The Pop Poppa Nap Cast Episode 96

pop poppa nap cast logoThe Pop Poppa Nap Cast Episode 96 covers my new job writing for Geek.com, my better mood thanks to the weather and how I hope that leads to better times with my kids this summer!

october country basement

If you’re in the Orange County area and like comics, do yourself a favor and check out October Country in New Paltz.

I wrote about fried-egg-coverd BLTs in this post, which you should absolutely check out. Fried eggs also played into Feed Me Phoebe’s excellent Mexican Sweet Potato Hash with Black Beans and Spinach and Smitten Kitchen’s fantastic Spaghetti Pangrattato with Crispy Eggs.

cinci chili dog

Finally, the two StaceyMakesCents posts I mentioned about Cincinnati Chili and magnesium lotion can be found here and here. Also, feast your eyes on this rad-looking dog.

For more of me check out UnitedMonkee.com, Comic Book Resources, Geek.com and @PoppaDietsch on Twitter.

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Cooking Bobby Flay’s Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc

One of the many nice things about the new house is our far more robust cable package. With it comes Food Network subsidiary The Cooking Channel, which, as the name implies, features far more actual cooking shows. In addition to buying a new house, my mom also moved out to New York to join my dad who’s been here for a few months. She’s been coming over and watching the kids during the day which allows me to get my work done more efficiently and also start cooking dinner without as many interruptions. But, if we get lucky and both kids fall asleep at the same time, we like to watch food shows.

Last week we happened upon an episode of Brunch At Bobby’s that revolved around chocolate. I didn’t care for the most part, but then he got to his recipe for Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc and I was all ears. It made it onto my menu the next week and turned out pretty swell.

Instead of using the variety of chili powders mentioned in the recipe, I used my mother-in-law’s chili powder concoction which is always on point. Aside from that, I followed the rub recipe and covered the steak, but I did forget to put the canola oil on first, so instead I cooked the steak in some (maybe a little too much, actually) oil after letting it sit for the 30 minutes.

In the meantime I got everything together for the sauce. Since I used a bit too much oil while cooking the steak, the sauce was a bit oilier than I think it should have been, but still turned out to have a really interesting flavor profile. Part of that came through because I used Shocktop’s Shockolate Wheat instead of a straight-ahead chocolate stout. While the citrus and wheat elements did come through, I don’t think the resulting sauce was as thick in consistency or flavor as the recipe as written. Next time I’ll try it Bobby’s way.

Baking Homemade Hamburger Buns

When I started thinking about preparing a Fourth of July meal for my folks, I figured I’d try my hand at making my own ketchup (post coming soon). While the wheels turned about that one I had a thought pop into my head wondering, “Hey, how do you make burger buns?” I went to Google and found one on Taste Of Home called 40-Minute Hamburger Buns. I don’t do a lot of baking, but since I started making most of the pasta I use, I’ve gotten more and more okay working with dough, so it wasn’t too scary.

This particular recipe appealed to me because it’s so simple. You’ve got seven ingredients, most of which I already had on hand, so I decided to try it out a few days in advance. The process itself wasn’t hard at all, but I will say that the 12 buns I got that time would have worked for sliders, but not full-sized burgers. With that new knowledge, plus the idea that you’ve really got to pat down the dough so you don’t get those crazy outgrowths, I gave them another shot, this time breaking the dough into 6 buns, which you can see in that last photo. Still, if you’re looking for rolls or slider buns, go with the dozen.

