Get Meaty

May 3, 2013 By Leave a Comment

I love a dainty bite. I’m a fan of vegetables. But sometimes, a hungry gal just wants meat.

That’s what she said.

Here are 3 of the best, meatiest bites in town.

Pigs in Blankets at Dakota Bar

A bright spot on an otherwise uninspired menu. Mini hot dogs are savory and juicy inside buttery pastry blankets. They are served with a wonderfully spicy deli mustard and tangy sesame coleslaw that is refreshing and bright. The order is generous enough to share as a hearty appetizer or eat as a meal on your own. Pigs in blankets are my favorite bar mitzvah snacks, and the fact that I can now eat them without having to be in 8th grade – major win.

Chicken liver mousse parfait at Center Bar

My favorite swanky UWS spot. This Michael Lomonaco helmed restaurant and bar is on the highest level of the Time Warner Center, overlooking Central Park. As you sit and sip excellently made cocktails you have the pleasure of watching the sun go down and the city lights turn on. Treat yourself to Asian style crispy pork belly or this chicken liver mousse parfait, covered in sweet raspberry jam and luscious flakes of sea salt. It’s creamy, light, and rich but not at all heavy. The brioche soldiers are crunchy without and fluffy within – this plate is decadent and elegant enough to stand up to the lovely surroundings.

Chili at LIC Corner Bistro

This place had great burgers when I went. But the chili is the stuff I dream of. Thick and hearty, with tender beans, juicy ground beef, and a layer of thick, gooey cheese on top. The tastes are meaty, salty, and sharp with raw onion. It’s exactly the type of chili that I would make myself – the kind that cooks all day ,sticks to your ribs, and needs a hit of Tabasco sauce to bring it up to nasal passage-clearing status. A couple of saltines come alongside, but I suggest ordering this with a side of fries for the ultimate chili fries.

The Dakota Bar on Urbanspoon

Filed Under: Miscellaneous

All Heat with No Fire at American Table

May 2, 2013 By Leave a Comment

It might seem a little weird to go to a restaurant with no kitchen.

And yet, that’s just what I’m suggesting you do.

Marcus Samuelsson’s American Table Cafe and Kitchen isn’t fancy. It is nice, since it’s in Lincoln Center’s beautiful atrium, and there is a full bar. But the napkins are paper, the staff is laid back, and you order at the counter.

And. oh yeah…all the food is pre cooked, then assembled there.

How does that work?

Pretty well, evidently.

Doro Wat Chilaquiles

Oh YES! This stuff is just fabulous. Spicy, fragrant berbere mixes with chicken that is so tender, so rich, so flavorful that anyone would swear it was pork. It has the smoky sweet flavor of bbq with the curry-like tastes of ginger and chiles. A few hard boiled egg yolks are a nice color and textural component. Served with fresh, salty tortilla chips, pico de gallo, and a scoop of creamy cottage cheese, it is a mix between Mexican, Indian, and Ethiopian foods.

It’s a million vibrant flavors smacking you in the face.

Love it.

Smoked Caesar Salad

Less successful, but still tasty. The lettuce is fresh, the pumpernickel croutons are crunchy, but the dressing is a bit too smoky and lacks acid. It is tasty enough, though, and the portion is large and the price is right.

 This place sin’t cheap or expensive – its what you wouldexpect to pay in this hood for quick service food, but the food is so much better than I anticipated. The service is definitely relaxed (leaning on the lackadaisical side), but the food is phenomenal! Go with a book or a friend and have a lunch so great that you will never believe that there was no kitchen involved.

It’s amazing at what Samuelsson can do with no kitchen…and how little some people can do with a kitchen.

Not pointing fingers, every family member who ever cooked me Passover dinner as a child. 

Filed Under: review, Upper West Side Tagged With: , ,

RIP, My Favorite Restaurants

May 1, 2013 By 1 Comment

STOP CLOSING ALL OF MY FAVORITE BARS AND RESTAURANTS!

Come on, NYC…why do you keep closing all of my favorite restaurants and bars? What am I going to have to do…like, find somewhere NEW to eat or something?!

I don’t like change.

And I don’t like that these restaurants have all recently closed.

Veselka Bowery

Why didn’t  anyone ever go here?! The drinks were inventive, the pierogies were out of this world, and the vibe chill and modern! Sure, it was a little different than the original Veselka, with its world class cheeseburgers and round the clock hours, but its menu blended classic Eastern European and modern continental dishes in a really whimsical, tasty way.

I’m so mad.

