Install this theme
Goat tacos with brown rice, shallots hot sauce and cheese.

Goat tacos with brown rice, shallots hot sauce and cheese.

New Years Eve: smoked brisket and chicken

New Years Eve: smoked brisket and chicken

Finally

Crooked Polaroid of me in front of one tray of the 400 pieces of braised pork belly and bacon tamales I made for the Bacon Take-Down.  With some help from Courtney, Erin and Emjo.

Mitch and Brandon contemplate ending it after looking at the line in front of them.

Thirty competitors went all out for some impressive and not so impressive creations.  I’m pointing to you tamale dude, who had them made for him by somone in Spanish Harlem.  Boo.

And farewell to a night of hardwork and fun times.

So, I know, I know.  I haven’t updated since I left you on a cliffhanger.  Things stopped being polite, and started getting real, to steal a quote from The Real World.
Anywho, I should have pics from the Bacon Take-Down (Thanks Mindy) and more posts soon. Meanwhile, here’s more teasing: Challah Grilled Cheese sandwhiches and the ultimate po’ folk delicacy, beans, to come.

So, I know, I know.  I haven’t updated since I left you on a cliffhanger.  Things stopped being polite, and started getting real, to steal a quote from The Real World.


Anywho, I should have pics from the Bacon Take-Down (Thanks Mindy) and more posts soon. Meanwhile, here’s more teasing: Challah Grilled Cheese sandwhiches and the ultimate po’ folk delicacy, beans, to come.

Bacon Takedown - Recipe Experiment

So let’s go back in time two months ago.  I was hard at work perusing the internets, when my girlfriend asked if I wanted to go to the Chili-Takedown…yeah, sounds good.  I didn’t make it there, but she showed me pictures of what went down.  A week or so later, she sends me another link to something called the Bacon-Takedown. I entered figuring it would be full-up by the time I responded, but alas, no, the venerable and always eccentric Matt Timms emailed me quickly on what the contest entailed.

Skip forward a month and I didn’t have a dish for the contest…for shame.  What could I make that was affordable (each contestant has to provide 300 bites) and at the same time different (**ha! we’ll get to that), than everyone elses?

It came to me so fast one day that I called everyone I could think, much to their annoyance.  Tamales, bacon tamales.  And not just bacon, inside the tamales was going to be pork belly, that wonderful precursor to the bacon we so enjoy.  And studded throughout the masa, for the traditionalist were perfect pieces of bacon bits (homemade mind you.)

So a couple of nights ago, I did my test run.   Everything came out like I wanted it to, but there were some overall truths about them I think I can fix.  1. They were a bit dry.  2. The pork belly was a bit tough. 3. There needed to be a sauce over it.

So fair enough, I’ve got plans for the winning batch, and we shall see what happens this Sunday, March 29 at 5 pm at the Radegast Beerhall in Brooklyn, New York.

**This just in, while reading the three page spread on the Bacon-Takedown and all things bacon in The New York Post, I found that a one Jennifer Sanders, 32, of the Upper East Side is making “bacon tamales” with three kinds of bacon.  And to Jennifer Sanders, all I can say is, I don’t know how close the Upper East Side is to Mexico, but I do know Texas is closer.  You’re going down.

On with the pics.

Ah yes, pork belly slow braised with good spices and ish

Success, the bacon is totally studed throughout the masa..which was also made with lard….yum.

looka here, itsa tamales. I godda da recipe from mi sangre, Chato.

So this is a video of one of my *possible competitors for this Sunday’s bacon take-down.  The girl on the left owns a cupcake company, the girl on the right has a haircut.  Hopefully, these gals aren’t allowed in.  I want to win this thing, I’m not trying to lose to some delicious sounding bacon cupcakes, not trying to do that.  Hopefully everyone will be waaaay less innovative and I can take my rightful place as king bacon of pork mountain.

*they’re on the waiting list.

There’s nothing better for dinner than a roast chicken.  But hey, aren’t you tired of roasting the whole bird?  I feel ya.  One of my favorite Brooklyn restaurants, Marlow and Sons, get’s props in the current issue of Saveur for it’s “brick chicken” which is mighty tasty and easy to make.   Ingredients?  A chicken and some vegetable oil along with salt and pepper.  Put in a pan over ingredients with another pan and a heavy weight (brick) on top and voila.
Brick Chicken - Recipe - Saveur.com

There’s nothing better for dinner than a roast chicken.  But hey, aren’t you tired of roasting the whole bird?  I feel ya.  One of my favorite Brooklyn restaurants, Marlow and Sons, get’s props in the current issue of Saveur for it’s “brick chicken” which is mighty tasty and easy to make.   Ingredients?  A chicken and some vegetable oil along with salt and pepper.  Put in a pan over ingredients with another pan and a heavy weight (brick) on top and voila.

Brick Chicken - Recipe - Saveur.com

Grace Plays Dress-up for Park Avenue Winter
  • Grace:

    so I did the park avenue winter thing last night

  • Me:

    gossip style?

  • Grace:

    (dress up as a school girl, get dinner and drinks for free)

  • Me:

    nice

  • Grace:

    it was phenomenal

  • Me:

    hahaha sweet

  • Grace:

    EVERYTHING was free

  • Me:

    how are they making money off of that?

  • Grace:

    from the regular menu

  • Me:

    seriously?

  • Grace:

    they let you pick

  • Me:

    wow

  • Grace:

    any app, any entree, dessert

  • side dish for the table

  • Me:

    who'd you go with?

  • Grace:

    two drinks

  • (including any glass of wine under $18)

  • I went with my friend liz

  • Liz, miso glazed WHOLE lobster

  • me, John Dory with truffles

  • apps - venison tartar and porcini mushroom ravioli with swiss chard and gorgonzola cream

  • The side I kind of fell in love with

  • brocolli and cheetos!

  • so hysterical. The woman next to us in all seriousness actually asked us what school we went to. I told her “Constance Billiard” (school from gossip girl) because we thought she was joking, but turns out she really didn’t know about the promotion (and was subsequently peeved about not getting her dinner for free.) I’m sure she asked because she saw little school girl Liz digging into a giant lobster and wanted to know what snobby UES institution could possibly have created her.

  • dessert - brown butter cake with poached pears and pear sorbet

  • and preserved plums

  • complementary espresso

  • you should seriously consider going in drag

Ok first off, this isn’t a video, so don’t freak.  Secondly, as we’ve seen with the cajun microwave or as my dad calls it, the cuban microwave, peeps were inventing fast ways of cooking food years ago.  This one just happens to involve a whole chicken, a an old can, an empy beer bottle and some hay.  Place chicken on bottle, place can over chicken, surround with dry hay and light.  After an awesome blaze and 15 minutes, you have din din.  This must be how the pyros do it.