On the Road Review: Champion's Bar and Grill

Nice clean bar next to my hotel and easy walking distance from Lambeau. The restaurant became a local sensation when it was featured on Man v. Food on The Travel Channel.

Their claim to fame is a 6lb burger named "the Gravedigger" after fan favorite Gilbert Brown, a member of the '96 Superbowl winning team.

I was not eating for 6-8 people tonight, so I went with the other fan favorite here, the Brat Burger.

A 1/3 pound angus patty topped with a patty formed from a brat, onions and cheese, the brat burger is a staple of local bars, and while ok, this one does not measure up to the one I had at Skip's Diner earlier in the week. It was well cooked and seasoned, but nothing special.

Service was slow in a nearly empty bar, and the food could be found in nearly any bar in America. A decent bar to pass the time of an evening. But the food won't be dragging you back. Come on down if The Grave Digger challenge intrigues though, it must be something to see.

On the Road Review: Green Bay Distillery

The Green Bay distillery is located just blocks from Lambeau Field, and is one of the larger bars in town. The bar ASPIRES to distilling, but thus far has only managed a few vodka infusions, none of which inspire as creative. Every college kid has tried infusing vodka with jolly ranchers for crying out loud.

The Curds and rings were hand dipped, and perfectly fried, if a bit over salted. The best I've had in town at this point.

Burger was obviously a frozen patty with nothing to distinguish it from 100 others in this town. It arrived over cooked but well seasoned.

A nice bar with decent appetizers, but not a first choice for a meal.

 

On the Road Review: Kroll's West - Green Bay

The Butter Burger....freaking amazing!

A Ruben Pizza?!?

When you step into Kroll's West, it feels like stepping back in time. It looks like it must have when the stadium was built. This place has been featured twice on The Travel Channel's Man v. Food, and it is easy to see why.

Kroll's Butter burger was a thing of beauty. Creaminess of the fresh butter on the beef was amazing. Brought out tightly wrapped in wax paper just like it was 40 years ago, you can tell that tradition is vital to this place as much as it is to this town.

Ruben pizza unique, but flavor just not quite there. I think I was missing the spicy bite of rye, and the dressing didn't quite have the zip of a good Russian dressing.

It is easy to see why Kroll's is still a fixture in this town. In a town known for its food, this place is truly a slice of fatboy heaven.

On The Road Review: Curly's Pub (at Lambeau)

As part of the renovations of Lambeau field that began in 1997, an atrium was added to make the stadium more of a destination spot. Included among the plans for a retail store and the Packer's Hall of Fame was a restaurant named Curly's, after Curly Lambeau, the founder of the Packers.

Probably the most eaten at restaurant in town, Curly's is your typical pub, with several items that stand out from other sports bars that surround this temple of football.

One of these standouts is the Beer cheese and bacon burger on pretzel bun. The bun is chewy but soft with the great flavor and texture of a well made soft pretzel. The creamy sharp flavor of the beer cheese combines with the bacon and beef to create an amazing burger.

Waffle fries were seasoned well, without being sponges for grease.

All together Curly's is a unique experience. At any given time you may encounter players and front office personnel dining here with friends and family, or a raucous crowd cheering on the Brewers or Packers.

Curly's and the entire atrium are a must see slice of Fat Boy Heaven.

On The Road Review: Skip's Diner

Skip's Diner

When I asked locals where to find the best burger in Green Bay I received two answers consistently, Kroll's West and Skip's Diner. I was then told that if I wanted to try Skip's to go early and bring cash.

When I arrived at Skip's Diner I was greeted by a sign informing me that debit and credit cards were not welcome. While it may seem old fashioned and out of touch, this told me that I was in the right kind of place. Skip's has great prices and a classic lunch counter menu.

Skip's Burger - 1/3lb angus patty, cheese, brat patty, and fried onions. With fries $5.85

Cheese curds - the Wisconsin national food, $2

This burger was amazing. I had never before had a brat patty, but I came to find the brat burger is found on many menus in Green Bay. The burger was perfectly cooked, and one of the five best I've ever eaten. Juicy and full of flavor, without all of the over seasoning so commonly found in small restaurants.

The cheese curds were perfectly fried and not greasy, a difficult accomplishment when breaking and frying cheddar cheese.

