Montana Eats

500th Post: Double Double Animal Style

2012-01-05T11:28:00.001-08:00

Eaten in San Pedro, CA.

Darth Vader and Jedi Burgers from France

2012-01-05T11:27:00.000-08:00

New favorite fast food

2011-12-12T16:36:00.000-08:00

It's not In-N-Out, but it's the best I have in Helena and I've got mad cravings for the creamy yet subtle blue cheese mixed with A-1 sauce and "Cripsy" onions (soggy onion).

Matt's Place. Butte, MT

2011-11-29T16:39:00.000-08:00

Finally made it over to Matt's Place in Butte, Montana. Matt's Place is Montana's first and oldest Drive-Thu. When I rolled in with my parents and daughter there was only one elderly lady having coffee at the end stool. I had a cheeseburger, fries, and a chocolate milkshake which I had to share with my daughter, of course. The burger was amazing. Crisp outer shell and a tender, juicy center. I was surprised to discover the burger didn't come with any mayo, mustard, or ketchup. It was burger, cheese, lettuce, tomato, onion and pickle. (I think there was pickle, I was fairly hungry and munched it down.) One of the more simple, yet better burgers I've had. If you ever find yourself in Butte, Montana seek out Matt's Place.

I'm not being lazy: Stock Photo

2011-11-22T16:44:00.000-08:00

Found Image: T.V. Dinner

2011-11-14T10:25:00.000-08:00

Infographic From Foodbeast

2011-11-03T16:05:00.000-07:00

It's National Sandwich Day!

FAIL: Jucy Lucy with Horseradish Cheddar

2011-11-02T12:51:00.000-07:00

Needs. More. Cheese.

The Serious Eats Book: In case you don't have the internet

2011-11-01T15:35:00.003-07:00

Got my copy. Nice read. Their website is free.

Found on Foodbeast

2011-10-28T08:20:00.001-07:00

Cow Pork

2011-10-26T09:34:00.000-07:00

It's Baaaaaaaaaaack.....

2011-10-25T16:41:00.001-07:00

Help Me!!!

2011-10-07T17:10:00.000-07:00

Looking for sponsors.......and mad crazy cooks.....

30th Birthday Funz

2011-09-01T18:45:00.000-07:00

Here we come 30's!

Cool Uncredited Photo I Found Online.

2011-08-08T16:30:00.000-07:00

Watch This NOW on Hulu

2011-08-05T17:26:00.000-07:00

Great show, Alan Davies rips it up as Roland.
"Roland is a cock."

Jucy Lucy aka Juicy Lucy

2011-07-12T15:41:00.001-07:00

The old NOM NOM face.

My first attempt at a Jucy Lucy, a MN native burger. Two thin patties with a slice of cheese wedged between. I use the same amount of cheese as I would if I just put the slice on top, but it seemed to have more of a grilled cheese kind of cheese flavor. Very delicious and the family loved them too. Topped with grilled onions, salt and pepper, pickles and some Big Mac style sauce, served with a side of double fried french fries with Lowry's. Highly recommended!

Hub Coffee Menu Design

2011-06-27T16:02:00.000-07:00

Menu design for Dan Stone over at the new Hub Coffee shop.

Helena Food Cooperative Website Up!!!

2011-06-27T11:24:00.000-07:00

The fine folks at the Helena Food Cooperative have their website up, check them out at:
http://helenafoodcoop.com/

Izaak's in Craig, MT

2011-06-14T17:22:00.000-07:00

photo from: http://izaaksblog.com/

Had a wonderful meal at Izaak's in Craig, MT. Beef Brisket (local MT beef) with veggies and garlic whipped potatoes. Last time I had the 1/2 a BBQ chicken and nothing ever disappoints. If you have the chance, stop in for some quality local food, a brew and a wonderful view of the Missouri River, and when you're done stop over the the dive amongst dive bar next door. They also have the best French onion soup I've ever had and insane housemade ice cream.

Logo Design: The Helena Food Cooperative

2011-06-14T15:40:00.000-07:00

Logo design for our new Local Food Cooperative here in Helena, MT. I traded the design for an organically grown lamb that will be slaughtered halal style.

Found Image: Misogyny

2011-06-09T17:26:00.000-07:00

I've got a stack of magnets, if you want one give me a shout and I'll send one off!

