everybody loves french fries, especially me. me, my brother, sister all pretty much grew up on all american burger on merrick road in massapequa. pretty much anyone who has ever been there will swear by their french fries. of all the pictures we've put on our website, the one i get the most comments on are the french fries (go figure!) so, in honor of a major craving i have right now for a fat cheese burger and homemade french fries with spicy mayo; which, incidentally is what I'm making for dinner, i decided to do a post on those delectable fried potatoes we amaericans cant do without. enjoy and we encourage you to comment and submit your favorites for a future post.
can anybody guess what kind i'll be having for dinner?
You don’t need to have reality TV
aspirations to engage in some good old cook-off fun.We recently had a big extended-family weekend out at our
country house where Michael & I had an unofficial guacamole
of course, we bickered about who made “the best” guacamole and then proceeded
to alternately make it every night for four nights in a row in effort to prove
to their ears in guacamole, the samplers were quizzed on which ingredients
added up to the better dish.Michael insists the spicier the better, with hot chili sauce and fresh,
hot peppers.With kids
around I usually skip the heat but I like mine extra lime-y and garlicky.Michael’s is usually pretty consistently
smooth and I make mine lumpy and chunky.The rest of our recipes are pretty much the same, but the most important
thing we agree on is finding perfectly ripened Haas avocadoes.It’s not even worth making it if
they’re not, in my humble opinion.If you’ve got those, some S/P & lime juice it’s hard to go wrong and
almost anything goes.
good news is that the testers got to eat a lot of really awesome
guacamole.And, truth be known, it
wasn’t about competition at all, but about sharing good food and exchanging
ideas about how to improve, change, mix-up & spice up our old ways.For the next family event I’m thinking
of challenging the brothers (Michael & Eric) to a BBQ challenge. Pulled pork, Baby-back ribs, BBQed
brisket…. Yum!Cooking can be social, and such a
pleasure, if you make it fun.
3 ripe Hass Avocados
1 medium tomato, chopped
½ c fresh cilantro, chopped
pepper, seeded & diced
1 clove fresh garlic, minced or smashed
juice of 1 lime
salt & pepper
Mash the avocadoes.Stir in the other ingredients using your taste as guide.
For me, there are few things finer
in the category of food than picking a perfectly ripe fruit or vegetable off
its plant and savoring it on the spot.From discovering a trove of wild raspberries on a hike to planning and
planting from seed, the moment of harvest still excites me the same.
As a city dweller, it can be hard
to stumble on truly wild anything, but no matter what your living situation,
you CAN grow something!Over the
years I have come to realize that it doesn’t really matter whether you have a garden
the size of a small house with a gaggle of crops and compost your every scrap,
or if you’re coaxing a little Home Depot runt of a plant to life in a window
box outside your studio apartment.Either way, the result of harvesting your treasure is pure pleasure. My family makes fun of me because
I talk to my plants like they’re my children and talk about them like it
too.I don’t know if it makes them
grow any better, but it does connect me to them, which keeps me from letting
myself get lazy and not taking care of them properly.
If you haven’t tried vegetable gardening yet, it’s not to
late! All of the better farmers markets in town still have
seedlings. I recommend tomatoes to start for lots of reasons... they are
fun and easy to grow, they grow fast and usually give a generous harvest, their
foliage smells amazing and also because it is a HOT HOT summer that makes
tomatoes tremendously happy. Splurge on a bigger seedling now that
it’s mid-summer and you’ll be picking yours by the end of August.
Tips for growing tomatoes:
1.Don’t plant too early!I had to replant my whole crop this
year because we got a late frost & they all died.LMother’s Day is usually the rule for the NYC
2.“Petting” your tomatoes supposedly encourages
growth.You literally brush your
hands up and down the foliage in long swooping strokes.Next year I plan to do an experiment to
see if it really works, but for now I continue to make a fool out of myself,
just in case it does.
3.Once the plants have taken off, you
should trim back the “suckers,” or the stems that do not produce fruit.This lets the water & nutrients get
to the parts of the plant that need it most, not the parts that ‘suck’ the
resources from them.It is
easy to tell the suckers once you take a good look.The stems that produce tomatoes get fine little hairs all up
and down them, followed by flowers.The suckers have smooth stems and never flower.Don’t trim them all because then your
tomatoes could fry in the sun.Let
just enough suckers remain to give them some shade.
4.You don’t have to wait
for the tomatoes to completely ripen on the vine… as long as they’re of size
and starting to turn, they will ripen just fine on your counter (don’t put them
in the refrigerator).This is
especially my advice if you have any sign of pests or wildlife also waiting for
when its as hot as its been these past few weeks, people want to eat light food that wont put them in a hot food coma. bearing that in mind, my girlfriend was doing a photoshoot last week in my brooklyn backyard garden, so i decided to make a dish to add to the amazing decor.
its a very simple, vibrant, tasty dish to prepare.
sushi grade tuna cut into 6 oz. portions
fresh local corn
heirloom cherry tomatoes
extra virgin olive oil
grapeseed or canola oil
people have all sorts of ways they like to cook their corn. i prefer shucking the corn, boiling it in a pot of water, milk, butter, and old bay seasoning. simmer for about 10 minutes then remove the corn and let the liquid drain off. once its not dripping any longer, put it on the grill and rotate until it has some nice charred color on it. put it aside to cool. rub a little grapeseed oil on the tuna to keep it from sticking to the grill, season it & mark on the grill. to get the nice crossmarks on it, turn the tuna 90 degrees once it has a nice grill mark on it. do both sides. set tuna aside while you finish the salad.
with a serrated bread knife stand the corn up and cut the kernels off into a bowl. cut the tomatoes in quarters, halves, or leave them whole if you like. slice the red onion as thin as possible. if you happen to have a japanese mandoline, it works perfectly. otherwise you can dice, or chop it. cut the avocado in half remove the pit cut in half again and remove the shell. place the quarters on a cutting board so it is straight up and down. cut into 3 even slices, roll it onto its side, slice it again, then turn it sideways and cut into a small dice. mix all your salad ingredients in a bowl with some fresh lime zest or lime juice, a little evoo and season as you like. cut the tuna in whatever shape you like, place the salad on a plate with the tuna and VOILA!!
Stuart & Welch is a full service catering and event company. We specialize in intimate to large-scale dinner and cocktail events with a commitment to bring the same level of service and quality to any size event. Our team members are highly trained and able to accommodate all of your event needs. Our menus are always seasonal and local, featuring the finest produce from regional farms and New York City’s best purveyors. Fresh food and artisanal cooking methods are at the core of our work, as is our dedication to the highest level of service. Our staff combines superior culinary skills with unobtrusive service, creating simple yet delicious food and a perfect social dining experience.
Stuart & Welch have been guests on Martha Stewart radio, performed a cooking demo & tasting at Macy’s Herald Square & were recently featured in Bizbash magazines Fresh Faces column, the NY Times & Daily News. Having already compiled a client list including Max Mara, Stella Mccartney, Alabama Chanin, Adidas, & Practical law, we are quickly becoming the premier Eco-Chic catering company in New York.