January 9, 2011

HB Eats: Diners, Bars, and Pigs

On a cold winter morning nothing beats a warm and friendly diner. Perhaps it’s my Jersey roots, but I just can’t seem to get enough of the comforting booths, energy of the kitchen, open displays of desserts, and the never-ending menus. My go-to diner in Sunnyside, Queens is Pete's Grill. Their breakfast foods are very satisfying, from the specialty omelettes to the french toast, pancakes, and waffles, you can't go wrong.
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It’s football season, and while I normally host an annual super bowl party, I also enjoy attending other people’s parties leading up to the big event. In honor of Green Bay making the playoffs, my friend Brian slow-roasted pernil, a Puerto Rican pork roast, using this video from the NYT.  

The pork was very moist and flavorful. It was served with black beans, white rice, and limes. Brian says the key to scrumptious pork is buying a fatty cut and cooking at a lowest temp possible given your time restraints. Even 200 degrees isn't too low if you have the time. Thanks Brian!  

For dessert I whipped up a batch of spiced pecan pumpkin bars with cream cheese frosting. These sweet treats are incredibly easy to make thanks to a Williams Sonoma mix. Unfortunately the pumpkin mix just went out of stock, but the carrot spice mix is still available and gets a number of good reviews. For an extra special touch, add roasted pecans on top. Bake a handful of nuts on a baking sheet for six minutes on 350 degrees, cool, and crush. Be careful not to burn. Add crushed pecans after bars are frosted. For a store bought look, buy some cheap tin containers from the discount store and cut to size. Enjoy!

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