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GAME NIGHT GRUB

It happens once a year... Football fans, single gals and food lovers across the country come together to watch this main event. No matter your reason for joining in on the action, you need to come hungry! Hot dogs, wings, 7-layers of goodness, chips and dips galore...it has officially become our tradition to contribute a little taste of fancy: Seriously Sinful Steak Sandies. James grills the steaks, I make the spread and pile on the fixings. Just the kind of team work fit for the BIG GAME.

Sinful Steak Sandwiches

1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard seeds, cracked
3 rib-eye steaks
4 ounces Gorgonzola, crumbled
1/2 cup sour cream
Salt and freshly ground black pepper
1 whole wheat baguette, split lengthwise
2 cups lightly packed arugula
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours.

Heat the grill pan to medium-high heat. Drain the marinade from the steaks. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
You know me, always gotta end the night with a sweet bite! In the spirit of the Super Bowl, I throw out my healthy eating for these chocolaty morsels. A recipe that I have also become known to bring to the parties (thank you Giada!)...

Espresso Brownie-Bites

Nonstick cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces to serve.

Houston Holidays

In Houston for the holidays this year...the weather has been completely all over the place. 75 degrees one day, 30 degrees the next, and back to rainy, humid and 80 degrees today (typical Houston weather). As my loving sister says, "hope you're enjoying the holidays in the most polluted city in America". Correction, CaitO. Though sometimes one can argue it may "feel" like the most polluted, here are the actual most polluted cities, by ozone pollution, according to The American Lung Association’s State of The Air 2008 report.

1. Los Angeles - Long Beach - Riverside, CA
2. Bakersfield, CA
3. Visalia - Porterville, CA
4. Houston - Baytown - Huntsville, TX
5. Fresno - Madera, CA
6. Sacramento - Arden - Arcade - Yuba City, CA - NV
7. Dallas - Fort Worth, TX
8. New York - Newark - Bridgeport, NY - NJ - CT - PA
9. Washington - Baltimore - Northern Virginia, DC - MD - VA - WV
10. Baton Rouge - Pierre Part, LA

Way off. By three. Anyways while I dearly miss my family in Florida and would do anything to be spending the holidays with them (and lying on the beach), I have been keeping myself busy in the kitchen with holiday cheer plans every evening. A friend of ours had a few of us over last night for a wine tasting party. We were all to bring an appetizer...or two. My fiance's mother (a fabulous cook herself) always has something [cooking] up her sleeve. She suggested I try these recipes. If she is suggesting, I am trying. Her recipes are always tasty and satisfying.

Bruschetta with Cannellini Beans and Strong Herbs
The creamy texture and mild flavor of cannellini, or white kidney beans for strongly herbal rosemary, thyme and sage. This robust bruschetta is a meal in itself when served with a peppery little salad.

Ingredients:
1 Tbsp olive oil
1 Tbsp unsalted butter
1 small garlic clove, finely chopped
1 tsp each of fresh rosemary, thyme, and sage
Pinch of hot red pepper flakes
2 cups cooked cannellini beans or 1 15-ounce can, drained
1/2 tsp sun-dried tomato paste or imported tomato paste
Salt
1 Tbsp finely diced red onion
Freshly ground black pepper
4 slices country bread, cut about 3/4 inch thick
Olive oil for drizzling

Place the olive oil, butter, garlic, herbs, and hot pepper red flakes in a medium sauce pan. Cook over low heat for several minutes. Add the beans, tomato paste, and salt to taste. Cook over medium heat for about 5 minutes, using a wooden spoon to crush the beans. If the mixture seams dry, add a little water or broth to achieve a creamy texture. Meanwhile, grill or toast the bread on both sides. Drizzle the bread lightly with olive oil. Spoon the bean puree on the bread and sprinkle with the red onion. Top with a few drops of olive oil. Serves 4.

Zucchini and Parmesan Salad
Amazingly good combination of raw zucchini and Parmigiano. Simple and light.

