Grubology

Peace Maker Whiskey Maple Glazed Salmon

2012-02-02T10:49:00.001-07:00

First of all let me just say we found a whiskey that is seriously awesome. Now if I tell you the price your first thought will be "can't be that good" WRONG!! it is that good and it is only about $13.00 a bottle. It's called Peace Maker Whiskey. I guess our very own Drew Schneider ran into the owner at a liquor store and was pretty impressed with their story and told me about it so I had to try it. This whiskey is the perfect match for any cigar and perfect for sippin but priced for mixin. I made a whiskey maple glazed salmon with it that was awesome. These measurements a ballpark at best.

You take a couple nice Salmon fillets

1/2 cup soy sauce

1 cup of Peace Maker Whiskey

1 cup real maple syrup I prefer grade B for recipes. It's a little cheaper and more maple flavor.

2 or 3 crushed garlic cloves

about 20 twists of black pepper

A squirt or two of Sriracha

put everything in a zip bag, massage a bit and place in the fridge for at least 4 hours no more than over night.

Then go out and drop a grand on a Big Green Egg bring it home and put it together. Fill with natural wood charcoal light it, wait for coals to get all perfect. Pour a Peace Maker Rocks. Place the salmon fillets on the grill. Brush with remaining marinade/glaze a few times while standing over your new Big Green Egg drinking your Peace Maker Rocks smoking your cigar but be careful not to stand too close and burn your woody. Grub on - Shannon

Back to the Bayou

2012-01-31T11:23:00.001-07:00

So I just returned from another trip to the Big Easy. Now I know why they call it that, it's because you can get big easy. This was my third trip down there in the last eleven months. This time I was down there for some fishing shows that we are filming as well as some meetings I had with a few of the tourism boards in the area. I was able to get out of down town and really experience some of the most amazing food I have ever had in my life. The place that I was most surprised by was Cafe Reconcile. It's a restaurant run by troubled youths. The food was unbelievable. I had a roast beef po boy with debris. I wish I had one right now. It was one of the best sandwiches I have ever had. The Cafe is supported by many local high end restaurants like Ruth's Chris and Chef John Besh.

One of my favorite foods in the world is Barbecued Shrimp and I was on a quest to find the best. I think I found it at a little place outside of town in what they call Uptown. It's called Pascal's Manale and it is now one of my favorite places in the world. Next year will be their 100 year anniversary. If you go there you have to start in the bar. The bartenders name is Bruce and in order to make the experience completely awesome you must have him make you a Sazerak. The Sazerak is known as the very fist cocktail ever created and it is still one of my favorites. If you hate the taste of black licorice maybe it's not for you but I dig it. After a drink in the bar they took me into one of the dinning rooms, sat me down and placed a bib around my neck. Normaly I refuse the bib but I had a feeling this was going to be needed, oh was it ever? The owner Bob and Bartender Bruce made my visit very special. Bruce suggested the spinnach and he was right it was amazing. Anytime someone gets that excited about spinache you know it going to be awesome. Back to the reason I came, the barbecued shrimp. I knew I was in for a treat when I found out that this place invented the dish. I am not kidding one bit when I say it was the best thing I have ever eaten in my life hands down no doubt. OMG!!! I told the owner Bob that I will never visit New Orleans without making a stop at Pascal's Manale. Louisiana has become one of my favorite places on eath. They have been through a lot in the last few year and could really use the support of our tourism dollars. If you have never been you have got to plan a trip. It's very reasonable and the people are the friendliest folks I have ever come accross. Thanks - Shannon

Recipe for the Bread

2012-01-12T15:19:00.002-07:00

Here's the site that has the recipe for the bread I made a few days ago...
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx?page=3

There are a couple pages before it that give you some background, if you're interested. Enjoy! -- Drew

Bread

2012-01-06T14:48:00.001-07:00

So if you've read this blog before, you probably know I have (had?) a phobia about making my own dough. Who knows why? Probably my dad's fault. Anyway, I have overcome much of that by perfecting my pizza dough (cooked in the Egg of course).

I hadn't thought much about making my own bread until I saw my friend Julia's post on Facebook about making her own artisan bread. (she has her own blog now, check it out!) It looked so damn good that it got my juices flowing and my courage back up to make my own bread. I've tackled the pizza dough, so how hard could it be?!

I ordered a great book (recommended by Julia) on Amazon and went at it. The key to this method is creating a "wet" dough, so you can take it out of the fridge whenever you want and bake some fresh bread. Very little active work and very easy. The first loaf came out and looked good, so I cut into it right away. BIG mistake. As noted in the book, and ignored by me, you really need to let it cool completely (~2 hours) before cutting it. That's the hard part! Not cutting right into it and slathering on the butter!

I no longer have a fear of dough. It's a good day. -- Drew

My first loaf, ready to get happy!

My first loaf, after

My 2nd (larger) loaf. Delicious!!!!

I love me some New Orleans

2011-11-16T09:49:00.002-07:00

I've been lucky enough to spend some time in New Orleans. I had never been before this year but now consider myself somewhat of an expert. I've been twice in the last 8 months and will be going back next month and then again in February. I've also been able to visit some of the amazing parts down south that where effected by the BP oil spill. The people and the fishing are worth the trip but the food makes it one of my favorite places on this planet. I had the pleasure of meeting Tori McPhail the exec. Chef at Commanders Palace. I had one of the best dishes of my entire life (BBQ Shrimp) and the most decadent dessert ever. I know I'm not really worthy of even trying to cook some of these things but believe it or not I have made a pretty damn good attempt. My gumbo is respectable. My attempt at BBQ Shrimp is actually pretty amazing if I do say so myself (if I could only get those shrimp as fresh and with the heads on I think I have it nailed) I ate so many oysters that I started to take on a pearly hue. My next trip down will actually be to the far south of Louisiana to a place called Houma where we will be filming two saltwater fishing shows. If you would like to have a better understanding for the absolute love for amazing food you must read one or all of McPhail's cookbooks. Oh back to that "most decadent desserts ever" it was a bacon brownie at a restaurant near our hotel called Grand Island Grill. I can't express how amazing the dishes where in this blog you really just need to make an effort to get down there and experience it for yourself. I personally can’t wait to go back - Shannon -

Carnitas pizza

2011-10-17T13:23:00.000-06:00

Ok, so I have a problem with carnitas. I can admit it. That's the first step, right?! Evan asked if I could make some pizzas last weekend, so I thought sure! That'll give me the perfect outlet for my carnitas obsession. I made the usual for the boys and Tanette but created something new for myself.

Homemade dough with cilantro jalapeno pesto

Added caramelized onions and the carnitas

Topped with Quesadilla and Cotija cheeses and a pinch of Epazote

After baking in the Egg and yes, it was delicious!

Beef and Juice

2011-10-10T18:14:00.000-06:00

Snoop may have sung Gin and Juice but I'm all about Beef and Juice. The messy comfort of a Chicago Beef. It all started with Chef Eric's birthday gift of a jar of giardiniera. A delicious concoction of pickled vegetables that are perfect on a Chicago Beef. Great! I said. How do you make a homemade Chicago Beef at home?! Ah, the internet. Within seconds, he sent me this link and I was off and running. And I thought, what better than some homemade fries to go with it! I've got enough for 4 more sandwiches, so stop on by for one.

Some delicious giardiniera from Eric

Maine Lobster, Lobster and More Lobster or Should I Say Lobsta?

2011-09-26T13:13:00.001-06:00

Well once again I have to say I love my job. This week it took me to New England for a great meeting with a soon to be favorite customer. It was amazing. It's a place I have always wanted to go but have never had the opportunity. I landed in Boston and then drove up to Portsmouth New Hampshire. Growing up in Southern California makes one very hungry for history. I saw buildings built in the sixteen hundreds. I can't even put into words the feeling I got standing there in front of a church that George Washington once worshiped at. Anyway back to the food. I mean that is what you want to hear about right? I went to dinner with a client. I told him to choose the place. I preferred something that represented New England. He didn’t disappoint. We went to a place called Robert's in Kittery Maine. We ordered the Clam Bake and it was awesome! they brought a big ol' bucket of seafood all from within a few miles of where we were sitting. This was one of the best meals I have ever eaten. The thing that is so cool is just how simple of a meal it was. This is the epitome of it's all about the ingredients and fresh is key. The next day I stumbled onto a true find. It was the most amazing Lobster Roll in the world at a place called (what else?) Lobster Cove in York Maine. It was loaded with lobster claw meat and almost nothing else. After that I headed up the coast just a few miles and found a working light house called the Nubble Lighthouse. It was breathtaking to sit there on a foggy afternoon. It was like being in a painting that I had seen my whole life hanging in my grandparents house. Being that my grandparents were from Maine it was cool to be close to my roots. It really looked like the painting but with the sound of gulls and a fog horn dubbed in. After dragging myself away from such an amazing sight I headed into the local town of York where I spotted a building with a sign out front that said Maine Lobster Outlet. I almost crashed my rental car with full coverage insurance and a half tank of $5.00 per gallon gas. I absolutely had to stop. They had hundreds of lobsters in tanks. I was completely floored when I saw on the chalk board behind the counter "1 3/4 lbs Lobsters $4.99 lbs" I thought I was reading this wrong for sure. Then I asked if they knew if it was possible to take them on the plane. They said "sure can that's what these boxes are for" " you can even fit them in the overhead carry on compartment. I got four big ass lobsters and a $7.00 box for thirty two bucks. I couldn’t believe my eyes when I say the price. The next night after I returned home to Colorado we had a serious lobster feast. It was the first time in my life that I have been totally stuffed on lobster and nothing else. No sides, no salads, not even bread. I could get use to this but would also have to get use to living with Gout. Next month it's New Orleans so stay tuned - Shannon

Dinner at Robert's in York Maine

Dinner at my house in Colorado

Lobster Roll at Lobster Cove in York Maine

Lobsters in the box at Lobster Outlet York Maine

Nubble Lighthouse Yorke Maine

Foggy nubble Lighthouse Yorke Maine

Smallest Brew Pub in CO

2011-09-01T12:56:00.001-06:00

Yup. I found the smallest Brew Pub in Colorado. It just happens to be 1 mile from my house, in the suburbs, in a strip mall, surrounded by chains chains and more chains. It's pretty rare to see a non-chain in the 'burbs so I was happy to see Dad and Dude's Breweria open up right by my house. They say it's the smallest Brew Pub in Colorado and once you see it, you'll probably agree.

