Tag Archives: MaurPowerFoodie

Avon Walk For Breast Cancer… Make me dye my hair PINK! #InItToEndIt

That’s right MaurPowerFoodie Nation, I am walking in my 4th straight 40 mile Avon Walk for Breast Cancer and I need your help to raise the $1,800.00 to be an official walker. If I can raise the $1,800.00 before October 16, the day of registration, I will dye my hair and beard pink! Just Donate Here: http://t.co/7skEeyEjlY.

 

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For those of you who don’t know, my Mom is a Breast Cancer Survivor. I know the strain it puts not only on the person going through the treatments, but on their family and friends. It is a battle, but as my Mom shows, it can be one. That being said, it is still far from a sure fire victory. But it should be! That is why I do this. I have pledged to walk 500 miles in Breast Cancer walks, because I will walk 500 miles, so you can walk 500 more. This year marks my 4th walk and I will be up to 160 miles after I complete it and if I reach my goal, will have raised over $7,200 for the cause. Please help. Whatever you can give, whether it is $5, $500, or anywhere in between, every little bit helps. AND pass on this link (http://t.co/7skEeyEjlY) to your family and friends so they can donate too. Last year I shaved my head for the walk:

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This year I grew out my hair and beard and will dye it all pink if I get the $1,800! And let’s sweeten the pot a little. I will send a personalized gift box out to the winner of a contest. All you have to do is donate and comment below with your donation amount. For every $20 you donate, you get 1 entry (If you already donated, simply comment below with the amount, and you do not need to donate again). Also, for anyone who donates $100.00 or more you will be entered to win a signed, first edition of my brand new MaurPowerFoodie baseball caps!

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So please…. Donate and Share this post! Help me reach my goal. Make me dye my hair pink. Win some cool prizes. I am counting on all of you. Thanks for all the support and I will see you all when I am good and sore after the 40 mile walk.


CT Chefs Challenge 2015 – MaurPowerFoodie Competes! #CTChefs

That’s right. As you may recall from an earlier post, I have been selected as 1 of the 8 chefs to compete in this year’s CT Chefs Challenge on September 18, 2015, the 5th annual showing of the event.

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This is going to be one intense challenge as I take on 7 of the best chefs CT has to offer. Just check out this list of the competitors:

Mark Vecchitto – Seehund German Pub: 2014 Winner
Adam Bedini – StrEATery
Justin Kern – Meeting House Pub
Trevor McGrath – YooNeke: Hells Kitchen Season 9
Carlos Baez – The Spread
Joshua Morosi – A Chef’s Choice
Jason Maur – MaurPowerFoodie: MasterChef Season 3
Carol Koty – The Waterview and Lockwood Lodge: World Food championship competitor

Now Carol and I go way back, and I am psyched to cheer her on (for 2nd place after me). But the competitors aren’t the only amazing part. The event will be hosted by the unstoppable Chef Plum of PlumLuvFoods (you may recognize him from The Taste, Guys Grocery Games, Cutthroat Kitchen, and more) and judged by Chef Derrick Prince (Master Chef Season 2), Judy & Joy (who have made their rounds throughout the culinary world), Ken Tuccio (Welcome to CT), and more! Not to mention my buddy’s over at OmNomCT covering everything on Social Media. It is just ridiculous, in the most amazing way!

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Now for the question on everyone’s mind, what will I be making? I am not going to give it all away, but I am sticking with my BBQ roots, but with an extreme upscale twist. Going to be killer, especially thanks to the help of the Chef/Owner of Bar 140 in Shelton, CT, Joe, who has agreed to Sous Chef for me.

The event is taking place at the Lincoln Culinary Institute in Shelton. You can purchase tickets here!

COME OUT FOR THIS! It is going to be one hell of an event and you do not want to miss it.


Saucy n’ Sauced Up: BBQ and Beer Bashes in Danbury, Stamford + Ridgefield Coming Soon

Looking for some great BBQ events coming up? Check these out!

 

Saucy n’ Sauced Up: BBQ and Beer Bashes in Danbury, Stamford + Ridgefield Coming Soon.


Shave MaurPowerFoodie’s Head for Breast Cancer

That’s right. I have decided to propose a challenge. IF you all help me raise the rest of my $1,800.00 goal (I am currently just over $700.00) for the Avon Walk for Breast Cancer by Friday, October 10, 2014… I will shave my head for the walk! And to top that off, whoever is my top donor (of at least $250), if they so choose, I will let them be the one to shave it all off. All you have to do is donate. I promise photos and videos of the great shave to come, but first… you have till October 10th to get me up to $1,800.00.

To donate, just go to my site here!

 

To join the facebook event and see pictures and videos of the head shaving, go here!

 

Will I have to shave my head? Time will tell.

