Wednesday, August 12, 2015

Meat Hook Sandwich: Brooklyn


   
If you find yourself in Williamsburg Brooklyn, definitely hit up Meat Hook Sandwich (it's the Lorimer stop off the L). As you can see from the video above, no outsourced meats for this Italian hero. Made in house, besides — how bad can a sandwich be when it is slathered with lardo. One of my all-time Brooklyn favorites! Check it out here — Italian Hero from Meathook Sandwich.

Buon Appetito

E.A.T. local E.A.T. well

Friday, August 7, 2015

Fried Green Tomato Huevos Rancheros


You may or may not remember the movie Fried Green Tomatoes, and if you do that may have been the first time you had heard of this amazing Southern treat. Have I mentioned before that I am not a slice of tomato between 2 pieces of white bread and a slather of Duke's mayonnaise kind of guy? I do not know if it is the acidity or what, but I can eat tomatoes anyway you throw them at me — just not raw slices on a sandwich.

All of that aside, I do like fried green tomatoes with plenty of salt and fresh pepper. I ate these growing up well before the named movie in 1991. What I didn't know was how this could very possibly be a Northeast and Midwest dish (not Southern), with a link to Jewish immigrants.You can come to your own conclusion by reading that story here


We have made fried green tomato sandwiches before, but today I thought it would be fun to replace the fried tortilla shell with a "Southern Grown" fried green tomato...

Ingredients:
  • 1 large green tomato, 1/2" slice (4 slices)
  • 2 tablespoons of serrano with habanero and roasted garlic salsa or your favorite salsa
  • 1/2 cup sour cream
  • 1/4 cup olive oil, divided
  • 1 can black beans
  • 1 jalapeño, diced
  • 1/2 white onion, diced
  • 1 avocado, diced
  • 1/2 lime, juiced
  • 5 eggs, divided
  • 1 cup panko bread crumbs
  • Fresh cilantro, garnish
  • Salt and fresh ground pepper
Start by blending your salsa and sour cream together. Place in the refrigerator reserved for use later. Next, heat 1 teaspoon of oil in a medium frying pan on low, adding the onion, jalapeño and black beans. Cook, stirring occasionally until heated. Heat the remaining oil over medium heat in another frying pan.

Separately, lightly scramble one egg with 1 tablespoon of water in a dredging bowl. Dredge tomato slices in the egg mixture and then dip to coat in the panko. Add to the frying oil and cook over medium on each side for 2 to 3 minutes. If the oil gets too hot it will start to burn the panko. Adjust the heat or remove the pan, continuing to cook until lightly browned.


Once fried on both sides, remove tomato slices from the oil and place them on cooling racks. Sprinkle with salt as soon as you place them on the racks. Continue until all 4 slices are fried. Reserve oil and fry eggs individually to top each tomato or simply poach your egg. Spoon the black bean mixture on top of each tomato and add the diced avocado.


Cover with an egg, then sprinkle with paprika and fresh cilantro. Spoon serrano pepper sour cream over the dish to finish.


This dish is perfect this time of year for breakfast, brunch, lunch or dinner — you choose!

E.A.T. local E.A.T. well

Tuesday, May 12, 2015

What's Been Cooking in the E.A.T. Kitchen

I wanted to check in today to share some of my favorite recent recipes and write-ups from around the web. Looking back, there has not only been cooking going on, but some recent travel — Cancun, Virginia vineyards, and a handful of trips up to NYC! We've also got a couple upcoming trips planned to Umbria Assisi Italy in September and Budapest Hungary for June 2016 that we're beginning to research activities and eats for (suggestions welcome!). With these two trips booked, we're surely in for culinary adventures — Italy will be a new region for me and Hungary, my heritage, will be a third family trip next summer. We can't wait.

So! Let's walk through the past month.

First up — a delicious, yet quick and easy herb encrusted lamb loin with roasted garlic:


This next recipe for simple homemade meatball subs is perfect, because you can freeze any leftover meatballs for use another time (in meatball subs or spaghetti and meatballs) — that is, if you don't eat them all in the first go round.



A drive west of Richmond a few weeks back to visit DuCard Vineyards turned into a nice little day trip that included tasty wine and conversation with Scott Elliff the proprietor. Find the full write-up from the afternoon recently published over on LOT18.


This homemade brunch pizza goes well with a Rosé or Prosecco!


With grilling season now in full swing, I've rounded up 8 great recipes for the grill that do not include meat:

Yep, I created hipster beans and franks:


And finally, sometimes you just do not feel like heating up the kitchen, therefore, I give you sashimi tuna bites:


Thanks for checking in today — I hope you enjoyed this recap from the kitchen and I'm looking for recommendations if you've ever been to the Umbria Assisi area in Italy.

E.A.T. local E.A.T. well

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