Thirteen Reasons…”WHY?”

 

When my wife and I decided to jump into a MLM opportunity and start our own business we knew “our why’s”. However, since the life’s blood of a successful MLM business is people, we wanted to make sure that this would make sense to others for a variety of their own “why’s”. So, we sat down to make a list and here is a baker’s dozen of the benefits we found:

 

1. Part-Time or Full Time. While, Denise & I are both lucky to have had successful careers, we are looking towards the future and no longer having to work the J.O.B. Until the day arrives when we can “fire our boss”, we have the security of that income while we are making the shift. Supplemental income is needed, even in a strong economy. Who can’t use more money?  However, for the masses of the unhappy or unemployed, the chance for a permanent change is attractive.
2. Residual Income: Hey, if a utility company or a phone service provider can get paid in perpetuity, why shouldn’t your business? When you bring a new customer into your company, you should enjoy the residual part of that business relationship. Why not leverage the efforts of those you help create an enduring income? 
3. Unlimited Income Potential: My job may have some nice perks, but my salary has a ceiling. There is a “market standard” for my skills. When you have your own business, there is no cap. Once the skill set of a trained network marketer has been achieved, your income is only limited to your own efforts, dedication and willingness to teach and coach others. 
4. Low Cost/Low Risk: They go hand-in-hand. One advantage of starting an MLM biz, is usually you can get started with just a few hundred dollars which is insignificant compared to brick & mortar start-up. Also, the costs to run your business are minimal. 
5. Work from Home: The convenience of being able to work from home, at your pace, at any time of the day, in any attire is only surpassed by the tax benefits of having a home business. 
6. (Or) Work from Anywhere: The portability of this global business in the modern world allows you to work from wherever you want. Like the beach, maybe?
7. Create Your Own Destiny. You are your own boss! This is your calling and nobody can tell you how to do it. There is plenty of “career help” at your fingertips, but only if you ask for it. 
8. High Demand: There is a myriad of network marketing companies, providing fantastic quality products. The products that I market will always have demand and value to my customers beyond the opportunity to make money marketing them. 
9. No Employees: No hiring or firing! No health benefits! This is a huge advantage over traditional businesses. An MLM affiliate program is a network of independent people, working together for a common goal. And you’ll never be called into the HR department! 
10. The Industry Has Evolved: Years ago, when I first looked into Network Marketing, distributers were required to stack up a garage-full of inventory, which I don’t and wouldn’t do. Additionally, thanks to the evolution of the ever-improving technology world and social media presence, the best thing about building your own business online is that the quantity of connections is endless.
11. Training & Development: There are plenty of people that are vested in your success and are willing to help you. A good up-line mentor will allow you to piggy-back off of their expertise. The collective mind-set of the abundance of people that you are connected to, promotes win-win relationships.
12. Travel & Freedom: The life-style of the rich & famous is attainable when your income potential is limitless. When all those pieces come together, through your own efforts, the result is fulfilling. 
13. Leave a Legacy: The lives you touch and the people you meet in this business will be rewarding. The person you will become through the process will be remarkable.  The only thing left to do is “pay it all forward”.

http://www.freesilvernow.com/mcgrady

• Share

HERITAGE VINEYARD’S CUVEE BLANC

Bill & Penni Heritage’s “Award-Winning” winery provided me an enticing bottle of their OCP Cuvee Blanc to pair up this month. This skillful white  blend is a superior food wine. Light bodied, semi-dry with crisp citrus notes makes it a perfect pairing for seafood, poultry, Asian food, and anything cheesy and creamy.

 

 

Wild Island Beach Striped Bass: Sadly, I don’t live at the beach anymore. One of the things that I miss most is the spur-of-the- moment surf fishing sprees down on Island Beach. Memories of barking at my cooks all night and then all of us bolting down to Betty & Nicks at the crack of dawn to pick up some frozen bunker (and a pork roll, egg & cheese) The whole morning spent silently casting away in the sparkling sun, now not a word spoken.  This year, the bane of our battered shore makes me appreciate it even more.  Stripers have thankfully been off N.J. menus for years, which makes this treat that much sweeter to taste. Your own catch, your own fillet skills, an unpretentious preparation, on your grill, on your deck.  Simply sublime! I can assure you that a cool glass of this Cuvee Blanc is THE perfect pairing….and that’s all I need from my comfort food.

