Simple Pesto Sauce

One of my wife's favorite dinners is baked chicken cutlets and pasta with pesto sauce.
Pesto...mmm one of, if not, my favorite sauce.  Typically this is done with a pestle and mortar, so if you have one just substitute it for the "blender" aspect.  Also most use only basil, I use basil, parsley and oregano for some extra flavor.  So here is my rendition:

1 package of basil from the super market.  If you have home grown pick 2 nice handfuls of basil leaves.
1 handful fresh flat leaf parsley - easily found in supermarket
1/2 a handful of fresh oregano - easily found in supermarket
3 to 5 cloves of garlic - I say this because I love garlic and use more, if you don't you can use less but 3 is nice
Olive oil
Salt and white pepper
1/2 handful Pine nuts - pignoli nuts - I toast these in a small pan until they turn slightly tan - but you can use them raw
1 good handful of grated Parmigiano reggiano cheese

In a blender, combine the basil, parsley, oregano, pine nuts, garlic, cheese and enough olive oil to cover the bottom.  Set the blender to chop and give it about 15 seconds.  Then scrape down the sides of the blender bowl with a spatula and add a little more olive oil.  Turn the blender to puree and slowly drizzle in more olive oil.  You want to keep adding until the mixture thins out, but no more.  You want it to be thick since the water from the pasta will thin out the sauce.
Once the mixture comes lose from the sides of the blender bowl is probably a good time to stop and taste.
Add some salt and white pepper mix again and then taste again till you have your desired flavor.
This should yield about 1/2 pint or so, the perfect amount of sauce for 1 lb. of pasta.  Many people use many different cuts for each type of sauce, I like my pesto with a farfalle (bowtie) pasta, penne rigate or a fusilli (cork screw), but any cut will do.  Just cook, drain most of the water and throw it in a bowl, mix it up and server....enjoy!

The Perfect Pan

I must admit, it took me a long time to break down and buy a cast iron skillet, but man why did I wait so long!  You can really do anything with a cast iron skillet, from sautéing, frying and baking, the cast iron skillet is truly a multi-tasker.  The only thing you can't or shouldn’t do is boil water in them.
So they are quite heavy and need some upkeep, unlike your traditional pots and pans, but once you get the hang of them, wow what a difference.
Most people are saying, sounds great but you always have to season them and they are touch to keep clean.  I know this because I was one of those people.  But I have found that with a little TLC each and every time you use the skillet, your efforts will be rewarded.
Seasoning a cast iron skillet in not as tough as you think. There are the traditional methods which can be found online which take you through the steps of greasing the skillet, then baking it for a specific amount of time (usually upside down).  The sites will also tell you about proper care and so on.  Most skillets are pre-seasoned these days right from the store.  But once you use them they begin to lose their non-stick.
Here is how I take care of mine, I am not saying this is the best way, but to me it seems the easiest.
Once you have cooked in the skillet rinse it off with hot water and a scrub brush, or a green scrub pad.  If you have seriously caked on residue at the bottom of the pan you will have to take an extra step.  You are not supposed to soak these skillets in water - water + iron = rust.  But you can use water to clean the caked on stuff very easily.  Add water about one half in up the pan and boil it.  While the water is boiling in the pan gently scrap with a metal spatula or spoon to remove the debris.  Once you feel it is gone dump it into the sink and continue to rinse with hot water (cold water on hot iron may cause it to crack).  Be careful! Cast iron is an extremely good conductor of heat and the handle gets as hot as the pan itself.  Once the skillet is rinsed make sure you have everything off by using the brush or green scrubby.  DONT USE SOAP, BRILLO, or any kind of cleanser.  Once the skillet is clean thoroughly dry it with a towel or paper towel, you can even put it back on the burner for a couple of minutes to evaporate the water.  Once you’re done cleaning, lightly coat the skillet with shortening and you’re done!  I store mine in the oven for two reasons - 1. They are heavy so it’s just easier than putting it with you other pots and pans and 2. You will probably forget it there (like I do) so when you preheat your oven it re-seasons the pan without you knowing it.  This keeps the non-stick at its peak.
This will take some getting used to at first but like I said, once you get the hang of it you will love it!
Please remember:
Cast iron is heavy
Cast iron can rust if not completely dry
Cast iron gets EXTREMELY hot, even the handle.

