No Foolies... Hungover Gourmet Returns to Print with Fall 2013 Issue!

I wanted to post this earlier this week but hesitated for fear that it would be laughed off as an April Fool's joke.

Despite what it said atop issue #11 – published back in 2009 – that will no longer be "The Final Issue" of The Hungover Gourmet: The Journal of Food, Drink, Travel and Fun!

We're currently accepting submissions for issue #12: The Return of The Hungover Gourmet and are looking for...

• capsule restaurant reviews for our 'For Those Who Are Fussy About Their Food' section (250-300 words max with 0-5 star rating);
• snack, beverage, fast food, frozen food reviews (250-300 words max);
• articles in the 1200-2500 word range (anything from cooking techniques and explorations of new gadgets to travel roundups, winery visits, food taste tests, etc.);
• recipes;
• photo essays;
• food/drink/travel-related zine, book, tv, movie reviews.

Deadline for submissions is September 1, 2013 with an anticipated street date of mid-November. That gives you the whole spring and summer to get your thinking caps on, get out and eat fun and interesting food, fire up the grills, grow veggies and share it all with the world. Or, at least, our small but enthusiastic readership.

All contributors receive a complimentary copy of the issue. In addition, we'll be holding a Hungover Gourmet Photo Contest with the winning photo gracing the cover! More details to come...

Have ideas? Want to contribute? Email me or touch base with me via our Facebook page or Twitter feed.

What's Up with THG: Summer 2010 Edition

We've been a bit light on posting here at the blog but look on the bright side... at least you're not sitting around waiting for us to update The Hungover Gourmet website. (What's that? You were? Alright, alright, we'll get to it.)

Unfortunately, between other obligations and our recently-launched Facebook page, the blog and Twitter feed have certainly taken the hardest hits. I don't count the website because, honestly, it has been so long since we added any content that it's officially the red-headed stepchild of our media empire.

It's actually quite amazing to think how far instant-publishing technology has come since we launched the website back in the mid-90s after I poured over Teach Yourself HTML in 21 Days like it held the secrets to life itself. (And considering how it indirectly led to me working from home for the last decade, maybe it did.)

These days I find myself posting questions on Twitter or tossing links up on Facebook, watching them appear – and sometimes commented on – minutes after I first cobbled the thoughts together in my head. As for the website (and to a lesser extent the blog), what once seemed like "instant publishing" now feels as archaic as banging two rocks together to create fire... or doing an old-school photocopied zine. (To wit, I started this blog post at least two days ago.)

But never fear, faithful reader. THG soldiers on. While I may have been too busy to post on a regular (or even irregular) basis, I'm still watching, reading, eating, drinking and – most importantly – cooking.

My initial plan to cook at least one new dish each week has probably fallen by the wayside. Frankly, I stopped keeping track after week nine so I honestly don't know if I've kept pace or not but I'm not sure why I start new projects in January when I'm at my busiest. They only get pushed onto the back burner when things really get crazy. I'm pretty sure I should just start referring to "July" as "January" since that's when I actually have the time and energy to devote to new projects and plans of action.

That said, I've been trying to stay on top of our latest attempts at new dishes so here are a couple recent faves and one method I'm excited to try tonight...

Chipotle Shrimp Tacos (Cooking Light): It's rare that I make a recipe from Cooking Light that I don't love and this one is no exception. For anybody who thinks "light" means "bland" try this spicy and delicious combo of seasoned shrimp, crunchy greens (we substituted shredded cabbage for the lettuce) and refreshing, creamy ripe avocado.

Greek-Style Pork Chops (Cooking Light): Because we buy the family packs at Costco and end up freezing them in dinner-sized portions, I always find myself scrambling for new ways to cook two things... chicken breasts and pork chops. Since a lot of pork chop recipes tend to use bone-in chops, I'm always thrilled when I find one that uses the boneless variety. Even better when that recipe is packed with flavor. CT wasn't as fond of the tomato/cucumber side salad that's paired with this dish and I'd admit it could probably use some feta or something to give it more flavor. But the chops came out perfect and the low-fat dill sauce for on top would also be great for use in pita sandwiches.

Grilled Chicken Under a Brick (Pinch My Salt): While my wife could eat variations on pork pretty much every night, for me it's chicken. (Though her love of pork, especially a Latin-style roasted pork shoulder, is slowly winning me over to the other white meat.) In an effort to expand my repertoire beyond roasting, grilling, baking and beer canning, I finally find myself at the intersection of three loves... a chicken, a grill and a home improvement store. While my beloved beer can chicken is a nice, hands-off, slow and low method of producing a moist, delicious bird, the brick method looks a bit more hands-on. But I'm willing to risk some flare ups – not to mention the look from the checkout gal when I purchase two bricks – for what looks like a heaping helping of yummy crispiness.

