When you mix an athlete, a nerd, beer, and good ingredients this is what you get.

Monday, October 31, 2011

Halloween Weekend

Hey everyone it's Katie again :) ! <3 HeArTz~*~*

Just kidding. Don't worry. I'm back.

This weekend we got hungry so we decided to make some food. With all of the Halloween craziness going on we decided to be cliche and work some pumpkin into the meal. Katie was in the mood for risotto so we decided to go with a pumpkin risotto after watching someone attempt one on "The Next Iron Chef."

Our recipe went something like this:

-Chop half an onion. Caramelize it.
-Deglaze with a half cup of white wine.
-Add a cup or so of Arborio rice. 
-Stir constantly til most of the liquid is absorbed.
-Add 3/4 of a cup of (warmed) chicken stock, stirring constantly until the liquid has been absorbed.
-Repeat the last step about 7 times or until the rice is tender (taste it to check, it will be about 30 min but never trust the clock with rice or pasta)
-Once the rice is ready, add 3/4 of a cup of pumpkin along with some pie spices (cinnamon, nutmeg, whatever you have around)
-Taste it. It should be slightly sweet, if the onions aren't carrying enough sweetness at this point, add some brown sugar or molasses.
-Add some goat cheese to mellow the sweetness and add a creamy texture to the dish.

This one was a winner that we will definitely revisit. If we wanted to be really cute we could do it for a holiday and serve it in a hollowed out pumpkin but we were hungry and just devoured it. (possible leftover use, pumpkin arancini???)

The steaks looked good enough to eat raw...

For our inner carnivores we made pinwheel steaks which neither of us had ever made. It's kind of like we dressed the steaks up as this for Halloween. Except not. They were still mesmerizing for their own reasons, though (steak, garlic and cheese combined tend to have that effect on me). These were easy so I won't spell out steps like I did with the rice. Just tenderize a flank steak, hit it with salt and pepper, spread some boursin in a thin, even layer, roll up, cut into servings, roast at 425 for 10 minutes on each side. Garlic, cheese, herbs, steak. Yum.

The finished plate: Pinwheel Steak with Boursin, Pumpkin Risotto with Caramelized Onion and Goat Cheese, Pan Roasted Carrots with Garlic.

To round out the plate we pan roasted some baby carrots with one smashed clove of garlic, olive oil, salt and pepper.

I took a break from my cheap beer and drank a couple cocktails with this one. It was Katie's play on a French 75:
2 parts Gin
1 part St. Germain (this stuff is awesome)
some lemon juice
shaken over ice, topped with pink champagne.

Yes, I know guys, it was pink but it was still
an ass-kicker. I drank plenty Buds later in the night to wash down the pink, anyway

The next morning we had Bloody Marys to wash away the hangover. It's pretty wonderful to be with a girl who knows her way around a kitchen and a bar (and who can write, despite my cheap shot at the top of the post).

One of us will be back on the blog soon, we might be throwing a pizza party for my (3 year old) niece this weekend if my sister and brother in law can get out of work and come to Boston. If it happens, you'll see it on here. 

Tuesday, October 11, 2011

Market Monday

Hi, it's Katie. I've been invited to guest post on the blog. This is a pretty big deal so I'm going to litter this post with smiley faces, hearts and hyperbole. Kidding? We'll see.

So, compared to Rotio I'm a liberal Cambridge hippie. But compared to liberal Cambridge hippies I'm somewhat conservative. I preface this post with this statement because 1) we're going all sustainable with this post and 2) it was Rotio's idea. No lie. Between the Octoberfest in Harvard Square last weekend and taking advantage of a day off and hitting up the neighborhood farmers' market on Columbus Day, we scored some local goods and produce that were destined to be integrated in some solid meals. It just so happened that they all came to life in the same day :)

