A Long Time Coming

Sorry to people who read my blog, I know it has been a minute since I have posted. I have been so busy with several events and my time has been occupied but the time is here for the post that at least I have been waiting for.

This last week and this weekend was the Bayou Bounty Festival where I put together the Bayou Beast Feast! The festival was all about showing off the gifts that nature can give and the diversity of the venue for many facets! So we camped out from Wednesday until this morning to truly get the whole experience! On the first day, I received a toy to play with for the entirety of the event.

Yes, that's right! One of my smokers for the event was a transformed Volkswagon Beetle. This thing was incredible, even though it took a bit to get the rhythm of logging to keep the heat regulated. Once that pattern came out, it was easy as pig!

Speaking of pig, how does a 17 hour slow and low smoked feral hog sound?

Who cares about the sound, even though the skin crackled oh so crisp; the taste was absolutely to die for! 140 pounds and it was gone to just bones in 4 hours. No better way to show success than people cracking open bones and sucking marrow because there was no more meat!

Many other animals went on at this event and they went even faster. In all, I smoked 1 sow, 6 wild rabbits, 4 nutria (about 18 lbs a piece), a handful of squirrel and dove, venison haunches and backstraps, and 2 suckling pigs! One long day of smoking to feed some very adventurous artists!

I went a bit overboard with one of the suckling pigs. And it was too fun to just type about so I'm going to add some visuals.

Everyone loves Hawaiian style pig so I figured... what the hell! Cavity stuffed with pineapple, lard, fresh ginger, onion, and garlic. On the outside ground ginger, black pepper, alae salt, and brown sugar.

Then more pineapple and to keep that in place, of course I wrapped the whole suckling pig in 4 pounds of bacon! What else you say?!

Stuff it all inside of a banana leaf pouch and smoke it! That pig was out of control awesome!

The event went amazing, everyone had a great time and romance sparked between a girl and a nutria!

It truly was love at first site. AND then love at first bite!

There is something about a girl who chomps a nutria cheek straight off the smoker that is kind of arousing! It is kind of like the girls with guns concept! Now if only I can find a girl into charcuterie and I can go ahead and settle down!

And I promise to everyone that I am back so you will not have to go so long without reading my corny writing and jokes. I am still working on adding instructional videos still, trying to get someone to come film... Continue to follow me on twitter as @ChefGrantKeaton or on Facebook and feel free to send me any suggestions of cuisines you want to adventure next with me. We shall see, until next time, FOLLOW THE FLAVOR!!

Different Venues

Recently I have been thinking about the different venues that a chef can take on throughout his or her career. Many people stick to the kitchen and maybe an on site kitchen, but few wander out into the world. Last week I was cooking on a team for a BBQ festival and that was "okay". Don't get me wrong, the food was amazing, and the reviews were even better. Sleeping on concrete in a parking lot or in a hot trailer is not exactly roughing it. No my friends, the even of a lifetime is coming up for adventurous chefs! Next month I will be participating in a Bayou Beast Feast! Located right here in Houston, Texas, we are cooking a whole feral hog, nutria, squirrel, rabbit, duck, pigeon, etc. Basically we are cooking any kind of meat that can be found around the Bayou! Of course the director of the event Travis and I will be taking creative culinary liberties on every dish to make it more appealing to the general public. Opening people's minds to new types of food is a huge part of what I do and what better to do that with than what a lot of people don't consider meat.

So past the food we need an area for this event so started yesterday building the Hobo Ampitheatre. Yes, that is right, an outdoor movie theatre/venue underneath a bridge on the Bayou! It is still a work in progress but we have built stairs down the entire hill with tiki torches to light the way at night...

A series of tires dug into the ground and a tire swing...

Not shown behind it are a series of 5 wooden swings staggered in between the columns. Also there is the pride of the theatre, the 30 foot tall screen. This thing took 5 tries to get up and my hands are still rope burned from working on this bad boy.

Hoisting this thing up 30 feet with the wind was no easy feat!



I will let you guys know what goes on with it next, it will be epic! I will be doing a play by play on this event so get ready for the excitement! FOLLOW THE FLAVOR!

Day After Wine Night Jokes

So I enjoyed myself a bit too much last night and at Goody Goody's Liquor Store in Dallas I had a little too much fun again! So here is a picture blog with my comments because I'm still a little "not right" in the head!

