GIANTS NFC CHAMPS

DICEY EATS IS BACK WITH SOME GREAT SNACKS I PREPARED FOR THE GIANTS GAME LAST SUNDAY AGAINST THE 49ER'S. I WENT TO GRAND CENTRAL STATION MARKET AND PICKED UP A NICE PORK SHOULDER. I SEASONED UP THE MEAT AND SEARED IT TO GET A NICE CRUST ON THE EXTERIOR. 

I TOOK SOME SWEET BABY RAYS BBQ SAUCE AND JACK DANIELS GREEN LABEL AND BASTED THIS MIXTURE ON THE SHOULDER, WHICH BRAISED FOR 3 AND A HALF HOURS. I HAD SOME HICKORY CHIPS (LOCATED ON THE TOP RIGHT OF THE PAN). THIS INGREDIENT ADDED A SMALL AMOUNT OF HICKORY FLAVORING FOR THE MEAT. I COOKED THE SHOULDER A DAY PRIOR TO THE GAME SO I WOULD NOT BE PRESSED FOR TIME.

AFTER THE SHOULDER COOKED FOR SEVERAL HOURS, I STRAINED THE PAN JUICES AND LET IT COOL. THESE DRIPPINGS MADE THE PULLED PORK SANDWICHES VERY FLAVORFUL DUE TO THE FAT AND OTHER INGREDIENTS COOKING TOGETHER. IN THE MEANTIME I CUT UP SOME RED ONION INTO HALF MOONS AND TOSSED IN ALL PURPOSE FLOUR. I THAN FRIED THESE WHICH ADDED A NICE CRUNCH TO THE OVERALL SLIDER. 

I TOPPED THE FINAL SLIDER WITH MY ONIONS AND A LITTLE SWEET BABY RAYS. THESE WERE A BIG HIT, AND, FOR THE 3LB SHOULDER COSTING ABOUT $18, IT HAD MORE YEILD THAN I EXPECTED. IT MADE ABOUT 20 SLIDERS AND THERE WERE STILL LEFTOVERS FOR THE PICKERS. 

OF COURSE, I ALSO HAD TO STICK TO MY ROOTS AND MAKE SOME PIZZAS. BOTH PIES CONTAINED FRESH MOZZARELLA, BALSAMIC CIPOLLINI ONIONS, FRESH BASIL, SOME SEA SALT AND BALSAMIC GLAZE. I ALSO HAD SOME GUESTS MAKE FUNFETTI CUPCAKES WITH CHOCOLATE FROSTING AND BIG BLUE G's IN THE CENTER.

WHAT A GREAT TAILGATE IT WAS FOR SUCH A FANTASTIC GAME. UNFORTUNATELY THERE WILL BE NO DICEY EATS FOR THE SUPER BOWL BUT STAY LINKED TO DICEY EATS PAGE ON FACEBOOK. STAY TUNED FOR SOME NEW POSTS COMING SOON.

PIZZA, PASTA & MEATBALLS

DICEY EATS IS BACK AND I FINALLY HAVE MY PHOTOS FROM ITALY TO SHARE WITH YOU. FROM PESCARA, PARMA AND MILAN I HAVE PICTURES OF EVERYTHING I ATE, DRANK AND COOKED IN THE WEEK I WAS TRAVELING. THERE ARE TWO ALBUMS SO MAKE SURE YOU CHECK OUT ALL OF THEM AND BECOME A FAN OF DICEY EATS ON FACEBOOK (THE LINK IS BELOW)

DiceyEats @ Facebook

ZUCCHINI WITH SOPPRESSATA & BALSAMIC CIPPOLINI ONIONS

IN THIS SHORT POST I HAVE SOME PIZZAS AND DE CECCO PERCIATELLI AND MEATBALLS JASON AND I COOKED BEFORE MY TRIP TO ITALY.   OUR MEATBALLS CONSIST OF GROUND VEAL, EGGS, PARMIGIANO CHEESE, BREAD CRUMBS, SALT, PEPPER, CRUSHED RED PEPPER FLAKES AND DRIED PARSLEY. ONCE WE ROLLED THESE INTO EQUAL SIZED BALLS, WE PLACED THEM ON A SILICON MAT AND PUT THEM IN THE OVEN. WE ONLY PARTIALLY COOKED THESE SINCE WE FINISHED THEM OFF IN A POMODORINO SAUCE ON THE STOVE.

MEATBALLS BRAISING IN OUR POMODORINO SAUCE

I STARTED A NEW JOB WORKING FOR DE CECCO PASTA A FEW MONTHS AGO. SINCE THEN I HAVE BEEN EXPERIMENTING WITH A VARIETY OF PASTA CUTS -- SHORT AND LONG -- THAT I AM NOT AS FAMILIAR WITH.  FOR THIS DISH I USED PERCIATELLI, WHICH OTHER BRANDS CALL BUCATINI . THIS LONG CUT IS A SPAGHETTI-LIKE CUT WITH A HOLLOW CENTER. THIS HAS A DIFFERENT MOUTH FEEL AND ALSO THE SAUCE IS ABLE TO RUN THROGH THE CENTER.

 

THE LAST PIE OF THIS POST  IS TOPPED WITH SOME DUCK PROSCIUTTO, BLUE CHEESE AND FRESH BASIL. I FINISHED THIS WITH A LITTLE EXTRA VIRGIN OLIVE OIL AND SEA SALT.

