Jalapeno Corn Bread

I subscribe to THE FOOD NETWORK MAGAZINE, last Sunday I was thumbing through and stopped on a recipe for Jalapeno Corn Bread. I though to myself, hmmm I think I have everything in my kitchen to make this right now... I should do it!
Later that afternoon I attacked! My only problem was I only had fresh jalapenos not pickled, so I sauteed them in a little olive oil to soften them.

Then I tried my hand at the bread. Not sure how many of you know this but I am not the best baker ever, too much measuring. However this recipe seemed pretty easy. I had to substitute the yellow cornmeal for white but other then that everything else was already in my cabinets. Flour, baking soda, baking powder, eggs... don't even ask me why I happen to have buttermilk in the fridge, that was just lucky.

 The key player in this recipe is a good strong cast iron pan, the kind passed down from generation to generation. Or just picked up at your local tag sale or HomeGoods. Butter that sucker up, sprinkle on some cornmeal and you are good to add the batter. Use some of the jalapenos for the batter, just chop them up and toss them in. Poor the batter into the pan and then top with the rest of the jalapenos.

Cook in preheated oven at 450 for about 25 minutes. When it is nice and golden take it out and let it sit for a few.

 Ta-Dah! Jalapeno Cornbread!
See Food Network.com for the recipe and much more!
3 1/2 out of 5 forks!
http://www.foodnetwork.com/recipes/food-network-kitchens/jalapeno-cornbread-recipe/index.html

The Little Grill That Could

Our little red charcoal grill is on fire! Summer is here and we have begun to cook outside!
A few weeks ago we emptied our freezer and grilled up anything we could find. Sausage, chicken, burgers you name it. There is nothing better then the taste and smell of a back yard cook out.  What we couldn't eat we put in Tupperware and stored it for leftovers.

 Last weekend my lovely mother-in-law, Shari came to visit us. Matt and I wanted to show off our back yard and grill so Shish Kabob was on the menu!
Shari doesn't eat red meat so we thought tons of shrimp and veggies would be the way to go. Seasoned with some cumin, olive oil and paprika we threaded those bad boys and grilled them up. As for the vegetables those were sprinkled with a bit of garlic salt and some vegetable season medley I had gotten as a stocking stuffer last Christmas from Shari. Mushrooms, bell peppers and red onions were added to the grill.
For a side we pan grilled some black beans with jalapeno's and garlic and added a dollop of sour cream for a cooling agent. I also had some nice soft Italian bread from Stop and Shop, so I made up some quick large chunk garlic bread.

It is so much fun to grill outside in the back yard with family, fireflies and the bats. Summer, we missed you!
4 out of 5 forks!

Brazilian Meat-fest!

There is nothing like it! You are sitting at your table and the waiter comes around and askes you if you want any sides? At first you are like, sure, lets have some veggies and mashed potatoes.... Oh fried bananas sounds good! He takes the order and directs you to the "salad bar".
I am talking about lunch at Plataforma, a Brazilian restaurant on 49th street in New York. I have to tell you, if you are looking for a true new dining experience you have to try this place! Iam jumping the gun here, everything sounds pretty normal up until now.
The salad bar is a salad bar in name alone, there is risotto, tortellini, Chinese rice, scalloped potatoes, olives, cheese, beans, prosciutto wrapped around broccoli rabe, fish even salad for those who just had to have it.

Then it comes, the MEAT! Meat on skewers and swords! Skirt steak, flank steak, garlic steak, chicken, sausage,you name it! They bring it to you and ask if you want some, sure you say. They carve you a slice right there in front of you. You can see the juice dripping off each cut as they have you pull off the slice onto your plate.

And it doesn't stop! one by one they bring the meat around and you try all of it! WHY NOT?! Amazing cuts and they are grilled perfectly. If you want a more rare slice they cut your part from the top, if you want it well done, from the bottom. Mouthwatering! Brilliant!
It doesn't stop until you have completely had enough and turn your little coaster from green AKA- "Bring it on" to Red AKA- "OH STOP, I CANT DO ANYMORE!" ha!

 The only way to end it was with a dash of sorbet served in the fruit of the flavor you ordered. perfection!

Go if you can! It is such a fun and tasty dinning experience!

5 out of 5 Meaty Forks!!!
http://www.churrascariaplataforma.com/

Many thanks to Mike and Chris!