Waffle House Is My Homeboy

 I spend A LOT of time on the road throughout the year and as such I generally have a rule about where I will eat. I tend to live by the rule that if it’s a place I can get a meal at home, then I need to avoid it. I get to go to so many unique places that I would be remiss if I didn’t choose local, home grown restaurants. This means that for the most part chain restaurants are a no-no on my travels. The key phrase in that last sentence of course is “for the most part”.

The one place I almost ALWAYS have to stop at, if it is anywhere within distance of my hotel on the morning of any return trip, is the Waffle House. I’ll pause here for a moment and let you have whatever reaction you choose to have. If like me, you are a fan, then fantastic! If you are not, I get it, and it’s okay for you to keep reading. I still adore you. 

I wish I could say that my love for Waffle House began at a young age, but I am from San Antonio, Texas, born and raised. I have lived here my entire life. So the truth is, I discovered Waffle House and my love for it about 6 years ago, when I began my almost weekly road trips. This is probably the best place to just come out and say that while it is called Waffle House, the one thing I do not like at said Waffle House is, *drum roll please*… the waffles. “WHAT?” you ask? How is this possible? I like my waffle on the less sweet side. That’s really all it comes down to.

For me, its the cheesy eggs with sausage and raisin toast that get my vote. Every so often I will indulge in the steak and eggs or pork chops and, yep you guessed it, eggs. Over medium eggs are not easy to do and I have yet to find the Waffle House (and I have been to MANY) that doesn’t get it right every single time.  

A large part of the appeal of course is the ability to sit at a counter and watch all of the goings on of the kitchen right before your very eyes. The staff are a reflection of whatever community you are in, and it is not hard to figure out who that local Waffle House’s regular customers are. The environment is always pleasant and welcoming and one that I personally feel is like a hand in a warm glove kind of feeling for me.

Someday I might even figure out how the ordering process goes, another unique aspect of this restaurant. I am always amazed at how the cooks can not only have 8 to 10 meals going at a time, but their ability to decipher the coded orders that are called out to them in what seems like an unending barrage as the busy time of the morning hits. It is always a fascinating experience to me. 

Did I mention that they are pretty good at dinner too? I had one of the best patty melts I have ever had at a Waffle House. Listen, I can’t explain why to me the food is so good. What I can explain is how much I welcome the sight of that familiar yellow sign that beckons to me as I pass by on the highway. It is a beacon I find hard to resist, but am able to at times because in some of the places I travel to they seem to be at every exit.

Whatever your feelings about the Waffle House may be, I know that as I journey through this wonderful country, I never fail to look for one close by. Have I had better food at other places? Sure. But I don’t want to miss out on feeling at home, reading, eating breakfast and drinking my coffee. That for me is the Waffle House experience. It feels like home, on the road.

Nama is Nom Nom

In March of 2017 I made a journey that at certain points in my life would have seemed nothing more than a dream. Given the opportunity to travel to Okinawa, Japan I knew that the food would be central to that travel experience. I made the long flight overseas to Japan, impressed already by the service and food provided on my flight by Asiana Airlines. Upon arriving it was afternoon in Okinawa and I was picked up by a dear friend from the roller derby world. Wiliana took me STRAIGHT to a local ramen shop called Kyoto Ramen where I had my first delicious bowl of authentic ramen. The red spicy broth, the perfectly cooked sliced pork, the noodles and green onions all melded together to create an experience that I can only describe as life changing.

Spicy Ramen - Kyoto Ramen, Okinawa

Flash forward to a couple of weeks later and I am back in San Antonio, Texas knowing deep in my heart that the likelihood of ever experiencing that type of authentic ramen was indeed very low. I tried various places in the months that followed and while some were delicious in their own way, none came close to what I had discovered in Japan. How could it? I live so far from the source that I wa convinced that I would have to return to Japan if I was ever to enjoy that bowl of culinary magic ever again.

One day I was told of a place right here in San Antonio that allegedly had authentic ramen. People spoke of its authenticity with looks of bliss on their faces. I was not moved. Surely this would be just another attempt among a trail of failures I had endured since returning home. The idea persisted however as time and again whenever I would speak of my Okinawa ramen experience the name of this shop would come up. Always the ramen was spoken of with such reverence that eventually I knew I had to try it. I needed to know, if only to say thank you, but no thank you. 

I entered Nama Ramen and immediately knew something was different. First, the place was packed, that had to be a good sign. Second, everyone in the place had a large bowl in front of them which meant they were specifically here for the ramen. Third, and most telling, was that the menu clearly put the ramen from and center on its own page, almost daring you to not try it. I mean there was sushi on the menu, some appetizers that sounded delicious, but the font on the page that said RAMEN yelled at you as if to say "THIS is why you are here". 