UNTIL NEXT TIME 

~DE

WHOLE WHEAT GNOCCHI & SCALLOP CEVICHE

WELCOME BACK TO DICEY EATS. IT HAS BEEN A WHILE SINCE I HAVE HAD TIME TO POST ANYTHING SO I HAVE SOME GOOD STUFF COMING FOR YOU ALL. I WAS IN ITALY IN THE BEGINNING OF OCTOBER AND HAVE SOME GREAT PICTURES TO SHARE WITH YOU SOON.

 FOR THIS POST, I MADE WHOLE WHEAT GNOCCHI AND A SCALLOP CEVICHE. 

TO MAKE MY GNOCCHI I BOILED MY RUSSET POTATOES UNTIL TENDER AND THEN POPPED THEM IN THE OVEN FOR A FEW MORE MINUTES. THE PURPOSE OF PUTTING THEM IN THE OVEN AFTER BOILING IS TO GET RID OF THE EXTRA MOISTURE WITHIN THE POTATOES SO THEY DO NOT BECOME GUMMY. 

ONCE MY POTATOES WERE DONE IN THE OVEN, I PEELED THE SKINS OFF AND PUT THEM THROUGH MY RICER. THE RICER ADDS SOME FLUFF TO THE POTATOES SO THE GNOCCHI DOUGH BECOMES AIRY LIKE PILLOWS WHEN I ADD THE FLOWER.

WHY WHOLE WHEAT YOU MIGHT ASK? I HAD SOME WHOLE WHEAT FLOUR THAT I RARELY USE SO I FIGURED I WOULD EXPERIMENT A LITTLE. ONCE I HAD MY POTATO AND FLOUR MIXED TOGETHER, I ROLLED OUT LONG ROPES OF DOUGH AND CUT THEM INTO THE SIZE DESIRED. WHILE ALL OF THIS WAS GOING ON I HAD MY WATER BOILING AND HAD ALREADY COOKED SOME SHRIMP THAT WERE THE SAME SIZE AS MY GNOCCHI.

I  CUT MY SHRIMP INTO BITE SIZE PIECES BEFORE COOKING AND MARINATED THEM IN SOME OLIVE OIL, SALT, PEPPER, AND CAJUN SEASONING. I SAUTEED MY SHRIMP AND PUT THEM TO THE SIDE AS I WARMED MY RED AND YELLOW PEPPERS IN A TOMATO SAUCE. THE SPICE OF THE SHRIMP ADDED A NICE LAYER OF FLAVOR TO THIS BASE. TO FINISH THE PLATE I ADDED A TOASTED CROSTINI TO ABSORB SOME OF THE LIQUID GOLD.

I ENJOY MAKING SCALLOP CEVICHE AS YOU ALL PROBABLY CAN TELL BY NOW. SINCE CORN WAS SOMEWHAT IN SEASON AT THE TIME I MADE THIS DINNER, I DECIDED TO ADD THIS AS A COMPONENT TO THE DISH. AS USUAL, I ADDED JALAPEÑO, ORANGE BELL PEPPERS, SHALLOTS AND CHERRY TOMATOES. THE CEVICHE SITS ATOP A SMASHED PLANTAIN WHICH ACTS AS A SERVING TOOL FOR THE CEVICHE.

THERE IS MORE TO COME ON DICEY EATS SO STAY TUNED. 

HURRICANE IRENE CUISINE

DURING HURRICANE IRENE, JUST A FEW WEEKS AGO, EVERYONE WAS TOLD TO STAY INDOORS. FOR ME, THAT WARNING MEANT THAT I HAD GO TO THE MARKET AND START COOKING. I WAS IN APARTMENT LOCKDOWN WITH JASON AND MY FRIEND ANTHONY FOR SATURDAY EVENING AND HAD QUITE THE MENU.

TO START OUR MOST ANTICIPATED MEAL OF THE WEEKEND, WE STARTED OFF WITH A PIZZA LATE IN THE AFTERNOON. THIS PIE WAS TOPPED WITH PORTABELLO MUSHROOMS, CHERRY TOMATOES AND SOME DUCK PROSCIUTTO. 

I HAD SOME LEFTOVER PASTA DOUGH FROM THE RAVIOLIS FROM MY LAST POST. I ROLLED MY PASTA SHEETS OUT AND LET THEM DRY FOR 10-15 MINUTES. YOU WANT THE SHEETS TO DRY AND CRACK EVER SO SLIGHTLY BEFORE CUTTING THE SHEETS. THE CRACKS WILL CAUSE YOUR SAUCE TO STICK TO THE PASTA MUCH EASIER. THIS  10-15 MINUTE WINDOW GAVE ME TIME TO PREPARE FOR THE REST OF THE MEAL. 

OUR FIRST COURSE TO IRENE CUISINE WAS A BRUSCHETTA, WHICH CONSISTED OF BEEFSTEAK TOMATOES, CANNELLINI BEANS, SAUTÉED MUSHROOMS, RED ONION AND SOME CHOPPED FRESH ROSEMARY. TO FINISH THIS DISH I DRESSED IT UP WITH A NICE PEPPERY OLIVE OIL, SALT, PEPPER AND SOME PIAVE CHEESE. I SERVED THIS TASTY COMBINATION ON SOME TOASTED FRENCH BREAD.

