Vegetarian Chili

When I stopped eating meat, I quickly discovered that all meat substitutes were not created equal. A lot of them contain fillers, shit I can't pronounce and massive amounts of sodium making them worse for you than just eating meat itself. Others are made out of wheat gluten -not a fan at all. Then, I discovered Marjon Tofu Crumbles which are made with organic GMO-Free soybeans. Score! This product is cholesterol free, gluten free, vegan, lactose free, low carb, sugar free, pre-cooked, mildly seasoned, low sodium and ready to use. I use it to make chili and honestly cant tell its not ground beef. Check out my super easy chili recipe when I want something really quick, warm and filling but healthy. You basically just dump stuff in a pot and it only takes 30 min to make! Tard-proof.

Ingredients:

Packet of low sodium chili seasoning

1 package of Tofu Crumbles
1 14 1/2 ounce can of fire roasted diced tomatoes, undrained
1 16 ounce can of kidney beans, drained and rinsed
1 8 ounce can of tomato sauce
1 small onion diced
diced green/red pepper
diced celery

minced jalapeño


Saute the onion, pepper, and celery in the bottom of a pot until the onion turns a little translucent. Add the tofu crumbles and saute for about 3-5 min.  Add the rest of the ingredients. Bring to a boil. Turn to low, cover and simmer for 15-20 min stirring occasionally. Top with some green onion, fat free sour cream and fat free shredded cheese. 

Side note: I usually don't add the whole packet of chili seasoning and I add a little cayenne pepper because I like it spicy. I also use organic canned goods...

Kale Chips And Dip

Everyone who knows me knows about my love for all things green and leafy. I've recently discovered that a lot of my girlfriends love kale chips as much as I do! These are a fantastic alternative to your average television snack. 



Ingredients:

1 pound of curly organic kale
3 tbs extra-virgin olive oil
2 cloves garlic, minced
Salt and freshly ground pepper
1 cup of fat-free plain Greek yogurt
1 teaspoon finely grated lemon zest
2 tablespoon squeezed lemon juice

Chips and Dip

Preheat your oven to 375°. Remove the hard stems from the middle of the kale and rip into large pieces. In a bowl, toss the kale with 2 tablespoons of the olive oil and one clove of minced garlic. Spread the kale on baking sheets and roast in the oven for about 15-20 minutes, until crispy. I like to shake the pans a bit half way through the cooking time. Season the kale with salt and pepper and transfer to a large platter.


In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper.

Dip and Enjoy!

Fuck Cancer || Eat Watercress

I'm hiding from cancer behind this leafy green superfood. I'm completely convinced that if I eat enough of it I'll be healthy forever. That being said, I cram a ton of this stuff into my diet... so much so that I'm surprised I haven't mentioned it to you all before. I even yell at my mother to eat more of it. You don't have to believe me, just Google it! The G never lies...

-Eating watercress daily can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer,

- Research from the University of Southampton has revealed that a plant compound in watercress may have the ability to suppress breast cancer cell development. 

The articles go on forever. I have yet to dig out the actual trials though - the scientist in me is screaming. I refuse to look; afraid I may sit and criticize the work, in turn, swearing off eating cruciferous vegetables all together! I mean, we all know that academic publishing is a bit flawed. Trials often go missing in action: Ten trials may have been done but only two have a positive result. Those two will appear in an academic journal, while the other eight with unfavorable results got lost in a shredder somewhere. But, I digress.. Shit, what were we talking about again? OH RIGHT! Population studies aside - watercress is delicious and if it doesn't ward of cancer I'm pretty sure it wont give it to you. Watercress also contains significant amounts of iron, calcium, iodine, and folic acid, in addition to vitamins A and C. - Look, it's just plain good for you. 

It's pretty peppery when raw (nothing a little citrus can't handle) but cooked it has a much milder flavor.  I put it on sandwiches, in salads, soups - sauté it, boil it, steam it, eat it raw in handfuls with the fridge door open... Most of the time I just throw it in some veggie broth with some tofu for a few minutes and just eat it.

But, check out this super easy soup. You can use potatoes in lieu of the cauliflower but this way is healthier.