Ingredients:
8 ounces small zucchini
3 Tbsp fresh lemon juice
1/3 cup olive oil
Salt and freshly ground black pepper
2 ounces of Parmigiano-Reggiano, in 1 piece
1 baguette, sliced on an angle in 3/4-thick slices and toasted (optional)

With a vegetable brush, scrub the zucchini well under cold running water. Trim off the ends. Using a mandoline, slice the zucchini very thin. Arrange the slices in a shallow platter. In a small bowl, whisk together the lemon juice, olive oil, and salt and pepper to taste until blended. Drizzle over the zucchini. With a vegetable peeler, shave the Parmigiano into thin slices. Scatter the slices over the zucchini. Serve immediately alone or top over toasted baguette slices.

It was a successful night in the end, and I've added a few new recipes to my collection (not to mention another case of wine is on its way to New York). Never can have too much vino on hand!

This week in the kitch...

Mexican Chicken Soup with Homemade Tortilla Chips!
This has become my new fav for weeknight dinners. I'll make it on a Sunday and have plenty of left-overs to get you through your work week! For quicker preparation you can use a ready-made roasted chicken from your local grocery store.

Mexican Chicken Soup
Ingredients:
4 split (2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade or low sodium store-bought
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips (homemade preferably).

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in ½, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips (preferably homemade-see recipe under Sides and Bites).

Yields: 6-8 servings. Time to make: 50 min
Texas Tortilla Chips
This week I wanted the fried "good stuff", but you can also bake the tortillas for a healthier option. 400 degrees for 10 minutes.

Ingredients:
Vegetable oil for frying
Twelve 6-inch white corn tortillas
Course sea salt

Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium heat to a rolling boil.

Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.

Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. Season with salt immediately. Cool and serve.

Yields: 4 -6 servings. Time to make: 30 min

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Winter Comfort

Nothing beats the winter blues like a warm hearty, healthy bowl of pasta. It's been one of those weeks...and it's only Tuesday. I bundled up to make my rounds: first stop at the local deli for the fresh ingredients, then to Murray's Cheese for homemade pasta, gourmet cheeses and, of course, something chocolate for dessert. I came home, opened a bottle of Elizabeth Spencer Napa wine, put on the classics (Nina Simone!!) and started boiling the water.

Spinach, White Bean and Pecorino Pasta

What you need:
* 4 ounces whole-wheat fusilli
* 4 cups baby spinach
* 3/4 cups reduced-sodium chicken broth
* 1/2 tablespoon all-purpose flour
* 1 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 1/2 can cannellini beans, rinsed
* 1 tablespoons red-wine vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/4 cup shredded fresh pecorino romano
* 1/3 cup breadcrumbs (you can toast and make fresh or use ready-made)

What to do:
Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally. Stir in spinach during the last 2 to 3 minutes. Drain. Dry the pot.

Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly for about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and spinach. Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with breadcrumbs. Serves 2.

Sit back, relax, and settle in. This is a pasta dish that will bring you comfort at the end of a cold bitter day.

Happily Ever Napa

I realize that it has been a few weeks since my last posting and I promise a good reason for this. I recently had a birthday so my boyfriend planned a trip to Napa. We had both never been, and have talked about it for many years. The flights were booked months ago, just as important, the restaurant reservations were made well in advance...

Lunch was scheduled for our first day at Cindy's Backstreet Kitchen. After spending one fabulous day walking around San Fransisco, staying at the recommended Clift Hotel and enjoying our first dinner at Conduit, we got right on the road early the next morning to head to Napa. We checked in at White House Inn, a quaint newly-renovated house in downtown Napa. We were greeted by friendly people, dropped our bags and got right back in the car to drive up 29 towards Cindy's (with planned tastings on our way, of course). We stopped into few vineyards, including Laird Family Estate. I notebly loved one partincular wine called Jillian's Blend, a blend of their Cabernet Sauvignon and Syrah. Perfectly light red wine with some body and spice elements to it (just finished off a bottle two nights ago with dinner). Once we made our way to Cindy's we were hungry. We ordered their flatbread to share. I got Cindy's Curried Chicken Salad and he got the Backstreet Burger. Just what we needed. Ready for more. On our way back to the inn we took a different route on Silverado Trail; new view, different vineyards. One I remember liking in particular was Pine Ridge. This was the best day to me. Driving around with no where to be. Good company, good music. Great wine. Fresh air. Relaxation. How else would you like to spend your Friday afternoon? I'll let you ponder on that for a second...

