Chili with Beer

Some might call this boilermaker chili. Some might call it tailgate chili. Those two names conjure up different meanings for me, especially concerning their list of ingredients, so I simply named this chili with beer.

Like all tomato sauces, this is better as leftovers, though still incredible the day of. The longer it simmers, the better it'll be too. Enjoy!

Chili with Beer

Yield: 8 servings
Ingredients

• 1.5 pounds ground meat (can be anything with or without sausage)
• 1/2 pound dried beans, soaked overnight, sprouted if desired
• 1 28 oz can diced tomatoes with juice
• 1/2 6 oz can tomato paste
• 1 onion, chopped
• 2 celery stalks, sliced
• 1 carrot, sliced
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 small cubes of beef bouillon
• 1/2 cup beer
• 2 tablespoons chili powder
• 1.5 teaspoons Worcestershire sauce
• 1.5 teaspoons garlic, minced
• 1.5 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon hot sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon salt

Cooking Directions

1. Heat a large pot over medium-high heat. Cook and crumble the ground meat into the hot pan until evenly browned. Drain off fat.
2. Stir in the soaked beans, diced tomatoes, and tomato paste.
3. Stir in the onion, celery, green and red bell peppers, bouillon, and beer.
4. Stir in chili powder, Worcestershire sauce, garlic, oregano, cumin, hot sauce, basil, black pepper, cayenne, paprika, and salt.
5. Stir together, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
6. After 2 hours, taste and adjust salt, pepper, and chili powder as desired. The longer it cooks, the better it'll taste. It'll also get better when refrigerated like most tomato sauce-based dishes.

Chicken Liver Pate

The onion could be doubled, increasing the deliciousness. Otherwise, keep as is.

Chicken Liver Pate

Ingredients

• 1 lb chicken livers, cleaned
• 1/2-1 stick cold, unsalted butter, cut into pieces
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons capers
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup whiskey, cognac, or brandy

Cooking Directions

1. In a large pan, melt 1/2 stick of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for about 30 seconds. Add the chicken livers, 1 tablespoon of capers, the bay leaves, thyme, salt, and pepper, and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
2. Add the whiskey and cook until most of the liquid is evaporated and the livers are cooked but still tender.
3. Remove from the heat and let cool slightly. Take out the bay leaves.
4. In a food processor, puree the liver mixture. If desired, add the remaining butter in pieces and blend. Add the other 1 tablespoon of capers. Adjust the seasoning to taste.
5. Pack the pate into a bowl. Cover with plastic and refrigerate until firm, at least 6 hours.

Osso Buco with Beef

Osso Buco is a classic Italian dish that usually uses veal shanks. We wanted to see if we could create the same flavors but with a less expensive meat. Blade steaks were used because they're comparatively inexpensive and are a tough cut. Tough cuts like veal shanks and blade steaks are perfect for braising, which is exactly how osso buco is cooked. By the end, the meat became tender and fell apart easily and soaked up much of the flavor of the braising liquid. It was extremely easy, and I would make it again as-is any time. Enjoy!

Osso Buco with Beef

Yield: 4 servings
Ingredients

• 1.5 pounds blade steak
• 2 tablespoons canola oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 6 garlic cloves, crushed and diced
• 15 oz can diced tomatoes
• 1/2 cup dry white wine
• 1 cup broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Cooking Directions

1. Trim and season the blade steaks with salt and pepper.
2. Preheat oven to 300 F.
3. Heat skillet or dutch oven on medium-high heat. Add 1 tablespoon of oil.
4. Drop the steaks in pan and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan to a bowl.
5. Pour in most of the wine and scrape the pan to remove the browned bits. Remove to the bowl with the steaks.
6. Add the carrots and onions and cook for 5 minutes or so, or until the onion is slightly translucent. Add the garlic and after 30 seconds, add the rest of the wine and scrape the pan again.
7. Add the remaining ingredients and mix. Add the steaks and juice from the bowl. The liquid should cover 3/4 of the steaks.
8. Cover and put in oven at 300 F.
9. After 40 minutes, flip the steaks and cook uncovered for another 40 minutes.
10. Replace cover, reduce heat to 250 F, and cook for 1 hour.
11. Serve with polenta, rice, or risotto. Serve with gremolata if desired.

