The Irascible Chef

Lifted from the IrascibleChef Blog    http://www.irasciblechef.com/chicago-pizza-fail/

"Voted #1"! Really? Who voted???

As you recall I had a voulez or vuole as my parent’s would say being Italian and all. Well, however you say “I have a: want, desire, craving, thirst, yen, hankering, jonesing…” —I had one last weekend for Chicago style pizza, but it was unrequited—so very sad…

I do have to say after viewing some do-it-yourself Chicago pizza making youtube videos, reviewing countless recipes, and finally running out of Funday Sunday time, I resorted to trying a pizzeria that specializes in Chicago Pizza here in California. They even call themselves, get this, Pizz’A Chicago… I’ve had Chicago pizza at the best places in Chicago (Gino’s East) and this my friends, WAS NO—CHICAGO PIZZA!

I had my doubts going in, but my hopes (as they sometimes do…) superseded them and I went anyway and waited the extra long time that this usually delightful dish requires—it’s understood…

So it wasn’t cheap, took a lot of time, and wasn’t the real deal—regardless of how many peoples pictures on the walls, newspaper clippings, and award plaques that were displayed, said it was… (in case you forget it even says so on the box… If they tell you enough it must be true!)

• Sauce: FAIL
• Crust: Larger scale—FAIL
• Cheese: FAIL
• Traditional Chicago pizza set up: FAIL

A Vuole, Voulez, want, desire, craving, thirst, yen, hankering, and jonesing, is not something to leave in amateurs hands—Pizz’A Chicago—amateurish…

Lesson learned: if you can’t count on a restaurant to prepare a classic dish and you have a VUOLE for that dish—do it yourself and live with your best efforts versus someone else’s…

Shoot! All this talk is giving me a vuole for that damn Chicago pizza again!

Technorati Tags: Chicago pizza, Gino's East, irascible review, Pizz'A Chicago: FAIL, Pizza'a Chicago

February 28, 2010

Aquarius (1/20-2/18)

You never know what the universe will toss your way today, but it’s definitely not going to be a routine, run-of-the-mill afternoon. Instead of worrying about coulds, woulds and shoulds, help those changes along. When surprising news arrives, jump right in, get on board and go with the flow. It’s time to expand those horizons and see what’s out there waiting beyond the expected.

I’m standing here! Bring it on!

Lifted from the IrascibleChef Blog http://www.irasciblechef.com/a-thousand-words-2/

Broiled salmon steak with a blended honey mustard glaze, served with a split heart of romaine lightly dressed, sauteed carrots with pistachio nuts, green onions, and candied garlic.

Sauvignon Blanc was the grape juice of choice to wash it down!

Sooooo FREAKEN good!

Technorati Tags: and candied garlic, broiled, Broiled Salmon steak, candied garlic, green onions, heart of romaine, honey mustard glaze, irascible chef recipe, pistachio nuts, Salmon Steak, sauteed carrots

Sooooooo GoooooooD!

Garlic, white wine, fennel, sausage, Parmesan, in a rich tomato sauce—Fan-f’n-tastic!

Technorati Tags: fennel, garlic, in a rich tomato sauce, Parmesan, Rigatoni with Salmon and Mussels, sausage, White wine

February 20, 2010

Aquarius (1/20-2/18)

Your intellectual and verbal skills are always sharp, to say the very least. But at the moment, you should probably paste a warning label on your forehead, allowing anyone foolish enough to challenge you to a debate to back out while they still can. If they’re not bright enough to step away once you’ve issued your disclaimer, though — well, you can only do so much.

Technorati Tags: 2010, horoscope February 20

Lifted from the IrascibleChef Blog http://www.irasciblechef.com/carrot-cake-and-guinness-stout/

The perfect combination of sweet and dry, the perfect way to celebrate your birth, the perfect way to end a perfect day…

I prefer to warm my carrot cake with cream cheese frosting—just taking the chill out so the frosting is just starting to melt, but not so that it runs off the cake. Again, it’s all about the right balance…

It’s interesting because people either love or have no love whatsoever for either carrot cake or Guinness. And even those who love one of them don’t necessarily love them both, but that’s what makes it that much more special. Either way I don’t care because you don’t need to love it or even like it—it’s my favorite it doesn’t need to be yours, however I do recommend that you give it a try before you dismiss it as you might enjoy it as much as I do…

