Gentlemen's Picnic

We're at it again! Celebrated home-chef, man friend, (and now new neighbor!) Mauricio of Mau Cocina de Todo, and I knew after our first Philly Cheesesteak shoot that it'd be the first of many delectable spreads we'd join creative forces for. When Mau told me he'd love to serve up a picnic piece as a summer adios, we knew it had to be a picnic with a story. A picnic in the middle, in the making, in the moment--a picnic for a dapper duo. 

Of course Mau is spilling all so you can join in on the picnicking too!
 

"Mau Cocina de Todo" Potato Salad

1/2kg (1lb) of small potatoes

1/4 cup olive oil

1/2 cup of mayonaisse

1 teaspoon of dijon mustard

2 tablespoons of red wine vinegar

1/2 a cup of chopped flat parsley

Salt and pepper to taste

  • Cut the potatoes into bite size pieces. Try to make all of them the same size.
  • Add the potatos to a pot filled with cold salted water.
  • Boil the potatoes in medium heat until fork tender. Do not overcook we dont want mashed potatoes.
  • Drain the potatoes and set aside to cool.
  • Mix the mayonaisse, olive oil, mustard, vinegar, parsley and salt and pepper together.
  • Add the mix to the potatoes. 
  • If there is not enough mix add more olive oil or mayo to reach the right consistency.

"Mau Cocina de Todo" Cold Cuts

1 rye ciabatta bread

1 italian ciabatta bread

100 grams of sliced pastrami

100 grams of sliced turkey breast

100 grams of sliced gouda cheese

Mayonaisse

Mustard

Lettuce

Sliced tomatoes

  • Mix together mayo and mustard. Set aside
  • Slice bread in half and spread the mayo-mustard mixture to both sides of bread.
  • Add pastrami to the rye ciabatta, turkey breast to the italian ciabatta.
  • Add the cheese to both, as well as lettuce and tomato.
  • Wrap in waxed paper, slice in half and pack it in your picnik basket.

"Mau Cocina de Todo" Brown Butter Chocolate Chip Cookies

2 sticks of butter

1 stick of cream cheese

3/4 cups of brown sugar

3/4 cups of white sugar

2 eggs

3 1/4 cups of all purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

2 cups of semi sweet chocolate chips

  • In a small sauce pan over medium to low heat melt the 2 sticks of butter. Cook for up to five minutes stirring ocasionally until the butter becomes a dark brown color. Be careful not to burn the butter. The butter should smell nutty not burnt. Let cool.
  • Beat together the cream cheese, brown and white sugar.
  • Add the cooled melted butter and beat together.
  • Add the eggs one at a time and beat.
  • In a separate bowl mix flour with salt and baking soda.
  • Add the flour mix to the wet ingredients and beat until combined.
  • Finally add the chocolate chips and beat until combined. Do not overmix.
  • Dough has to chill in the fridge for at least 3 hours.
  • When dough is chilled preheat oven to 350°F (180°C)
  • Form equal sized balls with the cookie dough and lay them on a cookie tray lined with parchment paper (do not use wax paper)
  • Bake for 8 to 12 minutes depending on the size of the cookies.
  • Cookies will be done when the sides look set and the center starts to set. Cookies will continue to bake after you take them out of the oven so check for the right time for your cookies.