My wife and sons took me there for my birthday and everything was delicious. The decor is great, staff is helpful and knowledgeable and the food and beer was very good. My wife and I had a Pale Ale and I had a Black IPA, which I've never had before. Both were good, but I would have preferred more hops in both.

They use the spent grains from their beer in the pizza dough, as well as agave nectar. I was really happy with my Bootlegger pizza (meatballs, pancetta, roasted red peppers)! A solid "american"-style pie.

Probably one of the biggest surprises was that we went on a Tuesday night. Usually one of the slowest nights of any restaurant. When we got there around 6, there was a decent crowd (for a Tuesday) but by the time we left, the place was hoppin'! Great to see that. I'll definitely be back -- Drew

Bootlegger: Meatballs, Pancetta, Roasted Red Peppers

Penne with Marinara

Mushroom

Nice head on the Black IPA!

No Thrilla!!

2011-08-08T09:52:00.000-06:00

We have some bad news...Thrilla on the Grilla will not be a part of the Castle Pines Octoberfest this year. We hope to be able to have the event next year because it was such a blast last year. As much as we want to do it we just don't have the time to make it happen. Castle Pines Chamber has been awesome and the Octoberfest will still be a lot of fun.

Thank you,

Shannon

Love of food

2011-08-02T22:54:00.001-06:00

Tonight, I was going to do a negative review. Something Shannon and I have simply chosen not to do. If we don't like something, we just don't write about it. We like to keep things happy and positive around here, focusing on the things that make us smile. So I won't be writing about how much Famous Dave's sucks. Thankfully, I will be writing about El Bulli. The best restaurant in the world.

I posted an article that Anthony Bourdain wrote a few months ago about his last meal at El Bulli before Ferran Adria closed the doors forever. The article hit me so hard and made me so happy at the same time. If you haven't read it, read it. If you've read it, read it again. http://blog.travelchannel.com/anthony-bourdain/read/a-beginning-an-end/

I just watched the No Reservations episode on El Bulli and it made me smile the entire time, while having a tear in my eye, laughing from sheer pleasure, and wishing that I could be around cooks and chefs like this all the time. I love being around people who are passionate about what they do, no matter what that is. But people that are passionate about food. Well, that just sends me over the top.

The number of dishes served at a meal at El Bulli and the number of cooks it takes to prepare it is astounding. But it's not unapproachable "pretty" food. It's finding a way to extract the heart out of each ingredient, making each of the 50+ courses a stand-alone masterpiece. I am sad that I never was able to experience a meal there, but I'm happy that Tony did such a fantastic job in getting across the feeling of being there and having one of the greatest meals of his life. Having his friend, chef Jose Andres, there with him was just icing on the cake. Jose got his start at El Bulli and his affection for Ferran and what it meant to the rest of his life was touching... "We came to El Bulli without a spirit and we left with a soul."

I love food. I love eating it, preparing it for others and being around others that are preparing it. The passion that food brings out is unlike any other. I've never cared if the food is "fancy" or simple comfort food. The fact is that food is one of the greatest pleasures in life and anyone who is preparing food out of love is ok in my book.

Ferran Adria's goal has always been to make sure that the diner has as much fun as he's having. That's what I want to share with others that I cook for...I loved cooking you this food. I hope you enjoy it as much as I did.

Watch the episode. It might put a smile on your face too.
(It's on again Sunday 8/7 at 8am)

ÜBER SAUSAGE - SaÜsagefest on Colfax in Denver

2011-07-24T16:02:00.002-06:00

I had one of the best lÜnches in a long time and it was totally Ünexpected. These gÜYs are making saÜsage sandwiches that will blow yoÜ away. The cool thing about them is they are the type of people yoÜ jÜst want to sÜcceed. Über Sausage gives the term saÜsagefest a whole new meaning and it's a good thing. It's a place that yoÜ can go play "Hide the SaÜsage" and not feel too dirty. It's a special place that yoÜ can stÜff five saÜsages in your moÜth and still look yoÜrself in the mirror and say "I'm a man". It's a place yoÜ can overdose on sasÜage and not spend one minÜte in prison. It's a place yoÜ can offer yoÜr bÜddy a taste of your saÜsage and ask if yoÜ can taste his withoÜt feeling awkward. Ok I'll stop, I promised myself I woÜld refrain from the manhood references bÜt who am I kidding? I'm not that matÜre. We met two of the owners, Brad and Henry, these two were great. The place was clean, the food was oÜtstanding and the people where awesome. I think these are three key things for sÜccess. They had their own food trÜck as well so I was thinking aboÜt having them pÜll that thing Üp in front of my hoÜse for my next saÜsage party. The inside looked great and they did the build-out all themselves which is pretty impressive. They pay attention to detail too. The bread is fresh everyday. I think most people will agree the bread is key. Oh man. I almost forgot they make their own potato chips. The chips are the perfect thickness and they offer a bunch of different seasonings you can shake on yourself. They serve them in a small brown bag so you put the seasoning in the bag and shake, cool idea. We have added them to oÜr top five sandwich places and they will be receiving a "GrÜb ChÜb" award to proÜdly display in the restaÜrant. -Thanks, Shannon - TOTALY TÜBÜLAR

THE SWISS DOUBLE

Free Range Veal/Pork Sausage (European style), Sprouts, Chopped Onions, Chopped Parsley, Spicy Mustard and a Secret Blend of Herbs and Spices

SPICY SOUTHWESTERN BUFFALO BRAT
Spicy Southwestern Buffalo Bratwurst, Choke cherry (or seasonal berry) Chipotle Sauce, Mixed Red and Green Cabbage and Queso Fresco

HOMEMADE CHIPS w/ SEASONINGS

Italian Spice with Parmesan, Cajun, Pumpkin Pie Spice and Sugar, Ranch, Lemon Pepper, Creole and Seasoned Salt

THE TRUCK

Vegas is Grub Gulch - Rao's and Mesa Grill

2011-07-19T12:01:00.006-06:00

One of the many nick names for Vegas is Glitter Gulch. I think they need to change that to Grub Gulch. If you go there just for the food it would be a trip to remember. Last week I was lucky enough to spend a few days there for the Largest Sport fishing trade show in the world ICAST. I have dined in some pretty awesome restaurants but Vegas is the Mecca of GREAT! dinning establishments. The first night we went to Rao's and it was infrikinsane to say the least. It's known as the best Italian Restaurant in the country and it just might be. The service kicked butt and so did the food. We had an Antipasto Platter that was to die for. The prosciutto literally melted in you mouth. My next dish was the Bone in Veal Parmesan also to die for but too big to finish. I have decided to make it a tradition to eat at Rao's every time I'm in Vegas. Good God don’t forget the meat balls. Maybe the best I have ever had and that's saying a lot. I'm guessing it was the ol' 1/3, 1/3 and 1/3 Beef, Veal, Pork. The following night I took some of my favorite clients to Bobby Flay's Mesa Grill also in Caesar's Palace. It seems as true foodies we are supposed to shun the high profile mainstream chefs like Flay but the dude is good and totally my style. I'm big on big spicy flavors and Bobby delivers that for my taste better than just about anyone in the business. I started with the best Queso Fundido I have ever had as of yet. Then had the Roasted Garlic Tiger Shrimp Tamale that was featured on the Best Thing I Ever Ate Vegas. The tamale was one of those things you crave a day or two later and think about often. I loved that little package of deliciousness. I wanted to pet it and rub my nose on it like Tommy Boy and his dinner roll when he was describing the big sale he destroyed. Yes I also destroyed the Tamale in the same loving way. My entre was the Chili Rubbed Pork Tender Lion. It is my quest to duplicate this dish on my Big Green Egg. If I can it will make everyone love me and hoist me on their shoulders and cheer "we love Shannon, he's the best in the whole world". I may be too big for the hoisting part but we'll see. These two dinners made my trip to Vegas very special. If you get out there you have got to give them both a try. Raging Grub Chub - Shannon

Click below for Urbanspoon's Mesa Grill page

Click below for Urbanspoon's Rao'spage

Mesa Grill-New Mexican Spice Rubber Pork Tenderloin with bourbon-Ancho Chile Sauce and a Sweet Potato Tamale with Crushed Pecan Butter

Mesa Grill - Tiger Shrimp Roast Garlic Corn Tamale featuredon the Best Thing I Ever Ate Las Vegas

Rao's Bone In Veal Parmasan

Rao's Meat Balls

Rao's Antipasto

Chicago

2011-06-27T15:40:00.000-06:00

My wife and I went to Chicago over the weekend and packed in as much eating (and walking!) as we possibly could. We loved the city and how many beaches there were. However, it was clearly different from NYC. Chicago was slower and the vibe was more mellow. Not that mellow is a bad thing! Here are some of the food highlights. -- Drew

Day 1 - Dinner at Frontera Grill

This has always been on my list. We were going to go to Lou Malnati's for pizza but walked by Frontera Grill and saw a line at 4:30. It wasn't too long so we joined everyone and were sat by 5:20. Nice!

The Topolo Margarita was awesome and we wished we could have had a pitcher of them! We destroyed the guac and chips and the 2 salsas were delicious.

Crispy corn masa boats, savory shredded beef, roasted tomato, avocado, homemade fresh cheese. These were INCREDIBLE! Sorry for the fuzzy photo. It was really dark in there.

Not pictured are the TWO versions of Queso Fundido. I ordered the chorizo version but they brought the Duck carnitas one instead...then the chorizo version. Holy crap they were good. I've never had chorizo that good before. Soooooo rich.

Day 2 - Breakfast at Yolk.

We were starving so we got a great recommendation from our concierge at the Westin (love that place).

I love "skillets". This one had bacon, mushrooms and tomatoes topped with cheese and 2 eggs. Yum.

Carbs anyone? Tanette's dish was pancakes, potatoes and crepes stuffed with egg, spinach and avocado.

Day 2 - Dinner

We debated with each other, the concierge and Facebook friends about who had the best pizza. We ended up at Pizano's, a cousin/sister(?) restaurant of Lou Malnati's. We got a deep dish and a "thin crust" although that was much thicker than a NY thin crust. The deep dish won, hands down. Great crust, awesome sauce and lots of garlic, baby!