Rotio thought it would be a good idea to start our fall holiday with some pumpkin french toast. Umm, genius. We started with some local thick cut (1 inch) rustic bread. (If you've been making french toast with anything other than this, you're missing out.) I threw 7 (local) eggs in a big bowl with 1/2 cup of pumpkin butter, 1/2 cup of local milk, and 1/4 cup of Cambridge water and beat the hell out of it. I soaked 2 slices of bread in the egg mix until completely saturated [the trick to good French toast is full saturation--poke holes in the bread with a fork so it soaks up more of the egg mix. When you transfer to the skillet, the bread should be so heavy you've worried about the crust falling off!] I threw those slices on the skillet for 3 minutes on each side--just enough to be golden brown but no too crispy. Topped them with a pad of butter, powdered sugar and Rotio threw together some cinnamon whipped cream (heavy cream, powdered sugar, cinnamon). It held an amazing balance of savory & sweet. Since it was after 2pm, we figured the best accompaniment was beer. Oh, and we had bacon. Happy Columbus Day, right?

After 5 hours of laundry, bathroom cleaning and vacuuming on my part (wait, this is a food blog, gross) and studying on Rotio's part, it was time for dinner. We had acquired Brussels sprouts and the star of the meal, Mushroom and Truffle Oil Ravioli, from the farmers' market. We really didn't do much for this meal but it was just too yummy not to blog it. The ravioli just screamed for an alfredo sauce so that's what Rotio concocted. The Brussels sprouts came on the vine, so they were really small--perfect for a stovetop sautee. Threw some olive oil, garlic cloves, S+P in a frypan and let those babies get bright green with some char all over--probably 15 minutes from raw to perfect.

Plated the ravioli, alfredo, Brussels. Truffle oil on anything is amazing, but I think our accompaniment was perfect. Threw some MNF on and ate without speaking, except for "mmmm, yeah. that's amazing." I don't even remember who was playing. That's a good sign with us. :)

And this brings us to our final course, which was actually prepared in a vacuum break.

Apple pie. I'll keep it just as simple as it is. 5 local Cortland apples, pealed and layered in the pan. sprinkle 1 T sugar, 1 T cinnamon over the apples. In a separate bowl mix: 1 cup flour, 1 cup sugar, 1 egg, 1 1/2 sticks unsalted melted butter, 1/2 cup crushed pecans. Pour mix over apples. Bake for 40-45 min at 350. Seriously, it's that simple: "This is seriously the best apple pie I've ever tasted." -Anthony Rotio

1492, Thankyou. I'm full. <3 :) The best ever.

Thursday, September 29, 2011


Arancini - an Italian staple that I'd never even eaten before, never mind made. I felt it was my Italian duty to at least see what all the fuss is about and I'm seriously glad I did. What could be better than little deep fried balls of risotto stuffed with melted cheese? They come out crispy on the outside and gooey on the inside and taste like nothing I've ever had before. They're truly something special. The first thing you need is a risotto. Most recipes call for leftover risotto so it has time to chill which makes it easier to form into balls, but I didn't have any leftover so I had to make some. I made up something similar to this except I didn't add the corn and I added a little red pepper and tomato sauce along with the chopped tomatoes. I was in a rush so I had to throw that in the freezer, stirring every half hour to get it chilled out.

The risotto is really the hardest part. Once the risotto is cold, you have to prepare the balls for breading and frying. I formed 2-3 inch balls and stuffed a fat chunk of smoked mozzarella in the middle of each. The smoked mozz was key and added a ton of flavor in the final product. Once the balls are formed, I dredged in flour, egg, and panko (a type of breadcrumb) and deep fried in veg oil until golden brown.
One key thing is to serve them immediately to ensure the cheese is still gooey in the center. Serve with your favorite marinara - I didn't have time to make one so I bought one that ended up being terrible so I had to throw together a quick garlic tomato cream sauce instead. If you can, use a good marinara, the cream sauce was too heavy for the arancini. Katie put together a light arugula/asiago/tomato salad and we had a nice little Wednesday night dinner. And then got to watch the Red Sox miss the playoffs - Let's Go Yankees!