I should also note that I made these two different ways. The first time was with the mixer and the second was just by hand in a big bowl. Both worked really well. I’d probably go with the bowl just because it makes fewer dishes, really. Anyway, these buns turned out so good in both forms that I had trouble keeping everyone away from them so we could have burgers on them. They’re just so light and airy with a bit of sweetness that makes for awesome rolls or buns. In fact, as you can see in the following images, they also make great rolls for mini breakfast sandwiches if you’ve got some spare eggs, cheese and ham/bacon/sausage around! IMG_7192

Disney World 2014 Bonus Food Pics Part 2

lu, anna and elsaLet’s get right back into the Disney World goodness! (If you missed part 1, click here.) On February 5th we spent three hours waiting in line at Epcot to meet Anna and Elsa from Frozen. In that time, my dad and I ran over to the cafe in Paris called Les Halles Boulangerie & Pâtisserie and had sandwiches which were awesome. I was too perturbed from the line to snap a picture, but I did last time. Still, it was worth every minute because she still talks about meeting her favorite charactera and having them sign her Frozen book which we read at night sometimes. wave

That night we headed back to The Wave…Of American Flavors inside the Contemporary. Wave has easily become our favorite sit down restaurant at Walt Disney World thanks to its nice, quiet dining room and wonderful selection of entrees. I can’t quite remember what I ordered, but it looks like a steak from this picture (did I mention, it’s nice and dark in the restaurant?). The menu there changes with the seasons, so it’s probably different by now. If you’re looking for a nice sit down dinner that’s outside the parks, but still on the Monorail system, this is one of the best. disney jr character breakfast

The 6th was my 31st birthday, so we celebrated by going to Hollywood Studios and doing the Disney Junior breakfast buffet at Hollywood & Vine. Breakfast is one of the hardest meals to keep consistent and tasty in the buffet style, but this one was pretty darn great. It had all the basics which were all super tasty. Even the eggs were good and that almost never happens. However, the real delight here was seeing my kid’s eyes light up as she got to meet Sofia the First, Doc McStuffins and Jake. She had no idea who Handy Manny was and kind of looked at him like you might someone dressed the exact same way on the subway. spirit of aloha

For dinner we went to the Spirit of Aloha Dinner Show at the Polynesian. I’ve wanted to do ever since I first heard about it a few years back. Even though the weather got a little dicey, the show was still pretty great, filled with a variety of different dances from all over the world. My daughter and dad even got in on the dancing action. See if you can find them in the picture above. The food itself was served in an all you can eat, family style manner with platters. I remember the bone-in chicken being particularly good as were ribs. As a birthday bonus, I had a large drunk in a coconut shaped to look like a monkey which I was able to bring home with me. pinocchio italian sub

On our last full day, the 7th, we went back to Magic Kingdom. We’re big fans of starting and ending these kinds of trips there. The weather was a little difficult as it was misting rain and chillier than the other days, but we still had some great food. For lunch we stopped in at Pinocchio Village Haus which actually had my favorite single piece of food of the whole trip, the Italian Flatbread Sub which includes Italian Meats, Cheese, Dressing, and Balsamic Glaze on a warm Toasted Flatbread. There was just something so balanced, with the smooth tanginess of the balsamic glaze and salty meats with the melty cheese that hit a lot of my moutbuttons. I also think this might have been my first flatbread sandwich. I’ve got to get more of those in my life. As an added bonus, you can eat over by a window that looks down on the It’s A Small World ride.

from from pinocchio's

For our last dinner we went to Be Our Guest which was…interesting. We had to wait out in the rain for our table along with everyone else which wasn’t the most fun thing in the world. And then, partway through, Lu got scared about the idea of seeing The Beast there. Now she’s seen Beauty and the Beast plenty of times and doesn’t get scared, but she got very adamant about not seeing him. It wound up not really mattering because she fell asleep on me before he even showed up. I can’t say for sure because I ate around a toddler the whole time, but I think I had the Braised Pork (Coq au Vin Style), described as Eight Hour Slow-cooked Pork with Mushrooms, Onions, Carrots and Bacon served with Puréed Cauliflower and Seasonal Vegetables.

I know we also had a lunch poolside at our hotel The Grand Floridian and my wife grabbed a cronut in Epcot, but I think that about covers our food adventures earlier this year in Disney World.

