The Next Best Thing??

I hate to be the one to officially announce "spring is around the corner" yet living in NYC on this marvelous weekend one would hate to disagree.  Although as I've become true to realize as 30 years of my life have past, heading into the week of the 31st it's always been a norm to expect 20 degree weather and a major snowstorm at some point in the next few weeks.   So...I'm at somewhat of a crossroads, no not with my life but with what to cook next.  I spent the week dabbling in the kitchen testing out new ideas, new techniques, but unfortunately have yet to come up with any new recipes.

I did a little of this...

A little of that...

A whole lot of this...

And finally yesterday resorted to this...

And after all of this I'm at a loss as to what to produce next. So I need your help. 

Great article today in the Times for those that love Mexican food.

Rediscovering Salsa, the Soul of Mexico in a Bowl

Chicken Sausage with Peppers & Onions

Back from the beach into the cold & wet.  What satisfies a man better than this.  


Chicken Sausage with Peppers & Onions served over Brown Rice.

Ingredients

• 2 large Chicken Sausage (preferably w/Sage & Apples)
• 1 large sweet onion sliced medium
• 1 Yellow pepper sliced in strips
• 1 Red Bell pepper sliced in strips
• Salt & Pepper
• Canola Oil
• 2 Cups of Brown Rice
• Sweet Chili Sauce

Grill Sausage over medium high heat in a cast iron pan.  Once cooked through set aside and cut into 1/2 inch slices.  In the same pan add peppers and onions salt & pepper and continue to cook.  Once peppers and onions are sizzling and cooked through add back sausage.  

Serve over brown rice and Enjoy!

Dinner @ The Oscars

Oscar's Night.  Oh how exciting for all the men out there.  It's the one night of the year that all Tivo's in the apartment record the same event.  Starting at 4pm we Tivo "Live at the Red Carpet".  Then around 7:30 we switch to ABC 7 (sorry Cablevision viewers) to the Barbara Walters Special live at the Oscars.  Finally at 9 we move on with the show.     I can't really say I've ever been much of an Oscar's fan, in fact my significant other would tell you I hate TV.  I've never seen Avatar, never heard of District 9, An Education,  A Serious Man, Up, or Up in the Air; I happen to see Inglorious Bastards last week and although found it quite good I don't believe it's in the Oscar category....and finally last night I got to see The Hurt Locker.  I'll admit this one deserves all the awards and it looks like Yahoo! agrees.

So in honor of the Oscar's this year I decided to cook light and healthy (@ Leigh's request).

My Oscar award winning Grilled Chicken over Mesclun Greens w/ Honey Vinaigrette.

Ingredients:

• 1 lb of Mesclun Greens
• 5 large sliced mushrooms
• 1 small thinly sliced red onion
• 1/2 cucumber sliced green
• handful of craisens
• handful of toasted pignoli nuts
• Shaved Parmesan Cheese
• 2 chicken breast butterflied and grilled on a cast iron pan
• season chicken with salt, pepper, garlic powder, onion powder, paprika, olive oil

Grill Chicken over medium high heat until done.  Set aside to rest and slice on an angle.  While cooking chicken combine all ingredients in a large bowl.  Toss with Honey Vinaigrette dressing.  

Honey Vinaigrette Dressing

• Tablespoon of Honey
• 2 Tablespoon of Red Wine Vinegar
• Salt & Fresh ground pepper
• 1/2 cup of extra virgin olive oil

Combine Honey, Vinegar and whisk well together. Slowly drizzle in olive oil until well combined.

Add salt & pepper to taste. Refrigerate for 10 minutes before serving.

Serve chicken over salad and top with shaved parmesan.

And can't forget a special shout out to my Spartans for clinching a share of the Big Ten title.  On to the dance.  Go Green!

