Tiger Breakfast (Breakfast Casserole)

By on January 17, 2010 in Breakfast

I woke up late this morning after a long night of no sleep. Typically, I get up with our dogs at 6A to feed them and get them ready for the day. Then I take care of our son and get my day started. This morning, I rolled over at 9:45 which is highly unusual. The reason for no sleep is that I have a real hard time with caffeine. Last night I foolishly had a couple chocolate chip cookies before bed. They were good, but probably not worth the price of admission.  The good news is that I have taken to eating dessert in the mornings sometime, which is how I think everyday should start.

After I wiped the sleep out of my eyes, I realized that something smelled good in the house. Normally I am the one making things smell good, so it was a nice surprise. Our guests had browned off the sausage to make the Tiger Breakfast. When I walked out into the kitchen, there was a huge sheetpan with what looked like a breakfast strata, but different. Needless to say, I was intrigued.

The story behind the Tiger Breakfast is a family story. Hailey’s grandma (Hailey is one of our house guests) started to make this way back in the day for her ten children. Seven boys and three girls. It’s quick, delicious and easy- which when you think about ten children is just the way it needed to be. Supposedly this recipe is enough to serve 12 people, but the four of us polished off about three quarters of it this morning. It is just that good. If you are looking to spice it up a bit, I bet that some sauteed poblano peppers would really add some depth of flavor.

Ingredients

2 cans crescent rolls
1 lb of mild breakfast sausage
8 eggs
1 2/3 cup of milk
1 tsp salt
1/2 tsp pepper
4 cups of grated cheese- 2 cups of monterey jack and 2 cups of Swiss
1 jar of salsa- temperature to your liking

Instructions:

Preheat oven to 425 degrees

Brown sausage and break up into small chunks, drain

Spray 15X10 sheet pan with pam

Line pan with cresent roll dough- make sure to go up the side of the pan. Place the sausage over the dough
sprinkle cheese over sausage.

Beat the eggs, add milk, salt, pepper

Add to the dish and bake for 20 minutes or until eggs are golden brown- make sure they are cooked in the center. You can do this by using a toothpick- if it comes out clean, it is cooked.

Serve with salsa on the side- or smother it- it’s pretty darn good no matter which way you eat it.

To spice it up, add sauteed onions, bell peppers or jalapeno- or poblano. Might be interesting with some red pepper flakes as well.

If you are looking for a morning drink to go with this breakfast, I would suggest a bloody mary. I’m going to try to get the best bloody mary recipe from our friend Pete and post up in another entry. Man, that is one good bloody mary.

Enjoy-

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Wolaver’s Oatmeal Stout

By on January 16, 2010 in Bar Tab

About three weeks ago, I picked up a sixer of Wolaver’s Oatmeal Stout from Wegmans grocery store in Lakewood, NY.  After standing in the beer department for over 20 minutes, it was time to make a decision, so I grabbed this one and hoped for the best.   With unknown labels, it is always a crap shoot if the stuff in the bottle will be delicious or disturbing.  At least with wine there are a ton of factors you can look to determine if the contents of the bottle will be at least decent.

Anyhow, when I got home my wife noticed that it was bottled in Middlebury, Vermont. I immediately knew that this must be at Otter Creek, which is exactly what the bottle confirmed. I bet that if I dug deep enough in my t-shirt drawer that I could still find my Otter Creek tee from when I visited there many times in college. Otter Creek brewery was the location of my first growler, which is a sight to behold if you haven’t had one yet. A growler is basically a huge jug with a handle on it that they fill up with your brew of choice. I applaud the person who thought of the idea- environmentally friendly before it was cool to do so and economical to boot.

Otter Creek is known for some pretty good beers and I have been a huge fan for many years, as I have already let on about. So, I was confident that what was in the bottle of Oatmeal Stout was going to be good. Then I noticed something strange- a twist off cap. Hmm- what gives with a twist off? If I am going to spend the dough on a beer like this, chances are pretty good I have a bottle opener.

After twisting off the cap, straight off the top you could smell the hints of chocolate. I love it when you find a beer that has a nose which is highly distinguishable. When I inhaled the aromas as I was drinking my first sip straight from the bottle, it shot me back in my memory to Corky & Lenny’s deli where I enjoyed my first chocolate phosphate. It really was a mix of the phosphate and the very unique whey chocolate taste of a YooHoo. I know, beer shouldn’t taste like a YooHoo and this beer doesn’t- it is just the taste memory that flashes through my head when I drink it. So far, a great experience.

When poured in the glass, it is a dark beer with a creamy head. The nose from the glass has more of a coffee tone to it, but it is subtle. The oatmeal stout is more than just chocolate in flavor- it has a nice flavor of roasted oats that seems to linger for a long time. There mouthfeel is pretty good, particularly if you give it a swish in your mouth. It opens the beer up with a very velvety texture.

I left my beer on the counter for a good 30 minutes while I was playing with my son and when I came back to it, the taste opened up greatly to the roasted oats. The coffee tones almost completely overtook the nose. Dependent on which flavor profile you like better, you should determine the temperature you would like to drink this beer at.