Belgian White Ale (Wit) - Boil in a Bag

For all you Boil in a Bag (BIAB) fanatics, here's a recipe I adapted from various others. BIAB is currently my favorite way to brew, and I can't recommend it enough. This Belgian white ale is delicious, probably the best beer I've ever brewed. As you can see, it's got great color and that thick head and long retention is due to the wheat.

It tastes like a better Hoegaarden or Blue Moon and a less-spiced Allagash White. Mellow and completely drinkable on any day of the year, especially a warm summer day. Next time, I may increase the ginger to give it a bit more kick. It's the kind of beer you dream of to quench your thirst and just want to relax. Enjoy!

Belgian White Ale (Wit) - Boil in a Bag

Yield: 5 gallons
Ingredients

• 5 lbs Belgian pilsner 2-row
• 3 lbs flaked wheat (unmalted)
• 1 lb wheat malt
• 0.6 oz Saaz hops (8.2% AA)
• 3/4 oz coriander, broken with a rolling pin
• 1/2 oz dried sweet orange
• 1/4 oz dried bitter orange
• 1 g ground ginger
• 1 packet Belgian Witbier Yeast (Wyeast 3944)
• 113 g corn sugar, for priming

Cooking Directions

1. Line the kettle with the mesh bag. Heat 3 gallons of water to 160 F. Turn off burner.
2. Slowly add the grist (crushed grain) to the mesh bag, immersed in the water. Stir well to mix, breaking up any clumps of grist.
3. Mash at 152 °F for 75 minutes. Cover and let rest.
4. While stirring, raise to 168 F. Hold for 10 minutes. Drain bag in fermenter bucket.
5. Boil for 60 mins. Add all but 2 or 3 hops pellets at 60 mins, then the 2 or 3 pellets at knockout. Add coriander and orange peel at knockout.
6. Cool the wort in ice bath in the sink to approximately 100 F.
7. While the wort cools, sanitize the fermenting equipment – fermenter, lid, fermentation lock, hydrometer, etc – along with the yeast pack and a pair of scissors.
8. Pour the cooled wort into your fermenter. Leave any thick sludge in the bottom of the kettle.
9. Add cold water as needed to bring the volume to 5 gallons. Aerate the wort.
10. Measure specific gravity of the wort with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.
12. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter.
13. Hold in primary fermenter for 14 days at 69 °F (21 °C).
14. Bottling
15. Boil corn sugar in 16 oz water. Pour into fermenter and gently mix. Wait 15 minutes then fill and cap bottles.
16. Allow to carbonate and age for 14 days.

Vegetarian Moussaka with Sweet Potatoes

A vegetarian version of our original Moussaka. Instead of meat, we chose portobello for its meaty qualities. Plus, how can you not love portobello and eggplant together in one dish? This one also includes a layer of sweet potatoes on the bottom that really goes nicely with the cinnamon and nutmeg spices used throughout the dish.

Moussaka

Yield: 8-12 servings
Ingredients

• 3 eggplants, peeled and cut into half-inch slices
• 1 sweet potato, cut into 1/4 inch slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound portobello mushrooms, cut into 1/2 inch pieces
• salt, to taste
• black pepper, to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon Italian herbs
• 2 tablespoons dried parsley
• 1 8-ounce can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons flour
• salt, to taste
• white pepper, to taste
• 1.5-3 cups parmesan, grated
• 1/4 teaspoon nutmeg

Cooking Directions

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the portobello, salt and pepper to taste, onions, and garlic. After the mushrooms have lost some of their liquid, sprinkle in the cinnamon, nutmeg, herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by heating the milk to about boiling. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Remove from heat and gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
4. Arrange a layer of sweet potato as shingles, then a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the portobello mixture. Cover with remaining eggplant. Pour the bechamel sauce over the top, and sprinkle with the nutmeg.
5. Bake for 1 hour at 350 degrees F (175 degrees C).

