All posts tagged lemon

By Jessica | August 11, 2009 | Recipes, Snackin, Salads and Apps | No comments

Eating fish is great, especially in this hot ass, muggy weather we’re having in NYC. But along with all the reasons why you shouldn’t be eating all sorts of shit (ew, not like that), our delicious fishies are also harmful. What with the mercury and the terrible fishing industry standards (don’t ask me for any details, because the good liberal I am, I don’t know the details, I just know we’re fucked), a lot of of fish shouldn’t be consumed as much as we probably want to consume it. I guess a rule of thumb is to eat the small fish more and the big fish once or twice a month? Is that truthiness? Can one of yalls who is either smarter or less lazy confirm that fact?

Anywhos, welcome this new delicious, cheap and healthy salad into your life.

Arugula with Anchovies and Lemon

Arugula with Anchovies and Lemon

Um, you need to get marinated anchovies for this. I got fancy and got mines imported from italy via my dudes, Los Paisanos. And then I got some arugula, washed and dried it. Squeezed lemon, then olive oil, and then placed some anchovies on top. As you know, anchovies have a pretty strong taste, I would say you want no more than 5 suckers per plate. Above is my fat ass getting ahead of myself. Some black pepper is nice on this shmack. And guess what? That shit /\ is probably about 40 cents worth of fish. And aside from the carbon footprint from the transport, it’s healthy as can be. <insert emeril Bam here>

By Jessica | July 15, 2009 | Main Courses | No comments

Also? What about the whole “bottom feeder thing? Sure, they are at the bottom of the food chain, but what about the fact that they are delicious as all get out? Also, is there a big diff between eating this thing from the sea and eating salmon? Or tuna? Or chicken, for that matter? Or eggs? Where do you draw the line?! Let’s just start over with all the food rules and just remove cucumbers from the whole shebang. And bacon. Just kidding ya fucking hipsters! (I know yalls in gonna blast me next time I post about bacon.)

Anywho! B and I wanted to eat some crab. So we got some. And guess what? We can’t really pay our rent this month. So we are accepting donations in the form of cash or crab. If you are richer than us, I would suggest you eat this shmack every day of your beautiful life. If you are regular folk like us, treat yourself with a couple of them humongous legs and supplement with some tasty bread. Promise – it’s a perfect meal.

Also? Easy as pie. In fact, way easier than pie! No dough and shit. Just some crab legs, which we bought frozen, and then boiled in a large pot for 6 to 8 minutes. Take em out. Crack em. Eat em. Let the butter dribble down your chin in the sexiest way poss.

King Crab Legs with Garlic Butter and Lemon

For the butter sauce, which as you can imagine is as important as anything:

1 stick of salted butter
3 cloves of garlic, pressed (or finely chopped)
1/2 cup of finely chopped parsley (I’m normally a flat leaf kinda girl, but for this we went USA all the way, and now I like! Don’t be afraid to get American-style anything, I promise you loving liberals, you will still be cool!)
1 lemon

Add the butter, garlic and parsley to a heavy, small sauce pot. Heat as low as possible so it slowly melts and mingles without burning. Serve straight out of the pot so that its stays warm. Serve your crab with squeezes of lemon. Then dip your crab, bread, fingers and any other sexy extremity into the butter and thank your momma for a butt like that.

By Jessica | January 21, 2009 | Main Courses, Recipes | 5 Comments

I don’t like pork chops. Something about all that white meat that is far too… meaty for me. I know, I know. You’re like, wtf. This chick writes some bullshit about not liking meat on her own crap site called Go Meat Yourself!? I’m a hypocrite – what can I say? Well, I can say this: pile me up a slab of dark meat; juicy, fatty, tender dark meat (I swear to christ my mouth is watering right now) and I will go to town. But, if I’m trying to please my man in the kitchen – hold up, let me clarify. So, if I’m trying to please my man by COOKING my man what my man likes, and if what he likes is pork chops, baby gonna cook him some pork chops. Baby just gonna have to find a way to hide that shit under a whole lotta flava. So check it. I present to you Parmesan Crusted Pork Chops over a Green Salad with Goat Cheese.

Parmesan Crusted Pork Chops over a Green Salad with Goat Cheese

For the meat:
2 boneless, center-cut pork chops, about 1/2 thick
1/2 fresh large grated parmesan
2 eggs, mixed in a bowl
1 cup of plain bread crumbs
1 tbs dried rosemary
a sprinkle of dried thyme and/or oregano
salt and pepper for taste
oil of choice for frying

For the salad:
Salad greens for two, preferably mesclun
2 stalks of scallion, sliced
some goat cheese to your liking
olive oil
1 lemon, cut in 4

Salt and pepper your pork chops. Put your eggs in a bowl. Mix the bread crumbs and your herbs into a bowl. Coat the chops in the parmesan and make sure it really sticks. Dip the chops in the egg and next in the bread crumbs. Heat a heavy skillet with your fryin oil and drop each chop in when hot. You know its hot enough when you flick a bit of water and it sizzles. Cook for about 5 minutes on either side. Cut into the chop to know its not bloody still and you won’t die or horrific death of trichinosis. While the are cooking up…

Add your salad greens to each plate. Distribute the goat cheese – or if you like, bleu, and sprinkle with salt and pepper. Squeeze one quarter of each lemon over each salad. Drizzle with olive oil.

