When you mix an athlete, a nerd, beer, and good ingredients this is what you get.

Tuesday, July 17, 2012

Boston Magazine Battle of the Burgers Home Griller Competition

Our burger from rotio.food is one of three to make it to the finals in Boston Magazine's Battle of the Burgers Home Griller competition!

I'll be in St. Louis while the final round is happening so Katie Egan will be flying solo, preparing it for the judges at the main event in South Boston. If we win, we go on to the nationals in Maimi! Wish Katie luck!

This is the burger we entered: http://rotiofood.blogspot.com/2012/05/burger.html

and this is the site for the event:http://www.bostonmagazine.com/burger-battle/index.html#homegriller

Sunday, July 1, 2012

Chorizo Burger Sub

Yesterday was both chill and also legit too. So many bro moments I can't even keep my head on straight when I think about the moments. But the real reason why yesterday was chill was Chorizo Burger Sub.

We started the dish by drinking 3-4 beers. Primed by 11:30am, we finally made it to the kitchen to pull together the chorizo and salsa. I tossed ground pork butt, hamburger, cider vinegar, red chile powder/cayenne/garlic/paprika/sugar/salt/oregano into a bowl. Mixed it together and let it sit in the fridge.

For the salsa we started off by boiling jalapenos, tomatoes and onions. We put everything into the food processor with some cilantro/chipotle peppers/adobo sauce and created that black goo in Prometheus. Before the liquid death could eat through the walls of the processor we cut the heat with some plain greek yogurt. In the kitchen (and additionally also in life), sometimes you have to think on your feet.

Many beers later it was time to toss the burgers on grill. We threw Manchego/Salsa Jack cheese on top.

 The time had finally come. We pulled the burgers off and gently placed everything onto a baguette.

Getting chill.


I had to put on a lax pinnie to upload this pic.

Well ladies and germs, that does it for me. Until next time,

Guy Fieri

Saturday, June 9, 2012

Ultimate Cheesesteaks and Mac and Cheese Pizza Revisited

My brother is getting married in a week! To celebrate him I'm throwing a bachelor barbecue on this beautiful day. That means a lot of food. I'll be posting images of the food and snippets of text right here all day! Keep checking in for updates.

9:00AM - 

Started the big pizza dough recipe to bring back the mac and cheese hot dog stuffed crust pizza. Used this as my base recipe http://allrecipes.com/recipe/new-york-italian-pizza-dough/ and varied a bit from there. Added a little more flour and a touch more salt (I used Kosher instead of iodized, I find it tastes better with bread). 

1:33PM -

Pizza dough exploding, baguette dough ready for first rise. And about half of the rest of the raw ingredients...

2:57PM -
Prepping the Cheese Sauce and Bacon

Chipotle Mornaise Sauce with Smoke Cured Pork
(hah! aka bacon chipotle cheese sauce)

Bacon Mac n Cheese for the Pizza

Baguette Dough Finished with Second Rise

Not yet pictured: Baked Potato Dip (aka Crack Dip...)

3:37PM -
This is how to make baguettes JC style (Julia Child)

 Separate a piece of the dough

 Pound to a semi-rectangular shape

 Fold the bottom third up and flatten vigorously
with heels of hands.

 Fold top third down, then flatten.

 Make a valley with the heel of your hand

 Fold top half down over bottom. 
Do not flatten this time

 Roll it out, using a sharp knife score  the tops

Let 'em rise

4:16PM - 
 Sauce for the pizzas

5:00PM - 
 Baguettes after baking

One of two Bacon Mac and Cheese Hot Dog Stuffed Crust Pizzas 

6:00PM -
 BMurr the bringin' the heat

9 Delmonicos... Time to feed.

This is where the photos stopped. It got pretty wild though. We stacked the baguettes with the Chipotle Mornaise piled high with shaved Delmonico steak. Topped with sauteed onions and peppers, American cheese, BBQ and Ketchup. We wrapped them up in foil and tossed them back on the grill to melt the cheese and warm up the Mornaise... so worth the all day cookfest. But let's be real, you all know I enjoyed the cooking as much as the eating. Congrats to my brother LJ!

Thursday, May 31, 2012

Cedar Smoked Salmon with Paprika Brussels Slaw

Last Labor Day we spent the weekend with some friends down in Old Saybrook, CT, where we were introduced to the concept of cedar-smoked salmon. It was delicious to say the least, but since it was the last weekend of summer and near the end of grilling season, we didn't get a chance to try it ourselves until now. A couple weeks ago I saw cedar planks at the grocery store and just had to grab some to give this a try.

The first step is to get the cedar planks soaking in water, submerged and weighted down, for about 30 minutes. The planks need to be soaked all the way through, or they run the risk of catching on fire when you put them on the grill.

While the plank soaked I prepared the salmon and slaw. The salmon was from the grocery store; a cut called "chef's choice cut". I didn't realize until I got it home, but the skin had already been removed. Ordinarily, this would make the salmon virtually un-grillable, but since we were using the plank we figured they'd be fine, and they were. I dressed both sides of the fillets with olive oil, minced garlic, fresh dill, salt, pepper and a squeeze of lemon and let them sit for about 20 minutes while the plank continued to soak.

Anthony and I planted Brussels sprouts in our garden, so we thought we should come up with some creative uses for them before we have Brussels sprouts coming out our ears in a couple months. We almost simultaneously thought of a Brussels slaw, using shaved Brussels sprouts in place of cabbage. I whisked together a dressing of 1/2 cup mayo, 2 T apple cider vinegar, 1 tsp paprika, 1 tsp celery salt, and 1/2 tsp onion powder. I shaved down about 20 Brussels sprouts using the slicing attachment on my food processor to get nice thin slivers and diced up some white onion. I tossed it all together, added salt and pepper and let it sit while we grilled the fish.

When the plank was completely soaked, we carefully placed the prepared salmon on the plank and placed it directly on the hot charcoal grill. We put the cover on, sat on the patio with a cocktail and took in the aroma of the smoking cedar. The salmon just cooked on one side, about 15 minutes. (Make sure you stay nearby and keep an eye on it just in case the cedar catches fire!) We plated the salmon over a bed of the slaw and dug in. The smokiness balanced really well with the brightness of the lemon and dill and the slaw was better than we could have hoped. Anthony went back for seconds of a VEGETABLE. yeah, seriously.

Tuesday, May 22, 2012


     My brother graduated from BC yesterday (congrats, L!). There's a great spot near his school called Eagle Deli that makes great burgers (from what I hear) so being at his graduation made me crave some red meat. Today after work I got home and opened the fridge and decided to see what I could do as far as a burger went.

  I decided I'd cook the beef in a garlic and butter oil so I got that going in a skillet and threw the bun in. Once I had a nice toasted garlic bread bun, I spread some of Katie's famous baked potato dip on it (sour cream, scallions, bacon bits, cheddar). Like I said, my brother graduated this weekend so we had some leftover from when the family came up. Once the burger was a medium rare in the garlic/butter/oil I threw two slices of American cheese on it and let it melt under the broiler. 

  Next I made the salad that topped the burger. Sauteed onions, a tiny cherry pepper, some shredded Brussels sprouts, a few drops of Sriracha and some raspberry agave that we had on the bar. Topped it off with some ketchup and it was a meal and a half on a bun. 

Wednesday, May 9, 2012


Check out my new food/tech project on Kickstarter! Contribute a few bucks, if we reach the goal funding amount by the given date you'll be charged for the amount you pledged, if not, you don't get charged.


BONUS: There's a video montage of Katie and I performing bad infomercial acting and a montage of me cooking a Chopped@Home style dish after I describe the project. Check it out!