• UrbanCookery Logo

An ongoing exploration of taste.

Deep Fried Lobster Ravioli

What’s better then Lobster and Pasta? Deep Fried Lobster in a Pasta Shell. At least that’s how I feel. I took a classic Daniel Boulud Lobster Ravioli Recipe and gave it the Sara remix. This dish is completely different but SO delicious! These are great as a passed appetizer, entree, whatever! You can get creative with the dipping sauce…I used a classic Marinara, but another idea I had was for a Brown Butter Sage Sauce!

Puerto Rican Pork Burritos

I am always looking for new recipes with new flavors and this recipe is no exception. I saw the other day that Pork Shoulder (Pork Butt) was on sale at Whole Foods…and since pork is a major staple protein in this family, I had to buy a huge chunk of it. We make slow cooked pork all the time, but I very rarely Roast it. I also, very rarely marinate it in the kinds of ingredients I worked with yesterday. In addition, my husband has requested that I use this time to really experiment with flavors, ideas, and concepts…..so with that, I came up with a cheese spread to accompany the Pork in their Burritos. This recipe was easy to make, all you need is time for the pork to both marinate and then cook.

Cobb Salad

As anyone who reads my blog can tell, I don’t exactly make super “health” foods….I mean don’t get me wrong, I eat a vegetable at every meal but to me the idea of eating a salad is like asking me if I want to get a root canal. Salads just don’t do it for me…..until this masterpiece came along! Alas, it is loaded with completely unhealthy components but you only live once and hell, I want my food to taste good. Follow the recipe below, but what I did was I marinated the chicken in a little Olive Oil, Canola Oil, some White Wine Vinegar, Salt and Pepper and let sit in the fridge for an hour. I then grilled it which gave great flavor. To make the Vinaigrette have a little more pop to it, add a drop of honey in!

Buffalo Chicken Pierogies

With this blog post I give you the creative creation of my husband, executed by yours truly. My husband Justin has a few dishes that I KNOW he goes nuts for….the first and foremost being Pierogies (must be that whole Polish thing….). So after perfecting my traditional Potato and Cheese Pierogi, Justin decided my Pierogi idleness was not acceptable any longer. Alas, this week, he decided I had to make a Buffalo Chicken Pierogi for Sunday Football. I can’t tell a lie, but I think it’s one of the most amazing ideas, combining perfect flavors and textures into small little pockets of perfection. So with that today I created the brainchild of my awesome husband and OH HOLY SWEET BABY JESUS are these babies delicious! Enjoy!

Homemade Lemon Bars

I am a self-proclaimed savory cook, not usually doing much with desserts …. so when a dessert recipe catches my eye, I go for it. I love the taste of lemon, and have had a few lemon bars in my life (my favorite being from Marchi’s in midtown Manhattan - they deep fry theirs!) This recipe is so easy, and makes a large 9x13 inch cake pan full of lemon deliciousness.

Sara Bojarski, Founder & Chef