On this date August 6, 1965, the Voting Rights Act was signed. It is a travesty that 60 years later, we are still taking steps backwards instead of forward!  You know everyone.. I don’t fault the haters.  I am not even mad at them.  I understand the need for ID. Don’t have a problem with it.  But there should be some Grandfather laws applied. Something to the effect of anyone born after the Voting Rights Acts requires ID.  What is so hard with that?  Now as for limiting voting hours, this is complete and udder hypocrisy!!!  If we truly live in a Democracy where everyone’s voice should be heard and counted, why would you want to limit this ability by any choice?  It seems to me that few of us Americans don’t want to living in a true Democracy – are we moving towards Feudalism? I thought the founding fathers fled countries where the land barons ruled everything!!!!    I am not against being RICH. I get up everyday motivated that CAPITALISM is KING and I can participate in it.  But as a former athlete and an American, I look for the game to be FAIR from all ASPECTS!! Where are we as a country, if people want to continue on both sides to argue about the problem rather than move to the solution?  So much for my diatribe… GOD BLESS THE REAL AMERICA..MAY WE SEE IT ONE DAY!!!!!!

http://www.justice.gov/crt/about/vot/intro/intro_b.php

-       Issues with Obama

• We had a lot of talk about new programs and regulations without how we were going to pay for them. In addition, as a small business owner/entrepreneur, I do not believe that tax credits can help me fund growth. What is necessary is access to capital thru your new merged Commerce department or something?
• Nothing was said about all the subsidies. While you attack the easy (Oil) how about farm subsidies? Where are we on that?  What are you going to do to make that an example of Free Market economy or should I go plant corn?
• Play in World Markets.  I really still cannot articulate your strategy. How do you plan to draw us away from being the Police for the World?   Where does the funding go? It can’t stop. I understand the need to protect our sovereignty and I don’t believe that the current send a brigade everywhere works. So what is the strategy?
• To the big stuff, what actually is your idea on Tax Reform?  I sort of hear it on the Republican side? What is yours?  Cutting the loopholes doesn’t get us there. We need a complete overall of tax reform. Broaden the base and flatten the tax rate.  I am thinking that two levels are better 25 slowly migrating to 18% depending on income.  With this, we need to remove all deductions and penalties, including Gift / Inheritance tax.
• Where is the support for voter’s rights?
• Okay, I am for public / private partnership to fund employment. But if government dollars are involved, we must tie it to benefits of Welfare and Unemployment.
• America needs to be re-tooled and it has to happen in conjunction with Benefits.
• I applaud you for reaching out to manufacturing this is needed. Being from the Midwest, we need to restore our cities that were built on manufacturing.

-       Issue with Republican response

• I have heard a lot from my buddies about what Obama has done wrong, but where are they making a commitment to come together as a team. I still see a big difference between Tea Party on the right and Reaganites.   How do we come together as a party?
• What is your plan for stimulating the economy? Don’t tell me by putting more money into the pockets of those that already have. That did not work. Can you stay Stimulus package? We need a bill that stimulates growth at the Micro level. This is the Republican party of Lincoln and Reagan
• Where is the support for voter’s rights?  If I am American, why don’t we propose a law that mandates that you HAVE to vote?
• Where was the response to be honest? I just hear a lot of griping and blame but no response to change and resolution of the problems at hand.

So about two weeks ago, passing by one of my favorite neighborhood butcher, La Rosa, I spot Ribeye. (If there any that I am sure God created besides me, it was a beautiful piece of meat called Ribeye.) Something about it started singing to me in a heavenly voice.  I could hear myself being delivered. As if I was being seduced and had to cheat on my princesa, she called me.  Devour me. She called my name.  I knew how Adam felt (or some of our politicians) TEMPTED!!!!  I ask for two pieces about two inches thick each.  That would give me one piece for me.  And enough for everyone else!  (I am being fair.  For it was I that was suffering thru this moment of deceitful lust!!)

While smoking My UZI Weighs a Ton (thank you Mr. Drew). I walk home… enough time to contemplate how and when I was going to partake of her love, for yes. Ribeye …I shall have you. First, just like any great Goddess, she needed to be prepared for sacrifice.  Let’s see What’s in da Fridge?  How can I dress her for a soon to come lovely night of decadence?

Got it.  She will be bathed (aged) for at least a week in a bath only fit for her beauty.

Queen’s bath (marinade)

-       Balsamic Vinegar

-       Cracked Black Pepper

-       Rosemary

-       Salsa (got some left over from Costco)

-       Crushed Garlic

I leave her there resting in all of her lavishness for two weeks. (Yeah in the fridge – wrapped and sealed in good old Tupperware – to keep the refrigerator taste out.)