 

 

A Chilled Chopped Salad:  Is there any bigger favorite in the salad-spinning world than the beloved chopped salad? It is certainly the most popular choice in my restaurants and I have to admit, I’m a fond fan of this amusing entrée salad. It’s kind of an obvious, yet clever concept. The fixings are diced into ½ inch bits so that all the goodies are evenly dispersed and every bite is a delightful burst of flavor.  The best thing about this hodgepodge is the complete lack of rules. Last night’s leftovers are simply hackled into tiny agreeable morsels as one dish becomes an even better one. Oh, I do have just one rule:  eat this WITH A SPOON!

 

 

Homemade Potato Gnocchi (gorgonzola cream):  One of my favorite “pastas” to make at home are these little potato dumplings. Now you may have already made an attempt at these velvet cushions, only to come up with rubbery insipid knuckles. Relax, I can assure you that with just a little patience and persistence you will soon be turning out soft little pillows. This Cuvee screams for some cream and gorgonzola is the perfect lush cheese pairing here. Delish!

 

 

Kung Pao!

The night I sampled this wine, Sichuan was the fare and an unexpected perfect pairing.  I love the salty-spiciliciousness of all Asian cuisine, so my wine choice has to refresh and this one didn’t disappoint. The actual glut of choices (good & bad) we have for “chinese food” can numb your mind as well as your tongue. Chinese Chefs say that anything that walks, crawls, swims or flies with its back to heaven is edible. So, with this being the Year of the Snake, choose cautiously!

 

 

Jersey Fresh Seafood: 

Ahh.. its May and all our favorite summer haunts are (hopefully) opening for the season. However, this winter instead of getting some well-deserved rest, our local restaurateurs spent their down time repairing and rebuilding their life’s work. They are working feverously to get ready to provide us our summer’s supply of clams and crabs.  So, let’s pop a few bottles in our wine totes, head to our best-loved BYOB’s and pump some much needed moolah into our shore’s economy.

 

• Share

New Brighton Coffee Stout                                  

Tuckahoe Brewing Co.

 WOW!! When Mark sent me this big bottle of beer to pair this month, I was a little confused. After all I had recently written about the praiseworthy Cape May Stout. Well, he assured me it wasn’t the same, and oh boy, was he right. Power packed with coffee (and alcohol), I had never tasted anything quite like it. What would pair well with a bodacious beer like this? You will be surprised; ice cream, berries, chocolate, in fact all desserts. Also, beef, breakfast food, beef, spicy food, beef and bbq. Breakfast?  Yup, you can get your caffeine fix right here, what a way to start your day. Did I mention beef?  

 

 

 

 

The Big Burger Blah Blah:

How sizzling hot are burgers right now?  I can’t go a day without someone tapping on my toque wanting to pick my brain about one of these things:

THE:

• reckless expansion express of 5 Guys and In & Out.
• revamp of every fast casual concept to focus on their new & improved “hand-crafted burgers”
• celebrity chef burger-joint-syndrome.
• boutique black angus burgeria’s.
• opulent $500 bling burgers of the already overindulgent cities of Manhattan & Vegas.
• conspiracy theory between Japanese Kobe Beef and American (“Kobe –Style”) Wagyu
• 5lb brisket burger on a Diners, Drive-in’s & Dives episode

I cringe at all the chatter about Bubba Burgers, so what I’m telling you is, Flip Your Own! This big Coffee Stout craves some fattylicious meat. These days every store’s butcher dept. has some remarkable high grade ground beef, so that you can build yourself a badass-burger without breaking the bank.

 

 

Tiramisu:

Translated as “little pick-me up”, of course the definitive coffee dessert would pair well with the ultimate coffee beer.  I am partial to the recipe at my restaurants, but I can assure you that this “Italian Trifle” is quick ‘n easy to make at home and sure to impress your friends.

WARNING, watch out for the double-barreled caffeine-jag!

