Tag Archives: fried

Bourbon House

This Bourbon Street joint is serving some decent grub given the chaotic location, namely, the charbroiled oysters.

Those were great. The red bean hummus sounded promising but was pretty underwhelming.

I had a mixed fried seafood platter for my main course, which was nice, and a great way to beat back the remains of a Bourbon Street hangover.

The bread pudding, however, was awesome.

144 Bourbon St,
New Orleans, LA 70130

Momento Air Fryer


My wife and I picked up a Momento air fryer from Groupon. We are really impressed with how it works.

There’s no permeating smells throughout the apartment, no greasy end products on the food, and overall a really great crisp on everything we’ve tried so far.

My wife made egg rolls in the fryer first. They came out perfectly. Again no grease, as it only uses about a tablespoon of oil.

Next up we took some floppy leftover turkey skin from thanksgiving and crisped it up for a pasta, spinach and turkey dish.. Crunchy like potato chips!

Then we tried tots (along with some duck skin that had been refrigerated overnight after cooking). The tots went directly from frozen to crispy in just 20 minutes. Awesome.

Next up we “fried” some frozen dumplings. Another success.

Finally, we tried chicken wings. All I did beforehand was thaw them out from frozen, and toss with some flavored oils and spices. These took just 20 minutes in the air fryer, and they came out perfectly cooked, tender inside, crispy outside, and juicy as fuck.

I highly recommend this item.

Top 5 Potato Sides at NYC Steakhouses

A little break from steak
to give you my take
on the best joints that make
taters: fried, mashed or baked.

Actually I’m going to nix mashed. You see, my mom makes the ultimate mashed potatoes. Insanely creamy and smooth, buttery, and riddled with melted mozzarella. Nothing I’ve ever had in the mashed potato realm even comes remotely close to that shit.

But I do have five favorite potato dishes from steak joints to share with you. These aren’t in any particular order, so don’t go reading into shit.

Boucherie’s French Fries

These fucking things are simply perfect. They’re hands down the best French fries I’ve ever had. There’s some sort of crispy and mildly spicy batter on the outside that gives them an extra crunch, while retaining a soft and smooth inside. Amazing.

Le Rivage’s Potatoes Au Gratin

Okay this isn’t a steak joint, but since Chef Paul is basically extended family to Pat LaFrieda, the meats you get here are immaculate (especially the French Onion Soup Burger). As such this is an honorary steak joint in my eyes. The potatoes? Insanity. I’ve had a lot of great gratins in my day, but this shit is next level. Go get it.

Apologies for the buffoonery in this photo. I didn’t get a shot of the taters myself, but my friend Mike from Gotham Burger Social Club managed to capture them in the foreground of this photo a little bit before we ruined it.

WAIT! Found one. Thanks Chef Paul!

Michael Jordan’s Hasselback Potatoes

This baby is not advertised on the regular menu, so you have to ask for it. It’s pre-sliced, fried, baked, covered with melted cheese, topped with sour cream, bacon, chives… I mean… It’s like a roid-raging unicorn baked potato streaking through the quad while on acid and cocaine at the same time. It’s fucking awesome.

Keen’s Prime Rib Hash Browns

This is one of the biggest portions of potato and meat you can get. The meat is their amazing prime rib, chopped up and worked into a hash brown that will leave you craving more every day of your life. They’re only offered on the brunch or bar menu, but if you ask nicely the waitresses/waiters will hook you up in the main dining room.

Pro Tip: order a few of these to take home with you and throw in the freezer. They heat up nice for future indulging.

“Rocco’s Fries”

I’m a sucker for a good potato chip. Sometimes I will even hand cut potatoes to about 3mm thick and roast in the oven with herbs, spices and oils to make a thick chip at home, but very rarely do I see anything similar at a restaurant. Rocco’s comes pretty damn close to it, and I really have to sing their praises for being so bold as to put something as simple and delicious as potato chips on their menu. These are their “Rocco’s Fries:”

I even used them as a vehicle for eating their creamless creamed spinach, which was excellent (top five creamed spinach post coming soon, no doubt).

That about does it. Starch it up, you fuckers! And while you’re at it, you should add Bistrot Leo’s mille feuille style fried potatoes to your list, as well as the pommes dauphines from Ai Fiori that come with their delicious White Label burger. Insanity!

