FINALLY... Grilling season is HERE!

I am a self proclaimed freak about certain foods, I don't like bananas or banana flavored things - except banana bread. I hate beans - except green ones. Craziest of all, I HATE GROUND MEAT. I am not sure where that came from, but I just can't get over the texture. I love steak, no go hamburger. This normally doesn't bother me, but this time of year, I love the smell and the idea of a really great burger. Here was my solution!
I bought a giant portabella mushroom. I rubbed it with smoked paprika, rosemary, bacon salt (mentioned in early posts and DELICIOUS) and olive oil. I let it sit for a while in the rub and then put it on the grill.
While that was marinating, I also prepared some giant asparagus with olive oil, salt and pepper and a heavy dose of balsamic vinegar. I also put them on the grill. Word of caution on grilling asparagus, use large stalks, cook them quickly and be careful, they easily slip between the grates.
Once the mushroom was grilled well on both sides, I flipped it so the top of the mushroom was on the grill. I filled the inside of the mushroom with gorgonzola cheese. When it got gooey and melted, I sprinkled pieces of bacon on top. I put it on a bun and dug in to a delicious grilled "burger" with asparagus.

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Christmas Drink aka Buttered Rum

In our house as kids, my parents were big fans of the traditional "Tom & Jerry" drink mix. I remember them making an alcohol-free version for us that had a light sprinkle of cinnamon on top. It was the epitome of Christmas season for me until I had my first sip of buttered rum. It was like liquid brown sugar with a shot of buttery goodness. I thought though, I think I can do better. I took it on as a personal mission to perfect a recipe. The first time I made it, way too much butter. When I melted it in with hot water and took a sip, my lips were shiny with a buttery sheen and my lips felt like I had Vaseline on them. Then, I made one with too much brown sugar, taste was good and fine, but it didn't mix quite the way I wanted it to with a frothy creamy look. So I did some research online with ingredients. Some of them had vanilla ice cream in them. So I decided to give it a whirl. Take in mind, this is in no way a healthy drink. This holiday season, it was perfected.

Long break from the blog...

Busy work and life has distracted me from writing here! I hope I am back in it now, just because I was away from the blog doesn't mean I have been away from cooking. Unfortunately all of the cooking for spring just hasn't happened for me yet because Mother Nature has not cooperated. I actually made not only a batch of delicious chili but biscuit bread pudding. I am hoping this is the last of that! I have made this version of chili a number of times, but I have to say this was my favorite one. As I might have mentioned before, I don't do ground meat. I also am not a fan of beans. However, I have always loved the idea of the flavors of chili. So I made beanless pot roast chili! I first seared the seasoned pot roast (salt and pepper and cumin) in a very hot dutch oven. After the pot roast has a good brown crust take it out and add in thinly sliced onions. As the onions cook they pull up the delicious brown goodness left in the bottom of the pan. Then I put it all in the slow

I Don't Think I Could Love Brussels Sprouts More...

I know, many people hate them. I get it, mushy, stinky orbs of green. My sister Katie once described them as "they taste like stink". I challenge you haters to give them another try. I am pretty sure you just had them cooked really poorly. I love them, my favorite way to have them is roasted. Although I am pretty sure every vegetable is good roasted. I had a delicious piece of salmon last Friday at the new Keiran's in Block E. It was served over roasted brussels sprouts and had a garlic, lemony, caper butter over it. It rolled through my head all weekend. So last night, I made my version of it. I did a quick marinade (about 30 minutes)of the salmon in lemon zest and juice, grainy mustard, shallots and olive oil. Then I trimmed and chopped brussels sprouts and diced yukon gold potatoes in to smaller pieces. I drizzled them with olive oil and seasoned with salt and pepper. I put them in a 400 degree oven for about 20-25 minutes. Then, I put the salmon on the grill. While th

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