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April 9, 2013

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Muscle Maker Grill Is A Welcomed Change To The Often Mundane and Unhealthy Fast Food Culture

For some foodies the rudimentary idea of calorie counting, dieting, and eating healthy is an unfathomable notion. These words and phrases in the foodie community can be met with the ire of a grandmother that just heard their innocent little angel drop the C-word, and you all know what C-word, I am talking about, THE ONE AND ONLY C-WORD! The thought that any meal that is good for you, simply could not taste even half-way decent, is extremely widespread throughout the foodie community. So, as I got older, and my pants got tighter, I thought my days of being a foodie were over. I grieved longer that Artie Lange did, when he found out that Hostess Cakes went out of business, thinking I would have to eat turnip salads with okra nuggets for the rest of my life. Fortunately, I learned through necessity that this notion is and always was completely untrue. Not only can healthy food be just as delicious as unwholesome food, but one can splurge every now and again on bacon wrapped bacon bites, as long as it is not every day.

Rest In Peace, Indeed

For those of you who still are under the impression that nutritious food can’t tantalize your palate I suggest that you make a voyage to Muscle Maker Grill and check out their healthy yet scrumptious offerings. I will pause for a moment to allow the grumpy cat fan club grumble and murmur about chain restaurants, and how they destroy the very fabric of foodie culture, and blah, blah, pretentious know-it-all gibberish, blah. Are you good now haters? You got that out of your system? Can we move on? Sure, Muscle Maker is a chain restaurant, but my problem with franchises has nothing to do with the idea of them ruining some silly pompous notion of the epicurean elite, I have always found that they tend to scrimp on ingredients, forget about freshness, and serve calorie laden unimaginative meals, once they turn to the dark side of the gastro-force. Thankfully, this is not the case with Muscle Maker Grill. The Muscle Maker Grill that I chose to visit for the purpose of this review is located at 14-29 River Road, in Fair Lawn, NJ, but that is the beauty of franchises, you can search to find one closer to you.

The Muscle Maker Grill Logo

Before ordering from Muscle Maker, Kat and I went for a rather vigorous two hour hike and neither of us was in any mood to cook, so we decided to get take-out, before we started Googleing recipes that involved cooking and eating our dogs and cats. (Relax PETA people, I am joking, I love my pets like family. Furthermore, why are you reading a foodie blog? Go eat some kale that is dressed with your salty tears because you are crying about how the pesticides that treated your organic shrubbery that you are eating most likely killed a dozen bugs.) Kat and I inspected the menu and found that the selection at Muscle Maker was much larger than we expected, and to add to the robust selection, when ordering most of the menu items, you can choose the type of protein you would like to have in your meal. In addition, every menu item lists the caloric intake for the entire world to see, unlike many other “fast food,” restaurants that conceal the nutritional information of their food, as if they were protecting Carmen San Diego.

Carmen San Diego

Kat and I both chose the El Mexicana, which is described as fajita grilled chicken breast or steak, sizzling onions and peppers, reduced fat cheddar cheese, and salsa over brown rice and beans, garnished with tomatoes and scallions for $9.99. Kat decided on the chicken breast, while I chose to upgrade my order, and went with the shrimp. As I was on my way to pick up the order, I began to have orders’ remorse, I was very nervous that healthy merely meant small portions that are designed to fill up a dainty bird like lady, not a large land mammal such as myself. I fretted and worried the entire drive over to the establishment, and then even more while I fidgeted with my phone at the counter while my food was placed into bags. With our Muscle Maker Grill in hand, I raced back to the house, filled with apprehension and foodie anxiety.

As I removed our meals from their plastic confines, I was relieved to see that my trepidation was all for not. The food not only smelled and looked fantastic, which is a feat in amongst itself while be housed in take-out containers, but the portion size was extremely generous. I began to eat my entrée and observed that the ingredients all fused together flawlessly to create a tremendous amalgamation of zesty flavor. There was no one ingredient that overpowered the dish, and half way through eating it I completely forgot that this flavorsome meal was low in calories and chock full of nutritious morsels. I don’t know if I necessarily agree with the menu, that each of these entrees is large enough for two servings, but I was definitely full when I was done with my meal.

Our Meal

All in all, Muscle Maker Grill provides healthy food at the speed of most fast food joints, and the prices are sensible to boot. As the heartless cold nights of winter give way to the warm embracing days of spring, even foodies have to begin to think about shedding some of the winter weight their hibernation has welcomed. So, next time you are too tired to cook, don’t grab a Big Mac or some Lo Mein; give Muscle Maker Grill a whirl, your belt and pants will thank you.

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March 21, 2013

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Old San Juan Makes The Blue Collar Foodie Say ¡Wepa!

One of the phenomenal luxuries of living in Bergen County New Jersey is the never ending list of culinary quests that one can embark on, within mere minutes of their residence. There are very few cuisines that a simple Google search cannot turn up five or more restaurants within a reasonable proximity. So, when I do have the opportunity to visit a restaurant that is sharing a scarce delicacy that I normally have to venture into New York City for, I get rather excited, especially when I score a Groupon for said indulgence. The style of gastronomy that I am referring to is none other than Puerto Rican food, and the establishment that is delivering this tantalizing fare to the Bergen County area is Old San Juan, located at 165 Route 46 West in Saddle Brook, NJ.

From the outside, this restaurant seems quite unassuming, mainly due to ear defiling noise and the unpleasant eye contamination that occurs when your next door neighbor is a bustling freeway. Thankfully, once you enter Old San Juan you are whisked away from this suburban netherworld and brought to a veritable wonderland of peace and tranquility, complete with the heavenly aroma that only accompanies the wonderful cuisine of the islands. When Kat and I entered the restaurant we were instantly greeted by a smiling face and escorted to our table promptly, which is always appreciated. Furthermore, the modern, fresh, and clean interior design seemed to comfort Kat and I, almost immediately.

Old San Juan Exterior

Once we were seated we were given menus from our waitress and she took our drink order as well. Old San Juan, like most non-chain restaurants in New Jersey does not have a liquor license but they do allow you to bring your own bottles of wine or beer. In addition Old San Juan offers an added bonus of B.Y.O.B Sangria, which allows you to supply the wine which they will serve with their own blends of fruits, creating an island inspired cocktail that pairs perfectly with Puerto Rican Food. Kat and I perused the menu and after some serious deliberation we made our selections and signaled the waitress to join us once again.

If you have ever used a Groupon before you are well aware that there are specific guidelines to follow for each and every Groupon that you purchase and in order to take advantage of the substantial discounts, these rules must be followed. I always present my Groupon to the server before I begin the ordering process. The reason I do this, is because some of the regulations can be somewhat convoluted and the wait staff will be able to guide you down the path that allows you to use your Groupon at the end of the night. There is nothing worse than attempting to pay for a bill with a Groupon and finding out there is an issue with using the deal, because of something you ordered. Our Groupon stipulated that we could order 1 appetizer and 2 entrees, so we chose the Tostones Rellenos de Pernil , Stuffed Plantain with Pork, for $10.95. Kat then ordered Churrasco, Skirt Steak, for the reasonable price of $21.95, while I decided upon the Pargo Rojo Entero, Whole Red Snapper, in a garlic sauce, for a sensible $23.95. Each of our meals came with a choice of rice and beans, plantains, or a salad as a side dish, but considering that going to a Puerto Rican restaurant and opting to not try the rice and beans is tantamount to giving a purple nurple to a UFC fighter, we wisely chose the rice and beans to accompany our meal.