Free-Form Beef Potato Pie

Sometimes free-form is the way to go. Have you ever tried free-form lasagna? Give it a shot some time. It's definitely an experiment if you want it to be because of all the great substitutions you can make, which make it uniquely your own. Plus no baking. Always nice.

This Free-Form Beef Potato Pie is kind of like a shepherd's pie without the long wait and tedious work. In fact, it's a lot more flavorful too since the juices soak into the potatoes and they don't sit on top in a big lump.

The funnest ingredient is the cinnamon. Who knew?

Doesn't seem like something that would normally go with beef, does it? Yet it works its magic in a surprising way. If you want to know how, you'll just have to make this comforting, hearty dish yourself.

Disney's Berry Crisp with Strawberry Sorbet

Berry Crisp with Strawberry Sorbet

Food and Wine Festival

Serves 8

Ingredients

Sorbet

3 c. fresh strawberries, hulled and quartered
½ c. honey
1 c. sugar
3 T. lemon juice

Filling

1 lb. fresh raspberries
1 lb. fresh blueberries
1 lb. fresh blackberries
1 lb. ripe strawberries
4 oz. granulated sugar
1 oz. flour
1 ½ oz. Grand Marnier
Zest of 1 orange

Crisp Topping

17 oz. sugar, divided
17 oz. brown sugar, divided
7 oz. oats
14 oz. pecans
14 oz. walnuts
8 oz. melted butter
6 oz. coconut flakes
16 oz. flour
6 oz. soft butter

Directions

Sorbet

1. Place the strawberries in a food processor and puree until smooth.
2. Strain the strawberries through a fine chinois.
3. Whisk in the honey, sugar, and lemon juice.
4. Mix well and pour into an ice cream maker.
5. Allow to freeze overnight.

Filling

1. Hull and quarter the strawberries.
2. Toss strawberries and all of the remaining fruit with the sugar, flour, and Grand Marnier.
3. Place the filling into ramekins and top with Crisp.

Crisp

1. Preheat oven to 375 degrees.
2. In a large bowl, mix 11 ounces of sugar, 11 ounces of brown sugar, oats, pecans, walnuts, coconut flakes, and melted butter.
3. Mix well with a wooden spoon. Then in a food processor grind the mixed ingredients together in small batches.
4. Back in the large bowl, mix the blended ingredients with the remaining sugar, flour, brown sugar and soft butter. Mix well then top the fruit filled ramekins.
5. Bake at 375 for 25 to 30 minutes.
6. Top with sorbet and serve.

Disneyland's White Godiva, Dark Chocolate Celebration

White Godiva, Dark Chocolate Celebration

Club 33

Chocolate Terrine

Ingredients

1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8 1/2 oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1 1/2 c. confectioner's sugar
1/3 c. unsweetened cocoa powder
1/2 c. heavy cream
2 t. granulated sugar*

*If you use the Hershey Bar, do not add granulated sugar

Directions

Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside.

Find a metal bowl that fits comfortably in a saucepan.

Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time.

Remove from heat and let cool slightly.

When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout).

Sift in the confectioner's sugar and cocoa powder, and stir with wooden spoon or rubber spatula.

Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.)

Fold in the egg whites and then fold in the cold whipping cream.

Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top.

Refrigerate for at least 24 hours (3 days is best).

When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce (below).


White Godiva Vanilla Sauce

Ingredients

1/2 c. sugar
5 large egg yolks
1 1/2 c. whole milk
2 T. vanilla extract
1/2 c. Godiva white chocolate liqueur

Directions

In a metal bowl, whisk sugar and egg yolks together.

Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch - check the bottom of the pan frequently with a wooden spoon).

Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly.

Whisk the egg yolk mixture into the milk and return to heat.

Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly).

Quickly strain the sauce into a bowl and cover with plastic.

Place in refrigerator to cool.

Disneyland's Mint Julep

Mint Julep

Mint Julep Bar

Yield: Approximately 2/3 gallon.

Ingredients

1 c. Sugar
3 t. Lime Juice Concentrate
3 c. Soda Water
6 T. Creme de Menthe
6 oz. Thawed Lemonade Concentrate

Directions

Combine sugar and soda water in a saucepan and stir until sugar is dissolved.

Add lime juice and lemonade concentrates and bring to a boil.

