Before the advent of the Bacon Age, when it was decided that everything goes better with bacon, I always thought that most things can be improved with one simple fried egg added to almost any dish. So, yeah, the egg came first. You really can take a not totally interesting dish to the next level by adding a sunny-side up, over easy or poached egg.
Here’s ten dishes made better with a fried egg:
1. Cheeseburger with Fried Egg. The image above was taken by me at bar & restaurant, Greenpoint Heights, of their “Brunch Burger” made with: smoked gouda, bacon, grass fed beef, pickles, tomato, onion, lettuce with cherry mayo and of course a messy egg that brings all the flavors together.
2. Chili with Fried Egg, Cheese and Hot Sauce. Homemade chili or even chili in a can sometimes doesn’t feel like a full meal unless it has that extra kick, like a fried egg. Let some grated cheese melt on the chili and make it a little extra spicy with some Cholula or Tapatio.
3. Ramen with Fried Egg. This is the most common combination you’ll find online and it turns a one dollar snack into a two dollar meal. It would be crazy not to include it on this list, however, I hit my Ramen limit way back in my third year in undergraduate school.
Single People: I know, recipes are biased towards family-sized portions and cooking just doesn’t always make financial sense for one person, but take-out is expensive, too and will eventually make you broke and overweight. So here’s one solution. Buy one of those family-sized packages of chicken breasts and make this package of meat your bitch for the next three or four meals, all for about $20. First we’ll BBQ, then we’ll make a sandwich, then we’ll make salad and finally a simple soup.
First, wash your chicken. Run it under the faucet for 15 seconds and wet the entire surface and dry with paper towels. It makes for safer and better tasting chicken. Rub a little olive oil and a lot of salt & pepper on both sides and under the skin. Grill (or fry on a nonstick pan) on medium to high heat for about 6-8 minutes per side. Brush on BBQ sauce on top of one of the chicken breasts right towards the end of the grilling. Flip it a third time just for a minute, brush the sauce on the other side. Remove from grill and eat one of them with rice and some steamed veggies. Continue reading →
Carrot Chips I can make a carrot lover out of anyone, including children. Let’s first start with an interesting carrot. You know, like a purple or a yellow one; they come in so many colors, let’s switch things up a little bit. The farmers market in McCarren Park usually has a nice choice of colors for carrots. For this recipe, I chose the yellow ones, which can also have shades of green towards the ends. Here’s what you need:
1 lb of carrots, washed
1 tablespoon olive oil
1 teaspoon each salt & pepper
1 ounce grated Parmesan cheese
1 tablespoon light mayonnaise
Don’t peel the carrots; it won’t affect its appeal once we’re done (pum-dum). Cut the hard ends off the carrots. Cut the carrots lengthwise with a long, sharp knife about 1/16th of an inch or like the thickness of corrugated cardboard. Put them in a large bowl and drizzle half the olive oil on top. Stir with a fork or your hand. Then add the rest of the oil. You want to make sure they’re well coated on all sides. Add salt & pepper while mixing to get it evenly coated. Now you’re going to want to place all the pieces in one layer on a baking pan. Ideally you have a silicone-baking sheet: these things are amazing, safe & you will never have to scrape a baking sheet for the rest of your life. If not, brush some extra oil on the pan, but not too much. Try not to overlap or have pieces touching. Continue reading →
Fellow block & lot and rooftop chefs: Burger season is upon us. Let 2013 be the year you took your burger to the next level. Your patty prep is key to getting compliments around the grill from your homies! There are a lot of things you can add to your beef before you grill to make it tasty. Start with quality beef. And try some of the following additions to the mix. Just remember to go easy with quantity. If you are using butcher beef, you don’t want to overpower a complimentary flavor with the natural flavor of fresh beef. The following five ways to prep your ground meat are tried and tested, so give these ideas a chance for your next rooftop BBQ.
Half & Half Use 50% ground pork with 50% ground beef. I hear a lot people say this is a Greek version of the hamburger, but my Italian grandmother made her meatballs this way, too. If you do want to go Greek, add some parsley and minced onion and squirt a little lemon on the patty right before you take it off the grill. Otherwise keep it simple with the mixture with good amount of fresh ground salt & pepper.
Soy Sauce Use a tablespoon of soy sauce for every 8 ounces of meat, mix thoroughly. I like to use my hands for all ground beef mixing. Your fingers can mix more efficiently than any stationary tool. Squeeze the beef in both hands in a big bowl. Add some fresh ground pepper, but no more salt. Don’t forget that the soy sauce is all the saltiness that you need. Continue reading →