First Half of Summer in 8 Photos...

(From left to right)

1. Chipotle Flavored Chicken Fajitas, amazing co-stars Avocado x Trader Joe's Black Bean Corn Salsa

2. Three course dinner & hookah at Le Souk Harem.  Three words: I love baklava

3. Fish-bowl made at home by my cousin. Let's just say that Swedish Fish &rock candy are for adults too!

4. My Birthday Brunch with a few of my Favorite Biddies

5. The drink of the summer!  Thank you Budweiser!

6. Fried Oreo's! Staple groceries in your cabinet can lead you to a lot of sugary goodness!

7. I went out on a limb in the grocery story and well, I have been crazy,deeply, & madly in love with Gelato!

8. Oh just me being me, silly with my crab bib on.

                   

                     
Kisses :- *

Summer 2013 Restaurant Week!

In tradition of life and love for food I always take advantage of two or three restaurant week events. 

With Summer Restaurant Week here as of July 22 - August 16. 

On my list of places to try this summer:

The Capital Grille - my dear friend keeps raving about their Lobster Mac, who am I to deny my taste buds said an experience??!!

Delmonico's Steakhouse - Well if you didn't know I am from the MidWest, so they had me at steak!

Fishtail by David Burke - his menu reads "Ritz Cracker Crusted Crabcake" Umm, Hello!! That is paging me!

And unfortunately, I have lived in Harlem for eight years and have yet to sit down and enjoy the fine plates of Marcus Samuelsson Red Rooster Restaurant, so as a bonus/option...shame shame, I know.  For compensation I have had enjoyed a cocktail or three from the bar.

This past winter I made my way to Mr. Chow Tribeca and  STK Midtown (pictured below)

Food Trip: Cafeteria

So a random beautiful Sunday in the first weekend of summer, that just passed, scored me the opportunity to join a couple of my lady franz at this NYC staple restaurant. Located in Chelsea area of Manhattan on Seventh Ave and 17th Street, it sits cutely on the southwest corner and offers some real treats. No need to make you wait

Watermelon Salad w/ Shrimp and Feta

Their oh so infamous and absolutely delicious Mac Attack!

Mac & Cheese Spring Rolls with Gouda Dipping Sauce

And this rather refreshing Ginger Mint Lemonade to wash this all down!

To say the least I will be returning for sure!

Side note: I LOVE a delicious watermelon salad, and I will absolutely be incorporating the spicy twist they use in my next date with watermelon, feta, and mint.

Kisses :-*

Quick Tip: Summer Cocktail Chillers

Summer time is here and so are cool beverages. A few days ago I had some loved ones over for dinner but beyond the amazing meal we shared the table discussion were these frozen mango cubes as the chiller verses regular ice. I mean how adorable is floating refreshing fruit over melting water in your stemless glass of peach iced tea!

Necessary ingredients:

1 bag of frozen fruit 

1 quart of Turkey Hill Peach Iced Tea

4 fancy cups

And a few house guest to indulge 

  

Comfort Food 002: French Toast

The weekend always brings out the breakfast chef in me.  A few weeks ago a friend handed me several slices of her grandma's infamous homemade bread.  My immediate first thoughts, oooh I am making some french toast!  I left the bread on the counter for a few days to dry out.  Additionally, I have recently acquired some Sangster's Rum Cream from a quick vacation to Jamaica, I decided that the flavor would be a perfect add on this very traditional meal.

Necessary Ingredients:

3 eggs

2/3 cup of milk

1 tsp vanilla

2 tsp of cinnamon

4 slices of stale bread

Butter

Maple Syrup

Optional:

1/4 cup rum cream

Fresh berries

Powdered sugar

 In a bowl beat eggs, milk, cinnamon, and vanilla together. If using, rum cream. Whisk until well blended, pour into a shallow bowl.

Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil or pam spray) over a large skillet on medium high.  Add as many slices of bread onto the skillet as will fit at a time.  Fry until brown on both sides, flipping bread when necessary.

Plate and serve hot with butter and maple syrup, if available, fresh berries.

French Kisses :-*

Quick Fix: Strawberries & Cream!

Missed me?! No worries I am back, to stay :-)

Well in reverence to one of my favorite fruits and the great joys of sun rays from the summer that is inching up closely upon us, I am going to share this 10-minutes or less recipe.

I don't know about you but quick & simple desserts can easily run all of my taste buds! Ideally it will be something cold like Gelato or Fro-Yo but today it was this quick fix from our staple friend, Entenmann's Cinnamon Crunch Loaf.  Let me just say that a good loaf cake, can have you from empty handed to covered dish ready in no time! But this particular loaf, just stole my whole heart!

