Gotham Greens -Greens On The Roof Of A Brooklyn Warehouse!

September 15, 2013 at 10:00 AM | Posted in vegetables | Leave a comment
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I was watching the Cooking Channel yesterday, Bobby Deen‘s “Not My Mama’s Meals”. On the show he visited a place, in Brooklyn, New York, called Gotham Green. What an amazing story and company! Gardens grown year round on the rooftops in NYC. Below is part of their story and a web link to their site. If you get a chance check them out, some great and interesting reading.

 

 

Gotham Greens was founded in 2008Gotham Greens

by Viraj Puri and Eric Haley who had a vision for a local farm that would offer New York chefs and retailers the freshest and highest quality culinary ingredients, year-round, at competitive prices. Jenn Nelkin, a nationally renowned greenhouse expert, joined Gotham Greens as a partner in 2009 to head all greenhouse operations.
Gotham Greens’ first greenhouse facility, in Greenpoint, Brookyn, will begin harvesting in June 2011. The greenhouse will annually produce over 80 tons of premium quality produce, year-round, that will be available at select retailers, markets and restaurants across the city. In 2012, Gotham Greens plans to expand operations to grow an even more diverse range of premium quality leaf and vine crops.

Gotham Greens is committed to the highest quality standards.

Our growers are passionate about producing the finest quality, freshest, best tasting, and most nutritious culinary ingredients available in New York City. They care about our customers just as much as they care about the every need of our plants, from seed to harvest.
Our products are harvested before breakfast so they can be on your plate by lunch. We don’t just blindly talk about being “local” “sustainable” and “natural”. While our business is about those things, we care about what those things stand for: flavor and nutrition, preserving water and soil resources, biodiversity, reducing harmful chemical use in food production, fair treatment of workers, and spending our dollars closer to home.
Our farm is unconventional. But so is our commitment to quality, taste and sustainability.

Gotham Greens2Gotham Greens’ first greenhouse facility, located on a rooftop in Greenpoint, Brookyn, will begin harvesting in June 2011. Our state of the art rooftop greenhouses combine advanced horticultural and engineering techniques to optimize crop production, crop quality, and production efficiency. The climate controlled facility will grow premium quality produce, year-round.

Greenhouse
Our greenhouse has been designed to give our expert growers complete control of the growing environment — light, temperature, humidity, CO2, nutrition, which ensures unmatched product quality. Our fully enclosed, sterile greenhouses minimize pest and disease risk. Our crops are protected against inclement weather and extreme weather events ensuring reliable and consistent yields. Sophisticated computer control systems manage heating, cooling, irrigation and plant nutrition.

Hydroponics
Hydroponics is a method of growing plants using mineral nutrient solutions. Nutrients are delivered to the plant in irrigation water eliminating soil. Water is re-circulated and none is wasted. The sterile, soil-free growing environment eliminates the risk of pathogens that is particularly important in light of the increase in food borne illnesses, such as E coli and salmonella, from fresh vegetables. Hydroponics does not result in any soil erosion nor the loss of precious soil nutrients. Hydroponics allows control over plant nutrition, for optimal flavor and quality. Our specially designed re-circulating hydroponic methods save land, save water, eliminate agricultural runoff and chemical pesticides, and offer the benefits of efficient, high-yield, local, year-round food production.

Year Round Production
By operating year round, Gotham Greens can provide locally grown vegetables and herbs, even in the winter months, when local supply is typically low.

 

http://gothamgreens.com/

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Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab Cakes

July 26, 2013 at 5:24 PM | Posted in BBQ | Leave a comment
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Today’s Menu: Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab CakesBaked Crab Cakes Mont Inn BBBQ 008

 

 

Spent the day fishing again and again didn’t catch anything that was very big. But did catch about 10 small Bass and Blue Gill. Love being out with the peace and quiet. The weather was beautiful again. It was 50 degrees when I got up and it reached a high of only 77 with no humidity. Hard to beat for July weather! For dinner I prepared a Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab Cakes.

 
I had planned on a Pulled Smoked Pork Barbecue Sandwich with some BBQ Beans or some type of Potato Dish but I had a small container of Crab Meat that I had to use and decided to make Crab Cakes. I used Montgomery Inn Pulled Pork w/ Barbecue Sauce. This may well be the best BBQ in the land! At least Bob Hope thought so when he was alive. Mr Hope would order this straight from Montgomery Inn back then and have it shipped to wherever he was at the time. Around here it hasn’t few rivals. This comes in a 2 LB. container and I just get the amount I want and freeze the rest. Incredible taste in an excellent BBQ Sauce. Served it on a Healthy Life Whole Grain Bun, toooo good!

