Tip of the Fork!

Hey sports fans, foodies: Houston Texans Grille opens Tuesday | khou.com Houston

2011-11-22T09:58:00.000-06:00

Hey sports fans, foodies: Houston Texans Grille opens Tuesday | khou.com Houston

In-N-Out Burger: Coming to a Town Near You | The Daily Meal

2011-11-17T17:40:00.000-06:00

In-N-Out Burger: Coming to a Town Near You | The Daily Meal

I've never been an advocate of fast food. I guess if it's made to order, is it really fast food? In-N-Out Burger has an occult following all it's own. I visited the In-N-Out Burger in Las Vegas back in 2005 while attending the SEMA Show. It's located on the other side of the freeway behind the Luxor. I had to experience it with a few of my diehard INO friends who were not coming back to Texas till they had an INO Burger.

Would I recommend them? Yeah, it doesn't hurt to go out and experience what the hoopla is all about.

Wine of the Week: 2009 Domaine du Grand Montmirail Vacqueyras - latimes.com

2011-07-19T20:19:00.000-05:00

Wine of the Week: 2009 Domaine du Grand Montmirail Vacqueyras - latimes.com

Hints of Pomegranate to Perk Up Chicken - A Good Appetite - NYTimes.com

2011-07-17T18:23:00.000-05:00

Hints of Pomegranate to Perk Up Chicken - A Good Appetite - NYTimes.com

National Ice Cream Month events - latimes.com

2011-07-17T17:07:00.000-05:00

National Ice Cream Month events - latimes.com

Wine Review: Bourgogne Réserve de la Chèvre Noire

2011-01-31T22:17:00.000-06:00

How does one break from the traditional way of buying wine? Well have someone give you a bottle of wine you would not normally look for ... because you wouldn't know where to look for it!

A friend of mine knows I enjoy myself in the kitchen and always looking for a nice wine to compliment my many creations. I guess you could call this a red chardonnay but that would upset the stuffy wine connoisseurs out there and we wouldn't want to do that! But I will call it either a red chardonnay or a white pinot noir...Whoa! Well what ever you want to call it...is fine with me. You'll enjoy this nice rounded wine. This particular wine I found to be of very good taste. This is a medium bodied wine with a bit of spice and floral aroma.

I had paired this wine with one of my grilled salmon dishes topped with a light sprinkle of asiago cheese and fresh cut basil. It ended up to be a great combination to the start of a wondering evening.

Here is an excerpt from the Albert Ponnelle Web Site:

The white version is made from chardonnay, the red from pinot noir.

This is the result of a selection of our best Burgundy appellation vines from both the Cote de Beaune and the Cote de Nuits. Partly matured in oak barrels, this selection is vinified and bottled with the same care as our premiers crus and our grands crus. Every bottle is cased in wicker and is numbered.

This wine takes its name from an old story, dating back to the time when goats could still graze freely on the wild grasses around the vineyards. One black goat was renowned for its habit of slipping away purposefully from the herd to treat itself to buds growing on the vines.

As a tribute to this beast of good taste and with a knowing wink, Albert Ponnelle decided to produce an authentic and original wine, la ‘Réserve de la Chevre Noire’. From the very first this was a great success and we continue each year to vinify a special cuvée in red (pinot noir) and in white (chardonnay).

Salsa Review: New Arriba Fire-Roasted Mexican Morita Salsa

2011-01-31T19:43:00.000-06:00

When it comes to salsa I love it hot and spicy! It is an extreme rarity that I even entertain the idea of buying 'Medium' heat in a salsa.

Saturday afternoon I had gone to my local Kroger's store to get a few things for a dinner I was preparing. While walking the aisle, the Arriba spokesman had approached me to try a few of the new Arriba's Salsa's. Sure why, not...it's free right? He had the Hot Salsa that I always purchase and the Chipolte version which I'm not a fan of. It doesn't have enough heat for me. Now when I'm talking about salsa, I like a balance between the heat factor, spiciness and the robust of exploding flavors. He asked me to try a new salsa they were debuting that day. It happened to be the one I'm reviewing right now! The new Arriba Fire-Roasted Mexican Morita Salsa. I have to say...WOW! Now I do not get excited about salsa's as I've tried so many...from the private labels to the regular store bought brands. I tend to lean toward the private label brands because I want to see what others come up with. So far, I haven't been impressed lately except for the SilverLeaf Ghost Pepper Salsa and that one is another story all to itself.

This new Arriba Fire-Roasted Mexican Morita Salsa really caught my attention as I was standing in the middle of the aisle. What catches your palate's attention right off is the smokey flavor of the salsa. This is from the smoked jalapeno in the salsa. The Morita Chipolte Pepper also known as the "Little Blackberry" because of its dark red tones and fruity flavor. To achieve this well rounded smokey flavor is the combination of the fire-roasted tomatoes.

The Rep and I discussed recipes...of course. I ended up buying three jars of the salsa...and on Sunday went back and bought another one. It's addicting. I've cleared out one jar with a whole bag of chips, all by myself. Lets just say I'm working it all off!

I cannot wait to add it to a few of my recipes and even add it to a nice creamy Queso to serve come Super Bowl Sunday.

...and you know what the second best part of the salsa happens to be? IT'S FAT FREE! No worries, you'll never know as they do not promote it as fat-free...you'll find that little tid-bit of info on the side of the jar.

Instead of me telling you how wonderful this salsa really is...I'll race you to the grocery store! Go!

Wine Review: Llano Estacado Vintner's Selection Riesling

2011-01-30T18:41:00.000-06:00

I am a big fan of white wines but not one for the 'sweet' variants on the market. I finally tried a Riesling and found one that I really enjoy for those hot summers. To me, a Riesling should be refreshing first and sweet second.

As I was preparing dinner on a Saturday night, a friend of mine decided to pick out the wine for me. I do not mind as it gives me a chance to try something new or to see what my friends happen to like or bold enough to try.

This time it happened to be this Texas wine from Llano. Hailed from Lubbock, Texas, Llano Winery was born back during the Texas Centennial of 1976 by a group of Texas investors. For those who like a little history background.

Now back to this particular Riesling. I paired this wine with my Tequila Tilapia and Shrimp dish. At first taste of the wine, I picked up a strong flavor of apricot and lemon, even though the bottle states "hint-of". Normally wines that have a strong front and finishes strong with strong florals...I know I will need to re-taste once the meal is served. This way, the spices from the seafood, the red crushed pepper, garlic and cilantro will change the way the Riesling comes across. Yes I have to admit I was turned off at first.

Once I served dinner and topped off the wine glasses. It was time to feast on my new creation. Once my palate was spiced up a bit, it was time to try to Riesling a 'second' time. The combination of the spices with the florals of the Llano Chardonnay toned down the apricot and lemon aromas. Truly it did, but it didn't hide them. Just made the wine more balanced in flavor.

It's not a Riesling that would be a first choice, as I prefer a Riesling with a cold crispness to make a hot summer day refreshing. If you like sweet with a bit of a punch, than try Llano. Remember, not all wines are made for all palates.

Tequila Tilapia and Shrimp

2011-01-30T18:11:00.000-06:00

Tequila Tilapia and Shrimp

I've always been a big fish lover. More so than red meat. It's healthier and lighter too. One of my all-time favorite fish is the Tilapia. You can buy it anywhere and do just about anything with it.

This time around I wanted to come up with a quick meal, as many of you know that is how I like to cook. Quick!

Here is my Tequila Tilapia and Shrimp Recipe:

Two Tilapia Fish Filets
Pre-heat grilling pan on stove on medium heat.
Coat fish with Worcestershire Sauce, garlic powder (not garlic salt), cilantro flakes, course black pepper
Spray the grilling pan with an olive oil spray.
Place tilapia in the grilling pan. Set timer to 6 minutes.
Pour Tequila between the two tilapia filets.
After the first 6 minutes, turn fish to grill the other side.
Dress the top of the tilapia with garlic powder and cilantro flakes along with the black pepper.
Pour more tequila between the filets and cover with an oversized lid to capture the steam from the tequila. Grill for another 5-6 minutes.
Marinate your shrimp in tequila along with red crushed pepper, garlic powder and cilantro flakes.
Start a small pan on medium heat.
Coat the bottom of the pan with olive oil.
Place the shrimp in the pan. (Here I prepared 12 medium size shrimp)
Pour the tequila marinade over the top.
Cook 2.5 minutes on each side of the shrimp.
Tilapia is done...Shrimp is done.

Time to eat!
Serve with your favorite side dish from a nice salad, baked potato, crispy onion rings or what ever you like!

Enjoy!

Wine Review: Bridlewood Estate Monterey County Chardonnay 2009

2011-01-30T17:54:00.002-06:00

Bridlewood Estate Monterey County Chardonnay 2009

I've always enjoyed a nice glass of white wine, especially Chardonnay. It's always fun to try new white to compliment one of my prepared dishes. This weekend, I decided to make a trip to one of our local liquor stores to find something I haven't tried yet. It's easy to get into a rut and keep buying a wine you are familiar with. As I was already marinating my chicken I needed a nice white to compliment.

This time around I chose Bridlewood Estate Monterey County Chardonnay 2009. This beautiful wine is from the Central Coast of California...one of my favorites. In this particular region the grapes have an extra month to mature, giving the grapes more time to relax on the vine. This yields a crisper taste and juicier tropical flavors from pineapples, mango and apples. With a very nice mixture of vanillas and spices.

I found this Bridlewood Chardonnay to be the perfect compliment to my Fiery Texas Tequila Chicken with it's mango/ginger and habanero glaze.

Lets just say, the bottle was empty by the time dessert finally arrived.

Highly recommended!

Fiery Texas Tequila Chicken

2011-01-30T17:44:00.000-06:00

Fiery Texas Tequila Chicken

I haven't really prepared anything in awhile but this weekend I had gotten back into the swing of things in the kitchen!

Here is a very delicious chicken recipe I came up with. Many of you do not know this but I'm not a real big fan of chicken. I've always had a hard time really preparing chicken to where it would actually be editable. This time I really came up with something! The chicken came out so favorable and tender, I even amazed myself! Not afraid of chicken anymore!!

Below is a quick recipe you have to try!

Marinate chicken breast for 4 hours in a combination of tequila, Worcestershire, garlic powder, cilantro, course black pepper & 2 tbls of Arriba Hot Salsa.
Line a dish with foil and place your bacon on the foil.
Put in the oven and set temp to 375 and bake for 12-15 minutes depending on the thickness of the bacon. DO NOT PREHEAT! This will burn the bacon!
Grill Chicken for 2.5 minutes each side for the stripes in a grilling pan on med-high.
Cut 4 cloves of Garlic. Chop with a large kitchen knife.
Cut half a jalapeno pepper (Use a light to medium green in color, not dark green.) Chop with a large kitchen knife.
Pour the marinade combination in the pyrex dish.
Place chicken in a pyrex dish, top off with fresh cut jalapeno peppers & garlic, pour the Mango/Ginger/Habanero glaze over the top.
Leave chicken uncovered in oven.
Pre-heat oven at 375 and bake for 25 minutes. During the last 5 minutes top the chicken with the oven baked chopped bacon.
Serve with your favorite side dish. In this case I choose a nice mixed salad with a fat free Italian Dressing.

25 Diet-Busting Foods You Should Never Eat - Health.com

2011-01-23T12:23:00.000-06:00

25 Diet-Busting Foods You Should Never Eat - Health.com

I'm the Smartest Person

2010-12-31T12:14:00.001-06:00

I'm sitting here reflecting back on 2010 and looking forward to what 2011 has in store. In a few hours the Past will be behind us to start another New Year all over again.

As I reflect on the year, a small hidden memory came to me. Not one that happened in 2010 but one that happened about 35 years ago.

I remember sitting in PE class and the coach gave us a rare written test. It was a short test, don't ask me what it was about...I can't remember the minute details. What I do remember is the bonus question at the end of the test.

The question read: "Who is the smartest person in class?"

We turned in our test, while the coach graded them right then. He read out all the correct answers and made it to the bonus question.

Guess what? I got it wrong. Everyone did, except for one know-it-all kid that no really liked. Isn't that how it goes in school? Even today?

The coach made it a point to each and everyone of us. We are all the Smartest Person. Instead of looking around figuring out who makes the best grades, we were to look within ourselves to find the answer.

It had taken the coach to give us the correct answer. Well, except for the kid no one liked.

I am the Smartest Person. So are you. When you reflect on 2010, don't kick yourself for the screw-ups. Look deep within, knowing you too are the Smartest Person for triumphing over those screw-ups and your still kicking, screaming and thriving.

So go kick 2010 to the curb and go kick ass in 2011.

104 recipes for your favorite restaurant dishes - latimes.com

2010-11-30T20:39:00.000-06:00

104 recipes for your favorite restaurant dishes - latimes.com

Quince Restaurant, San Francisco - The 10 Best Places for Pasta in the US on Shine

2010-10-31T09:32:00.000-05:00

Quince Restaurant, San Francisco - The 10 Best Places for Pasta in the US on Shine

The Worst Restaurant Breakfasts in America

2010-10-05T21:55:00.000-05:00

The Worst Restaurant Breakfasts in America

7 Worst Pizzas in America

2010-09-21T12:53:00.000-05:00

7 Worst Pizzas in America

Sometimes it's easier to make your own healthy pizza at home...for alot less. Pizzas do not need to be full of bread and especially overly amounts of sodium. Be kind to your heart and arteries.

Boulder, Colorado - Bon Appetit Names America's Foodiest Towns 2010 on Shine

2010-09-16T12:25:00.000-05:00

Boulder, Colorado - Bon Appetit Names America's Foodiest Towns 2010 on Shine

Whole Foods to Post Seafood Environmental Ratings

2010-09-13T14:46:00.000-05:00

whole-foods-to-post-seafood-environmental-ratings: Personal Finance News from Yahoo! Finance

25 things chefs never tell you | Yahoo! Green

2010-09-09T13:04:00.000-05:00

25 things chefs never tell you | Yahoo! Green

B vitamins found to slow progression of dementia in the elderly - Yahoo! News

2010-09-08T21:08:00.000-05:00

B vitamins found to slow progression of dementia in the elderly - Yahoo! News

California Fish Taco Video

2010-09-02T12:41:00.003-05:00

Scariest New Restaurant Foods

2010-08-30T14:04:00.001-05:00

Scariest New Restaurant Foods
By David Zinczenko
Aug 27, 2010

There’s an arms race going on, and it could mean disaster for your waistline.

But this terrifying competition to build the biggest, scariest weapons of mass destruction isn’t happening between the United States and Russia, or on the Korean peninsula, or among angry rivals somewhere in the Middle East. It’s happening between America’s restaurants—every one of them, it seems, is eager to show it has the biggest, scariest, most destructive new food in the marketplace. And the unsuspecting victims of this Strangelovian contest? You and me.

Read more...Scariest New Restaurant Foods

New Logo & Look

2010-08-29T20:12:00.002-05:00

I'm one who always welcomes change, especially when I'm the one doing the changing! Yes as you see, I've designed a new "Tip of the Fork" logo and freshened up my Blog.

Being a designer as well as a professional photographer it helps me to know actually what I want without having to try to explain it to another designer.

Putting two designers in a room is like betting on an illegal cock fight. The outcome usually isn't pleasant. Well at least I have no worries here!

I hope you enjoy the new look! New recipes are being penciled and tested in my kitchen! Gotta a healthy recipe to share? Send it to me!...along with photos!

(2010 All Rights are Reserved. The Tip of the Fork Logo cannot be used without prior written consent.)

Southwestern Omelet Video

2010-08-23T18:57:00.002-05:00

Confession of a Sugar Junkie

2010-08-22T14:26:00.007-05:00

Before & After Transformation

Many of you who follow my blog, know that I enjoy cooking. Especially easy quick healthy meals for you and your family. What I’m about to do is to make a confession.

If you read my bio, I started cooking while living in California out of necessity to curb the ‘going-out-to-eat’ all the time. It wasn’t healthy by any means. Especially when the places we frequented at the time were basically Mexican restaurants. There’s another side of the story....so here goes.

I’ve been a sugarholic for decades. My downfall started early but I didn't realize it till I hit 31 yrs. old. I saw my body changing and kept telling myself I needed to do something about it. I never did. I lived on sugar. If there was cake, I’d eat it. If there were cookies laying out, I’d devour every last one. Candy? Ugh. My downfall were peanut M&M’s because they were easy, not messy and it became a ritual in the car to grab the King Size (now called Sharing Size) and a Coke on the way home or after leaving a clients office. Surprisingly I kept my weight around the 185-190 area.

For years, I had no energy, no stamina and started to develop other ailments I couldn’t figure out why they were happening to me. After my reign ended in California, I continued to telecommute back and forth to California from Texas for work. Airplanes were no longer offering food, so it was the Pizza Parlors in the terminals and Starbuck Fraps. Yes, more fat added to my crappy diet. If you are not eating right, you can’t really call it a diet. I call it being a lazy-ass.

Well, from no energy all the time, I developed severe insomnia, borderline high cholesterol and depression. When your diet isn’t right, neither is your mind. Yes, I’ve confessed that to you. Because it needs to be said...from me. I want you to know, if your diet isn’t healthy, then your mind isn’t healthy either.

To give you an idea how bad my sugar habits were...get a load of this. I could sit and clear an entire bag of peanut M&Ms in a 42 ounce bag. I use to sit down with a glass of milk and clear out the entire bag of Chips Ahoy chocolate chip cookies watching tv. My kids knew I had to buy 2 bags. One for me, one for them...to share. If they didn’t eat them fast enough...I finished them off. Then add the fact, I love ice cream. Blue Bell is my all time favorite. Eating a pint is easy...in one sitting. Sometimes two pints. Years ago, I could eat an entire quart size of Sherbet. Now that is sugar! I could go on, but you get the picture. It wasn’t healthy at all...and to figure out that I may be allergic to chocolate...I ate it anyway. Developing a skin condition I couldn’t figure out what was causing it. Duh, Chocolate dork...and stress.

