October 16th, 2011 by petes
Yesterday, The Village Voice hosted the Brooklyn Pour event at the Skylight One Hanson. It was a beer tasting event of over 100 craft brews from around the country. Tom and I successfully tried beer from every brewer there except for the ones that either didn’t show up or were sold out by the time we got to their table. I think that was one hell of a feat. Our first favorite was from The Brooklyn Brew Shop who brewed their Bourbon Dubbel. We’re actually using The Brooklyn Brew Shop’s products to produce the place-cards for our wedding (yep we’re getting married! and our place-cards are going to be home brewed beer). Our second favorite was the brew from Private Tap. We found it interesting that our two favorites both came from home-brews. Happy Sunday!
August 15th, 2011 by petes
I get bored with breakfast. There are only so many days one can eat bagels, cereal or egg sandwiches for breakfast. At least that is what I eat during the week so by the time the weekend rolls around the last thing I want for breakfast is another egg sandwich. I decided several weekends ago (I know I have been MIA, but I’m back now and that’s what matters right?) to do something different with eggs. I have never had baked eggs before so I said hey why not? This is a nice way to make eggs and different for me. It was also a good way for me to add in some extra protein to help me build muscle for the bike ride I had been training for. So if you have some time during the weekend go ahead and make yourself some baked eggs. Enjoy!
4 slices bacon
1 teaspoon olive oil
1/2 onion, minced
5 oz spinach
Italian Blend Cheese, shredded
4 whole eggs, if making 2 servings
Bread, for toast
Preheat oven to 350 degrees F.
Spray a fry pan with cooking spray. Heat pan over medium heat. Add in bacon. Cook bacon until crisp. Once cooked remove the bacon from the pan and place on paper towels. Cool the bacon. Once cool crumble the bacon into pieces. Set aside.
In the same pan remove the grease and add in the olive oil. Add in the onions. Cook the onions until they are translucent, about 5 minutes. Add in the spinach. Season with salt and pepper. Cover the pan to allow the spinach to steam. Cook the spinach for about 3 minutes or until wilted. Remove from pan.
Spray each ramekin with cooking spray. Add in the spinach mixture to the bottom of the ramekin leaving a hole in the center. Next add some bacon pieces. Top with cheese. Break two eggs over the cheese being careful not to crack the yoke. Season with salt and pepper. Repeat for each ramekin. Place the ramekins on a baking sheet. Bake eggs in the oven for about 15 minutes or until the egg yolks are just set and the whites are not runny.
Toast up some bread, top with more bacon and serve!
June 1st, 2011 by petes
Ok I love Asian Food. I love everything about it. I love the spice. I love the freshness. I love the ingredients. So my love of Asian food has been declared. I even cook it at home on a regular basis. That being said I have never been able to come up with a good and satisfying chicken and broccoli recipe. I love the one my local take out joint makes (I always get it with extra chicken) and this is the closest I have ever gotten to anything I have ever eaten an Asian restaurant. I hope it comes close for you too. You can also change things up and us steak or shrimp or add other veggies (I change it last night and made it with shrimp, steak, green beans and mushrooms) Enjoy!
3 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon sugar
1/4 teaspoon red pepper flakes (more or less depending on your taste)
1 tablespoon cornstartch
1 pound boneless-skinless chicken thighs, thinly sliced
Olive Oil or Canola oil
1 bunch of broccoli, cut into florets
1/4 cup water
2 scallions, thinly sliced
In a large bowl mix together the soy sauce, 1/2 the garlic, sugar, cornstarch and red pepper flakes. Stir to combine. Season with pepper. Season the chicken with salt and pepper. Add to the soy sauce mixture. Mix together. Let marinate for 20 minutes.
In a large saute or fry pan heat 1 tablespoon oil over medium heat. Add in garlic. Then add in the broccoli. Season with salt, pepper and more crushed red pepper. Cook for 1 minute. Add in water and cover the pan. Continue to cook the broccoli while covered for another 4 minutes. Remove from pan and set aside.
Add more oil to the pan (about 2 tablespoons) and crank the heat up to medium-high. Add in the chicken and the scallions. Cook chicken until cooked through, about 3 minutes. Add in broccoli. Stir to combine and cook for an additional minute.
Serve over rice and Enjoy!
May 25th, 2011 by petes
It’s been a long time since I have been in the kitchen. The first thing I did when I got back into it was this Panko Crusted Pork Loin (then I took another hiatus). I love keeping pork loin around. I buy a very large piece when it goes on sale and usually cut it into four smaller pieces and freeze them. It is so unbelievably cost effective to do it this way. I know some people are against freezing meat and only like to use it fresh but when I am not one of those people. I have no problem freezing any meat and using it later. It also benefits my wallet because it allows me to buy in bulk on occasion. Anyway, I also find pork loin looks pretty impressive yet it is really easy to cook so I like to keep it around. This recipe looks great of a plate and only calls for a minimal amount of ingredients. It does take a little time to cook but it is worth it. Enjoy!
1 3-4 pound boneless pork loin, trimmed (I like to leave a little fat around the edges because pork fat rules! but you don’t have to if you don’t want to)
2 tablespoons Whole-grain Dijon mustard
1 cup Panko breadcrumbs
1/4 cup Olive oil
3 Garlic cloves, minced
Preheat oven to 425 degrees F.
Season the pork loin on all sides with salt and pepper. Spread the whole-grain mustard over the top of the pork loin. Set on a rimmed baking sheet and set aside.
In a small bowl mix together the panko breadcrumbs and garlic. Season with salt and pepper. Drizzle in olive oil and mix together until the breadcrumbs are coated. You may need more or less olive oil depending on the brand of panko you use, some are drier then others.
Coat the pork loin in the panko breadcrumbs putting most the breadcrumbs on the top where the mustard is so it will adhere. Bake for 15 minutes uncovered. After 15 minutes cover with aluminum foil and continue to bake for 1 hour or until the meat internally reaches 155 degrees F.
Allow to rest before slicing. Enjoy!
May 16th, 2011 by petes
Ok, so Pizza Week turned into two weeks. I am sorry to be neglecting all of you but I have been taking care of myself. First like I said I was in Vegas but during this time I have also been training for a 30 mile bike ride. Training has taken up a lot of my time especially since I haven’t been on a bike in probably 18 years. I go to work come home ride and hope that I get to eat dinner by 9 pm at the earliest. Due to the training I’m lucky to eat none the less make a meal (there’s been a lot of sandwich eating going on). The ride is on June 11th and I should be back in full swing by then or at least grown a custom to my new schedule so I can continue to share with you all my recipes.
So to finish Pizza Week(s) here is a chocolate pizza recipe. It makes for a great dessert and you can play around with all the toppings to suit your needs. Have fun with it and Enjoy!
1 pizza dough
2 tablespoons buter, melted
Chocolate Hazelnut Spread like Nutella
Your favorite toppings I used mini marshmallows and dark chocolate M&M’s
Preheat oven to 425 degrees F.
Dust a clean, flat surface with flour. Dust the pizza dough with flour. Roll out dough into the shape you desire. Brush the dough with melted butter. Bake in oven on a cookie sheet, pizza pan or pizza stone until the dough begins to become golden, approximately 17-20 minutes. Don’t let it get as brown as I did (I walked away).
Spread the chocolate hazelnut spread all over the pizza dough. Top with your favorites toppings. Place pizza back in the oven and bake for 3 minutes or until the chocolate begins to melt and marshmallows puff up.
Slice and Enjoy!