Wednesday, September 22, 2010

Frutti di Mare Salad- the all time classic

I learned how to make Frutti di Mare Salad from my Grandma Angela. My grandmother is from Rome, Italy and I tell you her cooking is far superior to any restaurant dinner I have ever had! Traditionally my grandma serves this dish on Christmas Eve when we cook the Feast of Seven Fishes. I love this dish so much I make it all year long, it's that delicious- my favorite part are the calamari tentacles! Frutti di Mare can be made with several types of seafood, you may add shrimp or crab but my grnadma keeps it simple- straight calamari and I stay true to her recipe. This dish gets it's punch from the freshly minced garlic, zesty lemons and tons of fresh parsley, a splash of sea salt and a dash of pepper and there you have heaven in a dish! Try my recipe and let me know how it turns out!

Frutti di Mare- De Palma style
 2lbs of fresh calamari (cleaned)
1/2 cup of Extra Virgin Olive Oil (good quality)
1 bunch of parsley chopped
3 cloves of garlic minced
The juice plus zest of 2 large lemons
pinch of Sea Salt & 2 twists of a peppermill

For the Calamari
Bring a large pot of water to boil and salt the cooking water
Place calamari in boiling water cook 2 minutes of until opaque
Remove and cool in Ice bath

For the Salad
Drain Calamari
Combine with all ingredients chill 30 minutes to overnight
enjoy!

Wednesday, August 11, 2010

Toy Story 3 Cupcakes

The thing I love most about food is how it can turn an ordinary afternoon into extraordinary. Instead of just popping in a DVD of  the latest Toy Story I decided to throw a Toy Story viewing party for my nephews. Equipped with a Toy Story cupcake display I picked up at Party City ($7.99), Toy Story Cupcake toppers from Ebay ($3.99) and a batch of homemade vanilla cupcakes with fresh Butter cream frosting (no more than $3.00 total for a batch of 12) my nephews and I had the most fun filled evening (priceless). With a little imagination, yellow food coloring and edible color mist for the green airbrush effect I wound up with some pretty super cupcakes every kid is sure to love! What kind of cupcake fun have you had lately!
* All cupcakes are availble for purchase, email me at couturechefs@yahoo.com for pricing

Thursday, June 17, 2010

Coney Island- Brooklyn we got it all!

Seriously, there's  nothing I love more than a great day at the beach. There's no need to sit in hours of traffice when a fun day at Coney Island is only minutes away. I recently took my nephews on last minute outing and boy did we have a blast. Between the rides, games, food and beach it was the making of a perfect day! Sticky, sweet cotton candy, tumbles and twirls at the playground on the beach and last but not least Cheese fries and hot dogs from the Original Nathan's! Coney Island, Brooklyn's Best!!!!

Monday, June 14, 2010

Bake Me A Cake

Everybody loves a designer cake but what everybody doen't know is how easy they can be to make. You know what I think, no matter what's be styled whether it's food, make-up or fashion- less is more! The same is true is cake design. Start off with your basic white sheet cake add a few simple yet sassy embellishments and voila- you're cake is done!
Lucky for the novice bakers at home, cakes adorned with vibrant ribbons are quite the trend. Pick one to two of your favorite colors (remember less is more), wrap around the edges of the cake top with your fave fresh flowers and that's how you fake a cake!


Wednesday, June 2, 2010

Chobani Pineapple Yogurt So Gotta Try

It's not often that I find a product so spectacular , I have to gush about it. Chobani pineapple yogurt is one of the most delish yogurts I have ever tried! It's creamy, thick and has fresh bursts of pineappple swirled in. Not to mention how super healthy and nutrious this yogurt is plus it's packed with twice the protein of regular yougurt. Go ahead give it a try and tell me what you think


Friday, April 16, 2010

Shrimp Fettucini

For the days when you're looking fo the perfect recipe that wow's the crowd but is a cinch to put together- Shrimp Fettucini. The shrimp adds elegance the flavor makes it unforgettable. The coolest thing ever, on my latest trip to the liquor store I noticed they now sell mini wine bottles perfect for cooking! No need to buy a huge bottle for one recipe, $1.99 gets you the perfect size bottle of Sutter Homes Sauvignon Blanc just enough to make the recipe pop! I made this dish for my mom's birthday last night, it's the perfect special occasion recipe simple yet sophisticated.

