Prep…1lb pork chop, rubbed with celery seed, dried rosemary, salt, and pepper. Potato quartered, nuked for 2 minutes, sprinkled with salt, pepper, and rosemary.
As nice as it was today, I just needed to test our new stove from Feiden’s in Kingston. Broccoli crowns being steamed over clove of garlic and slice of onion.
Finished product with a glass of Josh Cab…our wedding reception choice!
Mangia!
Vinnie Rua-Founder, Christopher’s Custom
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So…today, I’d like to take a moment to feature one of my favorite customers and share his and his wife’s story with my followers…and if you are in Troy…make sure you get to either their wine bar…their new restaurant…or their new upscale grocery…all connected just off 2nd Street in Troy, NY! Or hit all three!
My attention was garnered when I saw a photo of Chris that he had posted on FaceBook that could have been out of a GQ shoot…in a 3-piece suit he and I had designed. I remember fondly working with Chris on this outfit…he was as particular about his suit as he has been with detailing at each of his new ventures! Vest had to show just so much reveal, sleeve heads had to be a certain width, pants had to have a very specific knee/bottom difference…very precise stuff! But he looks great in it and it was a pleasure working with someone who knew what he wanted!
Let’s start with a photo of Chris and his lovely wife, Heather. I met Chris when he was pitching me corporate sponsorships at the ValleyCats! A handsome couple, I’m sure everyone will agree!
Here is a shot of the visionary contemplating, I suspect, what he got himself and Heather into! This is his wine bar…pre-renovation!
Here is a great black/white of Chris at their wine bar aka “Lucas Confectionery”…they kept the name…yup…it was a candy store years ago!
Next up for this dynamic couple, was an upscale grocery around the corner for the growing population of Troy residents. There is a renaissance going on in Troy with some terrific apartment rental options. This photo shows some cured salamis and their incomparable cheese selection!
Finally…for now…their newest addition aka Peck’s Arcade…haven’t been there yet…but Steve Barnes gave it a nice review in the Times Union.
Oh…and by the way…this kid still has a pretty nasty swing with a stickball bat…even in a suit! Congrats Vic and Heather on some creative thinking, hard work, and true vision! Hope to see you guys soon!
Again, if you are in Troy, or live in the Capital District, make it your business to get over to Troy to experience the hippest wine bar, grocery, restaurant you’ll find…anywhere!
Regards,
Vinnie Rua- Founder, Christopher’s Custom
At a neat little novelty shop named “Mainly-New Hampshire”, I found a new rub…Spicy Jerk Rub by Flag Hill of Lee, NH.
The co-owner of the shop with his wife Deborah Bouchard-Smith, Kenneth Smith, recommended making beer can chicken on the barbecue…So…with the beautiful Mother’s Day weather…I tried it today…and it was fantastic!
Beer Can Chicken
Here’s the deal:
Take measurements of your grill…and make sure your bird isn’t too tall for your grill’s height…I bought a 4 lb. organic roaster from Cardonna’s Market in Albany.
Remove the parts…(I made a pretty solid chicken liver pate…another post…)
Coat the chicken with olive oil, then sprinkle the rub generously over the bird…all over.
Now, open your favorite 12 oz. can of beer. Drink exactly 1/3 of the can, and stick the can in the bird’s cavity…the 1/3 is Ken’s recommendation. I found drinking one can of my favorite before cooking worked quite well also…well…OK…two but who’s counting? I had some Sam’s Winter Ale leftover from my 60th birthday party…and that was my cooking steamer!
I used my new Weber 3- burner grill with two of the three burners on 2/3 power. The bird with the 2/3 can of bear went on the other side with the burner down to mininum, and down went the lid…I turned the bird 3 or 4 times just to even out the browning of the bird…my grill’s thermometer read 400 degrees for most of the cooking…and I left it in for 1 hour 45 minutes.
It was served with a peasant arugula and tomato salad…I cut 4-5 grape tomatoes into quarters, add salt and pepper to the cut up tomatoes, and toss with an extra virgin olive oil. We let that stand for 5-20 minutes…until ready to eat…and add the arugula and toss…maybe a wedge of lemon squeezed over the salad…and mangia!
Let me know if you try this!
Now…if you don’t like your food too spicy…the skin of the chicken is not for you…the meat should be deliciously tender and flavored…but not too spicy. If you’d prefer a milder rub, I recommend the Santa Maria rub I have previously recommended…just scroll through my posts and you’ll see the one featuring this rub. I’d say this rub is spicy…not over the top…but definitely has a little kick…a few cold brews and all is well in barbecue land!