Wednesday, September 28, 2011

Dining Hall Lunch Inspired by Nolan

Our dining hall recently introduced "Multi-grain deli slims" to the bread area (though they've been labeled every thing from "white slims" to "wheat thins" - when people first started talking about them I didn't know whether I was going to get a slice of bread, Eminem, or a cracker). They are basically English muffins without all the nooks and crannies, just completely flat. Nolan's been using them to make pizzas so he inspired me to do the same.

I toasted the multi-grain thins/slim shadys/crackers and added some onion & sausage sauce that was on the line today. I got lucky and found a huge chunk of sausage so I cut that up for a topping. We had shredded mozz on the salad bar so I topped the mini-pizzas with that then followed up with the sausage, bell peppers, oregano, basil, and parm. A quick hit in the microwave melted the cheese though softened my crispy crust. Next time I'll be patient and throw them in the panini press with the lid slightly ajar to melt the cheese while keeping the crust the way it should be.

Making dinner tonight, excited but have no direction, my brain is going in a thousand different directions. I want to do something difficult. I think I'm just itching for some epic 4 hour deal like the Pesto Carbosagna, it won't be tonight but soon I'll get into something crazy.

Also, finally got a new phone: Droid 3. Not only does it work, unlike my old phone, but it also has a dual core 1ghz processor, 512mb ram, and an 8mp camera capable of shooting 1080p video! The picture above was taken with my phone!

Massive Meal for 40 Men: A (semi) Liveblog

I'm liveblogging a massive meal I'm making today.
It's 5 courses.
The blogging will be mostly images because I'll be busy cooking but try and see if you can figure out where I'm going with everything.

Sorry for image quality, just the phone today.

This is what 30lbs of steak tips looks like

homemade fig preserves

10lb of chicken marinating in my dirty buffalo sauce


Fig preserves done. Chicken cooking. Bourbon maple garlic marinade over the beef.  I know I told some people teriyaki but, hey, I changed my mind


Just chopped 20 potatoes. Now on to 20 onions. Does anyone have a slap chop?? No, seriously, it would save me about a lot of time and a lot of tears. Threw some acid on the potatoes to keep em from oxidizing bc I don't need em yet. I went with vinegar, don't want any lemon flavor in what they're going in


Dessert in the works. What you're looking at is a massive blackberry/strawberry/cheese danish. The filling was so good that I started scraping the bowl like an 8 year old after mom makes brownies...


Dessert's done!


I just finished kneading the largest batch of pizza dough I've ever made. Now all I knead is a beer. Can't... stop... sweating...


Think it's rising? I think so


Start of the corn chowder...


Spicy cheddar corn chowder done. Hope these guys are in for some heat. Fiiiiahh


Massive buffalo chicken pizza one of two. Both finished for apps. Other surprise pizza in the oven


Mmmm gruyere fig preserves carmelized onion prosciutto. Apps done!

That's just me tossing some (semi-invisible) pizza dough.

It got a little crazy as the meal started getting close so I didn't get to take any more pictures. Got some help last minute which was clutch, thanks babe!

The final menu was as follows:

Buffalo chicken pizzas on homemade dough with bacon, onion, cheddar, mozz, bleu cheese
Prosciutto and gruyere pizza over a homemade fig spread with caramelized onions

Corn Chowder with bacon, potatoes, cheddar, cherry peppers, and onion
(I don't even like soup and I enjoyed this one, will definitely make again)

Cobb Salad with egg, bacon, tomatoes, grilled chicken, ranch dressing and I'm probably forgetting something

Bourbon marinated steak tips
Tomato/basil/parm risotto

Cheese/Blackberry/Strawberry Danish
(quote from last night "Rotio, what's in this? Wait, is this crack? It's gotta be crack, I just want more." - Oh the things that good food and lots of beer will make you say hah)

If you want recipes for anything shoot me a message or leave a comment. It was a pretty epic day, over 50lbs of meat were in this meal and I had a pitcher by my side all day while I was cooking. My kind of party

