Guest Cook Thursday: A Special Marinade

Our guest for this week went with an interesting yet incredibly versatile approach, and it was quite the delicious surprise. Instead of a straight up dish, she is sharing with us a homemade marinade and sauce that can be used on a whole assortment of dishes! Thank you Gina for letting go of what I'm sure has been your special secret for sometime.....well now you're famous. As with any good sharing of a secret we should hear it straight from the source. Gina...the stage is yours....OK....Let's prep....

Hey TPC!

Buckle up my friend because this is the best Asian marinade/sauce that will ever hit your pallet (but I'm a bit biased)! I always use to struggle with finding just the right stir fry sauce & marinade but finally nailed a recipe that is equally bold & flavorful.

This can be used with steak, chicken, shrimp as well as tofu. It's also a great dipping sauce for egg rolls. I recommend doubling, tripling or even quadrupling this recipe because you can keep the leftover sauce in the fridge for quick use in the future.

Ingredients:
3 TBS Dark Soy Sauce
1 TBS Tomato Ketchup (the secret ingredient)
2 Cloves Garlic, Crushed
1 TBS Fresh Lemon Juice
1 TSP Ground Coriander

Mix all ingredients until well combined (I use a magic bullet). If you want to get a little freaky, you can add a pinch of crushed red pepper to the mix...that'll kick things up a notch.

Coat your meat (or tofu) with the marinade for at least 1 hr to achieve maximum flavor. When it comes time for stir frying, add a bit to the pan but be sure to keep a little left over to drizzle on top of your heaping bowl of goodness.

I took a couple of pics of some beef & broccoli I made for dinner tonight. One is the "action shot" of it cooking in the wok with the saucy goodness and the other is the final plating (served alongside premium short grain brown rice).



Let me know what you think!

Gina

How about that kiddies? I'm already thinking of how many ways I can use this amazing little recipe.

WINE NOTE: Since you can't really pick a wine for just a marinade, here are some options on pairings: For a dipping sauce for egg rolls - some champagne. As a marinade for steak - go cab. On pork - I would go with a grenache. For noodle veggie stir fry - I would defer to what the meat would be that is mixed in.

Until we do this again....Keep those recipes coming in!

Enjoy....Have Fun...and Eat Well!

TPC

Wine Break: A Wonder from Down Under

I always appreciate when a guest brings over a bottle to one of my dinner gatherings (dinner party sounds so pretentious, doesn't it?). But I REALLY love when they bring something good that I have yet to sample. Just recently a good friend brought over a lovely bottle of wine from the "Land Down Under". It was a 2007 Mollydooker "Two Left Feet". Now I've had Australian wines before and as the fourth largest exporter of wine in the world, I am sure you have probably had an Australian Shiraz before as well. I've enjoyed many of the Mollydooker label before but I've never had a chance to try the "Two Left Feet". This is a very reasonably priced wine folks, that will taste way above it's pay grade. Hero moment here people....OK...Let's pop the cork.

2007 Mollydooker Two Left Feet

A blend of a blend of 68% Shiraz, 17% Cabernet Sauvignon, and 15% Merlot, this is quite an approachable wine at a reasonable price. Now they say that you can cellar this wine for 5 years or so.....but come on....really. I mean have you ever tried to hold on to something that is so tasty and NOT drink it within 5 days of buying it? It's the proverbial red button with the label DON'T PUSH, that you just HAVE to push! But I digress. I would say go pick up two bottles, have one now...like right now....and TRY to cellar the other one.

The first thing you'll notice upon pouring is the color. Oh the color. You cannot help but be struck by the deep purple almost ink black visual texture of this wine. The next thing you'll pick up on is the nose. This is a BIG wine that has a black cherry almost chocolaty scent to it. But please, get your nose in there and tell me what you're picking up on. With a prologue like that, the taste does NOT disappoint. You'll pick up on the fruity flavor right away and continue to enjoy a nice spicy finish. Stop,savor. enjoy.....