Technorati Tags: Carrot Cake, cream cheese frosting, Guinness, IrascibleChef favorites, perfect combination, stout

Lifted from the IrascibleChef Blog http://www.irasciblechef.com/amicis-pizza-in-california/

Being from New York makes finding decent pizza anywhere else a challenge to say the least… Finding the right crispy crust, the right zesty sauce, and the right amount of mozzarella coverage—not to much, not to little—just right… Amici’s uses wood fired ovens that leaves the most delicate char on the pizza crust bottom—Oh my, it’s sooooo GOOOOOD!

Well, I’ve been eating Amici’s Pizza since I arrived here on the left coast Bay area and never been disappointed (except when there was a fire in the Union Street location in SF many years ago and I had to find a substitute until they rebuilt…)

My favorite is the Boston which is traditional cheese pizza with fried eggplant. Over the years there have been many combinations enjoyed including the caramelized onions, pancetta, chicken, roasted garlic on a traditional cheese pizza…

I also highly recommend the chilled broccoli with olive oil and lemon!

If you do ever get to experience Amici’s I highly recommend ordering the mustard Italian dressing to dip your pizza in or sprinkle it on—sounds odd, but I know what I’m talking about—TRUST ME, you won’t regret it!

Technorati Tags: Amici's Pizzaria in Northern California, Boston cheese pizza, chilled broccoli with olive oil and lemon, Eggplant, Irasciblechef review, mustard Italian dressing

Lifted from the IrascibleChef Bloghttp://www.irasciblechef.com/happy-valentines-day/

to all those enjoying someone else’s company tonight—enjoy it, for tomorrow we die!

Or not tomorrow—eventually…

Tonight however we dined on the delights of the gods: Fantastic Pinot and Sauvignon Blanc to wash down the filet mignon au poivre (peppercorn brandy sauce) sauteed portobello mushrooms, and sliced yams with a balsamic reduction—Ohhhh my!

I almost forgot the Alaskan king crab legs with lemon butter—sorry about that…

Were you lucky enough to have a seat at the table??? —maybe next year!

More pictures please!

Lifted from the IrascibleChef Blog http://www.irasciblechef.com/duck-confit-as…-bow-tie-pasta/

The title IS the recipe—you figure out how much salt pepper and as much or little of every other ingredient—play around! After all that’s what life is—one giant experiment played out like every GAME you’ve ever played. I topped it with grated Romano cheese and served it with a beautiful Pinot Noir and fennel pepper bread sticks—this dish kicked serious ass!

Technorati Tags: and sundried tomato, asparagus, bow-tie pasta, Duck Confit, garlic, irasciblechef recipe, pinot noir, Romano cheese

I really think Bad Company was trying to say something about lobster in the song Can’t Get Enough, but at the time society was as progressive as we are today—so I have taken the liberty to change a couple of words and do what Bad Company could only wish to do…

Bad Company Can’t get Enough Lyrics:
one, two, one, two, three er four

Well I take whatever I want
And baby I want LOBSTER
You give me something I need
Now tell me I got something for you
Come on come on come on and do it
Come on n..er do what you do

I can’t get enough of your LOBSTER er huh
I can’t get enough of your LOBSTER
I can’t get enough of your lobster

Well it’s late and I want LOBSTER
LOBSTERS gonna break me in two
Don’t hang me up in your doorway
Don’t hang me up like you do yea
Come on come on come on and do it
Come on and do what you do woooo

I can’t get enough of your LOBSTER er
I can’t get enough of your LOBSTER er huh
I can’t get enough of your LOBSTER

What I say now

My grandmother used to make us fried shrimp as a special treat, so like everything else I had to push it! Fried lobster tail—O M G! I’m starting to tremble just thinking about it! Served with a quick homemade cocktail sauce with plenty of horseradish and lots of lemon—could it be more simple??? It couldn’t have tasted better!

I through together a spinach salad with corn, roasted garlic, and pancetta—oh, no here I go again—AAAAaaahhhhhhhhhhhh! OMG!

Technorati Tags: bacon and roasted garlic, Fried lobster tail, homemade cocktail sauce, irasciblechef recipe, Lobster tail, pancetta, spinach salad with corn