Back in the GRIND!!!!!

SO on the second episode of NFNS i made Coffee Rubbed Pork Chops with Cognac and Brown Sugar Sauce. I have made this recipe again and again at the restaurant and i have perfected it for you!!!! When i lifted the lid that was covering my items, I was happy to see coffee and pork!! It beat the hell out of having beer and beef or lamb and raisin bran (don't get me wrong..i would have mastered any of these items ) To be honest with you, coffee rubs have become very popular over the years and i had an idea of how i could use the bitter coffee to make my pork fab! I think alot of people forget how great a rub can be. Dry rubs incorporate so much flavor into the item it is being used on. Just think.... doesn't a steak taste so much better when its sprinkled with salt and pepper?? These spices bring out the great flavor of the meat, so why not bring out the flavor and add a new flavor profile into the mix!?!? The funny thing about coffee is that it has lots of flavors.. wait let me explain that. Coffee has a great dry roasted flavor when brewed but when u eat the grind it tends to be a bit bitter so when i came up with this recipe i needed something to throw off the bitterness but wanted you to also get some of the deep flavor that you get when you brew (you still with me>?>) So thats where the brown sugar and cognac sauce came into play. So know i got cognac and sugar... wait why does that sound like it goes together...hmmmm think, think think !!! I got it!!! if i add butter to this, its just the same as butterscotch!!! oh Michael your a smart fucking kid!!!

So there you have it the way my brain works and the way i came up with this very fabulous and tasty dish. Ok so here is the recipe

• 6 pork chops

for the spice rub

• 1 cup brown sugar
• 5 TS fresh grind dry roast coffee
• 3 TS kosher salt
• 1 ts cayenne pepper
• 1 ts cumin

Mix all the ingredients together.

Turn you grill on high and let heat for 10 min then lower to medium. Coat the pork chops in the rub. The pork chops should have a heavy even coating over them. Place pork chops on the grill. Grill for about 3 min on each side. Lower the heat if needed (because there is allot of sugar in the rub. the sugars will burn quickly if your not watching ..so pay attention!!!)

For the sauce

• 1 cup sugar
• 1 cup brandy
• 1 ts coffee grind
• 1 stick butter
• 1 ts kosher salt

in the sauce pan add the sugar and the brandy. OK THIS IS IMPORTANT!! use a pot with high sides you don't want the liquor to set fire. If it does your going to freak out and burn your house down!!! don't come crying to me.. if it does go on fire... just cover it. Ok so place the pot over medium heat and reduce by 1/2 now add the coffee and salt. Remove from the heat. Cut the butter into small pats. Add the butter to the sauce and stir until all the butter is melted.

Place your pork chop on a plate and spoon on some of the sauce.. then post a comment and tell me how firkin good my pork chop is!!!!

Kimchi ME !!!!

I have a bit of am obsession with pickling things. It started off with pickling cucumbers and have now moved on to other items. Last week i salted two heads of nappa cabbage and let them sit over night. The salt pulls out the excess liquid from the vegetable and starts that first step in the preservation process. I have always heard about the long, pain staking preparation of kimchi. The large clay pots siting in some sacred field in a secluded part of Korea. These pots look like tombs filled with the little heads of stink. I got together some kimchi recipes from book i had and the internet. Most of the recipes call the same staple ingredients... chili paste, fish sauce, shrimp paste and vinegar. I did not have shrimp paste and the fish sauce was a no show. So i improvised. Vinegar, soy, anchovy paste and chili paste. I mixed the ingredients together and threw in some chopped ginger and garlic. I then rubbed my fishy concoction all over the cabbage. I placed the cabbage in a 1/6 pan and weighed it down with another 1/6 pan on top. I then wrapped it tight in plastic wrap so the cabbage was weighed down. I placed it in the back of the fridge in a dark spot. I forgot all about it. Today i found it and with a very scared nose i opened it. HMMM no stink, ok thats a good sign!!! I then took it out of the pan and sliced off a leaf. I am happy to report that i have made kimchi!!!! It taste just like the stuff i get in the jar... if not better. I am sooo proud of my kimchi skills, its killing me!!!!!! I do need to do a little work on the recipe (i forgot to write the recipe down, so i need to make it again) but i'll post it here and on my website in the next few days. Hmmmm maybe i'll start a pickling company!!! "Princess Michael's Pretty pickles" or "Pickled Pleasantries from Pickling Princesses" LOL

MVP

A bun above the rest !!!!!

