Home By The Range

New Menu!

2011-07-12T15:51:00.000-04:00

Check out my updated menu!

http://www.homebytherange.com/p/home-by-range-food-truck-menu.html

Home By The Range's First Event!

2011-06-18T13:50:00.000-04:00

Home By The Range is excited to announce participation in the 3rd annual Not Yo Mama's Craft Fair on June 25th in Jersey City! For more information about the festival check out the Not Yo Mama's Craft Fair! website.

Home By The Range Rolls Out!

2011-04-27T16:03:00.000-04:00

Home By The Range food truck will be rolling out this Saturday, April 31. We will be in Hoboken and our location will be posted on Twitter. Come out and grab some locally inspired street food and treats. Thanks to everyone who made this possible! Also, our menu is now posted on the website.

Meet Viv Biz Club!

2011-04-06T14:42:00.001-04:00

Home By The Range is pleased to announce we are an official member of Viv Biz Club! We are committed to providing environmentally friendly food packaging! Viv is an Eco Buying Group that helps small businesses & organizations save up to 80% on eco-friendly supplies

Home By The Range Brings Locally Inspired Street Food to Hoboken New Jersey!

2011-03-22T13:43:00.001-04:00

Home By The Range is excited to announce the town of Hoboken as our premier vending area in New Jersey. We received our food vendor license from the Hoboken Department of Health today. I want to thank Gina, Dawn and Nancy at the Hoboken Department of Health for the great service. Home By The Range is committed to provide locally inspired street food which is food safe. Stay tuned for our Grand Opening announcement. Enjoy!

Engineered Garments

2011-02-05T10:26:00.003-05:00

Hey guys and gals, if you are in need of updating your spring and summer wardrobe and want to support American made clothing and fashion artists. Check out Engineered Garments. Read about them here!

Like Home By The Range On Facebook!

2011-01-16T19:40:00.002-05:00

You can now find Home By The Range on facebook @ www.facebook.com/homebytherange. Thank you for the support!

Happy Holidays and Happy New Year!

2010-12-25T13:12:00.004-05:00

Home by the Range will begin offering high quality local/sustainable food to New Jersey residents through its mobile food truck starting January 2011. You can find/track us on twitter @homebytherange. Stay tuned!

Wagyu, It's What's for Dinner

2010-10-31T13:34:00.000-04:00

Halloween is upon us

The autumn leaves are here

Ghouls and goblins beware

I found Australian Wagyu beef at my local Wegmans grocer this week. Yes Wegmans! Wagyu, “Wa” meaning “our” or “Japanese” and “Gyu” meaning “Cattle”, refers to several breeds of cattle (including kobe) known for intense marbling and a high amount of monounsaturated fat, making it suitable for low-cholesterol diets. Because of the intense marbling, Wagyu is considered by many a culinary delicacy.

In my opinion, Wagyu is the most succulent mouthwatering beef you will ever have, period. The texture is melt-in-your-mouth tender. The taste, sweet and buttery. All these wonderful qualities are obtained because of the care and attention to the rearing of the Wagyu breed of cattle. As a result, I have an insatiable desire to need and want this beef.

However, with all of Wagyu's wonderful qualities there is a balance, small supply coupled with high demand equals a high price. Yes, Wagyu is very high in price. What do I say to this?

Wagyu is not your everyday choice or even prime grade beef. Therefore, why not indulge? You worked hard for it! If you need to further justify the purchase, which you shouldn't, treat your significant other to a wonderful home cooked meal with Wagyu on the menu. A little goes a long way and every day is a day to celebrate! Enjoy!

Now and Then:
Now a culinary delicacy, the Wagyu breed of cattle were introduced to Japan in the 2nd century to help cultivate rice and from 1635 to 1868, the cowherd in Japan was officially closed by mandate of the Shogun and has remained closed since.

Tidbit:
Make sure the Wagyu you purchase is USDA certified and graded. Sweetwater Plantation has a thorough description of the USDA grading system. I never had their product so I cannot comment.

Pan-Seared Wagyu

Use a large cast iron or 18/10 stainless steal pan. Season the pan with Canola oil and pre-heat on high heat until oil begins to smoke. Salt and pepper Wagyu steak and add to pan. Cook without moving for three minutes. Turn the Wagyu steak and cook another 3 minutes. Remove from pan and let sit for 5 minutes. Slice against the grain and serve. Enjoy!

NOTE, DO NOT COOK THIS MEAT MEDIUM OR WELL DONE! Throw all conventional beef cooking wisdom out of the window! Unless, you want to eat a rubber tire and if that is the case you may as well purchase choice steak. This is a special product which should be cooked rare or rare to medium rare. The fat (marble in the meat) will begin to melt at room temperature. Trust me, you will thank me for this.

8 O'Clock Ranch Recipe: Quick and Easy

2010-09-20T13:44:00.000-04:00

Italian Sausage w/ sauteed Swiss Chard and Grape Tomatoes

1 lbs. italian sausage (casing removed)
5 swiss char leaves and stems (chopped)
1 medium onion
2 cloves of garlic (sliced)
1 pint of grape tomatoes (sliced in half)
1 tablespoons olive oil
basil for garnish
extra virgin olive oil for garnish
Salt to taste
Pepper to taste

Slice sausage into quarter pieces. Brown sausage in medium sized sauté pan on a medium flame until caramelized on both sides. Turning once for approximately 10 minutes. Remove sausage from pan, set aside.

Add, olive oil and onion and garlic to the same pan, season to taste. Sauté onion until translucent approximately 4 minutes. Add swiss chard and sauté another 4 minutes or until wilted. Add reserved sausage and tomatoes, season to taste. Sauté for an additional 2 to 3 minutes. The tomatoes should not be wilted. Do not cook tomatoes all the way through. Garnish with fresh chopped basil and extra virgin olive oil. Enjoy!

I say Tomayyyyto you say Tomaaaaato

2010-08-26T13:18:00.000-04:00

As far back as I remember, my Great Aunt always grew tomatoes in our backyard. I remember her eating them like apples, fresh picked from the vine, a little wipe on the shirt and chomp. As a child, I would never eat the tomatoes. I scoffed at the acidic taste. With time, my distaste for the tomato blossomed into a profound love. Thus, the tomato growing tradition continuous, the garden persists and the tomato flowers bloom.

The only downside is my tomato yield is low because of limited space. What should I do? Where should I go? Traditionally, the solution was purchasing canned tomatoes at the supermarket but no more. Richard Ruben, of United Taste, suggests freezing garden or farm fresh fresh tomatoes to enjoy them year round. I did just that and I am looking forward to enjoying this lycopene filled gift of the gods all year round.

A special thanks to Karley Corris and Jeff's Organic Produce for the box of beefsteak tomatoes. Your hard work and vision is much appreciated.

Where your food comes from now and then:
Indigenous to the Americas, tomatoes are rich in vitamin A and C. Originally appearing as weeds in maize fields, this Pre-Columbian treat ranges in color and variety from yellow grape, red beefsteak, pink lady heirloom to green beefsteak, purple heirloom and orange cherry. However, the original tomato, the "Golden Apple", was yellow in color and introduced to Europe in the 16th century.

Orecchiette and Slow Cooked Tomato Sauce

Yields approximately 2 servings

1/2 pound of cooked orecchiette pasta
2 ripe beefsteak tomatoes cut in half
1 small onion diced
2 medium garlic cloves cut in half
6 basil leaves
1 tablespoon tomato paste
2 tablespoons of extra virgin olive oil
1/2 cup parmigiano-reggiano
1/4 cup reserved pasta water
Salt to taste
Pepper to taste

In a large sauce pan, on medium to low heat, add 1 tablespoon of olive oil, diced onion, salt and pepper to taste. Sweat the onion until translucent. Add tomato paste and mix to combine. Allow the tomato paste to caramelize, about a minute. Add beefsteak tomatoes and three basil leaves. Salt and pepper to taste. Mix to combine. Cover sauce pan and let beefsteak tomatoes cook down on medium to low heat for an hour. Stirring occasionally.

After an hour, mash the beefsteak tomatoes with potato masher. Mix and continue to cook with the lid off for about an hour. Stirring occasionally. Once tomato sauce is reduced, add cooked pasta and reserved pasta water. Mix to combine and let cook for and additional 2 to 4 minutes. Remove sauce pan from heat and add parmigiano-reggiano, garlic and torn basil leaves. Plate pasta and finish with a good cold press extra virgin olive oil and additional parmigiano-reggiano. Enjoy!

What do I do with all this...

2010-08-19T15:24:00.000-04:00

Watermelon

Big, oval and green all around, the Watermelon. In the Northeast, it is not common to see watermelon harvested past August but occasionally due to anomalous weather conditions (e.g. Summer 2009) you will have a harvest in September. Culturally, in America, the watermelon is synonymous with the dog days of summer and is found as a staple at picnics and barbecue's around the country. When the watermelon gets scarce it is a sign the end of summer is near. The end of the watermelon brings the turning of leaves and the root vegetables of spring past.

This growing season has been wonderful. The basil plant in my garden is churning out leaves by the dozen. However, one can only make so much pasta sauce and pesto, I thought, what should I do with all this basil? In addition, I have a huge watermelon from the farm, other than eat it, what should I do with it? My question were answered as I was browsing Serious Eats New York. Kathy YL Chan, writer for the Sugar Rush, reviewed a Watermelon-Basil Juice drink from Lafayette Espresso Bar and Marketplace and I thought what a great concept. I found a way to harmoniously use my basil and watermelon! Thanks Kathy! Now you do not have to go to Lafayette Espresso Bar and Marketplace in NYC for this one, unless you are in the area. Enjoy!

Where your food comes from now and then:

The watermelon you purchase from the supermarket is likely from China, it being the largest producer of watermelon in the world. However, the watermelon is said to originate in Africa as far back as 2000 BCE.

Watermelon Basil Drink

Makes approximately 7 cups or 56 oz. basically a full standard kitchen blender

1/4 of a 5 to 8 lbs. watermelon

10-12 basil leaves (add more or less to taste)

Remove rind from watermelon and discard (compost). Chop watermelon into pieces. Place watermelon pieces in blender and blend until thoroughly combined. Tear basil leaves into blended watermelon and blend until combined. Allow watermelon drink to settle. Note, there will be a foam of pulp on top after the drink settles. You can strain that off or mix it with the drink. Serve in a glass filled with ice cubes and garnish with fresh basil leaf. Enjoy!

8 O'Clock Ranch Recipe: Hanger Steak

2010-08-11T10:39:00.000-04:00

Hanger Steak (Beef Hanging Tendor)

The end of summer near

Root vegetables in the air

Let the turning leaves doth shine

Hanger steak, is the most flavorful, tender and rare cut of steak from a cow. I would define it as the hidden gem of beef cuts. The flavor is dominated by minerality. The intense mineral flavor followed by butteriness triggers a part of the brain which has yearns for such primordial delicacy. As you salivate for more, you step back and reassure yourself what you are eating. With this said, I wonder how our neolithic ancestors used this delectable treat.

You can purchase Hanger Steak at the 8 O'Clock Ranch (with limited supply) or at your local butcher (with limited supply). If you cannot find this cut of steak you can substitute skirt steak but Hanger is best.

For more information on Hanger Steak please visit here

1 hanger steak

4 cloves of garlic coarsely chopped
1 tablespoon chopped fresh sage
1/2 cup wine
1/4 cup extra virgin olive oil
1 tablespoon canola oil
salt to taste
pepper to taste

For the marinade, combine the first five ingredients in a zip lock bag. Add salt and pepper to season. Massage the steak with ingredients in the bag. Remove air from bag and let steak marinade in the fridge for at least 1 hour or up to overnight.

