Kaley Cheese Chips

Ultimately turned out sort of blah, but here we go (its early in the season so no worry).

3 Cheeses (cheddar, parm, pepper jack)

1 Egg

Dash of corn flour

Chipotle and Cayenne to preference

Kale

Mix everything else and put it on the kale (don't put too much, I sure did).

Serve it at the Super Bowl or super classy like below.

This is a legitimate snack, I have to say, but probably won't last as long as the fake ass dairy free $6 four oz bags you can buy at WhFoods.

I-talian Carnival Food

Carny Bruschetta 

Panko-breaded, deep-fried mozzarella balls w/ pesto and tomato jam - some very dramatic fare served by Ian P.

5 Bags: 5 Courses

Seth 'Bag Face' Silberman

This is a relatively simple meal - a Mediterranean flavored feast - except that it is served in bags. Here we go...

1

Ziploc Tomato Cabbage Tzatziki Zalad

2

Wax Lunch Bag* Roasted Chickpea Beet Feta Affair

*The glue on wax lunch bags gives way when heated - we were forced to transfer to ziploc.

3

Kettle Chips Plus Beer-Braised-Then-Fried Eggplant and Sauces/Herbs

4

Concept Bags: Apple Pie Goat Cheese Wontons 

By Ian Sherman

5

Pre-Paired Fruits and Cheeses

By Becca Pollack

Time to clean up. Just kidding.

Cinco de Crayo

Beer battered shrimp and fish tacos fried in hella coconut oil that was remaindered to Ashley in a break up with a cook. Feliz cumpleanos, Meghan!

Hand made tortillas!

Crayo, I think!

Killer Willard Walking Tacos

I told Nate K. about an idea for a food drama involving bags last week, and he immediately made the jump to the middle school classic: the Walking Taco. As he described it, a walking taco is a bag of hot cheetos Fritos (my bad, Nate) with nacho cheese, ground beef, and taco fixings. We decided to pitch that up a little bit.

I chopped up some leftover franken rib pork jowl  from my freezer and fried it up in a little lard with some jalepenos and onions.

Heated the chips in the oven at 200 F: unnecessary!!!

Ready to assemble!

Pork jowl + chips + beef mushroom sauce (joy of cooking recipe)

Chips, then pork and onions.

Then pepper jack.

Then mushroom sauce.

Then cilantro.

Then eat.

And eat.

"Careful," says Nate, "They are really good."

Get Busy Salsa

"Never get busy after making fresh salsa." - Becca P

Ingredients:

1 onion

3 dried chipotle chilies (soaked in hot water for 30 min)

2 dried chilies de arbol (soaked the same way)

1 can diced tomatoes

lime juice to taste

honey to taste

salt to taste

Cook it in sauce pan for 20 minutes. Onions first, then add chilies, then add tomatoes and crank the heat.

Blend it.

Strain it.

Jar it.

Get busy.
(That's why you used dried chilies!)

Spring Break: Lamb Neck Carnitas in Brookyln

Swanky Bed-Stuy kitchen.

Alex's folks moved out of New York, and he was left with some serious adult cookware (Le Creuset, All Clad, Shun). We had some cumin lamb the night before at Do or Dine, and I ate some lamb carne asada two weeks ago at Mateo's Cocina Latina in Healdsburg. This was inevitable.

Lamb with a view.

Nate took me to a butcher shop in Park Slope, after offering a variety of levels of local/sustainable, including cows that were born, raised, slaughtered, and butchered on a roof in Williamsburg. The fattier lamb on offer was a shank (left) and a neck (right). 5 pounds!

3:34 = vacation!

I basically just used the recipe for Carnitas en su Jugo from a month ago, substituting beef stock for pork, and not returning the meat to the juice. Frying the pulled meat, I shook on some cumin powder. We made tacos with avocado-cabbage salad, cotija cheese, and some salsa fresca.

Nate and Kathleen say, 'The lamb is crispy, but super soft!'