Okonomiyaki Fries

Spicy Bacon Edamame

I opened with an order of spicy bacon edamame and okonomiyaki fries which were indeed french fries covered in kewpie mayo, okonomiyaki sauce, furikake and shaved bonito flakes. GLORIOUS start to the meal. Then came the ramen. A spicy chicken and miso broth with pulled pork shoulder, corn, ajitama, bean sprouts and green onions. I added a soft boiled egg and pork belly as well as rayu oil and a concoction called a spice bomb to add to the heat level. I took the first spoonful of broth and immediately I knew my journey to recapture the Okinawa ramen experience had come to its destination. The broth was deep with flavor and rich in its complexity. So many layers of flavor were added by the various additions as well as texture components brought by the sprouts, green onions and noodles. I cannot begin to describe how happy I was to have made my way to this place. 

Rayu Oil and Spice Bomb

Spicy Chicken and Miso Ramen

 The experience was only made better by a subsequent visit when I learned that you could order your ramen "yakuza" style by adding a chili concoction that includd habanero chilies. That added to the spicy chicken and miso broth created a fiery hell broth of such heat that it made me feel lightheaded while eating, but in the very best of ways. Amidst all of that heat and spice what was not lost was any flavor. Every element shown through and I knew I had found my place of ramen zen. That time I also had karaage, deep fried dark meat chicken, as an appetizer. So delicious and a good starter for what ended up being another great meal.

Karaage

Spicy Yakuza Style Ramen

As a fan of spicy food I have to tell you, that heat was something else. Thankfully, right next door, is a FANTASTIC Hong Kong style waffle and ice cream shop to tame the heat. More on Kuma Ice Cream in a future post. For now, get on over to Nama, especially during these cooler months and I promise you will not regret it. 

Until next time, remember, eat with a passion, cook with your heart and remember,

Food Is Love!

Here We Go... Again...

So I sit here on a Thanksgiving afternoon pondering many things and I realize that the time has come for me to start figuring out how to really work on all the things that I love. Many of you know of my work in the roller derby world, but I have often spoken to some of you regarding my food blog. In addition to traveling extensively for roller derby, I also have a podcast show which I need to get going again. Why talk about all of this here on a food blog? Mainly because if I am going to achieve true balance on these 3 major passions of mine, I need to jump in and start somewhere.

So I figure that, on a day dedicated to being thankful and one whose centerpiece is the meal that we share with family and friends, the absolute right thing to do is to write a blog post here and relaunch this project called Food Is Love. When I began this project more than ten years ago I never anticipated that there would be such huge gaps within the body of this journey. There are many reasons why this occurred, but if I am honest the overall issue has been discipline. Passions are a very real thing, and I am at a point where I am finally ready to distribute my energy evenly into the things I have been given the opportunity to produce. So what will this mean? Well, beyond this post you can expect that there will be more to follow very soon.

In fact I will soon be posting my thoughts on the phenomenon that is Waffle House. I'll share my journey to recapture my Okinawa ramen experience closer to home, and I'll talk about one of the most glorious donut experiences I have ever enjoyed. That and much more will be heading your way as I restart the engine on this vehicle called Food Is Love. I have always appreciated those who have taken the time to read what I write here and I hope you'll join me on this journey once again. In the meantime I invite you to browse around and read other entries from the last few years to get a sense of how deep my love for all things food goes.

Happy Thanksgiving everyone!
Until next time I once again say, eat with a passion, cook with your heart and remember,

Food Is Love.

Road Trip Worthy Burger

Those who know me know that for most things in my life, no distance is too far. That's why just this weekend I made a 5 and a half hour round trip to Corpus Christi, Texas and back to enjoy what ended up being one of the most amazing burger experiences EVER! The location is Padre Island Burger Company. The burger is The Mexican Burger. Now here's where one can guess what it may contain and most answers would revolve around spice combinations and meat selection. This burger, however, takes things to a whole new level.

The Mexican Burger

The burger was an original Padre Island Burger Company creation, but in recent weeks it has been re-envisioned by aspiring chef Teran Dziadek. Given the opportunity to cook the sauce originally designed for the burger, he challenged himself to improve upon it in order to give patrons a unique culinary experience. In a burger bar atmosphere, Dziadek has taken a well developed, multilayered sauce and used it to tie both traditional (Angus beef, cheese, lettuce, tomato, onion and avocado) and non traditional (a cheese enchilada and crema) burger components together. The result is an electrifying jolt of flavor that makes this burger an experience. Paired with the garlic fries, a triumph in their own right, this burger experience was one for the books.

Garlic Fries

In talking to him afterwards it is evident that Teran Dziadek's passion and creativity is the driving force behind this burger. His energy and excitement comes through not only his passion but his food. Giving credit where credit is due, everyone at Padre Island Burger Company works hard to make the entire experience friendly and memorable. The menu is full of tasty food options, the bar is well stocked and the atmosphere is awesome. I highly suggest you swing by there soon.

In just a few weeks, you can learn more about this chef-to-be as he makes a stop at my podcast, A Few Minutes with, on our Thanksgiving episode, November 23rd. You can find it at www.blogtalkradio.com/afewminuteswith. Until then, remember, eat with a passion, cook with your heart, and remember...

Food is Love.

Mom: The Heart and Soul of My Cooking

While I can point to things like my personal chef certification back in 2006, and many years of trial and error, the true teacher behind my ability to cook well was my mother. Prior to me leaving home for good in 1991, she sat me down and had me write a list of four dishes she wanted me to know.

