Travel. Eat. Drink. Stuff.

Chinese New Year Celebration @ Oriental Garden

2012-01-23T17:42:00.000-05:00

Sliced Chicken at a Chinese New Year Celebration Dinner

I love that they served the head along with the other parts of the chicken.

Oriental Garden has many tanks full of fish, so ordering some kind of fish is pretty much a must here, but everything was very good.

Everything was pre-ordered ahead of time, so I didn't see any menus -- they just kept serving plates and plates of food.

A Winter Cocktail

2012-01-23T17:06:00.000-05:00

A Winter Cocktail

Ingredients

- 2 oz. Rittenhouse Rye

- 1 oz. Vergano Americano

- Splash fresh squeezed orange juice

- Garnish with an orange twist

Directions

1) Stir over ice (I know cocktails with juices are traditionally shaken, but I just enjoy making drinks with the Japanese stemmed mixing glass from Cocktail Kingdom).

2) Strain into a chilled cocktail glass.

3) Garnish with an orange twist.

Turkey Sausage with Wild Mushrooms & Cognac Turnovers

2012-01-19T11:54:00.000-05:00

Turkey Sausage with Wild Mushrooms & Cognac Turnovers

Ingredients

- 1 sausage from a pack of Trois Petits Cochons Turkey Sausage with Wild Mushrooms & Cognac, finely diced

- 1/2 yellow onions

- Handful crimini mushrooms sliced

- Olive oil

- 1 frozen puff pastry sheet, thawed

Directions

1) Pre-heat oven to 400 degrees F.

2) Saute the diced sausage in a little olive oil in a saute pan.

3) Add the onions and cook for a few minutes until translucent.

4) Add the sliced mushrooms, season with salt and pepper, and saute until the liquid has left the mushrooms and evaporated.

5) Remove the mixture from the pan and put into a bowl to cool.

6) When the mixture's cool, spoon two tablespoons into the middle of a square shaped piece of pastry. There should be enough room around the edge to seal the pastry.

7) Fold over the puff pastry (to form a triangle), forming the turnover tight over the mixture, and seal the turnover with a fork along the edges.

8) On a cookie sheet, bake the turnovers for about 20 minutes or until the pastry is golden brown.

Tournament Of Champions | Grand Central Station

2012-01-18T10:38:00.001-05:00

Preparing the four glass-walled squash court for the 2012 Tournament Of Champions in Grand Central Station.

Scrambled Eggs | The New Poached Way

2012-01-15T16:11:00.000-05:00

Poached Scrambled Eggs on Toast

I found this recipe in this month's Food & Wine magazine. It's contributed by Daniel Paterson (Coi in San Francisco) and was included in the magazine's article with Daniel and René Redzepi talking about foraging and cooking together -- it's a cool article and worth a read.

The poached scrambled eggs are easy to make and have a completely different taste and feel to traditional scrambled eggs. They are much lighter, fluffier, and more delicate. I'm not giving up the traditional version, but this is a fantastic twist. I also need to give it a try with the goat cheese sauce that's included in the recipe online.

Ingredients

- 4 large eggs

- Whole Wheat Toast

Directions
1) Beat the eggs in a bowl for 20 seconds.
2) Bring a large saucepan of water to a simmer.
3) Using a wooden spoon, stir the water vigorously in a circular motion to create a whirlpool in the center.
4) Reduce the heat and stop stirring.
5) Immediately pour the scrambled eggs into the center.
6) Cover the pot and cook for exactly 40 seconds.
7) Using a slotted spoon to hold the eggs back, tilt the saucepan and pour off the water.
8) Transfer the scrambled eggs in one piece to a strainer
9) Let drain for 10 seconds. I actually just dumped the water and egg mixture directly into a colander in the sink (as was noted in the body of the actual article itself).
10) Season well with salt and pepper.
11) Serve on buttered (or not) whole wheat toast.

The Palms | Ithaca, NY

2012-01-13T09:26:00.003-05:00

According to the Cornell Daily Sun, a college town fixture since 1941 will close in February. The Royal Palm Tavern -- or the Palms -- is a soft spot in the memories of many a Cornell grad.

February 29th will be a sad kick in the memories of many.

Who remembers $1 Schaefers?

But like, the Palms itself, the writing's on the wall.

Time to say goodbye to an old friend.

Martinez Cocktail

2012-01-02T10:12:00.002-05:00

The Martinez Cocktail with Sweet & Spicy Nuts

Ingredients

- 1 oz. Hayman's Old Tom Gin

- 2 oz. Cocchi Vermouth di Torino (sweet vermouth)

- 1 bar spoon Luxardo Maraschino

- 1 dash Angostura bitters

- 1 lemon twist (garnish)

Directions

1) Combine ingredients (minus the lemon twist) in a mixing glass and add ice.

2) Stir until well chilled.

3) Strain into a chilled cocktail glass.

4) Garnish with the lemon twist (don't forget to "spritz" the cocktail with the lemon oils and wipe the peel side around the rim).

Pairing

Pairs perfectly with Sweet and Spicy Nuts.

Giacometti at the Met

2011-12-28T07:25:00.003-05:00

Sweet & Spicy Nuts

2011-12-27T11:46:00.000-05:00

Sweet & Spicy Nuts

Based on the recipe printed in Gourmet magazine December 1994. The original includes pecans instead of peanuts and only uses cayenne. The recipe has some back heat, but not too much. It's definitely rounded out by the sweetness from the sugar.

Ingredients

- 2 large egg whites

- 1 1/2 teaspoons salt

- 3/4 cup sugar

- 2 teaspoons Worcestershire sauce

- 2 tablespoons Hungarian sweet paprika

- 1 1/2 teaspoons cayenne

- 1 teaspoon New Mexican hot chili powder

- 1 teaspoon chipotle chili powder

- 1 1/2 cups whole almonds

- 1 1/2 cups hazelnuts

- 1 1/2 cups peanuts

- 6 tablespoons unsalted butter, melted and cooled

Directions

1) Preheat oven to 325 degrees F.

2) Beat egg whites and salt with an electric mixer until very foamy.

3) Gradually beat in sugar, Worcestershire sauce, and spices.

4) Stir in nuts and butter, combining well, and spread in a large shallow baking pan. Make sure there is a single layer of nuts.

5) Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes.

6) Spread nuts on a sheet of foil and cool.

7) Break up nut clusters.

Note

Nuts can be stored for a week in a airtight container.

Pairing

Obviously perfect for enjoying with cocktails, but they really enhance the flavors of a well-made Manhattan.

Christmas Wines

2011-12-26T12:16:00.003-05:00

Radikon 2004 Oslavje Venezia Giulia IGT

Chateau Mouchac-La Rame 1982 Bordeaux

Chateau Beau-Site 1989 Saint-Estephe

Chateau La Grolet 1973 Cotes De Bourg

Radikon 2004 Oslavje Venezia Giulia IGT (1 Liter)

Love this wine, it's truly brilliant -- 40% Chardonnay, 30% Pinot Grigio and 30% Sauvignon -- orange, rich, tannic, peach skin, apples, nuts, herbs. The bottle is unique, the neck is narrow and the cork tiny. Paired with Chicken Faux Gras and Garlic Chili Crab Dip.

Chateau Mouchac-La Rame 1982 Bordeaux
Found by my friend in his fathers basement -- probably untouched since purchased for a pittance in the early '80s. Sometimes it can be really fun to taste a well stored aged wine that was never meant to be something. Youthful and aged in the same taste. It worked well after starting with the Radikon.

