Why Go Out? - G.C.S. (Grilled Cheese Sammie)

Grilled cheese: That staple of Americana. The sandwich we all run to, young and old, to satisfy that inner child. The gooeyness. The creaminess. The combination of bread-cheese-bread that just throws us in the way back machine and drops us off at Memory Town.

Ah, but times, they are a-changin’, my friends. It’s time to feed the outer grown-up. Check this out:

2 slices of fresh sourdough bread
1cup blue cheese
Bacon Jam (You can buy it here:  http://www.surlatable.com/product/PRO-891226/?affsrcid=Aff0001&mr:trackingCode=A6E29125-F30A-E111-973E-001517384908&mr:referralID=NA&origin=pla&mr:adType=pla
1/3 cup baby bella mushrooms, sliced into long pieces
1 shallot, diced
1 sprig of thyme
1 tbsp. butter
1 tsp. olive oil
1/8 cup red wine (good drinking wine, please)
Salt & pepper to taste

Take a small sauté pan and add in your butter, thyme and olive oil. Bring to a medium heat and once the thyme is fragrant, and in your mushrooms and onions. Sweat them down until the onion is translucent; add in your red wine and reduce heat to medium-low. Simmer until wine reduces. Add salt & pepper to taste.

Take your bread and butter one side of each slice. On the other side of 1 of the sourdough pieces, spread some bacon jam all over (careful with this stuff; it’s deceptively tasty, and you don’t want so much that it overpowers the other ingredients). Top THAT piece with ½ the blue cheese. Add your mushrooms and shallot (be sure to remove the thyme), then top with the rest of the blue cheese.

Grill the sandwich in a non-stick skillet (yes, like you normally would for an ‘old school’ grilled cheese), until the blue cheese is melting and fragrant. Enjoy.

After all, it’s just Da(m)n Good Food, so why go out?

Why Go Out? - Official Meatball Sub

Hey, we all love a good meatball sub right? But where to go? There's so many choices, and most of them are good. Well, here's a recipe to make your own without all that pesky decision making.

Ingredients:

Sandwich base -
1 loaf of fresh French bread
2 slices deli provolone cheese
Dried oregano (just a few sprinkles)

Sauce -
Good tomato sauce (I used Barilla Marinara canned sauce for this recipe, but feel free to make your own or buy another brand)
1 clove minced garlic
2 diced fresh basil leaves (you can use a good dried sweet basil if you don’t have fresh)
Splash of red wine (good wine you’d drink. Please don’t buy ‘cooking wine’. I don’t have time to track you down and smack you upside the head for doing that.)
1 tsp. Italian seasoning
Salt & pepper to taste

Meatballs -
4 cloves diced garlic
1 shallot, diced
Pinch of red pepper flakes
1 lb. ground beef (93/7)
1 lb. ground Italian sausage
1 ½ tsp. dried oregano
1 ½ tsp. dried basil
1 bunch fresh parsley, minced
1 tsp. Salt
1 ½ tsp. fresh ground black pepper
1 large egg
1/3 cup plain breadcrumbs

For the sauce: Start by pouring the jar (or your homemade) sauce in a medium pot; turn on medium-low heat. Add in your garlic, basil, salt, pepper and Italian seasoning; stir. Allow this to cook for about 3-4 minutes, then turn to a simmer. Add your few splashes of wine (sparingly; you want to enhance the flavor, not get all liquored up eating lunch.)

Simmer for another 10 minutes or so (or until the meatballs are done).

For the meatballs: Pre-heat the oven to 450 degrees. Combine all of the ingredients into a large bowl and shape into about 2 inch balls. In a large non-stick skillet, drizzle some olive oil and heat to medium-high. Once the pan is hot, add your meatballs a few at a time (do not over-crowd the pan or they won’t cook correctly) and give each side a sear.

Once they are browned all the way around, remove them from the pan and place in a large glass baking dish; repeat. Once you’ve browned all of them and switched them to the dish, place it in the oven for 12-15 minutes until cooked through.

Now, for the rest of the masterpiece: Take a good piece out of that French bread (depending on your hunger level) and cut it in half to open it, but not separate the bread (you know. Like Subway does it.)

Spread a little ‘love’ on each side (that means ‘butter’) and pop it in the toaster oven for just a few minutes to get the outside crispy. Take out the bread and ladle a good amount of that tomato sauce all inside the bread. From there, throw in enough meatballs to satisfy your inner Soprano and cover with more sauce.

Drop two pieces of provolone on top and throw it back in the toaster oven to melt the cheese down. Take out, plate up, and shake a little oregano and parmesan on top.  Mange!

