tag:blogger.com,1999:blog-309788662024-03-13T09:42:36.194-04:00Thursday Club NYCJasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.comBlogger289125tag:blogger.com,1999:blog-30978866.post-22352816730739242382010-05-23T12:34:00.011-04:002010-05-23T14:51:50.905-04:00End of an Era (maybe)<div style="text-align: left;">OFFAL IV was billed to be one of the last formal Thursday Club meals in the Man Cave.<span> </span>With an onslaught of life-changing occurrences blipping on our Thursday Club radar as of late (pregnancies, births, switching apartments, switching jobs, et al), it has been increasingly difficult to gather everyone to honor the cornerstone ideals of our Club - celebrating food, drinking Herculean proportions and being downright silly.</div><div> <p class="MsoNormal">For a special meal like this one, it was great to see the all-offal menu (minus dessert thank G_d) combining some contemporary classics and a few of Teddy’s own creations.<span style="mso-spacerun: yes"> </span>Mostly everyone showed up relatively on time and sober…..surprising.<span style="mso-spacerun: yes"> </span>Chilled martinis and microbrews greeted one and all…far from surprising. <span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal">The table was set for seven:</p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none">- Chicken liver toasts <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none">- Terrine of duck and asparagus, crispy duck tongues, dandelion & orange<o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none">- Calf's tongue with celeriac remoulade <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none">- Sweetbreads with bacon, capers and lemon <o:p></o:p></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none">- Bone marrow with oxtail marmalade <o:p></o:p></p> <p class="MsoNormal">- Lemon tart</p> <p class="MsoNormal">The starter was far more rustic than the oft-seen chicken liver pate.<span style="mso-spacerun: yes"> </span>Going with the whole offal theme, the liver played the lead role with nice undertones of spices and aromatics. For a brief moment, the banter ceased and the sounds crunchy toast echoed throughout the Cave.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal"><img src="http://1.bp.blogspot.com/_4ca0W52EIBU/S_lZ3kwzvaI/AAAAAAAAAsM/MzpZie4D8ds/s200/IMG_2819.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5474505633341619618" style="cursor: pointer; width: 200px; height: 150px; " /></p><p class="MsoNormal">Predictably, by the time the first course was plated (approx 8:50pm), served, and demolished, the empties began to pile up, the volume got louder and the scene began resembling the slightly uncouth, albeit comforting Thursday Club. </p><p class="MsoNormal"><span style="mso-spacerun: yes"></span></p> <p class="MsoNormal">The terrine dish was a work of art.<span style="mso-spacerun: yes"> </span>Bright green baby asparagus spears studded each slice across the top and bottom.<span style="mso-spacerun: yes"> </span>I’m not sure what parts of the duck went in (all but the quack no doubt), but each bite had different flavors and textures.<span style="mso-spacerun: yes"> </span>The crispy duck tongues were an amazing addition. I could have really made a serious dent in the worlds’ duck population and polished off a hundred of those things.<span style="mso-spacerun: yes"> </span>The bitter greens and citrus punch of the dressing and orange segments kept everything in balance.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_4ca0W52EIBU/S_lZ3z_l24I/AAAAAAAAAsU/YJJILlu6tAY/s1600/IMG_2822.JPG"><img src="http://4.bp.blogspot.com/_4ca0W52EIBU/S_lZ3z_l24I/AAAAAAAAAsU/YJJILlu6tAY/s200/IMG_2822.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5474505637430156162" style="cursor: pointer; width: 200px; height: 150px; " /></a></p> <p class="MsoNormal">Tongue appeared again in the next dish in the form of slow-cooked calf’s tongue.<span style="mso-spacerun: yes"> </span>Each thin, tender slice was topped with a gelatin parsley cube. Yet another 'shake your head in disbelief' moment brought to us by Teddy.….why put a conventional sauce on top when you can add another texture to the plate? How obvious, right?<span style="mso-spacerun: yes"> </span>The celeriac remoulade resembled cole slaw, and added a similar creamy, but bright flavor and the necessary crunch that the dish needed.