Giving Thanks!

Though my immigration paperwork is still pending over at good ol' Homeland Security HQ, I have no qualms about giving "thanks" over this, arguably the most American of holidays (complete with Thanksgiving and Black Friday). And though the accompanying pictures make me realise it's time for some brand spanking new bake ware, Thanksgiving 2007 was a complete success.

This year however I thought it particularly appropriate to thank those who have made this day ever so special:

To the good folks over at Spago (and I suppose Wolfgang himself) for the turkey, a perk given to all the restaurant's staff. And then to my mum (and British TV cooking goddess Delia Smith) for the whys and hows of cooking said bird (it's all about the butter and bacon).

To Brian for probably the tastiest potatoes in the world. All the way from Lititz, PA in Pennsylvania Dutch county, lifted from a recipe book compiled by the folks at his mum's school. Shredded hash brown potatoes, sour cream, cream of chicken soup and corn flakes, there's nothing better.

To Carmen, Joe's ex-sister-in-law for her candied yams. Not too sweet and nice and crunchy. Deliciousity.

And finally to Essie, for giving Joe her mom's sausage and cornbread stuffing recipe, which, although it includes celery (not a favourite of mine), also has pecans, cranberries and walnuts. Though, according to my Joe, it's the fresh herbs that really give it it's kick.

Since it now seems questionable as to whether or not tryptophan really makes one sleepy, we decided to conduct a very unscientific experiment, with Bentley as our test subject, feeding the pup his own plate of turkey and gravy.

And the result...

One zonked out puptophan...

Since I've Been Gone: Pure Beef!

Having spent almost the entire morning at a Toyota dealership in North Hollywood yesterday, come lunchtime I was starving, ready to eat my own hand off if need be. MacDonald's was the only recognizable eatery in the vicinity, so there we stopped, and there I inhaled an Angus Bacon & Cheese Third Pounder (one of those burgers the cute Boston boys rant about in the commercial - and it was in fact truly delicious).

Talking of pure beef, the 2007 IFBB New York pro bodybuilding show took place this past weekend at the Tribecca Performing Arts Center in the city, featuring such massive meatheads as King Kamali, Silvio Samuel and Dennis James.

Number one meathead of the night however was my man, Branch Warren! Pocketing the $15,000 paycheck, the NY Pro Ring and receiving the Best Legs award, Branch puts a disappointing 2006 season (and a poor 7th place finish at March's Arnold) behind him.

However even with his awesomely freaky mass and conditioning, Branch ended the night just four points ahead of runner-up Dennis James, and according to Flex Online, Branch only won the contest during the final posedown round (which is something that rarely happens, the winner is usually clear after pre-judging and the compulsories).

So lets hear from the big man himself talking to former pro, turned Muscular Development reporter, Flex Wheeler:

No More Foie

Hot on the heels of The Governor's Ball, that famous post Oscar bash catered by celebrity chef Wolfgang Puck (i.e. my boss), came the news of that one of his chefs had contracted hepatitis. Less than a month later Puck is in the news again, this time to promote animal rights and fight cruelty to animals.

"Puck chefs will continue to kill lobsters by cutting them in half while they're still alive," but foie gras is no longer on the menu. And while that famous Spago weiner schnitzel (which is damn good by the way) will now be made from free-range all-natural veal, "skate and Russian caviar, both of which Monterey Bay Aquarium's Seafood Watch has on its "avoid" list," will still be used. So wrote Corie Brown on the front page of the LA Times earlier today.

Puck's announcement was made with help from the Humane Society, which only recently began its programs championing the rights of farm animals. Farm Sanctuary, the 21-year old farm animal protection organization responsible for the legislative ban on foie gras in Chicago (which begins here in California in 2012), got no such love, having protested outside Spago for many of the restaurant's 25 years.

In other restaurant news Chef Lee, Spago's own executive chef, has been nominated for the Outstanding Chef at the 2007 James Beard Awards. Fellow nominees include Top Chef's Tom Colicchio, Jean Joho, Paul Kahan and Michael Richard. Meanwhile steakhouse CUT (which Chef Lee oversees) at the Regent Beverly Wilshire (you know, the Pretty Woman hotel) has been nominated for Best New Restaurant. The awards ceremony will be held Monday, May 7 in New York.