If you find yourself in Green Bay, Skip's Diner deserves a place on your dining schedule. This IS Fat Boy Heaven folks.

On the road review: Brett Favre's Steak House

Brett Favre's shadow looms large over Green Bay, and nowhere more so than his own restaurant. A great taste of southern favorites not usually found here have made it a popular choice, and in this part of the country a steak is never out of place.

Service started out very good. My first drink was in my hand in about 5 minutes, and my order was in. Twenty minutes later I have a fresh drink, but still no sign of my appetizer.

Fifteen minutes later my crab cakes finally arrive with an explanation from a new waitress that the kitchen lost my ticket.
Crab cakes are definitely southern style. Nice chunks of celery, bell pepper and onion contrast with the almost creamy texture of the crab very well. Nice touch of Cajun seasoning gives you a little heat without beating you over the head with the spice.

After finishing the crab cakes my dinner arrived within five minutes, definitely showing that the service issues were with the kitchen, not the wait staff. My New York Strip was perfectly cooked to medium as ordered. A nice light hand with the seasoning brought out the flavor of the meat perfectly. The sweet potato was served with a wonderful compound butter of brown sugar, nutmeg, and butter that brought a wonderful sweetness to the meal, and complimented the steak wonderfully.

For dessert I went with the waitress' recommendation of Red Velvet Cake. Brett's Red velvet cake has dense buttercream in place of cream-cheese frosting that is more commonly found in the north. Buttercream is more traditional down south, and I had not had it on Red Velvet since I moved from Florida.

It is the small things that make the difference, and they definitely made this place a slice of Fat Boy Heaven instead of just another steakhouse.

Dinner Time - Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) Tacos

Pork shoulder was on sale this week, so I picked up a 4 pound boneless cut.  I was looking for something new to try, and came across this recipe for a traditional mexican pork dish.  The balance of the bright citrus from stewing the pork in the orange juice for 8 hours combined with the nice traditional spice that the achiote paste brings was amazing.  The salsa paired with it very nice, and allowed for each of us to adjust the heat to our own tastes.  Topped with Cotijo cheese they were a great light summer dinner.  You'll love this one, and it makes enough to feed a large group.

Dinner Tonight: Shredded Beef Sandwiches

Chuck roast was on sale at the store this week, so I picked up about a 4 pound package.  I was looking for a new way to do it for dinner tonight, and found a great shredded beef recipe here.  

The beef was tender and juicy like I couldn't believe, and the family raved that I should do them again soon.  The tanginess of the vinegar married amazingly well with the other spices to give this an amazing flavor.  A couple words of advice:  First, I used Apple Cider vinegar instead of white.  It changes the flavor, but mellows out the flavors in my opinion, especially when combined with the brown sugar.  Second, bread choice is going to be critical to this recipes success.  When it says "Hoagie Bun" it isn't talking about some sandwich bun next the the hamburger buns on the shelf at Safeway.  You need a nice crusty roll that is going to hold the juice from this meat without soaking through or melting, while still absorbing the liquid so it doesn't all end up on you.  Resist temptation to dress this up with cheese or other sauces and let it stand on it's own.  I could see some sliced pickled peppers on this as a garnish and to add texture, but nothing else would feel right on this bun.

This was a great western take on the Italian beef sandwiches I remember from living back east, and it will be a regular on our menu here at home.  I can see doing this one when we go camping this summer in the dutch oven over the fire.  An amazing meal.

Ben & Jeff's Burgers and Tacos

 

We stopped after some time in Pacific City for some ice cream, and I decided to head across the street for a burger at Ben & Jeff's.
A classic beach front burger place, the restaurant is something straight from a California boardwalk. A menu that is exactly that what one would expect in this type of place. A very simple selection of burgers, tacos and burritos leave selections quick and easy.
I opted for the "Double Cheese with Bacon", and was pleased with my selection. The burger was seasoned with a properly light touch to prevent obstruction of the meats flavor. Nice and juicy without soaking through the bun, and topped with onions, pickles, and their own sauce, it is an order I will make again. The fries were perfectly crisp without being over salted like I would have expected, and have found in similar burger joints.
I you find yourself in Pacific City, OR this summer you'll want to stop in.