So stay tuned. In the days to come I'll be writing about our attempt at a vegetable garden, the latest in food tv shows, a couple new cookbooks and more.

We're back.

Adam Perry Lang's Smoked Chicken Livers

I've mentioned before that I'm a huge fan of Adam Perry Lang's cookbook SERIOUS BARBECUE. I first heard Lang on The BS Report podcast over at ESPN and asked for the book for Father's Day. Within pages I knew that I'd found somebody whose thoughts about outdoor grilling and barbecue resembled my own ("it's all barbecue, and it all can be tremendously delicious"), who wasn't afraid to use high heat and leave the lid open, who didn't follow tried and true traditions and built flavors using marinades, brines, rubs, basting sauces, finishing sauces and more.

In the few months I've had the book I've made variations on several Lang recipes, everything from a sweet and spicy BBQ sauce to our new favorite pork chop recipe and some beer bathed brats that will be returning to the menu next weekend for NFL opening weekend.

But this weekend I decided I wanted to try his recipe for Smoked Chicken Livers. I don't know how you feel about them, but I love chicken livers – livers of any kind, really – which is a dramatic culinary turn that would make my adolescent head spin were I to go back in time.

I vividly recall attempts to get me to eat fried liver and onions as a kid, an experiment that failed miserably. These days, whenever I see it on the menu at a diner or as a restaurant special it quickly jumps to the top of my list of possible dishes. Frankly, I'd make it at home if anybody else in my house (dog not included) liked it and my wife wouldn't complain about the sites and smells that accompany its preparation.

With a trip to LBI coming up this weekend I thought it would be a great time to try the chicken livers. First, they take a fair amount of preparation and with a light work schedule I'd have time during the day for the cleaning and cooking required. Second, my father-in-law is a fellow chicken liver aficianado and I thought it'd be fun to give the finished product a try with him.

With two lbs. of chicken livers washed, trimmed and cleaned followed by an overnight soak in a bath of whole milk, I got everything ready for my first foray into what was essentially paté making. Here's how it went...

With the chicken livers patted dry and seasoned after their milk bath it was time to fire up the grill and soak the applewood chips for the purpose of providing smoke.

If you were ever wondering, that is what 2 lbs. of washed, trimmed, soaked and seasoned chicken livers look like!

My one complaint about Lang's cookbook is that it won't stay open on its own. There it is at top left jammed under our kitchen ledge. In the middle of the photo are the garlic, thyme and marjoram, salt and pepper, and sliced shallots that will be cooked in unsalted butter.

Cooking the shallots until just golden. Who doesn't love the smell of shallots or onions cooking in butter?

Time for the herbs and spices to do their thing. You have to be careful here. I had to watch this step carefully and stir frequently to keep the mixture from getting too dark.

You have to love a recipe that calls for almost a cup of bourbon. I went middle-of-the-road with Wild Turkey as opposed to the cheaper Old Granddad and the pricier Maker's Mark.

Remember when I asked who didn't like the smell of shallots cooking in butter? The aroma from the pan as the bourbon deglazes and carmelizes the whole shallot/spice/herb mix is another to die for.

With the pan deglazed and shallots carmelized it's time for, you guessed it, the heavy cream.

It's a tight fit on the grill. I probably should have gone with a smaller pan for the shallot mix. The middle and right burners are off with the smoker box full of applewood chips barely visible there in the upper left.

The temperature is about as low as I can get it but we're pumping out some nice smoke.

An hour later and here's the chicken livers combined with the cream and shallot mixture. You blend the two about halfway through and you can see that the smoke has turned the cream from white to a smokey brown. At this point I had to check and see how the chicken livers tasted and picked a plump one from the mixture. The smokey flavor is subtle and the meat inside is amazingly rich, moist and creamy.

After pulsing and adding some more unsalted butter the mixture is ready for cooling and refrigerating. Admittedly, the mixture neither looks great at this point nor does the flavors justice. The pepper is too overpowering and the room temperature mixture is a bit runny. Alas, even I was a bit skeptical that the end result would be a winner.

One night in the fridge later and the spread has really come together. Like chili or a stew that tastes better the next day the Smoked Chicken Livers are wonderful. Scooped from the serving bowl and served atop a cracker the taste and consistency is like a creamier, richer and more pepperty braunschweiger or even an upscale version of the liverwurst on rye I loved as kid (and still love today).

You're Not the Master of the Grill...

...till you bring a suckling pig to the Patriots game.

