italian boy

italian boy

Monday, January 31, 2011

spicy meatball appetizers

Easy to make and can be done a couple hours in advance since these are fine at room temperature. Get about a pound and a half of lean ground beef (I only get beef ground in-store so I don't have mystery meat body parts coming from a far off warehouse), a cup and a half of bread crumbs, 2-3 cloves of chopped or crushed garlic, some ground black pepper, a handful of chopped cilantro, 3/4 cup of Sriracha (or try a full cup to cup and a half if you want them very spicy), quarter cup of white vinegar, one egg and a light sprinkle of salt.  Mix everything together and roll into bite-sized balls (you can do all of this the night before).  If the mixture is too dry and wont stick add a little more vinegar and if its too wet try sprinkling a bit more breadcrumbs into the mix.  When you're ready heat a pot with about an inch and a half of vegetable oil, gently drop in the meatballs and let them fry till they brown -OR- spread them over a cookie sheet and bake @400 degrees for 15-20 till the brown, turning them gently about half way through (I like them better fried- duh). Serve these on platter with an handful of toothpicks and I like to include another small cup or Sriracha sauce and then another 'cooler' sauce like a ranch or blue cheese for extra dipping. 

Wednesday, January 26, 2011

food and sex ... hahaha shop organic

stuffed cherry tomatoes

Fantastic for appetizers and you can make them the night before. Wash a pint or two of cherry tomatoes, cut the tops off and with a small melon baller scoop out the inside.  You might need to ruin one or two till you figure out the trick.  Set the tomatoes aside and in a food processor make your own concoction of a chunky cheesy pesto.  If you need inspiration for a start, throw in some fresh basil (at least a fistful of leaves), one cup of parmiggiano, black pepper and half a cup of olive oil.  Start pulsing slowly and add ingredients a little at a time till you have an evenly distributed, loose but still tacky mixture you can spoon in the tomato cavity.  Taste your mixture as you go along till you get the combination you're really looking for and if you want to complicate this even more throw in some roasted peppers or balsamic vinegar. Spoon the mixture in your tomatoes and keep cool till your ready to serve.  I did these for my birthday this year and they made AWESOME garnish for bloody mary's the morning after.

snow and syrup

This is quite possibly one of the funnest desserts you can make ESPECIALLY when you're snowed in.  Literally just [clean & fresh] snow and syrup.  Traditionally we would use vino cotto, which is a syrup we make from boiling grape juice just as it starts to ferment but before you get wine, but feel free to use regular maple syrup, chocolate syrup, or anything you would normally put on ice cream OR if you got throw on a vanilla or camel flavor shot like you're at Starbucks.

boquerones, marinated white anchovies

don't cringe just cause you hear the word anchovy.  These taste nothing like what you're used to finding in a can and are honestly some of the most delicate and delicious savory snacks you may ever come across. Some of you may know these as boquerones and you'll find them at almost every tapas bar in Barcelona. Making them really isn't that difficult, just salting, cleaning and marinating the fish but at this point you can find them at Whole Foods, Dean & Deluca and a couple other specialty or international stores. Think of these to add to your spread next time you have people over for drinks and appetizers.

About Me

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Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!

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