Easy Watercress and Cauliflower Soup

Olive Oil
Small chopped onion

2 cloves minced garlic
Head cauliflower cut up
2 cups of low-sodium chicken stock
2 cups of water
1 bunch watercress

2 Laughing Cow Cheese Wedges (optional)
Salt
Freshly ground pepper

In a big pot, saute onion in a little bit of olive oil until soft and translucent add garlic. Add the cut up cauliflower, stock, pinch of salt and pepper, and water. Bring to a boil. Cover and simmer until cauliflower is super soft. Add the cheese wedges if you want and stir it around until it dissolves. (gives it some flavor and makes it a touch creamier) Stir in watercress.
Puree soup in a blender... not all of it at once or it will spray molten veggie mush in your face. If you're a fancy pants and have an immersion blender use that.

Tofu 'Caprese'

So, I'm totally stealing this recipe from world renowned 'BAMF' David Chang. David is chef/owner of the Momofuku restaurant group and fellow bourbon lover - as shown Here. I'm on a crappy diet which doesn't let me have cheese, or anything good at all for that matter. However, I've decided that dieting doesn't have to suck completely and whipped up this salad for lunch today. The recipe calls for 'shiso leaf' which is an Asian culinary herb in the mint family. Luckily, I can find it on occasion at Japanese Market, but if you can't find it in your area you can substitute basil or mint or chive etc. Tofu, soft or firm - whatever you feel like. Today I went with soft. 

Without further ado... My totally unoriginal stolen recipe! 

Cherry Tomato & Tofu Salad

(Makes 2 servings)

2 teaspoons soy sauce

A few drops of toasted sesame oil

A dash of sherry vinegar

1 to 2 tablespoons olive oil

Sea salt

Fresh-ground black pepper

1 teaspoon sesame seeds

1 cup ripe cherry tomatoes, halved

2 slices very fresh tofu or yuba (tofu skin), 1/2-inch thick and about 2 by 4 inches

Shiso leaves

Combine soy sauce, sesame oil, vinegar and olive oil, and season with salt and pepper to taste. Toasted sesame oil is very potent and should be used sparingly. Add dressing and sesame seeds to the cherry tomatoes and mix together. Arrange tofu on a plate and spoon over tomatoes and dressing. Cut fresh shiso leaves into fine ribbons, or tear leaves into pieces, and scatter over tomatoes and tofu, then serve.

From David Chang, as published in “In the Green Kitchen” by Alice Waters

"Set It...And Forget It!"

    Allow me to take a moment to tell you about my favorite thing in my kitchen aside from the slapchop. Ok, completely kidding about the Slapchop! However, the Ronco Showtime Rotisserie is seriously the bee's knees. My sister gave me this for one of my birthdays and its been my favorite ever since. Yes, that's right, I'm talking about the infomercial product that your insomniac ass watches at 4am. Inventor Ron Popeil really did it this time..(The same guy that sprayed his own baldspot on tv with a can of spray hair) 


   Forget the Pajama-Jeans, Snuggie, and ShamWow... The Showtime Rotisserie is the only 'as seen on TV' item you should be buying. The spinning poultry looks as enticing on TV as it does in real life, trust me. You will never buy another pre-made supermarket chicken again!  Not only does it make perfect juicy chickens, it also does bitchin' standing rib roasts, leg of lamb, whole thanksgiving turkey, pork loin, you name it. It comes with a basket for burgers, wings, fish, chicken breasts, veggies etc. It also includes self-turning meat and poultry kabob rods, a Round Rib Basket makes baby back ribs and a veggie steamer that goes on top. 


Just shut up and buy one. It's only 4 easy payments of $39.95!!!!!!!!   Click Here 

IF YOU ACT NOW: you also get flavor injectors... Syringes to shoot-up your meat with liquid marinades or solids.

Directions:

1. Take raw chicken and rub on whatever crap you have in your spice cabinet. 
2. Stab raw chicken with rotisserie spears. 
3. Set little timer on the side to 15 Min Per Lbs.(abt an hr for most standard sized roaster chickens) 
4. Then, let 'er spin! 

Yes, it's that simple... Just SET IT AND FORGET IT! Perfection every single flippin' time! Even the mentally challenged can be culinary geniuses with this bad boy.

Alsatian Meat Pie

     Alsace is located on the eastern border of France adjacent to Germany and Switzerland. This region loves its pork! It is also known for its white wine and produces some of the world's finest riesling and sylvaner wines. The cuisine of this reigon is heavily German due to it's history of Germanic possession. The food of Alsace is unique to this area of France and doesn't much resemble the idea of 'French' food. Did I mention, these people are really into pork? This Tourte à la viande is no exception to the Alsatian way. It's full of pork and wine, it's rustic and German, and definitely doesn't follow the frou-frou French tradition. It's actually a bit medieval..