Like I said this is a BIG wine and if you are going to pair this with food (and you certainly don't need to) I would say go with a big meat dish. A steak would do quite nicely, though we paired this with an Italian Braciole (kind of a rolled up meat dish) and it worked wonderfully. You don't want this glass to end.

Until we do this again.

Enjoy....Have Fun...and Eat (er drink) Well!

TPC
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Side Note: Asparagus with some Oh!

Kicking off a new segment here at TPC. It's called the "Side Note". In this we hope to explore some quick and easy side dishes that can stand alone (with a glass of wine of course) or compliment many of your favorite main dishes. I'll try to keep the whole section as short as possible (though I DO love to hear myself talk...or write in this case)

This surprising little side dish can be whipped up in about ten minutes and will be sure to inspire your guests to give off a slight, "oh!" as they gobble it down. We turn to the asparagus to be the star of this side. Asparagus, an easily recognizable green high in vitamins, dietary benefits and antioxidants, has a very unique taste and can often take the lead in any dish it is added to. Knowing this we are just going to let it stand on it's own here with some lovely spices to play off it's unique taste. But enough..keeping this short....Let's Prep.

Here's What You Need:

• 1 Bunch fresh Asparagus
• 1-2 Garlic Clove sliced
• Red Pepper Flakes
• Extra Virgin Olive Oil
• Sea Salt and FG Pepper to taste
• Half a Lemon

Heat the olive oil (just a couple of quick swirls from the bottle) in a large skillet over medium-high heat. Throw a pinch of the red pepper flakes and a turn or two of the fg pepper to infuse the oil with some wonderful spice. Add the sliced garlic and asparagus, salt and another fg pepper turn or two; cover and cook for about 10 minutes, stirring occasionally, or until asparagus is tender. It should have little hints of dark color letting you know she's ready for plating. Turn off the heat, squeeze a little lemon juice on the asparagus and serve it right up.

Great with beef and pork dishes OR cut up the asparagus, toss with pasta (and a little pasta water) and some freshly grated parmesan cheese and you're golden.

WINE NOTE: As this is somewhat Italian in it's background, let's do an Italian wine with it. You could go with either a Barbera or Primitivo both which compliment really well with a dish that has a little kick to it. Or get fancy and have a Franciacorta, which is a sparkling wine from Lombardy

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC,

Roman Simplicity: Cacio e Pepe e??

You know, just because a meal is simple in its ingredients, doesn't mean that it is simple in its taste. Sometimes the fewer the ingredients, the greater the variance in the flavors of the dish. Or at least that's what I've found. Give me a simple peasant dish which has been passed down through the ages and I will tell you you will be eating pure culture. And it...is....delicious.

Today we're going to look at a simple pasta dish from Rome (and many pastas dishes from Rome subscribe to the philosophy of simple, few ingredients, yet tasty...and so should we!) called Cacio e Pepe. Which is simply Cheese and Pepper. Simple right? Now if you Google this you will probably find pages and pages of recipes, and by all means try them all. But through some slight variations I really think I've nailed this bad boy. But in the end....you my fine foodie friends, can be the judge and jury. OK.....Let's prep...

Here's What You Will Need:

1 pound dried Spaghetti (You can vary on thickness and Dry v Fresh if you want, all are good)
4-5 tbsp extra virgin olive oil
1 cup freshly grated Parmigiano-Reggiano plus extra for serving (MUST BE FRESHLY GRATED....or it just won't be the same, don't be lazy)
Sea Salt
Coarsely FG Black Pepper (don't even think about using pepper powder)
1-2 Garlic Cloves sliced (This is TOTALLY a TPC thing and therefore optional...don't say no....say maybe)
2-3 tbsp unsalted butter (Optional as well)

Bring water to boil in a large pot. THEN salt the water. Throw in the pasta and cook until al dente.

While the pasta is cooking, in a large frying pan heat up the FG pepper and the olive oil on a med high heat until the pepper start to fry up a bit. You'll see it bubbling in the pan and most of all you will SMELL it ahhhhhhhh. OK FOCUS!.....drop the heat to low until you're ready to put the pasta in.