Roast Pork Stuffed Plantain

When our appetizer arrived, I knew we were in for a treat. Not only was the presentation of this traditional Puerto Rican dish exquisite, it smelled so damn good I almost divorced Kat on the spot so I could marry the chef, regardless of his or her sexual orientation. Kat and I each took a forkful of the mountain of roast pork that was erupting out of the crispy fried plantain, which soon joined the pork on our fork, and took our first bite in unison. The noises that we made after that first bite are usually heard in sleazy hotel rooms located on highways, not restaurants, but we did not care, because it was that good. The textures married perfectly with each bite while the flavors hopped, skipped, and jumped across our taste buds. When our waitress delivered our appetizer she pointed out that our table was equipped with homemade hot sauce that she warned was very hot. Kat and I might as well be the co-presidents of the Hot Sauce Fan Club, so we did not heed the waitresses warning at first and added a little bit too much hot sauce to one forkful of yummy which started a five alarm fire on our tongues that was not easily quenched. After our battle, we experimented with different amounts of this forceful yet flavorful sauce and found just the right quantity to use, which added tremendous taste without scorching the earth.

Skirt Steak With Chimichurri Sauce

Shortly after we finished our appetizer our main courses arrived. As our dishes were delivered, we noticed that once again the presentation was lovely and the portions were generous to say the least. Kat’s skirt steak was at least 12 ounces and my Red Snapper probably weighed in at 2 pounds. Kat and I began to eat our entrees and all semblance of conversation ceased for at least 5 minutes. We were mesmerized by the food that was brought to our table. My fork tender, juicy, Snapper was swimming in a butter garlic sauce that heightened the snapper’s natural flavor tenfold. Kat’s expertly prepared, tender steak was served with a Chimichurri sauce that was delicate yet delicious, not overpowering like so many others I have tasted. As for the rice and beans, it would not be a complete Puerto Rican meal without them; they were the perfect side dish to an amazing meal.

Red Snapper With Garlic Sauce

If you are like me and you are looking to explore the world one plateful at a time, I highly recommend Old San Juan. Everything we tried was terrific and prepared exactly how we asked for it. In addition, even without the Groupon, the prices are reasonable and the service was fantastic. In the lovely words of the land that inspired this beautiful meal, ¡Wepa!

Even the Fish Loves Puerto Rico

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The Blue Collar Foodie

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January 31, 2013

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The Blue Collar Foodie Visits Bhoj, a True Sub-Continental Delight

Throughout my many years as a foodie I have visited countless restaurants searching for phenomenal interesting cuisine. Since I have been on this endeavor for such a lengthy amount of time, it gets harder and harder to find new restaurants to take a bite out of. I sometimes feel like a nomad wandering out of town, to another county, or even across state lines in pursuit of a foodie find worth talking about. Imagine my surprise, when I was informed that I had been missing out on some of the best Indian food in the state, right in my own backyard. After receiving messages from several of my Facebook friends urging me to give Bhoj, located at 430 Market Street, Elmwood Park, NJ 07407, a try, I had no other option but to heed their advice.

Kat and I are no strangers to ethnic food, which you know if you read this blog, so when I mentioned the possibility of Indian food for dinner Kat did not even let me finish the question, before responding, “YES!” After a long day of work and a short stint at the gym, Kat and I hopped into the car with our appetites and headed to good ‘Ole Elmwood Park to experience all that Bhoj had to offer.

At first glance, Bhoj, does not seem like much, due to the fact that it is located in a shopping plaza with a Dunkin Donuts, a liquor store (wink, wink, nudge, nudge, Bhoj is a BYOB), and a Laundromat, but as I have learned quite a few times on my epicurean adventures, looks can be deceiving. As we entered Bhoj, the intoxicating aroma caused us to forget what the building looked like outside and focus on the interior of this enchanting restaurant, which was decorated with an authentic Indian theme. I felt like Tucan Sam as I followed my nose through the restaurant as we were seated by our waiter.

Once we were seated we were welcomed to the Bhoj by our server and handed two menus and a list of specials. While perusing the menu our waiter brought over two glasses and filled them with water while we attempted to make our decision. When the waiter came back, as per usual, Kat and I could not make up our minds so I asked him to suggest an appetizer. More often than not a waiter or waitress will choose an item on a whim when requested to advise a diner on what they should eat, but not at Bhoj. I was happily surprised when our waiter engaged us in a short conversation in an attempt to judge our likes and dislikes before just offering a random dish for us to order. Armed with the knowledge that he collected from our conversation our waiter competently recommended the Vegetable Samosas with Channa which was described as crispy golden brown triangle pastry stuffed with potatoes and green peas. We of course took our waiters advice and ordered this alluring appetizer while we scrutinized the menu some more looking for the perfect entrée. Our waiter also asked us what degree of spiciness we would like our appetizer to have, E.G. Mild, Medium, or Hot. We requested medium, but our waiter seemed slightly suspicious about our heat tolerance and suggested Mild Plus for the appetizer and if we wanted more heat, he would adjust our entrées accordingly.

Dipping Sauces

Once our appetizer order was in, a waiter came to our table and placed a basket of crispy flat-bread that I believe was Khakra and a dish divided in thirds which housed three distinctly different sauces for said Khakra. I have to admit that Bhoj scored some points with this foodie by adding the dipping sauces, which were wonderful by the way, because I am huge sauce fanatic, so much so that I have an entire shelf dedicated to sauces is my refrigerator much to Kat’s chagrin. As we chowed down on the complimentary Khakra we made our final decision for our main course and relayed them to our waiter. I decided upon the Bhuna Gosht for $17.95 which was described as Lamb cooked in special thick gravy with exotic spices and tomatoes, whereas Kat went with the Chicken Tikka Masala for $16.95, which was described as boneless pieces of Tandoori chicken cooked in a creamy tomato sauce. We also ordered Garlic Naan for $3.95 and Basmati Rice for $1.50 to complete our meal.

Khakra all dressed up

Shortly after we ordered our entrées, our appetizer arrived on the table and it was presented beautifully on the serving plate. The two overstuffed triangle pastries were fried to perfection and placed on the dish surrounded by the Channa creating an edible piece of art that any refined foodie, including Kat and I, would feel bad destroying. That is, until we tasted the first bite, and then we devoured every last morsel of this fantastic dish as if we were a bunch feral carnies that have never used a fork before. Yea, that is right! It was acting like a feral carnie good!

Vegetable Samosas with Channa

While we were demolishing this delectable treat, our waiter approached the table to inquire about the spice level, so the Chef could prepare our meals properly. Although, this seems like a minor detail, it is interactions like this that separate run-of-the-mill eateries and exceptional establishments. Kat and I felt that the waiter and therefore Bhoj, honestly cared if we were enjoying their cuisine and wanted to do adjust the spice level to the appropriate tolerance so we would have the best possible experience they could provide.

After we were done with the appetizer, our table was cleared and the table was prepared for our main course. When our dishes arrived the smell alone caused me to salivate like a rabid Chupacabra in heat. As is the custom, Kat and I spooned a portion of rice on our plates, which we then topped off with a serving of the entrées that we ordered. Each bite revealed more and more of the depth of flavor these dishes possessed. The addition of the Garlic Naan only added to this magnificent feast.