Monday, September 19, 2011

Chicken Picatta

Katie and I had a long day today and were in the mood to cook to let off some steam so we decided on Chicken Picatta, one of her childhood favorites. It was a lot easier than I thought it would be and tasted a lot better than the dining hall rendition of it I've been eating for the past 4-- wait, 5 years. I drank a few Narragansetts while Katie started some spaghetti and green beans. Oh wait, sorry, "hericot vert." I guess they were French, I won't hold it against them though, they were still pretty cheap and delicious. By the time we started beating the chicken to tenderize it, we were out of 'gansetts so I switched to High Life (which also had arguably the best Super Bowl commercial I've ever seen).

Once the chicken was tender and nice and thin, we dredged it in some flour and threw it in a pan on medium with 1:1 butter and olive oil (butter=flavor,oil=no fire and no burnt butter taste - the flash point of butter is pretty low). We pan fried the chicken until it was done and the crust was golden brown. Then deglazed with white wine, added lemon juice, capers, garlic, salt and pepper, a pat of butter, and a little flour to thicken. After a few minutes, we (Katie) plated the pasta and chicken and poured the sauce over, then added the beans, a lemon wedge, and chopped fresh parsley.

I scarfed mine and washed it down with another couple high lifes, a glance at my Comp Sci 121 problem set that I'll put off for another day, and what looks to be a solid Giants victory. It's looking like a good night after a long day...

Wednesday, September 14, 2011

You guys are the best

This started out as something fun for me - a way to be to able to record the things I cook, take some pictures of food, index them for future reference. I'm glad you guys took to it the way you did. As of now, we have surpassed 4,000 hits. Given the small amount of content that I've put out that is a testament to your dedication to checking out what's going on here. I really appreciate it. If anyone wants to see my attempt at a favorite recipe or something that you just love to eat leave a comment here and I'll do my best to accommodate. First one came from Nolan, vodka sauce. That will be coming soon. The suggestions can be literally anything, I'd love to hear what you guys want to see, and I love the idea of letting you all have some input on the content. Comment below and let me know! Thanks again. - Anthony

Dining Hall Lunch

Our Dining hall is great. I usually can't complain but everyone has that day where they walk in and go straight for the grill, the pb&j, or the cereal. Today was that day for me: Veggie Quesadillas and Chicken Tikka Masala just don't do it for me. I decided to make something and blog about it, maybe inspire some other dining hall chefs. I grabbed a burger with no bun from the grill along with a fried egg. I buttered the outside of two pieces of white bread, then flipped them and spread one with Russian and one with ranch. I put down some banana peppers on one half along with a slice of Provolone and put a slice of American on the other half. I added the burger, egg, and some greens and put it together like a grilled cheese. After a few minutes on the panini press, it looked like this and tasted a hell of a lot better than what was on the line.

Friday, September 9, 2011

Tomato Overload - Salsa and Bisque

It's the end of summer. There I said it. One good thing about it is that everyone with a garden has way too many vegetables to use so you end up getting some from friends and family. This weekend we got a ton of fresh tomatoes from one such family member's garden so we decided to have a tomato night last night after a long day of class and work. We realized it was already 9 when we got started but there was no turning back.

Since it was that late already we threw together something small to appease our hunger while we tried a bigger and badder beast. The beast was actually a bisque so I guess I'm subconsciously in a bit of an alliterative mood. But anyway. First things first: Salsa:

Lots of garlic
Fresh Cilantro
Black Beans
Lime Juice

The perfect fresh snack to go with the 90+ Malbec we were drinking and to fuel us for the recipe ahead.

When we were designing the recipe for the bisque (because, ya know, to believe it or not, sometimes I think about these things before I just go in the kitchen - but only sometimes) we decided to put a crouton on top of the soup with melted mozzarella to which I got the response:
"It can be like French Onion Soup, except it'll be Italian.. Tomato.. Soup..." yuppp

Since I just got finished with a problem set for Computer Aided Machine Design, I'm still in the mindset that I need to provide a couple different perspectives so here's my last nerdy move of the day before the beer starts flowing!


