Food

If you follow me on Twitter you would know, I am an extreme dare devil and a part of an amazing adventure group that meets once a month to explore new and thrilling horizons. My BFF, who is a publicist and the organizer of these events, planned this amazing trip over the weekend. Seventeen adventurists met at 8am Saturday morning – some of whom I had never even met – to White Water Raft along the Delaware River. Of course during her planning I had to volunteer my services.

I mean, come on what’s an adventure without a good meal?

So I planned this great cold menu excluding ordinary lunch meat sandwiches and the team loved it all. One item in particular was my Summer Tuna with Cranberries and Apples, and it was the prize of our picnic.

This simple twist on an ordinary Tuna Sandwich is great for any event. You can put it on a fancy cracker for a cocktail party or put it in a roll or two slices of bread.

Ingredients

- 2 small cans of White Albacore Tuna in Water - 1/3 cup Dried Sweetened Cranberries - 2/3 cup Apples (chopped) - 2 stalks of celery (chopped) - 1/2 cup Mayonnaise - 1 teaspoon of brown sugar - salt and pepper for taste

Directions

Drain tuna and put into a small bowl. Gently mash with a fork so it is easier to mix with celery, apples and cranberries without mashing them. Add fruit and celery, then add mayonnaise, brown sugar, salt and pepper, and mix gently with a spoon.

This is a five minute dish that’s ready to eat immediately, however it’s better if it sits about 20 minutes in the refrigerator.

Also if you aren’t a mayo person like me, it’s okay to start light and add more as needed for moisture.

I’m sure my adventurous friends will all be very happy to see this article, since I was delivered death threats to give my recipe up. (I kid I kid!!! )

Buon appetito!!!!

Anyone who knows me knows I am addicted to few things in life – one being the Food Network and the other following some of my favorite chefs like Mario Batali and Bobby Flay.

So as you can imagine when I received a call from the managing editor of XI to attend an event for Hampton Magazine at MPD Restaurant where they would honor Bobby Flay, I was all over it. It’s funny because one of my other addictions – cooking – would have to go on the back burner so I could get face time with one of my friends in my head.

As I waited on the step and repeat with my Blackberry set up to record and my battery dying, I panicked not knowing what the heck I would ask him. What did I want people to know? What did I want to know? As I blanked out – there he was – Mr. Bobby Flay himself and I had no time to think. The questions just came to me and his polite welcoming demeanor was sincere and made it easy.

XI Magazine: I’ve followed your career and through it all: media, endorsements etc; what would you say has shaped your passion for the culinary world?

Bobby Flay: Mesa Grill. Definitely Mesa. That is my baby. Though I love being on the cover of Hampton Magazine and various Food Network series, the kitchen is where it is for me. In fact, I just took off my whites before coming here.

XI: So I overheard you say you and your family will soon move into your new home in the Hamptons. Can we expect a Mesa Grill or other venue nearby?

BF: NOT AT ALL!  If I open a restaurant in the Hamptons I will be working. I want to take that time to relax with the family.

XI: If you couldn’t work in the kitchen tomorrow and nothing pertaining to food was an option what would you do?

BF: Definitely politics. I love giving back to the community and doing something positive, so if I can’t cook that would be it.

XI: Ok, one last question. As a chef, what advice can you give those who are utterly and completely wrapped up in the industry, paid their dues, and really just love being in the kitchen, what can you say to inspire them further?

BF: Put your head down and keep working in the kitchen. It’s one thing to go to school and learn the technique, but another to get that raw hands on experience and really have a passion for it.

I could not have said it better myself. My interview with Bobby Flay got my taste buds going and I hope one of his original recipes can do the same for you.

