Archive for February, 2009

By Jessica | February 27, 2009 | Main Courses, Recipes, Snackin, Salads and Apps | 3 Comments

Pizza is a winner. Especially in BK. Not only do we have great pizza joints but we got italian spots where if you want to make your own damn za, you can buy dough so you dont fuck it up with the rising and the yeasting and the whole tossing and flipping mess. (It’s really not that complicated – it’s just the difference between a 15 minute meal and a 60 minute meal.)

B picked up a ball of dough the other day cause he decided we would go through a pizza phase. I grabbed the red pepper flakes and shat the hell up cause I was ready to get down. We each made a pie, he going for the traditional red sauce, mozz and basil. I went for the what-the-hell-weird-shit-in-my-fridge-can-i bake-on-some-dough. Hence…

Sweet Pea Pizza with Three Cheeses

dough, store bought or homemade.
1.5 c. frozen peas, thawed and relatively dry
.5 c. bleu cheese, crumbled
.5 c. parmesan cheese, thinly sliced (use a veg peeler)
1 c. mozzarella cheese, shredded
olive oil and black pepper to taste
if you aren’t poor like me, truffle oil instead of olive oil to taste
Serves 2.

Turn your oven to 350. When your dough is in a ball, punch it into a thick disk. Then use your fingers to spead the disk out into a flat pizza. And then you do some other stuff. I can’t really explain it, nor do I want to try. Check this.

When your dough is ready, set it on a pizza stone, pizza pan (which is special because of the holes in the bottom) or if you don’t have any of these gadets, an upside down cookie sheet so that there is no rim. Distribute the cheese evenly over the dough, and then the peas. When your oven is nice and hot, slide that bitch in and let it do its thang.

The two sensitive things here are the dough – you need to make sure it is cooked, and the mozz – you need to make sure it is melted, but not brown. Burnt cheese is no good.

When it’s ready – about 10 minutes?, add fresh black pepper and a bit of olive oil. Slice. Eat. Serve with a side of Super Mario Brothers, original edition.

By Jessica | February 22, 2009 | Breakfast, Recipes | 6 Comments

Ok, I’m lazy. I have said this already. Which means that I’ll cook up some morsels, take the pics and let them sit in my computer until I finally get my ass to write about it. But let this be a lesson to me. I have been gearing up to write this post about this japanese-styled, rice based breakfast for about 3 weeks now and then bittman has to go, with his all powerful new york times backing and beat me to it. If i didnt love you so much, bittman, i’d hate you. (I DO, however, actually hate your road show with paltrow and batali. Why you gotta rub it in our faces that all you have to do is drive around spain in a convertible and stuff your face, get drunk and laugh with your celebrity friends. come ON.) So, here is my not-so-much johhny-come-lately savory rice breakfast.

Oh, another thing you know about me is that I can’t stop eating egg yolk. I should call this shit Go Yolk Yourself. I woke up one saturday morning, all hung, and told B was finna make him the best dang breakers he done had. In the end, not sure I held my promise, but it was pretty good and I do recommend making this when you are so over the bacon and eggs, steak and eggs and honey nut cheerios. (ps, who was allowed to get oreo cereal when they were little? kiddies eating cookies for breakfast is fucked up.)

Japanese Style Rice with Poached Eggs and Mushroom Breakfast

1.5 c. of rice (white or brown)
10 dried mushrooms
1 tbs of butter
soy or tamari sauce to taste
a splash of vinegar
2 eggs
Nori Komi Furikake rice seasoning, see here

Boil 4 cups of water and pour over your dried mushrooms in a bowl. Let sit covered for 20 minutes. After 20 minutes, remove the mushrooms (squeeze like a tea bag to get the water from them). Use this mushroom broth as the liquid to steam your rice, following your regular rice-steaming directions.

Remove the stems of the mushrooms and discard. Cut the caps into strips. Heat a skillet, toss in the butter and cook the mushrooms till tenderoni.

When your rice is ABOUT ready, grab your deep frying pan and fill almost to the top with water. Add a glug of vinegar and put on the heat. When it’s at a soft boil, crack 2 eggs into the water and let cook for about 1 minute. You are looking for a solid white and a liquid yellow, so pay close attention to how they are cooking, but you’ll be able to tell.

When the rice IS ready, fluff with a fork, put in your eatin-bowls. Add some soy sauce to taste – go slow cause soy is basically liquid salt and this IS breakfast for the love of god, not some bar snack. Sprinkle with rice seasoning. Then, with a slotted spoon, remove the eggs from the water and place on the rice. Grab your shrooms and add to the bowl. Eat and get down with your bad self.