Morel Motherlode: From Helena IR

2011-06-09T17:19:00.000-07:00

Photo by Eliza Wiley, HelenaIR.com

Another fine food gem from our local rag:
It was a good day of fishing — so good that the client of guide Mike Agee was ready to take a little break one recent afternoon and hike up one of the canyons that line the Gates of the Mountains stretch of the Missouri River.
That simple change of plans turned into a bonanza as they came upon dozens of morel mushrooms hidden among the foliage regenerating after the 2007 Meriwether wildfire. Agee said Tim Crawford with the Gates of the Mountains tour operation had told him the morels were pretty thick in the area.
"My dad calls it an Easter egg hunt for adults," Agee said, laughing. "It's kind of fun to find those little guys. Some are hard to see; you find one mushroom, then you might see 10 if you look around.
"We didn't go that far, and when we came back down we realized we had walked past a bunch of them."
Hunting for morels is a favorite pastime of many Montanans, and Cathy Cripps, a "mycologist" or mushroom expert at Montana State University, said we're about to embark on prime 'shroom season. She noted that typically the yellow morel season starts in mid May and runs into June, but this year's cool temperatures have delayed the start. The yellow morels are typically found in lower elevations, especially along streambeds where cottonwoods and juniper grow.
"Last weekend, we did pick some of the yellow morels, but now we have the flooding to contend with," Cripps said. "They like the ... sandy soil, and I think some folks toward Livingston take rafts along the river and stop at various cottonwood stands."
Two types of black morels burst out a little later at higher elevations. One species typically is found in blackened areas where wildfires burned, especially for two years after the blaze.
"That season should be starting soon," Cripps said.
She said their numbers usually wane in ensuing years, but was pleasantly surprised to hear Agee was finding them four years after the Meriwether fire.
"That may be an unusual circumstance because of the rain -- so maybe it's worth checking the older burns this year," Cripps said. "Those blackened areas may have warmer soil temperatures than other areas. That might be unique for this year."
Another species of black morels grows in unburned conifer forests among spruce and lodgepole pines in the higher elevations. Cripps noted that many of those areas still have snow on the ground, so while their season normally commences toward the end of June it may run a little longer this year.
Tim Lahey, a forester with the Helena National Forest, said they're directing people to last year's Davis fire as a good place to search for morels. He added that 'shroom hunters first need to stop by a Forest Service office to pick up a free permit. They also hand out maps, outlining which roads are open to the public and which are closed due to poor travel conditions.
"The free personal permits allow people to harvest up to 50 pounds per season," Lahey said. "The key is that it's for personal use only, so we're asking people to slice them when they collect them so they can't be sold."
He added that they're getting a lot of calls, and have issued 19 permits so far. They are not processing commercial requests.
Cripps said it's a good idea to split the morels in order to make sure they're not some other type of mushrooms. False morels, like verpa mushrooms, look like yellow or black ones, but the edge comes out like a skirt. For true morels, the edge of the cap is connected to the stem.
"If you cut it in half, you see one big, hollow inside," Cripps said. "The verpa mushroom cap is kind of wrinkled like the morel, but the edge of the cap is not connected. But if they're cooked well, some people may eat them."
The other type of false morel, a gyromitra mushroom, is redder than the yellow or black morels. It has a toxin that's cumulative in a person's body, and the fumes from it cooking can make a chef ill as the toxin boils off.
"It's a kind of rocket fuel," Cripps said. "Remember, reddish could be deadish."
She also cautioned against eating raw or undercooked morels, which can make people sick. They also shouldn't eat too many morels at one sitting, and go easy on them if they've never eaten morels before to ensure they don't have some kind of allergic reaction.
"We had five poison cases starting Sunday night through Monday morning," Cripps said. "Most were either from eating false morels, eating raw ones or having a reaction to them."
She added that people need to be careful when pairing alcohol with morels, because too much of them together has caused adverse reactions in some people.
Agee said that after they enjoyed morels with meals for a few days, he and his father dried the rest of them for future use.
"We ate a bunch of them prepared a couple of different ways, but after three or four days we got tired of mushrooms," he said.
Reporter Eve Byron: 447-4076 or eve.byron@helenair.com

Cool Stock Photo

2011-06-09T11:28:00.000-07:00

Play Doh Burger

2011-06-07T17:05:00.000-07:00

Goofing off with my daughter and I made this prize winner!

Packed With Pickles! From the Helena IR

2011-06-01T07:53:00.000-07:00

Photo by Dylan Brown

Photo by Tyler Gregson

From the Helena Independent Record online 6.1.11

What do pulled pork, spicy slaw and candy- covered cupcakes all have in common?

How about a single potent ingredient: Pickles.

Spurred by a love for Rick’s Picks, a pickled product company in New York, a couple of employees of the Park Avenue Bakery won an online contest by creating a three-course concoction using the East Coast company’s famed Hotties pickles.

Last week, Helena’s Claire Bischoff and Sarah Mohrmann, with Sarah Gregson lending a hand, received word that they had won a year’s free supply of the cool cucumbers for their efforts.

“I honestly would rather have that than any money,” said Mohrmann, who was the first to suggest she and her friends should enter the contest.

The Helena native with nomadic tendencies (she’s lived in Seattle and San Francisco as well as New York) fell in love with the pickle producer during an eight-month stay in Brooklyn. Mohrmann and a friend first tried Rick’s Picks during the annual International Pickle Day festival in Manhattan.

“We’re both really familiar with the company. She actually was on their mailing list and emailed me and asked me if I had any ideas for a recipe,” Mohrmann said.

Mohrmann proposed the project to Bischoff, and the culinary compatriots immediately set out for the challenge.

Before they could, they realized they had a problem: a complete lack of supply.

Rick’s Picks were created just seven years ago when famed New York television producer Rick Field of “NOW with Bill Moyers” turned his hobby into a growing business. Though it is slowly spreading across the United States, the pickler’s prized pieces were still a ways off from making it to Montana.

The young women realized it would cost nearly $20 to purchase and ship a jar to Helena. Instead, Mohrmann made sure that a friend who came visiting from the Empire State brought one with her.

“We had one jar with maybe 60 pickles,” Bischoff said. “We thought of five recipes and had to serve eight people and had to stretch this one jar over this whole meal.”

“We didn’t let it go to waste,” Mohrmann said. “We tried one pickle when we opened it. I didn’t even want to open it early just in case somebody got into it.”