Now it is Sunday, two weeks later. Day 2 of my trying to be Super Hero again. (Ok just trying not to have to buy new pants!!!) While walking back from the gym, stop by the bodega; grab some Sweet Potatoes, a head of broccoli, one red pepper, and red onion.

Now I am home.

Time to prepare my decadence.

-       Using a roasting pan, place it on the stovetop. It covers two eyes. Heat all the way up on both. It is essential that this pan gets as hot as possible because these two pieces of meat will require it to get the sear on them that I want.  (Folks, it is okay if the pan smokes, you want it HOTTTT!!!!!!!)

-       Next let’s prepare the Sweet Potato Fries.

• Cut them into sticks (the density that you would like). I like mine sort of thin. (Blame those guys with the Arches.)
• It is important to soak in some cold salted water for about 10-15 minutes. It seems to help them crisp up faster for me.
• Remove from the water. Season with:
  • Paprika
  • Cumin
  • Salt
  • Celery Seeds
  • A dab of allspice (not too much, it can over power everything).
  • Olive Oil
• Let them hang out for a bit (at least 10-15 minutes)
• Drop them in hot oil (I used good old Canola). Cook to your desired color / doneness.

-       Next Vegetable Stir Fry Medley.

• Easy
• I like to clean the veggies.
• Broccoli.
  • Cut the florets (heads off)
  • I take the stems and grate them like I would cheese on a medium tooth. Awesome.
• Cut the red pepper and onion into strips.
• I also have a leek that I do the same.
• I have a WOK. Always a great tool for the Everyday Guy
• Heat up like the roasting pan.  Let’s cook
• Take a few cloves of garlic (crush them).
• Season the wok with Sesame Oil
• Add garlic, onion.  2 minutes later everything else.
• If you want to add a little bite I like to throw in Mirin sauce and Sesame seeds for the last minute of the stir-fry.
• You should only have to cook this for 3-5 minutes.

ALRIGHT ALRIGHT….I KNOW THE GODDESS WHAT ABOUT HER!!!!!

Time to prepare the sacrifice.

In your heated pan, a little olive oil. Just to barely coat.  Simply place the Ribeye. I am cooking these to a medium (just cause that is how they like it in the house, and I don’t want mama to be mad at me. I prefer rare/medium rare.)  Important part here is that you do nothing. Just watch. Can even get a smoke in if you want. Let the meat really sear.  Don’t be afraid of the smoke. Oh yeah, preheat your oven to 350.

Cooking time depends all on the heat. You can test if it is ready by using the good old fingers and pushing down on the center of the meat. The more it goes down the rarer it is. I like to weight till it starts to push back. Now we are there. Need to finish this off in the oven. Yeah baby, I said it was the last supper. Grab some butter.  A couple of pads of butter to each piece. Into the oven for 5 minutes tops. If you want to go 10, you will have medium to well done steak.

The reality is that if you really don’t know how to cook Steak, you might want to not try this recipe with an expensive cut like the Ribeye.  But I did and just look at the pictures.  Video is coming next. This was a warm up for my two-month break with the boys!! We will videotape that one.

Had to say it was hard to pick which was my favorite.  I would invite you to try them all. I will say that lesser known brands held up against the big guns from Remy Martin and Courvoisier.

The location has a terrace.  Got to tote down a couple of Cigars while there.  La Palina Lil Bill and Martinez Flat Iron Number 9.

NOTABLES

- Brache Gabrielson XO

- Chateau Beaulon Grande Fine

Both of them held up against the big boys.  I also like the Louis Royer – one world Fabulous.

For the enthusiast, Brandy Library is a must attend place. This is not the place to go have a beer with the boys. It is an experience. A journey threw world of Liquors.  It makes you know why men have journeyed around the world for the same.

They don’t serve alcohol here. They provide dreams, journey, relaxation – thought provoking, conversation stimulation.  No TVs – it is a place to entice yourself and release your inhibitions.

Desembotellemos todas las alegrías
resguardadas
y busquemos alguna novia perdida
que acepte una festiva dentellada.
Hoy es. Hoy ha llegado. Pisamos el tapiz
del interrogativo milenio. El corazón, la
almendra
de la época creciente, la uva definitiva
irá depositándose en nosotros,
y será la verdad tan esperada.

Mientras tanto una hoja del follaje
acrecienta el comienzo de la edad:
rama por rama se cruzará el ramaje,
hoja por hoja subirán los días
y fruto a fruto llegará la paz:
el árbol de la dicha se prepara
desde la encarnizada raíz que sobrevive
buscando el agua, la verdad, la vida.