Roasted Brussel Sprouts w/Bacon

Roasted Brussel Sprouts w/ Bacon


Ingredients

• 1-2 Packages of Brussel sprouts (trimmed and halved)
• 3 Slices of Lemon
• Tablespoon of Olive Oil
• 3 Slices of Bacon
• 1/2 cup of chicken stock - Simmer in a separate pot
• 5-6 whole cloves of garlic
• Salt & Fresh Ground Pepper
• 1 Bay Leaf

Preparation

In a medium size bowl toss well together Brussel Sprouts, Lemon slices, garlic cloves, olive oil, bay leaf, salt & pepper.   

Once combined place in a small baking dish lined with parchment paper and then covered with tin foil.

Roast at 350 degrees for 30 minutes or until fork tender.  While roasting cook bacon in a hot pan until crispy.  Set aside on paper towel to drain.  Rough chop.

Remove Brussel Sprouts from oven and in small batches or servings add to pan over medium high heat.  Add bacon, salt & pepper, and chicken stock to pan. Toss a few times in the hot pan.  Once chicken stock begins to bubble remove from heat and serve.  

This recipe is amazing!

Mixed Summer Green Salad w/ Red Wine Honey Vinaigrette

The smell of summer is right around the corner.  Time to start prepping.  Anyone have some great recipe ideas??

Mixed Summer Green Salad w/ Red Wine Honey Vinaigrette

Ingredients

• Handful of Mesclun Greens
• Cherry Tomatos
• Sliced English Cucumber
• Sliced Red Onion
• Salt & Pepper
• Handful of Craisens
• Toasted Pine Nuts

Combine all ingredients in a bowl. Toss with Red Wine Honey Vinaigrette (See Below).

Dressing

• Tablespoon of Honey
• 2 Tablespoon of Red Wine Vinegar
• Salt & Fresh ground pepper
• 1/2 cup of extra virgin olive oil

Combine Honey, Vinegar and whisk well together. Slowly drizzle in olive oil until well combined.

Add salt & pepper to taste. Top with shaved Parmesan cheese. Refrigerate for 10 minutes before serving.

Enjoy!

Roasted Lemon Chicken - A La Raos

In late 2009 I had the privilege of dining at one of the most famous yet inconceivable restaurants in Manhattan to be at.  For those familiar with the famed Italian eatery, Raos, an 8 table room on the upper east side of Harlem filled with posters of famous actors, musicians, an autographed Mike Piazza & Jorge Posada picture, and yes one large Jukebox with tunes from all genres not including what many young children of my generation would even classify as "music". 

The meal was quite memorable as well, starting with trays of Fried Mozzarella, seafood salad, beefsteak tomatoes & onions, meatballs, garlic bread, & fried & grilled calamari.  The wine was flowing, bottle after bottle, Cabernet, Barolo, Sangiovese, and on and on and on....

And then came dinner.  By the time the trays were laid to rest,  I can only remember one dish.  Not to say everything that night wasn't cooked to perfection, in all honesty I think the wine, apps, pasta had just about put me to rest.  But there was one specific dish, not uncommon to something my mother would have cooked growing up.  Yet this special night, the dish so simply known as "Raos Famous Lemon Chicken" would end up being a staple in my kitchen for many years to come.


Raos Famous Lemon Chicken


Ingredients

• 1 large chicken - halved
• 8-10 Lemons (enough to make 1 cup of Lemon Juice
• 1/2 cup of extra virgin olive oil
• 1 teaspoon of dried oregano
• Handful of chopped parsley
• Salt & Fresh ground pepper

Preparation

Preheat broiler for 15 minutes.  Halve chicken lengthwise and set in roasting pan (see below).

Roast for 30-40 minutes turning once.  While roasting whisk together in a bowl lemon juice, olive oil, oregano, & Salt & pepper.  Set aside in refrigerator.  

After 30 minute remove chicken from broiler (leave broiler on) and set aside on cutting board.

Using a sharp knife remove wing and drumstick, cut breast into 3 pieces and thigh into two.  Toss chicken into lemon mixture and place all ingredients back into roasting pan.  Continue to broil for additional 15 minutes.  

Remove chicken from oven.  Pour remaining mixture into small saucepan and bring to a boil.  Stir in handful of parsley and when slightly reduced pour over chicken and serve.  Goes great with Roasted Potatoes with Rosemary and Garlic.