Restaurant Review: Grateful Bread

 

In Pacific City there are few places to get a decent espresso. For years I have run into the drive-thru at Grateful Bread to get coffee for Carrie and I when we were out here camping, but we have never taken the time to go in and eat a full meal. We corrected that oversight today, and I couldn't be any happier with the results.
The menu features many options for breakfast and lunch, all tending toward the lighter side calorie wise, but the flavor profiles are exceptional. First and foremost this is a bakery though, and the giant pastries and wonderful whole grain breads take center stage when you walk through the door.
I went with their signature breakfast, the "grateful huevos". Eggs scrambled with jalapeño peppers and cheese, wrapped in corn tortillas, and served with scratch made black beans.
The flavors were exceptional, and the eggs were cooked just right (light and fluffy without being runny). The beans were a great compliment, adding a nice zip.
If you find yourself in the area before 3pm, stop in and give this piece of Fat Boy Heaven a try.

Restaurant Review - Humble Pie Pizza - Lincoln City, OR

We were in town today, and the kids decided they wanted pizza for lunch. We spotted a small place called Humble Pie on the side of the road and decided to give it a try.
We were greeted at the counter by Ken, the owner. His warm welcome and great sense of humor were appreciated, and the menu exactly what you would expect to find in any pizza joint.
When our half pepperoni, half Italian pizza arrived it was awesome. A nice thick yet crunchy crust was topped with just the right amount of sauce. A healthy amount of cheese with quality meat rounded out both sides of this great pie.
The crust had a good balance of yeast that allowed it to be thick without too much chew.
Give Humble Pie a try next time you hit Lincoln City, you won't regret it. It is a slice of Fat Boy Heaven.

Restaurant Review - 60's Diner, Lincoln City, OR

The family went in to town today for lunch and decided to try the 60s diner. It actually was pretty good and they got a couple pretty large burgers on the menu I went with the three-quarter pound belly buster burger and I can tell you that it was plenty of food for me. The burger is three quarters of a pound of ground beef on a very large bun with all the toppings including Hanincot red onions lettuce tomato and her special sauce. As you can see from the pictures I was able to demolish it but the fries were just too much for me. Flavor of the burger was very very well prepared. Salt pepper and a little bit of seasoning was all that was needed to make this the perfect burger. So many times little restaurant like this try and add too much to the meat itself, and you wind up with a crumbly mess. To really put the size of this burger in proportion, behind it you'll see Carrie's double mushroom burger being dwarfed. The kids and in-laws raved about their hand dipped shakes, but Carrie wouldn't let me eat desert after that giant burger.
Next time you are out here, give this place a try if you are looking for a great burger. It is another little slice of Fat Boy Heaven!

Woot-Off! Great bargains and fun!

Woot.com has declared a Woot-Off, and it is a great chance to get some great gadgets at a great price.  Every once in a while they have limited quantities of a wide range of products, and they rotate through them to sell them off instead of having just a single deal like they do on most days.  If you have never shopped on woot now is the perfect time!  Just click on their logo in this post and have fun!  Make sure to check back often through the day, as there is no telling when they will switch to a new and exciting product.  Save on wine, gadgets, toys, shirts etc. all day.

Dinner Time - Spicy Dr. Pepper Pulled Pork on GF Cornbread bun

I was looking for a new pulled pork recipe yesterday, and this one looked so easy and interesting that I decided to give it a try.  I was pleasantly surprised by how flavorful the meat came out, and how easy it was to do the pork this way.  I will try this method this summer on the grill, but keeping a constant temp on my Webber Kettle for 6 hours takes some work.  The combination of fruit flavors from the Dr. Pepper combined with the smoky spice of the chipotles worked really well together.  The kids said it was good enough to do again, but that it was kind of spicy.  Carrie and I will be having leftovers for lunch today.

The gluten-free cornbread buns I found here.  I think something was wrong with my baking powder, as they didn't rise as much as I expected.  I'll give the recipe another try soon and let you know how they turn out.  The flavor was great, and they held up well despite the wonderful dripping pork fat from the pork.  

Dinner Time - Pork Carnitas with GF Sweet Corn Muffin

 

I was looking for something to do for dinner tonight, and ran across a very easy to follow recipe for carnitas.  I thought that rather than doing tacos or serving it with beans and rice, I would try and come up with a gluten-free bun that would work with it.  I decided on a sweet corn muffin using a gluten-free cornbread mix, but dressing it up a bit with honey and a few other tricks.

