Top 10 Things I ate in 2010

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.

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!

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!

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!

Roasted Pork Tenderloin w/Cheesy Cauliflower Mash & Roasted Haricot Vert

Ham....To this day I still have recollections of elementary school. Sitting in the cafeteria watching your friend sitting across from you take a bite into his sandwich and see globs of Mayo coming out the sides of his mouth. It's something that has scarred me for life and to this day the thought of eating ham tends to gross me out. I'm not sure what it is exactly... the color, the slimy texture, or just the thought of taking two pieces of white bread, slathering mayonnaise on both sides and then piling processed slices of ham & American cheese in between makes me want to heave. Now I'm sure Ham is mighty tasty but it's just something I've always grown up disliking. In fact, I was never a fan of bacon until I moved to New York and to this day unless it's burnt & crispy, I still tend to peal my bacon in half and only eat the lean side.

So in honor of a new year, I decided to be a bit risky tonight and make something I have never made in my time. As I was sitting in Barnes & Noble today I came across an interesting recipe by a staple in my life, Ina Garten (also known as the Barefoot Contessa). Thank you Ina! After eating this meal I must say, I may never eat a slice of ham for as long as I live..but roasted pork tenderloin sure will be a dish that will appear in my kitchen for many meals to come!

Roasted Pork Tenderloin w/ Cheesy Cauliflower Mash & Roasted Haricot Vert

Ingredients

• 2 (lb) Pork Tenderloin
• 6 garlic cloves chopped
• 2 tablespoons of Dijon Mustard
• 1/4 cup of Extra Virgin Olive Oil
• 1.5 tablespoon of Rosemary
• 1 tablespoon of Thyme
• 2 teaspoon of kosher salt

Preparation

Combine all ingredients in a large Ziploc bag and marinate refrigerated for 2 hours (up to 24 hours). Once marinated remove pork tenderloin from bag and shake off excess marinade. Leave on any excess pieces of Rosemary or Thyme. Discard marinade.

Heat one tablespoon of olive oil over high heat using a cast iron pan. Once oil is beginning to steam sear pork tenderloin on each side until a brown crust forms. While searing preheat your oven at 350 degrees.

Transfer entire cast iron pan with pork tenderloin to the oven. It should take approximately 20 minutes or until pork tenderloin reads 140-150 degrees Fahrenheit. Remove immediately and cover with tin foil. Do not over cook. Let tenderloin rest for up to 10 minutes so juices can re-concentrate. Slice 1/2 inch think pieces and serve over Cauliflower Mash.

Cheesy Cauliflower Mash

Ingredients

• 1 head of cauliflower trimmed from stem and broken into florets
• 1/4 cup of whipping cream
• 1 tablespoon of butter
• 1 tablespoon of cream cheese (fat free)
• 1/2 cup of grated Gruyere cheese
• Salt & Pepper
• Chopped Chives

Preparation

Boil Cauliflower florets over salted water for 20-30 minutes or until tender with a fork. Drain Cauliflower over a colander and shake out excess water. Remove as much water as possible to maintain good consistency. Put Cauliflower back into a large saucepan. Using a hand masher, mash cauliflower until smooth with no chunks. Add butter, cream and cream cheese and mix until well combined. Add Gruyere cheese and mix until fully combined. Cheese should not be runny. Add S&P to get desired taste. Serve with chopped chives.

Serve & Enjoy!

Cast Iron Grilled Turkey Burger w/Grilled Onions & Cheese

Alright so not the first time I've posted about this and surely won't be the last. I'm still in search of the perfect Turkey Burger and won't stop until I find it.....or make it!:)

Unfortunately I can't give away my secrets so pictures are all that we can do.

Grilled onions if you forgot...

• 2 large onion sliced 1 inch thick
• Salt....Pepper...Teaspoon of olive oil
• With your hands toss all ingredients together and bake at 400 degrees for 40 minutes

Six Hour Slow Cooked Brisket

For all the real men out there who decided not to watch the Giants last game of the season today, here's to one of the best meals I've ever made (according to my wife!). Slow & low baby!

Six hour Slow Cooked Beef Brisket

Ingredients

• 1 4-5 lb brisket
• 1-2 bottles of your choice of barbecue sauce
• 1/2 bottle of Heinz Ketchup
• 2 packets of Lipton onion soup/dip mix
• couple tablespoons of your preferred hot sauce
• Tsp of garlic powder
• Tsp of onion powder
• Tsp of Paprika
• Tablespoon of Oil
• Tablespoon of Canola or Vegetable oil (for use in pan to sear)
• Salt & Pepper

Preparation

Using your hands rub brisket on both sides with salt, pepper, paprika & olive oil.

