Winna Winna Chicken Dinner!

After a year hiatus....we're back.

2011-12-29T18:47:00.002-05:00

More to come...stay tuned.

Hello kids... I'm calling my bday dinner for saturday Jan 7th or sunday Jan 8th whatever works best for you folks.

You will all be cooking for me (or your boyfriends/husbands) in some form of a cook off. Since it is my birthday I will develop the rules and send them out prior to the event.

We all now know that I am pregnant so no raw/cured meats, fish or heavy cheese dishes (duh)

We cannot have this dinner at my house as I have no table or chairs... so volunteers for the venue are welcome.

that is all for now.

Thank you

Mama's

2011-01-29T10:31:00.001-05:00

I apologize up front as unfortunately I don't feel the pictures in this post do justice to the amount of "awesomeness" that my wife I got to enjoy last week.

Welcome to Mama's (Bala Cynwyd style!)

Shout-out to Uncle G for making the long drive and bringing us dinner!

What Makes NYC Cooking So Special

2011-01-16T10:59:00.008-05:00

8 am Sunday morning.

Couldn't sleep. Realized the burger, chicken fingers, fries, onion rings, B&W shake just weren't a good idea. Or in reality maybe it was the 2 16 oz. Jack & Gingers that I took down last night with a straw. Yeah either way, the sleeping days are over for me & my wife. The late night twitches, snoring, constant rolling over are just not making the hours between 12am & 8 am enjoyable this 2011. I really shouldn't complain though..it's 2x worse for her.

So I'm up. Just ground a cup of Rook coffee and put up a pot. The smell is invigorating, really takes over the entire apartment. I'm still not convinced my coffee skills are up to par but for this Sunday morning it will have to do. Thanks to Cooking Channel for the 6 oz to 5 Tablespoon measure.

It's been a couple weeks since I've gotten a chance to cook something. Maybe it's the weather or maybe it's the reality of a pregnant wife. To be honest, I'm just not convinced anything I cook these days are going to be good to her. It's a matter of fact, nothing against my cooking but the delivery guy seems to be the trend of choice these past few weeks. Although, did I tell you she loved my Brisket sandwiches??

Like every Sunday morning, I typically wake up earlier than the rest. Put up the pot of coffee & plant myself in front of the TV. There's not much on the tube this morning, nothing good going on in the world today; sports lack interest due to everything being about the "Return of the JETS"; and all that's on every food channel this morning is Giada. Oh..G...I...A...D...A. I mean don't get me wrong, she looks great but would you actual consider her a great chef? I'd like to see her in my kitchen making dishes like she does on TV.

Alright, time to get started on the topics...(Thanks Giada).

Since the cooking is on a hiatus we're moving on to this morning's Top 10 list. I promise this will be my last.

Top 11 Essentials for NYC Apt Cooking.

**Please note, the opinions of this blog are mine, so in know way am I telling you what you need. Thx. **

1) A good chef's knife. Bourdain told me I need an 8" Global Chef Knife and man was he right. Since then I've moved on to 10"'s of greatness but in any event a good knife or knives is extremely important

2,3,4) A Double-Boiler, Cast Iron Dutch Oven, and a stainless frying pan. You don't need all the crazy sizes, stir fry pans, non stick stuff. Just one of the each listed I promise you. You can cook anything & everything in them.

5) Lodge Cast Iron 12" pan. My all time favorite. Make sure you season it every so often but you won't realize how great $34 of iron can make you cook like a champ!

6) Salt & Pepper grinder. It's simple...Toss the S&P shakers out in the trash and give some freshness!

7) Mixing bowls, oven proof casserole dishes, etc. As you can see space is limited but you will use this stuff constantly.

8) A good size cutting board - John Boos preferred, silicon or plastic not really an essential but good to have for raw meats.

9) An Apron - I never wear it but adds some character to the kitchen!

10) Bar - A selection of the "finest" is a necessity. Trust me on this, you'll cook with it & drink it. But most important, it's keeps guests out of the kitchen wondering what on earth you're doing:)

And finally....