Ingredients
5 bundles of Barilla egg fettucini ( it's sold in a one huge box you only need 5)
1 lb of shrimp
1/4 c of capers
1 cup of sauvignon blanc
1 stick of butter ( I know, I know.. but it's why it tastes so good)
1 bunch parsley chopped
1 shallot minced
1 clove of garlic minced
2 tbsp of cornstrach mixed with 2 tbsp of cold water

Directions
Cook pasta according to directions, reseve cooking water
Saute shallot and garlic in 4 tbsp of butter ( half of stick) 5 minutes
When shallots ar soft, add in shrimp cook 4 minutes or until half way cooked
Remove shrimp - reserve
Add in wine - reduce sauce 4 minutes
Add in pasta, 1/4 cup of cooking water and cornstarch mixuture- cook 2 minutes
Add Shrimp back to pan, add in capers, parsley and remaining butter
Adjust seasoning and enjoy!

Thursday, April 15, 2010

Tax Day Tortellini

Tax day can be taxing on the wallet but with the few dollars you have left to your name, eat like a king with my Tax Day Tortellini. Tortellini are easy find, very versatile and inexpensive. Add some to chicken broth for a quick and tasty soup, toss with a bottle of Italian Dressing for a tasty twist on pasta salad or follow my recipe below for a sure fire supper:

Tax Day Tortellini-
1 bag of frozen tortellini
1 package of frozen spinahc
1/2 olive oil
2 cloves garlic minced
1/2 cup of pecorino ramano cheese

Cook pasta according to package and strain, reserve a 1/4 c of cooking water
Heat oil and garlic in pan, cook 1-2 minutes
Toss in spinach- heat 2 minutes
Add in Tortellini, cooking water and cheese
Enjoy!

Wednesday, April 14, 2010

The Purge Your Pantry Panini

One thing I learned from working in restaurants - there's no such thing as down time! When you're not making order you can be cleaning out grease traps, prepping for the next day or the most feared kitchen teask , cleaning of the walk in refrigerator. Since this has become second nature to me, I do the same at home. I can never understand why anyone would want to keep a dirty fridge???? I mean it's the place where you store the food you eat and it should be neat. So I am all about making use of all the weird odds and ends leftover from the weeks' recipes. With a few slices of turkey breast, a leftover baguette, a couple pieces of boccacinni (fresh mozzarella balls), half a tomoato and some spinach- I created the tastiest pannini ever! I call it The Purge Your Pantry Paninni- although I made it on my grill pan for a 1,2,3 clean up. Make one at home and swap out ingredients to create a one of kind masterpiece of your own!

Ingredients
3 oz of turkey breast
1/2  tomato sliced
3 boccacinni balls
2 tbsp of olive oil
1/2 a leftover baguette

Directions
Heat pan add oil
Place turkey , bread and spinach on gill pan










Next add tomato - season tomato with salt &pepper
When hot add everything to the bread- top with cheese











Toast a few minutes more until bread becomes nice and crispy and the cheese super melty!!

Wednesday, April 7, 2010

Pina Colada Pick

It's 88 degrees in NYC today and I hope your out and about enjoying this beautiful weather! All I can think about in this sizzeling city heat is whipping out the bender and sippin some Pina Colada! I've tried many brands of Pina Colada Mix but TGIF Pina Colada Mix is my go to choice. It's easy to find, cheap and good! I like adding in some fresh chunks of pineapple, one bananna and of course more rum! You know how the song goes "So if you like pina coloda.... (I forget the rest of the words)" LOL enjoy!