Remove steak from the marinade, pat the steak dry and remove any garlic or sage leaves which are sticking to the steak. Pre-heat a medium size cast iron skillet over high heat. Add canola oil. Add hangar steak to sear. Turn the heat down to medium to avoid burning. Cook 5 to 6 minutes on one side until browned. Flip steak and cook another 5 to 6 minutes or until desired temperature.

Let the steak rest for 10 minutes after cooking. Resting helps the steak retain juice. Cut steak against the grain. Serve with potatoes and beets w/ a blue cheese. I recommend Cherry Grove Farm's Jersey Shore blue cheese. The cheese is produced using raw cows milk from pasture fed cows. Jersey Shore is a mild blue and also pairs well with the Hanger steak or any steak. Enjoy!

Please note, I did not remove the tough central membrane on the Hanger steak (the white part in the photos). This is inedible and I recommend you remove it for presentation and eating purposes. For an everyday meal, I choose to be less proper and more barbaric but that is a personal preference. Everything in balance.

Infuse Everything!

2010-07-12T19:44:00.000-04:00

Little to no rain coupled with beautiful sunshine are all the indications of a hopeful and bountiful harvest this year. My garden is a testament to this statement. The lavender plant above has weathered many storms as it is four years old. The mint is a real survivor. It survived the winter in a compost pile. I am and I will always be fascinated by the persistence of life. With this said, the garden is being used to its full potential this year.

Here is a recipe for lavender and mint infused lemon granita. I use an equal amount of lavender and mint for the recipe so one does not overpower the other. However, lavender and mint vary in aromatic intensity not to mention everyones palate is different. Therefore, I also suggest you use a ratio of lavender and mint to your liking. Experiment and create!

"Certain Chinese philosophers writing in, perhaps, the -5th and -4th centuries, explained ideas and a way of life that have come to be known as Taoism - the way of man's cooperation with the course or trend of the natural world, whose principles we discover in the flow patterns of water, gas, an fire, which are subsequently memorialized or sculptured in those of stone and wood, and, later, in many forms of human art. What they had to say is of immense importance for our own times when in the +20th century, we are realizing that our efforts to rule nature by technical force and "straighten it out" may have the most disastrous results." - Alan Watts

Lavender and Mint Lemon Granita

2-4 servings

2 cups water

2 lemons juiced

1 palm full of lavender leaves

1 palm full of mint leaves

1 to 2 tablespoons lavender infused honey (to taste)

Steep lavender and mint in hot water for 3 to 5 minutes. Remove lavender and mint leaves from stems and discard. Add lemon juice, then honey. Stir to dissolve honey. Place liquid in a 9x13 baking pan. Let freeze for an hour. Scrape the top of the granita every hour until solidified. Serve in chilled glasses or lemons. Enjoy!

Note, you can also save the half lemons or whole, depending on how you juice them, to use as cups for the granita.

Basil Beans

2010-07-05T10:19:00.000-04:00

Here is a new recipe which I have entered into a contest on food52. Enjoy!

This is a simple but extremely flavorful recipe I thought of while sitting around on the 4th of July by the grill. I used yellow wax beans from a local farm and basil from my garden. What could be better? Note, you can use any variety of tomato grape, cherry, etc. I used a bright red beafsteak. Also, you can substitute green string beans to make a colorful festive side dish! Christmas in July anyone? Enjoy the recipe!

Garlic Basil Confit:

3 heads of garlic
5 large fresh basil leaves
2 cups extra virgin olive oil

Yellow Wax Beans:

1/2 pound yellow wax beans
1/2 tomato chopped
4 large fresh basil leaves chiffonade
3 tablespoons garlic basil confit oil
salt to taste
pepper to taste

For the garlic basil confit, separate and peel the cloves of three heads of garlic. Place in sauce pan.
Submerge garlic with approximately 2 cups of extra virgin olive oil. The garlic should be submerged in the oil by one inch.
Cook on low heat for 45 minutes. Place the basil leaves in the oil half way through the cooking process. The oil should be simmering not boiling. If the cooking flame is too high the oil will break down during the cooking process. Once cooked, set aside to cool. The garlic basil confit is extremely perishable. Keep in the refrigerator for no more than a week.
For the beans, season with 1 tablespoons of garlic basil confit oil, salt and pepper. Grill over direct heat until blisters start to form on beans. Note, some suggest to blanch the beans before grilling but this is not necessary. Place grilled beans in bowl and allow beans to cool.
Once the beans are cooled add chopped tomato, chiffonade of basil, 2 tablespoons of garlic confit oil, salt and pepper to taste. Toss and serve.

Blog Update

2010-06-29T14:48:00.000-04:00

I am in the process of reorganizing the blog. There will be different sections for business and restaurant reviews, 8 O'Clock Ranch Recipes, home recipes, etc. In addition, I am working on the second Al Santillo Brick Oven piece and two 8 O'Clock Ranch recipes which you will thoroughly enjoy. In the mean time, here are some photos of my recent creations and garden. Also, for all you beer enthusiasts here is a NY Times article on American Pale Ales. Enjoy!

NJ Pizza Report: A Pizza Making Day at Al Santillo's Brick Oven Pizza

2010-06-17T11:12:00.000-04:00

Al Santillo, the man, the persona, the pizza

Al Santillo's Brick Oven Pizza is one of the few remaining brick oven pizzeria's in New Jersey. Al is a master of his art. Yes, his art because you will not find a singular pie in its genre which is as unique as Al's. Al uses technique, quality ingredients and variety to master his list of pies which mimic pizza from 1940 to 1990. The result of each pie varies due to difference in cheese to sauce ratios and thickness of crust. For example, the 1940 is a simple tomato pie with no cheese and the 1964 is a 16" pie with "a little olive oil & little parmesan on top of mozzarella". Because of his formula for success and a little hard work, Al has been consistently turning out pies for a number of years. To stand the test of time is a true measure of pizza greatness. With this said, I am honored to join Al at Al Santillo's Brick Oven Pizza, in Elizabeth, NJ as his Jedi apprentice to try and understand the art of brick oven pizza making.

Brick oven pizza making is a difficult art to master. It takes many years of experience and most importantly failure. Experimenting and tasting is key to developing an attractable dough and an orgasmic final product. I am no pizza expert and I doubt many journalist are, which is why I am taking on this venture. My goal is to provide my readers with a completely different perspective of pizza making and tasting. In my opinion, the only way to accomplish this is to make and eat pizza. Lets get started.

Al vehmently stressed technique and the quality of ingredients during my first day at the pizzeria. The former took center stage. Al provided me with his dough recipe water, flour, fresh yeast and salt. The dough recipe is pedestrian but the proportion of ingredients and technique take center stage. Al uses a commercial mixer (literally a KitchenAid mixer on steroids) for large batches of dough. I used my hands because I was making a small batch of dough.

I dissolved the salt and yeast in the water then mixed in the flour. After the ingredients are combined, the dough undergoes an intensive beating. I am an advocate of Jim Lahey's "no knead" pizza dough recipe and at first I found this technique blasphemous. I was reassured by Al a beating had to take place. I released all of my stress on the dough. Throwing rights and lefts, Al even chimed in, "make sure you throw those lefts they are really important". Boy was he correct. I had to cease the punching and resorted to pounding once my knuckles were red. I "kneaded" the dough until the lumps dissipated and the dough was smooth. At this point, the dough was ready to be formed into balls then placed in closed wooden containers and proofed for at least 2 hours or overnight.

After proofing, the dough is rolled out. At this point, it can be made into bread or shaped into a pizza. Then, the dough undergoes a second proofing in a proofing closet. Al controls the humidity in the closet to ensure the yeast stays active to promote additional rising. Once the dough has finished its second proof it is time to top and bake.

Overall, technique varies. I learned each pizza style requires a different technique. Here is where experimentation occurs which I will discuss in my next week. For now, I now have a basic foundation in pizza making, which I am thankful for.

Next week, I focus on the quality of ingredients, the oven and experimentation. I will make pizza with imported Italian Caputo 00 flour, a high gluten flour with a finer grain, using Al's dough recipe, technique and oven. Check back next week to see the results! Enjoy!

Elizabeth, NJ was home to many Italian immigrants in the early to mid 20th century. Elizabeth still has a small Italian community but most have emigrated elsewhere. While I was working with Al, we were visited by an older Italian gentleman who was selling Italian flags because of the World Cup. Pizza, heritage and sport, the holy trinity to some!

Pan Seared Scallops w/ Sage Beurre Blanc

2010-06-16T12:48:00.000-04:00

The recreational Fine Cooking 1 class I attended at the Institute Of Culinary Education last week was informative and enlightening. I received a wealth of knowledge from my instructor Chef Anita Jacobson. Check out her Bertolli recipes! Thanks again Chef Anita it was an honor and a pleasure cooking with you.

Now that I am back, lets get rolling. Seafood is plentiful but due to the Gulf oil spill it may not be plentiful/affordable for long. So go out and purchase it, freeze it, etc. With this said, here is a new sea scallop recipe. Well, it is not new but it is a twist on a classic. I also placed the recipe on food52 a great website where food creativity shines. Check them out and enjoy!

Pan Seared Scallops:

1 pound dry sea scallops
1 tablespoon grape seed or canola oil
1 pat of compound butter
salt
pepper
top of a spring onion julienned

Sage Beurre Blanc:

5-10 sage leaves
4 tablespoons compound butter cut in pats
1/4 cup dry white wine
1 tablespoon grape seed or canola oil
salt to taste
pepper to taste

For the beurre blanc, start by frying the sage leaves with the grape seed oil in a small sauce pan. Sage leaves will be done when crispy. Place them on a paper towel, set aside.
Discard any remaining oil in sauce pan. Add white wine and reduce by half.
Once the white wine is reduced, whisk in 2 pats of butter slowly over a low flame. Keep adding butter before the previous pat is melted. If butter begins to separate remove sauce pan from flame and continue to whisk.
For the sea scallops, pat dry and salt and pepper. Pre-heat a saute pan on high heat. Add grape seed oil to pan. Immediately add scallops. Sear scallops until fully caramelized 2 to 3 minutes or until scallops no longer stick to the pan. Flip over and cook for another 2 minutes. Add a pat of butter to the pan. Move butter around and remove pan from flame.
To assemble, take 3 sea scallops. Pat any excess moisture off the bottom of the sea scallops. Take julienned spring onion tops and place in center of plate. Spoon beurre blanc around spring onion. Place the 3 sea scallops around spring onion. Add fried sage leaves in the middle of spring onion (standing up). Spoon a little beurre blanc over each scallop to finish. Enjoy!

The Beat Goes On

2010-06-01T17:07:00.000-04:00

I hope everyone had a great holiday. I had an enjoyable weekend camping with friends at the Green Mountain National Forest in Vermont. While camping, our primal instincts were best displayed by feasting on a smorgasbord of camp fire grilled meat and vegetables all day and night. Squirrel was even on the menu! Every evening ended with drink offerings to the camp fire, chanting and music. Overall, besides minor modern influences, nature and intrinsic behavior won this time around and for that I am thankful.

I am currently working on a pizza making piece for the blog. The past two Wednesday's I have been apprenticing at Santillo's Brick Oven Pizza in Elizabeth, NJ. Al and his pizzeria have been credited by several publications including a piece in GQ by famed food journalist Alan Richman. I never realized how complex pizza making is and I should have never taken it for granted. I learn something new every week. With this said, look out for a review of my experience this weekend.

