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The same cut that rib-eye steaks come from, with the bone and left in one big piece. “Standing” because it stands on the ribs when cooking- no rack required! There’s controversy over how best to cook – low and slow vs. high and fast. I had a smaller cut…
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Fresh pasta – easier than expected. Particularly when you have the kid make it. Flour – two cups. Eggs – two whole plus four yolks. A good pinch of salt. Make a well with the flour – eggs and salt in the middle. Beat with fork, slowly incorporate. Knead…
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Seared sliced steak. Crisp romaine, crunchy baguette croutons, shaved parm. Anchovies. Maybe some red onion. And bringing it all together- the classic dressing.
Olive oil, raw egg yolk a bit of Dijon. Worcestershire and lemon juice. Garlic smashed to a paste, grated parm, cracked pepper. Whisk it up with…
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If you remember the Audition Plate from last year, you may also recall I didn’t make the final cut for the FN show. But I got asked back to try again for this season, and here’s what I served them today:
A huevos rancheros tower — bbq rib base, fried…
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Coming soon to a season near you – meltaway short ribs.
Coat ribs with a bit of oil, season generously with S&P and garlic powder. In a heavy pot, sear until nicely browned on all sides. Remove ribs, add chopped onion and celery with a bit more oil if needed….
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So very better than take-out, and so very better for you.
Translucent thin sirloin slices. Throw it in the freezer for 20 mins or so beforehand. Firms up for super fine slicing.
Toss sirloin slices in a bit of cornstarch, garlic powder and ground ginger. For the sauce, 1/2 cup…
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Do as little as possible here. Dial it back. Start slow, ease off.
Eggs just barely hard cooked, shelled and chopped. A dollop of mayo – not too much! Cracked pepper. Celery salt. Chopped celery and red onion. Done.
Generously spooned on a sliced roll, maybe some Cholula heat. A cold…
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It’s pretty easy to spend a solid couple hours and lots of $$$ at a business lunch in Midtown. But here are a few off-beat places that are quick and light on the marketing budget. Take all your cool/foodie contacts and network sans the white linen.
p.s. All of these…
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Ok, mostly daughter dumplings. But I did add value in an advisory capacity. A nice project together:
She riffed off a Cooking Channel recipe you can find here. Briefly sauté minced ginger, scallions and garlic in sesame oil. Mix into ground pork with an egg, a bit of 5 spice…
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Soak, poach, crisp. Three steps to righteous frites.
Slice up your russets and soak in fridge, preferably overnight.
Pat dry and poach in 325º peanut oil until tender through. Drain and set aside until just before service.
A crispy browned finish with a quick dip into 375º oil. Salt them just…
