Category: Spicy

Ground Pepperoni

~ Steve N. ~ 5 Comments

I’ve absolutely love pepperoni on pizza. The stuff is magical. I’ve been thinking of creative ways to use it, and got the idea to grind it up, similar to ground beef or ground sausage. I had never seen anyone grind up pepperoni, and googling it I found one pizzeria in California that is famous for their ground pepperoni pizza. Still, this is a very unique and novel way to use pepperoni.

It is definitely a pepperoni lovers pizza. Every bite is a mouthful of pepperoni, and the texture is very pleasant as well. It’s delicious. This is a pizza that requires high quality pep, don’t skimp on quality.

This is my 62% hydration NY style dough, cooked on a steel in my home oven at 550F.

Sugar Sugar and More​ Sugar

~ Steve N. ~ 2 Comments

I’m convinced most Americans are addicted to sugar.

I went to 20 North Broadway Tavern last night with friends. We ordered wings, and one of the sauces we tried was the ‘triple threat’. Apparently, it’s popular and people really like it. But I found it lacking. It’s not a triple threat, it’s a single threat. Ostensibly, heat is one of the three threats, but in actuality, it’s only a threat to your blood sugar levels. It’s all sweet, with no heat.

I’m a big fan and sweet and spicy. But, it must be very spicy, with a hint sweet. I’d put the proper ratio at something like 80% spicy, with 20% sweet.

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The Shakshuka at Morgan & Company

~ Steve N. ~ 2 Comments

Recently I’ve fallen in love with poached eggs. When made well, the whites are tender and creamy. The yolk should be runny and slowly ooze its golden goodness into, and onto, whatever it’s paired with when pierced. The combination of delicate albumen and rich vitellus, make for wonderful textural and flavor contrasts, and are but one reason why eggs are a cherished food the world over.

More and more I’m of the mindset that poached is a better way to eat an egg. As such, I’ve been seeking out dishes that incorporate poached eggs. The North African dish of Shakshuka—eggs poached in a spicy tomato based sauce—has become one of my favorites.

I’m also a big fan of the Italian corn porridge better known as polenta, similar to the southern staple grits, it’s hearty, homey, and comforting. When made by expert hands, it’s swoon-worthy.

Morgan & Company has combined shakshuka and polenta into a filling and flavorful dish. It’s an Italian-African mashup if you will, and on a recent trip to Glens Falls, I stopped in to try it.

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Morocco by way of India, via Pakistan, with a stop in NYC

~ Steve N. ~ 1 Comment
India, Pakistan, NYC, Morocco. That’s quite a journey. But the journey doesn’t end there. It ends in Schenectady.
Humble Schenectady of all places. And how blessed the Electric City is because of it.
I find it interesting that the small North African nation of Morocco (with a population of just 34 million) is ingrained into American culture. After all, one of the greatest films made, arguably, is Casablanca, set in the eponymous Moroccan coastal city.
“Here’s looking at you kid.” What American over the age of 30 doesn’t know that line?
Then there’s the Crosby, Stills, Nash, and Young hit Marrakesh Express. Love that tune. And according to Wikipedia, the song is based on an actual train ride Graham Nash took to the city of Marrakesh while vacationing in Morocco.
I was surprised to learn that Tara Kitchen is run by a husband and wife team of Indian, and Pakistani descent. She lived for a time in NYC. He, a transplanted Pakistani living in Morocco. When she was vacationing there, they met, fell in love, and married. It’s a fascinating story, and I recommend you read it.

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