Back in May of this year, I decided I needed to do something about it. I KNEW what to do but needed some guidance. If I’m going to be posting healthy meals, well I better be living the life I portray!

I made a trip to Dallas to see a new doctor. I live in Houston. The doctor I was recommended came by the way of my brother @DrWardBondTV, www.drwardbond.com, as I had watched him transform into a magazine quality bodybuilder before my eyes. Now mind you, I do not like exercise. Anyway, I made an appointment to see the doctor after filling out all the paperwork so he knew the troubles I was having before I drove up there. Then sit down and discuss it all. Dr. Jay is one cool dude. www.lifeclick.com We sat down to discuss all my ailments and diet. He had taken a couple of blood samples to send off to get a full report and be sure nothing was major happening inside my body. We had a great almost 2 hour meeting. Yes 2 hours, not 2 hours in the waiting room.

We discussed everything. What I was most impressed about, is Dr. Jay didn’t say, you gotta do this. His mild, funny manner spoke volumes to me. When I went it in, I weighted 187lbs. I didn't think I looked overweight, but I felt it. More so, when you look at the photo above, it really shows! What I found out from the doctor is my sugarholicism was causing most if not all of my ailments I had been experiencing for decades. We focused more on my insomnia, my anxiety and yes depression phases. Also skin condition and overall well-being.

After I left his office, I headed across the street to Cafe Express to have lunch. It was a rainy, stormy day so I wanted to grab some lunch and sit by the window and think about all we talked about. I remember what I had for lunch; a Danish Blue Cheese Bacon burger with sweet potato fries and a nice glass of chardonnay. This was my last day of red meat for awhile. At that point, I went cold turkey on sugar. Didn’t even have dessert. That was it. The sugar days had come to an end for good. Including my wine....for now. I had to get everything in order before I got back into doing wine reviews.

Many have asked me, was it hard to walk away from sugar entirely? Honestly no. I had to make a drastic change in my health if I planned on being on this Earth any longer.

I began to practice what I have been preaching here. Now all the meals you see on my blog are healthy. What wasn’t healthy is what I was doing behind the scenes.

At 147lbs. Beard is gone. Happy as ever!

When I got home, I gutted my pantry and frig. I swore off all sugar products. Candies, bakery goods and even breads and heavy starches. Anything that would convert to sugar in my body had to go. I started on a protein diet, no added fat...and the one thing I dreaded the most. Exercise. I needed to get fit.

Lets back up for a bit. When I stopped sugar cold turkey, I literally dropped 10 lbs in 5 days. I’m not kidding you. I started working out with crunches twice a day. I was lucky if I could do 25 without bitching about my back hurting, but I continued with diligence! Today, I’m up to 400 crunches a day. I break them down in 4 sets throughout the day. 100 crunches when I get up in the morning, another when I get home from the office and a final set before I go to bed. No the exercising doesn’t keep me up at night. I do at least 100 push ups a day. I work out with tension bands for toning too.

Due to a skateboard accident when I was a kid I have a weak lower back, so I’m still working on strengthening that area and yes it’s working. I retired from skateboarding 3 years ago when I crashed hard on a half-pipe. So I live through my kids when it comes to skateboarding. As my kids put it, 'Dad, you have farther to fall than we do." Due to the accidents, that is why I breakdown my crunches throughout the day, to ease my back pain.

Six weeks after I had driven to Dallas to see Dr. Jay, I went back to discuss my test results from my blood that was drawn. He told me I was healthier than most 25 year olds, but I was borderline high cholesterol at 230. Not a number I wanted to be. So I started on Red Yeast Rice Capsules and Time Released Niacin. This brought it back down to normal quickly. When I walked in, Dr. Jay was amazed at how much I had lost in 6 weeks. I went from 187lbs to 155lbs. No it wasn’t dangerous weight loss. It was eating right, cutting out all the crap that had done me in for so long. I’m not a 3 meal a day eater. Never have been. It amazes people I work with that I can go without lunch. I will either have an apple or a protein drink if I think about it. I’m always on the move, so food is the least of my thinking. I do not live to eat. I eat to live. Remember that.

I am now at 148lbs. Lean and mean. Is it too thin for someone 6’1”? No. I used to be a cyclist in my previous years so I was use to being on the lean side. I felt better back then. I power walk daily and fell in love with the treadmill. I can’t wait to get one in my house as I will use it twice a day. Walking and running is a great way to clear the mind and get my ass outside, regardless of the weather.

I have many of my ailments gone now. Honestly I’m still dealing with insomnia but it’s gotten better. Being a designer and an idealist, my mind doesn’t shut off, so we are still working on that. My cholesterol is normal. My skin condition is gone. My mind is clearer and anxiety is kept in check. Am I afraid to confess that? I use too, but if it helps one of you...then it’s well worth the confession or testimony.

It’s been four months now and I’m still at 147-149lbs. I feel the best I’ve ever felt in my life. I have no sugar cravings till this day. It’s not part of my vocabulary or diet anymore and I’m grateful. You see, Dr. Jay never told me to stop sugar. He just said it was cause of many of my problems. I made that step back in May to change MY life. No one else was going to do it.

I cannot stress enough to you, being healthy IS the way of life. You can’t blame anyone but yourself for the unhealthy situation you may be in. Whether it’s mental or physical. My two teen boys are now following my footsteps when it comes to sugar. They both are working out, staying fit and cooking dinner in their own home. It's nice to know, my diligence is rubbing off on them!

Self-Portrait. New Look. New Weight.

Don’t wait 16 years to get your ass in gear. Yes, I'm 47 years old. Start today. Be diligent in your goal, as your goal will come sooner than you think.

God Bless...I’ll be seeing you in the kitchen. Eating healthy.

Here's the lowdown on low-alcohol wine | APP.com | Asbury Park Press

2010-08-22T10:15:00.004-05:00

If consumer demand controls the market, then the wine industry may be learning a lesson.

There are a lot of wine drinkers out there who are looking for less alcohol in their wines. Higher and higher alcohol has been a trend among some American wineries.

Some of the alcohol content is controlled by the grape — pinot grigio tends to have less, for example. Some content is about the date the grape is picked — the earlier the pick, the more acid and less alcohol. Some of the alcohol percentage is controlled by the climate — cooler is better for low alcohol.

My wine-tasting group compared five white wines with an alcohol percentage of 13 percent or lower. (In the United States, the percentage must be on the label.) We found the quality of the wine didn't need a high percentage to be good.

By FRANK SUTHERLAND • GANNETT • August 22, 2010

Fun in the Kitchen - Video Episodes Coming Soon!

2010-08-09T21:10:00.003-05:00

Donald Bond & Dr. Ward Bond clowning around in the kitchen!

My brother Dr. Ward Bond and I clowning around in the kitchen. We filmed new cooking segments for his television program Nutritional Living. We had a blast in the kitchen and look forward to sharing our segments with you!

So stay tuned!

It's Showtime!

2010-08-07T08:07:00.000-05:00

I'm getting ready this morning for the cooking show segments later this morning. Packing up my favorite seasonings and cookware that I'm familiar with using. The studio has filled my grocery list! To say I'm exicted is an understatement. This is a dream that is becoming a reality...so ready or not...Here I come to YOUR kitchen via web and television!

I've been asked about the concept and we haven't settled on one, as this weekend we are shooting different types to fit my personality and working on the camera angles as I've been told this not going to be your run-of-the-mill cooking show.

I will be doing hosting duties as well as co-hosting with Dr. Ward Bond of Nutritional Living. Our food segments will be based on healthy eating. Preparing simple and delicious meals and desserts for those who think you can't enjoy good food and stay slim!

Stay tuned and watch a dream that has been a fantasy way too long.

....now while I'm cooking in the studio, do me a favor and get into YOUR kitchen and whip up something delicious!

Enjoy!

Moving to Media!

2010-08-05T19:25:00.000-05:00

Donald Bond: 35 lbs lighter

It's been awhile since I've posted on my blog, but it doesn't mean I have stopped cooking! It's just the opposite!

I've actually been restructuring my entire way of living and I will be posting a separate article on that very soon...seriously! Soon!

This weekend, I am finally going to start filming cooking segments! Many of you who follow me on Twitter and through my blog, I focus on good eating in a small time frame for the busy families who feel they can throw dinner together by going through a drive-thru on their way home! The time it takes you to sit in line at the fast food joint, you could have already had dinner on the table...So stay tuned with video segments to be posted here on my blog and Twitter!

...And to tease you for a bit, I've lost 35 lbs in 2 months. I will be letting you in on my secret of weight loss, keeping fit and feeling better without you thinking you're on a diet!

It's good to be back!

Sometimes You Just Gotta Relax

2010-05-29T16:25:00.001-05:00

There are times in our lives, when we just need to put aside what we think is important and relax. The world isn't going to come to an end if we don't get it done today. Nothing for as I'm concerned is ASAP. The way I see it. A day ends at 5pm. Seriously. Most business close at 5. You can't handle a crisis after 5pm in most cases, so chill and it can be taken care of the next day.

Today I decided to do just that. No ASAP's, no housework, no yardwork...just me going out to enjoy the day. Honestly I didn't do anything special. The whole point was to get out of the house by myself and enjoy some me time. I decided to go to one of my favorite places in Houston for a burger, Beck's Prime on Westheimer Road. If you look through my blog, you'll find an article I wrote last year about this great little place.

To sit back sipping on an ice cold fresh iced tea, enjoying a burger topped with nothing but swiss cheese and hickory sauce...being shaded by a 400 year old oak tree. Yes, I said 400 years old. The only sounds I could here were the birds, the black birds landing on the chairs next to me as if they were to say "Hey, glad you're here" and fly off.

It's times like these that we forget about. Taking time for ourselves. So when people get on your nerves, the kids won't shut up, your spouse thinks chores have to be done right now...slip away for some quiet time...and a good ol' fashion hamburger.

Seriously, Life can be Good.

It's been a while

2010-05-23T08:31:00.000-05:00

Hi Gang,

It's been a while since I've blogged. So much has been going on lately I haven't had the time to sit down and write. I've lost 20 lbs so far, not that I was fat and unfortunately it wasn't from my good cooking. I'm a confessed sugarholic, so I had to do something about it. Wanna know how bad I was? I could inhale a 42oz bag of Peanut M&Ms in one sitting without blinking an eye. Not a way to set a fine example to my friends. Plus sitting in my closet is a bit cramped and dropping a M&Ms can be chaotic!

One of my wine racks are full of empty bottles that I need to review...and yes I remember what each one tastes like.

You'll be hearing from me soon...whether I'm sitting in from of the computer or blogging from my cell phone.

I'll be posting an easy recipe of my famous grilled fish tacos...even my kids ask for them!

See ya around the kitchen, folks!

- Donald

Old Fashion Lemon Icebox Pie

2010-02-28T10:58:00.000-06:00

If I'm going to enjoy a piece of pie, you'll find me at one of the long standing dessert restauants in Houston...Hose of Pies on Kirby Ave.

I've been going to the original House of Pies since the early 80's when I was a big concert goer. tickets were $15.65 a piece! To see Journey, Frampton, David Lee Roth fronting for Van Halen...the list goes on.

House of Pies was THE place to go after a night of loud music.

After leaving Paulie's in Montrose and doing a little bit of antiquing, I was hungry for some dessert and coffee. How do you enjoy this experience? You sit at the counter, not in a booth!

Today I enjoyed my all time favorite pie...a lemon icebox pie. A REAL icebox pie! Very creamy, not overly tangy, soft whipped cream and a graham cracker crust. Oh and a hot cup of coffee! I could have eaten the whole pie!

So if you are ever in Houston, make a stop at the original House of Pies.

...and sit at the counter!

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Penne & Shrimp Genovese at Paulie's

2010-02-28T10:42:00.003-06:00

Saturday turned out to be a beautiful day. After hard freezes and rain, it was time to get out of the house!

We headed over to one of my favorite haunts in the Montrose area of Houston, Paulie's. I enjoy dining at Paulie's as the food is great, not like everyone elses, the atmosphere is very relaxing and they have a nice wine selection.

I wanted to try something different and since I love pasta and seafood, today was a great day to try Paulie's Penne & Shrimp Genovese dish.

The pesto sauce was prepared to perfection. Not overly thick, nor soupy. A great texture that clings to the pasta a shrimp. As you know I love cheese but this time I never gave it a thought. Perfect without it! To compliment lunch I paired it with a nice 2006 Badia A Coltibuono Cetamura Chianti. This wine complimented the meal nicely! It's 100% Saniovese with a nice depth of fruit. You'll love it!

Paulie's has a great menu for those that are tired of the same old stuff.

Enjoy my friends!

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3-Cheese Omelet made easy!

2010-02-28T10:19:00.002-06:00

Enjoyed preparing omelets this morning. Prepared a 3-cheese omelet consisting of Tuscany seasonings, bacon, jalapenos, provolone cheese, then topped off with grated Asiago cheese and Feta crumbles. A great way to start the day!

Enjoy!

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Bringing the World Closer with Twitter

2009-11-30T18:40:00.005-06:00

It's amazing to see what today's technology can do. Sure we have been using our iPod's for a few years now. Some of us have even owned two or maybe three of them. Years ago, we played with ICQ chat, then moved onto Yahoo IM, over to MySpace and now socializing on Facebook with family and friends...while Twitter has opened up a whole new world of actually bringing the entire world closer together in 140 characters or less.

When I heard about Twitter, I was like you. Twitter? What the heck is that? I don't have anything to say to people I don't even know! For those who are addicted to Twitter, many will either post links to articles they think you may be interested in or to say they are having coffee on their patio while watching the dog chase the cat. You know, interesting stuff.

Well, Twitter has also brought people together, not just virtually but in reality. Yes Facebook can be fun conversing with your friends, but what I find more interesting than Facebook is Twitter. To connect with people you don't even know, become virtual friends and even one day meet them in person. So the case here...

As many of you know, I started my Tip of the Fork Blog to share with you what I do in the kitchen. My love for cooking and my dislike for fast food. Many of you do not know this, but my blog came by a recommendation of a Twitter friend, @writer_sheri who thought I what I had to say was interesting enough to blog about. Guess she was right! Well, as I read other followers posts and began to interact with them, I became friends with many in the virtual world. I would never have thought that I would actually end up meeting a couple of them in person! The key to Twitter is conversation, communication and not posting links or quotes from dead people. But to interact with those who you do not know and eventually become friends, very possibly lifelong friends.

Celebrity TV Chef Debbie Frangipane of Florida and Home Chef Donald Bond of Texas

Barry talking to the President. He decided to call during lunch.

A couple of virutal friends I would exchange banter with is @dolcedebbie and @barryfrangipane of Florida. By having simple conversation, I found out Debbie lived in Houston for many years, has a sweet tooth for Cherry Pop Tarts (the things you found out on Twitter!) has family here and just happened to be visiting them during the Thanksgiving holiday. To make a long story short, all three of us met along with my two boys for the first time in Houston, Texas this past Sunday! At the Cadillac Bar in the Heights for some great Mexican food and most of all, laughter, conversation in the real world!

Debbie surprised with her favorite, Cherry Pop Tarts!

Yes from the virtual world to the real world. How awesome is that? I say pretty darn awesome! From just a few months ago, not knowing what Twitter was to posting one-liners and making friends for life...I'd say that caps off a Thanksgiving that is more memorable than a homemade brewery exploding over the top of a Thanksgiving turkey....Yeah, that's another story!

Breakfast: A Simple Gesture

2009-11-01T11:26:00.000-06:00

I've always enjoyed breakfast, especially when I go on a vacation. It's been several years, if not decades that I've even ate breakfast on a daily basis. Probably never. Breakfast for me is saved for the slow pace of a weekend.

Getting up this morning...an hour earlier because of Daylight Savings Time has ended for now, it's a perfect time to prepare breakfast for my youngest son and I. Being a self-proclaimed home chef, you'd figure that I would have all that I need to prepare a breakfast. Well it came down to having no eggs, something I forgot at the store last night. My son (13) and I went to the store this morning to get some large eggs for the blueberry muffins and of course to prepare a couple of hearty omelets! My oldest son wasn't here, so it was a great opportunity to have some one on one time with my other son.

I enjoy cooking. As I've said many times before, the kitchen is a place for fellowship with friends and family. Guess that is why many Baptists have a weight problem, too much fellowship in the kitchen! I can laugh because I'm Baptist and God knows I'm right. :) I'm sure other congregations have the same problem!

It's a nice quiet morning here, my sons always enjoy when I cook. Fast food and restaurants are never spoken here. We have a good time together and at times my kids will show me a thing or two in the kitchen. I'm proud that I have inspired my two teenage sons to cook when they are here. I'm sure it is rare these days, a father and his kids swapping recipes or "Let me show you what I came up with!" A great feeling of accomplishment to see a simple gesture of kindness spurs creativity in the kitchen of the younger head-phone wearing, Xbox playing skateboarding crowd.

My two boys have been picky eaters for years. I guess many kids are because baby boomers hardly take the time to cook anymore, which is sad. Frozen pizza and fish sticks isn't dinner, neither is fast food in a bag. I changed that about 6 years ago when I started cooking and introducing them to different foods...then it was onto seasonings and herbs. So far so good.

What I'm saying is several things in a short article. A simple gesture of breakfast brings families closer. A time for fellowship. Love and Laugh right? You bet. Taking the time to do something for some else speaks volumes.