Tuesday, April 6, 2010

Bachelor's Kitchen- Supermarket Steal- Morey's Wild Alaskan Salmon

Hey guys, Bachelor's Kitchen Tuesday's are back! Have I found a perfect product for the single guy with style. For under $2.50 you can enjoy the most delicious wild alasakan seasoned grilled salmon, yup $2.50. Morey's Wild Alaskan Salmon sold at Costco for $14.74 (6 servings) is delicous,nutritous and cheap! Really, I mean it's hard to find pizza for under $2.50 a slice in NYC. All you have to do is open one of the individually wrapped peices of salmon and pop into your toaster oven, cook 10 minutes and you're done. Looking to do the perfect dinner date at your place and don't know what to serve- problem solved! Serve salmon alongside rice pilaf (Near East puts out a great pilaf) or open up one of those Dole Salad Express packages the possibilites are endless! Showcased above is Morey's Wild Alaskan Salmon served on a bed of Tomato and Red Lentil couscous (total cost of dish- $3.00)! Umm try finding that on Dollar Menu!

Monday, April 5, 2010

The Perfect Hard Boiled Egg

Hey guys, I'm back from a much needed spring break with more great kitchen tips and buzz then ever before! Big talk around the Easter dinner table last night was- how do you know when a hard boiled egg is done? I'm sure kids everywhere had a blast coloring eggs in tradition of the Easter Holiday. Hard boiled eggs should have a bright yellow yolk that is cooked through but not over cooked. There should be no signs of a greenish/yellow tint. How do yo get the most perfect sunny yellow center- follow this:
Place your egg(s) in a sauce pot with just enough COLD WATER to cover and place on stovetop
The egg will be perfectly done 10 minutes AFTER the water comes to a boil.Keyword being AFTER. So let you eggs come to a gentle boil, lower the heat and take the eggs out 10 minutes after the water starts boiling.
Submerge in an ice bath to stop cooking. An ice bath is the term used for a filling a bowl with ice and adding water to it, the purpose being to stop the cooking process.

Friday, March 19, 2010

Think Outside the Box- Lunch Box That Is!

Bringing lunch to work, it's a known penny saver and easy way to trim on spending. However, I know a lot of people who look forward to ordering lunch. Yes, I said it! You know it's true, that excitement of ordering something exotic off the menu- a grilled portabella panini on Ciabatta bread with herbed goat cheese and lemon aioli. Doesn't that sound delish,like a mini lunchtime vacay!The working man deserves some excitment after all.Yes, take-out like everything else is good in moderation. Although, I do remind you, nothing beats home made.
So, I ask you this.. be creative with your cupboard. Put a new spin on some old classics- invent a recipe! Or better yet take the easy way out and read my blog for new ideas! I'm taking something as simple as canned tuna and dressing it up by accessorizing w/ tons of fresh avocado, capri tomatoes, parsley, kalmata olives, lemon, lime and a spash of e.v.o.o.Be warned,if you plan on taking this glamourous salad to lunch be sure to store it safely or it may get eaten by a co-worker in the office fridge!

Thursday, March 18, 2010

Vote For Me

Hey Guys,  Check me out at http://www.mixingbowl.com/home/view.castle  and vote for my recipe Ahi Tuna w/Citrus Ponzu by NYC COOKS. What fun recipe contests are you entering! I love to do this contest stuff just for kicks!

Wednesday, March 17, 2010

Happy St. Patty's Day- NYC Celebrates

Happy St.Patty's Day! Looking for some fun ways to celebrate and you just happen to be in NYC- check out some of my local favorites:

The party will be poppin at :
McFaddens -"You can't drink all day if you don't start in the morning!"
800 Second Ave,
NY,NY

Kegs & Eggs at:
Town Tavern- Home of the Hottest Bartendar & Fave of NYU students
134 W 3rd St (Between MacDougal Street and 6th Avenue)
New York, NY
OR
Bring the Celebration to you dinner table with one of my fave Corn Beef & Cabbage recipes by Martha Stewart because you won't need the luck of the Irish w/this fool proof recipe:
Martha Stewart's Corn Beef & Cabbage

How are you celebrating St.Patty's Day?

