August 29, 2009
August 26, 2009
August 24, 2009
Check this very quick video on how to make homemade tzatziki sauce. For those of you who don't know, it's a Greek appetizer made of yogurt (plain), cucumber, garlic, olive oil, and mint. It's that side of white sauce served with your gyros ;)
I eat a lot more of it because it's a quick snack high in protein (use greek yogurt b/c it contains more yogurt)
August 20, 2009
August 18, 2009
I've been making my own hummus for a few years now. I learned how to make it while working at a bar in Hell's Kitchen years ago. Since then, I rarely buy hummus from the store. It's so easy, takes only a couple of minutes to make, and tastes more fresh than what you buy at the store. Check it out below!
August 17, 2009
August 13, 2009
Bacon pretty much rocks. I eat healthy most of the time, but this is one of my weaknesses. Nothing goes better with bacon than something sweet (check out the post from July 12th) I had something similar at the Spotted Pig, an awesome gastropub in the West Village (on W. 11th & Perry St.) --> my rugby teammate and good friend Robinson works there...give him a hello! The dish is called Devils on Horseback. Traditionally, these are prepared using prunes, but remember something...food is open to interpretation. These actually are the cheaper version of a dish called Angels on Horseback which uses oysters instead of prunes.
So for my version of Devils on Horseback, I'm using dates. I steep the dates in bourbon, black tea, nutmeg, and a couple of dried chilis. Now steeping simply means soaking an ingredient in a liquid until it is saturated. (think of steeping tea leaves) I speed up the process by slightly simmering the dates in the liquid and letting them sit for a few minutes. Once soaked, I wrap them in bacon and bake. I take the liquid that I just used to steep the dates in and reduce it to a thick sauce.
Now go ahead and make these bad boys just like I prepared them or better yet come up with your own version. Use prosciutto or turkey bacon or better yet stuff it with mango chutney, almonds, or goat cheese. I've tried them all and they taste great...just be creative!
Devils on Horseback
20 pieces of bacon
1 cup of bourbon
1 cup of black tea
½ tsp. of grated nutmeg
2 dried red chilis
Combine the bourbon, black tea, nutmeg, and red chilis and pour over dates. Simmer on low/med for 20 minutes. Strain the dates and reserve the liquid. Cut the bacon in half so you have 40 pieces as well. Wrap each date with a piece of bacon and pierce with a tootpick. Repeat this 39 more times. Place on a broiler pan and bake at 350º for 25 minutes (or to your liking). While the bacon is in the oven, take the liquid you just strained from the dates and put on low/med heat and reduce it down to a thick sauce.
Take the Devils on Horseback out of the oven and place on a platter. It’s optional whether or not you want to remove the toothpicks. Lastly, either pour the reduced sauce over the dates or use as a dipping sauce. Enjoy!!
August 12, 2009
Well, how it ties into this recipe is quite simple. You'll get a sense of how I come up with recipes. I got home late the other night and needed something quick. I was thinking about my recent trip and thought about maple syrup (go figure!) I had a pork tenderloin at home and some sweet potatoes and nothing goes better with these two ingredients than something sweet. Maple syrup is not just for pancakes and waffles. Make sure you don't use those labeled "pancake syrup", "waffle syrup", "table syrup", etc. High fructose corn syrup is the main ingredient. It not only tastes awful but is so overly processed it barely resembles the real stuff. Your waste-line will thank you too.
Below is a recipe I came up with years ago. It uses maple syrup, whole grain mustard, and ground ginger.
¼ cup real maple syrup
2 tbs. whole grain mustard
3 tbs tamari (soy sauce)
1/2 tsp. of ground ginger
Mix all the ingredients together and pour over pork tenderloin. Let it marinate for at least 10 minutes. Bake @ 425º for 25 minutes. The 4 sweet potatoes were peeled, cubed, and thrown in 2 quarts of salted water. Once drained, I mashed them up how I normally would (up to you how you like them -->milk, cream, butter...up to you). I then added 3 tablespoons of maple syrup. This ties both the pork and potatoes together. Grill up some asparagus and almonds and you're good to go! Enjoy.
August 11, 2009
August 10, 2009
As with most of my recipes, I came up with this one on the train ride home one day. What I want to accomplish with this post is show you exactly how I cook a quality and might I say damn good meal each night when I partially unwind from a full day at the office (and also how to perfectly sear a scallop). This dish took me less than 20 minutes from start to finish. I don't lie when it comes to the time it takes to cook a dish. I account for all prep time, so I'll be honest with you about it.
Scallops are one of those proteins people often times avoid cooking because perception is they are difficult to cook and get just right. It is true though, an extra 30 seconds on the heat and your scallops are tough, stringy, and just not as good. So make sure to pay attention to the tips I give in the video!
August 7, 2009
Simply take a piece of cheese, stuff it in the olive and throw a few of them in your martini. It's one of my favorites. After two of them, there's no need to order an appetizer :)
Try it out and enjoy your Friday night! I'll have a great brunch recipe up tomorrow.
August 5, 2009
As I mentioned in Monday's post, here is a simple simple recipe for whipped cream. Say adios to that whipped cream in the blue plastic container in your grocer's freezer section. This "stuff" is made of water, corn syrup and high fructose corn syrup. Yep, my recipe is cream, but google high fructose corn syrup and your health and you'll see why this trumps that frozen whipped cream. Enjoy!