If you haven't cook for someone in a while, try it. At times all it starts with is crack of an egg and the aroma of sizzling bacon.

Bacon Shrimp Omelet: Sunday Breakfast

2009-10-26T20:45:00.003-05:00

I laugh when I see a drive-thru full of cars on a Sunday morning. It just kills me, that people think they are too busy to prepare breakfast for their family. Either they think they are that darn busy or just lazy, haven't figured out which one yet. I don't want to hear the excuse...talk to the hand! Mine has a spatula in it!

When it comes to a Sunday morning, why rush it? This past Sunday the sky was crystal blue, a light wind blowing and the temp around 65. SLOW DOWN AMERICA!...it's time to enjoy your family at breakfast!

This particular morning it was a omelet time! There is no science to making a perfect omelet, but I've been told I have the magic. So with that, I will share my magic.

I heat my 10" skillet to a medium-low heat about a 4 on an electric stove. I use a glass cooktop so cooking with gas is foreign to me. I'm stil waiting for Paula Deen to invite me and give me a private lesson on how to use one. While my skillet is heating up, I take two large eggs and crack them into a bowl...less shells. I add fresh cracked black pepper, mesquite seasoning (from Costco under the Kirklands brand), garlic powder, orgeno and whip it up! I spray my pan with a non-fat butter spray. Let it turn brown and pour your egg batter into the skillet.

Now before I actually pour my egg batter, I've got another small 8" skillet at a 5-6 (Medium) setting on my electric stove top for the shrimp. To prepare for three omelets, I cut up 9 medium to large size shrimp. Pour some olive oil in the skillet, place your shrimp in the pan and add some hot salsa, Worcestershire sauce, red crushed pepper, fresh cut garlic and toss them around. It's only going to take 2 to 3 minutes to cook them. By this time, I've poured my first omelet into the other skillet.

When the top of you egg stops doing the giggly dance, take a wide spatula and flip it over. Take a handful of Monterrey Jack cheese and spread across one side of the egg, add your fresh sauteed shrimp and don't forget the bacon! This time, I used the quick microwave bacon, 6 slices and then cut it up after it cooked for about 30 seconds. Liberally add the bacon, a little more cheese and fold over. Add a bit more cheese to the top, sprinkle some basil or oregano on top and place a large pot lid so it will help melt the cheese faster. I will turn my burner down to a 3 at this point or after the first flip.

Serve and eat! Add a glass of Cranberry juice and hot cup of coffee...you've got the perfect omelet. Takes less time than sitting in the drive-thru and yelling at the kids. Sit at the table before church and enjoy your family before worship or a Sunday day out.

How do you start a Sunday? With the perfect omelet. :)

Enjoy!

Week 5 Wine Review: La Noble Merlot 2004

2009-10-26T20:19:00.000-05:00

Yes I've been behind on my wine reviews lately. Besides working alot on projects and for the main reason, I prefer not to drink alone, as wine is enjoyed with others!

The 5th wine out of my 13 Week Review comes from France, La Noble Merlot 2004. I decided on this red wine mainly because I had never tried it. As you see from my T-Bone Steak article this is the wine I paired such a wonderful meal with. I normally prefer a more robust Merlot, but the La Noble Merlot complimented my meal very well. It did not take away from the spicy flavors of the crawfish or the charcoal grilled steaks. A nice balance between them.

It's what I call a light and airy Merlot. Perfect those white wine drinkers who like it on the light side. With a nice aroma of plum and black cherries that fill the glass, slides down smoothly sip after sip.

It's inexpensive, about $9. Not corked but with a twist top. My juror is still out on twist top wine bottles.

It's a nice recommendation for those who do are not much of a wine drinker and like their wine on the light flavorful side.

Grilled T-Bone with Lemon Garlic Crawfish

2009-10-26T19:57:00.001-05:00

I'm not much of a red meat eater anymore. Mostly because I can't seem to digest red meat like I use too. This doesn't mean I no longer eat red meat, it's not a weekly thing anymore. This past weekend was truly an Autumn day. After torrential thunderstorms on Thursday, it left us with a weather weekend to remember! The temps had dropped to the low 70's so it was a good day to fire up the old rusty and I mean rusty charcoal grill. By next summer I'll have a new one. What I have works just fine!

Normally I prepare steaks with lots of seasonings and marinade but this time I wanted to keep it simple. Grilling for some is an art. For others it's just to get it cooked and devour it. I prefer the art with a 'what-ever' attitude. What I mean is, I do not take my grilling too seriously. As long as I watch the meat enough and not burn it...it's a good day. I usually cook on the downside of the fire. Not at the height of optimum heat. I place my meats, whether steak-of-the-day, chicken, burgers or fish to the outer realm of the fire. I keep my bottom vents opened halfwa and my top lid vent opend about a quarter to a half. Enough to smoke the meat and bring the juices to the top. I prefer to only flip my steaks once. Keeping them on the grill till the top of the meat starts to turn brown.

While the steaks are on the grill, I went back inside to prepare the crawfish. Because I live in the suburbs it's rare to see a pickup truck parked on the side of the road selling shrimp or crawfish out of an Igloo cooler, so I had bought some frozen peeled crawfish at my local grocery store. Now before you go yuck, let me help you out here. Yes I prefer fresh, this is the next big thing. Because I prefer to eat healthy and at times hearty...one trick is to thaw the crawfish in a bowl of hot water. Take them out of the pack and then rinse them real good under coldwater to rinse away much of the saltiness.

I love crawfish. No it's not a Southern thing for me. I prefer crawfish over shrimp as it's much more tender and flavorful. I can't get enough of it! Okay, now back to cooking! I have my big skillet on the stove set to medium to medium high heat. Pour some olive oil in the skillet and let it get to temperature. With my crawfish in a bowl (yes, I'm running back and forth checking on the steaks!) I douse them with a bit of Worcestershire sauce (love the stuff), red crush pepper, black course pepper, basil and orgeno...and cannot forget a couple of splashes of hot sauce. Oh! We cannot forget Jim Beam's Garlic & Lemon Sauce. I used the whole 5 ounce bottle. I've cut up a few cloves of fresh garlic. With my olive oil to temp, I throw my fresh garlic in to get it roasted just enough, the throw my crawfish in stirring them around. I have to say, I rarely time anything on the stove, so I'm guesstimate would be around 5 minutes.

By this time, steaks are done. Now I only flipped them once on the grill. I prefer to try to slow cook my meat, saying betwee 20 to 30 minutes on the grill. This time around I dont think they grilled for no more than 15 minutes. I'm like Flash Gordon between my grill and my kitchen at times. If you notice, my steaks are cooked a perfect medium. Or shall I say, MY perfect medium! So tender, my steak knife was useless and lonely.

Now I'm sure you're thinking, what did he prepare for a side dish? Well, I do like to eat light, so I did prepare a pot of green beans. Doesn't matter if they are fresh or canned. Here is how you prepare green beans and keep everyone asking for seconds! This time around I used canned. I wasn't impressed with the local stores 'fresh' produce of the day. Rinse them and place them in a quart size pot, add water about 3/4 of the way up the beans. Cut up a few fresh cloves of garlic and add it in. Next I added some Tuscany seasoning, black course pepper and red crushed pepper...and if you have a bottle of chardonnay opened pour some in, then top off your glass. Turn the temp up to about a boil. They'll be ready when the steaks are done.

The three t-bone steaks were large enough feed six people. It's not quantity folks, it's quality! Top your steak off with the crawfish, add some green beans and pour yourself a glass of La Noble Merlot 2004 for a wonderful relaxing mid-afternoon meal.

...Don't forget to set the table! It's wear all the action is!

Enjoy!

Fine Dining at The Tool Shed

2009-10-26T18:48:00.003-05:00

I've been a car and motorcycle enthusiast since I learned to point as a young child. Nothing gets my heart pumping like a '32 Highboy rumbling down the highway!

This time around my girlfriend and I headed up to Bandera, Texas for Rumble on the River Biker Rally. I enjoy taking photographs of all the bikes and an occasional biker babe. It's okay, I have permission. :) It's great to see old friends who enjoy the biker lifestyle as well as making new acquiantances along the way.

A long time friend of mine, Skeet Raggio invited us to dinner at a small place about 12 miles north of the rally site in Tarpley, Texas. Since we had several hours before the late night concert, it was the perfect opportunity to enjoy some conversation and to see what eating at "The Tool Shed" was all about.

A few others were going on the ride up there, so we waited to gather everyone up and make the 15 minute ride up...for us it was drive! So here is part of our caravan. A 350 Chevy powered Boss Hoss Trike, a homemade 350 Chevy Trike, one crotch-rocket and my SUV. The sun was setting so it was getting hard to see as the sun was in our eyes the whole time. We were warned of the abundance of deer, and the road we were on had no shoulders. We wanted to get there so we could find a place to park, since the locals frequented the Tool Shed alot. Finding parking can be tough as we were told.

I followed everyone else so I could hear the rumbling from their V8 powered trikes and enjoy the scenery. The motorcycles were quite loud, something that doesn't bother me at all, but seemed to bother one in particular...as we were almost to The Tool Shed, I was behind Sean on his superbike...well with me driving a quiet SUV, a 4 to an 8 point buck jumped out in front of us. I turned just enough to the right to miss him by a couple of inches and not drop the truck off into the grassy ditch. When we finally made it to our destination. I was a little shaken. Sean thought I was copying his weaving moves on his bike, not until I told him I was dodging wildlife! Anyway, as we pulled in a couple of people moved their vehicles so the trikes could part for all to admire.

Can you imagine driving out to the middle of nowhere and ordering swordfish or rosemary lamp chops out of a toolshed? I think not, but it can be done! As you see from the photos, the atmosphere is very relaxed. Picnic tables covered by tents or canopied by trees and lights strung across for light. We went the informal route...how about a glass of chardonnay in a plastic cup? Hey, it was hot that day and my chardonnay hit the spot and looked right at home in my little plastic cup!

You are allowed to bring your own wine, not only that but a few of the locals bring their own linens, fine silverware, wine glasses to have dinner. It's not out of the ordinary to see several Mercedes, BMW's and an occasional Rolls-Royce parked out front on a regular basis. If the tables are full, people will wait in their cars until a table is available or kindly ask you if they could have your table when you are finished with your dinner. Isn't that just cool?

We opted for the grilled skewered BBQ Shrimp with a baked potato. Skeet enjoyed a full plate of the best fried catfish I'd ever put in my mouth! Hey with food this good, you gotta share! Mack ordered a heck of a steak. I think he savored each bite by the time it was ready to head back to the rally site! ...and all of this is cooked in the back of the toolshed! Literally!

The Tool Shed (known as Mac and Ernie's Roadside Eatery) as it's known is the perfect spot to just enjoy life. Have a few beers...and wine with friends and lots of laughter!

Life is to be enjoyed. Nothing fancy and that is the way it should be. By the way, the next time I go to The Tool Shed...I'll have my Merlot in a cup.

Enjoy!

U2 and Japanese Food

2009-10-15T16:59:00.000-05:00

It's not everyday your teenage son comes to you and asks if you would take him to see U2 in concert. It's a humbling honor to say the least. He could have easily asked one of his school buddies to go, but instead he asked his dear ol' Dad! To make a long story short, my son calls me the night before the U2 concert in Houston. Now understand this is a sold-out show. He's pretty computer savy so you had found tickets at StubHub.com for only $47....in the nose bleed section of Reliant Stadium...and I'm afraid of heights. Now this doesn't bother me because I've never seen U2 in concert nor have my son and I ever been to a rock concert together. For me to take him to his first big show, is a tremendous honor!...and a doozy of a show I might add, it was well worth the hundred bucks!

My son is a guitarist and a damn good one I might add. Now you ask, what does this have to do with a food web site? Technically not a damn thing, but I want to share with you! The day of the concert I went into the office to get some work done, knowing it was going to be a late night. I'm usually one of those one-meal a day kinda guys. Yes one-meal-a-day and you wonder how I can review food & wine web site? It's all in moderation, folks. :) Anyway, I decided if I eat a healthy hearty meal before I go, I won't have to succumb to $8 nachos and $5 watered down soda.

I ordered a nice lunch from a local Japanese restaurant on the West side of Houston consisting of a 10oz broiled salmon filet with teriyaki glaze, topped off with grilled crawfish and shrimp. A couple of spring rolls, a vegetable salad and white rice. Dear Lord, from the first bite I thought I'd gone to heaven! Now I know HOW to grill a salmon, but to broil one...this was one very tasty fish without being fishy! The presentation was beautifully done. I know, I know...didn't think to take my camera to photograph my lunch, so you will just have to believe me! What I like about salmon is it is not a heavy fish. I knew I wasn't going to be hungry at the concert and absolutely didn't want to have to go stand in line for fatty food. Always remember, before heading out to a big event. Eat a nice meal, but not a heavy meal. As heavy meals will make drain your energy. Plus salmon is one of the best brain foods you can eat!

Since I did not photograph my lunch I thought I'd share a few U2 360 Tour photos from the upper red deck of Reliant Stadium in Houston, Texas. The sound was phenomenal. The production was so professional, there wasn't one flaw in the entire two and a half hour show. Hats off to U2 for giving Houston the best show I've seen...EVER! A big pat on the pack to the entire U2 crew for giving us our money's worth!

NOTE: All photos below were photographed by me using a Sony Point & Shoot digital camera. These photos are teasers. To view them larger, click here. Because pro camera equipment is not allowed inside during the concert, I slipped my P&S in my pocket. Being a professional photographer...I itched for my digital SLR!

The Reliant Stadium Roof was open for the concert. Notice how close the top of the needle is to the lower portion of the stadium roof!

The light show was over the top! Multi-colors along with a 360 degree video screen. All footage was live from the stage.

Here is the 360 Video screen stretching it's way to the stage floor!

Ziggy's Healthy Grill: Montrose Flair

2009-09-13T19:50:00.004-05:00

Last month I reviewed Ziggy's Healthy Grill in Houston off of Greenbriar. Soon after I posted my review, I was tweeted by Kevin Strickland @Ziggysgoodfood to come by and try out the Montrose location. So what is the difference? Well, instead of telling you it's location, location or one is in a strip center, the other is in an old house...I'm going to tell you about our day.

For those who are not familiar with Houston, let alone the Montrose area...Montrose is known for it's artsy folk. Kinda like what Santa Monica is to Los Angeles. When one comes to Houston, looking for an eclectic piece of antique furniture, or the hole--in-the-wall cafe's or nightlife...it's Montrose. The flavor of people is as different as the flavor or restaurants you can find in the inner city of Houston.

This particular sunny and hot Saturday,...hey we live in Houston. It's always hot and humid here! You want a good hair day? Fly somewhere without humidity! We, as in my brother @DrWardBond and my girl, @lprada3 (That's Twitter talk for those of you who are not yet with the program) had stopped off at the Galleria to do a couple of errands and already had Ziggy's on the brain for a mid-afternoon lunch. If you are not familiar with Houston, well it's a pretty big place...Ziggy's is a well hidden treasure. Located at the corner of Taft and Fairview, you find Ziggy's in a big old yellow house. Beautifully landscaped garden areas with outdoor seating and red umbrella's. A nice contrast to the yellow and green trim. There is plenty of parking, so no worries there.

We were sitted in the main dining area. Yes it feels like home, hardwood floors, eclectic paintings on the wall by a local artist and a relatively young crowd. I didn't feel old, but I knew I wasn't the youngest! It was time to have a nice cold drink and I wanted another Ziggyrita! Here at this location, instead of being frozen, the 'Rita's are served on the rocks, with green salt on the edge of the glass. Pretty cool and very nice presentation! It definitely hit the spot!

As we were cooling down and enjoying great conversation, which by the way consisted of talking television as we are thinking of filming here in the future for Dr Ward Bond and a few of my segments as well.

Dr. B had ordered baked whole wheat chips and organic salsa. I enjoyed the seasoned chips along with their style of salsa. Chili pepper and chipolte was prominent yet balanced. A very nice appetizer to start off with, as we were still deciding on what to order for our main course.

Myself I decided to try their chicken enchiladas and rice, @DrWardBond had been wanting to try their lean buffalo quesadillas and @lPrada3 was in the mood for Ziggy's stuffed chicken, brocolli and mashed potatoes. I have to say, all three entrees where not only beautifully prepared but the full of flavor! One of my biggest pet peeves is food presentation. Ziggy's has it down. Not just placement but color as well. It means alot to me anyway.

My chicken enchiladas were prepared the way I like them...full of chicken! Seasoned and topped off a ranchero sauce with two cheeses. My food wasn't drowning in sauce, not sure why some places prefer to do this, unless they are trying to hide something or add flavor that isn't there to begin with. Ziggy's seems to cook like I do. No reason to over do it...make it just right! I've never been one for Mexican rice but what I liked about Ziggy's, it wasn't sticky. Lightly seasoned and the texture was perfect.

Dr B's buffalo quesadilla's were, how can I say? Awesome? Wow? Add those two adjectives and I'll think of a few more. Of course I begged to try one, I'm writing a review here! The buffalo is lean and tender. What I noticed too is the quesadilla's were not drowning in grease like most of the places I find in Houston. The buffalo meat along with the melted cheeses were wrapped in a whole wheat tortilla. Had the right about of crunch, not dry. Also this dish was complimented with a side of Mexican rice and black beans. This entree is even perfect for two people who want to eat light.

Laurie decided on a stuffed grilled chicken filled with fat free feta sour cream sauce, spinach, mushrooms and topped off with pine nuts. If you're thinking it...yes, I begged for a bite. It's not good to you if I write a review and not try a bite! I really like the blending of the feta cheese with the spinach and mushrooms. Compliments very well and for those who are looking for balanced healthy meal, very tasty and tender...I suggest you try the stuffed chicken. ...And what wine if you're not into Ziggyrita's? Try a nice Riesling. I believe Ziggy's has the Chateau Ste Michelle, priced right and very refreshing on a hot summer's day.