The 11th essential in a NYC kitchen.

A woman's touch.

Need I say more.

Enjoy the week.

Must-Eat 2011 lineup

2011-01-15T11:05:00.002-05:00

As a follow up to my well traveled 2010 "best" list...here comes the must have's in 2011

In no particular order.

Torrisi Italian Specialties - Heard great things about this place from coworkers & friends. This would make the list for "What i'm most pissed off at myself for not eating at in 2010!"
Locanda Verde - Could care less about De'niro, it's all about Andrew Carmellini. Can you say "Little Owl"?
Babbo - Batali's finest. One of the hardest reservations to get in the city but I heard the walk-in bar seating is pretty awesome! To my wife...birthday..Vday..any day???
Winepub, Burger & Barrel - The bash burger at Lure was amazing. So why not. Besides on Monday's they throw the Short Rib Reuben with braised short rib, horseradish, Russian dressing, coleslaw and Taleggio cheese. YUM!
Marc Forgione - This year's winner of "The Next Iron Chef" seriously seems like an awesome chef...and a cool dude to grab a beer with. The NYTimes review of Rob Lieber getting thrown out of his restaurant makes me even more interested in checking out this place.
Dressler in Brooklyn - Just heard too many good things about this place not to check it out.
Fatty Cue - Just another one of those Hipster/Trendy places in Williamsburg that's a must eat. Already taken down Pies & Thighs, Fette Sau, Lugers & River Cafe.
Ma Peche - David Chang. Need I say more.
Korilla BBQ - Ok so actually this is a truck..so not technically a restaurant but I've heard great things about these guys. Truth be told they may be somewhat of a knockoff of Kogi BBQ of LA but who cares. Rumor has it they make a mean burrito.
Russ & Daughters - Southside version of Barney Greengrass.

Notables: Ai Fiori & the "White Label" burger, ABC Kitchen, Kin Shop,

Whatever happened to Joe Jr's

2011-01-08T19:47:00.001-05:00

Saturday morning's in the W.V. just haven't been the same since that day. The smell of fresh coffee, the plate of runny eggs, the plain site of rice pudding behind the counter. What every West Villager used to do on an average Saturday morning disappeared overnight almost 2 years ago for reasons that no one will ever understand.

Joe was of the unique, sparse kind. The counter seating, leather brown stools, wallpaper in need of a facelift, the local crazy who was given first class treatment above everyone else. He didn't care for credit cards, wouldn't serve those with smart phones, nor had he ever heard of Seamless Web. He didn't like turkey bacon, egg beater's, or dry toast. He simply ran the place one way, made the food his way...the only way.

"We Regret To Have To Inform Our Loyal and Steady Customers That Joe Jr's, After 35 Year, Has Lost It's Lease! We Thank You For Your Patronage And Support. We Will Be Closing Our Doors Permanantly on Sunday, July 5th 2009. Again, Thank You All!"

After that last Sunday there was a subtle anger in the W.V. There were those that put up signs, sent letters & setup local petitions. There was even a rumor that a young woman tried to get Joe's added as a proposition on the November election. But through all the anger nothing would ever be the same. Joe was gone...forever.

What actually happened to Joe back in July remains a mystery. After 35 years does one's lease run out? The rumors of fires, code violations, rowdy pedestrians, etc all may all be but true. Yet, a true landmark like this should never disappear.

On July 5th, 2009 Joe closed his doors for the last time. The smell of coffee disappeared, the plate of runny egg's was no more. The local crazy never showed up again to eat her split pea soup.

482 6th Ave became a vacancy, a corner without a name....and it still remains that way today.

Top 10 Things I ate in 2010

2011-01-02T15:55:00.006-05:00

As the first two days of 2011 pass by, I thought I would take a shot at delivering what I call my Top 2010 list. A little different than what you would read by Sam Sifton or Frank Bruni. There won't be any bonito or black truffle reduction, no five star restaurants or those that take up to 2 months to find a reservation. In all, my "top" will be dummied down for the simple man. A man that truly enjoys food, whether medium rare or well done, whether it costs .99 cents or 20 dollars, or even if it's fresh or already prepared. You may be a reader of this blog and feel in disagreement with my food choices..but then again I don't really care.