Necessary Ingredients: 

One box of Entenmann's Cinnamon Crunch Loaf (or the flavor of your choice)

One box if fresh strawberries

One dollop of Cool Whip

Wash and rinse the box of strawberries,  grab about four strawberries, snip the leaf ends and cut into three pieces each. 

Slice two to three inch pieces of the crunch loaf.

Layer each slice of the loaf on the plate almost in a staggering position and lay the strawberries on top in the same pattern. Add a dollop of cool whip and enjoy!

It was really delicious, unfortunately I did not capture the ingredients before using them but you get the gist of it all.

Kisses :-*

Meet the Mussels, White Wine & Garlic Too!

One day channel surfing I came across a reality TV show during the dinner scene and all I recall about the conversation was the personal chef saying "mussels". And with that, those words resonated in my head for about an hour. I hopped up off the couch, checked the fridge for some kind of sausage or bacon and skipped over a block to the fresh seafood market.

About 35 minutes later I had  made garlic and white wine sauce mussels. And because I am the sharing kind my good girlfriend had her introduction to mussels.

Necessary Ingredients:

1 lbs of cleaned mussels
2 pieces of sausage link (I used Italian chicken sausage I had scored from Trader Joe's earlier in the week)
1/2 cup of slices onion
1/8 cup chopped shallot
2 garlic cloves roughly chopped
2 tbsp of butter
2 tbsp of EVOO
2 dried bay leaf
2 cups of white wine ( I use drinking wine, Chardonnay)

In a medium stock pot over medium heat, cover pan with EVOO and 2 tablespoons of butter letting them melt evenly together. Slice sausage into pieces and add to oil.

Add in garlic, onion, and shallot. Cover with lid and let simmer for 5 mins stirring once to ensure sausage is not sticking. Add in bay leaf next, let cook for an additional 3 minutes. Add in two cups of wine and bring to a boil.

Once wine is rumbling and has married the flavored together add in mussels. Cover and let cook until mussel shells have opened up, similar to a V is the shape you are going for.

Slice a baguette into thin pieces and serve with mussels from pot or in a bowl. Bread is essentially for soaking up the juices of the sauce that the mussels are flavored with.

From the looks of things, her first trial was not too bad. :-)

National Margarita Day: February 22nd

What, National Margarita Day?! This is right up my alley!
I have you to know that the beat Margs I have had at random, turned routine come from Chipotle.
Ask my friends, they can attest. But nonetheless find a great bar or restaurant and get your life!!

If you are in NYC here is a venue for you to enjoy. Mad Dog is always a good time.


Mad Dog & Beans
83 Pearl St
New York, NY 10004
P: 212-269-1177

info@maddogandbeans.com
http://www.maddogandbeans.com

The Home Griddle: Soy Ginger Chicken

So ever since I bought my griddle I probably have used it all of three times. Last time which was a little over a month ago here, the first week I bought it which was six months ago, and for this very post. Not getting my moneys worth, yet.

However, my cousins fiance came over a right after hurricane Sandy and put my griddle to werk! I mean he griddle up some chicken and steak and had my apartment full of the sweet aroma of garlic and onions. Straight up upstaged me in my own, quaint little kitchen!  After I engulfed the chicken he grilled, sauced, and grilled again I made a special note to self " utilize griddle at least once per month."  Well I am averaging about 45 days at this rate but hey it is getting put to use!

Necessary Ingredients:
1 lbs (approximately) chicken breast
1 cup soy ginger vinaigrette
2 garlic cloves, chopped
1 bundle of asparagus
1 cup chopped mushrooms
Salt and Pepper

I thinly sliced the chicken breast , placed it a ziplock bag, added in the garlic and the soy ginger vinaigrette  I let it marinate for 24 hours.

Excellent salad dressing and marinade.

After marinating overnight, I placed chicken over a medium-high heat lightly greased with EVOO, cooking about 5-7 minutes on each sides or until done.  I also placed asparagus on the griddle around the chicken on the untouched areas, rotating every 2-3 minutes.

In a separate skillet, I simultaneously sauteed the mushrooms in light EVOO, over medium heat seasoned with salt, pepper, and teaspoon of balsamic glaze for about 5 minutes, stirring to ensure it cooks evenly. 

Once it was all done, plate mushrooms, then asparagus, then chicken. After plating, I drizzled fresh soy ginger vinaigrette over chicken and add along the plate for the restaurant flare at home! Bon Apetit!  

