Author Archives: Erik
Come See PCFG at the Long Island Garlic Festival!
So remember our mentioning of the Long Island Garlic Festival last Fall? Well, after teasing it a week or so ago, we’re pleased to announce that for the first time ever, both Meg A. and I will be attending that very same Long Island Garlic Festival this year! Come join us at Garden of Eve in Riverhead on September 20th! There, we’ll be selling garlic-infused popcorn and garlic-ade. Don’t judge a book by its cover (or its odor), they’re both delicious.
But wait, that’s not all! In addition to selling those yummy foods, there’s a total main event for us! Meg and I will be giving a live cooking demonstration at the festival, complete with free samples! We’ll be cooking up garlic naan bread, as well as garlic fried rice! Maybe even garlic cookies! Who the hell knows!
Admission is $3 per person, sold at the farm grounds of Garden of Eve in Riverhead, NY. The festival runs all day from 10am until 6pm and parking is free! If you live here, or will be in the New York/Long Island area, please come check it out and support us! For more information, visit http://www.gardenofevefarm.com/garlic-festival.htm
Thanks! Hope to see you all there!
Quick Recipe: Easy Chipotle Chicken Club
Sandwiches are a magical food. They’re delicious and handy. Yet they come in every variety possible, limited only by your imagination. I consider myself a sandwich connoisseur of sorts and am always crafting new ones for lunch. This one was inspired by one I eat frequently at a local restaurant. I took my own spin on it and was pleased with the results enough to share the recipe.
Chipotle ranch is slowly growing in popularity. It’s nothing new, but it’s certainly hit it big over the past decade thanks to its pairing with sandwiches and onion rings. This particular chicken sandwich is relatively smooth thanks to the addition of french fries, however don’t think that that means it’s bland. Chipotle ranch and cheddar are an awesome combination, and form something with formidable tang, without being too in your face. Your choice of chicken depends on personal preference, but I recommend using breaded cutlets since the breading adds some more flavor. Best of all, this sandwich in general can be made with mostly things lying around the house. Nothing too luxurious. That makes it perfect for throwing together as a quick lunch or even dinner!
The Snack Report: Mochi Ice Cream
Thanks to our status as foodies and my growing up as a total weeaboo dork, Meg and I have developed quite a fondness for Japanese food. Lately we’ve been hitting up Asian markets like crazy in search of exotic snacks. Most of these have been good, but nothing particularly impressive; that is, until we came upon an awesome Summer treat in the form of these mofos:
Pizza Lab #21: S’mores Pizza
August is one of my favorite months. And yet it’s a shame this August has been one of the coldest ones in recent history, here on Long Island. We might be approaching Fall at an annoying pace, but that doesn’t mean we can’t squeeze out a few more weeks of Summery activities, so long as the weather doesn’t go completely to hell and we somehow end up with snow in September. We decided to squeeze in one last grilled pizza for the season, and ohhh man was it a good one. Pizza Lab takes on the firepit favorite, s’mores, marking our very first grilled dessert pizza.
Quick Recipe: Fish-less Ponzu Sauce
Ponzu sauce is a simple dipping sauce served alongside various types of meats in Asian cuisine. It has a lemony base to it, being a bit more tart than other comparable sauces. On a more topical note, it’s great for dipping tempura into! The only problem? Most recipes for it call for dashi flakes, also known as fish flakes or fish powder. Gross. So in my infinite pickiness I decided to design an alternate version of the sauce that doesn’t use that nonsense. I present to you this ponzu sauce recipe without fish in it. I found that onions add a slight pungency that the fish flakes or fish stock would add to it in actual ponzu sauce. The resulting sauce tastes just as good, and pretty similar to more authentic versions with fish in them. It’s tart and dry, and goes great alongside grilled meats, vegetables, tempura, and other Asian treats.
The Poor Couple's Food Guide 
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