Tag Archives: bacon
Egg-a Omega
…I sautéed i few smelt fillets in some rendered bacon fat in a cast iron skillet, meanwhile frying to egg yolks sunny-side-up. I then placed the eggs on top of the chili pepper paste, then placed the smelt decoratively on top of them, trying to not visually obstruct the eggs…. [cont.]
Bratty Behavior
…I then peeled, cored and sliced the Granny Smith into skinny, long sticks and threw them into the pot to stir as well, followed by the andouille sausage, which I sliced into “coins” so that they would impart more of the seasoned “fat” flavors…. [cont.]
End of a Sick Week
…Today was the first day I got to do any real PHUDE-ing, making myself some small meals for breakfast and lunch and ordering delivrry for dinner. Since I’m still medicated, I won’t go into too much detail. Here’s what I had to eat today:… [cont.]
Keep On Truckin’
…I grabbed a maple-bacon wafel for myself, and another with a side of their famous spekuloos for my fellow staff members who were already at the restaurant for brunch service, while making suggestions to some of the trucks first-time customers recommendations on what combinations of wafels and dinges (toppings) they should try…. [cont.]
Crustacean Determination
…The crispy noodle, to me, were the coup of this dish, bigger toasted crumbs on the outside provide loud crunch from the beginning to the end of each bite. The sriracha sauce was also a great success, with that chili-garlic heat that starts with a sweeping hit a heat, mellows out by the back off the mouth, and finishes like a flower through the nose. The herbs cool and crisp, cleansing the end of each forkful. And the crab cakes, fortunately, delicated seasoned enough to still taste all the crab goodness, although I couldn’t help thinking how much better these could have been with lump crab meat, those delicious firm, flavorful lumps being a cap highlight, and star, of the dish…. [cont.]
Top o’ the Fridge to Ya…!
…Quick prep work, quick cooking time, and tasty enough to go down quickly, it made for a likewise very quick post, from which I get to now go work on 5 different clients’ websites, then attend my bar/restaurant’s annual holiday party…. [cont.]
Eggs Alaric
…I fried two egg yolks (with some residual egg white still on them) sunny side up in another skillet. I placed the warmed egg yolks on top of the smoked salmon, spooned some of the truffled hollandaise on top of the egg yolks, and garnished each with a small sprig of fresh dill and the end-of-a-spoon-tipful of black lumpfish caviar…. [cont.]
Doing Right By Leftovers
…Over medium heat, I stirred until the garlic just started to brown (I don’t mind the leeks browning a tad), then cubed five Idaho potatoes and thrown in as well, tossing them in the oil. Many folks like to add the liquids to the pot before the potatoes; I work on the theory that the potatoes will have more flavor if they absorb the oil first, and then later the liquid…. [cont.]
Flavor for a Favor
…My very good friend, Lauren, had been asking to be my dinner date for quite some time, and she would now have the opportunity as she had earlier in the week offered to buy me a steak dinner as a return favor for a previous charity I had given her. I believe that charity was in the form of several glasses of red wine (over a number of evenings)…. [cont.]
Kale & Hearty
…I like my eggs both with set or runny yolks, and I discovered a year ago how to get the both of both worlds. I started to poached an egg, and once the whites of the egg had start to full set, I transferred the egg to a preheated skillet with some butter. I break the yolk and let it run to the eggs, cooking as it does. Meanwhile, a nice pool of warm, runny yolk remains in the middle…. [cont.]
The Therapy of Dinner
…Angus Beef Ribeye Steak, which would get a dry rub of of salt, pepper, chili powder, nutmeg, and cayenne pepper, the skillet grilled and served over some leftover fettucuni in a bacon- and scallion- oiled garlic-blue cheese cream sauce and served with red wine-sautéed baby Portobellos and Oyster mushrooms…. [cont.]
Temporary Heaven at Permanent Brunch
…And when a neighborhood and its restaurants start to do this well, the homegrown New York City cynic starts to come out of me. I start expecting one of these fancified, well-reviewed newbies to eventually disappoint. You know us New Yorkers; we love to be the cool, forward-thinking, savvy savant that tells everyone to go to a cool, hip place—in this case, the eateries of the East Village—and then snap that “we’re over it” when everyone eventually does!… [cont.]
High Five for 5 Napkin
….The burgers had a great steak flavor and were so thick and meaty, that they were nicely assisted by the other accoutrement and condiments because, even at this thickness, it maintained that perfect meat-to-bread-to-topping ratio. Did it need 5 napkins? If they were paper napkins, probably, but oddly enough, we were given oversized linen napkins, which wound up being very necessary…. [cont.]
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Tongue Sandwich