Sunday, September 30, 2012

Bacon Wrapped (Blue Cheese Stuffed) Dates
 

Verdict: Success
Neighbor-worthy

I have mentioned it before and will prove it time and time again: I am an impatient man.  (Kitchen-wise) this has been proven with burns, cuts, broken plates and last minute take-out orders (or empty tummies).  One thing that really gets to me that I needs to work on is that when I come up with an idea, I want to do it right away!

Sometimes I will think up a great thing to make and I get home and my bf wants to go out.  I hate shelving an idea but I love to go out too so I don't get all that mad.  BUT there are times I get so worked up about trying something that my world is shattered if something comes in the way of me making my meal

Equally perturbing is when I overdo my planned meal with too many sides or just too much fancy.  This happened recently with a meal I planned that had too many moving parts and required me shelving things, quite literally, for a few days. It really should be something I do more often as you can spread the fancy and the joy, in this case.  The delayed piece in question is my Bacon Wrapped Dates that ANYONE can make and everyone should.

Ingredients:
center-cut bacon cut in half 
dates
crumbled blue cheese

Preheat oven to 375° 

Cut dates in half.  Stuff date halves with cheese (it's pretty easy as there is a preexisting little pocket there). Put 'em back together, wrap with bacon and secure with a toothpick.  Place 'em on a cookie sheet and pop in the oven for 30-35 minutes flipping them over to the other side half way through.

That's it....eat those suckers 'n smile.

Notes:  So easy.  So good. 


Simple and good recipes to share?  Share 'em: theManicCheater@gmail.com 

Thursday, September 27, 2012

Write-in Recipe
Chicken Broccoli Crepes


Verdict: Success
Neighbor-worthy
My friend Jen gave me this recipe way back when I first started the blog.  I was intimidated by it and put it off.  Why? For some reason, I cannot do simple things in the kitchen.  I screwed up Steak-ems once and I still can't make rice correctly!  (I know.)
Now, I'm not saying this recipe is easy necessarily.  I put it off because I was scared of a step in it that should be easy....getting the crepe up from the pan and flipping it without ruining it.  I'm not joking.  I have no idea why, but I can't get flat things up (yes, yes...obvious penis joke).  Every time I make an omelette I end up making scrambled eggs 'cause I can't fold it over properly.  Even my pancakes come out weird lately.  I'm getting better in the kitchen in some aspects and regressing in others.

This did end up coming out quite good.  I did tweak some spots that resulted in a meal more suited for me and my bf but I think it is safe to say that it would turn out perfectly fine without my tweaks. 

Ingredients:
1/4 cup butter fake butter
1 + 1/4 cup Bisquick (plus more for thickening)
1/2 teaspoon salt 2 teaspoons BACON SALT (Yay!)
1/4 1/2 teaspoon pepper
2 + 3/4 cups milk
2 eggs
2 cups seasoned cooked chicken chopped
1 jar (2oz) diced pimento drained
2 tablespoons snipped chives scallion (I have no idea what "snipped" is, so I finely sliced 'em)
1 lb broccoli cooked and drained (or thawed and nuked)
+ 1 jalapeño chopped (remove the seeds if a heat-phobe)

Crepes
Beat 1 cup bisquick, eggs and 3/4 cups milk in a small bowl until smooth.  Spray a small skillet with vegetable spray (like PAM) and heat on Medium-high heat.  Pour the mixture into the skillet until the pan bottom is covered with a thin covering (barely covering it-you're not making pancakes).  Cook until golden.  Loosen edges with spatula and flip to other side and cook.  Stack your crepes with damp paper towels in between each one as they are finished.

Mix & Meal
Heat the fake butter in a small sauce pan over Medium-high heat until melted.  Add the bisquick, salt and pepper.  Stir until bubbly and add the remaining milk long with salt.  Stir until boiling and allow to bubble for a minute or so.  Add chicken, pepper and  most of your scallion (save some) and lower heat to Medium-low and add a small palmful of bisquick to thicken up your sauce.
Lay out 4 crepes and line the centers with a line of broccoli.  Roll up your crepe and plate 2 per plate, seam down.  Cover the crepe with your sauce and top with some scallion pieces for color.

Notes:
I am glad I did some of the tweaks on this one as I like my creams a little thicker than most and ALWAYS like more spice toi things.
This recipe was a messy one but it was worth it.

Tweaks:
(Just like Jen) I didn't use the pimento part of the original recipe.
I added jalapeño which was a great idea!
I think chives and scallions are the same thing, but the word "chives" makes me think of sour cream and bacon covered baked potatoes (which I love but sounds Fridays or Applebees-y to me).