 

 

Toad in the Hole:

Ok, I flat-out stole this “breakfast for dinner” from Chef Verica in NC, but I tried it and loved it. This is an augmented take on “eggs in a frame (basket)”   Pumpernickel toast cut thick with a hole in the middle where a duck egg, cooked over easy, will sit. On top of the egg will be Pork Belly covered in smoked shoe string potatoes.  The duck egg is rich and earthy and will stand up to the choc/coffee bitterness while the pork belly will add a touch of sweetness again being hearty enough to hold its own with these big flavors. Finally the potatoes play off the light undertone of smoke. Collectively bringing full flavors and complimenting the big, rich flavors of the beer. Thanks for the help Chef, but I hope you don’t mind if we go ahead and make this “dinner for breakfast”. Here in N.J. you can’t say that you “drank all-day” unless you actually had a big beer in the morning.

 

    Espresso Crusted Steak:

Believe it or not you don’t need to use   Montreal seasoning on everything. I have been rubbing my rib-eyes with coffee for years and now I have a buddy beer to serve with them. When you get the right sear, the finish will be a lipsmackingly-lush smoky char. As you cut through the crisp crust of a well-rested steak, the rich earthiness of the ground coffee beans mix with the percolated juice of a perfect MR slice of beef and the result is euphoragasmic.

 

Belgian waffle…..with ice cream, hot fudge, butterscotch, caramelized pecans, strawberries, whipped cream and candied bacon.

Ok, so it looks like I just threw together a bunch of delectable things that go well with this Stout and came up with a dish. Not exactly, I just wanted to acknowledge the most important food group… YUMMY. Actually, the waffle is just there to trap the treats from running away. When you’re finished, your tummy will be a brimful coffee-stout-shake of gratified goodness. But, if you end up with some on your fingers or clothes, then you just weren’t eating fast enough!

 

• Share

Top Tips to Become a LinkedIn Expert;

The Lucky 13! Do’s and Don’ts

                                                           

LinkedIn currently stands at over 120 million registered users, more than double as many as it had only two years ago The amount of time LinkedIn users are spending on the website is also growing. And the bigger the network gets, the more useful it becomes for its members. Both job hunters and headhunters are already unwavering loyalists. If you are a businness owner, the ability to get your message out, create trust and a brand name for yourself, is priceless. People will tell others about you and start following you. You become an expert in your field, which gives value to others. Some will want to buy your product or service. These can be contacts you’ve never met before but belong to groups that have the same interests. Or they might be people that you’ve known or done business with before and now would like to reconnect. LinkedIn makes it easier to stay in touch, search for those with the right interests and needs, and communicate nonlinearly. You can listen to what they have to say & they can hear you out. These useful tips should help you to become a powerful LinkedIn Expert.

 

1. Create a focused, current and complete LinkedIn Profile. This the most effective tool to project the image you want to portray to existing and potential contacts/colleagues.  Use an up-to-date, (smiling picture) and a personalized URL.                                                                                                                                                               > Don’t make your headline boring and profile incomplete
2. List relevant past and present work experience. Keep it current. Focus on quality, not quantity. Include your specialties and have a skillful SEO-friendly summary. Use the links to include your website and blog.      >Don’t rattle off a gigantic catalog of past jobs that you’ve had
3. Optimize keywords to rank you high in relevant searches and help possible connections find you.   >Don’t make it look too monotonous and repetitive
4. Request connections. Invite real world connections 1st. Make it personal. Customize the default invitation to connect button. Check and respond promptly to your messages and invitations                    >Don’t invite people that you don’t know or even really interested in connecting to.
5. Let everyone know what you’re doing. Stay top of mind by updating your status often. Personalize your interactions and connections.  Cross-promote by linking to your other networking sites.      > Don’t forget that LinkeIin is a professional network, unlike Twitter & FaceBook
6. Join LinkedIn Groups to connect and interact.      >Don’t sit back and fail to participate in the group, contribute some applicable useful content.
7. Create groups. this is the best way to get your message out      > Don‘t have unrealistic expectations about people joining your group. Are you giving them something of value?
8. Be a “LION”   (LinkedIn Open Networker), to make yourself available to more connections.      >Don’t Limit yourself to only the Trusted Partner Networking
9. Watch others’ status updates to initiate contact.        >Don’t be an internet stalker, however, people change their status, purposely, for you to see.
10. Ask for and give recommendations andctestimonials.     > Don’t wait for people to come to you, give freely 1st and then you shall receive
11. Ask and answer questions. Being active in the Q&A would definitely get you noticed in your particular niche. Make sure you know what you’re talking about, show off your expertise… and yes, spelling counts.        >Don’t post replies that are off-topic, or you will be viewed as an amateurish spammer.
12. Export everything. Build your email data base by using the export option.    > Don’t forget that this is yours and not to be shared or sold.
13. Be Professional, Polite, Authentic and Positive        > Don’t say or do anything that wouldn’t be appropriate in person.