Bhuna Gosht and Chicken Tikka Masala

The portions were extremely generous and we only ate half of our meals before we felt as if we could not eat another bite. That is, until our waiter approached the table and asked about our thoughts on dessert. He highly recommended the rice pudding, and since he had not steered us wrong all night, we followed his guidance like he was our gastronomic Sherpa. Once again his expertise navigated us down a path of culinary enlightenment. The rice pudding not only tasted great but snuffed out any lingering effects of the tingling sensation that accompanies proper Indian cuisine.

I have to say that I was exceedingly impressed by Bhoj. The ambiance enhancing modern Indian music combines with the traditional design theme to create an environment that is perfect for dining, while the tremendously helpful and attentive staff serves some of the best tasting Indian food that I have found in this area. The lesson to be learned from Bhoj, is that sometimes what you are looking for can be found closer than you think, as long as you have an open mind and an open stomach.

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December 19, 2012

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The Blue Collar Foodie’s Ethiopian Epicurean Exploration

Being that my collar is blue and my wallet is usually emptier than Al Bundy’s stomach this time of year, I try to cut down on frivolous spending where I can. Unfortunately, this usually means that going out to lavish restaurants during the holiday season is off the menu, pun intended. However, when my lovely wife Kat, who before meeting me was the complete opposite of foodie, surviving mostly on Mac and Cheese from a box and pizza, suggested that we try Ethiopian food for dinner, I dug deep into my pockets and found the money to oblige.

Ethiopia

Before Kat could change her mind, I invited our foodie friend Rory, and made a reservation for three at Mesob, located at 515 Bloomfield Avenue Montclair, NJ using Opentable.com. Since none of us had ever experienced Ethiopian cuisine before, I perused the internets for any and all information regarding this gastronomic treat. It seemed that not only did Mesob in Montclair get nothing but great reviews, but Ethiopian food in general seemed to be a hit all across the interwebs. I could not believe my eyes; apparently Ethiopian food is the one of very few topics on this planet that the internet has nothing bad to say about, much like cats and naked women.

I studied the menu with the concentration of a seven year old creating his Christmas list, so when we arrived at Mesob later that evening I had a general understanding of the food that I was about to consume. We did have some issues finding Mesob on Bloomfield Avenue, but we knew the general area thanks to our trusty I-Phones, so we fought the world for a parking spot in downtown Montclair and snagged a spot about two blocks away in a parking garage. We walked towards Bloomfield Avenue and located the store front quite quickly on foot. The sign is somewhat small and in a strange font, so look for the red awning and you will be fine.

Mesob

As we entered this modest yet roomy establishment a drool enticing smell wafted over us as we spoke to the hostess about our reservation. We were seated within seconds of our arrival and offered menus by the welcoming wait staff. As we situated ourselves, a waiter come to the table with a carafe of water, glasses, and a bottle opener for the cold six pack of craft beer and cider that we had brought with us, since Mesob is a BYOB establishment. The waiter opened three bottles for us and left the bottle opener at the table while we discussed the menu amongst ourselves.

Welcome to Mesob

On the ride over, I had already discussed the possibility of ordering the Taste of Mesob, which includes 2 starters, 2 chicken dishes, 2 beef dishes, 1 lamb dish, shrimp tibs, and any 3 sides from the vegetable entrees, all for just $95.00. I know this is slightly more expensive that my normal frugal foodie finds, but it is slightly harder to find Ethiopian food in this area than it is to find burgers and ribs. Kat and Rory whole heartedly agreed with this veritable smorgasbord of Ethiopian cuisine, the only task left was to pick which mouthwatering dishes would eventually don our plate.

After a longer deliberation then the jurors in the O.J. Simpson case, we decided upon, the Timatim Fitfit (chopped injera, Ethiopian Bread, mixed with fresh diced tomatoes, onions, garlic, jalapenos, olive oil, and lemon juice served cold) and the Katenga (rolled strips of injera coated with Ethiopian pepper and clarified spiced butter) for our appetizers. We then chose the Dora Kay Wat (a tender chicken leg simmered in a spicy sauce seasoned with spices and herbs served with a hardboiled egg) and Doro Tibs (scalloped Chicken breast marinated and sautéed with red onions, garlic, jalapeno pepper, fresh tomato, herbs, and spices) for our two chicken dishes. Followed by our lamb dish Lega Tibs(cubed boneless leg of lamb marinated and sautéed with onions, garlic, jalapenos, fresh tomato, herbs, and spices) AS the for the beef courses we decided upon, Bozena Shiro (cubed prime beef simmered in spicy pureed yellow split peas) and Minchet Abish Kay Wet (finely chopped prime beef sautéed in Ethiopian clarified butter and summered in a spicy sauce seasoned with spices and fresh herbs). If this did not seem like enough food already we still had to choose three veggies, Gomen (Fresh collard greens), Difen Misie Alicha(brown lentils), and Buticha (chickpeas with red onions, garlic, jalapeno peppers, olive oil, lemon juice, and spices.) Mesob offers varying degrees of heat for dishes that are traditionally spicy so we ordered a few mild, a few medium, and two hot, so we could try them all. As a side note, this impressive list of food barley scratches the surface of the menu provided by Mesob, which leads me to believe as the Governator once said, “I’ll be back.”

Buticha

After ordering what seemed like enough food for ten people, we sat back and enjoyed the soothing ambiance that is Mesob. Traditional Ethiopian music played softly in the background while we looked around the restaurant noticing all the Ethiopian textiles and artwork that adorned the walls. The wait staff only added to the calming vibe with their soft spoken tones and eager willingness to help. If Mesob reflects the tranquility of the Ethiopian lifestyle, it makes perfect sense why the peaceful Rastafari movement chose this country as their spiritual homeland. Mesob was winning me over and I had not even tasted one bite of food yet. That is until the appetizers arrived.

Our Appetizers

The first bite of Ethiopian food I would ever eat came in the form of Katenga. Katenga consists mainly of Injera, which is a white Ethiopian flatbread, similar to a crepe. This choice was rather fortuitous yet somewhat kismet because Injera is an intricate part to Ethiopian cuisine. It is not only eaten by itself as an appetizer but also is used as a plate to hold the Wat or stews that we ordered as our entrée and as a utensil to bring these stews to your mouth. The Katenga was fantastic and unlike anything I have ever eaten before. This spongy, sour, flatbread that easily defeats my favorite American multipurpose utensil, the spork, made us realize that we had waited entirely too long to embark on the magical food adventure that we were just starting.

Injera Plate

After our appetizer dishes were cleared from the table, a massive round dish covered in a gigantic piece of Injera was delivered to our table. Then another waiter brought a large serving tray occupied by petite bowls full of the entrees that we had ordered. One by one, the waiter pragmatically spooned the courses onto our Injera plate, making sure that the dishes did not mix, while explaining each dish as he moved along. What we were left with afterword was the best smelling art I have ever had the privilege to be in the company of. At first, all of us were speechless, scared to damage the beautiful canvas that our waiter had just created on our table. But our curiosity and hunger got the best of us, and we dug into this masterpiece of Ethiopian delights.