FOR OUR SECOND PLATE WE HAVE FETTUCCINE TOSSED IN A PORCINI MUSHROOM CREAM SAUCE. I DO HAVE TO TELL YOU THAT I DID NOT MAKE THE SAUCE, BUT IT DOES COME FROM A GREAT ITALIAN COMPANY. I HAD FINISHED THE PLATE WITH A SPRIG OF FRESH ROSEMARY. I HAD ADDED SOME PARMIGIANO REGGIANO CHEESE AND SOME CHILI OIL INTO THE PASTA FOR A KICK FOR MY PORTION.

WE ARE GETTING CLOSE TO THE END.

I HAD A RACK OF RIBS IN THE FREEZER AND THOUGHT IT WAS THE PERFECT TIME TO TAKE THESE OUT. I HAD CUT THE RACK INTO THIRDS TO COOK QUICKER. I HAD SEASONED THESE BEFORE ADDING THEM TO BOILING WATER WITH ONIONS, WHICH ADD ANOTHER FLAVOR PROFILE TO THE RIBS AS THEY BOIL. ONCE THEY WERE FINISHED BOILING I HAD TOSSED THEM ON MY GRILL PAN TO GET SOME CHAR. 

I FILLED AN ALUMINUM PAN WITH TOMATOES, ONIONS, DIET COKE AND POMEGRANATE SELTZER. I BASTED THE RIBS WITH SOME BBQ SAUCE AND COVERED THE PAN WITH TIN FOIL AND POPPED THEM INTO MY OVEN FOR TWO AND A HALF HOURS. FORTUNATELY THEY WERE TENDER AS CAN BE, BUT UNFORTUNATELY THE THREE OF US COULD NOT KILL THE RACK.

WHAT WOULD WE DO IF THERE WAS NO LATE NIGHT PIZZA?

THIS PIE WAS REQUESTED BY JASON AS HE HAS BEEN ASKING FOR MONTHS: A BBQ CHICKEN PIZZA. I PUT MY OWN LITTLE TWIST INTO THE ORIGINAL FROM CPK, AS IM SURE YOU HAVE ALL HAD.

WE GRILLED UP SOME BBQ CHICKEN BREASTS EARLIER IN THE DAY AND SLICED THEM UP. INSTEAD OF USING TOMATO SAUCE WE USED OUR SWEET BABY RAYS ORIGINAL AND SPRINKLED WITH SOME SHREDDED MOZZARELLA CHEESE. I ALSO ADDED SOME SLICED RED ONION, BALSAMIC CIPPOLINI ONIONS AND MANOURI CHEESE. MANOURI CHEESE IS A GREEK CHEESE WHICH IS SEMI SOFT AND IS VERY SIMILAR TO FETA. THIS CHEESE IS A LOT CREAMIER AND MELTED VERY NICELY. RIGHT BEFORE PUTTING IT IN THE OVEN I HAD PUT A HALF A CHERRY TOMATO IN THE CENTER. 

THIS PIE BACAME AN INSTANT CLASSIC
AND COULD BE ONE OF MY FAVORITE TO THIS DAY.
I HOPE YOU ENJOYED
AND KEEP CHECKING BACK IN FOR MORE.
SOME NEW GOODIES
COMING SOON.

DICEY-

ARUGULA SPAGHETTI WITH BALSAMIC CAVIAR

 I DECIDED TO DABBLE BACK INTO THE WORLD OF MOLECULAR GASTRONOMY.  IN THIS EXPERIMENT I MADE AN ARUGULA SALAD SPAGHETTI. TO START THIS PROJECT, I HAD TO MAKE A NORMAL SALAD BEFORE BLENDING THE INGREDIENTS AND ADDING SOME AGAR AGAR, WHICH IS A GELATIN. 

MY SALAD CONSISTED OF ARUGULA, SHALLOTS, PARMIGIANO CHEESE, SALT, PEPPER AND A LITTLE LEMON JUICE. 

I HAD TO PUT MY SALAD AND WATER INTO A BLENDER TO PULVERIZE IT. I THEN HAD TO TAKE MY LIQUID SALAD AND AGAR AGAR AND BRING IT TO A BOIL. ONCE THE POT CAME TO A BOIL I TOOK IT OFF THE HEAT UNTIL IT COOLED DOWN A BIT. WHILE THIS WAS COOLING, I USED PLASTIC TUBING SO THE SOLUTION WOULD ATTAIN THE "SPAGHETTI SHAPE" ONCE INJECTED. 

ONCE THE TUBE WAS FILLED, I PLACED IT INTO SOME COLD WATER TO SET FOR A FEW MINUTES(SECOND PICTURE). GETTING THE SPAGHETTI OUT OF THE TUBE IS THE HARDEST PART. I TOOK A SYRINGE AND "FILLED" IT UP WITH AIR. I THEN HAD TO PUSH THE SPAGHETTI OUT USING THIS EMPTY SYRINGE. AND YES, IT COMES OUT SUPER FAST AND USUALLY DOES NOT STAY IN ONE PIECE.

I WANTED TO MAKE A NICE PRESENTATION FOR THIS DISH SO I HAD LUCKILY MADE SOME BALSAMIC CAVIAR PEARLS JUST ONE DAY EARLIER. I FINISHED THE PLATE WITH A HANDFUL OF THESE CAVIAR PEARLS, SOME SHAVED PARMIGIANO REGGIANO AND A CHERRY TOMATO.

