Danny is always creating different sauces and spice mixtures. We decided to create some colorful sauces with our Negev Nectars olive oil for Cinco de Mayo. Negev Nectars olive oil is fruity which makes it a great pairing with peppers and spicy flavors. For all three sauces we used different peppers as the base and paired each with corresponding colors.
While we can’t claim that we invented this clever technique, we can vouch for the remarkably juicy, tender chicken it produces. Beer can chicken is simple, tasty and has an extra dash of showmanship that will appeal to all serious grill jockeys.
I think I had been craving wonton soup for at least week before making this. I wanted good wonton soup, not the bland crap you get at a Chinese restaurant. Danny and I came up with the idea of making duck wonton soup. This is totally different than what they serve in China but who cares. It was awesome! We made our broth from duck stock and the wontons are filled with duck. We used our pressure cooker to speed up the process of making duck stock. The results? DELICIOUS.
Our friend Dave who is also very into food like us, is starting his own East Village Food Tour. The idea all started when we were eating Porchetta sandwiches one afternoon. We saw a group of tourists on a food tour and decided that this would be a great idea. Dave doesn’t have every detail figured out yet so this past Sunday we did a test drive. We did the Italian tour. If you’re interested in going on a tour email EastVillageFood@gmail.com.
Sausage Peppers is one of the greatest combinations. To put a little twist on this classic we grilled the onions and peppers directly over the coals. Afterwords we put a pan on the coals with oil to get that super smokey flavor. Our one mistake while making this dish was we forgot to pick up some bread to soak up the delicious oil. Guess that’s why we call ourselves knuckleheads.
On the first day of Spring we decided we needed to start the BBQ season out right. Grilled pizza is great and so fun to make. You can choose whatever toppings you like. We made one pizza a spicy oil margherita and another a ricotta sausage and sun dried tomato oil. Both were great! One tip is to roll the dough out as thin as you can.
We love short ribs and wanted to try braising them in a red wine sauce.This is very simple and easy. It took us no time to braise in the pressure cooker. The key to this great sandwich is fresh Italian bread and Danny’s special salt and pepper mix. Crush up fresh peppercorns, 1 chilie de arbol, and kosher salt for the perfect touch. We used a piece of swiss cheese on top of the sandwich but decided sharp cheddar would go well on this too.
This our take on the American classic: Pork shoulder smoked so long it shreds off, doused in a vinegary sauce and topped with homemade slaw all on a soft, warm bun. To get the pork right, you will want to be able to dedicate 6-8 hours on this meal. We think it’s worth it. Continue reading
After studying in Rome for a few months I have been looking for classic Italian dishes that I can put my spin on. Since Danny and I both love spicy food I decided to add a Fresno chili to my sauce to add a kick to my sauce. This is my take on meatballs in a spicy white wine tomato sauce. Mangiare!