Winter Comforts:Soup 004: Five Spice Chili

Well, well, well meet my favorite comfort meal, Mista Chili. He is so hot and spicy and always filling to the my tummy. If your mind went else where shame on you, but then again this blog is about food porn right?!

Necessary Ingredients:
1 lb of ground meat
1 15 oz can of Tomato Sauce
1 15 oz can of Red Kidney Beans, strained and rinsed off
1 tbsp Cumin
1/4 cup Chili Powder
2 Bay Leaves
Pinch Crushed Red Pepper
1 tbsp Paprika
3 garlic cloves, chopped
1/2 cup of chopped white/spanish onion
1/2 cup of chopped green pepper
1/2 of jalapeno, diced
 Salt and Pepper

In one pot add about two table spoons of EVOO, to coat the bottom, over medium-high heat. Add in garlic, green pepper, and onion. Let saute until soften, add in jalapeno, let simmer for another two minutes. After the vegetables have softened and sent your sensory nerves into overload, add in the ground meat. I prefer ground turkey but you can opt to use ground beef (chuck) if that is your preference.

 Cook meat until it is brown and done, it will chunk up so breaking it up with a wooden a spoon or whatever cooking utensil you are using. While cooking the meat I like to season it with salt and pepper. Once the meat is done I add in the tomato sauce and kidney beans. 

After adding the tomato sauce and kidney beans, I then add in  all of the dry spices. Note the spice level in this recipe is rather high, but I like it that way. To scale back the heat, eliminate the jalepeno pepper and or the crushed red pepper. Turn the eye to low-medium heat and simmer for about 45 minutes. I stir the pot every 15-20 minutes to ensure that it is not sticking to the pot and all the flavors get a chance to fold together. 

Spoon into bowls.

 Garnished with avocado slices, dollop of plain greek yogurt (great substitute for sour cream) and red onion.

Free Alert: IHOP National Pancake Day - February 5, 2013 - Pancake Day Details

Please join IHOP in there 30th anniversary charity fund raiser and free panny-cakes!  This ongoing partnership with Children's Miracle Network Hospitals has allowed for them to raise millions of dollars for non-profits and other community based organizations. All through a mission based on improving as many children's lives as possible.  Although I will be by-passing this buttery goodness of their perfect pancakes, topped with their scrumptious butter pecan syrup, it does not mean that you have to miss out.

The free 'cakes details here and donation info here. 

Just look at these little cuties!!

 

Winter Comforts: Soup 003: Semi-Homemade Crab Corn Chowda

After a eventful day of errand running, my favorite Trader Joe buddy and I went to our favorite place, Trader Joe's :) I have been dying for some crab of some sort ever since I had the biggest  crab cake of my life a few weekends ago in Baltimore.  So I snagged box of creamy corn and roasted red pepper soup, a can of crab claw, and heavy cream to make this magic I will have for lunch.   I also spent the vast majority of my lazy Sunday Monday on the sofa channel surfing so a scratch made soup was not on the list of things to do.  

necessary ingredients: 

1 box of creamy corn and roasted pepper soup
8 oz can of crab claw
3 medium red skin potatoes
8 oz of heavy cream
3 garlic cloves, chopped
1/2 cup of chopped celery
1/2 cup of chopped onion
1/2 cup of chopped carrort
1/2 of  diced jalapeno
1 tbspn of dried thyme
Salt and Pepper


In one pot add about a two table spoons of EVOO, to coat the bottom. Add in garlic, onion, celery, and carrots.

Just the aroma from this combination here alone sends my taste buds dancing. 

Lovely texture here in the claw. I did not have one complaint about just using half the can. A lot of good flavor here also.

 Let saute for about 3-4 minutes over medium heat, add in diced jalapeno cook for another 2 minutes.  Slowly pour  in creamy corn and roasted pepper soup, stirring and mixing up the sauteing vegetables. Stir in heavy cream. Bring to low heat. Season with thyme, salt, and pepper. Add in potatoes and let cook for 30-40 minutes or until potatoes are tender. Add in crab meat let simmer for 5 minutes. Ladle into bowls. Garnish with additional slices of jalapeno pepper.

Food Trip: Soho: Winter Restaurant Week 2013

It's winter restaurant week, this means several things:

I have at least four nights out on the town planned.
I may or may not be repeating a location.
I am not cooking at least once a week.
And my time in at Bikram or running has increased by one day or 4 extra miles.

This post is in dedication to my sister friend over at Treasured Trinket in celebration of her birthday.  For her night out, the usual suspects of our crew plus a few trekked down to SOHO to David Burke's Kitchen to enjoy his restaurant week treats. I cannot even begin to describe the deliciousness so here are a few flicks of what the table feasted upon.

