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
Posted on Nov 22nd, 2010
Photo from Best Week Ever
Wassup culinary commandos! I received a few requests for a “funky salad” since my last post so for this week’s Food Gold I decided to do up a Frisee Salad with a Bacon Vinaigrette. Don’t get put off by the “salad” part though, this isn’t healthy at all. It is, however, incredibly delicious, as any dish containing THREE distinct sorts of fats (protein, dairy and nut) should be.
As for our green component, Frisee, that slightly bitter and funky cousin of endive, it stands up remarkably well to hot dressings and pairs well with rich flavors like cheese and bacon. Think of it as a vehicle for funkiness. And stinky cheese… Read More
Posted on Sep 16th, 2010
Guest appearance from Ludwig Von Pig
I’m a biiiiiiig fan of leafy greens and Kale is hand down one of my favorites. It’s incredibly good for you, edgy in all the right ways (raw or cooked it always has some kick) and wildly in season right now. This week we are going to show you how to make sauteed kale with garlic oil and bacon, a magnificent side if there ever was one. We snazz it up here with a bit of red wine vinegar and red pepper, but you could just as easily leave those things out and still catch the vibes. This goes perfect with Pork Meatballs, btw! Read More
Posted on Aug 4th, 2010
Even if you are not a tomato lover, you simply cannot deny that summertime is the time to try to use those tasty ‘lil dudes any chance you get. They are at the peak of flavor and really, really cheap. I just copped a carton of beautiful grape tomatoes at Whole Foods for 2 bucks and after throwing them in a few salads over the weekend, decided to use the rest as a star ingredient in this sammich. Read More