Ethiopian Food Art

As stated earlier the injera is your utensil so no forks, spoons, or knives are presented with the meal, but if you don’t just where your mates’ hands have been, you can request silverware. Kat, Rory, and I opted to eat Ethiopian Style and began to rip small pieces of injera up and taste each dish one by one. I was astonished by every varietal of wat that was served to us. I thought that some of the concoctions would taste too similar due to the comparable spice palettes within each dish, but I was happily mistaken. Each stew tasted different, yet somehow they all danced together on my tongue like a finely tuned chorus line of yumminess. As we tried each and every dish, it seemed that the last one we ate was our favorite until we tasted the next one. Every bite brought new and exciting flavors and none of us could stop eating long enough to speak.

Ethiopian Spork

I could attempt to describe all the fantastic food that we shared that night at Mesob and smack your brain with a laundry list of adjectives for each creation that was expertly prepared by the Mesob Chefs, but I won’t. Instead I will tell you that this foodie voyage is exactly why I love food so much. I most likely will never have the opportunity to explore Ethiopia but thanks to the delightful people at Mesob, I can experience at least a piece of their culture one scrumptious bite at a time, and I assure you each bite is delectable.

Shrimp Tibs

I understand that Mesob’s prices might scare some of my readers away, but this restaurant is not just about food. Mesob offers you a chance to immerse yourself in a culture that is widely ignored and forgotten. If the food was half as good and the wait staff a quarter as pleasant, I would still happily pay the price of admission.

Judgment:

Overall: 4.5 out of 5

Taste: 5 out of 5

Presentation: 5 out of 5

Value: 3.5 out of 5

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The Blue Collar Foodie

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November 28, 2012

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The Blue Collar Foodie Goes Round For Round With The Duke at Charlie Blood’s

Occasionally the fact that I have a food blog comes up in conversations and when it does I typically get mixed reviews, pun intended. Some people respond to this statement as if I just told them that I kick dogs for fun, while others reply as if I had told them I write for the New Yorker. Although, I tend to enjoy the latter as opposed to the former reaction, by far my favorite response is also the most common; “That is, (Insert Favorable Adjective Here), you should really check out, (Insert Restaurant’s Name Here).”

This is exactly what happened a few weeks ago while I was at my local watering hole, The Twisted Elm, and ran into a few old friends. One of them was unaware that I write this blog and as soon as I mentioned it she instantly began throwing names of restaurants out faster than I could digest them. As I fervently tapped on my phone with my giant clumsy thumbs, trying to capture all the potential Blue Collar eateries that were being hurled in my direction, one seemed to stand out amongst the crowd, Charlie Blood’s Restaurant. Not only was the name appealing but the way she described this joint lead me to believe that it was right up my alley. She may or may not have used the phrase Dive Bar a few times.

Charlie Blood’s Restaurant

The following night Kat, our friend Rory, and I embarked on our culinary quest to Charlie Blood’s, which is located at 147 Frederick St., in Garfield, NJ. As we pulled up to what I assumed was the front of the building, more on this later, I could feel the blue collar vibe emanating from this establishment. The yellow brick of the building illuminated by the welcoming glow of the neon beer sign in the window attracted Rory and I like a tween to sparkly vampires.

Upon entering Charlie Blood’s Restaurant we were whisked away to a wondrous world of wood paneling and draught beer, that I lovingly call DiveBaria. This extraordinary land is a lot like Narnia from the acclaimed novel, The Lion, the Witch and the Wardrobe, except that the Wardrobe is a bar, the Lion is food, and instead of a witch there is beer. Come to think of it, there are really not any similarities between these places, except of course, they are both magical. Once inside, we grabbed a table adjacent to the bar, ordered a round of drinks, and asked for a few menus.

Inside Charlie Blood’s

While we swigged our first round, we discussed the menu and conversed about the astonishing selection of food that this seemingly unimposing tavern has to offer. Even though Charlie Blood’s offers a wide variety of Italian American fare, my mind was made up the second I picked up the menu and saw “The Duke’s” face staring back at me. The Duke is Charlie Blood’s Famous 24oz Ribeye Steak and I felt obligated to my readers to conquer it, especially since it was only $17.95. Kat opted to attempt to keep her girlish figure, which this blog does not help at all, and ordered the 12oz steak for $11.95, while Rory went with the Seafood platter, which is described as Shrimp, Calamari, Mussels, and Baked Clams for $14.95. To add to the affordability of this spot, all of our meals came with a house salad and fries as well.

After the hardest part of the evening was over and our food ordered, we took our beverages in hand and drank in all that this restaurant has to offer. The walls of Charlie Blood’s restaurant are covered from floor to ceiling with local sports memorabilia and hometown heroes. I am not talking about the kind of crap that is draped all over the walls at your local Applebee’s, that was clearly professionally framed and placed there by a decorator either, I am talking about the genuine article. A large poster of this establishment’s namesake, Charlie “Blood” Benanti, hangs in the bar alongside this memorabilia.

Charlie Blood’s Logo

According to the Googles, “Charlie gained his nickname “Charlie Blood” at a young age from his reputation as a street tough fighter during his school days. He began professional boxing at the age of 16 to aid his family in the pre-depression years. Many of his fights were held in Garfield, Jersey City, and Paterson. He gained the New Jersey Lightweight crown in 1928. With a winning record of 65-5, he retired in 1931. In 1940, Charlie took over a tavern in Garfield from his father-in-law and is now owned and run by his son Sal Benanti, and his family.”

Our salads arrived and I have to say I was impressed by the portion size. That is not to say that the salads were over sized but they were not overtly petite either. To paraphrase a famous blond girl who broke into a bears house, it was not too big or too small, but just the right size. The actual contents of the salad appeared to be fresh and as far as a dinner salad goes, it did its job flawlessly.

Charlie Blood’s Famous 24 oz. Ribeye Steak

With my appetite intact and properly primed, I was ready to go round for round with The Duke. As this 24oz beast of a steak came to our table the theme song from Rocky was playing in my head. I have never met a steak I could not finish and I was determined to make sure that the Duke was not the first. So far Charlie Blood’s Restaurant was not disappointing this blue collar foodie, but as the first forkful of steak was slowly approaching my craw, I knew that the moment of truth was upon us. For, a cheap bill is not the only requirement for a restaurant to be Blue Collar Foodie approved. But alas Charlie Blood’s Restaurant did not dissatisfy, it was love at first bite.

The Duke’s Close-Up

This colossal slab of cow was perfectly cooked, medium rare, and seasoned just enough to enhance the natural flavor of the meat. This was one of the best steaks I have had in a long time, and I could not believe that I was having it at a place like Charlie Blood’s Restaurant. Kat and Rory seemed to be enjoying their meals too, considering the conversation that we were having when the food arrived had not only stopped but was only a distant memory. As I finished my steak, I found myself sopping up the juices with my French fries so I would not waste any of the deliciousness.

Seafood Melody

All in all, Charlie Blood’s Restaurant is the perfect two punch combination, it is affordable and the food is terrific. This is yet another establishment that makes you hear your wise mother’s voice urging you not to judge a book by its cover, in that motherly tone that we all love to hate. These hyper local Blue Collar foodie havens are difficult to find and get harder and harder as the years drag on. There is something extremely comforting about Charlie Blood’s, a Cheers’esque’ quality, that is sadly endangered nowadays.

