Friday, April 29, 2011

Fish & Chips- Royal Wedding Tribute




Something old, something new, something borrowed something blue! NYC Cooks has Royal Wedding Fever and  what could be more British than Fish & Chips-  it's an Old recipe,  panko breadcrumbs make it New, Borrowed the cooking oil from my granny and the waters the fish comes from are Blue!

For that extra crispy crunch use panko breadcrumbs and be sure to fry your fish in 375 degree oil appx. 4 minutes per side or until it's extra golden!

Fyring away- notice the pan is not overcrowded

Allow to drain on paper towel , season w/ salt right away!
Don't forget the chips!

Thursday, April 28, 2011

The Borgata, Atlantic City NJ

The Almond Joy Martini @ Old Hometstead
A.C.,  if you're from the Tri-State area you've heard of it- if you've ever watched Jersey Shore then you've seen what goes on here! Atlantic City the perfect place for a fun weekend getaway. My hotel of choice is The Borgata, as close to a Las Vegas hotel as you're going to get in Atlantic City. Boy, does Borgata have some fantastic places to eat: Old Homestead, Wolfgang Puck American Grille, Izakaya.. just to name a few of my faves. If it's your first time at The Borgata, you may be overwhelmed by all the dining chocies but take my advice make reservations for Old Homestead and you won't be disappointed. I actually  actually prefer the Atlantic City Old Homestead over the original Old Homesteadn NYC! Here's a few insider tips to some of my secret pleasures: The Almond Joy Martini from Old Homestead- just like the candy bar but better and the Roman Wrap from Roma have it for breakfast it's fit for a gladiator!

Wining & Dining at Izakaya


For Breakfast Share the Roman Wrap from Roma

Scrambled Eggs, Fontina Cheese, Apple Smoked Bacon and Hash Browns- DIVINE







Monday, April 25, 2011

The Australian NYC- Restaurant-Bar-Lounge- Dining Out



G'day Mates,while running around NYC in search of the perfect wedding day shoe, I came across a perfect little watering hole I have to share with you- The Australian NYC. I was warmly greeted by a friendly blonde haired hostess, naturally of Australian descent or she faked an awesome Aussie accent. Since I was pretty starved I jumped right into the menu which is more American Bar Food than Australian, weird but glady pleased.
I had the basic cheeseburger($11.00) but there was nothing basic about it- served on a hot toasted bun and charred to perfection, fantastic. My mom ordered the Chicken Club ($13.00) which was topped with bacon, guacamole and cheese, it was great.  The Australian NYC, is set up as a classy sports bar with a nice cozy feel and reasonably priced. I absolutely love discovering restaurants that are perfect for everyday dining.
Oozing with Guacamole and served with crispy fries- yum!
The Australian NYC

20 West 38 Street
NY, NY 10017
212.869.8601
Hours of Operation:
Sunday - Wednesday: 11:30 AM to 12:00 AM
Thursday: 11.30 AM to 2:00 AM
Friday & Saturday11.30 AM to 4:00 AM










Friday, April 22, 2011

Good Friday

In remembrance of Good Friday today NYC Cooks will have a silent post.

Thursday, April 21, 2011

Whole Wheat Chicken Quesadillas with Fage Yogurt Dip

Chicken quesadillas the perfect bar food or anytime appetizer although seemingly healthy they're really not. Since the final countdown to my wedding has begun just about all my recipes will be figure friendly! On Tuesday I roasted a beautiful free range chicken being left with some extras, I thought what else can I do with this besides boring chicken salad?

On my latest Costco venture I scooped up my favorite whole wheat wraps. Now,  TLC's Extreme Couponing inspired me to by the Sunday paper and clip away! I clipped $1.00 coupon for  Kraft Cheese and low and behold Target was running a sale, so after the sale and my coupon I paid a $1.25 for Kraft's Mexican Mix.Plus I always keep a fresh supply of Fage Greek Yogurt in my fridge, I have so many good uses for it. I pulled the ingredients together and was on my DePalma's delicious and healthy Chicken Quesadilla with Yougrt Dip, we served these all the time at my restaurant The Power Grill. I'm sure you will  love them too!