Puttanesca

Nothing revolutionary, but great red-sauce Italian restaurant in my hood. The place where the bread basket always overflowed with tomato topped foccacia. Where you could get a half portion of chicken Parmesan because the server knew you had a tough day. Where you could sit for hours with tiramisu and a cappuccino, just reading a book as long they weren’t too busy. The kind of place where the pasta was never too al dente and the service was never too rushed. The place where I once forgot cash and had to leave the table to go to an ATM to pay. They didn’t’ mind. I really miss that place.

Social Eatz

Sure, the name was gag-worthy, but the food was fabulous! Who doesn’t miss that Asian hot dog or those zesty fries? The atmosphere was cool, the prices were right, and the food was really great. I love Angelo Sosa’s food and until he opens up his next Asian place in NYC, I doubt I will be satisfied. First Xie Xie closed, then this…what a bummer.

Plum Pizzeria

The dreamiest pumpkin ravioli n the world! The sweetest owners and a great location…what the heck happened here? The East village has a lot of great eateries. Maybe the competition was just too tough? Or maybe it just didn’t stand out enough…I have to say that for all of my accolades for it, I didn’t frequent it nearly enough. What can I say, I’m lazy.

Vintage

Scarecrow, I think I’ll miss you most of all. This is where every major experience of my first few years in NYC happened  Bad dates. Good dates. Fights. New friends. Lost jobs. Better jobs found. All over one of their hundreds of martinis  usually with names like caramel apple or buttery nipple. All served by the sweetest servers. All drank in at least triplicate and eaten with a plate of the best nachos this side of the Mississippi. I know that leases run out and I know that rents must be raised. But when Vintage closes, so does a chapter of my life. I love it and will miss it dearly.

Onward and upward is all well and good, but  I already mourn the loss of these great places.

Filed Under: Miscellaneous

Triple Decker Mexican Grilled Cheese Sandwiches

April 30, 2013 By 2 Comments

I invented this recipe a long time ago and figured it deserved to come out of retirement! This grilled cheese recipe is spicy, fragrant, and delicious for a quick dinner. The trick is using enough mayo to coat the bread – that results in the perfect crunchy exterior.

Triple Decker Mexican Grilled Cheese Sandwich

Ingredients:

3 slices sandwich bread

3 tbsp. mayonnaise mixed with 1 tbsp. your favorite black bean dip (I love the one from Trader Joe’s)

1 jalapeno, sliced thinly

1 tomato, sliced

1 scallion, chopped

2 tsp. cilantro, cleaned and chopped

1. Spread the mayo/bean mixture on both slices of all bread. Then, put 2 slices of the bread in a hot pan over medium heat and let it cook for a few minutes, until the undersides are warm and toasted. Then, remove one of the slices of bread from the pan.

2. On the other slice of bread, put half of the cheese (ignore the slice of bread in the back there…that was an ill-conceived experiment).

3. Layer on the jalapenos and tomato, then…

top with the slice of UN-toasted, UN mayo-ed bread. Cover with a lid and reduce heat to low for about 5 minutes or until the cheese melts.

4. When the cheese is melted, top the bread with the rest of the cheese…

the cilantro, and the scallion. Then, top the sandwich with the last piece of bread, toasted side UP, cover with lid until melted, and…

5. Serve.

This sandwich is everything that is good about eating. It’s crunchy and gooey. It’s creamy and spicy. It’s fresh and rich and heady with beans. It’s not really Mexican, it just takes a few cues from Mexican cuisine. The untoasted layer of bread in the middle is key – it melts into the cheese, becoming moist and almost juicy. It’s substantial, it’s quick to prepare, and it’s great now that the weather is getting warmer and we are all craving margaritas.

Or at least I am. So sue me.

Filed Under: Recipes Tagged With: , ,

Stolen Orange Honey Butter

April 29, 2013 By Leave a Comment

This recipe isn’t only inspired from somewhere; it’s downright stolen from somewhere.
But…I can’t remember where. That’s just so awful, I know.
So all I can say is – watch Food Network kids, because that is where my favorite fella got the idea for this condiment. He described it to me late one night, and the next morning at 7am, I ran like a madwoman to the grocery store for ingredients.
Less ran than slowly stumbled, but you get the picture.
I added the cinnamon, but everything else straight from someone else…but who?
Honey Orange Cinnamon Butter

Ingredients:

8 oz softened butter OR spreadable butter
1 whole orange, washed
2 tbsp. honey
2 dashes cinnamon

1. Cut the orange into segments. Then, place the segments into the blender, rind and all.

2. Puree until totally pulverized. It will be pulpy.

3. Combine with the butter, honey, and cinnamon. Taste to adjust seasonings. Start with about half of the orange mixture than add more if necessary. That way, it won’t be too bitter.