There are a few notes about Charlie Blood’s Restaurant that I wish I knew before we visited that I will now share with you. This blue collar foodie find, much like many others, only takes cash. They do have an ATM on site, but if you want to save the fees stop at the bank before you head over. Furthermore, if you are not into eating at the bar, I have been told that there is a full service restaurant side to Charlie Blood’s Restaurant that I will be checking out on our next visit. The entrance to the restaurant is apparently around the corner from the door we used to get in.

Judgment:

Overall: 4 out of 5

Taste: 4 out of 5

Presentation: 3 out of 5

Value: 5 out of 5

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November 14, 2012

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The Blue Collar Foodie Cooks With Science

As the Holiday season is approaching faster than Frosty melts in Al Gore’s very unpopular remake entitled Frosty’s Inconvenient Truth, everyone tends to overlook one of the greatest holidays of the year. Everyone that is, except for the foodie community. I don’t understand what is not to love about a holiday that is all about giving thanks for what you have, eating food until you feel like Jabba the Hutt, and then taking a nap while watching football. Forget about Christmas and Chanukah people, Thanksgiving is where it is at!

Now that we have determined that Thanksgiving makes those other winter holidays feel like Daniel Baldwin at a family reunion, we are ready to celebrate, so put away your yule tide cheer for just a few more days and let’s talk Turkey!

Thanksgiving is a time for foodies everywhere to roll up their sleeves and prove to the world that they are not in need of an intervention because they watch Food Network every spare second of everyday. Thanksgiving is a holiday tailor made for all of us that are just the right amount of food crazy. This food-centric day gives all of us the opportunity to showcase our culinary skills to our beloved family and friends.

If you are anything like me, before you even acquired a kitchen and a dining room of your own, you hatched a James Bond-esque strategy to seize Thanksgiving from your kin, once grandma relinquished control. This is not an easy task mind you; annexing a holiday is pretty much like licking your elbow, damn near impossible. (Go ahead and try to lick your elbow, I won’t judge. Can’t do it right? I know it is weird; you are so close but yet so far away. Never mind that now, keep reading.) But now as the victors of the great Thanksgiving conflict of 2010, Kat and I have won the right to host Thanksgiving and the traditions we create this year may be blogged about by our children someday, so we better bring the pain. The only question was how.

Right about now, you may be asking yourself, “Self, what the hell do I care about this crazy man’s Thanksgiving, I have my own Turkey anxiety to worry about?” That is a very good question, and if you don’t want to learn how to cook with science and make every single person at your Thanksgiving table this year yearn for your turkey like Govenor Chris Christie and I crave bacon, then close this window and head over to RachaelRay.com and read all about her turkey.

Oh look who decided to stick around and keep reading. Was it because this crazy foodie mentioned the possibility of cooking with science? Good, because that is what this blog post is all about. That’s right the Blue Collar Foodie is going to school you on cooking with straight up, Bill Nye approved science and cause all your relatives to doubt every other turkey cooking method they hold true to their heart.

Back in the 50’s Grandma baked her bird, then when Dad took over Thanksgiving in the 80’s the fowl was put to flame on the grill, and even Cousin Jebediah jumped into the mix circa 2000’s with a fry daddy and a truckload of oil, but if I was going to keep Thanksgiving at our place I had to come up with something huge. Enter the Char-Broil Big Easy Oil-Less Turkey Fryer and the age of infrared cooked Turkey!

Anyone who has ever dreamt of deep frying a turkey but can’t shake the constant nagging reminder of the 100’s of You Tube videos that are forwarded to your many E-mail accounts this time of year depicting horrific Thanksgiving accidents when dealing with Frying, this baby is for you. The Big Easy Oil less Fryer is the perfect compromise for the dare devil foodie that is willing to throw caution to the wind and his practical wife that is contemplating the best route to the emergency room during the Thanksgiving parade. This Bunsen burner on steroids can cook up to a 16 pounder in 8-10 minutes a pound and leaves your bird with crispy skin and moist, succulent meat. Not to mention that you will get to post on Facebook the amazing picture of your Turkey, with the caption, “Cooked With Science,” and if you’re a foodie nerd like me, it does not get much cooler than that. For my fellow science nerds here is an image that explains the science of infrared cooking.

As the late, great, Billy Mays use to say, “But wait there’s more.” For all the traditionalists, who are about to comment on this article shunning this remarkable invention, put your blackberry away and relax. Not only can you still brine your turkey just like you always do but you can also add a dry rub or inject a marinade as well. Not to mention the fact that your oven is free to cook all your side dishes without the encumbrance of a giant feathered friend taking up 75% of it.

Still not convinced, just look at the pictures of the nine pound chicken I cooked the other day, in 90 minutes I might add. Let me explain it to you this way, you can keep cooking your turkey in the oven until someone in your family buys a Big Easy and starts cooking with science, thus commandeering your holiday!

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October 13, 2012

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The Blue Collar Foodie Gets Lucky on River Road!

As a Fair Lawnite, I was very sad to see Sub Base’s reign at 18-50 River Road come to an unceremonious end. I always had very fond memories of the location that Lucky’s Steak Plate has chosen to set up shop, because my Grandparents used to bring us there as a special treat when I was growing up.

One of the reasons I believe I became a foodie in the first place is because the taste and sheer smell of food can be linked to some of my strongest and happiest memories during my youth. Just ask any individual of Italian descent to describe their Mother’s gravy or a member of the Jewish faith to discuss their Grandmother’s Matzah Ball soup, and you will hear the passion that food can instill in people, as just the thought of this comfort food transports them back to a simpler and happier time in their lives.

With that said, I was reluctant to go to Lucky’s at first because I wanted to remember Sub Base as it was lodged firmly in my psyche. Luckily, pun intended, Kat was not attached to Sub Base like I am, and she convinced me to give this spot a try. Don’t tell Kat this, but after visiting Lucky’s Steak Plate I realized I should probably listen to her more frequently.

Kat and I entered Lucky’s and were greeted with a smile and a, “howdy” by a welcoming employee who was standing behind the counter. This often overlooked and seemingly insignificant interaction is always appreciated by Kat and I whenever we go out, whether it is to a restaurant or even a clothing store. I was ecstatic to see at Lucky’s, this, thought to be, dead art is strolling around searching for brains just in time for Halloween.

As for the décor, Kat and I truly thought that Lucky’s was a chain restaurant when we first walked in, and that is not the insult that it sounds like. The color scheme, the paint, the uniforms, and even the menu are so well thought out that it seemed like they were all designed, implemented, and kept up by professionals. I tip my hat to the proprietor of this establishment, because to be honest most newly opened restaurants look like they were decorated by a student of the Helen Keller institute of design.

I can hear my fellow foodies while I type this review, “WTF!, since when did the BCF turn into a furry Martha Stewart.” I know this blog is about food and believe me if Lucky’s Steak Plate was just another flashy chain with required flair this Blue Collar Foodie would not be doing a write up on them. If you are familiar with my blog, I praise blue collar food done right, and Lucky is, well, doin’ it right.

On our first visit to Lucky’s, Kat and I were in the mood to sample a variety of the fare that Lucky’s is offering. We decided upon the Cheese Steak Hero with Onion, Sweet Peppers, and Hot Peppers, a side order of hot wings, and a helping of the Disco Fries to round off our healthy meal all for $28.04.

