five on our respective lists.  The other two in our party felt likewise. The sides we sampled were also fabulous.  Add our opinions to that of the writers of the article I mentioned earlier, and we have a veritable army of Yardbird fans.  What does any of this mean?  

If you are ever anywhere near North Miami Beach and you are not a communist (see picture above), head straight to the Yardbird, ask for a table on the patio, and order your own plate of "Lewellyn's" finest fried chicken.  In the meantime, you can dream about it.  I have been there already and I'll be dreaming about it too.  Next time I am anywhere near Culver City, I will make it to the Honey Kettle too.  (huge smile)

www.runchickenrun.com 

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike

This salad is covered in a house
made dressing and should really
have its own zip code.

3/4 of the waffle we ordered.
Not sure which one of us
devoured the other quarter.
Gotta love that bourbon
maple syrup.

Don't stare too long at that golden brown goodness.
It may cause you to want to be like Billy Joel and
"...hop a flight to Miami Beach (or to Hollywood)..."

Whipped sweet potatoes.
And no, I don't know what
they did to deserve that
whipping.  Seemed sweet as
pie to me.

Grits, they're not just for
breakfast anymore.

Have you Hurd... Rainy weather in South Florida is common this time of year...

Your Dining Scout and Shade Tree Chef had the good fortune of taking a work-related trip to Fort Lauderdale, Florida in late April.  I know this is a spring break mecca for many college students and even post college-age adults, but the only time I had ever visited previously was a bus ride from the Port of Miami cruise ship docks to the Fort Lauderdale airport.  Given it's long and rich traditions of large throngs of college co-eds, beer fueled shenanigans, wet t-shirt contests, upside-down margaritas, and other peculiar mating rituals...  There was really only one thing on my mind...  -sinister grin- GOOD FOOD!  Naturally, I booked my trip with an extra day to allow for some rest and relaxation before the work related activities commenced and to allow a few extra restaurant visits.

Thanks to an early direct Southwest Airlines flight that was only partially booked (SHOCKING), we landed in FLL with plenty of time to grab our rental car and head out to the A1A for breakfast on the beach.  Not being terribly familiar with the local restaurant scene, I did my normal level of preparation in advance.  Reviewed several online sources for tips on places to visit and also surveyed friends who frequently spend time there.  I winnowed down the list to limit the number of seafood meals, while not completely eliminating them.  You can't be this close to the water and not try at least a little bit of seafood.  If I did, my wife might decide not to join me on any future business trips.  A recipe for disaster, if you ask me.  She loves the surf and I tilt heavily towards the turf.  I was pleasantly surprised to find a Pittsburgh favorite transplanted to Fort Lauderdale too.  The Primanti Brothers has multiple locations in South Florida.  I guess Steeler country is not just in Pennsylvania anymore.  -big smile-  What better place to grab a bite of breakfast to fortify ourselves for a day of seeing the sights.

As an avid cook, I enjoy sitting where I can see what is going on in the kitchen at a restaurant. Whether it is a run of the mill local diner or a five star bistro where you have to drink with your pinky finger extended to feel like you belong... This location of the Primanti Brothers would fall into the former category and they were doing all sorts of fun stuff that time of the morning.  Short order breakfast, mixing pizza dough for the lunch crowd,  and prepping salad ingredients all in a fairly small kitchen.  I am a fan of breakfast at any time of day, but we were on the verge of lunch time.  To say I was conflicted was an understatement. After a raging debate within my own mind, I settled on the knockwurst sandwich dressed with the usual Primanti flair  - cole slaw, french fries, and tomato.  I also added a fried egg, so it would feel like breakfast.  I resisted the strange urge to wash it down with a cold Iron City beer.  In my estimation, the sun wasn't quit past the yard arm yet.

While we waited (and watched) for our food to hit the grill, I put my recently acquired cell phone to good use.  A friend had recommended spending the day at Vizcaya Museum and Gardens.  Based in his description, it sounded like a great local attraction.  Much to my dismay, I learned that Tuesday is the only day of the week that Vizcaya is closed to the public.  No worries, we could always hang out on the beach as our backup plan.  Just as the thought crossed my mind, torrential rains started to fall.  Upon examining the weather radar on said cell phone, it seemed to be the first of many such storms that would come and go that day.  Texted some friends quickly to line up a backup plan.  Their common response: "when in South Florida on a stormy day, the only thing to do is go shopping."  They recommended Sawgrass Mills, a local shopping district that was both an indoor shopping mall and outdoor outlet mall.  Could turn into a seriously expensive day of vacation, but worth the risk in this particular situation.

Who says you can't have
knockwurst for breakfast?

