holiday prime rib roast

i throw my hands up in the air sometimes saying ay-oh!!!

salt, scallion, black pepper, garlic, fresh rosemary, and butter

voila

happy holidays

 

it's a rass clot secret weapon!!!

thanksgiving son!

i'm way overdue with shots from thanksgiving.  this years turkey was more like an oversized chicken (approx. 8.5 lbs) but it was perfect for the small number of guests.  i made a simple brine with rosemary, thyme, garlic, sage, madagascar black peppercorns, and salt (of course). 24 hours later i rubbed the young turk down with butter, garlic, and parsley then stuffed some carrots, half a lemon, and fuji apples inside.   enjoy the photos and i'll be back with more pronto...if you don't believe me i can't be mad at ya, the troof is in da proof!

the votes are in!

congratualtions to everyone that participated.  dana is the number 1 stunna!  enjoy the movie tonight shawty!  but wait, there's more...shapowww! another pair of tickets are available to the runner up. the results were very close (1 point difference) and the judges favored DeLaCarolina (gooey crunch brownies). 

full and fair disclosure.  8 judges ranked the recipes in order of preference, awarding 3 points to the first recipe, 2 points to the second and 1 point to the third. here is how the voting panned out.

free harry potter tickets, where da recipes at?

seriously.  where are the recipes?  is everyone passed out on four loko?  the deadline has been pushed back to noon EST 11/17.  submit your dopesaucemadnessfillmytummy recipe in the comments section so that we can have a real competition.  the winner will get two tickets to see the movie at 6pm in midtown east nyc on 11/18, the day before it is released to the general public.

appetite, i has it!

"i like the best...but i also like savings the money" so your boy went euro trippin' in astoria queens.  specifically, a balkan/ruski/slavic mashup mega mart that holds everything from cured meats and cheese to your favorite chocolate and pickled cabbage...say what!!!  "oppulence, i has it" is nowhere to be found here.  in fact, euro market has more in common with the hong kong market than it does with the single country focused but european nonetheless blingy bling blang fest at eataly.  it's like walking into a supersized european bodega.  once you get inside euro music videos are playing at club level volume. just what i like, mo' bass and techno snare while i'm strolling in aisle 3 for eurocreme candy bars.  but enough of what i have to say, let's have a look shall we.

euro market is located at 30-42 31st street. take the N/Q train to the 31st ave. stop

easier and cheaper to cross the east river than the atlantic

mineral water is kind of a big deal

cevapcici! you can have it any time of day!

excellent selection of beer

ajvar is a delicious spread made from red bell peppers, garlic, eggplant and chili pepper.  try it on bread in the a.m.

cured beef and pork right next to some of the best feta around

they will cut the bacon to your preferred thickness

more cheeeeeeeese

he'll hook you up with free samples

this cured beef is off the hook

balkan beef jerky






51 sandwiches on the wall and note the prices



pickled cabbage in the heezy

ketchup and mayo in one tube

pork buns: the chinatown remix

i enjoy delicious pork buns as much as anybody else but at 2 for $8 or $9 at certain restaurants i had to figure out a bootleg production.  for real, you would swear i was chinese the way how i duck sauce.   

all you need to do is buy a cucumber, a package of frozen buns (aisle 6 in the hong kong supermarket at 157 hester st. btw bowery & elizabeth), thick-cut bacon instead of brining then slow roasting your own pork belly and make sure you have hoisin sauce and sriracha hot chili sauce in the crib.  i'm telling you man, potluck dinner season is coming up and if you brought this stuff into my house i wouldn't even bother asking you to take off your shoes...just get to it and get it in my belly.  this is why it's hot.   

ingredients

1 package of frozen pork buns
1 cucumber
1/2 pound of extra thick cut bacon
1 bottle of Lee Kum Kee Hoisin Sauce
1 bottle of Tuong Ot Sriracha Hot Chili Sauce (Rooster Sauce)
optional: iceberg lettuce or endives



wash and prepare the cucumber and lettuce so that it can fit neatly into one bun.  next, simmer the bacon in a saute pan on a med-high flame until brown on both sides and set up a rack with boiling water to steam the frozen buns for approximately 3-5 minutes.  next, remove your buns when soft and add hoisin sauce followed by the lettuce, cooked bacon, cucumber slices, and a splatter of hot chili sauce.  ni hao ma!!!