Bon Appétit

Spicy Soft Shell Crab Spaghetti with White Wine & Garlic

Serves: 4

4 tablespoons canola oil 6 soft shell crabs, cleaned Kosher salt and freshly ground black pepper 3 cloves crushed garlic Half a bottle of dry white wine 3 plum tomatoes, halved seeded and chopped 1/8 teaspoon red pepper flakes 2 tablespoons cold unsalted butter, diced ¾ pound spaghetti (#8 or #9) cooked al dente in salted water ¼ cup chopped fresh basil leaves ¼ cup chopped fresh flat leaf parsley leaves

1. Heat 3 tablespoons of the oil in a large sauté pan over high heat. Season the crabs on both sides with salt and pepper and cook, in batches, until golden brown and just cooked through, about 2 minutes per side. Remove the crabs to a plate, tent to keep warm.

2. Add the remaining oil to the pan and add the garlic and cook until slightly soft, about 1 minute. Add the wine and cook until almost completely reduced. Stir in the tomatoes and red pepper flakes and cook, over high heat, until the tomatoes break down slightly and the sauce thickens, about 5 minutes. Whisk in the cold butter and cook until thickened, about 1 minute.

3. Add the spaghetti, basil and parsley to the pan and toss until combined. Season with salt and pepper and transfer the pasta to a large serving bowl. Slice the crabs in half and place on top of the pasta. Garnish with more parsley leaves and basil, if desired.

Almost every major city from San Diego, Montreal to London participates in restaurant week. This is a weeklong event that occurs twice a year where the city’s finest restaurants create a coursed menu for lunch and dinner for a fraction of the price.

New York, one of the world’s food Mecca’s has an amazing lineup every year. And back by popular demand NY has extended this usual weeklong event to two weeks July 12^th – 25^th.

From Nobu, Cipriani, Fig & Olive, and Gotham Bar & Grill, NYC’s known pricey menus are cut to a quarter of the price. Top restaurants will serve three-course lunches for $24.07 (menus not offered on Saturdays, though some restaurants are offering deals on Sundays) and three-course dinners for $35.00 (beverage, tax and gratuity not included).

So grab your girls, the boys, or even make a date. I promise you it will be a two weeklong dining experience you will not soon forget.

Here is a list of some of my favorites. But don’t take my word for it, flip through the Zagat Restaurant guide to read a bit about the venues, star ratings, and the usual, $$$.

Nobu BondSt Cipriani Wall Street Fig & Olive Gotham Bar & Grill Spice Market Blue Water Grill Tao Megu Dos Cominos Mercer Kitchen The Oak Room Tribeca Grill Wall and Water 5 Ninth Aquavit

Visit The NYC & Company New York City Restaurant Week  website for a full list of participating restaurants, more details and reservations.

Maybe I will see you out… Happy Dining!!!!

I never thought too much about it but as someone brought to my attention the other day — I don’t usually post recipes about sweets or desserts. Interestingly enough, I’m not too much of a sweets person. However, this does not mean I can’t bake a mean cake or sweeten a man up with homemade ice cream and chocolate treats. In fact one of my favorite desserts to make is my brown sugar brownies. Not often but when I do get a sweet tooth I love to make these –even the aroma that lingers through the house is enough to give you a cavity.

During the holiday season this is a great gifting idea. Get a festive clear wrapping paper and some ribbon. Stack 4-5 brownies in the center and tie a nice bow. Your boss, neighbor, and even family will love not only the tasty treat but the effort put into it.

Brown Sugar Brownies

Ingredients: 2 sticks (½ pound) unsalted butter 4 ounces unsweetened chocolate, coarsely chopped 4 large eggs 1 cup granulated sugar 1 ½ cup packed light brown sugar 1 teaspoon pure vanilla extract ¾ cup all-purpose flour 1 cup pecans (4 ounces), coarsely chopped

Directions: 1. Preheat the oven to 350°. Butter and lightly flour a 9-by-9-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool. You can substitute this with putting 2 cups of water in a large sauce pan, and chocolate and butter in a smaller sauce pan. Boil water and let vapors melt chocolate and butter.

2. Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.