When I'm out reviewing a cafe or a restaurant, do you think I'm going to leave without having dessert? Heck no! If you can't handle a piece of pie, I'll take yours. If you think a dish of vanilla ice cream is going to add 10 lbs to your figure, give it to me and stop your whining. I'm not leaving till I have dessert!

...And dessert we shall have! We placed our orders for dessert and while they were being prepared, Kevin Strickland, the owner brought out a Apple and Feta Cheese muffin that has no flour. The sweetness of the apples and the salty, tangy flavor of the feta cheese kept your taste buds wanting more. I would have never thought of putting those two together but works very well here. You get your sweetness from the apple and a a bit of protein from the feta. I have to say, it's a great muffin either for dessert or to start your day off in the right direction.

To keep the sugar flow going...mainly it was all in our heads, as the next two desserts we tried was a low fat brownie topped off with low fat, no sugar vanilla ice cream. I'm a ice cream fanatic. Usually when I see Low Fat on the side of ice cream...all I think of is no taste, and frozen milk. Throw that term on a brownie and 'dry' comes to mind. Also to handle the sweet tooth cravings, we also had a carrot cake cooking with low fat cream cheese and it also was sugar free. If you are not much into carrot cake like me, you need to try the Carrot Cake Cookie. I found it to be alot sweeter than a normal carrot cake. A great twist to a traditional cake idea!

Well, I have to hand it to Kevin and his crew, the brownie is what a brownie should be. Moist, yet flaky and chocolaty. The ice cream had a wonderful texture, solid like ice cream should be, yet creamy and blended well with the low fat brownie...You can call it low fat all you want...I'll take another before I leave!

We all had a great time at Ziggy's. From the wonderful diverse entrees, to the desserts and conversation...what else is there? Oh yeah, to come back...and do it all over again!

Don't be a in a rush when you visit Ziggy's. Bring your friends, kick back...have a few Ziggyrita's or a glass of wine...and try something different. You like meat loaf? They have it. You haven't tried a kangaroo or ostrich burger? Well folks, today is a good day to try something you haven't.

There's more to life than frozen pizza and drive-thru. When you're through antiquing or getting ready to check out a local band in the area...stop off at Ziggy's. Grab a bite to eat, that is healthy and they'll have you craving for more.

Week 4 Wine Review: Fetzer Gewürztraminer Valley Oaks 2008

2009-09-13T17:59:00.002-05:00

This afternoon for lunch I was in the mood for something light, not heavy. I decided to prepare teriyaki glazed shrimp on skewers along with a bed of tossed angel hair pasta in olive oil, fresh cut garlic and a bit of Tuscany seasoning. From time to time, you read about my Tuscany seasoning that I mention. Well, I'd tell you more, but the company has stopped making it...so it's a bit hard to promote something that isn't there. I am down to my last bit and still searching for a replacement! Damn you Costco!

I'm pretty low on my white wines right now. Mostly I have a pick from Cabarnet's, Merlot's and a few other reds. I have my Cakebread Chardonnay but prefer to keep it chilled for those special intimate evenings.

Today, I had a Fetzer Gewurztraminer 2008 chilling in the frig. I've always wondered with a name no one can pronounce, is it really a good wine? Or because of the hard pronounced name was a ploy for one to buy it, just because? I wonder if any 10 year old kid has had to spell it in the Spelling Bee competition. Especially when they ask, "Can you use it in a sentence?" At that point, the judge would be disqualified for not pronouncing it right or not knowing it was a name of a nice white wine.

Lets get down to this particular wine. All I can say right now is, I am impressed! As soon as I popped the cork, poured the first glass you are welcomed by a beautifully aroma of fresh rose petals or honeysuckle. You have to take a look around to be sure someone didn't walk in with flowers for you. The honeysuckle aroma blends well and not perfumey at all. Growing up, we had a big honeysuckle bush by the house and I was always out there, picking and licking. Those were the good ol' days!

As I was preparing the shrimp and pasta, this Gavurtz (simpler name) was right at home with what we were about to eat. From the first taste, it is very refreshing...reminding me of Spring time. The blends of apricot and peach were nicely balanced with the floral aroma. I wouldn't call this a fruity wine at all. I usually save that for those sicky sweet wines I normally do not care for. If you like a nice Riesling, then you will enjoy a glass of Gewurztraminer by Fetzer from Germany.

Pair this wine with a nice white fish, shrimp or even a grilled chicken. If the day is hot, this Fetzer is one I would keep chilled. I will keep a couple of bottles chilled at all times. It's definitely a winner for those who love it light and refreshing.

With Winter just around the corner and you're stuck instead waiting for the snow to melt, wishing it was Spring...pour a glass of Gewurztraminer and you'll think Spring was already here!

High Recommended and Priced Right!

Enjoy!

Organic Homemade Pepperoni Pizza

2009-09-13T17:22:00.003-05:00

I remember when I was a kid, mom would buy the Chef Boyardee Pizza Kits. I thought I was in Heaven! Back then, I do not remember any pizza joints growing up and certainly no place in town who delivered such a thing!

As the 30 minutes or less pizza joints popped up across America, we basically forgot about making our own homemade style pizzas. Rolling out the dough from the Pizza Kits did take awhile...guess that is why we left it up to mom! These days you can buy ready-made pizza crusts, add your toppings and slide them into your oven.

Lets step back for a moment...Many of us have no idea how unhealthy a delivered pizza is. I will be the first to admit, I will order one from time to time, knowing the unhealthiness of the pie, but it comes down to be lazy...and in all honesty...America has become lazy when it comes to eating healthy.

So with that being said, I’m going to show you how to prepare a healthy pizza for the family. This recipe actually came from my brother, Dr Ward Bond. You can also find him on Twitter at @DrWardBond.

These homemade 10” pepperoni pizza’s are organic and only have a total of about 20 grams of fat. Now wait before you think that is alot, a 12” Pizza Hut pepperoni pizza has 50 to 100 grams of fat! Nine to 16 grams of fat per slice! I guess you know now, a $10 pizza isn’t all that healthy.

Here we start off with a 10” brown rice pizza crust. Since we shopped at Whole Foods for all of the ingredients, this is where you’ll find everything. The pizza crusts come frozen, so what we did is set the oven temp to 500 and place the frozen crusts in for 5 minutes. Do put them on a cookie sheet. Take them out and brush some olive oil on the crust, then top it off with some organic cabernet marinara sauce, organic mozzarella and yes, organic extra large pepperoni’s! I added some basil and tuscany seasonings on top of the cheese then again on top of the massive pepperoni’s. Place in the oven for 7-10 minutes at 425 degrees.

It’s that simple! In about 20 minutes from start to finish, you can have a nice quick easy meal prepared for the whole family. These two pizza’s fed 3 people and could easily have fed a fourth person. Remember, we do not need to eat in quantity. Add a nice caesar salad, some organic fresh baked bread and you will become the pizza pro in your own kitchen!

Week 3 Wine Review: Layer Cake Shiraz Vintage 2008

2009-09-13T16:44:00.001-05:00

Everyone has their favorite type of wine, whether it’s chardonnay, merlot or a nice cabernet. Shiraz is one that I have not really added to my favorite’s list yet, but I’m trying them as they come along.

Today I decided to open up a Southern Australian Shiraz from Layer Cake. This particular Shiraz comes on strong, from the aroma escaping the bottle to the overly bold flavors of black plum, mocha, chocolate, black pepper and blackberry.

What I first noticed about this particular Shiraz is the bold dark red color. Honestly, didn’t think Shiraz wines were this dark, but I’ll explain why this particular one is such a color. The Layer Cake Shiraz is 100% Shiraz, settles in only French Oak and for me a bit high in alcohol content at 14.9%. Yeah, I’m a light weight, but doesn’t keep me from enjoying a nice glass of wine...or two!

After opening this Shiraz, you will be greeted with an aroma of mocha, chocolate and a hint of black pepper. I felt the chocolate aromas overpowered the plum. The plum was more of a distant scent. From the first few sips of this Layer Cake Shiraz, the black plum greets you with a bold burst, then followed by the mocha and finishing off with the flavor of a dark chocolate and spices. The blends of mocha and chocolate will linger with you from sip to sip.

To be honest, it caught me by surprise, as I wasn’t expecting it to be so bold. I didn’t pair this one very well, as we had prepared healthy homemade pizza’s (you’ll read the review shortly). I wanted to try the Shiraz regardless...well because I was in the mood to try something different!

I suggest pairing this particularly bold Shiraz with a nice seasoned and grilled pork tenderloin or steak. The red meat will tame this Shiraz and compliment your meal quite nicely.

This one will set you back about $20 bucks. The world is filled with Shiraz, so I'll continue to look for the one this will knock my socks off. This particular one came off a bit too strong for my tastes.

Week 2 Wine Review: Joel Gott Zinfandel 2007

2009-09-03T09:17:00.003-05:00

I didn't start drinking wine until very late in life. To make a quick story, I never drank any type of alcohol before until I was about 40. One of these days, I'll tell you why...but to set this review up, one of the first wines I started drinking was Zinfandel. I soon stopped because I was razzed a few times for drinking a 'girlie' wine. So I switched to something more 'manly', like Cabarnets and Bordeaux's. Well, I'm back to enjoying a glass of Zinfandel from time to time.

I was presented with a bottle of Joel Gott's Red Zinfandel 2007 a couple of weeks back. Last night, I thought I'd pop the cork on this one, as I thought it would be a great compliment to leftover Domino's pizza. Hey, don't knock it! Sometimes, chef's like to take a night off from the home kitchen! I had ordered the night before a large hand-tossed with extra large pepperoni's and jalapeno's. Geesh, where do they get the extra hot ones? I broke a sweat just eating it!

Having been a newbie in the wine world six years ago, I thought all Zin's were pink. Guess that is why I got picked on. Well the Joel Gott Red Zinfandel is a beautiful dark red with a hint of plum purple hues. Hmmm, doesn't look like a Zin...nice full color of red/purple from the center, increasing in a nice red to the outer edge of the glass. I like this because when I view wine from the side or from the top of the glass, I like to see the variation in color from center to edge. Being a graphics designer, color is my business. What I have found with wine colors, when they are consistent from center to edge, the flavor is more consistent from the sip to the swallow. Trust me, try it sometime. I think you'll be amazed. Now it doesn't hold true with all wines, but I guess I've been lucky so far.

You'll notice with the Joel Gott Zinfandel it has a light oak aroma, not heavy at all. A great wine for those who have a problem with 'Oak Headache Syndrome' as I call it. Your nose will appreciate the combination of plum, blackberries along with licorice and a hint of peppers. The texture is smooth from start to finish. I like my wine this way. I found no 'flat spots' with this wine. You know what I'm talking about...wine that come on strong at first but fall flat by the time you swallow. Like you washed it down with water. That drives me nuts.

So how did it pair with the pizza? Really great! Because of the licorice and hints of pepper, it was a nice blend with the over-the-top jalapeno peppers. Even with the spicy pizza, it did not throw off the taste of the wine between bites. Sometimes certain food will alter your wine. So remember, drinking wine by itself will change when having a glass with food.

I recommend Joel Gott's Zinfandel for those who like red wine, but not heavy on the palate. It is a balanced wine. Great for those who enjoy white but not a red fan. I think this Zinfandel will change their minds.

...And before I forget! Try it with a nice cheesecake on a graham cracker crust with a raspberry drizzle. Makes a wonderful dessert wine as well!

Pick up a bottle on your way home...and most of all, Enjoy!

Week 1 Wine Review:Veramonte Sauvignon Blanc 2008

2009-08-24T21:16:00.006-05:00

Our first wine in the series, "13 Wines in 13 Weeks" is a very fruitful Sauvignon Blanc by Veramonte from Casablanca Valley, Chile. I've always enjoyed a nice white wine. I was in the middle of preparing a spicy four pepper garlic shrimp pasta dish when I decided to compliment it with the Veramonte Sauvignon Blanc.

This particular wine had taken me by surprise. Why you ask? Lets start off with the screw top. Hmmm...I'm still not sure about screw tops. I've heard pros and cons. The last time I had a screw top wine I punched a hole in the middle of the cap with my corkscrew, not even noticing the circular rings at the top of the bottle. Don't laugh, I'm sure a few of you have already done the same thing. This time I already knew! So there!

What I found surprising about the Veramonte SB is it is heavy on the aroma and taste of grapefruit. Now, let me say for the record I am not a fan of grapefruit. With that I was a bit disappointed. I had to remind myself to keep an openmind as I have yet to finish dinner. The SB as a very light almost white in color. The aroma is bold, but contains itself within the glass. The taste of grapefruit rolls across your tongue as if you were having a nice slice of grapefruit for breakfast.

One of the reasons why this wine is so bold and lively is because it is fermented in stainless steel barrels, not French Oak. So no oak overtones. For those who are sensitive to oak, this is a great wine to try.

As I had prepared the table and served angel hair pasta with my sauteed shrimp using black course pepper, cayenne, chipolte and red crushed pepper along with fresh garlic and basil. The character of the wine changed from a bold grapefruit overtone to a nice smooth airy Sauvignon Blanc. Remember what you prepare for the table will change the flavor of your wine. In this case, the spices toned it down. I enjoyed the wine more with my meal than I did by itself. Again, because I'm not a big grapefruit fan.

For $11 it's worth a try. Compliments well with a light salad, seafood and pastas. I'll go further and pair it with a nice pork loin, some grilled chicken and vegetable skewers.

Enjoy!

New Name! Same Pretty Face!

2009-08-24T21:00:00.006-05:00

As you have noticed, I have changed the title of the web site to Tip of the Fork from What the Fork? The former name has been a big hit, but because we are heading to television, the producers decided we should go with something more friendly...and to set the record straight...What the Fork? did not come from WTF. Yes the majority loved it, but I do agree...I'm here on bringing you the positives of cooking at home, bringing you the best in restaurant and wine reviews!

Yes...we may have a new name...but the pretty face is the same!

Enjoy!

13 Wines in 13 Weeks

2009-08-20T07:21:00.004-05:00

The next 13 weeks is going to be exciting for you and me! I have acquired 13 different bottles of wine from around the globe for review. All reasonably priced from $8 to $40. So for the next 13 weeks, I will be posting one wine review each week. To take it a step further, I will be pairing each wine with one of my delicious creations from a full dinner to a scrumptious dessert!

...so grab your wine glass and fork, get comfortable and get ready for "13 Wines in 13 Weeks"!

Wine Review: La Crema 2007 Sonoma Coast Pinot Noir

2009-08-18T20:05:00.010-05:00

I was looking for a red wine late last week to compliment a meal I was preparing. I am a diehard salmon lover. Grant me a fish and I'll give you a feast! More on the healthy meal in the next article...right now we are talking about a surprisingly Pinot Noir that will certainly make anyone a fan of Pinot's. I know I am! I introduce you to La Crema's 2007 Sonoma Coast Pinot Noir.

To set this up for you, I had prepared a nice grilled salmon salad. So you know I like to prepare meals that are healthier...and quick. Trust me, it can be done. Save a few dollars and eat at home instead of going out to eat all the time. You'll even surprise yourself what you can do in your own kitchen. My salmon was bursting with flavors of mesquite, chipolte and garlic.

Normally I would have opened up a Riesling or even a nice Chardonnay with this meal, but I wanted a red to compliment my meal this time around. I like to break the rules when it comes to pairing and so glad I did. I've been a fan of La Crema's Chardonnay for a long time with it's buttery smooth flavor. Their Pinot Noir continues the same tradition. I mean come on, "La Crema"...says it all, creamy. What I enjoyed about their Pinot Noir is the strong presence of cherry and grape-like aromas. Seriously, the combination of cherry and licorice gives off an aroma of grape that is to die for. As you sip your wine, your palate continues on with your quest by picking up a slight sweetness of plum and touch of orange peel. The acidity is balance by the firm hold of the tannins. A smooth Pinot Noir indeed.

La Crema's Pinot Noir from Sonoma Valley (not Monterrey) blended well with my grilled salmon ssalad. With the robust full flavors of my spices and seasonings, neither the salmon nor the wine were fighting against each other. Only complimenting each other each step of the way. If they were actually talking to each other, I'd be admitted for a 5150 and vacationing on the 4th floor for 72 hours. You know, it wouldn't be so bad...as long as someone slipped a bottle of 2007 La Crema Pinot Noir past the guard.

The next time you prepare a nice 'white wine' meal. Go RED!

Wine Stats

Appellation: Sonoma Coast

Composition: 100% Pinot Noir

Type of Oak: 100% French (29% new), medium-plus and heavy toast levels

Time in Barrels: 7 months

Alcohol: 13.5%

T.A.: 0.54g/100ml

pH: 3.69

R.S.: 0.04%

Wine Review: Orin Swift 2007 The Prisoner Napa Valley Red Wine

2009-08-18T19:30:00.004-05:00

I had the opportunity to be at the right place at the right time. A friend of mine gave me a bottle of Orin Swift 2007 The Prisoner Napa Valley Red Wine last week. Tonight I decided to try it along with an omelet robust in flavor. You're asking yourself, wine with an omelet? Of course! It's dinner time! You will come to know, when I prepare an omelet, it's not just for breakfast anymore!

"The Prisoner" as it's called is a red zinfandel. A very dark red zinfandel. You would think it was a Bourdeaux at first glance. Perfect with a heavy red meat meal or something bursting with flavor to compliment the The Prisoner. I would go as far as saying this particular blend of Zin makes a perfect dessert wine. Say with a nice New York Style Cheesecake with a raspberry sauce. You understand where I'm going don't you? Sure you do.