"Thin" crust pizza, Chicago style

Day 3 - Lunch (x 2.5)

Started with a Jamba Juice in the late morning, then we got serious. First, a stop at Portillo's for an Italian Beef and fries. You know it's good when you need a napkin just from unwrapping the sandwich.

Classy.

Food and Tanette make me happy!!

Right after Portillo's, we were going to XOCO for some tortas but they were closed on Sunday so we walked a couple more blocks to Lou Malnati's for lunch #2! Great pizza and probably the smallest house salad ever. We give the nod to Pizano's for the pizza, but just barely.

Individual sized pizza. Perfect after my Italian Beef!

Smallest house salad ever. What's the point?

Not pictured is probably the best chocolate shake I've ever had, at M Burger. It was a bit too rich for Tanette, but the more chocolate the better for me!

We loved our trip. Now we need a week of water, salad and exercise to recover!

Steak sandwich

2011-06-21T20:07:00.000-06:00

Hell yeah...

Crumbs

2011-06-14T18:32:00.000-06:00

Dinner last night...

Risotto (one of my favorites!)

Grilled chicken on the Egg with pesto, tomato and buffalo mozzarella

Green Beans sauteed with butter, thyme and lemon

-- Drew

We went to Pho Saigon (Arapahoe and I25) last week and the food

was delicious as always. Too bad the hostess kept yelling across the

restaurant at her waiters. Nice atmosphere! It's usually fine because

it's the guy at the host stand, not her.

Albanian pizza? Really?!

2011-06-09T09:10:00.000-06:00

Trump completely dropped the ball the other day when he took Sarah Palin to eat some pizza at an "authentic" pizza place in NYC. It turns out it was an Albanian pizza chain. Hey Trump, here's a quarter, go buy a clue.

Jon Stewart lets him have it

LooftLighter, how did I live without it?

2011-06-06T14:17:00.001-06:00

As most of you know we cook on Big Green Eggs. We love our Egg's but sometimes you want the coals ready in just a couple minutes. In my case I usually forget to start the coals because I'm prepping other stuff and it slips my mind. Well now there is a solution. It's called the LooftLighter. You can get them at BBQGuys.com . You can use it to start your coals or your fire pit but whatever you do don't try to burn wasps with it on your wood deck. This thing packs some serious flame power. The box says in very large print "Only use to light coals and fire pits" (honey, I'm not saying I tried to burn a wasp because that would be dumb). I can have my natural lump charcoal ready to go in about 10 minutes. Keep on eye on this blog because we will be giving one of these bad boys away very soon thanks to the BBQ Guys. Go to our Facebook page www.facebook.com/grubology and "Like" us to be eligible to win this awesome prize Thanks - Shannon

We're giving away a looftlighter, thanks to www.BBQGuys.com

2011-06-02T15:26:00.000-06:00

They call it the Looftlighter It should be called the Badassmofolighter. Thanks to BBQ Guys we will be giving one away to a lucky follower very soon but you need to like us on Facebook to be eligable. Good luck, Shannon

Fight it then Bite it

2011-05-23T14:02:00.001-06:00

Went down to the Florida Keys last week for some work and entertaining of some clients. We caught some tuna, grouper and a bunch of Mahi Mahi. We took our tuna to the local sushi bar and they prepared it for us. It was unbelievable. Raw was hard to beat but the grilled tuna was amazing as well. Catching it yourself then eating it the same day is hard to beat. Talk about fresh. I will be grilling up the Mahi Mahi this weekend on the Big Green Egg. Stay tuned for that. - Shannon

hook it and cook it baby.

Oink Oink

2011-05-18T13:36:00.000-06:00

You know, every once in a while I get a serious hankerin' for some ribs. That hankerin' started a few weeks ago and was finally satisfied when I went to Tony's Market last week and picked up a slab for myself. On Saturday, I seasoned them up and wrapped them so they could get nice and happy overnight. On Sunday, I got the Egg ready and went to town. Man, I wish I had some more right now. -- Drew

Seasoned up from the day before. Olive oil, salt, pepper,

and a fairly standard BBQ rub. Next time I think I'm going

to use the Turkish seasoning from Penzey's. LOVE that stuff.

Gettin' ready to get smoked.

Finished it on the open flame with some Tony's Market

Bold and Spicy BBQ sauce. Ahhhhhhhh. That's real nice

Clark. Aaaaaaaaaaaaand....

Done.

Old Stone Church in Castle Rock

2011-05-11T11:55:00.002-06:00

The old Stone Church in Castle Rock has got to be one of the most under rated and best kept secrets in Douglas County. My wife and I went there for her Birthday and it was awesome!! The service was great. Joe our server made it very special. The food was insane. I had Mole Lamb Chops that where one of the best things I've eaten in a long time. My wife had the Mahi Mahi on top of gnocchi. It's was frickin outstanding to say the least. I was blown away also by the oysters. You can get a dozen of the biggest meatiest oysters you have ever had for $12doz (best price in Denver). Paired with a Belvedere martini and you got yourself a meal. We are guilty of not going there enough considering it's only a mile or two from our house and I love it. I think I'll stop in tonight for a dozen oysters and a martini now that I'm thinking about it - Shannon

El Bulli

2011-04-19T16:59:00.000-06:00

Read this. That is all.

http://blog.travelchannel.com/anthony-bourdain/read/where-the-road-ends/

Chef Eric - Part 2

2011-04-07T11:17:00.000-06:00

Check out the rest of the interview with Chef Eric Chiappetta. And for god sakes people, lets get him his own show!!!

http://blogs.westword.com/cafesociety/2011/04/eric_chiappetta_pizza_republic.php

Chef Eric - Grub Chub?

2011-04-06T14:36:00.000-06:00

Read this article and you'll understand why Eric Chiappetta is one of our favorite local chefs. He is worthy of a Grub Chub award! (get your mind out of the gutter... it's not like that)

http://blogs.westword.com/cafesociety/chef_and_tell/?utm_source=Newsletters&utm_medium=email

Breakfast for dinner

2011-03-25T21:01:00.001-06:00

Breakfast for dinner? Oh yeah. Sourdough, ham, cheese and egg. And yes, that's a Lightning McQueen plate, thank you very much.

Snooze for breakfast.

2011-03-25T15:35:00.001-06:00

I am now a big fan of Snooze. I had the Sweet Potato Pancakes and a side of bacon with coffee. Sounds pretty standard right? WRONG!!! So not standard. The butter on top had the slightest hint on rosemary which was the perfect match for the pancakes. the bacon was really smokey, almost like I smoked it myself. The service was top notch and the atmosphere was great as well. I cant wait to take my wife to this place I think she'll dig it. Next time I have got to try the corned beef hash and eggs.Let's go right now, seriously it's that good. Just an awesome way to start your day - Shannon

Better Weather for Grilling on the Big Green Egg

2011-03-22T12:18:00.003-06:00

My little trick for ribs is to dry rub them then put them in a long Food Saver bag, vacuum out the air so it pulls all the seasonings into the meat. Then put it back in the fridge for about eight hours.

I prefer a water bath under the ribs to make them extra moist. Try throwing orange peels in the water to add a little flavor.

This chicken kicked ass, I brined it for about 8 hours. I used a pretty standard brine recipe but added 5 spice and I used honey instead of sugar. Then before throwing it on the grill I violated it with a tangerine and and a half an onion. May have been the best I have ever made.

Not that bad weather has ever stopped me from grilling but this weekend was beautiful. This is my Happy Place, grilling up some awesome food, smoking a couple great cigars and having some cocktails. Cocktail of choice this weekend was the good ol' Old Fashioned - Just Bourbon, some very secret bitters I ordered online, Rock Candy Syrup with a cherry and orange zest that I squeezed and burnt the oils with a lighter as I dropped it into the glass. They go down way to easy. Can't wait for next weekend. Grillin' and Grubbin" - Shannon

Crave burgers are seriously INSANE!!

2011-02-24T11:03:00.001-07:00

Last night my wife and I went to Crave in Castle Rock again. I had no intentions of ordering this obscene beast but the bad men behind the counter forced me, I had no choice. I walked in and the dude just pointed at the Specials Sign. He looked at me and I back at him and he said "It's all you bro". He was pointing at a burger called The Luther, as in Van dross. More like as in Lex Luther because this bad ass mo fo was my nemesis. Well hell yes I finished it. It was FRICKIN' DELICIOUS. Before I go on, I need to tell you what the Luther is. The Luther is a burger with cheddar cheese, fried egg, bacon, onion and......hmmm there's something else but I can think of it hmmmm.....oh yeah! TWO GLAZED LAMARS DONUTS AS THE BUN!!!! If I'm not mistakin' didn't Luther Vandross die of diabetes and heart disease? The best part of the whole story was this morning when I said to my beautiful wife "man my stomach isn't feeling so great" and she said (having momentarily forgotten where we ate last night) "what did you eat last night?" I replied "well I did have a hamburger with donuts on it"

I'm starting Weight Watchers this week thanks to Crave.

Shannon

Pizza Republica - the bee's knees

2011-02-18T14:20:00.001-07:00

If you've never been to Pizza Republica at the Landmark, you need to go this weekend. Chef Eric created a Roasted Duck Breast, Confit Duck Leg (oh god, do I need to go on? Yes, yes I do...), Prosciutto, Fig & White Truffle Oil Pizza...while he "was relaxing". Holy crap! Just go get 1 or 5. Soooooo good. Oh and the tiramisu, which I've never had there, was stellar. Well done Eric and crew! Serious Grub Chub today. Thanks for making my mom's birthday lunch so special! (and a special thank you to Drew Shope for the "bees knees" comment) -- Drew

Heading to New Orleans.

2011-02-17T15:05:00.000-07:00

This weekend I'll be in The Big Easy so watch for some insane grub. - Shannon

Last Sunday. It was a good day.

2011-02-15T13:51:00.001-07:00

I cooked dinner from my good friend Joey and his wife last Sunday. I let them pick the meal out of some choices I sent them and they picked Rick Bayless' Beef Short Ribs with Tomatoes, Roasted Poblanos and Herbs and my Wild Mushroom Risotto. I threw in some sauteed sugar snap peas and we were good to go! Thanks to my wife for making a delicious New York Cheesecake.

My Big Green Egg was the perfect oven, as usual, maintaining 325 for a couple hours while the Ribs simmered away.

It was the perfect day...mid 60s, sunny, beer flowing, music blasting, kids dancing, me cooking. One of those perfect storms of goodness!