Chateau Beau-Site 1989 Saint-Estephe

Structured, young, vibrant, mineral, like crushing blackberry on graphite and slate with a hint of smokiness. Paired with roasted guinea fowl, roast potatoes, roast brussels sprouts and celeriac puree. Also paired with stilton and cheddar cheeses.

Chateau La Grolet 1973 Cotes De Bourg

Very light, better nose than on the palate, but interesting nonetheless. Not much sense of fruit left, but definitely some tertiary flavors.

Luigi Perazzi 1971 Vino Bramaterra

2011-12-23T18:18:00.000-05:00

Luigi Perazzi 1971 Vino Bramaterra

A delightful wine - light, elegant, not much weight or fruit, started out a little stinky, but blew off. Mushrooms, rose, tar -- classic stuff.

Paired with roasted rack of pork from Dickson's Farmstand Meats.

Patti Smith @ MoMA

2011-12-19T15:19:00.001-05:00

12.19.2011

Patti Smith performing at the MoMA in the atrium in celebration of Jean Genet's 101st birthday.

Some '78s And Other Italians

2011-12-13T14:37:00.000-05:00

Giuseppe Mascarello 1978 Barolo Villero

Dinner @ Tomate Rouge with some esteemed wine fellows, a collection of wines of Piedmont and one Tuscan.

The highlights were:

Giuseppe Mascarello 1978 Barolo Villero: started very bright, almost hot, but quickly mellowed into a lovely aged Barolo full of life and energy. The best wine of the night.

Roagna 1978 Barbaresco Crichet Paje: all meaty beef broth on the nose with some classic Barbaresco flavors.

Giuseppe Mascarello 1991 Barolo Monprivato: very young, but in a good way, not in a lean muscular way. Structured, but with a solid base of fruit. With some air and time it opened up nicely.

The Tuscan: Talenti 1985 Brunello di Montalcino was a good showing, but up against unfair competition. Had the wine been opened on it's own then it would have been more welcomed. It was definitely less exciting than the Piedmonts.

An unfortunately loser of the evening was the Giacosa 1978 -- corked.

Jiro Dreams Of Sushi

2011-12-08T09:45:00.000-05:00

The Sausage Martini A La Joe Beef

2011-12-04T16:39:00.001-05:00

The Sausage Martini A La Joe Beef

Take a classic vodka martini recipe, skip the twist, skip the olives, add a little Vienna sausage, and you have the Joe Beef Sausage Martini.

This fantastically fun recipe sparked me to laugh when I read it in their new book: The Art Of Living According To Joe Beef.

The ingredients are vodka, dry vermouth, some of the sausage juice, Tabasco sauce and garnish with a Vienna sausage -- get the ingredients.

If you haven't had a Vienna sausage in a while, the smell from the can might surprise you, but can you really beat having a little meat in your martini?

Note To Self: Don't Drink Large Producer Champagne

2011-10-16T10:58:00.001-04:00

About 7 years ago, I'd received a gift of a bottle of large producer champagne -- this was before I knew better -- before I worked at Chambers Street Wines -- before I drank the Kool-Aid and came to my senses. Champagne was champagne and I could love it for celebrations, for births, deaths, and marriages.

This bottle sat around waiting for a celebration and then just sat around.

Then, this week, I got champagne and fried chicken into my head. The idea was stuck there. So Japanese chicken wings and chicken katsu were ordered from Tebaya (on West 19th Street) and my "lost" bottle of champagne had its chance to shine.

It didn't. It started out fine enough and the pepper and soy sauce from the chicken wings were a nice foil.

Deep down, I'd hoped the age would have helped it. Even deeper down, I knew it wouldn't. As we drank through the bottle, the sugar came on stronger and it became less and less drinkable. A gentle reminder to myself -- don't drink mass produced champagne.

Incidentally - the chicken wasn't that great from Tebaya either. I guess it was just one of those nights.

Sherry: Lustau Almacenista Manuel Cuevas Jurado Manzanilla Pasada de Sanlucar

2011-10-08T10:35:00.000-04:00

Lustau Almacenista Manuel Cuevas Jurado Manzanilla Pasada de Sanlucar

Dry, rich, fruity, salty -- a cracking good sherry.

Galveston, TX

2011-09-21T20:43:00.000-04:00

Drinking Lone Star...

Crazy Oaks - a classic, off the beaten path local's bar.

Joe Dressner 1951 - 2011

2011-09-19T12:46:00.002-04:00

Joe hated getting his picture taken -- he only let me get this shot for our Find. Eat. Drink. article because he was thought it was funny to have his picture taken in front of a "shitty place" where they stored hot dog carts.

And that summarizes Joe -- he did everything his own way. It turns out that his own way was pretty spot on when it came to wine.

He'll be missed for his impact on the wine world and he'll be missed for his interactions. He could always be counted on at a wine tasting - especially a tasting open to the public - to offend, annoy, frustrate and down-right upset someone.

Here are some of my favorite quotes from my wine and food discussion with him:

On real wine: "Real Wine is wine that is concrete; it tastes different. It’s hard to talk about the benefits to the consumer - for example, if someone doesn’t like the taste of liver, it won’t matter how it is prepared. And this is true in art, film, literature, wine, and food - if you like to be challenged and learn beyond your average existence, then you are willing to try different experiences."

On wine writing: "There’s nothing more boring than wine talk. Wine is about inspiration, why reduce wine to boredom. Wine discussions are not sustainable. Wine is interesting, writing about it is not. I’d rather know what a wine maker is reading or what movies he enjoys."

On wine drinkers: "People tend to express their personality at the table and drinking wine. If you are pretentious in life, your pretensions will show up at the table. You are what you eat/drink and you eat/drink what you are."

On the local food movement: "I hate that shit. America really doesn’t have a history of a food culture - it is still finding its way."

On where he finds new winemakers: "Craigslist..."

Lamb Burger With Kimchi Slaw

2011-09-14T10:18:00.000-04:00

Chef Edward Lee's Lamb Burgers with Kimchi Slaw

Made using this recipe from Find. Eat. Drink.

I used Mother In Law's Kimchi which is a wonderful, natural product made in New York. You open the jar and it start to bubble - doesn't get more natural than that. They note on the label that like a blue cheese, the kimchi will age.

The kimchi slaw, made with kimchi, mayonnaise, lemon juice and mint, is simple to made and adds a spicy, tangy, crunch to the burger.

The burger recipe seemed to be like a meatball recipe with eggs and breadcrumbs included, but it turned out juicy and meaty - just how you want your burger.

New Gin Cocktail

2011-09-11T09:35:00.001-04:00

New Gin Cocktail

Ingredients

- Hayman's Old Tom Gin

- Bar Spoonful Pimm's No. 1 Cup

- Bar Spoonful Dolin Dry Vermouth

- Bar Spoonful Luxardo Maraschino

- Lemon Twist

Directions

- Stir ingredients over in a mixing glass.

- Strain over chilled cocktail glass.

- Garnish with a twist of lemon.

A Sunday Roast

2011-08-30T06:44:00.002-04:00

Roast Pork Loin and Crackling

The key to getting crispy pork crackling is:

- make sure the butcher leaves the pork skin on the loin.

- the skin needs to be very dry before you start cooking, so leave the loin in the refrigerator uncovered.

- if the butcher hasn't scored the skin (which I think is the norm in the US), score it diagonally with a sharp knife.

- as with any piece of meat, allow it to come to room temperature for about an hour before cooking.

- heavily salt the skin.

- roast at a high heat to start with for 20 minutes and then reduce to a lower heat for the remaining cook time.