I consider this to be a very well balanced wine. The aroma of blackberry comes on strong with an added bonus of a cedar spice after opening. As you let the wine sit, a hint of strawberry and blueberry feels your senses.

You would expect The Prisoner to have a 'heavy' taste, but no...your palate is greeed with a soft balanced blend of Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah, Charbono and Grenache. It is heavier on the Zinfandel and Cabernet, but again balanced.

The Prisoner finishes off nicely with a nice tannic on the backside with a smooth finish. I notice this more as the wine sits, taking my time sipping. I'm actually sitting here enjoying a glass of it right now.

Wine Spectator gave The Prisoner 92 points. It is ranked 17 in the world out of all wines. Not too shabby. But to the individual, being 1st or 17th doesn't matter.

I recommend this wine to those who do not care for sweet wines, but like them on the robust full-flavored side of life.

The next time you are grilling a nice thick steak out on the grille or having dessert overlooking the bay. Take no prisoners, only THE PRISONER.

Enjoy!

NOTE: The 2007 Prisoner blend is 50% Zinfandel, 24% Cabernet Sauvignon, 14% Syrah, 9% Petite Sirah and a dash of Charbono and Grenache.

The image is inspired by an original etching depicting a prisoner in chains Dave Phinney received as a gift from his mother and father (Orin and Swift).

Review: Messina Hof Winery & Resort

2009-08-02T18:40:00.010-05:00

When I tell others about visiting wineries in Texas I always get that dumbfounded look on their face. There's wineries in Texas? Uh...yeah, there is. I have not had the chance to visit all of them, but I can say one of my favorites is only about two hours from where I live. Messina Hof Winery & Resort is located northeast of Houston in Bryan, Texas.

Years ago I had the opportunity to set up a couple of wine tours with the Porsche Club. I can't think of anything better than a great pairing of several Porsches and a day at the vineyard. It's been about 12 years since I've been back and this was a perfect time to head up there on a 100 degree very humid Saturday. It was worth the trip!

I had left early that morning to make the easy drive up to Bryan. Traffic was light, the sun was out and I couldn't wait to get there. After a long week of work behind me, it was nice to get out with my camera in hand. I had arrived at Messina Hof just before noon. I missed the wine tour I wanted to go on, which was fine as I found out there was a private tour scheduled at that time. I decided to go have some lunch at the Vintage House Restauran t at the vineyard. As you walk in, the first thing you see is wine barrels, ceiling high. They are not there for decor, but rather 'wine-in-progress' fermenting as you dine. The main dinner area was set up for a few bridal lunches which was fine by me, as I got to be seated out in the Vineyard Room, overlooking what else? The vineyard! I got a corner table fit for a king!

As I was reviewing their wine selection and being at a vineyard, you would think I'd order wine. Not today. As I was expecting myself to order wine, I first decided on my meal so I could pick something out to compliment my Iceberg Wedge Salad (Crisp wedge of iceberg lettuce topped with estate grown caramelized onion-buttermilk dressing, gorgonzola cheese, applewood smoked bacon, and grape tomatoes.), followed by a Shrimp Scampi pizza (Shrimp sautéed in Sauvignon Blanc, fresh tomatoes, garlic, Brazos Valley Monterey mushrooms, kalamatta olives, and mozzarella cheese.). Lunch was dee-lish! I'm not a big onion fan, but the onion dressing was wonderful. I need to scope out that secret recipe...hmmmm....and lets not forget the pizza. Lightly seasoned and airy. I prefer to eat light these days, so the pizza was a great way to have a balance meal without over doing it. Of course I had to leave room for dessert. You should know me by now, I have to end a meal with something sweet. How else am I going to tell you if a wine pairs up with a nice cheesecake? By the way, the following selection paired beautifully!

So you ask, what wine did I order? I didn't. I ordered champagne (sparkling wine as they call it). Not just any champagne but a Messina Hof Almond Champagne.

I've never beed a big fan of champagne, mainly because it's always been the harsh cheap stuff the dog wouldn't even drink. From the first taste, I was more then pleasantly surprised. Their Almond Champagne is so smooth, you have to keep yourself from drinking it too fast, but to slow down and savor each sip. The champagne is not overly bubbly. I like that. You would think the almond, being an overpowering tasteful nut would overrun this bubbly treat. It does not. As you take your first sip, the almond rolls smoothly across your palate. The almond aroma is light with a mixture of green apple giving off such a refreshing scent. The apple balances the almond, not overpowering your taste buds. The champagne actually keeps your attention as you cannot believe such a nut can be used in such an unlikely place. I found no 'flat spots' in this champagne. Never heard that technical term have you? What I mean is, the champagne does not come on strong or falls flat in the middle or at the end as you swallow. Kinda like a cheap chardonnay. You want to impress your friends? I give this champagne a strong A+. Needless to say, I bought two bottles before I left for the day.

After lunch I headed over to the Wine Bar to get my ticket for the wine tour. For $10, a Messina Hof tour guide will take you around the vineyard, explaining what grapes they grow, the season for harvesting...(oh and for those who like to have purple feet, they love for you to come and help harvest. You get to squish grapes with your feet, and mark a white t-shirt with your purple feet, have lunch, wine tasting afterwards and dinner for a fee). Anyway, our group made it into the building where they showed us the difference in French Oak and American Oak barrels, the wine codes on the barrels, labeling and they led us into wine tasting room.

Here is where the group tried out different wines, especially the ones you can only purchase at the vineyard. You also get to keep the engraved Messina Hof wine glass as a souvenir. So think of it as getting your ten bucks back! I came home with a half a case of wine. For later reviews of Messina Hof, I brought home two bottle of Almond Champagne (already reviewed here), a Cabernet Franc (a rich red wine), a Port Barrel Reserve, and a Beau (a sweet red wine). I'm looking forward to serving these wines soon. I know you want to know all about them!

After the tour, I toured the grounds before heading home. I highly recommend visiting Messina Hof for a few reasons. It's a great weekend outing and they are also open on Sunday's. A perfect place to have an afternoon lunch or a romantic dinner with significant other. Oh and if you didn't want to drive back into Houston, Austin or San Antonio...Messina Hof has a ten room bed & breakfast. Eight of the rooms have balconies that over look the small lake stocked with hundreds of turtles, while the other two rooms are equipped with a hot tub. Either way, fun can be had in any room. Oh yes, all rooms are decorated in different romantic settings. I have not had the opportunity to see the rooms, this information was relayed by the tour guide at the start of tour.

Driving up to the entrance of the vineyard, the feel of Texas leaves you. That's not a bad thing. Remember, my friends can't believe there is a vineyard in Texas as the stereotype of a vineyard is to find them in California. Having lived in California, the feel of Messina Hof brought back a few great memories driving up through the Central Coast.

I won't be waiting another 12 years to visit Messina Hof again. I'll be heading back soon. You never know, you just may find me sitting in the Vineyard Room...sipping champagne.

Enjoy!

Lime Chardonnay Baked Salmon

2009-07-28T20:38:00.005-05:00

I've been a fish eater since I was a kid. I believe in a previous post, I mentioned that my mom would take my brother and I to Burger Chef. I always ordered the fish sandwich and ditched the bread. Still today, fish is my favorite meat. Salmon has become my all-time favorite for many reasons. You can prepare it so many ways. What amazes my friends is the way I prepare my salmon, it's never fishy smelling or fishy tasting. If I had the secret, I wouldn't tell you because I truly do not know why mine is the best.

Let's get back to my kitchen, I have salmon to prepare for you! This is really a wonderful dish for the whole family. Even those salmon skeptics. Going to walk you through this recipe, so sit back and enjoy...

Take a pyrex dish, depending on how many salmon you are going to prepare will determine the size of your dish. I prepared to salmon filets so all I needed was the square pyrex. The rectangle size will fit four filets or about six smaller filets. Place your filets in the dish. This time around I used a Ravenswood Chardonnay. Of course my wine was cold because I wanted to have a little taste. Pour your wine into the dish about half way up the filets. Be sure you don't trap any air around the filets as you want your wine to fill around the fish. When it comes to cooking with Chardonnay, be sure it isn't a dry chardonnay. I look for one that has a citrus and buttery flavor overtones. For example, I do not use a Hess Chardonnay because it dries out the salmon. I've used, Sterling, Chateau Ste Michelle, Francis Coppola Chardonnay's to cook with, so don't be real cheap when it comes to your Chardonnay. I will always remember Rachel Ray saying, always get a good one to cook with in the kitchen! And it's true!

Take take two fresh limes and cut them in half. I cut my long ways, now squeeze them over the salmon and then place them in the corners of your dish. Cut up a few fresh cloves of garlic and rosemary. With this recipe, use fresh herbs! Fresh always makes a difference! Now take some cayenne pepper and sprinkle across the salmon. Be easy with it as cayenne is hot and you don't want to over power your salmon with an over abundance of cayenne. It generates a nice heat but to much causes you to grab your glass of water too many times. After a nice coloring of cayenne, place your fresh cut garlic over the top then follow it with the rosemary. Rosemary is such a wonderful herb to use. Cut it up and it releases even more aroma! Add a little bit of course black pepper and a pinch and I mean a pinch of kosher salt. Take out your butter and cut a couple of pats and place it around the salmon. You can even place it on top of the filet if you like. I usually do that myself.

Now cover your dish with aluminum foil. Be sure to pre-heat your oven to 375 degrees. Set your timer for 20-22 minutes. After the buzzer has gone off, remove the foil and bake for another 8 minutes. This browns the top just enough.

While the salmon is baking, prepare your vegetables or any other side dish you plan on having. Tonight I decided to have broccoli again. After having it at Ziggy's, I decided I wanted it again. I cut up the broccoli and place it into pan with water. I bring it to a slow boil ( I don't have a steamer yet!), with fresh cut garlic and one squeeze lime. Depending on how you like your broccoli will depend on how long you keep cooking it!

As in a previous post, I mentioned that I had paired this meal with a Prosecco Extra Dry by Carpene Malvolti. I normally have a nice Chardonnay with my salmon but tonight I wanted someting different. This Prosecco was the perfect compliment to a such a wonderful meal.

Salmon is very easy to prepare. So many things you can do with it. Baked it, grill it, pan fry it...the sky is the limit! It is the one fish that my two teenage sons will eat. They will eat it any way I prepare it. There is never an argument when I mention salmon. They'll ask me how they want it prepared! Now isn't that cool? A 12 and 15 yr old offering suggestions in Dad's kitchen? You see, as I've always said...it's not really what your prepare in the kitchen. It's who you are preparing it for, that matters the most.

Family and Fish...Enjoy!

Review: Ziggy's Healthy Grill

2009-07-28T19:43:00.009-05:00

Do you know what city tops the list of most restaurants in the nation? Houston, Texas...my hometown. We are also famous for having the most fast food joints, but I won't be bragging about that since I refuse to eat fast food. What's nice about the Houston area is the city offers so many different types of restaurants. Forget the franchise establishments because there are so many Mom&Pop and privately owned eateries, I truly don't think you can eat at all of them in a lifetime.

On Saturday I had spent most of the day in the hot sun of Houston. Being hungry and drained from the continuing 100 degree weather...I needed to refuel. It was late in the day, I didn't want to cook but wanted something that was light but filling. Even though Houston is a very big city, it doesn't take one long to get around. I was on the South side of town and within 15 minutes I'm inside the Loop heading over to one of my favorites...Ziggy's Healthy Grill. There are two locations of Ziggy's. Down in Montrose, the artsy district of Houston and the location I usually end up is at the corner of W. Alabama and Greenbriar.

You'll find Ziggy's at this location on the corner of an office type building. Plenty of trees on the outer area and outdoor sitting under the brick awning. They also offer a large conference room for large groups. When you walk in, you'll notice the large dining area with a bit of art deco design. Simple, yet gives a relaxing feel.

I sat in one of their wooden booths. No cushions but surprisingly comfortable! I was seated by one of the owners, of course I'm bad about names...but a very personable nice guy! After being outside most of the day, I started off with one of their Ziggerita's. Their version of a margarita consisting of fresh orange/lime/lemon juice and tequila. Wow is all I got to say. Tequila may be the truth serum of alcohol and not healthy for you...but who in the hell cares? It's 100 degrees outside and the combination of citric juices combined with the tequila was a wonderful blended frozen margarita! Ziggy's does not use syrup...it's all fresh!

When I come to Ziggy's, I usually do not need a menu. I go for their baked tilapia. On the menu the tilapia is lemon pepper flowered. This time around I requested cayenne and basil to be added along with the normal way the chef prepares it. Good thing I had my Ziggerita on hand...it was a big spicy and that is the way I like it! With the hotness of the cayenne and ending with a nice sweetness of the basil, the combo rocked!

With your main dish you get two sides, so I opted for their steamed broccoli and a mixed side salad with a fat free ranch dressing. Remember this is a healthy eatery, so they don't drown your salad with dressing but give it to you on the side. Good thinking! That is the way it should be done for those of us that do like to eat healthy...at times. Now after saying that, I had to feed my sweet tooth. That one tooth rules the mouth!

I picked up one of their fresh chocolate chip cookies from their cookie tray at the main counter. I had to eat it slow and savor the flavor. I think Ziggy's is in direct competition with my own cookie baking skills...and I got skills! :)

What I love about Ziggy's is the place has all the qualities I look for in a restaurant. Very friendly staff, very clean, sound level is low so you can have a conversation with you party, option of sitting indoors or outdoors and they stay open till 10pm! Most of all, they off a large menu of very healthy dishes to satisfy even the pickiest of eaters.

The next time you're in Houston, make a point to stop in at Ziggy's. It may just get you started eating healthy again and to find it's not so hard to do so.

Wine Review: Carpene Malvolti Prosecco Extra Dry

2009-07-28T19:02:00.006-05:00

Now to review my second bottle of Prosecco in the same weekend! After having a couple of glasses of the Santa Margherita Prosecco Sunday morning with a spiced up omelet...I had already pre-planned my Sunday evening dinner. You'll have to wait for the full review after this one! As I go on, I'll give a tease here and there of what I paired with this absolutely wonderful Prosecco Extra Dry by Carpene Malvolti.

Okay I'll have to set this one up for you to get your mouth watering for dinner. I had prepared a Lime/Cayenne/Chardonnay Baked Salmon for dinner along with broccoli. Yes broccoli, don't give me a hard time! It's about the only vegetable left on Earth I'll eat. You're thinking...a Chardonnay Salmon with a Prosecco? Yes, indeed. I like to mixed things up in the kitchen but I also like it spicy with a bit of heat. Cooking with cayenne is more challenging than chilpolte.

Back to this wonderful Prosecco! Dinner is in the next article! From the first pour of this sparkling wine you'll notice it's very pale straw color, a bit on the light brassy side. Now for those of you who are new to drinker wine, lets clear something up...Extra Dry or Dry does not mean you'll be dying of thirst. Extra Dry means 'sweeter' than a Brut Prosecco. What I like about this Prosecco is it's not overly carbonated like the Santa Margherita. The flavor from the first sip gives you a hint of green apple, slightly minerality with a nice soft tart apple finish. Oh yeah, you want to impress your date with an inexpensive bottle of Prosecco...you can't go wrong here. I actually prefer this Prosecco over the SM. CM doesn't finish hard like the SM.

So you're asking yourself again, how was it with my salmon? Simply in awe. Yes I could have paired dinner with a nice Cakebread or even a Sterling, but tonight I wanted something different and Prosecco was already on the menu.

I give this Prosecco an A-. For about $18, you can't go wrong with this very popular Prosecco.

Don't fall into the stuffy 'reviews' of having to pair a particular wine with a particuluar food group. Enjoy yourself in the kitchen and most of all...enjoy a glass of wine with the other person who is sitting across the dinner table with you. That is the most important pairing of them all...Don't you think?

Wine Review: Santa Margherita Prosecco Brut

2009-07-28T18:27:00.004-05:00

Have you ever prepared a meal and couldn't figure out what kind of wine to serve? Paring food with odd flavors leaves you scratching your head and probably out of desperation you grab a simple merlot or even a chardonnay. Well...I'm here to help you!

A friend of mine asked me to try a two different bottles of Prosecco this past weekend. Prosecco wine is one of those you need to keep in your wine cooler. Keep it cold and ready. When preparing a meal with strong flavors that are trying to compete with each other you can't go wrong with a nice Processo. As with all wines, we have the ones we rave about, others that are 'safe' and those that are well...so-so.

This Santa Margherita Prosecco Brut left me at first with a so-so the first night I had it. Some think the Prosecco is a champagne which it is not. Yes it has the cork you can pop your eye out with or as I like to do it...see how far I can shoot it across my backyard. Hey, I'm still a kid at heart. What can I say!

To be more adult about it this time around, I placed a towel over the top of the bottle and eased the cork out by slightly twisting it until it popped into the towel with my hand firmly placed over the top of it. From the first pour, you'll be welcomed with an aroma of apples and peach. For me it stopped there for the time being.

My first taste left me with deja vu of beer. I know, don't run me out of town yet...just hold on. I've never been a fan of beer let alone champagne. But I was going to go all the way with this Prosecco. It starts off light and finishes hard. I did notice there is alot of fizz with this one. For those with stomach problems this probably isn't going to be your first choice.

Now I didn't pair the wine with a meal as I had eaten earlier in town and decided to keep it light for the day. I wanted to try the Prosecco regardless. Because I ran out of wine stoppers, I left the bottle open in my cooler, standing up. The next morning I had decided on a late breakfast, so I whipped up one of my famous omelets with asiago, bacon and jalapenos. Couple with various seasonings I mix up in the egg batter. I pulled out my opened bottle of Santa Margherita Prosecco to compliment my mid-morning meal. Now this is literally a first time for me to have alcohol in the morning....hey it was almost noon!