4. Refrigerate for 30 minutes or until the butter has firmed back up, then serve with toasted bread or muffins. 

5. Serve on toast, muffins, scones, or anything carbolicious. 

This recipe is so easy but it TOTALLY elevated our breakfast. This is the stuff that you see on the table of breakfast at The Four Seasons in Maui. It’s creamy, bright, and faintly spicy with cinnamon. The honey adds sweetness that does not detract from the bright, sunny orange flavor. Make this now and put it on everything. Actually, this might even be awesome on a sandwich with some leftover sliced pork.
I’m sorry that I’m a thief…but I’m not sorry I made it!

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Favorite Recent Bites

April 26, 2013 By Leave a Comment

And now for your weekly does of my 3 favorite recent bites:

French toast at ABC Kitchen

Calling this French toast is like calling Kate Middleton a normal British girl – it’s a vast understatement. The french toast is at least an inch thick, with a crunchy crust that cuts through to reveal a vanilla custard-like interior. The roasted apples alongside are sweet and aromatic, ideal for highlighting the toast’s yeasty taste without overpowering it. The maple syrup served alongside sinks through the crust, slowly softening it and saturating it with flavor. This is more dessert than breakfast, which makes it the ideal brunch dish.

Thai beef salad at Jaiya

Awesome. Tender, medium rare strips of steak served in a sour, punchy sauce with fresh mint and shards of  red onion. Sweet, sour, salty, and hot. The mint is so fresh and cooling next to the punches of hot Thai peppers and the juicy beef. This is a wonderful lunch dish with some sticky rice on the side. Just be sure to bring some breath mints or just breathe in the faces of coworkers whom you hate.

German chocolate  cupcake at House of Cupcakes

This is why NYC is so great. Where else can you wander around after dinner and just happen to run into the winners of Cupcake Wars? This shop is large and bright, with a plethora of gourmet cupcakes. This German chocolate one is a mini version of the decadent classic – sweet, moist cake with none of the bitter qualities of lesser cupcakes. The topping is sweet, sticky, and loaded with coconut and slivered pecans. It’s rich but not cloying and perfect for a quick dessert.

 
Jaiya on Urbanspoon

Filed Under: Miscellaneous, review

Swine – Home to the Foie Gras and Jam-Wich

April 25, 2013 By Leave a Comment

One of my girlfriends recently went to a restaurant that she said reminded her so much of me that I had to eat there, and fast.

That’s why it’s important to have good friends who really know you.

Swine is a west village restaurant specializing in all things barnyard. Yes, there is lots of pork, but also expect chicken, duck, beef, and anything else that flies, runs, or swims.

There are a few veggies on the menu too, but (luckily) most of them are drizzled in pork fat.

The restaurant is small ad dark, with a pinball machine at the entrance and a long bar. The vibe is great for a few drinks or for an intimate dinner with friends.

Duck fat cashews

Dining alone, I would never have ordered these, because I find cashews overly fatty and a little unctuous for my tastes. However, these totally changed my perception of cashews. Served warm and heavy dusted in a spice mixture, they are zesty, smoky, and redolent with Asian style spices. The duck fat gives the nuts a meat, grounded taste that somehow takes away their inherent greasiness.

Fat combating fat…it’s the way of the future, friends.

FG and J sandwich

Foie gras and strawberry balsamic jelly. If there is a more perfect sandwich in the world, I certainly haven’t found it. The first bite is a little sweet, but as you keep eating, the foie asserts itself. It is creamy and room temperature, melting in between the charred toasts. The jam is sweet enough to stand up to the wonderfully rich foie. This sandwich had us all licking our meaty, jammy fingers. This was a standout of the meal and in the neighborhood. It’s absolutely exemplary and at $18 a splurge, but a worthwhile one.

Bone marrow and brisket burger with potato wedges

A first rate ”cheffy” burger. Moist and thick, loosely packed and loaded with earthy, beefy flavor. The bun is substantial enough to stand up to its juices and the onions are sweet and soft. The potato wedges are also excellent – well seasoned and crisp on the outside while very fluffy within.

All that said…this burger is pricey for what it is. It’s high quality and well portioned, but just a wee bit overpriced, considering that it’s merely tasty and not totally craveworthy.