After decisively divvying up the delicious dills, they set upon creating the perfect presentation. With the sriracha-habanero pickles on hand, they concentrated on keeping the spicy flavor for each morsel in the meal, which would be tested later by a third party.

“I started doing these dinners in Helena, where I do a themed menu and it’s an invite thing,” Mohrmann said. “I thought that would be a good venue for trying out the recipes.”

Bischoff and Mohrmann concentrated on creating the recipes with Gregson on hand to help out.

The result was an award-winning effort that included a Skewered Chicken Satay with Hottie Peanut Sauce, Barbecue Pulled Pork Sandwiches and Spicy Slaw and Chocolate Cupcakes with Candied Hotties.

“I think it started with the pulled pork — sometimes things just pop into my head and I thought that would be an awesome recipe,” said Bischoff, a culinary school graduate.

She incorporated the Hotties juice in the barbecue sauce and added deep-fried pickles to the sandwich with bread fresh from the Park Avenue Bakery.

Inspired by an Asian-style slaw with peanuts she had tried in the past, Mohrmann developed one of the favorites of the feast to side with the sandwich.

“That was one of the top things at the dinner, the slaw,” Bischoff said.

Their chicken satay — marinated overnight in a mix of coconut milk, soy sauce and hottie juice (with some added cilantro and sriracha) — certainly prodded participants’ palettes, but it was the addition of the dessert that likely delivered the deciding determination.

Bischoff, who confessed she loves baking, made sure to create the chocolate cupcakes into a prized piece. Knowing that the textures and tastes needed to tango together, she looked at other cupcake recipes, including a friend’s which used sauerkraut.

Unlike the other recipe, however, Bischoff didn’t want to completely remove the strong flavor of the interesting ingredient. In fact, after the first taste test, the ladies realized the taste of the Hotties was not present enough and had to add more.

“Chocolate and spice goes so well together anyway, you don’t really get a huge pickle flavor, it’s just kind of a crunchiness,” Bischoff said. “And then we added the candied pickles on top; they’re really sweet but spicy and sour. It’s a great combination.”

The women turned in the three recipes for the contest though they had also created deviled eggs and a pickled martini for the guests.

The finished product, which was the only one to provide an entire meal and included photos for viewing, immediately caught the eye of Rick’s Picks employees.

“The recipes incorporate the Hotties in several different ways with appetizers, main course and dessert,” said Rick’s Picks partner and Vice President of Marketing and Sales Jina Kim, who credited Bischoff and her team with the win. “We were amazed she was able to have this kind of creativity around one product.

“She wrapped her whole being around this project. She obviously deserved the prize.”

And how does it taste?

“Great,” Kim said.

Reporter Jeff Windmueller: 447-4005 or jeff.windmueller@helenair.com

Prize-winning recipes6 cloves garlic

Chicken Satay with Hottie Peanut Sauce

Peanut Sauce

½ onion

1 tablespoon lemon zest

½ teaspoon minced ginger

½ tablespoon cilantro

¼ tablespoon cumin

¼ teaspoon coriander

2 dried chilies

4 Rick’s Picks Hotties

¼ teaspoon cinnamon

1 teaspoon Rick’s Picks Hottie juice

½ cup chunky peanut butter

1 ½ cup coconut milk

2 tablespoons fish sauce

¼ teaspoon nutmeg

1 tablespoon sugar

Roast garlic until soft. Sauté with onion in saucepan. Toast chilies. Add chilies and rest of ingredients. Cook until heated through. Puree in blender or with an immersion blender.

Chicken Skewers½ cup coconut milk

¼ cup soy sauce

2 tablespoons cilantro

¼ cup Rick’s Picks Hottie Juice

1 tablespoon Sriracha

2 boneless skinless chicken breasts

Combine ingredients and pour over chicken breasts in a shallow baking dish. Let sit overnight. Slice chicken into strips. Skewer chicken onto soaked wooden skewers and grill until golden brown, about 3 minutes per side. Serve with room temperature peanut sauce.

Barbecued Pulled Pork Sandwiches with Deep Fried Hotties and Spicy Slaw1/4 cup olive oil

Barbecue Sauce

1 onion

4 cloves garlic

2 1/2 cup tomato sauce

3/4 cup water

1/4 teaspoon chili powder

1/2 tablespoon red pepper flakes

3/4 cup Dijon mustard

1/2 cup Rick’s Picks Hottie juice

2 tablespoons Worcestershire

1 1/2 chipotles in adobo

¼ cup brown sugar

1 tablespoon honey

white pepper — to taste

salt — to taste

2 lbs. Pork roast

Small dice the onions and sauté with garlic in olive oil until they are translucent. Add remaining ingredients. Combine and heat through. Blend with immersion blender.

Add ¾ of the BBQ sauce to a slow cooker with the pork roast. Turn on Low and let simmer for 8-12 hours, occasionally pulling meat apart and adding more sauce if needed.

Deep Fried Hotties1 quart canola oil

32 Rick’s Picks Hottie slices

1 cup buttermilk

2 cups cornmeal

1 tablespoon Kosher salt

Heat oil to 375 degrees. Pat pickle slices dry. Mix cornmeal and salt. Dip pickles in buttermilk then cornmeal mixture, repeat. Fry until golden brown, about two minutes.

