Thursday, June 30, 2011

Teryaki Pork Tenderloin


It's 4th  of July weekend and luckily  in NYC we're having gorgeous weather. If you're heading to the beach or poolside BBQ this weekend I have a fabulous healthy recipe to keep your bikini body in tip top shape. Jen DePalma's Teryaki Tenderloin is simple but as always spectacular. This recipe works beautifully on the grill too, makes for a nice breather from the usual hot dogs and hamburgers at summer BBQ's. For healthy and delicious side dish try serving the pork with My Magnificent  Mango Salad.

Tonight I'm pairing the teryaki tenderloin alongside roasted red potatoes topped with a provolone cheese sauce. I know you're thinking "what the hell" (my now infamous line) potatoes are not diet food but seriuosly you can't be good all the time!!!

Jen's Magnificent Mango Salad

Teryaki Tenderloin w/ Provolone Potatoes
 Jen DePalma's Teryaki Tenderloin
1 lb of pork tenderloin trimmed
1 tbsp of each paprika, garlic powder, onion powder & black pepper
2 tbsp of extra virgin olive oil
1/2 cup of Soy Vey Island Teryaki Marinade
2 tbsp of apple cider vinegar
3 tbsp of honey or agave nectar

Directions
In a resealable storage bag marinate pork with Teryaki and spices, 1 hr- overnight
Preheat oven 425 degrees
In a large saute pan add 2 tbsp of olive and sear meant 3 minutes per side
Place in oven 20 minutes or until internal temp reaches 160 degrees
Remove pork from pan and allow to rest
To pan add vinger and honey, allow sauce to froth 3 minutes pour of pork and enjoy!! 




Jen DePalma on Rocco's Dinner Party

Hey Fans, someone look familiar here?????




Wednesday, June 29, 2011

Clemente's Maryland Crab House- Dining Out

The weather is gorgeous in NYC and boy do I know the perfect spot in South Brooklyn for dining al  fresco,Clemente's Crab House .   Enjoy a terrific view of the Venice Marina while under the patio lights with buckets of crab legs the size of my head! Good seafood, amazing view- it's summer casual in a nutshell.

LOCATION:  Clemente's Maryland Crab House, 3939 Emmons Ave. (Sheepshead Bay) Brooklyn, New York. 718-646-7373
HOURS:  Monday - Thursday 4:00 PM - 10:00 PM.  Friday - Saturday Noon - 11:00 PM.  Sunday Noon - 10:00 PM.

Thursday, June 23, 2011

The Boathouse @ Central Park- Jen DePalma Reviews

 The Central Park Boathouse is the place to be if looking for a picture perfect day in NYC. Visiting The Boathouse at Central Park feels like somehow you just stepped into a movie scene- the beautiful park, the row boats, the scene is just so Hollywood NYC. I had the pleasure of spending my sunny Saturday sipping cocktails at The Boathouse then off to a boat ride with my babe.

The Boathouse has a classical brunch menu (a bit too stuffy for my taste), so straight to the cocktails for me.Luckily, there was no wait for renting a row boat-sometimes the wait can be up to an hour.

I think The Boathouse is the perfect backdrop for relaxing luncheon with your special someone or the perfect place for entertaining out of town guests.It's that special place to go when you're looking to embrace a beautiful NYC day. I definitely recommend adding The Boathouse to your Places to See in NYC list. It's absolutely wonderful!
 

Wednesday, June 22, 2011

Friday, June 17, 2011

Thursday, June 16, 2011

Chef Jen DePalma's Roasted Pork Tenderloin with Dijon Demi Glace

Pork tenderloin, lean, mean juicy and pristine. Pork tenderloin has a melt in your mouth texture and is pretty fool proof. Just give the meat a quick sear on the stovetop then right into 425 degree for 20 minutes and you're done! I figure since the meat itself takes no effort to cook why not put some love into developing the perfect sauce to top off the dish. Today Who doesn't love a demi-glace? You know the end product of stock that is heavily reduced to syrup like consistency.
Demi-glace is super intense and a little goes a long way. Making a demi glace is an all day process, in restaaurants we let the stock reduce anywhere from 12-16 hours. Obviously not an easy task to recreate at home. Jen DePalma's sharing her super easy shortcut to a quick fix Dijon Demi-Glace that sure impress your guests and tastebuds.