3. Pour the batter into the prepared pan and bake for about 20-30 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 45 minutes before cutting into squares.

I love experimenting with food – taking what’s normal to our everyday version of select dishes and give it a new life or identity. About a year ago, I was preparing for a date and was so set on impressing this gentleman that I had a brain freeze. Everything I thought of seemed ordinary and all done before. So I reached out to my Uncle Omar – thank god I have a family of cooks and he suggested I make a Seafood Lasagna. I thought by George I think I’ve got it and off to the market I was. Now because I have to stay true to my own style; I added and removed some of his suggestions to make it my own and sure enough it was a hit. I’ve made this dish 4 times after, always changing the cheese or the fish I use but never has it been a disappointment.

As I always say use recipes as a guide, you never have to follow them to the T. This recipe in particular has different types of seafood, so if you have an allergy to any of the listed it’s okay to work with other items you can eat. If it’s a shellfish allergy you can eliminate the crab and shrimp and use Mahi-Mahi, Sea Bass or Halibut. Together or separate these fishes are able to hold flavor well without losing its own identity and will give great body with the other textures.

Spinach Seafood Lasagna

Pound of jumbo shrimp chopped Four healthy slices of filleted and cubed flounder Can of real lump crab meat Bag of fresh uncooked spinach ¾ cup of white wine 1 ½ bottles of Alfredo sauce 12 -14 pre-boiled lasagna noodles set aside (depends on the size of your pan) Whole chopped onion 5 chopped cloves of garlic 1 cup shredded Gruyère cheese 1 cup shredded Swiss cheese Ricotta cheese 1 egg Tablespoon of parsley 2 ½ cups of mozzarella ½ teaspoon of nutmeg Salt and pepper for taste

Seafood mix In a separate boil combine crab meat, flounder and shrimp. Sprinkle salt and pepper sparingly.

Sauce In a skillet heat onions and garlic until tender, add white wine and reduce. After wine has reduced, slightly add Alfredo sauce and blend with wine. Let heat and add Gruyère and Swiss. On a low heat, allow cheese to melt into the sauce stirring occasionally. Add seafood mixture and nutmeg. Let simmer on low. In another bowl, beat one egg, add parsley and ricotta, and stir until completely mixed together. In a lasagna pan lightly cover the bottom with your ricotta mixture. Then layer noodles, followed by sauce, cover sauce with uncooked spinach then cover with mozzarella. Repeat layers -noodle -ricotta -sauce -spinach -mozzarella

Cooking is not the only way for you to be creative in the kitchen when it’s time to entertaining at home. Ever go to a restaurant and see some interesting liquor flavors? Ever taste a drink and think that would be great to share at a dinner party or cookout? Being a foodie and lover of exotic flavored cocktails, I’m going to show you how to give your ordinary drink a kick and give you one of my favorite mixtures to try.

Infusing liquors has been around for many years so I can’t proclaim to be the originator, but I can say I have come up with some amazing recipes. I love anything spicy and I love working with herbs. So naturally jalapeño and rosemary would be my first combo to try. You can pretty much infuse any of your favorite fruits and spices into vodka.

• If infusing fruit, use 1-3 depending on their size. Aim for about two large apples’ worth; one is usually enough for larger fruits (i.e. grapefruit), but you’ll need 3-4 for smaller fruits (apricots, plums, etc.)

• If infusing fresh herbs, use 1-2 fists filled with the herb, depending on its potency. Use about half as much of dried herbs or spices.

• If infusing berries, use 2-4 fists filled with the berries.

• If infusing peppers, use as many as you want. The more you use and the longer you infuse, the spicier the end product will be.

This process takes anywhere from 2-5 days to complete, and make you look like a genius at serving time. While you are thinking of your combo try this one, if you like a little spice in life then this will surely fancy your taste buds.