Overall, this is a beer that I would get again. The sweetness of the beer would be a great contrast against any salty dish that you are cooking. I would also say that this would be excellent with some salted chocolate caramels.

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The Beer Story

By on January 16, 2010 in Bar Tab

If you love beer, we have something in common which is a good place to start. The reason I say that is typically, beer tends to bring people together when there is moderation. People loosen up a little and sometimes just let things fly, which is a great equalizer in my opinion. For me, there’s a huge difference between the more delicate toast between two wine glasses versus the gusto of a good toast between some stout pint glasses. There is a place and a time for everything, including beer, particularly when it comes to gourmet cooking.

Thinking waaaaaay back, I can remember my first beer at a bar. It was my first summer as a camp counselor at Camp Adanac. This place is really far north from just about anywhere- in Manitoulin Island, Ontario. Freshly sixteen, I thought that I had the world on my fingertip. I was away from home for the summer on a great adventure. A friend of mine, Matt, drove the two of us up to camp in his Suzuki Sidekick, which was an adventure in itself. The two day trip kicked both of our asses, but the ride there was fun with the top down and nothing to do but put on miles away from home.

We arrived about a week before camp started up to help setup. At the end of a brutal first day there where we installed dock sections in the fifty degree water in our bathing suits, it was suggested by one of my counselor friends that we hit the “town” for the night. Nothing sounded better than a warm meal, so I joined in. The next thing I know, we walked about two miles to a small bar which I remember having a blue cast inside and smelled of stale beer. I asked for a menu and the waitress laughed a little and let me know they had wings, pizza and fries. My friends laughed a little to, explaining that we were going to drink our dinner. That night I enjoyed my first Labatt Blue. Then another. Then another. At the end of the third, I was smoking a plastic tipped Swisher Sweet (another first) and telling tall tales. I thought that life couldn’t get any better.

Looking back now, I know I started to drink beer probably before I should have. After that night I never went back during camp due to the fear that my boss would find out and send me home. But when I got home after ten weeks, it was time to get out and enjoy the experience. Enter into my life new friends and fast times which will remain in my head for the time being. All that needs to be said is I would never exchange, repeat or regret those years. All with the exception that I could have been drinking good beer rather than the crap we bought.

There was never an appreciation for beer in the beginning for anything other than the buzz, the liquid courage and subsequent hangover. I would say that it took about five years to realize that there was more to the beer drinking world than Coors Light or Natural Light. When I look back on it now, I just kinda wonder what I was thinking at the time.

I suppose that economics had something to do with it, considering that money was always kinda like water with me- it was in my hands one second and gone the next. When I started to drink beer, there were so many distractions around- mainly girls and cars- which is where most of my money went to. So, whatever was left over was used in the purchase of cheap beer. It took going to college and living across from the “package store” as they called liquor and beer stores in Connecticut to get me to appreciate beer.

This particular package store was unique. First, it had about 100 different micro-brews at a time when they were not popular to carry. Second, they had no qualms selling anything in their store to anybody who had enough money. This was the beginning of a beautiful relationship. It took me about nine months to work through their inventory and I felt the urge to expand my horizons. I soon found that I was visiting many breweries throughout New England and my palate for beer was definitely growing more developed.

After college, I participated in the Winking Lizard Tour of Beers with a roommate of mine. The lure of the Winking Lizard jacket was too great, particularly with drinking beer as the incentive to get it. We finished in a month. I lost the jacket the same night that we got it at another bar. Easy come, easy go.

Since then, I have made it a point to try beers that I don’t know whenever I see them on a menu and it is appropriate to drink beer with the meal. I have found a deep appreciation for nut browns and oatmeal stouts. Typically, the darker the beer the more I like it, with Stovepipe Porter about as dark as I will go. In the last year, I have developed an appreciation for hoppy beers which I never had before. The citrus or green notes I picked up in them just never appealed to me, but with the right food pairing, they can really be delicious.

There are so many types of beer that I believe it is just about impossible for someone to say that they don’t like beer. Chances are, they just haven’t taken the time to find the beer that they like yet. From raspberry beers to low-cal light beers, there’s just about something for everyone. All it takes is a positive attitude and a little time to find a cold beer that is perfect on a warm summer night, a mild fall night, a cold winter night or a damp spring night. There are beers to match up with any meal, from appetizers to dessert. Over the coming months, I’ll shoot out some recommendations with meals that I am having as well as toss up a review or ten about what I am drinking. One thing is for sure- you’ll get the real scoop from The Chubby Cook.

Anyhow, it is time for a beer so this is where I will end. Check back for some beer reviews coming up.

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Rustic Baked Pasta

By on January 16, 2010 in Baked Dinner, Dinner, Pasta, Sausage

Last night we had some company over.  They were going to be arriving late due to their work schedule, so I figured that I would whip up something easy and tasty which would hold until they arrived.  I know that you have had some type of baked pasta in the past, but this is a little different with a couple twists.  The sauce has an excellent mouth-feel and the pasta as a whole is hearty and filling.  Keep in mind that buying ready-made sauce is just fine to prepare this meal in record time.   The secret to this recipe is the sour cream which takes the edge off the pasta sauce.