Spicy Slaw½ cup vegetable oil

¼ cup rice vinegar

2 tablespoons sesame oil

1 ½ tablespoons fresh ginger

2 teaspoons soy sauce

2 tablespoon Rick’s Picks Hottie juice

1 tablespoon Sriracha

6 cups thinly sliced Napa cabbage

6 green onions cut on a diagonal

6 ounces snow peas thinly sliced

1 large red bell pepper thinly sliced

½ cup toasted peanuts

Whisk together first seven ingredients. Toss with vegetables until coated. Top with crushed peanuts. Season with salt and pepper. Cut eight ciabatta rolls in half. Broil until lightly toasted. Top with a generous portion of pulled pork and four to five deep fried Hotties. Serve with Spicy Slaw on side.

Spicy Chocolate Cupcakes with Candied Hotties Cupcakes1 cup butter

1 ½ cups sugar

3 eggs

1 teaspoon vanilla

2 cups sifted all purpose flour

1 teaspoon baking powder

1 teaspoon soda

¼ teaspoon salt

½ cup cocoa powder

1 cup Rick’s Picks Hottie Juice

12 oz Rick’s Picks Hotties, patted dry and chopped fine

Cream butter and sugar until combined and light in color. Add eggs and vanilla. Sift dry ingredients together. Add alternately to butter mixture with Hottie Juice. Stir in pickles. Fill paper lined muffin tins 2/3 full and bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the middle comes clean.

Spicy Ganache4 ounces heavy cream

4 ounces dark chocolate

1 teaspoon Sriracha

Heat heavy cream in a saucepan until it just starts to boil. Take off heat and add chocolate and Sriracha. Let sit two minutes and whisk together.

Candied Pickles24 Ricks Pick’s Hottie slices

8 ounces sugar

8 ounces water

Extra water for blanching

Combine sugar and first quantity of water and bring to a simmer. Boil about 2 cups of water in a saucepan. Add pickle slices and boil for three minutes. Transfer to simmering sugar water. Keep at a simmer and let pickles cook for two hours, let drain on a cooling rack. Dip cupcakes in warm ganache and top with a candied pickle slice.

Poster Design

2011-05-11T17:46:00.000-07:00

Baconburger

2011-05-04T17:40:00.000-07:00

My mom had some burger ground up with some bacon for her friend's birthday party and she dropped of what was left over. I made little Baconburger sliders. Very fatty, but very yummy. Thanks Van's Thriftway! Thanks Mom!

Manapua

2011-04-22T09:21:00.000-07:00

I first had these at a Hawaiian restaurant in Oregon and they were amazing. I finally got around to making some at home and they turned out fantastic. BBQ Pork stuff in a steamed bun? How could you go wrong? I slow cooked the pork in some honey, brown sugar, brown bean sauce, hoisin sauce, dry sherry, white pepper, garlic, soy sauce and a hint of fish sauce for about 4 hours, until it fell apart.

For the steamed buns I used this:

1 pkg Rapid Rise yeast
1/4 Cup lukewarm water
1 1/2 Cup room temperature milk
1/2 Cup sugar
3 Tbsp canola oil
1 1/2 tsp baking powder
1/2 tsp salt
3 1/2 Cups all-purpose flour
2 Cups cake flour

Procedure
Take 1/4 cup warm water, a pinch of sugar and yeast package, combine in a small bowl and allow to stand until foamy.
In a large bowl place sugar and pour in room temperature/warm milk. Mix with wire whip until sugar is dissolved.
Add two cups of cake flour and mix well.
Add salt, baking powder and canola oil and mix well.
Add yeast mixture and mix well.
Slowly add the remaining 3 1/2 cups of all-purpose flour. Combine well, but do not knead excessively to avoid gluten formation.
Allow to rise in a warm place until doubled in size. (It takes me ~2 1/2 hours in a closed microwave with a jar of boiling water.)
Punch down, cut into ~24 pieces and form dough balls. Allow dough balls to rest for about 15 minutes.
Roll out each dough ball to a disk ~4” in diameter. (Mine look like an albino sunny side up egg. There is a large lump of dough left in the center to compensate for all the dough gathered on the bottom when closing the disk around the meat.)
Place ~1 heaping Tbsp of filler into center of disk, pinch closed and twist.
Set filled dough ball on 2” square of waxed or parchment paper, twist side down. Place bau in large steamer.

Place the steamer over a wok with about 1” of boiling water. The water should be about 2” from the bottom of the steamer.
Steam for 15 minutes, then remove from heat.

This is a new staple in our home.

Meatball Sandwich

2011-04-22T09:17:00.000-07:00

Had a craving for Meatball Sandwich the other night, so I rolled up some beef with some bread crumbs, oregano, basil, fresh garlic, some salt and pepper and an egg, baked them up them dropped them in white some sauce...

...fresh grated Parmesan and a toasted bun, and bam! Delicious Meatball Sandwich.

Park Alley Bistro Logo

2011-04-14T18:17:00.001-07:00

After many versions they have finally chosen a logo. Opening this summer at the base of Reader's Alley. Casual lunch, fancy dinner. I, honestly, can't wait.

Chili Cheese Casserole

2011-04-11T15:58:00.000-07:00

I picked up a gallon of nacho cheese on my last trip out to Costco and then realized I had a gallon of nacho cheese to use, so I looked up some recipes involving nacho cheese. Beyond nachos, dip and tacos there wasn't much out there. I discovered one recipe that was just a can of chili, some nacho cheese and some chips. I added some shredded chicken, carrots, caramelized onion and corn along with some chili, chips, cheddar cheese and a fair helping of nacho cheese. Served with a bit of Chipotle Tabasco sauce on top. Very rich and very hearty. I wouldn't eat too much, though.