So with that enjoy...Feel free to add your own.

In no particular order

1) The Lobster Roll @ Luke's Lobster - Rumor has it they only use knuckles & claws. Either way a masterpiece. If I have one knock it was the size (although I split it with my wife!). But for the price it's simply remarkable.

2) Momofuku Ramen @Momofuku Noodle Bar. Pork..Pork..and some more pork. I swear someone in my family was drinking the pork broth for dessert. This might of been the best meal of the year in all. Great company...great food..great fun. Hats off to David Chang!

3) Pulled Duroc Pork sandwich @Num Pang. I heard of this place on the Top 100 Sandwich List @grub street. Although this one didn't actually make the list, it definitely should have. The spicy honey sauce on top of the sweet pork makes a true "melt in your mouth" moment.

4) Keste* @ Keste Pizza - Tomatoes, Fresh Buffalo Mozzarella, Prosciutto di parma, Arugula, gran cru, EVOO. Fantistco! Rumor has it the wood burning oven flown in directly from Naples does the trick!

5) The Speckan Wolf @ Roberta's. I actually never been to Roberta's but got to enjoy their food 3 times over at the Madison Square Park food fair. Another oven specialty, this place does pizza right!

6) BBQ @ Fette Sau in Brooklyn. Probably one of the coolest places I've ever been to. Metal Trays, Kitchen knife beer taps & picnic tables for chow. Brooklyn's finest.

7) Green Falafel @ Taim. I first heard about Taim while watching an episode of "Chopped" on the Food Network. I've always been a fan of falafel but resorted for the popular Mamoun's or Rainbow Falafel. Needless to say the Green Falafel at Taim was the best yet. For a mere 5 dollars you get a gigantic pita stuffed to the top with homemade falafel, hummus, Israeli salad & hot sauce!

8) Lox, Baked Salmon Bagel @ Barney Greengrass. One of the oldest standing joints in Manhattan, "The Sturgeon King" experience is always just right. Fresh Lox, Hot Bagels, and an exceptional potato latke make this meal a memory. Special thanks to Pete J. for allowing us to join the mayor's table.

9) Pescado Taco's @ La Esquina - I'm always on the hunt for great Fish Taco's. If you haven't had the opportunity to try..put it on the list.

And my #10 top food in 2010

10) Steak for 2 @ Wolfgangs - I'll say it again...better than Lugers.

New Years Weekend Breakfast

2011-01-02T12:12:00.002-05:00

Hangover Special...

Part II

Slow Braised Brisket Sandwiches

2011-01-01T10:12:00.003-05:00

Pictures do all the talking. See below for revised recipe.

1 5-7lb brisket
Spice Rub (garlic powder, onion powder, salt, pepper, cayenne pepper, chili pepper, paprika, red chili flakes)
Olive oil
1 packet of Lipton's French Onion Dip mix
1 bottle of Heinz Ketchup
1 Bottle of Sweet Baby Rays BBQ sauce
2 16 oz bottles of Nut Brown Ale
1 cup of water
1 bottle of hot sauce
1/2 cup of secret ingredient (optional)

Preheat oven to 250 degrees.

Rub marinade on both sides of brisket and set aside for an hour. Rub with Olive oil and sear both sides over high heat in large dutch oven pot. Stir together remaining ingredients and pour over brisket fat side up. Liquid should be just enough to cover brisket. Cook brisket in oven for minimum of 8 hours (until fork tender).

Do not cook for more than 15 hours!

Brisket should be tender to the fork (otherwise continue to cook).

Cool brisket and pull apart.

To complete sandwich pile a handful of brisket over a lightly toasted role (brioche). Top with cole slaw & pickles. Serve immediately.

Enjoy!

Pizza Pancake

2010-12-26T11:34:00.002-05:00

The morning after.