Burgers are so much fun. Burgers are ALL AMERICAN, all man and all summer!!!! I happen to love all 3!!!! As most of you know i won the burger challenge on last weeks episode of NFNS. WOW what a frikin thrill!!!!! I mad a Mulberry Street Burger, inspired by the main strip in NYC's little Italy. We had 30 minutes to create the perfect burger, so i went with flavors i know.. and techniques i have used. If you have ever had lunch at the restaurant i Chef at, you most likely had the "Bleu Cave Burger" its a burger stuffed with bleu cheese and topped with bacon, shrooms and onions. SO thats where the stuffing the burger thing came from. An the pancetta just seemed like a right fit, well its the exact same size as a burger... i just put the pieces together. Bellow is the recipe for the burger that is posted on the Food Network Page and featured at Bobby's Burger Palace

MVP :)

Mulberry Street Burger

Ingredients

• 2 (8-ounce) portions ground beef
• 4 slices fresh mozzarella cheese
• 4 slices pancetta
• 1 tablespoon olive oil, plus more for salad
• 1/2 cup butter
• 3 cloves garlic
• 3 or 4 basil leaves
• 2 teaspoons crushed red pepper flakes
• 2 burger buns, your choice
• Baby arugula
• 4 slices tomato
• Basil Ketchup, recipe follows

Directions

Heat the oven to 350 degrees F. Heat a large skillet.

Divide each beef portion into 2 equal amounts and shape them into patties (you should have 4 patties altogether). Place 2 mozzarella slices on 1 patty, then top with another patty. Close the edges of the patties to enclose the cheese, basically stuffing the burger with the mozzarella. Wrap each burger with 2 slices of pancetta.

Heat 1 tablespoon of olive oil in a medium oven-proof skillet over medium heat and brown each burger on both sides. Place the burgers in the oven to finish cooking.

In a small saucepan, melt the butter and remove from heat. Meanwhile, chop the garlic and basil and add to butter with 1 teaspoon red pepper flakes. Brush this on the burger buns and toast under the broiler or in a toaster oven.

In a bowl, toss together the arugula, olive oil, to taste, and the remaining 1 teaspoon crushed red pepper flakes.

Place the burgers on the bun bottoms, top with tomato slices, arugula salad and Basil Ketchup.

Basil Ketchup:

• 1/2 bunch fresh basil leaves
• 1 cup ketchup
• 2 cloves garlic
• 1/2 teaspoon crushed red pepper flakes

In a small blender or processor, blend all the ingredients. Transfer to a small bowl and refrigerate until ready to use.

AND THE SHRIMP IS..................

So on my last post i told you folks about my quest for the best fried shrimp. I spent an afternoon with my friends (Seth and Mair) I am going to list all the facts then go into my breakdown of each restaurant.

Tony's Pier

Amount of shrimp - 13

Price - $13

Comes with - Steak Fries, Salad w/ french, coleslaw, pickle and all the sauces

NOTE: the shrimp are tail on and they look like u-12 (about 12 per Pound)

Johnny's Reef

Amount of shrimp - 16

Price - $12

Comes with - hand cut thin Fries, coleslaw, pickle and all the sauces

NOTE: the shrimp are tail off and they look like u-16(about 16 per Pound)

Seafood City

Amount of shrimp - 9

Price - $14

Comes with - thin Fries, coleslaw, pickle and all the sauces

NOTE: the shrimp are tail on and they look like u-10(about 10 per Pound)

Lets start with Tony's . The shrimp here where great, they are the only place that does a crisp SEASONED corn meal crust. I liked the flavor and loved the fact that they are sooo crisp.

I grew up eating at this fine establishment and have grown fond of these shrimp. My lovely assistants happen to like these shrimp too.

Johnny's was all about "more for the money" you get 16 shrimp for $12 NOW THATS A GREAT PRICE!!!! and if your looking to feed the FAM and not break the bank.... this is the place. These shrimp are small. The first time i went the crust was coming off the shrimp. I went back and the crust was in place, so maybe that was a one time issue. These shrimp are moist and have nice flavor.(Just a side note, they have the BEST FRENCH FRIES and i love there fried chicken livers YUM!!!)

Seafood City had the largest and most expensive shrimp on the Island. 9 for $14. BUT ITS WORTH EVERY PENNY!!! These shrimp are moist, plump and have such great flavor. They have a light corn meal crust that have no seasoning and lets the flavor of this jumbo shrimp do all the work.... and it works!!!!