TPC NOTE: Another variation I've seen often is toasting the pepper in the pan by itself for about 30 seconds then adding the oil....have to admit....this is also tasty. So.....of course...try both...

Right before the pasta is almost ready, add the garlic to the pan and raise the heat. You can also add the butter here which gives a wonderful depth to the flavor. BUT I get the health aspect, so you can skip the butter and still absolutely LOVE this dish.

Using tongs, transfer pasta to the pan; spreading it out as evenly as possible. (Don't throw out the pasta water yet). Drop the heat to low so the cheese doesn't separate. Start adding the parmesan over pasta; tossing vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary to get the creamy texture you want.

Immediately transfer to a large warm serving bowl or the individual warm personal bowls. Grate some more cheese on top. A "little" more pepper fresh and just a drizzle of olive oil, which adds very subtle fruitiness to the dish. Leave out an additional bowl of grated cheese to add as you go.


TPC NOTE: The difference between Hero and Zero here is what you do with the bowls. PLEASE warm them up (in the oven or just with hot water, hell I've even taken them right out of the dishwasher at serving). If you serve them in cold bowls, the dish will congeal in minutes and all of that hard work was for naught. Sure, it's still tasty, but not even close to what it could be. Warm bowls keep the dish nice and creamy.

WINE NOTE: You can go with a nice Cab here as it blends well with the FG pepper (almost like steak). A big Zin is always safe. On the white side I did it with a nice Sancerre (yeah I've been here before) and it was also very tasty.

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Guest Cook Thursday: PDG and Brats!

This Thursday's guest cook shows just how creative you can be when you are forced to use what you have around you. You would be amazed what you can come up with. Seriously folks, I can't tell you how many fantastic meals I have come up with by this method. Though to be honest, I often forget to write down what I did...but never again!

My friend Clark was not to be put off by small hurdles either. He adapted and overcame what would normally stop the"lazy cook"....which we all...are NOT. But why listen to me when he can tell you for himself. Ladies and gentlemen I present to you Clark and his ..PDG and Brats....Let's prep..

"Dude,

I made the best thing tonight by chance and thought I would share with you. I had a hankerin for pico de gallo, but nothing else planned. I threw some things together and it happened to work out beautifully.

Here's what I did:

Pico de Gallo (PDG)-

My redneck store didn't have fresh peppers, so I used canned. I was depressed about that, but it was still good. Next, I diced up a tomato and half a red onion. For the spices, I went heavy on the cilantro and fresh lime juice, but you can do it to taste. Oh and one garlic clove. Make sure to get the "seedy gunk" out of the tomatoes and don't forget the salt and pepper (always to taste).

Then-

I poached some Johnsonville brats (I'm sure u have better options in NYC ) in beer and the other half of the red onion left over from the PDG. Make sure not to boil them or they will break open and lose their juice. I'd wait until you see the juices flowing under the skin. Then brown them up in a frying pan, to get that extra taste you know so well. In the mean time, I toasted pita bread in a 375 oven. Don't over toast because you want the the pita to soak up all those juice from the brats.

I dropped the brats on the pita, sliced them a little in the middle to let some of the juice out into the pita, smothered with PDG. Fold up and enjoy. Its kind of a simple mish mash, but it was awesome!

If your blog turns into a travel channel food/travel show, I think you will need a chubby pale sidekick to get drunk and add some comic relief. I know a guy.

Clark"

See? Just a dash of ingenuity, a pinch of creativity and voila you have a great little dish of love there. Heck I'd even chop a jalapeno pepper to bring the heat. Sounds like it would go great with some ice cold beers on a warm day watching the sun go down in the back yard. Sign me up for that please!

Until we do this again....Keep those recipes coming in!

Enjoy....Have Fun...and Eat Well!

TPC

Restaurant Review: Blue Ribbon NYC

You've been out on the town. You've been enjoying yourself probably more than you should, when suddenly....you are gripped by the unreasonable and uncompromising vice of hunger. You crave a cornucopia of dishes that will ease this growling in your belly. And in this, there will be no negotiating.....If you've been there (and we've ALL been there) then there is only place of safe haven for you. Blue Ribbon Brasserie in SOHO NYC.

