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.

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. 

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.

- 1 pack of Linguini imported from Italy (Barilla or DeCecco)
- 5 medium-sized vine tomatoes or 7 small vine tomatoes
- 4 garlic cloves
- 5 miniature spanish white onions
- 1 1/2 fresh Mozarella di Buffalo imported from Italy
- Romano, Pecorino or Parmigiano Grated Cheese
- Salt
- Dry hot pepper
-Extra Virgin Olive Oil imported from Italy
- 1-2 leaves of Fresh Basil

Preparation:

Chop oinions in small pieces and slice each garlic cloves in 3-4 pieces. Simmer in the olive oil over high heat until garlic and oinions are about to become sligthly golden. Chop tomatoes in 4 and add to pan when garlic and oinions are slightly golden. Add salt and lower the heat to low. Add fresh basil.

Bring water to boil in a large pot with salt. Boil pasta until it is a bit less cooked than ‘al dente’. Drain pasta. Place back in pot, add olive oil and hot pepper.

When sauce is ready, add to pasta. Slice mozzarella into small pieces and add to pasta so that it melts in the pasta. Add Pecorino, Romano or Parmigiano cheese to pasta and toss.

Pasta is ready to serve. More Parmigiano, Pecorino or Romano can be added according to taste.

Hello Guys……this is one easy dish to make…but tastes so good….I love it.

Ingredients:

- Whole Chicken;
- Garlic;
- Olive Oil;
- Salt;
- Black Pepper;
- Onions;
- Alecrin.

Preparation:

Ok…let’s go, first you get the chicken and cut in pieces. The Onions and Garlic chop into very small pieces then add them into a pan or pot and fry it for a little bit with the olive oil and the Alecrin…..add the chicken, let it fry as well a little bit and then start adding water little by little till the chicken is well fried and cooked, let the water vaporized. Ready to Serve!!!

Enjoy it….it’s very good…the Alecrin gives a special taste to it!!!
You can serve along with white rice, salad…etc…..use your imagination!!!!!

See you next time!!!!

Thyme, Oregano

One of the most important things to me for a lot of reasons is My Garden. Gardening does a lot of things for me.

- A good garden is the key to Great Cooking!!!!!
- A place to relax after working or a long trip!!!!
- A source of accomplishment!!!!!!!

While I do everything from buying seeds from a site like www.burpee.com or picking up plants from my local greenhouses (even Home Depot) and open-air markets (like Union Square Flea Market – NYC), the important thing to look for is quality. A lot of time, you get “bad seeds”, or the plants are dying, or you don’t get them in soil fast enough.

While not an expert, I can share with you what I have done to help my plants and flowers grow. First, as you can see from the pictures, almost everything I grow is in pots. I happen to use a few tricks that I have learned – eggs shells and charcoal.

Yes, I like to use them as fertilizer when I am initially planting the seeds or putting the seedlings in the pot. Charcoal is especially great because, it helps you regulate the amount of dirt you need. Another important thing is the size of the pot. With plants, like tomatoes and peppers, the larger / deeper the pot, the better the growth, but you don’t need to fill it all with dirt, try putting charcoal in the bottom using about a 8 : 1 ratio.

The key is to enjoy what you are doing and use it daily in your cooking. (not fancy pots as you can see from my pictures – LOL!!!!!!!)

Marjoram, Dill, Thyme, Chives

ENJOY