The result: thick, crispy, crunchy crackling. Basically the best part of the Sunday roast.

Travel...

2011-08-26T06:22:00.001-04:00

JFK in the morning...

Bone Marrow & Parsley Salad

2011-08-19T17:48:00.000-04:00

The Four Phases of Bone Marrow

The most perfect, meaty, juicy spread that a piece of toast will ever see. The marrow bones were purchased from Dickson's Farmstand Meats and cooked using chef Fergus Henderson's (St. John Restaurant in London) recipe from The Whole Beast: Nose To Tail Eating.

Ingredients

- 2 horizontally cut bones

- handful of parsley leaves (no stems)

- 1 tablespoon salted capers (capperi al sale)

- 0.5 tablespoon lemon juice

- 2 tablespoons extra virgin olive oil

- sea salt and pepper

- rustic bread slices, toasted

Directions

1) Roast the bones in a 450 degree F oven for 15 to 20 minutes. Check on the bones after 15 minutes, if you cook the bones too long the marrow will just render down.

2) Make dressing with lemon juice, olive oil, and capers. Taste and season with salt and pepper as needed.

3) Dress the parsley leaves with the dressing.

4) As per Fergus, don't season the marrow bones when pulled out of the oven, season as you eat with a good sea salt.

5) Scoop the bone marrow onto the toast, season with salt, and add the parsley salad.

Sammy's Roumanian

2011-08-10T09:34:00.001-04:00

Schmaltz & Soda

Don't go for any of the individual reasons you might normally go to a restaurant.

Don't go for the food, although it has a point of view.

Don't go for the vibe.

Don't go for the service.

Don't go for the music.

Go, because it is an overall entertaining, unique, and fun experience. And go with a group of friends.

Benton's Smoked Country Ham Sandwich

2011-07-30T14:12:00.002-04:00

This sandwich has a wonderful variety of flavors: smokey, bright, salty, fresh.

Ingredients

- 2 slices Benton's Smoked Country Ham

- 2 slices tomato

- 4 slices of parmigiano reggiano

- saffron mayonnaise

- fried bread in Benton's bacon fat

- basil, thinly sliced

Directions

1. In a saute pan over medium heat, cook the smoked ham on each side (about a minute or less per side). Remove and set aside.

2. In the same pan, add some Benton's rendered bacon fat (from previously cooking bacon and saving the fat).

3. Toast / fry the bread in the bacon fat.

4. Spread saffron mayonnaise onto toast.

5. Add the cooked ham, the slices of cheese, the tomatoes (seasoned with sea salt), the basil.

Hot & Sticky = Rose Time

2011-07-26T09:10:00.000-04:00

You can't really complain when you have the opportunity to grill outside in New York City, but last week, when the temperatures were creeping towards 100 degrees, it could be said that it wasn't that satisfying outside.

The answer? Rose, of course. In this instance, it was the Caves Coopératives de Donnas Larmes du Paradis 2010 Rose from Italy's Vallee d'Aoste.

This nebbiolo (mostly), is all about the fresh wild strawberries. It's not a serious nebbiolo, but a fresh fruit wine, perfect for slurping on a hot summer's eve. Drink up and don't think too much.

Wine @ Otto

2011-07-25T17:40:00.000-04:00

Otto - drink the Aldo Rainoldi Valtellina Superiore Grumello, an inexpensive Italian nebbiolo.

New Mexico - Rio Grande Gorge Bridge

2011-07-24T19:31:00.000-04:00

Louisiana Head-On Shrimp - Spanish Style

2011-07-24T18:58:00.001-04:00

Sauteed Shrimp Spanish Style

The shrimp will be pungent, juicy, slightly smokey and the sauce needs a crusty loaf for mopping. Depending on the shrimp, the shell is pretty much edible. Oh - and suck the heads.

Ingredients

- 8 Louisiana Head-On Shrimp

- 1-2 garlic cloves, minced

- 1 lemon juiced

- 1 tablespoon pimenton de la vera - picante

Directions

- Combine ingredients in a sealable plastic bag and blend.

- Add shrimp to the bag and marinate for about 30 minutes.

- Heat a saute pan until hot.

- Add the shrimp the pan and cook through.

Modified Daiquiri

2011-07-18T20:25:00.001-04:00

The Modified Classic Daiquiri

July 19th is National Daiquiri Day - didn't know this when I had a hankering to make a cocktail with Smith & Cross rum.

Ingredients

- 1.5 oz. Smith & Cross Rum

- 0.75 oz. fresh squeezed lime juice

- 0.25 oz. St. Germain Elderflower Liqueur

- Slice of lime

Directions

- Add ingredients (minus garnish) over ice and shake

- Strain into a chilled cocktail glass

- garnish with lime slice

Reindeer Pate: Looks Like Dog Food, Tastes Fantastic

2011-06-30T14:34:00.001-04:00

Reindeer Pate & Toasted Baguette

Reindeer pate would be the perfect addition to a Christmas celebration. This can of pate was picked up at Fortnum & Mason in London. It really does look like dog food, but it has a slight gamey, rich, meaty flavor, enhanced by the cognac that its prepared with.

Try new things -- you never know what you'll experience.

The company that produces this particular pate is Edible.

To Ithaca & Back

2011-06-27T15:00:00.000-04:00

Tickle My Pig in East Stroudsburg, PA -- order the Messy Bessy with pulled pork, beef brisket, coleslaw, pickled, spicy BBQ sauce.

Sitting on the dock of the lake - Lake Cayuga.

A & W Root Beer Drive-In in Cortland, NY -- order the root beer float (of course), the bacon cheeseburger, and the chili-cheese hot dog.

Fall Creek -- Ithaca is Gorges after all.

Visit the Ithaca Beer company off Elmira Road, take the small tour, but more importantly try sample of their beers on tap (including the excellent root beer) and pick up a growler of your favorite.

Hitting The Palms before it possibly closes is a must.

More of the Royal Palm Tavern - old school Cornell college town.

If you are passing through Scranton, PA and looking for a touch of the old school -- stop in for lunch at Coney Island Lunch.

Order a Texas Wiener and a Texas Cheeseburger. You heart might complain, but they taste great.

Big Apple BBQ Block Party - 2011

2011-06-14T16:16:00.001-04:00

Whole hog delivery to Martin's via fork lift.

Breaux Bridge, LA

2011-06-14T16:03:00.000-04:00

For Sale - Old Bar - Breaux Bridge, LA

Next to the bridge and a school.

Cajun Country. Travel. + Eat.

2011-06-14T15:38:00.001-04:00

Cafe Des Amis in Breaux Bridge, LA. Known for their Saturday morning Zydeco breakfasts. It's mayhem on Saturday mornings, but for a quieter more food oriented experience drop by any other time and say hi to chef Mark Roberthon.

Pick up some Chaurice creole sausage and the cracklins at Poche's Market in Breaux Bridge.

At the levee in Henderson, LA where there was some flooding.

Stay at the Isabelle Inn Bed & Breakfast in Breaux Bridge - really mellow, elegant, and delightful.

A local's hat in an open Jeep.

For the best crawfish in Cajun country, head down a dirt road to...

Hawk's - recommended by chef Mark Roberthon and chef Donald Link.

Seriously good crawfish, only available in season, and purged in a tank.

Babineaux's Meat Market - the place for the best local boudin noir.

Road food - Fried Pork Skins.

Flooding in Morgan City.

Flooding along the Bayou Black Drive between Morgan City and Houma.

New Orleans. Stuff.

