simplerecipes:

Jerk Chicken Wings

12 scallions, tops and bottoms trimmed, chopped
8 cloves of garlic
4 dried bay leaves
1 habanero or 2 jalapenos, chopped
1/4 cup red wine vinegar
2 tablespoons fresh thyme leaves
4 teaspoons ground allspice
course salt and ground pepper
6 pounds chicken wings or 3 pounds drumsticks
lime wedges, for serving

In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon of salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least one hour (up to 1 day). Preheat oven to 450 degrees. Arrange chicken on foil lined rimmed baking sheet and cook until browned, 35-40 minutes, rotating sheets halfway through. To grill, cook over medium, covered, until cooked through, 15-20 minutes, turning occasionally. Serve with lime wedges.

via Proceed with Caution

‘They rolled the olive oil-loaded dice, and won.’

Orecchiette with lamb neck sausage, cherry peppers and broccoli rabe. From the prix fixe lunch at Del Posto. E & I must take advantage of this. The review describes the experience as Mario Batali, Mark Ladner, and Joe Bastianich’s “holiday present to serious eaters”. Click through. Especially if your name is Erika. Start with the bread basket. Check out the roasted lamb rack. If that doesn’t arouse your interest, consider the wood-grilled lobster. It comes with semolina-based gnocchi. The dessert alone makes it all worth it. I mean a dark chocolate coffee tartufo! Chocolate olive oil popsicles! !

I don’t eat a lot of meat, but this is fascinating. Food Curated takes a look at the smoking process used by chef de cuisine Andrew Pressler at Fatty ‘Cue, a new barbecue joint in Williamsburg. According to Serious Eats (h/t, by the way), the spin on the restaurant is that they flavor smoked meat and fish with Southeast Asian flavors.

prettyfoods:

Roast lamb croissant. The love.

Submitted by thecookietragedy

Montreal-style turkey with stuffing! I’d love to try this one Thanksgiving. h/t Required Eating.

The Last Days of Gourmet. A photo-essay by Kevin DeMaria, former art director for the defunct magazine. h/t Serious Eats.

“I don’t adapt the dish. It’s done the real way. It’s stuffed with herbs and I build a wood fire under the pig. I’m getting twelve pigs a week, between seventeen and eighteen pounds on average. I’m not going to mention names, but I’ve seen suckling pig on menus; I’ve ordered the dish; and you’re getting ribs from a 60-pound pig in your plate. My restaurant is the only one in the city that really does suckling pig, as far as I know. It’s fresh as can be, white, white. They’ve had nothing but their mother’s milk. Not to sound too cruel. The potatoes are organic fingerlings from a local guy upstate, simmered in milk. It ties the whole thing together: The suckling pig drinks only milk; and the potatoes are cooked in the milk. It’s a very honest, simple dish, but it makes perfect sense.”

Frank DeCarlo, chef and propietor of Peasant

This is the kind of dish that makes me see the value of pork (even though I would never eat it).

I am a person who really likes cooking. It’s a great way of relieving tension after a stressful day at work. There’s something really fulfilling about the sensory experience that accompanies cooking, as one blends great tastes and odors to create something special. When I cook, I’m able to satisfy that part of myself that craves order and precision (slavishly following a recipe to produce a guaranteed result) as well as my creative side (improvisation!). In the end, it really comes down to this - I love food.

So, I’m doing this little project as a tribute to my love of food and cooking. I’m going to try to post a picture/description of what I’m making

This will also be a skills-building project. I’m a lawyer by trade (currently working in the development field), and could stand to enhance my ability to write about sensory experiences. As you (the imaginary audience) will see, I also need to dramatically lift my photo game.

Unlike most blogs, this is really not a cry for attention. I’m only making this public so that I can use a theme and get a dedicated url. If you want pictures of pretty food (and who wouldn’t?), read this. If you want cogent foodie analysis, read me in a year or two, or read these two blogs right now.

Okay, here goes…

Day one is pan roasted chicken, combined with pasta and two veggies.. The chicken was pretty good - but not quite what I expected. I should have realized that using skinless chicken would have a significant impact on the texture. Next time, I think I might lightly coat the chicken with flour before roasting. You may also notice that I used boneless chicken, which means that I made some adjustments re: cooking time (less).

-Me, some weeks ago.

Where am I micro-blogging about food? Here!

simplerecipes:

Ghanaian Jollof Rice

1 & 3/4 cup basmati rice
4 tbsp olive oil
3 heaped tbsp tomato paste
1 red onion chopped
2 red onions
2 tomatoes
2 fat cloves of garlic
1″ piece of ginger
4 scotch bonnet chillies
2 cubes of Maggie chicken cubes
2 carrots sliced diagonally
handful of french beans cut diagonally
7-8 okra’s sliced diagonally
salt to taste

In a food processor, grind together the ginger, garlic, chillies, tomatoes and 2 onions. Keep aside for later. In a non stick frying pan heat the 4 tablespoons of olive oil and fry the chopped onion till soft then add the tomato paste and fry for further 3-4 minutes. Now add the blended tomato n onion mix and fry well. Crumble in the 2 Maggie cubes and mix well. Cover and let it cook through, till the oil floats on the top. Now add the rice and 2 cups of water, stirring it to make sure nothing is sticking to the bottom. In another frying pan, drizzle a few drops of olive oil and stir fry the beans, carrots and okra with a sprinkle of salt just till they are half done. Now add these to the rice, and by this time the rice will need some more water. Add 2 more cups of water, and cook till the water is almost evaporated. Now cover and simmer of slow gas till the rice is cooked through.

via Aapplemint

This dish will be made over the weekend.

Required Eating compares the burgers made by Bill’s Bar and Burger, RUB and the famed Shake Shack. I’ve heard great things about Shake Shack, and would love to know what my beef-eating brethren think about the other two burgers.