OK so I don't watch football... so what? I still know what viewers like! And that's chips, and fantastic dip! Here's what you need yo impress your football-loving fanatics.
-1 can refried beans (low fat is awesome, but regular is cool too)
- 1 cup guacamole (homemade is the best, but pre-made is cool as well)
- 1/2 jar medium to hot salsa (with the beans, guac, and cheese, the spice gets hidden, so go hot!)
- 1+ cup shredded cheddar cheese (you can marble as well... try white and yellow mixed!)
- 2tbs chopped cilantro
- 1/2 lemon
In a the serving bowl or deep-well plate, empty beans. Try to thin out as much as possible. Next, add guacamole; again, try to thin out over beans. Add salsa; spread over guac. Lastly, add shredded cheese. Either place in microwave on high until cheese melts or, my favorite, place in 300 degree oven until cheese melts. For a distinct flavor, broil finished product until cheese becomes golden brown and bubbly. Sprinkle with chopped cilantro. Lightly squeeze lemon juice on top (PLEASE DON'T DROWN THE DIP! A little goes a long way!) and serve with your favorite chips!
Friday, February 5, 2010
Wednesday, February 3, 2010
Chef William's favorite rice pilaf
Those who know me are aware that the accompanying starch for my signature dish is lemon-scented rice pilaf. It's light, aromatic and refreshing. Recently I caved in and added chopped thyme... BIG WINNER! So here is my recipe for my rice pilaf.
What you'll need:
- 1 cup white jasmine rice (basmati rice is ok too; brown rice is a different recipe)
- 1 1/2 cup warmed chicken stock (put in sauce pot and warm... DO NOT BOIL!)
- 1/2 cup warm water
- 1/4 shallot
- 1 lemon
- 2-3 large sprigs fresh thyme
- olive oil
- S&P
Lets get your mise en place out of the way. Mince your 1/4 shallot and place to the side. Zest your lemon and mince lemon zest and reserve lemon juice. Take thyme leaves off sprig and chop leaves so the thyme is chopped, but not dust.
In a medium sauce pan, add 3-4tbs olive oil. Heat oil and add shallots. Cook shallots until they just barely get golden brown. Add rice immediately and stir cover the rice in pan oil/shallots. Add chicken stock and water, lemon zest, lemon juice, and thyme. Stir once or twice, and bring to a boil. Once rice begins to boil, lower stove top to medium-low heat and cover. Let cook for approximately 12-13 minutes, or until all of the liquid is absorbed. Remove from heat, stir once and take in the essence of lemon and thyme... Mmmm yummy! Taste and add S&P TT (salt & pepper to taste). I suggest a pinch or two of kosher salt and 3 pinches ground black pepper. Stir twice and serve hot! If the rice burns, don't worry! It takes 15 minutes total to make, so make another batch! :)
What you'll need:
- 1 cup white jasmine rice (basmati rice is ok too; brown rice is a different recipe)
- 1 1/2 cup warmed chicken stock (put in sauce pot and warm... DO NOT BOIL!)
- 1/2 cup warm water
- 1/4 shallot
- 1 lemon
- 2-3 large sprigs fresh thyme
- olive oil
- S&P
Lets get your mise en place out of the way. Mince your 1/4 shallot and place to the side. Zest your lemon and mince lemon zest and reserve lemon juice. Take thyme leaves off sprig and chop leaves so the thyme is chopped, but not dust.
In a medium sauce pan, add 3-4tbs olive oil. Heat oil and add shallots. Cook shallots until they just barely get golden brown. Add rice immediately and stir cover the rice in pan oil/shallots. Add chicken stock and water, lemon zest, lemon juice, and thyme. Stir once or twice, and bring to a boil. Once rice begins to boil, lower stove top to medium-low heat and cover. Let cook for approximately 12-13 minutes, or until all of the liquid is absorbed. Remove from heat, stir once and take in the essence of lemon and thyme... Mmmm yummy! Taste and add S&P TT (salt & pepper to taste). I suggest a pinch or two of kosher salt and 3 pinches ground black pepper. Stir twice and serve hot! If the rice burns, don't worry! It takes 15 minutes total to make, so make another batch! :)
Tuesday, February 2, 2010
Luce Restaurant
Located at 2014 Broadway here in New York City (www.lucenyc.com), Luce Restaurant & Enoteca is a fabulously quaint and fairly romantic place to dine. My boyfriend and I dined there last night before catching a movie, and were pleasantly surprised by the entire meal. I started with a baby octopus salad, which is accompanied with a lemon wedge, sundried tomatoes, sliced pears, and greens. It was an interesting course, something not necessarily for those who don't wish to see baby octopus on their plate (everything from those sea creatures made an appearance on my plate). Brian started with the bay scallops and sauteed shrimp with tomatoes and rosemary, and a hit of cream. It was out of this world- coming from a non-scallop fan, it was phenomenal.
Our main courses then came out, after we devoured our starter courses as well as the semi-fresh bread with a sun dried tomato pesto. Brian ordered the spinach and ricotta raviolis, which were finished with a creamy mushroom sauce. Talk about filling! I ordered the pappardelle (about 1" wide pieces of flattened pasta) with duck ragu, rosemary and succulent salty olives. To finish this dish, one would have to be a lumberjack! It was, overall, a fantastic meal. I would highly recommend this restaurant to someone looking for authentic Italian food outside of Little Italy. But don't try and sneak out for a cigarette, as the entire staff will be seen peering through the window and vestibule door to make sure you're not dashing, as your server runs out to have a cigarette as well... 15 feet from you!
Overall, out of 5 stars, this restaurant earns 3 from me.
Our main courses then came out, after we devoured our starter courses as well as the semi-fresh bread with a sun dried tomato pesto. Brian ordered the spinach and ricotta raviolis, which were finished with a creamy mushroom sauce. Talk about filling! I ordered the pappardelle (about 1" wide pieces of flattened pasta) with duck ragu, rosemary and succulent salty olives. To finish this dish, one would have to be a lumberjack! It was, overall, a fantastic meal. I would highly recommend this restaurant to someone looking for authentic Italian food outside of Little Italy. But don't try and sneak out for a cigarette, as the entire staff will be seen peering through the window and vestibule door to make sure you're not dashing, as your server runs out to have a cigarette as well... 15 feet from you!
Overall, out of 5 stars, this restaurant earns 3 from me.
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