Healthy Tweaks:
I used fake butter

Cheats:
I used frozen broccoli-thawed, drained and nuked.


We're in fall now...send me some comfort foods: theManicCheater@gmail.com


Wednesday, September 26, 2012

Gift of Grub 
Bacon Flavored Salt

Sometimes a Small Gift Has a Big Impact

MY COWORKER DAN GOT ME THE COOLEST GIFT FOR MY BIRTHDAY RECENTLY-BACON FLAVORED SALT! What could be better than that?

Combining two of my favorite things?  Can't top it.  The only problem is that my birthday (which was a few weeks ago and, I should add, also my bf's bday) isn't always the best of days and I tend to be a little, well, salty.  So I guess the gift from Dan was probably the most appropriate gift ever.  Anyhoo, I didn't bring it home and add it to the pile of cards 'casue I'm an even bigger bitch on my birthday than on a regular day.  It just sat on my desk....and it still does.

It is still there and not because I'm still grumpy and a sad bday boy, but because I'm gross and weird. I have been eating it right out of the jar*!  It's not even a lunchtime thing, just anytime thing.  I LOVE salt and I love bacon (as you may recall from this post) and I just love this. 

Dan got it from The Filling Station in Chelsea Market.  I love this place and I love the flavored salt they sell there.  Every true foodie should check this place out!


*This should not be that surprising for family members who witnessed me licking the inside of microwave popcorn bags growing up.  So gross.




Sunday, September 23, 2012



Food Fight
(Cupcakes)
Chocolate Blueberry w/ Blueberry Frosting
vs
Chocolate Grape w/ Grape Frosting

  
 
          
                      
    

Verdict: Success*
Neighbor-worthy*

This post is a perfect follow-up to my last "yay me" post.  The idea was great, the fun was there, but I needed to amend a piece afterward into making a success (for one little piece that ended up a lil too much), essentially taking me down a peg.

I've been challenging my "cheater" mentality a lot lately with making things from scratch-it's part of my growth.  I used to be a "cheater" that was all about cutting the corner and saving time but this weekend was definitely an exception.  To be honest, I've been super lonely lately 'cause my partner has been traveling and I miss him to the Nth degree.  His job is so important to him and he is the hardest worker with the most dedicated worth ethic of any one I know. I accept his absent hrs whilst putting 100% support behind him and try to apply the same dedication and focus he possesses into my own side projects.  Making cupcakes obviously pales in comparison but he has always said "If you're going to do something, DO something".  So ONE of the things to put my all into is this blog...

I have a lot of plates spinning (a common thing for any successful Type A(DD) personality), and have been trying to turn everything up a few degrees (see what I did there?) while keeping them in constant motion.  So, this weekend I thought I would challenge myself to, well, myself.  I did dueling recipes and one did most certainly come ahead of the other.  One also fell short (or actually way, way past of) what I had hoped for but has an obvious solution that is noted in green for you.

For the post, I infused different flavors into "regular" chocolate cupcakes and doing the same to my first attempt at making Decorator Icing.  These are my own takes on recipes but you will even note "tweaks" to myself.  Who won in their quest to mate best with Chocolate, Grape or Blueberry.....?

Ingredients:
Cupcakes (2dozen):
2 cup flour
1 1/2 cups sugar
1 teaspoon salt
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup hot water**
2/3 cups unsweetened baking cocoa
3/4 cup shortening
2 eggs
1 teaspoon vanilla extract
+ **from Grape Kool-Aid (made with 2 packets) for Grape Cupcakes
+ **plus 1 handful/2 oz blueberries crushed with a fork for Blueberry Cupcakes

Decorator Icing:
1/2 cup butter at room temperature
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt (plus 1/8 teaspoon for Grape)
4 cups powdered sugar
2-4 tablesppons milk
+ 1 packet Grape Kool-Aid *1/4 packet Grape Kool-Aid for Grape)
+ plus 1 handful/2 oz blueberries crushed with a fork for Blueberry.

Pre-heat oven to 350° and place your baking cups into your cupcake pan.

For cupcakes, mix flour, baking soda, powder and salt in a medium bowl.  Mix in your water mixture (BB or G) with the cocoa in another bowl and set aside.  In a large bowl, beat your shortening with a hand mixer on Medium speed for 30 secs and gradually add sugar a little bit at a time.  Beat for 2 minutes when all sugar has been added (remember to scrape the bowl as you go along).  From here, add the eggs one at a time while beating still.  Add your vanilla and lower your speed to Low and add your flour and cocoa mixture alternatively (flour, cocoa, flour, cocoa, flour) until blended.  Add your batter to your cups equally and bake for 22 minutes.