Let's just say there were a lot of jokes to choose from... 1 of 12 aisles

So we all know about the 7 deadly sins and of course, the wine, 7 Deadly Zins...

But now we have two of the sins as well!

AND CAN I GET A "________ _________ " The answer would be...

Actually sir, to get to Woop Woop you need a boarding pass!

Christmas time comes around at the office; need a gift for the brownnoser? How about a nice bottle of Chardonnay!

Or how about for the loose woman of the office?!

Or for the Japanese businessmen in town?

Yeah... I know... I know, too soon! Sorry, like I said, not right in the head today!

My friends wife and I were joking since he can't have red wine we should get this next bottle so we could have a drunken three way (the good kind, not devil's)

The bottle got purchased, though nothing past sharing a bottle will happen haha.

Umm let's see, what else? Oh yes, the wine for the lazy orderer or the snarky restaurateur

Some wine bottles have names like 70s movies...

And others are like movie stars...

They also had a bottle of her nude, but it was 200 bucks for the bottle and 5 dollars per photo!

Yeah, wine labels are fun haha. I'll be back with a street food blog real soon! I PROMISE! Thinking of adding instructional videos still, trying to get someone to come film... Continue to follow me on twitter as @ChefGrantKeaton or on Facebook and feel free to send me any suggestions of cuisines you want to adventure next with me. We shall see, until next time, FOLLOW THE FLAVOR!!

National Pig Day!!

So, it's the greatest day of the year; no, I am not speaking of Christmas, Halloween or even St. Patrick's Day (a close second). My friends I am speaking of National Pig Day, a tradition that has been going on for the last 39 years! Today is the day we look at our portly friends with eyes not only filled with hunger but also admiration. So brothers and sisters with our universal bacon bond, let us reflect on the perfection that is the pig!

I personally am no stranger to the pig and I show my obvious obsession broadly across my hands!

Our un-kosher friend is frowned upon in some cultures and there is only one thing I can say to them; MORE FOR ME! I have sat down with several chefs throughout the years and a common conversation that almost always comes up is the glorification of the pig. So what makes the pig so perfect of a vessel for the culinary universe? I am going to hit three major areas; versatility, flavor, and cost.

To begin with, the pig, like most animals has the major primal cut areas that produce the best products know to the universe, in my mind anyways. Take a look at this diagram:

Yes I drew it myself but that just adds to the fun!

We have:
1)Chine/Neck, 2)Shoulder, 3)Foreleg, 4)Cutlet/Loin, 5)Forerib/Lean Meat, 6)Belly, 7)Ham/Hind Quarter, 8)Hindleg

There are a few more areas such as the jowl, cheek, feet, ears, etc, all with edible areas but mainly I just wanted to show the many different cuts that can be taken from a pig. Some of the choicest areas have to be the shoulder, loin, and belly! The shoulder is traditionally slow smoked, braised, roasted, pretty much the works to create beautiful pulled or chopped pork found in BBQ, no matter what kind your preference (This chef lives for Carolina BBQ). The belly can be cured and turned into beautiful home fresh bacon as well as used in stews, pretty much anything that can render its beautiful amount of fat content. And of course the loin, which everyone considers the king of cuts, can be cooked in almost any way and unless you are just inexperienced, will come out juicy and delicious. These different cuts have such a variety of flavors that the pig is a universal tool in the kitchen, especially in good southern food the way my Granny used to make it. There is a world of difference in taste from a pork chop to a ham slice, as bacon is to pig's cheek. With different textures, tastes, and fat contents, the pig can pretty much be paired with anything else to enhance a dish! PLUS pork products generally cost less than most cuts of meat, such as beef, venison, and veal.

The pig is truly the king of meats in my mind, hell I butchered a pig today just in honor of the day. So think about your other white meat friend today and partake in some of its offerings! Continue to follow me on Twitter @ChefGrantKeaton and on Facebook, and stay tuned for more blogs. Until then readers, FOLLOW THE FLAVOR!