Hoy es hoy. Ha llegado este mañana
preparado por mucha oscuridad:
no sabemos si es claro todavía
este mundo recién inaugurado:
lo aclararemos, lo oscureceremos
hasta que sea dorado y quemado
como los granos duros del maíz:
a cada uno, a los recién nacidos,
a los sobrevivientes, a los ciegos,
a los mudos, a mancos y cojos,
para que vean y para que hablen,
para que sobrevivan y recorran,
para que agarren la futura fruta
del reino actual que dejamos abierto
tanto al explorador como a la reina,
tanto al interrogante cosmonauta
como al agricultor tradicional,
a las abejas que llegan ahora
para participar en la colmena
y sobre todo a los pueblos recientes,
a los pueblos crecientes desde ahora
con las nuevas banderas que nacieron
en cada gota de sangre o sudor.

Hoy es hoy y ayer se fue, no hay duda.

Hoy es también mañana, y yo me fui
con algún año frío que se fue,
se fue conmigo y me llevó aquel año.

Let’s see a lot of people.  Need good food.  Drink Cigars.  What should I make?

AHA…..yes!!!!!!!!  Need to get to Fairway Market.  38 degrees a little breezy, grab my Liga Privada.. Flying Pig… Take a walk to Fairway.  60 blocks, just enough to finish the cigar (with my coffee in the thermos of course)

Pulled Pork Sandwiches

-       2 Pork Butts about 10lbs each.

-       BRINE / MARINADE

• Garlic (A lot)
• 2 liters Black Currant Soda.
• Kaffir Lime Leaves
• 2 Apples
• Serrano Peppers
• Red Onion
• Cilantro
• Green Peppers
• Dry Chiles (I Anjo)
• Kosher Salt
• Pepper
• Herbs de Provence
• Sugar
• 1 Liter Apple Cider Vinegar
• Juniper Berries
• 2 Limes

-       Poke slots in the Butts.  Slide in garlic cloves (as much as you want). I did about 5 cloves each piece.

-       I use a deep Tupperware to marinate the meat.  Place the meat inside. Skin side up.  Cover (I mean cover) with Kosher Salt.  Now you can add Pepper and Garlic Powder to taste.  Next Herbs de Provence, Juniper Berries, Sugar.

-       After that everything else goes in. Be sure that you have enough liquid to cover the meat. I use water after the soda and vinegar.

-       The most important thing is that you place it in a cold spot (refrigerator). It is wintertime here. I am using the terrace.

-       I like to leave it in for at least 24 hours.  If longer, add Ice to keep the temperature down.  But it is 38 degrees cloudy going down to low 20s.  Better than my fridge that is packed (LOL)!!!!!!

-       NOTE- PREHEAT THE OVEN AT 225 15 minutes prior to cooking

-       24 HOURS LATER – TIME TO COOK

-       Pull the pieces out of the marinade. In a pan, no oil needed.

-       Distribute all of the solid items from the marinade / brine into the pan.

-       DATS IT!!!!!!!!!!

-       I play it safe and add two cups of the marinade into the pan.  It helps to keep the butt moist until the fat starts to melt.

-       Remember this is going to take a while. I do one hour per pound.  10 lbs. = 10 hours.

-       TURN THE MARINADE TO SOME BBQ SAUCE

• Place in a separate pan.
• Let simmer low and concentrate.
• I add two cans of diced tomatoes
• 2 tablespoons of Hoisin and Oyster Sauce
• Lemon Soda
• Two table spoons of brown sugar.
• Honey
• Cumin
• It is going to cook on low eat for at least two hours.  Stir constantly. Check for taste. Adjust to your liking.   When its done, strain and cool. Use it to coat the meat when it is done.
  • I use a blender some time to smooth out the sauce. Also does not hurt to add a little butter for texture.

-       TO SERVE:

-       Separate the skin from the meat. Pull it off. Should fall off the bone.

-       Grab some Bread.  I am using Challah Buns (lightly toasted)

-       Also have some coleslaw (yeah I made it)!

HOPE YOU ENJOY

Well alright, it is a meat pie.  Something like that.

Two days I made two stuffed turkey breast with asparagus, sundried tomatoes, tartufelle cheese (basically a provolone aged with truffles).

This is a really easy dish.

• Two 9” pie crust. (yeah too lazy to make pie crust. Not that good yet).
• Basil
• 6 six eggs
• ¼ lb of cheese
• Head of Broccoli
• Two tomatoes
• ¼ lb queso fresco
• 1 cup heavy cream
• Garlic
• Olive oil
• Salt / Pepper to taste

Preheat oven to 325.

Here is when my best friend comes in to play – Food Processor.

Cut up your meat (not to wreck your processor).  Slow add the turkey with the stuffing.  Add in the garlic, eggs, olive oil, basil, cheese!

Pour into a bowl.  Check to make sure everything was processed. It should be a creamy consistency.  Use the heavy cream to smooth it out.

Now…chop the head of broccoli. You really only want the florets.  Line the bottom of the pie crust pan with the florets.  Now pour in your mixture.  Smooth out.  Cover sparsely with some more florets.