Front Isometric:

Back Isometric (except only not):

The bisque was awesome. I now like two soups I've made (this and the corn chowder) along with my mom's broccoli cheddar. I'm up to THREE soups. Who woulda thought?

Boil tomatoes a few minutes to loosen the skins, ice them and peel them and seed them (save the juice!).
Roughly chop some onion and garlic.
In a saucepan simmer the tomatoes onion and garlic in the juice with a teaspoon of olive oil for about 15 minutes.

Start a bechamel. (if you've been following the blog this should be cake by now, if not look back to one of the thirty-thousand hundred-million pasta posts on here)
Add asiago and parm. The asiago is CLUTCH and adds a good amount of the unique flavor at the end.
Once this is looking melted and starting to thicken up, cut the heat to low.

The tomato/onion/garlic mixture in the food processor with lots of fresh basil.

The pureed mixture to the cream sauce SLOWLY while whisking to prevent the hot puree from curdling the cream. (If you want to be fancy you can temper the puree with some cold cream but you don't need to if you're careful)

The bisque until it's hot to your liking and add a pat more of butter just because you can.

Finally, ladle the soup into large oven proof crocks or mugs, top with a thick toasted slice of bread or two and smother with a few slices of mozzarella. Throw it under the broiler until the cheese bubbles and you have one of the cheapest most delicious tasting soups you can get your hands on. Total cost was about $25 for the soup and the salsa and there were plenty of leftovers. This is a little step up from the keystone/pasta posts but don't worry, I know some of us are back in school (some of us for a fifth or sixth year) and don't have access to a kitchen. Drunken dining hall recipes are coming in hottttt. Stay tuned

Friday, September 2, 2011

Wrap up of last night's dinner

That's just me tossing some (semi-invisible) pizza dough.

It got a little crazy as the meal started getting close so I didn't get to take any more pictures. Got some help last minute which was clutch, thanks babe!

The final menu was as follows:

Buffalo chicken pizzas on homemade dough with bacon, onion, cheddar, mozz, bleu cheese
Prosciutto and gruyere pizza over a homemade fig spread with caramelized onions

Corn Chowder with bacon, potatoes, cheddar, cherry peppers, and onion
(I don't even like soup and I enjoyed this one, will definitely make again)

Cobb Salad with egg, bacon, tomatoes, grilled chicken, ranch dressing and I'm probably forgetting something

Bourbon marinated steak tips
Tomato/basil/parm risotto

Cheese/Blackberry/Strawberry Danish
(quote from last night "Rotio, what's in this? Wait, is this crack? It's gotta be crack, I just want more." - Oh the things that good food and lots of beer will make you say hah)

If you want recipes for anything shoot me a message or leave a comment. It was a pretty epic day, over 50lbs of meat were in this meal and I had a pitcher by my side all day while I was cooking. My kind of party

Monday, August 29, 2011


So looking back on the blog so far, I realized just about every post is pasta, pizza, or (randomly) crab. This one is a little different from the Italian/crustacean pattern I've been following. We decided to branch out and go with sushi.

You need some special equipment for sushi, namely, a sushi mat to roll on. We decided on tuna, cucumber and avocado for fillings. Tuna seemed kind of tame by itself so we decided to attempt spicy tuna. For that we needed to make an aioli but replace the garlic with some spices. I chopped half a pound of the tuna as small as possible, minced a cherry pepper, and combined it all with three tablespoons of mayo, a tablespoon of olive oil and a pinch each of paprika and cayenne.

For the sushi rice, we cooked it according to the instructions on the package then dissolved some sugar and salt in rice vinegar and vegetable oil. Once both the rice and the vinegar mixture cool we combined them.