Remove from heat and add Creme de Menthe. Chill.

To serve, combine 3 parts syrup to 5 parts chilled water.

Disneyland's Jungle Julep

Jungle Julep

Tahitian Terrace

Makes 1 ½ quarts

Ingredients

½ c. sugar
5 c. cold water
½ c. pineapple juice
3 T. lemon juice
2 T. grape juice concentrate
2 T. sweetened orange powdered drink mix
1 ½ T. grenadine

Directions

In a large pitcher, mix the sugar with the water until it is completely dissolved. Stir in the remaining ingredients. Chill. May be served over ice.

Disneyland's Chocolate and Coffee Yule Log

Chocolate and Coffee Yule Log

Disneyland Holiday Recipe

Makes a 15 inch Yule Log

Ingredients

Kahlúa Simple Syrup

1 cup granulated sugar
1 cup water
3 tablespoons Kahlúa Liqueur

Biscuit Roulade

1/2 cup pastry flour or all-purpose flour, sifted
1 teaspoon baking powder, sifted
1/4 cup cocoa, sifted
4 egg yolks, room temperature
1 cup sugar, divided
4 egg whites, room temperature

Coffee Buttercream

1 cup water, divided
3 tablespoons coffee grinds
1 cup fine granulated sugar
5 large egg whites, room temperature
1 1/2 cups unsalted butter, cold and cubed
2 teaspoons vanilla extract

Chocolate Ganache

11 ounces dark chocolate (58% cacao)
1 tablespoon butter
2 teaspoons honey
1 cup heavy whipping cream

Directions

For Kahlúa Simple Syrup

1. Place the granulated sugar and water in a small sauce pan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from heat and add the Kahlúa.
2. Stir to combine and allow syrup to cool completely.

For Biscuit Roulade

1. Preheat oven to 375º F. Butter and flour a 15x10x1-inch jelly-roll pan. Line bottom with parchment paper. Butter and flour parchment paper also.
2. Combine flour, baking powder, and cocoa in a small mixing bowl, set aside.
3. Beat egg yolks in a medium mixing bowl with an electric mixer on high speed for 5 minutes, or until thick and lemon colored. Gradually add 1/2 cup of the sugar, beating on high speed till the sugar is dissolved. Thoroughly wash and dry the beaters.
4. Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Slowly add the remaining 1/2 cup of sugar, beating on medium speed till stiff peaks form.
5. Carefully fold egg yolk mixture into the egg whites, using a rubber spatula. Once all the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently just to combine.
6. Spread batter evenly into the prepared jelly-roll pan. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched near the center.
7. Lay out a clean, thin cotton kitchen towel on a work surface; dust with confectioners' sugar on the top, set aside.
8. Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.
9. Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.
10. Fold towel over the longest side of the cake and roll up the cake with the towel inside.
11. Cool on a rack with the seam side down.

For Coffee Buttercream

1. Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set coffee concentrate aside.
2. Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240º, soft-ball stage (18-20 minutes). Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water as needed.
3. Once the temperature reaches 240º, remove the candy thermometer and remove from heat.
4. Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Gradually pour the hot mixture in a thin stream over the whites while continuing to beat the mixture for 2-3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.
5. Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating for 8-10 minutes, or until smooth and shiny. Add vanilla extract and coffee concentrate, mix for one minute until combined. Set aside.

For Chocolate Ganache

1. Place the chocolate, butter, and honey in a large mixing bowl and set aside.
2. Heat the whipping cream in a small saucepan over medium heat for 2-3 minutes, or until it begins to boil. Remove from heat and pour cream into the chocolate mixture. Whisk until smooth.
3. Set aside and allow the ganache to come to room temperature.

To Assemble

1. Unroll cake, remove towel. Using a pastry brush, "baste" the cake with the Kahlúa simple syrup.
2. Evenly spread the coffee buttercream over cake to within 1 inch of the edges. Re-roll the cake to form the "log." Place, seam-side down, on a serving platter.
3. Spread the chocolate ganache over the top and sides of the cake.
4. Score ganache with the tines of a fork to resemble the bark on a log.
5. Decorate as desired and refrigerate for an hour to let the ganache set.

