italian boy

italian boy

Friday, February 14, 2014

jalapeno and lime chicken soup


This is a killer soup and super healthy too.  Perfect reminder that spring is just around the corner!  In a deep pan with olive oil and salt, lightly brown a chopped onion, two sliced jalapenos, and some fresh ginger.  Add 4-5 skinless chicken legs and brown over medium heat.  Degalze with half a bottle of light beer then cover with water and let simmer for the next ~45 minutes or until the meat easily falls off the bone.  Just before plating squeeze in the juice of 2-3 limes and serve with a hard boiled egg, half an avocado, and spring onions. 


 


get that cannoli in my mouth!

If there's one thing that this Italian boy loves more than his sausage, it might be his cannoli.  My favorite treat, hands down

Thursday, February 13, 2014

cuban sandwich and shitty beer

Not gonna lie, there are few things I'm craving more right now than eating a Cuban sandwich with shitty beer- on the beach, that it. So I'm about 45 seconds away from booking a ticket to Miami. Till I board I'm gonna make one of these bitches, turn the heat up, and sit in my bedroom streaming the Perez Family.  
To make your own:
Get a nice piece of bread. If you can't find Cuban, a Portuguese roll or a mini baguette will do. Butter or brush the crust with olive oil.  Yellow mustard is a must, then roast pork (if you don't have that on hand, not the end of the world), sliced ham, Swiss cheese, and a couple sandwich slices of dill pickles. panini press that beast or put it in a skillet over medium heat while you crush it with a smaller pot lid. 
Next, a paper cup, shitty beer, and a lemon wedge. 

Wednesday, February 12, 2014

QUICK TIP: frozen berries and champagne

Keeping a bag or two of mixed berries in your freezer is always a good idea whether you make smoothies or not.  Bump up a regular glass of champagne with a couple berries and not only will it add a sweet tang but it might even keep your glass cooler (if you magically let it sit around long enough to get warm) 

orecchiette with chorizo and swiss chard


My mother would faint at the idea of using chorizo but this recipe is begging for it in the winter.  Chorizo is much like any other pork sausage only lends a heartier flavor from smoked paprika.  The version I grabbed from Whole Foods even uses a touch of cinnamon and allspice- all the better for a crisp winter night.  Now this is truly a 20 minute meal- put your salted pot of water to boil and gently sautee a chopped small onion with hot pepper.  As soon as the onion starts to soften add a pound to a pound-and-a-half of chorizo meat with the casing removed. Break the meat apart and mix evenly as it cooks over medium heat.  At the same time wash and chop about a pound of swiss chard into one inch pieces.  When the meat is cooked add half a cup of white wine and the swiss chard to your pan, cover and lower the heat.  At the same time when the water comes to a boil, add a pound of orecchiette and cook until they're just al dente.  Drain the water and in the same pot fold in the meat-chard mixture, stir over high heat for 30 or so seconds then remove from from the stove, plate, and serve with some fresh parmigiano and a heavy red wine. 

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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