Son of Burger Mountain

I love my new home in South Florida. The weather is awesome, the lifestyle is fantastic and even the food is good. But I do really miss my friends.

Being 1,300 miles apart from all my friends in Jersey has been rough, particularly being away from those who I have shared my best foodie memories with.

One of those folks who has been in my thoughts a lot lately is my friend Christine Nunn, who recently had to close her restaurant, Picnic, as another casualty of the usual economic malaise hitting everyone nowadays. Christine has instead chosen to focus on her catering business, which is still doing well.

While Picnic got incredible reviews, and the food was utterly phenomenal the financials of the place did not work out. Sometimes this happens when restaurants get too ambitious, and indeed this was without question one of the most ambitious restaurants I had ever seen in New Jersey.

Picnic was a wonderful place while it lasted, and I considered it the best restaurant in all of Bergen County. I was extremely privileged to be able to document the start-up of the restaurant and to come in for periodic visits, and get access to the kitchen where I  probably shot the best food photos I’ve ever taken in my entire life.

Today while I was out shopping, I thought about Christine, her restaurant and all the good times we had.

While I was in the midst of my thought processes, I got the whiff of grilled beef, probably wafting out of a fast food restaurant near the supermarket. Hamburgers. Oh God, I wanted a hamburger, right then, right now.

The smell of burgers kicked off a taste memory in my synapses.

And then I remembered the Hamburger that was meant to end all hamburgers, the Burger Mountain. I’ve had posts about all sorts of hamburgers on Off the Broiler over the years, but none got anywhere near as much attention as that thing that Christine created.

People were emailing me (and Christine) from all over the world where they could get one, and where it was served.

The thing is, we only did that burger once, as a total goof. At her restaurant, a less complicated version was served once or twice, but it was a crazy expensive and labor intensive.

I could never attempt to make anything as sophisticated as Burger Mountain. I don’t have the culinary training like she does. But I could make a really freaking big hamburger that would taste good. Click on the “Read the rest of this entry” link below for more.

NJ Dining: Maritime Parc

I like superlatives; the freshest produce, the creamiest burrata, the frothiest cappuccino, the best restaurants!  Maritime Parc, the yacht-like  gem nestled in Liberty State Park, is absolutely fit for superlatives – the problem is picking just one!

On a recent cold, clear night, Mr. Hot and I ventured to Jersey City to join a few friends at a press dinner at Maritime Parc.  In a steely, open kitchen, perched above Liberty Landing Marina, Manhattan’s pulse rippled across the Hudson, as chef and owner, Chris Siversen, created an evening of undeniable cuisine.

Read all about our meal – especially the pork belly – on Hot From The Kettle!

Las Vegas Dining: Lotus of Siam

Heading to CES 2013? Don’t miss Lotus of Siam.

Lotus of Siam
953 E Sahara Ave, Las Vegas, NV
(702) 735-3033

Web Site: http://www.saipinchutima.com/

I freely admit that Las Vegas is not one of my favorite cities. It’s brutally hot, its out in the middle of the freakin’ desert and the airport is one of the worst I have ever experienced. The overall aesthetic and demeanor of the city is tacky and skeevy beyond belief in the most un-endearing way, not to mention the fact that the sound of the ever present slot machines drive me to near psychotic insanity whenever I have to go there, be it for some computer trade show or seminar.

Now, that being said, as soon as I heard I would have to go to Vegas for a few days this week, I immediately said to myself, “Cool! I get to eat at Lotus of Siam again!”

Lotus of Siam, which is located in an undistinguished commercial strip mall, has frequently been cited as one of the best, if not the best Thai restaurant in the country.

Is Lotus of Siam the best Thai restaurant in the United States? Click on the “Read the rest of this entry” link below for more

Seattle Dining: 13 Coins

13 Coins
18000 International Boulevard
SeaTac, WA
(206) 243-9500

Web Site: http://www.13coins.com

You may have heard lately that I changed jobs. Part of that will entail occasional travel to the Seattle/Redmond/Bellevue metro area.

I’m just starting to get familiar with the food scene in Seattle. Fortunately I have a bunch of foodie friends on Twitter who have been really helpful in pointing me to some good places to eat.

However, sometimes you find stuff just by pure luck. Or in my case, the Google Local app for iPhone.

See, I was going to meet a bunch of folks for an early dinner on my last night in Seattle, but State Route 520, the main artery that connects Bellevue and Redmond with Seattle decided not to cooperate. The traffic was, shall we say, horrendous.

Not wanting to miss a 10PM departure out of SeaTac, I headed directly for the airport, hoping I would find a decent place to eat nearby. Out of pure luck, the Google Local app told me that there was a restaurant four minutes away from the rental car return facility that had a ZAGAT rating of 24.

Being that I was extremely hungry and any chance of a hot meal that wasn’t served in some crowded concession in SeaTac appealed to me greatly, I didn’t even bother to read the entry on Google. I just plugged in the address on Google Maps for iPhone and headed straight there. In situations such as this, when research time is at a premium and you are stuck in your car, in ZAGAT we trust.

I’m not sure exactly how I would describe 13 Coins. It’s sort of a crazy meld between a 24-hour diner, a steakhouse, a delicatessen and an Italian-American restaurant. The menu is incredibly diverse.

One of the main features of the restaurant is a huge bar that faces an open kitchen. I have to estimate that the bar is about 50 feet long. The bar seats are actually massive leather captain’s chairs rather than barstools, and they will comfortably hold even the heftiest patrons. As they should, because the portions at this place are massive.

Some serious old school food awaits at 13 Coins. Click on the “Read the rest of this entry” link below for more.

NJ Dining: Strip House Strip Steak

Nothing gets my glands going like a good piece of meat! Marbleized, thick, and rare – it’s the stuff Pavlovian dreams are made of!

Hot From The Kettle has been inside many kitchens, but few have left me in an absolute state of salivation like Chef Bill Zucosky at the Strip House.

The Strip House is located in the award-winning Westminster Hotel in Livingston.  Decked out in red, black and velour, the Strip House might be the setting for scandalous affair, but it is always the place for a phenomenally satisfying meal and excellent cocktails.

Chef Bill taught me how to cut the Strip House’s signature strip steak.  Check out the video!

NJ Dining: Fried Chicken and Whipped Sweet Potatoes at Indigo Kitchen

I had a hankering for fried chicken and decided to see if Lance Knowling, executive chef and owner of Indigo Kitchen in Montclair, could help me out.

Sure enough, he did! Lance cooked up a batch of Indigo’s signature, Company Fried Chicken, just the way his mother did when company came over!

Watch the video to see how it’s done:

How To Make Fried Chicken at Indigo Kitchen, Montclair

It’s healthy to enjoy your fried chicken with a side of vegetables.  For the recipe for  Lance’s Whipped Sweet Potatoes, visit Hot From The Kettle.

Caring For Your Bird: Turkey Brine Recipe

This Thanksgiving, unlike last year – when I shunned turkey and roasted a sixty pound Berkshire pig in a Caja China(video) – I promise to embrace my bird.

I ordered a  fresh, organic twenty-two pound turkey from a local butcher, and on the advice of food enthusiasts and chefs, I will brine the bird using the recipe from Chef Johnny J below.  I will proceed to baste it, make gravy from the pan drippings, and generally treat it with tender love and care.  I will even refrain from comparing it to the luscious goodness that is pork.

If you’re debating whether or not to brine your bird, read Chef Johnny J’s article on Hot From The Kettle.