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Wednesday, February 28, 2007

Simple Simon

Rotini, linguini, spaghetti its your choice when you toss it with a little olive oil and some arugula then gobs of grated parmigiano reggiano. The nuttiness of the arugula makes this simple lunch have that little bit of extra "umami". You seriously get a full and satisfying flavor from three ingredients -

four if you count the pasta-arugula, olive oil cheese. Try it with basil or water cress but to me only the arugula hits the mark spot on. I also had a little snack of sliced pear and brie

with some toasted buttered slices of scone and some Yogi Tea.



Tuesday, February 27, 2007

Rice

When ever I get lazy and thats actually something I am working on but when ever that happens I make fried rice. It, to me, represents lazy food, food you make when you cant think of anything else to make. I regret my seemingly un-polite ness about this but it has always been my view. Fried rice is like the stew pot of dry food. Put anything you want and it all comes out fine. Here is some I made today. And a sandwich for the guy.

Isnt it funny how we have to eat every day?

Sunday, February 25, 2007

New Mexico Red

You can take me out of New Mexico but you cant take the New Mexican out of me. I have to eat chile regularly. And when I mean chile I dont mean chili. Chili is that tex mex product with beans and ground beef and it also comes in cans, many people make many kinds and it is stew or soup like. For me chili is a sauce that gets poured over things like eggs or steak or even mashed potatos. Chile is a staple. This is something that most people have probably seen and even enjoyed - rolled cheese enchiladas with red chile.

Update with an egg. It has corn tortillas that have been warmed then dipped in the chile and rolled up with two types of cheese - a mexican cheese similar to mozzarella and sharp cheddar. It then gets a generous ladle of chile and is topped with more cheese and then melted under the broiler and finally topped off with sliced scallions. I could eat three plates just like this.

Saturday, February 24, 2007

Cleansed

Nothing clears my head better or faster than a walk on the beach whether it is nintey degrees or nineteen there is something so soothing about the salty air, the ocean mist and the sound of the surf. I chased these seagulls while trying to take a picture so it is a little blurry, but whats the difference all my pictures are blurry.





It was windy and cold but nice. Two winters ago I found a message in a bottle now every winter I keep thinking I will find another one.



Fried Suicide



Greasy homemade potato chips and beer, is there any other way to harden the arteries? I have salted and salted with chili. I guess using corn oil instead of shortening slows down the hardening process a little bit.

Friday, February 23, 2007

Boring

Chicken and dumplings and a salad. I am spiraling out of culinary control. Before too long I am going to be going on and on about the peanut butter and jelly sandwich I "created." Well 'nuff said I have got to be the worst dumpling maker that ever made a dumpling, these came out ok and I chalk that up to luck, see I have never been good at dropping dough into water and getting
anything that appealed to me.

I think that I am too caught up in the texture of a good matzoh ball that any "dumpling" just doesnt hold up. You can go into just about any diner in NYC and order a matzoh ball soup and have it be exactly like you expect. Dense flavorful matzoh ball and a nice light and clear broth that is simple and perfect. Take me back to steak. I have 4 of those already tender ribeyes "aging" in my little fridge. Sausage is hanging and drying and steaks are aging. All this makes me feel so decadent, I feel like that Rolling Stones lyric that says "the meat I eat for dinner must be hung up for a week" I got Nasty Habits.

Thursday, February 22, 2007

Looks Like a Pigs part
















Oh boy did that salty sausage turn out bad. It was so bad I took one taste and tossed it. I know the others will be better but I did have such high hopes for this one.


We are on a steak binge like you can not imagine. Meat and potatoes again.

These are some old apple heads we carved up some time ago. I think these little faces are so cool.







Monday, February 19, 2007

vegetarians beware




meat alert!


Boneless Ribeyes in a heart shape. We had a meat and potatoes kind of weekend. I made a reduction of grapes a lot like the blueberry one I made a few weeks ago and turned it into a very savory steak sauce.


We went to chinatown and checked out some of the new years celebrations.


Saturday, February 17, 2007

update










Here is the hat update. They are done. This is me from head to toe with a gray hat, and this is the guy with a camoflage hat.


I think he needs a trim but I cant convince him to let me- he wants his hair to grow and grow.

Friday, February 16, 2007

Its not easy being green

Hats. Its been a hat factory. See the dog is a dog of many colors, when I stood up as a child I said I wanted to be a fireman just like everybody else. One day maybe. But for now I do what a dogs gotta do.




