Monthly Archives

November 2015

Meat Pork Wesley's Posts

BBQ Ribs

November 25, 2015

Guest blog post written by: Wesley!

It’s no secret that I love meat. Meat on top of meat with a side of meat is my ideal meal. So when it comes to entertaining and if I’m feeling lazy I like to make something that requires minimal effort. Ribs fit that description pretty well. This recipe is a bit non conventional but I do think that it works well. Someday I’d love to get a smoker but until that day comes these will have to do. Some people boil their ribs for tenderness and quicker cook time but it releases the juices into the water and robs the ribs of flavor. Others just bake it low and slow but I feel like I can never get it as tender as I like. This recipe kind of meets the two methods in the middle.
FullSizeRender (4)FullSizeRender (3)FullSizeRender (2)FullSizeRender (1)FullSizeRenderFullSizeRender (9)FullSizeRender (8)

BBQ Ribs


1 rack of ribs

2 teaspoons salt

2 teaspoons pepper

2 teaspoons garlic powder

2 teaspoons paprika

about 3/4 cup BBQ Sauce

  1. Remove the silver skin from the back of the ribs.
  2. Apply your dry rub of whatever spices you like. We used salt, pepper, garlic powder, and paprika. (Front and back)
  3. Place Ribs on a baking rack and pour about a cup of water underneath. (You can substitute vinegar if you like)
  4. Cover the rack with aluminum foil
  5. Place in the oven at 350 degrees for about 3.5 hours.
  6. Remove the ribs and brush a generous amount of BBQ sauce on top of the ribs. You can make your own but we both love sweet baby rays.
  7. Place ribs back in the over under the broiler until the sauce caramelizes.
  8. Remove ribs and let them sit before cutting. Enjoy!

Pumpkin Chocolate Chip Cookies

November 17, 2015

I might lose some friends when I say that I’m not into pumpkin spice drinks/desserts. However, these pumpkin chocolate chip cookies won me over. If you like soft cookies, these are the cookies for you. The pumpkin puree gives it a cake like consistency. Be warned, these are addicting. FullSizeRenderThis is probably one of the easiest cookie recipes to make. No fancy baking equipment required and very little clean up. Win. FullSizeRender (1)FullSizeRender (3) FullSizeRender (2)

Pumpkin Chocolate Chip Cookies

1 18-once can pumpkin puree

1 cup sugar

½ cup oil

1 tablespoon vanilla

1 egg

2 ½ cups flour

2 teaspoon baking soda

1 teaspoon salt

1 teaspoon baking powder

2 cups semi-sweet chocolate chips

  1. Preheat over to 310°
  2. In a mixing bowl, whisk together the pumpkin puree, sugar, oil, vanilla and egg.
  3. In a separate bowl, combine the dry ingredients: flour, baking soda, salt and baking powder.
  4. Add the dry ingredients to the pumpkin mixture. Stir in chocolate chip cookies.
  5. Scoop cookies using a cookie scoop onto a baking sheet.
  6. Bake for 15 minutes and transfer the cookies onto a drying rack.

*If the cookies look too wet, leave them in the oven for a few minutes longer.


Sneak Peak of our Engagement Photos

November 11, 2015

A few weeks after we took our engagement photos, I’d eagerly check my email everyday to see if we got them back. It was totally worth the wait. Another shout out to our photographer, Justin Lee! He did an amazing job and made two awkward people feel so comfortable.

Our engagement shoot started at 7am; bright and early to beat the crowds at the High Line. I never saw the High Line so empty, which worked out perfectly for us. We walked around the Meat Packing District for a few more shots before heading to Williamsburg. We were lucky to be able to go back and use the rooftop where we got engaged.

It was difficult to pick and choose, but here are a bunch of our favorites!

Beef Meat

Beef Brisket Chili

November 3, 2015
FullSizeRender (4)

Most people know that my least favorite day of the year is day light savings. Who enjoys when the sun goes down earlier? No one. With day light savings and the colder weather this weekend, I was craving a stick to your ribs type of meal. For some strange reason, all I wanted was to eat chili. I’m not even a huge fan of chili, probably because I never grew up eating it.

The original plan was to make chili and add brisket on top. However, I could only find thin cut brisket and ended up changing the recipe. We let the brisket braise in the chili and it turned out to be a delicious mistake. The BBQ sauce added a smoky component and the sugar helped bring the acidity down. I give this protein packed recipe a thumbs up!

FullSizeRender (3) FullSizeRender (2)FullSizeRender (4) FullSizeRender (1)

Beef Brisket Chili

1 pound ground beef

1 ½ pounds thin cut brisket; cut into 1-1 ½ inch pieces

1 teaspoon salt

½ teaspoon pepper

28-ounce canned diced tomatoes

5.5-ounce 1 can tomato paste

1 cup water

1 can kidney beans (15-ounce)

1 can black beans (15-ounce)

1 teaspoon chili powder

1 teaspoon garlic powder

3 tablespoons BBQ sauce (Our personal preference is Sweet Baby Rays)

1 teaspoon sugar

1 jalapeno, chopped (You can remove the seeds depending how spicy you want it. )

Chedder cheese, shredded

  1. In a large pot, brown the ground beef on medium heat, about 4 minutes. Remove the ground beef and discard the excess fat.
  2. In the same pot, brown the brisket on medium heat for about 3 minutes.
  3. Add the ground beef back into the pot with the brisket.
  4. Add the diced tomatoes, tomato paste, kidney beans, black beans and water. Once combined, add the chili powder, garlic powder, BBQ sauce, sugar and jalapeno.
  5. Simmer on low heat for 2 ½ hours.
  6. When you’re ready to serve sprinkle with the shredded cheese.