I think the kids were happy rockin' out to the music. What do you think?!

Lord have mercy! Base jumping, here he comes.

Gabriel channeling his inner Eddie Van Halen

Wild Mushroom Risotto (early on)

Wild Mushroom Risotto (gettin' happy!)

Beef Short Ribs

Browning the Beef Short Ribs

Ready to go into the Egg

The finished product! Man, it was gooooooooooood.

Big Papa's BBQ - OH BABY!!! We found the spot for BBQ in Colorado.

2011-01-25T11:24:00.001-07:00

I'm not sure how a BBQ place could possibly be any better. The people are awesome and the food is insane, or are the people insane and the food is awesome? Either way it's my kind of place. The Bison ribs where my favorite, yes bison. Total Colorado BBQ, The Brisket? tender with a killer smoke ring. The Pulled Pork rocked, very tender and great smoke flavor. The ribs might be the best I have ever had. Beef, Bison and Baby Backs oh and the St louis style ribs kicked ass as well. The sides we had where amazing too. Great mac and cheese. Seriously just close your eyes and point to the menu and there is a very good chance that it will be the best you have ever had. I say get into Big Papa's before the word really gets out and you can't get a table. I think they have two locations so there should be one pretty close to you, if not it's worth the drive from anywhere in the state. Dear God, I almost forgot about the Brownie Sundae. Another Grub Chub kind of place. -- Shannon

What a spread!

Did someone say smoke?!

Denver Food Tour - Last Stop

2011-01-17T09:06:00.001-07:00

Ok, before you start reading, I realize that these are in reverse order and Blogger doesn't let you reorder posts. Sooooo, if you want to read them in order, scroll down to "Stop #1" below and start there. (sorry for the hassle!)

Our last stop on Chelly's tour was Little Raven Vineyards, located in the Riverfront complex. Peter Klann has done a great job with this store, focusing on undiscovered wines instead of all the usual "stuff". Our group was able to taste a couple different wines and he taught us how to properly do a tasting. Tanette and I thought we knew how to do one, but he instructed us to put our nose in the glass and then slowly move the glass towards the tip of the nose. The difference in smells between the "inside" and "outside" of the wine was incredible! Thanks for the lesson, Peter.

And a special thanks to Chelly for putting together a great tour! If you're interested in taking a food tour around Denver, contact Chelly at 303-775-5038 or CV@DenverGourmetTours.com.

Denver Food Tour - Stop #4

2011-01-17T08:59:00.003-07:00

In the past, you've heard me talk about Penzey's spices, but I have been scolded for not going to the LOCAL shop, Savory Spice Shop. Well, Chelly took us there for our (mine and Tanette's) first visit and now we are definitely converted. I love that they not only grind everything in town, but that you don't have to buy large quantities. They will sell you what you need in just about any quantity. The employees are very passionate about their spices, so if you haven't been there yet, just go already!

Denver Food Tour - Stop #3

2011-01-17T08:53:00.000-07:00

I think Chelly was just warming us up, because this was probably our favorite stop of the tour. Mick and Carolyn Major run EVOO Marketplace. They are located on the corner of 15th and Market in a beautiful space. One wall is all brick and two of the other walls are glass and brick. It creates a wonderful atmosphere to try their dozens of olive oils and balsamic vinegars. We had no idea there were so many flavors of each and if you ask, Carolyn will give you a some great combinations to try.

We also learned the difference between "fused" oils and "infused" oils. Infused oils refer to an ingredient that's been added (think rosemary or lemon) to the oil after it's been pressed. These are nice, but have a very short shelf life. Fused oils, on the other hand, are olive oils that have the additional ingredients added at the same time the olive oils are being pressed. They create a much more flavorful oil and have a much longer shelf life.

Denver Food Tour - Stop #2

2011-01-17T08:44:00.000-07:00

On our next stop, Chelly brought us to Crepes n Crepes, thankfully, because I was starving! Tanette and I had never been to a crepe joint before, so we weren't sure what to expect. It was cool! Those guys make hundreds of crepes everyday and everything we tried was delicious. I know I keep saying that, but that's because it was true! They are also the only place in town with a 100% French wine list. Between the employees there, they can speak at least 15 (!!) different languages. Love that. We definitely felt like we were in another world.

He makes this look really easy. I'm sure it's not.

Building the crepes

Ham and Swiss with a Roasted Pepper Tapenade

Dessert! Bananas and Nutella. OH BABY!!!

Gourmet Food Tour - Stop #1

2011-01-17T08:35:00.000-07:00

My wife bought me a gourmet food tour last year and we finally went last weekend. We had a wonderful day and Chelly at Denver Gourmet Tours was great. She offers several different types of tours, including street food (can't wait to do that one!) and chocolate (um, that one too!). Thankfully, the snow held off until the day after the tour.

Stop #1: Amore Gelato -- Located on the 16th St Mall and 100% locally owned and operated, Amore Gelato makes premium gelato and sorbetto. We were able to go behind the counter and try as many flavors as we wanted. I tried at least a dozen and they were ALL delicious. Seriously, every flavor was great! And, did you know that gelato is much healthier for you than ice cream? Eat up!

Gelato

Sorbetto (Vegan gelato...but don't let that fool you, it's delicious!!)

Crumbs, Nibbles and Stuff

2011-01-05T17:19:00.001-07:00

Well, neither Shannon or I have posted anything since Thanksgiving. Time to get off our butts and get to typin'! Here are some memorable treats I (and my wife) have made since turkey day.

I was going to be in the kitchen a bunch on Christmas Eve day,
so I thought I'd start with a yummy breakfast...

Italian bread drizzled with olive oil...

...covered with over easy eggs...

...and pork green chili from Jack N Grill

And on to the soups I made for Christmas Day from my favorite soup

cookbook from The New England Soup Factory...

Porcini (and other) Mushroom Soup, which I pureed, but should have left a little chunky

Somehow I didn't take a picture of the Corn Chowder with Bacon. That was even better!!!

My very talented wife made a super simple, and unbelievably delicious dessert...

Brownies with cream cheese frosting and crushed candy canes. YUM!

And a Vegetable and Rice soup I made on the 30th...

Remember, always keep rice/pasta/bacon separate from soup and serve those in individual bowls. Otherwise

they will be soft and mushy and that's NOT what we want!

On New Year's Day, my wife and I were in the mood for a yummy breakfast again...

Italian bread, eggs, tomato and basil (the wife)

Italian bread, chorizo, eggs, basil (me)

Hope you enjoyed the post!!

Thanksgiving

2010-12-01T17:14:00.000-07:00

My wife and I hosted her family at our home again this year for Thanksgiving. In my usual bout of insanity, I decided to make three (3!) types of stuffing, on top of 15 pounds of mashed potatoes and a 24 pound turkey. But you know what? I loved being in the kitchen all day! Maybe the beer smoothed out the rough edges, who knows. -- Drew

Boulevard Brewery (Kansas City, MO) Oktoberfest

15 pounds of mashed potatoes and LOTS of butter

Showing my boys the 24 lb bird

Seasoned and ready to go after the brine

The final result. Why do they seem to take MUCH less
time than they say they will?! 3.5 hrs vs. 5 ??

Apple, Sausage and Dried Cranberry Stuffing

Cremini and Shiitake Mushroom and Prosciutto Stuffing

Rustic Herb Stuffing

Luscious gravy. Mmmmmmmmmm.

Sauteed Green Beans with Caramelized Onions

Strananhan's Whiskey - that's spelled with an H

2010-11-10T14:27:00.000-07:00

Stranahan's Colorado whiskey is my drink of the moment. It makes most other Whiskey pale in comparison. It has become more widely available over the last year so no matter where you are I say go get a bottle. I like it on the rocks with a splash of water. It really seems to open up the flavors and trust me with this one you want to really get all up in there and taste the complexities. I also like this whiskey with a good cigar, the truth is I like any whiskey with a good cigar but this one is something special. I know they say you can taste vanilla and leather but this aint no bondage/candle party so I’m not sure about all that mumbo jumbo it’s just fricken good and I like it a lot. Don’t get me wrong I do drink responsibly but when something tastes this good it’s hard to stop before you’re Tea Baggin’ the Koi pond. Cheers - Shannon

India's Castle

2010-11-08T07:42:00.002-07:00

There's just something about Indian food. The aroma when you walk in the door. The blend of spices and sauces that is unlike any other cuisine.

Shannon and I went to India's Castle off of Arapahoe and I25 for lunch last week. Neither one of us love buffets, but decided to do it anyway. I've been eating smaller portions lately, but this day I had 2 BIG plates because everything was soooo good. The rice was cooked perfectly (harder than it seems), the sauces were delicious, the Naan was fluffy and tender, but the kicker for me was the Tandoori chicken. The meat was so tender and the flavor knocked me out! I went to Penzey's this weekend and picked up some Tandoori seasoning so I can make some Indian chicken wings sometime in the future (with Shannon's guidance).

The atmosphere is fine and the Indian music was interesting. I loved it when they played some Eminem after their more traditional choices. Not sure what that was about?! But all the waitstaff is great and I would definitely recommend it.

They also take part in the Tap Project. By donating $1 or more for the tap water you get for free, you are contributing to UNICEF's project to bring clean drinking water to children all over the world.

I can't wait to go back there and order something special off the menu. -- Drew

Oshima Ramen House

2010-11-03T15:03:00.004-06:00

Ok, here we go. This place is, well a little different to say the least. It's pretty good. I love ramen and it's not like Denver has much or any others to choose from. The owner is a crack up if you talk to him. The place is cluttered and not the cleanest. They have flyers on the wall from years ago. Like I said the food is pretty good. Hey it is what it is. Buck up and grow a pair and don't wine about the service and you might have a good dinning experience. If not I don't really think the owner gives a crap. This place is a trip and I will go back. You just gotta try it to understand what I'm talking about.