 AS YOU CAN SEE ON A CLOSE-UP PICTURE (BELOW) THERE ARE STILL PIECES OF THE GREENS MIXED IN WITH THE WATER AND AGAR AGAR SOLUTION.

THE TASTE WAS RIGHT ON POINT WITH THE REAL THING.

THANK YOU FOR CHECKING IN

 AND STAY TUNED FOR SOME MORE 

DINNERS AND EXPERIMENTS 

COMING SOON. 

-DICEY

ARUGULA SALAD, CHICKEN ROLLITINI & HOMEMADE RAVIOLIS

ARUGULA SALAD, CHICKEN ROLLITINI & HALFMOON RAVIOLIS

I HAD A LOT OF FUN PUTTING THIS DINNER TOGETHER. I WENT TO MURRAY'S CHEESE IN GRAND CENTRAL AND PURCHASED SOME LARDO, WHICH IS THE BACKFAT OF A PIG AND IS CURED WITH ROSEMARY. I DICED UP SOME OF THE LARDO AND  RENDERED IT OFF.  

FOR MY SALAD I GRILLED UP A PORTABELLO MUSHROOM UNTIL IT WAS CRISPY. I ALSO GRILLED ONE QUARTER OF A TOMATO WITH SOME OLIVE OIL AND SALT. 

I MADE A VINAIGRETTE USING OLIVE OIL, TARRAGON DIJON MUSTARD, SOME OF THE CRISPY LARDO AND ITS OIL AND FRESH ORANGE JUICE. I TOSSED THIS WITH SOME FRESH ARUGULA AND PLATED IT OVER MY MUSHROOM. I SHAVED SOME PARMIGIANO REGGIANO ONTOP OF THIS.

 I HAD MADE SOME BALSAMIC CAVIAR PEARLS THE DAY BEFORE AND INCORPORATED THEM ONTO THE PLATE. THERE IS ALSO SOME EXTRA CRISPY LARDO AND A SLICE OF ORANGE.

I WAS CRAVING MAKING CHICKEN ROLLITINI. I POUNDED OUT A CHICKEN BREAST AND COVERED THE INSIDE WITH SOME FIG GOAT CHEESE, THIN SLICES OF PORTABELLO MUSHROOMS AND PROSCIUTTO. I ROLLED AND TIED IT UP AND TOSSED WITH A LIGHT MARINADE. 

I GRILLED THESE FOR A SHORT TIME TO GET SOME COLOR ON THE OUTSIDE AND ALSO BEFORE THE INSIDES STARTED TO SEEP OUT AND BURN IN MY PAN. I PUT EACH BREAST INTO A TIN FOIL POUCH WHICH ALLOWS IT STEAMING ITSELF. WHEN THE JUICES START TO COME OUT THIS CREATES A NICE SAUCE WHICH I HAVE ALSO PLATED AT THE TOP.  

I HAD NOT MADE RAVIOLI SINCE MY PASTA CLASS A FEW WEEKS BACK. I MADE MY DOUGH EARLIER IN THE DAY SO IT COULD REST BEFORE PRESSING IT INTO SHEETS. FOR MY FILLING I USED RICOTTA, PARMIGIANO REGGIANO AND A FIG-MARSALA SAUCE. I LET MY PASTA SHEETS DRY AND THEN CUT OUT CIRCLES USING MY SET OF RINGS. I FILLED THESE UP WITH MY FILLING AND PUT SOME WATER AROUND HALF OF THE CIRCLES PERIMETER. I THAN FOLDED THEM OVER AND PINCHED TO ENSURE THEY WERE CLOSED. AS A REENFORCEMENT I USED A FORK AROUND THE PERIMETER WHICH ALSO GIVES NICE EYE APPEAL. 

YES, THOSE LITTLE SPECS ON THE PASTA ARE LARDO. I RENDERED SOME OUT AND ADDED SOME ITALIAN PESTO TO CREATE A SAUCE. ONCE MY HALF MOONS WERE DONE BOILING I PUT THEM INTO MY SAUCEPAN WITH THE PESTO AND LARDO. I GRADUALLY ADDED SOME OF THE STARCHY PASTA WATER TO THICKEN MY SAUCE. THEY CAME OUT BETTER THAN I EXPECTED BUT COULD HAVE USED A LITTLE LESS PESTO. BELOW IS ANOTHER LOOK AT THE PAN BEFORE PLATING. 

RACK OF LAMB & SWORDFISH DINNER

I HAVE BEEN FORTUNATE ENOUGH TO HAVE SOME TIME TO GET SOME DINNERS IN LATELY. MY FRIDGE HAS BEEN AT FULL CAPACITY DUE TO THE DUCK PROSCIUTTO, PIZZA DOUGH AND ALL OF THESE DINNERS.

RACK OF LAMB

FOR THIS DISH I HAD A NICE RACK OF NEW ZEALAND LAMB. I RUBBED THIS WITH A MIXTURE OF OLIVE OIL, DIJON MUSTARD, DRIED PARSLEY, SALT AND PEPPER. I STARTED THE COOKING PROCESS ON MY GRILL PAN UNTIL I GOT A NICE CHAR ON THE OUTSIDE. KNOWING THAT THE INSIDE WAS STILL RAW, I POPPED THE GRILL PAN IN THE OVEN UNTIL I HAD A NICE, PINK CENTER. 