I came across an article in the times recently talking about a "Baked Pancake". Although I've never been much of a pancake chef, the article brought me back to a time I spent in Boca Raton, Florida with my wife and family. During the entire trip she kept raving about a local pancake shop that her grandfather always brought her to when she visited. The pancake, which she commonly referred to as the "Dutch Baby" was an oversized pancake cooked to perfection with heaps of powdered sugar & lemon. Now I realize that in now way, shape or form was I going to be able to remake the "Dutch Baby" but after reading the recipe I figured it was worth a shot.

My version of the "Dutch Baby" or as my wife says....Pizza Pancake!

Top Sandwiches in New York

2010-11-14T10:30:00.004-05:00

It's been a slow start but i promised I'd get at it.

So far so good in NYC.

No. 7 Sub Shop

"Smoked Meat" - Mile End meat, Lychee's, potato chips & Chinese Mustard!

Kalustyan's - The Mujadara Sandwich - Pita, Tahini, Lentils, L&T & Hotsauce

Barney Greengrass - Toasted Poppy Bagel with Baked Salmon, Cream Cheese, Tomatoes & Onions.

Num Pang Sandwich Shop - Pulled Duroc Pork

Move over Martha

2010-11-14T10:21:00.000-05:00

It's time to tune-up for Thanksgiving. Mom's famous Turkey & Spinach Pie coming straight into your kitchen.

It's a winner!

Mom's Famous Turkey

Ingredients

1 Large Turkey Breast
2 Large Naval oranges quartered
Olive Oil
Salt & Pepper
1 cup of brown sugar
1 cup of orange juice

Over medium high heat bring to a boil orange juice and brown sugar. Wash and pat dry turkey and rub with salt & pepper and Olive Oil. Stuff cavity with 1 orange. Over high heat (Le Crusset Pot) sear turkey breast until forms a good crisp. Squeeze another orange onto turkey and drop into pot. Turn upright and cook @ 350 degrees in your oven for approximately 1.5 hours (should read 165 degrees or your thermometer pops out).

During the cooking process pour the OJ/Brown Sugar mixture to keep turkey basted. Keep your eye on it to make sure liquid doesn't dry up.

Remove turkey from oven and let cool. Slice and serve with leftover gravy.

Spinach Pie

2 16 oz boxes of Creamed Spinach

2 eggs

1/2 cup of Panko bread crumbs

Combine in a non reactive bowl. Pour into pie shell and bake for 30 minutes at 350 degrees.

Serve immediately.

Enjoy!

Breakfast of Champions

2010-10-28T08:40:00.004-04:00

Weekend Staple

1 Murray's bagel
2 Egg Whites
1 Slice of Kraft American
3 Strips of crispy turkey bacon
Sriracha sauce and ketchup

Menu item #1 someday...

Late Night Snack

2010-10-28T08:36:00.000-04:00

it's not my best work....but sure tastes good.

Chili Cookoff

2010-10-14T22:19:00.002-04:00

Time to get to work.

A little taste of what's to come...

2 Polbano Chili's (Flame Roasted, seeded & peeled)
2 Anaheim Chili's  (Flame Roasted, seeded & peeled)
2 Jalapeno Chili's  (Flame Roasted, seeded & peeled)
1 Habanero  (Flame Roasted, seeded & peeled)
2 Red Bell Peppers chopped
1 Onion chopped
1 head of garlic chopped

1 Lb of ground sirloin
1 lb of sweet italian sausage
1 lb of cubed chuck
1 lb of ground short ribs (I grind my own)

Handful of the following: Chili Pepper, Hot Paprika, Onion Powder, Garlic Powder, teaspoon of black pepper, couple pinches of salt, tablespoon of cumin & coriander

1 large bottle of lager (preferably coney island brewed)
1 cup of water
1 cup of stock
(2) 15 oz can's of san marzano tomato sauce
1 tube of tomato paste

Real simple: Sweat out all the vegetables. Add beef in order (sirloin, cubed beef, sausage, and finally short rib). Then add seasoning. Should begin to form a paste around vegetables. Add tomato sauce & paste. Mix together well. Add stock, water, and finallyl the beer. Cover in your slow cooker or any large pot and cook it slow & low. Cook for minimum of 2 hours or however long you like it.