Our food arrived rather quickly and the staff kept us company as they tended to their other duties and we waited for a break in the weather.  Food was even better here than the location I have visited previously near Pittsburgh.  I am a big fan of the cozy atmosphere.  My wife was not quite so enamored of it.  One caveat if you plan to visit on your next trip.  They only accept cash.  Although there was an ATM on-site, I can't even begin to imagine w the usage fee would be.  Luckily, I had my personal ATM (wife)  with me.  Gotta love a woman that lets you pick the spot and buys your breakfast.  -big smile-






Not much to share on the shopping trip from the retail side.  The unbelievable crowds on a weekday afternoon made me wonder if anyone ever really works in Fort Lauderdale?  I am not used to people stalking the parking lot for a space on a Tuesday afternoon when Christmas is more than seven months away.  I tried to find some cool flip flops for the beach in a store that sells only flip flips.  Though I tried mightily, I was unable to find any in my size.  Apparently, people with size 15-4E feet are not meant to wear cool flip flops on the beach. -frown-  I ameliorated my disappointment with a Haagen Dazs Belgian chocolate milk shake.  In the words of (Uncle) Jesse Katsopolis of Full House fame "HAVE MERCAYYY!"  Probably more than a thousand calories in a cup, but I am pretty sure I will sweat it off in the outdoor sauna of an unseasonably warm South Florida spring day.  As an aside, my first stop was at Ben & Jerry's.  They had some good stuff on the menu there too, but it is never good to visit someplace just before they resupply.  Most items on the menu were unavailable due to inventory shortages.  -big frown-  Will have to save the Chocolate Therapy for another time.  I'll be dreaming about that chocolate pudding swirled chocolate ice cream until then.

Inside these pages is an
incredible array of  pastries.
Do not stop here before
getting your cholesterol
and blood sugar tested.

The last pleasant surprise of the day was a quaint little bakery that was mixed in with the outlet mall shops.  I know you aren't used to me using words like quaint and little when describing food, but the sweet aromas wafting out of this place pulled me in like a tractor beam.  We picked up a sampling of pastries to share with friends who would be putting us up for the night.  Nothing says "thanks for the food and lodging" like a sack of scrumptious French pastries.  We selected some deluxe chocolate croissants (chiocolate filled and chocolate covered), hazelnut cream-filled croissants, and chocolate cream-filled baked beignets.  It may seem like heresy to even suggest a baked beignet, but having tasted one of these...  I can vouch for them.  If you find yourself in Fort Lauderdale at the Sawgrass Mills shopping district, don't leave without a stop at Paul Maison de Qualite' for some fresh baked delights.  It may be busy, but well worth a wait in line.
-mmmmm...  inhale deeeply, eyes closed, remember the beignet-




This is the first of multiple posts from our trip.  Please keep reading for details on our trip to the Yard Bird in North Miami Beach (near Port of Miami cruise ship docks) where a good friend and fellow fried chicken aficionado from Austin, TX joins me on my quest.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

www.primantibros.com

 http://www.paul-usa.com/shop/en-US/Shop/PAUL-Sawgrass-Mills-at-The-Colonnades_315

Have you Hurd... Sometimes you have to kick your game up a notch to hang onto the trophy...

It may come as somewhat of a surprise, but your Dining Scout and Shade Tree Chef is not much of one for drama.  Even the televised, overwrought supposedly unscripted variety that seems to be dominating the lineup these days.  Consequently, I don't watch any of the competitive cooking shows on TV.  I have never entered any creation of mine for judging in any major competition either for much the same reason.  Just.. Can't... Handle... The... Drama...

I will occasionally stray from that when the competition is friendly and the outcome benefits a worthy cause.  The last time I entered our church chili cook-off, I managed to bring home first prize amidst fierce competition.  I skipped it the next year, and the competition took a hiatus of its own the year after that.  When I heard it was back for 2015, I pondered a good long while before finally agreeing.  I received a personal plea from our church youth leader.  He was concerned about the small field of competitors.  Since the proceeds from the event would benefit the youth mission trip and he was coordinating all the details he felt compelled to work the proverbial phones.  Given the length of time I pondered the decision, I had little time left for planning and execution once I decided to officially enter and I was squarely on the horns of a dilemma.  Should I stick with my tried and true recipe or offer something new in an attempt to WOW the crowd and outflank my competitors?  Maybe do both?  Hmmmm....  -grimace-

Isn't it funny how we think we are always putting our best on the field at every turn.  We don't ever let up, even when we are just practicing... Right?  Then we face serious competition and we are motivated to an even higher level of performance?  I am sure it sounds silly to most folks.  It is JUST a church chili cook-off after all and the competition is certainly more friendly than I might encounter anywhere else.  Yet I still find myself digging deep to come up with some way to gain a competitive edge.  I like to think the rest of the field was similarly motivated.  Perhaps even inspired.  The best thing about that is everyone improves as a result.  And the youth group gets a big boost for their mission trip.  Is that what folks like to call a "win, win?"