Bonus Food Pic: Mayor McCheese Omelet From Fiddlestix

20130618-153611.jpg I hope all my fellow dads out there had a good Father’s Day. I got booze, breakfast and smoked pork, plus time with my family, so I’ve got no complaints. For breakfast we went over to our favorite local place Fiddlestix and got yet another wonderful meal. As usual, I went with one of the specials, this one called the Mayor McCheese, which is an omelet with ground beef, caramelized onions and tomatoes topped with melted cheese sauce. Considering everything I just wrote ranks pretty high on my favorite foods, you can reasonably bet that I had a wonderful time filling my face with a cheesy, beefy concocion held together with eggs. As an added bonus, I got to dip my toast in cheese!

Disney World Bonus Food Pics: French Breakfast & Moroccan Dinner

french breakfast You know what I love in pretty much any combination? Ham and cheese. You really can’t go wrong there, you guys. One morning we decided to hit Epcot and to start our day we headed over to the World Showcase to get breakfast in France at a place called Les Halles Boulangerie & Pâtisserie. When you add ham and cheese to a buttery piece of bread you’re really onto something. Good on the French for figuring that out.

moracco salad

For lunch we went to a place in Epcot where I not only had a bad experience but also didn’t enjoy my food, so we’ll just skip right past that. That night, my wife and I had planned on going out for a date just the two of us. We wanted to try something new and interesting so we decided on going to Restaurant Marrakesh in Morocco back in Epcot in the World Showcase. We both went with the Taste of Morocco – Royal Feast which included (*deep breath*) “Jasmina Salad: Lettuce, Tomato, Olives, and Feta Cheese in Mustard Vinaigrette, Seafood Bastilla: Layers of thin Pastry filled with Grouper, Shrimp, and Mushrooms, Lemon Chicken: Braised Chicken seasoned with Green Olives and preserved Lemon, Roast Lamb Meshoui (A Moroccan tradition – Roasted Lamb Shank in Natural Juices),  Couscous with Seven Vegetables and Assorted Moroccan Pastries.”

moracco entree

As you can imagine, it was quite a meal. First off, everything was fantastic and interesting. I was a big fan of that salad, which is kind of a strange thing to single out when talking about so many different kind of food. The lamb fell of the bone and I don’t have much experience with that particular protein, but I enjoyed it. The lemon chicken was also nice and tangy. I even dug the desserts which is something I don’t always say. So, if you’re looking for something unique and packed with variety, do yourself a favor and hit up Restaurant Marrakesh.

Wok This Way: MacGyvering Veggie Fried Rice With Egg

One of the greatest things about getting into wok-based cooking is that, once you buy many of the key ingredients, you’ve already got a lot of the basics to make future dishes. That’s a nice bonus because sometimes things happen and you either have to completely scrap a meal or can’t get to the grocery store and just have to work with what you’ve got. A few times now I’ve turned to my copy of Stir-Frying To The Sky’s Edge and the recipe for Peppery Vegetarian Rice (page 256) and used that as a basis for dinners that have turned out pretty good. The basic idea of this recipe is that you cook a few eggs in your wok, put them aside and then cook up some carrots and other vegetables before mixing in the rice, a few other key ingredients and then have yourself a nice dinner. Luckily, I’ve always got carrots on hand, so this is usually a pretty easy one to put together. The real beauty of this recipe is that you could pretty much use whatever veggies you happen to have on hand and, as long as you’ve got some rice, wind up with a pretty tasty dish.

Cooking Michael Ruhlman’s Rip’s Marinated London Broil & Warm Arugula Salad With Bacon & Poached Eggs

A while back I found myself wanting to try some London Broil along with a nice salad, so I took to my copy of Ruhlman’s Twenty, looked around and came out with a pair of recipes to try. First off, I found Rip’s Own Marinade For London Broil (or Flank Steak) on page 294. This recipe combines the meat with soy sauce, ketchup, brown sugar, garlic, Worcestershire sauce, ginger and onion powder and lets it all get to know each other in a bag or dish for several hours. I also came across his Warm Arugala Salad With Back & Poached Eggs on page 283 which, just from title alone, sounded delightful.