Please share your barbecue tips with us!
Read MoreIt’s been awhile, but here is a recent foray into backyard cooking with some great salmon and catfish!
Fresh salmon and catfish…Fresh Market, Latham, NY
Seasoning this was very simple. Kosher Sea Salt for the salmon with fresh ground pepper to taste. A sprinkle of your favorite olive oil over the salmon and it’s ready for the grill.
I seasoned the catfish with all natural rubs from Nantucket Off-Shore. Just shake the catfish gently in a bag with your seasoning mixture.
/a>/a>>Link To Nantucket Offshore Rubs
I mixed about 3/1 of the Smoke Barbecue/Spicy Jerk Rub. The Jerk rub can get pretty spicy…so test this before using.
Seasoned fish ready for the grill!
I use lump wood coal…but whether you use propane, natural gas, or charcoal…get your grill up to about 400 degrees, start the salmon skin side up. After 7-8 minutes, turn each piece of fish. Cook until done to your desired degree.
Barbecue salmon and catfish…doesn’t get much better!
Patio and umbrella for your barbecue!
My new Father’s Day umbrella from my girls! The patio and landscaping was my handiwork…runs in the genes, I think!
A bottle of your favorite cold white and/or your favorite beer…and you are set for a great fish barbecue. I served this with some rice, seasoned with a spanish sofrito (available in jarred form from most supermarkets) and some chicken broth, and a fresh green salad with oil and vinegar.
Enjoy the summer.
Regards,
Vinnie Rua- Founder, Christopher’s Custom
Read MoreMy family doesn’t care for the seven fishes…so I typically make a sauce, a pasta, some vegetable, and serve with our favorite Chianti. If you want a great seven fishes dinner, go to this link to my cousin Jimmy’s Cafe Capriccio website for a great seven fishes dinner! Link to Seven Fishes Recipe
This year I decided to make beef and pork bracsiole.
Bracsiole and tagliatelle...simple but delicious~
You can purchase your bracsiole from your local butcher but it’s fun to make if you have the time. Purchase a 2 lb. pork loin and 2 packages of thinly sliced sirloin. You’ll need to pound out each cut, so have a butcher block of some sort at hand and a kitchen mallet or old cast iron iron (that works the best!).
To prep the pork, I’ll assume your pork loin is approx. 5″ long by 3″ thick. Slice the pork in half length-wise creating two 2 1/2″ thick slices. Next take each half and butterfly leaving approx. 1/2″ at the end of the butterfly. Pound each butterflied piece out and you should have a nice 9-10″ long piece of pork fillet.
To prep the serloin, I’ll assume your beef is approx. 1/2″ thick. Simply pound the sirloin out to make it a little longer and wider. Beef will only pound out so much, so you should know when you’ve gotten the sirloin to its maximum thinness.
Next, you’ll need the following ingredients:
Making the bracsiole:
Beef and Pork Bracsiole ready for filling!
Filling our bracsiole!
Bracsiole...rolled and ready for browning!
Cooking your bracsiole:
Serve over your favorite pasta or ravioli with the remainder of the grated cheese for a truly delicious family dinner!
I served this sauce over some store-bought tagliatelle from my favorite Italian import market…Genoa Imports, just down from Siena College on Route 9 in Albany. Our vegetable was green beans in truffle oil. (Steam your beans, add salt, pepper, and your best truffle oil. Allow to marinate in the truffle oil for several hours covered and serve at room temperature.)
Mangia!
Read MoreOK…one of my former partners when I was in the Accounting Profession professed to making the best chicken wings. To be fair, Gary Topche…great accountant and tax advisor…does make a great wing…
Having said that…here is my recipe for a great buffalo chicken wing…
Outstanding home-made wings!
Before we get into how to make these great wings…a little note about a super Chianti…Renzo Masi…one of the best Chiantis available…I pay about $7.25/bottle when I purchase by the case. It’s as good as any Chianti available…really!
Now…for the recipe.
I have found that unfrozen chicken is the best…so I bought some a package of 4 legs…that gave me 4 legs and 4 wings…plenty for me and my honey for a snack…adjust accordingly!
I seasoned with kosher salt and pepper…nothing else…and placed in a pre-heated oven at 400 degrees for 30 minutes. Then I turned, and cooked at 425 degrees for another 20 minutes…that’s it. If you have a convection oven, reduce the cooking times by 5 minutes each side.