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal"><span style="mso-spacerun: yes"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_4ca0W52EIBU/S_lZ3cH4LOI/AAAAAAAAAsE/Mh6DUbJCP-o/s1600/IMG_2825.JPG"><img src="http://1.bp.blogspot.com/_4ca0W52EIBU/S_lZ3cH4LOI/AAAAAAAAAsE/Mh6DUbJCP-o/s200/IMG_2825.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5474505631022460130" style="cursor: pointer; width: 200px; height: 150px; " /></a></span></p><p class="MsoNormal"><span style="mso-spacerun: yes"></span></p> <p class="MsoNormal">This next dish was probably the clear-cut favorite of the night.<span style="mso-spacerun: yes"> </span>First of all, the plating not only looked great, but also proved functional as we got every component of the dish in every bite.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">Starting from the bottom:<o:p></o:p></p> <p class="MsoNormal">Pea puree – smooth and sweet.</p><p class="MsoNormal">Sweetbreads – hot out of a shallow fry.<span style="mso-spacerun: yes"> </span>Perfectly crispy on the outside and moist inside.<span style="mso-spacerun: yes"> </span>They would easily replace chicken nuggets in my diet if they were ever in my diet and gout wasn’t a major concern of mine</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">Bacon –salty, porky and crisp. A staple of any great dish.<o:p></o:p></p> <p class="MsoNormal">Sauce – an emulsion of butter, white wine and capers.</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_4ca0W52EIBU/S_l0a_CMlQI/AAAAAAAAAs0/iNleF7BDagM/s200/IMG_2827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5474534828991616258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></p> <p class="MsoNormal">Yup, imagine that combo for every single bite.<span style="mso-spacerun: yes"> </span>Can’t say anymore about it, I’ve already drooled all over my laptop.<span style="mso-spacerun: yes"> </span>Vile.</p> <p class="MsoNormal">Trying our best to keep up with the demanding wine schedule, we were popping open roses, crisp whites, and bubbly Cavas at an alarming rate.<span style="mso-spacerun: yes"> </span>The next dish needed a heavy red to stand up to it.<span style="mso-spacerun: yes"> </span>Good thing we had 3 or 4 to do the trick.</p> <p class="MsoNormal">The oxtail marmalade reminded me of an upscale sloppy joe.<span style="mso-spacerun: yes"> </span>It’s pretty damn difficult to take something that has ‘sloppy’ in its name and polish it up, but it totally worked.<span style="mso-spacerun: yes"> </span>Teddy used prune juice to add sweetness to the tender, braised meat.<span style="mso-spacerun:yes"> </span>Unfortunately, most of my bone marrow escaped out of the bottom of the bone in liquid form.<span style="mso-spacerun: yes"> </span>But that made my grilled toast that much happier when it was used to scoop up all of the rich gravy that formed in the bottom of my dish.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal"><img src="http://2.bp.blogspot.com/_4ca0W52EIBU/S_lzpavBogI/AAAAAAAAAss/HUAsi-qe5ac/s200/IMG_2830.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5474533977433940482" style="cursor: pointer; width: 150px; height: 200px; " /></p><p class="MsoNormal"> With a limited amount of space left in our stomachs and on the table, our dessert made its way downstairs (approx 12:50am).<span style="mso-spacerun: yes"> </span>Sweet dessert wines and pretty much all remaining bottles were crammed onto the remaining table space not covered by bottles, ash trays, glasses (broken and non), Mike Phillips' wild gesturing, or J Boogie’s head.<span style="mso-spacerun: yes"> </span>The sour lemon tart and accompanying raspberry sorbet was just what we all needed to spruce up our palates again after the five courses of unctuous assault.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_4ca0W52EIBU/S_lZ3O6GeyI/AAAAAAAAAr8/GgW4SVRYVkc/s1600/IMG_2833.JPG"><img src="http://2.bp.blogspot.com/_4ca0W52EIBU/S_lZ3O6GeyI/AAAAAAAAAr8/GgW4SVRYVkc/s200/IMG_2833.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5474505627475016482" style="cursor: pointer; width: 200px; height: 150px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_4ca0W52EIBU/S_lzou-VKRI/AAAAAAAAAsc/ZYEFaG-dbsk/s1600/IMG_2841.JPG"><img src="http://3.bp.blogspot.com/_4ca0W52EIBU/S_lzou-VKRI/AAAAAAAAAsc/ZYEFaG-dbsk/s200/IMG_2841.