Atmosphere: cozy, chic, well lit, good for large groups
Food: flavorful, bold, creative
End Result: ten happy diners

Tuna Sashimi

soba noodle nori roll / miso vinaigrette

Pretzel Crab Cake

ar sauce / frisée / red pepper marmalade / beer foam

 

Pork Chop

cumin bacon / mango chutney / parsley onion ring

Lamb Chop

braised shoulder / eggplant lasagna / tomato gravy / olive

Dark Chocolate Malt Cake

hot chocolate ganache/ caramelized white chocolate ice cream              

 The Lovely Birthday Girl, 

Celia Williamson Owner and Creative Director of Treasured Trinkets

Winter Comfort Soup 002: Chicken Noodle

chicken noodle soup, chicken noodle soup, pause there will be NO soda on the side. however this is another HATED soup of my childhood. I am starting to think that I just strongly disliked Campbell's soups all together, hmmm...i digress this beautiful bowl of goodness was amaze-a-balls! it consist of bacon and mushrooms...two things i love. and i made it  up with whatever was in the cabinets and fridge as a trip to the grocer was not on the menu this chili day.

necessary ingredients:

6 oz of egg noodles (i used thin spaghetti) 

2 tbsp of EVOO

2 chopped garlic cloves

1 cup chopped scallions

1 cup sliced mushrooms

4 bacon slices, chopped

2 tsp of chopped tarragon

2/3 cup of white wine

4 cups of chicken (i used some left over rotisserie chicken)

5 cups of vegetable broth

salt & pepper to taste

bring a pot of water to boil, add noodles and cook according to the directions on the package. drain, refresh under cool water and let stand in a bowl of water.

add EVOO to a pot, add garlic, scallions and bacon over low-medium heat, stirring occasionally for 5 minutes. add in tarragon and chicken, cook for 8 minutes, until chicken is golden brown.  pour in wine and let cook for 2 minutes, once alcohol has evaporated, pour in enough broth to cover the chicken.  add in mushrooms, reduce heat and simmer for 20-30 minutes.

season with salt and pepper, pour in remaining broth, and then bring to a boil. place noodles in a bowl, ladle broth in bowl and serve.

Comfort Food Pizza 001: Breakfast Pizza

breakfast pizza

randomly i had whole wheat pizza dough in the kitchen, i had probably planned to make some kind of no red sauce pizza but i never got around to it. so one Saturday morning I perused the fridge and found some pretty typical breakfast ingredients sausage, potatoes, eggs, and cheese. then out of nowhere I had the bright idea for me and my house guest to have pizza for breakfast. note this is not available at the local pizza shop, but because sharing is caring you can make it for yourself! **this was a little labor intensive as i made the potato hash from scratch

necessary ingredients:

1 pie of pre-baked pizza pie
2 pieces Italian chicken sausage, chopped/sliced
1 red skin potato hash
1 cup chopped mushrooms
2 large eggs
1/2 cup chopped scallions
1 cup shredded mozzarella cheese
EVOO

first things first, red skin potato hash:

wash and scrub potato clean. shred potato into pieces, dry with a paper towel, potatoes hold water, a lot of it.  in a skillet with EVOO, one clove of fresh chopped garlic, salt and pepper, saute the shredded potato until tender.

Pre-heat oven to 425

cook sliced sausage in a skillet for about 5 minutes each side or until brown.

pizza pie, drizzle with EVOO a top the pie, place topping across the entire pie. in a bowl scramble two eggs and pour on top of pie. sprinkle mozzarella cheese atop. place on pizza pan and bake pizza for about 30 minutes...watch it closely so that it does not burn. remove, slice and serve.

Do The Wok: Shrimp Fried Rice

shrimp fried rice

sometimes i too want to eat greasy local Chinese food. but since my grandfather never allowed us to have anything beyond shrimp fried rice from them and he & I dining time was one of the most exciting things we did together my undying love for shrimp fried rice is simply tireless.  what makes it even more amazing is that Ikea sells Wok's for $4.99 and you too should invest like I did.

necessary ingredients:

1 lbs large shrimp, peeled and de-veined

1 cup of snow peas

1 cup chopped bok choy

1/2 green scallions

2 finely chopped garlic cloves
1/2 cup of white onion

1 scrambled egg

1 cup cooked brown rice

1/2 cup soy sauce
1/2 very very teriyaki sauce
2 tbsp of EVOO


in a sauce pan, boil and prepare rice as printed instructions direct. oil wok with EVOO, drop in garlic, white onion,  bok choy, and soy sauce.  cook for 5 minutes over medium heat. add in snow peas, scallions, and shrimp cook until shrimp is done.

while the first round of vegetables are cooking, in a  separate bowl crack and scramble egg. prepare scrambled egg in a separate skillet.

add brown rice and cooked egg to shrimp and vegetables combo in wok. add in the teriyaki sauce, toss and cook for 3 minutes. plate and serve.

