i'm back!

i'm here, i'm here!!.. Things happening on the food front all the time. I'll be a contributing writer to a new Houston Food magazine called Spoon.  From the same editor of Barstool Magazine.  If any of you have any favorite restaurants or dishes you want me to try leave your comment here or catch me on facebook.  www.facebook.com/radioyoj

Anyway look for my article hopefully coming out in the january issue 2011 of Spoon.  YoJ

The Burger Guys- opening Thurs Sept 9th

Two fat guys putting a spin on burgers.  That's their motto.  Whatever "spin" that is, it really works.  These trained chefs, Jake and Steve, have put the "wtf" back in the burger.

Jake & Steve, The Burger Guys

From their tabasco onion strings to their 7 different aioli's, this place is far from your diner burger joint.  In fact, the waitress will use an iPad to input your order, and they will also have an iphone app, so you can order in advance and it can recall the last order you placed. 

From their menu, "Our beef is from the Akaushi cattle which are direct descendants of the Mount Aso region's revered Akaushi herds that are a National Treasure and protected breed by the government of Japan"  Now you don't have to Google what I just typed, just know that the shit is good.

The Burger Guys menu will tantalize any palate from their hand formed carmalized crusted patties, to gourmet cheeses from France, to their cilantro-jalapeno aioli, to homeade Cap'n Crunch ice cream. 

The Burger Guys, 12225 Westheimer, going west just past Phoenicia Grocers.  Opens Sept 9th.  Ask for Jake and Steve just two fat guys who know how to make a really good burger.

  YoJ, The Backyard Foodie.

Bacon wrapped Kobe dog

Thirsty?

Saigon Burger

Tobasco onion strings

Sydney Burger

Beer Braised Short Ribs & Chicken Marsala

Hey there, thanks for checking back in.  First off, this week i'll have a restaurant review of a gourmet burger place that's opening Sept 9th.    I'll have that post up by the end of the week.  Can you say Kobe Beef Hamburger... stay tuned. I'll give you the restaurant details on that post.

Anyways Beer Braised Short-Ribs was the choice this past Sunday night. It's one of my favorite meals to make.  It was the obvious choice since I hosted the my Fanstasy Football draft the night before, the beer part was still plentiful. 

Then tonight {monday}, I made Chicken Marsala from Macaroni Grill.  You can actually get the ingredients in a box.  All you do is add the chicken.  It was pretty tasty.

Oven Fried Chicken night = deliciousness!

hey quick note, thanks for stopping by Backyard Foodie, Can I ask you for a quick favor, Can you  click "follow" up top.  I really would appreciate it.  

So my wife requested I make this the other night.  We used to pick up the take-out chicken; you know the one in the bucket,  but w/ all the grease it started to make us sick when we ate it.  Here's a guilt-less way to enjoy grandma's fried chicken and still get that crunch. 

The key is the Japanese Panko Bread crumbs.  They're unseasoned and made from real bread. I like this alot b/c you can control the flavor and sodium content.   For this particular night, I put dried rosemary, parsley, kosher salt and freshly ground pepper.  

Preheat oven to 350, then lock your door, cuz your friends will come over to eat all of it.

8 chicken thighs skin-optional; leaving the skin on gives the extra crunch. It also works well w/ out the skin.   I'm a big fan of thighs. [twss]

2 cups of panko bread crumbs

1 tbs of each rosemary and parsley

1 tsp kosher salt

10 grinds from the pepper mill 

2 cups of buttermilk

Best w/ mac & cheese, sweatpants and side of Air conditioning.  Enjoy.  Comment below and thank you for reading.

8 hours before hand, marinate w/ butter milk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

350 oven 45 min later.  put sweatpants on!

bread chicken both sides

The maiden post

If you've ever bit into a juicy homemade hamburger and closed your eyes while chewing, then you'll need to be a regular follower of this blog.   Anyone who knows me, knows that I talk about food all the time and not necessarily in a  "where are we gonna eat?" kinda way, but in a "I bet if I seared the steak, then topped it w/ bacon and bleu cheese it would taste badass" kinda way. 

I'm always thinking how to make something better or more savory.  I enjoy watching Food Network, especially Diners, Drive-ins and Dives.  I actually got my wife, Kendra, watching it too.  

To me, being in the kitchen is similar to a therapy session a la Tony Soprano.  It's just relaxing.  And sometimes when not in the mood, i'll pick up something savory.  No worries mate.

It brings me satisfaction when I bring satisfation to others because of something I created.  I love making meatballs as big as baseballs, love slow-cooking ribs for my friends to eat during our University of Houston Tailgate parties and like making a simple chicken stir-fry for me and my wife on Monday night.

I'll post pictures of me in the kitchen and videos of any food adventures as they come.  Anyway, just wanted to get the first post outta the way.   Make food, Make Friends.

Tonight I made Chicken Stir Fry.  Here's me flipping the pan.