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!

Bier Garden 2012

Everything we cook and eat comes from the earth (well, except space ice cream) so once a year I go back to my foodie roots and create a veggie and herb garden in our backyard. Some years are heartier than others but I have a strong feeling this year is going to rock.
Matthew and I went to our local Home Depot to pick out a few plants. We grabbed 4 tomato plants, 2 jalapeno plants, two tiny salsa chili plants, couple of rosemary, four basil and one thyme plant.

We had to gut and turn the soil in our garden because it had been such a long time since we planted anything and we wanted to start fresh. Adding the new soil and mulch was a lot of fun! GET DIRTY!

In the end it only took about half our Saturday and with the rain coming and the temperature climbing, I am looking forward to seeing the blooming and fruitful progress of Bier Garden 2012! Stay Tuned for updates!

Coney Island Dog of Michigan

For years Matthew has told me about the legend that is the Coney Island Dog of Michigan. He has fond memories of scarfing down multiple hot dogs covered with chili, mustard and onions with his grandpa and cousins, daring each other to eat more and more. Matthew's grandpa (Boppa) still gets excited at the very mention of a trip to the diner. Finally, I can now say that I had the privilege of enjoying the classic Coney Island Dog!

The only way to get it is "over the top" with chili, mustard and onions! The chef lays multiple hot dogs across his arm and adds the toppings like a delicious assembly line. The mustard is applied quickly with a long thin stick and spread across the buns. The chili is next, it is thin and spicy and packed full of flavor. You want cheese, they can do it! Then each dog is crowned with diced onions.  Simple as can be but it knocks you out with flavor!

 BANG! Now that's a good hot dog!

Matt and Alex did 3 each!

Boppa was loving it!

I am so happy I finally got the chance to indulge in this Bier family tradition. Special thanks to Boppa for treating us all! What a blast!

5 out of 5 nostalgic forks!

http://www.mamavickis.com/ordereze/1000/Page.aspx

Early Easter

This year a lot of my family is scattered to the winds on Easter so my Mom and I decided to cook up a ham at my house last Saturday to celebrate early. This was the easiest meal ever! I bought a precooked 10 pound ham for 5 people (yes I am that crazy) and steamed up a few carrots with lemon and butter and Mom took care of the rest.
The ham just jumped off the bone and onto our plates, it was super sweet and juicy.

 Mom brought some classic home made favorites! Green bean casserole with Frenches fried onions and scalloped potatoes!

Then Mom topped it all off with some delicious carrot cake cupcakes with cream cheese frosting! Yumm!!! I literally ate mine in under a minute. When it's good it is GOOD! I Don't mess around!
Thanks so much Mom for making Early Easter so sweet!

(Above- Mom, Dad, Grandma Testa and Matt)
5 out of 5 home cooked forks!
Happy Easter!

St. Patrick's Day

I never thought you had to be Irish to really celebrate all the glory that is Ireland. This year I decided to go for the gold (at the end of the rainbow) and make the ultimate St. Patrick's Day dish. Corned Beef and Cabbage!
First you have to make this thing.... It's called a bouquet garni. That is just fancy talk for a nest of garlic, peppercorns, thyme and bay leaves tied together.

Then you take your corned beef and put it in the pot (make it a big pot!) with the bouquet garni.

Looking good right?! Now comes the fun part, add a Stout beer like Guinness or I used Sam Adam's Black Lager. Also add a cup of beef broth and water until the meat is covered. Boil it and then let it simmer for 4 hours or so.

Then add 4 onions, 2 carrots & 2 1/2 parsnips, let cook for a half hour.

Then add in 6 small red potatoes and a head of cabbage cut into wedges, cover and let cook until the cabbage is tender but not limp. Let the meat and the rest of the veggies continue to cook.

When the cabbage is done cooking take it out and chop it small. Take a pan and melt 4 tablespoons of butter, add one onion and saute until brown. Then add the cabbage and toss, saute that until brown.

Take out your corned beef and all the other veggies and serve up!

Lastly, poor yourself a tall pint of a good Irish beer and tuck in!

3 out of 5 forks! Only because the cabbage makes you gassy- you have been warned. Just drink your beer, you will be fine.
Happy St. Patrick's day everyone!
Recipe courtesy of Food Network's Melissa d'Arabian
http://www.foodnetwork.com/recipes/melissa-darabian/corned-beef-and-cabbage-recipe/index.html

Super Bowl

As much as I wanted to create a snackadium for the Super Bowl I just didn't have it in me.. However feast your eyes upon the astonishing job done by my buddy, Yvelisse! She is truly MVP material. Bravo!

The main challenge I wanted to tackle for this Super Bowl (Get it?) was to try to make a bread. Just a simple, no kneed bread.  My brother in law's girlfriend Molly had made this recipe over the holidays and shared it with me. I have to say it was really easy and fun. OH yes and Delicious! No bread maker required, just your hands, flower, corn meal, salt, yest and a bunch of time for the dough to sit.

http://www.nytimes.com/2006/11/08/dining/081mrex.html

Pretty, right? We cut that baby up and dipped it in some good old fashioned spinach artichoke dip.

 http://allrecipes.com/recipe/hot-artichoke-spinach-dip/
And we ended it with Nachos, YUM!

What a fulfilling night! To top it all off, THE GIANTS WON THE SUPER BOWL! You just can't beat that!
5 out of 5 forks!
GO GIANTS!