In addition, I begin taking recreational classes on fine dining at the Institute of Culinary Education (ICE), in New York, next week. I hope the courses will fine tune my cooking skill and in turn provide my readers with better recipes. ICE offers a plethora of food and wine classes for novice and experienced cooks. Check them out!

For now, here is a quick summer salad which can satisfy your hunger on a hot day. Enjoy!

Summer Salad w/ Shaved San Tumas Valtellina

Salad

1/2 bunch arugula

1/2 bunch watercress
1/2 bag of frozen organic lima beans (you can substitute a 1/2 pound farm market snap peas)

4 pieces of crunchy bread (I used filone)
1 tablespoon olive oil
salt to taste
pepper to taste

Lemon Vinaigrette

1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
Salt to taste
Pepper to taste

Gremolata

1 lemon
1/4 cup finely chopped fresh parsley
3 garlic cloves, finely chopped

For the lemon vinaigrette, mix lemon juice, dijon mustard and seasoning in a small bowl until incorporated. Slowly whisk in extra virgin olive oil until emulsified, refrigerate.

For the gremolata, grate rind of 1 lemon. Transfer to small bowl. Mix in parsley and garlic, refrigerate.

For the salad, trim and clean the watercress and arugula. Clean by soaking and allowing the grit to fall to the bottom of the bowl. Rinse approximately 2 to 3 times or until all grit is removed. Dry the watercress and arugula really well using a salad spinner or towels and set aside. This can be prepared ahead of time.

For the beans/peas, heat a saute pan with 1 tablespoon of olive oil over a medium flame. Add lima beans/snap peas and roasted red pepper flakes. Saute for 5 to 10 minutes until peas are heated through, set aside.

To plate, cut 1/2 inch slices of bread and toast until golden brown. Spread gremolata on top of bread. Add lima beans/snap peas to top of bread. Toss watercress and arugula with a few teaspoons of the lemon vinaigrette, do not over dress the greens. Serve with shaved San Tumas Valtellina, a goat cheese from Italy. Note, if San Tumas Valtellina is unavailable you can use a firmer pecorino as a substitute. Enjoy!

NY Pizza Report: Pulino's Bar and Pizzeria

2010-05-26T16:26:00.000-04:00

I was recently at the newly opened Pulino's Bar and Pizzeria on Bowery in New York. The restaurant was conceived by famed restauranteur Keith McNally, Minetta Tavern among others, and Nate Appleman of A16 in San Francisco. Pulino's Bar and Pizzeria has an extensive pizza menu including breakfast pies. The menu also has an extensive list of Italian salumi and cheeses. I passed on the salumi and cheese during my visit. Instead, I ordered a Margarita pie. The pizza resembled a "bar style" pie with a thin crunchy crust which I love. I also liked the hint of grana padano cheese on the pie and the peperoncino (red pepper flake) infused oil as an accompaniment. Overall, Pulino's Bar and Pizzeria was a good pizza experience. Be forewarned, it is a mob on Saturday afternoon. There was sparse bar seating available and a large wait list for table seating. Also, here is a great link on regional styles of pizza including "bar style" pies. If you are in the area check out Paulino's Bar and Pizzeria and enjoy!

A Baked Meatball of Many Faces

2010-05-20T21:50:00.000-04:00

I am most comfortable and at peace in the kitchen when I create recipes using influences from traditional Italian cuisine. I just get it, I think. My knack for Italian cuisine came to fruition by watching Italian cooking technique, reading and most importantly practice. Of course, the more you practice the better you get. However, there are also a variety of cultural and social reasons for my infatuation and dedication to this particular cuisine.

Italian cuisine encompasses regional technique while using the best quality ingredients of a particular region. I am amazed how a single dish can be crafted so many different ways due to regional difference in taste, ingredients and culture. For example, northern Italy produces chicken cacciatore with a tomato based sauce. In contrast, southern Italy produces chicken cacciatore with an olive oil based sauce. As you can see, each region uses ingredients abundant and indigenous to their locale. In addition, there is a common medium which exists in all the regions. Food and wine equals a social symphony.

Social life in Italy revolves around food and wine. Yes, socializing around food wine because food and wine is always the central focus. Food and wine equal family and friends. Not the TV! There is nothing anything wrong with eating a burger and watching a baseball game but I feel these actions are more enjoyable in the company of others. Because of these reasons, I connect with traditional Italian cuisine. Food crafted by combining fresh ingredients with old world technique and great company is a recipe for success or as some have defined the essence of ambiente.

A great example of a food item which embodies these characteristics is the meatball. Meatballs come in different sizes, shapes and flavors depending on global interpretation. I love to make meatballs because they are delicious and versatile. I bet one can make a different meatball for each day of the week and come up with something unique and appetizing. With this said, here is my basic baked meatball recipe. Yes, I bake meatballs. Some may consider this a no, no. However, baked meatballs retain a beautiful soft texture and superior caramelization. They are the best little piece of meat you will ever pop in your mouth.

You can use the base recipe to create a basic baked meatball or you can experiment by subtracting or adding different spices/herbs. For example, I created a traditional Italian meatball with tomato sauce and a Middle Eastern inspired meatball with rice. I used a mixture of ground beef and pork, fresh parsley and dry seasoning like oregano for the Italian meatball. In contrast, I used ground lamb, fresh cilantro and dry seasonings like cumin and curry for the Middle Eastern inspired meatball. I hope you craft some amazing meatballs for your next dinner party or a week night meal! Share some of your creations! Cooking is about creating, crafting and sharing. Experiment and enjoy!

The base:

1/2 lbs. 8 O'Clock Ranch ground beef

1/2 lbs. 8 O'Clock Ranch ground pork

1/2 cup shallots minced

2 cloves of garlic minced
1/4 cup fresh parsley

2 pieces of white bread crust removed

1/2 cup buttermilk

1/4 to 1/2 cup grated parmigiano reggiano

2 tablespoons olive oil

Salt to taste

Pepper to taste

Preheat oven to 400 degrees. Grease a muffin pan or baking pan with unsalted butter, set aside. Now you are going to start making the filling. Add a tablespoon of olive oil, the finely chopped shallots and garlic (salt and pepper to taste) to a sauté pan. Sauté ingredients on low to medium heat approximately 1 minute or until shallots become translucent. Remove from pan and set aside in a mixing bowl to cool. Take two pieces of white bread with the crust removed and soak in buttermilk for approximately 10 minutes. No substitutes here. I use Whole Foods organic white bread. At this point, the shallot and garlic mixture should be cooled. Add parmigiano cheese to mixture which you previously set aside. Break up buttermilk soaked white bread with your hands, add to mixture. Season with pepper and mix. Add ground beef and pork to mixture, mix. Form medium sized meatballs and place one meatball per muffin cup (if using a muffin pan). If using a baking pan place meatballs in rows with 1/2 inch space between each meatball. Bake for 20 to 25 minutes. Enjoy!

With a Dash of Salt and Pepper

2010-05-19T17:33:00.000-04:00

l hope everyone is doing well. I wanted to raise a point which may be lacking in my recipes. When to season and re-season. Here is my general rule going forward. First, taste! It is very important to taste the food throughout the cooking process. Add seasoning (salt, pepper, etc.) if you feel your food is under seasoned. Second, you should re-season every time you add another ingredient to a base. For example, I saute carrots. The carrots cook down. I add onions, re-season. The original seasoning becomes diluted when additional ingredients are added to the base. Therefore, it is important to taste and re-season if needed. I hope this helps going forward.

Meat Stuffed Rainbow Swiss Chard

2010-05-14T21:25:00.000-04:00

I was looking in my freezer the other day contemplating what to make for dinner. There were various cuts of meat and frozen vegetables from last years CSA. Nothing which satisfied me. Then out of the corner of my eye I saw, in my opinion, one of the most sinful meats ever created, ground meat from the 8 O'Clock Ranch.

I flashed back to the day I acquired the beautiful package of meat. The marbleization out of the box was decadent. I imagined being there for the grinding, viewing the beautiful noodles of meat floating through the air like a feather on small breeze. I actually felt terrible for allowing it to sit in my freezer this long. As I gazed upon it the ground meat gazed back. The gaze was the type you encounter when you are in the middle of a dispute. It looked back at me pleading for a response. I picked it up, apologized and all our worries were left behind.

I love good fresh ground meat. The texture, the flavor and versatility is second to none. Because of this, many people purchase or grind it in abundance. I typically use ground meat for burgers, meatballs and chili. But, one can only eat so many burgers or meatballs in a month! Burger lovers, please do not take offense. Considering our intense encounter. I felt obligated to treat this particular set of ground meat very special. So for those who like to shake it up, I have an answer to your ground meat woes.

The recipe below is an Italian take on cabbage rolls. There is a lot of prep time which goes into producing this dish. Therefore, I suggest making the recipe on the weekend with the kiddies or with some of your best friends. Remember, cooking and eating is about the ingredients, people and the overall environment. Enjoy!

Meat Stuffed Rainbow Swiss Chard

Stuffing

1/2 lbs. 8 O'Clock Ranch ground beef
1/2 lbs. 8 O'Clock Ranch ground pork
4-5 rainbow swiss chard leaves and stems
1/2 onion finely chopped
2 cloves of garlic minced
2 to 3 sprigs of rosemary
2 pieces of white bread crust removed
1/2 cup buttermilk
1/4 to 1/2 cup grated parmigiano reggiano
2 tablespoons olive oil
Salt to taste
Pepper to taste

Tomato Sauce

1/2 can of Cento Whole DOP Certified San Marzano Tomatoes

1/2 onion or 1 small onion finely chopped
1 clove of garlic minced

3 large leaves of fresh basil
1 tablespoon tomato paste

2 tablespoon olive oil

salt to taste

roasted red pepper flakes to taste

To begin, you need to blanch the swiss chard. Fill a large bowl with ice water. The ice water will be used for shocking the swiss chard leaves. Note, shocking vegetables stops the cooking process and retains the color of said ingredient. Next, fill a large stock pot with salted water. Bring to a boil. De-stem and clean swiss chard, set leaf part of swiss chard aside. Finally, chop swiss chard stems, set aside. Once the water comes to a boil add one swiss chard leaf at a time for approximately 2 to 3 minutes. Immediately place swiss chard leaf in ice bath after cooking. Repeat process until no swiss chard remains. Place blanched swiss chard leaves on paper towels or kitchen towels to remove excess water, set aside. Please note the swiss chard will be extremely delicate once cooked and shocked. Be gentle and do not tear chard leaves.

Now, you are going to start making the filling. Add a tablespoon of olive oil, chopped swiss chard stems and a sprig of rosemary in a medium sauce pan (salt and pepper to taste). Sauté on medium heat until water in the chopped swiss chard stem is released and evaporated (see picture 1). Add another tablespoon of olive oil, the finely chopped onion and garlic (salt and pepper to taste). Sauté on low to medium heat until onion becomes translucent (see picture 2). Remove from sauce pan, set aside in mixing bowl to cool. Now, lets make the tomato sauce.

In the same sauce pan, sauté onion with olive oil and roasted red pepper flakes over low to medium heat (picture 3). Place onion to the top half of the pan when onion becomes translucent. Add olive oil and tomato paste and caramelize for 1 minute (see picture 4). We are creating a hot spot to caramelize the tomato paste. DO NOT BURN TOMATO PASTE! Incorporate tomato paste with onion and garlic (see picture 5). Add tomatoes, basil and bring to a simmer (see picture 6 and 7). Reduce heat to low and simmer for no more than 30 minutes stirring every so often or until desired thickness. Also, I recommend tearing fresh basil in the finished sauce if you are not using the sauce.

