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.