Dijon Demi-Glace
1 cup of veal stock (beef or chicken stock is fine too)
1/2 cup of dry white wine
2 tsp of dijon mustard
1 tsp of redwine vinegar
1tbsp of flour mixed with 1 tbsp of butter

Directions
Begin by searing seasoned  pork tenderloin 3-5 minutes per side on stove top, then add 1/2 cup of white wine to pan (Deglaze- the technical term)
Place pork in 425 degree oven, cook 20 minutes or until internal temp reaches 160 degrees
Remove meat from pan and allow to rest before slicing
To pan juices add in veal stock and red wine vinegar- cook 2-3 minutes
Whisk in butter/flour mixture . * IT's very improtant to comine buter flour  before adding to pan the fat in the butter keeps the flour from becoming lumpy clumps in the sauce.
Whisk in dijon mustard, adjust salt and pepper , pour over sliced pork and enjoy!

Wednesday, June 15, 2011

Cuisinart DCC-2600 Coffee Maker, Brew Central 14 Cup Review

Jen DePalma could not live without one thing in life- coffee! Each day I wake up to the smell of freshly brewed coffee (thanks to the programmable timer), I'm good for nothing if it weren't for that first cup of Joe.

Today I'm here to rave about my awesome Cuisinart Coffee Maker. It's hard to choose a coffee maker, there's such a huge selection out there. What I love about the Cusinary DCC-2600 Coffee Maker is that it brews extremely hot coffee- which to us die hard coffee fans is super important. The hotter the water the better it brews up the coffee. The pot brwes up 14 cups of coffee which is wonderful for entertaining between my parents and I we can finish the whole pot- that's how much we love coffee!

 A few more bravos to add about this stellar machine are how quickly it brews up and the brushed stainless steel handle makes it a fabulous accesory to my granite countertops. FYI- I don't get paid to rave about these items, although I wish I did! I hope you enjoy the Cuisinart DCC 2600 Coffee Maker as much as I do- I'll be thinking about during my 3pm brew!!

Tuesday, June 14, 2011

Perfect Pork Chops

Consider this my pork chop intervention- I have met too many people who have sworn off pork chops because they say " pork chops are tough, dry and nasty"! To that I say have you tried brining them? The usual response is "huh", bribing them? No silly, Brine, a sugar, salt  mixture which you soak the protein in to help break down the tough fibers of the meat.
Brining may seem complicated but really it's a few simple pantry items you have on hand and plenty of time! The longer the meat brines the more buttery it will become. I recommend brining for a minimum of 6 hours & 24 hours for maximum flavor. Yes, this is a plan ahead menu.

I would gladly post my recipe here but if I ever get to be contestant on The Next Foodnetwork Star I willl totally be making this recipe for the judges. Until then, follow me on Twitter or become a follower of NYC Cooks and I will email you Jen DePalma's Grilled Apple Smoked Pork Chop Recipe. Here's a preview:
Jen DePalma's Top Secret Apple Brine



Ready for the BBQ



Notice, the acid in the brine has slightly cooked the chops




Friday, June 10, 2011

Steamed Mussels with White Wine

It's Fish Friday's here at NYC Cooks and today I sharing with you my favorite recipe for the classic Steamed Mussels with White Wine. I've been dying to make mussels, so when I spotted a sale in the Whole Foods circular 2lbs for $6.00- I knew it was time!Here's Jen DePalma's mouthwatering recipe for perfectly Steamed Mussels in White Wine.

Ingredients
2 lbs of fresh mussels, rinsed and scrubbed
5 cloves of garlic minced
1 shallot minced
2 tbsp of butter
1 cup of dry white wine
1 bunch of chopped parsley

Directions
Saute shallots & garlic in butter until soft and translucent
Add in Pampered Chef Parmesan-Basil Dipping Oil Seasoning
Add in Mussels , pour in White wine and allow to steam (cover pot)
Cook 5 minutes or until all shells have opened (discard unopened shells) Top with Parsley
Enjoy!
  
Cooking
Steaming to their Destiny

Wednesday, June 8, 2011

Tuscan Turkey Sliders

  It's 94 degrees in NYC and summer is officially here. Fire up your grill , grill pan or saute pan and follow us NYC Cooks for Jen DePalma's slammin slider recipes all summer long. Sliders- so tiny, so cute and so many possibilities. Since most supermarkets now carry slider buns it's never been easier to make these lil guy's for your lil' guys!