After all, it’s just Da(m)n Good Food, so why go out?

Under the Sea (in Orlando, FL) - Sharks Underwater Grill

Price: Pricey
Atmosphere: 5 out of 5
Quality of Service: 4 out of 5
Food Overall: 4 out of 5

As this was my birthday weekend, the wife and I made plans to have lunch at a key attraction in Sea World (our park of choice this trip to Orlando). I'd read about it before, but I really had to experience it for myself. I mean, Jaws IS my favorite movie.

Where, you ask? Sharks Underwater Grill inside the Sea World park. Unfortunately they don't take phone reservations, but you can head over to the booth right at the front gate to reserve a lunch or dinner time here. So that's what we did, and I spent the day wandering through the park and anxiously awaiting 12:30pm.

Like with my Paris (Las Vegas) review, this one is primarily about the atmosphere. When you walk in, you are led down a short flight of stairs and then you see it: The entire restaurant is underwater, surrounded by a tremendous tank filled with large fish and SHARKS. Big, hungry looking, gliding monsters swimming around as you dine and stare in wonder.

It was...amazing. But ambiance aside, the food was definitely worth sinking your teeth into (pun intended). The picture above is of the Shark's Romaine Salad, which is kind of a play on your traditional Wedge.

It's a large heart of romaine, covered with crumbled gorgonzola, crisp bacon pieces, freshly diced red onion and a raspberry ranch that was just phenominal. That set the tone for the main dish, which was (in my case) a Chicken Portabello: Grilled chicken breast, juicy and flavorful, topped with portabello mushroom slices marinated in a blasamic glaze, and served with sweet potato fries.

It was a (semi) health conscious meal, and didn't bog me down, so I could get back to my thrill rides in the park. I seriously recommend dining here if you're in the Sea World park. The food is spectacular, and the view is worth dying for. Luckily, there's several feet of glass between you and the sharks, so you won't have to.

After all, it's just Da(m)n Good Food.

Sharks Underwater Grill
Sea World Theme Park
Orlando, FL
http://seaworldparks.com/en/seaworld-orlando/Dine-and-Shop/Dining/Sharks-Underwater-Grill

Under the Sea in Orlando, FL - Flipper's Pizzeria

Price: Affordable
Atmosphere: 2 out of 5
Quality of Service: 3 out of 5
Food Overall: 3 out of 5

Our first food stop on a recent trip to Orlando, Flipper's Pizzeria is no doubt a chain restaurant. I mention this because, if you share my wife's opinion, you're not real big on chain eateries. I'm not sure why; the logic has never been explained to me.

Now don't get me wrong: I'm a big fan of unique, 'there's only one of these' type places. It's kind of special, like 'This is MY place, and I found it." However, there's an appreciation I share with most Americans on the chain/franchise restaurant.

It's convienient. It's cheap. And best of all, there's usually one 5 minutes away in any direction. Now I'd never been to Flipper's before, but they are apparently popular in the Orlando area, and we were walking around Old Town killing time until we could check into the timeshare.

Pizza sounded good, as it often does when the mood strikes, so we gave it a shot. To be honest, it was a very good pizza. Was it unique? No, not particularly. Was it comparable to an Anthony's Coal Fire or Amore? Don't think so. But that being said, it was quite delicious.

We ordered a medium pie with baby bella mushrooms and 1/2 with smoked bacon. The sauce is always key in any pie, and here it didn't disappoint. It was a little sweeter than I'm used to (this happens with chains), but it did have strong notes of basil and oregano which toned down the sweet factor quite a bit.

The mushrooms were interesting, as I usually cook with them, but never see baby bellas at your everyday pizza joint (hell, not even at some of the 'stand alones'). They provided a subtle earthiness to the meal, which was a welcome change from teh norm.

The bacon was indeed as described: Smoked. You really got that bite in the pork, and it was crisped up for a great crunch in each chomp. And sitting outside enjoying the fall weather with a good pie, a great woman, and a vacation to boot? Well it doesn't get better than that, friends.

I was pleasantly surprised by this place, and I think you will be too. They offer your typical pizzeria/bar type food as well, if you're not feeling a pie: Wings, calzones, salads. Give it a try if you're out that way.

After all, it's just Da(m)n Good Food.

Flipper's Pizzeria
5770 W. Highway 192
Kissimmee, FL 34746
(407) 397-9509
http://flipperspizzeria.com/Locations/OldTownCelebration/tabid/107/Default.aspx

Under the Sea in Orlando, FL - Cap'n Jack's Restaurant

Price: Affordable
Atmosphere: 3 out of 5
Quality of Service: 4 out of 5
Food Overall: 4 out of 5

On a recent mini-vacation to Orlando, FL. my wife and I had spent all day at a themepark and by the time we left, we were starving. Chalk it up to all the rollrcoasters, shows and outdoor excitement, but we needed to feast...and soon.