Note - Chili is much better after you cool, refridge and reheat the day after.

Packs a good punch so if you're not into the heat..stay out of the kitchen;)

Enjoy!

Mixed Berry Scones

2010-10-03T17:09:00.002-04:00

Fall has officially landed in Manhattan this weekend. A brisk 60 degrees and sunny, high winds coming in from the south end, and the smell of ovens all over the West Village being re-energized by the beginning of the season. Early wake up call this saturday morning as we prepare for couples brunch over at Peter Cooper Village. I might not be the H.C.I.C. (Head cook in charge) but who am I to come empty handed.

Mixed Berry Scones

4 Cups of All Purpose Flour
2 Tablespoons of Sugar
4 Teaspoons of Baking Powder
1/2 Teaspoon of Cream of Tarter
1 Egg (separate yolk from whites)
2 cups of half & half or 2% milk
2 cups of mixed berrys

Combine all dry ingredients in a kitchen aid stand mixer. Stir in milk with egg yolk. Combine with dry ingredients and mix on low to form a dow. Using a board, spread an even layer of flour. Using your hands, knead the dow 5-6 times until well combined. Form a log with the dow. Cut in Half. Flatten each dow ring into a 7 inch circle and add berries. Knead the dow with berrys to form a large disk. Cut disk into 2" wedges. Top each wedge with egg white wash and sprinkle with sugar.

Using a greased sheet pan, lay wedges separating at least 2" apart. Bake at 375 degrees for 15-18 minutes.

Let cool and serve immediately.

My Wife's home cookin

2010-09-28T09:51:00.000-04:00

A true cook...Italian style

Great Job honey!

Fan Request

2010-09-25T10:50:00.006-04:00

Post Fast Special - Breakfast Bagel Sandwich

One Murray's Whole Wheat bagel partially scooped and toasted
Cream Cheese
White Fish/Salmon Salad
Couple Slices of Lox
Slice of Tomato
Slice of Onion
Cucumber is Optional
Cup of Coffee preferably served in your own College mug

Enjoy!

Boss's Birthday Outing

2010-09-25T10:41:00.002-04:00

Nothing more needs to be said.....

@HillCountryBBQ

And the winner is....

2010-08-25T10:22:00.000-04:00

Copyright Infringement

2010-08-24T17:09:00.000-04:00

I know it's been a while but what better of a reason to get back on the blogging than find out that you're being taken advantage of. At the very least if you're going to steal my work then at the very least give me some sort of credit. I mean you use my food, my pictures, even my friends...Fo' real??

http://bit.ly/bRKOCn

Luckily for the owner www.chickendishrecipes.com you'll be hearing from me soon.

Hope legal@theplanet gives me a helping hand.

Ok back to the food. Summer is almost over and the kitchen is about to heat up again.

Ready to Rumble

2010-06-04T18:42:00.000-04:00

How long do you think it will take to eat and review each one of these???

http://newyork.grubstreet.com/2010/05/the_101_best_sandwiches_in_new.html#photo=21x49446

Check back!

Grilled Chicken Tacos

2010-05-22T09:55:00.005-04:00

I decided last month to re-up my subscription to F&W. It had been on hiatus for a couple months and unfortunately my pallet & plating was starting to slowly falter. So after an evening trip to my local Barnes & Noble, I decided to pick up a copy of my once favorite magazine and test out one it's newer recipe phenoms. Back on the Mexican kick so here's to our friends at Dos Toros.