Baked Pasta:

Ingredients:

1 box pasta- any type will do.   Tortiglioni (tubular corkscrew pasta) is particularly good with this dish.
1 jar jarred Vodka Tomato sauce
1 jar jarred Four Cheese sauce
1.5 lbs Italian sausage- in sausage form preferably
1 12oz box of baby Bella mushrooms
1 can large or extra large black olives
4 tbsp chopped garlic (I use the type out of the jar to save time)
3 tbsp chopped fresh oregano
3/4 cup sour cream
Green Tabasco sauce
2 cups shredded mozzarella
1/2 cup grated parmesan
Salt and pepper to taste

Instructions:

Preheat the oven to 350.

Heat generously salted water in a large pot for the pasta.  Add some olive oil to the water.  When it comes to a boil, add pasta and cook until al dente, about 6-7 minutes.  It will continue to cook in the oven.

Chop sausage into 1″ segments.  Set aside.

Trim and clean mushrooms.  Slice into quarters and set aside.

Drain olives and chop roughly (gives the meal a rustic look) and set aside.

Heat saute pan on medium-high and add sausage- brown on all sides.

Move sausage into a large mixing bowl (large enough to hold all the ingredients).  Keep the pan fat to cook mushrooms in.  Add the mushrooms and saute for 4-5 minutes. 

Reduce heat to medium and add a little olive oil and the minced garlic.  After about a minute, add the olives and cook for another 2-3 minutes, being careful not to burn the garlic.

Drain pasta in a colander and put into the mixing bowl.  Add both jars of sauce and stir.  Add in the mushroom mixture and stir.  Add the sour cream, a couple shakes of green Tabasco, oregano and some of the parmesan.  Stir it up and add salt and pepper to taste. 

Add 1/2 of the pasta mixture to a 9X13 baking dish.  Even it out and layer with 1/2 of the mozzarella.  Add the remaining pasta, even it out and add all remaining cheese to the top. 

Pop it in the center of the oven and bake for about 45 minutes to an hour.  If it starts to look dry, cover with foil and reduce the heat to 200 to keep warm until it is time to eat.  Serve with a light sprinkle of chopped oregano and a side of toasty garlic bread.

Wine paring for this meal: Although my wife will disagree with me, I lean toward a light Chianti for this meal, although a more hearty wine will certainly stand up against it.  Due to the mushroom flavor, I also lean toward a more full malbec to complement the dish.

Enjoy!

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The Story

By on January 13, 2010 in About the Chubby Cook

The Chubby Cook.  What’s it all about?  Here’s the story- I’m a thirty three year old executive who spends most of his waking life working in an office.  Nothing special about that, I know, many people do it.   I’ve been working in my chosen profession for about twelve years and am very lucky that I really enjoy the work.  It is invigorating and offers a ton of variety.  I started at this company working on a sales desk and have worked up to be the president of the organization.  My crew in the office is excellent, full of hardworking people with a ton of talent. 

I’m married to an incredible person who is beautiful, intelligent and loving.  She has made my life possible by always encouraging me to chase down my dreams. To cut to the chase, this woman keeps me happy and sane, which is a full time job within itself.   We met a little over a decade ago, but it feels like such a short time.  My wife is working to become a Master of Wine, so I am lucky to be along for the journey.  We have tried some incredible wines and I have learned more in this area than I ever thought I would.  She has a very sophisticated palate and acts as my primary critic for my recipes.  Typically, she is spot on.  

A little over eight months ago, we had our first child.  A boy.  Fantastic.  I am thrilled to have him in my life.  It is amazing to watch his development.  He’s a strawberry blonde with a firey redhead’s attitude.  Every morning and night when I am home, he sits in his chair on the counter watching what I am doing in the kitchen.  He takes the utensils out of the crock and waves them around like the swedish chef- it’s absolutely hilarious. 

A long story short, I’m torn in my life between several passions- family, business and cooking.  Well, where’s the cooking story?  I’ll spare the childhood memories and skip right to about a decade ago when I met my wife.  I found myself getting stressed out regularly and didn’t have a healthy outlet to alleviate the stress.  So, I started to learn about cooking.   I always had a great sense of timing, but not much else.  The first two years, I just experimented with about everything- tried new ingredients and spices.  During this time I subscribed to almost every food magazine imaginable and the Food Network became my channel of choice.  Next up was reading every book about cooking I could get my hands on with no real focus on anything.  I picked up a particularly interesting book from Le Cordon Bleu that got me thinking that it was time to refine my skills.

So, I signed up at a local chefs program to start down the path.  I don’t want to work in a restaurant, I just want to increase my skill sets and satisfy my desire to conquer new and challanging things.  I was in night class, but some unforseen events caused an early departure from the school.  I can say that the time that I spent there was truly a delight.  Someday I hope to pick it back up again, but I don’t think I can fit the time commitment into my schedule with long hours at the office and trying to spend as much time with my family as I can. 

Which leads me to where we are at now.  I have early mornings and evenings to spread the word about one of my passions.  My hope is that you will find value in reading my blog, checking out my recipes or recommendations and giving me some good constructive criticism.  So let’s get started-

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