For icing, beat butter and shortening in a bowl with a hand mixer on Medium speed.  Add vanilla and salt.  Lower speed to Low and add powdered sugar little by little.  Add your milk slowly, while beating, and eye texture before putting in too much.  Add in your Kool-Aid or Blueberries and mix with a spoon.

Allow cakes to cool and prepare to ice.  prepare your pastry bag with a decorative (I have no idea what it is called: the jagged looking one that isn't too big).  Stuff your bag with your icing and squeeze out in a circular motion upon your cupcakes.  Add a berry for the Blueberry cupcakes.

Notes:
Ok, these were both good but I think anything each pales vs my last entry.  That's okay though.  Not my best but pretty good. 
The Blueberry Cupcakes were the victor here.
**My mistake was that I overdid the grape flavor with the icing.  It came out WAY too sweet so, as marked in green, I cut it by 2/3rd for my instructions for others.
I still have some room for improvement in my decorative art which I am totally looking forward to.  I have many tips to look forward to play with.

Tweaks:
*I changed my own initial aim and reduced the amount of Kool-Aid in the recipe.

(Further notes: Did you know there is no caffeine in Kool-Aid??? Thank goodness the sugar you need to add doesn't negate that!)

Desserts?  (I'm going through a phase.)  Send them to me: theManicCheater@gmail.com

Friday, September 21, 2012

Personal Note:

Oh My Goodness, I Could Have a Growing Issue with My Ego

DO I ONLY COOK TO RECEIVE PRAISE? I've always been a little self proud, don't get me wrong,  but I have to admit I've noticed a new layer of ick that I think I have to kick (or curb a little)...

I've been having so much fun over the last few months and have been seeing true improvement in my kitchen.  At the same time I've been getting a lot of pats on the back......and damn, it feels really good.  So good, that I think it is driving me to get better at cooking/baking.  That's not bad, quite good actually, but...

My bf has been out of town for work on an extended stay and I have been alone a lot and have not cooked once!  I'm a little scared that with no one to prove anything to nor show off for, I feel no reason to cook.  I LOVE cooking.  LOVE it.  But I really like to win in the kitchen.  I hope the love lasts and out shadows the growing chip on my shoulder.

Please know that I am writing this post with a smirk 'cause I'm (mostly) joking.  I'm just a little scared of the self esteem issue taking over my motivation and forgetting to have fun.  (I ain't no Tinkerbell--that's not a gay joke.  Glad to be gay, just don't want to need applause to go on!!  :-D)



Monday, September 17, 2012

Slider Cupcakes(!)
 
 
 
 
Verdict: Success
(Most Definitely) Neighbor-worthy
 
As I had mentioned in my last post, I had a private event that I was invited to provide some of my treats for last week.  I ended up having a ball searching for something fun that I would successfully "WOW" a group with.  I found one and boy did I ever.  It was easily the most time consuming, effort-heavy recipe I have ever stolen and was 100% worth it as they came out great and had the most impressive presentation of any dessert I've ever made by a mile. (Seriously, look at this pic of them plated.)
 
I scoured the internet, my cook books, my stockpiled magazines and newspaper clippings (not like on 'Hoarders', just a nice and OCDy organized and lined-up collection in my cupboard) and even bought some new baking cook books for something that would stand out and impress. I found an Andre the Giant (RIP) sized handful of cupcake recipes that I am still dying to try but settled on two that I would make.  The first I selected was the following recipe for Slider Cupcakes that are a baked creation made to look (alarmingly) like little burgers.
 
*This one takes time (like 4-5 hours total).
 
(Maybe "gotta get")Tools:
1 1/2" round cutter
scissors
small (24) cupcake pan and (72) liners
toothpicks
brush
 
Ingredients:
Cupcakes/"buns":
2 1/3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter at room temperature (I USED REAL BUTTER THIS TIME!)
1 1/12 cups sugar
3 eggs
1 teaspoon vanilla
2/3 cups milk
 
Brownies/"burgers":
Use a box mix (requires eggs and veggie oil)
 
"Cheese":
60 orange juicy fruit candies I have no idea what that means so I assumed Starburst.
 
"Ketchup":
16 rolls of Strawberry Fruit by the Foot"  1 box Strawberry Fruit Roll-Ups *SEE NOTES FOR THIS
 
"Lettuce":
1 1/2 cup flaked coconut
4-6  6-8 drops green food coloring
 
1 cup chocolate frosting I just bought one of those tubes (it just works as a glue)
2 tablespoons honey
water
sesame seeds
 
Pre-heat oven to 350° and line a mini-cupcake tray with liners.
 
