THG Guest Blogs at Baltimore Sun

Quick plug on a foggy, wet Friday morning. Yours truly wrote a short guest post for the Baltimore Sun's 'Charm City Moms' blog. Check it out here.

Cheesesteak or Roast Pork? Which is Philly's Best Sandwich?

As has been discussed in these pages before, I firmly believe the cheesesteak is Philadelphia's finest contribution to our nation's rich, grease-stained culinary tapestry. But I would have to be a fool to ignore the fact that the roast pork sandwich has slowly but surely been making inroads into the Philly food scene.

In fact, a recent article in the Inquirer debates this sticky (greasy?) subject: has the roast pork sandwich passed the venerable cheesesteak as Philly's signature sandwich. (The topic was originally broached by a Washington Post writer, but I put zero stock in the food musings of anybody who would drive from Silver Spring, MD to Geno's for a cheesesteak or that calls a "hoagie" a "sub".)

For me the answer is easy... it's a quick, no-brainer "no". In fact, I'd rather have a good hoagie like the one I recenty had from Cosmi's Deli in South Philly than a roast pork sandwich anyday. Granted that's based on the couple roast pork sandwiches I've had (Tony Luke's and Chickie's & Pete's) versus the hundreds (thousands?) of hoagies and cheesesteaks I've eaten in my lifetime.

But it's also based on one other important factor... I make great roast pork and I have yet to find a sandwich that lives up to what I think it should be. Don't get me wrong, the sandwiches from Tony Luke's and C&P were fine but they were just that. Fine. Not life-altering. Not something I'm making an hour detour to get after a Flyers game. And certainly not something I'd spend an afternoon sampling at establishment after establishment.

For more on the never-ending quest for cheesesteak nirvana check out the blog Mayor McCheesesteak's Cheesesteak Reviews. While the mayor and I strongly disagree on his rankings (I rank Dallesandro's [pictured above] and Cosmi's up with Steve's at the top of the list and Pat's, Jim's and Geno's waaaayyyy down below) I admire his endeavor and have to admit I'm a little jealous that he's close enough to the center of the Cheesesteak Universe while I'm down here with crabs, pit beef and crappy bread.

What's your take on the cheesesteak versus roast pork debate? And, to steal a question from my niece, would you rather have a cheesesteak or a hoagie?

BLT Bites... Great Appetizer for Fellow Bacon Lovers

My brother is in town this weekend so we're having a family get-together at my sister's place. I was looking for a fun and different appetizer recipe to try and Chris and I settled on Bacon Stuffed Cherry Tomatoes, which we renamed BLT Bites (the fresh basil fills in for the lettuce).

2 lbs. bacon, cooked, drained and crumbled
1.5 cups mayo
1/4 tsp garlic powder
1 cup grated parmesan
2 tbsp chopped fresh basil
4 pints of cherry tomatoes

Cook the bacon to desired crispiness. I inadvertently picked up two different types at the store, one a regular cut and one a thick cut. I cooked both packages in shifts in a 400 degree oven and the thick cut slices turned out better as far as this recipe was concerned. While the regular cut was inconsistently cooked and about half of each piece had to be chopped up the thick cut worked out great... consistent and easy to crumble. Not to mention the nice chunks of bacon fat!

Place all the ingredients except the tomatoes in a large bowl and blend.

Cut the tops off the tomatoes and scoop out the insides with a good melon baller. (By the way, just try finding a melon baller – good or bad – in your local supermarket! We found every kitchen gadget but this so Chris picked one up at Williams Sonoma.)

Try for pints that have a good ratio of large cherry tomatoes which are easier to clean out (and hold more filling!). Turn the hollowed out tomatoes upside down on a tray lined with paper towels and let them drain a bit.

Fill a pastry bag with a large tip (you don't want the tip to get clogged with bacon bits as we had happen with our first tip). Fill each tomato with a blast of the mixture, cover and place in the fridge to chill. We found that while it was a good idea to let the mixture get a little soft before piping it into the tomatoes be careful because you may have some of the bacon grease liquify and rise to the top of the bag as you're filling the tomatoes. In other words, wearing a nice Patagonia polo shirt is probably not the best attire for this job!

Original recipe calls for dried basil (fah!) and says that this amount will serve 16.

REVIEW: Pleasantly Surprised by Patrick's

When we headed to Baltimore County mainstay Patrick's Restaurant & Pub on a recent Friday night, I wasn't sure what to expect. Their website touts the cuisine as "A Maryland menu with European flair" – a tagline that seems like a nebulous catch-all – and a so-so review from Sun critic Elizabeth Large did little to boost my expectations.

Situated in a bustling strip mall setting, the facade, name and location might suggest a sports bar while the inside strives for a not-quite-fine-dining experience. Because we were with a large group it's hard to tell how our service compared with the rest of the restaurant. Our separate room included our group of a dozen-plus and another table of probably half that, all served by one slightly harried waiter. It took me a good half-hour to get a drink ordered and even then it was only because I all but tackled our waiter – after they'd taken and brought the order of the person next to me and headed out the door.