Jen DePalma's Whole Wheat Chicken Quesadilla with Fage Yogurt Dip
(serves 1)
1 whole wheat tortilla
4 oz of shredded rotisserie chicken
1 tbsp of red onion, chopped
1/4 cup of shredded cheese
1 handful of lettuce
2 tsp of olive oil

Yogurt Dip
1/4  of creek yogurt, plus juice of 1 lime salt and pepper (combine ingredients & reserve)

Preheat a nonstick saute
Add in oil and tortilla
Allow tortilla to warm through 2 minutes
Layer in cheese, chicken and red onion- allow to melt (2-3 minutes)
Top with lettuce, Fold in Half and slice into 4 triangles
Serve with Yogurt Dip- Enjoy

Wednesday, April 20, 2011

Veal Milanese Salad- Lightened up


Veal Milanese Salad a staple on many Italian restaurant menus, pan sauteed breaded veal cutlet topped with a crisp salad, drizzled with olive oil and lemon. Although it's delicious it's falls into the category of dishes that look healthy but aren't. I decided to give Veal Milanese a make over by pan searing the veal cutlet sans the breading and serving it over a huge salad- a little lighter and just as lovely. Try Jen DePalma's Lightened Up Veal Milanese tonight and tomorrow your jeans will thank you!

Jen DePalma's Lighten Up Veal Milanese Salad
1 lb of veal scallopini
2 tsp each (garlic powder, salt, black pepper)
2 tbsp of olive oil
1/4 cup of red wine vinegar
1 bag of mixed greens salad

Preheat a large skillet until very hot
Add in oil , allow to heat 1 minute
Season veal with garlic powder, salt and pepper
Saute veal 2 minutes per side
Finish with red wine vinegar and serve over large salad
Enjoy!

Tuesday, April 19, 2011

Baked Bolognese- Bachelor's Kitchen Tuesdays



It's Bachelor's Kitchen Tuesday's here at NYC Cooks and today's recipe promises to make your mouth water! Most guys loves meat, most guys love meat sauce and almost every guy I know loves baked ziti. Here I am Sunday cooking my all time favorite Sunday meal- Spaghetti with Bolognese Sauce- ya know that savory, luscious italian meat sauce and I thought hmm.. why not  try something new with it and so I decide to turn it into a baked dish. Yeah! Similiar to a baked ziti but way better- I toss the hearty bolognese sauce with shells, ricotta and mozzarella- pure perfection! This recipe is a keeper, so if you're interested in the details email me at couturechefs@yahoo.com for the secret recipe!

Friday, April 15, 2011

Setting a Perfect Table


It's Friday, good bye work week hello PARTY! As a caterer Saturdays are my busiest nights. I try to take advantage of Friday's with a romantic dinner date with my future husband right at our dining room table. How do you change the mood from everyday dining table to an intimate soiree? Flowers. Yes, men like flowers, just too don't expect them to say it. Guys enjoy looking at beautiful things, hence why they date us!

A blossoming centerpiece surrounded by a some candles and stemware- super sexy!  Even if tonight's "dinner plans" are local take out, try serving it on the "good" china, whip out the linens and my favorite tip pop some champagne for instant romance. Here's a look at some of my favorite centerpieces from past events custom designed for Jen DePalma's Catering, hope they inspire you:





Thursday, April 14, 2011

Perfectly Plump Breasts-Turkey Breast That Is!

Picture coming home from work and having perfectly plump juicy breasts waiting for you in the kitchen. No Kim Kardashian will not be sprawled across your kitchen table (you wish) but  my super simple Roasted Turkey Breast with Pan Drippings will be! It's cinch to pull together, virtually mess free (everything goes in the oven, no counter tops to clean), practically no prep work just buying the turkey and sooo delicious to eat! Serve with roasted sweet potatoes or as pictured above with my mom's arroz con frijoles (a tad different than my version) or even a simple side salad- simple and spectacular- I wouldn't have it any other way. FYI Kimmy K., NYC Cooks is a big fan!