2011-06-08T14:27:00.000-04:00

Leeches @ New Orleans Pharmacy Museum

Antique English Marrow Spoons @ Lucullus - they ain't cheap though.

Jackson Square

Warehouse District - some real great stuff going on in this part of town.

Little Debbie Snack Cakes - found in the Warehouse District.

Outside of Lafayette Cemetery # 1.

Flowers in Lafayette Cemetery # 1.

Neophobia: a fun selection of mid-century furniture and other bits and bobs.

New Orleans. Drink.

2011-06-06T19:50:00.005-04:00

Vieux Carre by Chris McMillan at Bar Uncommon. Chris is a cocktail master and works Wednesday through Saturday. Go visit him, don't order a glass of chardonnay, but tell him what you like. You won't be disappointed.

Sazerac Royale by Chris McMillan @ Bar Uncommon. According to Chris, this is called giving something the Boothby treatment. Basically a Sazerac aperitif.

Wine Dinner at Mila.

Cocktails by Chris Hannah @ Arnaud's French 75. Chris is quiet and subtle, but his cocktails are impeccable. His dry humor and love of soccer will keep you entertained and his cocktails will send you home in a spin.

Peychaud's Bitters at the New Orleans Pharmacy Museum.

Tujague's - another old school bar in the French Quarter. If you head into the dining room in the back, one of the original handcrafted bars still exists there.

Both Chris McMillan (Bar Uncommon) and Chris Hannah (French 75) recommended LOA. They are definitely taking a modern twist on cocktails. I found their cocktails to be more flavor forward than subtle and classic. Kind of like a good California Cab that you respect, but don't necessarily enjoy as much as a Barbaresco.

Cure - if you like cocktails, this place is a must. Modern, classic - they get it. I asked if the bartender could make a cocktail with Del Maguey mezcal. The result: a brilliant twist on an Old Fashioned using Chichicapa. It was a true complement to the mezcal.

Abita Amber @ Mahoney's. A classic pairing with the new school po-boys being produced @ Mahoney's.

Sometimes you have to try the "originals." The Sazerac Bar at the Roosevelt Hotel is known for creating the

Sazerac and also offer a Ramos Gin Fizz. I felt like I pretty much had to go there, but for quality, well produced local cocktails, visit Chris and Chris.

The Sazerac.

The frosty huge glass of beer at Liuzza's. Only two things to get here: the Frenchuletta and a frosty mug of Abita Amber.

The Pimm's Cup - the drink I originally thought only the British loved, is also adored by New Orleans. It's such a refreshing drink and it's so hot and humid in New Orleans, you can understand why it's gulped down. The Napoleon House is where to drink the Pimm's Cup.

New Orleans. Eat.

2011-06-04T12:36:00.000-04:00

Fried Rabbit Livers @ Cochon - everything on that menu is worth trying. Also try their moonshine.

A local classic - Hubigs.

Fried catfish po-boy @ Guy's - along with a Barq's rootbeer, another classic.

Best po-boy in New Orleans? Mahoney's. Get the fried chicken liver with creole slaw (above) or the grilled shrimp with fried green tomatoes and remoulade (below).

Chef Ben Wicks worked for just about all big chefs in town (Adolfo Garcia, John Besh....). You'll see his grandmother bringing out trays of po-boys. Don't question, just go.

The fried chicken liver and creole slaw po-boy.

Cochon 555 - the pig head from the butchery demonstration.

Coquette is really killing it in New Orleans. A good cocktail and wine list selection (we ordered the De Moor Aligote). And a really great food menu. Focused on doing justice to the quality of product they use.

After too much local food, time for a pizza. Popped into John Besh's Domenica after having a Sazerac in the Sazerac Room in the Roosevelt Hotel. The white anchovy pizza was pretty great.

Another local classic: Cafe Du Monde.

You've go to love a place that does one thing and does it well: beignets.

Yep, it's touristy. Yep, it'll be crowded. But they are worth it. Stick your head into the indoor dining room / kitchen area and watch the line of wait staff picking up beignets and coffee.

Leidenheimer is the got-to bakery for the French bread used for po-boys.

A take on a classic, that has become a classic - the Frenchuletta at Liuzza's. Also get an Abita Amber in the large frozen glass.

Liuzza's.

If you have room left, and you probably won't, but you should. Walk over to Brocato's for gelato or cannelloni. It's old school Italian ice-cream and pastries.

New Orleans. Travel.

2011-06-01T22:38:00.001-04:00

Ferry Boat

St. Charles Streetcar @ Lee Circle

St. Charles Streetcar on Canal Street

Canal Street Streetcar

St. Charles Avenue @ I90

TWA Terminal @ JFK

Canned Seafood - Angulas - Baby Eels

2011-05-22T11:44:00.000-04:00

They are expensive and you can try the surimi version for a lot less cash. But, if you've discovered the world of fine canned seafoods, then these are worth the extravagance. Unlike the fake ones on the surimi version, the black dots on the real thing are really little eyes.

They are pre-cooked in olive oil, so if you can't wait, just enjoy them right out of the can on a slice of bread. The flavor is pure fishy indulgence. You can also sautee them in a pan with a little garlic, but don't over do it, these little guys are fragile. And have lots of bread on hand to sop up the oil - there's tons of flavor in there too.

Old Barolo

2011-05-17T12:59:00.000-04:00

Cappellano Chinato - back to the fifties

Bartolo Mascarello 1964

Conterno

Cavallotto

Vietti

Giuseppe Rinaldi

Lime Cordial

2011-05-16T15:56:00.000-04:00

I grew up drinking Rose's Sweetened Lime Cordial - it was a great addition to water or lemonade (the British version) and for a kid, it was the perfect combination of sweet and tart. In fact, it was used to be a staple for tennis players to drink as a thirst quencher.

So when I read this article in T Magazine about making your own lime cordial as a much better starting point for a Gimlet, I was intrigued. I haven't had Rose's in years, but I am always on the look out for interesting new twists on cocktails.

The recipe has just a few steps and once you get the hang of peeling and squeezing it's fairly easy. And the result is truly eye opening. Yes, there's sugar in there, but it's all about the pure expression of the lime juice and zest.

Ingredients (adjusted quantities from the T Magazine recipe)
- 6 limes
- Just under 1 cup of sugar

Directions
1) Wash and clean the limes.
2) Cut off the ends of the limes.
3) Peel the limes, removing as little pith (the white stuff) as possible.
4) Cut the limes in half and juice them into a non-reactive bowl.
5) Stir the sugar into the lime juice, until the sugar is dissolved - a few minutes.
6) Add the lime peel, handfuls at a time, crushing and smushing the lime peel for adding.
7) Stir the lime / lime peel mixture.
8) Refrigerate, covered, for 12 to 24 hours.
9) Strain and put in it's final container (glass bottle).
10) Refrigerate for another 12 to 24 hours to cure.

Immediately after it's ready, make a Gin Gimlet. In a cocktail shaker, add 1.25oz gin (Plymouth's) and 1oz lime cordial over ice, and shake. Strain into a chilled cocktail glass and garnish with a lime twist or lime slice. This recipe is more of a guideline than a prescription, although this version produced a really balanced, enjoyable cocktail.

Shrimp Head Powder

2011-05-14T06:59:00.000-04:00

I've been meaning to make shrimp head powder since learning how to make it from Graffit chef Jesus Nunez. He used it along side a shrimp carpaccio, but I planned to use it as an garnish for shrimp risotto.

The flavor of shrimp head powder is pure shrimp essence. It really tastes like the dry powder version of sucking the juices out of a freshly cooked shrimp head.