Tuesday, March 16, 2010

Bachelors Kitchen Island Teriyaki Shrimp

Hey Guys!!! It's Tuesday and time for our weekly feature The Bachelors' Kitchen for all you guys who want to cook but can't :p ! Tonight I'm making the simplest succulent shrimp you've ever eaten- Island Teriyaki Shrimp with Sweet Peas! 5 Ingredients, 5 easy steps & tons of flavor. The secret is in the marinade Soy Vey Island Teriyaki it's sweet and tangy with hints of pineapple, garlic and yum! I tell you it's the best $4.59 I ever spent- so far I've poured this goodness over steak, shrimp, chicken and pork -it works beautifully on tofu too. Give this simple recipe a try and kiss take-out Goodbye!
Island Teriyaki Shrimp w/ Sweet Peas
(1)lb large shrimp-cleaned
2 Tablespoons of flour
1/4 cup olive oil
1/2 cup of frozen sweet peas
(1/2) cup of Soy Vey Island Teriyaki

Dust Shrimp with flour
Heat oil in sautee pan
Add shrimp- cook 2 minutes on each side
Pour in Island Teriyaki Marinade & Peas cook 5minutes
Enjoy!!!

Monday, March 15, 2010

Chicken Serenade- Italian Style Chicken Stuffed w/ Sauteed Spinach, Fresh Mozzarella -Topped w/a Touch of Marinara Sauce

Ahh one of my signature recipes Chicken Serenade- I love this recipe so much! All of the ingredients work so beautifully together it's as if they are all coming together on the plate to serenade the chicken - hence the name I gave the dish. Chicken Serenade is a very delicate dish, composed of sliced chicken breast thinly pounded with a mallet (see video) then in classic Italian fashion breaded and pan sauteed only to be topped with fresh sauteed spinach,mozzarella -rolled, baked and topped with a touch of homemade marinara sauce. Serve this to your family tonight and watch them serenade you with praise!
Watch my quick demo on using a meat mallet to get the most thinly sliced chicken breast ever!



CHICKEN SERENADE RECIPE
Ingredients
(1)lb thinly sliced chicken breast-see video

(2) cups of Plain Breadcrumbs
(2) eggs beaten  for dredging
(1/2) cup of olive pil for frying
(1/2) cup of pecorino romano cheeese
Salt & Pepper
(1) pound of sliced fresh mozzarella
(1) bag of spinach sauteed with garlic and olive oil -
(2) cups of homemade marinara suace -( recipe for sauce will debut 3/21/2010)
Directions
Begin to Heat Oil in sautee pan
Add pecorino to eggs- beat well and set aside
Dredge Chicken in egg then breadcrumb
Pan Fry in hot oil- set aside on papertowel to soak up excess oil
Place small mound of spinach and one peice of cheese on chicken
Roll and secure with bamboo toothpick









Place in 400 degree for five minutes or until cheese melts
Top with Homemade marinara sauce and Enjoy!

Thursday, March 11, 2010

Man vs Food- hits up my hometown BROOKLYN L&B SPUMONI GARDENS & BRENNAN & CARR

If you're from Brooklyn you know L&B famous for their spumoni ices and Square Pie.brennar & Carr for their double dipped roast beef sandwiches. Well Man vs Food must of heard too because he hit up L&B  and Brennan & Carr for a challenge which aired last night on at 8pm on the Travel Challenge! Check it out:


Wednesday, March 10, 2010

Lucky Star- Brooklyn Take-Out

Chinese take-out places- they're everywhere but there is only one LUCKY STAR located at 2149 Knapp Street, Brooklyn, NY, (718) 332-5282‎. I have to say this is some of the best chinese take-out I ever had. I know i"m gonna have to battle it out w/ a few of my friends on this choice but I think it's one of Brooklyn's best! Seriously the place looks a total dive but don't you know those are the places with the best food! The wonton soup is super tasty and they're pork fried rice can't be beat! If you're looking to watch the waistline any dish can be preared steamed with sauce on the side, it's that easy!
 The Best Fried Egg Roll- Crispy on the outside, Flaky/Chewy Inside & Stuffed w/ Pork n Veggies
Delicious Chinese BBQ Boneless Spare Ribs w/ That Yummy Pork Fried Rice
On a Healthier Note- Steamed  Chicken & Veggies
Brookyln's Best Wonton Soup
If you really couldn't help but stuff your face- No problem here's one of my fave workouts to burn off the rolls (egg rolls that is):

Tuesday, March 9, 2010

The Bachelor's Kitchen- Morton's Steakhouse

Alrite guys, it's Tuesday and time for NYC Cooks weekly feature- The Bachelor's Kitchen. The weather's warmin up a bit in NYC after a snow filled February I'm sure you're ready for a night on the town. I can think of no better place to start then Morton's Steakhouse located at 551 Fifth Avenue, New York, NY.

These are some of the most manly steaks around! I love to start w/ The Collossal Shrimp Cocktail
Work my way into the Porter House Steak for 2 with a side of Creamy Mashed Potato
Finish of w/ the Morton's Legendary Hot Chocolate Cake topped w/ Vanilla Ice Cream

Monday, March 8, 2010

Ina Garten's Raspberry Cheescake Recipe Review

Love Love Love Ina Garten, her recipes are clean, simple and spectacular. Being such a fan I decided to give Ina's Raspberry Cheesecake Recipe a try. The recipe works beautifully as is, I just had to personalize it a bit so here are my tweaks:
  1. Cooking this in a "bain marie" better known as steam bath. I try to fool proof my recipes as much as I possibly can!
  2. Adding a 2 tablespoons of cornstarch, once again just a tried and true fool proofing to prevent cracks.
  3. Adding in 3/4 cups instead of 1/4 of sour cream- cause I really love a creamy cheesecake.
  4. Cooking the cake on 400 degrees instead of 450 degrees during the first round. My oven is super efficient I tried to bake this cake on 450 one time- the top browned a bit much.
  5. A splash of lemon juice, no zest - last time I used the zest the recipe called for, my family complained it "too lemony". Ugh- I love lemon so if your lemon lover leave as is
  6. Make sure all ingredients are room temperature so they blend well (eggs, cream cheese, sour cream) otherwise your cake may turn out lumpy.
Hope this helps, wish I had a better pic of the cake but I was so busy baking I forgot to take pics of the masterpiece so you'll have to settle with an upload form my camera phone! If you've tried this recipe, I'd love to hear how your cheescake turned out!!

Pasta Frittata- Sunday/Monday Special

Growing up in big Italian family we always had the typical Italian Sunday dinner complete with macaroni, meatballs and sauce. Of course there were always left overs.Think about it, who wants to eat dried up macaronis the next day? Instead of  thrownin the pot of pasta in the trash my grandma would fry'em up with tons of olive oil the next day. Even better were the days when she would make my favorite Frittata. Now I grew up knowing only one kind of frittata the type my grandma made out of eggs, pasta and grated cheese. Frittata is basically a big huge omelet type dish that's filled with your mix of ingredients then popped into the oven to bake up into a big dish of heaven. After venturing out into the culinary world I came to learn of all types of frittata- Spanish frittata loaded with potatoes, peppers and onions, vegetable frittata's and more. Seriously my grandma's frittata is still my all time favorite and over the years I've dressed it up a bit- topping it with fresh mozzarella, parsley/basil and chunky tomato.Slice it up and serve as an appetizer or eat it as a meal in itself. No matter what, it's the perfect Monday recipe for using Sunday's leftovers and they're totally in disguise.