Jen DePalma's Tuscan Turkey Burger Sliders
 1 lb of lean ground turkey breast
1/2 cup of grated Parmesan cheese
1 tbsp of fresh thyme chopped
2 tsp of each- garlic powder, onion powder, paprika and black pepper
1 tbsp of kosher slat
1 package of sliced baby bella mushrooms
1 sliced roasted red pepper
1/2 cup of shredded mozzarella
3 tbsp of olive oil


Directions
Heat saute pan on high add 1 tbsp of oil and saute mushroom 5 minutes or until golden brown- set aside.
Mix cheese and spices into ground turkey burgers, form 2oz patties brush w/ remaining olive oil
Place on hot grill or grill pan and cook 5 minutes, sprinkle on shredded cheese.
Place on slider bun top with mushrooms and peppers- Enjoy!
For an added burst of flavor you can top with a little Caesar dressing (if you're into creamy dressings)

Tuesday, June 7, 2011

Jen's Juicy Thighs- Bachelor's Kitchen Tuesday

It's Bachelor's Tuesday here at NYC Cooks, I know all you guys out there must be wondering how does Jen DePalma get her thighs so juicy! I'm the queen of juicy thighs- juicy chicken thighs that is. I have a fool proof method that locks in flavor and gives you a crispy crust every time.Truth be told I'm a fan of the dark meat although chicken breast gets all the credit for being lean dark meat is where the flavors at.

I always preheat the oven to 425 and roast the thighs for 28-30 minutes or until the thermometer reads 155 degrees. I then allow the chicken to rest five minutes while the residual heat will continue to cook the chicken and bring the temperature to perfect 160. There's no fancy tricks , no long lost secret just three magic numbers 4-2-5 (hmm maybe I should play lotto). Try dabbling with different marinades say BBQ or Teryaki and brush the chicken with the sauce 10 minutes before it's done, this way the sauce has time to bake in but not burn. Here's my recipe for Jen DePalma's BBQ Chicken & if you want the potato recipe, you're just gonna have to buy my book debuting early Fall.
Jen DePalma's BBQ Chicken
1 lb of chicken thighs ( seasoned with paprika, garlic powder, onion powder, salt & pepper)
1/2 cup of Jack Daniels BBQ Sauce
1 tbsp of Olive oil

Preheat oven to 425 degrees
Drizzle oil on chicken and roast in oven for 20 minutes
Remove chicken brush with BBQ sauce and cook 10 minutes more, remove and allow to rest
With 10 min. left the sauce goes on
If you want my potato recipe, you'll just have to buy my book!

Friday, June 3, 2011

It's National Donut Day

It's National Donut Day, anything that brings an instant smile to your face deserves it own special day!! To celebrate Dunkin Donuts is offering a free donut with a coffee purchase. Or what about trying to whip up a batch of homemade donuts- an old time favorite recipe of mine is from Alfred Portale's 12 Season's Cookbook, Homemade Jelly Filled Donuts so soul satisfying. I don't care go ahead embrace the day even if you have to buy a box of Entenmann's, just be happy!

Thursday, June 2, 2011

Lunch- Bag it or Bring it?

We're six months into 2011, how many of your New Year's resolutions have you achieved? If you're anything like the other 73% of the population you either wanted to lose weight or try save money in 2011 or maybe even both. An easy to get to your goal is to bring lunch with you to work, it's way heathier than fast food but is it really way cheaper??

Here's the breakdown of a salad for Two:

Chicken (1.99 per lb) - cost of 12oz =            $1.49
Romaine Lettuce (3 for 1.99) cost of 1=         $  .69
Fresh Mozzarella (6.99 per lb) cost of 4oz =   $1.75
Ranch Salad Individual packs (.50 ea.)=          $1.00
Total for 2 salads =                                         $4.93
Total for Each Salad            $2.46

If you're a single person trying to bring lunch it may actually wind up costing you more money than buying it! If you're packing lunch for more than one the savings soar and you have to be a dumb dumb not to bag it. When you consider the time it takes to shop then chop and prepare the food plus if you don't eat the pound of chicken on sale for $1.99 it goes bad and you have to throw it out. Once you consider the waste it really doesn't turn out to be cheaper- to all my single friends who are buying lunch rock on!!






Wednesday, June 1, 2011

NYC Foodie Summer Spots

Today is the first day of summer Hurray!!! There are so many wonderful events going on in NYC for all you food lover's out there. Here's a couple of places you are sure to find yours truly (Jen DePalma) at:

Smorgasburg- the all new food bonanza, Saturday's in Williamsburg, Brooklyn.  An outdoor bazaar of NY farmer's, gourmet chefs and wine makers and restaurants. Be sure to bring your appetite and wallet, gourmet don't come cheap!

Big Apple BBQ Block Party- Bringing together the country's top pit master's for an all day BBQ extravaganza.  Admission is free and you get to taste the country's best BBQ for only $8 a plate!!
The 9th Annual Big Apple Barbecue Block Party takes place in Madison Square Park June 11-12, 2011, from 11:00 AM – 6:00 PM.