As I would always recommend you reserve a table, you just may not have that luxury, so grab a slice of pizza on the way over because....as is NYC....you will be at the bar for awhile waiting for your table (which is OK, as it's open until 4am). The one slice will keep the beast of hunger at bay JUST long enough....and yes that qualifies as a TPC NOTE!

Now...once that is settled...let's keep this simple no need for deep thoughts here. Let's order....

The Fried Oysters (Quite possibly the best I've ever had.....quite possibly)
The Fresh Oysters (Yes I like Oysters...I mean right?) They have a SERIOUS Raw Bar
The Cheese Fondue.....WITH the extra Kirsch on the side please.
The Foie Gras Terrine....good lord. Don't be scared of Foie Gras!
The Beef Marrow & Oxtail Marmalade....off the charts savory, this can be your main dish. But why, when you can share more plates?


Their fried chicken is said to be one of the best in Manhattan, so if you have the room....why not.....go for it.

Do that......Just....just do that....Trust Rob....

Um I think they serve main entrees too....but did I mention the Beef Marrow????

Did you reserve yet?...go....now....do it. I'll wait.... Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Grilling cheese....grilling love

You know for some reason, grilled cheese sandwiches are always associated with rainy days, tomato soup and Moms. And there's nothing wrong with that...really....but let's just let our minds wonder a little bit. Get creative....and see what happens. This one is going to be all about quick and easy. If it takes you longer than 5 minutes to prep any of these, you are seriously doing something wrong. Now I suggest you get a panini maker because they are absolutely wonderful and you will use it.....a lot. BUT, in a pinch a flat pan will work just as well.

OK so, I'm going to a little different format here today. I'll give you the run down on how to cook it, but then I'll just give some suggestions for possible combinations that i have done and love. Tried and true if you will. This is just to get your juices flowing and start making creations of your own, hell have a Panini party and give out a prize for the best Panini. Though the real prize is the tasty treats you all share. And the wine you get to partake in....ok enough....Let's Prep.

Heat up your pan or panini maker on a nice med high heat. As this is heating up, make your sandwiches. Use any bread of your choice and experiment which ones hold up better and give you better flavor combinations. Slather some nice condiment. Mayo is SO not my thing so I usually go with a nice Mustard, butter or even....a little jam...yeah I went there. Lay down your cheese, your meats and then your tomato (Optional).

TPC NOTE: For some reason FG pepper directly on the tomato does just wonders for the tastes. A nice surprising burst in your mouth...with a little kick. Trust me here.

Close up the sandwich and on one side brush with Olive Oil ( you know which kind!) or butter. OR if you're feeling crazy do the Melted butter with Olive oil mix..uh huh. That's really going for it. Grill each side for about 3 minutes so the cheese starts to ooze out. The Panini maker just needs about 3 minutes with the top down. Cut in half and serve them up!
Here are some of my favorites. Now you'll notice I don't put down the amounts. Come on people these are fun bites we are talking about it. Put however much you want on! HAVE FUN...

Fresh Sliced Bread
Ground Horseradish Mustard
Robiola Cheese (An Italian Brie (ish) like cheese with a little more depth)
Prosciutto, Salami, Copa, Speck or any cured meat you want! (Prosciutto can get a bit salty so be careful)
Sliced Tomatoes
FG Pepper
Olive Oil or Butter

Fresh Sliced Bread
Dijon Mustard
Triple Cream Brie Cheese
Black Forest Ham
Sliced Tomatoes
FG Pepper
Olive Oil or Butter

Fresh Sliced Bread
Ground Horseradish Mustard
Smoked Cheddar Cheese
Sliced Roasted Turkey
Sliced Tomatoes
FG Pepper
Olive Oil or Butter

Fresh Sliced Bread
Triple Cream Brie Cheese
Cranberry Preserve spread (or another type works)
Sliced Smoke Turkey (Don't be afraid to try herbed too)
FG Pepper ( on the Turkey side)
Olive Oil or Butter

Well let's just hope I've gotten your creative juices flowing here. I'm ready to fire up a batch right now.