ingredients for a pork bun surprise

short-cut to slow roasting an entire pork belly

steamed buns comin' at cha

sauce is boss

yum yum in your tum tum

yields approximately 6-8 buns
cooking time: 7-10 minutes

sweet n' spicy beets amuse bouche

where i'm from, if you start talking about 'beets' timbaland and n*e*r*d are immediately thrown into the convo but that's not where my head's at. i tried the bbq beets taco served up at mexicue and got the thinkity thankin'. errybody and their mama's cousin twice removed have a schmancy taco these days. ya dig. i enjoy beets and i destroy beats because i spit hot fiyah mon! seriously. i just kick it from my head. you know what i'm sayin'? i can do that. no disrespect, but that's how i am... so i'm coming to ya correct with an idea for sweet n' spicy beets served on endives. it's an amuse bouche. if ya don't know ask wikipedia. the best part, it's simple and faaaaaaaaaaaaaaaaaaaaaaast.



ok you get the point. now on to the foodies...

1 bunch of endives
1 bottle of rick's picks phat beets (pickled beets)
1 bottle of frank's redhot orginal
fresh feta cheese
honey
parsley or chives

i inifinitely respect your game if you don't want to shell out $9 for a bottle of aromatic pickled beets so feel free to prepare them fresh yourself. however, using the pickled joints is flava and it makes prep time faster. now that we are past the disclaimer, wash your endives and peel. next, cut your beets into cubes and pour frank's redhot orginal to taste onto the cubes in a bowl. finally arrange the beets onto the endive, add crumbled feta, a drop of honey, and minced parsley or chives. F-A-S-T-D-O-N-T-L-I-EEEEEEEEEEEE

several servings are possible

approximate cooking time: 5-8 minutes

recipe zeit! smoked salmon sandwich

oh yeaaaaaaa!  smoked salmon with lime juice and cream cheese topped with fresh chives.  watch out...i might be in your kitchen shawty cookin' with ya pots...

1 packet smoked salmon

1 lime

cream cheese

bread (i used organic french sourdough)

chives

butter

butter is easier to schmear on bread if it's out of the fridge for a short while.  once the butter is soft and spread on your bread, use a pan to toast it until you get a delicious golden brown color (i prefer to hook it up on both sides). next, spread the cream cheese and lay the smoked salmon on top.  finally drizzle fresh lime juice and sprinkle minced chives.

serves 1

approximate cooking time: 10 minutes

recipe zeit! seared & poached scallops

6 scallops
1 bunch of scallion
1/2 teaspoon whole black peppercorns
2 strips of bacon (seared scallops)
sea salt
2 limes (seared scallops)
1 orange (poached scallops)
butter

clean/prep/season

grab a bowl to clean/prep your scallops then rinse in cold water.  next soften up a lime to release its juices and mix in with the scallops to get rid of the 'fresh off da boat' aroma.  nice!  pat dry your scallops and place in a dry bowl.  crush your black peppercorns to season the scallops and also add your sea salt to taste.

poached scallops

reserve some orange zest then peel and cut a orange crosswise ahead of time to set under your finished scallops.  next, bring a pan of salted water to a boil while you rinse and trim the edges of your scallion.  place the scallion in the salted water to cook for 2-3 minutes.  next, remove the scallion and place your cleaned and seasoned scallops (salt and black pepper) in the simmering salted water and cook on a medium-high fire for approximately 2 minutes on each side or until firm.  be sure to avoid over cooking otherwise your scallops will not be FIYAH!  serve the scallops on top of the orange slice with orange zest and scallion.

seared scallops

cut a lime crosswise ahead of time to set under your finished scallops then cook your bacon strips.  when finished pour out most of the oil and add approximately 1 tablespoon of butter.  once the butter has melted in the pan place your cleaned and seasoned scallops (salt and black pepper) in the pan on medium-high heat to simmer on each side for approximately 90 seconds on each side, again, be sure to avoid over cooking.  before removing, rub the scallops into the glaze on the bottom of the pan (note: tongs come in very handy here).  serve the scallops on top of the lime slice with a sprinkle of lime juice,bacon and minced scallion.

serves 2 (appetizer portion)
approximate cooking time: 10 minutes

wash this tasty appetizer down with choya umeshu (pronounced wu-meh-shoo) served chilled.  you can peep a photo of the bottle in the earlier post titled "chessboxin' with scallops".  ask your girlfriends, ain't nothin' like plum wine sizzurp with hints of apricot and peach to make you drop it like its hot.

chessboxin' with scallops

when shawties want romance they watch the notebook.  when i need inspirations i check one of my cookbooks, ya dig.  i was gifted morimoto's new art of japanese cooking and decided to try a few new things with seafood.  scallops are fun and easy to work with so i decided to set it off and prepare them using two different techniques: seared and poached.  i'll write the recipe tomorrow but couldn't wait until the morning to post photos, so take a look and get an idea of what i'm working with here. ya'll are going to bug when you taste this...fo sho!

