A Surprise on Bowery

A part of Manhattan that I don't frequent often became a new favorite this last weekend. The Bowery has charmed me! The only real experience I've had here is the Bowery Poetry Club...where Das has played on several occasions, and last Tuesday with the Angry Geoff Larson Quartet. Friday...Teenie and I found ourselves back to the B.P.C., this time to catch local bad-ass saxophonist and friend Jarrod Weaver. We had some time to kill and decided to walk north in hopes of finding a cozy tavern with cheap drinks and NCAA action. At the corner of Bowery and Great Jones street we found our spot. Down two precarious levels of steps we entered into the dimly lit Kings Cross. This dodgy old bar seemed more like somebody's homemade basement lounge, and was just what we were looking for. $5 whiskey shot and beer special?? Yes please! Were we in Brooklyn??? Nope...cheap libations in Manhattan!!! To make everything better...Six Point Craft Ales were on tap!!! Teenie and I agreed that this would be a definite repeat watering hole. After a few drinks we mosied back over to the B.P.C. to catch Jarrod and his band, Jason Yudoff and the New Hotness. I have been to several shows now...and the band is to say the least...infectious. After such a night...I realize that I will have to come down to this part of town more often.

Kings Cross is located at:
356 Bowery (Between Great Jones Street and East 4th Street)
New York, NY 10012

Be sure to check out Jason Yudoff and the New Hotness at:
www.jasonyudoff.com

I get really mad at myself when I don't trust my instincts. Last night, I got off the train and forgot the address where I was supposed to meet John-Christian. I had an idea of where I was going, but for some reason I decided to go the exact opposite way. Carrying JC's heavy cymbals. For about 8 New York blocks. When I finally thought to Google the address, turn around and walk the 8 blocks back to where I started, it was 4 doors away... So dumb. Oh well. I guess it was good exercise.

I made meatballs a few nights ago. They were probably the dreamiest meatballs I've made. Lucky for you, I wrote the recipe down. It goes a little something like this:

1 lb chopped meat (ground beef to everyone else in the world besides NYC)
1 lb ground pork (why does pork get to be ground and not chopped?)
5 slices of stale wheat bread
a little warm water
1 cup boiling milk (non-fat is just fine, but whatever)
2 tsp cayenne pepper
1/2 tsp salt
1 1/2 tsp black pepper
1 tsp garlic salt
2/3 pkg Uncle Dan's ranch dressing mix
Olive oil for cooking and coating your hands

Here's how you create these little morsels of heaven:

Place stale bread in a large bowl and add enough warm water to crumble into tiny bits with your hands. Add the hot milk, pork and beef. Mix together with all the other seasonings. After I've mixed everything, I like to taste it. I know, I know. It's raw. I'm just tasting for flavor people, don't freak out! I'm checking to see if I need to add anymore seasoning. If you aren't comfortable doing this, don't.

Next, rub a little olive oil on your hands (this keeps the meat in the meatball and not on you). Grab a chunk and roll in your hands to form a 2" ball. Set on a cookie sheet. Do this until you've used all the meat mixture.

Add a bit of olive oil to a large skillet heated to medium - medium high. Add meatballs to fill pan with about an inch between each one. Cook for 2 minutes and then turn. Keep doing this until all sides are browned. Once finished, set them in a bowl and start on the next batch. I can usually get all the meatballs cooked in 3 or 4 batches.

These meatballs are great alone, or with a yummy red sauce and pasta, or in a sandwich. Do with them what you will. Your tummy will thank you... Unless you eat 15 of them in one setting... Which I do NOT recommend.

Death Of An Umbrella

Some people call it March...I call it monsoon season. Torrential downpours with gusts that seem just about tear your head off. All in all, a good time to hide away by a fireplace, drink some wine, and take your mind off the inevitable trek home.

We found the perfect place to accomplish just this at Le Barricou on Grand St. Just a few blocks from the Lorimer L train stop, we were dry before we knew it splitting a $25 bottle of Syrah. This cozy southern traditional French bistro, is flanked with old bottles of rare and unusual liquors, and an interior design that was quite comforting.

For dinner it was Steak Au Poivre (grass fed-Black Angus steak with green peppercorns and pommes frites), and Macaroni au Gratin (Gruyere, Parmesan, and bacon). The highlight however, was the Escargots in garlic and parsley butter. Orgasmic!!
You might think this meal would break the bank? Escargot in Seattle alone would be $20. We walked away with our bill at under $75 smackers!