Ask your butcher to coarsely grind the meat so its a bit chunky. Unless you grind it yourself... Baller.


The crust is Pâte Brisée but you can totally use that Pillsbury stuff and I swear I wont tell anyone!!  It's just a generic butter based pastry dough but the French make everything sound fancy. The key is to keep it cold, finish it quickly, and don't touch it too much because your body heat screws it up.

Pâte Brisée 

2 ½ cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter
1/3 cup cold water

Mix the flour and salt together. Then, using a big fork or a food processor, cut the chilled butter into the flour until it looks like coarse sand with a few pea-sized pieces of butter in it. Sprinkle the water evenly over the mixture and toss gently a few times until a ball forms but no longer than that!!! Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for 2 hours or so.. You can cheat and cut the time in half by putting it in the freezer. OR.. just use the premade crap.

Ingredients:

2 Dinner Rolls

1 Cup of Milk

1lb of Ground Pork Tenderloin

1lb of Ground Veal Leg

2 Tbs of Butter

2 Diced Onions

1 Potato Peeled and Diced

1 Cup of Sylvaner Wine

1 Tbs Chopped Parsely

1 Tsp of Salt

Fresh Ground Pepper

Pâte Brisée

Tourte à la viande:

Break rolls into pieces and soak in milk for about 10 minutes. Drain the excess mild from the rolls and squeeze them a bit. Then chop them up. Saute the onions in the butter and add the bread potato and meat. Saute for 10 more min. Stir in the wine and parsley, then season with salt and pepper. Chill overnight. After chilling be sure to let the meat mixture drain for a while so all the excess liquid comes out. Otherwise, the pie will become watery and soggy.

Roll out the Brisse on a lightly floured surface into 2 - 9" round pieces. Put the bottom round into a greased pie dish. Fill with meaty goodness and top with the second piece of dough. Brush the edges of the dough with water and press to seal the edges. Cut a round vent hole in the center to allow steam to escape. Brush the entire crust with egg yolk. Bake at 350 for about an hour. Let sit before slicing otherwise it will fall apart and turn into a meaty mess.

Oysters With Black Bean Sauce

     In the summertime, my parents used to take me to Nantasket Beach in Hull, MA to ride a beautiful wooden carousel that was built sometime in the 20's. Afterwards we'd go eat at a restaurant named La Dalat and order big fat oysters with black bean sauce. Eating these brings me back to a time when waving at my parents every single go-round never got boring. These can be steamed or grilled. Bring them to a BBQ and be the highlight of the party!

     Black bean sauce is a salty brown sauce is made from fermented soybeans and a pretty standard Asian condiment. You can make it from scratch if you want, but it is readily available in the ethnic section of any supermarket so why bother. I have found that Lee Kum Kee brand sauces are pretty legit and easy to find. Click Here to see what the jar looks like. In this recipe I also use sweet soy sauce (which I love) Click Here to see what it looks like. If you can't find the sweet soy sauce it can be omitted.

My Tips On Buying Live Oysters:


     In my opinion, oysters should always be purchased from a legit fishmonger at a seafood market. Be sure to only buy shellfish that are tightly closed. Also, double-check your oysters for cracked shells. A cracked shell means an inedible oyster! If you bring home oysters that are open, tap them on the shell and wait for them to close. If your oyster will not react after tapping on the shell, you cannot eat it because it is dead. 


     They used to say that you should only eat oysters in months containing the letter 'R'.  However, Today, with farmed oysters and monitoring for pathogens, you can eat oysters year-round. Generally, oysters spawn in the summer months, May through August. Spawning causes them to become kind of creamy tasting, soft, and less flavorful. This is really only a guideline because oysters spawn depending on the temperature of the water and not the season. But, since we are cooking them in this recipe it doesn't much matter if you ask me. When cooking oysters, I try to choose the biggest ones because they will shrink as they cook. Click Here for a little video about shucking them if you haven't done it before.

Ingredients:

Raw Oysters In Their Shell
1 Tbs of Sesame Oil
2 Tbs Miced Shallot
1 Clove of Garlic, Minced
Small Palm-full of Fresh Ginger Peeled and Sliced Into Matchsticks
2 Heaping Tbs of prepared Black Bean Sauce or Black Bean Garlic Sauce
1 Tsp of Rice Wine
1 Tsp of White Granulated Sugar (I usually use a bit more because I like the sauce sweet)
1 Tsp of Sweet Soy Sauce
1/2 Tsp of Balsamic Vinegar
2 Stalks of sliced green onion




Get Shuckin':


In small saucepan, heat the sesame oil over medium-low heat. Fry the ginger, shallots and garlic until softened and fragrant, 2 to 3 minutes. Stir in black bean sauce, wine, sugar sweet soy and vinegar; simmer for 2 minutes stirring constantly.Mix in the sliced green onion.