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5474533965686974738" style="cursor: pointer; width: 150px; height: 200px; " /></a></p> <p class="MsoNormal">This meal was truly one for the ages. Sitting in the dim of the Man Cave, a night of sinfully rich food and plentiful wine swirling ‘round my head, peering through the thickening curtains of smoke, laughing to the point of losing my breath listening to the same stories that all know the ending to - it all kind of hit me. After nearly 5 years of Thursday Club meals, the combination of all of this is really why we get together.<span style="mso-spacerun: yes"> </span>Tonight, everything went exactly to plan. </p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">Big ups to Chef Teddy and the Man Cave.<o:p></o:p></p> <!--EndFragment--> </div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-30978866.post-11553546355523518932010-02-25T15:10:00.002-05:002010-02-25T15:11:46.628-05:00The Man Cave Moves Upstairs...<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_XO94KH3ceyw/S4bPlrW3NAI/AAAAAAAACQQ/uth1zlcgvO8/s1600-h/IMG_5192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_XO94KH3ceyw/S4bPlrW3NAI/AAAAAAAACQQ/uth1zlcgvO8/s320/IMG_5192.jpg" /></a></div>After what seemed like an impossibly long hiatus during the Holiday Season, etc. the gang finally reconvened at Teddy's house for a meal that promised not to disappoint. I arrived early & surprisingly sober for a meal that had my mouth watering ever since I got the menu email the day before.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_XO94KH3ceyw/S4bZXlx9KOI/AAAAAAAACQ4/obLX40OBuws/s1600-h/IMG_5185.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_XO94KH3ceyw/S4bZXlx9KOI/AAAAAAAACQ4/obLX40OBuws/s200/IMG_5185.jpg" width="200" /></a></div>Teddy moved us into the kitchen as the Man Cave has now turned into his home office. No matter though as we were now much closer to the food & action on the stove. There was a cornucopia of alchohol flowing around as we waited eagerly for the first course. My personal favourite was the growler of Rouge Deadguy ale which really didn't last long at all (boo!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_XO94KH3ceyw/S4bQeieTc2I/AAAAAAAACQY/X1WNiAnV4hs/s1600-h/IMG_5188.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_XO94KH3ceyw/S4bQeieTc2I/AAAAAAAACQY/X1WNiAnV4hs/s200/IMG_5188.jpg" width="200" /></a></div>First course: <b>Snails, parsley and bacon on duck fat toast</b>. Teddy powered up his panini press & churned out this excellent opening dish. The smoked bacon was an excellent addition, but surprisingly not salty at all. I had expected it to overpower the dish, but the flavor was extremely subtle. The snails (w/tarragon & rosemary) were really tasty. Velvety, rich (thank God for duck fat!) & morish... Teddy knocked this one out of the park.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_XO94KH3ceyw/S4bS4eooTBI/AAAAAAAACQg/axZZFVKzqC4/s1600-h/IMG_5189.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_XO94KH3ceyw/S4bS4eooTBI/AAAAAAAACQg/axZZFVKzqC4/s200/IMG_5189.jpg" width="200" /></a></div>We moved right on to the second course; <b>Duck and pork terrine with apricots and pistachios, English Cumberland sauce</b>. Oh Lordy! I was so excited about this dish after seeing it on the menu. The terrine had pistachios, prunes & apricot & was wrapped in bacon (which Teddy called 'the stockings'). It was really dense & tasted awesome. I thought that the Cumberland Sauce (port, citrus, honey, mustard & stock) was a bit on the sweet side, but it went right down my cakehole like the rest of the food.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_XO94KH3ceyw/S4bURd9_JUI/AAAAAAAACQo/TwvSRkDLRvI/s1600-h/IMG_5195.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_XO94KH3ceyw/S4bURd9_JUI/AAAAAAAACQo/TwvSRkDLRvI/s200/IMG_5195.jpg" width="200" /></a></div>We took a break here to compose ourselves & sign our DNR agreements. <b>Skate, ragout of onion, peas and chives, fennel custard, caper crumbs</b>. I was so glad that this course was on the light-side. I could already feel my arteries constricting... The pan seared skate (which was dusted with salt, pepper & flour) was light & fresh. The fennel custard (which, unfortunately, is impossible to see in this picture) was the first savory 'flan' that I've ever had. I say Flan because that was the general consistency of it & boy was it good. Basically made from fennel seed & cream, I have no idea how Teddy came up with this idea, but I'm glad he did. The peas were prepared with fish stock, cream & chives. All in all, a light, buttery dish. The caper crumbs added an awesome little crunch too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_XO94KH3ceyw/S4bWWa_FEII/AAAAAAAACQw/OrENpqV0Kvg/s1600-h/IMG_5198.