english brizzy!

 

brunch at the breslin is dopeboymadness and their full english breakfast is off the chain {check the photo above}.  if you can't make it to the ressie though don't worry, i got chu cuz!  all you need is bacon, pre-birds {eggs}, "snausages", tomatoes, mushrooms and maybe beans but getting gassy from breakfast is not a good look so we hit pause on that one.  ya feel me?  take a look, i bet if i didn't say anything you wouldn't know which plate is from the breslin and which is from your boy. i'm not gonna front, i kind of overdid it with the eggs but i still smanged it.  unstoppable b!

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

 

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!

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

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!