Our advice...go here and get toasty!

p.s. Teenie likes the marinated cherries at the bar.

For more info visit http://www.lebarricouny.com/

Last night, as I was on my way home from a night of margaritas with friends, I got caught singing a Cinderella song. Out loud. In the train. With my earphones on.

Today I thought I'd share my Pretzel Roll recipe with you. The first time I'd ever had a pretzel roll was a couple of years ago at a German deli in Seattle. Kind of one of the most amazing snacks I've ever had. I was obsessed! I started looking on line trying to find a good recipe, and every single one of them was different and extremely involved. I've played with 3 or 4 different recipes, and then modified and changed them to what works in my kitchen.

I recommend that you read this entire recipe before you start putting stuff together. When it comes to baking, you really need to be exact. So pay attention to what you're doing, or you won't like what you've done (trust me).

Oven temp: 400 (pre-heated, please)
Ingredients:
1 cup warm whole milk
1 package dried yeast
1 tablespoon brown sugar
3 cups self rising flour
1 teaspoon salt
1 egg
1 tablespoon warm water
Sea Salt
Boiling water

Here's what ya do:

*Warm the milk in the microwave for about 40 seconds. It should be warm, but not hot. Put milk, brown sugar and yeast in a mixing bowl. Stir with clean fingers until it's completely dissolved. Let it rest for a minute.
*Measure your flour and place in a bowl. Make sure you spoon your flour into the measuring cup (as opposed to scooping it out of the bag). This will ensure that your rolls aren't too dense.
*With stand-up mixer on low (with dough blade), slowly add 2 cups of the flour. Mix until blended. Add salt. Slowly add remaining flour until dough has become smooth, the flour is incorporated, and it pulls from the sides (you may not need all 3 cups of flour).
*Increase the speed slowly until on high. Knead for 5 minutes. Seriously. Set your timer. You should pay attention while it's kneading, I've had dough fly across the room because I was doing other things... After kneading place in a lightly greased bowl and cover with a damp towel. Allow to rise for about an hour somewhere warm and toasty.
*About 10 minutes before the hour is up, heat a large pot of water to a rolling boil. Lightly beat egg and warm water in small bowl. Set aside.
*Dump dough on lightly (I mean lightly, people) floured cutting board, and pat into a square (9x9 and 3/4 inch thick). With pizza cutter, cut into 12 to 15 squares and shape into balls. Cut a small "x" on top of each.
* Place into boiling water and cook for 1 minute. Flip and cook for another minute.
I do this in batches of 3 at a time. Remove with slotted spoon and place on a lightly greased cookie sheet, "x" up.
*Brush top of each with egg mixture and sprinkle with salt. Bake until golden brown. About 15 to 20 minutes.

Eat up! John-Christian likes to make little sandwiches out of them. I like to dip them in spicy mustard.

I had a friend in beauty school who hated cheese. I don't understand those words...

Yesterday was quite possibly the perfect day. John-Christian and I went to our friend Matt's place in Ft. Greene to have a deck/rooftop potluck in the sun. Great friends, wine, fresh air, and excellent food. Sounds perfect to me! Oh, and I got to drive a car! Yup. pretty perfect...

I've been hearing some grumblings about the need for my stuffed mushrooms, so I figured I'd whip some up and bring them to the potluck. I also figured it was time to share the recipe... Well, as close to it as I can(it often changes, depending on the type of cheese I want, or what ingredients I've got in the cabinets). You all know how I can't measure food to save my life, but I really paid attention to what I was doing yesterday, just so I could type it out today. Here goes:

2 pkg Cream Cheese
1/2 cup shredded Cheddar Cheese
1 cup shredded Parmesan Cheese
1 can chopped clams + 1/2 of the juice from the clams
1 can white crab meat, drained
6 pieces of cooked bacon, chopped fine
2 green onions, chopped fine
3/4 cup brown mushroom stems, chopped super fine
1/2 cup seasoned dried breadcrumbs
1 tablespoon Cayenne pepper (I may have used a bit more than this)
1 tablespoon dried parsley
Salt and Pepper

Mix all ingredients in a mixer. If it seems a bit dry, add a little of the clam juice. If it seems a bit wet, add more breadcrumbs. Taste. add more spices if you see fit (after cooking, the flavors get more intense, so don't over do it).

