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-