Sunday, March 7, 2010

Fajita Bowl-Mexican Made Healthy

There's nothing I love more than a plate of sizzling hot fajitas- piping hot chicken smothered in onions and peppers loaded with sour cream and guacomole all rolled up in a soft tortilla. However I can do without of the thousands of calories that come along with it. Since most restaurants sautee the dish in tons of oil turnig a potentially healthy dish into a diet disaster. I decided to make my faitas more figure friendly by sauteeing the chicken with a splash of extra virgin olive oil, tons of red, yellow and orange peppers which by the way are loaded with Antioxidants and Vitamin C. Next, I serve it with a fresh side of Omega 3 rich guacomole bursting with fresh cilantro and lime, some light sour cream all over a bed of brown rice. Healthy, Easy and Super Delish- what more can a girl ask for!

Thursday, March 4, 2010

Great Food Begins with Clean Water

Cooking Basics 101- all great dishes start with water. Whether you are boiling a water for a pot of pasta or rinsing off the vegetables you brought home from the market, water always plays a role. So when loopholes in legislation allow for polluters to get around the laws we're all in big trouble. Turns out the langauge of the law which predicts which waterways are protected under The Clean Water Act of 1972 can not be easily interpreted. Sad news for Mother Nature and the work of the E.P.A. To get the full scoop check out Toxic Waters- Rulings Restrict Clean Water Act,Foiling E.P.A. Hopefully this cloud can find a silver lining.

Wednesday, March 3, 2010

How to Host a Cooking Party

Hosting a party can seem like a major ordeal or it could be the perfect opportunity to bring together some of your nearest and dearest for a fun filled evening. I choose the latter, having friends and fam over is always a blast. First start off with a theme, a popular choice has been cooking parties. Now streamline the idea and think along the lines of a pasta party, sushi party or martini party- I have been hired out to work these parties before so I know from experience they are all themes which work well.
 Next I recommend printing up brochures, write up the recipes for the dishes you will be cooking so your guests can easily follow along, this helps to keep the night flowing- plus it makes a cute momento. It's also fun to make up personalized aprons or serve a signature cocktail to help pull the party together. I'm seeing more and more "cooking parties" popping up. A recent episode of the The Real Houswives of Orange County featured the ladies hosting their own cooking event with a hired private chef. The Ladies got pretty twisted and I think the chef wound up doing most of the cooking but anyhow it looked awesome- funny party is I was being hired for these kinds of parties long before reality shows were even around!

New -Godiva Chocolate Bark- made fresh daily!!!!

 We now have 5 more reasons to love Godiva. Godiva is now serving up made freshly daily chocolate barks. Choose from 5 insanely divine flavors:
  • Salted Caramel Bark
  • Chocolate Oreo Cookie Bark
  • Caramel Pecan Bark
  • Milk Almond Bark
  • Dark Almond Bark
Which flavor have your tried!

Tuesday, March 2, 2010

Snack Time, All of the Time?

Turns out a study was published earlier today claiming kids are snacking way too often- check out  U.S. Children: Generation Snack in today's NY Times. Most of the time these "snacks" are comprised of highy processed attractively wrapped junk. Experts are concerned children no longer eat due to hunger but eat just to eat. I don't have PhD in Health & Nutrition but I do have common sense! So if it seems like kids today spend more time playing handheld video games and FaceBooking each other than they do outdoors it's becasue they are. It's really hard to stuff you face with chips when your trying to run bases in a softball game as opposed to sitting in front of the TV and PC all day. My advice- get active with your kids and if your looking for a snack here's a few fun crowd pleasers:
1. Sliced Mango & Cantalope
2. Blueberry & Almond Mix
3.Turkey & Cheese Lettuce Wraps
4. Apples & Peanut Butter
5. Dark Chocolate Covered Strawberries

What are some of your favorite healthy snacks?