I decided I would put both my original recipe in the contest and a new chicken and white bean recipe that I had tested on a few folks before with some success.  Made a few tweaks to the second recipe to kick it up a notch for game day and I was ready to rock.  Well, almost ready to rock.  As is usually the case with my cooking projects, I needed to recruit someone with mad skills in the kitchen to help bring both creations to life.  Since it was incredibly short notice, I figured a family member is the most likely candidate.  Thankfully, I have a nephew who is a rising star in the kitchen.  He can cook some of my Mom's recipes better than me.  Texted first, then called, and GOOD NEWS!!!  HE WAS WILLING AND ABLE TO ASSIST!  In the inimitable words of the "A-Team's" John "Hannibal" Smith...  I love it when a plan comes together.  -big smile-

Can somebody please go
to the basement and bring
up the canned tomatoes?

Evan chopping away.  He
chopped more than he cares
to remember that day.

Evan and I spent the rest of that Saturday shopping for ingredients, slicing, dicing, browning, draining, seasoning, opening, and pouring to fill two large roasters with chili.  He was willing to sacrifice a late night online computer gaming session to drive the last batch over the finish line.  After tasting, he pronounced the chicken and white bean recipe to be his favorite.  Not surprisingly, the folks at church agreed with him.  Our chicken and white bean chili brought home the first place trophy.






I let Evan keep the hardware and the leftovers, since he did most of the work.  I largely directed his efforts.  How is it that I always end up "holding the clipboard" as my family likes to say?  I will call it my good fortune more than anything else. -wry smile-  Even if we didn't bring home the trophy, I enjoyed spending time in the kitchen with Evan.  I think he loves to cook almost as much as I do.  Hopefully, he won't ever figure out I am just an untrained hack.  Until then, I look forward to more opportunities to bring along my best Sous Chef.  -big smile-

A mere 12 hours later... It's
ready to serve.

Who would have thought
that would lurks beneath
this lake of goodness is the
heart of a champion?

Evan and his brothers with
the trophy.

Here is one recipe for your use and improvement:

Big Mike's "Faith on Eighth" Chili
5 Pounds Ground Sirloin, Browned and Drained
5 Pounds New York Strip Steak, Cubed, Browned, and Drained
7 Quarts Canned (Seasoned) Garden Tomatoes (three chunky, four smooth)
1 Four Ounce Bag Penzey's Regular Chili Powder
2 Tsp Penzey's Garlic Powder
2 Yellow Bell Peppers, coarsely chopped
2 Large Onions, coarsely chopped
2 Cans each: Great Northern Beans, Black Beans, Dark Red Kidney Beans, Light Red Kidney Beans,
     Mild Chili Beans (in sauce), Medium Chili Beans (in sauce)
2 Small Cans Diced Green Chiles
1 Cup Sugar

Combine all ingredients in a large (22 quart) roaster and simmer for 8 - 12 hours for best flavor.


I will gauge the level of interest before revealing any details about our contest winner.  May be a secret worth keeping.  -sly grin-

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

www.penzeys.com

Have you Hurd... The shakedown cruise was also a lasagna love affair...

I know they say dogs don't experience
human emotions, but I think Kimmie's
sad looking face expresses how I feel
when I let you all down.  

I know it has been quite awhile since I have posted anything new for my dedicated readership and I have no good excuse for that.  So I will violate on Leroy Jethro Gibbs many rules and start off with my apologies.  The Shade Tree Chef has been busy in the kitchen, but just not successful at converting these experiences into worthwhile reading for my small legion of fans.  Tonight, I am forcing myself to begin the arduous process of catching up.  I can hear the strains of Dancing with the Stars in the background.  If you know me at all, you can appreciate just what a sacrifice this is to maintain my position at the keyboard.  Not quite grinding my teeth, but certainly thinking about it.  -smirk-






It started out with a recommendation on a pasta cooking pot with a fancy French sounding name and leapt headlong into a request from a good friend to make a few pans of lasagna for her son and the rest of his cast / crew mates at Grove City High School.  I really wanted to put the pot through some paces in the kitchen and start the breaking-in process.  Fortunately, it takes an army to put on a production of Les Miserables and that army needs fed during tech week.  They don't want anyone passing out from hunger during the long and grueling sessions leading up to performance weekend.  It started out smaller than it ended up being, but it was still a treat to cook for the kids.  They seemed to really enjoy the food and made quick work of it once we started serving it.  I even went out on a limb and made a pan of meatless lasagna.  Vegetarian is never my first instinct, but I am always willing to do it when a good friend asks.  Based on the crowd reactions and the performance of the new pasta pot, I believe it all turned out rather well. -fist pump-