Next preheat a large cast iron pan (I prefer Le Creuset) on high heat with your vegetable/canola oil until it begins to get smokey. Turning once sear both sides of brisket until the meat forms a brown crust (about 3 minutes on each side).

While meat is searing combine Ketchup, BBQ sauce, Hot sauce, garlic & onion powder, & Lipton onion mix into a bowl and combine. Mix well.

Preheat over to 250-300 degrees.

Add approximately 2-3 cups of water to sauce and pour into pot with brisket. Sauce mixture should almost come to the top of the brisket.

Once complete put the lid on the pot and stick into the oven. Cook meat for about 5-6 hours checking periodically to make sure liquid has not reduced all the way. In the event it requires more liquid just add some water.

Go watch football....

6 hours later....

Remove from oven and carefully pull brisket from pot and lay to rest on a separate plate. Cover with tin foil for 15-20 minutes. Brisket will continue to cook while resting.

At the same time heat remaining liquid over medium heat on your stove top. Once liquid begins to boil turn heat down to a simmer to reduce. You'll want to save the sauce as once the brisket is sliced it will be added back into barbecue sauce to re flavor.

Once cool slice brisket against the grain and put back into sauce.

Serve and enjoy!

Whole Wheat Pasta w/grilled chicken & eggplant

Tonight we dine in tribute to Italy. It's not often I cook a meal that requires me never to leave my apartment, but after a dismal outing of my boys today I wasn't really in the mood. And truthfully I might as well toast tonight's dinner to Steve Spagnuolo, a man with an Italian name who single handily cost the giants their season this year (not 100% accurate but his replacement sure did!). Sorry Steve..I'm bitter!

Ingredients

• Half of a box of Whole Wheat spaghetti
• 1 lb of chicken breast (2 halves or prepackaged strips)
• 1 large eggplant sliced in rings
• Olive Oil
• 2 cloves of garlic
• Tomato Sauce (homemade or store bought)
• Italian Parsley
• Red Pepper Flakes
• Parmesan Cheese
• Fresh Mozzarella

Preparation

• Grill chicken breasts over medium high heat until completely done. Set aside to cool
• Remove chicken and immediately grill eggplants on both sides until you obtain grill marks on both sides. Remove eggplant and cool
• Once cool slice chicken lengthwise and cube eggplant
• While chicken and eggplant are cooling boil a pot of salted water. Once water reaches boil cook a handful or so of whole wheat pasta (6-7 minutes for al dente)
• Heat a non stick skillet with a tablespoon of olive oil and a clove of chopped garlic.
• Add tomato sauce to skillet and heat over medium-low flame
• Add chicken and eggplant to skillet
• Add pasta and mix well

To plate

• Take a couple slices of fresh mozzarella and top over pasta
• Sprinkle with Red Pepper flakes and Parmigiana cheese
• Top with parsley and serve!

Slow Cooked Chicken in White Wine & Lemon

Christmas Eve in NYC! Unfortunately the space is limited so my aspirations for cooking for 30 on Thanksgiving have been put on hold. So I thought the next best thing. Slow cooking a chicken marinated in white win, garlic & lemon! As usual, my wife has this thing against herbs so had to leave those on the side...as far as she knows:)

Ingredients

1 Large whole Chicken

1/2 bottle of white wine (I used Savignon Blanc)

3 large lemons (zest first and put to the side)

1 head of garlic

Olive Oil

S&P

1 large onion

1 Slow Cooker or large pot to cook in oven

Take entire chicken and rinse in cold water. Pat Dry with paper towel. Take 2 tablespoons of olive oil and coat entire chicken including core with olive oil, salt & pepper. Stuff cavity of chicken with one whole large onion and half a lemon. Drop into slow cooker. Top off with 1/2 bottle of wine or enough until liquid just below covering the entire chicken. Squeeze 1-2 entire lemons into wine and drop lemon into cooker. Top off with 4-5 crushed garlic cloves, skin on.

Set timer to low heat for 7-8 hours. Go sit on the couch and watch 3 of your favorite Christmas movies. Christmas Vacation....Die Hard....??

8 hours later.....

Pull chicken from slow cooker and set on a plate. Cover to cool. Chicken will continue to cook so you'll need to work quickly to prevent chicken from drying out.

While chicken is cooling take the remainder of the liquid and pour gently into large saucepan. Bring to a boil. Once boiling reduce heat to medium low. Depending on level of thickness you may need to add some flour and or increase wine content. Strain and serve.