Happy cooking!

Recipes? I Don't Think So!

You ever have something really tasty and you ask the person who made it, "Can I have the recipe?"  Of course you have and they oblige, give you the little 3 X 5 index card, you go home, make the dish a few days later and think.....hmmm, this isn't like the one the other night.  So you call the person and they say "Oh I forgot to tell you that I changed it and added a little bit of "whatever" to it".  Frustrating to most, but not to me.  You see, recipes in my world are "Guides", a road map to get from a bunch of ingredients in your kitchen to an edible plate on the table.  I believe cooking should be just that, a journey where you are able to explore, get lost, make wrong turns, but hopefully at the end, wind up in a most memorable place.
So let go of "The Recipe Said This" notion and lose yourself a little when you’re cooking.  Come up with new ideas, CHANGE THE RECIPE!  That is what I encourage.  You make take something from this blog, make it and not necessarily like it.  That's O.K. with me, we are not the same and we have different tastes, but if you like the idea of the dish but not all the ingredients, change them and make it your own, that's what cooking is.  I call my recipes "guides", because that is what they are, a guide to a dish, able to be altered, adjusted and morphed into something that suit your liking.
This does not only go for what I post here, but wherever you pick up a recipe, let it be your "guide".  The only place I don't recommend changing things is when it comes to baking.  Baking, to me, is more of s science, everything has to be just right or you do not get the desired outcome, especially in cakes, pies, cookies and so on.  But cooking, well the world is your oyster.
Changing a guide by even the slightest can give you a dish you absolutely love!  Just like the person earlier who said "Oh I forgot to tell you that I changed it and added a little bit of "whatever" to it", that's the ticket, he or she got it.  There is no reason why you cannot do the same.
Many people say, "I can’t cook" and maybe that's true, but I believe if anyone is given a guide to a dish they truly like, they make it and really think about what they like or dislike about it and change it, they too have just begun to cook.
Cooking should be fun, exciting and exploratory, so get out there and give it shot!

Simple Nacho Dip

This is one simple dip, perfect for parties, super bowl or just hanging by the pool.
What you will need: 1 can refried beans
                               1 can sliced olives
                               1 can sliced jalapenos
                               1 box Philadelphia cream cheese
                               1 8 X 8 aluminum pan
                               1 bunch scallions
                               1 bag shredded Mexican style cheese.
                               Preheated oven to 350 degrees

Layer the pan first with the re-fried beans, then a layer of olives, then a layer of cream cheese, then a layer of jalapenos, the a layer of cheese.  Put into the oven for about 15 to 20 minutes.  Take out and sprinkle with fresh chopped scallions and serve with your favorite chips.  This is just a base guide, you can add in some guacamole, salsa, cilantro or whatever you want.  That’s the beauty of this simple dish, you can sculpt it into your own creation.  Enjoy!

Il Cinghiale - Review

Il Cinghiale Trattoria - Little Ferry, NJ - Review
This little authentic Italian Trattoria is in my opinion, one of the best around.  It happens to be my current favorite Italian restaurant.  Not only for the exceptional food and good service, but it has what many typical Italian places lack, diversity.  The menu is not the typical, chicken parmegiano, veal francese...etc.  They have many unique dishes to accommodate the most finicky and adventurous dinners.
We are greeted by the owner, who is always around waiting tables, Nicola.  We are seated promptly with olives, bread and olive oil placed almost immediately.  A nice touch I might add.
We start off with a few appetizers - Caesar salad for me, grilled vegetables and burrato cheese for my wife and the special - sausage with hot peppers and potatoes.
The three apps are very good, with large portions except for the grilled veg plate.  I thought there could have been a little more in the way of "grilled veg".
My wife had the "signature" papparadelle with wild boar ragu.  We have had this numerous times in the past and it has been nothing short of consistently spectacular each time.
I went for the pork shank, over wild mushroom risotto....awesome, just awesome.  The meat juicy and flavorful which literally fell "off the bone", coupled with the chianti reduced sauce really rounded out the dish.
Unfortunately, I ate everything on the plate (picture below) and had no room for the decadent Pistachio Gelato Parfait, which I normally indulge in.
To me, the pricing is fair for a byo, $78.00 before tip for 2 appetizer's, 1 appetizer special, 1 main course, 1 special main course and berries with cream for dessert.
I have to admit, I am a little reluctant to post such a positive review because I am a little selfish.  I want the owner to do well, but don’t want to wait forever to get a table....which leads me to say, MAKE A RESERVATION!
I can’t praise Nicola enough for the job he has done in a little over a year of being open...Well Done!
I truly recommend this for any occasion, I even had my wife’s birthday party here last year.
here is the face book link if your interested:
http://www.facebook.com/pages/Trattoria-Italiana-IL-Cinghiale/186712934702940