New Restaurant Logo

2011-03-29T17:37:00.000-07:00

I've been working on a logo for a new Helena restaurant. I'll post it as soon as it is finalized.

Brunch at Mediterranean Grill, Helena, MT

2011-03-22T09:37:00.000-07:00

My dad got back from a golf trip last Sunday, so we met him at the Mediterranean Grill for brunch. It was easily the best brunch in Helena, and in the top brunches I've ever had, including some uppity places. $16 got us all we could eat from the buffet of a Mediterranean delights. From feta cheese and fresh cut veggies, two soups, three salads, a pasta salad, hummus, fresh baked pizzas, roasted herb potatoes, fruit and a few different desserts plus a choice of main course off a set menu of about 8-10 items. I ordered the frittata, fresh made and served in a mini cast iron skillet with strings of delicious onions at the bottom. I honestly can't wait for next Sunday. Brunch served until 2.

http://www.mediterraneangrillhelena.com/

Fondue From Benny's Bistro, Helena, MT

2011-03-21T10:57:00.000-07:00

Tapas night a Benny's and they had a couple new items. This one we shared, 3 cheese beer fondue served with mushroom, apple and bread. Kind of big for Tapas, but it was fun to share.

Chilangos: Store Front

2011-03-16T18:46:00.000-07:00

Spotted Downtown Helena, MT

2011-03-14T15:28:00.000-07:00

Spotted in downtown Helena, Montana, never to be seen again....

Aimee's Simple Noodles

2011-03-08T11:13:00.001-08:00

Aimee has been making these delicious simple noodles cooked with garlic, fresh basil and a bit of oil quite a bit lately. So simple, so good.

Drink with Kevin

2011-03-02T09:21:00.000-08:00

Kevin is off once again, this time to Chicago to audition for the Steppenwolf Theatre Company. Had a few beers at the Windbag to see him off. Godspeed, good sir.

Fried Chicken on a Biscuit

2011-03-02T09:19:00.000-08:00

I made some fried chicken sort of based on Thomas Keller's recipe with a few extra spices. Soaked the chicken in the brine and buttermilk for two days then fried the up and served on a biscuit with a slice of thick American cheese.

Coney Island: Macho Chicken Sandwich

2011-02-23T16:22:00.001-08:00

Today's special at Coney Island was a Macho Chicken Sandwich. Breaded chicken breast with pepperjack cheese, jalapenos, lettuce and bacon. With a side of fries. Delicious lunch. He makes a burger version of this every other week or so as a special that is also quite good.

New Sandwich Shop in Helena

2011-02-08T10:51:00.000-08:00

A new sandwich shop is opening up here in Helena, and I did the logo.

Ophelia's first burger (That she made)

2011-02-07T11:03:00.001-08:00

Ophelia made her first burger patty a couple nights ago and underwent her first lesson in burger making. "How do we never cook a burger?" "We never steam a burger." Good kid.

Helping mom flip the burger and onions. She love to help me chop.

Whiskey Tasting

2011-02-01T11:00:00.001-08:00

Sirloin with horseradish creme, blue cheese, crackers and sweet lemon bread pudding.
Part of the line up. I really think I had a good time.

High Pass Slider

2011-01-24T17:15:00.000-08:00

Things you know about me from this photo:

I can make a cheeseburger.

I have Photoshop.

I know how to use High Pass Filter.

Cheeseburger Head by Erik Larson

2011-01-20T11:06:00.001-08:00

Montana Sized Sliders

2011-01-17T12:11:00.000-08:00

It's been a while since my last post, but here's one I've been surviving on for the past couple weeks. I first start out with an extra think patty with some mustard and thin sliced onion smashed into the burger and cooked onion and mustard side down. Cover with a fair amount of salt and pepper. Cook for a few minutes, then flip the burger and top the cooked onions with a slice of American cheese and the top part of the bun and cover so the bun gets nice and steamy soft. Lay some pickles on the bottom bun and top with some ketchup and a bit of Kewpie mayo. I like to make sliders this way, but lately I've been making normal sized burgers the same way.

Poster Design: Classic Condiments 1

2010-12-27T16:36:00.000-08:00

2010-12-10T16:56:00.001-08:00

Snicker Stuffed Cookies

2010-11-08T15:10:00.000-08:00

Our neighbor, Mark, brought these heavy duty cookies over. Snickers bar stuffed cookies.

Grocery Store Find: Montana Tamale Co.

2010-11-08T15:03:00.000-08:00

I've tried a couple of the other Made in Montana Tamales and they were quite disappointing, but these babies are delicious! A little spendy at about $9 for the three, but the best Montana Made Tamales I've had. Because when you think Montana, you think Tamales!

Farmer's Market Find: Pork Sandwich

2010-11-01T13:41:00.000-07:00

These delicious babies are available at the Helena Farmer's Market, with mustard and onion, from the big blue food truck. Aimee put away two of these oversized monsters last Saturday. Plus, they have amazing fries, doused in salt.

McRib: The Comeback Kid

2010-10-29T16:00:00.000-07:00

My first McRib. Decent, but a bit smaller than anticipated. Available at the Prospect Ave. McDonald's in Helena, MT.