After we ordered our food, the lovely waiting staff instructed us to have a seat and they would bring the food out to us when it was ready. In the dining area there are several televisions that keep you entertained as well as a great soundtrack of American Rock and Roll, that Kat and I were convinced was someone’s I-pod with a playlist simply entitled Lucky’s. Once we were seated it was only a few minutes until the food arrived and we were able to dig in.

Kat and I are quite the wing lovers so both of us started off our entrée with one of the, “Lucky Wings.” Lucky’s wings had the perfect ratio of crispy skin to moist meat, which is always a tricky balance to master. The hot sauce was full of flavor but not punch you in the nuts so you can’t breathe kind of hot. For those of you who like to lose all your taste buds for a week when munching down on some hot wings, Lucky does supply a bottle of hot sauce on the table to increase the heat.

Next we divided up the Cheese Steak Hero, which as a Chef I would be scared to serve to Kat, due to her roots in Might As Well Be Alabama South Jersey, but she seemed to like it. I for one was a fan, if not for any other reason but the quality of the steak. Most North Jersey eateries try to pass off store brought frozen “Steak-Um’s,” as a “Philly” Cheese Steak but not Lucky’s, they use fresh rib eye steak which is served on a fresh baked hero roll. Furthermore, as a New York Sports fan that despises any and all Philadelphia sports fans, this includes Kat during baseball season mind you; I always love finding a proper Philly Cheese Steak in the North because then it is one less excuse Kat can use to drag me down to Philly to visit the city of brotherly hate.

After a few bites of the Cheesesteak and another wing each, we moved onto the Disco Fries, which as the menu says truly is a Jersey thing. The fries were cooked well and tasted great due to whatever magical oil they fill their fryer with. They were also smothered in mozzarella cheese, which is a must for any self-respecting order of disco fries, but sadly the gravy was lacking something. Don’t get me wrong I would still order them again, but I may ask for the gravy on the side this time.

All in all the food that we tried at Lucky’s was worthy of praise and most definitely earned Lucky’s Steak Plate a return visit, so I can eat me some steak. Although I was sad to see Sub Base leave, after seeing what Lucky’s is all about, I truly hope they stick around for the long haul and create more than a few memories for the foodies in training that are running around Fair Lawn today.

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October 4, 2012

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The Blue Collar Foodie Rocks out with Rony in Glen Rock , New Jersey

As most of you know my blog is published on the Patch.com, and since I live in Bergen County I also subscribe to most of the area’s Patch.com sites to keep up to date on the Über local news that is provided by the Patch. While I was perusing the Ridgewood-Glen Rock Patch, I noticed an article about a relatively new Hamburger shop in Glen Rock that needed some community support to get off the ground. After reading the article, I decided it was not only my civic duty but my foodie duty to give Rony’s Rock Burger, located at 192 Rock Road, Glen Rock, NJ, a whirl and see if he was making some Blue Collar Foodie worthy Burgers.

Kat and I invited a special guest foodie with us; we will call her Ms. Pupin, to partake in Rony’s Rock Burger. Since this was the first time that any of us had been to Rony’s Burger place, as I drove down Rock Road I asked Ms. Pupin and Kat to keep an eye out for the restaurant so we did not miss it. Kat and Ms. Pupin failed at this game so I turned around and tried once again, this time around they spotted our destination and then the parking spot pursuit began.

As a former Glen Rockian, I know that parking on Rock Road is about as much fun as listening to Ben Stein read the phone book, but such is life and Rony’s Rock Burger cannot be blamed for the lack of parking in the down town district of Glen Rock. Once a parking spot was procured we ventured inside Mr. Rony Alvarado’s burger joint, and right off the bat I was impressed. The walls are full of rock memorabilia that comes from a time when rock, well rocked. Pictures and records of Elvis, Hendrix, Morrison, not Van but Jim, Rolling Stones, Guns and Roses, and a plethora of other Hall of Famers decorate Rony’s Rock Burger and give it the ambiance that a true burger joint should have.

Now, this is not an interior design blog, so honestly if the walls looked pretty but the food tasted like New Jersey smells, I would not be writing this blog post. The truth is, after one bite of Rony’s Rock Burger I was transported to Paradise City via a Crystal Ship, where I was All Shook Up with Satisfaction.

The Menu at Rony’s Rock Burger reads like a who’s who list of American Rock and Roll, using the rock stars name and personality as the inspiration for each item. For Example, I ordered the Bob Marley which is described as a burger with Cajun spices, topped with grilled onions, bacon and cheddar cheese to which I also added avocado. I, of course, opted to make it a combo and added the upgraded curly fries and a drink, for the reasonable price of $10.75.

Kat chose the Stevie, after Stevie Nicks I would presume, which is described as a burger topped with American cheese, pineapple, bacon, lettuce, tomato and Rony’s signature Terriyaki-Based Waka Sauce. Kat also opted to make her meal a combo, and chose to upgrade her side dish to the onion rings. Kat’s burger also set us back a sensible $10.75. Kat also decided to add the avocado, which, she asked me to add, was freshly sliced, and just ripe enough.

Ms. Pupin went off the reservation and opted for a black board special called the Rage Against the Burger which was described as a burger topped with Bacon, crumbled Blue Cheese, and buffalo sauce. Ms. Putin decided to try the original Rony’s fries, so her meal only came to an economical $8.75.

After ordering our food from Rony himself, who was apparently acting as owner, host, waiter, and cook, which is why I love mom and pop eateries, we took our seats and waited for our food to grace our table. Within minutes, Rony brought our food out and I swear I heard the angelic chorus of cherubs in the distance, alright so I was hungry, sue me. Once the food touched our lips there was a moment of silence as the flavors collided with our taste buds and then we began to discuss our orders with one another.

The Bob Marley that I ordered was fantastic, the Cajun seasoning was not just dashed on top of the burger like some other Cajun burgers that I have had in the past, it was actually mixed into the chopped meat allowing the flavor to be evenly dispersed. The Bacon was freshly cooked and crisp, and you could easily tell was not made by Oscar Meyers. The burger was so damn good, I did not have to put any condiments on it at all, which really says something, because I literally have an entire shelf for condiments in my refrigerator at home. As for the curly fries, they were seasoned to perfection and not overly salty like so many of the curly fries that are served at the foodie hamburger joints that are popping up throughout New Jersey these days.

Kat’s Stevie was unlike any other burger I have ever had before. The pineapple combined with the Bacon and the Waka Sauce, an all-purpose tropical pepper sauce native to the Philippines, made for an interesting party in my mouth. Even though the burger was great, the real star of Kat’s meal was the onion rings that were deep fried and crispy, surrounded by just the right amount of flavorful batter. These onion rings would make other inferior onion rings leap off the table to their own demise, due to the shame of not being a Rony’s ring. They were so yummy; she was forced to share them with the table.

Ms. Pupin’s Rage Against the Burger was equally as tasty all thanks to what appeared to be the fresh blue cheese that overflowed from the bun. The Buffalo sauce was not too tangy but had a slight kick which complemented the burger instead of overpowering it, which was a welcomed surprise for a sauce that tends to be a bully. Ms. Pupin’s regular Rony fries were equally as impressive as my curly fries and if you are low on funds when you give Rony’s a whirl, I would suggest skipping the upgrade and sticking with these classically good shoe string potatoes.