* 14 ounces vodka * 10 ounces fresh lemon juice * 4 ounces Simple Syrup or ½ cup of sugar * ½ tablespoon Tabasco * 5 jalapeño peppers * 6 springs of rosemary * Sliced lemons (Garnish) * Ice

· Crush rosemary and jalapeño peppers gently. Slice peppers and place ingredients together in a clean, airtight container (glass works best). Allow 3-5 days to infuse.

· Strain and transfer vodka to a pitcher. And add lemon juice, Simple Syrup and Tabasco

· Refrigerate 1 hour. Add lemon wheels for garnish.

· Pour over ice.

· Add ice and lemon for garnish

If you like more sweet or sour, feel free to add more lemon juice or simple syrup…

My first article with XI Magazine was Mexican inspired and at the end of the piece I parried the dish with one of my favorite sangria ideas, La Banana Sangria. I received a lot of feedback from this sangria idea and many wanted me to post the recipe. Since I’m in the BBQ mood these days I thought this would be a great opportunity to do just that. This crisp cool version of a sangria is great with any Caribbean inspired dish or seafood.

Ingredients:

White wine *

Banana Schnapps

Malibu Rum (banana or coconut rum)

Pineapple Juice

Banana Juice

Ice

Mixed fruits

• Pineapple
• Banana
• Apricots
• Kiwi

Instructions:

Pour the white wine into a pitcher. Add ¼ cup of banana Schnapps, ½ cup of Malibu Rum, and 1/3 cup of pineapple and orange juice. Mix and taste. Add more of any ingredient as you see fit. Add fruit then ice.

Hint: Remember the ice will dilute after a little while so if you want to start a bit strong it’s ok…. But drink responsibly.

*White wine suggestions: Sauvignon Blanc; Pinot Grigio, White Rioja; Viogner (harder to find but the best)

A few nights ago my besties and I made plans, like most women world wide, to get together and see Sex in the City 2. And like most, the excitement of seeing those four women and the amazing fashions just fueled my whole day. However, the sequel was more stimulating for me because of the shooting location. For years I have been fascinated with Middle Eastern culture, dress and most of all its food.

The rich flavors of their Curry, Tandori and Vindaloo excite my taste buds time after time. Unfortunately when most suggest Indian as the cuisine of the night, lots of people turn their face in fear of trying something new.

So I thought of a great way to get my food fans a taste of India without scaring them with too many exotic flavors. This Middle Eastern–Inspired Chicken with Tahini Sauce is a great dish to gather the girls, dress in your best Patricia Fields-inspired attire and live your own Sex in the City night right at home. Bring Abu Dhabi to you and live your favorite Carrie, Samantha, Charlotte and Miranda moments with cocktails on a warm night.

Oh and what’s a Sex in the City night without a Cosmo or two… (enjoy) استمتع

Ingredients

1. 1 cup plus 3 tablespoons plain nonfat Greek yogurt
2. 1/4 cup cider vinegar
3. 5 tablespoons fresh lemon juice
4. 3 garlic cloves, minced
5. Kosher salt and freshly ground black pepper
6. 2 cardamom pods, lightly crushed
7. 1/4 teaspoon cayenne pepper
8. Four 6-ounce skinless, boneless chicken breasts
9. 1/4 cup tahini paste
10. 1 tablespoon canola oil, for brushing

Directions

1. In a large bowl, whisk 1 cup of the yogurt with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of the minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of black pepper, the cardamom and cayenne. Add the chicken breasts and turn to coat. Cover and refrigerate for 4 hours.
2. Meanwhile, in a small bowl, whisk the tahini paste with the remaining minced garlic and 3 tablespoons each of yogurt and lemon juice. Season with salt and pepper.
3. Light a grill or heat a grill pan. Brush the grill grates or the pan with the canola oil. Remove the chicken from the marinade and shake off any excess. Grill the chicken breasts over moderate heat, turning once, until they are browned and cooked through, about 15 minutes. Transfer the chicken breasts to a cutting board and let them rest for 5 minutes. Slice the chicken into strips and serve with the tahini sauce.

