Mirepoix

Mirepoix. The base of many sauces, soups and stews. It's simply carrots, onions and celery. This combination of vegetables dates back to the 18th century. Normally it's 2:1:1 ratio, that's onions-carrots-celery. The picutre below was taken before I started my Lentil Soup.

Hot Dog

A little something something on top of the hot dog. Home Fries. Fucking awesome. Alot of Hot Dogs joints do this and some call it the Italian Dog. Peppers, onions, potatoes on the dog. Underneath that I have a bed of relish. I'm becoming spoiled in only wanting my hot dog with these "toppings". Next time I might put some chopped bacon in those home fries. And yes that's a can of dirty bud in the background. Old school.

Grillroasted Chicken One Pan Dish

I do this chicken in an aluminum pan alot. It's a go-to recipe and fairly easy.
I take 4 large chicken breasts and season with : Dried Thyme, granulated garlic, dried rosemary, dried oregano, salt & pepper and crushed bay leaves (3). I put them in a pan and cover with one large onion, one med size red pepper, three large zucchini's (or any squash) and drizzle with olive oil. Olive oil to coat bottom of pan as well. Cover.

I roast that for about 35 minutes at 300 degrees, then I remove the chicken and grill them (2 minutes each side high heat, just to get grill marks) til almost done while the veggies roast off in the same pan. To the pan I add a cup of white wine then return the chicken to the pan to finish up (another 15 minutes or so at 200 degrees). Sounds like a busy recipe but it's not. You don't have to pull the chicken out to grill them like I do. Instead just roast for another 45-60 minutes for a total cook time of an hour and a half. One pan and done. The olive oil/white wine juice this dish creates screams for a loaf of bread or a bed of rice. Which is what I served it with. Mangia.

Scallop > Shrimps

Scallops were $9.99 at Fairway Market over the weekend so I picked up a half a pound. They smelled of ocean which is a good thing. I took a small bite of the top left one in it's raw state and it was very good. These to me should be cooked one way and one way only. Seared brown in butter.

Get the pan screaching hot, throw in a 1/4 stick of butter, brown it a bit then place the scallops in the pan searing the tops and turning once deep tan/brown.

That's it. They are like fish marshmellows. Delicious.

Turning broccoli inside out

Sauteed some broccoli in bacon fat with onions and a fresh ear of corn. Then threw it with a touch of butter and olive oil over pasta for a delicious lil pasta dish. Ate that with chicken cutlets. Recipe:

3 heads broccoli, 1/2 lb bacon, 1 large onion, 1 ear fresh corn, roasted garlic, dried oregano & basil, salt/pepper to taste

Fry off the bacon, put to the side, while the bacon fat is hot dice the onion and sautee until soft.
Then cut the broccoli up leaving lil "trees" and slice or chunk the stems. Sautee on high heat to get some carmalization on it. Once your happy with that add the corn, cut off the cob (duh).

Once you get that done add the dry seasoning and the bacon, I just teared the bacon up (so that I can lick my hand after) instead of taking a knife to it. Mix around another minute or so and start your pasta. Chose bowties because they take oil well. After pasta is done drain all the water but a cup or so. Add broccoli mixture to the pasta water then add the pasta over it. Mix well, add a tablespoon of olive oil and 1/4 to a half a stick of butter. Mix well. Mangia.

The looks, first the cutlet. Then the broccoli sauteeing, then the finished product.

(Roasted garlic was done hours before simple, aluminum foil, salt and pepper and olive oil roast in oven for 40 minutes or so, then I squashed it in the mixture at the end)

Asian Pork Tacos

Asian style Pork Tacos

Pork:
Had leftover odd cuts from a Pork Loin. I cubed them and froze them awhile back. Took them and slice them thin like you would for chicken fajitas. Seasoned with salt and pepper and sauteed them. While sauteeing I added diced shallots, soy sauce and fresh ginger. Browned. That's your first picture.

Slaw:
Combined cabbage, red and green, sliced cucumber and let it sit in some sesame oil, sugar (3 tablespoons) and olive oil. I wish I had Mirin for this but did without it. Instead what I did was I replaced the vinegar aspect with acid. Source? Pineapple juice. I deglazed the pan I cooked the pork in with pineapple juice, more fresh ginger, a touch of honey and canned chunked pineapples. I also steeped a jalepeno in the dressing for heat, I mean it's a taco after all. Your sauce is picture #2. Once most of the pineapple juice evaporated a bit I added a touch more soy sauce, let it cook off for another 2 minutes and added this juice to the slaw. A warm dressing if you will.

I then filled some tortilla shells with the pork, topped with the slaw and boom. An Asian inspired taco. Was very good.

Brisket/Pastrami

Food from Harold's Deli in Edison, NJ featured on Man Vs. Food. I went there Saturday night. It was awesome.