Chefs vs Critics: The Torture Experience

So tonight I was sitting around with my roommate and we were trying to figure out exactly what to watch. And it hit him, we should watch Bitter Feast; a movie I had no recollection of prior to him saying he acquired it a few weeks back. From what he described, it is a horror film involving a chef and a food critic. I know many chefs who would KILL, pun intended, for an opportunity to get revenge on someone who has sullied their reputation and name, especially if only to be spiteful. In this case, the chef does get that golden wish and man does it intrigue. Honestly, I have to say the movie is not the best food related movie I have seen, in fact it is far behind many, but it has that brilliant theme that kept me watching the entire movie.

Basically here is the plot in a nutshell: Celebrity chef has a TV show and restaurant, loses both because of his pompous attitude and inability to deal with the needs of the public but blames it all on the terrible reviews from the dastardly critic. His profanity flinging former boss, Mario Batali (seriously, no joke, he is in this movie! What a career change from Food Network!), kicks him to the curb and his show is canceled. So he kidnaps the critic and tortures him with his old reviews. THIS IS THE PART I THOUGHT WAS CLEVER!

The chef would give the critic culinary tasks such as making eggs over easy and cooking a medium rare steak that which at one point and time the critic had said chefs could not achieve in his reviews. If not done correctly, he did not get to eat! The chef even has a poisoned dish test involving an open faced ravioli with mulberries and a wild rabbit ragout. One had canned mulberries, the others were fresh. This palate test was to prove that the critic didn't know a damn thing about what he was talking about.

Overall, the movie is not that good but it brought up the concept of testing our critics. Kidnapping, torturing, and brutalizing a critic may seem ideal to some people but for humanities sake, should be avoided... well as best as possible! But why can't we take these critics and put them to the test like they do with us everyday they come into our restaurants, sit at our chef's tables, every time they try to pass judgement on our fares. A critic can make or break someone in this industry, so why can't we make or break them, metaphorically of course.

A TEST! I believe that all food critics should have to pass a test every few years just like anyone in the kitchen does with a servSAFE certification or food handlers license. Who says their palates are not slipping? And with this test, an oath to stay unbiased should be upheld by every blogger, newspaper columnist, and wanna be critic in the industry! So chefs, I have to say keep those knives in the kitchen and not at throats of those who pass judgement, though a reality check once or twice to the critics can change the culinary world.

I'll be back with a street food blog real soon! Thinking of adding instructional videos as well. Continue to follow me on twitter as @ChefGrantKeaton or on Facebook and feel free to send me any suggestions of cuisines you want to adventure next with me. We shall see, until next time, FOLLOW THE FLAVOR!!

Thai Street Curry w/ Recipe

So after my last visit to the Asian market, I was compelled to do the most important task any man or woman has when they have a fresh haul of perfectly fresh Thai basil, palm sugar, and ginger root, make a curry. Curries, especially in Thai food, can be the perfect thing to awaken your senses and allow you to see the true beauty in layers of spice and flavor. I have dreamt about curries some nights just because I know I have the stuff to execute the perfect curry! Well today I am going to share a simple curry recipe that will bring as much joy to you as it has from me. Every bite I take reminds me of the Thai curries that I can get while shopping in the markets, touch of sweet with a kick in the back of the throat spice that brings you to your knees. So put on some kneepads because we are going to cook some curry!

BE SCARED, I’M GOING VEGAN ON THIS ONE BUT YOU CAN ADD PROTEIN IF YOU WANT

You are going to need:
¼ cup Coconut cream
2 Tbs Red Curry Paste
½ cup Dutch Potatoes
1 cup Thai Eggplant
¼ cup Carrot
1 ¾ cup Coconut milk
2 ½ Tbs fish sauce
1 Tbs grated Palm Sugar
1 Tbs grated Ginger
6 Kaffir lime leaves
Thai basil for garnish
1 fresh Thai chili, seeded

I like to steam my diced potatoes before I make the curry, so get your steamer going with some boiling water and have them cook for about 10 minutes, then add the diced eggplant and carrot for another 5. Steaming the veggies before you make the curry gets them at the perfect doneness and does not risk you over cooking your curry.

SO ON TO THE CURRY!

Okay so first you are going to put the coconut cream in a medium to large sauce pan and simmer over medium heat until the cream separates just a tad and you can see a thin layer of oil on the top of the cream, about 5-6 minutes. Now take the curry paste and put it in the cream and cook until it becomes fragrant and you can tell that this is going to be one hell of a curry.