 

Braised chicken with garlic, peas, bacon, and mashed potaotes

Just like you wish your mama made. Dark meat chicken braised until it is totally tender but not at all mushy or stringy. The potatoes are smooth and buttery with a savory, bacon dotted gravy floating atop. The lardons are crunchy and salty and the peas and a welcome burst of sweetness. This bowl is elevated baby food, and I mean that as a compliment – the flavors are simple, direct, and focus on the ingredients. No fancy, high end products necessary. Just wonderful chicken, creamy potatoes, and the warmth of roasted garlic. This is something I can’t wait to reproduce at home, albeit with a tad less salt.

Swine is a very tasty restaurant. The food is a bit salty and the prices are a bit high, but the wine and cocktail list is wonderful and fairly priced. It’s better for a drink and a few bites than a full meal, but the FG and J sandwich is worth the trip alone.

 People always talk about how important it is to have friends when you are going through hard times. But sometimes it’s just as important to have friends when you are hungry for dinner. They should know just where to send you!

Swine on Urbanspoon

Filed Under: review, West Village Tagged With:

Pineapple Fried Rice

April 24, 2013 By 2 Comments

This is just the very best fried rice on the planet.

Oh, sorry…was there supposed to be an intro there?

You know, some cute anecdote? A meaningful quote?

Well, sorry. You lost out on that one.

But in return, you get the creamiest, tastiest fried rice ever.

Pineapple Fried Rice

Ingredients:

1 lb. chicken tenders, cut into bite size pieces

2.5 cups leftover cooked rice (MUST be cold)

4eggs, beaten

3 carrots, diced

1 heart of celery bunch, diced

1 onion, diced and divided in half

4 oz. fresh or canned pineapple, cut into bite size chunks

1/2 cup fresh cilantro, cleaned and chopped

2 serrano chiles, diced

4 oz. sugar snap peas, chopped

1 handful spinach or microgreens, washed

1 bunch scallions, chopped

3 tbsp. canola oil

1/4 cup soy sauce, plus more for seasoning

1 tbsp. each rice wine vinegar and sugar

2 tbsp. Chinese 5 spice

dash of sesame oil

1. Combine the chicken, soy half of the cilantro, and half of the onion in a zip-top bag. Shake it around so the marinade gets distributed, then let it marinate in the fridge for at least 30 minutes or up to 2 hours.

2. Meanwhile, sautee the rest of the onions, carrots, and celery with the canola oil over high heat. You want to sort of sautee-fry them.

3. After about 10 minutes, or when they have just started to become translucent, add the 5 spice.

Continue to cook for another 15 minutes, or until the veggies are all very soft and browned in some places.

4. Add the snap peas and…

the chicken. Be sure to toss in all the marinade, too.

5. Cook for about 10 minutes, or until the largest piece of chicken has only clear juices when pierced.

6. Now, add the pineapple and the chiles, and cook for only a few seconds, just to get the pineapple heated through.

7. Add the rice. Move it around quickly, breaking it up as you go, soaking up the marinade. Also, add the rice wine vinegar.

8. Turn the heat down VERY low and add the beaten eggs. Swirl them around the pan with the rice until the eggs have thickened and solidified. Add the microgreens and cilantro , stir until they wilt, and then taste the rice for seasonings.

9. Top with sesame oil and scallions and serve.

This is just the best. It’s so creamy that it’s like risotto – the secret is adding the beaten egg at the end and stirring it to create a silky, creamy texture. The pineapple is sweet and the carrots are delightfully tender-crunchy from sautee/frying them. Be sure to add enough soy when you season it – this is a ton of rice, and it really soaks up that flavor. The chicken is juicy and spicy, and the greens at the end really add a nice vegetal component.

I’m not Chinese, Thai, or Japanese.

But yes, I do call this wonderful, creamy, flavorful rice the best fried rice ever.

No anecdote required

 

Filed Under: Recipes Tagged With:

Quick Mexican Chicken Burgers

April 23, 2013 By 1 Comment

I am a firm believer in eating home cooked meals.

I love to cook for myself and my loved ones, to sit down to something that I made with love and thought, and to really take pride in how I eat.

I am also a firm believer in shortcuts.

At big parties, I just use the packet of soup mix to make the onion dip. At last-minute brunches, I  buy the premade fruit platter.

And for dinner on a night when I am beat, pressed for time, or simply  lazy, I use every shortcut in the book.

The result is tasty, fast, and – yes, I still count it! – homemade.

