ANOTHER

breakfast

scrambled eggs with cheddar, tomatoes and onions. it don't get realer.

BLTO ULTIMATO

OH SNAP! Its just a BLT...oh wait, no it isn't! I DELUXED this thing by sautéing some onions in the bacon grease. HELL YES!

portugese roll

mayo

lettuce

fried onions

BACON

tomato

mayo

portugese roll

Oh, also I had to use up the end of the bacon before it went bad, so this has like 5 or 6 pieces...usually I'm a 3 piece kinda guy. Once again, tomato on the bottom, directly on the mayo--the tomato juice with the mayo with the bread are what makes the difference between a good BLT and a great one.

PUT IT ON THE PIZZA

This is so simple its stupid. Amy's spinach frozen pizza (although pretty much any frozen pizza will do), and add your own toppings. For this one, I put onions, red peppers, some oregano, boucheron (goat cheese), parmesan and olive oil. NOW BAKE IT!

 

Oh and:

openings

The one thing I love about the end o the year is all the show openings. It's like cheese city

celly

I wish I had one of those smart phones so I could blog from the cell, uploads would be alot easier

cheese burger omelet.
3 eggs
ground beef
2 cheeses
bacon
take ground beef fry it up, put in omelet, sprinkle cheese ontop, close omelet, cook, sprinkle bacon ontop, take picture.

IN THE SPIRIT OF DOUBLE DECKERS

I made this sandwich for lunch with Alex yesterday. She was really hungry and wanted to make 2 sandwiches each, but I just wanted one big one. After resisting her pressure to make 2 for a while, I had a realization that might be obvious to some, but was revelatory to me: make a double decker!

 

bread

mayo

lettuce

avocado

sauteed balsamic onions

black olive tapenade

bread

sun-dried tomato spread

avocado

bacon

mayo

bread

Pretty epic. I only put bacon on the first layer, and it was the perfect amount, you get the salty, smokiness and the crunch without an overbearing bacon thing, making the central focus the avocado. I put a little too much avocado, resulting in the experience getting a little messy and overly avocado-y...If I did it again I would downplay the avocado a little more (there's half an avocado on there--too much by most standards) The balsamic sweetness of the onions and tomato spread the saltiness of the tapenade set each other off perfectly and they all lived happily ever after.

OK its been a while, I was driving manically back from Arizona to New York. Here we go.

First of all, I made this in Kansas:

Yeah. Nothing fancy, but pretty serious. Scrambled eggs, american cheese, ketchup, eggo waffles. What an ass-kicker. This is what Kansas seemed to be all about.

Finally back in New York, after a 24-hour driving binge, I (almost) immediately went and got my fill of Prosperity dumplings, my favorite $1 dumplings in NY.

To my delight, they were so hot off the oil that they literally melted the styrofoam container

The thing about Prosperity is they give you 3 different sauces: black dumpling vinegar, regular white vinegar and sriracha, so you can mix your own perfect sauce.

Pre-saucing

Post-eating

Crispy and fried on the bottom, chewy pork and scallion filling, soft and sticky dumpling dough on top, these little suckers will rock your world. They also have vegetarian ones, but I've never tried them...I always want to but I wind up gorging on pork ones instead. Some day.

double time

celly

NASTY OMELETTE

 

I have a mixed relationship with omelettes. At a certain point I had the technique all the way down, but I started slipping. Setting out to make an omelette and winding up with some sloppy, overcooked scrambled eggs is infinitely disappointing, and I'm generally more of a fried eggs guy anyway, so I had kind of stopped making omelettes for a while. This particular morning I was in the mood (and the ingredients in my fridge were basically begging for it), so I decided to give the ole omelette another shot. 

There are plenty of different ways to get good results, but I opted for a kind of cheap method I picked up while watching the omelette bar guys at the dining hall in college. They probably made hundreds of omelettes a day for hungover art students, so they had it down to a science. Basically, once the eggs have cooked on the bottom a little bit, you lift the edges of the egg and tilt the pan, so the uncooked part runs underneath and cooks as well. Once the top is fairly firm but still wet, I put the ingredients in and fold it, then let the outside get a little more golden and the inside finish cooking. Not the most traditional or classy way to do an omelette, but its more foolproof than going for Jacques Pepin's authenticness, especially if you haven't had your coffee yet.

broccoli, cherry tomatoes, onion, and cheddar cheese omelette

SUSHI SLIDERS

nori

sushi rice

tomato

jalapeno

avocado

lettuce

melty cheddar

spicy tuna

sushi rice

nori

Todd made these at the restaurant I worked at. I rode all the way back to work for them; they were awesome. Basically they're little sushi burgers. He used spicy tuna instead of beef, put cheddar on top and broiled it. The buns are rice on seaweed. Totally different than any kind of burger I had...and it was super Japanese tasting.

celly