In this list, she said, I would eventually see a myriad of techniques that I would eventually master if I learned to cook these dishes well. Only in hindsight, after cooking for at least ten years from that point, did I truly believe I understood what she meant.

The four dishes? A scrambled egg, pinto beans, Spanish rice and baked chicken.

With the scrambled egg she taught me the interplay between food and heat. Too high a heat and the egg can scorch, two low a heat and the egg will not cook through. There's a perfect sweet spot at a low medium flame where an egg scrambles perfectly without a lot of effort. She taught me not to swirl while scrambling. Instead she taught me the technique of folding the egg into itself so as not to dry out the final result. She also taught me the concept of carryover cooking. Just when you think your eggs are short of being done, remove them from the heat and fold a couple of more times, using only the residual heat of the egg to finish the cooking.

With the rice she taught me the importance of ratios. 2 water to 1 rice being the formula for rice dishes. Since it's spanish rice there's also the element of using peppers amd onion to flavor the final result. With the beans came her lessons on cleaning the beans, soaking them and preparing them long before the heat ever touches the pot.

Finally, who doesn't like the smell and taste of baked chicken!  The techniques learned here served me well as I could translate those techniques into other skills. The time and temperature, marinating, the importance of whether it's skin on or skin off (Always use skin on and bone in).

I'll never say that you'll find these moments in any cooking school or book. What I will say is that these four lessons shaped my perception and reality of what food truly is about to me.

So remember, recipes are guides. Learn a few things then try something different. Explore and be curious and it will get you great results. As for me? I add the ingredient that Mom left me an abundance of. Love. I cook in her memory, to honor her legacy and to feed the souls of those I meet.

All that's left is remembering that you should eat with a passion, cook with your heart and remember...

Food Is Love...

The Mac & Cheese Secret

Many have tried my mac and cheese and after doing so they ask for the recipe. After much thought I have finally decided to share it and with it comes a heavy issue. In sharing my recipe I also share a dark secret. One that threatens the very foundations of the earth. Ok, so maybe I exaggerate. Tell you what, let me share my recipe first and then I will explain what I mean. Click here for my recipe:

http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2.html

Wait, whats that you say? That's a recipe by Ina Garten? 

Yeah, you're right, it is.

Wait, Sergio, but, but you... You've been using someone else's recipe? 

Devastating truth, right? Actually before you get too disappointed, let me share my thoughts for a bit. Recipes, while extremely awesome and helpful, are for me merely a starting point. I will look up a recipe and read it, capturing the essence of it. I'll pay attention to ingredients and measurements, and perhaps even look at the pictures to get a sense of the presentation of the dish. What I focus on the most are temperatures and cooking times. 

(My Hatch Chile Mac n Cheese)

Once I have captured the basic idea of the recipe, I turn my attention to the idea of making it my own. In the case of the mac and cheese recipe above, I change the cheeses out and try different combinations (I try to use a minimum of 5 cheeses each time). I trade out the bread crumbs mentioned for panko bread crumbs instead. Those tomatoes? Gone. I add things like bacon or hatch chiles. Whatever strikes my fancy I will do, leaving the integrity of the dish to the details of cooking time and temperature. It's a liberating approach to cooking and one that I encourage you to try.

You can't cook you say? Yes you can. Grab a recipe for a dish you want to try. Cook it based on the ingredient and instructions. Follow them to the letter. Did you enjoy the dish? Awesome, you can cook. Now, do the recipe again. Change one thing that is not cooking time or temperature. Now you have innovated. You may not have the title of chef or be hired to cook on a brigade. What you can and will do is cook for someone who you care about and who cares about you. When you serve them that dish that you innovated and made your own, watch their face. See their eyes light up and watch them lose the power of speech. Soak that in, revel in it. You cooked and you cooked well. 

Now go do it again...

And until next time, eat with a passion, cook with your heart and remember,

Food Is Love...

Guajillos is Life

As a resident of San Antonio, Texas, I am surrounded by amazing cuisine. Whatever your culinary preferences may be, my hometown has a selection for you. Food truck scene? It's here. BBQ? There are places in and around SA that will leave you satisfied. Sushi? Pho? Thai curries? It's all here. Of course in a town with a predominantly Hispanic population, this town has no shortage of great Mexican food choices. The thing is, the choices we have are really better classified as Tex-Mex. While I have no complaint about that (cuz tacos are life), sometimes you get the craving for something a little more authentic.

Therein lies the appeal of a place here in town that captures the heart of true Mexican cuisine. Boasting authentic cuisine from the interior of Mexico, Guajillos - A Shortcut to Mexico, delivers on their promise of an authentic Mexican food experience. You will not find an enchilada or puffy taco on this menu. but you will find a large selection of good food done right. From the fideo and guacamole to start your meal with,  to the wonderful moles, or specialty type dishes like albondigas and chilaquiles with steak, Guajillos delivers solid, tasty authentic cuisine each and every time.