While we were eating our meal, Rony himself came over to chat with us, and supply us with a free sample of Rock Sauce, which I highly recommend as a dipping sauce for your fries by the way. He asked if we were locals and discussed his food with us, and as you can see I like to talk about food, so I was in all my glory, with a burger in one hand and a fellow foodie to converse with. Rony explained that all his food was made fresh to order and that the meat he serves is not only homemade, like damn near everything else that he serves, but high quality as well. While speaking to Rony, I could tell he has a passion for not only preparing the food he sells, but preparing it properly and with the best ingredients he can find. Rony is truly a diehard foodie at heart and he happens to be serving some of the best hamburgers in the area.

So the next time you have a hankering for a hamburger, don’t go to SmashBurger, BoomBurger, or any of the other dozen or so chains that are bursting onto the foodie scene, support a local business man like Rony Alvarado, not just because you want his business to survive but because his Burgers are the real deal!

Judgment

Overall: 4 out of 5

Taste: 5 out of 5

Presentation: 4 out of 5

Value: 3 out of 5

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September 28, 2012

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Before The Impending Porkcalypse, Follow The Blue Collar Foodie to The Swiss Pork Store For Oktoberfest

As a self-proclaimed foodie and bacon aficionado it is about time that I bring up a place that is very near and dear to me. Not only is this shop located minutes away from my house in Fair Lawn, but the mere smell of this brilliant store makes me smile. The boutique that makes this Blue Collar Foodie enter a dream world tantamount to Willy Wonka’s factory, only instead of chocolate it is full of wondrous meaty goodness, is none other than The Swiss Pork Store, located at 24-10 Fair Lawn Avenue, Fair Lawn, New Jersey.

The Swiss Pork store is what Disneyland is to children for carnivorous foodies all across Bergen County and beyond. Their motto, which is extremely apropos, is, “We’re Not Just Pork,” and they are not kidding. Their packaged goods menu reads like a who’s who of foods that one needs to try before they die. They are a one stop shop for all things meat and then some.

Some of the best homemade sausages in the state, if not the planet, can be found at the Swiss Pork Store, and just in time for your very own Oktoberfest. You can buy Bratwurst, Weisswurst, Bockwurst, Bauernwurst, Knockwurst and pretty much any other damn wurst that is known to man. On top of that they offer frankfurters with or without skin for anyone who feels somewhat inadequate when eating a large sausage, TWSS. You also never know what type of specialty sausages the mad men at the Swiss Pork Store are going to concoct on any given day, so I suggest stopping by and taking a peek before making up your mind, you might end up leaving with a Jalapeno and Cheddar Wurst that would make Oscar Mayer cry himself to sleep.

The Swiss Pork Store also doubles as a full-fledged butcher as well. Although their fresh prime meats are rather expensive, ask before you buy, they are well worth the price. You can acquire chop meat that is unlike no other in the beef, veal, pork, or lamb varieties to create awe-inspiring meatballs or hamburgers. The steaks they offer compare to any of the steaks that I have paid triple for at a high end steak house in New York City, and you can choose between any cut, including porterhouse, shell, skirt, and NY strip. If you are feeling one of the white meats they can also carve your choice of Chicken and Pork in a variety of different cuts. If you are feeling a little frisky though, you can choose something a little more obscure to don your dinner table and go with their veal or lamb. Whatever you choose I assure you, you will not be disappointed, or at least I have never been.

Not sold yet? Well, I am about to make the boldest statement that this Blue Collar Foodie has ever put in print, and if this statement does not make you get into your car and drive to the Swiss Pork Store immediately, I am not sure we can be Facebook Friends anymore. Ready? You might want to sit down. Are you sitting? THE SWISS PORK STORE SELLS THE BEST BACON YOU WILL EVER TASTE! There, I said it, and I mean it. I have somewhat of a Bacon addiction as any of my followers know from previous posts, and I must tell you, with 100 percent certainty, this bacon could seriously create peace in the Middle East and it could make North Koreans and South Koreans hug it out. In fact, I have it on good authority that Roger Goodell and the Referees for the NFL, sat down and ate this Bacon on Wednesday night just before they settled the lockout. Alright maybe none of that is true, but I am serious, this is really good bacon!
If everything you have just read did not convert you into a Swiss Pork Store customer, which does not bode well for our friendship status I might add, I present to you the following. Not only can you procure some of the finest uncooked goods in the land, you can also find remarkable homemade cold cuts for purchase by the pound or, unbeknownst to most, on a fresh made sandwich, that can only be described as simply divine. I suggest trying the Veal Loaf, which is scrumptious, but you can stay within your comfort zone as well and try the smoked in-house ham, salami, and turkey, or you can go completely off the rails and sink your teeth into their famous head cheese, blood & tongue loaf, or liverwurst. Creating a sandwich at the Swiss Pork Store is always an adventure and the best part is there is always a happy ending, get your mind out of the gutter people; I am talking about a full stomach. Furthermore, instead of the horribly unhealthy fries that any run of the mill burger joint will pair up your lunch with, the Swiss Pork Store has a huge selection of cold salads which Kat fiends for like a pregnant lady craves ice cream and pickles.

Whether you are looking for packaged goods, including imported candy and European Groceries as well, to take home to feed your family or a sandwich on the go to feed your face, The Swiss Pork has it all. From the second I walked into this place and was greeted with a smile and slice of veal loaf, I fell in love. The people that work the counter here are always extremely helpful and have tremendous knowledge about the magnificent product that they sell. So don’t be shy when you give the Swiss Pork Store a whirl, and ask some questions, they will be happy to answer them and steer you in the right direction!

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September 19, 2012

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The BCF’s Top Ten Football Foods

I am well aware that the post you are about to read is not a restaurant review, but if you are anything like me, and most guys in this country, you understand that Sundays, from early September to mid-February, is no time to be gallivanting around town visiting restaurants. By 1:00 PM any self-respecting Blue Collar Foodie should be on his/her couch, with the Television tuned to whatever Nationally televised NFL game that is on, while the oven, smoker, grill, or slow cooker is gradually cooking some type of food that will be consumed joyously at around 6:00 P.M. by family and friends.

As I have stated in previous posts, Football Sundays at my house are damn near religious events. Tuesday morning during football season, I begin my search for my recipes for the big day, much like the players begin their workouts. I scour Google, Allrecipes, Food Network, and the like for something that tickles my fancy. By Wednesday I usually have my game plan and the first shopping trip is done after work, this is where I pick up my non-perishables and proteins, anything that can keep until Sunday. Thursday and Friday the invites go out and we find out how many people will be watching the games with us. On Sunday, Kat and I are up early shopping, preparing, seasoning, preheating, and marinating. The following is what I consider the BCF’s Top 10 Foodie Football Finds for any given Sunday.

Since there is usually three different times that football games are on television during the regular season, I feel that there are really two distinct eating times during the games. I always cook appetizers for the first game, 1:00 PM, to prime everyone’s stomach for the main event which I serve at halftime of game two, 6:00 P.M, leaving the late night game for digestion and discussion.

