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Num Pang’s Latest Charity Collaboration Rocks

Sunday, March 22, 2015 at 05:03 PM - Posted by Megan - (0) comments

Hip hop’s hottest new mashup goes between the bread. Ben Daitz and Ratha Chaupoly—the chef-owner duo behind NYC’s cult-favorite sandwich shop Num Pang—teamed up with one of their idols, Adam Horovitz (aka Ad-Rock) from the Beastie Boys, to launch a special charity collaboration.

ad-rock pang
Available from March 17 to April 15 at all Num Pang locations, the New York-inspired Ad-Rock Pang will feature layers of smoked pastrami from Mile End Deli, cucumbers, cilantro, pickled carrots and chili Russian dressing on Num Pang’s signature toasted semolina bread. And it’ll be served lunch box-style with a housemade spicy garlic-dill pickle spear, Wise potato chips and Virgil’s cream soda—Ad-Rock’s favorite ’wich accompaniments.

It’s all part of Num Pang’s ongoing “Chefs Give Back” series, where Ben and Ratha work closely with top chefs and New York legends to create specialty sandwiches to benefit charity. All of the Ad-Rock Pang proceeds will go to Ad-Rock’s charity of choice, the Brooklyn Animal Rescue Coalition, and Num Pang’s, the Badass Brooklyn Animal Rescue. An inventive, flavor-fused sandwich and helping animals in need? As the Beastie Boys would say, “Yes, yes, y’all!”

Only 30 of the limited edition sandwiches are available at each location, per day—don’t miss out on your chance to snag one. Find out more at numpangnyc.com.

Photo: Katie Burton

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Seasonal Spotlight: Dan Kluger’s Slow Cooked Salmon

Thursday, February 5, 2015 at 11:02 AM - Posted by Megan - (0) comments

On Tuesday, Epicurious threw a big bash at Bouley Botanical in Tribeca to celebrate the official relaunch of the site and debut of their new cookware collection. Before the party kicked off, award-winning NYC chef Dan Kluger hosted an exclusive cooking demo and tasting for local bloggers, where he showcased an original recipe inspired by the Epicurious 22-Minute Meals feature.

salmon2
Known for his simple, seasonal approach to cooking, Dan prepared this standout dish of slowly cooked salmon with roasted Brussels sprouts, avocado and apples. The #NewEpi celebration continued as chef Dan, Lafayette pastry chef Jennifer Yee and chef Camille Becerra from Navy served signature dishes to a packed house of industry folks, notable chefs and media, while trays of mini Shake Shack-style burgers, roasted hot honey shrimp, pretzel-crusted chicken and more made the rounds. Discover these recipes and other easy 22-Minute Meals at Epicurious.com and check out the new line of professional-grade Epicurious cookware sold exclusively at JCPenney.

chef dan kluger
Slowly Cooked Salmon with Roasted Brussels Sprouts, Avocado & Apples
Recipe from Dan Kluger 

Brussels Sprouts:

  • 2 cups medium-sized Brussels sprouts, blanched, shocked, and cut in ½
  • ¼ cup California Olive Ranch Arbequina olive oil
  • 1 tablespoon Kosher salt
  • Black pepper, freshly milled, to taste

    Fill a large pot with water and bring to a rapid boil. Blanch Brussels sprouts in small amounts for 2 minutes or until tender but not fully cooked. Shock in ice water and dry on towels. Preheat oven to 400˚F. In a hot sauté pan, add olive oil, Brussels, salt, and pepper to taste. Place in the oven; cook for about 5-8 minutes, stirring occasionally to ensure even roasting. Remove from oven; transfer onto paper towel lined tray.

    Dressing:

  • ½ cup lime juice
  • ¼ cup Champagne vinegar
  • ¼ cup California Olive Ranch Arbequina olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 2 teaspoon honey
  • 1½ teaspoon Tabasco
  • 2 teaspoon Kosher salt

  • In a mixing bowl, combine together and whisk.

    Salmon:

  • 4½ ounces salmon or arctic char fillet without skin, cut on slight bias
  • Kosher salt
  • California Olive Ranch Arbequina olive oil
  • 1 sprig rosemary

  • Heat oven to 200˚F. Salt salmon on both sides, coat with olive oil, and place in small baking dish or sauté pan. Top with rosemary and cover with two layers of plastic wrap. Place pan in oven; cook for about 12 minutes or until salmon begins to turn more opaque with bits of white albumen on the edge.

    Dish:

  • 1 tablespoon extra virgin olive oil
  • ½ cup basil, picked, roughly chopped
  • ¼ cup mint, picked, roughly chopped
  • 2 tablespoon sunflower seeds, toasted
  • ½ piece red fresno chili, thinly sliced with seeds
  • ½ large avocado, ½-inch cubes
  • ¼ mutsu apple, ½-inch dice with skin and held in lemon water
  • 3 tablespoon dressing (see recipe)
  • 1 lime for zesting
  • Maine sea salt, coarse
  • Black pepper, freshly milled
  • Cooked salmon (see recipe)

  • Using the same pan the Brussels were roasted in, on medium-high heat, add olive oil and quickly fry leaves of basil and mint. Add sunflower seeds and chili; toss. Plate Brussels on a platter, sprinkle evenly with avocado and apple. Drizzle dressing, top with herb mix, then salmon; finish with lime zest, sea salt, and black pepper.

    Images courtesy of Epicurious

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