That evening we had dinner at one of the greatest Wine Country establishments, the Restaurant at Auberge Du Soleil. Legacy for it's award-winning menu and wine list, we sat at a table on their famous terrace overlooking olive greens and vineyards. It is supposed to be the best seat in town for sunset but was disappointingly foggy out that night. We were still happily satisfied with the view and about to enjoy a full four-course meal. Dinner was decadent. Seared foie gras with pistachio and bittersweet chocolate sauce, halibut with pea puree, liberty farm duck with artichokes...wine pairings...trust me, there was more. Incredible. We enjoyed every last bit and eventually rolled ourselves home to get set for our final day in the valley.

We woke up early the next morning for a wine tour that James had planned (have I told you the name of the man that I have been dating for the past few years is James?). A woman (quirky, smiley, can already tell she has a great sense of humor) rings the doorbell. I knew then that this was going to be an eventful day. We got in her car and immediately started talking 'wine': how we were complete amateurs only wishing we knew more, knew what we liked when we tasted it, loved when people paired wines for us, enjoyed drinking wine at almost every meal, and so on. She was great. She talked the whole way to our first stop. We learned so much in the first 15-minutes! We preferred the smaller intimate vineyards, so we completely avoided the "commercial" ones (Cakebread, Opus One...we even skipped over Robert Mondavi). We started at Adastra Vineyards. This was special. Family-owned by Dr. Chris Thorpe and his son-in-law, this certified organic vineyard is located on a beautiful 33-acre ranch. He gave us a tour of the entire property, including tasting his organically-grown tomatoes straight from his garden and sniffing-and-guessing herbs as we walked around. His wine was not so bad either. (We bought a case).

From there we visited Shifflett Estate, Tres Sabores, had a picnic lunch at Allora and a tasting in between at Elizabeth Spencer. All-in-all the day was more than fulfilling. At one point we had to take a coffee break at Bouchon Bakery. This was heaven. You already know that sweets are my weakness (I am sure most can relate). Their homemade TKO (oreo cookie) and a Peanut Butter and Jelly cookie!!! Go now. Run before they are all gone.

The day started coming to its end. We made the drive back to our inn already talking of canceling our perfectly-scheduled dinner reservations at Martini House due to the past three gluttonously glorious days. Once back at the inn, James had one more surprise. He somehow managed to drag me outside to a gazebo that we had discovered our first night there. We walked in. He got on one knee. And yes, he proposed! And yes, I said yes! Birthday trip, turned engagement celebration. This is officially one trip we will remember forever. Now soon-to-be Mrs. Stewart (have I mentioned his last name is Stewart?), I have a wedding to plan...with many tastings to come. Do stay tuned...

Starbucks Up and At Em' Again

Much to my surprise, Starbucks has done it again...found a way to keep me as a secret customer. I am incredibly more fond of the neighborhood coffee joints. I used to avoid Starbucks at all costs and even go out of my way to get my morning joe from the smaller individually owned places (or trucks for that matter). They started to win me over at the start of this summer with their healthier breakfast sandwiches and posted calories. They have now added more to their menu. I noticed the other morning on my break from teaching Physique 57 classes their Power Protein Plate on display that only contained 330 calories. This included a hard boiled egg, a mini whole grain bagel, fruit, cheese and peanut butter. If I hadn't already eaten that would have definitely been my choice for the day to snack on. The only turn-off was the presentation. You have to ignore the "airplane-style" packaging with a squeezable tube of peanut butter, along with the fact that the bagel is cold and untoasted. Another addition is their Perfect Oatmeal ranking in at 140 calories with side options of dried fruit, medly of mixed nuts (additional 100 calories each), and/or brown sugar (additional 50 calories). The Chewy Fruit & Nut Bar looked the most appealing with big seeds and oats and chunks of dried fuit (250 calories, 4 grams of fiber, 5 grams of protein). Others that I might not try include an Apple Bran Muffin and their Berry Stella (a star-shaped muffin-like creation made with dried oats and berries).