Yia Yias in Denver Tech Center

2010-10-29T11:14:00.002-06:00

Yia Yia's is one hundred percent top notch foodie approved. The first time I ever ate at Yia Yia's I said "it's good". That was a couple of years ago. Well, recently I have eaten lunch there a couple of times and it is a whole different animal now. Chef Aaron Whitcomb is making this place something special. Now I would classify it as GREAT. A true foodie spot able to compete with the best of them. You have got to try this place if you consider yourself a fine food lover. The wait staff was knowledgeable as well as totally attentive to our every need. When your server knows everything about a dish and is really excited about that dish it goes a long way with me. The Beef Carpaccio was perfect with that unmistakable essence of truffle oil. We also had the Duck Confit which was one of the most decadent dishes I have had in a while. It was good enough to qualify for a Shannonism (one of those things that is so good that a word that doesn't even exist just pops into my head) and that word is "Re-DUCK-ulous". I thought the duck was my favorite until I tried the Short Rib Ravioli. This one has got to be shared by me and tried by all. I can't even think of the words to describe how good this dish was. This dish totally and completely encompasses everything that Fall should taste like to me. The sauce was sage brown butter and toasted Hazel Nuts. Aaron is an amazing chef and needs to be mentioned with the best chefs in Denver, the dude is knockin' it out da park. This qualifies as a serious "Grub Chub" which is our equivalent of two thumbs up. Thanks - Shannon

Braised Short Rib Ravioli

You have got to try it to believe how good this is

re- DUCK-ulous

Crispy Duck Confit with herp salad, hazel nuts and cherries

Toronto - CN Tower

2010-10-24T10:58:00.001-06:00

PAN ROASTED WILD BLACK COD

W/ Wilted Swiss chard, preserved orange, fennel pollen, black olive vinaigrette

I always joke the the best way to ruin fish is to cook it. This was amazing. What a great dinning experience this was. The CN Tower in Toronto is a unique and exquisite dinning experience. The view was breathtaking and so where some of the prices. $275 for a Kobe steak US for a bit much, I thought. The over all experience was worth it however. They had a geat wine list too. Shannon

Maui

2010-10-05T22:55:00.000-06:00

My wife and I went to Maui for our 10 year anniversary. Out of the 1,000 or so photos we took (we? only when I could wrestle the camera from her! just kidding), we managed to eat and photograph some really delicious food as well.

You've probably heard how expensive food is in Maui. It's definitely true, but most places don't make much, if any, profit on food. In Maui Revealed (indispensible book!) the author tells of a restaurant that takes in $7 million/year in revenue. The year previous was the FIRST year they had a profit, of only $100,000. Why is it so expensive? It's the most isolated place on Earth, more than 2,500 miles from ANYTHING. -- Drew

The Plantation House

Panko crusted crab stuffed Ahi roll

Heirloom cherry tomatoes, local goat cheese
and balsamic vinegar

Mahi Mahi prepared with shrimp, asparagus, sugar peas
& orzo, finished with golden raisins & toasted pine nuts

Pistachio-crusted Mahi Mahi, on Maui onions, local tomatoes,
upcountry spinach, with couscous & olive oil

Bananas foster (yes, we were full!!!, but it was gooooood)

Fire Rock Pale Ale

Even better at 10:30 in the morning!

Flatbread Pizza in Paia

Um...this was a snack. No, we didn't have a
problem finishing it!

Mai Tai and a Big Swell IPA (from Maui Brewing Co.)

Maui Brewing Company

Me...wanting to take a swim!

Me and a Father Damien Abbey Belgian Ale

The wife's Mana Wheat -- coolest logo EVER?

mmmmm...beeeeeeeeeeeeeeeeer

The "Adult Grilled Cheese"

Hawaiian slider

It's finally here. The Thrilla on the Grilla in Castle Pines.

2010-09-23T21:38:00.000-06:00

This is it. This Saturday we will crown the best wings around. The Thrilla on the Grilla is finally becoming a reality. This has been a dream of mine for a long time and without the help of Erin and kirk Seabold and Drew Schneider I would never have been able to even dream of pulling something like this off. We have some great teams and vendors. I would like to thank Grand Lake Brewery for their sponsorship and for making some of the best beer in the country plus being some of the nicest people I have ever come in contact with. I would also like to thank my wife Darcy for being so awesome. Thank you to the teams who are coming out to compete. I feel very lucky to have met each one of you and look forward to having Grand Lake beer with you all. So let's have some fun and good sportsmanship.

Thank you all,
Shannon

Breakfast

2010-08-22T13:04:00.000-06:00

My wife has been on a huevo rancheros kick since she had it at The Fat Cat Cafe in Grand Lake. By the way, The Fat Cat is the only place we go for breakfast in Grand Lake. Every dish is consistently good and the atmosphere is warm and inviting. And if you're nice to Sally (who is wonderful) she might share some of her traditional homemade English scones with you. You'll be lucky if she does!

Anyway, it inspired me to make my own version with whatever leftovers I had. This version has 2 corn tortillas filled with refried beans, cheese, taco-seasoned ground beef, topped with a 3 egg omelette, more cheese and enchilada sauce. Yum! -- Drew

Ming Tsai

2010-08-22T12:58:00.001-06:00

I've always been interested in cooking more Asian style cuisine, so I thought of Ming Tsai's East Meets West and got the cookbook. I've cooked a few things out of it so far and here are 2 lessons learned so far...1. Just about anything you try of Ming's will be good and 2. If it's a "spicy" dish, cut the heat AT LEAST in half. I've cut it in half and it's still on fire. I can't imagine cooking his spicy dishes at full force. I think my head would explode! Here is my latest from his book. -- Drew

5 Herb Vinaigarette

Fried Goat Cheese Salad (with the vinaigarette above)

Spicy Mango Salsa

Seared Cod with Mango Salsa

(pan wasn't hot enough for the fish...rookie error!!)

Crave Real Food in Castle Rock

2010-08-02T11:49:00.007-06:00

Nutty Professor

peanut butter (yes, peanut butter), bacon, jalapenos and onion

Velvet Elvis

Peanut Butter, Bananas, and Bacon! Just the way the King would have ordered it.

Crave Real Food in Castle Rock is the real deal. Without question one of the most memorable meals I have ever had. It’s close to the theater so I would imagine a lot of folks are planning to go here, then a movie. That may sound like a great idea but you will have to cancel the movie and head straight for confession. This place is naughty good. I’m talkin’ complete and utter indulgence. Jeff the Chef/Owner is like a Mad Scientist behind the counter. This guy is AWESOME!! He definitely grabbed the “Abbey Normal” brain in the jar for this one. As you can see from the pictures above things got out of hand. When I coined the phrase “Grub Chub” this is what I was referring to. Thank god the teacher didn’t ask me to get up and work out a problem on the chalkboard during this noshfest, because I was sportin’ a pretty serious Food Woody. I almost hesitate to let you all know how good this place is because I always want to be able to get a table but when something is this good, I gotta share. They give you a card that is a check list of all their burgers, great idea but I’m going to have a hard time ordering anything other than The Nutty Prof. We were there last Friday evening during the heaviest rain storm I have ever seen. It was like Armageddon outside and I had no idea that while I was making sweet nasty love to this burger my backyard was filling with water and about to flood our beautifully finished basement. As I was down on my knees trying to reconnect the sump pump in 3 feet of water two feet from an electrical outlet I’m thinking “Damn that was a good burger and shake” Seriously GO GET YA SUM - Shannon

You got some skillz on the grillz?!

2010-07-21T20:56:00.000-06:00

...Then come down to Castle Pines on September 25th and compete against the best grillers on the Front Range.

Backyard grillers and restaurant teams are will do battle in the 1st Annual Thrilla on the Grilla Backyard BBQ Bash.

A portion of the proceeds will benefit the Semper Fi Fund.

Limited space! Go to http://www.thrillaonthegrilla.com/ NOW to reserve your spot!

It's Beautiful Man - "Siggy-soggy...Siggy-soggy...Oi...Oi...Oi!"

2010-07-18T13:27:00.000-06:00

This is my home brew straight from the keg. It turned out really frickin' tasty. I could totally get into this brewing thing. It was a lot of fun and very educational for me. Drew dicribed it as a hoppy brown ale which is exactly what I like in a beer. Thank you to the boys at Beer at Home - Shannon

This is the food I love

2010-07-17T22:35:00.005-06:00

Jerk Red Snapper grilled on a banana leaf

Tilapia Ceviche W/Mescal

Cactus Pear Margarita

This is the food I love to eat and this is the food I love to make. Not one of these dishes came from a recipe. This is what happens when I spend an hour or so walking through an Asian market. I had never even tasted a Cactus Pear before in my life so I had to buy a couple. The color was amazing so I thought it would look really cool in a drink. It tasted really good too. I just added some Agave Nectar and some lime juice and came up with a pretty damn good drink. The Snapper frickin' rocked if I do say so myself. Those who know me know I rarely love my own cooking but this was a home run of a dish. Easy as hell too. The banana leaf was just to keep it from sticking but it did look cool. One of my little touches I like to add to my Ceviche is Mescal, just a very small dash adds a slight smokiness. Orange juice adds a nice sweetness as well. I'm hoping that scientist will announce that the Cactus pear is a miracle fruit and it gives men staying power as well as antioxidants that will cure cancer and male pattern baldness but if not it still tastes good. I was feeling rather ambitious on this day so I also made a Hibiscus Margarita too. Hibiscus makes for a killer marg. It's super easy. I just boiled the Hibiscus in simple syrup and strained it . Then add some lime juice and Tequilla. My favorite mixing tequila is Cazadores Blanco and my favorite sipping tequila is Chamucos (Spanish for Boogie Man) See when I get talking about tequila you can't stop me, I love the stuff. Next time you feel like grilling some fish don't be afraid to do a whole fish. The snapper is perfect for this but make sure you cut off that "FU#*)N'" Dorsal fin (that's the big one that runs down the back bone of the fish) I can't even begin to count how many times I've been stuck by those things and they hurt like a MO' FO' FO' SHO'. Man I love summer! Thanks for reading - remember to "flip it, slap it, and rub it down" then grill it - Shannon

Dinner at Ann and Joey's and a dream fulfilled

2010-06-28T21:09:00.002-06:00

Our good friends, Ann and Joey, made a fabulous beer-themed dinner for us last weekend. Thanks to Deb for helping with the menu and prep. Every single course was delicious. Great job guys!