My Juicy Breast :)
Jen DePalma's Roasted Turkey Breast with Pan Drippings
1 turkey breast (4-6 pounds)
1 cup of chicken broth
1/4 of Jen DePalma's Rib Roast Spice Rub (email me for the secret recipe or where to buy)
1/4 of olive oil
4 small sweet potatoes
Directions
Combine spice mix with olive oil and rub all over turkey( be sure to get it under the skin too)- allow to marinate anywhere from 1 hour to 8 hours
Preheat oven to 375
Wrap swet potatoes in foil and place in oven- cook appx 40 minutes
Place turkey on roasting rack  pour broth in pan and place in oven 
Roast until timer pops about usually 1 1/2 hours
Spoon pan gravy over turkey and enjoy!

Wednesday, April 13, 2011

Cooking for One- Adobo Turkey Cutlets with Sauteed Swiss Chard

Uno, Single, Solo- no matter how you spin it cooking for one person is not a s simple as you think. Most recipes serve anywhere from 4-6 people but how often do you see a recipe say 1 serving? Almost, never right. Who wants all the leftover and it's okay to eat last night's dinner for lunch but please no more after that. When I was in seventh grade my dad would buy the block of Jennie-O Turkey Ham from Sam's Club and every day for almost a year I ate the same ham sandwich for lunch. to this day I can't eat a ham sandwich! try telling me about being tired of eating the same thing everyday!

More often than not I wind up making dinner just for me and since the ham sandwich incident, even if I'mcooking for one, I want to mix it up and make it fun. I find some foods make a better single serving than there counterparts say turkey cutlets instead of a roasted turkey or a handful of roasted potatoes instead of a pot of mash- get my drift. Today I'm sharing Jen DePalma's recipe for Adobo Turkey Cutlets with Sauteed Swiss Chard- nutritious, delicious and perfectly portioned! Swap out spinach for swiss chard for an extra health boost and variety to your diet. Plus using one pot cuts down n the clean up - yup I thought of it all :)

Jen DePalma's Adobo Turkey Cutlets with Sauteed Swiss Chard
2 sliced turkey cutlets (usually sold in packs of 4, freeze the other 2)
2 tsp of Adobo seasoning
2 tbsp of olive oil
1 bunch of swiss chard- rough chop


Turkey Browning
Swiss Chard Sauteeing












Directions
Season Turkey with adobo
In a non-stick saute pan over medium heat add 1 tbsp of oil to pan and then turkey - cook 4 minutes per side
Remove turkey from pan and set aside
Add remaining tbsp of oil to pan and swiss chard season with salt and pepper ,cook 2 minutes  until slightly wilted
Slice turkey on an angle (bias) and serve over bed of swiss chard
Enjoy

Tuesday, April 12, 2011

Chinese Boneless Spare Rib-lets Bachelor's Kitchen

Bachelor's Tuesday here at NYC COOKS and today I'm answering a fan request, a simple recipe for Chinese Boneless Spare Ribs. It's funny because everytime my fiance and I  go out for Chinese  he always orders a side of Boneless Spare Ribs and sure enough I received an email a few weeks back from a 26 yr. old fan who wanted a simple recipe for his favorite Chinese Take out dish- Boneless Spare Ribs! Must be a guy thing.

Now I have several go to recipes for Chinese Boneless Spare Ribs but my catch here is, it has to be easy enough for the novice cook and also do-able when cooking in tiny spaces. I always love a good challenge but this one was going to be tough. My secret for melt in your mouth ribs is is cooking up them up in my new Martha Stewart Dutch Oven from Macy's. FYI, neither Martha Stewart or Macy's pays me for these reviews but I sure would love  if they decide to! If you don't have  a dutch oven make sure you use a pot with a tight fitting lid, it really help to lock in th emoisture so the ribs don't dry out.

Just for fun I like to cut my ribs up into "rib-lets" for all those fans who love to nibble. Serve this alongside some white rice and beware you may not be a bachelor for too long!