Preheat oven to 350 degrees. Remove thawed ground pork and beef from package and cut both in half, set a portion of each aside. Repackage leftover portions and store for another day.

Back to the filling. Take two pieces of white bread with the crust removed and soak in buttermilk (see picture 8). No substitutes here. I use Whole Foods organic white bread. At this point, the swiss chard stem and onion mixture should be cooled. Add parmigiano cheese to swiss chard stem and onion mixture which you previously set aside (see picture 9). Break up buttermilk soaked white bread with your hands, add to mixture. Season with salt and pepper. Add ground beef and pork to mixture, mix (see picture 10).

Take the swiss chard leaves and stuff leaves to desired consistency. Some like more stuffing some like less. I recommend no bigger than a palm full of stuffing. Stuff like a burrito. Place meat stuffed swiss chard in buttered baking dish. Spoon sauce around but no over meat stuffed swiss chard. Extra meat mixture can be made into meatballs and placed in the sauce. Cook in the oven covered with foil for approximately 45 minutes. Let cool for 10 minutes. Serve with sauce over top, grated parmigiano, cold press extra virgin olive oil and a slice of crusty bread. Enjoy!

8 O'Clock Ranch Ground Meat

Mis en Place for stuffing

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Picture 11

Enjoy!

NJ Pizza Report: Nancy's Towne House

2010-05-11T16:02:00.000-04:00

I originally planned to take my friend to the infamous Santillo's Brick Oven Pizzeria this week but Santillo's was closed. Instead, my friend suggested Nancy's Towne House aka Towne House Tavern & Restaurant in Rahway, NJ. Nancy's Towne House has been in operation for over 60 years and the aesthetic shows (in a good way).

You step foot into the building and make your way downstairs to a bar area which has additional table seating. There is old brick and wood paneling lining the walls and the tables are covered with traditional white and red checkered table clothes which are found in most pizza bars. The restaurant reminds me of a mobster bar/restaurant as in the Godfather. Fear not, there did not seem to be a "mob" presence. You can eat your pizza in peace!

The menu is quite extensive offering a variety of American Italian dishes but this restaurant/bar is really known for its thin crust pizza. We ordered two large pies. One plain and another with sausage and garlic. I recommend ordering a pie per person because of the thin crust. The pizza is presented at the right temperature, cooked to perfection. The sauce to cheese ratio is in favor of the cheese but the sauce is acidic but sweet. The crust is crispy but piable and holds the toppings. The end crust is like a cracker similar to a savory Italian cracker called Croccantini. Overall, this may be the best thin crust circular pie in the area!

I thoroughly enjoyed my experience at Nancy's Towne House. I could see myself grabbing a pie or two and a Peroni there for hopefully many years to come!

Market Alert: Asparagus

2010-05-11T11:45:00.000-04:00

Get it while it's hot! Asparagus has been is in season and has been on my table the past two weeks. Here is a twist on Mark Bitman's, of the New York Times, asparagus pesto recipe. Toss with a pasta of your liking, spread it over bread or use it as a topping to steamed fish. Whatever you use the pesto for, the flavors are vibrant and refreshing. Even though it has been abnormally cold in the Northeast asparagus season is one of many signs summer is around the corner. Stay warm and enjoy!

Asparagus & Ramp Pesto
1 bunch of asparagus
2 ramps
1/4 to 1/2 cup cold press extra virgin olive oil (use as much as possible to emulsify)
1/2 lemon juiced
1/4 cup parmigiano reggiano cheese
pinch of salt
pepper to taste

Blanch asparagus in boiling water. The asparagus are cooked when a knife goes through without force, approximately 5 to 8 minutes. Run asparagus over cold water or use an ice bath to cool them off and to retain color. Combine asparagus and ramps in food processor and pulse until paste forms. Add lemon and cheese and pulse. Slowly add oil until emulsified. Toss with your favorite pasta and enjoy!

Grilled Pizza

2010-05-06T18:56:00.000-04:00

Maybe it is the change of seasons. Maybe it is all the attention in the blogosphere. I am not sure what it is but for the past two months I have been craving burgers and pizza. So much, burgers and pizza have been on my table at least once every week! I also dedicated a blog post to two mouth-watering burgers from Minetta Tavern and Shake Shack here. With this said, I am off my burger craze, for now. Instead, I am focusing more of my time and energy on pizza.

To be honest, I have a food confession, I like pizza more than hamburgers. The genesis of my pizza infatuation is from my families immigrant Italian cooking roots. My father and stepmother are first generation European (Hungarian and southern Italian, respectively) immigrants and I learned to cook by watching them. Pizza was rarely on the at home menu but pasta, homemade sauce and cheese were. Put two and two or maybe three together and you can understand why I love pizza.

Pizza is complicated. I know what you are saying, how? Pizza is only comprised of dough, sauce, cheese and maybe a few toppings. Yes, you are correct, but there are different styles, technique, dough recipes, ovens and ingredients which all influence the final pizza product. You can see a list of regional style pizza at Slice Serious Eats. In addition, there is no question pizza is personal. Pizza could be the most personal food on the planet. When you combine the complexity of pizza with its personal nature the topic can become quite contentious. Even so, my suggestion is to research and most importantly EAT PIZZA! When you find a style of pizza which best fits your taste that moment can be as memorable as having your first child. Well, maybe not, but it may change the way you view pizza for the rest of your life. I remember my first coal oven pizza at Sciortino's old location in Perth Amboy, NJ. The oven was over a hundred years old! I was in pizza heaven! Sciortino's has since moved and the pizza is okay but has never been the same.

To be honest, I can not find a great pizza where I am located in New Jersey. There are chains and "pizza places" but none impress. I have to drive approximately 20 miles (round trip) to Santillo’s Brick Oven Pizza, in Elizabeth, NJ, to eat a great pizza. Al Santillo is comparable to the Ents in Lord of the Rings, a decaying breed of pizza craftsman, a giant in a time where only a few other exist. Al's product is a testament to this. Stay tuned, I will be speaking more about Santillo's next week.

Because of the lack of great pizza in my area, I decided to take pizza making into my own hands. Producing a great pizza at home is difficult unless you have built or purchased an outdoor wood burning pizza oven. In my opinion, a conventional oven with a pizza stone does not produce a crunchy outer crust with a fluffy airy interior. I also like the char (caramelization) the pizza retains from a burning fire. These results are best achieved by using an outdoor wood or charcoal oven. Unfortunately, I do not own an outdoor oven so I used my Weber charcoal grill.

Dough

The dough was made using Jim Lahey's, of Sullivan Street Bakery and Co., no-knead pizza dough recipe. I found the recipe at Tasting Table New York. The recipe is self explanatory but I recommend reading and watching this New York Times article and video of Mr. Lahey making his no-knead bread, to gain a better idea of how to handle the dough.

Grilling

As for the cooking process, I used a direct/indirect grilling technique (coals only on one side of the grill). Also, DO NOT place toppings on the pizza before it is placed on the grill. The dough needs to be grilled on both sides before toppings can be put on.

Using a wood cutting board, slide the dough on the indirect heat section of the grill and immediately close the grill. The dough will set. Then, place the dough over direct heat to achieve superior caramelization. Flip the dough over indirect heat and top. Place pizza over direct heat and close lid for less than a minute. The dough should be caramelized and the cheese melted. If the cheese is not melted and the dough is caramelized move the pizza to indirect heat and cover until melted.

The Results

Here are the results. The texture was crispy on the outside, chewy and airy in the inside. The dough held up to the sauce. I made a simple homemade sauce (recipe below), used imported buffalo milk mozzarella from Italy (purchased from the Gourmet Library), fresh organic basil and a cold press extra virgin olive oil for finishing. Overall, I was pleased with the results. The pizza had all the flavor components of a superior neapolitan style margherita pizza . If you have any questions about the cooking time or flipping the dough post a comment. Enjoy!

Basic Sauce Recipe

1/2 can of Cento Whole DOP Certified San Marzano Tomatoes
1 small onion finely chopped
3 large leaves of fresh basil
1 tablespoon olive oil
salt to taste
roasted red pepper flakes to taste

In a sauce pan over low to medium heat sauté the onion and roasted red pepper flakes in olive oil until translucent. Add tomatoes, basil and bring to a simmer. Reduce heat to low and leave lid half open. Cook for 1 to 2 hours stirring every so often or until desired thickness. You will obtain a real concentrated tomato flavor. Also, I recommend tearing fresh basil in the finished sauce if you are not using the sauce for pizza.

After flipping top the dough top over indirect heat. Place over direct heat and close lid for less than a minute. If toppings are not melting place back over indirect heat and close lid until desired results.

The result

Cut

Upskirt

"Pork Chops and Apple Sauce"

2010-05-03T13:53:00.000-04:00

I am not a food historian but I have a passion for historical food culture. Most of my days are filled with researching historical food and drink. I am quite diverse in my research and cuisine! One day, I will reseach 19th century cocktails and make Sazeracs, the next day pork chops and apple sauce. Pork chops and applesauce is an iconic American dish even though its historical origins may lay elsewhere.

I am transported back in time to a 1950's and 1960's styled kitchen when I think of pork chops and applesauce. A scene out of the Brady Bunch comes to mind where Peter says, "Pork chops and applesauce?". Even though pork chops and applesauce have become an iconic american food dish they have also taken on a fearful and hated identity. This fearful and hated identity was garnered because most pork chops and applesauce are dried out, flavorless and frequently on the dinner table. Oh the horror!

When I was a child pork chops and applesauce was a weekly staple at the dinner table. I was not a fan. One can only take so much dried out pork and jared applesauce. Fear not! I created an adaptation of the original pork chops and applesauce which anyone can reproduce. Lets ressurect an American classic and never fear pork chops and apple sauce again! Peter, pork chops and applesauce are on the table to stay, sort of. Enjoy!

Pan Seared Pork Chops and Apple Sauce

1 lbs. 8 O'Clock Ranch boneless pork chops
1 leek stalk chopped
1 red delicious apple chopped into quarters and halved
1 clove of garlic minced
1 small piece of ginger minced

3 to 4 sprigs of thyme
1/2 cup dry riesling
1 tablespoon grape seed oil

2 tablespoons olive oil
2 dashes of cinnamon
1 dash of ground cloves
small slice of butter for each chop
Salt to taste
Pepper to taste

Preheat oven to 350 degrees. Remove thawed pork chops from package and pat dry with cloth or paper towels. Season pork chops with salt and pepper. Preheat heat a large 18/10 stainless steal pan with a metal handle on a medium to high heat on the stove top. Note, cooking stovetop on high heat may produce smoke, therefore, a fan or well ventilated area is appropriate for this type of cooking process. Splattering may also occur at the onset of cooking and a splash guard is recommended.

Place a tablespoon of grape seed oil in the pan. You will see the oil start to smoke. Place pork chops into hot pan (see picture 1). Cook pork chops, without turning, for 4 minutes. Turn and cook for an additional 4 minutes. The pork chops should be a a beautiful golden brown on both sides (see picture 2). Immediately remove from pan and set aside.

