Category: Columns

FOOD GOLD: Bacon Wrapped Dates with Funky Cheese (+ Free Bao In NYC Tonight!)

Posted on Mar 29th, 2012

This week’s Food Gold comes courtesy of a twitter request from our pal Jillionaire. I ask my tweeples to suggest some appetizers to cook up for the column and dude was all “bacon-wrapped dates.” For this version, I decided to dub it out with some very strong Cabreles cheese, but you could just as easily use a mellow goat cheese if the funky stuff is too forward for you.  Get in! Recipe after le jump.

As a special Food Gold bonus beat for all the NYC heads, I’ll be hosting a free Underground Eats event at Baohaus tonight at midnight – they’re giving away free baos to the first 100 people to like their Facebook page. Flyer for this after the jump too. Read More

Food Gold: (Almost) Anything Goes Red Cabbage + Kale Slaw

Posted on Mar 8th, 2012

If you thought that cole slaw was the only slaw in town, you are missing out good people. I really love the red cabbage and kale slaw we are going to make this week, mostly because the flavor combos are really modular. I went in a Southwest direction with the lime juice, cilantro and Braggs but you could just as easily go in with fish sauce, ginger and scallions. Almost anything goes! Serve with rich, fatty foods and enjoy. Read More

Food Gold Tool Time Special #1: Mandoline

Posted on Feb 9th, 2012

Seeing that a lot of DJs/producers/gear heads read this site the FG gang and I decided to start up a monthly gadget edition of Food Gold for those of you (and we hope there are many) who want to know about kitchen tools of the trade.

You have my word there won’t be any frumpy tricknology like your Aunt’s “bagel guillotine” or “pickle picker“. We are going to stick to the most crucial tools, the things you will buy once and use for the next ten years across many, many meals.

Short and sweet: if you are eating a lot of fruits and veggies you should get a mandoline. Read More

Food Gold: Nacho Lovers Homemade Corn Chips + Roasted Tomato Salsa

Posted on Feb 2nd, 2012

Seeing that we are only days from the SxxperBowl, I thought it was only appropriate to do a fun nacho recipe this week. If you have never made chips before, you are in for a treat. Just be mindful that you are working with hot oil and it will be just fine, promise. Pair these guys with fixins including melted colby/cheddar/monterey jack cheese, diced jalapenos, turkey chili (for moms + aunts), ground beef, guac and of course crema and you will be in nacho heaven. Or a stoner’s paradise… Read More

Food Gold: Wilding Out At Le Fooding NYC

Posted on Sep 28th, 2011

A few days ago, FOOD GOLD was delighted to be invited to Le Grand Fooding‘s Campire Session, a sort of downtown open air culinary fair meets chill music event put together by Parisian food connoisseurs Emilie Papatheodorou and Anna Polonsky. In the house for this special event were Mr. Dante Gonzalez, of Dante Fried Chicken fame, gastro-celebrity/molecular don Wylie Dufresne and his sous-chefs Andrew Andrew, Parisian uber chef (aka the David Chang of Paris) Mr. Inaki Aizpitarte and his cooking partner Mr. James Murphy. It was quite the line up. Nancy Whang from LCD/Juan Maclean and Sondre Lerche provided the tunes.  Color commentary on the bites after the jump! Read More

Food Gold: Grilled Corn with Chili Lime Compound Butter

Posted on Jul 25th, 2011

As summer rolls on, it’s always a good call to make things that require minimal thought and very few steps. Throwing things on a hot grill and mixing up four or so ingredients to make a compound (fancy) butter always puts me in a good mood so for this week we are doing grilled corn with a Mexican-influenced lime/chili butter. Bare in mind you can freak this butter using any combination (minced shallots and mustard, fish sauce and brown sugar) so get creative and let us know what you come up with. Read More

Food Gold: Fresh Minty Lemonade!

Posted on Jun 3rd, 2011

I hit the streets hard on my zip zinger (shout out Curt Flosstradamus) these past few days and boy did I get parched! I mean like doofed off two spliffs thirsty, kid! Enter this tart homemade lemonade to save the day. This one is super easy but as always, we are going to teach you a few cool tricks like how to make simple syrup and properly chop mint. And, and I hope you know we encourage you to add some vodka to this mix and really go out there. Get twisted, youngsters! Read More

Food Gold: 20 Minute Roasted Chicken

Posted on Apr 28th, 2011

Food Gold is back with another quick draw 20 minute dinner recipe. I whipped up this chicken dish on Sunday night using a few things I had in the pantry and some store bought chicken legs I needed to do something with. The sauce is really open to interpretation, as it’s really just an example of how to combine acidic (vinegar, lemon juice, tomatoes) with salty (olives) and possibly sweet (roasted tomatoes, mmm.) Get creative and mess around until you get the flavor profile you want. And be sure to go through the effort to broil the chicken before serving. That extra crispy skin makes all the difference! Knowledge after the jump. Read More

Food Gold: Homemade Tomato Sauce

Posted on Feb 24th, 2011

This week, we are taking you back to culinary boot camp with a delicious, versatile red tomato sauce. The technique is super basic so it is ALL about the quality of your ingredients and your desire to experiment with different combinations of fresh and dried herbs, various cheeses and anything else you happen to have around. After nailing this (trust, you will probably swag out on the first try) you will never eat Prego again.Let’s go! Read More

Food Gold: Sammy Bananas' Roast Lemon Rosemary Chicken

Posted on Jan 21st, 2011

OG Food Gold contributor Sammy Bananas returns!

Who Likes Chicken? Over the past few years I’ve been working on a simple but damn good recipe for Roast Chicken. The result is straightforward and hard to screw up, but a serious mouth waterer. I recently brought this chicken to the annual Fool’s Gold Holiday Potluck, and it seemed to be a hit! Food Gold head chef Elliot practically forced me to give up the recipe, and I’m happy to share. I’ve gotta give a shout here to my lovely girlfriend Mari, who introduced this approach to me, and has helped shape it into a winner. Read below to find out the juicy (and I do mean juicy) details! Read More