Ribs simmering away

Ribs Removed as Sauce Reduces


Jen DePalma's Chinese Boneless Spare Ribs
2 lbs of Country Style Spare Ribs cut into 2 inch bites
1/2 cup of soy sauce
3 tbsp of apple cider vinegar
2 tsp of each ground ginger powder, garlic powder,paprika ad black pepper
1 tbsp of sugar
1 cup of water 1/4 of honey
Directions
In a large bowl add all seasoning ingredients EXCEPT FOR HONEY to ribs
Place in a large dutch oven and bring to a gentle simmer, cover pot and cook 25-30 minutes on low heat
When cooked remove ribs from sauce and reduce sauce by half  on medium high heat appx. 5 minutes
Add in 1/4 cup of honey, allow sauce to froth and bubble until it has a glaze like consistency
Pour all over ribs, top with scallions and Eat!






My Dutch Oven- I love her!

Monday, April 11, 2011

Banging Burger Toppings




It's 72 degrees this morning in NYC a bit on the cloudy side but that won't stop me from firing up the BBQ. It's only been cold since like October! I'm dying to sink my teeth into a fat,juicy burger with all the trimmings. I picked up some fantastic burgers while at Whole Foods - meaty tasty and the perfect choice to craddly my topping. My personal favorite burger topping is my Red Onion and Mushroom Mix. Freshly sauteed red onions and mushrooms doused with a splash of balsamic vinegar for a sweet and tangy topping you're sure to love.

Sizzling Away

Mushrooms & Onions Make Friends

The Final Masterpiece
Trust me the kids will love this!
Jen DePalma's Banging Burger Topping
1 Red Onion Sliced
1 Pkg of Sliced Mushrooms
2 Tbsp of Olive Oil
3 Tbsp of Balsmaic Vinegar
3 tsp of black pepper, 3 tsp of salt
Directions
Preheat Saute Pan until it's screaming hot
Add in oil and onions- cook 5 minutes
Then mushrooms, salt and pepper- cook 4 minutes
Add in Balsamic- cook 2 minutes
Mangia~

Friday, April 8, 2011

Sauteed Shrimp with Spaghetti- shh it's healthy too!



Fish Friday's here at NYC Cooks and boy do I have an awesome recipe for you- Jen DePalma's Sauteed Shimp with Spaghetti- it has bacon (now ya know it's gonna be delish), spinach, capers and I use my secret trick for making a light yet luscious cream sauce!

People are always searching for some great shrimp and pasta dishes and this is a sure fire, fool proof recipe. Trust me, I didn't intend for this to be a healthy recipe it just happened to turn out that way. The cornstarch mixture added to the pasta water helps to create a thick cream like sauce and then I add in just 1 tbsp of heavy cream to give your taste buds the creamy mouth feel they're in search of. FYI-if your family enjoys this dish as much as mine you may just want to double the recipe :)

Shrimp frying up in all that bacon goodness
I slide in a the Parm Reggiano rind for extra flavor
It's all coming together
Jen DePalma's Sauteed Shrimp & Spaghetti
Ingredients
1 lb of large shrimp
1 bag of fresh spinach, roughly chopped
1/4 cup of capers
3 slices of bacon-chopped
1 clove of garlic sliced
1/4 small onion finely diced
2 tbsp of cornstarch mixed w/ 2tbsp of water
1/2 cup of starchy pasta water
1 lb of thin spaghetti
Directions
Cooking pasta according to bo, reserve 1/2 cup of cooking liquid
In a large saute pan, ook bacon until crispy- 7 minutes
Remove bacon , set aside
Add 1 itsp of loive oil to pan and saute onion and garlic
Add in Shrimp- cook half way (appx 4 minutes) , toss is capers and spinach
Make a well in pan (see pic), slide in Rind of Parm Reggiano- cook 2 minutes
Add in Pasta Water and conrstarch mixture-  allow to thicken 1-2 mintes
Add in Spaghetti and 1 tbsp of heavy cream
Now Eat! 

