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More than a nibble!

The goal of BiteSized is to create a beautiful, single bite of food with a unique flavor. Our inspiration comes from our constant quest to share food by making each other the best, quintessential ‘bite’, and the combination of our love for cooking and photography. Over the years, BiteSized has also become a place for us to share our travels, our experiences together in New York, and our favorite, non-BiteSized recipes that we cook for friends and family at home. In allowing each of our innovative passions to meld, we hope to share a story of who we are as a creative team. Jessica is a cook and a writer. She works as a Sous Chef at Mas (La Grillade). In her spare time she loves to write and cook for her friends and family. Jonathan is a freelance photographer specializing in food, still life, and travel photography. You can see more of his work on his website: www.jonathanmeter.com.

 

 

Skirt Steak with Chimichurri

Skirt Steak

Ingredients

(Serves 2)

For the Steak and Fries:
  1. Season the steak with salt and pepper. Heat a cast iron skillet until very hot. Oil lightly and sear steak on both sides. Cook until it reaches your desired temperature, about 8 minutes for medium rare.
  2. For the fries, julienne the yucca and gift it a quick rinse. Heat about 3 inches of canola oil and fry yucca until crispy. Lay to drain on a paper towel to absorb excess oil.
For the Chimichurri:
  • 1/8 c red wine vinegar
  • 2/3 c olive oil
  • 1 c fresh parsley
  • 1/4 c fresh oregano
  • Few sprigs fresh mint
  • 2 cloves raw garlic
  • 1 tsp red pepper flakes
  • Salt and pepper

Directions

  • Blend all ingredients in food processor until just combined. Serve cold, or at room temperature.
For the Red Chimichurri:
  • 1/8 c red wine vinegar
  • 2/3 c olive oil
  • 2 tsp paprika
  • 1 tsp cayenne
  • 2 cloves raw garlic, zested
  • 1 tsp cumin, toasted and ground
  • 2 bay leaves
  • 2 tsp red pepper flakes
  • Salt and pepper

Directions

  • Whisk ingredients together in a small bowl. Let sit for at least 1 hour before serving, cold or at room temperature.
For the Salsa Criolla:
  • 1/8 c red wine vinegar
  • 2/3 c olive oil
  • 1 red onion, diced
  • 1 small jalapeno, roasted and diced
  • 2 plum tomatoes, diced
  • Few sprigs parsley, chiffonnade
  • Salt and pepper

Directions

    1. Roast pepper and dice. Dice tomatoes.
    2. Mince onion, chiffonnade parsley.
    3. Mix ingredients together in a small bowl. Season with salt and pepper.

 

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Barbecue Spare Ribs with Cabbage Salad

Barbecue Spare Ribs with Cabbage Salad

Ingredients

(Makes 12 pork ribs and salad for 2)

  • 1 head savoy cabbage
    or
    Few small heads of assorted cabbage
  • 1/2 c raisins
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 3 tbsp light olive oil
  • 1 clove garlic, zested

Directions

  1. Chiffonnade the cabbage.
  2. In a big bowl, dress the cabbage with the remaining ingredients. Add the raisins. Serve cold or at room temperature.
For the Rib Rub:
  • Toast spices in a dry pan, then grind in spice grinder. Add cinnamon once the rest of the spices are ground.
  • 1 tbsp whole fennel
  • 1 tbsp whole white peppercorns
  • 2 tsp whole Szechuan peppercorns
  • 1 tsp whole cloves
  • 1 small piece of anise
  • 2 tsp cinnamon
For the Rib Marinade:
  • Combine ingredients in a bowl and marinate ribs overnight.
  • 1/2 cup soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice wine vinegar
  • 8 cloves garlic, zested
  • 1 red onion, thinly sliced

Ingredients

  1. Once you’ve toasted and ground the spices, rub the dry mixture generously over both sides of your ribs.
  2. Combine marinade ingredients in a bowl and coat ribs with sauce. Let them sit in the marinade, tightly covered, for at least 2 hours but preferably overnight.
  3. When you are ready to cook the ribs, preheat the oven to 375°. Line a baking shit with foil and set a rack over it. Place the ribs on the rack and cover them with foil. Roast them for 30 minutes, then flip them, baste with the marinade, cover and roast for 30 minutes more.
  4. After an hour, uncover the ribs and blast the heat up to 450°. Baste the ribs again and roast until crispy and browned. Let rest before slicing.

 

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Classic Bolognese with Fresh Pasta

Classic Bolognese with Fresh Pasta

Ingredients

(Makes 2 quarts of sauce and pasta for 2)


For the Pasta:
  • See our posts on Carbonara Ravioli for a fresh spinach pasta, or our post on Pork Ravioli for plain pasta.
For the Sauce:
  • 4 tbsp butter
  • 3 yellow onions, minced
  • 1 head of garlic, zested
  • 2 bay leaves
  • 1 lb US Wellness Meats ground beef
  • 1 32-oz can of crushed tomatoes
  • 1/2 c red wine
  • Salt and pepper

Directions

  1. Mince the onions and zest the garlic. In a heavy bottomed pot, slowly melt the butter. Add the onions and cook slowly. Season with salt and pepper, and let the onions cook evenly and softly without browning.
  2. When you smell the heavenly scent of just-cooked onions, add the zested garlic and take a big whiff while you stir. Add the bay leaves and mix those into the buttery, oniony garlic mix. Continue to slowly cook, 1-2 minutes longer.
  3. Add your beef and increase the heat on the pan. Break up the meat with a wooden spoon and stir occasionally to make sure nothing sticks. Season well with salt and pepper.
  4. Add the can of tomatoes and half cup of red wine. Bring the sauce up to a slight boil, then immediately reduce to a low simmer. Cook for 1 1/2 hours, stirring occasionally, until the flavors are just where you want. Add a squeeze of lemon juice or some fresh chopped thyme if you want. Serve hot with fresh pasta!

 

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Steak and Potatoes

Steak and Potatoes

Ingredients

(Makes steak and vegetables for 2)


For the Sauce:
  • 2 6-oz coulotte steaks (coulotte is a cut of steak also known as Top Sirloin)
  • 1/2 lb baby carrots
  • 1 lb fingerling potatoes
  • 4 oz Shallot Caper Compound Butter (recipe below)
For the Shallot Caper Butter:
  • 4 oz salted butter, at room temperature
  • 1 tbsp capers, chopped
  • 1 shallot, minced
  • 1 clove garlic, zested
  • 1 tbsp parsley, chiffonnade
  • Salt and pepper

Directions

  1. Make the compound butter and roll it into a log in plastic wrap. Refrigerate until firm.
  2. Peel and cut the baby carrots. Wash the potatoes and halve or quarter depending on their size.
  3. Season the steak with salt and pepper. I marinated it in a little olive oil, sliced shallot and crushed garlic, but this is optional.
  4. Heat a sauté pan for the carrots and potatoes and a cast iron pan, if you have one, for the steak. Sauté the potatoes in olive oil, and add the carrots when the potatoes are partially cooked so they are ready at the same time.
  5. In the meantime, sear the steak in the hot cast iron. The pan should be very hot and lightly oiled. Sear on both sides for 3 minutes, and baste for 2 minutes more for a perfect medium rare. Let steak rest 2 minutes before slicing.
  6. Slice the compound butter and schmear it across the top of the hot steak. Serve everything together warm and immediately!

 

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