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Wednesday, March 17, 2021

Recipe: Gumbo

 


Roux

2/3 cup coconut oil (Curious to swap with butter and/or bacon fat)

1 heaping cup of all-purpose flour

Cajun Seasoning
1 1/2 Tablespoon Paprika
1 Tablespoon Coarse Sea Salt
1 Tablespoon Garlic Powder
2 Teaspoons Fresh Cracked Pepper
2 Teaspoons Ground White Pepper
2 Teaspoons Onion Powder
2 Teaspoons Dried Oregano
2 Teaspoons Cayenne Pepper
1/4 Teaspoon Dried Thyme

Gumbo
1 Pound Shrimp (peeled & deveined)
8 oz Lump Crab Meat
8 oz Bay Scallops
2-3 Tablespoons Butter
1 Red Onion (diced)
1 Green Bell Pepper (diced
2-4 Jalapeno Peppers (diced, depends on spice preference)  
3 Ribs Celery Hearts (diced)
5 Cloves Garlic (minced)
4 Links Andouille Sausage (sliced)
5 Beefsteak Tomatoes
2 22 oz containers of Chicken Broth (prefer Brodo or homemade, set aside 1/2 cup to deglaze pan)
3 Bay Leaves
12 oz Okra (quartered)
3 Cups Cooked Rice



Instructions
Combine seasoning into the same bowl and set aside. We will be using this throughout the cooking process

Slice an 'X' on the bottom of tomatoes and place on a parchment paper lined baking sheet. Drizzle coconut oil and sprinkle a pinch of the Cajun seasoning on each tomato. Roast in a 375 degree oven for approximately 40 minutes. 

Measure & prep remaining ingredients in individual bowls and set aside. 

Once tomatoes are done roasting, carefully peel skin (should easily come off at the touch, if not put back in the oven for another 10 minutes) and dice the tomatoes. Discard the skins and core. Crush the diced tomatoes into a large bowl and set aside. 

Quarter the Okra to make rings and discard the stems. Toss okra in a few pinches of the Cajun seasoning and a drizzle of coconut oil on the parchment paper lined baking sheet. Bake until slightly crispy to eliminate potential slime when added to Gumbo later. Let cool in a bowl and set aside. 



In a large Dutch oven on medium-low heat whisk together the flour & coconut oil (or substituted fat) to make the Roux. Once all the lumps of the flour is whisked smoothly switch to a stove safe rubber spatula. Stir continuously for 30 minutes to an hour until the roux has a dark caramel or milk chocolate cookie dough consistency. May need to adjust heat and scrape sides of the pot periodically to avoid burning. If too runny after 40 minutes, add a little more flour and continue stirring. May want to enlist a buddy to take turns with you or have beer on hand to give you liquid strength. 

Once roux is dark and thick enough to your liking; stir in onions followed by garlic, peppers, celery, and 2 tablespoon of Cajun seasoning. Cook for 3-5 minutes until the veggies bridge between firm and tender. Stir continuously with a wooden spoon. 

Gradually add in chicken stock (reserve 1/2 cup for later), blending into the roux and vegetables. Add in crushed tomatoes and bay leaves. Bring to a boil and reduce to a simmer and cover, stirring every 20-30 minutes for an hour. 

Over a medium heat, brown sliced Andouille Sausage with a drizzle of coconut oil in a cast iron skillet. Transfer the browned sausage to the Dutch oven. Deglaze the pan with 1/4 cup of reserved broth by scraping any charred or brown bits from the sausage with a wooden spoon. Add the deglazed pan broth to the Dutch oven. Stir in the okra and continue simmering for another two hours, stirring every 20-30 minutes. Continue to taste and adjust seasoning to your liking. 



30 minutes before serving begin prepping the seafood. Toss lump crab and shrimp in a tablespoon of Cajun seasoning and set aside. Mix 2-3 tablespoons of butter and a tablespoon of the Cajun seasoning. Add Cajun butter to the cast iron skillet over a medium-high heat until the pan is sizzling. Add scallops to the pan and let brown for 2 minutes on each side. Remove scallops from the pan immediately and set aside. Deglaze the pan with the remaining 1/4 cup of broth and add drippings to the Dutch oven; along with the crab, shrimp, and scallops. Simmer for the remaining 10-20 minutes until the shrimp are opaque and firm. Discard bay leaves.