I prefer to use Maesri Red Curry Paste when I do not make it from scratch and it is a great go to for the avid lover who does not have the time! Once fragrant, add almost all the coconut milk, minus a quarter of a cup, to the cream and paste. You are shooting for a texture and color like this.

Now add all the veggies in the curry and get them nice and coated with the mixture, about 3 minutes. Add the Kaffir lime leaves, and the fish sauce on top of the veggies and paste and let it simmer for about 5 minutes. Now add the grated palm sugar and ginger and let the whole thing marry as low as you can go for about 15 minutes, stirring occasionally to prevent sticking. While the curry is simmering, make a nice chiffonade of the Thai basil and cut the red chili into small strips as well for garnish. Remove the Kaffir lime leaves before serving!! BIG STEP!! When plating, drizzle a little bit of that saved coconut milk on top to bring out the fresh flavor!

The curry is done after 45 minutes of work, including the steam time for the veggies! Simple, easy and amazing! Serve over rice, vermicelli, PUT IT IN A TACO! This stuff can go on pretty much anything, just keep it away from the eyes! I love how so many simple flavors can come together to make something layered perfectly with sweet, spice, and everything nice. The whole meal feeds 4 hungry customers and comes out to be under 10 bucks! I definitely had my fix and I hope you get yours soon too. Continue to follow me on twitter as @ChefGrantKeaton or on Facebook and feel free to send me any suggestions of cuisines you want to adventure next with me. We shall see, until next time, FOLLOW THE FLAVOR!!

PS I took this to the streets and it was a big hit!

Thai Street Food

I remember the very first time I got a taste of Thai food; my instant reaction, “holy #@$! that’s HOT!!” It’s a lot to take on when you are seven years old but as you mature so does your palette, and what was once your idea of a fireball is now a complex symphony of flavors! Don’t get me wrong, not all Thai food is hot, in fact only certain dishes traditionally are, but there is just something about awakening those endorphins and letting loose on a level 5 Panang curry.
Sadly so far in my travels I have not made it across the Pacific Ocean to Thailand, though it is on my agenda. I joke most of the time, saying the only thing stopping me is the fear of being impaled to death by a falling durian, but really the only thing holding me back is time. One beautiful thing I love about going around the States is that you can find little sub cultures for just about anyone… except the Inuits, I just can’t find any Inuits. Thai neighborhoods exist in Houston and I frequent them often, especially to the Asian markets to get the real deal food. Yeah you can go find a Thai place in any suburban shopping center that will be “okay” but if you want to enjoy the food as well as the experience, you have to go to the source. I know when I’m in the right place when I am one of maybe 10 white people in the entire megaplex.

I like to focus in this blog about how street food can bring so much joy to someone and help eaters understand the culture by submersing themselves into the experience. Sit down restaurants are my passion and I by no mean will ever stop working in professional kitchens but there is something to being on the move, interacting with people and creating memories. This industry is intangible and what better way to take something home from it than a truly remarkable experience! Whether it stopping for a drink made out of Chrysanthemum or choosing between which fantastic looking Satay you are going to be feasting on like a Thai corndog, you are taking those new things and creating a memory. In a Thai street market, you can find 28, yes that’s right, 28 different kinds of bananas! If I weren’t afraid of a Potassium overdose I would try them all in one sitting!


Even past the simple dishes, these Thai markets offer Pad Thai (stir fried egg noodles with eggs, fish sauce, and tamarind plus whatever protein you care) and Hoi Tod (Fried Mussels with sprouts) in a flash right before your eyes. The masterful cook balancing a two pronged approach toward making the Pad Thai, one hand with a label the other a spatula, whizzing across the cast iron kettle top making the food “exist”. 50 seconds and you are in heaven! And the Hoi Tod, oh the Hoi Tod! Mussels dredged in garlic, spring onion, tapioca flour and parsley quick fried like the Pad Thai on a kettle top, hands never stopping the constant tossing of the mussels unless to add more oil or the sprouts. The crisp, flavorful morsels of mollusks cannot be beaten by anything in a restaurant!


