Archive for the ‘Uncategorized’ Category


Foodiddy has moved…

September 15, 2010

Foodiddy has moved to There is already a new Cheesesteak Kebabs  post up, so change your bookmarks, update your RSS Readers and I hope to see you over there! I sent an email to all subscribers – sorry that the new blog doesn’t have the “subscribe” feature yet, but I’m working on installing a plug-in so you can continue to subscribe to get new posts. Until then, you will just have to visit the old-fashioned way – by using your browser to surf to the URL. All past recipes/posts have been moved over – so nothing has really changed except for the web address.  I look forward to seeing familiar faces and comments over there. Thanks so much for your continued support with my newest endeavor.


Pulled Pork Sandwiches

July 25, 2010

The last in my beer/food pairing re-caps is Sierra Nevada Pale Ale and Louisiana Pulled Pork Sandwiches. I was most familiar with Sierra Nevada’s Pale Ale. It seemed to be the college keg choice amongst my foodie and restaurant friends. According to Molly, it’s their most popular beer. It’s a beautiful amber color and full bodied. Generous quantities of Cascade hops give the ale its fragrant bouquet and spicy flavor. Sierra Nevada Pale Ale is the flagship beer, the one that made Chico, CA famous. It’s been a gold medal winner numerous times at the Great American Beer Festival. I still think my favorite was the Summerfest. I should probably pick some up, because it’s seasonal and at the rate time is flying by this Summer – it won’t be on the shelves much longer.


One pork shoulder roast (5-6 lb.) – aka pork butt, shoulder butt or Boston butt)
1 Tablespoon Paprika
2 Tablespoons Cajun Seasoning
1 Tablespoon Garlic Granules
2 Teaspoons Ground Cumin
2 Teaspoons Dried Oregano
2 Teaspoons Sugar
1/2 Teaspoon Fresh Ground Black Pepper
2 Teaspoons Sea Salt
One large Sheet of Parchment Paper
Aluminum Foil
13″x9″ Metal Pan

In a small bowl combine the spice rub ingredients. Place pork shoulder on a large sheet of parchment. Rub the spices over the entire piece of meat and fold the parchment around the pork shoulder, tightly sealing it. Cut a piece of foil large enough to cover the pork shoulder and wrap it up like a package.

Soak 1 1/2 cups of smoking chips in hot water. Start up the BBQ or smoker to a temperature of 300 degrees F, arranging coals into an indirect heat configuration. Place wrapped pork into the metal pan and place onto the BBQ. Wrap about 1/2 cup of drained smoking chips in aluminum foil, leaving a small opening on one end and place directly onto the coals. Cover the BBQ.

Cook pork shoulder for 1.5 to 2 hours wrapped. Open up parchment and foil and leave pork shoulder sitting in its wrapper. Continue to cook shoulder at a temperature of 250-275 degrees F for 5-7 more hours or until pork is fork tender and almost falling apart. Baste meat with pan juices that have accumulated in the parchment. You will need to add more coals to maintain the proper temperature. Add more smoking chips as needed to keep a nice amount of smoke going. (Chef Dio said change the chips about every 45 minutes).

Allow pork shoulder to rest for 20-30 minutes or until it is cool enough to handle before shredding the meat. Shred meat removing any excess fat and season with a bit of salt and pepper if needed.

The pork was served on buttered/grilled buns with a side of slaw and OMG, it was awesome! There was no drippy sauce, it was just super moist with a wonderful smoky flavor. 

Note: the pork can be BBQ’d 1-2 days in advance. Warm meat in a 300 degree oven for 6-8 minutes before serving. You also might need to take out a small loan if you have a gas BBQ – thinking you’ll be going through a lot of propane, hah!

Yuba John…I know you have that new smoker… hint, hint!

So that’s it for the food and beer pairings. No more cooking classes for a while, so it’s back to me experimenting in the kitchen. I also have a few product reviews coming up.

