McMystery Meat McContest?

The day has finally come. The McRib is back (cue dramatic music). 

That's right. Until November 22, you can get this mystery meat-and-bone-shaped creation, er, "boneless pork patty dressed with fresh-slivered onions, dill pickle slices, tangy barbeque sauce and served on a toasted, golden-brown home-style bun," (says Micky Ds) at more than 200 McDonald's locations across Colorado.

Strange as it seems to this blogger, this McSandwich (I can't stop with the McPrefixes) has a cult following. And what's yummier to a McRib groupie than his beloved sandwich, back for a limited time? A German McRib, eaten on-location, with $100 bills on which to wipe his barbequey hands? Ja, I think so. McDonald's did too, which prompted it to create The Legends of McRib, a website where McRib lovers can share stories of their sandwich lust for a chance to win a trip to Deutschland, the only place on earth where the McRib has a permanent place on McDonald's menu, plus $10K in prize money.

McGenius? I may or may not be eating one right now. 

The McRib

When the zombie uprising happens, you'll know what to blame.

Party on Wheels

Last night was the Justice League of Street Food's most recent shindig, and it was right next to this lucky blogger's apartment complex at 29th & Huron! The event featured all your favorite foodie trucks, beer from Great Divide Brewing Company and music by Ukulele Loki's Gadabout Orchestra. Check out a (terrible) picture of the action, below!

Delicious Deal

Here's another Delicious Deal from Travelzoo - 55% off a two-day pass to Denver Wine Fest. You get your ticket, regularly $175, for only $79, and you'll have access to the "Taste of Elegance" on Thursday, Nov. 4, an Iron Chef-style competition and wine pairing with famous chefs from around the state, as well as the Grand Tasting on Friday, Nov. 5.

Delicious Deal

Today's Delicious Deal from Groupon is good for half off healthy food at Organixx downtown - that's $9 for $18 worth of food!

Holiday Eats: Buffalo Chicken Dip

The holidays are upon us, which, if you're me, means lots of eating. (Probably one of the reasons I love them so much.) Halloween is the first to fall, so for all those parties I see in your future, here's a festive looking (read: bright orange) dip recipe. It's also great for potlucks and Superbowl parties - a crowd pleaser, and easy to make!

Ingredients:

• 2 packs cream cheese, softened (8 oz. each)
• 1 can (10-12 oz.) chunk white meat chicken. Or, use shredded cooked chicken breast (one large).
• 1 cup cheddar cheese, plus extra to cover dip
• 3/4 cup Frank's Hot Sauce
• 1/4 cup Ranch dressing (optional - adds a little flavor, but also fat. I don't always include it and don't feel like much flavor is lost).

Mix all ingredients in casserole dish (I use 9x9 inch glass, but it doesn't really matter). Sprinkle cheese over top (use as much or little as you like). Bake at 350 degrees for 30 minutes. Serve immediately. You can also cook before and microwave later, if reheating is necessary. 

Grub on Wheels: Deluxe Street Food Truck

Food on wheels. That comes to you. And is delish. Am I dreaming? 

Hallelujah, folks. It's real. Food trucks have been one of the hottest foodie trends in the Mile High City this year, and it seems there's one for every kind of cuisine you can imagine: The Denver Cupcake Truck, which I blogged about last week, Cruzin' Crepes, Denver Biscuit Bus, Sully's Slice Truck, Pinche Tacos, Biker Jim's Gourmet Dogs, Smokin' Gunz BBQ, Stuben's Food Truck, The Steamin' Demon, and several others. Infinite Monkey Theorem even has a wine truck. (I'm in heaven.)

They make appearances at farmer's markets, businesses and events throughout town, and at established street food gatherings like Civic Center Eats. They even have their own street meat club, The Justice League of Street Food, which organizes super secret street food bashes from time to time. (The next one is scheduled for October 28 - visit the group's Facebook page for regular updates.)

Lucky for me, the bigwigs running my office building have started a new program in which they invite a new truck every day of the week to woo us with its yumminess. (Things might just be looking up with this whole job thing.) Anywho, since I can't resist a good restaurant, let alone a good restaurant that drives to my office and gives me an excuse to unchain myself from the desk, you could probably guess that I have been frequenting the trucks. So, today, I start a new series, ongoing as long as the trucks are, called, "Grub on Wheels," starting with the Deluxe Street Food Truck.

 Deluxe Street Food truck outside my office building

The Deluxe Street Food Truck is from the same folks who brought you the South Broadway spots Deluxe and Delight, and the Park Hill eatery Deluxe Burger. The menu is full of worldy gourmet-meets-comfort-food lunch eats you wouldn't expect to see come out of a truck. I had the Bánh Mì Slider, with grilled chicken (you can also get tofu), daikon, cucumbers, cilantro, fish sauce and siracha aioli - recently named one of Denver Magazine's "100 Things to Taste," and I would have to agree. The truck also had one of my favorite foods of all time, truffle parmasan fries. NOM. NOM. NOM. They were everything I'd hoped they would be and more. Then again, you could put truffle oil on a gym sock and I'd probably think it was delicious. Luckily, the menu did not include this temptation. It did include other yummy items like Truffle Mac-N-Cheese Balls, a Grilled Lamb Flatbread Sandwich, and a Shitake Steak Sandwich with white cheddar fondue. YUM.  

Bánh Mì Slider and Truffle Parmasan Fries

Deluxe Street Food Truck, you win my seal of approval. But then again, you pretty much had me at "food truck."
 

Easy Eat: Easy "Homemade" Chili

When I started this blog, I promised recipes in addition to news, reviews, deals, and more, and though I've pounded out a few dishes since them, I have yet to deliver on a single recipe. As I mentioned, I love to cook, and dabble in everything from super easy, semi-homemade, to totally-from-scratch dishes. This month has been a little hectic though, so the easy recipes have come out more often than not.

I used a super easy and delish chili recipe that my grandma used to make last night, and thought I'd share today as fall weather is encroaching on us. It's about an hour from start to finish, but most of that is just letting all the ingredients simmer, so you can run off and do other stuff in the meantime. I serve with cornbread (confession: I used a box mix last night for lack of time), sour cream and cheese, and use all organic veggies (they come canned now too, yippee!). 

More from-scratch recipes will come with time, but in the meantime, enjoy this "easy eat!"

Ingredients:

• 1 lb lean ground beef or turkey (I use 93/7 ground beef)
• 1 large white onion, finely chopped (I use a food processor as the boyfriend does not like chunky onions)
• 2 cloves crushed garlic
• 1.5 cans diced tomatoes (14.5 oz. cans)
• 1 can kidney beans (15 oz.)
• 1 can chili beans (15 oz.)
• 2-3 tbsp. chili powder
• 1.5 tsp. salt
• 1 tsp. sugar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. red pepper sauce (optional, for spicier chili)
• Water to thin (I use 1-2 cups)

Directions:

Brown beef with chopped onion and garlic. Drain. Add to all other ingredients in a large pot. Add water to thin as desired. Heat to boiling. Reduce heat and simmer 45 minutes to one hour.