Paul's Burger

In a city with over eight million people you might find it hard to locate the best burger New York City. I can end the search for you right now. Paul's Burger on Second Avenue between St. Mark's and Seventh Street has it. There's no b.s. at this small restaurant. From the service, to the menu, to the food, its all business. None of this "Hello, my name is ...How can i help you", you get from other restaurants. It's "What can I get ya?...Mayo?...How would you like that cooked?", and then that's all. When the food is as good as it is, no need to give bogus service. But who really wants that introductory stuff anyways?

They call their burgers "da best" and for good reason. Paul's cooks their burgers in a very unique fashion. The meat patty is cooked on the grill with a metal dish placed over it. This process keeps the beef super moist and juicy. The secret of the actual flavor we'll never know, but whatever they do, please keep doing it. Oh, and did I mention it was big? Yep, its huge. Just a simple burger and fries and you are stuffed.

Now, you might think to get a burger, which happens to be "the best burger in New York City", you might have to pay a pretty penny. Nope, not here. Paul's is not a pretentious place and is for the everyday man. The entire menu is extremely affordable. And yes, there are other items on the menu, but if you found the best burger you've ever had, would you want anything else?

Penne with Steak and Basil

Giada De Laurentiis is one of my many inspirations to cook and experiment with different kinds of foods and flavors.  She's one of the first chefs I started watching on food network. Today I'm going to share one of my favorite recipes inspired by Giada. In this dish she pairs up Balsamic vinegar and Dijon mustard mixed in with Extra Virgin Olive Oil. I know it sounds like a weird combination but take my word for it, it gives the dish that amazing zest. It's flavorful in every bite! I've tweaked the recipe a little bit to fit my budget, her recipes calls for New York strip steaks but I am a cook on a budget, I found a great alternative using sandwich steaks. Instead of using herbs de Provence, I use Emeril Italian seasoning. It tastes just as good as the original!

Enjoy!

Penne with Steak and Basil

1 package sandwich steaks
1-2 teaspoon Emeril Italian Seasoning
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves 

Parmesan cheese as a topping

In a large bowl, season the steak with salt and freshly ground black pepper, Emeril Italian seasoning, extra virgin olive oil and minced garlic. In large grilling pan on medium heat Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add steak, more dressing, and season with salt and freshly ground black pepper, as needed. 

Remember to top it with parmesan cheese after serving!

Courtsey of Giada De Laurentiis

Chicken Caprese

I first came across this tasty dish when my sweetheart Hurley suggested this idea. He came up with a list of ingredients and I just took the list and ran with it. 

I remember the first time I made this, it was an instant hit. Very simple, fast, easy to make, and most importantly, very delicious! 

Chicken Caprese

1lb Angel Hair Pasta

One package of fresh thin chicken cutlet breasts

5  plum tomatoes diced & cubed

2  onions diced & cubed

1  garlic clove minced

2/3 cup vegetable stock

1/4 cup tomato basil sauce

1-3 tsp basil garlic seasoning by McCormick

1 -3 tsp Italian Seasoning by Emeril Essence

1 -3 tsp Emeril Essence Original

2 tsp Onion Powder

1 tsp Black pepper

1-2 tsp EVOO (Extra Virgin Olive Oil)

 

Pour EVOO into a hot pan on medium high heat. Add onions in the pan and cook for several minutes. Add plum tomatoes, garlic in the pan mix thoroughly and cook for 5 minutes.  Pour vegetable stock and tomato basil sauce into the pan, stirring thoroughly. Add Basil  Garlic, Italian Seasoning, Essence, Onion, Black Pepper  in the plum tomato mixture.  Stir in all of the spices and let mixture cook for 15 minutes on low heat.

Put Chicken Cutlets in a big bowl. Pour tsp of EVOO and add basil garlic, onion powder, black pepper, Emeril Italian and Essence onto the chicken. Mix thoroughly to make sure seasoning is evenly distributed on the chicken cutlets.

Heat up large grilling pan on medium high heat. Put Chicken on the pan and cook both sides until you no longer see pink.  Chicken is cooked properly when the juices run clear out of the chicken.

Let chicken cool off for about 10 minutes before dicing and adding it to the plum tomato mixture.

Boil the water for the pasta and cook pasta according to the directions one package. 

Drain pasta and then put into a large bowl. Take the plum tomato chicken mixture and toss to combine all of the ingredients.  Add more seasoning to the pasta while tossing so that the pasta can be well seasoned . 

Top with Parmesan cheese and the Basil Garlic seasoning after serving.

Enjoy!