I did make fried chicken though....

It is hard to resist fried anything.
any-way
this is the new stack-o-hats...

Tuesday, February 13, 2007

Jedi Knight









I made a light saber for my Jedi and he is ready to take on the Empire.

Sunday, February 11, 2007

brunch

Dang it gets to be one endless circle. You sleep in your bed then you have to make your bed. Sunday and its brunch again. Tired of eggs and waffles and pancakes come on what the heck what else is there? I say its time for Savory City. Stuffed poblano pepper with a sweet chipotle glaze. Spicy enough to be hot and sweet enough to be brunch. I topped it off with a quick and easy cream cheese. Basically you drain yoghurt resulting in a spreadable mass. Use it on whatever you want. Me, I just take bites of the cheese between bites of the poblano.

Friday, February 09, 2007

Salumeria

Its turning into a friggin' sausage factory over here. I can't stop making sausage. Now I have made Rosemary Roasted Garlic that got nice and dry and chewy, one little taste leads to many more and before you know it one is gone and the other is half left. I have a Paprika, made from whole paprika peppers that a friend mailed to me from Hungary this Fall, that I think is too salty when I tested it in a pan but it wont be ready for a few more weeks so I dont now for sure; and today I made a strong Garlic and Black Peppercorns that when I taste tested the batch in a skillet it is going to be good. (Dont expand the fridge picture if you are food squeamish) These sausages in natural pig casings are so precious to me I cant even begin to tell you, plus I found a better job for my little fridge besides filling it up with beer all the time. I dont know if anyone remembers those Ice Cube commercials when they go to the fridge and it is full of Forty's...well not to sound like a raging alcoholic but I have filled this guy to the brim that same way, I take out the little mini crisper and fill this puppy up. Sad huh?

Wednesday, February 07, 2007

Meat Free

This is one of my favorite sandwiches, I make it with eggplant, zuchinni, any old squash and my most favorite zuchinni blossoms but today it is basic zuchinni parmesean. Slice the zuchinni how ever you want sometimes I crack out the mandolin and make them all paper perfect but I like the knife and today they are round. Basic egg and flour frying combo in some nice safflower(interesting flavor) or corn oil. Get them golden and drain.
I buy those rolls of kids paper from Ikea instead of paper towels and use that mostly because I hate to see paper towels get wasted on grease. So drained off and ready to go slice some good bread and drizzle olive oil and salt and pepper and grill. On the grilled seasoned side layer the zuchinni and some fresh mozerella and your favorite marinara and grill again until the cheese melts.Then consume.

This is goodness in a bun or a roll or between two pieces of sliced bread. It is all good as long as it looks good.

True love

The remains of a young man and woman locked in a final embrace have been uncovered near Verona, Italy. Archaeologists say the pair was likely buried there 5,000 to 6,000 years ago.

Dazed and Confused

Well there was no way out of it, today I had to sign on the new blogger. I resisted until the very end kicking and screaming all the way but here I am and here we go.



Dazed and confused, ball of confusion, purple haze, somebody help me with the song that can express the total foggy dream I feel like I am in. This is a feeling unlike any other Its like love its like happiness its like seeing the ocean for the first time and its like confusion. Its like when I go to Mongolian Hot pot in chinatown and there are so many delicious choices and the best part is that I can choose them all. I am happy as a clam with no reason to be so, well maybe one reason but it isnt like its something I can express, it is deep it is perfect and it can be all mine if only I can wait. I will wait and when it happens I will scream to all the world.

Tuesday, February 06, 2007

Leeks


Leeks and potatoes and zuchinni with some nori on top. Easy to make and vegetarian. From start to finish the whole thing was done in under an hour and that included shopping and chopping. Leeks are not cheap, they are like $2.99 per pound, you can get meat cheaper than that. The nori is a special treat for my kid he loves it. He likes to pull sheets right out of the package and munch em down.

Saturday, February 03, 2007

New Sausage




Some chalkboards I saw on my walk yesterday.

I made some more sausage before testing the first batch, a perfect batch by the way.

I can already tell I wont be happy.

Grinder looks great

Sausage looks great. I used too much salt. We shall see when dry.

But this its the first batch and it is so good.



Dry like "al dente" and so meaty and chewy and good.

I want to somehow make amends to the vegetarians out there and I 'swear' I will make some vegetarian sausage. Really.

I made vegetarian tamales last year but didnt post so now all food gets equal time because here in the doggy world we eat it all.



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