Turn the burner between medium and low. Add a tablespoon of olive oil, apples and spices including salt and pepper (see picture 3). Sautee the apples until reduced approximately 10 minutes, turning during the cooking process (see picture 4). Place cooked apples on the outside of pan and add remaining olive oil, leeks, minced garlic, minced ginger and thyme. Sautee 2 to 4 minutes or until leeks, garlic and ginger become fragrant. Add wine to pan and remove any remaining fond from bottom of the pan with a wooden spoon. Reduce wine by half in oven then add pork chops back to the pan. Coat pork chops with reduced sauce and place a piece of butter on each chop (see picture 5). Finish in the oven until the pork reaches an internal temperature of 140 degrees. I served the pork chops with sauteed leeks and potatoes and apple sauce. Enjoy!

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An American Classic: The Hamburger

2010-04-28T12:25:00.000-04:00

You may be shocked! Yes, the majority of my food consumption is at home. However, I am not entirely oppose to eating out. I choose not to eat out due to a variety of personal beliefs. With this said, when I do eat out it is usually in New York City, the food capital of the world.

I was oppose to eating ground beef at restaurants for a long time due to the horror stories in the media about industrial beef production. As a result, the hamburger was a void in my life away from home. I am not a hamburger guru but after conducting research I found a way to satisfy my craving for this most delectable and American food item. The two restaurants that serve hamburgers which embody pure decadence are Minetta Tavern and its black label burger and Shake Shack and its ShackBurger. The fresh beef is sourced from Pat LaFrieda, quite possibly the acme of meat purveyors in the nation.

The two restaurants and their respective hamburgers are known and discussed by every food critic in the nation, therefore, I will not discuss the product in depth. What I want to covey is the beef is super fresh and both finished products are of the highest quality. I recently had both burgers and I was extremely satisfied. Minetta Tavern's black label burger mimics a perfectly cooked prime dry aged steak. The black label burger (the best burger I ever had) is comprised of prime dry aged ribeye, skirt and brisket. In comparison, the Shake Shack ShackBurger mimics a fast food burger using a Pat LaFrieda hamburger blend and fresh ingredients including its own version of "special sauce" called shack sauce. Try both burgers and you will be blown away.

Thank you Pat LeFrieda, Kevin Mcnally, Executive Chefs Lee Hanson and Riad Nasr of Minetta Tavern and Danny Meyer of Shake Shack for reproducing an American icon worthy of such praise!

Minetta Tavern Black Label Burger

Shake Shack ShackBurger (Citi Field, Lets Go Mets!)

Market Alert: Fiddlehead Ferns

2010-04-27T19:43:00.000-04:00

Fiddlehead ferns arrived at my local Whole Foods in Central New Jersey this week. Get them while they are abundant because they will not be around for long. They have an asparagus like flavor and pair well with other earthy ingredients such as ramps, morel mushrooms and truffles. I used them in a pasta dish which included speck, ramps, truffle oil and grated Cacio Di Bosco Tartufo Il Forteto cheese, a semi soft truffled sheep milk cheese from Central Italy. Pure decadence!

Sausage, Potatoes and Ramps, Oh My!

2010-04-24T10:36:00.000-04:00

Ramps are in full swing as you read in my past post. So if you find them in the market what do you do? Well you could make compound butter and/or pickled ramps for preservation purposes. Or you can indulge and consume them as is! I prefer the later because I am a seasonal person, meaning I eat whatever is in season. I believe it makes the food experience memorable and special. Here is a simple breakfast or even breakfast for dinner recipe which incorporates ramps with sausage and hash browns. I also spread the Red Hawk triple cream cheese on a slice of bread. You can see how buttery and decadent the Red Hawk is in the photo below.

Sausage Links and Hash Browns with Ramps

1/2 lbs. 8 O'Clock Ranch breakfast sausage links
4 potatoes
4 ramps
1 rosemary sprig
3 tablespoons olive oil
Salt to taste
Pepper to taste
Paprika to taste

Boil potatoes ahead until a knife can enter the potato without resistance. I usually take one day out of the week to boil a bag of potatoes. You can keep the cooked potatoes in the fridge and use them for a variety of week night meals to save time. Cut potatoes into equal size pieces and set aside. Clean ramps and cut in half where green begins to form. Coarsely chop white part of ramps. Chop ramp greens and set aside.

Preheat a cast iron skillet on medium to low heat. Remove thawed sausage links from the package and pat dry with cloth or paper towels. Add a tablespoon of olive oil to skillet. Cook the sausages for approximately 4 minutes on one side or until caramelization is reached. Turn the sausage and cook for another 4 minutes. The sausages are finished cooking when caramelization occurs on all sides (see picture 3). Remove sausages from skillet.

Add potatoes and rosemary to skillet and season with salt, pepper paprika. Cook 4 minutes on a medium flame until the potatoes begin to caramelize. Turn potatoes and add remaining olive oil. Cook another 4 minutes stirring occasionally until golden brown. Add chopped ramps. Cook another 2 minutes. Remove skillet from burner and add chopped ramp greens. Stir and remove potatoes from skillet with a flat wooden spatula once the ramp greens are wilted. Discard rosemary sprig and season with salt, pepper and paprika. I recommend serving the sausages and hash browns with a slice of bread with Cowgirl Creamery triple cream cheese (Mt Tam or Red Hawk). Enjoy!

Would you like cheese with that?

2010-04-20T21:02:00.000-04:00

I am a huge fan of fresh bread, as you can read here. In my opinion, the best accompanyment to bread is pan juice from cooking and cheese. Yes, I am also a cheese lover. I love many cheeses including stinky, bloomy rind, washed rind, soft and hard. As a result, I have been searching for cheese shops in New Jersey and I wandered across the Gourmet Library.

The Gourmet Library, based in Springfield, New Jersey, is a spinoff of its sister company the Wine Library. Justin Novello and Everett Presely procure some of the best hand-crafted cheeses, charcuterie, snacks, and hard-to-find ingredients from around the world. Justin and Everett are also very knowledgeable about the products they receive. Also, the Gourmet Library encourages you to sample their cheeses to determine which best fits your palate. So if you know nothing about cheese ask the members of the Gourmet Library team and most importantly taste!

I love Italian cheese but I have recently been conducting research on domestic cheese production including Cowgirl Creamery, based in Point Reyes, California. Cowgirl Creamery is the go to creamery for triple cream cheese in the US so I recently purchased their Red Hawk product, a triple cream washed rind cows milk cheese, from the Gourmet Library. Triple cream cheese is cheese which contains a high butterfat to dry matter content (usually more than 75% and 40% fat overall). The composition provides a triple cream cheese its rich, creamy and decadent taste. Yes, cheese contains fat, but that does not mean you need to consume it all day everyday, which I can attest from first hand experience is difficult. Justin, from the Gourmet Library stated the Red Hawk cheese by Cowgirl Creamery was created by accident. Supposedly, a natural bacteria was attracted to the cheese. The cheese makers at Cowgirl Creamery thought the cheese was lost due to the bacteria but after they washed the rind off they found their new award winning product. It is amazing how life is full of successful accidents! Cheers to decomposition!

The Red Hawk is intense. This cheese has funk and barn like notes. The pate turns from soft on the outside to a melted consistency in the middle. On the palate, it is extremely complex, starting off with an extremely sharp barn flavor which permeate your olfactory. The finish is literally like butter with a faint hint of herbaceous undertones. This cheese is not for the faint of heart. I am in love with it! Also note, the cheese is organic and the milk used to produce the cheese is from the notable Strauss Family Farm Creamery which raise organic cattle. Additional information can be found at Cowgirl Creamery, Strauss Family Creamery and Gourmet Library. Enjoy!

Here is recipe teaser:
Red Hawk spread on panellla bread w/ 8 O'Clock Ranch sausage links and hash browns w/ ramps.

Food Alert Central NJ!

2010-04-18T10:50:00.000-04:00

Ramps have hit the markets in central NJ! It is that time of the year again, spring has arrived and wild edibles such as ramps, fiddlehead ferns, etc. will be flooding the market. Do not miss out on these rare culinary treats because they will not be available for long!

Ramps, wild leeks, are a decadent alternative to garlic and onion. They have a slightly milder earthy taste. You can substitute ramps in most recipes which use garlic or onion. However, I prefer ramps on sandwiches, in eggs, sauteed with mushrooms and in hash browns.

Here is a quick recipe for an Avocado and Ramp sandwich.

Take a thin slice of crusty bread. I recommend filone or panella. Mash one avocado. Add salt, pepper, and the juice of half a lime to avocado. Clean ramps. Cut leaves and split stalk down the middle. Cut some of the roots off. Mix ramp roots and stalks in with avocado. Place ramp leaves on one side of bread. Spread avocado and ramp mixture over leaves. Top with cold press extra virgin olive oil. Eat!

Also, check out, one of my favorite food blogs, Serious Eats for additional ramp recipes. Enjoy!

Home by the Range Launches!

2010-04-17T22:37:00.000-04:00

I am pleased to announce Home on the Range NJ has officially become Home by the Range. The new web address is www.homebytherange.com

Home by the Range will continue to offer the highest quality original recipes featuring organic/local product. In addition, Home by the Range will feature reviews of food businesses which provide organic/local products which are consumed at home.

Thank you for your support and enjoy!

Charcoal Grilling Take Two & Cilantro

2010-04-16T10:35:00.000-04:00

I was at my friend Miles' house over the weekend and Kingsford charcoal entered my life. Fear not! Miles and I prepped the grill using the three steps from last weeks blog post and the results were extremely successful.

With that said, the menu I prepared included beautiful flat iron steak from the 8 O'Clock Ranch and a lot of cilantro. Yes, I said cilantro, which has been a huge topic of discussion and contention among food lovers (or not) around the nation.

The cilantro debate has become so intense there are groups on Facebook dedicated to "cilantro lovers" and "cilantro haters". I am a part of the "cilantro lovers" group, as you may have guessed from my extensive use of cilantro in my recipes. In addition, the New York Times recently published an article, Cilantro Haters, It's Not Your Fault, focused on the cilantro debate and the properties which make individuals adverse to its taste. People say it tastes like soap, others paint thinner. I taste neither. As I eat a piece of fresh cilantro, my palate waters from a distinct spicy bite followed by a herbaceous grassy flavor.

Whatever you are a cilantro lover or hater the recipe below will satisfy your taste buds. For all you "cilantro haters", you can substitute the cilantro with an herb of your liking. Also, what does cilantro taste like on your palate? Please share and enjoy!

Grilled Flat Iron Steak w/ Corn Salsa and Roasted Tomatillo's

1 lbs. 8 O'Clock Ranch flat iron steak
4 tomatillos quartered
2 tablespoons olive oil
1 handful of organic cilantro (omit if you are a hater)
Salt to taste
Pepper to taste

Preheat charcoal grill (see previous blog post for steps). Remove thawed steak from the package and pat dry with cloth or paper towels. Season steaks with salt and pepper. Coat tomatillos with olive oil, salt and pepper.

Cook the vegetables for approximately 5 to 10 minutes turning to avoid burning. Place seasoned steak over direct heat and cook for 3 to 5 minutes without turning. You know the old saying, set it and forget it. Well do not forget it entirely or you will have dried out steak! Turn steak and cook another 3 to 5 minutes. Remove steak tomatillos from grill. Place a handul of cilantro or other preferred herbs over steak and let rest for 4 to 6 minutes. Serve with rice, corn salsa and fresh avocado. I cut the steak thin and place on top of rice and corn salsa. Also, spoon some of the salsa liquid over steak and rice.