I SERVED TWO DIFFERENT VEGETABLE SIDES WITH THE LAMB. FIRST, I STUFFED A TOMATO WITH SAUTÉED MUSHROOMS, RED ONIONS AND ZUCCHINI. I HAD COOKED ALL OF THESE UNTIL THEY WERE JUST TENDER. RIGHT BEFORE PLATING DINNER I HAD TOPPED THE TOMATO WITH SOME GRATED PIAVE CHEESE AND BREADCRUMBS. I HAD SOME EXTRA GRATED PIAVE CHEESE AND MADE A NICE CRISP (TOP LEFT OF PICTURE).

MY OTHER VEGGIE SIDE (FRONT OF THE PLATE) IS BUTTERNUT SQUASH. I SAUTÉED THESE WIDE JULIENNE STRIPS UNTIL THEY WERE CARAMELIZED.  I FINISHED THE PLATE WITH ANOTHER VILLA MANADORI CHILI OIL WHICH DOES CARRY A LITTLE HEAT. THIS IS A VIBRANT RED COLOR DUE TO THE PRESSING OF CHILI PEPPERS. 

SWORDFISH WITH SAFFRON RISOTTO AND MUSHROOM TART

THIS NEXT DISH CAME ON A RAINY SUNDAY. I WAS ON MY WAY BACK TO MY APARTMENT AND STOPPED IN AT THE GRAND CENTRAL STATION FOOD HALL. THIS FARMERS MARKET STYLE MARKET HAS EVERYTHING FROM FRESH PRODUCE, MEATS, SEAFOOD AND EVEN A MURRAY'S CHEESE STORE. I HAVE BEEN TO THIS MARKET MANY TIMES AND IS DEFINITELY A FAVORITE SPOT OF MINE. I SUGGEST CHECKING IT OUT IF YOU ARE IN THE NEIGHBORHOOD.

FOR MY RISOTTO I USED A CARNAROLI GRAIN RICE INSTEAD OF ARBORIO. MOST RECIPES CALL FOR ARBORIO BUT I HAVE YET TO TRY CARNAROLI. THESE TWO SPECIES OF RICE DO HAVE MANY DIFFERENCES FROM THE ORIGIN TO THE TIMING OF THE STARCH RELEASING WHICH CAUSES A CREAMY FINISH. AS I WAS ADDING MY LIQUID TO MY RICE AND ONIONS I CHOPPED SOME SAFFRON UP AND THREW IT IN. THIS GAVE MY END PRODUCT A NICE REDDISH COLOR. I ALSO GRATED SOME PARMIGIANO REGGIANO INTO THIS FOR A NUTTY BITE RIGHT BEFORE SERVING.

I HAD SOME PHYLLO DOUGH IN THE FREEZER AND HAD SOME PORTOBELLO MUSHROOMS SO I DECIDED TO MAKE A MUSHROOM TART. I SAUTÉED MY MUSHROOMS WITH SOME ROSEMARY, OLIVE OIL SALT AND PEPPER AND ADDED A NICE DOLLIP OF A SPICY RED PEPPER SAUCE FOR A KICK. AS THIS WAS COOKING I HAD CUT CIRCLES OF MY DOUGH AND STUFFED THEM INTO MY CUPCAKE PAN AND COOKED TILL GOLDEN. I ADDED MY FILLING AND TOPPED WITH SOME FIG GOAT CHEESE. I POPPED THESE INTO THE OVEN TO FINISH OFF BEFORE PLATING.

ANOTHER LOOK

FOR MY SWORDFISH I SIMPLY USED SOME OLIVE OIL, SALT, PEPPER, HONEY AND A LITTLE CUMIN BEFORE GRILLING. I WANTED TO KEEP THE FISH CLEAN AND SIMPLE SINCE I HAD A RISOTTO. ALONGSIDE THE SWORDFISH I FOUND SOME REALLY NICE BABY YELLOW SQUASH IN THE PRODUCE SECTION OF THE MARKET. I HAD SIMPLY CUT THESE DOWN THE MIDDLE AND ROASTED THEM WITH SOME BASIC SEASONING. I FINISHED THE FISH WITH SOME OF VILLA MANODORI BALSAMIC AND THE REST OF THE PLATE WITH THE CHILI OIL.

SCALLOPS AND PROSCIUTTO

I AM HAPPY TO ANNOUNCE I HAVE A LOT OF DICEY EATS TO SHARE WITH ALL OF YOU FROM THE PAST TWO WEEKS.

SCALLOPS WITH CRIPSY PROSCIUTTO AND FENNEL

THE FIRST DINNER I WANT TO SHARE IS SEARED SCALLOPS WITH A BAKED PROSCIUTTO SHELL. TO GET MY PROSCIUTTO TO THIS UNUSUAL STATE I PLACED A RAMEKIN ON MY BAKING SHEET ONTOP OF MY SILICON MAT. I PLACED MY PIECE OF PROSCIUTTO OVER THIS AS I TUCKED IN THE SIDE TO FORM A BOWL. I LET THIS BAKE  FOR ABOUT 20 MINUTES UNTIL IT CRISPED UP AND KEPT ITS SHAPE. I SAUTÉED SOME SHAVED FENNEL WITH PEPERONCINI  AND OTHER SPICES UNTIL IT GOT TRANSLUCENT AND CARAMELIZED. 