Quick Mexican Chicken Burgers

Ingredients:

1 lb. ground white meat chicken or turkey breast

4 hamburger or brioche buns

4 slices pepper jack cheese

1/4 cup mayonnaise

1/4 cup pico de gallo

1/2 cup guacamole

1 jalapeno, diced

2 tsp. each cumin, pepper, coriander, powdered garlic

1 tsp. cinnamon

2 tsp. Worcestershire sauce

2 tbsp. cilantro, washed and chopped

4 leaves iceberg lettuce

hot sauce, if desired

1. Scoop the top of your bun, so there is a well in the center. This is so you can really load up the toppings. Save the breadcrumbs for some fabulous meatloaf!

2. Combine the meat, spices, Worcestershire, and cilantro in a large bowl.

3. After doing a test patty for seasonings, make the meat into 4 patties. Drop all patties in a VERY hot pan for 3 minutes, or until they are well seared on one side and flip easily.

They should look like this.

4. Then, turn the heat down to medium low, put the cheese on the seared side, and cover with a well fitting lid. This lets the cheese melt and the burgers gently steam to well done without overcooking.

5. Meanwhile, combine the mayo and pico de gallo. It will be watery. With a fork, put some spread onto each of the scooped out buns. That ensures that you get mostly chopped tomatoes without too much goopy, watery residue.

6. Then, top with iceberg lettuce, and…

top the other half of the bun with a nice schmear of guacamole.

7. Layer on the burger,

top with hot sauce if desired, and…

8. Serve.

This is a wonderful, fast weeknight meal. The patty has a satisfying, smoky char on one side but is tender and juicy because it was steamed at the end. The cheese is melty and just slightly spicy, pickling up on the cilantro and jalapeno in the patty. The pico de gallo mayonnaise is the perfect combination of bright and creamy, and the guacamole is the ideal way to finish the dish. This is perfect with a side of tortilla chips served with that leftover pico de gallo and guac.

And it’s all homemade, with care and love.

Don’t let anyone tell you that it isn’t.

Filed Under: Recipes Tagged With: ,

Peach, Bourbon, and Jalapeno Glazed Pork Chops

April 22, 2013 By Leave a Comment

I didn’t grow up eating a whole lot of pork chops.

Bacon – all the time

Sausage?  Sure, especially on pizza.

But pork chops just weren’t something my mom made.

Call it the huge menorah on our mantle, but we just didn’t have pork chops.

But hey, pork IS the other white meat. It can be lean, moist, and incredibly tasty. I FAR prefer pork loin to chicken, and I love the vaguely sweet taste that pork has.

So, I decided to experiment.

The result was…well, you wait and see

Pork Chops with Peaches, Bourbon, and Jalapenos (adapted from Serious Eats)

Ingredients:

2 boneless pork chops, each about 1.5 inches thick

1 small can of peaches, drained

2 tbsp. butter

2 tbsp. bourbon

1 jalapeno pepper, diced

1.2 red onion, diced

1 tbsp. dried basil OR Italian seasonings

Salt and pepper to taste

1 tbsp. vegetable oil

1. Season the chops with salt and pepper on both sides.  Put the oil in a pan over high heat and let it heat until the oil starts to shimmer. Then, drop the chops in. Preheat to oven to 400F.

2. After about 3.5 minutes, flip them. They will have a light sear but not a whole lot of color. That’s okay – you are just searing them now, you are finishing cooking later.

3. After 3 minutes on the other side, remove the chops from the pan and reserve them for later.

4. Now add the onions and Italian seasoning to the hot, greased pan.

5. Sautee for about 5 minutes until they are translucent.

6. Then, add the butter and let it melt.

7. Add the peaches…

and let the whole thing cook for about 10 minutes.

8. Now, add the whisky (I remove the pan from the flame when I do this because I do NOT do well with fire).

9. Let cook for an additional 5 minutes, until the syrup gets even thicker. Taste it and you will have a very alcoholic sauce. Don’t worry, that will all dissipate when it goes in the oven.

10. Return the chops to the pan and cover the chops with the sauce and peaches.

11. Toss them in the oven for about 7 minutes.

 

12. When they are only FAINTLY PALE PINK in the VERY CENTER of the chop, they are done.

13. Sprinkle with jalapenos.

14. Enjoy.

Why didn’t I grow up eating pork chops? They are so sweet and juicy, perfect with the citrusy heat of the jalapenos and the buttery, caramelly sauce. The peaches are a great ingredient here. They bring out the savory, hearty side of pork chops. Don’t be afraid of all the butter here – it really creates a luscious, thick sauce. The flavors of the dish are salty, sweet, and very rich; ideal with steamed spinach. 

 Don’t be surprised to see this on my table again soon.

Maybe just not for Shabbat. 

Filed Under: Recipes
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