I've tried everything on their menu, and while some dishes aren't in my top ten, it is easy to see why so many love this authentic place. Located at 1001 Northwest Loop 410, there is a certain comfort that comes with knowing that your dishes will come out consistently tasty, always of high quality and with a nod to the country of origin of these dishes. Whichever you choose, I am confident you will have chosen well.

So check it out, and let me know your thoughts! And if my words don't convince you, check out these photos of some of my favorites:

Mole Verde

Chilaquiles con Bistec

Mole Poblano

Albondigas

Enfrijoladas

Fideo

Until next time remember, eat with a passion, cook with your heart, and remember,

Food is Love.

Hatch Chiles Are Bae

Ok so maybe I'm trying too hard to be cool and hip with that title, but it cannot be denied that the hatch chile is one versatile pepper. Sweet and heat come together in ways that are hard to describe. When I saw them recently at my local Central Market I couldn't resist finally getting around to cooking with them. What happened that night is a story of inspiration, and great satisfaction with the end result.

I started of course with roasting the chiles under the broiler for about 16 minutes total time, eight minutes per side. After pulling them out of the oven and letting the chiles steam in a ziploc bag for 20 minutes, peeling them was nooooo problem. From there it was about chopping them and preparing to use them in various ways.

I decided to begin with a hatch chile and lime compound butter. I softened one stick of butter (real butter, not margarine or any other substitute please), and then squeezed about a quarter of a lime into it, and adding chopped hatch chiles into it. Fold together and then form into a roll on wax paper, then allow to chill in the refrigerator. That compound butter ended up on the corn on the cob i oven roasted for that meal.

Next I topped a nicely grilled chicken breast, seasoned with only salt and pepper, with a hatch chile guacamole. Once again a very simple recipe. Take two nicely ripened avocados and mash them in a bowl. Add a 1/4 tsp of salt, 1/4 tsp of pepper, 1/4 tsp of garlic powder and the juice of half a lime. add in the chopped roasted hatch chiles and stir until smooth. Remember that all of this can be adjusted to your taste. After the chicken was grilled I topped it with a generous spoonful of the guacamole and a touch of parmesan cheese.

Finally, the piece de resistance, was a hatch chile mac and cheese. Two different cheeses went into making the cheese sauce (I normally use 5) and a lot of chopped roasted hatch chiles joined garlic powder and pepper in the final product. What's that? You want the recipe for the hatch chile mac and cheese? Well, in the future I will be doing a post on my thoughts and views on the beauty that is mac and cheese, so you'll have to wait til then! I promise though, the wait will be worth it!

As an ingredient, hatch chiles are seasonal (their season runs from early August to September), and as such you have plenty of time to plan and create ideas for how to use them next year! Get creative, come up with ideas and then get in the kitchen and try it out. There is much to be said for the value of a beautiful ingredient. You do not have to be a trained chef to be able to make great use of such a fantastic item. Just let yourself imagine, let your inner chef out and all will be well.

Until next time remember, eat with a passion, cook with your heart and remember,

Food Is Love.

Food Fanatic, Food Truck Fan

I'm someone who is often easily pleased when it comes to food. That's not to say I don't have standards and expectations. Thankfully I also have an adventurous spirit to go with it. I have found that one of the best places to explore culinary variety is food truck parks. In a week of fantastic meals and great dishes, an evening at Alamo Eat Street was a kaleidoscope of food related reactions. The presence of food trucks was light as there were really only three set up the night I went. The two that my fellow diners and I chose from were WhereYatSA, a Cajun food truck boasting New Orleans and Louisiana favorites, and Wheelie Gourmet, whose Moroccan dishes immediately caught our attention.

I do a lot of road trips throughout the year, and any trip that will take me through Louisiana will surely involve me stopping along the way and picking up cracklins, boudin or boudin balls. They never make it home. So, imagine my delight when I had the chance to order boudin balls AND red beans and rice with Andouille sausage. I was primed for an experience that would transport me to the roads of Louisiana, and so I was disappointed when the red beans and rice tasted well, like just regular beans and rice. There was virtually no authentic Cajun flavor to be found, If anything, the only element of it that lent any kind of flavor was the few shakes of Louisiana hot sauce I put in as an afterthought. Don't even get me started about the lack of Andouille sausage. Thankfully the tide turned when I tried the boudin ball, as it was well constructed, seasoned well, and fried perfectly. The generous serving of two allowed me to share and I enjoyed every bite. 

On the Moroccan side of things both the lamb and chicken flatbread sandwiches are delicious. Gyro in style, with cabbage and pickles, the meats flavored with Moroccan spices, all come together for a fantastic experience. The truck has been featured on the show Eat Street and I can see why. They also elevated fried pickles to a really unique thing. Well fried, tasty and a bunch in one order.

As someone who loves all levels of food, the thing that appeals to me about food trucks is not just the food, but the atmosphere. It is a relaxed environment where plastic forks, cardboard boats and industrial napkins are totally acceptable. While the food is a part of the overall experience, it is the camaraderie and fellowship that make the experience what it is intended to be. It's a place where the Food Is Love philosophy is alive and well. Food is as much a catalyst for conversation as it is a sustainer. Remember to enjoy it with friends and loved ones.

