THINGS: BENTON’S BACON

I have the pleasure to introduce you to one of my favorite things.

Benton’s bacon is not just delicious bacon, it’s much, much more!

Benton’s uses the highest quality livestock, and their curing and smoking process adds layers of flavor to your bacon. The bacon cooks up lean and renders nicely. It doesn’t curl and shrivel, and the thick cut rivals anything’s you would find at your local premium steak house.

The smoke on this bacon definitely separates it from the others. Add a little to your favorite dish and you can easily taste the hours and patience Benton’s put into their smoking and curing process..

Cook it up at a tailgate, and I promise that you’ll have lots of new friends. Get creative and add it to your sauces for depth and flavor.

My favorite is just having it on its own.

Thankfully you can have this delicious Tennessee delicacy to your door in a day or two and on your plate as fast as you can cook it. This makes a great gift, so get some today at http://bentonscountryhams2.com !

COMING SOON!

Food Finders,

We’ve taken some special requests and in the next few weeks we plan on giving you a food finder’s quality review and walk through of one of the popular meal-in-a-box websites, an all new cocktail, and we’ll tell you where to get the best pizza dough in New York!

Bookmark our page and stay tuned!

FOOD: NUTELLA FILLED PUFF PASTRY

Westchester Food Finders, I’m going to let you in on a little secret. Our next recipe can be considered a “life hack” for chocolate lovers and its as easy as two ingredients and 15 minutes! If you have kids, this is definitely something that you can make with them.

Ingredients:

Nutella

Premade puff pastry dough

Optional :Powdered Sugar

 

I want to start off by saying that making your own puff pastry is not too difficult, and when you have time, please by all means go for it. This recipe is for those of us who get caught in a situation where you need something sweet to complete your menu, or your future in-laws decide to visit last minute for a cup of coffee, or even the playdate where you are short on a snack for kids and adults alike.

Be prepared. Pick up a package of puff pasty in advance and keep it in your refrigerator or freezer. The puff pastry will hold for a while!

Next, if its not a staple in your pantry already, pick up some Nutella. It too will hold in your pantry for a while!

Unroll your puff pastry and cut into 4 equal pieces. the puff pastry will more than likely come wrapped in parchment paper. You will use that parchment paper to back your chocolate goodness.

Add 1 table spoon of Nutella to each piece of puff pastry and spread evenly. (if you need to have more than 4 sweet treats, cut into 8 pieces and adjust Nutella and cooking time accordingly.)

Fold, roll, and get creative with the designs. If you wish you can use cookie cutters and make chocolate filled stars, flowers, trains, etc…Don’t worry about how they look going into the over. Some of the worst going in the oven cook up to looking like the best. See below for some examples.

This one will cook like a turnover!

This one will cook like a chocolate ball, it is the one featured on the post!

Cook for 15-20 minutes; The smaller the pieces, the quicker the cook time!

You will know they are ready when your kitchen smells awesome and the pasty is golden brown!

Serve warm and enjoy the pastry and all the compliments that will come with it . But remember don’t tell them how easy they were to make. That will be our little secret!

 

 

 

FOOD: PULLED PORK

Hello Westchester Food Finders,

One of our avid readers asked for a simple recipe on a college budget. Justin, not only does this work for you and your budget, it would make a great addition to your big game menu next weekend.

Sesame Ginger Teriyaki Pulled Pork Sandwich

 

Let’s start out with a large pork loin or roast. Go to a big box store if you have a membership, otherwise your local supermarket will due. I was able to get my pork for an economical 1.99 a lb. Keeping to the college mentality of fewest ingredients and low cost,  I recommend getting a McCormick’s Brown Sugar Bourbon mix. It’s a pre-blended mix of seasoning and works very well with this recipe. You can also easily use it for grilling chicken and other meats, so you will put any extra seasoning to use.

Great food and great for your budget!

 

Place your pork in an aluminum baking tray. Aluminum trays eliminate the clean up and the non-existent storage space of a small apartment. The tray should be recycled when you are done cooking.

Coat your pork in seasoning and add a can of beer to the tray. Cover your pork with aluminum foil and bake at 300 degrees until your pork is cooked to 190 degrees. A large pork roast will take a few hours to cook through, so make sure you plan ahead and plan on some study time.

Allow the pork to cool slightly once cooked. You will want to shred your pork with two forks. When cooked properly the pork should pull apart pretty easily and shredding in your aluminum pan will keep any potential messes away from the counter as well as your pulled pork moist and delicious.

Add your favorite sauce and toss your pulled pork. You may enjoy as is or build sandwiches and sliders. If you are planning on serving for a party as I am, you can even try having multiple variations. I plan on Buffalo, BBQ, and Sesame Ginger Teriyaki! We’d love to hear how your pulled pork turned out.

Please comment or reach out via email info@westchesterfoodfinds.com .

 

HAPPY HOLIDAYS FROM WESTCHESTERFOODFINDS.COM

Wishing the very best from our family to yours!

Come back to see how our Surf and Turf works out. Pictures and full recipes of our Grilled Maple Chili Glazed Jumbo Shrimp and our Drunken Honey Herb Crusted Filet Mignon to follow! Here’s a hint of what’s to come…Perfect for your New Years Celebration!

 

SPOT: RED HAT ON THE RIVER, IRVINGTON

Summer spot with a view.

If you are trying to make the most of your summer make reservations for this beautiful locale. Nestled by the water in Irvington, Red Hat offers great waterfront views and dishes that will inspire you to sit and stay for a while. Great for a date night or meeting up with friends.

I recommend making reservations well in advance, especially if you are planning on visiting from 6:30 to 8:30 on a weekend. No reservations, is not necessarily a problem. Embrace the wait and take an adult beverage from the bar to the outdoor patio area and enjoy the breeze and whispers of the water spraying the rocks.

When you are able to pry yourself away from the patio, you will enjoy the trendy dining area and bountiful menu. If by land or by sea, you will be enticed to try many of the chef’s selections. We visited with another couple on a Friday night and after some time on the patio, I believe the waves motivated us to all order seafood. Here’s what we had, and as you can see all of the dishes ordered made the review, which says something about the quality of the food.

Red Hat Scallops

Red Hat Scallops

First the sea scallops. The scallops were the dish of choice for two of us. Scallops cook quickly, but cooking them just enough to get a crispy outer crunch and getting them to keep the soft non-chewy delicate center is easier said than done. Our chefs accomplished both, and infused a lemon and mild spice seasoning that was just as delicious and consistent on our first bite all the way through to the last. The mushrooms at the center of the dish complemented the scallops in both taste and texture.

Red Hat Mussels 1

Red Hat Mussels

The mussels were cooked in a velvety white wine, butter, and lemon sauce. They were excellent on their own, but irresistible when eaten with a sauce-drenched piece of bread. The herbs were both aromatic and flavorful. Be warned that if you drink white wine, you may drink more than what you are used to with this dish!

Red Hat Salmon

Red Hat Salmon

Our salmon was cooked to order and had a crispy skin and an almost drawn on looking char on top. The mustard herb vinaigrette worked well with the fresh fish and was tart enough to hold its own with the radishes and potatoes.

We passed on dessert only because our bellies were full with food, wine, and drinks. The selections are reason to go back simply for something sweet and another chance to sit by the patio. See you there!