Serve in bowls over a scoop of cooked rice. Perhaps enjoy with a glass of a freshly shaken hurricane and a plate of beignets on the side. 




Enjoy!

xx Nicolette

Thursday, May 21, 2020

Recipe: Orange Chicken


I was craving orange chicken, but wanted a healthier option than take-out so I made some minor tweaks to a classic Chinese American dish that you will find shockingly simple. 

Ingredients:

Rice:
1 cup brown rice
3 cups water
1 tablespoon butter
1/4 teaspoon of salt or soy sauce

Sauce:
1 navel orange
2 blood oranges
1/3 cup honey
1/4 teaspoon freshly grated ginger
2 garlic cloves minced
2 tablespoon soy sauce
2 tablespoon rice vinegar
1 teaspoon red pepper flakes
1 tablespoon cornstarch
2 tablespoons water

Chicken:
2 chicken breasts
1/3 cup flour
1/3 cup cornstarch
2 eggs
1/3-1/2 cup coconut and/or olive oil



Instructions:

Bring three cups of water to a boil and add rice. Reduce to a simmer for 45 minutes and add water as needed until rice is soft. Remove pot from heat then add butter and salt or soy sauce for flavor.

Trim chicken breasts to two inch pieces. Mix flour and cornstarch into a plate or flat bowl. Whisk eggs in a medium sized bowl. Soak chicken pieces in egg bowl and lightly dust in the flour/cornstarch mixture. Transfer to a plate and set aside.

Juice and strain oranges into a small sauce pan along with honey, soy sauce, rice vinegar, freshly grated ginger, minced garlic, and red pepper flakes. Mix on medium heat for three minutes. In a small bowl mix a tablespoon of cornstarch and two tablespoons of water to make a paste. Whisk paste into sauce pan and reduce to a simmer for five minutes. Keep on low heat occasionally stirring while cooking the chicken.

Heat a large pan with oil over a medium flame. Add chicken to the oiled pan until chicken is golden on both sides and cooking temp reads 165 degrees. Transfer chicken to paper towel to remove excess oil.

Pour a small portion of sauce into a small bowl and set aside. Mix cooked chicken into sauce pan until the chicken is evenly coated.

Scoop rice into a bowl followed by the coated chicken on top. Add additional sauce as desired.

Finally I recommend eating with chopsticks and freshly brewed bubble tea. If you are in West Harlem you should give Tidal Tea a try.



Enjoy!

xx Nicolette



Monday, March 6, 2017

Top 6 Faves From Armory & Art on Paper 2017



This weekend both the east and west side highways were flooded with art aficionados seeking the latest pieces of art to add to their personal collections. From political statements to whimsical illusions, both shows were full of a wide variety of artistic statements. Below are my favorite pieces from the Armory and Art on Paper






C-print mounted on aluminum behind glass
71 x 68 1/2 inches
Swedish artist Nathalia Edenmont’s second U.S. exhibition, “Fruitfulness,” opens on March 23 and will touch on the fertility and fecundity of nature in each season. 
"Each of the fruits recalls a season of ripeness, a moment when nature yields a crop of tender grapes in the Fall, a bounty of green tomatoes for only two short weeks in Summer, or bright white asparagus in Spring.  Without earth and worms, the harvest of fruits and vegetables would be impossible, and thus, the artist gives us a portrait of Mother Earth, a beautiful, regal woman dressed in a mountain of earth, with hair piled high and her gaze fixed on the viewer, a potent planter."




Collage on paper, thread and watercolor
16 1/2" x 14 1/4"
$1,800
"When I use objects I see them as a vocabulary of feelings. My work explores intuitively my various stages of feminine awareness. It examines the female form, gender roles, relationships, sexuality and interconnectedness. Through the recycling and juxtaposition of various objects (forgotten, discarded and seemingly worthless), I am attempting a transformation towards a precious recollection. Resurrecting memories, collective yet intimate, visceral yet tender....piecing together beauty as if telling a story."






Painted cast aluminium 
Edition of 5 + 1AP
Japanese artist, Yayoi Kusama started to paint polka dots around the age of ten and has since become known for her avant-garde sculptures and paintings. 
"Polka dots can't stay alone. When we obliterate nature and our bodies with polka dots, we become part of the unity of our environments."