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_XO94KH3ceyw/S4bWWa_FEII/AAAAAAAACQw/OrENpqV0Kvg/s200/IMG_5198.jpg" width="200" /></a></div>The waft of beefy goodness leaking from the oven had us all begging for this course: <b>Orange and ginger braised beef short ribs, quinoa with wild mushrooms, confit baby tomatoes</b>. The ribs literally fell apart at the slightest touch. I didn't even need a knife for this dish. The ginger & orange was a nice spicy/sweet touch & tangy as well. The sauce was a bit on the oily side, but I'm not going to complain about that. This was by far the heaviest dish of the menu, probably due to the truffle butter (I wish you guys could smell this!)<br />
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After another break & lots of drinking, we moved on to the last course: <b>'Manhattan Special' affogato, dark chocolate Marcona almonds</b>. Honestly, this was the most disgusting thing I've ever tasted since Mike P's Bacon Martini, Hence the lack of pictures. I don't like floats in any way, shape or form, so this was NOT my cup of tea! I did manage to pick out most of the coffee ice cream which was awesome.<br />
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I'm glad that the club is back in full swing & as a side note, Teddy & Serena had a baby girl today, so I'd like to give a huge high-five to them. Baby Rome is going to be the best fed child in America!Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com1tag:blogger.com,1999:blog-30978866.post-15120278932487505262010-02-21T12:15:00.011-05:002010-02-22T20:26:55.900-05:00JC's Thursday Night Explosion<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Pld4mgOGEy0/S4FxSGuOpQI/AAAAAAAAAJY/pJ_8FuMv_RM/s1600-h/millionaire+meatloaf.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Pld4mgOGEy0/S4Fv1-1hO_I/AAAAAAAAAJI/_TvWP3SfISE/s1600-h/bacon+pre-explosion.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_Pld4mgOGEy0/S4Fv1-1hO_I/AAAAAAAAAJI/_TvWP3SfISE/s320/bacon+pre-explosion.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440752798031494130" /></a><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>August 20th, 2009. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div> It's almost embarrassing how much time has passed since this date. It is February 21, 2010 today, and 6 months have passed to this day. But I could not let JC's Thursday Night be left without my attempt at a proper acknowledgement.</div><div><br /></div><div>8/20/2009 was my first night at JC's home and prior to arriving he had warned us that we should be prepared for a very warm night as his A/C was not cooling off his home on this particularly hot summer day. What he did not tell us is that he was offering us showers of sweat with his wonderful meal. I recall that Teddy phrased it nicely: "It's like we walked into a lung!", while Adam mentioned that he at least now knew what it would be like to be cremated.</div><div><br /></div><div>So drenched and drooling, JC began to show us how he does TNC.</div><div><br /></div>Bacon Explosion & BBQ Sauce.<div><br /></div><div>A meal former President Bill Clinton would thoroughly enjoy no doubt. I had yet to try this American terrine surrounded by a criss-cross of crispy, thick bacon. I had obviously heard about it, but did not realize just what exactly it was that I was missing out on. But now I understand the infatuation with this dish: your fork penetrates through the crisp piggy outside, then draws delicious juices from the porky moist inside... simple right? Simple or not, it is truly an amazing all American dish. I must say, it reminds me a little too much of the Superbowl for some reason, which I detest. But it is a great recipe for bacon lovers, and for those who want to venture exploring the extreme deliciousness of bacon and pork. </div><div><br /></div><div>Macaroni & Cheese with Lobster and Truffle Infusion.</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://1.bp.blogspot.com/_Pld4mgOGEy0/S4FwVrhr-VI/AAAAAAAAAJQ/g0rGPMnqf0U/s200/macaroni+%26+cheese.