Now, to stuff the mushrooms. You've probably already stemmed them, as the stems went into the mixture... If not, you forgot something, and now you should go ahead and stem them. To do that, just take the mushroom (cleaned with a dry cloth), hold it in the palm of your hand and "rock" the stem out. Be gentle, these little guys are fragile and can break. I also like to take a small spoon and scoop more of the inside of the mushroom out (this makes for more room for the stuffing).
You are now welcome to stuff your mushrooms. You want to have plenty of stuffing in the mushroom, and on top. Place on a cookie sheet as you go. After all of your mushrooms have been stuffed, sprinkle bread crumbs and shredded parmesan on each one (don't worry if it gets all over the bottom of the cookie sheet). Top that with a bit of paprika and bake at 400 until bubbly and delicious (about 15-20 min)! Now, eat.


*photo by Matthew Armendariz

The Second Day Introduction

Thanks for checking in people! We are very excited about our blog, and our quest to keep a record of our adventures in New York. Since our move to the big apple, we have been overwhelmed with a barrage of breathtaking architecture, scrumtrulescent eats, and astounding music. This blog hopes to capture what we experience on a daily basis, pass it on to you, and consume more knowledge of this alluring city.

That being said...we like to eat, and last night we headed to the Oak Wine Bar and Cafe. Located a block from the Graham L train stop, this Williamsburg noshery is a diamond in the rough. The second you push back the heavy velvet drapes that line the front door, you are ushered in by grilled chorizo and arugula aromas. A glass of Pinot Noir, seared scallops, and an assorted cured meat platter were the perfect opener. Followed up with chipotle steak strips and potato-leek gratin, we were some happy kids. A new favorite??? I think so.

For more info visit http://www.oakwinebar.com/index.html

In closing, thanks for visiting our blog where Kristine is the Captain of the ship for which I steer with words. Through our combined thought processes, we hope to entice you with creative ideas in your own kitchen, and out about the town. Keep dropping in, and have fun!

Have you ever had that feeling on the roof of you mouth that kind tickles the back of your throat? The sort that makes your eyes roll to the back of your head? It doesn't happen to me but a couple of times a year. Today it came from a spicy tuna hand roll (1/2 price, thankyouverymuch). The last time, it was from a hotdog.

I'm not a chef. I just love to cook. I think I'm pretty good at it, but someday I want to be freaking awesome! This morning I pulled some pork that I cooked overnight with Dr. Pepper... 'Cause I missed my gramma (she used to drink it non-stop). I normally would have done it with beer, but for some reason, last night, Dr. Pepper just felt right. This morning, while I was pulling the pork, I thought about my friend Court (hey, that rhymed). She's the only other person that I know who pulls pork. I wonder how she does it...
...This is what I did:

Pork Shoulder (big enough to fit into your crockpot)
5 cloves of garlic
1 can or bottle (less a couple sips) Dr. Pepper
Salt and Pepper

Slow cook that bad boy on low for 12 hours. Wake up. Have some coffee. Smell the meat cooking. Think about what flavors you want in the BBQ sauce, 'cause you're about to make it all on your own! But wait, I can help... Here's a really good way to modify and better that existing bottle of BBQ sauce that lives in your fridge:

Melt some unsalted butter in a medium bowl
Add bottle of BBQ sauce
Brown sugar and/or molasses and/or honey are nice
Hickory smoke flavor (liquid smoke) is good too, but only 1 or 2 drops
Cayenne Pepper is great if you like spicy
Coffee (not the grounds), but just a bit, it adds depth
Vinegars (whatever you've got) just a little at a time, don't go crazy with it
Salt and Pepper

Keep tasting as you add and develop your very own BBQ sauce (try and remember what you did).
Okay, back to the pulled pork.
After some coffee and Facebook, I took the pulled pork and garlic out of the crockpot and placed it in a large bowl. I took two forks and "pulled" it apart in small pieces. I added some seasoned rice wine vinegar (I'm learning to measure food for the greater good of this blog). About 1/3 to 1/2 cup. Then, I tasted it. Then, I added salt and pepper. Tasted. Added a touch more vinegar, and mixed BBQ sauce into the whole thing. I then piled a bunch of it on a potato roll and took a picture or two.
Then, I ate it for breakfast.