I put a good combination of cheeses and good noodles in my lasagna, but I think we all know that the heart of any good lasagna is the sauce.  Since I considered the vegetarian to be the more challenging of the two alternatives, I started with that.  I coarsely chopped carrots, zucchini, red bell peppers, and onions and sauteed them in olive oil and garlic until they were tender and starting to brown on the edges.  Then I added tomato sauce, grated Parmesan, Romano, and Asiago cheeses, garlic, oregano, sweet basil, salt and just a touch of sugar.  I know many cringe at the sight of more than one of those ingredients.  I will say that I have never called my sauce authentic.  I don't imagine it adheres to anything even close to an Old World Italian recipe.  That is because my people don't hail from anywhere close to Italy.  It is just the unique combination of seasonings and other ingredients that I have found pleases the widest range of palates and most importantly - MY OWN.  - smile-  I simmered the sauce in a Le Creuset dutch oven until it had suitable body.  Then I introduced it to some cooked lasagna noodles, cottage cheese, sliced Mozzarella, Provolone, and Asiago cheeses.  I do three complete layers with a single variety of sliced cheese on each layer and cottage cheese and sauce on every layer.  If this were math class, the correct order of operations in my kitchen is noodle, cottage cheese, sauce, and sliced cheese.  As a ball park, I use slightly more than a pound of cottage cheese and 8 ounces of each type of sliced cheese for a full pan of lasagna.

Since this was not my first rodeo, I figured the meat sauce would be a slam dunk.  This went against the admonition I have given to many others when cooking in large quantities...  That admonition would be "don't even think about seasoning to taste when cooking big food."  I advise folks to make sure they have a complete recipe.  Measure everything by weight.  Trying to season 20 quarts of meat sauce to taste turned out to be just as time-consuming as I warned others it could be.  And if not for waiting for my backup taster to get home and sample the sauce...  I might have been a Seinfeld episode in the making and over seasoned the sauce.  -grimace- When I had finally reached the point of running out of key spices and feeling that it might NEVER be right, I decided to wait until my wife got home and could check it for me.  In the hours the sauce bubbled away pleasantly , the seasonings hit their peak and upon her arrival, she tasted it and declared it needed no further tinkering.  - long sigh of relief - I swear I could faintly hear the refrain of Brady Paisley singing Waiting on a Woman.  -big smile-

In the 20-quart roaster, I combined three #10 cans of tomato sauce (Midwest Fancy), one half pound each of grated Romano, grated Parmesan, and Grated Asiago, 5 pounds of Italian sausage (Carfagna's Italian Festival blend), 5 pounds of ground sirloin, and the aforementioned combination of spices.  The meats were pre-cooked and drained and I used Penzey's spices for all but the sugar (Domino, if that matters to you).  I suppose I could tell you exactly how much of each of the spices, but a cook has to have at least one secret.  -sly grin-

Once the sauce was ready, I layered the meat lasagna similar to the meatless one I described earlier with one key difference.  In the middle layer of the meat lasagna, I also include thinly sliced old-fashioned capicollo (spicy Italian ham).  I think the words old-fashioned are a polite way of saying fatty as the other version of this product is noticeably leaner.  Since the point of adding it is to kick up the flavor, I think fattier works just fine in this case.  If you are getting your cholesterol checked tomorrow, please don't ask me to make you lasagna for dinner.  You will be happy, but not your doctor.

I am sure as you are reading this, you are wondering just how many pans equals a lasagna love affair for the Shade Tree Chef.  The original request for three pans turned into four and a separate request came in from another friend.  Total number of pans was 5.  All assembled after work and refrigerated overnight to be baked not quite 24 hours later.  I think there is some disagreement in my household about this too.  By my wife's arithmetic, 5 pans = sheer madness.  Since I am the cook and the author, I am going to stick to my original premise and say it is indeed a love affair.  And everyone seemed to love eating it...  So I think they've got my back.

In closing, I will say again I am sorry for the long hiatus.  Hopefully, this new installation whets your appetite once again for my amateurish stylings in the kitchen and on the page.  If you keep reading, I'll keep writing. -big smile-

Your Dining Scout and Shade Tree Chef,
Michael Hurd aka Big Mike

www.penzeys.com

Almost finished pan of  meatless
lasagna.  Will add a generous shake
of grated cheeses just before baking.

I guess you could call this one
of my stock photos.  I failed to get
any meat lasagna photos, so I
snagged this from an earlier edition.
Still looks tasty to me.