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440753342603852114" /></div><div>Even before this plate hit the table, we couldn't help but notice the truffle aroma lifting off of the gooey layers of pasta and cheese. Bite after bite, the taste of truffle and lobster consistently teased my palate and made me want more. This meal was paired with a wonderful sharp white pinot grigio that cut through the tasty bechamel that included cheddar, fontina and Parmesan. I also recall that this cool wine also made survival in JC's cheesy human stove possible. We were also all very happy with how the meal was baked under a perfect parsley, chive and breadcrumb crust.</div><div><br /></div><div>Meatloaf with Millionaire Mash.</div><div><br /></div><div>This wasn't just any meatloaf. Elk, veal and pork all made an appearance. And it wasn't any old mashed spuds. This was a version of Hester Blumenthal's mashed (Teddy explains that Hester studied cookery under the great Marco Pierre White, and and was responsible for a wonderful restaurant known as "Fat Duck"). As JC put it, he "did a bit of butter, then thought I should add some potato." But the real star was definitely the meatloaf. The celery in the meatloaf added a little crunch to the meaty goodness. But the moist meat was just so perfect... paired perfectly with the BBQ sauce. I wish I had a better photo, and perhaps one of the inside of this meatloaf. You just have to trust me: this was hands down the most delicious meatloaf I have EVER had, and JC should be damn proud.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_Pld4mgOGEy0/S4FxSGuOpQI/AAAAAAAAAJY/pJ_8FuMv_RM/s400/millionaire+meatloaf.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440754380696364290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><br /></div><div>Banana & Ginger Pudding.</div><div><br /></div><div>JC made a big deal about not being happy with the pudding. He wanted it to be more "solid" and less floury, and perhaps it should have been a little more cooked. But I thought it was still delicious and the chocolate sauce over the pudding and the spice ginger and tender pieces of banana were quite tasty.</div><div><br /></div><div>Despite my delay in acknowledging his wonderful meal, I suppose it says something about JC's skills in the kitchen that I still remember, 6 months later, how delicious it all was. As I sit here writing, I especially crave the meatloaf - oh, that perfect meatloaf. Perhaps I am hoping that JC does another night soon, although I know my own turn to host is long overdue. Hmmm, maybe I can just do JC's meatloaf for my turn to host... it is certainly a dish that could be the centerpiece, no, a masterpiece, to any dinner. </div>Canadian Baconhttp://www.blogger.com/profile/00953164138211419921noreply@blogger.com1tag:blogger.com,1999:blog-30978866.post-45777607791307199642010-01-03T11:46:00.021-05:002010-01-04T22:56:15.756-05:00Trio of Holiday MealsThe holidays are a time for family gatherings, reflection, but most importantly, planting oneself at a table to nosh with those closest to you. I put together a trio of meals for my family and friends on the day after Thanksgiving, as well as Christmas Eve and Christmas Day.....these are their stories.<div><br /></div><div>*BUM BUM*</div><div><br /></div><div>November 27th </div><div><br /></div><div>- Roasted Vegetable Soup</div><div>- Stuffed Tomato Provincal</div><div>- Whole Snapper with Sausage and Clams </div><div>- Mini Cranberry Tarts</div><div>- Assorted Cheeses </div><div><br /></div><div>The soup included a tremendous dish from the day before actually - a combination of oven roasted squash, parsnip, cauliflower, brussel sprouts and maybe some others. The base for the Veg Version 2.0 was onion, garlic and mixed dried herbs followed by the leftover veggies. I added chicken stock, simmered, then blended until smooth. Amazing results if I do say so myself.</div><div><br /></div><div><img src="http://1.bp.blogspot.com/_4ca0W52EIBU/S0DNCarJ0aI/AAAAAAAAApw/aK0imOKwOUs/s200/IMG_2768.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422559392757830050" style="cursor: pointer; width: 200px; height: 150px; " /></div><div><br /></div><div>The tomato recipe was lifted from Jacque Pepin and Julia Child, but altered with a hefty bit of Manchego cheese and crispy pancetta in addition to the bread crumb and herb mixture. The sweet yet acidic tomato was the perfect vessel for the salty, cheesy topping. And luckily it kept it's structure and didn't turn into mush.....a holiday miracle!