Friday, May 28, 2010

The Dregs

A few people have been complaining that I don't update enough. That once a week is not cutting it. Being the dancing monkey that I am, I have decided to give the people what they want. Towards the end of every week I'll use my amazing gathering skills to compile some of my culinary thoughts, news, and recipes and dump them on to you. Sound good? Too bad, you get what I give. Now, let's begin the show! (BTW, if the words are different colors than black, click on them. They will bring you places)

Food I Made This Week: (but was too busy to take pictures and blog about it. Sometimes, I just want relax and and eat while it's hot, ya know?)

I bought a lovely organic chicken and made these three dishes out of it:
* Roasted Chicken with Garlicky Greek Yogurt Mashed Potatoes and Giblet Cracker Stuffing, all covered in tasty gravy made with the pan drippings. I love the sourness the yogurt gives the mashed potatoes. If you like sour cream mashed taters you'll love these.
* Arroz con Pollo (Cuban chicken and rice) - I used the thighs, legs from the roasted chicken I made the day before. Saffron, rice, beer, olives, hot sauce. Yum.
* Matzo Ball Soup, Miami Style - I usually use Manischewitz Matzo Ball Mix when I'm strapped for time. I like them, they're kinda salty which I enjoy. First I shredded and saved the remaining chicken meat from the chicken bones and I used the chicken carcass, celery, carrots, onions, parsley stem, peppercorns to make a nice flavorful chicken stock. Just cover with water, simmer for 2 hours, skim the impurities. Done and done. Make the matzo balls, slice some celery and carrots (yucca and calabasa would make this very Miami-esque), add the chicken meat & stock. Lemon juice and hot sauce add a little Miami flair to a very simple dish.

I guess I went on a bit of a Mexican kick this week:
* Pork Tacos with Salsa Fresca - Grilled pork tenderloin rubbed with chili powder, garlic, olive oil, salt n' peppa. Wrapped in flour tortillas, with fresh heirloom tomato salsa.
* Huevos de Pato Rancheros (Fried Duck Eggs with Salsa) - That very same heirloom tomato salsa poured over super rich Dog Mountain Farms duck eggs while fried in olive oil.

Read This:
* David Lebovitz makes a tasty looking tomato tart with Springs first tomatoes.
* The New Times: The NYC Board of Health looks to put restaurants out of business with new letter grading system.
* A Hamburger Today shows you how to make the perfect thin cut fries.

Knowing is Half the Battle:
Looks like Spike Mendelsohn of Top Chef fame (you know, the unbearable hipster with all the hats) is coming out with a burger & fries cookbook, The Good Stuff. I wonder if it comes with a free white belt?

In lighter news, the awesome folks at the good ole' USDA wants you to eat factory farmed, hormone infested meat. yay!!!

That's all I got. See ya in a few days folks!





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