We drove over to Downtown Disney, which if you've never been, is probably the coolest open air 'shopping center' in the US of A. Disney themed shops where you can buy anything from the parks without dropping the dough for admission, a Lego store that you have to see to believe, candy shops, even a resident Cirque Du Soliel.

And the restaurants. House of Blues, Bongos (Gloria Esteffan's cuban inspired joint), and this place: Cap'n Jack's on the water. It was late, and everywhere else was booked solid.The hostess was able to get us a seat at the bar, which was fine by us, and we began perusing the menu.

As it is on the water, Cap'n Jack's hosts a good amount of seafood dishes, ranging from large crabcakes to a baked tilapia filet served with a cool mango salsa. However, this night I was in the mood for some comfort food. And what's more comforting than pot roast?

Old Fashioned Beef Pot Roast, served in a bath of onion ragut, with a heaping side of red skin mashed potatoes and sauteed green beans. The pot roast was fall-apart tender (of course it was; how else do you expect to eat it?), but the sauce was simply divine. You instantly get the tang from the onion, with that red wine sharpness and of course that singing slow cooked beef flavor.

The potatoes had that perfect hint of garlic to them, and were just velvetly enough to be good mashed potatoes, and not overly creamy. The green beans had that 'fresh picked' snap to them, but were cooked all the way through.

If you're ever out that way and need that warm 'only-momma's-cooking-will-do' meal, stop in on Cap'n Jack. (Note: Although it is a part of Disney World, there was no sign of Johnny Depp or affiliations with this restaurant. Yeah, I was disappointed too.)

After all, it's just Da(m)n Good Food.

Cap'n Jack's Restaurant
Downton Disney
Orlando, FL.
(407) 827-2253
http://disneyworld.disney.go.com/dining/capn-jacks-restaurant/

Porky & Beth's BBQ/Bedner's Farm Fresh Market

Price: $
Atmosphere: 2 out of 5
Quality of Service: 3 out of 5
Food Overall: 4 out of 5

I’m an equal opportunity restaurateur. I can slum it in the dives, hole-in-the-walls and grease pits. I also clean up real nice for the establishments (fancy word for ‘pricey eatery’) that require a jacket, tie, reservation and a third mortgage.

 Truth is, if the food is top notch, there is no pro or con to either type of food spot. Sometimes you need the homey feel of a small time restaurant, and sometimes it’s a special occasion and you want to play dress up.

Today’s subject is almost in a category of its own: The Food Truck. Although I’m pretty sure it lives on campus at the wonderful Bedner’s Farm Fresh Market in Boynton Beach, FL. (more on that in a minute), it’s still in that convenient portable design. You’ve seen them before: The lines outside a little window, with 1-3 people inside taking your order as you make new friends in line waiting for your meal to be fresh prepared.

In my opinion, food trucks are the Facebook of the world outdoors. Everyone’s waiting to eat and slowly but surely they begin to bond over their delicacies to come, discussing their order and what they love about this place. And Porky & Beth’s BBQ has plenty to love I assure you.

My wife and I went to Bedner’s one day with a friend to do some shopping. If you’ve never been, then shame on you for eating less-than-the-freshest produce and paying twice as much for it through chain grocery stores. Bedner’s has it all: Homemade ice cream, freshly made pickles, just-picked herbs, unique fruits (I’ve had the blackberry plums and mango nectarines; both are delectable) and when in season, a U-Pick strawberry farm. During the fall, they deck the place out with haunted houses, pumpkin patch rides (and by that rationale, a U-Pick pumpkin patch).

Ok, so why bring this up, you ask? I thought this was about the ‘Que? My friends, I’m getting there, but you need to understand one to appreciate the other.

Porky & Beth’s uses (the day I was there, at least) a nice cut of hickory wood to perfectly smoke their meats. I ordered the rack of ribs with cole slaw and baked beans, and my wife had the chicken and sweet corn. Since it’s my blog, well…me first.

The ribs were fall-off-the-bone material, with that beautiful smoke ring encompassing each tasty one. Very lighty sauced, and as I’m a big sauce person I can say honestly that the way they were served up was just the right amount.

