Monday, November 30, 2009

The ultimate holiday COOKIE

Ok this one has to be one of my best cookies ever......

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup white sugar
  • 3/4 cup packed light brown sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 (8-ounce) block dark chocolate, coarsely chopped
  • 2 tbsp Orange zest
  • 1 tsp Nutmeg
  • Soaked cranberries in Grand Marnier (heat grand marnier and let the cranberries soak for about 10-15 min then drain.
  • 1 1/2 cups Chocolate chips


Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Put the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl. Beat in the vanilla and eggs (one at a time). Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks, chips, orange zest and cranberries.

To form the cookies you can do the two spoon method using a tablespoon or you can form a ball and then press down after you place it on the baking sheet. Do not flatten just press the top slightly. Bake 12 minutes if you want light and fluffy cookies and 15 for crisper cookies.

Thursday, September 10, 2009


Most of us love BBQ and HOT WINGS... Why not put these together? Well guess what I have and they are awesome...

4 lbs of Chicken wings

Chicken rub:

1/2 cup honey
1/4 cup smoked paprika
4 Tbsp Ancho Chili powder
4 Tbsp Lemon Pepper
4 Tbsp Garlic powder
2 Tbsp sea salt
Wing sauce:

2 cups franks redhot sauce - (or your favorite brand)
1 stick of unsalted butter
2 Tbsp honey

Rinse the chicken off and then pat dry. Mix rub together until well Incorporated and place the chicken in a large bowl and toss to coat evenly. Place on the BBQ using indirect heat one side will be set on high and the cooking side set on low. Close the cover and let the wings cook for approximately 15 min per side or until done.

For the Wing sauce, melt the butter in a small sauce pan and then add the honey and hot sauce.
Toss wings in the sauce and serve. I don't think you will be disappointed.

Thursday, September 3, 2009

Lentil Soup

This is a great fall and winter soup... I hope you enjoy.


5 - Cloves Garlic (minced)
2 - Cups Carrots (chopped)
2 - Medium white onions (chopped)
2 - Cups Celery (Chopped)
2 - Cups Potatoes (chopped)
1/2 - Cup Green bell pepper
4 - Cups Chicken stock
2 - Cups Water
4 - Tbsp Worcestershire
2 - Tbsp Smoked paprika
2 - Bay leaves
Zest from one lemon
Juice from one lemon
Salt and pepper to taste
4 - Tbsp Red wine Vinegar

Saute the vegetables in about 4 - Tbsp of Extra Virgin Olive Oil on medium heat. Add some salt and pepper at this stage and continue to saute the vegetables. After 5 minutes add liquids, and seasonings to include the lemon juice, zest and one cup of the lentils. Cover and let simmer for about 45 min.
Now add the other cup of lentils and the red wine vinegar and cook for 40 minutes longer tasting often and adjusting the flavor with pepper and salt.

**Do not add the red wine vinegar until the very end (about an hour after you begin cooking).

Tuesday, April 21, 2009

BBQ Boneless Pork Ribs and Broccoli Slow

So it is getting time to break out the grills and start BBQing... Well here is a sure fire way to make outstanding BBQ right in your oven.

Start off with the following:

2 -4 lbs Boneless pork spare ribs

2 tbsp brown sugar

1 tsp garlic powder

1 tsp sea salt

1 tsp smoked paprika

1 tsp onion powder

1 tsp fresh ground black pepper

2 tbsp yellow mustard.

2 large onions cut in 1 inch thick rounds

In a roasting pan place the onions to line the bottom this is your rack for the meat. Now take the mustard and rub it over the meat. Let rest 10 minutes. In a small bowl take the dry ingredients and mix well this is your dry rub. Now rub the pork on all sides with the rub don't be shy use all of the rub this recipe is for the amount of meat you use. Place meat on top of the onions and let rest for 10 - 15 minutes.

Put in to a 350 degree preheated oven uncovered for 20 minutes. Cover for 35 minutes and then take your favorite BBQ sauce or the sauce I gave you the recipe for the spicy BBQ chicken wings in an earlier post and slather the pork. Leave uncovered to let the sauce create a skin or crust for your ribs. Add more sauce after 15 minutes leave for another 15 and you are ready to serve.

Now for the slaw you will need the following:

3 large carrots peeled and grated (largest holes on the grater)

1/4 purple cabbage sliced fine

Use the bottom of 2 bunches of broccoli and grate

2 tbsp red wine vinegar

4 tbsp mayo

salt and pepper to taste

1 tsp lemon juice

1 tsp sugar

Incorporate all ingredients and chill for one hour.

Sunday, April 12, 2009

Upcoming May Events

Hells Kitchen Food Festival:

Ninth Avenue Food Festival 2009May 16-17 : : : 9:30 am - 6:30 pm
9th Avenue from 37th Street to 57th Street

SHARE OUR STRENGTH (No kid Hungry campaign)
Taste of the Nation - New York CityMay 20, 2009

Roseland Ballroom
239 West 52nd Street
New York, NY 10019

Join us for the hottest food and wine event of 2009 and help fight childhood hunger. Share Our Strength's Taste of the Nation® is the nation's premier culinary benefit, featuring top chefs and mixologists -- all of whom are coming together to donate their time, talent and passion to end childhood hunger in America.

This year's Taste of the Nation event will feature signature dishes and desserts from more than 50 of the finest restaurants in New York, a selection of top-rated wines and creative cocktails.Virtual tables provide the opportunity to bring guests to more than 50 of NYC's finest restaurants...all in one night! Provide your clients, co-workers, friends or family with an evening to remember, all while supporting the fight against childhood hunger!

Wednesday, March 18, 2009

Dessert Time

Ok here is a perfect dessert to finish any dinner. Easy yet elegant.

Chocolate Ricotta with Strawberries and Marscarpone Whip Cream

1 - Cup of chocolate sauce (homemade or store bought)
2 - Cups Ricotta Cheese
1 - pint of strawberries (cleaned and cut)
8 - Whole strawberries
1/2 - cup heavy whipping cream
1/4 - cup marscarpone cheese
3 - tbsp sugar
1 - tsp good vanilla

Mix chocolate and ricotta together and cover, place in refrigerator for an hour or until you are ready to serve dessert.

Once you are ready to serve make the whip cream by adding heavy cream, marscarpone, vanilla and sugar and whisking until soft peaks. Do not over mix. Now dish the ricotta into 8 equal portions and then top with cut strawberries and whip cream. Cut a slit in the whole strawberries and place them on the sides of the serving dishes as garnish.


Lets take a trip to New Orleans

Shrimp and Andouille Sausage GUMBO

1 - Stick of butter or a cup of oil (vegetable)
1 - cup of flour
1 - bell pepper(rough chop)
1 - sweet onion (rough chop)
3 - stalks of celery (rough chop)
2 - cloves of garlic (finely minced)
6 - cups of chicken stock (or seafood stock)
1/2 - pound andouille sausage or kelbasa (cut in bite size increments)
3 - pounds large shrimp (peeled and de- veined)
2 - tbsp fresh ground black pepper
2 - tbsp sea salt
1 - tbsp Ancho chili powder
1 - teaspoon gumbo file
2 - Bay leaves

Make a roux by melting the butter or heating the oil and adding the flour. Cook the flour taste off but do not burn if you burn then start over. It should look like wet sand and small like toasted nuts. Whisk in the stock and add everything but the shrimp.

Remove the bay leaves and add shrimp 6 minutes prior to serving.
Ensure you make a large pot of rice and serve the rice on top of the gumbo.