Now, there are 2 ways to go about cooking them. Shuck the oysters, and toss the top shell. Be sure to keep as much of the oyster liquor in without spilling it. spoon the sauce into the shell with the oyster and steam them.

Another way to cook them is to barbecue them on the grill; there's no need to shuck them first. Put the unopened oysters directly on the grill, flat shell up. When the shells pop open take off the top shell, spoon in a bit of the prepared sauce, and return them to the grill until the sauce begins to bubble.

Lobstah

Lobstah... My absolute favorite food. I'm talking about REAL lobster. Homarus americanus! Big ugly bastards with wicked big claws swimmin' in wicked cold watah. Those spiny abominations you warm folk call lobsters are not welcomed in my kitchen. All crustaceans were NOT created equal.

A Big Bug

How To Buy:

Lobster should always be purchased ALIVE! Ocean to plate is the best but unfortunately I live in Florida now so I have to buy them out of a supermarket tank. You should be wary of this. Chose the ones that are the fastest in the tank. When picked up, the tail should curl in. Definitely choose ones that have some fight in them. It should be looking you in the eye thinking "you just wait till I get these fuckin' rubber bands off! Your nose is mine! *insert evil lobster laugh*"  I always choose lobsters that are between 1¼ to 1½ lbs. I try to stay under 2lbs because I find the bigger ones are more chewy and they aren't as sweet. They should be cooked as soon as possible. Yes, it's murder. 

How To Murder:


In my opinion, which is fact, lobster is best when steamed/boiled. You're going to need a big pot. A lobster pot or a stock pot is best. An 8qt pot will cook one at a time and a 16qt stock pot will fit 2-3.  Don't jam too many into one pot or they wont cook evenly and you'll have seafood water over-boiling all over your kitchen. Fill the pot with water about half way. You want the lobsters to be submersed but you don't want it to be so full that the water over-boils. Bring the water to a boil, grab your victim on the back of the head (don't worry the claws can't get you from there) and use a pair of kitchen scissors to snip the rubber bands off. It's super important that you aren't a wuss and you snip the bands! If you don't, the water will taste rubbery and GROSS. Then, it's head first to their demise. Smash them down into the pot so they're fully covered. It's ok if they bob around a bit you can just keep poking them down with some tongs every once in a while. Cooking time depends on how big your lobsters are: 1-1 ¼ lb. 12 - 15 minutes. 1 ¼ - 2 lb. 15 - 20 minutes. 2-3 lb. 20 - 25 minutes. The lobster should turn a bright vibrant red when done. Cooked lobster meat is white. If it looks a little transparent you haven't cooked it long enough. 
CRACK! BUTTER. BUTTER. BUTTER. Mmmmmm.


Note: There has always been argument over drawn butter and clarified butter. Salted vs. Unsalted. Everyone shut up, put some butter in a little bowl and microwave for 30 seconds. 

Leftovers:


I always gorge myself on the tails and by the time I get to the claws I'm just too full. Don't despair! Leftover lobster meat is perfect for New England Lobster rolls. A little lemon, a little mayo, a little celery, a little salt and pepper and STOP. The lobster should be the star so don't cover it up with too much junk. Serve on a butter toasted bun. Preferably split on the top but they're hard to find where I live so I have to make do with hotdog buns. I use a leaf of boston lettuce or bib lettuce or butter lettuce or whatever you wanna call it between the bun and the lobster to prevent the toasty bread from getting soggy. 

I'd like to take this opportunity for a product shout out. LEMONAISE! It's actually perfect for lobster rolls and it's just a really good condiment all around.

Tuscan Sausage Soup

 I bought a really nice bunch of kale from the organic farmer's market this week and this soup was the first thing that came to mind.  I love soup as a meal and this one definitely fills you up. It's really simple to make and you only need one pot to do it. I like kale in soups because it keeps it's shape and doesn't get super wilty like spinach or chard. When buying kale, look for dark green leaves without spots or little holes. The bunches that have massive leaves tend to be more fibrous and tough so choose shorter ones. I'm convinced green leafy veggies are going to protect me from cancer so I try to eat them as much as possible.   Kale is loaded with vitamins and anti-oxidants so eat up! Always choose organic when available!!! What's the point in eating greens to be healthy if they're full of chemicals and pesticides anyway?