Chicken Legs and Broccolini

This recipe is pretty easy to execute, and every time I make it, it delivers with amazing flavor and texture. Crispy skin lemon and herb chicken legs with sautéed chorizo broccolini.

What The Fuck Do You Need?

  • Two chicken legs (thigh and drum X 2)
  • One bundle of broccolini (aka baby broccoli)
  • Lemon juice
  • Oregano
  • Salt
  • Cracked black pepper
  • Onion powder
  • Garlic powder
  • Crushed red pepper
  • Vegetable oil
  • Butter
  • Dry, cured sausage (the hard kind, like a pepperoni or chorizo)

How The Fuck Do You Make It?

The first thing you need to do is make the lemon-herb paste. This is basically made “to taste,” so you can vary the proportions and amounts to your liking. Just keep the consistency to a paste and not too liquidy. Combine your salt, cracked black pepper, crushed red pepper, oregano, onion powder and garlic powder into a small dish or bowl and add lemon juice. Stir until mixed into a paste.


That shit is going to smell amazing: very Greek/Italian. Try not to shove it down your throat just yet, because you need it for the later steps.

pre-heat your oven to 350, rinse and prep your broccolini, and chop up your sausage as such:



Next, you’re going to shove some butter and your lemon-herb paste underneath the chicken skin, without completely removing the skin from the meat, of course. Spread it around evenly so you don’t get any blank spaces of flavor. Don’t worry either – you’d be surprised how much the butter helps to slosh the spices around once it gets cooking. Get down into those drumsticks too!



Get your vegetable oil in a pan and heat it up. You shouldn’t need more than two cups of oil. Just enough to get the majority of the chicken skin into the hot oil should do the trick. Then drop your chicken legs in, top-side down.


You’re going to flip these bitches once they get golden and crispy. Try to keep the skin covering the meat too on the bottom side when you flip it (that part of the skin doesn’t quite connect to the meat as well as it does in other areas).


Remove the chicken from the frying pan once the other side gets nice and crispy brown, and place the legs onto a baking sheet. Pop that shit into the oven for another 20-30 minutes, top-side up.


Clean your pan (or use a second one), and then begin to sautee your sausage/chorizo. When they start to release some grease, you can add your broccolini in there as well.



When the pan is nice and hot, and your broccolini is really cooking, I want you to hit the pan with a few ounces of water to deglaze the pan. Doing this releases all that nice brown sausagey goodness from the pan and puts that flavor directly into the broccolini.


Once the water is all evaporated from the pan again, your broccolini should be fully cooked and your chorizo should be slightly crisped and browned. Plate that shit.


Remove your chicken from the oven and plate that shit alongside your broccolini.



That’s it. Super simple, and this will feed two people, unless you’re a fat fuck like me and can eat it all by yourself.


I also like to add sliced onion and fresh garlic into the broccolini sautee as well sometimes. When I did this recipe, I didn’t have that stuff handy, but here’s a shot of the finished plate from a previous night when I made the dish with onions and fresh garlic. As you can see, the skin actually came out a little nicer that time, due to better butter coverage and frying technique.

chicken leg and broccolini

Thanksgiving Leftovers: The Stuffing Burger

A number of variations on this gem can be concocted depending on what’s left in your fridge after the annual gorge-fest known as Thanksgiving. I had an abundance of leftover stuffing and ham, so that’s the route I went this time. Check it out, assholes.

STEP 1: Sculpt your stuffing into burger sized patties. My patties were pretty sweet since my stuffing also had sausage meat already incorporated into it (Momma’s recipe is amazing).


STEP 2: Fry off some ham. Get it nice and brown/crisp on the edges.



STEP 3: You should have some hammy oil in the pan now. LEAVE IT! Put your patties in and let them sizzle up like a regular burger.

STEP 4: Flip once, when they are browned.


STEP 5: Add first layer of cheese. If possible, cover the pan so the cheese begins to melt from the steam that builds up.


STEP 6: Pop some ham on that bitch.


STEP 7: Add second layer of cheese (and cover if possible).


STEP 8: Take the burgers off the pan with a spatula and fry up some eggs for the top.


STEP 9: Top off your burgers with an egg or two.






I had no buns in the apartment, but since the burger is primarily made from bread, there’s really no need for a bun anyway. Just fork and knife it.