Jalepenos Mexican Grill - Review

Glen Rock, NJ-
Out for some Mexican food tonight and tired of the same ol same ol at Blue Moon, so we opted for Jalapenos Mexican Grill.  Now this place was not so hot the last time I was there some, oh, 3-4 years ago, but apparently it closed for a couple years then reopened not long ago.
Just a quick note on the service, mediocre, about 15 minutes before we are greeted, food came out with decent spacing between ordering, apps and dinner.  We had to ask a couple times thought for water and drink refills.  The waitress was pleasant but a little shy when it came to checking up.  So overall I would give it a 7. 
We start off with chips and salsa on the table, chips are crispy and not to salty, and the salsa has just the right amount off heat and spice (I don't like super hot and spicy things at all).
Appetizers: tostones - good, little dry and needed some seasoning, but the Margarita garlic sauce knocked it outta the park
                  carnitas flautas - tasty and crunch, the black beans we decent as well
                  nachos grande - crisp chips made it work, the chili was tasty and just the right amount of cheese, so you didn't pick up 1 GIANT nacho.
                  queso dip - cheesy but needed some more heat and seasoning.
On to dinner, I had the mole chicken burrito, it was good but i was not crazy about the mole sauce.  I have not had many in the past, but this one seemed very......clovey, if you will,  and also it had a burnt coffee flavor underlying which didn't sit well.  The guac was fresh and delicious, which made up a little, but the refired beans needed more salt as well did the saffron rice.
Others in my party had the fajitas, burritos, enchiladas and a salad and everyone seemed pleased with their meals.     
Overall I was happy with my experience and would go back again to try some other items off the menu.
The pricing was fair, in my opinion, $140.00 before tip for 6 people - 4 apps, 6 entrees, 2 sodas and 2 bar drinks which breaks down to about 25 buck s pp.

if your curious here is the webiste:
http://www.jalapenosmexgrill.com/index.php

Micro Plane Gems

These little guys should be in every "wanna be" chef's kitchen.  Small enough to fit in a drawer but can tackle some pretty big chunks of cheese...mmmmm or chocolate.  These tools are very versatile when it comes to food preparation or decoration. 
The one on the right is the mini or fine micro plane, this guy it perfect for zesting fruit, grinding nutmeg or cinnamon.  Just a hint of lemon zest in a dish or dressing brightens the flavor, but you can use it on any citrus fruit.  Fine grind fresh nutmeg for an extra kick in your apple pie or give your cup of coffee, tea or hot chocolate a burst with some fresh ground cinnamon.
The one on the left is the middle child, but this one knows its place in the kitchen when it comes to giving the perfect grate to hard cheeses.  I use this all the time when cooking my risottos, since it gives the perfect grate which allows the cheese to dissolve quickly into the risotto. You can also use this for zesting fruit when you want a little more punch than the mini can give.
The big guy in the middle works well for a noticeable cheese presence in and dish and salads.  Not as big as a standard box grater, but this gets the job done.  You can even use this on softer cheeses, such as a Fontina or  Gouda.  Lastly, it creates the perfect sliver when used on chocolate.  Finish a pie off, add some to ice cream or on top of a nice cup of hot chocolate...mm mm good!