Cook's Notes

Make sure you butter and flour the parchment paper after putting it on the jelly-roll pan. This will make it easier to remove the paper from the cake when cooked.
Always thoroughly clean and dry your electric mixer beaters before using them for another procedure-especially when working with egg whites. If the beaters have any residue or water on them, the egg whites will not form as needed.
You can decorate the Yule Log with meringue mushrooms, flowers, and leaves.

Disneyland's New Orleans Crab Cakes

New Orleans Crab Cakes

Ingredients

1 lb. imitation crab, finely chopped
1/2 lb. snow crab, finely chopped
3 large mushrooms, minced
2 Tbsp. chopped green onion
2 Tbsp. minced onion
1tsp. dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 tsp. chicken base
1/4 tsp. ground mustard
1/4 tsp. cayenne Pepper
1/4. white pepper
2 Tbsp. cooking sherry
1/4 tsp. thyme
1 Tbsp. Worcestershire sauce
1 cup heavy cream
1/2 cup bread crumbs
2 Egg yolks
2 Tbsp Margarine or butter

Directions

Melt Margarine in pan, add Mushrooms, Garlic, Shallots onion and Green onions, Parsley and sauce until tender.

Add all Crab meat and saute over medium heat until hot, stirring constantly.

Add bread crumbs, mix well, and turn off heat.

Place mixture on cookie sheet, cover and refrigerate until cool (approximately 1 hour).

Breading

Ingredients

3 Eggs
1/4 cup flour
1/2 cup bread crumbs
1 cup canola oil

Directions

When cool, divide mixture into 12 equal peices. Form so that they are round and approximately 1/2' thick. whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.

Preheat oven to 350.

Heat salad oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9x13 baking dish. Bake in 350 oven for 10 minutes. Seve with cajun pepper sauce and garnish with fresh chopped chives.

Disneyland's Blue Bayou Bananas Foster Shortcake

Bananas Foster Shortcake

Blue Bayou

Serves 4

Ingredients

For biscuits:
2 oz (about 1/3 C) Brie cheese, diced
2 1/2 C. Bisquick
1/3 C. sugar
3/4 C. water

For sauce:
1 T. butter
4 large bananas, cut into 1/2" slices
1 T. sugar
1 C. + 3 T brown sugar
2 C. heavy cream
2 T. dark rum
2 T. banana liqueur

For garnish:
Whipped cream
Fresh mint sprigs

Directions

Preheat oven to 400 degrees F. To make the biscuits, add together the diced cheese, Bisquick and sugar, mix well. Add the water and mix thoroughly to make a wet batter. Drop the batter in 4 mounds onto a greased cookie sheet and bake on the top rack for 20 minutes or until cooked through (when toothpick inserted in middle comes out clean). Remove from oven and cool on wire rack.

To make the sauce, melt the butter in a saucepan and saute the bananas for about 3 minutes. Add the sugars and stir until melted. Add the cream and, stirring constantly, cook over high heat until it reaches a boil. Reduce the heat to low and cook for 10 minutes. Add the rum and banana liqueur.

To serve, cut the cooled biscuits from the top two thirds of the way down, open it up and pour the sauce into the center of the biscuit. Serve with whipped cream and mint sprig.

Miso Swordfish

Remember the Miso Black Cod? That delicious buttery fish from the gods? Well, now you can enjoy the same taste without the insane price!

Well almost. The swordfish will taste the same, but it won't be as soft or buttery. It's still amazing though. The flavor is so strong that we paired this with plain steamed red potatoes and green beans, which were topped with a sprinkling of fried onions. Enjoy!

Miso Black Cod

What's the most buttery, soft, moist, tender fish you've ever had? Got it pictured in your head? Is it dancing around in there, tantalizing your very being with its fishy power? Now throw that out the window! That fish in your head is nothing compared to black cod (or more correctly referred to as Sablefish).

But black cod just sounds so much better, right? I don't blame Nobu Matsuhisa for choosing that name in his Black Cod with Miso dish.

Anyway, it's almost indescribable how yummy it is. I'm not articulate enough to tell you how fantastic it truly is, so I hope you'll venture out to make it on your own. Enjoy!