Tapas night at Benny's Bistro

2010-10-29T08:19:00.000-07:00

We took a family dinner outing to Benny's Bistro for Tapas Night (Wed & Thurs.) for the second strait week. The tapas range from $6 to $10 each.

Veggie spring rolls.

Bison/Goat Cheese slider and Lamb/Feta Slider with Sweet Potato Mash and spicy dipping sauce.

Montana sausage with bacon/lentil salad.

Salmon Cheesecake.

Pizetti.

Pasties.

McRib Montana!

2010-10-28T16:48:00.000-07:00

It's back and it's available at the Prospect Ave. location in Helena, MT! I'm getting mine tomorrow!

Mean Cupcake

2010-10-28T08:46:00.000-07:00

My daughter dropped of this cupcake she made with Aunt Bev. She picked this "mean face" one out especially for me! It was yummy!!!

Scottish Ale Ice Cream: Big Dipper Ice Cream

2010-10-15T12:57:00.000-07:00

A delightful little ice cream that tasted more of molasses than beer, but a delightful little treat!

Mechanically Separated Chicken

2010-10-08T09:19:00.000-07:00

Soaked in ammonia and then dyed an appetizing color. I used to eat that when I was a kid.

Pear, Brie and Walnut Ice Cream: Big Dipper, Helena, MT

2010-10-04T16:42:00.000-07:00

Pear ice cream with chunks (big ones!) of brie cheese and walnuts. I dare to say this is a sophisticated ice cream treat!

Old Montana Prison: Deer Lodge, MT

2010-10-04T09:44:00.000-07:00

The old kitchen area from the old Montana Prison. Looks more like a shower area, but I guess it was the kitchen will old brick and stainless steel ovens.

We took a drive up to the Old Montana Prison in Deer Lodge so Aimee could get some photos for her graphic novel. There were only a few other people walking around, so we had the place to ourselves for the most part. Above is the old mess hall. The sign was made by the Deputy Warden that was killed during the 1959 riot. Before the prisoners had salt, pepper, ketchup, mustard, A1 Sauce and a variety of other condiments all in glass containers. After the riot, the prisoners had ketchup, mustard and salt, as pepper was now considered a weapon. Along the side is a tunnel with little openings for the armed guards to shoot in tear gas, or whatever was needed. The guards in the mess hall didn't have weapons for fear of prisoners overpowering them. The tunnel is the only place during the riot the prisoners didn't breach.

And the T.V. room. Must be a 12 incher, black and white. Sweet.

Cube Steak Face

2010-10-01T14:56:00.000-07:00

Served on potato bread with Kewpie Mayo. Dipped in a A1 Sauce, Brother Bru Bru's mix.

New Coffee Mug!

2010-09-30T09:49:00.000-07:00

Sriracha and Peanut Butter: Spicy Yum

2010-09-17T21:48:00.001-07:00

How To Make Smores!

2010-09-16T11:25:00.000-07:00

Yeah! Got it right!

My Birthday Rum Cake!

2010-09-16T11:21:00.000-07:00

My yearly Rum Cake from Aunt Bev. Thanks!

From the Garden: Jalapeno!

2010-09-16T11:07:00.000-07:00

Got a sweet handful of Jalapenos from my plant!

How Not To Make Smores

2010-09-15T15:48:00.000-07:00

Cheesey Coney Sauce Fries

2010-09-11T15:55:00.001-07:00

French Fries covered in Coney Sauce and Nacho Cheese. From Coney Island, of course!

Ophelia tries a Sno Cone!

2010-09-07T12:31:00.000-07:00

Cherry/Lime Sno Cone. I think she got the lime side.

Tastin' Texas BBQ

2010-09-07T12:28:00.000-07:00

Applewood smoked pork BBQ sandwich topped with a pile of BBQ sauce and a side of coleslaw I threw on top for good measure. From Pig out in the Park, Spokane, WA.

Island Noodles

2010-09-07T12:27:00.000-07:00

Spicy noodles topped with Garlic Ginger Chicken. This place was great, Aimee actually hit it up twice. From Pig out in the Park, Spokane, WA.

Philly Bros.

2010-09-07T12:25:00.000-07:00

Philly cheese pilled with grilled onions and provolone cheese. The sign said it was covered in cheese sauce, so that was a little disappointing. From Pig out in the Park, Spokane, WA.

Salazar's Roast Pork

2010-09-07T12:24:00.000-07:00

Slow roasted pork with salsa. From Pig Out in the Park, Spokane, WA.

Baja Babe's Shrimp Tacos

2010-09-07T12:22:00.000-07:00

Delicious beer battered and deep fried shrimp tacos. $3 each or 3 for $8.
From Pig out in the Park, Spokane, WA.

Deep fried Snickers and Twinkie

2010-09-05T17:32:00.001-07:00

From the Pig out in the Park in Spokane, WA, a deep fried twinkie and a deep fried Snickers bar. I tried the Snickers first and it was incredible. Deep fried breaded goodness stuffed with melted chocolate, caramel and nuts. The twinkie was more of just a donut with a flavorless creme center, but the Snikers was a great treat! From Pig out in the Park, Spokane, WA.

5 Guys Burgers and Fries: Missoula, MT

2010-09-05T17:29:00.000-07:00

Finally some 5 Guys in Montana! Kalispell and Missoula now have one and I hear Helena is going to get one soon! Now if only In-N-Out would come to the 406.

