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.

With that said, here is one of our 1st recipes for 2010. Videos and Pictures will follow.

It is a cold, wintery day in New Jersey, just got back in the house from some sales calls, need to make something to knock the cold off. Look in the fridge, what do we have:

- Portobello Mushroom – take 4 whole (medium to large).
- 2 whole carrots (thinly sliced in circles)
- one red onion (thinly sliced)
- 2 whole parsnips. (thinly sliced in circles)

Take a Soup Pot (Medium to large size 2 to 4 quarts). Need high heat to start – pre-heat the pot, add Olive Oil (I use extra virgin), chopped garlic, onions. Take the heat to medium. Stir, now you can add Mushrooms than Arrowroot (or flour or Baking Powder) Enough to cover (will be used for thickening – the mushrooms and onions produce a lot of water). Stir had seasoning – I use (all to taste)

- Garlic Powder
- Kosher Salt
- Cayenne and White Pepper (yeah both)
- Dry Basil
- Dry Oregano

Also added has
- tablespoon of Cinnamon
- tablespoon of Cinnamon Maple Powder
- tablespoon of Balsamic Vinegar

Let simmer and blend. Constantly stirring every minute for 5 minutes or until it all most becomes like a paste. Add Water (about 2 quarts), Carrots and Parsnips.

Let cook on low – medium heat for 20-30 minutes.

Next step, you are not required but I like to do it. Carefully remove the solids from the soup with a slotted spoon and place in a blender or food processor. Puree….add back some of the liquid from the soup…mix and now pour back in the pot. (You are almost done!!) Time to add the final touches.

At this point, the soup is really ready to eat. I like to add a couple of different things! As this is What’s in Da Fridge….no cream or whole milk in the house..I use two tablespoons of whole Mayonnaise (YES that is what I said May).. wisk it in slowly, sprinkle some more Cinnamon Maple..

let simmer for about 5-10 minutes while removing the fat (oil from the top) – again not a necessary step but recommended. While this is happening, grate some carrots, onions and parsnips (if you have it add some pork – I got bacon) so I quickly deep fry the combo – carrots, onions, parsnips and bacon.

Now we are ready to eat….To large ladles of the soup, top it with the fry combo. I like to add a little chipolte sauce and sprinkle of truffle oil. Done…Ready…EATING and still eating…Matter of fact…I could take a bath in this stuff..

Happy and Blessed New Year!!!!!!!

Found the video, wanted to give you the recipe.

Mixed Grill – Lamb, Tuna, Shrimp

Those that know me know that I love blending different spices from various cultures. This dish is a little East meets West meets Central.

Quick and Easy Grill with some stuff from the Fridge and Salad.

The ingredients needed are simple. You probably have them in your cabinet and fridge.

Lamb Chops
Tuna
Shrimps
Salad (I like buying the already washed from the grocery store)
Cucumbers
Carrots
Soy
Rice Wine Vinegar
Balsamic Vinegar
Ginger
Salt and Pepper
Fresh Herb – Chives, Marjoram, Oregano, Chervil
Olive Oil
Wally’s Sofrito (Checked the site – my blog on how to make it)

Rub the Lamb Chops with Sofrito. (Let marinate as long as possible.)

Start your fire 15-20 minutes prior to cooking – I use Wood Charcoal. I happen to like the taste, plus I think it is from my time in South America. It is used in most of the Rodizios and Churrascarias.

Place the marinated lamb on the grill. Slice Carrots, rub them with Balsamic Vinegar and Olive Oil slice length wise and place on the grill. Now mix in a zip lock back Soy, Rice Wine Vinegar, Ginger, Salt, Pepper and Olive Oil – add Tuna and Shrimp – (can stay in for an hour at the most).

Flip the Lamb Chops and add the Tuna and Shrimp.

Let’s make the salad – your favorite lettuce, sliced cucumbers, feta cheese (if you have it also goes well), Dress them lightly with Olive Oil and Vinegar.

Your food should be almost ready.

Turn over the Tuna Steaks, Shrimps. You want them to be medium rare to rare.

When the shrimps are opaque, everything should be ready. Remove from the fire. Slice the Tuna and Lamb. Place over a bed of the salad. Cut the Fresh Herbs and sprinkle on top.

You are ready to eat.

Should have published this blog earlier!!!!!!!!

Found the video, wanted to give you the recipe.

Mediterranean Grilled Chicken Salad with Pita.

Okay, at the end of the day, some of the best food you can eat is found on the streets of cities like New York.

I happen to be a big fan of Shawarma, Hummus and Falafel.

Hence, I love making this dish. I could eat it almost everyday. Well, if you follow my blog, you already know I love Chicken. If it was not for beer, cheese and some other good things, like Cuban Meia-Noche sandwiches, I would be a slim, cute guy!!!!!!!

The ingredients needed are simple. You probably have them in your cabinet and fridge.

Chicken Breast
Salad (I like buying the already washed from the grocery store)
Vegetables
Onions
Green / Red Peppers
Paprika
Onion Salt
Cinnamon
Garlic Powder (or Paste)
Thyme
Lemon
Balsamic Vinegar
Smirnoff Vodka (Citrus, something Fruity)
Soy
Olive Oil

Make a wet rub with the Paprika, Onion Salt, Cinnamon, Garlic, Thyme, Salt and Pepper. Rub it over the Chicken Breast and let sit for at least a couple of hours.

Start your fire 15-20 minutes prior to cooking – I use Wood Charcoal. I happen to like the taste, plus I think it is from my time in South America. It is used in most of the Rodizios and Churrascarias.