As you can see there is more to LinkedIn than meets the eye. However if you take the time to learn these strategies and become proficient on LinkedIn, I’m sure that you will successfully grow your online presence and the investment will pay off!

 

• Share

Tomasello  Blueberry Wine 

Throwdown time! I was getting ready to pair up one of Tomasello Winery’s fantastic N.J. reds this month. Then I did a little poking around about their history.  What stood out to me was the embarrassment of awards that they’ve won making different varieties of their “World-Famous” (I hate that term, but in this case it’s true) Blueberry Wines. Our NJ has been the nation’s blueberry capital and Hammonton is the home of the largest blueberry farm in the world, so this naturally peaked my attention. However, some of my highbrow chef friends are not-so-sold on a highbush blueberry wine as it pertains to food pairings. So they challenged me to create a top ten list of dishes I could properly couple-up with this Jersey Shore fruit wine. Easy win for me because besides the obvious desserts… game meats, wild birds, soft cheeses, nuts and most things sweet & salty, are just a few of the perfect pairings that are in play here.  Top 10?  I can do even better than that……….. here we go:

25. Roast Tomato & Goat Cheese Bruschetta

24. Lemon Ginger Bundt Cake

23. Tea Smoked Duck Breasts

22. Coconut Key Lime Bars

21.  Potted Squab

20. Mighty Red Gumbo

19.  Camembert & Truffle Fondue

18.  Curried Pea Soup w/ ham hocks

17.  Skirt Steak Fajitas

16.  Praline Shortbread Cookies

15.  Pork Belly Hash

14.  Cheese Stuffed Zucchini Blossoms

13.  Roast Pheasant with sweet braised cabbage

12.  Walnut & Brie Tarts

11.  Venison Stew

               10. Stilton Cheese Spoonbread

                9. Buckwheat Blinis with Smaoked Salmon Creme Fraiche

                8.  Slipper Lobster Corn Dogs

                7.  Fig & Gorgonzola Pizza

                6.  Deep Fried Cheesecake Eggroll

                5.  Braised Lamb Shanks w/ creamy polenta

                4.  Chocolate Chile Bread Pudding

                3.  Wild Boar Ragu

                2 . Red Velvet Whoopie Pies

and for all the true locavores…

    1.Smoked Bluefish Pate

 

 

I declare victory!! Somebody owes me a dinner.

 

 

• Share

When I first started writing for Stem & Stein, I eyed the upcoming St. Patrick ’s Day and circled it as a great day for the perfect beer pairing. Was I going to go with a Beamish Stout? Or an Irish cream ale? Well, a few things have changed since then, so I’m gratefully going to go with this unique American pale wheat ale. Flying Fish Brewery has really stepped up to the plate and created this interesting hybrid in hopes of raising over $50k for hurricane relief, by donating the whole lot. The formal name is actually “Forever Unloved” (uh, huh). Unfortunately, by the time you read this, if you haven’t gotten some already, it’ll probably be gone. (they only made about 86 barrels). FF’s hop experiment is a winner and I hope to see more of this conundrum, from these mad scientists. This enchanting ale will pair perfectly with your corned beef & cabbage, fish & chips or even the “Salmon of Knowledge”. However, despite their pub popularity,  those dishes are more for the Irish elite. As for me…I’m going to bust out some rustic old family recipes and hoist a growler to the following perfect Irish pairings. Éirinn go Brách!   Even my nutty churchlady grandma (R.I.P. Maggie McGrady) who didn’t drink beer or curse would have gotten her Irish up for a big….FU SANDY!

 

 

   Cockles for Molly: There is a beloved old folk song about a stunning fishmonger Molly Malone who sold her cockles & mussels on the poor streets of Dublin. The sad unofficial anthem speaks to the fare of the day. Since Ireland is almost totally surrounded by water, cheap seafood has always been a staple of the peasant diet. The Irish have been known to use a gifted ale, such as this, when steaming cockles, winkles & whelks… just seems that none of it ever make it into the pot. 

