BKEats

made these huge patty melts for me and the ladies.. some really nice rye bread, i covered in mayo and cooked on the griddle.. The burgers were just large balls, flattened on the grill, steamed over onions. three squares of cheese and bacon. sriracha as a condiment and the last of the yuca with mojo.. I think i make my favorite burger these days.. and i am super critical of myself. to drink, Six Point started delivery the Abigale. it's not like i am killing trees by posting more photos. the bread is so good too.. and there was one point where i just had bread bacon and cheese.. it was like an awesome grilled cheese on its own.. the crispy rye, better than a bun.. happy to have run 6 miles tonight.

Exactly. I am half Pdutch, my mother grew up on a farm speaking P-Dutch. She goes to this place down in Jersey to go shopping.. This is the real stuff!

Last night, was flank steak marinaded in this commercial chimmichurri sauce. We have all of these samples so, i have been trying to use some of them to see if they are worth selling..(opening a gourmet shop/bar/restaurant soon) This was spicy, lots of red peppers.. But, it had a nice balance.. I would not call it a chimichurri but, good none the less. So, i didn't feel like using the grill last night.. So, i fried in oil for about 3.5 minutes or so per side.. After that, I threw it on the indoor range top grill.. for another 3 minutes per side.. it came out a perfect medium rare.. Served with boiled yucca with a lime juice, onion and garlic. and a rice with pepper, onions, sazon, parsley. wine and at the end, a mixed in some crema. A few banana breads:

I went a way for a bit and came back on a red eye thursday morning.. Got to cook a bunch of meals for the family, which was nice.. I beat the storm by an hour and we were happy to be snowed in for a few days all together.. Also, sad to hear, they ordered in almost every night i was gone, or my wife cooked a quick dinner for our child and ended up eating more snacks than dinner. I leave and the place falls apart. i secretly may kind of somewhere, sort of like to hear that but, not to know it actually happens. Scrapple egg and cheese, with arugula and whole grain mustard. scrapple in the house. A simple defrosted chicken breast with a sherry sauce with capers and simple roasted brussle sprouts.. didn't have to leave the house. Donuts and donut holes with a nutella icing, cinnamon sugar or powder sugar. Made donuts the last few days.. Lamb marinated with chinese wine, fermented beans, some brown sugar, ginger, soy, sesame, cumin. Brushed with sichuan peppercorn oil, lemon juice and cumin, a red pepper mix. It was pretty outstanding. Lamb from the freezer: No shopping fed a few people. Cured and smoked fish frittata with dill, crema, pickled onions. smoked fish vacuumed sealed and sent from Sisster in Law from Alaska,.. homemade and caught by them. Pepper and mozzarella fritatta. Peppers were 4 for 1.99 at the Vegetable Bodega. These were pork kebab marinating for a day. I had purchased a pack of pork tenderloin.. marinated both in a brine of sorts. opened one and stuffed the one with kale and cheese, the other i cut into cubes and skewered. Skewers were grilled and brushed with lemon juice mixed with my dry rub The other Stuffed and tied": Bacon wrapped and then cooked and broiled Served with asparagus cooked with tarragon and also a whole grain mustard cream sauce. My friend brought beans mixed with goat cheese.. This was for lunch today. a few things missing but a good recap of a weekend snowed in. late night dinner tonight for the 14 year old was a cheeseburger on potato bread.

I would take a bunch button mushrooms and cook that liquid down to almost a syrup. Then I would add the mushroom syrup to milk/cream and cook that together for 20 minutes or so. Salt, sugar, a shot of lemon, then I would give the mixture a day to hangout in the fridge.

Add additional water, I had the can submerged in water, one of the big errors people make is leaving it unattended, the water boils off and the can of molten hot caramel sprays everywhere.