Here's a bad cellphone picture version of his powder with the carpaccio.

Ingredients
- 6 Blue Shrimp Heads

Directions
1. Preheat oven to 250 degrees F.
2. Place shrimp heads on a baking tray.
3. Bake shrimp heads for 45 minutes to an hour or until the heads are dry and crispy.
4. Remove from the oven and let the shrimp heads cool.
5. In a coffee mill / spice grinder, grind the heads into a powder.

Mezcal & Margarita 2.0

2011-05-05T14:08:00.002-04:00

Mezcal's taking 2011 by storm. If you love the fact that wine has terroir, then single vineyard, unique, artisanal mezcals are for you. Everyone seems to be writing about them - probably because it's Cinqo de Mayo and probably because it's deserved.

A couple of days ago at F.E.D., we published the recipe for the Margarita 2.0, which was created by Jim Meehan of PDT for Sombra mezcal (co-owned by Master Sommelier and cool guy, Richard Betts).

With mezcal, limes, grapefruit juice, agave syrup, cucumber slices, salt all in hand, it was time to get a head start on Cinqo de Mayo. Actually, I was just really intrigued to try a margarita made with mezcal.

It's a really good cocktail - hints of the smokiness, lots of bright tartness, and a balance from the sweet components.

Bottom line: get some mezcal, try it on the rocks to experience the full flavors, then experiment and have some fun. Incidentally, @yobetts (as Richard Betts is known on twitter) recommends trying these five mezcals:

- Del Maguey

- Sombra

- Los Amantes

- Los Danzantes

- Ilegal.

New Smyrna Beach

2011-04-30T13:15:00.000-04:00

Flagler Avenue, New Smyrna Beach

Chuckeyta's

Coffee? Check out Chuckeyta's on Flagler Avenue near the beach. It's a local's spot that has homemade muffins, sandwiches, and quality coffee. They also have wifi and an eclectic array of furniture. If you're working, sit at the owner's grandmother's old dining set.

The Taco Shack

Tacos? The Taco Shack on N. Dixie Highway is a brilliant, relaxing joint. Definitely order the fish tacos, a roasted pork taco, and a steak taco. Sit and relax in the open air "dining room" with a beer while waiting for your food. The freshly made chips come out hot and crisp - don't fill up too much.

Fish House

Fried Oyster Po' Boy? Fish House is located just off Flagler Avenue and right next the beach - in fact it's basically in the beach parking lot. There's a variety of options on the menu, but the fried oyster po' boy is very tasty - get the remoulade sauce as well. The bun's toasted, the oysters are crispy and the sauce is spicy. Crunch, crunch, crunch and it's all gone. Order a Land Shark beer to wash it down. The blackened Mahi fish tacos aren't bad either - but not as good as The Taco Shack's.

JB's Fish Camp

Local Fish? JB's Fish Camp is just what you'd imagine it to be - on the water (river) - fresh fish - very casual. The crab balls are a must and the spiced shrimp too. Beyond that, just make sure you order something fishy. Get their early too, in the evenings when the sun's setting, it's a mob scene.

Real Maraschino Cherries

2011-04-16T11:32:00.003-04:00

Real Maraschino cherries - not the nuclear red colored things most people end up with in their Manhattans - are actually pretty rare. The candid red things most of us slipped from our parents cocktail cabinets are really imitation and artificial. I haven't been actively searching for the real thing, but ever since I did some research on the ideal Manhattan cocktail, I think they have been in the back of my mind.

Recently while walking around an older school, St. Petersburg, FL equivalent of Eataly, called Mazzaro's Italian Market, I stumbled upon the real thing: Luxardo's Original Maraschino cherries. I shied away from buying them for fear of ultimately ending up with cherry juice all over my luggage, but my interest has been renewed. I see that they are available on Amazon.com, but they seem to be more expensive than at Mazzaro's (and they were that cheap).

But honestly, with cocktails, any little thing can screw one up, from bad ice, to poor quality ingredients. So why skimp on the garnish?

Steak Tartare

2011-03-29T17:10:00.001-04:00

This recipe is a combination of the following recipes:
- Chef Lee Hefter's recipe published on Food & Wine
- Anthony Bourdain's recipe published on Celebrity Chefs
- Mark Bitterman's recipe published on Esquire
- Saveur's
- Balthazar's recipe published on Serious Eats

Ingredients
- 1/2 lb beef tenderloin
- 1 egg yolk
- Juice from 1/2 lemon
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 tablespoon olive oil
- 2 anchovy fillets (stored in oil)
- ~ 10 capers, finely chopped
- ~ 4 cornichon, finely diced
- Sriracha
- Salt & Pepper

Directions
1) Finely chop the beef tenderloin. Cut it into thin slices, then cut the slices into strips, and chop the strips. Chill the finely chopped tenderloin.
2) In a bowl, mash up the anchovy fillets with the capers.
3) Add the Worcestershire sauce, the mustard, the lemon juice, Sriracha (to taste), and the egg yolk. Mix and combine.
4) Add in the olive oil until well blended.
5) Mix in the lemon juice.
6) Mix in the cornichon.
7) Start to blend the a subset mixture into the chopped beef tenderloin and keep adding the mixture until the tartare is moist and coated, but not sloppy and runny.
8) Serve with toasted bread.

Negroni

2011-03-26T18:43:00.002-04:00

Ingredients

- 1 part Plymouth Gin

- 1 part Campari

- 1 part Sweet Vermouth

- Garnish: orange twist

Directions

1) Stir over ice gin, Campari, sweet vermouth

2) Strain into a chilled cocktail glass

3) Flame an orange twist to release the burnt oils

Pete Yorn @ Terminal 5

2011-03-14T21:46:00.001-04:00

Asian Lettuce Wraps

2011-03-14T14:42:00.001-04:00

In an attempt to be a little more healthy, I created some Asian style lettuce wraps for lunch.

Ingredients
- 1 Morning Star Asian Mushroom Patty
- 1 Morning Star Original Chick Patty
- Red onion, diced
- Salt & Pepper
- Boston lettuce leaves
- Cucumber, julienned
- Carrot, julienned
- Serrano chile, sliced
- Cilantro, rough chopped
- Mint, ribboned
- 2 tablespoons soy sauce
- 1 tablespoon Thai Peanut Sauce
- Sambal Oelek to taste
- Fresh lime juice 2 teaspoons
- Lime wedges

Directions
1. In a small bowl, combine soy sauce, peanut sauce, sambal, and lime juice.
2. Defrost the two patties, then finally chop and mix together.
3. In a saute pan, saute red onion for a couple of minutes in olive oil over medium heat.
4. Add the chopped up patties, season with salt and pepper, and saute until warmed through.
5. Add half of the sauce to the pan, stir in, and serve in a bowl. The mixture should not be saucy at all, but moist and crumbly.
6. Make individual lettuce wraps with "meat" mixture and condiments to taste.