While the marinade wound up being not exactly what we were looking for — it’s been a while, but I think it turned out a little sweeter than my wife or I tend to like — I’m a big fan of this salad and think it could work either on its own or as a side dish to a less protein heavy main course. Plus, the salad is super-simple to put together. The only real work involves making the making, cooking a few eggs over easy and making a really simple vinegar-based dressing. It wound up being kind of like a breakfast salad with the combination of bacon and eggs, but the slightly bitter arugala also got in on the action, making this easy side stand out even more.

Bonus Food Pic: The Parker’s Special From Parker’s Maple Barn

parker's breakfast Last weekend we took a trip to New Hampshire to visit my wife’s parents. On Saturday morning, a day I usually get to sleep in, we all got up early and headed to a place called Parker’s Maple Barn in Mason, NH. It was early, kind of a far drive and we waited mostly outside for about a half hour before getting seated. Sounds like a recipe for disaster right? No way man, this was one of the best traditional breakfasts I’ve had in a long time.

Parker’s is a sugar house which means they make maple syrup and other maple-flavored products. As I was informed on the way there, we’re in the middle of sugaring season, which means we actually got to see a little of the process, though we didn’t take the tour. Anyway, I perused the menu and after realizing I was pretty darn hungry, I went with the Parker’s Special which featured two eggs (over easy), a piece of ham steak, two pieces of sausage, two pieces of bacon, wheat toast, home fries and  piece of deep fried French toast.

Man, that was a great plate of food. I love getting crazy stuff at places like Fiddlestix on a regular basis, but sometimes you just want one big plate filled with well-made versions of all the classic breakfast foods and this was that. Plus, that deep fried French toast is a real thing of beauty, especially when devoured with a healthy dose of legit maple syrup. This was all so good and filling that I didn’t wind up eating anything else until my wife and I went out for a date and got some appetizers that night.

Bonus Food Pic: Janie’s Uncommon Breakfast Sandwich & Potato Hash

potato hash at janeysWhile visiting my inlaws for Christmas we went to our usual breakfast spot, Janie’s Uncommon Cafe. I like Janie’s because the food’s always good, they’ve got a solid regular menu and also usually have some interesting specials. The last time we visited, I wasn’t feeling super hungry, so I went with the Uncommon Breakfast Sandwich which the menu describes as “A fried egg with bacon, sausage, black forest ham and cheddar cheese on an English muffin.” I wasn’t sure if that would be quite enough food and I happened to see something called Potato Hash on the menu and decided to try that.

The sandwich was good, but that hash was ridiculously good. “Shredded Idaho potatoes grilled with sauteed peppers, onions and cherry bacon.” It’s such a simple sounding dish with only four ingredients, but it tasted so damn good with the saltiness of the bacon mixing in with the starchiness of the potatoes and the crunch of the vegetables. This doesn’t usually happen, but I liked this dish so much that I want to try and make it myself. I’ll keep you posted on how that goes.

Second Christmas Remembered: Ruhlman’s Leeks Vinaigrette

I know it’s well past Christmas and even our Second Christmas (celebrated with my parents a few days before New Year’s Eve), but I made a pretty great series of dishes for that meal and wanted to both share them with everyone and post so I remember how well they turned out. I don’t usually cook for more people than my wife and daughter, an experience that’s almost always super casual, but it’s fun cooking for more people every now and than. Actually, when we move into a house I’m looking forward to having people over and actually doing dinner for larger groups, but that’s not really the point of this post, is it?

Anyway, as I mentioned in another post, my wife got my Michael Ruhlman’s Ruhlman’s Twenty so I put my new book to good use and came up with three dishes that not only complimented each other well but allowed me to prepare them throughout the day so as to not put too much pressure on me at any one point. While I worked on all three dishes concurrently, I”m going to break them up by dish and try to remember which parts I did ahead of time.