Luckily, Large's review of the restaurant and a look at their on-line menu gave me a good idea what to expect, not to mention what to avoid. I was pleased to see Fried Maryland Tomatoes (singled out in Large's write-up) were still offered and though the evening's specials held some promise, I didn't think a big order of liver and onions was going to make me any friends among the casual acquaintances and neighbors with whom we were dining. Not to mention my liver-hating wife!

Frankly, the one menu offering that did jump out at me was an entree of Broiled Idaho Rainbow Trout. The dish always reminds me of a trip that I took with my sister and her family back when I was a pre-teen. One night at dinner my brother-in-law ordered the rainbow trout and it was one of my first exposures to "real" fish at dinner. For a kid accustomed to fish sticks and the Howard Johnson's all-you-can-eat fried flounder, the head-on presentation and moist, flavorful fish I tried that night in the mid-to-late 1970s may have been one of the early stepping stones toward my current culinary state.

But, considering that this was more a social event than an exploratory dinner out I decided to file the trout away with the liver and go from something that wouldn't be quite as much work. I settled on an entree of Grouper Monte Carlo, a huge portion of firm and flavorful flaky white fish sautéed in white wine with artichokes, lemon, tomato and fresh basil. I couldn't really find the artichokes in the dish but the lemony sauce went well with the mild but tasty grouper.

The Fried Maryland Tomato appetizer was an even bigger hit. While most menus offer fried green tomatoes, Patrick's uses ripe, red tomatoes in their dish and they somehow keep the thick slices from falling apart in the process. And at just $4.99 the packed plate features six thick slices fried in olive oil and topped with cheese and fresh basil. Though my grouper was tasty and filling (thanks in part to a huge house salad and baked potato on the side), it was the fried tomatoes that would make me head back.

Other portions seemed equally large and the varied menu pretty much had something for everyone – steak for some, fish for others, even eggplant parmagiana (which is served in a towering stack) and sour beef with dumplings, a long-standing offering dating back to Patrick's early days. A bite of fried Maryland crab cake was tasty but the folks at Michael's, Faidley's, G&M and Patrick's (in Baltimore) don't have anything to worry about.

While I won't be running back to Patrick's anytime soon, you could do worse than this Baltimore-area institution that is sure to please even the most diverse group of appetites and palates.

Tabasco Mayo?! Why Am I Only Learning About This Now?!

It wasn't until recently that I became aware of the violently anti-mayonnaise underground at work in our fine country. I can certainly understand the hatred of cilantro, the soapy-tasting herb of doom that has plagued many a Mexican recipe I've wanted to try, but even I have been able to get past that... for the most part.

But I thought anti-mayo nuts were just that. A fringe sect of our society that professed to hate the creamy glue that holds together our various "salads" all the while downing forkfuls of Mom's potato salad and Aunt Barb's macaroni & tuna side dish.

Recent encounters on – of all things – a Eurotrash film message board have convinced me that this is more than a mere sect. This is a movement bent on recruiting nothing less than the leader of the free world to their evil cause! Then again, Obama and Biden both pledge to prefer their burgers cooked medium... yet another piece of information I would have liked to have had on hand during the recent election.

Despite these nay-sayers beating their chests in anti-mayo gloom, I'm glad to see that manufacturers are still pushing the creamy mayo envelope with new and wonderful flavors for us to try. Naturally, we're all aware of Baconnaise by this point, thanks to recent appearances on both Oprah and The Daily Show (just to name a few).

But yesterday, while I was out searching for tartar sauce I stumbled upon McIlhenny Spicy Mayo, "made with Blue Plate Real Mayonnaise and flavored with TABASCO brand Pepper Sauce... TABASCO brand Spicy Mayonnaise features the zesty flavor of south Louisiana."

Since I was in a rush and couldn't find the tartar sauce I was looking for I ended up leaving the store empty-handed, but after discovering this and the store's wide selection of Mexican condiments, cheeses and creams I have a feeling I'll be going back.

FOOD COURT: Fast Food Worker Finds Another Use for Grill Scraper

Back when I worked in an office I used to try and avoid workplace arguments as much as possible. They were rarely productive and everybody just felt awkward and bad afterwards.

I never took into account the possibility that workplace tools could be used on me by savage, angry co-workers. And given that I worked in ad agencies and retail establishments filled with X-Acto knives, hot wax, large computer monitors and, in the case of one job, pool cues and balls things could have gone horribly, horribly wrong (cue Steven Seagal footage).

Like this case of battling co-workers from Edmond, Oklahoma. Cops were dispatched to a Carl's, Jr. fast food joint to investigate an alleged assault. I'll let the Edmond Sun take it from there...

At the restaurant, police questioned Billy Dwayne Prentice, of Oklahoma City, who said he and the victim had been arguing during work hours. The argument escalated and the suspect began to punch the victim with his fists while the victim was seated at his chair in his office, police said.

The suspect retrieved an industrial grill scraper from the grill area of the kitchen, returned to the office and began to strike the victim with the scraper, police said. The victim suffered injuries to his jaw and to his scalp.