Before we get to the real secret…many would say you have to fry the wings…but my good friend, Gary Topche, convinced me that baking works just as well and removes some of the fat in the process! And…he was right!
Now, for the sauce…you don’t need to coat the wings with any sauce while cooking…just toss the cooked wings in a small amount of sauce when finished and that’s it! You can make your own sauce…which requires some Frank’s Hot Sauce, Butter, and Tabasco…or you can by the Frank’s Buffalo Wings sauce…already made!
Another great sauce is Anchor Bar Original Wing Sauce…from Buffalo…of course!
Two of the best wing sauces available~!
These two sauces will provide a good “medium” sauce…some spice…but not too hot…If you prefer a hotter sauce, just add some Tabasco sauce to taste.
Toss the cooked wings in your sauce…you don’t need a lot of sauce…remove from the sauce and serve separately with some celery and blue cheese dressing and you are set.
Ken's Blue Cheese Dressing
Today…I chose to dine with my favorite Chianti…Renzo Masi…beer is fine, of course!
Mangia!
Vinnie Rua- Founder, Christopher’s Custom
Read MoreLast night, my wife, our friend Karen, and I enjoyed an evening at the new Scarborough’s, 497 Old Niskayuna Road…just off Route 7.
We had a few sandwiches with beers, each sandwich being very good…but…the beef on a weck was outstanding!
Beef on a weck...the original!
Kummelweck—often alternatively spelled kimmelweck—is basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Kummelweck is simply shortened to “weck.” The sandwich is usually served with sinus-clearing horseradish (you can tell a native Buffalonian by the amount of horseradish he or she used), a couple of huge kosher dill pickle slices on the side, and extra beef juice served straight from the roast. Wash it all down with a cold, locally brewed ale.
Well…I’ve posted about my Cousin Jim’s and Franco’s Cafe Capriccio in Downtown Albany introducing wood-fired pizza to their award-winning menu…
Now is a great time to visit them to try their newest addition. I noticed an ad in Metroland this week offering a FREE WOOD FIRED PIZZA with any dinner from their celebrated menu!
FREE WOOD FIRED PIZZA AT Cafe Capriccio!
If you have the opportunity to take advantage of this terrific offer, let me know what you think!
PRINT A COPY OF THIS BLOG PAGE, BRING TO CAFE, GIVE TO HOST/HOSTESS…AND ENJOY!
Let the hostess know that Cousin Vinnie sent you!
Mangia!
Vinine Rua- Founder, Christopher’s Custom
Read MoreThis dish is full of flavors and each one is distinctive. Serve this with your favorite wine…white or red…or beer.
This is how your dish will look after removing the browned chicken
Ingredients for four adults:
4 chicken breasts with bone/skin. Cut each into quarters. (You can substitute thighs and cut in halves…but the breast works great…about 4 lbs of chicken.)
Two tablespoons of your better cooking oil…I use Berio extra virgin for everything.
2 cups of chopped onions
1 diced green or red pepper. (I used one jarred roasted red pepper…because I had it!)
4 oz. of smoked ham or bacon. (I used thick bacon…again…because I had it in the fridge.)
2 cups of medium or long-grain rice. (I used Italian risotto.)
Arborio Risotto Rice
1 tablespoon minced garlic (2 small cloves)
1 tablespoon paprika
Kosher sea salt and fresh ground pepper
3 cups chicken broth (4 if you use the risotto…it absorbs more)
1/4 teaspoon loosely packed saffron threads ( see next photo for a few money saving tricks…)
Outstanding chicken broth and saffron alternative
This College Inn chicken broth container is 4 cups and perfect for this dish. the Sazon Goya is a super alternative to saffron. Props to my Cousin Franco from Cafe Capriccio for introducing me to the Sazon! The white wine is Chardonnay…again…because I had it in my fridge and it’s better for cooking than Pinot Grigio…I prefer the Pinot to drink…but the Chardonnay definitely imparts more flavor.
1 cup frozen peas
1/2 teaspoon dried oregano
1/4 cup of Goya capers
Let’s get started!
Salt and pepper your chicken to your taste and place in a tall-sided12-14″ pan in the 2 tablespoons of your oil heated to medium
Brown for 4-5 minutes each side.
Remove chicken from the pan and set aside for later. No need to tent…just place in clean bowl.
If the chicken has created a lot of fat, remove all but 3 tablespoons of liquid from your pan and add the chopped onion and chopped bacon. Reduce heat and cook the onion until translucent but not brown.
Add the risotto and toss so that all the rice is coated with the oil/fat mixture.
