Get Into The Groove

by Matt on February 28, 2007


Well my dorky little self is safely back in California. Thank you to everyone for the nice welcome home messages and to Jenn & Eddy and Troy for taking such amazing care of my little furry children. If I’m this neurotic about being away from my dogs I can only imagine how I’ll be once we have actual human children. I shudder to think.

I promise not to be one of those freakish Hand-Sanitizer dads, I swear.



Help, my brain is mush.

I spent most of February in flip flops enjoying the summer only to return to a very mild winter here. I’m confused, especially when you consider we’re between seasons and it feels like spring just a little bit.  But only a bit.

So that I may jump start one of my favorite times of the year, I’ve been looking towards asparagus for excitement and satisfaction. And also because if I eat one more steak I’ll scream.

Here’s something from last year, and it’s probably one of my favorite recipes on earth.

Asparagus with Gribiche Sauce

Quickly cooking
asparagus over high heat gives it a smoky, deep flavor. Top it with
Salsa Gribiche, an easy combination of eggs, dijon, herbs, olive oil
and capers. Simple and divine.

For the sauce:
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 hard boiled egg, finely chopped
1 teaspoon capers
1/2 tablespoon chopped Italian parsley
1/2 tablespoon fresh chopped tarragon
salt and pepper to taste

For the asparagus:
1 bunch asparagus
2 tablespoons extra virgin olive oil

Whisk olive oil, vinegar and Dijon mustard together. Once blended, add
chopped egg, capers and herbs and season with salt and pepper to taste.

Heat olive oil in a large saute pan until very hot, until almost
smoking. Place asparagus in hot oil and cook until slightly charred.
Top with Gribiche sauce and serve immediately.


Cobblers: On your mark, get set, and go!

Remember the freeze we had out west that damaged all those citrus crops? After talking to a few produce and grower folks I found out that it might actually be a beneficial thing for stone fruit. The trees need a good period of dormancy and the freeze delivered just that. I really have my fingers crossed that all the peaches, plums and nectarines will be successful crops – not just for the farmers but for my tastebuds as well.



A Whole New Look

Big props to Aun for the latest revamp of the enormously popular Chubby Hubby site. It’s so cool, slick and editorial that I feel as if I want to subscribe to the magazine when I read it! Hint hint, you guys! A CH Mag would be amazing.

Also, make sure to check out Cooks Classified, the latest venture from Chubby Hubby. Talk about a terrific resource!


But you can get more, right? Tell me you can get more.

What does it mean when you and 3 friends drink an entire hotel’s supply of rosé?


a) A guest appearance for all on A&E’s Intervention ("Five Red Tops, Darlin!")

b) That you were only taking advantage of a phenomenal exchange rate between the US Dollar and the Argentine Peso and doing your part to boost the economy

c) That you were only trying to color coordinate between your glass and your swimtrunks

d) You really believe it’s Kool Aid for grown ups

e) All of the above

{ 10 comments… read them below or add one }

Scott at Real Epicurean February 28, 2007 at 12:13 pm

Now that’s a great big first post back!

Asparagus is one of my fave’s, lightly griddled with just a touch of butter…And it’ll be in season (UK) in not too long, too.

kevin February 28, 2007 at 1:42 pm

What does it mean when you and 3 friends drink an entire hotel’s supply of rosé?

It means, my friend, that it is high time to move to a new hotel! Sheesh!!!

nika February 28, 2007 at 3:47 pm

Kevin – you funny (as usual)

Matt – welcome home! I was wondering who is going to gestate the child. Just asking (and definitely NOT volunteering)

Chicken Fried Gourmet February 28, 2007 at 5:43 pm

Welcome back Matt.

What does it mean when you and 3 friends drink an entire hotel’s supply of rosé?

it means call ahead and order 2 to 3 to 50 extra cases

Chicken Fried Gourmet February 28, 2007 at 5:44 pm

oh and I should be shipping that package by weeks end

Charmaine March 1, 2007 at 6:58 am

I proudly will be a hand-sanitizing mother! I’m all for a certain level of germs, but I don’t want to be sick all of the time.

Glad to see you’re back safe a sound. We were SOOOO excited to get back to see our Ween it was all we could do not to burst into tears when we get to hug and squeeze her again.

Lisa (Homesick Texan) March 1, 2007 at 7:29 am

Welcome back! A CH mag is a brilliant idea!

Rebecca March 2, 2007 at 11:37 am

The sauce for the asparagus (which I LOVE) looks great. My favorite way to cook them is to season them lightly with extra virgin olive oil, salt and pepper and then roast in a very hot (425) oven for about 15-20 mins. depending on the size of the spears. Yummy! I also like to wrap each spear (the fat ones work best) with a strip of bacon and cook on the grill. This make a nice appetizer or first course. But then what wrapped in bacon doesn’t!!

loulou March 3, 2007 at 1:32 am

Definitely “All of the Above.”
Welcome home.

Chubby Hubby March 3, 2007 at 7:28 am

Matt, you are too kind. Thanks sooooo mcuh for the plug. I’m still waiting for the Matt Bites TV show to air before I launch the CH mag. ;-)

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