WINE NOTE: Because you're dealing with some heavy meats and cheeses I would suggest I crisp white. I went with a beautiful Sancerre here in the pictures. OR as you know...I'm never afraid to pop a bottle of the bubbly....ever.

I can't wait to hear some of the combinations you tried!

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Recipe Fun : Beef Stroganoff

I think that the coolest thing about cooking is that you can constantly adjust dishes to your tastes. There are SO many great recipes out there and if you find goods ones have fun with them and make them your own. And then of course.....share it! Beef Stroganoff is certainly no nouveau meal, but it is hearty and chock full of good feelings when you make it right. This is a variation of a Tyler Florence recipe and I added a couple of other ingredients, because...well..they just tasted good when I added them. I also went without the heavy cream instead using a fat free sour cream. This dish is deep enough not to lose any flavor while eliminating the fatty cream. I mean I love cream...but if you can take it out and STILL have the dish taste great....well then....duh...OK...Let's prep...

Here's What You Need:

3 cups Beef Stock (bouillon cubes are just fine here)
1 Carrot, chopped
6 sprigs fresh Thyme
1 Bay Leaf
2 pounds Chuck Roast, cut into 2-inch cubes
Sea salt and FG pepper to taste
6 tbsp extra-virgin olive oil
1 Onion chopped
2 tbsp Cognac (or Brandy which is the same thing or even Bourbon can work here)
5 tbsp unsalted butter
1 lbs Mushrooms, sliced
3 cloves Garlic, chopped
2 tbsp Sour Cream, plus more for garnish (you can use fat free here, trust me)
1 tbsp Dijon mustard
2 tbsp chopped fresh Parsley leaves, plus more for garnish
Red Wine ( plash or two to taste)
Worcestershire Sauce (just a drop or two)
1 package wide egg noodles, (or 1 lbs of any kind of pasta you want. Big pasta is better here. I went with a fresh Pappardelle pasta this time)

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.

Season the beef with salt and pepper. Heat 3 tbsp of the oil in a large skillet over high heat. Fry the meat in batches so that it is browned on all sides.

TPC NOTE: As tempting as it is don't stuff all the meat into the pan just to get it done in one batch. DON'T BE LAZY! If you crowd the pan the temperature of the oil will drop really fast and you won't brown as well and this can really affect the taste.....so.....take the time and do it right.

Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the brandy and cook until the alcohol has burned off, about 5 minutes.

TPC NOTE: Turn the flame off real fast when you pour in the brandy. Once it's in, reignite the flame. Do I really need to explain why?

Add the beef stock, discarding the thyme sprigs, and bay leaf. Keep the carrots in there, they become SO sweet and tasty and the color is nice in the dish. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours. As your cooking add a splash or two of a good red wine. And just a drop or two of the Worcestershire sauce. JUST A DROP.

TPC NOTE: The Worcestershire sauce has such a powerful taste and can take over and ruin the whole meal, but just a drop changes the whole game. Trust me here. Taste as you go!

In a large skillet over medium heat, melt 3 tbsp butter in the remaining 3 tbsp olive oil (always a great combo). Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When the meat is done, kill the flame and fold in the mushrooms, sour cream, mustard, and parsley. Seasoning with salt and fg pepper to taste.

Meanwhile, cook the noodles (pasta) as you normally would. Drain and toss with the remaining 2 tablespoons butter, and season with salt and pepper. (If you don't want the butter. Just toss with some of the sauce and a tiny bit of the pasta water.) Serve the stroganoff over the pasta; garnish with the extra sour cream and chopped parsley. This can look really nice if you present with a little patience.

WINE NOTE: You could do a really nice Sancerre here if you're in the mood for white, but I'm more of a red guy and I went with a Zinfandel to compliment the beef in the dish.

See how much fun it is to play with a recipe? Hell, play with this one and let me know what you come up with!

