ChefDad at the Bat

It looked extremely rocky for the Mudville nine that day;
The score stood two to four , with but one inning left to play.
So when Cooney died at second, and Burroughs did the same,
A pallor wreathed the features of the patrons of the game.

A straggling few got up to go, leaving there the rest,
With that hope that springs eternal within the human breast.
They thought, if only Casey could get a whack at that,
They’d put up even money now, with Casey at the bat.

–Ernest Lawrence Thayer, Casey at the Bat

When I was ten years old, my dad made me a deal that if I went a whole season in little league without striking out, he’d take me anywhere in the world I wanted to go for dinner. Now, at age 10 I didn’t know as much about cooking around the world as Mr. N and Miss A, and I think he figured I’d pick something familiar and local. I was, however, an adventurous eater and by about the third or fourth game of the season, I’d settled on Joe’s Stone Crabs in Miami. I’d never been there, but my dad would have occasion to travel there back then, and he always raved about it. In retrospect, he probably did some nudging to ensure that if I picked a place that would wind up costing him two plane tickets, he at least wanted stone crabs out of the deal. I also think he didn’t expect to have to pay up. Continue reading

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Fun with Florida

How many of you guessed our Florida dessert for this week? I mean it was probably one of our easiest choices yet, with the only surprise coming from how easy it was to make. Are you ready….of course you’re ready – Key Lime Pie!

We adapted this recipe from Cooking Light simply because when you consume this many desserts in one week you have no other choice. We also chose an almond pie crust in place of the graham cracker crust thanks to some of the  kitchen tips Mandy posted over at The Complete Cook Book. It turns out the almond pie crust is much healthier than the graham cracker crust, and it holds up better at cold temperatures. Thanks for the tips Mandy! Continue reading

Introducing…Shellfish

A younger Mr. N enjoying Florida’s Gulf

To Miss A that is. We held off on shellfish for both of the kids until they reached the age of three. It’s a highly allergenic food to which we have a family history, but now that she’s nearing her third birthday we’re making the slow introduction of shellfish starting with dad’s stateside pick for the night – Florida.

Dad really wanted to make alligator bites tonight, but unfortunately (Read: Shwoo!), we couldn’t find alligator. So we decided to use this as an opportunity to give Miss A a taste of shellfish – something we dined on quite a bit in the Sunshine State. We wanted a tropical kind of selection too, so we chose Coconut Shrimp with an Orange Dipping Sauce (It’s Florida – we have to incorporate oranges!). The kids, both big fans of Florida even though Miss A’s never been there (except when she pretends she’s flying there in her Nana’s kitchen cabinet), were on hand and excited to help tonight, especially with the dipping.

Continue reading