The 'Sconi' Run...

I've done it, you've done it. Were all guilty.
Careening purposefully down I-94 with only one simple goal in mind...

Beer on Sunday in Minnesota.

Maybe some day, a new leaf in Minnesotan political leadership might take it upon themselves to relieve us from the oppressive and archaic liquor laws that have plagued our fair (and highly liberal?) state for over 75 years.. Yeah, I'm looking at you Franken... you too Rybak!!

In the meantime Justin Burkhard, multi-intrumentalist in the MSP/PDX supergroup, THEMES, and myself will have to keep on keeping on, the best way we know how...

Chicone's Liquor Mart - Their cold beer selection is AWESOME...

Happy Trails!! Just remember the .08 limit!!

Cure to the Common Hangover...

Eggs Benedict.

Another shining example of the controversy that lies within the highest echelons of coveted food items. Derived from classic French techniques and practically limitless in it's variations, the key ingredients always come down to this: Bread, Eggs, Filler (meat, veg) and Sauce Hollandaise..

Historically, the dish was created to placate a finicky regular at one of the nation's first restaurants. Not much later, it was designed to aid in the relief of what is probably the single-most-common ailment in the history of all mankind as we know it:

The Hangover...

I have always been a major proponent of the healing powers derived from the delicate execution of these basic ingredients. In my younger, more idealistic vegetarian years, it began with Eggs Florentine, served with braised spinach instead of meat. Then, shortly after my introduction to the professional culinary arts, which barely preceded my abandonment of aforementioned idealogies, I was on to the big leagues. The vehemently satisfying addition of pork into the already perfect equation.

Like most of you, there have been mornings that I have been truly convinced that I was GOING to die. Not like, "there is a mild possibility that i may not make it out of this painful chasm of nausea, dehydration and unforgiving remorse..." I mean, I was CONVINCED that someone would find my cold, rigid body still in the clothes that I wore out the night before. When the initial shock wore off, the poor soul who had to find me in my final respite would drop to their knees and exclaim to the sky, "WHHYYY!!!! WHY COULDN'T HE HAVE GOTTEN TO BARBETTE FOR A BLOODY AND A BENNIE SOONER!!! IT'S NOT FAAAAAIR!!!!!"
With that said, it should be apparent that i really enjoy a good Benedict from time to time, especially after a long night of doing what i do best...

In the past few months, I have expanded from my usual short-list of the places in town that I know can do good justice to this beloved dish. In turn, I have come face to plate with some real disappointments. So with that in mind, and being on a bit of a budget with my departure for a six-week tour now eminent, i woke up today not necessarily hung over, but definitely late, and decided to throw together a little something to start off right...

I didn't have any meat around, but in the future i think i might try this with smoked trout or lox.

Eggs Benedict on Rustic Bread with Braised Frisee

2 eggs, poached
1 tbs white vineagar (for poaching water)

For Braised Frisee:

handful Frisee
evoo
tsp. white wine vineagar
s&p

For Sauce Hollandaise:

2 egg yolks
1 tsp. water
2 tsp. lemon juice (I like it more lemony.. deal with it.)
pinch of sugar
4-8 tbs. of melted, unsalted butter
pinch of salt

Start by filling a good sized, non-stick pot with water. The bigger the better as far as I'm concerned. Add about a tablespoon of the most plain and colorless vineagar you have around. This will help the eggs not to break. Once the water reaches a rolling boil (but not too rolling) break the eggs, one at a time, into a cereal bowl before dropping them into the water. This will also help to not let them break.

Make a Double Boiler out of a metal bowl and saucepan and bring to a simmer. Add egg yolks, water and lemon juice. Whisk 2 minutes then add sugar, whisk another minute. Remove mixture from heat. Slowly whisk in the melted butter, a little at a time. Make sure everything is properly emulsified, then add salt to taste.

For the Frisee, heat a small saute pan with good olive oil. Add the frisee and brown for a couple minutes. Next, add just a little white wine (or champagne) vineagar, toss and cover. Reduce heat and braise for 2-3 minutes. Season to taste...

Toast some good rustic bread, but not too toasty, and put it on a plate. Add the Frisee, the eggs and top with sauce hollandaise. I garnished with a little ground cumin.

Once again, boo-yah acheived..

from the ashes a phoenix will rise...

Popped by Bombay 2 Deli for curries and samosa to feed my hungry bandmates grinding away in the recording studio all weekend. Everything was insanely delicious (and cheap) as usual, but i was a bit saddened to have the owner inform me that they were closing that location in early October.

Sad news indeed...

But fear not, fellow hounds and lovers of all things curried!!!
They will be reopening in a new skyway location downtown this winter... Not the best news but certainly not the worst!!

On a not so related note, I was informed by a friend who recently took a new restaurant management position, that the owners of Al Vento's new project will be opening at the end of the month in the old Giorgio space... I believe he said September 22nd was the goal.

Awesome!! It will be a welcome turn of events to have another non-Parasole restaurant Uptown, and if it's anything like Al Vento i will be very pleased to say the least!

Now if we could just get an awesome NY style-meets-gourmet/local-pizza-by-the-slice-joint to fill the void of Uptown Rotisserie, i would feel better about my constantly inflating rent... I'm thinking somewhere between what the Rotisserie was mixed with Galactic Pizza, open late and by the slice...

chow on.