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Restaurant Review: Locanda Verde NYC

Waiting is never easy....and in NYC it's art form, but if you're going to do it , may you be surrounded with the savory aromas like the ones you will experience while you wait at Locanda Verde (courtesy of Chef Andrew Carmellini).. And make no mistake....you will wait.

Thankfully the skilled artisans behind the bar are VERY good at what they do. And in a bar that can be that busy that kind of attentiveness can make all the difference between passing some time over drinks with friends and losing your patience waiting passed your scheduled time.

Now I know I'm going to catch a lot of flack for this, but I didn't get the Ricotta. I know! BUT I had just come from a wine tasting with cheese...kind of cheesed out (is that even possible). Anyway...it's on the list for next time. But I hear these are a MUST have.

For the apps started with the:

Fritto Misto: Advertised with Rock Shrimp and Ipswich Clams, but they must have been short on clams because it also had squid. Folks the shrimp was a lightly breaded juicy little bit of delight that just burst in..dare I say...Umami...yeah I dare.

Moved on to the:

Lamb Meatball Sliders with Caprino and cucumber. (NOTE: Caprino is a goat cheese...just in case you don't care for goat cheese. I thought it was extremely complimentary) The meatballs were tender with extreme depth in their taste and mostly importantly...perfect moist. The Caprino and cucumber completed the taste from the first bite to the last swallow. This is a MUST DO. For the dinner:

It was a share of two pasta plates. The Gigantone ( a large tubular pasta) with Sunday night ragu and provolone picante and a Papardelle with shreds of duck (special that night). The pasta was fresh , warm with the sauce for both dishes served at the perfect ratio which really allowed the dishes to express themselves.

The wine list....excellent with some fairly priced bottles.

Never even got to dessert (other than some Sambuca..I mean right?). There is just too much to try in one setting....so yes a "revisit" is going to happen. So get on that waiting list or try to sneak in early on a Mon or Tues night and see of you can get a table. But I can say without hesitation. It's worth taking a shot....

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Hot Times....Hot Sauce

As you continue in your cooking journey, you will every once in awhile come across what I call a "game changer". That one little ingredient, taste, tool, or product which you sit and wonder how you ever lived without it. Like the first time you really started using balsamic vinegar. What you don't use balsamic vin???....OK we'll cover that another day. But back to the game changer that is today's subject (and yes there will be more to come).

I'm a heat guy. I LOVE spicy food at all levels. From the delicate little "Oh my, what was that?" to the volcanic, "Holy Mother of...What the F was that?"...as tears pour down my face...I love them all. And I REALLY have a thing for hot sauces. Now before you start a hot sauce debate, be very careful. This is one of those topics that goes up there with Politics and Religion. You have to be really careful who you start it in front of. And let's be frank, there are a LOT of great hot sauces out there, from Tabasco to Cholula to Sriracha...ALL GREAT. But for me there is a hot sauce that holds a special place in my heart. It's call Batch #37: This is a garlic infused habañero hot sauce and it is a SERIOUSLY hot sauce, to be eaten with caution! But that doesn't mean you should fear it either. Respect the heat and you will enjoy it's favors. There are many wonderful ways to enjoy this and the amount you use will also change that enjoyment. The garlic gives such a wonderful depth to the sauce without taking it over (though it's hard to dominate the taste of a habañero ) you may just find yourself going back for more and more. It's quite addictive.....

NOW, if you're a newbie, you ease into a toothpick taste (just so you can understand the true taste). Or if you're a vet like me, you can eat this right on a tortilla chip. But below is a list of all the wonderful things you can add it too....oh and as you know...NEVER be afraid to test things on your own....and...of course...have fun with it.

Add it to:

Salsa
Chili
Guacamole
Scrambled Eggs
Steak Sauce
Hummus (just a touch changes the whole experience....definitely do this one!)
Blend it into your burger mix (yeah I said it)
Straight up on a tortilla chip
OR...my favorite...on your Turkey Tacos!


WINE NOTE: Um no....I don't think that many a wine could stand up to this on it's own....though I have done it...go with a really REALLY cold beer. Maybe even more than one beer.

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC