Oh How We Love Our Sunday Dinners

On the menu: Pork Potato Stew

Recipe by "Chef Koreander" and Sous Chef "A little Pinch"

Chef "Koreander" prepping the food here


Sous Chef "A little pinch" helping at his side


Mmmmmmm... oh so delicious. Chef Koreander has done it again.


So simple, yet so powerful, with a little pinch of this, and a little pinch of that.


Good for Serving 20 people or more (Good to try for Saturday Youth Meals! Or, just double it? Rumor has it that 180 Youth know how to eat!) Or, cut the amount in half and it'll be great for small group meals or any size gathering.

Here are the Ingredients:

Olive Oil
2 Garlic whole
3 Red Onions
5 Peeled Tomatoes
9 Peeled Potatoes (cut up in cubes)
Pork cut up into cubes
3+ teaspoonful of Cumin powder(Depends on preference and amount of liquid)
1-3Chicken stock
3+ teaspoonful of Chili pepper powder (Depends on preference and amount of liquid)
Salt
4-5 Bay leaves

Directions
1. On a pot, heat on Low-medium add some olive oil to cover the bottom
2. Add chopped garlics and onions, then add a pinch of salt.
Wait until onions are slightly brown and soft. Make sure to stir so prevent burning
3. Add Potato cubes into the pot.
Mix/Stir them well
4. Soon after, add the pork cubes
5. Add 2 pinches of salt
6. Add a pinch or 2 of cumin and chili powder and mix well
7. Add 1-3 chicken stock (preferred to have liquid just a little over the added food)
8. When pork seems cooked, taste and add preferred amount of cumin and chili pepper powder.
9. Add 4-5 Bay leaves on top
10. Wait until the potatoes are soft and the pork is cooked all throughout then serve.

Pictures provided by ms. Zing Bowl.

Rigatoni with Tomato Cream Sauce and Chicken

recipe by Mrs. Salt
video by Oregano and Spatulasaurus
music by Spatulasaurus

Crepes~

Post and pics except the one above by P.Ladle.
Recipe of basic batter by: Tyler Florence

Basic Crepes Batter~
makes 10 (8-inch) crepes

1 cup milk
1/4 cup cold water
2 eggs
1 cup all purpose flour
pinch of salt
3 tablespoons unsalted butter melted
nutella
pine nuts

Easy Prep:
combine the milk, water, eggs, flour and salt in a blender.
Blend on medium for 15 seconds, until the batter is smooth and lump free.
Pour in 3 tbsp of melted butter and blend again for a second.
Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery.
When you let the batter rest the crepes have a better texture and a softer bite.

And go~
1.Pour batter onto a non-stick pan, over medium heat.


2.Cook for 30-45 seconds. When you see light goldenness appearing on the crepe, flip it over, and do the same on the other side.


3. Put a spoonful of Nutella and a sprinkle of toasted pine nuts


3a.To toast your own pine nuts:
Put pan on med. heat, pour pine nuts on the pan, move them around a few times, watchfully until slightly goldenness.




4.Fold crepe in half, and flip to even the cooking on both sides.

And voila! Yum! Enjoy!

Oh How We Love Our Sunday Dinners.

Photos by: Ms. Zing Bowl
Recipe and Dinner by: Daikonasaurus
Steak Sandwiches. Just $5
Reviews were: good, impressive, delicious!

Spring is Here!

Lots of fresh spring desserts and foods to enjoy

 outdoors coming very soon! 

You can also submit your ideas and blogs to: 180blogs@gmail.com!

Always Weekend Eatery presents....

video by Oregano
recipe tweaked by P Ladle
Guest appearances: 180 Youth Hungry Nerds :P



Watch it in full screen for maximum deliciousness!

Look what we "Drew" from Nyack, NY

recipe and hands by: The Blender

I found a small authentic Italian shop in Nyack, NY, called Gracie's Ravioli. They had an awesome Italian meats and deli section which made it a regular spot for me. I had visited them at least once a week and they came to know me as one of their regulars. The sandwich started out as a simple chicken cutlet sandwich with just lettuce, tomato, and onion, and every time I went, I would add something different. It soon transformed into what it is now known as "the Drew". I eventually began to bring some friends with me to the deli to have this monstrosity of a sandwich and they really enjoyed it. Slowly people began going and asking for the sandwich on their own. When I showed Pastor Sam and Pastor Billy this sandwich, Gracie's Ravioli quickly became a regular spot for them as well. One time, they both went without me and upon requesting the sandwich, the owner came to notice how often people were getting this sandwich. Pastor Sam suggested that it be one of the weekly specials on the board. From then on it became known as "the Drew", the name given by Pastor Sam. I met up with them later on during their lunch and was greeted by the owner who told me that because of the demand of the sandwich (which really was only P Sam, P Billy, and my room mates), they made it into a weekly special that they run. Not too sure if it's still around though... I'd love to go up and check sometime soon.


video by: Ms Zing Bowl