Take your tomatoes slice and de-seed.  Chop finely and integrate the queso fresco.  This is your last topping for the torta.  Place on top.

Top with a little Olive oil.

Ready for the Oven.  You are going to need 30-45 minutes at 325.  You just want to make sure that it is cooked all the way thru.  Should have the consistency of a cheesecake. 

PS:  I know I miss days from time to time and for that you have my sincerest apologies and promise to do better!  I’d like to express my gratitude to all of you who stick with me through my ups and downs, through my periods of consistency and lack-there-of.  Sharing these messages with you all on a day to day basis and the favorable, supportive responses I receive combine to make up one of the parts of my life I enjoy the most. Thank-you so much for being a part of it!

A.R.I.S.E
All Reach in Search of Excellence

So what is on the menu today.

Something simple but delicious.  We got to do it the Everyday guy way.

Stopped at the supermarket before I came home ….just for back up.   The rest is from the fridge and the garden. (It helps to always buy some extra things from the supermarket.)

Gonna make … Stuffed Meatloaf with Roasted Potatoes

Important – Preheat your oven to 350.

Ingredients

-       ¼ lb. of the following

• Lamb
• Pork
• Beef
• Turkey

-       From the Garden

• Chiles (I am using one chi
• Tomatoes (2)
• Chives
• Rosemary
• Poblano pepper
• Oregano
• Thyme
• Basil
• Vietnamese Coriander.

-       Salt / Pepper to taste.

-       Garlic Powder.

-       Grated Cheese – (Aged Manchego)

-       Olive Oil

-       Two eggs

-       Sundried Tomatoes

-       Potatoes

-       Bacon

-       Mushrooms (I have a gourmet blend but you can use whatever you have in da fridge.

-       Onions – I used Red but you can use what you have.

Chop finely – onions and everything from the garden.

Place your meat in a bowl.  Mix thoroughly together with the onions, herbs, salt, pepper and garlic (to taste).

Form a loaf.  With the palm of your hand, make a divide (canal).  Place in the mushrooms and sundried tomatoes.  Fold back into a loaf.

Oil your pan.

Slice Tomatoes in thin circles. Place on top of the loaf.

Now wrap the loaf with the bacon – that is the best part.

Place in the oiled pan.

Slice your potatoes.  Season with salt pepper and garlic. I also had some of the herbs left over added them into the potatoes as well.

Place them around the loaf.  Top the loaf with grated cheese.

Cover with aluminum foil and into the oven!

To see the final product.  Check out the video!!!!!

garden on fire escape

On Saturday, I am hanging with Hot Rod(ney) Ramirez, we wanted to cook something for our friends.  Decided to hit the Farmers Market on 14^th Street (Manhattan).   Hop on the bikes, always the fastest way to get around in NYC – either that or the subway!

So what did I find:

-       Lemon Thyme

-       Thai Basil

-       Chives

-       Fingerling Potatoes.

-       Beets

-       Vidalia Onions

-       Shallots

-       Spinach Pasta

-       Mussels

-       Flounder

Thought that I could make a quick dish for my friends while we were enjoying come great comradery and cigars.

You can watch the video and see how everything was made.

It is important to take your time and heat your pans.  Some funny moments were left in the video.  Yeah I did heat the pans and got popped with some oil. Oh yeah, forgot to take the top off.

Root Vegetable Medley

-       Cut the potatoes, onions and beets into squares.

-       Season with salt, pepper, garlic (as shown in the video).

-       Brown them in the pan.  Don’t worry that the beets will have a lot of liquid.

-       After the vegetables have brown, add the garlic and a water to cover.

-       Place a cover on the pan.

-       15-20 minutes, uncover.  Top off with butter or olive oil.  DONE!

Pasta with Mussels.

-       Make sure your water is well salted and has olive oil (extra virgin if you can).

-       I am using fresh pasta. It cooks fast.  4-7 minutes.

-       Strain it off.  Add some olive oil to make sure the pasta want strip.

-       In the same pot, add onion, garlic, and thyme.

-       Let them sweat until onions are translucent.

-       Add mussels, salt, pepper. Cook until they open.

-       Now slowly add butter (wine and cream also work) be sure not to use too much. Just need enough to coat the pasta.

-       Add back the pasta. Taste. Might need a pinch of salt.

Flounders with Herbs.

-       Season flounder with salt and pepper.

-       In a frying pan, add olive oil.

-       Place the fish. Brown off.  Be careful the fish is delicate.

-       After it is browned, you can squeeze some lemon and add a little olive oil.

-       Now coat with the fresh herbs.  We have lemon thyme and Thai basil.

-       Entire cooking time is 5-7 minutes.

Watch how we plate everything!  Great dish. Thanks to Hot Rod for the cigars and the kitchen.