 

Boxty: Almost every cuisine has its version of a potato pancake, So, what makes this so special? Well, because this “poor house bread” is clearly the ugliest…in a cute kinda way though. The Irish’s renowned use of potatoes and leftovers are the makings of culinary lore. A resourceful paddy needs only two fresh grated potatoes and some practical use of the remains of yesterday to feed a family of six. “Boxty on the griddle, boxty in the pan. If you can’t make boxty…you’ll never get your man”

 

Crubeens: Crunchy pig trotters are the quintessential pub food. The yummy gummy-iness and bacon-y, saltiness of this finger food cries out for ale like FU. In fact Dublin pubs are known to put free bowls of them along the bar so that their patrons grow thirsty for just one more pint.  Crispy pigs feet can be messy to eat, but just dive right in. Before they are fried, they are braised with veggies to create a fatty, gelatinous paw with tender lightly salted meat. This dish is renowned as a hangover cure, so save a couple of mitts for the 18^th.

 

 

 

  Dublin Coddle:  Nothing says comfort food like a magnificent Emerald Isle stew. Now, I’ve heard that the 4+ hour cook time for a coddle makes this the perfect dish for an Irish wake because it simmers unattended while everyone is at the church.  Well, I don’t know about that because I’ve never witnessed much eating at one of our family wakes. Nonetheless, a true DC always starts and ends with bacon…enough said.

 

Spotted Dick: No St. Patty’s day would be complete without my grandma’s version of Irish soda bread. I’m not sure why she didn’t call it soda bread in the first place, because I always got it confused with that nasty suet pudding (not a perfect pairing).

I guess I never recognize the implied innuendo in a sarcastic name….FU Sandy!

 

• Share

 

 

PERFECT PAIRINGS (NJ-Style)                   

 UNIONVILLE VINEYARDS

2010 SINGLE VINEYARD CHARDONNAY 

Unionville Vineyards recently brought me a few brilliant bottles of wine from their collection and confidently challenged me to pair them with my meals this month. When I saw the zealous affinity for sharing great wine in their eyes, I knew that the pleasure would be mine. Rightfully so, this vineyard has been highly regarded in both regional and world competitions. Having one of the premier winemakers in the country doesn’t hurt. Cameron Stark’s stimulating style has him regularly winning grape stomp-downs over vintners from Sonoma to Sancerre. This unassertively bold chardonnay is a N.J. gem. The buttery-citrus essence of this wine pairs well with poultry and pork, sushi and shellfish, and most things cheesy or creamy. Here are just a few of the dishes I matched:

 

 

 

   N.J. DAY BOAT SCALLOPS:

It takes a village…and we are lucky to have one; Viking Village in Barnegat Light. This is where a small fleet of day boaters launch early each morning to pluck these burnt-orange orbs from our NJ waters. I just flip over supremely fresh seafood and these sushi-grade scallops are brought to market within hours of being scooped up. They are truly the world’s best and don’t ever get treated with chemicals, so they keep their ivory-coral hue and remain slightly sticky to the touch. Seared dry sea scallops are one of my all-time favorite dishes. Nothing else in the culinary world looks like them or tastes like them;  they are completely inimitable. The sweet and salty taste of the crisp crust and the buttery texture of the flawless scallop flesh is a perfect pair for this chardonnay.  This couple is all you need to put together a gastronomic blind date. Just one nibble followed by a short sip, is like having a light citrus kiss with the sultriest of seafood.

  SWEETBREADS:  

It’s not often that I get a sweet tooth for sweetbreads. I usually take some issue with dining on the innards and odd parts of an animal. However, not all offal is awful. Fond recollections as a pup in the kitchen bring back images of my heroes, Julia Child and Jacques Pepin, lovingly preparing these nasty bits; white burgundy in-hand.   So, when I recently dined at Mario Batali’s restaurant at the Venetian and found a plateful of these memories in front of me, it was time for a reunion, and it was divine.  As a chef, I’m all for sustainability, thus we probably should all eat nose-to-tail. Still, sweetbreads might be the most feared and mis-identified food in the meat world (it’s only humble parts of the thymus), but they are unique. When prepared perfectly, they are crispy on the outside, with a bursting creamy texture on the inside. If you could fuse a sea scallop (see above) with a fatty goose liver, this would be it.

