Tag Archives: brooklyn

A New York Moment

Sometime something so incredibly cool and unbelievable happens that you are still shocked hours or days later that it happened. NYC can bring a lot of these moments but by far this has been the most amazingly cool thing to happen that I am still in shock. What happened you say… Banksy ‘tagged’ (for lack of a better word) my apt building as part of his NY residency series! I am still  dumbfounded that my random building in my strange neighborhood in Brooklyn was his choice for a piece.

Banksy: Better Out Than In NYC

Banksy: Better Out Than In NYC

I also love the fact the text says “Value is Arbitrary” something that truly resonates with me.

bed-stuy-03-sized-private Photo via Banksy NY

BED-STUY-02.SIZED-privatePhoto via Banksy NY

Sometimes life is just grand and you have to enjoy the weird incidences that happen. Thanks NYC for reminding me.

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Eating outPig and Khao; Lower East Side, NYC

bahn xeo & sizzling corned beef hash

Eating outMomofuku Noodle Bar; East Village, NYC

momofuku ramen & spicy miso ramen

UntitledFive Leaves; Brooklyn, NY

Burger w/ Blue Cheese + ambiance photo


Dear Bushwick; Brooklyn, NY

baked salt cod & potato pie +the full english

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Early Summer Eating: July 12, 2013

Summer Foods

Chicken Biscuit at Smorgasburg Brooklyn, NY from Bee Hive Oven


Iced Coffee at Smorgasburg Brooklyn, NY from Grady’s Cold Brew

Summer FoodsCafe La Maude, Philadelphia, PA

N-Liberties Open Face Sandwich

Summer FoodsKaren Parker Soul Food, Philadelphia, PA

Chicken & Waffles and Collard Greens

Summer FoodsShake Shack, Philadelphia, PA

Rittenhouse Concretes

Summer FoodsShake Shack, Terminal 4 JFK Airport, New York, NY

Shack Burger, Fly me to the Shack Concrete, Shackmeister Ale

Summer Foods

Tin Shed, Portland, Oregon

Good Dog with a Buttermilk Biscuit

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Weekend Brunch Recap: Spring has Sprung



Restaurant Name: Miller’s Tavern

Location: Williamsburg, Brooklyn, NY

Meal: Brunch

Ordered: Biscuits and Gravy w/ Scrambled Eggs

Sunday in the city


Restaurant Name: Cafe Mogador

Location: East Village, NYC, NY

Meal: Brunch

Ordered: Haloumi Eggs w/ Home Fries

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Taco Truck Chicken


The spring and summer of 2011 were glorious ones full of excessive drinking and cheap eats. My group of friends and I would frequent one of our favorite Brooklyn Bars pretty much every Monday night for the Classic country night. These weeknights of drinking were excessive in manner and ran late into the evening, probably too late for a Monday night, which always entailed some late night food especially because we would usually not eat between work and meeting at the bar. There were a few great options of food close by but one of our favorites for its awesomeness and pure convenience was the taco truck in the bar backyard. My item of choice was the Chicken Quesadilla. The chicken was tender, tasty, and perfect in my quesadilla.  As time went on and our weekly tradition faded I still wanted that delicious chicken quesadilla with out having to go to the bar and with this desire the Taco Truck Chicken recipe came about.

This chicken is pretty quick to make, you can vary it endlessly, and it is great in everything.



This makes enough chicken to make 4-6 quesadillas

½ Medium Red Onion – Diced

4 Cloves of Garlic -Minced

3 Whole Plum Tomatoes (fresh in season or canned out of season) – De-seeded and Diced

3-4 Sprigs Fresh Cilantro – Chiffonaded

½ Jalapeno – Minced

Lime -Juice of

Can of Light Beer (I used Tecate but Budweiser or something similar works too)

1-Tablespoon Valentina Hot Sauce

2 Chicken Breasts

Salt to Taste


Dice all of your vegetables, keeping the onion and garlic together and the tomato in a separate bowl.

Add the juice of half a lime to the tomato and some salt (about 1/4 tsp)

Heat up a medium sauce pan and when warm add the butter, onions, and garlic. Let them cook until they start getting a little color and then add the the tomato, jalapeno, and cilantro and mix.

Add the chicken on top of of this mixture and add some salt. Cover with 8 to 10 oz (depending on the pan you are using) of beer to almost cover the chicken.

Cook on low until the chicken is mostly cooked through. Once cooked remove the chicken to a cutting board.

Turn up the heat on the remaining liquid in the pan, reduce the liquid by half.

While the ‘salsa’ mixture is reducing cut the chicken into small pieces.

Once the liquid is reduced add the Valentina hot sauce and mix in. Add the chicken back in and cook the rest of the way through.

Now your chicken is done and you can use it how every you would like. I love Quesadillas and I have explained how I prepare mine below. This is also great to mix in with rice and melt cheese on top, in tacos, or as a base to a tortilla soup.


The Chicken (see above)

Tortillas (flour or corn)

Quesadilla Cheese (or other good melting cheese) Grated

Sour Cream


Heat up a skillet so it is nice and hot, I prefer a cast iron pan. While the pan is heating up prepare your quesadilla for the pan. On top of one tortilla I add a layer of cheese , some of the chicken and tomato with out the liquid, and a bit more cheese and top off with the second tortilla.

Once the pan is hot add enough butter so that when it melts it covers the pan, add your prepared quesadilla to the pan.

Cook until the first side is browned and then flip and cook the other side until brown.

Remove from the pan onto a cutting board, while the cheese is still hot lift up the tortilla and add sour cream and flip the whole quesadilla and let it sit until it cools slightly.

Cut into 4 pieces and enjoy!


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