I wish that I could say I've tried and tasted all of these new products and they are actually flavorless and entirely not worth the trip nor the double-crossing that I have started to commit, betraying my small coffee joints... Maybe this idea could in fact be reality. Only time can tell. Perhaps I find myself at a Starbucks on another work break next week. Perhaps I give in. Perhaps I taste?

To be continued...

Philly Cheese Steak Taste-off

I was in Philadelphia this past weekend for a family wedding. As yet another bridesmaid, your obligations are soley to the bride and it is your duty to be available for her at all times. As honored and as much fun as it was, by the end of the weekend I had to be sure to fit in a true Philadelphia experience before returning home and my boyfriend NEEDED a Philly Cheese Steak. My cousin gave us two suggestions without hesitation: Pat's or Geno's, the two top-rated Philly Cheese Steaks in town. Located just across the street from one another. We drove to the Italian South Philly neighborhood hungry and ready to chow down.

Contender #1: Pat's King of Steaks.
Location: Where 9th Street crosses Wharton & Passyunk Ave in Philadelohia, Pa.
History: Founded by Pat Olivieri in 1930. Started as a modest hot dog stand in South Philly until he craved something new and created the steak sandwich.

Contender #2: Geno's Steaks. Location: At the X-shape intersection noted above.
History: Founded by Joe Vento in 1966. Learned everything he knew from his father who opened Jim's Steaks in the 1940's.

*Sidenote: We were warned that the most important thing you must know is how to order. The service is fast. The line keeps moving. You better be ready. Your Cheese Steak options include three kinds of cheese: Provolone, Chedder, or Cheese Whiz (the only way to go by the way) and with or without onions. So for example, if you want Cheese Whiz with onions you say "Whiz wit". If you want Cheese Whiz without onions you say "Whiz witout". Notice the "t" in place of the "th" in the word with. You need to fit in with the "Yo Philly" accent here. This is just the first window. The second window is for drinks and fries orders.

Half of our group went to Pat's, the other 2 went to Geno's and we met back at Pat's outside picnic tables for the Ulitmate Taste-off. Both cheese steaks were just heavenly so we had to get down to the nitty-gritty. Pat's bread was softer and the cheese and onions were piled on top of the steak (which I thoroughly enjoyed). Geno's spread their cheese on the bread first and then placed the steak and onions on top (which I found not as moist). Based on these critiques, I have to go with the one that has been around the longest. My title for "Best Philly Cheese Steak" goes to Pat's!

Summer Nights

It was my official last weekend spent in the Hamptons and it seemed only right to end on a high note with long beach days, fresh food, local wine and of course prokadima contests. We spent Friday night cooking in. It's always a gastronomic affair with our group. The grocery shopping on the way in only started the process... Waldbaum's for the essentials, The Seafood Shop for the fish, and a final stop at our local wine store for bottles of their best. Once the wine was corked, culinary cheer filled the room. I had the honor of sharing the chef's hat this summer with my friend's boyfriend, Ben. He pulled out his own set of knives and I knew it was on. Simplicity, healthsome, tastefulness. We had the same mindset. It was gonna be gooooood. Fish tacos with Ben's spicy cole slaw and avacado. His tuna ceviche; my summer salad. Fresh, tasty goodness. We used talapia for the fish. Simply pan seared with olive oil, salt and red pepper flakes. I used a fork to pull into perfect pieces. I am still trying to convince Ben to share his slaw and ceviche recipes with us. Hopefully this will be soon to come! There is nothing better than old fashioned S'mores for dessert. We weren't camping out on the beach like our previous weekend at a friend's Lobster Bake, so we had to settle with the good ole' gas stove. (I have to say it was a step up from our only other option...the microwave.) This was the treat of the weekend...every late night snack, as well as the final morning's breakfast. An absolute hit.

The summer in the Hamptons will be one not to forget. Jitney rides, beach days, cooking out, eating in, Surf Lodge, watching sunsets, Pierre's, Physique 57, Yama-Q, Della Femina, 3 dogs too many, bike rides, Turtle Crossing, summer playlists, Talkhouse....now looking forward to being back in the city for the start of fall in September: "The hottest party month in the city" -Chris Sweet.