Eating on air.

On a recent visit to my beloved home state of Utah for a family wedding, I had the great pleasure of being a guest on one of my favorite podcasts, The let's go eat show. It's hosted by one of my favorite radio dj's. That's right, I have a few favorite radio dj's, 3 to be exact.

(The Radio from Hell show.)

Bill Allred is the host of "The Let's Go Eat Show" podcast and I have been listening to him host "The Radio From Hell Show" for over 20 something years now. Bill has mastered the art of eating on air. It's a true story and it's one of his best traights. I find the way he eats on air so damn appealing, I pretty much forced him to have me on his podcast so that I could join in on his fun.

You can find my episode of his podcast here

Oh, he's also one of the most funny, witty and at times, verbally abusing, in the most entertaining of ways you could imagine.

I can only hope that I sound just as good as Bill does while I threw food down my gullet and chatted with him.

We went to a new place that had just opened up in Salt Lake called Current Fish and Oyster.

Before we went I checked the menu out online and had immediately set my eyes on this clam dip.

If just the very sight of this clam dip doesn't get your saliva glands going into overdrive, get your eyes checked. This picture drives me so damn crazy that after I finish this post, I am going to make my own damn clam dip. I know that mine won't measure up to the sheer perfection that is served at Current Fish and Oyster so I am going to add bacon and scallions to it and close my eyes and kiss the sky.

I explained to Bill that when I go out to eat, I get every dessert on the menu. Everyone wins this way. Trust me.

You get to try something new and possibly, find a new favorite. And that is exactly what happened for me during this feeding.

Most people tend to look through menu's for the familar items that they already know of. Come on people, that's so boring and (in the wise, wise words of Fergie) 2000-late. Do the tremendous thing and get the hell out there and order every dessert on the menu next time you find yourself out to eat.

I am not telling you to eat every dessert on the menu, but to try every dessert on the menu.

Get the difference?

The dessert menu at Current was a true mix of current trends, classic flavors and a few surprises.

I am a big fan of Yuzu (its a bi-polar citrus fruit from east Asia and tastes tart, like a grapefuit, with the sweetness of a mandarin orange) and I was so excited to see it on the dessert menu. The pastry chef uses yuzu to make one of the lightest posset... wait a minute! Just what in the hell is a posset?? That's why I am here, I'm a helper.

"Posset" refers to an old english drink that is similar to a pudding. No wonder gout was so damn common....

It is made by boiling heavy cream and sugar and then adding in the juice of a citrus and in this case, the bi-polar yuzu is used, then pouring into a dish and refrigerating it for at least 5 hours. When done correctly, it's a perfect example of simplicity is best. And at Current the pastry chef (Alexa Norlin) is truly spectacular. In this one particular dish, she is really showcasing her talents by seamlessly blending savory ingredients into a dessert and really juxtaposing flavors that you have had before but in an entirely new way.

The pastry chef tops the posset off with a rosemary gelee (this is basically a high-end, fancy rosemary jello) and an olive oil powder. Olive oil powder is made by adding tapioca maltodextrin to olive oil, this powder can absorb more then its weight in liquid and transforms the fat into a light powdery substance that melts on the tongue. Oh yeah, Alexa likes to have fun and I am in.

Even still, this is the kind of dessert that could make a lot of people nervous. But I say, be fearless. Go for what makes you nervous in all aspects in life but especially with food. To me, and it's all about me, there is nothing more exciting then to try a new flavor. This dish really peaked my interest and within the first bite, became my favorite.

Let me tell you something. Never, ever, in my wildest, sugar coated, pastry filled dreams, would I have ever thought, that a dessert that was not only void of any chocolate but that the star of the show was an olive oil powder and a bi-polar citrus from Asia would become so high on my list of favorite desserts.

Viva le difference. Bitches.

A big thank you to Bill and his son Dylan, I look forward to our next feeding.

Make mine a triple.

Since I am making clam dip and not a dessert today, here is the recipe of what I made. I cook to satisfy my cravings, not yours.

"I can't get to Current Fish and Oyster so I will have to make my own clam dip"

• 4strips of bacon cut up into chunks

• 3/4cup sour cream

• 3/4cup mayo (I prefer Japanese mayo, Kewpi and you will too once you try it)

• 1teaspoon lemon juice

• 1teaspoon Worcestershire sauce

• 2 cans (6 1/2-ounces each) minced clams, drained

• 2medium scallions, sliced thin

• salt and pepper

• Cayenne pepper

Fry bacon in small skillet over medium heat until crisp, 6 to 8 minutes. Transfer bacon with slotted spoon to paper towel--lined plate; cool.

Whisk together sour cream, mayonnaise, lemon juice, and Worcestershire sauce in medium bowl. Stir in minced clams, scallions, and bacon. Season to taste with salt, pepper, and cayenne. Chill until flavors meld, about 1 hour. (Dip can be covered and refrigerated for up to 2 days.)

#clamdip #rfh #yuzu #posset