FOR MY SCALLOPS I TOSSED THEM WITH SOME OLIVE OIL AND TARRAGON DIJON MUSTARD. I SEARED THESE OFF IN A HOT SKILLET TO GET A NICE CRISPY EXTERIOR WHILE KEEPING THE INSIDE MOIST TO PERFECTION. I ALSO ROASTED OFF SOME HEIRLOOM TOMATOES AND DRIZZLED SOME VILLA MANODORI BALSAMIC VINEGAR. THIS VINEGAR WAS CREATED BY FAMOUS ITALIAN CHEF MASSIMO BOTTURA OF MODENA, WHICH IS KNOWN FOR ITS BALSAMIC VINEGARS. I HAVE OTHER GREAT PRODUCTS FROM HIS VILLA MANODORI LINE WHICH YOU WILL SEE IN LATER POSTS.   

THIS PIE IS AN ITALIAN HERB AND GARLIC CRUST TOPPED WITH FRESH MOZZARELLA, GORGONZOLA DOLCE, CHERRY TOMATOES, BALSAMIC CIPOLLINI  ONIONS, MUSHROOMS AND SOPPRESSATA. THIS PIE ENDED UP BEING A RUSTIC SHAPE BUT STILL TURNED OUT AMAZING. 

DUCK PROSCIUTTO #2

FINALLY, MY SECOND DUCK PROSCIUTTO IS DONE. UNLIKE MY FIRST ATTEMPT WHICH ONLY HUNG FOR 13 DAYS I LET THIS ONE GO FOR 22 DAYS. THE EXTRA 9 DAYS  REALLY BROUGHT A LOT OF THE EXTRA MOISTURE OUT OF THE MEAT, WHICH IS WHY IT LOOKS SIGNIFICANTLY SMALLER THAN THE FIRST. 

I COVERED THE FAT IN A CAJUN SEASONING INSTEAD OF BLACK PEPPER WHICH I DID ON MY FIRST TRY. EVERYONE WHO HAS TASTED THIS SO FAR HAS ONLY ASKED FOR MORE. I GUESS THIS IS A GOOD SIGN. I HAVE A THIRD ONE HANGING NOW, WHICH I BRUSHED ON SOME SOY GINGER MARINADE. THIS ONE SHOULD BE DONE LATER THIS WEEK SO KEEP AN EYE OUT FOR IT.  

SUMMER FUN...QUACK QUACK

YES, THE MOMENT WE ALL HAVE BEEN WAITING FOR: DUCK PROSCIUTTO. MY FOOD A.D.D. KICKED IN 13 DAYS AFTER I HUNG UP THE DUCK BREAST. AFTER EXAMINING IT BY TOUCH EVERY DAY I WAS ABLE TO TELL THAT IT WAS DONE AND READY TO BE EATEN BY THE FIRMNESS OF THE MEAT.  I COULD HAVE LET THE MEAT AGE AN EXTRA FEW DAYS, BUT AGAIN, I WAS SO TEMPTED TO SEE HOW IT TURNED OUT. 

AFTER SLICING OFF THE END, THERE IS A NICE DARK PERIMETER OF THE MEAT, WHICH IS CAUSED BY THE SALTING PROCESS. THIS COLORING INFORMS US THAT THE MEAT HAS AGED PROPERLY. SECOND, THE ACTUAL FLESH HAS THAT REAL ITALIAN PROSCIUTTO RED COLOR, SO WE KNOW THE MEAT IS FULLY CURED AND NOT RAW. 

THE FAT LINE, WHICH IS THE DUCKS SKIN, IS QUITE THICK. DUCKS ARE KNOWN TO HAVE VERY FATTY SKIN WHICH NEVER GOES TO WASTE. MANY RENDER THE FAT  OR EVEN BUY THE RENDERED FAT FOR COOKING.

YOU WOULD THINK THIS FAT WOULD BE CHEWY AND UNPLEASANT BUT IT ACTUALLY MELTS IN YOUR MOUTH. THE CURING PROCESS ACTUALLY MADE THE SKIN LESS TOUGH AND MORE TENDER AND SUCCULENT. 

NEXT TIME, OR SHOULD I SAY ON MY THIRD BREAST, (YES I HAVE ANOTHER ONE HANGING) I CAN TRIM A LITTLE OF THIS OFF TO GIVE A LEANER LOOK.

DINNERS, PASTA CLASS, EATALY & MURRAY'S CHEESE CLASS 

FOR MY NEXT MEAL, I HELPED OUT A FRIEND WITH A DINNER PARTY. FOR THIS DINNER WE MADE SOME BROCCOLINI, WHICH WAS FIRST BOILED, SHOCKED THAN  SAUTÉED. WE MADE A NICE SIMPLE RECIPE, WHICH CONSISTED OF CHOPPED GARLIC, OLIVE OIL AND CRUSHED RED PEPPER. WE ALSO FINISHED OFF THIS SIDE DISH WITH SOME PARMIGIANO REGGIANO. 

 FOR THE STARCH WE CUT SOME SOME FINGERLING POTATOES DOWN THE MIDDLE. WE THEN TOSSED THEM IN SOME OLIVE OIL, SALT, PEPPER AND ROSEMARY. WE ROASTED THEM FOR ABOUT 45 MINUTES AND KEPT THEM IN A WARMING DRAW BEFORE SERVING. 

