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.