Thursday, April 7, 2011

Pasta Shells with Broccoli and Garlic Chips

To me, cooking is all about the simple beauty of food. I'm not into overly fussy dishes with too many components to count and which leave you feeling foolish because you either don't know how to pronounce them or never heard of before. Jen DePalma's dishes are simple and spectacular and leave you saying - "huh, why didn't I think of that"! A classic favorite of mine is Pasta with Garlic and Olive Oil- can't get any simpler or healthier! I dress up my twist on the classic with Broccoli and my secret ingredient capers. I use large shells since it's even more amazing when a little caper or garlic chip gets lodged inside of the shell and you when you bite into it you get an extra  bang for your buck. This is an amazing dish to entertain with because the flavors are so intense and marry so beautifully it sheer perfection- PS it's also reallly cheap to make! I love to add lots of black pepper to give it even more punch! If you're stomach could handle it add some crushed red pepper falkes while you're at it!

This starchy pasta water helps the bring the recipe all together

Sheer Perfection, do you see the garlic chips lodged inside the shells, yum!
Jen DePalma's Pasta Shells with Broccoli and Garlic Chips
1/2 box of large pasta shells- cooked according to directions (reserve 1/2 cup of starchy cooking water)
1 cup of frozen broccoli
1/4 cup of capers
3/4 cup extra virgin olive oil
5 cloves of garlic sliced
1/2 cup of parmigiano regianno
3 tsp of black pepper
Directions
Cook Pasta according to box at the last 2 minutes of cooking toss frozen broccoli to water and allow to cook- drain and set aside
In a large saute pan over medium heat add olive oil and garlic slices
Slowly toast garlic 3-5 minutes, add in capers- saute 1 minute
Toss in pasta shells, broccoli , 1/2 cup of reserved pasta water and black pepper.
Top with Parmiginao Reggiano and Enjoy!

Wednesday, April 6, 2011

Nick's Lobster - Dining Out

While runnning evening errands in South Brooklyn I decided to pop into Nick's  technically known as Nick's Lobster for some late night chow.  There are things I love about Nick's Lobster and things that annoy me. First my loves, the seafood is always on point, no matter what time you go to Nick's Lobster, it's usaully packed. Forget about trying to get a seat in the summer time when the outdoor patio is open , you'll be waiting all night! The portion size is great and the food is pretty tasty. Nick's Lobster serves up simple, classic seafood dishes and does it right!

One thing about Nick's Lobster, do not expect quick service, their waitstaff is good they just don't have enough of them! A couple of more servers and this place would be in good shape. Nick's Lobster, is a great choice when you're in the mood for simple seafood and want to stay in the neighborhood. Now the moment you've all been waiting for, the food review:

The New England Clam chowder, my absolute favorite dish on the menu. Made Homestyle with chunks of clams and potato it's absolutely fabulous , defintely do try!!

Order this!
 The Lobster Bisque- way too salty and not enough lobster flavor- it's a no go for me

Skip This
 The Baked Clams- served a drop away from burnt and doused with a bit too much butter/oil they were okay.
A bit too oily and burnt for my taste
 The Penne with Lobster Cream Sauce- something looks very familiar about this dish?? Probably because it's just the lobster bisque with heavy cream added in and voila you have the Penne with Lobster Cream Sauce. It was pretty good if you're into those types of dishes and my fiance totally is!

Really good if you're into heavy cream sauces and don't mind heartburn! Please serve with
Alka-seltzer!

From the Broiled Menu-  Broiled Salmon served with baked potato- simple and spectacular. Salmon is perfectly cooked, the portion size HUGE - bottom line I loved it! 

Delicous, well cooked, Do Try!
Some items on Nick's  menu I love more than others overall a good choice. It's not exactly cheap, without a tip the bill was $65 but really it was a lot of food, way more than I think we needed- my fiance tends to get carried away lol!
-Jen DePalma for NYC COOKS

Nick's Lobster

2777 Flatbush Ave.
Brooklyn, NY, 11234
Phone: 718.253.7117

Hours:
Mon - Thurs: 11:00 am - 10:00 pm
Fri - Sat: 11:00 am - 11:00 pm
Sun: 11:00 am - 10:00 pm

Tuesday, April 5, 2011

Sesame Glazed Skirt Steak with Sauteed Spinach Salad- Bachelor's Kitchen Lovely Lo Carb Recipe


Men's Health Magazine Pic
 Guys, you are going to love me for this one pot wonder meal! Jen DePalma's spinning heads not with her fabulous looks but with my fantastic Sesame Glazed Skirt Steak and Sauteed Spinach Salad. A simple and spectacular meal that's accomplished all in one pan!!! With a little help from me, Jen DePalma and Soy Vay Marinades a fabulous dinner is only 5 minutes away.