To assemble, we laid out the mat, then a piece of sushi nori (seaweed), covered 3/4 of the nori with an even layer of rice, filled with the desired fillings, rolled and cut. It takes some time but isn't that difficult. It's a lot cheaper than getting it out and tastes a hell of a lot better when it's fresh. Enjoy your change up, I'm sure I'll be back to pizza and pasta soon.

Thursday, August 25, 2011

Crab Puffs

The other night, we went out to The Barking Crab for some dinner and a few beers. We ran into one of my past professors and an old teammate, small world (small city I guess). We just grabbed three apps - Crab Dip, Fried Oysters, Crab Cakes - and shared. The food was exactly what I was in the mood for, nice loud outside atmosphere on the water, really good stuff. We had some leftovers so we brought the Crab Dip home. I knew it wouldn't hold long and one of my coworkers was having a rough day so I decided to make something up with the dip and bring it in to work.

I started with this biscuit recipe and substituted butter for the shortening, regular milk for buttermilk and added some seafood seasoning and a ton of black pepper.

Separately, I took the leftover dip and mixed in a bunch of cheddar cheese and some chipotle hot sauce. It looked like it would be a little thin after the cheese melted so I added an egg white to bind it up once it cooked. From there, I just rolled out the biscuit dough into little flat three inch circles added a teaspoon of the filling and figured out how to pinch them up into something that looked semi-decent. Don't worry if you mess up, the three in the photo were probably the best looking three that came out.

Wednesday, August 17, 2011

Bread Bowls

Yesterday just felt like a cooking day. I wanted a long recipe that would give me consistent breaks from work so I decided to take two things I've made before and combine them to make something I've never made before: Bread Bowls with Pasta.

2 packets active dry yeast with about a cup of tepid water.

While the yeast is activating take three tablespoons of olive oil, add four halved cloves of garlic, fresh basil and three or four sundried tomatoes in a small oven safe pan. Throw this under the broiler until the garlic is tender, stirring occasionally. When you get to this point, you mince the garlic and slice the sundried tomatoes. Once the oil has cooled to room temperature, mix it with the yeast/water combo. Add a splash of milk, a tablespoon of salt and a pinch of sugar. Add a heavy pinch of parm. Add flour while mixing until you get to the point where it's just not sticky any more. Knead for 10 minutes while adding flour to keep the dough smooth while you knead. Let it rise until doubled in size. (About an hour and a half depending on heat/humidity) Punch it down. Split into two. Form two balls. Let rise until desired bowl size is reached. Bake at 400 until tapping the bread makes a hollow sound.

Cut some chicken breasts into inch and a half chunks. Mix flour, garlic powder, onion powder, salt and black pepper. Toss the chicken in this mixture and pan fry until cooked through. The sauce is a tomato cream sauce similar to the ones I've made before on here. Cook up some rigatoni. In a large bowl mix the pasta, sauce, some ricotta, the chicken, some more of the sundried tomatoes and roasted garlic and some parm.

Cut a "lid" out of the bread and scoop out the interior excess bread. Fill bowls with the pasta filling, top with parm, mozz, romano, or any other seemingly appropriate cheeses you have around. With the lid off the bowls, finish them under the broiler until the cheese is bubbly.

Let cool for a few minutes and enjoy.

[We used the leftover bread for toast in the morning, it was great and would probably make a good sandwich bread. I will probably use this one again]

Ok that was a nice break. Now back to programming...

Saturday, August 6, 2011

Pesto Carbosagna

Leads to this:
If I told you that the lasagna I'm holding in that picture weighed 13 lbs it might be awesome enough. But if I told you it was eight layers of four of our favorite homemade sauces, that might just bump it up to epic status. We had a third good Italian in the kitchen tonight: Gabby stopped by to help... and got her car towed :( she just got back so it's all sorted out. Four sauces: Alfredo and Ricotta, Tomato Meat Sauce, Pesto, and Carbonara. There were two layers of each.

Somehow the wide variety of flavors made sense between the 4 lbs of pasta. The cross section does it justice. Leave a comment if you want the recipe for any or all of the sauces. Ok, back to my power hour. I have no way of describing the couple hours it took to put this together but I hope this does it justice.

