The 4 Tupps is a group of people working in an office. We all appreciate good home cooked meals and after years of observation, we decided to share our food with each other. Each of the 4 members is assigned a day - each day a different member brings 4 servings of food. Friday is usually a grab bag day. Stay tuned for great collaborative lunch ideas.

Better late than never? As much as I wish I could blame Sandy for our 4tupp blog slow down I might have to just suck it up and take the blame. It’s tough stuff getting back into the blog groove. Anyhow- here is, from our mighty post-storm come back week, our thrid meal: CHICKICOCO. 
It was an asian inspired sweet and spicy chicken with coconut rice and seasame roasted cabbage. The recipe was a bit of a mash up between an old family recipe involving sweet thai chili sauce, garlic and lemon juice and leftover sauce from this divine creation from the folks at White on Rice blog. 
CMX

Better late than never? As much as I wish I could blame Sandy for our 4tupp blog slow down I might have to just suck it up and take the blame. It’s tough stuff getting back into the blog groove. Anyhow- here is, from our mighty post-storm come back week, our thrid meal: CHICKICOCO. 

It was an asian inspired sweet and spicy chicken with coconut rice and seasame roasted cabbage. The recipe was a bit of a mash up between an old family recipe involving sweet thai chili sauce, garlic and lemon juice and leftover sauce from this divine creation from the folks at White on Rice blog. 

CMX

Text

image

Hi everyone. Here’s my long-delayed 4 Tupps blog entry. Who knew Sandy’s destructive powers would extend beyond the physical world and into the virtual? Anyway, the recovery continues…

I made Food 52’s one pot kale and quinoa pilaf (the recipe for which you can find here), with a pan roasted chicken breast.

Here’s how I prepared the chicken:

1 ½ lbs chicken breast (preferably sliced thin into cutlets)
½ cup flour
2 lemons, juiced
3 garlic cloves, chopped
2 tbsp capers
2 tbsp olive oil
½ stick of butter
½ cup of white wine
Salt and pepper

Season the chicken breast liberally with salt and pepper and lightly dredge the chicken in flour. Set aside.

Heat the olive oil, butter and lemon juice over medium high heat in a large pan. When the mixture begins to bubble lightly add the wine. Bring to a slight boil and turn the heat down to medium. Allow the mixture to simmer until about half of the wine has cooked down (7 to 10 minutes). Add the garlic and capers and simmer the mixture for another 3 minutes. Add the chicken to the pan and cook until both sides are golden brown and slightly crisp. Use a spoon or spatula to coat both sides of the chicken with the sauce/garlic/caper mixture.

Serves 4.

- CG

Text

      

As you might have noticed the 4tupps has been defunct over the past few months. This was due to that jerk Sandy hurricaning all over the place and shutting down our offices for a prolonged period of time. But worry not friends, we are back as hungry as ever! 

For our triumphant return I made chicken mole stuffed poblano peppers and a side of fresh salsa.

Chicken Mole:

olive oil
onion
cumin
cilantro
cinnamon
2 dried ancho chilies
2 garlic cloves
3 cups chicken broth
1 tomato
Goldin raisins
Orange zest
2 lbs boneless chicken
1 ounce chocolate

Cook the onion in oil until its tender then add the spices, chilies and garlic. Let cook for a couple more minutes then add broth, chopped tomato, raisins and orange zest. Add the chicken to cook thoroughly (about 20 min). Then remove the chicken and shred it. Add the chocolate to the broth and let thicken for probably another 15 min.

 I stuffed the chicken in halved poblano peppers, poured the sauce over and cooked in the oven for 15 minutes.

 -KW

Text

Get through your Monday on mushrooms.

This penne, pesto and sauteed mushroom dish by Chul, rather. The pesto was simple: two cups of fresh basil leaves + garlic + olive oil + shredded parmesan + salt + pepper. ‘Shrooms were sliced and sauteed in olive oil and garlic with a dash of white wine. Everything gets mixed together with salt and pepper to taste, and a glug of cream for richness. Easy.