The baked beans were nicely done as well, with those notes of brown sugar coming through every other bite, as almost to switch up your taste buds. The cole slaw wasn’t the sweet processed stuff you buy at the commercial stores, and here’s why: That market we talked about? Yeah. Fresh, on-the-premises ingredients.  It was a lovely, creamy slaw with raisins thrown in the mix for that sweetness this side dish requires. It was crunchy, it was delicate, it was refreshing.

Now my wife’s chicken had that beautiful pink color you get from a perfect smoke, and it remained juicy all the way through. The corn…oh my. I’m sure you’ve had sweet corn before, but let me tell you: This was like nothing else. It didn’t need a thing. Straight out the husk, smoked a little, and have at it. It tasted naturally buttered, and I thought about getting a few for the road (we did go back in and buy a few for the house however).

The best part of all this? The smoke stays on your fingers for hours. The drive home was like being in a car made of that killer ‘Que, and it followed me in the house. Bedner’s is worth the trip regardless, but the on-location BBQ they’re cranking out is no joke either. And hey, while you wait you can even get your car washed.

So pack up the family and head down to Bedner’s, and hop on line for Porky & Beth’s BBQ. It’s truly just a nice day outdoors, and you’ll definitely remember the meal.

After all, it’s just Da(m)n Good Food.

John G's

Price: $$
Atmosphere: 4 out of 5
Quality of Service: 5 out of 5
Food Overall: 5 out of 5


To be honest, I've never been a big breakfast person. On the weekends, sure; I like to get up, throw some bacon and eggs in a skillet and enjoy my coffee with a plate of grub, but during the week, who has time? It's usually a banana and out the door to face the corporate world once again.

In fact, up until a few years ago, I never used to eat breakfast at all. However, I do LOVE to go out to breakfast, on any occasion. If I'm going to make a conscious effort to wake up early-esque on a Saturday or Sunday, I want to be fed right, and sometimes that grits-in-a-pot at the home front just won't cut it.

And I don't mean just 'any' breakfast. You won't catch me at Denny's, IHOP or Shoney’s. Granted, they served a purpose in my life once, but when I graduated high school, I decided that a working man deserves a hearty, cooked-to-order morning meal when he goes out to spend his hard earned dough.

Enter John G's, a South Florida staple for over 40 years. Owned and operated by a firefighter and his always friendly wife, They're cranking out huge comfort meals every day of the week.

Whatever your fancy, John G's delivers in droves. Be it blueberry pancakes, homemade corn beef hash, or the classic eggs Benedict, you just can't go wrong with anything on the menu.

"Anyone can quote a menu, Dan. Where's the detail??" Oh, ok. I see how it is. You want to drool for this place, eh? Fair enough. One of my wife's favorite dishes (and I gotta admit, mine too) are the Buttons & Bows: Two extra large eggs atop a more than generous mountain of mushrooms, sautéed in a sauce that can only be described as 'liquid love', served with grits or hash browns (more on that in a sec) and toast.

This past weekend when we showed our support for their grand re-opening in a new & prominent location, my love ordered the Steak & Eggs, which consisted of a perfectly seasoned and wonderfully cooked strip, kissed with a little helping of those mushrooms we spoke of earlier, and served up with your way eggs, hash browns/grits & toast.

Of course, my staple is the picture at the top of this review. I love this dish. Hands down, one of my favorite breakfasts anywhere. This, my foodie friends, is the Stuffed Croissant. Since your eyes can see it, let me paint the flavor on your palette: A large and fluffy buttery croissant, split in half and filled with a sort of diced ham-and-egg concoction, and topped with a blanket of the most amazing cheese sauce you will ever taste.

I’d go so far to say that you could put that cheese sauce on ice cream, and with the proper marketing, put Ben & Jerry’s out of business. It’s rich, but not to the point of being ‘too rich’. It’s velvety. It’s decadent. It’s the perfect way to finish this dish off.

Oh yeah, those hash browns? Simply amazing. They are fried up with just the right amount of salt, and it seems like nothing else. But there’s the beauty: The potato is the star, as it should be, and there’s something about the way it is cooked up that brings out this…You know what, you just need to go. I really can’t explain it. It’s like standing at the Grand Canyon and trying to explain a picture of it to someone else.

They’ve got a new look for the new location, but they kept the friendly service, great food and just homey vibe they’ve been doing since they’ve opened. So do yourself a favor, hard working man (and woman): Take that hard earned cash over to John G’s and tell them Dan sent ya. You deserve it. But go early: The line is usually pretty extensive, but well worth the wait.

After all, it’s just Da(m)n Great Food.

John G’s
Plaza Del Mar, 264 S. Ocean Blvd.
Manalapan, FL. 33460
(561) 585-9860
http://johngsdotcom.wordpress.com/