All posts tagged salad

I recently spent time in Chile and Peru and ate as much pulpo as possible. Now that I’m back in New York among the heaps of calamari, I’m starting to think that octopus is the highschool reject in this calamari-ran prom. You find grilled and fried calamari up the ying yang, but its dear relative gets the back seat in this popularity contest. So, what’s a fatty to do but honor this 8-legged freak at home in a delicious vinegary salad and love on its sweet chew?

Since octopus is far from what I know how to cook, I found this reasonable recipe… Read more…

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 | June 9, 2009 | Main Courses, Recipes, Snackin, Salads and Apps | 5 Comments

What do you get when you combine a thirst from a hangover and a hunger from being a fat ass? Fat Salad. Fat Salad is a delicious wet and crunchy salad, layered with the meatiest, creamiest, endulgentiest morsels. You can really do it with anything. You may remember a little something called Something Meaty on Something Greeny? Yep, here we are again. And this time, I’m throwing on some egg yolk. Be forewarned, you will tear this mother up.

Oh, actual useful note: choose two of the three suggested highlighted items: shitakes, sopressata and asparagus. My rec is you do vagitarian OR the sopressata and the asparagus. Not that shitakes and sopressata are like Charlie and fingers, but I’m not sure they do anything for each other. Or not. Be all the fat you can be.

Fat Salad

Salad with Asparagus, Sopressata, Shitake Mushroom and Fried Egg

Salad greens for 2, prob something not too strong like mesclun
Sopressata, sliced in strips. you can also use a high quality salami, etc.
1 tbs salted butter
6 large, fresh shitake caps
15 ish stalks of asparagus
Tad bit of olive oil
4 eggs
Fresh pepper
Olive oil for garnish
Serves 2.

Slice your mushroom caps. Heat a skillet with butter. Yeah – I said butter. Toss in the shrooms and saute until soft and buttery. While cooking, put a small pot of salted water on to boil. Trim your asparagus stalks and cut in half. Put your greens on your plate – this shit is going to move fast. After your pork product is sliced, beautifully distribute over the greens. At this point, your shrooms are probably done and your water is probably boiling. Set the mushrooms aside and toss in a bit of olive into the same pan. Over medium to high heat, crack your eggs for a good fry up. The goal is to produce a quick cook of the whites with a crunchy outside, while maintaining a yolky middle.

As soon as you crack your eggs, throw your asparagus in the boiling water. Let em blanch for 60 seconds. At this point, your eggs are probably ready too. Crack some pepper over them bad boys. Now we layer.

On the lettuce and sopressata, put the mushrooms. Then the asparagus. The the eggs. Drizzle just a tiny ass bit of olive on the outer leaves that didnt get blessed by the delicious juices from your hot shit.

Best bite: yolky lettuce and sopressata

I ate this with 2 vodka sodas. Not a bad idea to include. Just sayin.

By Jessica | May 6, 2009 | Snackin, Salads and Apps | 4 Comments

I decided that until I get my dehydrator and become an expert at making jerky (yes, I’m predicting jerky to be the next hot thing – don’t tell), I’ll challenge myself at making salad. Think about it: a salad is so easy to make delicious cause god is natures original chef, so what can you do to challenge god? You can do it by flipping the script and creating some explosive flavor combos yo mama never thought of. Make yo grandmama blush. Why not, right?

Here is something NOT crazy, but too delicious not to rub on my face: a traditional panza-wannaeatyoualldaylong-nella salad. Hot damn. Get in my mouth. Here’s how to do it: Grab some semolina bread and cube, toast in a pan with a bit of olive oil (keep your eye on it cause it will try to burn behind your back (bitch)) and then dump a load of fresh mozz on the bread in the pan and cover until melty. Put the bread on top a pile of mesclun, torn fresh basil, tomatoes, and sliced red onions. Dump a nice load of red vinegar on top so the bread gets soaky and soft. Add a bit more olive oil and then salt and pepper. Dream about me when you put it in your mouth.

Panzanella Salad

The Panzanella salad is a typical piece of gold. Here is my science experiment. Salad Challenge #1: Spiced Cinnamon Apple Salad. Ew-ish, right?

Spiced Apple and Arugula Salad

Slice some apples and sprinkle with cinnamon and cayenne. Add the apples to a bowl of arugula. Drizzle with some honey and red vinegar and a bit of olive oil. Mix well. Eat. Gimme feedback. Tell me it sucks. Tell me I suck. I dare you.

