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An ongoing exploration of taste.

The Best Chicken Marinade

When I was in Culinary School, the day we learned the technique of Grilling it was 110 degrees outside, and the air conditioning in our classroom has unexpectedly stopped working. The thermostat in the classroom read 120 degrees, and to say I wanted to melt on the floor was an understatement. I couldn’t even enjoy learning about the proper grilling techniques because all my brain could process was “must stay alive and not die of heat stroke”. Due to this unfortunate introduction to grilling, I avoided grilling for the next few years, having flashbacks to the Sahara Desert Kitchen I was in, and assuming that all grilling experiences felt like you were on the surface of the sun. Silly as it sounds, that’s how traumatic that day in school was for me. Fast-forward a few years now, and I LOVE grilling. Sitting outside in the fresh air, glass of cold ...

Grilled Pepper Crusted Ribeye

My husband is infatuated with Black Pepper. He puts it on everything… and in large quantities, I might add. So while at the market the other day, I came across the most beautiful boneless Rib eye Steaks (my husband is also anti anything with a bone in it….it’s become a source of great contention in our marriage but I digress)… I knew I wanted to highlight both the steak and it’s ability to handle bold flavors such as garlic, oregano and pepper! The great thing about the Rib eye cut is that it is delicious when seasoned with just salt and pepper, but is versatile in that it can also hold up to robust flavors like garlic, chilies, herbs, etc. This came out amazing – the black pepper created a beautiful crispy crust on the outside of the steak which paired wonderfully with the soft interior of the perfect rare ...

Oven Roasted Mushrooms

My newest grilling obsession is making Grilled Mushrooms. I haven’t grilled a mushroom since culinary school, and forgot just how good they are. However, the other night, when planning to grill mushrooms, the weather took a turn for the worse (read: monsoon) and I had to reevaluate my dinner plans. Since I already had my mushrooms mixed together with the oil, herbs and seasoning, I decided I would just roast them in the oven (oddly enough, something I’ve never done with mushrooms….usually I sauté them). The mushrooms came out perfectly tender and flavorful and this literally could not be easier to make. I bought super large white mushrooms – potentially genetically engineered they were so large – and they worked out perfectly to be sliced ¼” thick for this recipe. This side dish pairs great with chicken, steak or with a vegetarian meal to act as a “meaty” protein. Enjoy!

Spinach Artichoke Pizza

I am always looking for fun ways to top pizza, because let’s face it, you could put anything on pizza dough and it works. I love Spinach Artichoke Dip (for my recipe click here), so I decided to change up the recipe a little and make it as a pizza. HELLO Delicious! This is so incredibly easy to make – I get store bought dough because the one thing I detest making as a chef, is dough. I am too impatient to wait for yeast to rise, I hate dealing with the huge stand mixer to make the dough, I hate cleaning up the inevitable flour that gets everywhere, etc etc. If you have a Wegman’s by you, their premade dough is AWESOME. You can also go to your local pizzeria and ask to buy dough there as well (a great trick I learned years ago). Last night I topped ...

Watermelon & Strawberry Margarita

I do realize that this is the second post in a row that is about an alcoholic beverage, but as a foodie and chef, I feel the pairing of beverages with food is just as important as the food itself (I also just really like Tequila). Being the Fourth of July weekend, I wanted to do something Summer-y and festive….and considering it’s about 4 billion degrees outside, and feels like you’re sitting on the core of the sun, I also wanted something cold and refreshing. This is a great margarita to make in large quantities and serve at a party – or it can be made individually and sipped while relaxing out by a pool or on the beach!

The Perfect Margarita

I have learned as a mom, that one’s alone time is incredibly precious. While from 5:30am to 5pm, my daughter is 100% glued to me like my shadow, when 5pm hits, I am finally able to sit down, and just zone out for a little bit. Last night, my gift to myself was the Perfect Margarita. While I am usually all about the wine (Pinot Grigio and I are incredibly close friends), sometimes in the Summer, I crave that salty rimmed delicacy known as the Margarita. I will fully admit, I can usually not handle hard liquor…I rarely ever drink it, and if I have more than one or two glasses, it usually turns into some kinda Jekyll and Hyde type situation (don’t judge, you’ve been there too….). So I usually limit myself to 1 or 2 of these bad boys and everything stays right with the world (and my ...

Sara Bojarski, Founder & Chef