The Bachelor's Kitchen- Fresh Catch

Springtime is right around the corner which means it's time to get beach body ready. A lot of guys at the gym are always asking me for quick and easy ways to prepare fish. There are those who have a fear of cooking fish, they claim it never turns out right and always sticks to the pan. I'm giving you a few helpful pointers and a fool proof recipe that will have you on your way to wash board abs in no time. First pat dry your fish with paper towels - remember this Hot Pan- Dry Fish-for perfection everytime. Season your fish with your favorite grill spices- try out Mrs Dash. Seriously so far I have tested Mrs Dash on chicken, pork, fish and potatoes, it's the perfect go to seasoning you should really keep on hand. Season up your fish, when pan is smoking hot, add fish and let cook-- after about 5 minutes, flip, cook another 4 minutes next toss a quick green salad together and a healthy dinner is served!

Monday, March 1, 2010

Bobby's Burger Palace- Restaurant Review

 
After a fun day of shopping at the Smith Haven Mall, I dropped by Bobby's Burger Palace, a signature restaurant of Chef Bobby Flay himself. Located at 355 Smith Haven Mall, Lake Grove, NY 11755. Bobby's Burger Palace is a laid back, casual dining spot that serves up some seriously delicious gourmet burgers.If the burger was not enough to win you over the variety of specialty side sauces will!. Forget about plain old ketchup here (they serve that too), Chef Bobby Flay offers Chipolte Ketchup, Jalapeno Pepper Sauce, Spicy Burger Sauce to name a few. I ordered the L.A. Burger - a juicy beef burger topped with Avocado Relish, Watercress, Cheddar Cheese and Tomato- it was out of this world!! Plus a side order of fresh French Fries- delish! Bobby's burgers are super meaty (no fillers here) and the fries are served sizzeling hot- just the right ratio of potato to crunch- Fabulous!! Get there & see for youself how good it is. O' the best part - No Reservations Needed, Cheers!

Sunday, February 28, 2010

Bad Romance- When Food & Heartburn Don't Mix- Expert Advice

Caught in a Bad Romance, no I'm not talking about GaGa's latest hit. I'm referring to the 25 million adults who suffer daily from acid reflux according to About.com. It's like a sick joke, the one thing in life you love FOOD, spicy, tasty, garlickly goodness being the exact thing you have stay away from. It's like everytime I eat a dish of fresh homemade Sunday Sauce Im saying "I want your love, I want your revenge"! Fuggedaboudit- imagine if I wanted to wash dinner down with a glass of wine, I'll be screaming Ra-Ra-Ra all the way to the E.R.!!!! So how do I handle this sadistic relationship, besides popping the latest proton pump inhibitor (better known as PPI or acid blocker)? Here's a few of my tips:
  1. Use garlic infused oil instead of straight garlic in a dish:  warm plain olive oil w/ a few cloves of whole garlic, when golden brown, strain out garlic and cook with the infused oil.
  2. Reduce the amount of aromatics in a dish- ok, ok yes they add a ton of flavor but too much mirepoix will have you up all night! Go half on the amount of onions, carrots and celery in any recipe and sautee very well making them easier to digest, believe me it helps.
  3. Add lemon zest to a recipe instead of pure lemon juice. The acid from the lemon juice can surely put you in serious pain.Instead I use the zest. Zest of any citrus fruit packs tens times the punch of the juice w/o the side effects.
What are your tricks to making this relationship work!- Chef J-NYC

Saturday, February 27, 2010

Panini of the Week- Turkey Melt Monster

Goodness, I'm loving this De Longhi Panini Press so much, I'm now doing a weekly feature "Panini of the Week". The possibilites with this machine are endless. Last night I was looking for the perfect late night snack when I whipped up what I call a Turkey Melt Monster! Buttered Rye loaded with turkey and american cheese, a melty monster  midnight snack . Yum! What are you cooking on your press?