Corn Salsa

1 package organic grape tomatoes
1/2 package frozen organic corn
1 small to medium organic/local red onion
1 jalepeno pepper
2 cloves of organic garlic
1 organic lime juiced
1 handful of organic fresh cilantro (omit if you are a hater)
Salt to taste
Pepper to taste

Cook frozen organic corn as per package. You can use fresh corn, if available. Coarsely chop the remaining ingredients by hand. Please note, remove the vein and seeds from the jalepeno pepper if you prefer a mild salsa. Mix and place in fridge. Let macerate up to an hour.

Charcoal Grilling and Chilling

2010-04-06T14:52:00.000-04:00

After, in my opinion, an arduous winter, spring has finally arrived. As a result, the temperatures have increased and the charcoal grill is out in full force! Yes, as you already expected, I am a sucker for an open flame and the smell of fresh meat searing in the open air. The combination is euphoric and the best part is you wash hardly any dishes! With this said, I recommend placing an order with the 8 O'Clock Ranch for Lamb Chops, Grass Fed Ground Beef, and Steaks to grill. After you place your order with the 8 O'Clock Ranch, there are a few basic charcoal grilling principles I have created to ensure your grilled food is mouth watering.

A Simplified Guide to Charcoal Grilling

1.) Clean your grill. It should be close to super clean! You do not want to taste burnt hot dog grease on a wonderful grass fed NY Strip Steak, that is blasphemy.

2.) Charcoal, charcoal, charcoal is KEY (for charcoal grills)! I know most of you are saying to yourself this guy must be insane but it is true. Charcoal provides flavor, depth and aromatics to the food you are grilling. When shopping look or ask a sales associate for a natural based wood charcoal. Avoid brand name charcoal and if you have no other choice select Kingsford Regular Charcoal. Please note, I purchase charcoal at my local Lowes which retails a wonderful selection of natural based charcoals by Cowboy Charcoal Co.

3.) Never use a lighter fluid on a charcoal grill. Use vegetable oil on paper or a chimney starter. Lighter fluid, even though it burns off, leaves a distinct smell and taste to the grill which can alter natural flavor components in whatever you are grilling.

Now the grill is set. Here are two basic recipes which even the most novice cook can reproduce. Temperature of the grill will be the focus of these two recipes. Preheating a grill may be time consuming but this is the perfect time to relax and have a cold beer, glass of wine or cocktail. Also, if you have any additional charcoal grilling tips please comment. It is spring, enjoy!

Chili Coriander Lamb Chops w/ Tomatillo Salsa

1 lbs. 8 O'Clock Ranch Lamb Chops
Any fruit/vegetables you want to grill (I used lime, lemon, leeks and red onion)
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon coriander powder
1/2 teaspoon cayenne pepper (add more for additional spice, add less for a milder spice)
Salt to taste
Pepper to taste

Remove thawed lamb chops from the package and pat dry with cloth or paper towels. Season steaks with salt and pepper. Mix together the chili powder, coriander powder and cayenne powder. Rub lamb chops with spice mixture. Coat fruit and vegetables with olive oil, salt and pepper. Note, you can add a pinch of granulated sugar to bitter citrus. The sugar will improve sweetness and carmalization of the bitter citrus.

To avoid burning or scorching place fruit and vegetables on outer part of a preheated charcoal grill. Cook the vegetables for approximately 5 to 10 minutes turning to avoid burning. Place seasoned lamb chops over direct heat and cook for 3 to 5 minutes without turning. You know the old saying, set it and forget it. Well do not forget it entirely or you will have a burnt lamb chop! Turn chops and cook another 3 to 5 minutes. Remove lamb chops, fruit and vegetables from grill. Place fruit and vegetables over lamb chops and let rest for 4 to 6 minutes. Serve with tomatillo salsa.

Tomatillo Salsa

4 tomatillos
1/2 onion (or 1 white part of leek stalk)
1 chili pepper
2 cloves of garlic
1 lime juiced
1/2 lemon juiced
1 handful of fresh cilantro
Salt to taste
Pepper to taste

Combine all ingredients in food processor. Pulse until combined. You can remove the seeds and veins of the chili pepper to reduce the heat of the salsa.

Grass Fed Burgers

1 lbs. Ground Beef (makes 4 burgers)
2 tablespoons olive oil or melted butter
Salt to taste
Pepper to taste

Remove thawed ground beef from package. Cut into four even pieces. Mold burgers with hands. Do not over work the meat! Gently mold the burgers. Season with salt, pepper and olive oil/melted butter.

Place burgers over direct heat on a charcoal grill. Cook 2 to 4 minutes without turning. You are looking for a nice char on the burger. DO NOT PRESS THE BURGERS! When you press down on a burger all the juice of the meat is released which dries out the burger. Why would anyone want a dry burger? Flip the burger over and cook another 2 to 4 minutes. You can turn the burger once again if you received a nice char. You will know the burger is done when no fat is being released from the meat. There are also hand tests which can be performed to test perfered temperature. I recommend viewing Anthony Bourdain's No Reservations Cooking Techniques episode. The episode aired this week and is very informative. Anyway, you can add cheese and condiments. However, I love the earthy taste of the grass fed beef burgers with a sharp cheese and a glass of Argentinian Malbec, it is a quintessential combination. Enjoy!

Mangia

2010-03-15T19:08:00.000-04:00

Thank you John and Kassandra Barton from the 8 O'Clock Ranch, based in Dekalb Junction, NY. John and Kassandra have great grass fed beef, lamb and heritage pork. I am excited to be continuing to produce recipes using their product. Thanks John and Kassandra! Keep up the good work!

With this said, the next round of recipes will focus on charcoal grilling. Also, I will be providing farm fresh produce recipes as local produce becomes available through a CSA or in markets. Enjoy!

Chiocciole w/ Sausage

1/2 lbs. 8 O'Clock Ranch Italian Bulk Sausage (can use sausage links w/out casing)
1 lbs. Chiocciole Pasta
4 San Marzano canned whole plum tomatoes (DOP certified) & 4 tablespoons of canned tomato liquid
2 shallots minced
2-4 cloves of garlic minced (depending on size of cloves)
1 tablespoon tomato paste
2 tablespoons olive oil
1/2 cup frozen peas
2 to 3 tablespoons sour cream or mascarpone
1/2 cup of reserved pasta water water
1/2 cup Parmigiano Reggiano
Salt to taste
Pepper to taste

Browning Meat -

Remove thawed sausage from package (and casing if using links). Preheat heat a large pan on low to medium heat. Place a tablespoon of olive oil in pan, add sausage, salt and pepper. Break up sausage and brown for 6 minutes (see picture 1). Add shallots and garlic (see picture 2). Continue cooking for 2 minutes.

Creating the Hot Spot -

Move sausage mixture to one side of the pan. Add a tablespoon of olive oil and tomato paste to open area. Caramelize tomato paste until the oil starts to give off a red color about 1 to 2 minutes (see pictures 3 and 4). Mix tomato paste with sausage (see picture 5). Add San Marzano tomatoes, tomato liquid and scrape fond from bottom of the pan (see picture 6). Crush tomatoes in pan with sausage mixture and combine (see picture 7). Cook for 30 minutes on low heat, partially covered, until sauce is concentrated (see picture 8). Note, you can end the sauce here and follow the last step.

The Finish -

Finally, add the peas and sour cream and cook on low for an additional 10 minutes (see pictures 8, 9 and 10). While sauce is reheating place pasta in salted boiling water. Stir the pasta and cook as directed on package.

Combine and Enjoy! -

Add sauce to bowl (see picture 11). Drain pasta and reserve 1/2 cup of pasta water. Place reserved pasta water in pan you cooked the sauce in (see picture 12). Add pasta water to sauce to thicken. Add pasta and mix well. Add Parmigiano Reggiano and mix well (see picture 13). Serve with more Parmigiano Reggiano and extra virgin olive oil. Note, invest in a good Extra Virigin Olive Oil for finishing. You should not cook with the same Extra Virigin Olive oil you are using fresh. Please see more information below.

http://en.wikipedia.org/wiki/Olive_oil#Culinary_use

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Bread!

2010-03-09T18:57:00.001-05:00

I love it! Yes, I am addicted to bread. I eat it by itself, with cheese, pasta (yes another carbohydrate), NY Strip Philly Cheese Steaks (as seen below), hummus, etc. Maybe it's an intrinsic instinct which makes bread so attractive or because my body yearns for carbohydrates. Whatever the case, I am never happy without it. Bread its what's for dinner! Enjoy and I can provide recipes upon request.

Homemade Sage Focaccia

Sullivan Street Bakery Filone (as Jim Lahey describes it Bitter, Crunchy and Gooey). My go to Italian bread.

Homemade Thyme Flatbread

Food Presentation

2010-03-09T18:36:00.000-05:00

Food presentation is a daunting task which I have yet to perfect. Here is an example which includes Pan Roasted Chicken w/ orange beet coulis and black radishes. I will continue to persevere! Enjoy!

Cons:
Protein is not well trimmed
Too much white space

Pea Soup w/ Prosciutto & Oyster Mushroom

2010-02-26T17:24:00.000-05:00

The Other White Meat, Braising Part 3

2010-02-26T16:01:00.000-05:00

Okay, this is the third installment of braising meat. What can I say, I love braising meat. My last two braising posts focused on beef, however, you can braise just about any cut of meat which has collagen and fat. As you know, collagen and fat are the peas and carrots to braising and what better to braise then pork! I hope you enjoy this Hungarian inspired dish. Stay warm.

Braised Pork Chops w/ Organic Savoy Cabbage

1.5-2 lbs. bone-in pork chops
1 head savoy cabage chopped into strips and separated into three portions
2 onions chopped coarsely
2-4 cloves of garlic smashed whole
4 tablespoons vegetable stock or water
3 tablespoons sour cream
1 tablespoon grape seed oil
1 tablespoon olive oil
1 sprig fresh oregano (optional)
1-2 tablespoon Hungarian sweet paprika
2 dried or 1 fresh bay leaf
Salt to taste
Pepper to taste

Searing the pork chop(s) -

Remove thawed pork chops from package and pat dry with a cloth or paper towel. Season pork chop with salt and pepper. Preheat heat a large stock pot to high heat. Note, cooking stove-top on high heat may produce smoke, therefore, a fan or well ventilated area is appropriate for this type of cooking process. Splattering will occur at the onset of cooking if meat has water on it, therefore, make sure meat is pat dry before seasoning.

Place a tablespoon of grape seed oil in pan. Place seasoned pork chop(s) into preheated pan with grape seed oil. Sear pork chop (without turning) for 3 to 5 minutes or until golden brown. Once golden brown, turn and cook for another 2 to 4 minutes. Remove from pot. Please see previous posts for what golden brown looks like. Golden brown is not black or burned!

Cooking Aromatics -

Turn heat to low medium and add the tablespoon of olive oil, onion, garlic, oregano and bay leaf. Season with salt, pepper and 1 tablespoon paprika. Saute until the onion shows color about 3 to 5 minutes. After onion and aromatics develop their flavor, add first portion of savoy cabbage, salt pepper and 1 tablespoon paprika and sautee for 2 to 4 minutes until cabbage starts to wilt. Repeat this process with remaining portions of savoy cabbage (see picture 1).

Braise -

Finally, add the pork chop(s) and its juices to the pot. At this time, also add the vegetable stock or water (see Picture 2). Cover pot and place heat on low to medium. Cook for two to three hours until meat is tender and falls off the bone. You can shake the pot during the cooking process but do not open lid. Once the pork chop is done (see Picture 3), turn off the flame, remove and discard bay leaf, mix in sour cream and re-season to taste (see Picture 4). Serve with additional sour cream and paprika. Enjoy!