Family Meal

Sorry Chef Lee, but some of the best food at Spago isn't necessarily found on the regular dining menu.

Fondly known as "Family Meal," this twice daily ritual, served first at 10:30am, then again at 4:30pm, brings the Spago staff (from bussers and dishwashers, to sous chefs and management) together before service begins.

It doesn't matter that we're not getting grilled Carpenter Ranch squab breast or Snake River Kobe beef when there's coconutily spicy chicken curry, melt-in-your-mouth buttered cornbread, damn good corndogs, and the "all white meat" chicken pot pie which... well, it even puts Marie Callender to shame!!!

"Family Meal" is that welcome "second breakfast," after a protein shake and coffee, which entices me into the office in the mornings. It's the perfect "tide-you-over-til-dinner" afternoon snack, which, along with my double-shot latté, I wouldn't make it through the early evenings without. And most importantly, it's certainly helped me bulk this fall, I'm a whopping 196 as of last weigh in!!!

PS - Don't forget to set your Tivos for Chef Lee's upcoming appearance on Bravo's Top Chef.

PPS - I'd never had a corn dog before working at Spago!

A Recipe for Candied Yams

Finally there's a reason to celebrate Thanksgiving: my recent discovery earlier this month of Candied Yam at the NPC Nationals Bodybuilding Championships in Miami, Florida.

After an exhaustive web search, all I can make out is that "Candied Yam" is actually one Jeff Long. He competed in the heavy weight class (for lads weighing from 198.50 to 225.25 pounds), and placed 16th (along with 20 other guys - which effectively means he didn't place, only the top 15 are ranked).

Now don't go confusing this Jeff with the other Jeff Long, the nationally ranked (albeit 89th) African American bodybuilder who earned his pro card as a middleweight at the Nationals back in 1995 (Graphic Muscle did).

So that, sadly for the moment, seems to be all there is... so until Candied Yam competes again, enjoy these festive pix!

Alternatively, since yams are a traditional part of the Thanksgiving feast, here's the actual recipe that I'll be trying out this Turkey Day (thank you Essie):

Carmen's Candied Yams

Ingredients:
2 cans canned yams
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter
3/4 cup crushed pecans
2 cans evaporated milk
marshmallows to cover

In a large pot, mash the candied yams together with the butter, the evaporated milk and the brown sugar. Finally mix in the pecans and simmer for about 15 to 20 minutes. Transfer the mixture to a casserole dish and top off with the marshmallows.

Bake at 325 degrees for 20 minutes or until the marshmallows begin to brown.

Spoon onto warmed plates, serve immediately, and remember to give thanks for all those "Candied Yams."

Follow the Yellow Brick Road

In a town full of diners, burger joints and hole-in-the-wall eateries... nothing's better than a good hearty breakfast. And while The Firehouse in Venice may still have the best views in town, I've found that nothing so far beats The Griddle.

Sure there are some super trendy breakfast places, like Toast and Doughboys, and others which serve up your good ol’ comforting greasy platefuls, like Mel's and IHOP. But The Griddle... Ah! The Griddle: it's a trendy hole-in-the-wall; frequented by celebs; staffed by butt-slapping Prada-Grunge waif-like hotties (think Ashton); the pancakes alone will send you into a blissful food coma; plus now it's just one quick hop, skip and a jump across the way. I love it!!!

Sure, even by 9:30am there's a line, but the crowd, like the staff, is cute (but not too cute). A seat at the low U-shaped bar is a great alternative to waiting for a table. And (CELEBFLASH) Steve Sanders is always there! You know, Steve, 90210, Ian Ziering, the cartoon voice-over king, looking much buffer than he ever did on TV.

But lets get back to the pancakes, with a dozen or so varieties, and stacks so big you should always order to share, it's gonna take a while to try them all. My favourite so far, the Yellow Brick Road - swirls of caramel and walnuts, topped with more caramel-flavoured cream. Heaven! The scrambles, sausage, dark French-Pressed Coffee, even the egg whites, are all well worth the wait!