Thai Curry Mayo
INGREDIENTS
| 1 | tbsp dukes mayo |
| 1 | oz spicy thai chilli |
| 2 | fresh Basil leaves chopped |
| 1 | tsp garlic powder |
| 1 | tsp curry powder |
| 1 | tsp ground cumin. |
| 1 | oz olive oil |
Mix everthing together and enjoy!!!
Tuesday, August 27, 2013
Sunday, August 25, 2013
How to Grill the Perfect Chicken Leg Quarter
Getting a “Leg Up” on the Competition
(I must preface this by saying that the following is a recounting of an actual event.)
I can remember my first grilling experience on my own grill just like it was yesterday. My family had helped my wife and me move into our first home some years ago. My dad and I put my gas grill together, but what good is a grill if there's nothing to grill? So off to the store we go and came back with chicken leg quarters.
My dad said he was going to show me how simple it was to grill. He proceeded to light up the grill, cranking it on high, and then chucked the chicken inside and put the lid down. “It's just like an oven,” he says.
We then headed back inside the house leaving the chicken quarters in a cranked-on-highgas grill with the lid shut.
About twenty minutes later my wife tells me that black smoke is coming from the grill. So I run outside, followed by my dad, only to see fire coming from under the lid. Indeed black smoke was belching out from under the lid.
Once the fire had been extinguished and the severely charred remains of the leg quarters were removed from the grill, my dad grabs one of these partially incinerated chicken parts and takes a very, umm, “crunchy bite.” Smiling he says, “These aren’t too bad,” as the black char was blotting out his teeth and gums.
My wife gives me “that look” and seconds later I was on the phone ordering pizza for delivery. (I should have captured it all on video.)
Despite my true story introduction, grilling chicken is easy. One just has to keep a few simple things in mind, like:
• Chicken parts render off a lot of fat.
• Grills cranked on high will probably easily reach 450 degrees.
• Fat and very high heat will produce lots of fire. This is not considered, “good eats.”
• Chicken leg quarters are an excellent choice for grilling due to the higher fat content than chicken breast, giving you a juicier and more flavorful meal.
• They are more cost effective and can be substituted for chicken breast in any recipe.
• Certain care is required though, to prevent my first grilling experience from becoming yours.
Maverick Industries, Inc. Redi-Check Remote Cooking Thermometer and Timer
Ingredients:
Chicken Leg Quarter – 1 leg quarter
Olive Oil – extra virgin
Kosher Salt – about ¼ quarter teaspoon
Black Pepper – about ¼ quarter teaspoon
How To Make It:
1. Prepare the grill for medium heat. It would be wise to use a thermometer to get a reading of 325-350 degrees.
2. If you are using a gas grill, only turn on one side of the grill burners. If you are using a charcoal grill, mound up the coals on one side. The reason for this is because you will be incorporating both direct (meat over the heat source) and indirect (meat away from heat source) cooking techniques.
3. Brush both sides of the chicken leg quarters with the olive oil and season with the salt and pepper.
4. Place the chicken directly over the heat and grill with the lid open for about 3 minutesper side. (It doesn't make a difference which grill you are using here as long as you have an internal temperature of 325-350 degrees.)
5. Move the chicken to the other side of the grill (away from the heat source) and grill with the grill lid down for about 45 minutes, or until a thermometer inserted into the thickest portion of the chicken leg quarter registers 170 degrees.
Although salmonella, a bacterium that causes food poisoning, is instantly killed at 165 degrees, chicken still has a slight pink color at that temperature and most people are hesitant to eat chicken that is pink. Therefore, 170 degrees is what I recommend.
(On a side note: if you prefer to cook legs or thighs, use the same techniques described above. Just reduce the covered grilling time to about 30 to 35 minutes or until a thermometer registers 170 degrees.)
6. Once this is accomplished, your chicken has just been grilled to perfection. Now there's just one more step to take and that is,
7. Bring in the chicken, serve it to the awaiting fortunate recipient(s) and bring on the accolades.
And that's, “How to Grill the Perfect Chicken Leg Quarter.”
(I must preface this by saying that the following is a recounting of an actual event.)
I can remember my first grilling experience on my own grill just like it was yesterday. My family had helped my wife and me move into our first home some years ago. My dad and I put my gas grill together, but what good is a grill if there's nothing to grill? So off to the store we go and came back with chicken leg quarters.
My dad said he was going to show me how simple it was to grill. He proceeded to light up the grill, cranking it on high, and then chucked the chicken inside and put the lid down. “It's just like an oven,” he says.
We then headed back inside the house leaving the chicken quarters in a cranked-on-highgas grill with the lid shut.
About twenty minutes later my wife tells me that black smoke is coming from the grill. So I run outside, followed by my dad, only to see fire coming from under the lid. Indeed black smoke was belching out from under the lid.
