Big Steak - the other way - extended photos

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Big T-Bone - the other way.

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T-Bone (Bistecca alla Fiorentina)     

  This cut of meat is a T-Bone or Porterhouse.  It is just under 3 inches thick and the meat is from a small farm in my area.  It is important to make the effort and get away from grocery store processed meat for the recipe.  Find a butcher that not only cuts his own meat but also buys from a local smaller farm.
 

    The idea is from the Italian "Bisteca alla Fiorentina" and I have cooked this thick cut with varying degrees of success before settling on this specific style.  Rather than start the T-Bone in a high heat cast iron skillet and finish in the oven, the process here is reversed.

  Cook in a medium to low heat oven until the temp reaches desired donees, let rest, and THEN sear in a high heat cast iron skillet.  One benefit, is that you will not have to let it rest after the skillet.
 
      Another benefit is that the meat will be cooked evenly to the center, and will not give you the gradients of wellness throughout.

Big T-Bone Steak

  • T-Bone (porterhouse) - about 3 inches thick
  • 3 fresh sprigs of Rosemary
  • 4 tbsps Extra Virgin Olive Oil
  • Salt/Pepper

Equipment: Cast iron grill pan

Total time: about 90 minutes.

Pre heat oven to 275 degrees. Season meat with salt, pepper on all sides (if the steak is thick enough there will be four sides).

I like to add a bit of the olive oil, but this can make the oven smoke.

Place meat on a rack and the rack on a sheet pan, and place in the oven.   Cook until the internal temp is 125 degrees (for medium).

When meat is at temp, pull from oven and let rest.  You can let the steak rest for up to thirty minutes before finishing it the cast iron skillet.  Because you are letting the meat rest at this point, you will be able to serve the steak right after searing without the risk of the meat drying out.




While the steak is resting, heat up the cast iron skillet on medium high, the hotter the better.  Once hot, its' time create the desired crust on your steak.  At this point I like to add some of the fresh rosemary to the each side of the steak




















Here I have used a grill pan, but a flat bottom cast iron skillet will give you a solid sear on the meat. I prefer the grill marks, but that is an eater's option.





















It is a good thing that resting is not necessary, because at this point, waiting is not an option.  Slice and dig in.





















Notice how the meat is consistent all the way though.  When you cook meat in the reverse manner there tends to be a gradient style of doneness to the meat.  This will give the meat a even color throughout.  Enjoy!
















*Beans recipe from photo here

More photos for this recipe, by Jon Feldman

Rosemary Garlic White Beans

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Rosemary Garlic Cannellini Beans


  • 1 lb bag of Dry White beans (Cannellini) This will 6 servings with leftovers
  • 1/3 cup Extra Virgin Olive Oil
  • 4 Stalks fresh rosemary
  • 4 cloves garlic (chopped)
  • salt/pepper


Very simple recipe but worth the effort.  There are two ways to go about the beans.  You can soak them overnight in a large bowl of water, making sure the beans are covered.  Leave room for the beans to soak of water and still be submerged.  

The second way is to start the cooking process with the dry beans, but keep in mind it will take a few hours to fully cook the beans.

Place all of the ingredients in a large pot and bring to a boil.  Turn heat down to medium and cook for 30 minutes for soaked beans and for 2 hours for dry.  Be sure to test the beans as you go to be sure of proper cooking time. 

Add water if necessary, in oder to keep the beans fully submerged but not more than an inch.  The liquid will turn into a bit of a sauce.  

Serve beans in a large bowl and drizzle with more olive oil and garnish with fresh rosemary.







Manhattan Clam Chowder - pf

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Manhattan Clam Chowder

Ingredients:
  • 4 oz pancetta
  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 2 - 28 oz cans of whole tomatoes in juice
  • 1/2 peeled, diced potatoes
  • 2 medium carrots, diced
  • 6 stalks of celery, diced.
  • 3 cloves of garlic, minced
  • 25 oz chopped clams with juice
  • 2 tbsp parsley
  • 1 tbsp thyme
  • salt/pepper
Total time: 1 hour
  
Start by rendering the pancetta in a soup pot.

While this is cooking put your potatoes in a separate pot of cold water and cook until fork tender, but still a little firm.