Dark Side Of The Lens - Astray Films

2011-02-01T13:48:00.000-05:00

14th Street, F Stop

2011-01-30T14:00:00.003-05:00

14th Street, F Stop

2011-01-30T14:00:00.001-05:00

Turkey Ragu

2011-01-29T09:09:00.000-05:00

Ingredients
- ground turkey
- 1/2 onion, chopped
- 1 carrot, diced
- 1 garlic clove, sliced
- 1/4 cup milk
- 1 small can tomato paste
- 1/4 cup red wine
- red pepper flakes to taste
- salt and pepper to taste
- parmigiano reggiano
- pasta (fresh or dried)

Directions
- boil salted water in large pot
- sweat onions and garlic in a large saute pan, season
- add small amount (to taste) of red pepper flakes, stir
- turn up heat to medium / high
- add ground turkey, break up, and brown, season
- add milk and simmer until milk is incorporated
- add can of tomato paste and stir in
- add red wine
- simmer until you are ready to eat
- add pasta water if mixture dries out
- cook pasta and stir into ragu when al dente
- grate parmigiano reggiano onto pasta and serve

Geometrics: London & Brooklyn

2011-01-07T15:19:00.002-05:00

London

Brooklyn

Holidays - NYC

2011-01-02T16:26:00.001-05:00

Ornament Bryant Square Park

5th Avenue and 57th Street

Bryant Square Park

Serrano Ham and Tomato Bread Rolls (Chef Jesus Nunez)

2010-12-31T15:15:00.001-05:00

Chef Jesus Nunez's (Graffit restaurant) appetizer twist on a Spanish traditional classic of bread, tomato, and Serrano ham. This is actually a modification of his recipe that can be found here on Find. Eat. Drink.

Ingredients
- 1 small Ciabbata bread 
- 1 ripe tomato
- 4 slices Serrano ham
- Extra virgin olive oil

Directions
1. Cut the ciabbata bread into tiny cubes (the size of your pinkie nail.)
2. Chop the tomatoes into the same size pieces.
Note: you basically want equal amounts of tomato and bread.
3. In a bowl, mix both ingredients together to make a paste. Season to taste, remembering that the Serrano is reasonably salty.
4. Grab a slice of Serrano ham and put a tablespoon of the bread-tomato mixture on one end of the slice.
5. Roll the rest of the ham slice over the bread-tomato mixture so that it wraps around. 
6. Finish off with a few drops of extra virgin olive oil.

Wine Pairing
You can never really go wrong with a Lopez de Heredia Rose, but in this case, it is a wonderful pairing. But then again, you can't go wrong with bubbles either.
  

Cocktail: Habitant

2010-12-29T15:09:00.002-05:00

The Habitant
Created by Larry Denis, Seignory Club, The Log Chateau, Quebec
Adapted From Bottom's Up by Ted Saucier (1951)
From The Big Bartenders Book by Jeff Masson & Greg Boehm

This is a cocktail worth trying: balanced, bright, fresh, slightly rich and there's no sweetness from the small amount of maple syrup. In fact, I am going try this again with a touch more syrup, especially on a cold night.

Ingredients
- 1.5 ounce Rittenhouse Rye
- 1 ounce Lemon Juice
- 2 teaspoons Maple Syrup
- 1 dash Angostura Bitters

Directions
Shake with ice and strain into a chilled cocktail glass.

Alberto Giacometti in the Galerie Maeght

2010-12-27T10:43:00.004-05:00

Henri Cartier-Bresson

Alberto Giacometti in the Galerie Maeght

Paris, 1961 via wikipedia

Christmas Wines

2010-12-26T18:18:00.004-05:00

1) Txomin Etxaniz Eugenia (Sparkling Txakoli)
Carried back from Getaria, Spain in 2009 - as you'd expect from a Txakoli, it was bright, crisp, minerally - fun with bubbles - fine bubbles - not overly complex, but interesting nonetheless.

2) R. Lopez de Heredia 2000 Gran Reserva Vina Tondonia Rosado (Rioja)
One favorite producers - an amazing rose, just perfect with tapas, cheese, meats, fish. Complex, salmon colored, some sherried component, nutty, bright, beautiful texture.

3) R. Lopez de Heredia 1987 Gran Reserva Vina Tondonia Red (Rioja)
Opened up pretty tightly wound, not expressive, thin, awkward, but after a little while in the decanter and the glass, it started to sing. truffle, mushroom, earthiness, sweet raspberry fruit, elegant. Just brilliant.

PDT

2010-12-07T15:24:00.002-05:00

We dropped by PDT yesterday afternoon to talk to Jim Meehan (partner / mixologist at PDT) for Find. Eat. Drink. while David Engelhardt photographed him making cocktails. It's funny to drop by a blacked out bar at 1:30pm on Monday afternoon - there's a sense of guilt even if it's on business and you don't plan on drinking. Jim's become very well known for his cocktail work at PDT and for furthering the cocktail movement. He's passionate about his craft and has a definite point of view - I always enjoy talking to people who are following their passions.

If you haven't had the pleasure of enjoying a well crafted cocktail with tater tots and hot dogs from Crif Dogs, you should.

Thirty Century Man in Norway

2010-12-07T14:06:00.001-05:00

Hot Toddy

2010-12-06T09:38:00.016-05:00

Late fall, early winter getting you down already? That first cold kicked in hard? Some might say the answer is to lay low and get lots of sleep, or drink some hot tea. My answer: the hot toddy.

Here's a recipe I developed for a Find. Eat. Drink. article.

Ingredients

2 tablespoons whisky

2 tablespoons mild honey

3 whole cloves

2 teaspoons fresh lemon juice

1/2 cup boiling water

1 lemon slice

1/2 teaspoon lemon zest

Directions

1) In a mug or cup, mix the whisky, honey, lemon juice together.

2) Add the cloves, slice lemon, and the lemon zest.

3) Finally add the hot water and stir together.

Tintin

2010-12-05T11:00:00.000-05:00

Tintin - The Crab with the Golden Claws (1940)

Braised Bison Cheek

2010-12-01T17:58:00.004-05:00

When I picked up some bison cheeks from the Union Square Farmers Market, the guy responded to my question about how to cook bison cheek with "low heat, long time. Braise it."

Ingredients:
- bison cheek
- onion chopped
- carrot chopped
- garlic finely chopped
- celery stalk sliced
- can of whole peeled tomatoes
- red wine

Directions:
1) Pre-heat oven to 300 degrees.

2) In a heavy bottom, oven proof saucepan (dutch ovens from Le Creuset work very well) over medium high heat, add some vegetable oil, season the cheek with salt and pepper, and brown it on both sides - a few minutes per side.

3) Remove the cheek and put it in a bowl. Reduce to medium heat, and add the onions, garlic, celery, and carrot to the pan. Season with salt and pepper, stir, and cook until the onion is translucent.

4) Add a cup or so of red wine and deglaze the pan.

5) Add the can of tomatoes and stir to break up the whole tomatoes. Or when putting the tomatoes into the pan, squish with your hand.

5) Stir everything together and add the cheek with its juices into the pan. Pour over some vegetables and juice over the cheek. Cover and put in the over.

6) Cook in the oven for several hours, stirring, and flipping the cheek every so often.

7) The meat should be fork tender and juicy.

Citroen DS 1962

2010-11-16T17:58:00.003-05:00

Citroen DS 1962

Photograph from Deutsche Fotothek

Taken in Dresden, Germany on Freiberger Stasse

Citroen DS & Concorde

Hallway

2010-11-15T20:00:00.000-05:00

Bar Basque

2010-11-06T19:11:00.000-04:00

Chicken & Garlic Sausage & Broccoli Rabe With Saffron Pappardelle

2010-11-01T16:06:00.000-04:00

A simple Sunday evening meal using some ingredients picked up at the New Amsterdam Market.

Ingredients 

- Chicken and garlic sausage from Brooklyn Cured (Brooklyn, NY) - cut into chunks

- Fresh saffron pappardelle from The Ravioli Store (Long Island City, NY)

- Broccoli rabe from the local market (chopped)

- Yellow onion from the local market

- Red pepper flakes

- Salt and pepper

Directions

- Get a large pot of salted water boiling 

- In a saute pan, over medium high heat, brown the sausage in a little olive oil. Remove from pan when browned.