Although the dinner and company were great as usual, Bob made this an evening I'll never forget. He recently bought a gorgeous 1999 Porsche 911 Carrera (ok, so gorgeous Porsche is redundant, so sue me). This has been my dream car since I learned what a car was and until last weekend, I had never even sat in one before. .......Sorry, had to catch my breath. I'm smiling as I'm writing this........He took me for a short ride and then I got up the courage to ask him if I could drive it. He pulled over on the way back to Ann's house and probably thought I would just go the few blocks and we'd be done. SORRY BOB! I didn't even think of that. I turned around, got acquainted with the clutch and took off. Oooooooooooooooooooooohhh, man. What a rush! My whole body was shaking and tingling. To be in such a work of art and to feel the power at your disposable was unforgettable. We didn't even get it going that fast, but what we did do was so awesome. Thank you Bob. You were my first. I'll never forget it. -- Drew

Back to the dinner. Here are the pics, but unfortunately I forgot to get pictures of the Grilled Corn and Tomato Salad and the Chedder, Sour Cream Potato Gratin. Both were Grubulicious! Thanks again!

Grilled Camembert with Belgian Lambic Peach Cherry Chutney

- I wasn't sure how I'd like the chutney, but it was

great with the soft cheese and baguette.

Broth for the Mussels

- I asked if I could just take this home with me. They

said no. Hey, doesn't hurt to ask!

Smoked Mussels in Wheat Beer

- Even the couple people that didn't like mussels

ate two servings. The broth as great with the bread.

Bread with garlic compound butter

- Oooooooh, the bread. I wish I had some right now.

That butter was devilishly good. I made some roasted

garlic butter the next night and put it in my hamburger. Yum!

Root Beer BBQ Chicken

- This was perfect. You could taste all the major

players in the sauce and the chicken was crisp

and juicy, just like it should be!

Crustaceans on the Big Green Egg

2010-06-21T11:23:00.001-06:00

Zero Carbs!! - Shannon

Home Brew - take one

2010-06-17T16:02:00.005-06:00

The very helpful and friendly team at Beer at Home on Broadway in Englewood Colorado are helping me with my first attempt at home brewing. We are going for a Pale Ale. This is something I am totally out of my element with. These guys make it sound pretty easy so keep your fingers crossed. My good buddy Kelly O'Conner will also be helping me with this undertaking. My wife is to be thanked in advance because I have a funny feeling their is going to be a pretty serious mess involved at some point as well as some filth mouth ringing from the kitchen if everything isn't just perfect. Thanks "Hun"

Tomorrow I will be picking up the concoction that Steve and Ben dream up. I'm totally placing the recipe part of this in their hands. These guys seem to really know their stuff. If it taste like crap it will be my fault for sure. If you ever get a chance you have got to stop by and talk to these guys. I love the fact that they have such a passion for this stuff. Everyone I have met there is the type of person you could rap with for hours about beer. I have that kind of passion for cooking and making people laugh so this beer thing is the perfect tie-in. I can totally see myself really getting into home brewing. - Shannon - Grubs and Suds

Dinner time!

2010-06-09T16:50:00.000-06:00

A couple weeks ago I cooked dinner for Shannon, Darcy, Erin and Kirk, and my wife of course. I had recently gotten Ming Tsai's East Meets West cookbook so I was anxious to try some dishes from it. Here's what I made. -- Drew

Blue Ginger Crackers with sake

Spicy Crab Cake (boy, they were spicy!)

Blue Ginger Black Pepper-Garlic Shrimp (awesome!)

Las Tortas in Denver

2010-06-08T10:06:00.005-06:00

This is a Torta Ahogada. A Torta is like a Mexican Sandwich with a lot of the same meats and fillings you would find in a taco or burrito. I can't even begin to tell you how insanely good this thing was. It was voted one of Westwards Top 100 dishes in Denver. They take this awesome bread, fill it with all kinds of fillings of your choice. Then it's smothered with a sauce that is delicious. Las Tortas is a small little hole in the wall of a place but it's worth the trip no matter where you are in the state. Try one of the Las Torta Specials like the La Macha, It has Chorizo, Steak Milanesa a hot dog and a frickin' FRIED EGG!!!!! all on one sandwich. The people are nice as can be and very helpful to us Gringos who don't know a whole lot about Tortas. Take my word for it, this will be your new favorite thing to eat and you will crave it at some point shortly after your first visit. Thanks - Shannon - True Grub Lub

Cheese and Beer

2010-06-04T08:21:00.004-06:00

Ok sometimes even I don’t feel like cooking. I found this great Cheese shop in Centennial. It's called Fromage to Yours. It was awesome. Jackie the owner knows cheese. It was very educational for me and just a great little place. Unfortunately she will be closing her doors for the summer but she can be found at farmers markets around town. Keep an eye on her website for times and places and also check out some of the great events she is involved in. Back to the Cheese. They specialize in American made cheese only. I have always served wine with cheese, did you know beer is a much better match? And the hoppier the better when it's served with a good strong cheese. The bubbles cut through the fat on your tongue and the bitterness of the hops really complements a good Bleu Cheese. I had one from my wifes home state of Minnesota and it was top notch. It was called St Pete's Bleu and it is rated as one of the top one hundred cheeses in the world. Also serve it with a little fruit and a great fresh bread and your grubbin'. I also got a big hunk of a black pepper cheddar called Marco Polo by Beecher's Cheeses out of Seattle. They actually have a store on Pikes Place near the fish market. I had the Marco Polo with Upslope Pale Ale and it was perfect. Next time you have a get together serve beer with the cheese tray and have a nice variety of Colorado beers - Shannon - Say Cheese

Don't fear the Hops

2010-06-01T09:36:00.002-06:00

AVERY MAHARAJA

If you would have asked me a year ago if I like Hoppy beers I would have said "not really"

Man has my taste changed because this one is very Hoppy and I loved it. This is a Grubology Must Try - Shannon

My First Time

2010-05-18T19:48:00.000-06:00

My first time cooking a brisket, that is. I've always been more attracted to high heat cooking, but I was determined to try my hand at "low and slow" since I bought my Egg. So I bought a 6 lb brisket, rubbed it up and put it in the Egg on Saturday morning around 9am. The Egg maintained 200 degrees almost perfectly for the 8 hours that I had it in there. I probably could have left it in there a couple more hours, but we were hungry!

I was happy with the way it turned out. The rub and smoky flavor from the Egg were just right. I didn't use a water pan or chips, because, well, I forgot. But I don't think I really needed it. The charcoal I use has a smoky flavor already and the Egg acts as a convection oven so it's really good at keeping the moisture in there. -- Drew

I served it with a traditional horseradish dip and my mashed potatoes.

Horseradish Dip - just the right amount of heat
3/4 C Mayo
3/4 C Sour Cream
1/4 C + 2 Tbs jarred, grated horseradish
1/2 tsp lemon zest
Salt and pepper

Mashed Potatoes - Drew's way

Iwayama - round 2

2010-05-12T17:22:00.001-06:00

We had an unbelievable lunch today at Iwayama Sushi and da big kahuna bistro. This was my third time there and Shannon's first. Lee made us quite the feast. Everything was outstanding. Well executed with fresh ingredients and virtually everything is made in house. Lee is the MAN!! Hey, don't just take our word for it. The Denver Post Dining Critic liked it as well (review). You need to check this place out!

Buckley Bay Oysters

(could have had a couple dozen of these!)

Tuna Poke Bowl (not on menu)

Nigiri... Saba (Mackerel) with Japanese powdered sea salt, then torched

White tuna with ginger, scallion pesto

Nigiri... Salmon and Tuna

Da Big Kahuna Burger and Fries

(up there with some of the best burgers and fries in town)

Tuna on Acid roll

(spicy tuna roll with tuna on top and a sliced jalapeno)

Tempura fish tacos with mango salsa

Lobster, Frank's way

2010-05-11T19:43:00.000-06:00

Frank Bonanno is a great chef and a Grubology favorite and when I saw that he updated his blog with how to cook a lobster, I had to post it. Here is the link to his blog... Lobster by Frank or a printable version.

The boy got skills

2010-05-11T16:40:00.000-06:00

Our good friends and Grubology supporters Kirk and Erin Seabold had us over for a dinner meeting for the grilling competition coming this summer. As it turns out Kirk has some mad skills in the kitchen. Not only did he make what was probably the best chicken sandwich I have ever had ( seriously boneless skinless breast was perfectly cooked and that's not easy ) he also made this stuffed chili with shrimp and chorizo which was frickin' awesome. GREAT JOB SEAB'S

Maybe the best roasted chicken ever, I love my Egg too

2010-05-11T16:21:00.002-06:00

I made a marinade of about two cups of roasted garlic with dark soy, olive oil, hoisin, lime juice and mango juice and it was insane. Then I served it with a rice concoction that I could only think of after about 4 beers. It was coconut milk. mango juice 1/2 a banana a little simple syrup and water blended it added rice to the rice steamer then chopped up fried plantains after it was cooked and folded them into the rice. It tasted so good I could not stop eating it.

Goodness

2010-04-29T21:12:00.000-06:00

Had a Prime NY Strip cooked on the Egg with a side of pasta topped with Parmigiano-Reggiano and white truffle oil. No picture can do it justice. How do you top that? No really, how?!?!

Roast Chicken

2010-04-25T11:09:00.000-06:00

I roasted my first chicken last night! Yes, my first. I've made all kinds of fancy dishes, but some of the basics have eluded me (fresh pasta, roasted chicken, pizza dough (got that one done)).

I cooked it on my Egg at just under 400 degrees for about an hour and this is how it turned out. Juicy, flavorful. Oh man, soooooooooo good. -- Drew

Soup

2010-04-25T11:06:00.000-06:00

One of my favorite soups is Mulligatawny. It's a really easy Indian soup that I got from the New England Soup Cookbook. The soup gained popularity after a particular Seinfeld episode. If you love the show as much as I do, you'll know what episode it's from.

I love the combination of spices (cumin, chili powder, curry) with the coconut milk, which adds some weight and sweetness to the soup. -- Drew

Breakfast

2010-04-25T11:00:00.001-06:00

My wife got me into eating egg sandwiches. It's really easy and they're really delicious. Just scramble some eggs, forming them into a shape that will fit on your bread, top with cheese, toast some bread and spread some mayo on. -- Drew

3 Margaritas and those elusive Wings

2010-04-20T19:02:00.000-06:00

Shannon and I went to Guadalajara (3 Margaritas) in Castle Rock the other day. This is one of our favorite Mexican joints (without all the seeds...ok, bad joke). They're food is always good and fresh. We both had the Pollo Azado Burrito. It was filled with tons of fresh veggies, deliciously grilled chicken and smothered with their great pork green chili. Healthy and delicious!!