Cook over low heat, adding the garlic, paprika, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Stir for a minute or two.
If you sense that some of the rice has stuck to the bottom, or if there is a good amount of chicken that had stuck, heat 1/2 cup of any white wine in a microwave for 30 seconds…do not use cold wine…deglaze the pan with the room-temperature wine, scraping any rice/chicken loose to become part of the dish.
Add 3 cups chicken stock, and 1/3 of one packet of the Sazon Goya. (The Sazon comes in small packets about 2″ in size.)Bring to a boil, then reduce the heat to medium. Place the chicken pieces on top of the rice.
Cover and heat over medium to low heat for 20 minutes.
Add the peas and capers. spread on top of the chicken…sprinkle the oregano on top of your dish, re-cover, and cook for another 10 minutes over low-medium heat.
Remove from the heat, place on a trivet and serve out of your pan!
Enjoy! The flowers were from our 31st Anniversary!
Mangia!
Read MoreJust attended my latest HS Reunion…a few of my classmates asked about when I was going to post some new recipes.
The weather had cooled today, the Giants were playing along with the Yankees…doesn’t get much better to be in your kitchen with a few brews, good sports, and some ideas about dinner!
Although many of my friends think of me as Italian…I’m really 1/2 Italian; 1/2 German…and today I made a dish I had created almost 30 years ago! It is essentially German…with an Italian twist.
Pork loin, sausage,sauer kraut, & apples!
OK…this dish is very simple to make!
For 2 adults with plenty of leftovers…or 4 moderately hungry adults with some salad, and dessert, this is what you need to do:
1.5 pounds of pork loin.
1.5 pounds of sweet Italian sausage. This is the Italian “twist”. If you have a favorite salumaria and there is a sausage with a little more pepper, that is perfect! Do not use “hot” sausage…we are not looking for spicey hot here…but the extra pepper complements the pork.
One jar or package of sauer kraut- 16 oz.
6 medium-sized apples- your choice. Cut each into quarters, removing the stems and seeds.
One clove of garlic-peeled. (If you don’t work with garlic, simply peel one clove of garlic off a bulb, place on a flat surface, put the palm of your hand on the clove, and press down. The cover of the garlic clove will break and you can easily peel the garlic.)
1) Cut the garlic in 1/2. Take one half of the clove and rub the pork loin with the 1/2 half of garlic clove well. Discard the garlic used for the rub and any remaining garlic.
2) Cut three small slivers off the second 1/2 of the clove. Pierce your pork loin with a sharp knife and insert the three small slivers. Space evenly throughout the pork.
3) Generously salt with kosher salt and pepper. Press the salt and pepper into the pork loin.
4) Cut your sausage links into 3″ links…if your sausage is cut in links, typically, you’d cut each link in 1/2.
5) Use a Pyrex or other dish with 2-3″ sides that will hold the loin and sausages comfortably. Line the Pyrex dish with 1 tablespoon of olive oil. I pour it in, and spread it around with my fingers.
6) Place the pork in the Pyrex dish and place the sausage on a metal baking sheet.
7) Put the pork and the sausage in a pre-heated 450 degree oven.
8) Turn the pork over after 15 minutes to brown each side.
9) Remove the pork and sausage from the oven after 3o minutes. Remove the pork from the Pyrex dish and place the sauer kraut in the bottom of the Pyrex dish. Place the pork loin in the center and sausage around the sides on top of the kraut.
10) Lower the oven to 300 degrees, and return the Pyrex dish with the pork loin and sausage to the oven- uncovered.
11) Check your pork loin after 30 minutes with a meat thermometer. Your dish is done when the center of the pork registers 160 degrees.
12) Lower your oven to 200 degrees or “warm” until you are close to eating.
13) Approximately 20 minutes before you intend to eat, add the apples on top of the meat, cover with the top to the dish or aluminum foil, and return to the oven, raising the heat to 400 degrees. Remove after 15 minutes.
14) Remove the pork from the dish and tent for at least 5 minutes with aluminum foil…if you are not ready to eat, leave sitting with an aluminum tent for up to 45 minutes…it will remain warm and is actually easier to cut.
15) When your other dishes are ready, if any, cut the pork loin into 1/2″ slices, and place on a serving plate. Surround with the sausages pieces, and sauer kraut. Top with the apples and serve!
Finally…if you enjoy beer, try Lake Placid’s Hefeweizen…it is absolutely perfect! It’s the one of the best hefeweizen I’ve ever had!
Mangia!
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