By Jessica | April 16, 2009 | Main Courses, Projects, Recipes, Snackin, Salads and Apps | 8 Comments

I love Easter cause it’s all the food and none of the shopping. It’s not that I don’t like giving (or getting) christmas or kwanza gifts for my loved ones. It’s that if I have to stand in one more holiday line, fight my way through one more crowd of coupon-wielding buyers, I will punch a bitch in their mouth. And that’s why JJ loves Easter. You get to eat lots with fam and get drunk without having to remember to leave cookies for jesus.

B and I hosted this year. We had my fam and friends without fam (or friends with fam that don’t love them much). And instead of packing the place with the usual overfed fatties, we wanted to cook a regular amount of food for a regular sized plate – very unamerican of us. (well, B’s not american, that’s probably where that comes from). Anyways. We made lamb, roast potatoes, salad and asparagus. Check it, check it out to the bricka bricka.

Roasted Leg of Lamb
5.5 lbs of boneless lamb
2.5 lbs of boneless lamb
5 cloves or garlic
leaves from 4 stalks of rosemary
olive oil
salt
pepper
baking twine / string
Serves 12

I grabbed these two pieces of lamb /\ and cut the larger one in half so I had thee equal pieces of meat. You can do two 4lb pieces if you want but it will change the cooking time. The night before you are to gorge on this lamb roast, toss your garlic and rosemary leaves into the food processor. While pulsing, drizzle olive oil until it becomes a paste. You may have to pause to scrape the sides of the processor. When the paste is made, swath over your lamb meat and and stick in the fridge for a day.

About 30 minutes prior to roasting, pull out the lamb and bring to room temp. Preheat your oven to 450 degree. While waiting, wrap your lambs up into tight little footballs with your cooking string. It will be obvious where you are doing the folding and the tightening – promise. Tie that mother tight and place each piece into one large roasting pan.

Roast at 450 for 15 minutes. Reduce the temp to 325 and roast until the meat is at 125 for medium rare. Go get yourself a meat thermometer. It will change everything. Gonna be about 45 minutes at 325, but I can’t tell you exactly cause there are too many variables. Remove from oven and let sit for 15 minutes. Get your hot piece of meat (for me, that’s B) to cut your roast against the grain for optimal tenderoni.

Tangerine and Fennel Over Greens
This is the same tired ass salad I made the other night but I just cannot get enough of this shit.

Grilled Asparagus with Hollandaise Sauce
I’m not going to bother to give you a recipe for the hollandaise sauce cause it’s not worth it. I mean, it was good, but really i just used tyler florence’s tastiness and I know you aren’t going to make this shit anyways.

Grilled Asparagus Recipe: Buy asparagus. Cut asparagus. Oil asparagus. Grill asparagus. Eat asparagus. Pee asparagus.

Roast Potatoes English Style
I don’t know how to make these – this was all B. But dead ass, this was the best thing on the table. Thank you Mama B for giving your son a butt like that and also teaching him how to make these nuggets of love. Maybe if we are lucky, he’ll jump in with a guest post and grace us with a recipe.

And last but not least, thanks so so much to K and P (click those letters) for taking these dizzle pics we see here. Never would have been able to wield a camera and a spatula and feed your asses at the same time. Big ups.

By Jessica | March 12, 2009 | Other People's Recipes, Snackin, Salads and Apps | 2 Comments

Aite. And here we are with course 3 of the Big Ass Dinner Party. Check out course 1 for some sesame / salmon / noodle jam and course 2 for some korean braised beefy yum. I then served this refreshing salad third: Tangerine and Fennel over Greens.

All the recipes on Go Meat Yourself are mine unless I say otherwise. That isn’t to say that I am the first chick to braise beef in that combination of ingredients or put some goddamn sesame seeds on a piece of salmon. It means that I didn’t follow a recipe. Or rather, followed 12 recipes and took the best parts from them all and made my own shit. Anyway, this salad was taken exactly, step by step, from Bon Appetit Magazine, thee most annoying food magazine I’ve ever read. Actually, the only one I ever read? Until I tried Food and Wine. Which I’m going to order cause they shut the fuck up and put some recipes on paper. As opposed to this Bon Appetite bullshit that was trying to make me feel bad for not picking my own pig shit truffles in the county side of italy. This is brooklyn and I’m working on a budget. Fug off.

Anyway, another note. For those of you that don’t put fruit in your salads, I totally understand. I’m not one of those freaks that is trying to put strawberries or cranberries up with my greens or tuna or even tangine. BUTT, this combination is like snacks in bed, like tequila and lime, like tacos and me, like hollywood whores and bare vagina. What I’m saying is, try this shit. It’s good. It’s tangy. It’s meant to be.

Go here for the recipe: Tangerine and Fennel over Greens.