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.

FOOD SHOW, CHEESE AND DUCK PROSCIUTTO?

DICEY EATS IS BACK IN ACTION. JULY HAS BEEN A FUN-FILLED MONTH OF FOOD AND EXPERIMENTS. I JUST GOT BACK FROM WASHINGTON D.C. AFTER ATTENDING THE SUMMER FANCY FOOD SHOW. BELOW YOU WILL FIND A 160LB WHEEL OF BEEMSTER FARMERS CHOICE, GRANA PADANO HALF WHEEL CHUNKED OUT AND SOME SPECIALTY ITALIAN CHEESES.

HALF OF MY COMPANIES BOOTH (AS FAR AS THE RED BANNERS GO)

16OLB WHEEL OF BEEMSTER FARMERS CHOICE

WE HAD MRS. NEP, A VERY TALENTED ARTIST, CARVE THE BEEMSTER COW INTO THIS MASSIVE WHEEL OF CHEESE. IT TOOK HER ONLY 2 DAYS TO COMPLETE THIS PIECE OF ART.  PEOPLE WERE STUNNED TO SEE SUCH PRECISION ON A CANVAS THAT DOES NOT DO WELL WITH HEAT.

2 DAYS LATER...

GRANA PADANO HALF WHEEL BEFORE SHOW

GRANA PADANO WHEEL 3 DAYS LATER

SPECIALTY ITALIAN CHEESES

PROSCIUTTO DI PARMA & SERRANO HAM

PESTO CRUSTED PIZZA WITH BALSAMIC CIPPOLINI ONIONS, FRESH ITALIAN PESTO & SEA SALT

 FOR THIS DISH I MADE A BRUSCHETTA CONSISTING OF CANELLINNI BEANS, RED ONION, ROMA TOMATOES AND JALAPENO. I TOSSED THIS WITH SOME SALT, PEPPER, WHITE BALSAMIC VINEGAR AND GOOD OLIVE OIL. 

I MARINATED MY SHRIMP WITH SOME CAJUN SEASONING, CUMIN AND OLIVE OIL. 30 MINUTES BEFORE I GRILLED THE SHRIMP, I CRUSHED UP SOME PECANS AND INCORPORATED THEM INTO MY MARINATING SHRIMP. ONCE FINISHED THE PECAN ADDED A GREAT TEXTURE AND NUTTY FLAVOR TO THE OVERALL DISH. I HAD TO FINISH THE PLATE OFF WITH SOME ITALIAN PESTO FOR THE VIBRANT GREEN LOOK AND RICH TASTE. 

PECAN CRUSTED SHRIMP & BRUCHETTA

 THIS PAST WEEKEND I WAS ABLE TO GET BACK ON THE GRILL, AND WHAT IS MORE FUN TO GRILL THEN A NICE RACK OF RIBS? I USUALLY LIKE TO MARINADE MY RIBS OVERNIGHT BUT UNFORTUNATELY I DID NOT HAVE THAT LUXURY. I WAS ABLE TO GET THESE TENDER AND DELICIOUS RIBS FINISHED IN UNDER 3 HOURS.

I ALSO HAD SOME BONELESS AND SKINLESS CHICKEN THIGHS. I MARINATED THESE WITH SOME ITALIAN DRESSING AND CRUSHED RED PEPPER FOR A LITTLE KICK. FOR FOR MY SALSA I STARTED OFF GRILLING SOME SWEET CORN. I GOT A NICE CHAR ON MY CORN COB, WHICH BROUGHT OUT GREAT COLOR AND FLAVOR. I ADDED MY KERNEL'S TO SOME CHOPPED ORANGE BELL PEPPER, TOMATO, JALAPENO AND CILANTRO.

I FINISHED THIS OFF WITH SOME WHITE BALSAMIC, OLIVE OIL, SALT AND PEPPER AND LET THIS SIT IN THE FRIDGE FOR AT LEAST AN HOUR BEFORE SERVING. THE FLAVORS WERE ABLE TO BLEND TOGETHER NICELY AS IT MARINATED.