With the bottle left open in the cooler, the Prosecco had toned down in taste but not fizz. So it was still very lively. With my seasoned omelet the Santa Margherita ended up to be a very nice compliment. So from Friday evening I would have given it a grade of C, but by the next morning with brunch I moved up my elementary grading to a nice B.

The price is nice at around $15 a bottle. For those you want a quick history lesson...Santa Margherita is one of the two Italian firms permitted, by ministerial decree, to make wines sparkling outside the region in which they are grown. That's kinda cool huh? Hey at least you'll sound smart at your next brunch serving this Prosecco!

Enjoy!

Homemade Potato Skins: We're Not Talk'n Frozen!

2009-07-20T17:03:00.006-05:00

How any times have you gone to a steak house and ordered potato skins? Those scooped out potatos filled with cheese, bacon and chives. I think we all have from time to time. What amazes me is I enjoy eating the skin itself. I prefer them to be crispy, not soggy!

Preparing potato skins as an appetizer or with a meal is very easy to do. At least set aside an hour to make them.

Get you some good size potatos, the ones you would normally cook for a baked potato. Wash them, poke a few holes in them with two-prong pitchfork. Pour a little bit of olive oil in one hand and rub each potato with the oil. You do not need much. If your potato starts to moan and says "Lower", you're massaging him too long!

Place your potatos on a baking sheet or on the open rack in your oven. Pre-heat your oven to 450 degrees. Place them in the center and set the timer to 45 minutes. After the timer goes off, pull the potatos from the rack and set aside. Now your potatos will be extremely hot! Let me cool for a few minutes and now set the oven temperature at 375 degrees.

Using an oven mit, grab a potato and place it on your cutting board. Take your large kitchen knife and slice your potato in half, long ways. What I do is make my cut on the shallow side of the potato, giving you a nice wide potato to fill with the goodies later. To scoop out the potato, I use an ice cream scoop. Hey it works! Leave nice edge of potato all the way around. Don't cut too deep or you'll go all the way to the skin. They're called potato skins, not skins. lol

Place the skins back on the baking sheet and slide into the oven for another 7 to 10 minutes. This will crispy up the skins for you. Now I had cooked four potatos, so that gave me eight potato skins between the three of us. Myself and my two boys. Fill the centers up with monterrey and colby jack cheeses, fresh bacon and this time around I topped mine off with fresh cut cilantro and course black pepper! Cilantro has a wonderful strong flavor. To unleash the flavor, cut your cilantro! The aroma is a welcoming scent in any kitchen!

Place them back into the oven for another 7 minutes or until the cheese is melted. As soon as the timer rings, a crowd has gathered behind you with a hungry look in their eyes! You have become the hero of potato skins!

Serve with sour cream and this time around I added a Plum Chipolte sauce sprinkleld with cilantro. Wow! Did I say Wow! You bet I did! I have to say the best I've made so far!

Potato skins are a perfect introduction to a wonderfully prepared meal. A great summer dish for the outdoors!

Have fun in YOUR kitchen! It's where the family gathers!

Teriyaki-Chipolte Steaks: Striped & Spiced!

2009-07-20T16:28:00.008-05:00

When Sunday's roll around what do we normally think of? For some, we get up early and head to church then race down to the nearest restaurants before the Baptists show up. I can say that because I am Baptist. :) Anyway, for me I had manicured my lawn and decided it was a great day to cook out on the old trusty, not rusty charcoal grille.

I have a few steaks in the freezer so I decided to pull out three of my Mid-Western Strips. Beautiful cut with the right amount of veins of fat for flavor. At times I will not even add anything to a piece of meat for the outdoor grille, sometimes I may go over the top. Depends on my mood. Instead of the typical mesquite or hickory seasonings I decided on something else. I've never really been a big fan on teriyaki but today felt like a great day to introduce myself to flavor.

After thawing out the steaks, I put them in a quart size freezer bag. A while back I had been given by my sons a Jim Bean Gift Basket. Hey, my kids don't buy me ties, they buy stuff for the kitchen! They know they will reap the benefits! With the steaks in the freezer bag, I poured half the bottle of the Jim Bean Teriyaki Marinade over the top of them. The bottle is small so don't think I dumped a quart of it in. Then I added some Arriba Hot Chipolte Hot Sauce. This stuff will make your eyes water. I wasn't a fan of them in the past, but truly they have come along way for those of us who like it hot...the first time around that is. lol

Not using much, about 4 or 5 shakes of the hot sauce then a generous amount of black pepper. What's a good steak without black pepper? Course, not fine.

I placed the steaks in the frig for about 3 hours. As I had other things to do and it was still early in the day to do other things. Before I lit the charcoal I was in the kitchen preparing homemade Potato Skins. I will blog about this separately. You'll want to read about it too!

Back to grilling. I fired my charcoal grill up and let the coals burn down till they were all white. At times, I will cook on the downside of the fire, as I do not like it so hot. I prepare to slow cook. Today, when the charcoals turned white I was ready to cook!

I removed the steaks from the freezer bag and placed them on a plate. I added a bit more black pepper.

As of some of you know the hottest part of the fire is directly in the middle, especially when cooking with charcoal. I place my steaks in a circle on the outer portion of the center hotspot. Now here is something to remember, there are vents at the bottom and top of charcoal grilles. They are there for a reason! At the bottlm I open the vents halfway, at the top I open them at quarter to halfway. I do not want to smother the fire, but keep the airflow going and for the smoke to circle around the meat evenly.

Now the best part of this is it's only going to take about 10 minutes to cook them medium-well to well-done. For those of you who do not know me, my 'well-done' is juicy and not dried out! About 5 minutes on each side is all you will need. Once the top is turning a light shade of brown, it's time to flip them for the final five minutes. What I do is when you are cooking with a hot fire, flip your meat in the opposite direction. What I mean is, when you turn your steaks the side closest to the fire should now be to the outer edge of the grill. This way you do not over cook the same edge of the steaks. Your meat will be cooked evenly and the color will be amazing!

Remove the steaks from the grill and serve! This time around I added some blue cheese crumbles to my steak. Do you see in the photo how juicy they are? Very tender and even color throughout. From the first bite you pick up the teriyaki flavor followed by a tangy warmth from the chipolte. I like alot of juice for my steaks and at times if they are not juicy enough...here's a trick that works wonders! Place a pat of butter under your steak. The heat of the meat will melt it quickly giving you some added juice and the adds a wonder flavor! Do not use margarine, just butter. I usually do this in restaurants as I seldom can get a juicy well-done steak. Now if you are going to use ketchup on this steak. I'm calling the Steak Police. Don't dishonor the steak!

See how easy that was? Another quick, easy and very healthy meal! Add some corn-on-the-cob, steak fries or even a salad and you'll be satisfied!

Enjoy and let me know what you think! Next up! My homemade Potato Skins. They're easy to make and you'll become the hero in YOUR kitchen!

Quesadilla Italian Style

2009-07-19T10:34:00.008-05:00

Quesadilla's have always been a favorite of mine. Especially when it comes to quick and easy. I've had some great 'dillas in the past and some absolute awful ones. I'm going to show you another idea for a quesadilla and not only will your friends love them, so will the kids!

One day as I was shopping out my local grocery store, I came across some tortillas that were placed in the bakery section. These SoftWraps are very large, around 12" in diameter. So you'll need a big skillet! These you see here are Tomato & Basil perfect for an Italian inspired quesadilla. The LaTortilla Factory offers these healthy, low fat, high fiber wraps, but they seem to be a bit high in sodium at around 360mg. If you are dieting and watching your sodium, which you should be doing regardless...take this into consideration.

Now lets get to the kitchen!

Heat up your skillet to a medium heat at around a 4-6 setting on an electric stove top. Depending on your temp, do not get it too hot. As you'll be preparing quickly. I do like these tortilla's as they do not crisp up so fast, giving you time to add your ingredients and fold over without becoming brittle.

Add some olive oil into the skillet. I use a garlic olive oil for that extra flavor. Basil olive oil is another one I love to use. Heat the oil up and place your tortilla in the skillet. Add your favorite cheese, in this case I used a mozzarella. Depending on how much cheese you want it up to you. Since I was preparing these for my boys, I knew not to get over zealous with the cheese, but do pile on the pepperoni's! I use a lean pepperoni already pre-cooked and sliced. Before adding them, I seasoned with basil, oregano, red crush pepper and garlic powders. If I was making these for myself, I would have used fresh herbs instead of the dried. Both taste great either way!

Cover the top of your cheese with a generous portion on pepperoni's. Add a bit more cheese to the top of the 'roni's and fold the other half of the tortilla over. Let is sit for a about 30 seconds getting the cheese to melt. I season the top with more basil and a dusting of garlic powder. Using a large spatula, turn your quesadilla over to crisp up the top side a bit. These tortilla's as I said before are very plyable so they do not stiffen up like your regular ones. Add a bit of basil, oregano to this side and now place it on your plate. Using a large kitchen knife, cut your quesadilla in three angles...just like the restaurants do!

Serve with a nice marinara sauce or pesto. My kids, well they eat them without sauce. The Italian Quesdilla is far more healthier than a frozen pizza or a one pound P'Zone from Pizza Hut. Less salty too!

My Italian Quesadilla makes a quick meal for anyone! Perfect for parties as an appetizer!

Remember, have fun in YOUR kitchen. It brings family together and at the same time you save a few bucks...and the conversation isn't too bad either.

Enjoy!

Wine Review: 2008 Gascón Malbec

2009-07-18T09:00:00.005-05:00

After preparing such a wonderful hamburger steak for dinner, I wanted a nice wine to compliment the flavors of my burger. Sure I could have pulled a trusty merlot out of my cellar, but I wanted something different.

A few weeks ago I came across a 2008 Malbec from Argentina by Gascon Winery. I was intrigued. Sure I judged the label as the design is nicely done. Being a designer I notice these things first...like a shoe salesman stares at your feet.

This wine does not disappoint! ...and here is why! Can you tell I'm excited to tell you?

Once you pour this Malbec you'll notice the rich color. Without reading the label you'll see wonderful colors of plum and blueberry. Swirl you glass a bit. Inhale...mmmm...smell it? Yes you do. Now take a taste. Savor it. Don't just swallow! Who in the hell just swallows or gulps wine?

From the first taste, your palate will be introduced to hints of blackcherry, plum, blueberry and blackberry all in harmony. Oh! What's that? Yes, that is the slight hint of mocha on the backside as you swallow. A nice smooth finish to this Malbec. It gets better when paired with a beautiful meal. Gascon recommends red measts, wild game and even enjoy it with a nice chocolate dessert. May I suggest a moist slice of chocolate cake? Go ahead you know you want too.

Don't be afraid to try a different wine than you are use too. Live life on the edge. Oh and remember, drink responsible. I want you around to read my next post!

Enjoy!

Here are the winemaker notes from their web site. I'm sure they won't mind, since I am giving this wine high marks and a place in my cellar!

Winemaker Notes

The 2008 growing season in Mendoza began with a warmer than usual Spring, but temperatures dropped during flowering. The cooler weather conditions resulted in smaller berry set than usual naturally decreasing the yield on Malbec. The exceptionally dry summer, plus the low amount of fruit per plant, caused the physiological ripening of sugars to accelerate but the phenological ripening of polyphenols to slow down. Consequently, veraison occurred 7 – 10 days later than normal in most areas.

In late January, some precipitation moved in which lowered temperatures and brought the physiological and phenological ripening processes back into synchronization.

The month of February saw rather unstable weather throughout the region, with some isolated thunder and hail storms. The isolated nature of the precipitation meant that each vineyard received several light to medium rains throughout the month. The extremely low yields, combined with well drained soils, meant that there were very few growing issues in the vineyards.

March did not receive as much precipitation as February but did experience a consistent drop in temperatures. As the grapes entered into the last month of ripening, the conditions were excellent for an outstanding vintage.

Both February and March saw lower than normal temperatures, allowing for even ripening and longer hang times. The fruit also maintained excellent levels of natural acidity, lending freshness and vibrancy to the grapes.

The month of April was dry and very cool. The grapes continued to develop very nicely and had exceptional levels of concentration and complexity during harvest. By the second week of April, a completely abnormal frost accelerated the leaf falling of the plants, allowing the last vineyards of the Uco Valley in Mendozato concentrate even more before harvest.

The grapes were harvested by hand in the early morning hours, then underwent cold maceration for four days at temperatures not exceeding 10°C (50°F) to achieve optimum extraction of the deep purple, violet berries. Maceration prior to fermentation also aids in the development of black fruit varietal aromas in the finished wine. To preserve the fruit flavors, primary fermentation occurred at around 28°C (82°F).

Varietal Content:	100% Malbec
Varietal Origin:	Lujan and Uco Valley, Mendoza
Titratable Acidity:	0.51g/100ml
pH:	3.75
Alcohol Level:	13.9%
Residual Sugar:	0.36g/100ml
Oak Aging:	7 months American and French Oak

The Hamburger Goes Topless!

2009-07-18T08:28:00.004-05:00

Over the years our taste for food changes. I remember growing up being forced to eat vegetables, covering with an inch coating of seasonings so I wouldn't have to taste them directly. Let alone touch my tongue!

Same goes with meat. I was and still am a big fish eater. More so than steak or any red meat. Don't misunderstand me. I love a well-prepared steak! Hamburgers? I believe there is an art to grilling the perfect hamburger. Sure we can throw them on the outdoor grille and let the meat soak up the charcoal flavoring and we call it a day. Not so fast grill master. There is a thousand recipes for the perfect hamburger and in our lifetime we are lucky to try five of them.

Growing up, my hamburger consisted of meat, bread and ketchup. Vegetables? Hell no! I had to eat them in plain site, I sure wasn't going to hide them under a bun! Till this day, I do not understand why someone would go to great lengths to grill the perfect burger then hide the sensational flavor with a vast stack of veggies. You really want to know how to savor the perfect grilled burger? Eat it plain. You dressed your patty for the Academy Awards, so why not treat him like the star you made him?

Now back to cooking. I had to build up the story okay? Not all hamburger meat is the same. I prefer lean beef. But don't get it so lean that cooks dry. Trust me, this happens. You've got to have just a little fat in there. Buying beef so pink will yeald a burger then size of a silver dollar. Don't short change yourself.

Make your patties what ever size you desire. Mine are usually about six to seven inches in diameter. This particular burger I dressed him out in a coating of Worcestershire sauce (Yes again, learn to cook with it!) red crushed pepper, garlic powder (not garlic salt), a bit of mesquite seasoning (one of the best I found and it was at Costco!) and cilantro.

Using my trusty grill pan (Hey it's been over 100 degrees here for the past 6 weeks, I'm not cooking outside!) on a medium heat (5-6 setting on electric stove), spray the pan with a non-fat spray and place the burgers on the pan. 3-4 will fit nicely.

Cooking time will depend on you. I prefer well-done as I'm not a fan of pink hamburger meat. It's not recommended anyway. As you see in the photo, mine is well-done. See how juicy it is? Far from dry. Your cooking time will be under 10 minutes.

I love cheese and Feta has become one of my all-time favorites. The robust flavor of Feta has the right amount of punch without being too powerful. Blends well with seasonings too. So top your burger with Feta! Or blue cheese crumbles!

As you see there is no bun in sight. Heck no! He's too pretty to be wearing a bun this time around. I wanted to savor each bite and I did. I was the last one to finish. My youngest son inhaled his before I even had taken my first bite! Doesn't bother me that he inhaled it! He's eating and that makes this Dad happy!

Finish off your burger with a nice caesar salad, some veggies for a well-balanced meal. Your cooking time should be around 10 minutes. Another quik healthy meal!

So the next time it rains and you're in the mood to grill. Don't fret. Grab your pan, some burgers and have an indoor gathering. The aroma in your kitchen will make you feel as if you were out on the back patio!

Enjoy!

Grilled Chardonnay Chicken Tenderloins

2009-07-18T07:52:00.006-05:00

It's fun to play in the kitchen. Having kids makes it even more of a challenge at times, especially when they are picky eaters.

After getting home from a photoshoot, I was too tired to take the boys out to eat. I decided to cook something quick and simple for them. I had already thawed out some chicken tenderloins from Pilgrims Pride. I'm really not a big chicken eater. I guess I got so burned out on the 'diet' concept of chicken I boycotted the bird for many years. So did my kids.

I've slowly brought the old bird back into the home. Surprisingly I'm enjoying it. Tonight, I came up with a simple recipe anyone can do, especially on a budget. Take a bowl and put your chicken tenderloins in. Be sure to drain any excess water from the chicken. Splash a liberal amount of Worcestershire sauce (yes as you can tell, I'm a fan of the brown sauce), cut up some fresh garlic. I like alot so don't be shy! Add some of your favorite seasonings...for me, basil, course black pepper and a dry rub I had picked up a while back. Usually not a fan of them due to high sodium content. As I said before, I was tired, so I wanted to make a quick and simeple meal.

Heat up your grill pan to a medium heat. Once at temperature, spray the pan with a non-fat spray or coat with olive oil. Place your chicken onto the pan. Let it sizzle for a couple of minutes. Now the fun part! I already had a bottle of Sterling Vintners Collection Chardonnay 2007 in the frig. I cook with wine so it's no surprise to see me splash a bit here and there. Pour your Chardonnay into the pan, coating the bottle of the pan. Do not drown your chicken but enough to feel in the grooves. You will feel your kitchen with a nice aroma...knowing your chicken is gonna be good! I mean, GREAT!