- In the same pan, add a little more olive oil and sweat the onions over medium heat for a few minutes until tender and translucent. Season.

- Add the pasta to the boiling water - this should only take a couple of minutes with fresh pasta. 

- Add the broccoli rabe, red pepper flakes, and saute. Season. Add some pasta water to help cook and wilt the broccoli rabe.

- Add the sausage back into the pan and combine.

- When the pasta is done, add it to the pan, with a little pasta water as needed and combine. Grate some Parmigiano-Reggiano into the pan.
- Serve.

Wine Pairing

Nebbiolo or Barbera. 

Natural Pickles

2010-10-30T10:49:00.014-04:00

Pickle fest was a couple of weeks ago in the Lower East Side and I got to try some natural / lacto fermented pickles. Lots of pickles today are made with vinegar (and spices, flavorings) and this provides consistency and doesn't require immediate refrigeration.

Lacto fermentation or natural pickling on the other hand is pickling using wild fermentation - think yogurt culture, natural wine...As you can see from the photo, there's living things in there.

The taste? Less obvious upfront acidity, a more mellow pickling if you will. It's almost as if there's a yogurt type flavor in there. Very interesting and definitely worth trying. Try Adamah pickles.

Here's a more detailed explanation of natural pickling from Sandor Katz:

“Wild fermentation involves creating conditions in which naturally occurring organisms thrive and proliferate. Fermentation can be low-tech. These are ancient rituals that humans have been performing for many generations. They are a powerful connection to the magic of the natural world, and to our ancestors, whose clever observations enable us to enjoy the benefits of these transformations.

By eating a variety of live fermented foods, you promote diversity among microbial cultures in your body. Biodiversity, increasingly recognized as critical to the survival of larger-scale ecosystems, is just as important at the micro level. Call it microbiodiversity. Your body is an ecosystem that can function most effectively when populated by diverse species of microorganisms. By fermenting foods and drinks with wild microorganisms present in your home environment, you become more interconnected with the life forces of the world around you. Your environment becomes you, as you invite the microbial populations you share the earth with to enter your diet and your intestinal ecology.”

— Sandor Katz, www.wildfermentation.com

Pork Loin Roast

2010-10-25T08:51:00.001-04:00

Pork loin roast with Dijon regular and whole grain mustards and ground fennel salt. Based on a recipe from epicurious.com.

Portland, ME - East End

2010-10-02T11:40:00.000-04:00

Equipo Navazos La Bota de Fino #15

2010-09-12T10:35:00.003-04:00

There's lots of chatter in the wine geek circles about Equipo Navazos - so I thought it was time to try a bottle of the fino. Fino and Manzanilla are one of the great ways to start an evening and fortunately (from a cost perspective), sherry is still unpopular and can be relatively inexpensive. Why is that? Do the oxidative notes scare people? Is it too confusing? Or is it just that it's an "old" persons drink? Whatever the reasons, people should get over their preconceived notions and drink a drop of sherry.

The La Bota de Fino #15 is definitely a good sherry, but at $40 for a bottle, it's pretty expensive. Upon first opening, the nose seemed pretty closed, but on the second day, it was much more expressive. Lots of nuts, minerals, citrus, salt - like a sea breeze. The second evening, I drank it with pan fried sardines - and it was an excellent pairing.

NY at Night

2010-09-12T10:13:00.000-04:00

Lincoln Center

2010-09-06T16:55:00.004-04:00

Cocktails @ B Flat

2010-09-06T16:41:00.000-04:00

The Parisian at B Flat

Fishing

2010-08-24T16:50:00.001-04:00

Not really a fisherman, but really enjoyed this video.

Summer Tarpon Reel from Cavin Brothers on Vimeo.

Gazpacho

2010-08-24T14:41:00.001-04:00

The perfect summer soup - cool, crisp, bright, refreshing.

Ingredients
- 2 roma tomatoes
- 2 heirloom tomatoes
- 2 beefsteak tomatoes
- 1 english Cucumber
- 2/3 green pepper
- 1 garlic clove, minced
- 3/4 cup olive oil
- 0.5 tablespoons Pedro Ximinez Sherry vinegar (sweet)
- 1.5 tablespoons white wine vinegar
- Salt & Pepper to taste

Directions
- Quarter 1 each of the types of tomatoes (half the amount) and add to food processor
- Peel 1/2 of the cucumber, roughly chop, and add to food processor
- Clean and de-seed/de-vein the green pepper; take 1/3 of the pepper and roughly chop, and add to food processor
- Add the minced garlic to the food processor
- Process the tomatoes, cucumber, and green pepper in the food processor - the tomatoes will turn a light, creamy, pink color.
- Add olive oil, vinegar, salt and pepper, and process.
- Taste for flavor - depending on the acidity of the tomatoes more vinegar can be added. Taste for salt and pepper.
- The remaining half of the tomatoes, cucumber (skin on), and green pepper should be finely diced and added to a large bowl.
- Pour the blended mixture on to the diced vegetables and stir them together.
- Taste for seasoning.
- Let the soup rest in the refrigerator for at least an hour.
- Top with quartered cherry or grape tomatoes, home-made croutons, shrimp.

Wine Pairing
- Fino or Manzanilla sherry
- A bright, crisp white wine such as txakoli or albarino
- A dry rose: a txakoli rose from Ameztoi would be great or one of my favorites Lopez de Heredia Rioja Rosado.

MoMA New York

2010-08-21T10:33:00.000-04:00

MoMA New York

Tiles

2010-08-21T10:22:00.001-04:00

Tiles

Galaxy Diner

2010-08-16T12:53:00.000-04:00

Galaxy Diner, Route 23, Butler, NJ.

Pimm's No. 1 Cup

2010-08-07T14:51:00.002-04:00

Pimm's No. 1 Cup

- 1 part Pimm's No. 1

- 3 parts Gus' Extra Dry Ginger Ale - also try Fentimans Ginger Beer

- Ice

- Seedless (English) cucumber wedges or slices

- Mint sprig

- Strawberry

- Orange slice

Coffee @ RBC in Tribeca

2010-08-06T14:01:00.001-04:00

Cortado

Crostini

2010-08-01T18:10:00.001-04:00

Marinated anchovies
Roast red pepper and Parmigiano Reggiano
Ricotta with balsamic glaze, olive oil, salt

Prunotto 1990 Barbera d'Alba

2010-08-01T16:33:00.003-04:00

Prunotto 1990 Barbera d'Alba Pian Romualdo
Still going strong. Delicious. Dark red fruits, savory, earthy. Paired with roast chicken with potato and squash gratin.

Sardines Sandwich

2010-08-01T15:57:00.002-04:00

Sardine sandwich with boiled egg, celery leaves, boiled potato, capers.

The Vesper Version 2

2010-07-17T09:32:00.000-04:00

The Vesper Version 2

Berkshire Mountain Ethereal Gin (3 parts)

Ketel One Vodka (1 part)

Cocchi Americano (1/2 measure)

Stir

The Vesper Version 1

Summer Night

2010-07-17T08:47:00.001-04:00

Hot summer night, Hudson Street, NYC.

Coffee @ RBC in Tribeca

2010-04-25T23:36:00.002-04:00

Cortado at RBD in Tribeca - yes the new coffee joint with the Slayer espresso machine. It was pretty tasty and the chocolate chip cookie wasn't half bad either.