Drew's Sweet Corn Muffins

Ingredients:

  • 2 eggs
  • 3/4 cup dairy free milk
  • 1/4 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1 3/4 cup Bob's Red Mill Gluten Free Cornbread mix
  • 1/4 cup honey

Directions:

 

  1. Preheat oven to 350, spray large muffin or bun tin with non-stick cooking spray
  2. Whisk eggs until fluffy.  Add milk, oil, vinegar, vanilla, and honey and mix until well combined.
  3. Add cornbread mix, and mix thoroughly.
  4. Divide batter evenly between 6 wells of muffin/bun tin
  5. Bake at 350 for 12-15 minutes.  Test with toothpick until pick comes out clean when stuck through center of muffin.

You can find the recipe I used for the carnitas here.  Enjoy this little taste of FatBoyHeaven!

 

Dinner Time - Sweet Chorizo Quiche in Masa crust

After the tamale pies turned out so well, I started thinking about other places I could substitute the Masa crust I used in them for flour based crusts, and Quiche was my first thought.  I love a good manly quiche.  Pork fat makes it seem better to me than veggies, so that's the direction I tend to go.  Since I tend to think of Masa as a south-west ingredient, I went that direction with the ingredients for this quiche.  It has a great combination of sweet and savory due to the combination of spice in the sausage and the sweetness of the condensed milk.

Crust:

1 1/2 cups Masa Harina flour

3/4 cup Chicken Broth

1/3 cup corn oil

 

Filling:

1 lb Chorizo sausage

2 tbs. Masa Harina

1 cup shredded Sharp cheddar cheese

1/2 cup Cojita cheese

2 eggs

1 can sweetened condensed milk

 

Directions

1. Preheat oven to 350

2.  Combine ingredients for crust, mixing thouroughly until dough holds together.  Cover and set aside.

3.  Brown Chorizo in skillet.  Add Masa until it all is coating the sausage.

4.  Press dough into deep pie pan, ensuring it is even across bottom and around sides (1/4 to 1/3 inch thick)

5.  Add sausage to unbaked crust.

6.  Add cheese over meat

7.  Combine eggs and milk, pour over cheese

8.  Bake at 350 for 45-50 minutes, until knife to center comes out clean.

9.  Remove from oven and let sit for 5-10 minutes to set

Kickstarter Food! - Cheese & Crack

One of the things that is an exciting trend in Portland food is the Food Cart, and I've decided to start highlighting new cart ideas that have taken to KickStarter for final funding to get off the ground.  Crowd sourcing technology has been an ever present fact of life, but crowd sourced local food is an idea I love.

The latest idea is Cheese & Crack, a gourmet cheese and cracker box featuring hand-made crackers with local cheese and meat.  A great concept, and one I can't wait to try this summer.  You can find out how to help here, and check out the video for more information.

 

Dinner Time - Gluten free Mini Tamale Pies

OK, before all my mexican-american friends start yelling at me, I know this only bears a passing resemblance to a tamale.  I didn't come up with the name or the recipe, I found it here, and you can complain to them!  

That being said, these came out amazingly good.  The dough was a little dry, could probably use a bit more chicken broth next time.  The flavor was amazing, and the fact that they are so nicely self contained means I can do smaller versions for appetizers, or larger ones in a big muffin tin for larger portions.  The crust is so good I think it will work as a way for me to do quiches in the future as well.  An amazing new slice of FatBoyHeaven!

As you will notice, the site has some new sponsers over on the right hand side.  Please take a look at what they have to offer.  I would love for them to think this little site is worth sticking around on.

Dinner Time - Warm southwest potato salad with Chorizo and Cojita

OK, I've been posting recipes several times a week for almost six months, and I can honestly say that of all the things I have showed you how to make so far, this one is the most likely to appear on the menu when Carrie and I open a restaurant.  I found the idea while looking through the custom recipe feed I have setup on Flipboard the other day, and kicked it up a couple notches to a main dish with the simple addition of some browned Chorizo sausage and Cojito cheese.  The family and I love potato salad, but I get tired of the heaviness of all that mayo.  Add the sweet deliciousness that comes from a roasted yam and you can not imagine how good this tastes and smells.

You can find the original recipe here.  My only changes were to add the chorizo at the end, and to use Cojito instead of Feta.  An amazing slice of fatboyheaven!