My personal favorite Thai street food has to be the curry. Simple and easy, powerful and majestic, it can be taken on the go or enjoyed sat on a bench while people watching. It is now decided that the red Thai curry is going to be my next adventure on my path to street food enlightenment! Continue to follow me on Twitter @ChefGrantKeaton and on Facebook, and stay tuned for more blogs. Until then readers, FOLLOW THE FLAVOR!

And I Thought I Was Done w/ Tacos

So my mind was stuck this afternoon because I was trying to decide exactly what the hell I am going to explore next in the culinary world. And it was bugging me, just driving me completely insane! I was watching television and every other commercial had tacos. I just finished a taco segment so I can't go back on that, that would just make me a one trick pony. But the universe just kept prodding me with the idea of tacos. When I finally got up the strength to go out of the house, I avoid Holiday traffic like the plague, I was going to the gas station and home. NO OTHER STOPS! And outside the gas station, boom TACO TRUCK! Are you kidding me universe? Of course I have to get some tacos now, its only the polite thing to do! The Montrose Caliente Taco Truck (I think that is its name... it has a yellow front and big bright light...) moves around a good bit but I have to say, track this sucker down (last spotted outside the West Alabama Ice House).

They are out of control tasty! Sure they have tortas and other things but in my mind, tacos al pastor is a thing of pure genius. These things were just what I was looking for tonight, and yes, I had to share the flavor profile because I am a kind hearted person. The molten "diablo" sauce they had next to the window was a simple reduction of fire roasted peppers, vinegar, and tomatoes but man did it have some kick. The cilantro was shaved just right and the onions, like always, added a textural twist to the creation that is very much welcome. They serve them with lemon here which is always a fun twist in my book and I have to say the corn tortillas are much better than the flour but thats just my personal opinion. Find this truck if you are in Houston, it is worth it!

The problem is, I still have no idea what I am going to tackle next but I have a feeling that my days with tacos are not done yet... I am already considering buying a little push cart and start peddling my own masterpieces around downtown. Who knows, might even make a few bucks but I have to think of a name for it first; right now I'm leaning towards "El Cerdo Feliz!!" Both exclamation points are a must if your name is going to be the happy pig! Let me know if you have any ideas for the next food adventure, continue to follow me on Twitter @ChefGrantKeaton and on Facebook, and stay tuned for more blogs. FOLLOW THE FLAVOR!

Street Taco Inspired Dinner w/ Recipe!

The other day I began on the topic of street tacos and pretty much how the very idea of them monopolizes my every thought! The ideas were making my head spin so hard I just had to make some as soon as possible or I think my body might have shut down. So today I busted out the faithful tortilla press and sat, looking at the simple kitchen tool and contemplating the endless possibilities of what tortillas can hold. Eureka! It hit my thoughts like a bolt of lightning; I’m going to braise some chicken for this joyous occasion. And because I’m such a nice guy, I’m going to give you my recipe! Just a warning before we start… these tacos are highly addictive and you will not be able to stop eating them until either all the tortillas are gone or your stomach is hurting; that’s the reason why I am keeping the recipe to 8 tacos.

Alright lets have some fun!
Slow Braised Chicken “Street” Tacos
You are going to need:
A pound of chicken, your call on white or dark meat
Some olive oil
One nice sized poblano pepper (anaheims work too)(and if you’re lucky, HATCH)
One large onion (going to be using it two ways)
Four garlic cloves
One big old jalapeno
Cilantro
2 Bay leaves
1 Tbs cumin
1 tsp chili powder
1 tsp smoked paprika
A pinch of cayenne pepper
Salt and pepper to taste
2 cups of chicken stock
Aluminum foil
8 tortillas (make ‘em fresh or go the hell home!)

GOT EVERYTHING? Let’s get going

Half an onion, use the first half put the other half to the side. Cut the onions into strings. Smash up your garlic and clean your chicken and get it ready to cook. I used skinless boneless breasts today because that’s what I had and I makes shredding easier too. Heat up a nice sized pan with enough olive oil to coat the bottom and toss in your onions and garlic until aromatic. Then place your chicken, salt and peppered, in the pan and get a nice seer on the outside, should be about 3 min. Flip the chicken and immediately add all of your seasonings, bay leaves, and of course the chicken stock just to where it covers the chicken.