Placed the marinated Chicken on the grill. Now slice your vegetables, take them coat them with Soy, Olive Oil, Black Pepper and Vinegar. Place them on the grill with the Lemons.

In the same pan that you marinated the Chicken, you want to add Balsamic Vinegar, Olive Oil, Vodka, Vinegar, Soy and Salt / Pepper. Take your Chicken Breast off the fire and dip in the solution.

After about 5 minutes, take the Lemons off the Grill and squeeze them into solution. Dip the chicken again. They are almost done. This solution will keep adding flavor while maintaining a moist Chicken Breast as they can easily dry out since we are not cooking with the bone or skin.

Now for the last 5 minutes of cooking, place the grilled vegetables into the solution, place the pan onto the grill. Cover and let sit. I would say 5 -10 minutes. This will do two things, create almost like a steam bath inside the grill, while allowing the sugars in the sauce to thicken it (it will be salad dressing).

Check, the breast should be done. Take them off. Let sit! Began slicing the vegetables. Plate the salad. Drizzle some of the sauce on top. Add sliced Chicken and Vegetables with a Pita.

You are ready to eat!!!

Let’s look at the ingredients:

- Red Wine Vinegar (used to marinate the Chicken Breast – at least a couple of hours).
- Salt and Pepper
- One Apple
- Cilantro
- Poblano Pepper
- Olive Oil
- Green Onion
- Spices / Herb
o Oregano
o Cayenne Pepper
o Onion Powder
- Garlic
- Scallions
- Ricotta Cheese

In the Food Processor, place the chopped apples, garlic, cilantro, pepper, green onion and spices into a food processor. Adding the Olive Oil, create into a pesto consistency.

In a separate bowl, mix cheddar cheese (handful) and about 4 tablespoons of Ricotta Cheese. Add the Cilantro Mixture.

Take the Chicken Breast – slice in a pocket. Stuff it with the Ricotta Mixture. Place in a preheated oven – 325 degrees (Fahrenheit) for about 30 minutes. Take it out. Drizzle with a little Olive Oil – Cover with the remainder of the stuffing. 15-20 minutes longer.

You are now ready to eat.

So first off, I do not know what you would name this dish but I like it. It is perfect for What’s in da Fridge!!!

It is pretty easy to put together. I am basically taking an approach that is used all over Europe – find some stuff in the house and make a snack for the family.

Ingredients
- 2 Store bought 9” pie crust.
- 8 eggs (be prepared to separate the yolks and whites).
- ½ lb of Pastrami
- Mushrooms, we have Portobello and Button.
- One Red Onion
- 2 Carrots
- Ricotta Cheese
- Shredded American
- Spices and Herbs
o Basil
o Oregano
o Allspice
o Thyme
o Salt and Pepper (pinches)
- Baking Powder (2 pinches)

I happen to have a food processor so some of the stuff goes a little faster, but this is a quick dish.

Slice the following ingredients into thin strips – Pastrami, Potato, Carrots, Onion, Mushrooms. You need to let the Pastrami, Onions and Mushrooms “sweat” a little in a pan on the stove – no frying, just need to cook them up a little – the mushrooms have a lot of water, want to get some of them out. Take off the heat and let cool while you prepare the wet portion.

Separate Eggs Yolks and Whites in a bowl (or food processor) beat 8 egg yolks and 4 whites while adding the spices and herbs. In another bowl, beat the whites (till frothy but peaks are not required).

In large bowl, combine Eggs, Ricotta Cheese with the Pastrami, Onions and Mushrooms while adding the baking powder for thickening and to add a little rise. Take the pie pans, light coat them with olive oil and poke a few holes in them with a fork for air. Place the Potatoes and Carrots in the bottom and cover with the Egg / Cheese / Mushroom / Pastrami mixture. Cover with the Shredded American.

Now they are ready for the preheated oven (350 degrees – F) – you only need about 10-15 minutes.

They will be come golden brown. Take them out – let cool, slice and serve.

Enjoy!

Hello Guys…ready for some more dishes….this one is very good as well.

Ingredients:

- Pre Made Lasagna Mass;
- Ground Meat;
- White Sauce (home made);
- Parmesan Cheese (a lot);
- Spinach;
- Onions;
- Garlic;
- Olive Oil;
- Salt and Pepper (as you like)

How to make the white sauce:

- 1 Liter of Milk;
- 2 Table spoons of Flour (Full)
- 2 Table Spoons of Butter;
- Salt;
- Nutmeg.

Get a pan and the butter, keep stirring till butter is melted and add the flour little by little and them add the milk as well little by little, but must be warm the milk and keep stirring till you see the sauce is thick.

Preparation:

Ok..let’s go…on one pan you get the spinach and braise with little salt, pepper, olive oil, garlic and onions, them on other pan you will add the ground meat let it fry add salt, pepper, onions, garlic, olive oil and keep frying till gets cooked well and the water is dry.
Now get a glass or aluminum pan “broiler” use what you have and we will start the layers but thin;
First layer – White Sauce;
Second layer – Lasagna Mass;
Third Layer – White Sauce;
Fouth Layer – Ground Meat;
Fifth Layer – Parmesan Cheese;
Sixth Layer – Lasagna Mass;
Seventh Layer – White Sauce;
Eighth Layer – Spinach;
Nineth Layer – Parmesan Cheese;
Tenth Layer – Lasagna Mass
Eleventh Layer – Ground Meat; White Sauce and a lot of Cheese.

Put in the over far about 35 to 45 minutes on medium heat and it’s done!!!!

LET’S EAT!!!!!!!
ENJOY IT!!!