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Superbowl Party w/ Italian Themed Cuisine

2010-02-12T16:16:00.001-05:00

My good friends Miles and Brian had a Superbowl party at their place last weekend. I "catered" the party. All-in-all it was a success. I hope everyone enjoyed the food and drink. I want to thank Miles, Brian and Steve for everything. Here was the menu and a sample photo of one of the plated dishes. I will provide recipes shortly. Enjoy!

Onion & Shallot infused Dip
Walnut Crostini
Fried Corn Tortillas w/ Avocado & Fennel
Pea Soup Shots w/ Crispy Prosciutto
Potato Pancake Skins
Trinity Baked Meatballs (grass fed beef, veal, pork)
Balsamic Glazed Chicken Wings w/ Gorgonzola & Mascarpone dipping sauce

Potato Pancake Skins

Hot Out of the Oven

2010-02-12T13:23:00.001-05:00

Here is a recipe which heats you up, during these cold snow filled winter months. Enjoy!

Oven Roasted Boneless Pork Loin

2 lb. or more boneless pork loin roast
1 sprig of fresh rosemary stripped
2 sprigs of fresh sage
2 carrots
2 potatoes
2 beets
1 onion
1 tablespoon olive oil
1 tablespoon grape seed oil
Salt to taste
Pepper to taste

Garlic Paste
4 large cloves of garlic
1 teaspoon salt
1 teaspoon olive oil

Preheat oven to 400 degrees. Clean and cut all vegetables into 1 inch pieces and set aside. For garlic paste, add garlic, salt and olive oil to mini processor. Blend until paste is formed and set aside. Note, if you do not have a mini processor a mortar and pestle or similar tools will work.

http://en.wikipedia.org/wiki/Mortar_and_pestle

Pan Sear Pork Loin Roast -

Remove thawed pork loin roast from package and pat dry with cloth or paper towels. Season with salt and pepper. Preheat heat a large 18/10 stainless steal pan on a medium high heat. Place a tablespoon of grape seed oil in the pan. When you will see the oil start to smoke, place pork loin roast into pan. Cook pork loin roast, without turning, 6 minutes. The pork loin roast should have a dark brown color but not burnt. Turn pork loin roast and cook until fully browned on other side 6 minutes. Also, brown the sides of the roast. Hold pork loin roast with tongs on each side in pan until brown. Remove pork loin roast from pan when all sides are browned and set aside.

Sautee Vegetables -

The pan will contain a brownish black substance (fond, see previous posts) on its surface. Place pan on low to medium heat and add 1 tablespoon of olive oil, herbs and cut vegetables. Sautee until vegetables begin to sweat about 4 to 6 minutes and set aside. Make sure to scrape the fond from the bottom of the pan while the vegetables are cooking.

Combine -

The pork loin roast should be cool enough to work with now. Rub garlic paste and a few pieces of rosemary all over pork loin roast and place in roasting pan. Pour sauteed vegetables and any juices over roast and into the pan. Cook in the oven covered for 45 to 60 minutes or until temperature of pork reads 140 to 145 degrees. Take roast out and let sit uncovered for an additional 10 to 15 minutes. Note, all harmful bacteria/parasites present in meat are killed at a temperature of 137 degrees Fahrenheit. However, If you prefer your pork well done cook pork loin roast to desired temperature. Serve slices with vegetables and pan juices.

Balsamic Marinated Rib Eye Steak

2010-02-01T10:50:00.000-05:00

Pan Seared Balsamic Marinated Rib Eye Steak

2 1 lb. or less Rib Eye Steaks
3/4 sprig of fresh rosemary stripped
3 San Marzano tomatoes & 3 tablespoons of liquid (DOP certified Cento recommended)
1 tablespoon grape seed oil
Salt to taste
Pepper to taste

Marinade
1/4 cup aged balsamic vinegar
3 cloves of garlic
2 large sprigs fresh rosemary
2 tablespoon olive oil
Salt to taste
Pepper to taste

Basting Oil
2 tablespoon unfiltered extra virgin olive oil
top of 1 large sprig of fresh rosemary partially stripped (use as a brush)

Remove thawed steaks from package and pat dry with cloth or paper towels. Season steaks with salt and pepper. Add ingredients for marinade into a plastic zip lock bag. Squish bag to combine. Add steaks to bag. Squish to combine. Refrigerate at least an hour or up to six hours.

Preheat oven to 400 degrees. Take steaks out of marinade and remove any garlic or rosemary on steak. pat dry (see picture 1). Set marinade aside. Preheat heat a large 18/10 stainless steal pan with a metal handle on a medium to high heat on the stove top. Place a tablespoon of grape seed oil in the pan. When you will see the oil start to smoke, place steaks into pan. (see picture 2). Cook steaks, without turning, 4 to 6 minutes. The steaks should have a dark brown color but not burnt (see picture 3). Turn steaks and cook for an additional 2 to 4 minutes, then remove steaks from pan.

The pan will contain a brownish black substance (fond, see previous posts) on its surface. Place pan stove top on low to medium heat. Add the saved marinade and tomatoes to the pan (see picture 4). Scrape fond from pan with wooden spoon, break up tomatoes and reduce for 2 to 4 minutes while stirring to incorporate ingredients (see picture 5). Add steaks back into the pan coat with sauce (see picture 6) and place in the preheated 400 degree oven 5 minutes for medium rare or until desired temperature (see picture 7).

Remove pan from oven, baste with rosemary sprig and basting oil and let sit for 5 minutes. Cut 1/4 to 1/2 inch slices on a bias against the grain, serve with sauce (see picture 8).

I served the steaks with a medley of roasted root vegetables including black radish, red and orange beet, carrot and potato. The vegetables were roasting with olive oil, rosemary, salt and pepper in the top rack of the oven for 40 to 45 minutes prior to cooking the steak.

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PHOTOGRAPHS DOWN =(

2010-01-31T09:49:00.000-05:00

I apologize for the inconvenience but my most recent images are not being displayed because I exceeded my monthly bandwidth on photo-bucket. The situation should be remedied by February 1, 2010. I am looking into options to avoid this in the future. Once again, I am sorry for the inconvenience.

On another note, I will be posting a new recipe tomorrow. Balsamic marinated Rib Eye Steaks. Stay tuned and enjoy!

Cold Days Warm Nights

2010-01-16T10:37:00.000-05:00

Here is my second installment on braising meat. The pot roast recipes is a hearty cold weather dish which can be made on a weeknight due to its little to no prep time. I am using a boneless beef chuck roast from the 8 o'Clock Ranch. The boneless beef chuck roast is excellent for braising because it contains a lot of connective tissue which in turn produces a tender more flavorful product. For more information on chuck steak please see the link below.

http://en.wikipedia.org/wiki/Chuck_steak

Braised Boneless Beef Chuck Roast w/ Hen of the Woods Mushrooms

1.5-2 lbs. boneless beef chuck roast
1/4 lbs. hen of the woods (Maitake mushrooms)
1 lbs. shiitake mushrooms
1 onion chopped coarsely
4 cloves of garlic smashed whole
1 bunch of fresh sage
1 tablespoon grape seed oil
1 tablespoon hungarian sweet paprika
Salt to coat
Pepper to coat

Remove thawed boneless beef chuck roast from package and pat dry with cloth or paper towels. Season chuck roast with salt and pepper. Preheat heat a large stock pot to medium high heat. Note, cooking stovetop on high heat may produce smoke, therefore, a fan or well ventilated area is appropriate for this type of cooking process. Splattering may also occur at the onset of cooking and a splash guard is recommended.

Place a tablespoon of grape seed oil in pan. Place seasoned chuck roast into hot pan with grape seed oil. Cook chuck roast (without turning) for 4 to 6 minutes then turn and cook for another 2 to 4 minutes. The chuck roast will be a golden brown (see picture 1). Remove from pot.

Turn heat to low medium and add chopped onion, garlic and a few stalks of sage. Saute until the onion shows color about 3 to 5 minutes (see picture 2). Add broken p hen of the woods mushrooms and halved shiitake mushrooms with stems and saute for another 5 minutes or until softened (see picture 5). Finally, add chuck roast and its juices to the pot. Cover and bring to a simmer. Once the liquid comes to a simmer place heat on low to medium.

Cook for two hours until meat is tender. You can shake the pot during the cooking process but do not open lid. Once the chuck roast is finished cooking let rest for 10 minutes in the pot. Cut slices of finished chuck roast against the grain and serve with mashed potatoes. Enjoy!

Note:

There are a variety of different edible mushrooms you can use for the dish. However, I used hen of the woods mushrooms for their extremely hearty flavor and supposed medicinal properties. You can read more about hen of the woods mushrooms and edible mushrooms below.

http://en.wikipedia.org/wiki/Grifola_frondosa
http://en.wikipedia.org/wiki/Edible_mushroom

Tis the Season

2010-01-04T19:25:00.000-05:00

I hope everyone had a good holiday and new years. I have been incognito the past few weeks due to a mental block. This happens quite frequently during the holidays and it is not only because of the egg nog.

Anyway, winter has come full blast in the north east and I am hoping for one of those anomalous 60 or 70 degree January days or a trip to the Florida Keys to soothe my pain. That said, the upcoming recipes will be focused on roasting and braising meats. I am also planning to make a traditional Vietnamese soup called Pho using the 8 0’clock Ranch’s rib eye steak. Stay tuned and enjoy the recipes!

Braised Beef Short Ribs

2-3 pounds beef short ribs
3 strips of smoked bacon chopped into thin strips
3 collard green leaves and stems
3 carrots chopped coarsely
1 onion chopped coarsely
4 cloves of garlic coarsely chopped
1 bunch of fresh oregano
1 tablespoons grape seed oil
2 tablespoons butter
1/4 cup Jack Daniel’s whiskey
3/4 cup of water or organic beef stock
Salt to coat
Pepper to coat

Remove thawed beef short ribs from package and pat dry with cloth or paper towels. Season steaks with salt and pepper. Preheat heat a large stock pot to medium high heat. Note, cooking stovetop on high heat may produce smoke, therefore, a fan or well ventilated area is appropriate for this type of cooking process. Splattering may also occur at the onset of cooking and a splash guard is recommended.

Place a tablespoon of grape seed oil in pan. Place short ribs into hot pan with grape seed oil. Cook ribs (without turning) for 4 to 6 minutes then turn. The ribs will be a golden brown (see picture 1). Remove from pot.

Turn heat to low medium and add chopped bacon (see picture 2). Saute the bacon until it turns darker in color but not crispy. Add chopped carrots and half of the sprigs of fresh oregano (see picture 3). Sauté carrots for 5 minutes. Add chopped onion and garlic and saute until they show some color about 3 to 5 minutes (see picture 4). Add collard greens and saute for another 3 to 5 minutes or until wilted (see picture 5). Finally, add the whiskey water mixture, remaining fresh oregano and short ribs to pot (see picture 6). Cover and bring to a simmer. Once the liquid comes to a simmer place heat on low to medium.

Cook for two hours until meat is falling off the bone. You can shake the pot during the cooking process but do not open lid during the cooking process. Braising meat is a stove top convection heat cooking process and if you keep opening the lid the convection heat process is interrupted which results in longer cooking time and a less tender meat.

Note:

Recently, I have been using more grape seed oil while cooking. There are many benefits to using grape seed oil. Here are a few.