“WORLD FAMOUS!” CHOWDA:  

Is there any more over-hyped term on restaurant menus than “WORLD FAMOUS”?   Well, possibly “AWARD WINNING”, but either superlative is a bold claim that puts a daunting expectation to deliver on their “3^rd generation recipe”. That being said, our state has more great chunky clam chowders and buttery lobster bisques per square mile than any state in the nation. We NJ chefs tend make them a little richer and creamier than our NE counterparts, and that is just fine with this wine. The luscious nature of this chardonnay is a match for all of your creamy crock favorites.  You don’t need to wait for the LBI Chowderfest to pick your “chowda-champ” (2012: Howard’s) Winners can be found dockside on a picnic table or at the finest white table cloth establishment. Incidentally, if you think your own recipe is actually world-famous-worthy, I’m ready for a throw-down!

 

• Share

 

Perfect Pairings: Valentine’s Day 2013

Valenzano Cabernet / Merlot 2010                     

February is the month of love and Valenzano winery has set the romantic mood with their Chocolate & Wine weekend, right before Valentine’s Day. This fantastic wine will featured throughout. However, for the big night itself, I recommend picking up a bottle, (just one)…getting your sexy apron on and preparing a passionate candlelight dinner, just for two.   So what is romantic food? I start with dishes that tempt the senses. Scent, taste and visual appeal can all be seductive. Foods with sexy shapes and textures can be erotic enough to jump start your libido. Dishes that you eat using just your fingers are sensual selections….and of course wine enhances the experience. Below are some of the sultry dishes we’ll enjoy on VD…(yes, oysters were left off deliberately).  This red blend might even be the highlight of this meal, but remember that the meal isn’t the climax of this evening. So, on this night, moderation is my rule.

 

Taboo (Foie Gras):

Yes, it is highly controversial and I would advise you to first know what side of the squabble your dining partner lies. You don’t want to upset the angry little dwarf with the pink arrows. Yet, it is one of the most decadent delicacies in gastronomy and sought after, world over. The lavish, buttery texture and mythical status are sure to put you in a sexy mood. I had a sensational serving recently in the formerly “Foie Gras Banned” city of Chicago. Not at all romantic though, since I was dining alone. That’s ok, I didn’t want to share, anyhow.

 

Forbidden Fresh Fig Salad:                           

No fruit has a sexier appearance than a fresh fig. For obvious reasons they have been linked to eroticism throughout history.  However, the aphrodisiac quality doesn’t just lie in the looks. The sweet and soft forbidden fruit pairs perfectly with the pepperiness of rocket arugala and the saltiness of some prosciutto di San Daniele and shaved Grana Parma. The fig was rumored to be Cleopatra’s favorite food, and that is good enough for me.               

                                                                    

 

 

 

 

Spicy Ginger-Lacquered Lamb Chops:

No forks necessary. These fiery finger-lickin’ lollipops will certainly heat up your sex life. The hot capsaicin in chiles will stimulate nerve endings, raise the heart rate and trigger the release of endorphins to give you a natural high.  Zesty ginger helps your blood’s circulation which is always good for your body’s pleasure bits and bobs. The stimulation of this smooth red wine will then invite the tongue-tinglin’, cheek-flushin’, lip- pumpin’ allure of a romantic meal for two.

 

Chocolate Fondue:

The reports are true: the natural feel-good elements in chocolate evoke the same emotions as falling in love. What could be more passionate than plunging into a warm crock of luscious chocolate? There is no more playful food, that’s perfect for foreplay! Just start dippin’ your berries and share. Don’t worry, if your lover is one of many moods, chocolate is sure to satisfy nearly all of them! …and the wine will take care of the rest.

• Share

Perfect Pairings, SuperBowl Edition

Overhead Imperial IPA, Kane Brewing Company

 

The biggest beer drinking day of the year is upon us. What to do? Well, if your SuperBowl party is anything like mine, the menu is all over the place. Regrettably, the hodgepodge of not-so-super six packs, that’ll arrive throughout the day don’t really thrill me.  I would prefer to kick-off my game with the one brew that’ll team-up perfectly with all the festive food selections I’ve chosen for my party. This light citrus, hoppy IPA will be my starting center this SBXLVII. I’m a Jersey Shore guy, and this little Ocean Twp. brewery popped up right around the corner from where my dynamite dad grew up. The many fond childhood memories of the area make it easy for me to longingly drop back in and refill my growler.