 

 

To go with my BBQ Sandwich I prepared some Baked Crab Cakes. I watched Bobby Deen make these last weekend on the Cooking ChannelBaked Crab Cakes Mont Inn BBBQ 002 and they looked delicious. So I thought I would give them a try. The recipe makes 12 Crab Cakes but I only had a 1/2 LB. of Crab Claw Meat so I only made 6. The recipe also called for Jumbo Crab Meat and 1 Egg, which I substituted with Egg Beater’s. They turned out very good so I’m looking forward to preparing a full batch of the them using Jumbo Crab Meat instead of the Claw Meat. I served them with Louisiana Remoulade Dressing, which is perfect for any Seafood. Good Baked Crab Cake recipe to keep. I left the full recipe at the end of the post along with a link to Bobby Deen recipes. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 
Montgomery Inn Pulled Smoked Pork Barbecue

 

World famous. The ribs king. Hardwood smoked. Fully cooked. Genuine barbecue. Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.
Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%
Is or Contains Flavor
ServingSize-InGrams 56 g
Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

 

 

 

Baked Crab Cakes
INGREDIENTS

2 slices whole grain bread
1/4 cup skim milk
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Cajun seasoning
1 egg, beaten
Zest and juice of 1 lemon, plus lemon wedges for serving
1 pound jumbo lump crab meat, picked free of shells
1 tablespoon chopped fresh chives

 

DIRECTIONS

Preheat the oven to 375 degrees F.

Place the bread in a small bowl and pour over the milk. Combine the mayonnaise, mustard, Cajun seasoning, egg and lemon zest and juice in a large bowl and whisk together. Add the milk-soaked bread and whisk together again. Fold in the crab and chives.

Form the crab mixture into 12 equal cakes and place on a baking sheet. Bake for 8 to 10 minutes. Serve with lemon wedges.
Recipe courtesy Bobby Deen
http://www.cookingchanneltv.com/recipes/bobby-deen/baked-crab-cakes.html

Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

November 9, 2012 at 7:01 PM | Posted in Healthy Life Whole Grain Breads, JB's Fatboy Sauces and Rub, Ore - Ida, pork tenderloin, pulled pork | 2 Comments
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Today’s Menu: Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

 
Tried 2 new recipes for dinner tonight and everyone was glad I did! I prepared Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole. First time I prepared either and they turned out great, 2 new keeper recipes!

The Sweet and Spicy Pork Sandwich recipe came from a Bobby Deen recipe. His had the sandwich topped with Cole Slaw but I’m not a fan of Cole Slaw so I omitted that. You start with a 3 lb. Pork Tenderloin, the one I used was 2 3/4 lb. The rub for the Tenderloin is made up of 2 teaspoons smoked paprika, 2 teaspoons black pepper, 2 teaspoons sea salt, 2 teaspoons roasted cumin, 2 teaspoons dark brown sugar (Splenda), and 1/2 teaspoon cayenne pepper. So as you can tell from the rub you have one delicious Tenderloin on the way!

Sprinkle the dry rub all over the pork tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer. Serve on hamburger buns topped with BBQ sauce and slaw with mustard and pickles, if desired. With the combination of all the Spices added with the Apple Juice it gives the Pork a perfect Sweet and Spicy taste.
Then for a side dish it was another new recipe from Ore – Ida, Cheesy Potato Casserole. Another keeper recipe! You’ll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can’t Believe It’s Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% shredded cheese and I Can’t Believe It’s Not Butter. The casserole was delicious! Another Gladys Approved Recipe (my Mom). The Hash Browns with all the ingredients and then topped with the Corn Flakes giving it great crunch, makes one fine casserole. Making the 2 recipes is a bit time-consuming but well worth the time and effort. Three of us ate and were left with a lot of good leftovers. I’m going to freeze some of the casserole and see how it does and also some of the pulled pork. Fantastic Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

I’ve left the original recipes and web links to both recipes below. When you check the pulled pork recipe check out the web site to Bobby Deen and the Cooking Channel, loaded with recipes!

 
Bobby’s Sweet and Spicy Pork and Slaw Sandwich
Recipe courtesy Bobby Deen

INGREDIENTS

Dry Rub:
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Pork:
3 pounds pork tenderloin
1 tablespoon canola oil
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons BBQ sauce, plus more for serving (I used Fat Boy Haugwash BBQ Sauce)
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger root
6 whole-wheat hamburger buns
Coleslaw, for serving
Mustard, optional, for serving
Pickle chips, optional, for serving
DIRECTIONS

For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.

For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.

Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.

Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.

Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.

http://www.cookingchanneltv.com/recipes/bobby-deen/bobbys-sweet-and-spicy-pork-and-slaw-sandwich-recipe/index.html
Ore Ida Cheesy Potato Casserole

Ingredients
1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted

Instructions
1. Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Nutrition Facts

Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving

Calories 358.3

Total Fat 21.6 g

Saturated Fat 12.5 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 4.6 g

Cholesterol 53.9 mg

Sodium 1,093.3 mg

Potassium 448.1 mg

Total Carbohydrate 31.8 g
http://www.oreida.com/recipes/recipe-detail.aspx?id=1968

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