I think this would go right lovely with a blood mary. I had one the other day at this shee shee brunch spot with rosemary infused vodka, garnished with cheese and snausage. Yum.

By Jessica | February 17, 2009 | Recipes | 1 Comment

This is why you’re fat. See the sloppy joe on a krispy creme.

I wanna love this site because snacks are delicious and because I pimp so hard. But can someone tell me how to use this thing??

A roving korean bbq truck party? Where is the effing RSVP? Oh, right, it’s at twitter.

My boy david chang and his awesome dogoodedness. It’s like, giving the world his ramen or his pork buns wasn’t contributing enough. Me arse.

By Jessica | February 12, 2009 | Main Courses, Recipes | 7 Comments

Yes, I do like ramen more than the average person which is half the reason I make and eat it all the time. But I’m not going to lie to you. The other half of the reason I make ramen is because people look up that shit on the interwebs all day long and get to my blog because of it. And, who am I to not give the people what they want. (One time? someone got to my blog by searching for “roast beef vagina” – I shit you not. The world wide web is a beautiful thing.)

The other half the reason I make ramen (I studied art in school – not math) is because I can put a poached egg in it. And if you been reading Go Meat Yourself at all, you would know that I’m trying to pour egg yolk all over my everything. So on and so forth.

Ramen with Beef, Shitake Mushrooms and A Poached Egg

2 c ramen soup base (it comes in a bottle in the “asian” section of your grocery store)
1/4 c soy sauce
noodles for two (you can use udon, lo mein, or any other dried asian noodle here. Shit, use capellini, fuck it.)
10 ish fresh shitake mushrooms
1 tbs butter
1/2 c white vinegar
2 eggs
1/4 lb roast beef, thinly sliced
2 stalks of scallion, sliced
sirachi for garnish
kimchi for garnish
Serves 2.

In a large sauce pan, add your soup base and soy sauce to 6 cups of water and bring to a boil. While waiting for that boil, remove the stems from your cleaned shitakes and cut into strips. Add the butter to a saute pan and when hot, add the mushrooms, stirring occasionally until tender and buttery. When the soup base is boiling, add the noodles and cook until you like – al dente or whatever.

Add water to a deep frying pan so it’s a couple inches deep. Add the vinegar and heat until almost boiling. While waiting for it to heat, prepare your scallions, grab your beef and get ready to plate. Basically, when your noodles are one minute from being done, crack your eggs into the frying pan of water and vinegar. Let them cook for about a minute. You are looking for a solid ish white but a soft yolk (depending on the stove, the egg and your menstrual cycle, this varies, so explicit instructions would be misleading, but I trust you – you can figure it out).

With a tong, divide the noodles into to huge bowls, then divide the soup broth. With a slotted spoon, add one egg to each bowl. Grab a pile of roast beef, a pile of shrooms, a pile of kimchi and a pile of scallions, and place on top, all in their own little groups so that the eater mixes themselves.

Now, eat that shit. The best bite is when you open the egg and drag the noodle through the yolk. Oh man.

By Jessica | February 9, 2009 | In The News | 1 Comment

I got shout outs from serious food site, serious eats who I would hump to get involved with. Today, they gave me a leg. Check it!

And then, my guy over at the brooklyn flea who is doing his own shit right (cause it seems to me that the ONLY thing the new york times and new york magazine write about is the brooklyn flea, well deserved of course) gave me some love too.

Love love, all around, minus the stds and the hurt feelings.

By Jessica | February 6, 2009 | Other People's Recipes, Projects, Recipes, Snackin, Salads and Apps | 3 Comments

It doesn’t seem hard, right? Get a big freakin olive, stuff it with your favorite savoriness and fry that mother up. It’s small and the directions are straight forward. Plus, Bittman said that anyone can do it. Well, I found someone that cannot do it. This gal.

I did two flavors: straight up mozzarella and an adventure of anchovie, fresh minced garlic and parmesan. I stuffed them, rolled em in flour, then egg, then panko bread crumbs (love panko, thank you japan) and deep fried those lil babies in canola. I was so excited. After 30 seconds in 180 degree oil, I took em out and rested them on brown paper bags which my guy tyler florence said is the best. We tasted. They were oily. Cheese fell out. The outside fell off. They were nasty. I was sad. Total failure.

But I didn’t give up, no siree bob. I said, lemme get all 1990s on this bitch and bake instead of fry. I was positive this would launch my new olive biness. This time, I chose a simple provelone. Then the flour, egg, panko, bake. Yeah… um, a bit better but not for company. B tore his up, but sometimes I suspect he does that just so I keep loving his ass.

I don’t know. What did I do wrong people? Please help a chick who strives to stuff her face with homemade skeelz but who has no money for culinary school.