Veal Sweetbreads with Mushroom Puree, Radishes, Dill & Hazelnuts on The Daily

Spicy Swiss Chard Salad with Chicken Skin and Yogurt on The Daily

Namaste, and then…

EGG, BACON & CEREAL on The Daily

Just because I want the Giants to lose miserably is no reason not to allow them to inspire another nacho dish at the Superbowl party.  Besides, there’s always one person who doesn’t eat any of that ‘fancy shit’.

• STEAKHOUSE BAKED POTATO ‘SKINS’ WITH SHARP CHEDDAR, POTATO PUREE, NY STRIP, SCALLION & SOUR CREAM• #fp

1 bag good quality potato chips

2 large russet potatoes

½ stick butter melted

¼ cup warm whole milk

8oz boneless NY strip steak

¼ c Worcestershire sauce

1T extra virgin olive oil

4oz sharp NY state cheddar, shredded

6 scallions, sliced (white and green part)

¼ cup sour cream

½ clove garlic, minced

Zest of 1 lemon

Sea salt

Cracked pepper

For the potato puree

-simmer 2 potatoes in water for 1 hour until tender

-peel and put them through a food mill

-add the melted butter and warm milk to the potatoes whisk until very smooth, salt to taste

-cover with plastic and keep warm For the NY strip

-cut the steak into fourths and remove any unwanted fat

-marinate in Worcestershire and olive oil for 20 min- up to 2 hours

-on a hot grill, grill each piece for 4 minutes per side (for medium)(pan sear or broil are also options)

-remove from the grill, let rest for 5 minutes

To assemble:

-Lay the chips out on a large platter

-distribute the potato puree about the platter in 1T drops on the chips

-Slice the steak into ¼ in slices and scatter onto the chips and puree

-add the shredded cheddar and place the plate in a 350 degree oven for 5 min

-add the sliced scallions, garlic, lemon zest

-finish with a pinch of coarse sea salt and a few turns of the pepper mill

for the squash puree:

3lb butternut squash

¼ lb butter

1 thumb ginger, peeled and sliced

4 cloves garlic, sliced

3 sprigs thyme

-Peel the squash and cut into large dice

-cover with water and cook on high for 30 minutes or until squash is very tender

-in a separate pot, heat butter with ginger and garlic on medium heat

-when the butter begins to brown, add the thyme sprigs and turn off the heat

-remove thyme after it has steeped/infused for 3 minutes

-in a food processor or blender, puree the squash and water mixture in small batches emulsifying the brown butter a little at a time

-season the puree and set aside

To assemble and bake:

2 cups ricotta

12 oz smoked gouda, cut into quarter sized pieces

10 sprigs sage, chopped

2 boxes whole wheat lasagna noodles

2lb sweet Italian sausage

1 cup grated parmigiano-reggiano

3T extra virgin olive oil

-in a large pan, cook the sausage over medium heat until cooked through, breaking the meat up continuously

-remove any excess fat and let cool for 10 minutes or so

-grease a large casserole dish with the olive oil

-lay a layer of the dry noodles onto the bottom, then the sausage, the sage, the ricotta scattered about, slices of the gouda, ladle the puree over the top to cover, then finish with the grated parmigiano.

-Repeat this process until it reaches ¾ inch below the dish’s rim

-bake at 350 degrees for 1 hour

-remove from oven and let sit for 15 minutes before serving

​In honor of the Superbowl, I’ve combined a Superbowl Party favorite with the favorite to win the Superbowl : A Wicked Pissah, Kid

• MAINE LOBSTER AND CRAB NACHOS with CORN TORTILLAS, SMOKED BACON & ‘TARTAR SAUCE’  •

1 bag corn tortillas

.5lb jonah crab meat

1 1.5lb lobster

10 slices applewood smoked bacon, cut into thin strips and rendered til crispy and drained

4 sprigs of tarragon

½ cup crème fraiche

Zest of 1 lemon

Juice of ½ lemon

2 hard boiled eggs, peeled and chopped

2T capers, chopped

12 ea cornichons, sliced into small rings

1 cup iceberg lettuce, shredded

1t Spanish paprika

For the lobster:

-Bring a large pot of water with to a boil

-add 3T of white vinegar to the water

-Separate the raw lobster into claws and tail

-drop the heat on the water to a simmer and add the claws

-cook the claws for 2 minutes, then add the tail and cook all together for another 6 min

-remove the lobster tail and claws from the water and place into ice water

-let chill for 10 minutes, then remove meat and finely chop

To assemble:

-pick the leaves from the tarragon and dice into small squares

-mix the tarragon with the crème fraiche, grated zest from the lemon and juice of ½ lemon

-arrange the tortilla chips on a large platter

-distribute all of the ingredients on top of the chips in the following order: Crème fraiche, crab, bacon, egg, capers, cornichons, lettuce, paprika

Not sure what this thing is called, but it’s the cracker like crust on the bottom of a pot after cooking out a pate choux for gougeres (in this instance). One of those special snacks only for the cook.

Just Ducky on OzerskyTV