That's just one of the pithy bon mots tossed off by Bill "The Sports Guy" Simmons during his recent BS Report podcast with chef/author Adam Perry Lang. Lang, whose new book Serious Barbecue is getting great reviews over at Amazon, appears on the usually sports-centric podcast to talk about the proper way to tailgate, some under- and overrated cuts of meat, what to order at a steakhouse and more.

I was prepared to hate the guy but loved Lang's down-to-earth approach and his seemingly sincere desire to help people deliver better barbecue.

Check out this podcast at iTunes or go directly to The BS Report archive.

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.

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."

Catch the Slider Sensation That's Sweeping the Nation!

I usually get annoyed when Billy Mays is screaming at me about some spot remover or car chamois. But I have to admit that my eyes and ears perked up when the commercial for The Big City Slider Station came on during Iron Chef America:



I'd kill for an infomercial for this!

Grilled BBQ Pork Chops

Last week I made one of our favorite pork chop dishes in which the pan fried chops are topped with a country gravy made with milk and the flour and herbs used to season the chops. It's a great dish, but paired with mashed potatoes and some grilled local Polish sausage, well, it's maybe a little heavy for the warm, muggy summer months here in the Baltimore area.

Actually, that dinner would probably have been just right for last night's cooler, almost fall-like temps. But I decided on a different route and wanted to grill the chops that I'd recently purchased at Costco.

I don't know if anybody else shops for their chops or other meat at places like Costco, but I have to say I'm pretty happy with what I find. We bought about $20 worth of chops the other day, boneless cuts that were probably a good 2" thick. I cut them in half and froze them, leaving us with enough boneless chops for seven or eight dinners, in addition to last night.

Speaking of which, I went searching for a new pork chop recipe last night and found this nice combination of a slightly spicy, somewhat smoky rub (I used an ancho chili powder) and barbecue sauce. Rather than make my own sauce I used reliable old Head Country Hickory Barbecue Sauce to finish off the chops during the last couple minutes. I selected some nicely marbled chops from the package and they ended up being perfect for the grill.

Late Summer Events and Bacon Wrapped Stuffed Hot Dogs

It's almost the end of August and that means a lot of things around THG HQ. First off, today marks the end of our extended semi-vacation as the wife returns to work after 3 months off with the baby and me. Second, the US Open tennis tournament – my favorite of all tourneys – starts later today with first round coverage beginning at 11 AM. Third, the MD State Fair is in full swing and we plan to get over there and sample some of the culinary delights – ie, food on a stick – that state fairs bring out. And, finally, Labor Day is just around the corner, which means it's time to break out those great summer barbecue/cookout recipes at least one more time.

This summer I've been doing more hot dogs and sausage on the grill, and even made some great Jalapeno and Chicken Sausages that I bought at Wegmans the other day. I meant to write it down before I opened the package but I forgot to and now I can't remember the brand. They cooked up great on the grill, just 5 minutes per side over a medium flame.

But when I opened my e-mail box this morning there was a great sounding recipe from Simply Recipes that popped up: Grilled Bacon-Wrapped Stuffed Hot Dogs. Damn, that sounds really good and I may have a hard time not making those this weekend.

When Holiday Barbecues Go Wrong

I didn't get to see the video of this fire until I checked out the local news website but here's the story from today's Sun. Who knew drippings on a propane tank could cause so much damage?!

Spring Officially Arrives with First Grilling

While I know that spring arrived on the calendar eight weeks ago I've been, well, a little busy. But the grilling bug started nipping at me earlier this week, so I power washed my trusty old grill, bought her a spiffy new cover, and set about deciding on what to grill first.

At the same time the grilling bug hit me a steamed clam bug hit me and I decided it was as good a time as any to combine the two. So last night after Chris got home from work we fired the old girl up, threw some Natty Boh in the bottom of a pot, tossed in a couple dozen steamers, and then grilled up some turkey burgers and a few ears of corn.

I was a bit concerned when, after 15 minutes, my clams had not opened up, but a quick increase in heat and a few extra minutes led to every single clam unhinging and offering up its meaty innards.

As for the rest of the meal, it's still early so the corn was good but not great, and the turkey burgers were fantastic (we get them at Costco and they're the best turkey burgers around) but remind me never to get Lienenkugel's Sunset Wheat beer again. I couldn't make up my mind at the liquor store and made this choice. And it was a bad choice.

I'm not a huge fan of wheat beer to begin with and this one is flavored with something like coriander. It's tough to describe but if I can get gross for just a moment, do you know how your bathroom smells the day after you've had too much beer. That's sorta what this tastes like. The only good thing about it is that I dislike it so much that I can't drink more than one and I refuse to buy new beer until these are gone.