Bring it up to a boil and then simmer it slow and low covered with foil for anywhere from 30-45 min, depending on the size of the chicken. Most important part is to get that chicken to 165 degrees so it’s safe. While that is going down, you can take out your mandolin, if you have one, or your sharpest knife and literally make paper thin slices of the other half of the onion and the poblano pepper. You want them crunchy and squeeze them tight after done so the excess juice is no longer in the way. These babies are juicy enough without the help of onion water. After the chicken is done, let it cool and rest for a second and then begin pulling that chicken like a champ.

Once pulled, reincorporate about toss in the shaved peppers and onions. You’re going to throw all the goodness on skillet top to get a nice char and throw that on a taco. Garnish with fresh sliced jalapenos, cilantro, and your favorite salsa.

BUT these tacos have to have fresh tortillas right? Of course! And I love corn. Its easy, believe me. Take 2/3 a cup of warm water and put it with a cup of masa, aka corn flour.

Pinch of salt. Knead it until you have a semi moist ball that still tears a bit. This is what it should look like.

Take that ball and make it into 8 golf sized balls. Each ball goes in your tortilla press and then straight into a hot skillet with nothing in it at all. Cook each side for 50 seconds and place in a moist warm towel. Repeat until you’re sick of making tortillas! Quick, easy, and you can tell the difference in every bite!

Seriously, these tacos are bad, like uber bad! I was eating one over the other so that they would catch the juices. I was sopping up the leftover juices after the second one with the tortillas. These things rival anything you can buy on a taco truck and the best part is, the cost comes out to around 5 bucks. Can’t beat that with a stick! I definitely had my fix and I hope you get yours soon too. Continue to follow me on twitter as @ChefGrantKeaton or on Facebook and feel free to send me any suggestions of cuisines you want to adventure next with me. I’m thinking Thai curries… We shall see, until next time, FOLLOW THE FLAVOR!!

"Street" Tacos

There is an allure to the simplicity in nature of a street taco, hands down.  Its a proven fact just by the volume of consumers.  A night out, especially one full of beautiful women, cold beer, and naked tequila, cannot be cap-stoned in my mind without staggering to a new taco truck for Tacos al Pastor.  The way the skin of the meat is charred just right so the juices stay until bursting with each bite dancing with a medley of the quick bite of peppers, the sweet crunch of onions, and the natural tinge from fresh chopped cilantro all wrapped in a double decker duo of corn tortillas made just a few seconds ago by a masa-specialist!  Seriously my mouth is watering just thinking about them... that of course and the idea of reliving those nights!  I should give those ladies a call.

Okay seriously, I can't get side tracked like that because that is an easy slope to fall down into.  Back to the street tacos.  Oh they are just so simple and in Texas it is not hard to find a great truck, cart or even open air taqueria.  One of my personal favorite spots has to be this place off Telephone Rd in Houston.

Walking into this half open air taqueria named just "taqueria" is a wonder from the beginning.  The place is always busy for two main reasons.  The first of which, of course, are the tacos.  And they are extraordinary! By the way know Spanish or you are not getting anything to eat.  These tacos meet all my standards, the homemade salsas, fresh garnish and perfectly charred meat plus they come with an added bones, the second reason why I come.  THE SHOW!

I am a firm believer that people watching is not rude, in fact, it is justified!  It gives insight into the human ideal and can teach us all more about the world.  I want to feed the world naturally, so I watch!  This place, get this, is also an immigration office!  Lawyers are set up with a single fax machine/laptop combo with a line of families trudging suitcases all the way to the door.  And what is in their other hands?  THOSE FANTASTIC TACOS!  WELCOME TO AMERICA!! HERE'S A TASTE OF HOME!  This place is a cultural mecca and honestly I have learned more about Hispanic American culture in the dozen or so trips to this taqueria than the years I spent in Spanish class 10+ years ago!

Just these memories have inspired me to go on my own journey into the land of tacos.  I dabble a bit but I am going to take this bull by the horns!  I went and picked up the tortilla press this afternoon and I am ready to go; my hands got far too tired last time I made several dozen tortillas without one.  And now its time to swing for the fences!  I might even tackle the churro, my cruel Latin mistress who fills my dreams every night even though I despise sweets!

Who knows what path this will take me down but I hope it ends me in a place with a smile like those newcomers to America; standing, awaiting anything, with one hell of a taco in my hand!!