When the porkies are done, place directly on top of the salad. Drizzle some of each of the remaining lemon wedge halves and let sit them sit on the plate for additional squeezing by your eater. (They like to get involved).

This goes well with beer and a side of Family Guy while you eat.

By Jessica | October 22, 2008 | Recipes | No comments

Very rarely are you going to see some sticky sweet shiv up on More Meat but since I was cooking for someone with a sweet tooth like a tiger, I thought I would whip up some chocolate crepes. Let me let you know that I might crave the salt but these crepes were something to write to mamma about. And dudes? You can so make this at home.

Nutella and Strawberry Crepes

1 egg
1/2 cup of milk
1/2 cup and 3 tbs of water
the zest of 1/2 of lemon
pinch of salt
1 tbs of melted butter
1 cup of flour
butter for frying
Serves 2

I did little ones this time so this made about 6 individual crepes. The perfect amount for any fat ass. Using a ladle, drop some batter onto a hot buttery frying pan. When the batter turns solid enough to slip and slide around the pan when you shake, it is ready to flip. Flip it foreal and after 1 minute, add a dollop of nutella. Maybe 2 tablespoons worth? Fold over (or not) and put on a plate. Add sliced strawberries and powdered sugar on top. Say, you are welcome, sir.

By Jessica | September 30, 2008 | Recipes | 5 Comments

I saw this beautiful and humongous copper frying pan at Housing Works and because it was so damn cheap, I just had to have it. I felt so french, I wanted to ride home with a baguette in the basket of my bike. It also gave me a legit excuse to drink half a bottle of red wine at 2pm. Holla. The whole frenchie thing was making me hungry for crepes. But none of that silly fruity stuff, mines was packed with cheese and pork. Check it check it out.

Crepe with Prosciutto and Gruyere

1 egg
1/2 cup of milk
1/2 cup and 3 tbs of water
the zest of 1/2 of lemon
pinch of salt
1 tbs of melted butter
1 cup of flour
butter for frying
prosciutto for draping
1/2 cup of gruyere, shredded

This serves 2. Take about 30 minutes total.

Combine the egg, milk, water, zest, salt, and melted butter. Wisk in the flour slowly and continue to beat until the batter is smooth. Let the batter chill for about 10 minutes while you shred the cheese and heat your pan. Add butter to your heated pan. Use a very wide and shallow frying pan, non-stick would be awesome but not essential – obvi I used copper. If your pan is less than 13 inches in diameter, you’re going to want to make 2 separate smaller crepes.

When the butter is melted in the pan, pour the batter and spread thin by tilting the pan. With the heat on medium to almost highish, the crepe will cook for about 2 minutes on each side. When the crepe starts to get little holes and you can slide the crepe around the pan, it’s time flip (yeah good luck with that, mine ripped in like, 4 different parts – smaller crepes will def be easier to flip).

So flip it foreal. Let it cook for 2 minutes. Sprinkle on the cheese. When it melts, slide you crepe onto a plate and roll a fatty. Drape your prosciutto along the top of the crepe. Share with your man with some wine on a rainy afternoon. (PS, this would be great served with a side salad of greens with fresh lemon juice.)

By Jessica | September 23, 2008 | Recipes, Snackin, Salads and Apps | 1 Comment

So, remember when I made the steak with the risotto and y’all got jealous? With the left over risotto, I made some banging balls, in the style of my italian brethren. Next time you’re making risotto, or fug it, rice? Do yourself a flavor and make some leftovers to concoct, what I feel, was a delish bite size side/snack/hors d’oeuvre. Guess what else? There was a special little treat in each and everyone one of them.

First, check this recipe for the leftover risotto.

Risotto Balls Stuffed With Steak

2 cups of cooked and cooled risotto
1/4 grated parmesan
a few inches of cooked and rare steak, chopped (If you aren’t bashful and finished that shiv, you can skip it)
1/4 kalamata olives, roughly chopped
1/8 cup of italian parsley, roughly chopped
pine nuts to your liking
salt and pepper
1 cup of panko flakes
fresh lemon juice for garnish
This makes 15-ish.

Mix all ingredients together except the steak, panko flakes and lemon juice, and form little balls about the size of golf balls. Grab a piece of steak and smoosh it right in the middle. Don’t be scared, this is still fancy. Throw the ball a bit between your hands to form a sweet, sweet roundness. Dredge through the panko flakes which have been salted and peppered. When evenly coated, lay on a cooking sheet lined with parchment paper. Continue to ball till there aint no mo. This should yield about 15. Bake at 300 for 20 minutes. You are looking to heat through, melt the cheese, and crisp the bread crumbs. When done, serve with a squeeze of fresh lemon juice.

One other thing, you can obvi make this with any leftover risotto or rice and throw in your favorite ingredients – just make sure they are small pieces. Try asparagus, mushrooms, bacon, shreemps, etc.