Once the fire had been extinguished and the severely charred remains of the leg quarters were removed from the grill, my dad grabs one of these partially incinerated chicken parts and takes a very, umm, “crunchy bite.” Smiling he says, “These aren’t too bad,” as the black char was blotting out his teeth and gums.
My wife gives me “that look” and seconds later I was on the phone ordering pizza for delivery. (I should have captured it all on video.)
Despite my true story introduction, grilling chicken is easy. One just has to keep a few simple things in mind, like:
• Chicken parts render off a lot of fat.
• Grills cranked on high will probably easily reach 450 degrees.
• Fat and very high heat will produce lots of fire. This is not considered, “good eats.”
• Chicken leg quarters are an excellent choice for grilling due to the higher fat content than chicken breast, giving you a juicier and more flavorful meal.
• They are more cost effective and can be substituted for chicken breast in any recipe.
• Certain care is required though, to prevent my first grilling experience from becoming yours.
Maverick Industries, Inc. Redi-Check Remote Cooking Thermometer and Timer
Ingredients:
Chicken Leg Quarter – 1 leg quarter
Olive Oil – extra virgin
Kosher Salt – about ¼ quarter teaspoon
Black Pepper – about ¼ quarter teaspoon
How To Make It:
1. Prepare the grill for medium heat. It would be wise to use a thermometer to get a reading of 325-350 degrees.
2. If you are using a gas grill, only turn on one side of the grill burners. If you are using a charcoal grill, mound up the coals on one side. The reason for this is because you will be incorporating both direct (meat over the heat source) and indirect (meat away from heat source) cooking techniques.
3. Brush both sides of the chicken leg quarters with the olive oil and season with the salt and pepper.
4. Place the chicken directly over the heat and grill with the lid open for about 3 minutesper side. (It doesn't make a difference which grill you are using here as long as you have an internal temperature of 325-350 degrees.)
5. Move the chicken to the other side of the grill (away from the heat source) and grill with the grill lid down for about 45 minutes, or until a thermometer inserted into the thickest portion of the chicken leg quarter registers 170 degrees.
Although salmonella, a bacterium that causes food poisoning, is instantly killed at 165 degrees, chicken still has a slight pink color at that temperature and most people are hesitant to eat chicken that is pink. Therefore, 170 degrees is what I recommend.
(On a side note: if you prefer to cook legs or thighs, use the same techniques described above. Just reduce the covered grilling time to about 30 to 35 minutes or until a thermometer registers 170 degrees.)
6. Once this is accomplished, your chicken has just been grilled to perfection. Now there's just one more step to take and that is,
7. Bring in the chicken, serve it to the awaiting fortunate recipient(s) and bring on the accolades.
And that's, “How to Grill the Perfect Chicken Leg Quarter.”
Tuesday, August 13, 2013
“Neta” means the fresh ingredients of sushi. Our restaurant brings
you the best neta with unique preparations and warm service for a
special dining experience.
Neta offers daily omakase (“chef’s choice”), tasting menus, small
plates, and a full sushi menu. We invite sushi veterans as well as
neophytes to join us at our sushi bar for direct service by our sushi
chefs. We believe in the importance of hospitality, and welcome you to
relax and enjoy your next meal with us.
Is just a great sushi place in the village, you should try the Omakase amazing!!
61 West 8th St, New York, NY
Monday, August 12, 2013
Nat Sherman A Family Tradition
 |
| Photo by Hector Gabino at Nat Sherman New York |
At the start of the decade, Nat Sherman established the predecessor corporation of Nat Sherman, Inc. with Charles Baer, owner of the Epoca Cigar Factory. Their first venture was a retail tobacco store at 1400 Broadway in the heart of New York City's garment center.
Nat bought out Baer shortly thereafter, and the company has been in
family hands ever since. By the middle of the decade, Nat Sherman was a
high-profile hangout for the three primary consumers of premium cigars:
fashion executives, show business types, and gangsters. For this last
class of customer, the store was neutral territory where competing
factions were actually friendly, using the cigar as a sort of social
lubricant.
As the 1930s came to an end, and war started in Europe, Nat Sherman introduced the first line of cigars bearing his own name.
Produced in Tampa, which was then the cigar capital of the world, there
is little known of these first "private label" cigars, other than the
fact that they were rolled with Cuban and American tobacco.
 | ||
| Trying a great cigar, Timeless Collection #660 Photo by Hector Gabino |
Grimaldi's Pizzeria in Brooklyn, NY
Designed and built by hand, the coal-fired oven at Grimaldi’s Pizzeria delivers a unique flavor and consistency that is just not possible from wood or gas ovens. Weighing in at 25 tons and heated by 100 pounds of coal per day (cleanest burning fuel available and environmentally tested), the oven heats up to 1200 degrees. We also purchase special coal from Pennsylvania called anthracite. It actually burns cleaner and more Eco-friendly than gas or wood-fired methods. The intense heat of the oven and coal evenly bakes the pies to create Grimaldi’s famous crispy and smokey crust that Zagat has voted BEST PIZZA year after year.
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