Author Archives: charlesprogers
Things We Like: Charles P Rogers’ Hurricane Sandy Relief Campaign
Post by Kyle St. Romain.
Last week, we introduced you to our upcoming campaign to raise money and awareness for victims of Hurricane Sandy. Since today marks the official start of the campaign, we want to share some more information about the cause, and what you can do to show your support.
Charles P Rogers’ Big Yellow Truck
The Big Yellow Truck is a big component of our Hurricane Sandy Campaign Relief campaign, and we want to share a little more about what the Big Yellow Truck is.
Charles P Rogers’ big yellow truck is actually a big yellow bus. Originally manufactured by Fageol Motors, The Big Yellow Truck started out as a 1953 Twin Coach and has since been restored and repurposed into a Charles P Rogers icon. Doesn’t she look great!?
If you see the truck parked in the city, don’t be afraid to stop by and check it out. In addition to getting up-close and personal with this sweet vintage ride, Charles P Rogers also donated $1 to the Red Cross – Jersey Coast Chapter for every picture of visitors with the truck tweeted or RT CharlesPRogers.  You can follow <a href="http://www.twitter.com/charlesprogers">
CharlesPRogers on Twitter for updates on where you can find The Big Yellow Truck in the city.
AD Home Design Show
As part of our Hurricane Sandy Relief Campaign, Charles P Rogers brought the Big Yellow Truck to Architectural Digest’s 12th Annual Home Design Show. It ran from Friday March 22 – Sunday March 24. It was located at Pier 94, 55th Street at Twelfth Avenue.
At the AD Home Design Show folks not only have a great photo op with the Big Yellow Truck, but they got to explore some of the latest products and trends emerging in the world of home design. With over 420 exhibitors representing 500+ brands, thousands came to find inspiration for your next home design project. We can’t wait to check it out! You can get more information about this event here.
Stay tuned next week for more updates on The Big Yellow Truck and what you can do to support the Hurricane Sandy Relief Campaign.
Movies in Bed: The Following
Post by Josh Zinn.
Sometimes I wonder if Kevin Bacon knows
Just how zeitgeisty he can be.
How seven whole degrees of him
Are coupled with a name invoking hipster breakfast meat.
Do you think he sits there in his mansion,
Footloose and fancy free?
Smiling at all the people connecting him-
Thinking, “I love that all y’all’s roads lead to me!”
Well, Kevin’s got a new show he’s starring in.
Nope, no more movies for KB!
Now he’s in Fox’s “The Following.”
Oooh, it’s a serial killer mystery!
Seems there’s an evil professor-
(I profess I had one of those in school)
Who’s created a cult of blood and mayhem,
And he’s making Kevin Bacon lose his cool.
So far I’ve seen six episodes,
And I still don’t know what to think.
Sure, there’s a creepy, “you’re all going to die!!” vibe-
But I get that just imagining lonely girls listening to Pink.
I still don’t really follow “The Following”
I sort of think I know what’s going on
That mean ol’ teacher has some murderous plan-
And Kevin Bacon’s kind of his pawn.
Add to that a whole slew of weak-minded, homicidal fans-
(The kind that ask for autographs; not the kind that keep you cool)
And you’ve got terror in the streets, I tell you!
It’s the worst thing that’s happened since the Ghostbusters battled Zuul!
Oh yeah – There’s also a kid involved.
Yawn, I needn’t talk much about him.
All he does is pout and cry.
Pretty soon he’s gonna choke on all that phlegm.
What really torques me, though,
And what really gets me ravin’ mad,
Are all the lazy Edgar Allen Poe references-
As if reading The Raven is an indicator someone was born evil n’ bad.
Nevermore, I want to cry!!
Can’t these Hollywood folks figure it out!?
If you really want to trigger someone’s violent rage,
Just show them a picture of Bette Midler’s gruesome snout.
That’s a different story, though-
A tale our Mr. Bacon has never told.
So I guess I’ll keep on watching “The Following”
Until the flicker of Kevin Bacon’s St. Elmo’s fire has gone quiet and oh so cold.
Breakfast in Bed: Pastelillos para Desayuno
Post by Alison Hein.
Last night we had friends over for a Puerto Rican feast – salty fried codfish fritters (bacalaiítos), spicy pastelillos de carne (meat turnovers), smoky black beans with chorizo (habichuelas negras con chorizo) and slow-cooked garlicky pork shoulder (pernil). Island flavors are a shockingly addictive blend of Spanish, African, Taino and Arawak products and seasonings. If you’re not familiar with this cuisine, I strongly recommend you get out there for a little taste of “Cocina Criolla”.
This morning, I found just the right ingredients for some Latin-flavored breakfast pastelillos, or spicy Puerto Rican half-moon shaped turnovers. I fried up some chorizo, then stirred in a bit of frothy green recaito, a mix of fresh pungent herbs, garlic, peppers and onions. Some eggs and a few more seasonings, and I was ready to fill and bake my pastelillos.
Thirty minutes later, we were savoring the steamy flavors of Cocina Criolla and a little taste of la Isla del Encanto.
Ingredients
2 teaspoons olive oil
1 fresh chorizo sausage
2 tablespoons diced tomatoes, with juice (canned tomatoes work well)
2 tablespoons recaíto* (http://mixerupper.com/2012/08/17/recaito/)
2 tablespoons sour cream
Salt and pepper, to taste
4 eggs
1 teaspoon milk or cream
8 pastelillo or empanada wrappers (or use puff pastry, rolled out ¼ inch thick, cut into 8 5-inch diameter circles)
Preparation:
Preheat oven to 375°.
Heat 1 teaspoon olive oil in heavy pan over medium heat. Remove sausage casing from chorizo, and break into small pieces. Add chorizo to heated pan and cook for about 5 minutes, stirring occasionally, until browned. Stir in diced tomatoes and recaíto. Reduce heat to simmer and cook for another 5 to 10 minutes, allowing flavors to meld. Remove from heat and stir in sour cream, salt and pepper. Set aside.
Heat remaining olive oil in small, heavy pan over medium low heat. Break 3 eggs into small bowl and whisk well with milk or cream. Add eggs to heated pan and allow to cook slowly and gently. Stir frequently with wooden spoon to avoid sticking. Remove eggs from heat when still a little soft. Stir into chorizo mixture.
Lay pastelillo wrappers out on flat surface, and place about 1½ tablespoons of chorizo-egg mixture in the center of each circle. Beat remaining egg, and brush around eggs of each wrapper. Fold each circle in half to form a half-moon shape, gently pressing edges together. Seal edges of each pastelillo by gently folding dough over in ¼-inch increments, or sealing with the tines of a fork. Place filled pastelillos on ungreased baking sheet. Bake at 375° for about 30 minutes, until dough is golden and crispy. Serve fresh from the oven with a little hot sauce on the side, if you like.
Makes 8 pastelillos.
* If you can’t find the ingredients to make recaíto, substitute with: 1 minced garlic clove; 2 teaspoons finely chopped cilantro; 2 teaspoons finely diced yellow onion; and 2 teaspoons finely diced Cubanelle, Bell or Chili pepper.