Linguine and Dirty Martinis Make A Great Meal

I never liked dirty martinis.  Why pollute a perfectly good vodka martini with all that olive juice?  (My preference was Hangar One (or similar), very dry, on the rocks with a twist.)  But this post's title is not exactly what it means.  I recently had the pleasure of enjoying a meal prepared by Chef Callie Salls, professional chef, cooking instructor, and proprietor of Linguine and Dirty Martinis, a private chef service.  The experience was so exceptional I thought I'd brag about it share it with you.

Caveat: When reading my descriptions, keep in mind that if culinary knowledge were electricity mine could lightly toast white bread.

For a salad course Callie prepared a tropical fruit salad with chili-encrusted scallops and avocado.  The scallops were liberally coated top and bottom with chili powder and lightly but nicely seared.  They sat atop sliced avocado that had been drizzled with a freshly prepared dressing olive oil dressing (honey, garlic, zest).  The scallops and the avocado would have been sufficient unto themselves with the firm flesh of the scallop, the wallop of the chilis, and the creaminess of the avocado all bound together by the dressing.  But in addition to all of this, the salad was topped with sliced kiwi, diced mango, and pucks of pineapple.  While normally I revolt at fruit in a salad the sweetness further complemented the chili.  And to tie it all together in some kind of moebius strip of taste, the chili rub also included cinnamon.  For a little kick, a few sliced scallions and serrano chilis were sprinkled on the plate. Truth be told, this was my favorite course and I could've stopped eating at this point.

Good thing I didn't actually stop eating. The main course was roasted shrimp with summer squash ratatouille and mascarpone.  This was a study in contrast.  The ratatouille was fresh and rich and the dollop of mascarpone gave it a luxurious feel.  This base contrasted with the shrimp which were simply roasted to a snappy firmness.  Wonderfully done.  I could've eaten just the ratatouille as the whole meal (and I did with the leftovers the following night).

In keeping with her goals of using fresh, in-season ingredients, Callie prepared a fresh peach tart with almond creme anglaise for desert.  The dough was unsweetened letting the sliced peaches carry the burden of the dessert.   But what made this dish for me was the almond creme anglaise.  As you can see from the photo, there wasn't very much creme, but in small quantities it was the perfect creamy, sweet complement for the tart peaches.

Because she's a food instructor, Callie is very comfortable in the kitchen talking about food whether that's giving a little lesson on how to prepare something in particular or talking about the Fort Worth food scene.  We had a blast while she prepared the meal and I promised not to mention the almonds.  What's amazing is that she and I shared similar thoughts about many things related to food, although she found some of my food quirks to be politely eccentric.

Next time you're having friends over and want someone to do the cooking for you, give Callie a call.  In the meantime, be sure to follow her blog at http://linguineanddirtymartinis.blogspot.com/.

Energy, Chocolate, and Mechanical Engineering

Mechanical Engineering magazine has been on a roll lately with articles that I think are pretty damn interesting.  I read them but also feel compelled to share them with you here.  Such is the case with their January 2011 issue.

In Myth vs. Fact, two folks from MIT's Sloan School of Management try to separate myth from fact when it comes to energy policy.  They write "Before we can embrace appropriate energy policies, we have to face the hard truths about the technologies available to us."  So here I'll just repeat their headlines verbatim for you to deliberate, discuss, and debate.

• Truth: Without significantly higher energy prices, energy demand will continue to grow - especially in developing countries. 
• Myth: The world is running out of fossil fuels.
• Myth: Renewable energy generation technologies are free from environmental concerns.
• Truth: Continued reliance on fossil fuels is altering Earth's energy balance.  The risks of extreme temperature changes and subsequent impacts will grow substantially unless concrete actions are taken.
• Myth: Getting started on reducing greenhouse gas emissions will require transformative technologies.
• Truth: There are opportunities to greatly reduce energy intensity through gains in efficiency.  These gains could be made by both technological advances and price-induced substitution.
• Myth: There is little room for improvement on fossil energy technologies - fossil fuel extraction, internal combustion engines, and so on.  Therefore, only small advances are needed before alternative energy technologies are competitive.
• Myth: Explosive growth in renewable fuels in recent years is evidence that these alternatives are economically competitive with traditional fossil fuels.
• Truth: Subsidizing renewable energy generation doesn't lower the cost of alternative energy; we simply pay the cost in other ways - and at the expense of cost-effective market-based policies.
• Truth: The true costs and benefits of available alternative technologies are highly uncertain.  Therefore we should all be careful about predicting technology winners.

The same issue provides dessert in the form of a great article on the high-tech challenges involved in making chocolate, Engineering Taste, authored by researchers at the University of Birmingham in the U.K.