Until we meet again here, thanks for reading... Eat with a passion, cook with your heart and remember...

Food Is Love...

From Top left: WhereYatSA's Red beans and Rice and Boudin Balls
From Bottom Left: Lamd and Chicken Flatbread Sandwiches, Fried Pickles from Wheelie Gourmet

Reviving the Passion

So I could talk about how it's been more than three years since my last entry, but it doesn't matter. What matters is that the premise of this blog remains true. Food Is Love. In all of its forms and variations, food is the great level setter. It brings people together, allows conflicts to be set aside, stress to be forgotten and love to be realized. Of course it has to be cooked. Recently I took the time to get back into the kitchen and got myself elbow deep in preparing a meal.

Practice Thanksgiving is an opportunity to get turkey leftovers well ahead of schedule. Why wait until the last Thursday of November? This time around the bird was accompanied by smashed yukon gold potatoes, green beans with chili flake and almonds and a brussel sprout and quinoa salad that was garnished with almonds and dried cranberries (recipe below).

The key here was to spend an afternoon reacquainting myself with my kitchen, my knives and catching the fever again for getting creative with food. So the meal was quite traditional in its scope, but the timing and intent of it was what set it apart. This is the beginning of a larger plan. Get back to cooking, get back to writing and get back to believing that in food, there is peace. Oh, and to take pictures, another passion I have discovered recently. So let's see where this renewed journey takes us. Walk with me a while and lets remember that we should eat with a passion, cook with our hearts and remember...

Food Is Love...

 

Brussel Sprouts and Quinoa Salad

1 pound of brussel sprouts

8 ounces of quinoa

1/2 cup dried cranberries

1/2 cup slivered blanched almonds



Set oven to 400. Trim and slice brussel sprouts in half removing any unsightly outer leaves. Sprinkle with about a tablespoon of olive oil and lightly add salt and black pepper. Roast for 25 minutes turning them halfway through. They will char a bit but remember that is FLAVOR.

Prepare the quinoa. Place 1 cup of quinoa in 1 and 3/4 cups of water. Bring to a boil over medium heat then simmer for 12-14 minutes until the water is absorbed. Let stand for 5 minutes then fluff with a fork.

Prepare the vinaigrette:

1/4 cup balsamic vinegar

1 tablespoon finely minced garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

Beat the vinegar in a bowl with garlic, salt and pepper until salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Combine the brussel sprouts, quinoa, almonds and dried cranberriesl in a bowl. Toss ingredients in 3 tablespoons of the dressing. It may not seem like enough but it will definitely flavor the salad properly and deliciously. Enjoy!

Noshing in the Northwest

When it comes to traveling I fancy myself a savvy traveler. I've been privileged to see many parts of our great nation throughout the last several years. Along the way I have been able to partake in the regional cuisine of the places I visit.

In Chicago, it was deep dish pizza, beignets in New Orleans at Cafe Du Monde, an In 'n Out burger in California, and fresh conch salad in Key West... All of these were phenomenal experiences, but the place I find myself drawn to over and over again, is the Pacific Northwest.

Over the last few years I have made several trips to Washington State, specifically Seattle, to not only visit my brother and his children, but to enjoy the sights, sounds and tastes of an area I have grown to love. In the last two years though I have come to love two other places, Olympia, Washington and Portland, Oregon and much of what entices me is the food.

In Olympia there's nothing like the corned beef found for breakfast at Darby's on 4th Avenue in downtown Olympia. Thai food like no other can be enjoyed at Lemon Grass, where their selection of curries rivals anything I've tasted. They even have an apple curry that has to be tasted to be understood. Closer to the state capital at Wagner's bakery you'll find a croissant sandwich with egg, smoky bacon and tomato. Paired with fresh fruit, it's a great start to your day, especially when you spend most of the day walking place to place. Places like Tugboat Annie's and Anthony's served some of the Northwest's freshest seafood and the clam chowder at Tugboat Annie's was something of an epiphany... It changed my view of the dish. I know I'll never find anything like it here in Texas. The latter half of the week was easily spent making several visits to the Olympia Farmer's Market. Fresh cherries, plums and apples, vendors selling everything from Indian, Japanese to German cuisine, as well as baked goods were the gems of this market. You have to make the trip!

Portland offers its own treasures. My excursion into Portland though had a singular purpose. I had to get to Voodoo Doughnut. No amount of explaining will do it justice, so allow me to let my hero Anthony Bourdain, give you the tour... (Oh and I had the maple bacon bar...)




This blog entry only begins to scratch the surface of the culinary experience I enjoyed while in Washington and Oregon. I pride myself on now having been to Seattle and Olympia enough times to not do the touristy things anymore. However, there are those institutions, like Top Pot Doughnuts and of course the Original Starbucks, nestled in Pike Place Market, that draw you back time and again. I hope someday you can make it this far north and when you do, keep me in mind and bring me back a maple bacon bar!