 

the people's blog

this weekend i received some much appreciated feedback on the blog and what do i do?  i take a 3 day hiatus, completely off the reservation.  nada.  no pumpkin recipe or festive party treats idea...no wonder i can't sleep at night.  regardless, the support has been great and the feedback has been positive.  it usually goes something like this, "yo k, the blog is legit!" or "the blog is hot son!"  yeah, no kidding, now tell somebody that doesn't know!  so to show my gratitude i'm going to hold a recipe competition and the prize will be two tickets to see harry potter & the deathly hallows part uno on 11/18/10...the day before errrbody else gets to see it!  no joke.  submit your best/favorite dopesaucemadnessfillmytummy recipe in the comments section of this post by noon EST 11/15/10 and i will announce the winner.  you earned this so big up yourself. 

in the cut: columbine

columbine caught my attention because the line stretched out the door and onto west broadway.  like my recent visit to eataly, the scene could have easily been mistaken for a nightclub but columbine eliminates the sensory overload.  it's a tiny space with limited standing room and seating for 4-5 people at best.  unlike its modest appearance, i'd say it is one of the best looking and well dressed soup/sandwich/salad lines i have seen. 

this afternoon i had a cup of 'uncle mike's corn & potato bisque" paired with a jerk chicken sandwich and root beer soda. i have enjoyed other meals here but today's missed the mark. the bisque was watery and the jerk chicken sandwich was dry while the popular jerk spice was no more than an afterthought.

uncle mike's corn bisque



columbine's jerk chicken sandwich

 maybe i'm just bitter because i dropped $2.50 on a root beer that could have been spent on some four loko but the premium on my $17 lunch was not worth it today.  however, i do recommend trying 'donald's famous smoked chicken salad' sandwich and lounging by the window to people watch.  bring your own drank and use the money you saved to get a thesartorialist.blogspot.com worthy outfit so that you can blend in and get a number/date in addition to your sammich!   

Columbine
229 w. broadway
corner of white & w. broadway

tequila tasting event w/ Casa Noble & Rolling Stone

check it!  thursday, november 4th from 7-9pm at Groupe Seize Sur Vingt on 78 greene st.  get your drink on with 100% blue agave certified organic tequila.  you can send your rsvp to casanoble@16sur20.com

if you're interested in casa noble visit casanoble.com

your welcome!

recipe zeit! garlic & rosemary leg of lamb with russian fingerling potatoes

1.5 - 2lb leg of lamb
4-6 cloves of garlic
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole white peppercorns
sea salt
2 sprigs of rosemary
extra viirgin olive oil

1/2lb of fingerling potatoes
1 teaspoon dried rosemary
sea salt
black pepper
dash of cayenne pepper
extra virgin olive oil

pre-heat your oven to 450 degrees on the bake setting.  clean/prep your lamb (i used cold water and a lemon) and tie crosswise with clean butchers twine in order to hold a desireble shape that will retain the juices and allow the meat to cook evenly.  to season, take at least 2 garlic cloves and cut them crosswise.  after making slits in several parts of the lamb stuff each cavity with the garlic.  next, chop your rosemary leaves finely after you have removed the stem, dice the remaining garlic and crush your peppercorns.  evenly spread your rosemary, minced garlic, black pepper, white pepper, and sea salt onto the leg of lamb.  finally, spread just enough olive oil to coat the lamb and you are in business.

to prepare the fingerling potatoes, cut them lengthwise then add half a teaspoon of pepper, salt, olive oil and dried rosemary (a dash of cayenne pepper is optional). 

i added a little water to the bottom of the roasting pan hoping to keep my lamb moist then set the lamb on the rack.  add your potatoes, cover and bake at 350 degrees until the thickest part of the lamb registers 155 - 160 degrees (medium rare).  for a 1.5 - 2 lb leg of lamb, you'll be ready in about 1 hour or 1 hour 15 minuntes but remember to let the meat rest for about 10 mins. 

serves 2-3

leg of lamb sample at eataly leads to leg o' lamb at the crib

we sampled the special of the day (leg of lamb) at eataly's carving station and shapowwww! our first eat this, cook that dish was conceived.  

the recipe will follow but i'm so excited about this leg o' lamb that i had to post the prep pictures for ya!