Thank you. I believe it's my job as my wife's caretaker to feed her and my other child while my wife is nursing. Sort of, she feeds the baby and I feed her. I have prepared all of her meals since the baby was born 45 days ago. But, in terms of friends, they know I am a lunatic. We are opening a restaurant in the next few months and have had a catering company for the last 10 years so, I feel people are either intimidated or just assume we are covered. Which both is true. I grew up with the same ideals as you. Whenever a friend of mine has a baby we arrive with trays of food. Lasagna portioned out and a tray of chickn cutlets is the minimum. In terms of canned food and cooking in the can, I can only speak for dulce de leche. As long as the can is completely submerged, you are safe from explosions. I used my huge stock pot so I didn't have to add water.

The trickle down gourmet

I keep a lot of food in the house.. Since having the baby, we just have people show up at our house.. It's been happening like this since the baby came.. so, i like to have food if people showed up.. I had a 3 pound pork roast brining as well, that didn't get eaten.. I am going to stuff that and roast it tonight. Today, we are not seeing anyone. we turned off the phones and told everybody that was over yesterday that we are on locked down. As, i am leaving on a business trip soon

We had lots of people stop by yesterday.. i made at least 24 chicken sandwiches.. brined, butter milked and then floured and fried. Served with a basil mayo, onion, hot sauce, arugula and tomato for the most part. When the basil oil ran out, i made cilantro mayo. some had a horseradish cheddar.. this particular one was cilantro mayo and then the last of the salsa fresco with avocado. trying to move inventory.. my friends an architect so, i was trying to make some type of structure.. this is a double: i made a classic version of rice pudding.. cooked rice stirred with milk and sugar and thickened.. then i added some more milk and a few eggs, butter and vanilla. i made dulce de leche by boiling condensed milk in the can.

Wow, heading there in a few days. Thanks for this. I primarily stick to Chinatown when In Vegas but, have been to most the places you went to. A very impressive collection of meals from one trip!

to start we had calamari.. the mix was one part AP Flour one part Cornmeal. Served with a spicy tomato sauce. Just the doctored jar sauce from the other night.. added a couple of dashes of the ghost pepper hot sauce i made. bacon wrapped trout. deboned and stuffed with basil Served with a basil mayo.. on friday's, I like using the mortar. get all that weekday energy out. <a hr < i forgot, chocolate lava cake for dessert.

Love the Vulcan and Garlands.. they are beautiful ovens. Unpopular poet, i love the family attachment. Weino the organization you have, boggles my mind. beautiful view too. Blether, i pictured your kitchen like a laboratory and it did not disappoint!

Gweb, i would like to live inside your kitchen

Love this. Thanks for sharing all. I plan on participating after work tonight.

This jarred sauce was given to my wife as a sample.. I opened the jar and stuck my finger in.. I figured at best, i would throw it in a soup or braise that called for tomatoes. but, it was really delicious. tasted like someone's good homemade sauce. Dinner tonight for me was leftover sopes.. my daughter had a couple of sopes after school as a snack and wanted something else for dinner. Cooking from the pantry. i have very limited jarred tomato sauce experience. but this was surprisingly good. just pasta, sauce and cheese. a few turns of the pepper mill and dinner is ready quickly And enough cheese for a healthy young lady. She is a tough judge my 14 year old.. her remarks are subtle but, cut to the core. She made a point to say she liked the sauce. and she only left three noodles on her plate. But, to be able to make dinner with my newborn on the island, strapped into a changing pad in the matter of 12 minutes, i'd say it was a pretty good dinner. didn't have to spend 20 or 30 dollars on getting food delivered, or take a long time defrosting and cooking any meat. it was a life saver.

