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Archive for January 2011

Santa Barbara Jan ’11

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Spent the past few weeks in beautiful Southern California, one of the many stops I made was in Santa Barbara,  Well more so the Santa Ynez and Los Alamos area.   Firestone, Lincourt, Foley.   What a great bunch of vineyards all under the watchful eye of Bill Foley.

Friends, Wine, Hybrid = Great weekend!


Written by mikechan007

January 26, 2011 at 8:15 pm

Vodka infusions

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I don’t know about you but I always have access to a full liquor shelf.

But the other night I was wondering what I was gonna do with the bunch of vodka bottles that I had just sitting around since I’ve sworn off Vodka after having way to much one night haha.

I’ve decided that I wanted to infuse it, but with what? I thought about herbs and spices, fruits and even lizards (ok I don’t have any dead dried animals around but I swear by dad has a few bottles with lizards in them).

I finally decided to use some of my favorite flavors. Ginger & Honey at first I was thinking the Ginger might be a little over powering because I grated about 2 tbs that made my 1lt bottle of vodka turn an instant yellow. So I added in a bit of honey to cut some of the spice. Then I thought what the hell, I want that strong Ginger taste so I diced up some more Ginger and tossed it in. I wanted to put a bit more honey but the bottle was already full.

I’ll have to taste a bit and if it still has that back of the throat burn I’ll add a little more honey to it.

Written by mikechan007

January 24, 2011 at 2:23 am

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Kobe Bangers & Curry Mash

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This isnt your ordinary bangers and mash.  Honestly, I’ve never the combo because every time i did the potatoes were dry, or the sausage was over cooked.

So…. another layer of snow has fallen, i woke up starving and i thought to myself, “i have some thawing sausages but i dont want to cover it up in any sauce… BANGERS AND MASH”

But I had no potatoes, only one large sweet potato.  I wanted this to be savory so I looked around and ended up tossing in a bunch of random stuff.  Here it goes..

(again, i didn’t really measure anything just guesstimating)

Kobe Bangers & Curry Mash
Serves 3

Curry Mash
1 Large Sweet potato
1 Green scallion
1 Shallot
1 tsp massaman curry paste
1/2 tsp dried red pepper flakes
1/2 tsp dried oregano
1/4 cup of grated Parmesan
1/4 cup of grated Aged Gouda
3 slivers of semi sundried tomatoes
1 cup Milk
1/2 stick of butter

No science here, just peel and cut up the sweet potato, boil it in salted water.  drain it out and return to heat.  On a low flame, toss in milk and butter and wait for it to heat up again.  Then throw in everything else beside the cheese, and start mashing it all up.  I used an immersion stick blender, but you can use whatever method you want.  Once its all blended up, toss in the cheese and then season with salt and pepper to taste.

Kobe Sausage
1/2 lb of kobe / wagyu sausage
1/2 medium onion
1 cup of beef stock

Heat up a pan with a little butter and olive oil. Toss in the sausage and let it brown and cook, then remove and throw in the onions and a little more olive oil if needed.  Remove onions when browned and then add the stock and let scrape up all the bits of flavor stuck on the pan.  and then set aside and off the fire.

Then just plate the shit up and shove it in yo mouth!

Yes.. i did lick my plate clean.

Written by mikechan007

January 12, 2011 at 5:12 pm

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dont make me cut your head off

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oops i already did

Sneak peak of what’s to come…

Written by mikechan007

January 11, 2011 at 3:49 am

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Mike’s Oxtail Recipe

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A few people have asked me what I put into my oxtail stew so i figured this would be an easy way to spread the news.  I looked at a few recipes online to get jist of what i wanted to do, but nothing is exact.  You’re cooking not baking, if it feels good DO IT.  If i had some paprika or maybe even some all spice berries i would toss them in but didn’t.

All that I DO stress is to use quality ingredients.  If you cheap out in the beginning the end result might taste good but it wont taste AMAZING.    Also I’ve been asked a few times about cost of items.  (Whole Foods, organic)

Braised Oxtail (serves 6-7)

5lbs of Oxtail (try to get some good meaty ones) ($17.61)
3 medium sized red potatoes ($2.26)
2 medium yellow sweet onions ($1.21)
3 medium carrots ($1.04)
4 radishes (just because i had some extra from the salad i was making)
1-2 cups of a good full bodied red wine (i used a syrah)
1 can of crushed tomatoes ($1.89)
2 shallots ($0.75)
2 bay leaves
2 cloves of garlic
2lb olive oil

First preheat the oven to 350.