Until next time, eat with a passion, cook with your heart and remember...

Food is Love...

Food is Love 2.0

So it has been exactly one year to the day since my last posting. My world and life have changed dramatically in that time. Those of you who have read my articles in the past know of my love for food and for the belief that in all things culinary, there lies at the root of them things like tradition and family. In the year since I have written, many significant life events have occured to me, not the least of which was the passing of my dear mom. If you were to look and see what article was last posted on March 21, 2009 you will find that Mom featured significantly in that article.

Today, having taken the time to ponder over when I would return to writing, and what I would write about I came to the conclusion that I would first give a tribute to my mother, who not only inspired me in all things related to my love of food and cooking, but also inspired in me a love for God who created me and loved me as well. When I cook I think of her, and I like to think that the skills my hand possess are in large part due to what she taught me so long ago.

In future posts, you will read a lot about places I have eaten (wait til my next article when you will read about Pasha, Taste of Ethiopia and Smashburger), things I have cooked, (corned beef and cabbage anyone?) food items I have learned or read about (what exactly is a tagine?) or cookbooks I have acquired (Cookin with Coolio by Coolio and Live to Cook by my favorite chef in the world Michael Symon).

But for now, I share with you a video tribute I created shortly after Mom went home to be with the Lord. As you see it, remember that at the core of all food experiences there is love. I have always said that the closest thing to God's love here on earth is a mother's love. It was true with my mom, and as you will see I am the personal chef and foodie that I am very much so because of her...



As always, Eat with a passion, cook with your heart and remember...

Food is Love...

Mole with Mom

Tradition is one of the drivers of good food. It's in tradition that food takes its personality. Recipes enjoyed as a child are passed on from generation to generation, to preserve not only the dish itself, but more importantly to preserve the memories and traditions of those who shared it. When I first began writing this blog, I referenced such a dish, my mothers mole. (To see that article please go to http://chefserg.blogspot.com/2008_08_06_archive.html and go to the August 6th article entitled "La Comida Es Amor".)

To say that mole is one of those meals that I have deeply fond memories of is hardly enough to really do this meal justice. I cannot explain how excited I was then when my sister Rebeca organized a cooking class at her home and asked Mom to teach us how to prepare the recipe. This had long been one of my dreams: to learn this recipe! So, the necessary ingredients were gathered and the class began.

Now as much as you might want me to, I am not going to share this recipe in this article, it's a tradition in our family and one that has special meaning to all of us. What this article is about then is the experience itself. Between my sister Rebeca, her husband Daren, my mother and myself, we had a wonderful time learning this recipe. It brought back memories, and later when the rest of my siblings joined us, it brought us all together for an unforgettable meal.

What recipes are traditions in your family? Have you learned them? If not, now is the time to do so. Good food is worth handing down. We pass through this life only once, and traditional family recipes should be preserved and shared, so that future generations will always be able to enjoy.

Here are some pictures from the class:

(Left to right starting from the top: 1. My wonderful Mom 2. Slicing a guajillo 3. Mom and Daren, chile pepper specialist 4. Making the base for the mole sauce 5. Mom keeps an eye on me! 6. My sister Rebeca savors the flavor 7. The final product! All photos shot by Rebeca Chylinski)

Until next time, always eat with a passion, cook with your heart and remember...

Food is love...

A Must See...

It's been a long two months since my last post. The hiatus was in some ways self inflicted as my focus has been on other things. My weekly posting at my faith based blog "His Way, His Will, His Word" (http://waywillword.blogspot.com/) is where my writing focus has been. I have missed writing about food, and it took a moment of sheer reminiscence and emotion to drive me back to this place. I still believe that food is love and tonight I watched a program that drove that point back into my heart, and placed these words back onto this medium.



Many of you know that one of my culinary heroes is Anthony Bourdain. His show "No Reservations" on the Travel Channel has inspired my love of all things culinary. His willingness to try all types of food drove me to never say "I don't like it" until I have tried it. My adventuresome nature when it comes to food is due in large part to his books and shows.

Tonight was the season premiere of the latest season of "No Reservations". It drove me to tears of joy. Tony was in Mexico. Mexico City to be exact and Puebla. He journeys there with his head chef Carlos, who many years ago made the journey from Puebla resident to head chef of Les Halles in New York City and citizen of the United States of America.

Here is a preview:



I won't do justice to his journey, nor will I adequately describe what elements of this particular episode brought out such raw emotion in me. Perhaps its knowing that my father and my mother both have deep family roots in Mexico. It could be that much of what I saw shown in this episode is food and drink I have heard my father speak of. Perhaps it was the fact that at its core, this episode showed exactly why I believe food is love. It is family, it is heritage, it is pride in ones culture.

I implore you to see this episode. Friday, January 9th at 5 pm this particular episode will be broadcast again. You will not regret it. I appreciate your patience in my absence, let this culinary journey begin again...

As always, take care of one another, eat with a passion, cook with your heart and remember... Food Is Love...

Wow...

