Thursday, June 11, 2009
I just wanted to give everyone a heads up that this weekend is BIG APPLE BBQ it is held in Madison Square Park! Sadly, I won't make it this year, but I still suggest everyone get out there for some ribs and pulled pork sandwiches. It is one of the best weekends in the city and the weather is going to be perfect mid 70's not a cloud in the sky. So get out there and enjoy the best bbq from across the country. I know Max will be there (shout out) so grab you drinking and eating hats and get ready to get messy. A word to the wise, don't wear you Sunday best because Bar-B-Que sauce will fly.
Monday, June 1, 2009
I have recently developed a major crush on Tyler Florence. Before going away I saw his Cinco de Mayo special which had what looked to be an amazing marinade for steak fajitas. And it was!
Here I am in my new apron courtesy of Becca! Its monogrammed if you cant tell!
- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipolte chiles, in adobo sauce
- 3 tablespoon roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- Brown rice and beans
- Pico De Gallo
- Good quality store bought salsa
1. In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef. I did not use the immersion blender and it worked our perfectly. Be careful not to marinate the beef for too long because the citrus will start to "cook" the meat as done in our ceviche.
2.Boil water for rice and beans. Follow instructions on box of rice. Rinse beans thoroughly and add to cooked rice.
Preheat a ridged grill pan on high heat.
Drain the marinade from the beef. We left some of the marinade with the beef and then drained as we went. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
3. Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
3. Thinly slice the steak against the grain on a diagonal. To make a fajita bowl, we started with lettuce.
4. Then added rice and beans.
5. Then add veggies.
6. Then add avocado.7. Then add steak.
8. Then cheese, sour cream and pico de gallo or salsa.These turned out amazingly well! It is really important to cut the meat against the grain so it isnt chewy and hard to eat. They were a healthy alternative to the mexican I craved. I also added Gator Sauce once I started eating for a little extra bite. Delic!
Monday, May 18, 2009
The most notable stops included:
-Leah's in Berkeley-Stinson Beach- great picnic!-Downtown-Seals near Big Sur- It was very cold and windy!-SB- the 7 hours stretch that took us down the coast! Ali got a farmers tan and I burned my scalp:(
-Melrose Place- the apartment complex not the street (no group shot, so sad!)-El Cholo- best fajitas ever!
-Flip Cup Tournament- Team Mustang SALLY
In San Diego
-the zoo-we didn't get to feed the Giraffes because it was a weekday, but it was still worth it!-La Puerta Tequila Bar-awesome tacos and tequila! According to Bill the bartender, you should order Patron, Don Julio is much better for the same price:)-the beach, where we opted to dine on fish tacos and margaritas instead of indulging our athetic sides and surfing
Our next stop was New Orleans where we ate and drank ourselves silly at:
-Cafe Amelie-MMMMMMufulettaAntoines- Traditional NOLA restaurant. We saw all of the Queens of Mardigras crowns and the Fishman room
-Pat O's-Piano Bar with the Grodnicks, Mary and Sally, it was raining cats and dogs!
-Galatoires- THANK YOU DADDY DAVE!
We really ate well! Hands down the worst meal we had on our trip/the worst we meal we have had in a while was at Osteria. It was HORRIBLE and really expensive!
We had a blast though. Fighting through sunburned scalps we were able to eat some of the tastiest food and be with some of our favorite people!
Tuesday, May 5, 2009
I followed the same recipe that I got from the cooking class at ICE. Only this time I actually let it marinate over night...
- 1 lb of small shrimp, deveined
- 1 lb of bay scallops (or any type of scallops, just cut them into bite size pieces)
- Juice of 6 to 8 limes
- 6 to 8 stems of fresh thyme
- 1/2 cup finlet chopped red onion
- 2 garlic cloves, minced
- 1 green or red bell pepper, finely chopped
- 1 tsp chopped parsley
- 1/4 cup of extra virgin olive oil
- 2 plum tomatoes, seeded and diced
- Fresh cilantro sprigs for garnish
- Cut shrimp, if necessary, into pieces the same size as the scallops. Place shrimp and scallops in glass bowl
- Combine the lime juice, thyme, red onion, garlic, and bell pepper. Add to the shrimp and scallops. Stir to combine well. Cover the bowl tightly with plastic wrap, and refrigerate for 6 to 8 hours (or no more than over night)**
- Turn the ceviche a few times during the marination period
- To serve, add parsley, olive oil, and diced tomatoes and mix to combine. Transfer to a serving dish with a slotted spoon and garnish with fresh cilantro sprigs
I like to serve ceviche with either corn chips or plain lightly salted popcorn to add a little crunch.