Organic Kale

Ingredients:


4 Links of Hot Turkey Sausage Removed from Casings
4 Slices of Bacon Cut Into small pieces
1 Bunch of Kale Chopped (stems discarded)
1 Medium Yellow Onion Diced
3 Cloves Minced Garlic
2 Large Red Potatoes cut into 1/2 inch squares
3 Cups Chicken Broth
3 Cups Hot Water
1/3 Cup White Wine
1 Cup Fat Free Half & Half
Salt and pepper To Taste




Add bacon pieces to a large pot over medium-high heat and saute until the bacon begins to sizzle and crisp. Add Onion and saute until it begins to become transparent. Add sausage and brown. Keep jabbing it with a wooden spoon so the sausage crumbles into small pieces. When browned, add the minced garlic and saute for another minute. Add white wine, chicken broth water and potato chunks. Bring to a boil for a few minutes then reduce the heat to med-low and simmer about 15min partially covered. Add the kale. Simmer another 15-20 minutes. Turn the heat to low and add the half & half. Simmer on low another 10 min. Season with salt and pepper. If you couldn't find 'Hot' Sausage you can add some cayenne pepper to taste. Enjoy!

Cream Puffs

I'm definitely not a baker. Baking has rules and I've never been one for those. However, these cream puffs are easy and really impressive when you have friends over. They are made using choux pastry (pâte à choux in french if you want to be fancy). When they cook, they puff up leaving a hollow inside and a crispy outside making them perfect for filling. The dough is very neutral and doesn't have a lot of flavor so you can fill it with either sweet fillings or savory. Try chicken salad! Yum! The puffs should be filled right before serving or they'll become soggy. My version has a vanilla bean & almond custard, strawberries, and fresh sweetened whipped cream. Click Here to see a little video about vanilla beans if you've never used them before.

Vanilla Almond Custard

2cups Whole Milk
½  Cup Sugar
4 Large Egg Yolks
¼  Cup Corn Starch
2Tbs Butter
½  Vanilla Bean (seeds and pod)
1tsp Almond Extract

In a medium saucepan bring the milk, ¼ of sugar, the vanilla beans and the pod to a simmer. 
In a bowl whisk together the egg yolks cornstarch and the rest of the sugar. Whisk the hot milk into the egg mixture little by little (too fast and you'll cook the eggs). Pick out the pod and discard. Pour the mixture back into the pan and whisk at medium heat until it thickens. Remove from heat. Whisk in the butter (cut in little pieces) until it melts. Whisk in the almond extract. Put a piece of plastic wrap directly onto the surface of the custard (so the top doesn't get crusty) and put it in the fridge to set for at least 2 hours. You can make this custard the day before if you want. After chilling, whisk it until it becomes smooth and soft before using.

Choux Pastry

1 Cup Water

½ Cup of butter (cut up)
¼ tsp Salt

1 tsp Sugar

1 Cup All Purpose Flour

5 Eggs beaten

Preheat the oven to 400.

In a medium saucepan boil the butter, water, salt and sugar on Medium heat. Once boiling, dump all of the flour into the pot at one time and stir it with a wooden spoon until it becomes a smooth ball. Put the ball of dough into a large mixing bowl. Add a little of the beaten eggs and stir until it is incorporated. Add a little more of the egg and stir. Repeat until there are no more eggs. The end result should be kind of like really thick frosting. Put into a piping bag or spoon onto a baking sheet.You can also use a ziplock bag with the corner cut off.

Bake at 400 for 15 min. Then, lower the oven to 350 and bake another 25 minutes or until they are dark golden brown. DON'T OPEN THE OVEN! Unless you want them to deflate and ruin them. Be sure to let them cool before filling or the cream will just melt and make a mess. Cut them in half using a bread knife and fill. You can also just poke a hole in them and fill them with a piping bag. If you wait too long to eat them and they get soggy you can toast them in the oven a bit before serving.

Fresh Whipped Cream

¼ Cup of Confectioners Sugar

½ Tsp Vanilla Extract

2 cups of Heavy Cream

Using a wire whisk beat the hell out of it until it is almost stiff. your arm will get tired but don't get discouraged and give up because the end result is totally worth it. Use a piping bag with a star tip so it looks all fancy.