That's really the only word I can think of to describe the dining experience I had this past Saturday. Jerusalem Grill (http://www.jerusalemgrill.net/) at 3259 Wurzbach Road is a powerful example of Mediterranean food done well. From the Mixed Grill meal shared with friends to the unique desserts, this dining experience was one for the ages.

First off service was absolutely splendid. Our server was well informed and seemed genuinely enthusiastic about us having the best dining experience possible. He showed no shortage of patience in answering all of our questions regarding the array of condiments and sides that came with our meal. The mixed grill itself consisted of kafta kabobs made of ground beef, lamb and chicken grilled exquisitely and served with a simple but wonderful rice. In addition there were grilled onions, tomatoes and zucchini on the platter to enjoy.

The assorted sauces, from a sour cream and olive oil sauce to a spicy red pepper sauce called mahamara were wonderful accompaniments to each bite of meat wrapped in flatbread. The hummus, the babba ghanoug, an eggplant based sauce and the cucumber dill yogurt sauce took us to height of culinary pleasure previously unimagined. Fried eggplant, fried cauliflower, grape leaves, I could go on...

The indoor portion of the restaurant is also complimented by an open air patio that would have been just as inviting had it not been my first time to visit. Suffice it to say this will not be my last visit to this unique treasure. There is just too much left to sample, and I almost didn't mention dessert! An almond cake with honey syrup named paspoosa and a dessert made of goat cheese and bulgur were great surprises to our palates.

At first the spread may seem intimidating, but soon, as each element is tried, your mind opens up and you welcome each new bite as a step further into the enticing world of Mediterranean cuisine. Jerusalem Grill is a well kept secret, and if I have anything to say about it, that secret will not be one for long!

Until next time, take care of one another, eat with a passion, cook with your heart and remember...Food Is Love...

Carolina Couldn't Have Been Finer

Well fellow food lovers I am back in San Antonio! This week's post is in thanks to the wonderful people of North Carolina. What a great state! I was able to visit the Greensboro area, High Point and Charlotte, North Carolina. I was in the land of barbecue! Pork reigned supreme in the area and it was done very well!

The Carolinas are known for their take on barbecue, particularly their vinegar based sauces and love of slaw! Two of the places that stood out were Bar-B-Q Joes and Carter Brothers Bar-B-Q. Both places had a mean chopped pork sandwich, but Joe's stood out for its barbecue chicken! Sides such as green beans, baked beans and mac and cheese were just some of the many menu items that were there to choose from. Then there was the Brunswick Stew, a Carolina staple. This chicken and vegetable stew was warm and hearty and good for the soul!

Banana pudding is also a southern favorite and I must say I was able to resist for the most part, indulging in a small serving only twice. It was thick with vanilla wafers and creamy pudding, and I was very much in need of doing crunches afterwards!

The cuisine of this state was just like the people, warm, friendly and inviting. If you ever find your way to North Carolina I promise you won't be disappointed from a food standpoint! I am glad however to be back home! I hope to someday visit again! That's it for this week! Thank for dropping in!

Until next time, take care of one another, eat with a passion, cook with your heart and remember...Food Is Love...

Wine-a in Carolina

Greetings from North Carolina! This special edition of Food Is Love is being written from High Point, North Carolina. Earlier today I was in Charlotte, about an hour south of here and I attended the Great Grapes Wine, Arts and Food Festival (www.uncorkthefun.com). It was a great experience and gave me an opportunity to see North Carolina at its tastiest.

The main focus of the event of course was an opportunity for many of the local wineries to share their vintages with the public. For an extremely low price one received an official tasting wine glass and off you went, from booth to booth to sample some delicious wines. Talking to the vintners was also a lot of fun as they are obviously proud of their work. The standout for me was Uwharrie Vineyards out of Albemarle, North Carolina. They had a fantastic series of reds, including a Sirah that I can barely do justice to. Their Cabernet Sauvignon was rich and flavorful, but what did it for me, and this one was in honor of my sister Rebeca, was their Merlot. With a deep tone and the kind of finish that made me wish I had a plate of pasta with red sauce, Uwharrie was the winner! Some of the others worth mentioning were RagApple Lassie Vineyards who sampled a really great Chardonnay, and Dennis Vineyards who had a blueberry wine, a blackberry wine and a delectable wine called nectar. Lest you think I imbibed too much, keep in mind that all of my words are spelled correctly! :)

On the food front, several chefs held demonstrations and they were very informative. Among my favorites were Chef Todd Mohr of Cooking Coarse (www.SavorHospitality.com/cookingcoarse). He did a great demo of braising and deglazing with wines. The most exciting part of the day for me was being able to assist Chef Shawn Mackie of Entre Vouz, a dinner preparation company, during his demonstration. Myself and two others were chosen to assist in wrapping his mini Southwestern Chicken Egg Rolls. With a filling of black bean puree, corn, carrots, peppers and chicken they were delicious! It truly is intimidating cooking in front of about 75 people but I loved every second of it! Many thanks to Chef Mackie for an experience I will remember fondly!

Well that's it for this week! Next week upon my return to San Antonio, I will file one last report on the foods of North Carolina! I will merely tease you with this... Banana pudding as you may know it, is just not the same after you have had it here!

