Sunday, December 26, 2010

Pizza Pancake

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!

Sunday, November 14, 2010

Top Sandwiches in New York

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

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!




Thursday, October 28, 2010

Breakfast of Champions

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

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

Thursday, October 14, 2010

Chili Cookoff

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!




Sunday, October 3, 2010

Mixed Berry Scones

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.


Tuesday, September 28, 2010

Saturday, September 25, 2010

Fan Request

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

Nothing more needs to be said.....


















Tuesday, August 24, 2010

Copyright Infringement

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.  


Saturday, May 22, 2010

Grilled Chicken Tacos

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!


Sunday, May 2, 2010

Chicken a la Bonsignour!

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!









Sunday, April 25, 2010

Lobster Boil!

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!

Saturday, April 24, 2010

It's been a while....

About time we try something new...

Beautiful day...summer in the air....beers & gars flowing....

What should we cook for dinner?

Hmmm..can anyone guess?


Monday, April 12, 2010

Tilapia Fish Tacos

Lahaina Beach House.  One of the last true great places on earth.  I've only been here once..actually happened to be twice in one day for that matter a couple years back while I was in San Diego for a HR recruiting show (SHRM as many of you know it).  Lahaina is known for two things; ultimate sunsets as you can see from the video below, and the most fantastic fish tacos ever!  



Here's my version.

Ingredients:


2 large pieces of Fresh Tilapia
S&P
Little Extra Virgin Olive Oil

1/2 head of Red Cabbage Sliced Thin
Diced red onion
Halved Grape Tomatos
Favorite Salsa
Fresh Lime Juice
Fresh Tortillas

Over medium heat in a cast iron pan cook Tilapia on both sides until Flakey. Heat tortillas in a non stick pan and make tacos.  Top with fresh lime juice.


Sunday, April 4, 2010

14 hours of Love

Yes that's right...i made an attempt to recreate my slow cooked brisket for Passover but due to unforeseen sleep deprivation..decided to let it go overnight.  If you need the recipe click here or just ask my mother-in-law.

Thanks J.P.


Friday, April 2, 2010

10 years in the Making

Going to have to cook something good in honor or this...




Anyone remember the starting five??

Go Green....Go White!

Passover Sedar Part 1

Highlights from this week's Passover Sedar at the rents...Recipes to come soon!