I think each of these shrimp are great in there own right!!!! from small and economic, seasoned and crisp to jumbo and moist. they all have a home in my heart!!! I set out on this quest to find the BEST!!! I don't know if i can put one of these shrimp above the other. I think they all are equally great in there own right. I know this may seem like a bull shit answer... but i think they are all winners

Tony's Wins for Flavor and Seasoning

Johnny's Wins for economics

Seafood City Wins for juicy large and naturally yum yum shrimp!!!!!!

Who u calling a SHRIMP?????!!!!!

Growing up on City Island is great. You spend most of the summer barefoot and on the beach. City Islanders also get to eat some great seafood. The question i have for you folks is.... WHO HAS THE BEST FRIED SHRIMP???? There are like 20 something restaurants and all of them have fried shrimp. So to narrow down our search, lets start with the "fast" food style joints. Johnny's Reef, Tony's and Seafood City!!!! I grew up going to Tony's and have had some good time at Johnny's. But being a man of progress and all about the NEW.... I find myself at Seafood City more and more.(its across the street from casa de homo!!!) I am going to spend this afternoon binge out on fried shrimp with my girl Mair. So wish me luck!!!!! Ill report back all my findings!!!!

MVP

I'm Back and i'v missed you

Sooo your asking your self... Where the F@#K is Michael... no blog, no lame emails telling us his location or videos of him lip sinking some lame ass song!! WELL PEOPLE... I'M BACK. The last week has been a bit of a freak show. With the airing of the first episode, life got a little out of hand. You want to know what i think about the show so far, right?. I'll tell you!! I thinks its good. I have nothing bad to say. I think being in the top 3 is a good place!!!

The restaurant is becoming a lot to handle these days (this is not a complaint, just a fact) the people are coming in and i have the need to personally cook for everyone of them. I try to do as much of the cooking for the restaurant as possible. It does get a little difficult, but i some how get it done.

The point of this blog is to tell you guys that i am back on track!!!! yes yes yes!!!! i am going to blog each and every day for now on... Maybe not every day but every other day... at least!!!

Hope you all check out the fun new pics, recipes and layouts on www.mvpchef.com

Days and days untill NFNS

Hello all!!!!! So the Next Food Network Star Season 5 Starts in 6 days!!!! OMG six frikin day until we get to see the results of all hard work it takes to make a reality show. I walk away from this with so many things.... ummmmm can i say that?? what can i say?? ummmmm... ok, because i don't remember what i can talk about and what i can not... i'll say nothing!!! just watch and enjoy, its going to be a hell of a ride!!! (can i say that?)

I would like to talk about what's going on in my culinary life. First of all, i am working on a new menu at the hotel for the summer. I would like to make the menu a little more... ME. I did write this last menu but now i have a little more creative freedom to show off my stuff (funney how being on a tv show can help) The menu now is ok, but its way toned down for me (we do need to make hotel guests happy) (i could write a book on how hard it is to be creative in a hotel restaurant). You know i like it BIG, BAD and LOUD. I am going to keep some of the old favorites and put on some new cool items. Smoked gouda grilled cheese with bacon and onion marmalade, how good does that sound!! or maybe Sweet BBQ jumbo shrimp over bacon scallion grits (yea im looking at you, Jam) how about Double cut panko breaded pork chops with lime mojo and yucca fries. Looking at the list of items i just noted maybe its time to cut down on the pork!!!

So here i go back to the drawing board, maybe not back but i do need to make some changes. Anyone who has written a menu knows you need to live with it before you expose it to the world. I spend lots of time cooking these items before i ever put them on paper. It stars out as a idea then a recipe, then a special until i have made it ten times and feel it has all the things it need to be a recipe... it may never make it to the menu. People don't always understand this, they want there menus yesterday. Writing a menu is not like writing a note, or a quick email... ohhhh no. Its more like writing a song, and not just any song. A song that need to be researched and experimented with. Each Entree needs to complement at the sam time be different then the others on the page. Apps should be friends with entrees but never be the same item but smaller. I always think about cross utilization, its kind of my job as a chef.

Well i guess you get the idea of what i'm doing these days. So to all the people who ask me "how do you not go crazy waiting for the show to come out" i say.... 1 - I am already crazy and 2 - try writing a new menu, you have no time to be crazy

MVP XO XO XO