What up, my fine, feathered fOOd fans?!
Matt here from Venice Beach, CA. I'm burning up out here and loving every minute. I had the priviledge of having Dim-Sum yesterday in China Town, downtown L.A. The food was more than I can handle but of course we made it out alive. Shrimp, and your typical assortment of meats including Octopus and Duck were outstanding. Me and Eric were literally eating before we even sat down. The service brought carts around and kept stuffing us full of pickled salads and tender meat wrapped in rice pasta. I'm going back before I leave L.A.
I'm paying by the minute right now at some cyber-cafe on the beach and got to get in the water(tough life...). A full report will be on your desk when I get back. Until then.......

Matt
P.S. Casey is a Rock Star!!!

What up food fans?!
Just got done with show#1 of season#2. Tonight we had to pull one out of the fire. My guest never showed up, the asshole that he is. I'm sure he got drunk with a few teen-age girls and forgot about the show, but hell, can we really blame him?. Sure we can. Anyway, I marinated a swordfish steak in a Margarita and served it over a Summer slaw of Red Pepper, Yellow Heirloom Tomatoes and Red Cabbage on top of sliced Yukon Gold potatoes. I used the marinade as a sauce after I reduced it by half. It was fantastic! The meatiness of the fish and the crunch of the crisp slaw along with the perfect coating of the red wine vinegar and the sour cream. Heaveness! And the potatoes served as a nice sauce-catcher, almost like having some bread in your hand to finish it off. MMMMMMMMM.
I will be out of town next week. Taping shows in L.A. ( you're supposed to say it like Thurston Howell III). If all goes well, I'll make it home in one piece. I need a break anyway. It's been raining in Atlanta since Easter and I'm friggin' sick of it. Where's the sun?!?
P.S. My Margarita marinade was Tequila, sugar, sea salt, honey, sherry vinegar, cayenne and peanut oil.
Happy Eating...
Matt

What up you?
I've got to mention my recent concert adventures. Two weeks ago, I went to the Phish show at Lakewood(hi.fi, ATL) and it was business as usual. Wonderful sunshine and rain, great show but..would I eat the food? No freakin way! Slime and sweat sandwiches tossed down with a ripe shadow. I did bring my own grub, though. A Missi Roti pita(the red one) stuffed with shaved roasted turkey, sauteed red onions, sweet German mustard and ripe Roma tomatoes. The feast was topped with Feta and washed down with a fresh PBR. MMMMMM Good Livin'! They played forever, which is a good thing, and the set list spanned galaxies and beyond and we danced, and, oh how we danced. You Enjoy Myself, NICU, Cavern and Guyute rocked and the rest is just an unforgettable cloudiness.
On Wednesday the 6th, again at Lakewood, I had the pleasure of seeing Poison. I gots to tellya, they put on one hell of a show!! I saw them at Stabler Arena in Bethlehem,PA(Lehigh Univ.) in the 80"s because my friend Carmen and I were bored of the Boxcar in NJ and took advantage of the cheap tickets. It was a great rock and roll show. On Wed. night, Poison pulled through like troopers. I got down to the stage(of course) and got a look at their faces. They were having a blast. And that's what carries over to the audience. They opened with their debut title track "look what the cat draggged in" and played their ballads and other neon-green-laser-unskinnybopshit-stuff to a great audience. WOW, I just said it...A GREAT audience in Atlanta. Who would of thought that! Rare. No food there, but my next show is Radiohead. I doubt that there will be any food there, too many critics. "I can look skinny too..," and pale...
Stay Tuned to cOOl fOOds--Season #2
On location episodes from places other than Atlanta
Recipe List to follow shortly

Happy Eating,
matt

Thanks to Joe Choy for the blog! Have fun out there!

What up food fans?
Matt here, and I got some recipes from my latest show(#5) . I decided to dedicate an entire show to mushrooms! The first is a portabella-shiitake upside-down quiche(keesh?). Next was the pita sandwich with Miatake(shroom) and eggplant with feta. The finale was a 5- shroom pasta with smoked Canadian Bacon and fresh sage. The mighty 5 'shrooms were Crimini, Oyster, Wood Ear, Chanterelles and a Brown Beech cluster, roasted, and at the end and nested on top. Choice!
The quiche was started with red onion, shiitake and roasted yellow peppers, sauteed and layered on the bottom of a small, buttered crock. The batter was poured in and the baked Portabella laid on top. Bake for 15-20-min and run rubber spatula around crock. Flip upside-down and place on plate. Garnish with fried onions. More when I'm sober...