Here is another dish I made with sunchokes. I have been buying those plastic square boxes of kale and arugula at the store.. by me, it's 2 for 5 bucks.. it's a wonderful deal. I use the arugula in sandwiches, salads, pasta and cook it straight. Miss A was looking for a large salad for dinner. I roasted the sunchokes, tossed them while hot in a little truffle oil. Then I tossed them hot in arugula, with lemon and olive oil, shaved some parm on top. Now the mot important thing is chopsticks.. I have long said, arugula and frisee can not be eaten with a fork.. you can stab a leaf of arugula. you have to shovel it, balance it on your fork.. it's ridiculous. chopsticks are the only way, not to mention, who wants to suck on metal. Really lovely salad. it's a shame, it's so hard for me to acquire sunchokes. I would want to add a Saba next time.

This was from the other night.. We were cooking from the freezer.. the last of the lamb we purchased.. it is well over a year and the meat is still really delicious. We made the last pack of shoulder chops.. salt, pepper and lemon, pan fried in butter. Served with kale cooked with garlic and a little cream. with roasted sunchokes. lamb ribs, cooked at a 300 hundred in the oven, then kicked up to like 400.. cumin, lemon,salt and a little butter.. served with cooked arugula. We need a couple more lamb. Got to find a farm.

Last night, homemade sopes with chicken, queso oaxaca and beans. here the fried masa boats are being reheated accompanying the sopes, were a spicy salsa and a salsa fresca with avocado. they were really good. the salsa fresca was so bright for the dead of winter.

i would say that you should eat it.

We eat very little chicken. If i can't buy it from a small farm, i won't buy it at all. i usually game hen anyway.. but, it's scary to see what happens at a mass chicken facility. I bought this turkey breast from this Amish Place down in Jersey.. I have a bunch of turkey frozen. The other day, i defrosted, placed in a brine for a day, then a buttermilk brine for a day.. then sliced then and breaded. Fried at a low temp got the thing crispy.. placed on a super small potato bun with sriracha and mayo and some lettuce and onion.. This thing was so damn good. This was the first real thing i ate yesterday.

bacon egg and smoked Gouda with a sriracha heart.bread toasted in bacon fat

Dinner tonight was a rather simple affair. We had ordered in Sichuan Food last night. There was a shrimp dish, a dry pot fish, pea shoots, some cold noodles and a tripe and tendon dish. My wife was looking forward to eating the leftovers while. my daughter wanted pork chops. I went down to defrost pork chops and found out we had none and In fact was defrosting a half of a turkey breast. I continued defrosting the turkey breast and placed it in a brine for fried sandwiches saturday lunch. I then decided to grab a really beautiful wild caught salmon filet that my cousin had brought over Christmas Eve.. She brought it over as she had recently purchased it at Whole Foods and was not going to eat it before she left for a trip. I had taken the filet and tossed it in the freezer back then.. Now, I took it out of the oven, cooked skin side down in butter and oil, basting the top. Then placed in a 350 degree oven for about 12 minutes.. During this time I was able to make mashed potatoes. served with butter and lemon over the potatoes. My wife was still trying to put down our newborn so, from the fridge, I took the dry pot fish, the pea shoots and the shrimp and placed them in their take out containers on top of our old cast iron radiator. the radiator was turned up to 78 degrees so, it was kicking out some hot steam.. it heated the food up perfectly in about 10 minutes. Maybe better than a microwave.

you need to serve this meat at rare, to medium rare.. there is very little marble in the meat.. i would concentrate on the fat itself.. it is the best part. i would trim about a quarter inch of the fat at it's thickest part for maybe for the length of an inch, just to that turn. I would spend most of my time trying to render the fat.. The rind is really what makes that meat special. serve it pink.. as pink as you want. if you think you would like it served like a black and blue tuna, you would. The rind needs to be well cooked. salt, a tiny bit of lemon. keep a little salt box of crunchy salt on the table.

so, the night before, when i was baking the potatoes for the follow day's hash browns, i was playing around with making a potato plate.. I thought it would be interesting to serve the eggs, the sliced steak, i roasted tomatoes and like a bernaise sauce all on top of the potato plate. but, it didn't happen.. but, it want to eventually do something like that. i overcooked it just all bit but, it was still really good.. still like the idea.