</div><div><br /></div><div><img src="http://4.bp.blogspot.com/_4ca0W52EIBU/S0DOL0m2myI/AAAAAAAAAp4/6CGeChZ9ipI/s200/IMG_2772.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422560653849565986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">The snapper course was cooked using a technique that I am becoming growingly fond of. All of the ingredients were thrown into a large foil packet and steamed. With all of the different ingredients involved (blanched fennel and fingerling potatoes, gigantic clams, browned kilbasa, olives, lemon, herbs to name a few), the fish absorbed a ton of flavor and the initial splash of white wine transformed into a sauce that left me pining for more. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_4ca0W52EIBU/S0DQSO0bELI/AAAAAAAAAqI/fWX25Bdd7v8/s1600-h/IMG_2765.JPG"><img src="http://2.bp.blogspot.com/_4ca0W52EIBU/S0DQSO0bELI/AAAAAAAAAqI/fWX25Bdd7v8/s200/IMG_2765.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422562962988273842" style="cursor: pointer; width: 200px; height: 150px; " /></a><img src="http://4.bp.blogspot.com/_4ca0W52EIBU/S0DQSTPklTI/AAAAAAAAAqQ/eDMJ_MikwJA/s200/IMG_2775.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422562964175885618" style="cursor: pointer; width: 200px; height: 150px; " /><img src="http://4.bp.blogspot.com/_4ca0W52EIBU/S0DQSnmPTrI/AAAAAAAAAqY/GeecC1ptoOI/s200/IMG_2776.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422562969639669426" style="cursor: pointer; width: 200px; height: 150px; " /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">A final cover of fresh orange zest pumped the flavor up even more. As you can tell, the fish fell apart into beautiful filets and made for easy clean up.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The dessert was again from leftover department....more from the forgotten side dish department to be honest. The tarts were made with cranberry sauce that never left the fridge on Thanksgiving Day. Oops. No worries, as they made a great bite size cap to the meal.</div><div style="text-align: left;"><br /></div><img src="http://3.bp.blogspot.com/_4ca0W52EIBU/S0DRc3GZsLI/AAAAAAAAAqg/WZHxgPv5TGE/s200/IMG_2777.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422564245111419058" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /><div style="text-align: left;"><br /></div><div style="text-align: left;">Everyone was stuffed, but there's always room for cheese and dessert beverages.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="http://3.bp.blogspot.com/_4ca0W52EIBU/S0DR70dpHPI/AAAAAAAAAqo/Gr5-120u3Wg/s200/IMG_2780.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422564776979537138" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">For Christmas Eve, I had my parents and brother traveling in from Buffalo to spend the extended Holiday weekend with me in Boston. With a monster meal in the works for Christmas Day, I thought it would be best to make a simple dinner that would warm everyone up and make sure we would eat on time (i'm slowly gaining a reputation for making meals that start too late and last too long - frowned upon in some circumstances). With a little assistance from my Dad's hunting buddies, I had a gorgeous venison backstrap to play the lead part in a Guinness Stew. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="http://3.bp.blogspot.com/_4ca0W52EIBU/S0KtTYxJV_I/AAAAAAAAAqw/_BaSsQYgvwg/s200/IMG_2784.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423087449885202418" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /></div><div style="text-align: left;">Mikey liked it. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pretty basic prep - parsnips, carrots, bacon, Bambi, and Brew. Simple, but effective.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For dessert, instead of stuffing down more sweets (the afternoon was filled with multiple leftover trays of Christmas confections) I dropped by Cambridge's new <a href="http://www.centralbottle.com/">specialty shop</a> for some local cheeses.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ewes Jersey - Cow's and Sheep's Milk </div><div style="text-align: left;"><i>Townsend, VT</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Humbolt Pie - Cow's Milk</div><div style="text-align: left;"><i>Westin, VT</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">Lakes Edge Blue - Goat's Milk</div><div style="text-align: left;"><i>Leister, VT</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal; "><img src="http://3.bp.blogspot.com/_4ca0W52EIBU/S0Ku0iWgxbI/AAAAAAAAAq4/29PIexEKrmM/s200/IMG_2785.