FYI, it's low carb too. So if you're looking to get some washboard abs try my lovely Lo-Carb recipe and stop by Men's Health Magazine  for some A+ tips.

Jen DePalma's Sesame Glazed Skirt Steak & Sauteed Spinach Salad
1 lb of skirt steak
1/2 cup of Soy Vay Veri Veri Teryaki
2 tbsp of olive oil
1 bag of baby spinach
1 8oz container of sliced mushrooms ( any type you like)

Directions
Pour Marinade over steak, allow stand 5 minutes
Preheat Saute Pan 2-3 minutes or until hot
Remove steak from marinade and add to hot pan, cook 3-4 minutes per side
Remove steak from pan and allow to rest
Add Mushrooms to saute pan, lower heat to medium and cook mushroom 3-4 minutes or until soft
Next add spinach to the same pan, cook 2 minutes or until lightly wilted
Slice steak and serve over spinach mushroom mixture. Yum!

Jen DePalma for NYC COOKS

Monday, April 4, 2011

The Perfect Pork Tenderloin

What to make for dinner? The same dreaded question that pops up everyday. Tired of chicken? Not in the mood for fish and trying to follow a beef free Monday meal? Well do I have the answer for you, please try Jen DePalma's Perfect Pork Tenderloin for a rockin' weeknight meal.

Pork Tenderloin, not to be mistaken for pork loin which and can be tough and dry if not cooked properly. Pork tenderloin makes for a tender and tasty main course you're family and friend are sure to love. It's buttery, moist and healthy- what more can  you ask for! Tonight' I'm preparing my Perfect Pork Tendrloin with Garlic and Oil Sauteed Harit Coverts . I promise my asian fusion glace is a simple and spectacular 3 ingredient recipe that works as both a marinade and then double time as the perfect glaze. This is a recipe I hold near and dear to my heart, so if you're loooking for the inside scoop please email me for my secret recipe. Eat right, starting tonight!

Friday, April 1, 2011

Bar Basque at the Eventi Hotel NYC- Dining Out


I'm out and about in NYC. My latest adventure is  Bar Basque at the Eventi Hotel in Chelsea. The Eventi Hotel opened in October 2010 and still a pretty well kept secret. Bar Basque located inside of Eventi and is brought to us by the famous  China Grill Management, well known for their posh restaurants and over the top decor. Bar Basque has a Spanish inspired menu hence "Basque" as in "Basque Country of Spain and France".

Bar Basque is the perfect back drop for girl's night or amazing date spot with their fabulous low key vibe. I must say this past  Friday night,  Bar Basque was not overly crowded and it was great to be out and not have to yell across the table so my friends could hear me. I loved the the white couches where you could just chill and have a cocktail, the place screams NYC and perfect if you're looking to make a great first impression on your date. Now let's get to the amazing food!

The Amuse Bouche
Black Truffle Creme- one bite of this dreamy goodness and you know it's going to be good night!



Appetizers
 Mushroom and Cheese Croquettes with a hint of black truffle butter - so satisfying
Fried Olives-  crispy briny beauty! Do Try!!

Truffles make everything taste good!

Now you MUST MUST MUST order this appetizer the Fried Stuffed Olives, my love for fried olives is equivalent to Snooki's love for for fried pickles!

Please order these on your visit!

ENTREES
I had the Golden Snapper with clams and parsley sauce - good but the snapper needed a bit more seasoning, so I'd say it's just good not great.


We then tried the Grilled Tuna with Bilbaina Style Piperade, which I preferred over the Snapper. The fish was well seasoned and the pipperade sauce very flavorful- a good choice

Grilled tuna w/ Bilbaina Piperade Sauce (a pepper sauce)-delish
Side Dish
As a side dish, I tried the Creamy Calasparra Rice- simply a great choice. Served family style definitely enough for two people.

I couldn't stop eating this!


Overall, Bar Basque is a great choice if you're looking for a hot spot with good food- make your rsvp tonight!