 

So, did you know?

Super Bowl Sunday is the 2^nd biggest day in America for conspicuous consumption (to Thanksgiving, of course),   here are some “facts” to consider:

 

• 160 million people will watch the game… at some point.
• 400 million gallons of beer will be drunk.  (most of it will be dreadful brews)
• 20 million people will attend some kind of party. (only about 40 at mine)
• 10 million man hours (only 5 for me) spent preparing food, including:
•  8 million pounds popcorn
• 70 million pounds of avocados, mostly for guacamole.
• 28 million pounds potato chips
• 900 million chicken wings?…we must be cloning… just the wing.

 

• And…7 million people will not go to work on Monday (including everyone attending my party!)

 

Now, I have no way of knowing how many of the above statistics are accurate. What I do know is that, unfortunately, my beloved NY Giants are not in this year’s Super Bowl. So, we have rented a lodge (yes, a whole lodge) at Hunter Mountain for the big long-weekend and it has an enormous commercial kitchen for me to play in….and I’m going to go wild! So, after hitting the slopes, (and then the hot tub)  my Overhead IPA and I are going to prepare these perfect pairings for some fantastic fête-ball:

Coco-Macadamia   Nut Lobster Tails	Slow Braised Baby Back Ribs
Ahi Poke Tacos	Peruvian Ceviche
Prime Rib Sliders	Irish Nachos
Kobe Beef Chili	Clams Casino Royale
Spicy Tuna Sushi Rolls	Pulled Pork Pizzas
Cheesesteak Eggrolls	Grilled Vegetable Crudite
Colossal Lump Crabcakes	Wild Mushroom Flatbreads
Roast Lamb Kebabs	Chicken Wings Biryani
Chicken Satay Skewers	Drunken Garlic Shrimp
Deep Fried Snickers Bars	Nibbles & Dipples
	Tres Leches

• Share

CAPE MAY STOUT                                        

Cape May Brewing Company

 

 

 

 

This English-Style sweet stout is another winner from CMBC. The roasted malt and barley may appear as dark as a moonless midnight, but the mellifluousness of this milk stout is like liquid silk. It is akin to having a growler of sweetened espresso.  This smooth selection pairs well with anything chocolate, creamy desserts and soft cheeses, dark meats and game birds. Here is what I love with this luscious libation:
Chocolate Covered Pretzels:

Sweet stouts scream for chocolate and my palate craves the perfect union of salt and sugar. Either white or dark, these hand-dipped treats are simply scrumptious. WARNING: researchers have found that once your brain’s nefarious neurotransmitters have been activated by these addictive nibbles, they are nearly impossible to turn off.

 Monkey Bread:

 I usually take my breakfast breads with coffee. But memories of my mornings on the Ocean City boardwalk, have me longing for the caramely pecan goodness of this gooey treat.   Beer for breakfast you say?  Relax, it’s a European thing.

 Shepard’s Pie:

With the same traditional spirit as brewmasters have instilled in this beer, what could have more British backbone than this classic peasant dish? A cottage pie loaded with Welsh lamb and root veggies, is not just the lord of leftovers, it is the consummate comfort food. And a perfect pairing for growler of smooth stout.

 Donkey Cheese:

Ass cheese? I find opulence interesting. This is the most expensive cheese in the world valued at up to a “caviar-priced”  $700 per lb. “Pule” is only made from the milk of a minuscule family of Serbian donkeys.  It is white and crumbly, similar to Spanish manchego, and it would be a perfect pairing, if I could get any…but I can’t right now. Why? because tennis star and famous cheese-hoarder, Novak Djokovic has bought up all the current supply for himself! I guess eccentric extravagance is alive and well in the formerly socialist state.

 Ice Cream:

Have you ever been to The Bent Spoon in Princeton? (omg) I cannot resist plopping a scoop of their mocha ice cream in the middle of my pint glass and enjoying a luscious sweet stout float.  Beer and ice cream. The two things if we were without, life would be rendered meaningless.

• Share