Night One (IT'S A BITCH): Unwrap your Starburst and lie them  (10 at a time) on a microwavable plate sprayed with a vegetable spray (like PAM).  Nuke 'em for 10 seconds and flatten them one by one with the bottom of anything flat you can find.  Cut the flattened out pieces into 1 1/2 to 2"squares with scissors and lie them out on parchment paper.  Make 60. Next, roll out your Fruit Roll-Ups and cut out oblong or roundish pieces that are a little smaller than the "cheese".  Make about 60.
 
In a bowl, add flour, baking powder and salt and mix it up.  In another bowl, beat the butter with a hand mixer set at Medium speed until smooth and slowly add sugar a little at a time beating well between each pour.  Keep going for a couple of minutes and then add the eggs, on at a time.  Beat in vanilla.  Lower speed to Low and add some of the flour followed by half the milk, more flour, rest of milk and rest of flour (so, flour, milk, flour, milk, flour).  Beat until blended.  It will make a kinda-thick batter.  Fill your cupcake lines 2/3rds full with batter and bake about 18 minutes.  Cool for 5 minutes and remove cupcakes and set aside.  Repeat pour and bake steps two more times.  Cover cupcakes with foil.  They will be fine the next day (as will the fruit snacks even uncovered).
 
Day Two: Make the brownie batter as directed on box.  Pour into a greased 10x15 pan with a 1" lip.  Bake as directed.  Allow to cool and cut out as many rounds as you can.  I got about 54.
 
Throw your coconut in a bowl and add the food coloring and mix up (don't overdo it, make it the color of real lettuce) and set aside.
 
Cut your yellow cupcakes in half and add a dab of frosting to both sides of a brownie round. Place on bottom "bun" and top the "burger" with a slice of "cheese" so the frosting dab holds it in place.  The "ketchup" is pretty sticky, so no need for frosting on the bottom-just add it on top of the cheese.  Dab some frosting on top of the "ketchup" and add a pinch of "lettuce".
 
In a small bowl, combine a couple of tablespoons of water and 2 tablespoons of honey and mix.  Add one last dab of frosting to the bottom of the remaining "bun" and, using a brush, gloss the top "bun" with the wash and sprinkle with sesame seeds.  Place that upon your lettuce and thrown a toothpick through the layers and plate.
 
Notes:
  • This treat took SO long to make and yielded about 54 AMAZING "sliders".  It was SO worth it as they were beautiful and tasted great.
  • I had to order all orange Starburst online. They took a few days to arrive but an hour to unwrap! 
  • *Fruit by the Foot only comes in obnoxious, super swirly colors/flavors ('cause kids must need something flashy to catch their attention or they won't beg mom to buy them).  Needless to say, I couldn't use them for the "ketchup".  As a solution I went for Fruit Roll-Ups.  It worked but, thanks to marketing geniuses, I had to side-step the swirly kinds they offer and visit multiple stores to find plain Strawberry.  I found them but they had shapes and faces and wing-dings and shit on them. So I had to cut around the symbols.
  • I ended up with extra cupcakes as I was at the mercy of the number of brownie rounds I could make.  It works perfectly if you screw up cutting them up.
I've never been more proud of my(apron)self.  I did not make this up but I did make it great!
 
Do you have suggestions of something fun you want me to try to make?  Challenges?  These kinds of treats are referred to as "tasty fakes" in 'The Simpsons" universe.  Send 'em to me: theManicCheater@gmail.com.
 
 
And PLEASE, send me some comments.  I'd love to start getting more from you.  I'm getting great traffic but want more and comments help drive it.  Thanks so much!  -Mark Patrick


Thursday, September 13, 2012

My First Public Event
 
 
A few weeks ago a friend and blog reader (can I say blog fan without sounding full of myself?) asked me if I wanted to participate in a fundraiser where I would be raffled off.  I should clarify, my services would be raffled off.  Gosh-either way that makes me sound like a gigolo but I digress....
 
So, I was invited to participate in an event supporting Assemblywoman Grace Meng who is campaigning for Congress and I contributed my baked goods.  I made two desserts that I had never done before and planned for a couple of weeks before the big day.  It may not sound responsible to try something I'd never made (or eaten) for someone else's planned event, but I am starting to grow some solid confidence in the baking arena and went ahead with making Slider Cupcakes (cupcakes that look like mini-burgers) and Double Chocolate Peanut Butter Cupcakes. The desserts were a success and a hit amongst the guests.  The sliders themselves stood out due to the "how fun" nature of them.  (The recipes will be posted at another date.)
 