Hope everyone had a good weekend, I know I did.


under the weather…

June 6, 2010

I had a wonderful weekend planned. A Thursday PM – Sunday PM spa weekend in Lake Tahoe with two of my girlfriends. We had lake view reservations at some of the best restaurants and treatments scheduled at our favorite spa. I can’t even put into words how disappointed I was to come down with some sort of stomach bug. I had the chills, anxiety, was laying on the bathroom floor not even wanting to think about food or anyone touching me. I was miserable. It takes a lot to break me… trust me, I was super broken.

I kept trying to push forward, but it just wasn’t happening. I wanted to be home in my own bed with Dan and Higgy. Friday evening we packed up the car in record time and my amazing girlfriends drove me home in my pajamas while I rocked and prayed in the back seat that we wouldn’t have to stop a million times.

I made it home and my days have been filled with much of the above. Chicken broth, rice, soda crackers, ginger ale and Gatorade.  Good times… not! I promise I will be back to posting recipes when food and trying new things sounds appealing. Don’t want to bore you with photo after photo of broth, bubbly ginger ale and whining.

It’s back to the couch and T.V. for me.



May 29, 2010

I was first introduced to “Stromboli” as a kid. My Dad used to bring it home on special occasions. There was a little place in San Jose, CA called Tony Di Maggio’s Pizza that claimed to be the home of the original “Stromboli” – Wikipedia  gives credit to Roman’s in Philadelphia – but whatever – in my eyes,  Tony Di Maggio’s was the shiz and definitely knew what they were doing.

Di Maggio’s Stromboli included ham, salami, Italian sausage, mustard, American and mozzarella cheese, wrapped in dough – topped with butter, oregano, black pepper and homemade tomato sauce. Had I actually looked up the website prior to writing this post, I might have changed the way I created my first attempt… maybe next time.

Foo’s Stromboli Ingredients:

Trader Joe’s Pizza Dough
Trader Joe’s Pizza Sauce – w/added Italian Seasoning
8 Slices Ham
8 Slices Genoa Salami
8 Slices Pepperoni
2 Cups Fresh Spinach
1 Medium Shallot
3 Mushrooms
1 Small Can of Sliced Black Olives
Fresh Basil – I used 3 large leaves – shredded
8 Slices of Provolone Cheese (Thinly sliced from the deli)
2 Cups Shredded Mozzarella Cheese
1 Clove Garlic
Splash of EVOO for the Sautéed Veggies
1 Egg White
1/2 Teaspoon Poppy Seeds
Flour – Used for Dough Prep

The first step was to preheat the oven to 450 degrees. I then removed the dough from the fridge and let it sit out for 20 minutes.

I sautéed the garlic, chopped shallots, mushrooms, spinach, and Italian seasonings in a little EVOO while I waited.

I then attempted to make my dough ball into a rectangle – hmm… guessing that is why all of the recipes online call for Pillsbury Refrigerated Pizza Crust – pop the can, unroll and you are golden. It took me 2 failed attempts with major dough rips and then my third attempt was semi solid – I did have several thin spots and flour all over my shirt, hands and face… but in the end, felt it was as good as I was going to get.

I started creating my masterpiece on the cookie sheet. I went meat heavy on Dan’s side and veggie heavy on mine.

I started off with sauce down the center of the dough. I used 3/4 of the small Trader Joe’s Pizza Sauce container. I then layered the meat and put the provolone slices between the meat layers. I really don’t think the order matters. I got to where I was just throwing things on randomly. A little more olive here, some mushrooms here, basil everywhere…

The next step was to fold the sides in, creating a seam on top and then fold the ends under.

I used a brush and coated the outside with egg white and then sprinkled on the poppy seeds. I placed the Stromboli in the oven and checked it at 20 minutes. I ended up putting it in for another 10 – until golden brown.

You can definitely see the thin spots – the cheese grease shines right through them – yum! I let the Stromboli cool for about 10 minutes before slicing.

This my friends was Stromboli heaven on a plate… We both LOVED it! The two of us finished all but 2 slices and I will definitely be making this again.

Thank you Tony Di Maggio’s and Dad for bringing this tradition into my life… so happy to be able to re-create it to share with Dan – too bad I waited this long to do it.