Text

Ok, not poop soup but I was a little worried it would taste like that.  Although the color is a little off, the taste was spot on.  I took potatoes, leeks, celery, onion and garlic in a large dutch oven and sauteed them with the lid on for about 15-20 minutes.  Then I added 4 cups of chicken stock, salt, pepper and a lot of sprigs of rosemary and thyme.  I simmered for about 40 minutes and let cool.  A few days later I took the mix out of the fridge and blended a few cups at a time to get a creamy consistency. 

Sticking to the fall theme, I cooked 4 ears of corn in boiling sugar-ed (yes, sugar not salt) and cut it off the cob.  Then I sauteed the corn with 7 spice, red pepper flakes, spicy paprika and turmeric.  The final touch to the meal was a fancy toasted cheese sandwich (French bread and brie).

-AP

Text

The 4 Tupps are on a Fall weather food roll lately. Today lasagna with ground turkey and spinach was on the menu. I followed this recipe by M-Stew, doubling the parsley and basil components, and boiling my own lasagna noodles (I’ve never even heard of “no-boil noodles” before — weird).

A tip: Make sure to drain the spinach well and season with salt and pepper before layering into the lasagna.

Rainy fall weather on Monday & Tuesday and a lingering sickness from last week inspired my take on my mom’s chicken soup.  I boiled bone-in chicken breast and thighs with parsnips, turnips, bay leaves, rosemary and thyme springs with water and some leeks (all chopped in large chunks).  I think sauteed carrots, celery, onion, leaks and garlic (small dice) for about 10 minutes and added a small box of stock and let it simmer on low for while.  After cooking for about an hour and half I took the chicken out of the stock pot, shredded it and added it to the veggie mixture.  I poured the homemade stock through a sieve and added a cup of cooked orzo.  The result was AMAZING chicken soup (sorry mom, mine is better).

The only thing better than chicken soup is chicken soup with grilled cheese - this time I used NY State white cheddar with rye bread. 

-AP

Rainy fall weather on Monday & Tuesday and a lingering sickness from last week inspired my take on my mom’s chicken soup.  I boiled bone-in chicken breast and thighs with parsnips, turnips, bay leaves, rosemary and thyme springs with water and some leeks (all chopped in large chunks).  I think sauteed carrots, celery, onion, leaks and garlic (small dice) for about 10 minutes and added a small box of stock and let it simmer on low for while.  After cooking for about an hour and half I took the chicken out of the stock pot, shredded it and added it to the veggie mixture.  I poured the homemade stock through a sieve and added a cup of cooked orzo.  The result was AMAZING chicken soup (sorry mom, mine is better).

The only thing better than chicken soup is chicken soup with grilled cheese - this time I used NY State white cheddar with rye bread. 

-AP

Text

With a non-pork compliant teammate absent from the office today, I decided to give the ol’ hog some action. Okay, that sounded weird. Ahem, anyway …

My first attempt at a shrimp / Andouille jambalaya was mostly a success. I followed this recipe by Emeril Lagasse. It came out a bit salty, so if you decide to give it a go, I suggest making sure you use a low-sodium chicken stock and decreasing the amount of salt in the Creole seasoning mixture. Otherwise, I would count it as a delicious success!

Text

For the first day of Tupptober, we had a nice semi-spicy stir fry. The inspiration for this was CSA baby bok choy. Also included are green peppers & green beans (both CSA as well) and a hearty dose of shrimp. For the sauce I used soy sauce, fish sauce, siracha and some hot pepper jelly. -KW

so we all tried the hibachi heaven truck on friday and came away with some mixed feelings. the one thing we could agree on we have decided to express through a haiku: 
Hibachi heaven
Saltier than the ocean
Not so heavenly

so we all tried the hibachi heaven truck on friday and came away with some mixed feelings. the one thing we could agree on we have decided to express through a haiku: 

Hibachi heaven

Saltier than the ocean

Not so heavenly