So, about those wings. I've had A LOT of chicken wings in my life. I've had them done all kinds of ways in all kinds of flavors. Personally, I bake mine on my Egg and toss with Frank's Red Hot. Anyway, we decided to get their wings and they were, honestly, some of the best tasting wings I've EVER had. The pieces were good sized, but not enormous, and cooked perfectly. The secret is the seasoning they put on it. I even asked the Manager, Modesto, what was on them and he wouldn't tell me!!! AAAHHHHH!!!

I had to try and recreate them so I made some wings the other day and used the following rub: garlic powder, chili powder, paprika, adobe seasoning, salt and pepper. Were they good? Oh yeah. Were they as good as Modesto's secret wings? Not even close. Damn you Modestooooooooooo!!!

Sams No. 3

2010-04-16T22:16:00.002-06:00

I took a couple friends to Sam's No. 3 for lunch on Wednesday (the Curtis St location). I've never been there, but I had driven by their Aurora location about 1,000 times and was always curious, so I was all in.

"Sam's No. 3™ was the third of five Coney Islands opened by Sam Armatas throughout the 1920's. It was located at 1527 Curtis Street in the heart of downtown Denver.

On Sept. 28th, 1998, Sam's son Spero and grandsons Sam, Alex, and Patrick reestablished his most famous of Coney Islands, Sam's No. 3™. "The Boys" have made a promise to each other to continue the excellent food quality and warm atmosphere started by "Mr. Sam" more than 75 years ago!"

Anyplace that serves breakfast all day is alright in my book. I can't pass up a good breakfast skillet. We were all happy with our choices. Steve had the Greek Burrito, Donna had the Yukon skillet and I had the Kitchen Sink Skillet. I didn't have to add any condiments at all. No salt, hot sauce or anything. That's a great indication that there is someone pretty skilled back in the kitchen.

The service was fine. Pretty abrupt, diner-style service, but she got everything right so no complaints.

If you're looking for a good, big breakfast, I would definitely recommend Sam's No. 3. I imagine their sandwiches and burgers are pretty darn good, too. -- Drew

Kitchen Sink Skillet

Greek Burrito

Yukon Skillet

Salmon

2010-04-15T09:09:00.001-06:00

Since my wife has become a vegetarian (mostly), we've been eating more fish lately. Yes it hurts, but I'll suffer through!

One of the cold days about a week ago, I seared some salmon and served with with a white bean and mushroom ragout. Delicious. -- Drew

Irish Pub Grub Chub

2010-04-06T16:18:00.001-06:00

Grubology is about to embark on a serious Irish Grub Fest. I will blog about my upcoming trip to Lynch's Irish Pub in Jax Beach FL. If you're ever in that part of town this is a must. You won't want to miss it. I have an Irish Pub Grub Chub. 50 beers on tap doesn’t suck either. - Shannon

L&L Hawaiian BBQ is da kind grub brudda

2010-04-02T08:09:00.001-06:00

L&L is the only place in Denver to get Spam Musubis and their food is AWESOME!!!

This is one of my favorite Grubin" places around. Like I said I loves me some Island food yo. - Shannon Grub it Brudda

I found this on a Hawaiian Food Blog called Big Island Grinds and just had to share it

2010-04-01T10:24:00.001-06:00

From Big Island Grinds

Those who know me know I love Island food. I heard about this dish and decided this may be one of the best sounding dishes I have ever seen. - Shannon - Grub it Brudda

Here’s an easy way to make a quick and yummy loco moco, the classic Hawaiian soulfood consisting of 4 components: hamburger patty, rice, egg, and brown gravy.

Ingredients for 2 big servings:

•Hamburger Patties

◦1lb Hamburger (not lean)

◦1/4 cup grated onions (optional)

◦salt/pepper to taste

•Gravy

◦1 can good beef broth

◦flour for thickening

◦1 tb butter

◦couple dashes of Worcestershire sauce

•4 eggs

•hot cooked white rice

Burgers:

1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.

2. Heat frying pan until very hot.

3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.

4. Place burgers on the side.

Gravy:

1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.

2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.

3. Turn down heat to a simmer.

4. Add couple dashes of worcestershire sauce.

5. In a seperate bowl, mix flour with some water.

6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.

7. Turn off heat and mix in the butter until well blended.

Eggs:

Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it! It also helps to have the eggs thawed to room temperature before cooking them.
Rice:

Use regular medium grain white rice… like 3 scoops worth per plate.

Assembly (bottom -> top):

Rice -> Burger -> Egg -> Gravy all over

Optional condiments:
Shoyu, ketchup, tabasco

Burger and Fries

2010-03-31T10:44:00.000-06:00

Tanette and I had some good friends over last night and I cooked some burgers and fries. But not just burgers and fries, Buffalo burgers and homemade french fries! I included some yummy toppings too, like cheddar, tomatoes, sauteed mushrooms and bacon. Luckily I found some 80/20 Buffalo at Sunflower, since it's so lean the extra fat keeps it moist and juicy. The Egg (thanks again Lehrer!) performed beautifully.

Maybe I have some kind of Potassium deficiency.....

2010-03-30T15:08:00.004-06:00

I love these frickin' things. I can't explain it but I have acquired a bit of an obsession with Plantains. They're easy to make and they taste amazing. I like the ones that are pretty much black and very ripe. I sautéed them in butter and oil then pulled them out for a few minute and smashed them with a plate and put the back in the pan to sauté and crisp up the edges. Then you pull them out and sprinkle with a little raw sugar and a very small hint of Hawaiian salt. It's one of those things you walk right past in the produce section but next time grab a few and let'em ripen up and you will thank me. Shannon - Grub it like you mean it

Oh!, Miso Hungry

2010-03-29T09:35:00.001-06:00

This is one of the things I made this weekend. I made some Sushi Rice then I marinated a couple of tuna steaks in a tasty miso marinade I made up. I used 2 cloves of garlic about 1 inch of grated ginger, unfiltered sake, rice vinegar, dark brown rice miso paste, a little bit of Sriracha, 1/4 onion and a little sesame oil. then stuck it all in the blender and pulverized it. I used some for the marinade and then made a vinaigrette by adding some grape seed oil and blended that separately. I think miso is very under used. I had enough left over to marinade a whole chicken the next night (I just added more garlic) that I also cooked on the grill. I'm not sure which one I liked more and I'm a big tuna freak. Next time your at a store that carries miso paste pick some up. It's awesome but don't add salt because it has plenty. Thanks, Shannon

Crumbs

2010-03-22T20:20:00.003-06:00

Some grub I made this weekend...

Friday:

Baked Ziti with Bolognese Sauce

Made with organic ground beef, italian sausage, roasted garlic, onion, canned tomatoes (I like Muir Glen because San Marzano, although superior, are too expensive), Ziti or Rigatoni, shredded mozzarella (stir some in as well as on top), grated Parmigiano Reggiano

Baked Caprese Bruschetta

Sunday:

Chicken Wings on the Egg

I made my standard wings (olive/vegetable oil, salt, pepper, garlic powder...toss in Frank's) and also some with Tammy's Herbal Rub (get it at Lehrer's). Both were very good. The Egg cooked them about 20 minutes faster than my old gas grill, the skin was crisp and they tasted delicious. My 3 year old loves my wings! How cool is that?! -- Drew

Corned Beef Panini

2010-03-19T13:30:00.001-06:00

Thanks to the delicious leftovers from Becky's awesome dinner on Wednesday night, I made a couple corned beef paninis today for lunch. They included dark rye bread, spicy brown mustard, orange marmalade glazed corned beef (yes, it's as good as it sounds), and some Dubliner cheese. Grub O'licious! -- Drew

Vodka 14 IZZZ GOOOOD

2010-03-18T15:17:00.001-06:00

Be on the lookout for Vodka 14, It's a hit and it's not just because it coincidentally has my idol Pete Rose's number on it. Get it? "a hit" Pete Rose was one of the greatest hitters of all time. Anyway, I have been on a role lately and I'm not talkin' about my jokes. I have found some real keepers in the Beer and Booze department. Most recently Vodka 14. It's made in the Rockies from all organic ingredients. Honestly, these guys don’t pay me to say this stuff but when I try something great I like to share it with others. That is why I started this blog in the first place. This is one of those Maven Moments as I refer to them as. If you like Vodka, I mean really good vodka then this one is for you. The true test for me with a good vodka is to take a sip at room temperature and see if you like it. I did and loved it. Then take another sip and hold it in your mouth, does it burn? Vodka 14 passed both of my personal vodka tests with flying colors. Oh and the best test of all, drink 3/4 of the bottle in one night and wake up the next morning without even the slightest hint of a hangover. It passed that test too. - Shannon - 'ello Grubna

Grand Lake Brewing Co. is a Grand Slam

2010-03-14T10:46:00.003-06:00

So I'm walkin' through the huge beer section at Davidson's Liquors the other day and I run into this very nice guy named Richard. As I often do I had no idea what I was looking for, just anything that grabbed my attention. I could have talked to this guy all day. He knew everything about beer. Richard pointed me towards the Grand Lake Brewery Sample pack. Well let's just say that Richard is now my best friend, he doesn't know this but he is, like it or not. I was a little sick of IPA's but not anymore. Grand Lakes IPA's is awesome. The Plaid Bastard Scottish Ale is very very good and is just waiting for me to come up with a killer recipe using it. The Rocky Mountain Red is now one of my favorite beers. It's very drinkable, it's one of those things you taste then smack your lips then look at the glass and smile after every sip. I have a funny feeling that Richard was more than just a sales rep for the company. I should probably know this considering he's my best friend now. This is a beer you have got to try. Check out their website at http://www.grandlakebrewing.com/ to find our where to get it in your neck of the woods. You will thank me. Shannon - Grubin' N Chugin'

Grilling Competition this summer in Castle Rock - We need teams and sponsors

2010-03-10T13:12:00.001-07:00

Stay tuned Summer is just around the corner. We need teams and Sponsors.

My wife is awesome

2010-03-08T20:44:00.002-07:00

Tanette made an Alice in Wonderland cake for a client this weekend. I'll let it speak for itself...

...oh yeah...and they taste as good as they look!!

Check out her other creations at http://www.tanettestastytreats.com/

Shanahan's

2010-03-08T20:38:00.002-07:00

I went out to dinner with my wife's family to celebrate her parent's 50th anniversary. We went to Shanahan's and Marc Steron and his staff took great care of us.