We started off with Leeks Vinaigrette (page 211) which was incredibly easy to prepare. The first thing I did was prepare the four hard boiled eggs the night before. On the day, it was all about the leeks and dressing. You actually prepare the leeks ahead of time by cutting off the green parts and then slicing them in half, but not cutting through the very end, so they stay together when steaming. The steaming only takes about 10 minutes and then you put the leeks in the fridge until you need them.

I also prepared the ingredients for the dressing ahead of time too. For the dressing, I put the vinegar, mustard and honey in a bowl and also got the shallots in the Magic Bullet container and then popped them in the fridge as well. When it came time to actually get the salad ready right before dinner, I moved the stuff from the bowl into the food processor, added the remaining ingredients, whirred the shallots in the Magic Bullet, chopped up the hard boiled eggs (white and yellow parts separately) and then prepared the salad. You cut the leeks at this point, put one half on a plate, add the vinaigrette and then put both kinds of egg and green onions on top.

I’m not usually a big fan of hard boiled eggs, but I thought they added an interesting texture to this first course. With the dressing and the faintly onion-y flavor of the squishy leek, it was a really solid, simple and interesting salad to kick our dinner off with.

I’m Thankful For Fiddlestix

 

I’ve got a lot to be thankful for this Turkey Day. My folks have come in from Toledo to share a meal with Em, Lu and I so that’s great. But, since this is a food blog and there’s no way I’ll be able to turn around photos of our Thanksgiving prep until next week, I figured I would keep things on topic.

Regular readers will know that I love Fiddlestix. I’ve never had a bad meal there and love the variety of specials they present every week. Here you can see a collection of photos I’ve taken in the past few months. I can’t quite remember all the details. Up top is some kind of breakfast quesadilla. Then you’ve got a roast beef wrap above this paragraph followed by a double whammy of a sausage omelet and what I believe are raspberry and something pancakes.
I’m not sure if I’ve ever talked about this, but even the sides at ‘Stix are something to talk about. At a lot of other places, breakfast potatoes feel like an add on, but theirs are always crisp and paprika-y. Better than that are the lunch sides which consist of homemade potato chips and what seems like a different pasta salad every time.

I hope you’ve found a great place like Fiddlestix and go there on a regular basis. It’s important to support local restaurants, especially when they’re awesome.

Bonus Food Pic: Great Wall Chinese Food

Even though I make a lot of recipes in my wok, there’s just something awesome about getting Chinese food carry out. Maybe it’s because I mostly try recipes of dishes I’m not familiar with or maybe it’s because I lived behind a Chinese food restaurant growing up, but I feel a connection to this food, even if I only ate white rice with soy sauce for YEARS.

We ordered House Lo Mein, Sesame Chicken, Crab Rangoon and Pork Egg Foo Young with some pretty spectacular gravy. The food came from a place literally two minutes down the street called Great Wall, but I’ll be honest, all the Chinese food I’ve had around here has been pretty darn solid with the exception of a now-closed buffet place that was truly awful.

I Finally Had My Own Under The Big Top At Fiddlestix!

Guys! Guys! I finally had the breakfast I couldn’t stop thinking about it for myself! We went to Fiddlestix in Cornwall this weekend and I immediately stopped reading the menu as soon as I saw something called Under The Big Top on the weekly breakfast special menu. As soon as I saw “pretzel” I was super in. This version was actually written a little differently than the one my wife had as it was supposed to have sausage, but they were out of sausage, so they put bacon on. That made things a bit salty in some bites (pretzel plus bacon, you know how it is), but overall this was delightful. The pretzels and bacon were joined by a wonderful cheese sauce and a pair of poached eggs. Man oh, man. This was amazing. I need to figure out how to make pretzels and try this out at home!