Spicy Philly Cheese

2010-09-02T18:37:00.001-07:00

Thin sliced roast beef with grilled onions, peppers and a mix of Cheez Wiz, a spot of milk and jalapenos.

Pig Out In The Park: Spokane, WA

2010-08-31T13:15:00.000-07:00

Heading over to Spokane, WA this weekend for my birthday trip. I remember going to this about 15 years ago and it was really fun. Plus, we can stop over to Dick's Hamburgers by the Bagfull and a stop to the new 5 Guys Burgers and Fries in Missoula, MT on the way! (Man, Pig Out in the Park is in desperate need of a new logo!)

Oregon Goodies!

2010-08-30T15:23:00.000-07:00

A couple of the last goodies I brought back from Oregon. I'm thinking Turkey burgers for the Cranberry ketchup and I'm not sure what the hell to do with the Baconnaise, which is vegan safe (What the?!?!?) and contains NO BACON! I'm not so sure about the latter.

Newest MT Eats Calling Card: Cheers

2010-08-30T11:37:00.001-07:00

Sweet Chili Asian Bistro: Bozeman, MT

2010-08-30T09:53:00.000-07:00

Photo by Mari H. from Yelp.com

The family went over to Bozeman for a birthday party and passed up the usual trip to Burger Bob's for some Thai food at Sweet Chili Asian Bistro, right downtown on main street. I ordered the pork Phad Phed, very spicy, and it was amazing. Pork, onion, peppers, pineapple and the best damn eggplant I've ever had all mixed together in a delicious red sauce. The heat never reached unmanageable heights, but packed a nice punch that stayed in my mouth for a while. I will most certainly be back for more!

KVNCSY.COM: Do you know Apigigi?

2010-08-27T17:35:00.000-07:00

If not check it out over at
http://www.kvncsy.com/?p=1782

Lamb Burger

2010-08-26T14:52:00.000-07:00

Aimee said she made me a burger for lunch, but when I got home I discovered this beauty: Lamb burger with home made tzatziki sauce and fig goat cheese. Amazing burger! Thanks baby!

Ampersand Food Groups from Behance

2010-08-26T08:26:00.001-07:00

Some super cool food styled ampersands from:
http://www.behance.net/gallery/Ampersand-Food-Groups--Typography-Illustrations/597770

Saipan Menu Board by KVNCSY.COM

2010-08-25T16:01:00.000-07:00

My good buddy Kevin is off in Saipan for a couple months on a grand adventure, you can keep up with him over at kvncsy.com, and saw this little goodie on his blog. I had never heard of Turkey Tails, and thanks to the interwebs I now know they are fungi!

Awe-inspiring Eclair: Bandon, OR

2010-08-23T14:53:00.001-07:00

I bought one and ate it. Aimee bought one and ate it. Aimee bought five more and took them back home. Their bagels are pretty good too.

KFC's Double Down: Northbend, OR

2010-08-18T16:52:00.000-07:00

We do have a KFC in Helena, Montana, but they don't serve the Double Down sandwich, Two fried chicken breasts with cheese and special sauce in between. Better than I thougt it would be, like two chicken strips held together with the dipping sauce in the middle and a bit of cheese thrown on for good measure. I'd stick with a chicken sandwich instead.

Lillie Belle Taste Test: The Orgeon Bacon Bar & Bleu Cheese Truffles

2010-08-14T23:18:00.000-07:00

The Oregon Bacon Bar. Pretty much tasted like Cadbury chocolate with a bit of bacon in it. Nothing overwhelming, quite the opposite.

Now what made me pull into Lillie Belle's was the sign for their Bleu Cheese Truffles made with local Rogue Creamery Bleu Cheese. These were quite nice.

Chocolate, nuts with a hint of bleu. I quite enjoyed this and would actually like a bit stronger of a bleu cheese taste. My 2 year old daughter liked these too.

OT: Kevin is off to Saipan!

2010-08-13T18:41:00.000-07:00

Godspeed.

Eddy's Burgers, but a Cheese Steak: Medford, OR

2010-08-13T15:41:00.000-07:00

When we first stopped by Eddy's I noticed they had a Cheese Steak. But what really caught my eye was that they used cheese Sauce, rather than American or, shutter, provolone. Aimee is always up for a good cheese steak since I introduced her to a real Philly while in New York at the Manhattan Deli in Brooklyn right on Manhattan Ave, up the street from the White Castle in Greenpoint, Brooklyn. This wasn't a cheese steak in the traditional sense, but it is a hell of a lot closer than one you get in Montana. Roasted red peppers, pepperoncini's, grilled onions and a delicious cheese sauce. Between the fries, amazing cheese steaks and burgers, Eddy's has quickly become one of my favorite Medford eating spots. (You can't get a better burger than Jasper's, just down the road on Riverside, but still a decent burger.)

Lillie Belle Farms Handmade Chocolate: Central Point, OR

2010-08-10T17:05:00.000-07:00

Once again I found myself driving around the Medford, OR area while my daughter was sleeping and I stumbled upon Lillie Belle's. A very high end chocolate store located right on HWY 99 in Central Point. From spicy chocolate to peanut butter and jelly chocolates, they had quite the selection. What really caught my eye was the Bleu Cheese Truffles.

First up I tried the Pistacho cream chocolate. As delicious as you would imagine.