Tomato Soup & Grilled Cheese || For Grown-ups

Grilled cheese and tomato soup is a favorite comfort food of mine. However, we're adults now and we need to keep it classy. Although I admit it to be quite tasty, there shall be no more Campbell's condensed soup and Wonderbread with Kraft Singles! Check out my twist on this American classic.

Roasted Tomato Soup

Heirloom, Plum, Campari, Vine Ripened

Ingredients:

5 lbs of assorted tomatoes (just go to the tomato section and       pile a bunch of different ones on the scale)

6 Cups of chicken STOCK (chicken broth isn't the same)

1 head of garlic, peeled (apx 10 cloves)

1 large yellow onion, diced (apx 2cups)

1 Cup heavy cream (more or less if you want)

4 Bay leaves

3 Tablespoons of butter

1 handfull of chopped fresh basil

Olive Oil

Salt & Fresh ground pepper

Preheat the oven to 450.

Cut the tomatoes into quarters and scoop out the seeds with a metal teaspoon. Spread the seeded tomato pieces and peeled garlic cloves out on a foiled baking sheet. Drizzle generously with olive oil and season with salt and pepper. Roast in the oven for apx 30-40 minutes or until they start turning brown and caramelized. 

In a large soup pot, melt butter on medium high heat. Add onions and saute until they're soft. Add the roasted tomatoes and garlic to the pot. Pour in 6 cups of chicken stock and add the bay leaves. Reduce the heat and let it simmer until half of the liquid is gone. Apx 30-40 min. Pick out the bay leaves and add the fresh basil. 

If you don't have an immersion blender (the handheld stick kind) then you can puree it in a regular blender in batches. Return the blended soup  to the pot and slowly mix in the cream. Let simmer for 10 more minutes then add more salt and pepper if you want.

 Baller Grilled Cheese Sandwich

Fresh Sourdough bread, gruyere cheese, (shredded so it melts better) sliced tomato, arugula, prosciutto and course ground or Dijon mustard. Then, cook it a pan with a little bit of butter and truffle oil.

Seared & Roasted Lamb Chops W/ Red Wine Pan Sauce

Lamb chops are totally my favorite. I like double cut rib chops because they come out juicer but if you can only find singles that's fine, just remember they cook faster. Pan sauces are brainless, but your friends will think you're super fancy. I make mine with whatever red wine I happen to be drinking while cooking. When I marinate meat, I honestly just throw a bunch of stuff in a bowl and mix it together all willy-nilly but here is my best attempt at quantifying my ingredients.

Marinade:


For 2 Double Cut Chops so adjust as necessary


1 ½ Tbs Fresh Rosemary Minced
1 ½ Tbs Fresh Thyme Minced
2 Cloves Garlic Minced
1 Tbs Coarse Ground Mustard
3 Tbs Olive Oil
Fresh Ground Pepper
Sea Salt
Splash of Worcestershire Sauce
Splash of Maggi Seasoning or Soy Sauce

Mix and let the meat marinate for at least 30 min.

Make It Hot:


Preheat the oven to 400 degrees. Cover a sheet with foil and put it in the oven to heat up.  
Put a heavy bottomed pan on a large burner and turn to med-high. Scrape the marinade off of the chops and leave in the bowl for later. Sear the chops on each side for about 2-3 minutes so that each side is browned. Transfer the chops to the foiled pan in the oven using tongs and roast for about 8-10 minutes. (8min will be about medium rare) Be sure to let them rest before cutting and eating!

Let's Get Saucy:

The pan used to sear the meat should have little browned bits stuck to the bottom of it. Turn the burner to medium and add some of the marinade bits that you scraped off of the meat earlier. Saute until the garlic begins to turn golden. Immediately add ½ cup of red wine and ½ a cup of low sodium beef stock. Using a wooden spatula, scrape the little bits from the bottom of the pan. Let the liquids reduce by half. Mix in a tablespoon of butter for added yummyness and let it thicken on Low. Strain out the solids if you want to.

Arugula, Watermelon & Feta Salad

This salad is the perfect balance between salty and sweet. It's crunchy and fresh and pairs well with red meat or can stand alone as a tasty lunch salad. Check out my super easy recipe and enjoy!


Ingredients:

½ Orange Juiced

1 Lemon Juiced

¼ Cup Olive Oil

½ Tablespoon of Honey (sometimes I use more if I'm feelin' sweet)

Fresh Ground Pepper

½ Cup of Thinly Sliced Red Onion (or however much you like)

1 Cup of Julienned Fresh Mint leaves

About 3oz of Arugula

2 Cups Cubed Seedless Watermelon (the redder the better)

Feta Cheese ( I buy it in block form and then shred it because I think the crumbles are too overpowering)

Mix together the orange juice, lemon juice, honey and pepper in a large bowl. Slowly whisk in the olive oil until all is combined. Add the thinly slice red onion and allow to marinate for 15 minutes. 