RIBS, CHICKEN THIGHS WITH A CORN & JALAPENO SALSA

PIZZA TOPPED WITH CIPPOLINI ONIONS, ROMA TOMATOES, AND BALSAMIC GLAZE

THIS NEXT EXPERIMENT HAS BEEN ONE I HAVE BEEN WANTING TO ACCOMPLISH FOR SOME TIME. I HAVE ALWAYS LOVED THE ART OF CHARCUTERIE AND HAVE BEEN MEANING TO TAKE A CLASS.
I TOOK IT UPON MYSELF TO DO SOME RESEARCH AND SEE WHAT IT WOULD TAKE TO MAKE A DUCK PROSCIUTTO. YES, DUCK PROSCIUTTO. SOME FRIENDS HAVE HEARD ABOUT THIS BUT HAVE NEVER SEEN IT OUT IN ANY MARKET BEFORE. THEY ASKED, "HOW DO YOU DO IT?"

I STARTED OFF WITH A MAGRET DUCK BREAST (USED TO MAKE FOIE GRAS), WHICH IS LARGER AND FATTIER THAN A PEKIN DUCK(NEW YORK DUCK). AFTER DOING SOME RESEARCH YOU IDEALLY NEED TO LOSE 30% OF THE INTIAL WEIGHT DURING THE CURING PROCESS.  

FOR THIS PROCESS YOU NEED TO CLEAN THE BREAST AND TAKE OFF THE TENDERLOIN AND MAKE SURE IT IS DRY.  THE TRADITIONAL RECIPE, WHICH IS ALSO USED TO MAKE ANY CURED MEAT SUCH A PROSCIUTTO DI PARMA, IS TO COAT THE MEAT IN KOSHER SALT. THE SALT DRAWS OUT MOISTURE (THE 30%) WHICH GIVES YOU A FIRM AND NICE VIBRANT RED FLESH. DURING MY CURING PROCESS I DECIDED TO SPICE THINGS UP. I ADDED SOME FRESHLY GROUND SPICES TO MY SALT MIXTURE TO GIVE SOME EXTRA FLAVOR TO MY PROSCIUTTO. 

AFTER SITTING IN MY SALT-CURING MIXTURE FOR 24 HOURS, I CLEANED THE BREAST OFF UNDER SOME LIGHT COLD WATER. YES, IT SOUNDS STUPID TO ADD MOISTURE TO THE BREAST WHEN WE JUST DREW OUT MOISTURE BUT I DO NOT WANT MY END PRODUCT TO BE TOO SALTY.

BELOW IS THE BOTTOM OF MY DUCK BREAST 24 HOURS AFTER SITTING IN MY CURING MIXTURE. AS YOU CAN SEE, THE COLOR HAS TURNED INTO A DARK REDDISH COLOR WHICH ALSO LOOKS LIKE JERKY.

ON MY SKIN SIDE I ADDED SOME GROUND BLACK PEPPER TO ADD SOME COLOR AND A PEPPERY BITE. WHILE THIS YOUNG PROSCIUTTO HANGS, THE PEPPER WILL SEEP INTO THE THICK LAYER OF SKIN AND ADD A UNIQUE FLAVOR.

 I WRAPPED THE BREAST UP IN CHEESE CLOTH AND TIED SOME KITCHEN TWINE TO IT SO I COULD HANG IN MY FRIDGE FOR TWO WEEKS. FOR THIS I HAD TO CLEAN MY FRIGE OUT AND GIVE ENOUGH CLEARANCE FOR IT TO COMFORTABLY HANG. THIS WILL DRAW EVEN MORE MOISTURE OUT AND FIRM THE FLESH UP AS TIME GOES ON.

THIS IS THE BREAST HANGING IN MY FRIDGE AS IT BEGINS ITS TWO WEEK AGING PROCESS. THIS BY FAR HAS BEEN MY MOST ADVENTUROUS AND SUSPENSEFUL EXPERIMENT YET. STAY TUNED FOR UPDATES.