how to video

Cold Brew for the addicts

Cold Brew

This is what gets me going every morning. Slurp down a large glass of cold brew in the hot steamy shower. This shit is more addicting than instagram!

Total Time: 10 min
Serves: 2 quarts
Yield: 8 cups

INGREDIENTS

  • 2 cups coffee, course ground (Pick your favorite - mine is Stumptown Hairbender)

  • 10 cups filtered water

  • Coffee filter, or cheesecloth

INSTRUCTIONS

  1. In a large jar or container, stir together the ground coffee, and 10 cups of cold filtered water.

  2. Cover and let it brew in the fridge overnight, or for 12 - 36 hours.

  3. The longer it brews the stronger the coffee is.

  4. Strain through cheesecloth (easier), and store in desired jug or container.

  5. Fill a glass with 4 - 5 ice cubes, and equal parts of coffee concentrate and water.

  6. Taste the mixture and adjust the water and concentrate parts for desired taste.

  7. Add cream, milk, or simple syrup to taste.

Let's be honest only a New York hustler can take it black
(Am I right or what?)

Shakshuka

Shakshuka!!!

This is the ULTIMATE most epic TASTIEST flavorful OUTSTANDING BRUNCH EVER! No but really this is the best crowd pleaser. It's hearty yet healthy and delicious. Shakshuka is a Moroccan breakfast food. This my way of making it. You can make this meal vegetarian by easily switching the sausage to vegetables like mushrooms or spinach! So invite a few friends over and make a homemade brunch for once! 

Video + Photos by Sean Fagan

Total Time: 25 minutes
Serves: 4 people

INGREDIENTS

  • 1 tbsp EVOO

  • 1 large onion, peeled + sliced

  • 2 garlic cloves, peeled + finely chopped

  • 1 tbsp ground cumin

  • 1 tbsp aleppo pepper (or paprika)

  • 3 sausages, casing removed

  • 1 can diced tomato

  • 2 large tomato, diced

  • Salt + Pepper

  • ¾ cup, goat cheese ½

  • 5 eggs

  • 6-7 parsley leaves (garnish)

INSTRUCTIONS

1.    Preheat oven to 400F.

1.    In a large cast iron skillet, drizzle extra virgin olive oil over high heat.

2.     Add onions and cook for 5-7 minutes or until it translucent and changing color. 

3.     Add garlic, cumin, and aleppo pepper and cook for another 3-4 minutes.

4.    Add the sausage, and mix well. Cook for 3 minutes.

5.    Stir in the canned tomato, and fresh tomato. Season well with salt and pepper. Simmer for 5 minutes or until tomato juiced have thickened up.

6.   Crumble ½ cup of goat cheese, and mix with tomato sauce.

7.    Crack eggs on top of tomato sauce. Season with salt and pepper.

8.    Bake for 8 minutes.

9.    Garnish with crumbled goat cheese, and parsley!

10.   I normally enjoy this with a side of greek yogurt, pita bread, and cold brew! Cheers!!!