A little bit of why I walk. As many of you know, my mother, Bonnie Jolles Maur, is a breast cancer survivor. I have seen first hand how much a diagnosis of breast cancer can change the lives not just of the person diagnosed, but of all of their loved ones. I am #InItToEndIt. Last year I pledged to walk 500 miles to put an end to breast cancer. I have walked 80 so far… being an official walker this year will put me at 120 miles. Please help me in any way you can.

#AvonWalks

Thank you.

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Two Roads Tap Takeover at the Tavern

Looking for a fun night out this week? Come join me this Wednesday at Tavern in Monroe, CT for the Two Roads Tap Takeover. The first of what is planned to be many tap takeovers, this features a flight of 4 different Two Roads Beers and a small plate to go with each one for just $22.00.

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Four beers, mac and cheese, shrimp, smoked salmon and fried fish! What more could you ask for?

 

There will be open seating but Tavern is suggesting you make reservations. Call 203-880-5007. Also check out the Facebook event here.

 

Hope to see you there, but if I don’t, no worries, I will be telling you all about it. Till next time, this is Jason “MaurPowerFoodie” Maur, signing off.


Bacon Jalapeno Macaroni and Cheese – MaurPowerFoodie Style

Don’t forget to tune in tomorrow, Wednesday, November 27, 2013 at 6:30 AM on both 99.1 WPLR and 95.9 the Fox or you can watch it on Chaz and AJ TV at http://www.wplr.com/ChazandAJTV.aspx. I will be bringing along my Bacon Jalapeno Macaroni and Cheese!

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If you can’t tune in, don’t worry, I am posting the recipe below!

 

Ingredients

 

Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
3 cloves garlic, smashed and divided
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cup smoked cheddar, shredded

1 1/2 cup pepper jack, shredded

2 jalapeno, deseeded and diced
Freshly ground black pepper
6 slices THICK CUT bacon

garlic powder

onion powder

old bay

1 cup seasoned bread crumb

Fresh Parmesan

 

Directions

  1. First thing is to pan cook your bacon starting in a COLD pan so as to render the fat from the bacon. Once the bacon is complete, put the pan with the rendered bacon fat to the side and chop bacon.
  2. While bacon is cooking, bring pot of water to a boil and salt with 1 tbs of kosher salt.  Whisk until salt is dissolved and slightly reduce heat.
  3. Preheat Oven to 400 degrees.
  4. Boil pasta to just under a nice al dente (about 6 mintues). DO NOT OVERCOOK as pasta will continue to cook in oven. Drain and set aside.
  5. While Pasta is boiling it is time to make the sauce. First, on hot stove, make a simple roux by taking 1 tbs of rendered bacon fat and 2 tbs of butter, melt in sauce pot, once melted add 3 tbs of flour and whisk to combine.
  6. Add and sautee smashed garlic and chopped jalapenos. Continue to whisk for 1-2 minutes.
  7. Immediately add 4 cups of milk, continuing to whisk as milk heats to a simmer.
  8. Add shredded cheese (not the parmesan), continuing to mix until cheese is fully incorporated into sauce.
  9. Season with garlic powder, onion powder, salt, and pepper to taste.
  10. In a casserole dish combine pasta, chopped bacon, and most of remaining bacon fat (leave a little in the pan).
  11. Pour sauce over pasta and mix, making sure sauce is equally distributed throughout pasta.
  12. Add generous sprinkle of Old Bay Seasoning and mix again.
  13. In the pan with the remaining bacon fat, over medium-low heat, toast breadcrumbs and shred parmesan into toasted breadcrumb and mix.
  14. Sprinkle breadcrumb parmesan mixture to cover mac and cheese.
  15. Bake in oven for 5 minutes, then switch to broil for 2 minutes to crisp top.
  16. MOST IMPORTANT STEP!!!!      ENJOY 🙂

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There you have it. Nice and simple. I hope you all enjoy it and please let me know what you think when you do.  Until next time, this is Jason “MaurPowerFoodie” Maur signing off.

 


MaurPowerFoodie is back! Starting with an appearance on Chaz & AJ

HELLO WORLD! Sorry for the hiatus, but I am back and have a lot of catching up to do. Recipes to post, reviews to share, a brewery tour, and tales from my European Adventure…. BUT, first and foremost, MaurPowerFoodie will be marking its return with a guest appearance on the Chaz and AJ in the Morning with my style Bacon Mac & Cheese. For those of you who have seen me cook with bacon, you know there is a MaurPowerFoodie twist in there, so tune in to hear all about it.

I will be visiting Chaz and AJ Wednesday November 27th at 6:30 AM EST on both 99.1 WPLR and 95.9 the Fox or you can watch it on Chaz and AJ TV at http://www.wplr.com/ChazandAJTV.aspx.

As I said, tons of great stuff to come, tune in and find out. Until next time, MaurPowerFoodie is signing out.