all we are saying, is give peas a chance

September 19, 2011
appeteaser, somethin' on the side, the underwear diet
4 Comments

There is something about peas that really bothers me. Perhaps it’s that they’re not all that great. Seldom do I eat something with peas as the centerpiece and think, Damn—these peas just make me wanna take my pants off. For this reason I question my motivation to torture myself with a pea and mint crostini.

Heat frozen peas in boiling water or in the microwave until fully defrosted (they don’t have to be warm, just thawed). Combine with chopped fresh mint, minced garlic, grated Pecorino Romano cheese, freshly squeezed lemon juice, S & P. Mash gently with a fork. Don’t puree to oblivion; we want to know we’re dealing with crappy old peas. Spread on toasted baguette and garnish with a bit more shaved or grated Pecorino.

After trying this crostini, I turned into a pea fanatic! No, that’s a lie. But I did quite enjoy the brightness of the peas, the fresh mint flavor, and the contrast of the mash to the crunch of the baguette. I’ve become less offended by the little guys, and perhaps more inclined to use them in the future.

For now, however, the pants are staying put.

ain’t no thang but a chicken wang

September 18, 2011
the main event
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I’ve never been a fan of chicken wings. The bottled glowing hot sauce that stains the corners of your mouth and seeps into your fingertips, the thick layer of soggy chicken skin, the mere essence of meat—meh. But since football season is underway, I am expected at the very least to keep my eyes open while the Colts play. To do this, I keep busy by cooking and cracking beers. Lots of beers. Donning an oversize Peyton Manning jersey—more moo-moo than flirty cheerleader outfit—I prepared what was to be my antidote to the standard chicken wing.

Combine the zest and juice of a lime, canola oil, red pepper flakes, minced garlic and minced fresh ginger in a large bowl. Add whole chicken wings (tips and all, because, well, I like the way it looks) to the bowl and mix with your hands to coat. Marinate the chicken for 2 hours, turning every 30 minutes to ensure even flavor distribution.

(It almost feels wrong, posting that picture.)

Sear the wings on both sides in a pan over high heat to give them a nice dark brown color. Transfer to the oven; cook for 7 minutes at 450-degrees Fahrenheit. Without removing the wings from the oven, reduce the heat to 400-degrees and cook for an additional 8 minutes. While the chicken is cooking, make the sauce: strain the marinade, bring to a boil, and season with S & P as needed. Pour the sauce over the wings and serve as I did, in a big-ass bowl (more of a bucket, really). Eat them straight from the bucket, and have a roll of paper towels on hand to catch the juices running down your hands. Drink with cheap, crappy beer; the wings are so damn tasty, they’ll make even a PBR taste like a fine microbrew.

a whole lotta latke

September 17, 2011
appeteaser, somethin' on the side
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No, I’m not Jewish. And no, I didn’t learn how to cook latkes from an old Jewish bubbeleh. I won’t be offended if you stop reading right n-

Still here?

Grate potatoes and onion onto a clean kitchen towel. Season with S & P and let the potatoes stand for a minute or two. Wring out the majority of the excess liquid. Place mounds of the shredded potatoes into a hot pan with oil and pack them down to form cakes. Cook on each side until evenly golden brown and crispy outside, and tender inside; add additional oil as needed. Top with sour cream (or plain, non-fat Greek yogurt for lighter fare), applesauce or both. (Do both. Do it.)

These are so simple and tasty, it’ll be a feat if they make it to the plate. You’ll want to eat them with your hands, in your underwear, hunched over the counter. Just don’t let your Jewish grandmother catch you.

cookie exchange

September 15, 2011
sweet thang
3 Comments

Let’s see. Christmas was nine months ago, which makes right about now the perfect time to return my mom’s Christmas cookie tins. This leaves her three solid months to bake me cookies for this year’s holiday season.

I’ll spare you the “I’m no baker” speech and just get to it already. The biscotti recipe I used can be found here. I swapped the almond extract for vanilla extract, and used one cup of roasted sunflower seeds left whole (buy raw and roast yourself for a better, fresher taste) in place of the cup and a half of chopped almonds.

What will that get you?

Oh yes. There they are. Merry Christmas, Mama. Keep your pants on.

marinated zucchini

September 14, 2011
somethin' on the side, the underwear diet
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Diets suck. The key is to eat less, cook more, and include plenty of fruits and veggies. That’s the concentrated advice. Trust me, I’m a dietitian. Whether or not you want to diet, I assure you you need to make this recipe for marinated zucchini before summer disappears. (Adapted from a lunch at al di la.)

Finely dice zucchini and summer squash (alternately, thinly slice lengthwise). Marinate in freshly squeezed lemon juice, extra-virgin olive oil, chopped fresh mint, red pepper flakes and salt. Say what? Yes, that’s it.

This raw salad is so healthy and guilt-free, you’ll feel so good about the way you look, you’ll want to do more than just eat in your underwear.