It’s pretty obvious that I’m usually the one cooking for others. And that’s the way I like it. But every once in a while, someone prepares something for me.
That most recent something was a B.L.T. Bacon, lettuce and tomatoes, squished between ranch-slathered toast never tasted so good. And it’s totally worth my cooking another 10 meals to have one made for me again.
There are no words.
Surprisingly, I’ve had some good barbecue in Brooklyn. It’s not something I make myself, due to the lack of a cohesive kitchen, grill, outdoor space, time, etc. Thankfully I’m not too far from this place:
The Smoke Joint in Fort Greene serves up some solid barbecue. The pulled pork is reliable, the smoked chicken is a great vehicle for both the sweet and spicy homemade barbecue sauces, the fries are done right and dusted with spice rub, and the beef short ribs are more than decent.
I’m not talking about food that is going to completely blow your mind. But for Brooklyn, it does a good job of satisfying my need for smoke, grease, and fall-off-the-bone meat. And, they serve Porkslap.
I did it. I followed a recipe. And it’s one I wouldn’t have thought up on my own. Except I did make a couple of changes (does that still count?).
Instead of high-quality crab, which, let’s face it, I just cannot afford, I opted for shrimp. Both are delicate and mildly sweet and I thought the swap would be appropriate. And because I couldn’t find the chiles that were called for, I used regular old jalapenos. I stuck with lemon zest and juice, but looking back I think lime would work well with the chiles.
The combination of heat, tart, and sweet worked beautifully (yes, beautifully) with the creaminess of the sauce, which was made by combining a crap load (official term) of butter with pasta cooking liquid.
My S.S. said it tasted healthy. “Is it healthy?” No, I’m sorry. It’s not. Keep your pants on.
Though the flavors and ingredients remind me of summer, this is a surprisingly hearty pasta dish perfect for a chilly winter’s dinner. Click here for the recipe.
If you read yesterday’s post, you’re aware that I have some serious leftovers in the fridge. It’s time to turn them into a brunch that’s fit for any restaurant menu.
Sweat chopped onions in oil over medium heat. Add minced garlic during the last minute of cooking. Meanwhile, dice leftover steak and potatoes into bite-size pieces, and then add them to the pan, cooking just long enough to warm through and give the potatoes a bit of color. Stir in leftover compound butter and chopped fresh parsley, and then create little holes (nests, if you will) in the hash.
Crack eggs into the nests, taking care not to break the yolks. Transfer the pan to a 350-degree Fahrenheit oven and bake until the whites of the eggs are set and the yolks remain runny. Garnish with more chopped parsley and serve.
This is a perfect brunch for those days that you plan on lounging around in your pajamas all day.
eating in your underwear 