Toss arugula, mint, watermelon and dressing w/onions together and top with as much shredded feta as you like!

Tropical Pico De Gallo

Check out my recipe for tropical pico de gallo. This stuff is really good on anything. Put it on chicken tacos, fish, shrimp, burgers or even just eat it with tortilla chips. You can put more or less of whatever ingredient and make it to your own personal taste. You really can't screw it up. I'll be putting it on top of some pan fried snapper tonight!


Ingredients:

3-4 Plum Tomatoes (about 1- 1¼ cup when seeded and chopped)
1 Hass Avocado
Fresh Pineapple or Mango (both if you want) I use about equal parts avocado to fruit
¼ Cup Finely Chopped Red Onion
1 Tablespoon Minced Garlic
1 Tablespoon Minced Jalapeño pepper (more if you want it spicier)
1 Lime
1 Handful of finely chopped cilantro
Salt and Freshly Ground Pepper to Taste

Cut each plum tomato in half and scoop out the seeds with a teaspoon before dicing. Cut the tomato, pineapple and avocado into equal sized pieces and add them all to a large bowl. When cutting the avocado, immediately squeeze the juice of half a lime on it to prevent the avocado from oxidizing and turning brown. Click Here for a little video on how to cut an avocado if you are unsure how.  Make sure you really mince the garlic and jalapeño because no one wants to crunch into a big chuck of either. Add the finely chopped red onion and cilantro. Mix it all together with a rubber spatula. Add salt and pepper and the rest of the lime to taste. I also add a bit of the pineapple juice left in the bottom of the container because I buy it pre cleaned and cored.  Be sure to let it sit for at least 15 minutes so the different flavors have time to marry.

Try it on my zesty ranch chicken tacos! Make the tacos as directed on the box, but instead of using the entire seasoning packet use about a quarter of it mixed with a 3/4 of a packet of Hidden Valley Spicy Ranch Seasoning Mix. It looks like this and can be found in the dressing aisle of any supermarket. Then, just add a little sour cream, shredded queso fresco and top with the pico. Yum!

I Don't Care If My Pee Smells!!!

Asparagus seems to be on sale everywhere early this year. Let's all thank global warming!  Asparagus is wicked good for you because it's loaded with vitamins, folacin, and fiber. So, here are some of my asparagus tips! (pun totally intended) 

• Stalks should be straight and firm
• Pick bunches with spears all the same size so they cook evenly
• Choose stalks with dark green or purple compacted and closed tips.
• Generally, narrower stalks are more tender
• Be sure to hack off the woody bottom of the bunch
• Wrap in a damp paper towel if you plan on storing them in the fridge

When it comes to cooking asparagus you really don't have to do much to it.
I like to cut up the spears and add a bunch of halved grape tomatoes, minced garlic, then season with salt and pepper. Spread it out on a pan in a single layer and drizzle olive oil on top. Throw it in the oven at about 300 degrees for about 30min. Stir it around half way through. Done, easy and yummy.


However, nothing trumps simply steamed asparagus drenched in Holladaise sauce. It's soooo bad for you but soooo good! I've tried a few 'diet' sauce recipes but nothing beats the original. That being said, here is Julia Child's recipe because she is totally the bees knees. Note: It's pretty tricky to make if you're a noob. Seriously, don't rush it and don't get distracted and start texting. Since the recipe is almost entirely butter, use the good stuff. You know, the ones up top with the fancy foil. I like Kerrygold Irish Butter and President. If you're trying this for the first time, buy a package of the Knorr powdered mix in case you screw up!

Ingredients:


3 Egg Yolks
1 Tablespoon of water
1 Tablespoon of fresh lemon juice (I use more at the end)
6-8 Ounces of softened unsalted butter
dash of cayenne pepper
salt to taste (I use sea salt)
freshly ground white pepper
A whisk (don't even attempt to use anything else)


And Here We Go:


Whisk the yolks, water, and lemon juice in the saucepan until thick and pale.

Set the pan over moderately low heat and continue to whisk, reaching all over the bottom and insides of the pan, where the eggs tend to overcook. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. You have to be careful that you don't start scrambling the eggs. 


As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.


By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want. (I like it thick)  


Season lightly with salt, white pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding lemon juice little by little if you want more.