Bordeaux and Lamb

2010-04-21T18:12:00.001-04:00

There are some wine and meat combinations that just excite me - lamb and Bordeaux is one of those things. The only thing missing was a chunk of sharp old cheddar. The lamb was a small hunk from a leg I picked up Whole Foods on Union Square, just simply roasted with olive oil, salt and pepper. And the Bordeaux? A fun little Chateau Bourgneuf 1989 from Pomerol. It was fresh, alive, youthful, structured, with minerals, dark fruits, berries, and smoke. Just the way a Bordeaux should be - and just spot on with the roasted leg of lamb.

Ithaca is... Art

2010-04-19T12:20:00.001-04:00

I always liked I.M. Pei's Herbert F. Johnson Art Museum at Cornell, but did they improve the art work contained in the building since 1993? I also discovered they are building an extension to the museum using the original I.M. Pei design. Even if you don't enjoy the artwork, the views alone are worth the visit - both from the top floor and the open air sculpture area.

Mescal, Lime, Garlic Marinated Wild Florida Shrimp

2010-04-17T15:10:00.001-04:00

I keep on writing this, but it really is the simple things in life that seem to taste the best. Medium sized shell on wild Florida shrimp from The Lobster Place in Chelsea Market marinated for about 30 minutes in mezcal, lime juice, olive oil, paprika, cayenne, salt, and pepper.

Pan fry the shrimp over medium high / high heat and flame the mescal to burn off the alcohol. The shrimp will be pink and cooked and the marinating liquid will be reduced and delicious. Serve over a slice of crusty country bread. Simple. Perfect.

Ithaca is... Fences

2010-04-17T14:50:00.001-04:00

Traveling back to your old stomping grounds can be both surreal and fun. And after a while, it is easy to sound like an old codger when you hear yourself say "back in the day", "I remember when", "what happened to".

This past weekend I visited a piece of my youth - the old college days - with a number of friends. We headed back to Cornell. Cornell has been in the news recently - and not in a good way. The continued reputation as the suicide university has not diminished and the recent spate of suicides resulted in metal mesh fences being constructed over bridge walkways which are over a gorge. No longer is the statement: "Ithaca is Gorges" a true one. Well in the purest sense of the statement, it is, but.... Ithaca is now Fences as the architecture students so aptly described.

Aside from the fences, it was a beautiful weekend. The weather cooperated and even gave us a chance to remember the old days with a very brief snow storm at 2am. The perfect end to our first evening: a trip to Hot Truck, a stumble up Libe Slope, and a snow storm whirling around the clock tower. Does it ever get better than a PMP (or whatever your favorite French bread pizza was)?

The next day was ablaze with sun and provide the opportunity for a hungover, but delightful walk around campus to remember the days of yore.

Spring Smelts and Peas

2010-04-04T14:23:00.002-04:00

As Spring finally begins to emerge from Winter, we get to re-experience all kinds of foods we haven't seen in a while - like catching up with old friends. Wild Canadian Smelts from The Lobster Place in Chelsea Market paired with fresh peas with mint and a bottle of Vare 2004 Bianco Salle Bucce from Chambers Street Wines. A very easy preparation all around.

The Smelts

1. In a bowl combine about 1/2 cup of flour with salt and pepper (and whatever other seasoning might take your fancy such as paprika, cayenne, etc.)

2. Pat the smelts dry and dust them in the flour seasoning mixture.

3. In a saute pan, over medium high heat, add some olive oil to amply coat the bottom of the pan.

4. When the oil is hot and rippling, add the smelts.

5. Pan fry until golden brown on both sides.

The Peas

1. Shell the peas.

2. Add the peas to a pot of salted boiling water.

3. Simmer for about 3 minutes or until the peas are al dente - softer but still have a pop.

4. Drain and in the same pot add a splash of olive oil, chopped mint, season to taste.

5. Toss and serve.

The Wine

Vare 2004 Bianco Sulle Bucce (Pinot Grigio, Ribolla Gialla, Sauvignon Blanc, Tocai Friulano, Pinot Blanc)

Rescued out of the bargain bin at Chambers Street Wines. A Napa Valley 500ml orange wine. You can see why this was not a hot seller for the average California Sauvignon Blanc drinker - especially at about $27 a bottle. But for those that love Radikon style orange wines - this was a real drinker. Very dark, slightly oxidative, great balance, mild tannins, orange peel, grapefruit,

The Sandpit by Sam O'Hare

2010-03-08T13:41:00.000-05:00

It's not travel, eating, or drinking related, but it's an amazing New York video called "The Sandpit" by Sam O'Hare. Note: he took 35,000 still shots to make this video.

Spinning Roulette Whisky Tumbler

2010-02-27T14:24:00.004-05:00

The Find. Eat. Drink. article is here. and the video is here.

Old School Lambrusco - Vittorio Graziano

2010-02-25T10:42:00.001-05:00

Finally got around to trying the Wednesday evening special at Via Emilia last night - $25 gets you 4 pours of Lambrusco and 4 antipasti. Cheap, fun, and delicious.

My favorite Lambrusco of the four was the Vittorio Graziano Lambrusco di Castelvetro - a very old school Lambrusco - made the way they used to be made. Very dry with red berry notes (some dinner companions in the past have noted a medicinal quality - which am not sure I get, but I love that aspect of it) - excellent to begin a meal with cured meats (mortadella is a classic pairing).

I'd had this a few times and fell in love with it at a dinner held by Gabrio, owner of the De-Vino Wine Boutique in the Lower East Side. It's imported by the folks at Via Emilia and he buys it from them. For $36 a bottle at Via Emilia and $22 a bottle at De-Vino, it's a steal.

Goat Cheese and Onion Tart with Tue-Boeuf '07 Brin de Chevre

2010-02-25T10:12:00.005-05:00

A couple of years ago when Jorge was managing the wine program at Cercle Rouge in Tribeca, they used to serve Tue-Boeuf Brin de Chevre by the glass. It was a brave move - because beyond some wine geeks who really knows Menu Pineau. But it was an inspired move, at least I believe it was, because it matched perfectly with the goat cheese and onion tart they had on their menu as an appetizer. What a pairing it was: sweet onions, slightly tart goat cheese balanced beautifully with the slightly sweet and bright menu pineau (this was a couple of vintages ago when the Brin de Chevre had a touch of residual sugar).

I was buying some wine, back at the old stomping grounds of Chambers Street Wines, and I decided it was time for the Tue-Boeuf 2007 Touraine Le Brin de Chevre. My next thought was Goat Cheese and Onion Tart. Not many people opt to make onion tarts from scratch based on picking up a bottle of menu pineau from the Loire Valley - but maybe I am unique in that way.

The Tart

The tart turned out well - although not making pastry from scratch very often, I struggled a little with the dough. I used a recipe from Gourmet, September 1997 with some adjustments along the way. I made a smaller round pie (8 inch pie tin) and used less goat cheese than called for - not by choice, but based on what I had purchased. Still, the pastry was flaky, the onions really sweet, and the topping crisp and cheesy. And it was even better cold the next day.

The Wine

And the wine? Just what I wanted: dry, crisp, apples, citrus, floral, elegant and interesting. A brilliant pairing with the goat cheese and onion tart.

Shrove Tuesday Pancakes - Smoked Sturgeon and Shrimp

2010-02-22T18:14:00.004-05:00

I was inspired by Shrove Tuesday again this year and made some savory pancakes (crepes really). The pancakes were stuffed with a bechamel sauce with chopped honey smoked sturgeon, fresh dill, and both cheddar and parmesan cheeses as well as small smoked shrimp. It was a really unbelievable lunch.