- Grape seed oil has a higher smoking point than olive oil, thus, you get better results when pan searing meats.
- Grape seed oil has little to no taste which enhances the natural flavors of the food.
- Grape seed oil has possible medicinal benefits.

Please see the Wikipedia link below for more information about grape seed oil. Remember, you are what you eat and I always recommend researching food products.

http://en.wikipedia.org/wiki/Grape_seed_oil

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Quick Bite: South of the Border BLT

2009-12-09T09:16:00.000-05:00

As the rain falls and the bird's chirp to find cover from its relentlessness, I am so inclined to provide a short recipe for a simple sandwich. I also plan on providing everyone with a few Quick Bites per month.

South of the Border BLT

6 to 8 pieces of smoked bacon (8 o'Clock Ranch)

1 sandwich size slice of good bread

1 package of sprouts/clovers

Compound Mayonnaise

5 tablespoons of mayonnaise (alternatives = sour cream, creme fraiche or plain yogurt)

2 chipotle peppers in adobe diced

2 small garlic cloves grated

1/4 slice of lime for juice and zest

Preheat oven to 400 degrees. Combine all ingredients for compound mayonnaise and place in fridge. Compound mayonnaise should be firm and not runny. Add more mayonnaise if runny. You will have leftovers for other sandwiches. Note, I recommend purchasing a Microplane® grater for grating/zesting. It is a must have kitchen tool.

Place bacon on foil or parchment lined baking sheet. Place another piece of foil or parchment over the top and weigh down with another baking sheet. This method ensures flat and crispy pieces of bacon. Bake in the oven for 10 to 15 minutes or until bacon is crisp. Drain on paper towels to remove excess fat. Note, you can also cook the bacon in a skillet if you prefer.

When bacon is ready assemble sandwiches. Place bacon on bottom side of cut bread and place sprouts/clovers on top of bacon. Spread compound mayo on top piece of bread and enjoy. I love the sweet, spicy and smoky components of this unconventional take on a classic.

Let me know how it works for you.

8 o'Clock Ranch

2009-12-05T14:23:00.000-05:00

The 8 o'Clock Ranch, owned and operated by John and Kassandra Barton, offers a 100% pasture, humanely and sustainably raised meat to New England and the nation. I will be producing recipes using their cuts of meat going forward. Please feel free to comment and ask questions about the recipes. I also want to thank John and Kassandra for the opportunity to showcase their wonderful product to all. For more information about purchasing the Barton's product please visit http://www.eightoclockranch.com/. Enjoy!

Roast Lamb Shoulder Recipe

Lamb Shoulder 3 to 4 lbs.

Olive oil to coat

1 bulb of garlic separated into cloves

1 handful of thyme sprigs

Salt to coat

Pepper to coat

Marinade (optional)

1/2 cup dry white wine

1/4 cup of juice of 1/2 of Large orange or 1 medium orange

1 tablespoon olive oil

2 or 3 cloves of garlic crushed

1 handful of rosemary

1 handful of thyme

1/4 teaspoon of salt

1/4 teaspoon of pepper

Lamb shoulder is an underused cut of meat because of its chewy texture and high fat content. However, the meat of the lamb shoulder is full of flavor and will melt in your mouth if cooked correctly. Also, the leftovers are always special whether it is pulled lamb sandwiches or shepherd's pie the choices are luscious and never ending. The recipe is simple with little to no prep time and the recipe can be enhanced with the 24 hour marinade if you have time.

Marinade:

Place all ingredients except lamb roast in a ziplock bag. Close bag and mix by scrunching bag with hands. Open bag and add lamb shoulder roast. With air in bag, shake to coat lamb in marinade. Remove as much air as possible from bag, close and place bag in another ziplock bag to avoid leaking. Place on a plate in refrigerator for up to 24 hours, turning the lamb every 6 to 8 hours.

Note:

Lamb shoulder roast must be completely defrosted before marinading

Preheat the oven to 500 degrees. Take lamb shoulder roast (out of bag and pat dry with cloth or paper towels and remove any pieces of thyme, rosemary or garlic if marinating) pat dry and rub olive oil, salt and pepper all over lamb shoulder roast. Place lamb shoulder roast in a high side roasting pan or foil pan lined with the garlic cloves of a whole bulb of garlic, and thyme sprigs. Make sure you place the fat side of the lamb facing upwards. Cover pan tightly with foil and place in oven on rack which is placed in the middle of the oven. Immediately turn down the temperature of the oven to 325 degrees and cook approximately 4 to 5 hours. The lamb shoulder is done cooking once the meat can be removed with a fork. I serve deboned and family style in its juices.

Pan Seared, NY Strip Steak

2 1 lb. or less NY Strip Steaks

1-2 tablespoons olive oil

2 tablespoons butter

1/4 cup Argentinean Malbec red wine (Tilia recommended)

Salt to coat

Pepper to coat

Preheat oven to 475 degrees. Remove thawed steaks from package and pat dry with cloth or paper towels. Season steaks with salt and pepper. Preheat heat a large 18/10 stainless steal pan with a metal handle on a medium to high heat on the stove top. Note, cooking stovetop on high heat may produce smoke, therefore, a fan or well ventilated area is appropriate for this type of cooking process. Splattering may also occur at the onset of cooking and a splash guard is recommended.

Place a tablespoon of olive oil in pan. You will see the oil start to smoke. Place steaks into hot pan with olive oil (see picture 1). Cook steaks (without turning) for 4 to 6 minutes then turn steaks. The steaks should be a a beautiful golden brown (see picture 2). Immediately remove pan from flame and place a tablespoon of butter over each steak. Place pan in oven and cook to desired temperature another 4 to 6 minutes for rare to medium rare (see picture 3). Note, steaks will continue to cook once taken out of the oven. Place steaks on a carving board and let rest for 2 to 5 minutes (see picture 4). Then cut 1/4 inch slices against the grain.

Pan Sauce

Remove steaks from pan. The pan will contain a brownish black substance on its surface. The brownish black substance is called fond and contains concentrated flavor (see picture 5). Place pan on stovetop and light flame to low to medium heat. Add 1/4 cup wine to pan (see picture 6). Let reduce until half remains. Add a tablespoon of butter mix until combined 2 to 3 minutes (see picture 7). Sauce should be a dark red color. Strain sauce through a sieve to remove bits (see picture 8). Serve over cut steak and enjoy!

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Chef Academy

2009-12-01T14:20:00.000-05:00

Okay, I am reluctant to making this a consistent event in my life. Why? I am lazy and I hate maintaining blogs. Unfortunately, this is the only way I can communicate with the public at this time. I am no Jean-Christophe Novelli, a world renown chef with his own television show. Which brings me to the post. I watched Chef's Academy last evening and I am indifferent about the show. It provides the viewer with incredible social drama, which for the network and even possibly Chef Novelli (depending on his agenda) are dollar signs. Show me the money! However, for the food enthusiast like myself the show falls short. I think? Anyway, after watching Chef Academy, I watched the Grapes of Wrath. No wonder my dreams were filled with food. As a result, I had a yearning to make "proper" risotto. Why Novelli, why do you use mascarpone? I kept asking myself this question last evening while watching your show, hoping for an answer. Unfortunately, my question was never answered. Well for you Chef Novelli and for all of your "students".

Here is my risotto:

carnaroli rice, guanciali, rosemary, garlic, onion, Lugana white wine (see previous post), butter, parmigiano reggiano

An Epiphany?

2009-11-09T16:04:00.000-05:00

I will attempt to provide commentary to my posts going forward. I state, "attempt", because I am not a great writer of past, present or future. Please bear with my grammar and context. Here is a little thought.

As I contemplate the directions of life, if there are directions in life worth contemplating, all of them lead to food. Culture, food, Travel, food, sitting in my house after being laid off, food. I question whether this is a sign from the Gods or a primordial instinct to satiate my hunger. However, what I do not question is the taste and smell which permeates my being. Are these feeling beyond good and evil? I have no idea. Okay, yes, these feelings may be. But as I continue to contemplate directions or the next move in this game of chess one thing is for certain. Food is my lover.

With this said, I have been in bed with Veneto of late. The Guanciale (Bershire Pork from Iowa with origins in central Italy) and Pecorino (La Marche central Italy bordering Emilia-Romagna, Tuscany, Umbria, Abruzzo and Lazio and the Adriatic Sea) are found south of the Veneto but I was yearning for Guanciale and Pecorino. I feel as though I have cheated on my beloved Veneto. Shhhh

I thank all the wonderful individuals who produced, processed, distributed and retailed these items. Joe Canal's for the wine, Murray's for the wonderful cheese and meat and last but not last Jim Lahey for his wonderful bread from the Sullivan Street Bakery. These are true artisans.

I have not yet tasted this Valpolicella but I plan to pop the top once I roast a leg of lamb tomorrow. I think this light to medium body red wine made from a majority of Corvina grapes which are passed over the lees of just fermented Amarone (ripasso) will also pair well with a Asiago d'Allevo.

Lugana is a DOC Zone of Veneto and Lombardia. The grape varietal is trebbiano di Lugana. The Lugana DOC terrior is hot and flat with fertile soils which create a minerality to the wine. This white has good acid and a herbacious sour apple taste. This wine yearns for fish/herbs.

Cheese and Guanciale from Murray's

Sullivan Street Bakery Ciabatta

Warm Cool Days

2009-11-08T18:33:00.000-05:00

Vegetable Soup w/ Mustard Greens, Parsnips, etc.

Pan Roasted Skate Wing w/ Tyme and Wine

B G E

2009-11-03T19:27:00.000-05:00

The Light!

2009-10-30T19:27:00.001-04:00

Okay, I have not posted in quite some time. I had an awesome dinner with the friends last weekend. Chicken Saltimbocca, baby octopus, etc. However, I forgot my camera. Anyway, here is a taste of the sea.

Pan Seared NJ Sea Scallops with a spicy sweet potato puree chives.

Sauteed Shrimp with paprika garlic white wine butter chives

Overdue

2009-10-15T09:01:00.000-04:00

I am updating the blog this weekend. I will be cooking for my friends Friday evening. Menu shortly!

The Sea in Late Summer

2009-09-06T22:06:00.000-04:00

Day caught NJ sea scallops w/ scallion infused beurre noir

Changing of the Seasons

2009-09-03T21:02:00.000-04:00

Garden Basil Pesto, Fresh Ricotta (Imported), Heirloom Tomato

Roasted Lamb Merguez w/ Collard Greens, Onion and Potato

Marea Fusilli Twist Ode to Chef Michael White

2009-08-31T18:48:00.000-04:00

Note no seafood or marrow was used in this creation.

The Thirst

2009-08-29T18:29:00.000-04:00

The Rain

2009-08-29T18:19:00.000-04:00

Please note all baked goods are derived from recipes I research. I am not a pastry guru but when you have an excess of carrots from a CSA I say, "Why Not!". Enjoy and be alive.

Lamb Stew w/ Chili's and Garden Mint (Grass Fed Lamb from 8 O'Clock Ranch and Organic produce from Jeff's Organic Produce)

Homemade Olive Oil Carrot Cake w/ Cream Cheese Frosting (Organic)

Introduction

2009-08-28T20:07:00.000-04:00

What I make and eat. Please note, you need to click on the picture to view the whole picture. If you have any questions about recipes or ingredients please comment. Thanks

Heirloom Tomato Focaccia w/ Garden Fresh Basil

Italian Bacon Explosion (Prosciutto, Pancetta, Fresh Rosemary)

Charcoal Grilled Grss Fed Lamb Shoulder Steak w/ Organic Corn and Cucumbers