Archive for March, 2011

Sexy Ginger: Garlic and Ginger Beef Stir-Fry With Lime

Posted in Food with tags , , , on March 17, 2011 by blogstoryshort

This was the second dish that I got to cook using fresh ingredients from a Chinatown (NYC) street market.  It was inspired by the hunk of ginger that I picked up for 25 cents.  I almost paid the lady a one dollar out of principle.  (Ginger ranges from $3-$5/a pound in Indiana!)

Ginger, beef, stir-fry, garlic

This recipe is for two people


12 oz of steak (NY strip would be awesome, skirt or sirloin.  If you are cutting it yourself, make sure to go against the grain to increase tenderness when eating. Cut it proportional to the veggies to help cook evenly.)

8 oz white onion (half of a medium onion)

8 oz bell pepper (half of a medium bell pepper)

1 tablespoon garlic mince/finely chopped

1 tablespoon ginger (freshly grated)

3 tablespoons soy sauce (I use light for less sodium)

1 lime

sea salt, pepper and chilli pepper to taste

Combine one tablespoon of the soy sauce, half each of the ginger, garlic and lime juice, with the steak into zip lock bag, allowing it to marinate for at least one hour or even overnight.

Thinly slice the bell pepper, onion and chili peppers and place to the side.

Turn your stove on high heat and allow for your pan to properly heat through.  Put a 1-2 tablespoons of wok oil in the pan, just enough for a light coating of the bottom/sides.  Start cooking the steak strips by themselves for 4-5 minutes, frequently stirring.  Combine the rest of the garlic, ginger, chili pepper and all the veggies into the pan and stir the dish thoroughly, 3-4 minutes.  (For tips on how to stir-fry cook, click here.) Add the 2 tablespoons of soy sauce, juice of half a lime in the dish, stir through once and serve.

Noodles or rice can be added to the meal to increase portions.

Ginger, garlic, beef, stir-fry


Just One Clic

Posted in Art with tags , , , , , on March 10, 2011 by blogstoryshort

Exploring different neighborhoods, shops and restaurants in other cities is one of my favorite things to do.  Even though I have apps on my phone and other things to help me pick out places to go, just walking around aimlessly and stumbling upon places like Clic Bookstore & Gallery makes my day. Their books, photography and surfboard/skateboard pieces are landmark.  I highly recommend going to any of their locations.

Tony Caramanico’s series on Bob Marley left me speechless.  I hope my weak pictures can do enough justice for you to explore more of his work.

Tony Caramanico, Bob Marley

Check out Tony, a man who knows how to extend one love through his work.

Tony Caramanico, Bob Marley

Lyle Owerko’s Boombox series reminded me of growing up as a kid.  While everyone listened to punk rock, I was jamming to Public Enemy, Third Bass, Kool Moe Dee and Whoodini, on a boombox much like these photos.  I can see it now, wearing vans, watching Beat Street and rocking my cassettes!

Lyle Owerko, Boombox

Lyle Owerko, Boombox

Hit Lyle’s other work and info.  After all, he’s a man with taste and is only one letter away from greatness.

Lyle Owerko, Boombox

Cooking Tips: Kyle’s Seafood Pasta

Posted in Food with tags , , , , , on March 7, 2011 by blogstoryshort

I was lucky enough to get to shop in Chinatown on a recent trip to NYC.  It was awesome to be able to go get fresh seafood from a vendor and then make it up for dinner.

Below is the recipe that I put together for a delicious pasta dish that will feed 4-5 people.  Enjoy!


-8 oz. fresh scallops (any size will do, I used small ones for this recipe to keep with the same size consistency, just cook accordingly)

-8 oz. fresh tiger shrimp. (Same rules apply to the scallops)

-1 packet of dry pesto mix. (Fresh would be amazing but this way also tasted very good)

-1 can diced tomatoes

-1/2 lb. three cheese tortellini

-1 tablespoon fresh garlic minced/finely chopped (this is equal to 2 medium cloves of garlic)

-2 pats of non-salted butter (for browning seafood)

-1/2 cup water

-1 lemon

Follow the guidelines for whatever type of tortellini you are cooking.  Boil the pasta just before it is al dente, it will finish cooking in the skillet once all the ingredients are assembled.  (Click here to learn how to cook pasta al dente.)  You want to time this right and add the hot pasta into the same pan that you are sautéing the seafood in.

Turn your skillet on medium-high heat, when properly hot, add the butter.  Once the butter is almost melted, add the seafood and start to brown, adding the garlic when you have a couple of minutes left.  To help facilitate the browning process, make sure the seafood has no water on its surface.  The scallops should have a light brown color and the shrimp just start to turn pink, about 3-4 minutes for small scallops and medium tiger shrimp.  (Don’t put the garlic in at the start or it will burn, you just want to cook it a little to release the flavor.)

Dissolve the dry pesto packet in a 1/2 cup of the hot pasta water, then add it and the can of diced tomatoes to the skillet.  Spoon  in the tortellini, stir together and let the whole dish simmer for 5 minutes on the stove.   Add the juice of one fresh lemon, plate the food, grate fresh parmesan cheese and serve immediately.

Small scallops, medium tiger shrimp


Seafood Pasta


Fresh parmesan cheese, the finishing touch.



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