Second up, Ophelia's pick, the Mango Chocolate. Not super Mango-y, but great none the less.

Yeah, The Oregon Bacon Bar. Had to buy this. I report back as soon as I eat it.

And the Smokey Blue Cheese Truffles. Once agian, I haven't tried one, but I will report back ASAP.

Lillie Belle Farms

211 N. Front Street

Central Point, OR 97502

888-899-2022

www.lilliebellefarms.com

Bruddah Joe's Hawaiian Plate Lunch: Medford, OR

2010-08-10T16:29:00.000-07:00

It was a bit hard to find, burried underneath the Elks Lodge in downtown Medford.

It seemed more like an entrance to a seedy bar, rather than a Hawaiian joint.

Each dish came with a side of Hawaiian Macaroni Salad, a scoop of rice and a bed of rice underneath the meat.

My dish, Mo' Betta Pig, Thin cut pork loin slow marinated in Bruddah Joe's Ono sauce and char-grilled. This is my first experience with Hawaiian food and I was quite please. It's part Island and part Asian, all delicious!

Aimee picked up the Kalua Pig, Traditionally seasoned, slow roasted pig, shredded and served with cooked cabbage.

But this, the Manapua, was the most delicious and soft and warm mix of steamed bun and Chinese style BBQ pork. They take about 15 minutes to steam fresh, but it is worth every second. I will most certainly be going back to Bruddah Joe's before I leave for a few more of these handheld delight!

Bruddah Joe's

204 N. Central

Medford, OR 97501

www.bruddahjoes.com

Jasper's: F-Yeah! Medford, OR

2010-08-09T20:32:00.000-07:00

When I think Medford, OR and food, I think Jasper's and Luigi's. Today was burger day and last time I was in Medford I only got to go to Jasper's once, so I never got to try one of their more unique burgers. This time I tried one I remembered from last time, The Jiffy Burger: an ultra fresh patty of local burger, topped with Peanut Butter, Bacon, Cheese & Raspberry Chipotle Sauce. Incredibly good, not a burger I would eat every day, but a wonderful combo of flavours.

Mmmmmm.....Peanut...Butter....

Aimee got the special: A Lamb burger with goat cheese feta and white sauce. Perfectly balanced and amazing! F-Yeah! JASPER'S!!!

Eddy's Burgers: Medford, Oregon

2010-08-08T21:32:00.000-07:00

We were driving around Medford on a Sunday afternoon and not much was open. By 4PM both Jasper's and City Grinder's (aka Luigi's) were closed, but I happend upon this, Eddy's (Almost Famous) Burgers.

Not really looking at the menu, I just got a cheeseburger with everything. Good burger, good veggies, nothing spectacular, but a good burger. The Rogue Creamery Blue with bleu cheese and caramelized onions or the Two Handed Beast with fresh cut fries, American cheese & BBQ sacue all stuffed between the bun sounded like a bit more my style. Maybe next time.

But the crown jewel of Eddy's was their handcut fries. Incredibly flavorful and salty, the BEST fast food fries I've ever eaten. EVER. Holy. Shit. That is all I can say. I don't know if they're fried in duck fat or what, but the have an ethereal flavor.

Eddy's Almost Famous

541-770-4678

Medford, OR

Grandpa Ray Ray's Mad Beets & Rhubarb Wine

2010-08-07T22:38:00.000-07:00

Ray's rhubarb wine.

Grandpa Ray's beets, fresh picked from his garden and delivered to our BBQ. Earthy!

The Oregon (Food) Trail: OR Beer! With Rope Flavor!

2010-08-07T22:31:00.000-07:00

We rolled into Medford, OR and first thing we did was head to Luigi's (aka "City Grinders") in White City, OR, home of the best Grinder ANYWHERE! Honestly, I don't think you can find a better of fresher sandwhich. It is so damned good I didn't even try to photograph it, I just ate it. After our consumption, we headed over to a BBQ and I grabbed this beauty. Oregon beer made with hemp, most likely for no other reason than it is Oregon and beer. The beer was much smoother and lighter than anticipated. It went great with some low and slow ribs.

Dark and meaty, just like me!

The Orgeon (Food) Trail: Post Falls, Idaho

2010-08-07T08:40:00.000-07:00

Our first stop on our annual trip to Oregon was a lunch stop in Post Falls, Idaho at Rob's Seafood and Burgers.

The menu was fried fish, chicken and shrimp and burgers. Nothing special just burgers and cheeseburgers.

Here's the cheeseburger, with everything. Nice thin patty, rich flavorful cheese, a decent burger. The fries we just the skinny frozen kind, but their home made fry sauce was quite smooth. If you ever roll through Post Falls and want a burger, try Rob's!

World's Best Pizza: Amsterdam, 1999 or 2000

2010-08-02T11:30:00.000-07:00

Amsterdam. 1999 or 2000, I don't remember exactly. When I was in Prague I would go to Amsterdam every month or so, just to hang out for a few days and relax from the relaxation of Praha. Amsterdam not only boasts the best pizza I've had, (and I don't really care for "American" Pizza like Pizza Hut or Domino's or Chicago style deep dish) but also the best fries, just a few store fronts up from the pizza place, I don't remember the name of.

I do have this photo of the interior of the place, an Italian eatery, right on Damrak Street. My favorite had ham and banana. So. Damn. Good. Worth a trip to Amsterdam!