Eat Yo Vegetables: Puntarelle

Man, we eat a crapload of meat.  Sometimes, it’s good to get a vegetable in there.  In fact, when we’re not throwing crowd pleasing parties, this is what we’re probably cooking for dinner.  Plus, ya know, vegetables taste great.

28247955_vpmxW5Puntarelle is an Italian type of chicory.  It’s a hearty green with a bitter taste and it can be kind of hard to find in the U.S.  We cooked this guy the same way we like to do all of our tough greens (kale, collards, spinach, dandelion greens, chard): quick saute in olive oil, garlic and chili flakes and then steamed in their own juices.  Since puntarelle can be too bitter for some people, we blanched ours in hot water and chilled it in a ice bath before we sautéed it.  This knocked out some of the big bitter notes.  Finally, we finished them with a tangerine-vanilla dressing (vanilla: it’s not just for dessert anymore) and topped with sorrel, which added a lemony sour taste.

Recipe.

P.S. If you wanted a lil’ carbohydrate in there, we wouldn’t get upset with a few breadcrumbs for texture.  Just saying.

Sausage Party!

Mission: Hiatus-ending Bash with Tubemeats
Hosts: Hey Try This
Location: Chelsea, New York

Aaaaaannnd we’re back!!  Sorry for the lack of mouthwatering cooking over the last year, you guys.  Our resident photog, Mr. Zach Zirlin, needed to skip town for work and Hey Try This could only operate at 66% capacity.  Never fear, though!  Zac and I spent the last year honing our cooking and eating skills for your benefit.  Jump back in with us and we promise to take you on a wild ride.  If you ask me, it’s only going to get better from here.

Apology accepted?  Great.  Now, let’s put all of that behind us.  We’ve decided to get right back into it with a big ol’ homemade sausage party for our pals.  As compensation for our absence, here’s pic of our wieners:

Pheasant Not Under Glass

Click on through and you may get a peak at a few more…

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Hey, Don’t Try This: Sausage Burst

…We fuck it up, so that you don’t have to.
DSC_0634-XLYou might be thinking to yourself, “I want my sausage to be so massive everyone will be jealous.”

Well listen up, buddy. That casing: she’ll only be able to comfortably handle so much.
If you overstuff your sausage, the meat will have nowhere to go when you twist up the links and you’ll have a blow-out on your hands.

When you’re in the heat of the stuffing moment, relax. Listen to what your casing is telling you.  She’ll let you know what she wants.  Give it to her.

New Year’s Day: Hair of the Dog

Mission: Eat and Drink All Day to Cure Everyone’s New Year’s Eve Hangovers
Hosts: Hey Try This
Location: Hell’s Kitchen, New York

Every Morning When I Wake Up... Is it weird to say that a New Year’s Day hangover feels really good?  Bear with me here.  You wake up on a nice sunny January 1.  Your brain tries to jump ship to get away from your headache, so you throw it a life preserver in the form of a couple ibuprofen.  Then relief washes over you as you realize that after the alcohol and food marathon that is the December holidays, today is the last day you’re obligated to feel this way.

But, there’s still that hole in your stomach where a spiked Kool-Aid man “Oh Yeahed!” his way through your guts the night before.  No worries, mijo.  Hey Try This is here to help.  Here to help with meat.  Meat and more booze!

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Hey Watch This: The Cook, The Thief, His Wife & Her Lover

The Cook, The Thief, His Wife & Her LoverDinner in TCTTHW&HLWhen Peter Greenaway’s The Cook, The Thief, His Wife & Her Lover came out in 1990, the MPAA slapped it with an X rating for it’s depictions of both sex and violence.  Don’t let that keep you from seeing it.  Sure, it’s easily the least appetizing film involving food ever made.  I was simultaneously riveted and revolted for its entire 2 hour running time, but it is a million percent more intelligent than any “torture-porn” flick.  Saw, Hostel, Human Centipede et. al. wish they had a modicum of Greenaway’s storytelling and film making prowess.

In the film, Michael Gambon plays a repulsive gangster who has just purchased a high-end fine dining restaurant so that he can hold court in lush surroundings and live out his pretentious bourgeoisie aspirations.  He’s the embodiment of the little bastard that lives inside all of us that love food.  The one that compulsively seeks pleasure from outside of themselves and then throws horrific tantrums when they don’t receive it.

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