Roughly dice up the potatoes onions and carrots.  Then coat with olive oil and a little sea salt. Toss them on to a sheet pan and in to the hot oven

While they are in the oven get a big heavy bottomed pot and on mid high heat put in olive oil and once its hot,  sear all of the ox tails on both sides until you get some nice browning.  Advice for newbies,  put it in and LEAVE IT ALONE when its ready to be turned it will stop sticking to the pot.

While the oxtails are getting some good color I finely dice up the shallots and garlic and toss it into the pot.  Give it a quick stir and then pour in the red wine and have a glass your self because you’re almost done

At this point transfer all of the roasting veggies (and radishes if you have them on hand) into your pot,  They dont all fit? no worries dont panic, leave the left overs roasting in your oven and now you have a little snack for later!

Once the veggies are all in the put pour in the can of crushed tomatoes and then i filled that can up with water and dumped it in also.   Toss in the bay leaves put a lid on it and bring it up to a boil and now season with salt and pepper to taste.  Once it hits the boil lower it to a mid fire.

Because i was starving i kept messing with it.  Every 30 Min i would give it a quick stir and a taste.  About two hours later i lowered it to a simmer.  If you still have a lot of liquid i would cook it with the lid off to let some of it evaporate.  (unless u want it soupy, but in this case i didn’t since i wasn’t serving it with any rice, but wanted it to sit happily on a french baguette)

After another hour of simmering (total cooking time about 3hrs) I strained out of the liquidity fatty crud on top.  Your oxtail should now be falling off the bone and veggies turned into almost a mash of goodness.

Only thing left is to do is slice up some fresh crusty french baguettes, and slop that goodness right on top of it

If you want to be all fancy, i threw on some chives, raw shallots and if you REALLY want to get fancy i gave it a drizzle of white truffle oil and some Powdered tomatoes!

Disclaimer, I’m no chef,  just cooking from the heart, and if i did something i shouldn’t have, Let me know!

Written by mikechan007

January 4, 2011 at 2:56 am

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NYE 2011- Cooking + Drinking + Chaser Plus

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Back from Boston and i knew I had to recreate some of the amazing food I had the night before from Toro.

Here are some NYE Highlights and with the help of a pill called chaser plus, i feel great the next day! haha

Radish salad with blood oranges,  in a blood orange vinaigrette with blueberry honey

Braised Oxtails with tomatoes and root veggies and some good syrah.  dusted with some fine powdered tomatoes

Baby eels flash fried in hot oil from Spain! yumm

Roasted bone marrow on white truffle oil toast with white truffle salt

Sesame soy porkchops with oven roasted shallots, garlic and potatoes

Thanks Rob for the bottle of 90′ Dom Perignon

I’ve invented the Double Flip Cup Challenge.  (atleast i think i did) Standard flip cup rules apply but you have to use both hands to flip both cups over at the SAME time.  Surprisingly its not as hard as it sounds and a fun game! haha

Some tasty Truffle and mushroom omlet with porkchops and onions braised in red wine

Down for the count, Goodnight and i hope everyone has an awesome 2011!

Written by mikechan007

January 2, 2011 at 11:37 pm

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Snowpocalypse 2010 NYC – BOSTON

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Don’t think I let a little snow stop me, lets just say it took an extra day and a man vs wild trek in the snow to get to Boston but I did haha

Lets just say that car isnt going anywhere soon.

Amazing Tapas bar in Boston called Toro. So good that I had I had to recreate a few dishes myself.

Burdick has some amazing hot chocolate, not sipping chocolate but good hot chocolate, usually i dont like this type of hot chocolate at all!

All Star Sandwich, I have to say the reviews and vibe for this place is much better then the actual food. And the poutine was a total fail.

No Trip is complete without a few pics that make you all wonder, WTH MIKE?

Wish I took more pictures, but maybe next time.

Written by mikechan007

January 2, 2011 at 11:17 pm

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