Got one eye closed to see the screen. Happy 21st to hannah and happy i'm falling for you katherine. recipes. apparently y'all want recipes so here they come:

alfredo is easy as hell. start with a roux, milk and light cream, fresh parm and pecorino romano, third clove garlc, very little. that's one layer done. if you're throwing it in something like this you want it thick like glue so you put half a pound of cream cheese in to help it stick, if you're just putting it over pasta keep it a little thin..

Pesto: Four 4 ounce packages of fresh basil (God bless you if you still have a fresh basil plant in the summer, ours passed on a bit ago) look out for the wilts, you don't want that garbage. One clove of garlic, a few handfulls of parm and pecorino romano, some pignoli nuts, and enough olive oil to make the emulsion get to the right consistency. Really, play with it once or twice, you'll know. Blend that all together with a stick blender and make it smooth.

Two layers left..
Tomato is easy. Render some beef down. Meanwhile, boil some plum tomatoes for about ten minutes. Flash cool them with ice water. Whole point is to get the skin off easily. Quarter them and throw them in some olive oil with a clove of garlic. If you have a stick blender hit em with that (sorry should I be fancy and call it an immersion blender?). If not they'll render down on their own. Pat of butter helps too, if this lasagna wasn't fatty enough for ya. If you have some time, do this first and let them all marinate with the oil and garlic. Like with any tomato sauce I've ever encountered, the longer it sits in the fridge, the better.

Last layer: Carbonara

So this one we kind of invented. Carbonara is amazing. Done correctly, it's delicious. We hammered on it a bit and decided to brush the carbonara layer with egg yolks, cover it in parm and overcooked bacon. Sauteed onions topped off that layer. We did each twice. Ended up pretty good :) you know me. if i put a smiley i am either obsessed with the food, obsessed with my beer, or obsessed with my girl. ya'll can figure it out this time on your own

Drunk Chicks

Let these chicks chill out in the fridge for a couple hours. Shove half a beer inside of them, throw them on the grill until they're done. Pretty easy but they're incredibly juicy (especially if you cook them all the way through and don't have to throw them under the broiler like I had to last night).
Left: Buffalo Chick. Franks and Butter melted together. Blue Cheese dressing on top.
Center: BBQ Chick. Drizzled with olive oil. Made a dry rub with garlic, paprika, salt, onion powder, red pepper, and probably some other stuff I can't remember. Rub it innn
Right: Teriyaki Chick. Made up my brother's Teriyaki marinade and let her hang out in that for awhile.

Here is the finished product:

Ok... actually this is the finished product - after 6(7?) thirties for dessert post-chicken:

Tonight... one of the most epic things I've ever put together. Danny had an idea. We're running with it. Running fast. Like running up Mount Everest and jumping off a cliff. This is going to be huge. Stay tuned...

Friday, August 5, 2011

They're Coming...

The Calm Before the Storm

My buddy Danny is in town for the weekend.

He's an Italian from New York so of course he wants to cook. And we still like him even if he is a Jets fan. We got hungry and the 9am Blood Mary's and 11am Keystones weren't enough on their own to kill our hangovers - Owen is still hungover - so we decided to make some pasta because that was all we had in the house. I made a tomato cream sauce with some swiss that was leftover from the crepes and some ricotta salata, it's an amazing cheese that I was just introduced to this summer: check it out. While I was doing that, Danny stewed some tomatoes with garlic.

We added the tomatoes and garlic to the cream sauce along with some sauteed onions. Drenched the pasta in the sauce, and threw it under the broiler for a few minutes. It's pretty similar to stuff we've done before but it was good.

The main reason for this post is to prepare you for what's coming. Tonight, three beer can chickens, each with a different flavor (see the banner picture above for a preview). And tomorrow... all I'm going to say is that it's going to be pretty wild. We're working out on a Saturday morning just to prepare for the beast...