Prentice is also facing felony possession charges "after a search produced a substance with a yellow-colored coating around it. The substance was sent to the Oklahoma State Bureau of Investigation for analysis."

FOOD COURT: Never Bring a Waffle to a Gun Fight

All Crystal Samuels wanted was an All-Star, the popular Waffle House menu offering featuring grits, sausage, toast, eggs and a waffle. Instead she got shot by a waitress after throwing a waffle at her.

An altercation inside a Waffle House resulted in waitress Yakeisha Ward assaulting the customer and threatening her with a gun pulled from her car trunk. (How a dispute over eating from carryout trays inside a restaurant ends with someone brandishing a gun is beyond me.)

Amazingly, Samuels' only comment about the Waffle House according to the news report was "bad customer service".

REVIEW: Catch 3 Taco Trio at Baja Fresh

Because we don't have a sitter on Wednesday it has sorta become my day to grab myself a treat for lunch, usually while we're out running errands or taking part in some excursion to get us out of the house.

Last week it was a trip to Pastore's which was made more difficult thanks to the ongoing road construction in front of the store. But it was totally worth it as the deli/Italian grocer continues to serve up my favorite hoagie in the Baltimore area. I am going to give the cold cut sub at Timonium's own Pasta Blitz a try, though, as this shopping center pizza joint/Italian eatery has supplanted local fave (and Baltimore Magazine "Best Of" winner) Pasta Mista with its excellent pizza.

But enough about pizza and subs. Today I tried the new Catch 3 Taco Trio at Baja Fresh, a platter featuring three fish tacos: a grilled mahi mahi taco, a crispy beer-battered mahi mahi taco, and a fire-grilled shrimp taco. Regionally tested last year, the limited time platter also features a side of rice and beans (your choice of black or pinto) to make a really filling lunch or dinner platter for just $6.99.

As a fan of the regular Baja Fresh Fish Tacos, I have to admit that the beer-battered taco was definitely my favorite of the three. Even after picking the food up, bringing it home and having it sit while I made lunch for my daughter the crispy taco was still hot and crispy, giving way to moist and mild fish inside. The toppings of avocado slices and pico de gallo give all three tacos a little kick that goes nicely with the fish.

My only complaints would be that the fire-grilled shrimp didn't seem too fire-grilled – it was almost as if somebody had said the word "fire" to them before they made their way into the tortilla – and I wasn't a big fan of the lime cilantro marinade that the shrimp are bathed in before they're cooked. I'm usually okay with cilantro if I know what to expect, but I got a big blast of the dreaded herb just as I was taking my first bite and I have to admit that it turned me off a bit.

The rice and beans are a complete afterthought and really not even necessary. In all the Catch 3 Taco Trio is a decent value but I wouldn't be in a giant rush to get it again.

Wednesday Roundup

Lotsa food and drink stuff in the news lately and not enough time to cover each and every thing in depth. So here's a quick roundup of stories that have been piquing The Hungover Gourmet's interest...

• The Senate Finance Committee is looking into a tax on vending machines, cigarettes and liquor in the hopes of finding a mix of tax increases to pay for a health overhaul. Proponents of the plan suggest slapping a $2 tax on a pack of cigarettes and a higher excise tax on alcohol. Taxing junk food, alcohol and tobacco could raise $600 billion over 10 years.
• I'm on record as a big fan of the fish tacos at Rubio's, the California fast-food taco chain. Their fish tacos make other quick fix Mexican fare pale in comparison so I was surprised they were branching out with the first ground beef menu offering in their history. I was even more surprised that the new All-America Taco features a flour tortilla wrapped around a char-grilled, beef patty seasoned with spices, topped with melted American cheese, salsa fresca, smoky garlic-chipotle mayonnaise, a jalapeno pepper and lettuce. I'm thinking Rubio's should stick to their awesome fish tacos.
• Speaking of fish tacos, I might be heading over to Baja Fresh today to try their new Taco Trio, a taco platter featuring a grilled shrimp taco, a grilled mahi mahi taco and a crispy mahi mahi taco.
• Both Popeye's and Kentucky Fried Chicken have had unfortunate PR issues in recent weeks when the establishments ran out of chicken and could not/would not honor publicized promotions.
• One person who does not seem to have been affected by the chicken shortage is producer/musician and now food blogger P Diddy (aka Puff Daddy, Sean Combs, Diddy, etc). While in the studio earlier this year Diddy decided to review the fried chicken offerings from the rival establishments. You can check out the video below:

Could White Castle's Timing Be Any Worse?

When Louis Fowler and I were in Ohio last month we lamented the fact that the local White Castle had not started its Pulled Pork Sandwich promotion yet. Because what you need after you've ordered 90 Slyders, three orders of Family Fries, a couple sacks of Onion Chips and some Clam Strips is a couple Pulled Pork Sandwiches. From White Castle.

Little did we know that a few months later the world would be facing a possible pandemic of something called the Swine Flu Virus that isn't actually caused by exposure to pork products, despite the highly misleading name.

Whether pigs are to blame or not, this White Castle commercial for the aforementioned Pulled Pork Sandwiches probably won't allay the fears of those who think our porcine pals are at fault...