October 3, 2009
The BELT is the newly improved BLT which adds just what you need for extra flavor. If you like egg salad, you are going to love this one. The BELT sandwich is pretty messy with egg salad squishing out the sides with every bite, but it was so worth the mess as it tasted great! The creamy and tangy egg salad goes really well with the juicy tomatoes and the salty bacon.
BELT (Bacon Egg Lettuce Tomato) Sandwich
(makes 1 sandwich)
Ingredients:
- 2 eggs
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon chives (chopped)
- 4 strips of bacon (cooked)
- 2 leaves of lettuce
- 1 ripe tomato (sliced)
- 2 slices of bread
Directions: 1. Place the eggs in a sauce pan, cover with water and bring to a boil. 2. Turn off the heat, cover and let sit for seven minutes. 3. Transfer the eggs to a large bowl filled with cold water and let cool. 4. Peel the eggs and mash to the desired consistency mixing in the mayonnaise, mustard and chives. 5. Assemble sandwich. Got questions or comments? Email me!
-Matt
matt@themensfashionblog.com
Posted by Matt Gelabert. Posted In :
Food
September 30, 2009
One of our loyal readers (ok, it's my Uncle Chris) sent me recipe that he endorses as "a real crowd pleaser". I trust him, not only because he's family, but he's also an alumnus of the Culinary Institute of America. Try the recipe out and let us know what you think. Chocolate Marquis8 Egg Whites, whipped stiff14 oz. Bittersweet Chocolate10 oz. Mascarpone Cheese, room tempLady FingersRaspberry Jam (or your choice of jam)6 oz. Espresso4 Tablespoons of Kahlua (or Grand Marnier, etc...)
Line a bread loaf pan w/clear wrap. Split the lady fingers and spread with jam. Set aside. Melt the chocolate over a double boiler then cool to room temperature. When cool, fold the chocolate into the egg whites but do not overmix. Pour half of the chocolate mousse into the lined loaf plan, chill for 20-30 minutes. Then layer the mascarpone cheese on top, chill 20-30 minutes. Finally, pour the remaining mousse over the cheese and refrigerate 20-30 minutes. When complete, place the lady fingers over the mousse (jam side down), and pour the espresso and Kahlua over the lady fingers. Close the clear wrap and chill overnight. Slice like a loaf of bread and serve over a sauce, garnish w/mint leaf. Questions or comments? Email us at admin@themensfashionblog.com
Posted by Farzad Farrokhnia
September 28, 2009
With football season here I am always looking for a recipe that will go great while watching a ball game. Serve this Sloppy Joe recipe with chips or fries and it is sure to be a hit with your football enthusiasts. Cook it ahead of time and keep it in a warming oven. To serve more hungry fans just double the recipe.
Ingredients
- 1 lb ground beef
- 2 stalks celery, chopped
- 1 small onion, chopped
- 8 ounces fresh mushrooms, sliced
- 1 green pepper, diced
- 1 (8 ounce) can tomato sauce
- 1/4 cup ketchup
- 1/4 cup barbecue sauce (your favorite)
- 1 tablespoon firmly packed brown sugar
- 1 teaspoon dry mustard
- salt and pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vinegar
- Provolone Cheese, thinly sliced
Directions
- In a large skillet, brown ground beef, celery, green peppers, mushrooms and onion.
- Drain the fat.
- Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
- If Sloppy Joe mixture seems a little too juicy continue simmering uncovered till it thickens to the consistency you desire.
- Serve on a fresh or toasted bun topped with a slice of Provolone Cheese.
Got questions or comments? Email me!
-Matt
matt@themensfashionblog.com
Posted by Matt Gelabert. Posted In :
Food
September 10, 2009
Fill 'Er Up!!!
Today's Drink of the Week takes shape in a shot glass. Collin calls it "The Stranger". He also says it's delicious, but powerful. To a cocktail shaker (filled with ice, of course), add equal parts of Tuaca and Southern Comfort and add a splash sweetened lime juice. Shake and strain into chilled shot glasses. Enjoy!!Recipe courtesy of Collin Miller.
Posted by Farzad Farrokhnia. Posted In :
Drink of the Week.
September 4, 2009
 Smart cooking is about having everything you need accessible, especially when you have a weekly food plan. Get into the habit of keeping your pantry loaded and organized. Doing this will put you ahead of the game any night you decide to cook.
- Take inventory of what is in your pantry and make a list.
- Remove everything from the pantry; clean the shelves and re-sort the items by type.
- Discard the items that are stale, have bad appearance, odor, or have passed their expiration date.