Archival dyes on jacquard, with embroidery, hand-knotted threads,
and assorted embellishments
52 x 69 inches (132.08 x 175.26 cm)
"My ongoing body of work explores constructions of the masculine within popular culture while using Jamaican dancehall culture as platform for this discourse. My works seeks to measure the masculine by looking at how popular culture as contributed to these transformations."






Iván Navarro - WEBEATME
Neon, aluminum, drum, mirror, one-way mirror, electric energy
60 x 60 x 28 1/4 inches
"There is a certain amount of fear in my pieces. All the pieces that I’ve made make reference to controlling activity, and electricity was a way to control people."




400-plus pound granite
Initially, this tombstone was installed anonymously in a Brooklyn park until the NYPD confiscated it and the Secret Service identified Whiteley. 
"It began as a pointed statement about Trump’s campaign, every day there’s something more hateful. Nothing’s changed. I was surprised at how few artists were speaking out about Trump. I never worked in the political sphere before. People ask me, ‘How could you do this — you have kids?’ I tell them, ‘I did this because I have kids.’ I wanted the tombstone to make Trump be reflective. He buys paintings of himself."






Well that's a wrap! Don't mind me, I'll just be reminiscing on how clutch this sandwich was from Fedoroff's Roast Pork😍😍😍😍

xx
Nicolette



Friday, February 24, 2017

Snowboarding: Bristol Mountain


Extended weekends are great for one major thing in my life: visiting home and spending time with my Niece, Nevaeh. During my most recent trip home I took the opportunity to hit the slopes at the Mountain I grew up with, Bristol. While most NYC dwellers tend to go to Mountain Creek or Hunter for their convenient proximity to the city, it is time to venture a little further north.


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For the trill seekers, Bristol has 35 slopes of 138 shredable acres 1200’ high. Brush up your skills with a Private Ski orSnowboard Package, which includes a 4-hour lift ticket and rentals, along with a 2-hour lesson. Just need a lift ticket and gear? Lift tickets start at $60 and the rental crew offers demos in addition to rentals to give you a feel before you commit to the purchase.






My Gear of Choice:
   
Burton Wylie GORE-TEX® Jacket in Infinite Tie-dye: This is by far my favorite I have ever owned. To start, it has lifetime warranty so if anything goes wrong with this jacket Burton will either mend or replace it. Winning! This jacket includes:

  • ·      bluesign® Approved Product: True Black Colorway Only
  • ·      Removable Magic Stitch Stretch Woven Wrist Gaiters
  • ·      Bottom Center Front Stormflap™
  • ·      Removable Zip-Out Waist Gaiter
  • ·      Jacket-to-Pant Interface
  • ·      Mapped with 40% Recycled Content THERMOLITE® Insulation (80G Body / Sleeves) and Soft Taffeta Lining
  • ·      Zipper underarm ventilation
  • ·      Fully Taped Seams
  • ·      GORE-SEAM® Tape
  • ·      Water-Resistant Screen Grab® Media Holster
  • ·      Magnetic Handwarmer Pocket Flaps
  • ·      Fulltime Contour™ Hood with Removable Faux Fur Trim


L.A.M.B. Burton Johnny Pant in Stout White/Gold: I’m obsessed with these pants and I can only thank Gwen Stefani for being amazing enough to convince Burton to make them. One can never go wrong with a bit of gold to have fun on the mountain. These pants include:

  • ·      Draw Cord Adjustable Waist
  • ·      Removable Suspenders and Back Skirt Panel
  • ·      Shell with Taffeta Lining
  • ·      Fully Taped Seams
  • ·      Zippered Cargo and Handwarmer Pockets
  • ·      Mesh-Lined Thigh Vents
  • ·      Year Warranty





Bristol has your usual two person lift to get you up the slopes with a birds-eye view of the mountain full of the daring practicing their tricks. Tagging along, but don’t like to ski or snowboard? Bristol also has a 5K ft. zipline canopy tour with epic views of the valley.


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While slope side lodging is always fun, I recommend taking the 30 minute drive to Woodcliff Hotel and Spa in Fairport. They have a heated indoor/outdoor pool, Jacuzzi, fitness center, golf course (for the warmer months), spa and salon, restaurant, high thread count sheets, and towel service. I love this hotel so much, that my mother and I frequently have staycation spa days! Treat yourself to a Jacuzzi soak and a deep tissue massage after a long day of eating it on the slopes, then have a romantic dinner for two with your ride or die.







xx
Nicolette Rivera