Oh, and it was the signature item in our Japanese night. Everything was absolutely outstanding, and not at all from my own doing. Other featured items included Kabocha, pork gyoza, fresh tofu, green beans, spicy tuna avocado sushi, pear sake, and Dorayaki. Perfection.

New (but not improved) Frozen Yogurt

Ah, you win some, you lose some. Sometimes experimenting doesn't quite work out the way you'd hoped. But that'll never stop me! *Fiendish laugh*

This is just a greek yogurt that I was hoping would stay creamy when frozen. Turns out that even if you add way way too much rum, it's a no-go. Ah well. Such is life. So let's keep at it, creating more odd combinations to delight and surprise our senses! *Fiendish laugh*

Moussaka

I cannot take credit for this at all whatsoever. Full credit for this elaborate and highly delicious (seriously scrumptious!) goes to my significant other. How she does it I'll never know. Perhaps to her chagrin I've put her in charge of all moussaka from now on. That's what you get for cooking great meals!

Moussaka is kind of like a Greek version of lasagna...except better! Mostly because it lacks the foolish pasta that can get in the way of a really good lasagna. You know what I'm talking about. Since I'm not privy to the details of how this was made, let's just move on to the good stuff (the recipe) and see if you can figure out how to not eat the entire dish at once. Enjoy!

Moussaka

Yield: 8-12 servings
Ingredients

• 3 eggplants, peeled and cut into half-inch slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound ground beef
• salt, to taste
• black pepper, to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon Italian herbs
• 2 tablespoons dried parsley
• 1 8-ounce can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons flour
• salt, to taste
• white pepper, to taste
• 1.5-3 cups parmesan, grated
• 1/4 teaspoon nutmeg

Cooking Directions

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by heating the milk to about boiling. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Remove from heat and gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture. Cover with remaining eggplant. Pour the bechamel sauce over the top, and sprinkle with the nutmeg.
5. Bake for 1 hour at 350 degrees F (175 degrees C).

Strawberry Sorbet

Did you know strawberries are the only fruit with their seeds on the outside? Pretty cool, huh? Food (heh heh) for thought. And that's your Fourth of July humor of the day!

Nothing beats a cold treat on a hot summer day. Nothing, I say, except more cold treats! It's hard NOT to overindulge in this beauty of a dessert. It's so perfect in the middle of the day...and on a humid night...and maybe for breakfast...

I think the rum really helped to keep it from getting too icy. I don't have a fancy schmancy ice cream maker, so I go with the tried and true freeze and churn then freeze and churn method. Works like a charm. Next up: frozen tart yogurt. Enjoy!

Homebrew West Coast Pale Ale

This is my first ever homebrew. I'm such a proud father. This must be what it feels like to have a child come into the world.

Anyway, I got a Mr. Beer kit for insanely cheap (like $10) and pumped out 2.5 gallons of West Coast Pale Ale over 6 weeks. 2 weeks of fermenting, 2 weeks of bottle conditioning, and 2 weeks of in-the-fridge conditioning. It's called the 2-2-2 method or something. Works like a charm. The brew came out slightly sweeter than I would've thought, but the flavor is crispy and refreshing.

I highly recommend trying it if you can find it for such a low price. I'm not going to use any of their other mixes; instead, I'm going to venture out on my own but still use their kit equipment. I'll be making a Newcastle clone soon and then an Oatmeal Stout. I can't wait!

Anyone else ever brew their own beer? Tips, tricks, suggestions?

Complete Veggie Dinner + Garlic Bread

The weekend was approaching. We were leaving. And I hate it when good food goes to waste. Absolutely hate it. So many veggies to use and so little time - what's a man to do?

Make a completely vegetarian dinner plus some garlic bread, of course! There were tomatoes, grilled onions, cucumbers, green onions, sweet potatoes, raw mushrooms, and mushrooms cooked in red wine.

I love veggies. I seriously cannot get enough of them, so this was a perfect dinner for me. If I could, I would make 2/3 of my meals more or less completely vegetables/fruit/vegetarian with a huge variety of fresh produce. Magnifique. Enjoy!