When the pancetta is cooked, add the celery, carrots, onions and cook together for 5 minutes on medium heat.  Add the garlic, and cook for another 5 minutes.
  


Before I add the tomatoes I prefer to hand crush them in a separate bowl.  Then I add tomatoes and the juice to the soup.

Combine well and add all the spices.

Let cook for about 15 minutes on a medium to high heat.

When the veggies are cooked, add your potatoes and clams, and lower the heat to a simmer.

Serve with Parmesan cheese if desired.


F. Oliver's

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Photographs by Alene Pierro
F. Olivers is a locally owned business selling olive oils and vinegars of a significantly better quality than we are accustomed to in this area. Their popularity has been spread rapidly through a loyal word of mouth movement in the region.

Their products are a wonderful option for enhancing salads, finishing a main course with flair and taking desserts in a new direction. I use the flavor infused extra virgin olive oils and balsamic vinegars for many recipes and find they can add that final touch to “wow” up a meal.
Photographs by Alene Pierro
We've used F. Oliver's products in several recipes including Pasta with Olives Berry Compote Shortcake Biscuits. Check them out below and mention our site when purchasing products at F. Oliver's retail stores.




If you are interested in becoming a partner and offering your product to us to be featured in our recipes, please visit the Contact page. We look forward to hearing from you!

Paradigm Shift

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Paradigm Shift



Mel and Gerry of Paradigm Shift









When I figure out how to link their music to this page, I will. For now, please check out some samples at their website, Paradigm Shift (psjazz.com)

Corporate, Club, Festival, Event.  Anywhere in the world.
Contact us here or using the form below for info.
Food and Jazz, perfect together.

If you are interested in becoming a partner and offering your product to us to be featured in our recipes, please visit the Contact page. We look forward to hearing from you!

Gimlet - the original way.

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Gin or Vodka Gimlet

I was in a Pittsburgh bar that only served old style drinks, and all in the original form.  No Rose's lime juice: no crappy odd colored mixers coming out of a "gun" behind the bar.  I ordered a gin gimlet and I would like to tell you that it has completely changed my (occasional) drinking habits.

Along the lines of the wonderful craft brews that predominate the beer world and the young connoisseurs that demand it, it is great to see the liquor market heading in the same direction.

So here is the simple recipe.  
And please choose a quality gin.

Gimlet (Vodka or Gin)  

  • 2 oz Quality Gin - There are so many to choose from
  • 1/2 oz simple syrup (recipe here)
  • 1/2 oz fresh squeezed lime juice.  (A must)
  • 1 cup ice
 Pour all ingredients into a shaker and thoroughly shake until ice forms on the outside of the metal.

Serve up or over ice, with a lime garnish.



















o'Bagelo's Famous Chicken Salad

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Another secret revealed!  I have denied many people the details of the Chicken Salad recipe during my years behind the counter and in the kitchen.  As I do not anticipate having the opportunity to serve my old customers, I thought you might want to serve yourself.

Chicken Salad

  • 8 oz Boneless/skinless chicken breast          
  • 1 lemon
  • Salt/pepper/granulated garlic
  • 1 cup chopped celery
  • 1/4 cup chopped walnuts
  • 1/4 cup rasins 
  • 1/4 cup mayonnaise (Hellmann's brand)
  • 1 tbsp honey
  • 1 1/2 tsp allspice
Total time: 1 hour 30 minutes (includes 45 minutes cooling time for cooked chicken)


Start by preheating your oven to 350 degrees.  Season the chicken breast with salt, pepper, granulated garlic on both sides of the breast.  Place on a sheet pan and bake, covered with foil, for 25 minutes or until internal temperature reaches 160 degrees. 


While the chicken is cooking, you can prep the rest of the salad.  Add the remaining ingredients to a large bowl to allow for mixing without too much mess (make sure to accommodate for the chicken).

When the chicken has reached temperature, place in the refrigerator to cool for 45 minutes.  You do not want to add warm chicken to the rest of the mixture, as the mayo will separate and turn.  

Once cooled, mince the chicken (I use a knife, but you can use a food processor) until a shredded consistency.  Mix the chicken with the rest of the salad mixture.  Add additional mayo to meet your desired consistency.