Now That’s a Spicy Meatball!

Meatballs are one of those comfort foods that have lately resurfaced as a NYC foodie trend. But as with meatloaf, there is no earthly reason you should go to a restaurant and pay a 900% markup on something that is incredibly simple and quick to make with cheap ingredients at home.

I recently made a big batch of marinara sauce and a big batch of meatballs and froze both so as to have weeknight meals ready to go. The marinara, I decanted into plastic containers. And for the meatballs, I did this genius trick nicked from Everyday Food: Line a baking sheet with wax paper, form the balls and put them on the sheet like you were making cookies (pictured); freeze the cookie sheet; and once the balls are frozen, roll up the wax paper and stick it in a Ziploc bag. This way they retain their shape in the freezer—and they can be put directly into the oven without any prior thawing.

You can use ground beef, pork, or lamb for meatballs, but this time I had actually bought a pound of ground dark-meat turkey from the DiPaola farmstand at the Prospect Park greenmarket, where I usually just troll for free samples (the dark is actually cheaper than the ground white-meat turkey, which makes absolutely no sense to me because it’s more flavorful). Start by dumping this into a mixing bowl.

Ignorant American Fusion: Curry-Parmesan “Mexican Street Corn”

Welcome to a special Labor Day installment of Ignorant American Fusion: the school of cooking in which we ’Merickans attempt to emulate/reinvent/mash-up an “ethnic” dish with utter disregard for cultural authenticity.

Today’s recipe features one of the ultimate late-summer (and yes, it is still technically summer!) foods: corn on the cob. And it was not invented by me, gentle reader, but by The Rob’s brother. And it is as delicious as it is culturally inauthentic.

Leftovers Love: Brisket and Black Beans Over Farfalle With Avocado

Oftentimes, the thought of reheating an unfinished restaurant meal at home is only slightly more appetizing the thought of than regurgitating the part you did finish. Sloshing around in its to-go container, your perfectly plated entrée invariably gets caught in a landslide of crap and is no longer enticing. But I’m a believer in extricating the protein from said landslide and giving it a new life as a supporting player in a whole new dish.

This simple meal is effectively just a pseudo-Mexican spin on pork and beans, but I think it’s worth chronicling because it’s a good illustration of two of our core BGC philosophies: (1) There’s always a good meal waiting in your kitchen if you keep the right staples on hand, and (2) There’s always something interesting to do with leftovers. Also, it was really quite delicious. And it cost just $1 in new ingredients—for the bunch of cilantro, which I actually used only a fraction of, so it was more like 25 cents of new ingredients. As per (2) above, it behooves you to always keep on hand onions, garlic, pasta, and tomatoes in fresh or canned form.

First I sautéed some sliced red onion over medium-low heat in butter and a bit of olive oil. Then I tossed/mixed in a bunch of minced garlic, followed by some quartered grape tomatoes and a rinsed/drained can of black beans. While this cooked for a few minutes, I took a brick of brisket left over from a recent excellent dinner at Watty & Meg and shredded it into strips.

Cream Cheese Pinwheels: Yes You Canape!

Normally, gentle reader, I feel a bit ripped off when a food magazine/blog or TV chef offers up a “recipe” that is in essence a glorified sandwich in disguise (*darts sidelong glance in Rachael Ray’s direction*). But did we mention the thing of how it’s, like, 105 degrees in Brooklyn right now? So I’m sharing what-passes-for-a-recipe for the light and refreshing lunches I've been making myself recently. This cream cheese pinwheel is a take on the kind of canapé a 1950s suburban hostess might serve at a Tupperware and/or cocktail party.

This works great to pack for lunch a night in advance, since the cream cheese acts as a buffer to keep the wrap from getting soggy (as regular readers may recall, non-soggy sandwich preparation techniques are a bit of an obsession of mine). You can pack the segments in a plastic take-out container so they look like a cute little suburban-America version of a sushi bento box, and they’re easy to eat at your desk without getting your keyboard too disgusting (also a recurring struggle of mine).

Chilled-Out Cucumber-Asparagus Salad

This, gentle reader, is the time of year when Brooklyn girls without central A/C or outdoor spaces with grills do not want anything to do with cooking. Thus it happens that I have not set foot in my kitchen (other than to get a cold beer out of the fridge, of course) in, oh, three weeks? However, I managed to prepare a light summer meal tonight without actually turning on the oven, and induced only a minimal amount of brow perspiration.

The entrée consisted of pan-grilled boneless, skinless chicken breasts (an extremely rare choice for me, as BSCB tend to get dried out easily and lack flavor) that I had pounded flat(-ish) in a Ziploc bag along with garlic cloves, and then marinated overnight in said bag, with a coating of olive oil flavored with salt, paprika, and said garlic cloves. Fairly ho-hum, right? That’s why this post is focused on the side dish, a super-easy cucumber-asparagus salad—chill to make, in both senses of the word—which would not-so-coincidentally be cheap and easy to multiply and bring to a 4th of July cookout/picnic/barbecue. (And yes, gentle reader, I actually prepared a dinner that did not contain carbs…it’s that hot!)

So, here's how this works.

I made something weird!

Hello readers!

  

So it's hot out. It's so hot that it seems ridiculous to call it hot. It's... Heht. So it's not really cooking weather I get it. It's "if I have to cook I don't want to heat up the kitchen, so let's fire up the grill" heht. Which is why it was so strange that tonight, in the heat, I felt like throwing something together that would require the stove top. And, like I said in the title of this post, I made something weird. I'm going to call it potato leek pasta, and you can just suspend your disbelief while I take you through it, because it came out pretty good!

Rice and Beans: The Second-to-Last Refuge of the Broke and Hungry

Gentle reader, on most levels, I am obviously not a food snob, as you have probably guessed from posts like this and this. But there are two meals at the bottom of the I’m-starving-and-broke totem pole that typically, I simply refuse to stoop to.

Now, as everyone knows, the last refuge of the broke and hungry is ramen noodles. (Which have actually turned into a Brooklyn foodie trend lately, making them also perhaps the last refuge of Brooklyn foodies, who have apparently run out of lowbrow foods like fried chicken and tacos to turn into trends...but I digress.) Eating ramen noodles, like carrying your toiletries into the shower in a caddy, is something you should not have to put up with after graduating from college. In fact, I didn’t even eat ramen noodles in college! And I’m certainly not going to start now.

So, you’ve probably guessed this from the post title already, but the second-to-last refuge of the broke and hungry—somewhat more acceptable after college, especially for vegetarians—is rice and beans. I know this is supposed to be the nutritionally perfect meal and all, but I don’t know, I’m always just like, waat-waah at the thought of it, the texture and color and flavor are all so monotone.

But on this occasion, I was inspired to make them because I had a leftover boneless pork chop and a half that had gotten overly dried out in the grill pan a few nights prior, and thought that they might be salvaged by cooking in liquid with beans. Also I had a can of black beans, onions, garlic, and half a pint of grape tomatoes that were getting a bit wrinkly. Also I was hungry and broke. And I achieved my goal of cooking a meal that required the purchase of absolutely no new ingredients!