Friday, May 1, 2009
After a little research I came across Joy the Baker's Blog. Her recipe for low fat banana oat bread was amazing. I didn't follow her recipe verbatim because without fail, I mess up when I bake. I never remember to read ahead or follow the exact measurements, but even without the egg white folding she suggests on her site, this bread was baked to perfection! Julie Childs would have been proud!
- 1 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 3 tsp canola or walnut oil
- 1 large egg, beaten
- 2 medium egg whites, beaten
- 3 large bananas, ripe
- 1 cup uncooked old fashioned oats
- Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
- In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
- Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
- Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.
Thursday, April 30, 2009
I made the mistake of buying the first ones I came across. If I had been a little more patient and a little less tired from carrying my groceries, I would have stumbled upon some great herb gardens for window sills. They had window sill gardens in pretty pots with 4-6 herbs for $20-$30. Instead I came home with these two small potted plants ($6 for both, good deal just not as pretty)- rosemary and English thyme. The rosemary I have used twice since purchasing yesterday afternoon, the thyme will come in handy when I make chicken parm tonight. I have been debating growing herbs on my window sill for some time now. Primarily b/c I always waste about 90% of the fresh herbs I buy- they are sold in bulk. Herbs really don't keep that long in the fridge. One great way to make them last, aside from growing them of course :), is to mince them, measure them into teaspoon servings, and place them into an ice tray with a little bit of water. So the next time you need a little rosemary or oregano, all you have to do is drop the allotted amount of ice cubes needed into the pot and voilà fresh herbs. (Don't forget to account for the additional water being added to the recipe from the ice melting).
I also have some tomato seeds I would like to plant, so I think I might go to a hardware store and buy a larger pot so I can expand my NYC "garden."
Thursday, April 23, 2009
For the potatoes I used small red potatoes and thanks to my birthday present I didn't have to to slice or dice anything- thank you Cuisinart Pro! You have made my life oh so much easier. I threw in the potatoes, garlic and onion into the food processor and then they went straight into the pan.
- 1lb of small red potatoes
- 1 small/medium red onion
- 4 cloves of garlic
- lots of salt and pepper
- 2 dashes of red chili flakes
- 1/2-3/4 cups of olive oil (maybe more, you just need to lightly glaze all of the potatoes)
- a few dashes of cayenne, old bay or any spice you like
- If you are lucky enough to have a food processor, use it to slice the potatoes, garlic and onion. If not, slice the potatoes into 1/4 inch slices and finely dice the garlic and onions.
- Place the mix in a bowl and add the seasoning
- Put the frying pan on mid-to-high heat and fry away. Just keep an eye on them
- I like them very crispy and a little burned, so I cook them for about 30 minutes while I work on the rest of the meal
- Serve with breakfast, lunch or dinner. Ketchup is a nice side, but great alone too!
- 1 cup red-wine vinegar
- 2 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice (optional)
- 1 small red onion, halved and very thinly sliced
- Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl.
- Alternatively, bring the mixture to a boil in a small saucepan on the stove. Add onions and toss to coat.
- Put them in the fridge to chill
- 1 pound 93%-lean ground turkey
- 1/2 red onion (minced)
- 1 tsp of lemon zest
- 2 cloves of garlic (minced)
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup finely chopped onion
- 1/2 tsp olive oil
- 2 tsp reduced sodium soy sauce
- 1-to-2 tbsp Worcestershire sauce
- 1 dallop of mustard
- Place all ingredients in a bowl and combine.
- Refrigerate for 20 minutes
- Make into 3-4 patties
- Spray the pan and fry each side for about 6 minutes
- Make sure to cook all of the way through, turkey, just like any poultry, shouldn't be eaten under cooked
- Bun (lightly toasted)
- Swiss cheese (or Eug did a cheese combo)
- Pickled onions
- Honey mustard (preferably mustard cup)
- Tomato (on a side note, below are pictures of the weirdest tomato ever! I have never seen anything like this and think it must be a mutant, so obviously Eug and I both had to try it. If I die today, at least I was well fed)
The burger almost looks like beef. The trick is you need to add oil and maybe egg whites to keep the turkey moist. Always a tricky feat.