FOR THE MAIN PROTEIN WE HAD SOME NICE 6-8 OZ SALMON FILLETS. I MADE A MIXTURE OF OLIVE OIL, SALT, PEPPER, DIJON MUSTARD AND DRIED PARSLEY. I MIXED THESE INGREDIENTS THOROUGHLY AND LATHERED EACH OF THE FILLETS UNTIL THEY WERE COATED. RIGHT BEFORE POPPING THESE IN THE OVEN, I TOPPED EACH PIECE IN PANKO BREADCRUMBS(JAPANESE BREADCRUMBS) AND ADDED A LITTLE MORE DRIED PARSLY FOR SOME COLOR. 

A FEW WEEKS AGO I TOOK A PASTA 101 CLASS AT INTERNATIONAL CULINARY EDUCATION(ICE) DOWN IN CHELSEA. THIS CLASS IS ONE OF A DOZEN RECREATIONAL COOKING CLASSES THEY OFFER EACH WEEK. IT WAS A BEGINNERS CLASS WHICH I WAS A LITTLE OVER-QUALIFIED FOR BUT GETTING BACK TO THE BASICS IS ALWAYS A GOOD REINFORCEMENT. I DID LEARN A FEW DIFFERENT RECIPES AND TECHNIQUES WHICH WILL BE BENEFICIAL DOWN THE ROAD. 

BELOW ARE A FEW DOZEN RAVIOLIS MY GROUP AND I CONSTRUCTED FROM FRESH DOUGH WE MADE EARLIER IN THE EVENING. THE FILLING WAS A BASIC RECIPE CONSISTING OF FRESH RICOTTA CHEESE, EGGS, SALT, PEPPER AND PARMESAN CHEESE. WE FINISHED THESE OFF WITH SOME HOMEMADE PESTO.

 BELOW ARE ALL OF THE DISHES THAT EACH OF THE GROUPS HAD TO FINISH BEFORE DINNER TIME. OVERALL I HAD A GREAT TIME IN THIS CLASS AND THE CHEF WAS SUPER. IF ANYONE IS LOOKING TO DO ANY CLASSES, PLEASE LET ME KNOW AND I CAN HELP YOU FIND SOMETHING THAT BEST FITS YOU. 

EATALY...WHAT MORE CAN I SAY BESIDES SOME OF MY FAVORITE SPECIALTY FOODS COMING OUT OF ITALY. I WAS RECENTLY AT EATALY WITH TWO COLLEAGUES AND THIS WAS OUR SNACK BEFORE OUR CHEESE 101 CLASS AT MURRAY'S CHEESE IN THE VILLAGE.

 STARTING AT THE TOP LEFT YOU HAVE: HOMEMADE RICOTTA CHEESE, PARMIGIANO REGGIANO, SMOKED SCAMORZA(PROVOLONE STYLE CHEESE), TALLEGIO & MOUNTAIN GORGONZOLA. WE ALSO HAD A VARIETY OF CURED MEATS FROM PROSCIUTTO DI PARMA, PROSCIUTTO SAN DANIELE, SPECK, COOKED PROSCIUTTO,SOPRESSATA, AND MORTADELLA WITH PISTACHIO NUTS.

AT THE TOP OF THE BOARD THERE IS A PLATE WITH SOME CHEESE AND MEAT ACCOMPANIMENTS. THEY ARE ITALIAN HONEY WITH ALMONDS, A FIG PUREE AND MARINATED ORANGE ZEST AND RED PEPPER FLAKES.

MURRAY'S CHEESE 

RIGHT AFTER EATALY THE THREE OF US WENT TO MURRAY'S CHEESE SHOP DOWN IN THE VILLAGE FOR CHEESE 101. THIS CLASS WAS AMAZING AND RUN BY GREAT STAFF. EVERYONE IN MURRAY'S IS EDUCATED ON THE LARGE VARIETY OF ITEMS THEY CARRY FROM A HANDFUL OF DIFFERENT COUNTRIES. IF YOU GO IN ASKING FOR A WATER BUFALO MILKS CHEESE FROM ITALY,THEY WILL STEER YOU IN THE RIGHT DIRECTION.

WHEN TASTING CHEESE, ALWAYS CUT AND EAT YOUR BLUE VEINED CHEESES LAST. THESE CHEESES ARE SO POWERFUL THAT THEY OVERWHELM YOUR TASTE BUDS AND YOU ARE UNABLE TO GET THE FULL EFFECT OF FRESHER CHEESES, SUCH AS GOATS.  

IF YOU HAVE NOT CHECKED OUT MURRAY'S CHEESE SHOP AND YOU LIKE CHEESE, YOU ARE MISSING OUT. THEY ARE LOCATED IN THE VILLAGE AND ALSO IN GRAND CENTRAL STATION TERMINALS FOOD HALL.

THIS POST IS LONG AND VERY DELICIOUS SO I APOLOGIZE IF I HAVE SUCKED YOU INTO THIS FOOD TRANCE. WE HAVE SOME OF THE USUAL PIZZAS, SOME GRILLING ACTION, DINNERS AND SOME SNACKS. ENJOY. 