The complexity here is based in the fact that molten chocolate is a non-Newtonian fluid whose viscosity changes with applied shear force.  What's important is to solidify this liquid in one of its six stable solid forms, one of which is preferred from the standpoint of mouth feel (melts at body temperature) and visual appeal (glossy).  Unfortunately, this solid form isn't stable and often the result is a less desirable solid form that looks funny and tastes gritty.  (I recognize this taste as a brand that begins with "H".)

One key to achieving the correct solid form is the cooling rate.  One method uses a very slow cooling of 1 or 2 degrees Celsius per minute.  But another technique called the "frozen cone" method chills the chocolate in 3 seconds using a cone plunger at -20 degrees Celsius.  Obviously, this works well for creating thin chocolate shells.

So now we have some insight into the science behind the fluid dynamics of something we're all familiar with but have probably not thought much about.  In addition to mouth feel and taste, another area interest for these researchers is the nutrition and digestion of this manufactured food.  My parting chocolate advice is to stay away from the "kiss" - that little pointy tip always breaks off and leaves tiny brown stains on your shirt.

JR's Grill Expels Building's Old Demons

On the day after Christmas, what's better than to leave the holiday ham in the refrigerator, get out of the house, and take your football watching on the road?  That's precisely what we did tonight at JR's Grill in Colleyville which bills itself as a "sports restaurant" and backs up that promise with several large TVs mounted around the dining area showing what seemed to be every ongoing NFL game.

After scanning the menu, I was so intrigued by the Prime Time Filet Burger that I had to order it.  What's so intriguing about a burger?  This one consists of 9 ounces of ground filet mignon topped with boursin cheese and caviar.  Yes - caviar.  Never having had caviar before it seemed fitting that my first experience would be on a burger.  And this burger was excellent.  The meat, grilled to a warm pink center, was fantastic and worth the price alone.  The cheese was a perfect complement, creamy and rich as the crumbles melted over the patty.  And the dollop of black, small caviar was a nice salty question mark in the center.  (Honestly, I still can't say I know what caviar tastes like.)

The Prime Time Filet Burger at JR's in Colleyville.  This photo does not do it justice.

Others in my group had a cheeseburger, ribs, shrimp, and grilled chicken sandwich and all received high marks.

This visit to JR's Grill was important to me because my last visit to that property was back in 2009 when it housed Cowboy's Barbeque & Rib Co.  My only meal there (read my review) was possibly the worst dining experience I've had in the last two decades.  So I was glad to exercise that old ghost with such a wonderful meal at JR's Grill.  I plan to return.

More information about JR's Grill can be found on their web site, www.jrsgrill.net.

For the record, I received no compensation from JR's Grill at anytime for anything.

Mr. Q Cumber - Sparkling Cucumber Beverage

I know what you're thinking: "not another review of cucumber soda."  Well, I don't get out much so this is new to me.  New as in I came home from work one day and the food fairy had left one in the refrigerator.

Twisting off the cap and releasing the seven ounces revealed a virtually colorless beverage with light carbonation and a subtle but undeniable cucumber nose.  Think of a summer afternoon at your mother's side as she slices a fresh, home-grown cucumber for a picnic dinner.  She hands you a fresh slice, still dewy with the gourd's own juice and you bite into the firm yet yielding white flesh.

The first sip is coy.  The taste is at first light, clean, and slightly sweet and the carbonation is gently refreshing and teases your moist lips.  The bouquet reveals itself slowly, the nectar only timidly giving up its light summery taste.  But as you and the sparkling drink get to know each other better, he reveals his full self, the unmistakable flavor of cucumber in all its velvety glory.

Too soon my seven ounce experience came to an end.  I've never had a cucumber this way before nor do I know when I will again.

This reviewer did not receive compensation of any kind from Global Beverage Enterprises, Inc.

A Smoothie Recipe for Tom

Several months ago I promised my friend, Tom, that I'd share with him my recipe for the fruit smoothie I have virtually every morning for breakfast. (After 40+ years of cereals I was due for a change.) This makes two very full glasses.


Peach & Blueberry Smoothie

• 1.75 cups apple juice
• 2 heaping tbsp wheat germ
• 2 heaping tbsp plain yogurt
• 1 banana (w/o peel)
• 1.5 cups frozen peaches
• 8 0z frozen blueberries

The following ingredients are optional.

• 1 envelope Carnation Instant Breakfast, vanilla
• 1 capful Source of Life Liquid (my boys call this stuff "snot")
• 1 tbsp cod liver oil

Combine all ingredients in smoothie maker or blender and blend until smooth.

For a strawberry smoothie, substitute strawberries for peaches and orange juice for apple juice.