Chorizo Torta


James and I were lucky enough to get last minute tickets to see Adele with some friends last week. This was in NYC at Madison Square Garden, and let me tell you, she is incredible! She is only of those rare talents that is honestly even better in person than recorded. She told stories the whole time, and really seemed to have a lot of fun with her performance.

Anyway, the reason this is relevant is because we needed to catch the train into the city and go straight to the concert.  Instead of finding some junk fast food or eating whatever they had at the arena, I thought we could have a nice dinner on the train.  It’s 45min to just sit and enjoy a meal, and they let you drink on Metro North, so we had a good cold beer to wash it down.

Obviously it would have been harder to have something requiring utensils, so I made some delicious chorizo tortas.  These are basically just the hispanic version of a panini.  It’s a warm sandwich with meat, cheese, and whatever toppings you want. Often people put beans on them, but honestly you can do anything with it.


For the chorizo torta:

  • Cooked Chorizo Sausages
  • 2 nice buns (aside from your own of course)
  • avocado
  • arugula
  • tomato
  • manchego cheese

Cut your chorizo sausages in half and grill them on both sides for a few minutes until warmed through.

Slice your buns in half, slice your tomato, and slice up the manchego cheese.

Smash your avocado and season with salt, pepper, and a squeeze of lime juice if you have it.

Layer your buns with cheese, chorizo, avocado, lettuce and tomato.

Grill the torta whole using a spatula or pan to smash the sandwich together a bit. You could use a panini press if you have it, but as I don’t using a pan is a great solution.

Grill on each side for a few minutes until toasted and cheese is melted.


Sriracha Lobster Roll


Lobster rolls are a New England favorite in the summer.  These delicious and decadent treats are the perfect lunch or dinner on a nice summer’s day.  Up here they are paired with a good crispy potato chip to round out the whole meal.

Balance is such an important part of healthy eating, and “cheat” meals help keep us all sane!

I was recently on a super fun bachelorette weekend in Montauk for one of my best friends and lobster rolls were a-plenty. As the weekend progressed, we got even more adventurous in our lobster roll eating, and at one of the very cool hotels in the area, they had a warm sriracha lobster roll. Um… Yes please!

Most New Englanders will tell you that lobster rolls should be enjoyed cold, but as a transplant to the area, I was open to this warm option. Thank goodness I was, because yum!! James can now vouch that a warm sriracha lobster roll is pretty epic!


Sriracha Lobster Roll:

  • 1/4 cup of Sriracha
  • 1/2 stick butter
  • 1-2 tbsp mayo
  • 1-2 whole cooked lobsters
  • brioche buns

De-shell your lobster and roughly chop the meat.

Let your butter reach room temperature and mix it with your Sriracha and mayo.  The mayo is only to help it have a smooth consistency, and feel free to use less Sriracha if its too spicy for you.

Mix your butter mixture with your lobster to coat it thoroughly.

Toast your buns on the grill or a grill pan to add a little flavor and build your lobster rolls.

These are the best with a summer rose or a good cold beer!

Grown Up Cheeseburgers


I don’t know about you, but after a nice weekend with good food, good wine, and good friends, I am ready to tackle the week.

As I have said before, I believe in balance.  I love a good salad as much as anyone, but sometimes all you need is a decadent burger! James and I have a favorite burger in NYC – its The Spotted Pig burger down in the West Village. It is seasoned beautifully, served with roquefort cheese and rosemary and garlic shoe string potatoes.

This is a grown up cheeseburger, and one of the most delicious meals I have had the pleasure of eating. Given that we now live in Connecticut, it isn’t very realistic that we will make a Sunday evening trip down to the West Village. So I decided to recreate this decadent treat!


For these burgers you will need:

  • 1lb grass fed ground beef
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste
  • 1 wedge roquefort cheese
  • brioche buns

Combine your beef, Worcestershire sauce, and salt and pepper and use your hands to mix it all in together. Once well mixed, make patties.  Its up to you how large you want your burgers, so this can make 2-3 patties. Stick your thumb in the middle of the patty after you’ve formed it. This helps them stay together on the grill.

Heat your grill or grill pan to medium high and place patties down cooking 3-5 minutes per side depending on how well done you want your burgers.

After you’ve flipped your burgers, place buns on the grill as well.  This will give them a really delicious flavor!

Remove buns and burgers from the grill and put as much roquefort cheese as your heart desires.


For the “fries” you will need:

  • 2 russet potatoes
  • 1-2 tbsp olive oil
  • salt and pepper to taste
  • 2-3 garlic cloves
  • 1-2 sprigs of rosemary

Pre-heat your oven to 450F.

Its up to you if you peel your potatoes or just wash them really well, but I like to leave some skin on my french fries.

Thinly slice your potatoes into your fries, and thinly slice your garlic gloves, and roughly chop your rosemary.

Put them on a baking sheet and season them with salt and pepper and add the garlic and half of the rosemary.

Bake for about 30 minutes, tossing halfway through. If you want to make your fries extra crispy like ours, at the end of cooking turn on your broiler for about 2 minutes and let it toast your fries.

Finally poor a nice glass of Chianti, Cabernet, or any wine of your choice and dig in!