Recipe by Edmond Orsoni from food and wine

Last week I started you off with the best way to prepare a steak, and this week I thought I would round you off a little for your holiday grilling needs with my favorite spicy grilled corn and Ultimate Pineapple Mojito recipes.

During the summer holidays, my friends request these favorites and when I tell them “no, I’m thinking of a new theme,” they walk away arms folded and lips poked out… So no matter the theme, there are staples that I can’t get away from. Hope they make your list. Your friends will be sure to stand right beside the grill every time.

Spicy Grilled Corn with Pecorino

10 cobs of corn with husk

2 cups of grated Pecorino Romano Cheese (can also use parmesan)

1 cup red pepper flakes

1 cup melted butter

5 garlic gloves

Peel back husk without removing. Remove silk from corn. Fold husk back over corn and place corn in a bowl of water for 30 minutes. Remove corn from water shaking off excess water and place on the grill. Turn corn every 10-15 minutes.

(Water that corn was soaked in is steaming internally). The husk should char a bit.

10 minutes before you are ready to remove the corn, mash garlic and chop in fairly big pieces. Sautee garlic till aroma begins to escape, add butter till melted and a 1/4 cup of pepper. In a separate bowl add grated cheese and remaining pepper flakes.

When corn comes off the grill peel back husk but don’t remove, brush butter mixture, then dust with cheese…. (It’s ready to eat)

Ultimate Pineapple Mojitos

¾ cup loosely packed mint leaves 1 cup freshly squeezed lime juice

½ cup of crushed pineapples 2/3 cup sugar (or simple syrup) 1 ½ cups light rum 1 cup club sprite Ice

Muddle lime, mint and sugar in a pitcher. After the three are well combined, add crushed pineapple mix lightly. Add some ice and then pour rum over ice. Mix ingredients on the bottom with ice and rum till sugar dissolves. Splash a bit of sprite on top. Now depending on how strong you like I would gradually pour sprite and taste till it’s to your liking.

Happy Holiday BBQing…

As you all know I am a connoisseur of fantastic, delectable bites and steak is not far off that list. Recently I went to a restaurant “which will remain nameless” and the steak left something to be desired. So it got me thinking, how often have I gone out and walked away from the table not enjoying the steak that I paid $30 plus dollars for? And how often have I been invited to a dinner or BBQ and left with the same feeling?

Most don’t know there is an art to preparing the perfect steak. Whether you like it well (not recommend) or rare, you must pick the perfect meat and prepare it in a way that no matter the temperature you prefer, it still comes out tender and juicy.

• You want a cut of meat between 1.5″-2″ thick and well marbled. 
  • Marbled means there is some fat throughout the steak.
• Rib eye, T-bone and Porterhouse are the best cuts
  • A meat rub will enhance the flavor of the meat, which you can buy or my favorite “make your own”
    • This can be achieved simply with salt, pepper, fresh or powdered garlic and onion powder- personally I like just salt and pepper and a half teaspoon of olive oil to make it bind to the meat.
    • Steaks should not marinade over night. Overnight marinades strips the natural juices but letting it stand at room temperature for 20-30 mins is perfect.
    • If you are taking your steak out of the refrigerator, do not place it right on the grill, broiler or pan. Steaks should be cooked at room temperature.
    • You should flip your steak with a spatula or thong; a fork will puncture the meat.
    • Your steak should only be turned once. Look for juice to form on top, that’s when it’s time to give it a flip.
    • Cook time for steaks 1 ½ to 2 inches range from 4 minutes (rare) to 10 minutes (well).
• I suggest 8 minutes for medium (4 minutes each side)
  • One more secret…a good steak needs no extra flavoring with steak sauce.

 And there you have my secret to the best darn steak ever. Oh and FYI for my ladies, if your man is a meat eater this will surly go right to his heart- no pun intended.… (But that’s between me and you!)