The gathering for Grace Meng, who (along with her charming husband) was a joy to get to meet, was held at The Vault at Pfaffs which I must say is one of my new favorite places in the city  only a single visit.  I will most definitely be going back and telling all my friends and business associates about this classy, inviting watering hole.  With a great feel inside, friendly staff and a cool history (check out the website ), I recommend you all check it out when in the N Y C.  A special shout out has to go to Michael Matzo at "The Vault" (who actually plated my stuff--quite beautifully, I must say).  I'm embarrassed that I don't know if he is a GM, owner, partner or even there to work off a bar tab.  Regardless, he was helpful and pleasant and you could just tell was putting his all into making sure the experience at the establishment was an enjoyable one for people attending this event and the patrons of the updated "trysting place of the most careless, witty, and jovial spirits of New York".
 
I really enjoyed this whole new page in my kitchen endeavors.  From the moment I started brainstorming through walking out knowing I actually got bid on at the auction!
 
**Thanks GieFaan for thinking of me and giving me the opportunity to take another step forward with myself.
 
 
 


Wednesday, September 12, 2012

Stay Tuned:

What will this mess in my kitchen turn into....? You'll have to wait 'n see.  We will also have to judge whether it comes out with cheers or lamentation.  

 
This is for my first public and I am both excited and nervous.  Making a recipe for time for an "event" is not the smartest thing, but I gotta put myself out there....so here goes....

Sunday, September 9, 2012

Just the Tip:

Put an Indentation in Burger Patties Prior to Grilling

PUTTING A DENT IN YOUR BURGER PATTIES BEFORE YOU THROW IT ON YOUR GRILL, GRIDDLER OR PAN WILL GIVE YOU A BETTER COOK I hate when I do a fabulous or even "plain old" burger and the middle just doesn't cook.  I hate it even more when it is at a restaurant and even more when I get it delivered 'cause you can't just send it back like at a diner.

Giving your patty a slight indentation in the center ensures better results.

Have a tip for me?  Send it my way theManicCheater@gmail.com



Wednesday, September 5, 2012

Cran-Apple Goat Cheese Stuffed Pork Chops w/ Sauteed Apples
 
 
Verdict: Success
Neighbor-worthy

While looking for something new, I stumbled upon this recipe for "Apple-Cranberry Stuffed Pork Chops with Sauteed Apples".  I love stuffing foods and I wanted to tweak this to my liking as I wanted to try something new (both cooking and eating) and, 'cause I am not overly sold on sweet entrees, I thought I would curb some the sweetness involved in the original by using goat cheese. 

(Selection of a good side can also be a good way to counter a sweet or savory intensive entree recipe. As this recipe is quite sweet, I chose a salty, bitter brussel sprout side.)

Ingredients:
2 tart apples
1 cup fresh spinach finely chopped
1/3 cup dried cranberries craisons (I had 'em in my cabinet already) chopped
4 tablespoons apple juice divided
4 boneless pork loin chops (1" thick)
salt
pepper
2 tablespoons olive oil
2 tablespoons butter fake butter
+ 2 garlic cloves diced
+ 4 oz goat cheese at room temperature

Peel and chop 1 apple.  Leaving the peel on, thinly slice the second one (like a thick potato chip).  In a bowl, mix apple, spinach, craisons and a 1 tablespoon of the apple juice.  Separate in half and mix half with the goat cheese in another bowl.

Season your pork chops with salt and pepper and butterfly it (slice side-to-side to make a pocket).  Open the chop (like a book) and line the seam with the goat cheese mixture and close it.  Continue to stuff the chop with the non-cheese mixture. 

In a large skillet, heat the olive oil on your range at Medium-high heat.  Add your chops and cook until well browned (7 or 8 minutes each side).  Remove chops from pan. Add your (fake) butter to the skillet and add your sliced apples along with the rest of your apple juice.  Cook until the apples are soft and top your chops with it.

Notes:
I think this (original recipe) was a grown-up spin on Pork Chops and Applesauce.  I took it a step or two away from that.
This recipe (the use of apple and spinach) offers a good source of antioxidants that help fighting cancer.

Tweak:
I added the goat cheese to the dish along with garlic to take some of the edge off the sweetness of the recipe I lifted.
I used craisons for the recipe as opposed to cranberries as I had them in my cabinet already and didn't want to waste money unnecessarily.

Healthy Tweak:
I swapped butter for my stand-by 'fake butter".


Got something I can stuff???    Let me know: theManicCheater@gmail.com