5: Guacamole

Coming in at number five in the appetizer class is everyone’s favorite use for an avocado, Guacamole. This dish has been around since the 16^th century, and was very popular in the 1940’s and the 1960’s. We can all thank our west coast comrades for the resurgence of this classic Mexican dip, since the Avocado has become more popular than celebrities flipping off paparazzi in California, and has since spread like wildfire throughout the country. This tangy concoction of Avocado, garlic, cayenne pepper, and whatever the hell else the recipe tells you to throw into a bowl and mix until somewhat smooth has become a staple at my house for basically any party. It is not only simple to make but it is an affordable replacement for the prehistoric and lackluster party basics, salsa and onion dip. The following is just one of the recipes I use, I like variety, so you can try this one, or better yet hunt down a recipe that makes your mouth water and give it a go this Sunday!

4: Sausage

At the very respectable number four spot for the appetizer division is the ever so manly Sausage. Some foodies will tell you that sausage is an entree, which I understand, but I am all about slicing these veritable grenades of flavor and cooking them until they are crisp on my grill top. With an arsenal of toothpicks at the ready and an array of dipping sauces whatever sausage you buy can turn into a crowd favorite in minutes with little to no prep and cook time. I recommend going to the Swiss Pork Store, located at 24-10 Fair Lawn Avenue, in Fair Lawn, New Jersey 07410 to procure some of the best homemade sausages on this planet! But, if you want to make things easier on yourself you can always pick up any of the packaged sausages from the local grocery store, I for one, like these the best.

3: Bacon Wrapped Jalapenos

Rounding out the top three for the appetizers, is a new recipe for my household, but these spicy little devils have stolen my heart, Bacon Wrapped Jalapenos. First and foremost, anything wrapped in Bacon is always welcome on my team, but when cheese and hot peppers were combined with the world’s best condiment, yes bacon is a condiment; a new level of love was formed. These petite gems are not only inexpensive and stress-free to make but they are the perfect companion to whatever beer you and your guests are imbibing while shouting at the television as if the coach and players can hear you.

2: Chicken Wings

The second best appetizer for any football Sunday, in my opinion, is the ageless classic and utterly delicious chicken wing. Whether they are hot, mild, garlic, sweet, honey, teriyaki, or plain these scrumptious pint-sized buggers just scream football. Not only can you make them every week for less than 10 bucks, their versatility allows you to never cook the same batch twice. Not only can you create 100’s of different flavors by combining sauces you can fry, grill, or bake them to create even more variety. All in all, these vintage sporting event treats are a great choice for the novice chef trying to feed a small army.

1: The Bacon Explosion

The BCF’s top appetizer and truly what should be the winner in any appetizer competition from this point forward is and should always be, THE BACON EXPLOSION! Nothing goes better with football and beer than a meat log filled with cheese and bacon, wrapped in more bacon, slathered in barbecue sauce and cooked to perfection. This dish has been known to convert more vegetarians than the crusaders converted heathens. Although this is a non-traditional appetizer, once you make this stunning bacon wrapped meatgasm, you will forever remember the first time you tasted it, and for that very reason since October 19, 2008 THE BACON EXPLOSION has been The Blue Collar Foodie’s Favorite Football Appetizer!

Once the appetizers are all gone and the chips are starting to dwindle your guests are going to become restless. If you are doing things properly, by the beginning of the second game your entire house is going to smell glorious, and your friends are going to know that dinner is going to be just as good as the appetizers were. Now after serving one of the aforementioned appetizers you could settle for cooking some hot dogs and hamburgers, or maybe even order some pizza, but that would be the easy way out. I am the type of person that agrees with the old phrase, Go big or Go Home, I don’t just settle for what is acceptable, I want to crush acceptable into a fine dust and add to one of the next dishes that make up the Blue Collar Foodie’s Fantastic Football entrees.

5: Chili

Number five on my list only finds itself that low because I have to wait until the colder months to truly enjoy it. This mélange of ingredients that takes the entire day to truly meld into a cohesive mouthwatering meat potion is one of my favorite dishes to munch on, during a cold blustery football Sunday. One of the many reasons I love making and eating chili is because everyone has their own recipe and method of cooking, but no matter what they all taste great. I for one hardly ever make the same Chili recipe twice. With literally 1000’s of recipes to choose from on the internet, I feel that having the same one all the time is just meaningless. Check out the winners of the International Chili Cook-off recipes for inspiration or be adventurous and create your own.

4: Barbecue Chicken

Barbecue Chicken is a very simple, yet difficult to master dish, that can go from undercooked to charcoal in a matter of minutes if you are not paying attention. Furthermore, it is very easy to end up with chicken that is burnt on the outside and pink on the inside, which not only tastes horrible but can be dangerous. It is these problems that usually make people shy away from cooking this delicious meal, which is exactly why, you should master this art. There are only a few people in this world that cook truly superb barbecue chicken, and if you can distinguish yourself as one of them, you will have friends lining up at your doorstep at 12:30 P.M. on Sunday begging for a seat on your couch. Now go get started!

3: Pork Tenderloin

In third place, and one of my most favorite cuts of swine, other than Bacon of course, is the Pork Tenderloin. It really does not matter how you prepare this succulent cut of pure porky goodness, it will turn out to be a fan favorite. This type of meat is so damn popular it has a website devoted to it where you can find recipes and cooking tips that is literally named PorkTenderloin.org. I have cooked this wonderful piece of meat a dozen different ways and I have never been disappointed before, and neither have my friends. If it was up to me Chicken would be demoted and we would start calling pork just THE WHITE MEAT!

2: Brisket

The runner up in the Entree class, Smoked Barbecue Brisket, almost took first place, and really is an amazing meal for anytime of the year, but especially during football season. In fact, both first place and second place honors were given to meats that are smoked, low and slow, all day long. (TWSS) This particular cut of meat is served at almost every BBQ joint I have ever been to, and there is a damn good reason for that. Brisket has an ideal flavor absorbing quality and due to its fibrous make-up, takes to smoking, like a cheetah takes to running. Remember though, smoking is a skill that must be honed; one cannot just assume that the first brisket that he or she smokes will turn out as good as a true pit master’s does. With that said, practice makes perfect and even if your brisket is not perfect, it will still taste fantastic, so I don’t mind practicing. Try this recipe for your first one.

1: Ribs

The winner of the entrée group and still tailgate/football party champion of the world, are the one and only, fantastically tasty, PORK RIBS! Whether these flavor-filled racks of ridiculously good yumminess are grilled, baked, or smoked does not really matter. There is something about Ribs that just exude football and manliness. I for one enjoy the smoked variety slathered in my favorite barbecue sauce, surrounded by all the best barbecue sides that I can manage to squeeze on my plate. Although, ribs, are very forgiving due to their appetizing nature, be careful when smoking and grilling them, there is nothing worse than a ruined entrée to ruin your perfect football Sunday. For a full rundown on the proper way to prepare a rack or two of awe inspiring ribs, click here.

The most important thing to remember when hosting a football Sunday is that people are over to watch the game first and eat your food second. Which means, if you expect people to enjoy their Sunday you must keep the game on at all times, and allow people to eat while sitting right in front of it. If you are worried about a little barbecue sauce getting on your couches then perhaps hosting a football Sunday is not for you. However, if you don’t mind spending your entire Sunday, cooking, drinking, and watching your favorite teams do battle on the field, then as the envelope said to the stamp, stick with me kid and we’ll go places.