Tuesday, July 22, 2014

FBM Potluck 14

This is a long overdue post. The last potluck which was in the spring. Beer Boor graciously hosted this time. And a plethora of food graced the table.
This is my first plate of many that night. A little of of what was served first. Then I went back for other items that were being heated up. Oh and the dessert. Don't forget about those.

Monday, July 21, 2014

Kung Fu Little Steamed Buns

Awhile ago, my good friend and I went out to lunch. He's a big fan of Asian cuisine so I suggested we try out Kung Fu Little Steamed Buns which opened not too far away from the office. We left a bit early in hopes of scoring a table. And we were happy that we did. Shortly after we sat down, the line was long with people waiting outside.
As true to any "authentic" Asian restaurant, service to brisk and to the point. You won't have people asking you how you are today. Instead, they want your order and will serve you right away. Hey, I wanted to get in and out as quickly as possible too. This wasn't a day to spend 2 hours at leisurely lunch.

So I ordered a bowl of the house special ramen ($11.50) to start. It's not Japanese ramen but instead a Chinese version of noodles in soup which came with shrimp, beef, egg, and bok choy. The bowl is regular sized and warmed me. I was happy with this simple dish.

Friday, July 18, 2014

Lunch Weeks 21-26: Sabbich, Mustard Salmon Salad, Pork Stir Fry, Vietnamese Summer Rolls, Leftover Pulled Pork with Coleslaw and Potato Salad, Smoked Salmon Salad

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the weeks 21-26: Sabbich, Mustard Salmon Salad, Pork Stir Fry, Vietnamese Summer Rolls, Leftover Pulled Pork with Coleslaw and Potato Salad, Smoked Salmon Salad

So just quickly running through my lunches from the past few weeks.

Israeli Sabbich: falafel, fried eggplant, hard boiled eggs, spring mix, cucumber, tomato, red onion, tahini, yogurt

Thursday, July 17, 2014


Date night in the city with Mr. M&P. We didn't want to spend too much money nor did we want to do something too casual. So we met halfway and went to Perla. We sat at the bar so that we would watch the staff work behind the counter and prep food.
After we sat down and ordered, they brought over some amuse bouche to star. It was homemade ricotta cheese with honey on top. A nice light taste to start to meal.

Wednesday, July 16, 2014

Cooking: Broccoli Rabe with Sausage, and Asparagus with Pecorino

To round out the meal, I made two sides: asparagus, and broccoli rabe with hot sausage. A couple of very simple sides where prep can be done ahead of time and then finished off right before you serve. The broccoli rabe may take a bit more work since I served it with hot sausage.
But the asparagus is no slacker. A fresh grating of pecorino romano cheese on top makes it bit more punchy.

Tuesday, July 15, 2014

Cooking: Stuffed Calamari

The main dish may have been satisfactory enough but I always do more. I did stuffed calamari again but this time with pesto sauce instead of marinara. Unfortunately, I used a pesto that I wasn't completely happy with. Next time, I should stick with my gut feeling and use what I think is good.

Monday, July 14, 2014

Cooking: Oxtail Ragu

Well now that I have started blogging again, I decided to continue with my last real post. Yes, it was the dinner party that I had. You may ask why since I've already posted about it. Well, truth is, I was really proud of that meal. I tried a recipe that I've never attempted before (oxtail ragu) and it was very successful. So I wanted to show you, my readers, how to make it too. It's a fairly easy dish but just time consuming. But don't fret, it is well worth it.
And this is a really good party dish. Not only does it make a lot of food, it also works well being cooked ahead of time then being reheated when you're ready to serve.