Grilled - Chicken Tacos

Ingredients

3 tomatoes chopped
3 limes juiced
2 pinches of Salt
Tequila
4-5 medium chicken thighs
Cap full of canola oil
1 jalapeno diced
Paprika, garlic powder, cayenne pepper
grilled or steamed tortillas

To make marinade, combine tomatoes, lime juice, jalapeno, water, salt in a blender. Pour over chicken and refrigerate for a couple hours. Add a little tequila for extra flavor. One marinated, season chicken with remaining spices then over medium high heat grill chicken thighs, flipping once until cooked through. This should take about 15 minutes. Let chicken rest for 5 minutes before slicing.

To assemble Tacos:

In no particular order: Chicken, chopped avocados, chopped tomato, red onion, and shredded jack cheese. Salsa & Cilantro are optional. Serve with grilled corn and black beans.

Enjoy!

T.M.B

2010-05-15T12:55:00.000-04:00

My version of an Amuse-Bouche.

Chicken a la Bonsignour!

2010-05-02T21:05:00.007-04:00

For those like me who dwell in the area of the city known as the West Village, most have grown accustomed to visiting a small local shop on the corner of 8th & Jane call Cafe Bonsignour. The place is a quaint local staple, known for it's friendly staff, great lattes, and fresh home cooked meals. The food is great, known for what they refer to as the 3 lunch special, one can enjoy a sampling of their homemade chicken tenders, roasted beet salad, or cold chicken salad marinated in mustard vinaigrette. For those that have never been, I highly recommend the Spinach & Feta Timbale! In honor of our favorite summer time spot here's my version of Chicken Vinaigrette!

Ingredients

1 whole chicken breast halved
1 yellow pepper julienned
1 red bell pepper julienned
3-4 carrots julienned
1 handful of mixed greens
1 cup of mustard vinaigrette

Mustard Vinaigrette

2 tablespoons of stone ground mustard (preferably Grey Poupon)
3 tablespoons of white balsamic vinaigrette
1/4 cup of extra virgin olive oil
Fresh ground black pepper

Combine all ingredients to form vinaigrette. Combine in a sealed plastic bag with chicken breast and refrigerate for up to 4 hours. Save some of the marinade for vegetables.

Preheat over to 400 degrees. Remove chicken breast from marinade and wipe off excess. Discard marinade. Over medium high heat sear both sides of chicken breast to form grill marks. Remove from heat and bake in oven 10 minutes per side.

While baking chicken combine remaining vinaigrette with julienned vegetables and refrigerate.

When chicken is done set aside on cutting board and let rest for up to 10 minutes. Slice into 1/4 inch pieces.

To plate:

Top chicken over mixed greens. Top with Julienned vegetables.

Serve & Enjoy!

Lobster Boil!

2010-04-25T19:24:00.002-04:00

Summer in New York City is right around the corner and nothing to better celebrate the new season than an old fashioned Lobster Boil!

Steamed Lobsters with Spanish Potatoes, Corn on the Cob & Salad

Ingredients

(3) 1.5 Live Maine Lobster (preferably from The Lobster Place on Bleeker)
3 Whole corn on the cob halved
Kosher Salt
1 large pot 3/4 filled with water
1 12 oz. bottle of Wheat Beer

Boil Water over high heat. Once water is boiling add kosher salt & lobsters, head first. Add beer, corn and cover. Cook for 18-20 minutes and drain. Serve immediately.

Spanish Potatoes

Ingredients

3 Large russet potatoes peeled and sliced thin
1 cup of canola oil
Kosher Salt
Old Bay Seasoning

Heat oil in a deep pan over medium high heat. Once oil is heated (test by dripping a water drop into oil from your hand. If it starts to bubble oil is hot enough.) place potatoes in a single layer in oil. Cook potatoes by flipping once. Once potatoes are brown remove from oil and place on a plate layered with paper towel. Sprinkle a pinch of kosher salt on potatoes and cover. Repeat until all potatoes are cooked.

Mixed Greens Salad

Handful of Mixed Greens or Mesclun Greens
Thinly sliced english cucumber
Thinly sliced white onion
Halved Grape Tomatoes
Red Wine Vinaigrette (Red Wine Vinegar, Honey, Salt & Pepper, Olive Oil)

Serve all together and Enjoy!