My Cure For Homesickness

       While in most cases I believe anyone caught mixing anything into Pappy Van Winkle's bourbon of perfection should be shot dead twice, I may have discovered a rare exception. Being a New Englander, the taste of real maple syrup straight from a tree, leaves me with quite a nostalgic feeling. Speaking of homesickness, I will always remember begging for the maraschino cherry at the bottom of my mom's occasional whiskey sour. So lets just mix it all together and send me back in time.

Maple-Bourbon Sour

Combine 3 ounces of bourbon, 2 tablespoons of REAL maple syrup, and 2 tablespoons of freshly squeezed lemon juice. Shake it harder than a noisy baby. Garnish with a fat maraschino cherry and don't share.

Gỏi Gà Bắp Cải (Vietnamese Cabbage Salad)

This is one of my favorite salads when I'm on a diet kick.. or anytime for that matter. Instead of poached chicken you can substitute precooked shrimp or you can even use both! It is often served as an accompaniment to Cháo gà, a Vietnamese chicken and rice soup, but it is definitely tasty enough to be eaten alone. Vietnamese food is known for it's fresh tasting dishes and this is definitely one of them! The dressing is the standard Vietnamese nước mắm aka the God of all condiments. Try out my recipe below and Enjoy!

Ingredients:

Salad

1 Bag of Angel Hair Shredded Green Cabbage (10oz)
3 Carrots
1 Handful of Roughly Chopped Cilantro or Rau Răm if you find it
  Dry Roasted Peanuts
  BeanSprouts (optional)
  hành phi (Vietnamese Fried Onions)


Poached Chicken
2 Large Chicken Breasts (I always use organic)
½ Box of Chicken Broth
  Small handful hành phi
  Chopped lemongrass or squeeze of 'Gourmet Garden Lemongrass'
1 Knob Of Ginger chopped or squeeze of 'Gourmet Garden Ginger'
  Sesame Seed oil


Pickled Onions
1 Yellow Onion
½ Cup of White Vinegar
2 Tablespoons of White Granulated Sugar
1 Teaspoon of Sea Salt


Nước mắm (Dressing)  
1 Cup of cold water  
5 Tablespoons of Fish Sauce (I like 3Crabs brand)
4 Tablespoons of White Vinegar
4 Tablespoons of Granulated White Sugar
½ Lime
1 Chili pepper finely chopped
1 Clove garlic finely chopped
  Huy Fong Chili Garlic Sauce

Step 1 - Pickle The Onions:

In a small Tupperware container, Mix together the vinegar, sugar and salt until dissolved.

Add the thinly sliced yellow onion and mix to make sure the onions are completely covered. Close the container and let marinate for at least 30min. Whatever you don't use can be easily saved.

Step 2 - Poach The Chicken:

In a pot or a pan that has a cover add broth, lemongrass, ginger, fried onions, and sesame oil to taste. Add the Chicken Breasts in a single layer. Bring to a boil, then quickly reduce the heat to low so that it is barely at a simmer.Partly cover and simmer for 10 min. Turn off the heat completely and let allow the chicken to remain in the hot water for 15-20 min. Shred the chicken when cool enough to touch and set aside.

Step 3 - Mix The Dressing:

Mix all of the dressing ingredients together and add the chili garlic sauce to taste (depending on how spicy you like it) This dressing keeps very well so whatever you don't use be sure to save for future use.

Step 4 - Mix the Salad:

In a large bowl, shred the carrots with a peeler. Add the angel hair cabbage, beansprouts and cilantro and mix. Top with the pickled onions, shredded chicken, crushed peanuts, and hanh phi. Add dressing to taste and serve!

Specialty Ingredient Links:

(Can Be Found In Asian Markets & Some Major Grocery Stores)

Huy Fong Chili Garlic Sauce - http://www.huyfong.com/no_frames/garlic.htm

3 Crabs Brand Fish Sauce - http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54

Rau Ram - http://vietherbs.com/herb-directory/vietnamese-coriander/

Hanh Phi - http://www.buyasianfoods.com/products/fried-red-onion-(hanh-phi)-hypen-9oz.html

Gourmet Garden Spices ( find it in the herb section of the produce department in any major supermarket) - http://www.gourmetgarden.com/us/product/view/Lemon-Grass

Angel Hair Cabbage - http://www.dole.com/EatRightLanding/EatRtProductIndex/Salad/PackagedSalads/PackagedSaladDetails/tabid/606/Default.aspx?contentid=1435