Using a sharp knife remove legs from chicken as well as breasts (white meat). Remove onion from inner cavity of chicken and slice into quarters. Once all the meat has been removed discard the remainder of the chicken. I also prefer discarding the skin since the slow cooker won't create any crispness.

Plate as seen below.

To complete the Christmas Eve dinner accompany chicken with Sauteed Brussel Sprouts

• 1 pack of Brussel Sprouts washed & trimmed
• 1 tablespoon of EVOO
• 1 tablspoon of Lemon zest
• 1 shallot thinly sliced
• 1 minced clove of garlic

Heat garlic & shallots in olive oil. Add in brussel sprouts & cook until golden brown. Add lemon zest and give one final toss. Season to your liking.

And Roasted Potatoes w/Rosemary & Garlic

Voila!!...

Chicken Tikka w/Basmati Rice & Chana Sag

Ok...so we love Indian Food. We love it so much we traveled all the way to India to find the perfect meal! Believe me?? Click here

Well Friday night is here and it's also the first night of Channukah. So what better to do on tonight than make an amazing dinner full of Chicken Tikka, Basmati Rice, and my version of Chana Sag!

Enjoy!

Chicken Tikka

Ingredients

• 2-3 large breast of chicken cut into large chunks
• 1/2 cup of plain whole milk yogurt
• Juice of half lime
• 1/4 teaspoon of ground corriander
• 3/4 teaspoon of garam masala
• pinch of salt
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of cinnamon
• 2 cloves of garlic (grate on microplane)
• 2 teaspoons of fresh ginger (grate on micrplane)

Combine all ingredients and marinate with Chicken for 2-3 hours covered and refrigerated

Once the chicken is almost marinated preheat your oven to about 400 degrees. Using a cast iron skillet, preheat the pan in the oven for about 10 minutes. Once the pan is hot, layer the chicken into the pan and bake for 10-15 minutes turning once.

While the chicken is cooking time to make the Chana Sag!

Ingredients

• Can of Chickpeas
• 2 large bags of Spinach (washed)
• Half of one large white onion diced
• 1 tablespoon of unsalted butter
• Teaspoon of Corriander
• Teaspoon of Garam Masala
• Teaspoon of Splenda
• Pinch of Salt

Melt butter over medium heat and add diced onion. Cook until translucent. Add spices and stir. Onions should turn brown. Add spinach and cook until wilted down. Reduce flame until liquid disappears. Once liquid is reduced and chick peas and kick up the flame until dish is really hot. Depending on level of sweetness or saltyness you may want to add more spice. Serve immediately.

To plate:

Layer one large plate with Basmati Rice

Top one end with Chana Sag

Top other end with Chicken Tikka

Serve with lemon wedge, mango chutney & Raita!

Spicy Chicken Stir Fry w/mixed vegetables

Back on the healthy kick post Thanksgiving weekend. Hit the gym, the grocery store & now back in the kitchen. My wife has me on a strict timetable post work hours this evening so I have to make sure I'm prepped and cooked by the time she gets home. So keeping along with the Asian theme that we've seen over the last few posts, we decide to go big & bold with a Spicy Chicken stir fry with mixed vegetables and a mighty tasty sauce! A special shout goes out to my boys at Huy Fong Foods for making the most AWESOME hot sauce on the planet!

Let's start with the prep..Most important step in the meal in order to time this pefectly.

• 2 chicken breasts or a package of stir fry chicken strips rinsed and set aside in a bowl. Marinate in 3-4 tablespoons of low sodium soy sauce. I prefer Tamari.

While the chicken is marinating

• 1 large purple eggplant rough chop large pieces
• 2-3 handfuls of greenbeans trimmed
• 2 garlic cloves finely chopped
• Handful of your mushroom of choice (i prefer shitaki or white) sliced
• Handful of cashew nuts chopped

Once your veggies are prepped it's time to start cooking. If you have a Wok I suggest you use it but if not any large saute pan (preferably non stick) will do the job.

• 2 tablespoons of vegetable or canola oil over medium heat
• Pour chicken and marinade into hot pan
• Cook 5-6 minutes until tender

• Once the chicken is cooked toss in eggplant, then green beans.
• Cook for about 2-3 minutes or until green beans begin to wilt
• Add mushrooms and chopped garlic and toss for 10 seconds

Now the sauce

• 2 tablespoons of Hoisin sauce
• 2 teaspoons of sesame oil
• 1 tablespoon (or more depending on level of spice) Sriracha Sauce
• 1/4 cup of tap water
• pinch of red pepper flakes
• tablespoon of honey

Combine all ingredients over high heat until reduced.

Finally add in chopped cashews and white sesame seeds and toss for 10-15 seconds.

Serve immediately and enjoy!