JALAPENO CRUST WITH CIPPOLINI ONIONS, PESTO, SUN-DRIED TOMATOES,SEA SALT AND FRESH MOZZARELLA

 COMING UP NEXT ARE SOME TUNA STEAKS I PICKED UP AT WEGMANS. I HAD GRABBED A BUNCH OF OTHER ITEMS AS I NORMALLY DO BUT NEVER KNOW WHEN OR HOW I WILL INCORPORATE THEM INTO A MEAL OR EXPERIMENT. I HAD A FEW SIDES TO THIS DINNER WHICH YOU WILL SEE BELOW.

MY FIRST SIDE WAS SOME ROASTED CHERRY TOMATOES IN A PRE-SEASONED FRENCH SEA SALT. I ROASTED THESE IN THE OVEN FOR 30-40 MINUTES UNTIL THE SKINS CRACKED AND SOME CHAR DEVELOPED. WHILE THESE WERE IN THE OVEN I HAD SOME QUARTERED ARTICHOKES WHICH I SAUTÉED TO GET A NICE CRISPY EXTERIOR. I WANTED TO MAKE SURE I HAD A NICE BALANCE OF TEXTURES WHEN I PUT THESE TWO COMPONENTS TOGETHER. I FINISHED THEM OFF WITH SOME CRUSHED ROSEMARY AND A LITTLE OLIVE OIL. 

 MY SECOND SIDE WHICH HAS BEEN DONE BEFORE ARE PLANTAIN CHIPS. I USED MY MANDOLINE TO GET EACH SLICE THE SAME THICKNESS SO THEY CAN ALL COOK EVENLY. ONCE THEY WERE IN THE FRYER FOR ABOUT 30-45 SECONDS, I LET THEM DRAIN THAN TOSSED THEM IN A CHILI-LIME MARGARITA MIX. THE COMBINATION WAS SO AMAZING AND ADDICTING WE COULD NOT STOP EATING THEM.  

 THE LAST SIDE WAS A SPINACH TAGILATELLE WITH SOME OF THE ROASTED CHERRY TOMATOES AND BROCCOLINI. I SAUTÉED THE BROCCOLINI (WHICH WAS PREPPED THE SAME WAY AS THE DINNER ABOVE) WITH SOME OF THE CHERRY TOMATOES AND SOME OF THE PASTA WATER AND PIAVE CHEESE. THE PASTA WATER CONTAINS SOME OF THE STARCH THAT THE PASTA LETS OUT AS IT COOKS, WHICH HELPS THICKEN ANY PASTA SAUCE YOU ARE MAKING.  

 IF YOU THOUGHT DUCK PROSCIUTTO WAS OVER, THINK AGAIN. BELOW IS MY SECOND DUCK BREAST THAT HAS ALREADY CURED FOR 24 HOURS IN SALT AND OTHER GROUND SEASONINGS. INSTEAD OF USING BLACK PEPPER ON THE SKIN AS I DID ON THE FIRST,  I DECIDED TO USE A CAJUN SEASONING BLEND. 

I KNOW I HAVE THE ABILITY TO MAKE A DUCK PROSCIUTTO SO NOW IT IS TIME TO FURTHER MY EXPERIMENTING WITH DIFFERENT FLAVORS. THIS ONE SHOULD BE DONE BY THE END OF NEXT WEEK, STAY TUNED.

MY HANGING STATION 

HOMEMADE NACHOS WITH JASON  FOR HAPPY HOUR FRIDAY

PIZZA PIZZA

WHATS BETTER THAN SITTING POOLSIDE, PLAYING BOCCE BALL AND HAVING SOME RIBS SLOW COOKING ON THE GRILL? I GOT HOME SATURDAY MORNING AND STARTED UP THE GRILL TO GET THESE TWO RACKS COOKING AS QUICKLY AS POSSIBLE. 

THERE ARE MANY TECHNIQUES TO COOKING RIBS AND OTHER TOUGH CUTS OF MEATS THAT REQUIRE A LENGTHY COOKING TIME TO BECOME TENDER AND FALL OFF THE BONE. I WAS ABLE TO GET THAT "FALL OFF THE BONE" IN UNDER 3 HOURS, YES 3 HOURS. WHEN TRYING TO CUT MY RACKS THE MEAT  I WAS ACTUALLY ABLE TO PULL THE BONES OUT EFFORTLESSLY. THESE RACKS BECAME BONELESS INSTANTLY. NO ONE COMPLAINED.

 TO FINISH OFF THIS BBQ SESSION AND THIS POST WE HAVE SOME GRILLED CHICKEN LEGS AND THIGHS ON THE BONE. I MARINATED THESE IN SOME OLIVE OIL, GARLIC, SALT, PEPPER, ITALIAN HERB BLEND, HONEY AND DIJON MUSTARD. THIS HELPED GET A REALLY NICE CRIPSY SKIN FOR THE END PRODUCT. 

ALSO ON THE PLATE IS A NICE TOMATO SALSA. I HAD A FEW TOMATOES, A RED ONION AND AN ORANGE BELL PEPPER. I CHOPPED ALL THESE UP ADDED SOME OLIVE OIL, SALT, PEPPER, OREGANO AND A HALF A LIMES JUICE. THE LIQUID IN THE SALSA WAS GREAT TO DRIZZLE OVER THE CRISPY CHICKEN.

UNTIL NEXT TIME, STAY HUNGRY DICEY EATS.