I had the Porterhouse and it was perfect. Beautiful crust on the outside, great flavor and cooked just the way I ordered it. The steakhouse's secret is the Montague broiler that gets over 2,000 degrees (!!). Now THAT's some high heat.

The jumbo shrimp cocktail were surprisingly tender. Many times, shrimp this size are tough but these were excellent and the sauce had just enough heat to make it interesting.

My favorite sides were the mushrooms and the Lyonnaise potatoes. The onions that accompanied both dishes were UNBELIEVABLE. In fact, they should just serve a side of those onions. They were that good.

Apparently the bread pudding was outstanding, but unfortunately, my dessert was disappointing. The marshmallow ice cream was delicious but the warmed brownie was rock hard. I love a rich, fudgy brownie and this was more of a square hockey puck. The saving grace was the hot fudge. I LOVE chocolate.

The dessert certainly didn't ruin the evening. Just about everything was cooked to perfection and the service was excellent. Just what I expect from a top shelf steakhouse. -- Drew

Bones in Denver - Frank Bonanno does it again

2010-03-04T21:49:00.004-07:00

BONES - This guy is good, I mean real good.

Shishito Peppers (That's fun to say, Shishito. Say it Shi-Shi-Toe)

Steamed Buns with Suckling Pig and Pork Belly

Soba with Prosciutto, Oyster Mushrooms, Snap Peas and a Poached Egg

I have not had cold Soba in a long time and man did I miss it. This was really good. Ask for the poached egg on top. The salty Prosciutto with the Buckwheat noodles is the perfect match. This is something I will crave.

Udon with Pork Shoulder and a Poached Egg

Mocha and Ginger Snap Soft Serve Swirl

Drew and I went to Bones for lunch today - this was one of the meals you never forget. It was so friggin' good that when you leave it's the only thing you can talk about for the next two or three hours. The GM Adam was very helpful and he knew his stuff. You could tell the dude has a passion for good grub too. I think this is one of those places you can close your eyes and point to the menu and land on something good, real good. - Shannon - Keep on Grubin'

Breakfast

2010-03-04T09:31:00.001-07:00

Goose egg omelette with chopped NY Strip and Asadero cheese. Good start to the day! Thanks to Trudi for the fresh goose and chicken eggs. Tasted soooooooooo much better than store bought. -- Drew

Steak and Egg

2010-03-03T21:11:00.001-07:00

Cooked my first steak on the Egg tonight. Think it turned out pretty good. I'm still getting used to how quickly this thing cooks everything. I've been timing things by my old grill for the last 10 years!!!! I would normally have cooked this steak for 6 minutes a side to achieve a medium finish, but I cooked it for only about 7 minutes TOTAL and it was a touch overcooked. The Egg puts out some heat! Grub a dub dub. -- Drew

Ribeye before

Ribeye after -- ooooh baby

...Juicy, tender, crusty, mmmmmmm...

How 'bout a little Grillin' competition in Castle Rock this summer?

2010-03-02T11:12:00.006-07:00

Stay tuned Summer is just around the corner. We need teams and Sponsors.

Iwayama Sushi - updated

2010-03-01T15:23:00.003-07:00

I completely forgot to mention the homemade sweet soy that Lee serves. Really good! And love that he makes it himself instead of getting it delivered from Sysco or whatever. Grub on!

_____
Sushi, burgers and burritos. Ok, that doesn't exactly sound like a traditional combination, but it works! My sister recently took me to Iwayama Sushi and Da Big Kahuna Bistro (thanks Maren!!). Iwayama is the creation of Lee, an experienced chef and restauranteur from Hawaii. Among other things, he is the former Director of Operations for Hapa Sushi (see nachos below). His restaurant sits in a rather non-descript strip mall off of Bowles and Simms in Jefferson County, but once inside, you feel welcomed into the casual atmosphere. Although I've only had the sushi so far, which was as good as any other sushi joint in town, he insists that his Da Big Kahuna Burger is the best thing on the menu. That gives me something different to try the next time I'm on the west side of town. Big Grubs Up to Lee! -- Drew

Hamachi and Salmon Nigiri

Fried Oyster Po' Boy Roll (My sister's favorite!)

The "original" Spicy Tuna Nachos

Supper is Ready!: Blueberry Oatmeal

2010-03-01T14:27:00.000-07:00

Supper is Ready!: Blueberry Oatmeal

THANK YOU TONY'S MARKET

2010-03-01T10:44:00.004-07:00

A very BIG Thank you to Tony's Market for having nothing but the freshest meats and sea food to make our dishes special. - Shannon

Grill it With Bobby Flay Video

2010-02-28T16:21:00.000-07:00

Please got to Grill It With Bobby Flay and find my video. It's called California to Colorado Taco Tour and view the video and please give me a 5 star rating. I would love to get on this show and Grill with Bobby Flay.

Thank you, Shannon - Grill It then Grub It

I think I'm in love

2010-02-25T20:29:00.003-07:00

...with mi huevo verde grande that is. I made homemade pizzas tonight for my family. For some reason, I've always been intimidated by making dough, but I got through it just fine and the dough turned out, crisp, tender and chewy, just like a good pizza crust should. Oh man, where they good. I left the dome open (while it was snowing) and within 20 minutes the Egg was up to 575 degrees. Nice

Pepperoni, mushroom and italian sausage pizza along with

my favorite Pinot Noir and one of the best cheeses in the

world, Parmigiano-Reggiano. It was a good night.
-- Drew

Grill It With Bobby Flay Video

2010-02-25T11:13:00.000-07:00

This weekend I will be making a video to send to "Grill It With Bobby Flay". My wife will be working the camera and I will be making some Grub. I think I'm going to make Tacos. They said you should make something that represents your background and cooking history. I'm thinking Shrimp and Chorizo tacos with a tangy Tomatillo Salsa and Striped Marlin Tacos topped with a Cilantro Broccoli Slaw. Both will be served on fresh homemade Corn Tortillas that I will grill. I'm also going to make a Blanco Tequila Cucumber and Honeydew Mellon Margarita. I spent a lot of my early years fishing the Sea of Cortez with my dad and I think these tacos will be a good representation of those amazing times in my life. As soon as we have it finished we will post it to the blog. Then I will post the link so you can all vote for me.

Thank you,

Shannon

My Big Green Egg

2010-02-24T16:40:00.001-07:00

So here's my new "gadget" that Shannon was talking about...

Here's my new Egg! Can't wait for Roy to build my table for it.

When Shannon first told me about the Big Green Egg, my response was..."big green what?". He sighed and patiently explained to me that it's just the best grill/smoker/bbq EVER. I still wasn't convinced until he took me to Lehrer Fireplace and Patio. We talked to the experts there for over an hour and when we left, I knew that this was the one. I was thinking about getting another Weber gas grill, but the benefits of the Egg blow it away. Thanks to Lehrer for taking great care of me. They definitely know their stuff.

"The original design is over 3,000 years old, with roots thought to be in China, but Japanese also adopted it and called it 'kamado', a generic word that can mean an oven, stove, heater or even fireplace. After World War II, thousands of Americans in Japan 'discovered' the strange clay cooker and brought it home to the US at a time when most Americans used metal grills for outdoor cooking. The Big Green Egg was introduced in 1974 and has earned its reputation as the World's Best Smoker and Grill." (from the manual)

I tried it out for the first time last night and made some boneless skinless chicken breasts. I put some of John Henry's Tammy's Herbal Rub on it. Everything turned out great, although I've already learned a couple lessons:
1. Use a lot more charcoal and/or more fire starter to generate a hotter fire more quickly.
2. Make sure I keep the dome open while the fire heats up. I had no problem getting it up to 350 degrees, but it didn't get much hotter than that because I had closed the dome too early. Linda, at Lehrer, mentioned that with our lack of oxygen here, she found that she needed to keep the whole dome open until the fire was hot, otherwise it wouldn't get hot enough. Of course, I had forgotten that until after I was done. Oh well, I can't wait to make some steaks or pizza on it!

Stay tuned for many more Egg posts! Grubolicious! -- Drew

Hapa

2010-02-24T08:14:00.002-07:00

I took a really good friend and client of mine to Hapa Sushi yesterday. We had the spicy tuna nachos and some Nigiri, including Hamachi, Salmon, raw Scallop and by her suggestion......................Wasabi Tobiko. Oh. My. God. The first one I ate made my whole body shiver. I can't really repeat what she said it felt like. Just go there and get 3 or 4 orders of it. Unbelievable. Oh yeah, we finished with the Multiple Orgasm Roll. Honestly, I think I would skip that next time and just go for the Wasabi Tobiko. -- Drew

My Brother

2010-02-22T14:05:00.001-07:00

I've always known that my brother Grant is a good cook, but in the last year or two, I've come to appreciate just how good he is. He, like me, says "hey, I just follow the recipe", but we all know it takes skill to execute a recipe perfectly. It also takes skill to know when to change a recipe for the better.

This was apparent at our last gathering for our Mom's 70th birthday. He cooked his famous smoked chicken. The best chicken I've had...period. It takes some time, but the results are outstanding. Juicy. Flavorful. Delicious. If you want a copy of the recipe, just send me an email and I'll get it to you. (This site doesn't have the ability to attach docs as links.)

The other dish he made that night was grilled lamb with salsa verde. He marinated the lamb in the salsa verde overnight and then served more on the side. I couldn't stop eating it, it was so good. The salsa plays on the old combination of mint and lamb, but trust me, this is NOT the same mint-jelly-lamb combination. The fresh mint and balance of flavors was perfect and would go well with just about any grilled meat.

Grub on! -- Drew

5 Guys Burgers Denver

2010-02-18T14:07:00.005-07:00

5 Guy's Burgers Denver review,

Drew was right. Sounds odd but I'm actually not a big burger guy. Remember I grew up in the OC so In N Out was what I was raised think a burger should taste like. 5 Guys didn't let me down. They fit what I think of when I think of a burger place. Small menu and top quality in everything they do. The fries where perfect. I got the Cajun Fries. The service was fast, but most of all the burger was awesome. Very fresh bun good cheese and fresh produce. The best way to measure how much I liked a burger is by how much I finish. If the burger is just ok I will always leave some on the plate. If it's just good I will for some reason always leave one bite. If it was awesome then every bit of the burger will be gone. I finished every bite of this burger with little effort and truly enjoyed it

Wait till you see Drews' cool new kitchen gadget

2010-02-17T14:47:00.000-07:00

That's all i'm sayin'