THE MCRIB IS BACK!!!!!!!!

For the first time in 16 years, McDonald's put the McRib back on the menu. I read an article where someone likened happening upon the McRib to "finding a unicorn drinking at the fountain of youth." I describe it as an elusive culinary gem. Hurry, it'll only be around for 4-6 weeks.

Yo later today I am going IN. Even though it will probably look more like the one shown below rather than the above McRib glamour shot, I'm in there son.

My New Toy

The contents pictured above became a jerk seasoning for some chicken: ginger, allspice, nutmeg, brown sugar, olive oil, onions, green onions, soy sauce, scotch bonnet peppers, lime juice, cinnamon and thyme leaves. This thing works like a charm. It even makes bread dough. Next week I am making foccacia. Yum.

SpIcY cHiCkEn WiNgS

I'm still going through LOST withdrawal so it's been a while since I've posted but here goes:

These chicken wings are so easy to make and very flavorful. You should try them. Just wash, paper towel dry and season up some wingettes with the usual herbs and spices like sea salt, fresh cracked black pepper, garlic powder, paprika and cayenne pepper. The longer they marinate in this rub, the better. Then fry the wings in vegetable oil like you normally would and drain on paper towels. After that, dip them in a combination of hot sauce, butter, ketchup, vinegar and honey. You have to dip them while they're still hot so make the sauce before frying. There would have been more in the picture but I ate them. Yum yum.

Must. Resist. Temptation.

It seems as if there's a McDonald's on every corner!

I will not have a daily caramel frappe.

I will not go to McDonald's.

The frappe is loaded with calories.

I will only drive down streets without a McDonald's.

Well maybe just one per week.

Next thing you know, they're gonna bring back the McRib!!!

Red Velvet Cupcakes

OK so Ms. Hristodoulou convinced me to make these so I'll be bringing them tomorrow.
Thanks again for the spanikopita by the way.

Ms. Moore and I were talking about the idiosyncrasies that go along with baking and how it's the luck of the draw with cupcakes...Sometimes they come out like muffins.

I mean, there are some non-negotiables, like ensuring that your butter, eggs and other wet ingredients are room temperature. Then there's baking time. In any case, drop by 239 to get yourself a cupcake. Last time they were gone by 3rd period.

Asian Barbecued Ribs

My nephew and I are about to tear these bad boys up!

The recipe was not that difficult. All it took was some sea salt, freshly ground black pepper, Chinese five spice, pineapple juice, ketchup, hoisin sauce, rice wine vinegar, soy sauce, minced garlic and fresh smashed ginger. Oh yeah, and the ribs, of course, trimmed of excess fat. The ribs came out sweet, spicy and sticky. I opted not to garnish with sesame seeds.

Now if it would just stop snowing...

I WANT MY FOOD NETWORK!!!!!!!!!!!!!!!!!!!!!!

My first post of 2010 is a frustrating and sad one. I am losing my mind without the Food Network. It's been over a week now. At first it was like a cruel joke that has gone too far but I think I'm going through withdrawal at this point. Enough already! Meanwhile, I'm missing shows like:

Diners, Drive-Ins and Dives
Paula's Home Cooking
Barefoot Contessa
Everyday Italian
Throwdown with Bobby Flay
Cooking For Real
30 Minute Meals
Unwrapped
Dinner Impossible
Iron Chef America
Ace of Cakes
Food Network Challenge
Chopped!

These shows have become an integral part of my day after work and weekend downtime because I truly enjoy cooking but more importantly, eating. I am going to have to watch vicariously through my fellow foodie and chef Ms. Kinast. I WANT MY FOOD NETWORK!!!!

In any case, I'm trying my sister's recipe for barbecued ribs tomorrow...hopefully they rival Ms. Lentini's.

Fried Chicken

The Popeye's on Flatlands Avenue and East 83rd Street is now open. God help us all.
I'm anticipating Ms. Verdier's debut in a vegetable suit a la Josephine Baker in front of the establishment warning prospective patrons of clogged arteries.

Empanadas

This appetizer is a bit labor intensive and time consuming but it's worth the effort.

First, chop up some onions, garlic and olives:




Then start thawing your empanada skins:


After that, saute the onions and garlic in some olive oil:


Then season some ground beef with these spices and add to the onion and garlic saute:



Brown the ground beef well and break up any large pieces:


Add some sofrito and lastly, the chopped olives:



Roll out each empanada skin slightly...don't overdo it or they'll tear:


Fill the center of the skin with a good amount of the cooked meat mixture:


Seal the edges with a little water and then press around the empanada with a fork:


Repeat 9 times:


Now the unhealthy part...fry the empanadas in vegetable oil:

If you don't roll the skins, the empanadas will have a smoother, more uniform look.
If you do, they will have a bubbly appearance and come out a little crunchier.
By the way, the skins will brown pretty quickly. Drain the empanadas on paper towels.

Eat the empanadas!

Make sure you give one to Ms. Montalvo.