New Hampshire Bonus Food Pics: Steak Bombs, Cinnamon Buns & Breakfast

Two weekends back, we headed to New Hampshire to attend the surprise birthday of my wife’s long time friend. While there we hit up a few restaurants and ate some food I just had to brag about.

Just take a second to behold the glory that is a New England steak bomb sandwich. I don’t even know what’s in it, but I love it and want to eat one every day of my life, a life that would probably be all the shorter for such an experience. Anyway, this particular sandwich of the gods came from a place near my inlaws’ house called Giovanni’s and I highly recommend getting this food in your face if you can. Even after sitting in a bag on the way home, this was still a wonderful, cheesy thing of goodness.

Before heading home on Sunday, we went to breakfast at my inlaws’ favorite place, Janie’s. We’ve been there lots of times and I like that they always have a list of specials in addition to their regular menu. This time I got a bratwurst and sauerkraut filled omelet that was pretty tasty, but probably could have used more kraut. The real spotlight of the meal for me was that giant cinnamon roll I only ate half of so I could eat the rest for breakfast the next day. Man, I really need to get my oven fixed so I can figure out how to make these things, they’re my one real dessert weakness.

Bonus Food Pics: Fiddlestix Breakfast

A few weekends back the family and I headed over to Fiddlestix for lunch, which wasn’t particularly new or shocking in and of itself. It’s become our favorite breakfast place around and always has really great food to stuff our faces with. However, this day was a bit different. Why? Because I had one of the greatest dishes of my life and no it’s not the wrap above…It’s the above work of art. What’s that, you say? Well, I don’t remember the name of it which is fine because, like everything we order, it was a special that week. But it’s actually a large soft pretzel topped with two poached eggs and cheddar cheese mixed with ham and peppers. Eating this meal was like what I assume it’s like on one of the cooking competition shows when great chefs are asked to make spectacular meals out of mundane ingredients.

Better yet, or possibly worse? I didn’t even order it. My wife did. I got a few bites, but those bites have lingered in my memory. I won’t say that I can’t stop thinking about it, but I would jump at the chance to order this plate again. Also, don’t get me wrong, the meat and egg filled breakfast wrap I ordered was pretty great, but it didn’t have one of my favorite foods of all time (pretzels) covered with another favorite (cheese with ham in it).

Cooking Breakfast For Dinner

I am a big breakfast fan. I don’t mean cereal, which I occasionally eat these days, but a full-on spread with bacon, eggs, sausage, toast and the like. I was also looking to keep last week’s menu simple without producing a ton of food because we went to New Hampshire for Easter that weekend. Usually, we eat off leftovers for lunches and occasional weekend meals, but I didn’t want all that to go to waste.

So? Breakfast for dinner! I went fairly simple with the whole deal. I bought a pound of bacon, a package of Jimmy Dean sausage (patties are preferred) and some eggs. To save the house from getting super greasy from the bacon, I decided to give baking bacon another shot. Last time, I used a smaller jelly roll pan, but the bacon was frozen and it didn’t work out so well. This time, I followed a recipe I found on About.com which wisely suggested crumpling up tin foil and then opening it back up to give the bacon grease somewhere to go. I flattened it back out a little too much and still wound up with grease on the pan, but this was a much better way to go. I wound up cooking for about 17 or 18 minutes. I noticed that, since I was using two jellyroll pans right on very

While that was in the oven, I got to work on the sausage, which basically consisted of cutting them into patties and then cooking them in a pan, flipping constantly. There was no trick to this, I just followed the directions on the packaging. They wound up looking a little charred, but they tasted great.

I siphoned off some of the sausage grease and then cooked a pair of sunny-side-up eggs which turned out nice and brown, but tasted great. You’ll notice that I also cut up some cheese, that was for my wife who had a sausage and cheese sandwich. My only complaint about the meal as a whole is that it was very salty between the bacon and the sausage. I think next time I’ll try making my own sausage so I can have more control over those levels. When I ate the sausage for lunch the next day, I poured a little maple syrup on there and that was a solid choice!