- Make a list of items that need to be replaced or re-stocked.
- Take a trip down to the market and shop for the items on the list.
- Restock the pantry and organize them by type. This will make it much easier to find an item.
- Write the purchase date on perishable items and mark bulk items.
- Keep all of the items you use most frequently toward the front of the pantry.
- Keep dried herbs and spices in well-sealed containers. For optimal use, keep the dried herbs and spices in a separate spice and herb organizer, shelf, or drawer.
Posted by Matt Gelabert. Posted In :
Food
August 26, 2009
Plan ahead when in the kitchen and use what nature provides for you. Using seasonal vegetables guarantees dishes with great flavors every time you cook. Use this guide to match recipes with the best each season has to offer.
spring Prepare light entrees and salads that emphasize spring vegetables like asparagus, leeks, and green onions. Also use fresh herbs, such as basil and cilantro.
summer Use your grill to prepare seafood, poultry, or meats and serve with the season's ample bell peppers, eggplants, cucumbers, green beans, greens like arugula and spinach, snow peas, tomatoes, and zucchini.
autumn During this time of the year include the best of the harvest in your menus with mushrooms, onions, potatoes, pumpkins, and sweet potatoes.
winter Use your broiler to prepare hearty recipes using winter's supply, including hearty greens, winter squash, and root vegetables. Incorporate the flavors of winter by using fresh herbs like sage and rosemary.
Posted by Matt Gelabert
August 26, 2009
The Peanut Butter and Jelly Shot:
Ingredients:
3/4 oz Frangelico liqueur
3/4 oz Chambord liqueur
ENJOY! 
Posted by Joey DePierro
August 26, 2009
I'm very happy to announce that TheMensFashionBlog.com now has a Designer Drink Guru. Collin Miller has created a fantastic drink menu for the Oasis Lounge at the Plaza Theatre here in El Paso. Using the films being shown during this years film festival as inspiration, Collin has mixed up something to accompany any one of your favorite movies.
As Paulina (TMFB photographer) and I sat at the bar, Collin made us the delectable "Supercalifragilisticexpialidocious"; a carrot cake martini that is part of the Mary Poppins section of the menu. We also enjoyed the "Fred & Ginger" for the Top Hat section and another Mary Poppins selection, the "Spoonful of Sugar". He also used us as his test subjects for his deliciously limey Key Lime Pie martini, which is not yet on the menu.
If you're in El Paso, I highly suggest you stop by the Oasis Lounge, directly next to the Plaza Theatre, and enjoy a sandwich and (a few) delicious drinks created by Collin Miller.
Today, as Collin's first Drink of the Week selection, he presents to us the "Blueberry Muffin" from the Breakfast at Tiffany's section of the Oasis Lounge's special Film Festival drink menu. Equal Parts Vanilla Vodka Blueberry Vodka Splash of Frangelico Shake and Enjoy! (Garnish with 3 fresh blueberries)
-Farzad
Posted by Farzad Farrokhnia
August 26, 2009
Grilling is an easy way to cook, and it turns out in wonderful flavors and appearances that are only possible when foods are exposed to the heat of an outdoor grill.
prepare in the morning On days that you plan to use the grill for dinner, check supplies and get the grill set up and ready to use. You will have less to do when it's time to fire it up and cook.
clean the rack Use a wire grilling brush with a scraping tool to clean the grill rack. Make sure to clean it twice. You never want to taste what was left on the grill the last time you cooked. When desperate measure calls and your tool is M.I.A., you can use an onion. Just cut the onion in half and use the open side face down. Before you begin cooking remove any accumulated debris. For future use after cooking while the rack is still hot, clean the grill again. Just before putting the food on grasp a wadded-up paper towel with tongs, dip it into some vegetable or olive oil, and use it to lightly oil the grill rack.
avoid flare-ups Flare-ups, which occur hen the fat drips from the food onto the fire, can give food and unpleasant taste and appearance. If they occur, move the food to a cooler area on the grill, and be sure the grill is tightly covered.
give it a rest Allow grilled foods to sit briefly before serving. This gives the juices time to redistribute themselves throughout the food, producing a more evenly moist result.
Posted by Matt Gelabert
August 26, 2009
Vodka/Tonic
Perhaps one of the simplest drinks to make, and one of the best. Use the right vodka (*cough, CIROC cough cough) and a twist of lime and you're sure to have a drink to please any palette.
2oz. vodka [preferrably Ciroc... ;-)] 3-5oz tonic lime
Mix and serve over ice.
-Farzad
Posted by Farzad Farrokhnia
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