Until then, take care of one another, eat with a passion, cook with your heart and remember...

Food Is Love...

Sweet Carolina...

Greetings fellow food lovers... Just a quick note to tell you that "Food is Love" will be on hiatus til next weekend. My goal is to post on the cuisine of North Carolina where I will be for a few days this week and next. I visited the website www.carolinaliving.com and found this gem of a teaser:

"Enough about pretty weather and happy people. Let's get to business here, the very serious business of food. In the Carolinas, it's more than just good. It's gooooooooood. We're talking about crude barbecue huts of pungent pork and sawdust floors, fish houses of steaming crab and concrete walls, church homecomings of fried chicken and deviled eggs, with separate tables for the desserts. This is the land of the towering coconut cake and the hot bubbly cobbler, iced tea that's sweet and served with lemon, and boiled peanuts. Eat some and contemplate their wonder."

Oh, I believe I will...

Til next week, take care of one another, eat with a passion, cook with your heart and remember...

Food is Love...

Live To Cook: Chef Michael Symon

Michael Symon, Iron Chef, successful owner of Lola and Lolita restaurants in Cleveland, Ohio and conqueror of Dinner: Impossible is am inspiration to me. He cooks the food that he loves, he has the spirit of a rebel and the finesse of a painter. He is a believer in the notion of "nose to hoof" eating. Leaving nothing uncooked or unexplored, in short, he is a wizard with food.

Now I must admit that my knowledge of Chef Symon is limited to what I have seen on TV, which in turn inspired me to learn more about him. His online blog "Symon Says" (which you can find on the links to the right) is a delight to read. In it he shows his love and passion for the life he has chosen. Perhaps the definitive writing done on Michael Symon appears in the book "The Soul of a Chef" by Michael Ruhlman. In it we see the arc of Symon's initial success and understand better why at this point in his career today he has achieved such high acclaim.

I have added to my life goals to someday soon dine at Lola and enjoy his cuisine. Until then, I rely on the Food Network to enable me to enjoy the work of this fine chef. Catch him on Iron Chef America or on Dinner: Impossible and I promise you it won't be a disappointment.

Until next week, take care of one another, eat with a passion, cook with your heart and remember...

Food is Love...

The Best Meal of The Week

Before we get to this week's blog I just want to say that my prayers go out to those affected by hurricane Ike. May the Lord preserve you during this time and give you peace. Draw near to Him and He will hold you close. Know Him and He will give you eternal life... (read John 14:6 and/or for more information email me at sb41534@sbcglobal.net)

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I'm very sore today... The health kick I mentioned last week has continued to intensify... But amidst the soreness I am happy... Ecstatic even... Today is cheat meal day... Mine happened about 2 hours ago... And it was a beauty to behold...


The cheat meal is exactly what it sounds like... You spend every day staying within a meal plan, consistently doing everything it takes to eat right and work out. Then one day a week, you reward yourself with a meal that takes on no limitations. The boundaries are gone, the fence is down, and you get to indulge... Never is the food you eat in that meal sweeter and more delicious then when you have denied yourself in favor of caring for yourself and eating right.

Here is a picture of today's cheat meal:

And here is where I enjoyed it:

Oh my dear readers, what a sweet sweet sight this restaurant was. On so many levels for me it was quite an experience. Those who know me know I am a man whose life is defined by three things, God, family and food. My life, which is owned by my Lord and Savior Jesus Christ is like an intense workout and a focused eating plan. It is a narrow path, it is a challenge and it takes sacrifice. But the reward of eternal life is a little like the reward of a cheat meal, happiness and satisfaction for a job well done, one week at a time.

The Lord's Kitchen on 118 Seguin Street (www.thelordskitchen.net) has been in business since 1994 when Charles and Lilly Weaver dreamed of it, prayed on it and did God's will. Burgers dominate their menu and let me tell you, after my trip there today I will be looking to return for my indulgence meal often! The burger is juicy and flavorful, the buns toasted on the griddle are soft and tasty. The 1/2 pound bean burger I had today was a burger to speak about to friends and family, encouraging them to find this little establishment and to (as Charlie would say) "Get down" and have a hearty meal! Other menu items include a 1/4 lb. chile dog, turkey burgers and their specialty burgers. These include the 1 pound Lord's Burger, the 1 and a 1/2 pound Get Down burger with triple meat and cheese and the behemoth 2 pound Hurt Ya Burger.

Oh, did I mention the fries? Look, go have them, eat a batch and I guarantee you that you won't be able to describe how good they are either. The interior of the restaurant is small, but cozy and the walls are full of eclectic items, pictures and memorabilia. Look for the toy cabinet... That's all I will say... You will know it when you see it!

In the company of my brother's from church this was a heavenly experience! Good food, great fellowship and for me a reward for another week focused on taking care of myself for His honor and glory. Whatever your belief system, the food at this establishment will have you coming back for more! For me, it's a little taste of heaven on earth!

Until next week, take care of one another, eat with a passion, cook with your heart and remember...

Food is love...