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