One thing I will always remember and it holds true...Rachel Ray once said, don't use cheap wine to cook with! Very true! What you like to drink, you cook with! I would shy away from a dry wine, find something more balanced. The Sterling tenderizes the chicken very nicely leaving it moist and tender. I find most chicken at the local grocery store to be rubbery and on the tough side, so I seldom buy chicken. Using a nice chardonnay really tenderizes the chicken beautifully and without all those MSG toxins you can live without!

Turn your chicken and add some of your seasonings to the top side. While the chicken is basking in Chardonnay...let prepare a simple angel hair pasta. As you see in the photo, the chicken is on it's flipside, the chardonnay has cooked off.

I love angel hair, thinner the better! Thick spaghetti is such a turn-off to me. It's not pretty and to watch a young child eat it...well, really no difference than hearing an adult splurp up raw oysters at the next table. I'm sorry that is just plain gross!

Boil your water. Cook angel hair for 4 minutes and drain. You should already place a skillet on low heat, add some olive oil...in this case I used garlic olive oil. Place your angel hair into the skillet, add basil, a little black pepper and a pat of butter. Toss it like you know what you're doing!

Total cook time is about 12 minutes for everything. Add a side salad if your wish or maybe some fresh garlic bread. Oh yeah!

This is a great meal! Balanced protein and carbs. Sits light on your stomach with room for dessert! The kids loved it! They are my toughest critics.

In this fast-paced world we live in...Remember, take time to eat sensibly and most of all, have dinner with your family.

Wine Review: 2007 Cakebread Cellars Chardonnay

2009-07-14T17:29:00.007-05:00

I've been a chardonnay drinker for a few years now. When I prepare a very nice meal I want to compliment it with a deserving wine. One of my all time favorite Chardonnay's is from Cakebread Cellars from Napa Valley.

Cakebread Cellars Chardonnay is one of those wines that is hard to find locally. Restaurants get first shipments and then what ever is left is then shipped (usually 1 or 2 cases) to deserving stores. The 2007 version was very hard to find for me in the Houston area. I have a friend who puts on wine tasting seminars and was able to score a couple of bottles for me at a local grocery store of all places. I paid $41 per bottle and asked for a third but the Wine Manager declined me as he wanted to 'spread the wealth' around. So I thanked him and went on my way with two bottles.

For those who are not big on chardonnay for what ever reason you choose, this is a MUST wine to try. If the price is a turn-off then buy a bottle and save it for an anniversary or birthday, at least an intimate evening with your significant other.

What is so different about Cakebread Cellars Chardonnay? From the first pour you'll see that this chardonnay is light in color, almost straw-like with a golden shimmer. Your sense of smell will be invited by the hints of green apples and a scent of apricot & a suggestive hint of flint.

This chardonnay does not possess a heavy oak-barrel overtone as some cheaper chardonnay's produce. Because of this, many shy away from chardonnay because of the white wine headache. I have found that Cakebread Chardonnay does not do this. So it is an excellent wine to introduce to those who drink little wine.

As you take your first sip, savor it. Your palate will be introduced to a light buttery finish, just a hint of the French oak on the back end. This wine has a wonderful depth, great balance of fruit and crisp, but not tangy like cheap chardonnay's. Your finish is fresh yet silky.

It is so hard to beat this Chardonnay from Cakebread Cellars. I highly recommend it for your next small gathering, anniversary, birthday, or an evening of low lights and scented candles with the one you love.

Once you try Cakebread Cellars Chardonnay, you'll wonder why you've been buying the cheap stuff.

...enjoy and remember me on your next anniversary. ;)

How to Be Cheap and Impress Your Date!

2009-06-28T20:00:00.010-05:00

I've always been one who refused to do the dinner and a movie type of date. I mean c'mon people...why would you want to try to scream over other noisy people because you had taken your date to a trendy place and then proceed to sit in silence in a damn movie theater? Don't hand me the 'holding hands - stealing kisses' moment in the theater. I can pull that off in broad daylight.

I'm going to take this article to another level in my blog. After preparing this wonderful meal just last night for my date, I had to share it with you. So follow me to my kitchen and I'm going to show you how to have a wonderful evening out with your new girl or guy....at home.

Say you've gotten lucky to get a second date with the same person. He or she likes you enough to go out a second time. Yeah! In this day and age of online dating and serial dating, getting a second date is a huge accomplishment. Now that you've sweet talked your date into coming over to your house for dinner and at the same time you didn't creep them out...I'm going to show you how to "Impress Your Date, Being Cheap".

For less than $30 you will impress with a meal you prepared yourself, along with a bottle of wine and a $1 movie from RedBox.

I'm going to be talking as a guy trying to impress a girl. Also works in reverse. Before the sun goes down follow these steps. Head to your grocery store and go over to the bakery/deli area. This is where you will usually find the rotisserie chicken. They are already cooked and ready to go. If you wait after 4pm, you will be able to pick up a good size chicken for less then $5 bucks. Stay with either a BBQ, Garlic/Herb or plain, but no Lemon/Pepper. Just because it's never been my favorite on any level. While at the store, pick up a few other things. Go choose a Chateau Ste Michelle Riesling wine. If your girl isn't a big wine drinker, the CSM Riesling has a crisp, airy sweet flavor of apply and vanilla. Trust me, she'll love it! And for about $9 bucks you can't go wrong!

While in the deli area pick up some Feta and Asiago cheeses...already crumbled and shredded. Get a container of a romaine spring salad mix. If you're a guy, read the expiration date. Further out the fresher it is. Get a clove of garlic as well. Don't worry, you'll be able to kiss her later without the fear of garlic breath. Get some croutons, spices...with this dish I used a sweet mesquite seasoning, course black pepper, kosher salt, red crushed pepper and cilantro. Go over and get Kraft Fat-Free Caesar Dressing. It doesn't taste fat-free at all. Trust me on this.

Oh and don't forget to pick up a comedy at the RedBox for a dollar. Having a great dinner date is being prepared.

Now lets get home. Once in your kitchen, put it all away and go shower up. Okay, you look great...a little heavy on the hair gel but you look fine. lol

Heat up a big skillet on the stovetop using medium heat. Pull the chicken out of the bag and get your big knife out and cut the chicken off the bone. You're going to have enough chicken to have another meal for lunch tomorrow. Once you debone the chicken, throw the rest away. By this time your date shows up. Yeah! she didn't leave you high and dry! She must like you.

Now hopefully you remembered to chill the wine. Only needs about an hour. What ever you do, DO NOT PUT WINE IN THE FREEZER! This will shock the wine! Normal frig temperature will do just fine.

Pour some olive oil into the skillet, and let it warm up. Take your chicken and put it in the skillet. You may need to add some more olive oil, I'll let you be the judge, but I did add more. Now add your mesquite seasonings, fresh cut garlic, course black pepper and red crushed pepper.

As for measuring...lol...well, I don't. I go by sight. I cover liberally the chicken with the mesquite seasoning, I cut up about 5 or 6 cloves of garlic. So buy a good size one. Cut it up fine too. Don't get crazy with the red crush pepper but about 3 or 4 good shakes will be fine. Same with the black pepper.

As you are preparing the meal, your date may want to help you...You know, to be nice. Act like you've been cooking for long time. Because she's going to ask if you enjoy cooking...your answer better be a Yes! Pour both of you a glass of wine. Don't ask her, just pour it. Toast to a wonderful evening ahead.

Now back to the skillet. You're gonna have to take your eyes off your beauty in order to get the meal to the table.

Toss the chicken with your seasonings around. Get your colors all uniform. You'll know when it's done. You be the judge. Overall, I will say about 10 minutes. Now get the salad out and two dinner plates. Don't use paper plates. It's all in presentation to impress! Cover your plates generously with the salad spring mix. By this time, your chicken is ready. Top the salad off in the middle with your chicken. You will notice how tender it is. Just falls apart. Sprinkle the Asiago cheese over and around your salad. top the center with a tablespoon size of feta cheese. Feta cheese as a beautiful strong vibrant flavor. I love using it with chicken and seafood. Lightly dress it with the caesar dressing. What ever you do, do not glob it on as if you went to an all-you-can-eat Shoney's buffet. Act like a chef! Now if you wanted too, you could add a little bacon to this dish as well. All up to you.

Now take your plates to your dining room table. I'm a stickler on this. At the table you will be able to enjoy this beautifully prepared meal you put together yourself. Complimented by a nice Riesling by Chateau Ste Michell e.

The best part? You may forget about the dollar movie and end up enjoying getting to know each other at the table. Dining room tables are magical. It's where you find out things about another you can't find out sitting in a dark movie theater. And if you do make it to the living room to watch the dollar movie...

Guess what the best part is? You can talk during the movie without someone behind you kicking your seat or telling you to Ssshhhhh....

If you followed these simple steps, I'm sure you're headed for a third or fourth date.

Enjoy!

Wine Review: Leitz’s 2008 Rudesheimer Drachenstein Riesling Dragonstone

2009-06-28T19:05:00.008-05:00

I have to say, I've never really been one for sweet wines or light wines. A friend of mine bought me (great guy) two bottles of Rieslings. I had a date planned here at the house, where I was doing the cooking. Take note guys and gals, you want to impress...cook yourself! Gives you more time for conversation! The kitchen is a neutral zone for sparks to happen! ...and you can impress her or him with your cooking skills!

...back to the wine. This evening, I was preparing my papaya chipolte glazed salmon (a write up will follow soon) along with side of small kernel white corn. Yes white. It's sweeter and has a better flavor than yellow.

Okay, okay...now back to the wine! This evening I (heaven forbid) unscrewed the top off the bottle of wine. You read it right, I unscrewed the top. Now let's get something straight here. I'm old school. Cork it dammit! I have always cringed at the thought of a screw top on a wine bottle. My friend John, being a wine connoisseur assured me screw tops are the best. Yes I asked why. Why? Because it locks in the flavor so much better than the old cork. Corks are porous, screw tops are not. Plus when you push a cork back in the bottle you are pushing air in, where it can change the taste of your wine...as it was told to me...wine is a living organism...air does change things. I now agree with that philosophy.

Tonight I unscrewed the top off of a Leitz’s 2008 Rudesheimer Drachenstein Riesling Dragonstone. A German wine imported through a New York company. The Rieslings I've had recently were sweeter yet crisp to the palate. The Dragonstone by Leitz is not as sweet but has an intense flavor of fruit, especially noticable is the grapefruit with a hint of lime. Other fruits in this wine that I make up this full bodies Reisling is peach and red currant along with cinnamon spice. But leans heavily toward the pink grapefruit being the most noticable.

A very nice wine to compliment seafood or chicken. For around $15.00 you can't go wrong. For those dates that are not into drinking wine, I suggest either the Leitz Dragonstone or better yet the Chateau Ste Michelle Riesling. I will be posting a review on this particular Riesling soon, as it is now part of my cellar on a regular basis.

Enjoy! Oh and don't forget one small detail. Don't keep talking about yourself during your date. Ask her or him things about themselves....shows you're interested. ;)

Outdoor Experience with a Hamburger

2009-06-28T17:34:00.013-05:00

I am not a big hamburger eater, let alone a hamburger guru. I've always been more of a fish eater, but rarely turn down a well-prepared filet mignon. One of my favorite burger joints is here in Houston, Texas...Beck's Prime. I believe there are three locations, but I only eat at one on Westheimer. A short distance from the Galleria.

Why do I like this place? The burgers are awesome for one. Main reason to go to Beck's Prime. Secondly, you gotta eat outside. Leave the indoor dining to those who forgot what scenery and fresh air. Beck's Prime on Westheimer is located next to a library and behind a cleaners. As you can tell, I have no idea of the names since I'm not interested in Shakespeare and a clean shirt. I'm here for the almight burger.

This location of Beck's has a great staff. This time around the manager was very personable and on top of things. Here you can get various combinations of burgers. Do bring your appetite as we are talking 1/2 lb burgers. They offer other dishes like grilled chicken and I'm sure other great items...but as I said before, I'm here for the burger, so I pretty much stay to the left of the menu board.

Here you can order nice wines, beer and IBC Rootbeer. Guess what I asked for? Not a beer drinker and no wine as I rarely drink alcohol in front of my kids...the wonderful frothy IBC Rootbeer. The manager offered use ice cold mugs from the freezer. Now that makes for a great rootbeer experience.

Now back to why we came here. The burger. My favorite order is usually the same. A burger well-done but not dry, topped with a dripping hickory sauce (grab a load of napkins) with swiss cheese. It comes with American, but I'm not one for yellow cheese on a hamburger. Call me un-American but who cares...this is MY burger! I grew up eating hamburgers plain and dry. I still do. Why cover it with vegetables? I want to taste what I came for! A nicely grilled burger with the only extras I asked for. This time around I forgot to ask for bacon. I love bacon burgers!

My oldest son and I ordered out burgers...he ordered plain with lettuce and onion. We both ordered fries as well. My youngest who isn't big on burgers, ordered the kids grilled chicken. Not your normal chicken stripes or nuggets...but a very nice grilled chicken breast with fries. A great meal for kids without all the high fat.

The temperature on this particular Saturday afternoon was nearing 100 degrees. We still opted to sit outside under the two massive and I mean massive oak trees. As you see here, one of them is over 400 years old. This is the second reason to come to this location of Beck's Prime.

The branches are propped up by metal poles and gives us a natural canopy over the eating area. Full shade to add to my hamburger experience. It is one of my places where I bring out of town friends. Also as a side note, I do not frequent my favorite places too often...reason is, I want to keep it fresh each time I go as I do not want to wear the place out. Houston is a very large city, with so many restaurants (#1 place with the most in USA!), there is no reason to wear out my welcome!

As the remote buzzer went off, it was time to feast! Bringing out burgers back out to the sunshine with us. It was time to enjoy! As you see here, Beck's buns are yellow not white. Why? They use the whole egg, yoke included. This gives the yellow appearance to the bun. No reason to discriminate against the yoke!

My particular hickory/swiss burger as I call it is full of flavor without having to add or hide it in vegetables. Seriously, if you ever order a hamburger with extras...leave the vegetables in the garden or in your side salad. Enjoy your burger with what ever you add to it to get the full experience. I mean really...do you add lettuce on top of a brisket or a steak? No...well unless you're me and add basil on a filet...but we're not here to debate vegetable usage.

As you see here, my Beck's Prime burger has a great outer color along with an uniform well done color without being dry. The liberal dose of hickory sauce was applied to the top with swiss cheese on top and the bottom. I actually like it this way. I rarely finish a hamburger but at Beck's it's a no thought process...savor the burger while you devour it. All in good time.

Adding old fashion style fries compliment the burger. I usually like extra crispy fries but Beck's is more of a tender fry, lightly salted. Burgers have friends and their friends are fries. Both bring out the best in each other, so order them together. lol.

Now my youngest son had ordered the grilled chicken with fries. Doesn't this look nice? Beck's chicken is not dry, but tender and moist. Lightly seasoned, grilled and sliced. I never have to ask him what he wants from Beck's. It's always the grilled chicken. Hey, I'm just happy he's eating! Kids we love'm but they can sure drive us nuts when it comes to their menu. I'm pleased with all they do try and like when they are with good ol' Dad.

This particular Saturday afternoon lunch was priced under $30. Not bad to be honest. I give this location of Beck's Prime an A for Food, Location and a great outdoor experience. Their Kirby Drive location has no parking to speak of. Here on Westheimer if the parking lot is full, you are allowed to park in the library parking lot. Make the short walk under the massive trees to the front door.

As I've said before, I rarely go out to eat, as I love having fun in my own kitchen. While the boys stay with me off and on during the summer, I treat them to places around Houston.

Stay tuned when The Bond Boys make another trek outide my kitchen. You'll never know where we may end up...and I certainly don't know!

Enjoy! Keep it fun! Keep it family!

Bacon-Wrapped Chicken Tenderloins

2009-06-28T17:01:00.003-05:00

Chicken has not been one of my strong desires to serve. I guess because I've been worn out by others preparing such a tasteless meat. Seems you have to do everything under the sun to make it taste like something else and still call it chicken.

This dish, Bacon-wrapped Chicken Tenderlions was thought up by my oldes son (15) one afternoon. I had bought some chicken tenderlions not knowing what I was actually going to do with them. Only reason for buying them was to serve something different to my kids since I rarely buy chicken these days.

Since this meal was my sons idea, I had him the kitchen with me to get them prepared. Very simple, plus it's nice to get others involved in the kitchen as a family affair. I thawed the chicken out and placed them on a large platter. The pack of chicken I had, gave me nine tenderloins. I seasoned them with a smoked dry seasoning, garlic and black pepper. My son then wrapped the chicken tenderlions with the bacon using a spiral wrap then using toothpicks to hold the bacon in place.

If you like to have a nice hot spice to this dish, cut a jalapeno pepper horizontally and place on the chicken then wrap it with bacon. I have one son who isn't crazy about jalapeno's I opted to delete them this time around.

Using my awesome grilling pan by Calphalon, (a non-stick 12" round grill pan), I set the temperature at medium-low or medium (4-5 on an electric stoptop). Have a splatter screen ready for this one. Spray your pan with a non-fat cooking spray and place the chicken on the grill pan. Watch it closely so you do not burn your bacon. You want to have a uniform color to your bacon. Why? Because part of serving a delicious dish like this one is to have a nice presentation. Always remember something about ME, food presentation is everything! What looks good, tastes even better! Be nice to your food!

This dish only takes about 10-12 minutes to prepare. Since I do deal with picky eaters at times, this evenings meal was complimented by french fries and mozzeralla stuff bread rolls. Dessert? You bet we had dessert. Finished our meal off with old fashion A&W Rootbeer Floats topped with whipped cream. An all-round great outdoor meal brought indoors.