Quick Fix: Nutella & Strawberry Delight

nutella is pure hazelnut heaven!nothing short of delightful! i mean it taste amazing, is smooth, and it melts with perfection. i have not one complaint to offer you. this quick snack is brought to you by "i wanted something sweet and all I had available was wheat bread, strawberries, and a non-stick skillet.

necessary ingredients:

2 pieces of bread
6 sliced strawberries
2 tbsp of nutella
Pam spray

pre-warm skillet to medium heat. spray pan with Pam, spread nutella across the bread slices evenly. place in skillet nutella side up. spread strawberries atop bread while in skillet. place second piece of bread on top, allow it to simmer on both sides for about three minutes, flip to the other side for another three minutes. remove from skillet, slice into triangles, plate and sprinkle confection sugar atop. Ta-da, quick snack is served!

Twisted Mexican: Pesto Chicken Quesadilla

pesto chicken quesadilla

so one day while at Trader Joe's, I grabbed a bundle of basil, a bag of pine nuts, and asiago shredded cheese.  why? because i read the word "pesto" earlier that day and decided that i wanted to take my two cup food processor on a date in my kitchen.  unbeknownst to me a bundle of basil whipped into pesto goes a looooooooooooooooooong way!  and since i am no stranger to reusing the food in my fridge along came pesto chicken quesadilla!

necessary ingredients:
1/8 cup pesto
1/4 cup of shredded low fat mozzarella
2 (whole wheat) soft tortillas
1 cup of left over shredded rotisserie chicken
1/2 avocado sliced

in a bowl toss chicken and pesto sauce together.  place one tortilla inside a large skillet that is on medium heat, lightly coated with Pam Cooking Spray.  spoon pesto flavored chicken on top of the tortilla, lay avocado evenly across chicken and sprinkle mozzarella across.  place second tortilla on top, let cook for three minutes and then flip and cook again for three more minutes or until medium brown. remove from heat and place on cutting board and cut into triangles. plate, add sauce, and serve.

dipping sauce:
1/2 cup plain greek yogurt
1/4 cup of mayo
1/2 fresh squeezed lemon juice
1 tbsp of pesto

mix all components of the sauce in a small bowl until smooth, dollop on top of quesadilla and serve.

The Home Griddle : It's Pork Chop Time!

pomegranate pineapple pork-chop

what is a chef's kitchen without a grill?  It is just a stove top that makes magic without the grill marks, that is what.  Any who! I invested into a stove top double sided griddle-grill and well, it has gotten a fair share of play in my kitchen.  

necessary ingredients:

1 lbs center cut bone in pork-chops

1 can of pineapples in their juice

1 cup of pomegranate seeds

1 half of a grapefruit chopped

1/2 cup of chopped green scallions

1 cup arugula

1/4 cup chopped garlic

1/4 chopped shallots 

1 tbsp of honey

1 tbsp of lime juice

salt and pepper

extra virgin olive oil (EVOO)

marinade:

In a bag combine

1 cup of pineapple juice (from the can)

1/4 cup chopped garlic

1/4 chopped shallots 

1/2 tbsp honey

1 lbs pork-chops

roasted red skin potatoes:

4 medium red skin potatoes

1 tbsp of cumin

1 tbsp of turmeric

1 tsp of thyme

1/4 cup chopped garlic 

salt and pepper

EVOO

let marinate for at least 45 minutes. (I like the flavor to settle in so I marinated mine over night.)

While the pork chops marinate, I washed and chopped the redskin potatoes. tossed them in cumin, turmeric, thyme, garlic, salt, pepper, and EVOO.  place them on a cookie sheet and slide them in the oven for 45 minutes.  In a preheated 425 degree oven.

when the potatoes are nearing their last 20 minutes on the timer, I turn up griddle to medium high heat and oil with EVOO. I removed pork chops from grill and cooked them on the grill for at least 7 minutes on each side. I place the pineapples on the grill at about 10 minute mark and flip them over at the 5 minute mark.

pomegranate & scallion topping:

1 cup of pomegranate seeds

1 half of a grapefruit chopped

1/2 cup chopped scallions

1 tbsp Lime Juice

toss together in a bowl, spoon over pineapple and pork chop.