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On our last morning home, we had brunch with BJ, Kat and Joey at our FAVORITE breakfast place in Hollywood: The Wonderful Griddle Cafe. Yum. (MIke and I had one of our very first dates here.)
First I made the stew out of a can of vegetarian refried beans (the best kind), a can of whole tomatoes in tomato sauce that put into the food processor until it was rather chuncky sauce, a can of creamed corn, and some spices. I mixed all together and then cut up a loaf of bread and then dipped each piece, making sure that it was soaked, and put it on a griddle. Think French Toast, except with vegetarian stew instead of eggs. It turned out really good. It also as an appetizing, although a bit unusual, look.
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From left, Greta Griddle, Sizzly Friddle, and Liddle Diddle. Siz is missing her original dress, and is wearing Florence Niddle's dress instead (Florence was also missing from the lot). Also present in the bag was Sheila Skediddle's dress (but no Sheila).
Now to find a nude Florence and a nude Sheila, so they can have their clothes back! Maybe I'll even find one of them dressed in Sizzly's original outfit. LOL
Cameron manned the griddle for pancakes while directing traffic on the bacon and egg cooking. One of the very best camp breakfasts I've eaten! Pancakes in a car are pretty darn tasty, and perfect for camping!
Grass fed dry aged beef from McGruder Ranch on a griddled Buttery Sesame Bun from Omega bread ($7)
Don't let the petite (fist) size of this burger fool you. It packs a wollop of flavour and richness within the buttery halves of a golden brioche-like bun and the fresh ground, full beefy flavoured medium-rare patty, and the melted cheese just clinging to its surface. A few strategically stacked leaves of iceberg lettuce and sliced red onions helps to refresh the otherwise rich and juicy composition. Tis' gourmet decadence in burger form.
4505 Meats
Kevin Jeung (Soignee Catering) “cooking” the banana caramel pops on the anti-griddle. The medallions were like ice cream pancakes on sticks.
Amy and I decided to make pizza last night. The oven did not want to cooperate. Half way through the cooking it conked out on us. We used the griddle just to crisp the crust. Suffice it to say that we were not thrilled with the results, but it was better then you might think.
Salmon fillets browning on a griddle before being finished in the oven. The salmon is coated with a dry rub of one part each of cumin, coriander, light brown sugar and kosher salt and 1/2 part ground fennel. Two minutes on each side and then into a
400℉ oven for 7 minutes and the meat peels off in perfect flakes.
chili my soul omelette with rye toast, strawberries and cream waffle, papas y poached benedict. wheeeeee.
An Anthology.
edited by Max Middle.
Ottawa, Griddle Grin, november 2oo8. issued as Griddle Grin Chapbook 1.
7 x 8-1/2, 15 sheets white plainfied folded & stapled twice to 6o pp in selfwrappers, all except inside covers printed black laser.
21 contributors ID'd:
Gregory Betts, Christian Bök, Louis Cabri, Stephen Cain, Wanda Campbell, Dennis Cooley, Frank Davey, John Lavery, Nicholas Lea, Micah Lexier, Marcus McCann, Rob McLennan, Max Middle, Roland Prevost, Monty Reid, Shane Rhodes, Sandra Ridley, Christine Stewart, Chris Turnbull, Fred Wah, Andy Weaver.
incudes:
i) THE READINGS, by [Max Middle] (index to the events in 3 parts includes part
–1. A B SERIES # 9: On the Eve of 'Re: Reading the Postmodern' (descriptive list noting that "Appearing on the evening's menu as a surprise was jwcurry's performance of a soundwich, which consisted of Mike Patton's 'Me & the Flamer', served between slices of 'Totem étranglé' by Antonin Artaud."))
Pan Fried Oak smoked Gammon steak with griddled courgette, beetroot, red onion and tender stem broccoli. side salad drissled in soya, rice wine vinigar and chilli dressing....mmmmmmm
About five years ago we purchased the Wolfgang Puck Panini maker. It was probably the best thing I've ever purchased for the kitchen. The only thing I didn't like about it was how hard it was to clean. Now the Teflon coating is coming off and every thing sticks. Chris bought me the Griddler. It has removable grill plates! I love it.
... or 'griddle' if you're not Scottish. I made a stack, for Easter lunch for John and me and Easter brunch for Johnny and Jenny (same meal, at the kitchen table, but we were up MUCH earlier and had breakfast!) SO delicious with sugar and lemon. Mmmmmm.....
Last week I was in Savannah, Georgia on a business trip. It was nice to be back in the south again...land of sweet tea and great biscuits!
Speaking of sweet tea and biscuits...since I was in Savannah, my coworker and I visited Paula Dean's restaurant, The Lady & Sons. If you don't know, Paula Dean is one of the "stars" on Food Network. It was a really good meal, though a bit too pricey for what you're getting. Still it's kind of cool to be able to say I've eaten there.
As for the image....that's a Cheddar biscuit on top, and a corn bread griddle cake on bottom. Both were delicious, especially the biscuit!! I thought the combination of the food, that warm candle light glow, and the silverware & lace made a nice picture...even if I did cut off the tops of the condiment bottles back there.
18-55mm @ 18mm
ISO 800
1/2 sec @ f/3.5