I have had friends ask me what type of chicken I buy. Well, not the throw darts at anyone, but I go by look, color and texture of the raw chicken...and yes boneless. I try to stay away from any name brands. I will say, I am absolutely not a Tyson's chicken fan. Too rubbery and no taste. That is saying alot to an already tasteless white meat.

Inexpensive meal and a great way to bring the kids into the kitchen and have fun. It's always about family and friends.

Garlic Herb & Chipolte Sauteed Shrimp

2009-06-14T17:08:00.005-05:00

Tonight I prepared one of my favorite dishes. My Garlic Herb & Chipolte Sauteed Shrimp. So easy to make, quick and can be used as a stand alone or add to angel hair pasta, top a nice grilled salmon or even a nice filet mignon. I've done them all! Oh and lets not forget jazzing up a caesar salad with this dish!

I admire many top chef's across the county, love watching them cook adding natural ingredients to their hearts content...When you live on a budget like many of us do, you can pull off similar recipes by using a few things already made up. Lets get started!

I enjoy going to Costco to get my shrimp. If you happen to have one in your area, pick up what I call the 'blue bag' shrimp. It's labeled with 31-40 medium size shrimp. The are frozen, and peeled. I like these far better than buying at the local grocery store. These are NOT fatty! Yes, I bet you didnt' know shrimp could be fatty huh? Well they can. Fatty shrimp will have the pop to them when you chew instead of the meaty texture. So buy good shrimp!

Here's a little secret...just because the bag says 31-40 shrimp, you'll find about 50-70 in the bag. Shhh...you didn't hear that from me. For about $12-$15, it's worth it. While you're at Costco pick up some of the Sweet Mesquite Seasoning. As you know with Costco things can be a hit and miss. So good luck with in the seasonings department.

Now to my kitchen! Thaw your shrimp under cold water. Not hot! Don't want to cook them in the sink! Remove the tails. I like to place my shrimp on a couple of papertowels to soak up some of the excess water. Remember water pops in a skillet! Place all the shrimp in medium/large bowl.

Cut up 4 to 5 large cloves of garlic. If you want more or less, go for it. Set the garlic aside for now.

Now remember, we are cooking on a budget here...so follow me on this one. Liberally pour Worcestershire sauce over the shrimp. Do it, you'll love it. Now pour about a 1/4 bottle of KC Masterpiece Garlic & Herb Marinade over the shrimp and toss. Add the following seasonings; basil, dill, red crushed peppers, black course pepper, a Sweet Mesquite seasoning, a pinch of course Kosker salt and Oregano. Toss it around. You don't want any of your shrimp jealous of the others...be fair...everyone should be coated and excited to jump into the skillet shortly. But wait! Not yet. You may use a chipolte powder seasoning or...as I wanted a real kick this time, get you a bottle of the Arriba Hot Chipolte Pepper Sauce. Not salsa. I wasn't really a fan of Arriba but dang this stuff kicks butt. It does NOT take much! Pour an outer circle over the shrimp. Don't get crazy with this stuff. You do not want to override all the flavors with too much heat.

Cover the shrimp and set in the frig for about 20 minutes.

Remember the Luna di Luna Chardonnay/Pinot Grigio I told you about in another post? Well, if you haven't started drinking while you're cooking this is a good time to start. Relax, get your other goodies prepared and ready. As I said in the beginning, this shrimp dish can stand alone or makes a great topping for other things for a full well-rounded meal that doesn't leave you overly stuffed. Remember, we are not super sizing here. We are promoting sensible eating.

After you have had a few laughs in the kitchen, pull the shrimp out of the frig. By this time you should have your skillet on medium heat (on electric set at 5 or a 6 setting). Pour a bit of olive oil in the skillet. Not much about a fist size in the middle. Get it heated and drop your cut garlic in the middle. Let it start to brown then pour your entire Shrimp and marinade into the skillet. Spread the shrimp around. I like to try to get it all hitting the skillet. It's only going to take about 5 or 6 minutes to cook the shrimp.

By this time if you have prepared your pasta, you can do this all at the same time. This time around I had the shrimp as a stand alone dish. We ate light with a nice side salad.

So lets recap. I bag of shrimp, marinade, seasoning, a few garlic cloves, garlic bread...and what did we spend to prepare a meal to feed 4-6 people? If I do not count the wine, around $25 bucks at the most.

You get a protein rich meal. Kids love it and always ask for more. The best part of the meal? Sitting at the dining room table enjoying great conversation, laughter with family.

What more can you ask for? Well winning the lottery comes to mind, but until then...I'll be happy having fun in the kitchen because my biggest fans are my two teenage sons.

Have fun with food. It's not fun if you're not sharing.

Basil/Mushroom Grilled Sirlion

2009-06-14T12:04:00.000-05:00

Once in a while, I'll grill a steak or two. Usually not for me, but for others who enjoy a great cut of red meat. Over the past few years, I've cut back on my red meat. Honestly not sure why. I believe it's because of my love for pasta's and seafood. Even when I was a kid, I was the one who ordered the fish sandwich from Burger Chef instead of the typical hamburger.

Here is a quick meal that is delicious and easy to prepare. For those who love to grill outdoors but can't due to foul weather, it's wintertime or just plain hot...the next best thing is using a grilling pan. I have fell in love with mind and use it every chance I get! This particular pan is made by Calphalon, a non-stick 12" round grill pan.

For this delicious dish, I heat my grill pan to a medium heat. I cook on electric so this would be a setting of 5. Cooking time will depend on what you like, rare, medium and so forth. I prefer a medium well.

Taking out a 10" skillet, I heat to a medium heat as well. This pan I am using to saute mushrooms. You'll have to follow me on this as I'm one of those that doesn't measure. LOL, don't you just love those who cook like that? My friends have to stand over me to watch since I do not use measuring spoons. Throw some ingredients in..."Oh, that looks good" or "Needs more"...it's really the fun way to cook in my book...no pun intended. :)

Pour some olive oil in the skillet enough to coat the bottom. I cut up my mushrooms or leave the sliced. Throw in the skillet, splash the mushrooms with Worcestershire sauce. Coat them, don't be afraid of it. I prefer the dark sauce wrapped in paper. For me it has a better flavor. Next cut up four or 5 cloves of garlic, throw in with the mushrooms to keep them company. Add about a tablespoon of fresh rosemary. Mmm...I can spell it already. Toss those ingredients around a bit. You'll notice the mushrooms shrinking. I like mine to have a nice dark brown color to them. I turn the heat down to a low simmer.

My grill pan is ready for the sirloins. I prefer to taste the meat instead of really hiding it with a lot of ingredients but I do dress them with a few. I start off with a liberal dusting of garlic powder on both sides. I do not use garlic salt. No need too! Next, course black pepper and chipolte powder. Because I like a nice heat added to the meat, take a butter knife slide it in the chipolte powder and carefully pull it out. I do this so I can 'tap' the chipolte across the steaks as evenly as possible. You don't want to have one side hotter than the other. Plus your friends will think you're a great cook because they've never seen someone do that with a knife before.

I spray the pan with a non-fat spray...not that it really makes a difference but I works for me. Place the steaks on the pan...instant sizzle! The Calphalon pan leaves beautiful grill marks across the meat. As if you had stood out in the hot sun and grilled for your friends. Only you're not sweating!

Once the sirloins turn a light brown across the top, I flip them over. It's not going to take much longer as now I'm am just adding some additional grill marks. My mushrooms are ready, while the steaks are still on the grill pan, I dress them with the mushrooms. Cut some fresh basil in strips and top the steaks off! The basil is a very nice touch. Adds a nice sweet flavor to compliment the chipolte seasoning.

For sides that is up to you! A nice baked potato, fresh green beans or even white corn. If you go with a white corn, look for a small kernel. They are sweeter and more tender. All you will need is to add butter and black course pepper...and some fresh garlic.

My wine suggestion is a nice Merlot. You cannot go wrong with a Francis Coppola Merlot (Blue Label Merlot - Our Merlot combines fruit from Napa, Sonoma, and Monterey. The flavors and textures unique to each region harmonize beautifully together to create a wine that has dark, succulent fruit balanced by natural acidity. Intense aromatics of raspberry and blueberry lead to flavors of crushed berries, vanilla, and leather, which are wrapped up in a soft, smooth tannin structure.). It offers a smooth flavor from start to finish. It's not overly dry and a perfect red wine for those who are not big red wine drinkers.

This meal you can have prepared for two people in about 20 minutes. May take longer because you are enjoying great conversation in the kitchen, toasting to a great evening ahead.

Isn't that what's cooking all about? Friends first, Food second.

Enjoy...

Luna di Luna Chardonnay/Pinot Grigio

2009-06-14T11:01:00.001-05:00

After our dinner at Doneraki's, we went over to World Market to piddle around. I wanted to check out their wine selection. I rarely buy wine in places like this because the selections to me are not that great.

I headed to the back of the store to check things out. I wanted to try something different for today, as I will be preparing a garlic & herb shrimp dish that is always a winner with my friends.

Chardonnay's are my favorite with a good Merlot or Cabernet a close second. Novelty wines as I call them do not find a place in my wine rack here at the house, let alone my frig.

I came across an unusual blend from Luna di Luna. A Chardonnay and Pinot Grigio blend. Hmmm...interesting. Their web site states this blend offeres a light and crisp finish with a taste of melon & berries. Balanced tones of apples and peaches. Sounds pretty sweet to me.

I prefer full bodied wines and usually shy away anything that is considered overly 'sweet' or 'fruity'. The Chardonnay/Pinot Grigio blend received the "Rising Star" award 4 years in a row by Adams Business Media. Honestly, doesn't tell me anything. Yeah, it's received a few awards.

The real reward is when I pop the cork on this cobalt blue bottle and this wine compliments the dinner I will be preparing later in the day.

Regardless of the $11.99 price tag, I sure hope it wow's me.

Look for an Update on this wine soon. If you've tried it, let me know your thoughts.

UPDATE: Hmmm...the cork has been popped. I'm not a fan of light colored wines. The aroma of this wine if very aromatic, almost flowery to me.The initial taste is light almost flat then finishes off with a nice bite. Similar to some of the cheap Zinfendals. It's not one I would recommend to everyone but it makes a nice table wine and for those who like it light and airy, this would be a great start.

I'll report back on how this wine marries with tonights dinner...Garlic & Herb Chipolte Shrimp.

Take the Kids Where They Want to Go

2009-06-14T09:13:00.000-05:00

Sometimes it's easier to take the kids out to eat, especially to a place they enjoy. Keeps the arguing down for sure!

As kids get older it's easier to satisfy everyone instead of the old ritual..."Aw, I don't like that place" or "I'll go but I'm not eating anything". Picky, picky. Where did they learn that? Oh wait, I'm picky....oops.

We had some things to do in Houston yesterday afternoon, then we were going to meet up with some friends for dinner. I was left in charge of where to go. Since it didn't really matter to me, I asked my boys. They both suggested Doneraki's Mexican Restaurant.

The original Doneraki's was founded in Houston's Northside Barrio in 1973 by the Rodriguez Brothers (Cesar, Jorge y Victor) to serve the authentic Mexican Food using only fresh and natural products.

Now that was in 1973, lots have changed since then. I normally do not patronize franchise restaurants and I look at Doneraki's as a local franchise serving the Houston area. It's been a year since I've eaten here, so it was good to go back and see if anything has changed. Their web site doesn't list it but there is a location in Champion Forest off of FM1960 West, on the North side of Houston. Nestled on the back side of a strip center.

We arrived about 5:30pm and noticed we were only the second group to walk in. It didn't take long until the place was full shortly after. No Mariachi band was playing on this Friday evening. I found that odd. Usually there is some sort of band playing on the weekends. It was fine with me because I prefer to talk during dinner instead of shout!

The service has always been great. They have a very attentive staff, so you don't have to wait long. As the kids started off with their Dr. Pepper's and the adults ordered margarita's on the rocks with the house tequila. Usually the 'ritas are made strong but this time around, either they were running out or the bartender was being cheap. I usually order with Patron Silver but since I was driving, I stayed with the cheap stuff and only one for the evening. The last thing I need is to get pulled over by Houston's finest and then go into an endless ramble because that is what Patron Silver does. It's the truth serum of tequila! "Yes officer, I was speeding. Yes officer I was trying to salom through the cute little white stripes you painted on the ground. Hey, your badge is shiny!" Okay...you get the point...

Ordering at Doneraki's is relatively simple. We only had one thing on our minds. Fajitas. My oldest son prefers beef so we ordered a combo of beef and chicken. A table next to us ordered the shrimp fajitas and I should have added that. It really had a nice presentation to them.

I ordered the fajita combo for 4 people at $41.95. I think is a little pricey for this type of place. For one person it's $11.95 so you do save a few dollars. What $7? The staff brought out everything to the table. As soon as he sat the hot platter down I knew for the price, it was too high. Here's why I say that. The fajita meat was cut too thick. It should have been sliced thin so it would look like you got your money's worth. Two strips of chicken is all you needed, the tortilla's seem smaller this time, and a bit on the dry side. Since the boys do not eat all the extras the staff brings out, I always decline. This isn't a slap in the face, but I do not see the point of wasting food.

I wasn't really disappointed with our dining experience because it was more about having fun, conversing with friends and having a good time. I will probably go back, but I may try another location.

Or better yet...continue my own quest in the kitchen.

Today was a Luxury

2009-06-11T20:07:00.002-05:00

As I have said before, eating out should be a luxury. I know many do not have the luxury of working out of their home and preparing a nice lunch or dinner at the normal designated times...Noon and, oh say five or 6pm for dinner? Taking the family out to dinner should be a luxury. It breaks the normal day to day cycle and who doesn't want to miss out on the "Where are we going to dinner?" or my favorite... "You pick"..."No, you pick". Boy, everytime I play that game it costs me a $100 bucks.

I had some Daddy duties to take care of today, taking the kids to the dentist for a teething cleaning and check up...and shall I say no cavities this time around!

Then I had to head into Houston for a meeting with the appraisal district. Oh that was fun...but we aren't here to talk about all that.

After a long busy day, I decided to take the night off from my cooking duties and take the kids to one of their favorite local places to eat when they visit Dad. Skeeters Mesquite Grill. It's a great neighborhood eatery that is nestled in a small strip center amongst the trees and it's very family oriented. We enjoy it because they do have great food, one of the few places I'll actually order a hamburger.

The kids enjoy their favorite dishes, either a plain hamburger or the big chicken strips. A large portion of fries for a side and always ask for extra crispy fries! I like a good crunch! Tonight I had the Bleu Skeeter with bacon. Great tasting, not overly big in size. I'm not one for super sized meals. I won't get into that but...uh, America...you've got a weight problem. :\

I'm sure you have your favorite little place in your neighborhood when you are not in the mood to cook. Sorry, but fast food doesn't count...and fast food isn't spoken in my house. The kids...I say kids, more like teenage sons know never to ask Dad to go through some drive-thru.

Ain't gonna happen. :)

Chicken Jalapeno Omelet

2009-06-10T20:22:00.000-05:00

Breakfast isn't just for breakfast anymore! I said that twice didn't I? Oh well, lets get down to some new food ideas.

Omelets have always been a favorite of mine, especially when staying at a hotel. Heading down for breakfast and have the chef make up vegetable omelet with maybe some ham or bacon thrown in. Very filling to say the least!

After a long day and not really in the mood to cook a big meal, but something quick and simple. I thought about having a quesadilla. Mmmm, love those, but I did not have any tortilla's. Plus I've been trying to watch my weight so I thought why not use a couple of eggs in place of the tortilla? Great idea!

So here goes...using only two eggs in a bowl I whip them along with a few seasonings I like to use: Garlic powder, red crush pepper, black course pepper, tuscany seasoning, a splash of worcestershire sauce and whip it again real good.

With this particular dish I had some chicken fajita meat left over from the day before...this is rare as I hardly reheat anything! With the skillet set on medium heat, add some oil olive, the chicken, Worcestershire sauce, garlic powder and let it sizzle...but dont burn it! Only takes a few minutes to give it a nice golden color.

With a 12" skillet set at low-medium heat (a 4 on an electric stovetop), spray the pan with a non-fat spray. Olive oil is great too, but again I'm watching my weight. Add the egg mixture to cover the entire bottom of the pan. Once the top of the egg has just enough shake to it, not runny...flip it using a wide spatula or if you really good, flip it over like a professional chef! I'm still trying to master that technique!

Once you flip your egg, add a bed of asiago cheese, grilled chicken, jalapenos (jar or fresh) red crush pepper, black course pepper more cheese and fold over. Top it off with a little more cheese and serve!

Here you have a high protein meal that isn't just for breakfast anymore! Add a couple of slices of bacon...gotta have bacon!

A quick meal that can be done in under 10 minutes. You see? In no time at all, you have a great meal. Didn't have to go pick up fast food, because 10 minutes of standing in the kitchen is pretty fast enough.

My chicken jalapeno omelet is one of my kids favorite...but their all-time favorite? My sauteed shrimp omelet! Stay tuned for that one!

Family: It's what a kitchen was built for.

2009-06-09T14:17:00.001-05:00

My new blog will focus on creating simple dishes anyone can put together at home. As we come accustom to eating out almost daily, the lost art of cooking at home as taken a backseat....if not the trunk.

Eating at home gives you a sense of stability. Bringing the family together around the table to discuss the day's activities. Cooking is not too much trouble and shouldn't be viewed as a chore, but a place of happiness and relaxation.

I'm going to show you some simple dishes you can create in your own kitchen, many in less than 20 minutes. Healthy meals everyone can enjoy...and not spending a lot of money.

Remember once was a luxury is now a necessity. Keep the 'going out' as a luxury and not a excuse of "I'm too tired to cook."

Family: It's what a kitchen was built for.