The Chill of Fall is here

Please Leave your THANKSGIVING cooking and entertaining questions bellow in the comment box and i will address all of them here on my blog!!! because i'm nice like dat~~!!!

With fall here and the leaves changing colors and the air turning crisp and cold I have an urge to cook all my fall favorites. I started out this week by making boneless pork butt stuffed with green and black olives. Can you say yum!! I don’t know about you but nothing says fall like a roast meat dish. The olives add a tang and brine like flavor to the pork that only olives can bring to a dish. So lets discuss how to make the pork. I went to my local store and grabbed a boneless pork butt. I then made a mix of olives, garlic, lime juice, cilantro, cumin, salt, ground black pepper, crushed red pepper, ground coriander seed (I dried these out from the garden and they so yum)

15 pitted black olives

15 pitted green olives

8 cloves of garlic

½ cup of olive oil

¼ cup of fresh lime juice

½ teaspoon coriander

1`teaspoon cumin

1 teaspoon salt (remember the olives have a lot of salt)

½ teaspoon black pepper

1 teaspoon crushed red pepper flakes

½ bunch chopped cilantro

I first chop the garlic very fine, then the olives but I like the olives to be a bit bigger then the garlic I put them in a bowl and add the chopped cilantro and all the other ingredients. I then rub this mix all over my pork … I get in all the crevasses and then tie the butt back up into a compact little roll of pork love.

I put my oven on 360 and bake the roast covered for about 30 minutes per pound.

In the last 40 min I add a pork stock to the pan and let it reduce in the oven with the pork….. then I let my pork rest after it cooks and that my friend is how you make your butt happy!!!

The fall offers us so many other great dishes, dishes that taste so much better with the chill of fall right out side your window. Butternut squash, roast lamb, roast chicken (is it me or is roast chicken the best on a cold day?) and when your done with the chicken it’s great to use the leftovers and bones to make a killer soup! Stuffed cabbage, lasagna, any thing cooked in a tagine. These are just a few things that come to mind!!

Its almost thanksgiving so feel free to post your cooking and entertaining questions here

yum green freak

Ohhh good lord….. I cant stop eating tomatillos! What a weird item to obsess about. I spent the last 2 hours roasting, boiling and grilling the little green suckers. Ok so maybe they are the weird relative of the tomato … but they are sooo frikin good! Making a great salsa with them is so easy! Cut in ½ roast with some whole garlic until soft, then put them in a blender with the garlic a little habanero, lime and cilantro! OMG soooo good. If you want something a little different just add some avocado to it!!! Yum
Check out this video of a kid eating a habanero!!! LMAO

check out my web page

Ok that’s all I have for today!!! Don’t judge!! Just love……. ME!!!
MVP

a foot or Sow

Having moved into the new place i am starting to feel more at home as each day passes (or more like each meal) there is something to be said about cooking in your own place and in a new place at that. Everything is set up just the way you like it. Sea salt in a jar on the table all the selfs filled with the spices you love and a feeling of feng shui about the placement of each utensil and pot.

Sitting home this Sunday the feeling came over me to cook and being a good Italian and it being sunday .... i went to my local store and picked up some peeled plum tomatoes and pigs feet. Ok so i know allot of you are thinking "pigs feet... YUCK" and i say to all of you!!! don't knock it until you've tried it!!! The pigs feet are full of soft bone, fat and some very flavorful skin all wrapped in a thin layer of pig skin!!! Can you go wrong?? I think not my little lovers!!

SO here is the recipe

2 small whit onions medium dice

12 cloved of garlic sliced

1/4 cup of evoo

4# of cleaned and split pigs feet

5 2# cans of peeled plum tomatoes

1 bunch of fresh parsley

1/2 bunch fresh basil

1 teaspoon crushed red pepper

first scrub the pigs feet so they are nice and clean and you get out all the bone splinters

heat a medium sauce pan over a low flame and add your pigs feet skin down until they get golden brown and crisp then add the garlic and onion and cook until they are translucent.

Now add the red pepper flakes and cook for one more min

now add the tomatoes and i can full of water and bring to a boil.

Now lower to a simmer and cook for 2 hours or until the pig is soft. Stir the sauce every 20 min or so( you don't want it to burn)

at the end chop the parsley and basil and stir in to the sauce.

Now go cook some pasta and gnaw on some bones YUM

this makes a killer sauce!!! but nothing is better then the feet!!!!

so i wish you happy cooking in remember to stay a foot above the rest!!!

All new me

Hey folks sorry for the not blogging for soooo long.... but the last month has been crazy.

Well first off the restaurant is doing so well and as the Chef i spend allot of time there and the holidays also help make little Michael crazy. I also moved into my first new pad..... Ohhhh yes little Mike is all grown up and on his own. OK OK i'll be honest!!! i miss Betty (big time) but being in my own space is a lot of fun and i also started cooking at home allot more. Tonight i made a chicken breast stuffed with ham, provolone cheese, mozzarella cheese, basil and parsley. I then covered it in fresh pancetta (that i got at the new butcher shop in Chelsea market) then i baked it in the oven for 30 min at 375!!! ohhh honey it was yum. Also the cheese and the chicken made a great broth that i thickened up and poured on top of the chicken. (can u say YUMMMM!!!) then i mad a simple fried eggplant. First i salted the eggplant and let it sit in a strainer for 30 min the put it in cold water for another 20. This helps get the bitter taste out of the eggplant. I then floured, egged and then bread crumbs. I spiked the bread crumbs with garlic and some provolone cheese. I then fried it in 1/2 olive oil and vegetable oil until its nice and crisp.I had some leftover marinara sauce on top of the eggplant and thats it!!! That my friends is one hell of a meal.

I have a great kitchen here at the new "Casa De Homo" so i hope your looking forward to new blogg"s, new kitchen and a bunch of new videos!!!! so heres to a new beginning !!!!

XOXOXOXOX