Tuesday, March 29

Portrait: Fat Joe

I recently got to shoot a portrait of the rapper, Fat Joe of 'Lean Back' 'Get it Poppin' & 'What's Love' fame. The location was a building in Greenwich Village where he was filming the music video for Massacre on Madison. Joe took a break in shooting so I could take this portrait and gave a close friend some advice regarding women. I also hung around after to get some behind the scenes shots (check back soon for those).
// New York, NY // 40.7362206, -74.0007411

Tuesday, March 22

Reportage: Free Voina

The world famous TATS CRU was asked by The Urban Arts Foundation to paint a memorial wall to Voina, the Russian arts collective, who's member are currently in Russian prison. The mural was created to bring awareness to these jailed artists who were only expressing their artistic freedoms.
// New York, NY // 40.7381314, -74.0020112

Tuesday, March 15

Portrait: Craig Dershowitz (II)

My good friend Craig was at Industry City, a cool bunch of converted factories in Sunset Park Brooklyn for a photo shoot, and invited me tag along. I never realized how boring they are unless your actually taking the pictures or running around doing this, so I decided to make my self busy.
// Sunset park, Brooklyn // 40.6565307, -74.0082243

Tuesday, March 8

Food: Stuffed Meatballs

Last week on Iron Chef Emma Hearst (yes that Hearst) made Stuffed Meatballs. Her recipe looked great but I couldn't remember what went into hers other than stuffing them with a piece of Mozzarella. She did however used the traditional 1/3 mix of Beef, Veal and Pork. {disclaimer} Despite growing up in Northern New Jersey I have never used pork (or veal for that matter) in my meatballs, not because of the Kosher thing, it's just that my mom never did, so I don't. Since I had some leftover sausage in the fridge from the night before I decided to give it a try. I like the additional flavors it added, however the sausage from Fairway was not ground fine enough, and changed the texture of the finished product. All in all these were a huge hit and I will make them again for sure.

Try Them:
Finely Diced Onion
Finely Chopped Garlic
Olive Oil
Dried Oregano & Thyme
Crushed Red Pepper
Coarsely Ground Black Pepper
Kosher Salt
Bread Crumbs
Ground Meat (2/3 Beef 1/3 Sausage - or all beef)
Grated Parmesan Cheese (Optional)
1/2" Cubes of fresh Mozzarella

The reason that there are no measurements is because I've never made meat balls the same way twice. The basics are the same, but it depends on how much meat there is and if its from my butcher or the store. I typically don't add more than 1/2 cup of bread crumbs to 1 lbs of meat. They are less to hold it together and more to soak up the great Olive Oil that is flavored by the onion and garlic.

Preheat oven to 375F. Cover a baking sheet with aluminum foil, and a place a cooling rack inside, set aside. (This lets the fat from the beef drip off while baking, and much healthier than frying.)

Heat Oil on a medium-high heat and sauté onions until translucent. Add garlic and spices and continue to cook until golden brown. Add bread crumbs and cook until toasted, set aside until room temperature.

In a large bowl combine meats until they become uniform. Add bread crumb mixture (and parmesan cheese if using) to bowl and combine evenly without over mixing.

Gather the amount of meat to yield the desired sized ball. Press mozzarella cube into the meat and form a ball around it. Place on the cooling rack and repeat until finished. Bake for about 20 minuets (depending on size) They should be cooked through, with the cheese gooey when cut.
// Bloomfield, NJ // 40.828212, -74.186783

Tuesday, March 1

Reportage: John Kerry Rally

A blind man and his service dog out to support John Kerry at a rally for his failed Presidential run in 2004.
// Columbus, OH // 39.9994175, -83.0126381