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423089118905157042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">All Vermont, all delicious, and all a great variation of texture and taste. Just as we planned, a filling but not gut busting way to set up what turned out to be a long week of over consumption.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Christmas Dinner</div><div style="text-align: left;"><br /></div><div style="text-align: left;">- Smoked Salmon Rilletes</div><div style="text-align: left;">- Seafood Soup with Shrimp and Andouille</div><div style="text-align: left;">- Roast Pork Tenderloin with Red Wine-Black Cherry Sauce</div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>- Parmesan Pave, Sauteed Spinach and Mushrooms</div><div style="text-align: left;">- Mint Chocolate Fudge Cheesecake</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The starter was a pulled from a previous dish I made for Thursday Club (<a href="http://thursdayclubnyc.blogspot.com/2009/02/smoked-salmon-rillettes.html">recipe</a>), but like all replays it needed to be tweaked. Fresh dill replaced the parsley and this added a classic, but welcomed taste combo of salmon, lemon and dill. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The soup was made using my first homemade seafood stock. This included a few bags of Maine's finest from Cape Cod. The smell from the lobster stock alone was enough to rip off a hunk of bread and start dipping, but I held off long enough to finish off the tomato-based broth with sweet shrimp and spicy andouille. Strange as it sounds, the green onion garnish really added a necessary crunch and onion flavor to the shrimp and sausage studded broth. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="http://4.bp.blogspot.com/_4ca0W52EIBU/S0KyfG_7LhI/AAAAAAAAArA/Nk8No5Dq5pE/s200/IMG_2793.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423093148831919634" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></div><div style="text-align: left;">We Johnson's agreed that this was truly a great soup.....good thing, being alone with these three all day could have ended up in a minor riot if I didn't deliver the goods.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The main course was also a standby of mine - pork tenderloin. It's no secret that I enjoy a bit of four-legged protein on my plate when I can (see blog posts - A Man and His Meats, The New Steak King, etc.), and a nice lean tenderloin fit the menu perfect for me. Simply coupled with a cheesy parmesan potato side and some greenage to make sure we were getting our daily vegetable intake and we were all set. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_4ca0W52EIBU/S0KzoLOMfsI/AAAAAAAAArI/V0gnJX-YEow/s1600-h/IMG_2796.JPG"><img src="http://1.bp.blogspot.com/_4ca0W52EIBU/S0KzoLOMfsI/AAAAAAAAArI/V0gnJX-YEow/s320/IMG_2796.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423094404095966914" style="cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">It didn't take too long to dispose of the lot. Clean plate bonuses all around! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Clearly, no day of gluttony is complete without a decadent dessert. In this case, a homemade (not by me thank goodness) cheesecake. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_4ca0W52EIBU/S0K0j1xtIRI/AAAAAAAAArQ/iKXqR6vT1Z0/s1600-h/IMG_2800.JPG"><img src="http://1.bp.blogspot.com/_4ca0W52EIBU/S0K0j1xtIRI/AAAAAAAAArQ/iKXqR6vT1Z0/s200/IMG_2800.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423095429131477266" style="cursor: pointer; width: 200px; height: 150px; " /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">A mug of black coffee, a silky sliver of pie and a sink full of dishes was the perfect end to Christmas Day 2009.....and to all a good night. </div><div style="text-align: left;"><br /></div><div> </div><div> </div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-30978866.post-28373036846681855752009-10-10T18:46:00.006-04:002009-10-10T19:29:23.023-04:00Barbecue Chicken Stew with Puffy TortillasAfter a lengthy tussle with Verizon, I am finally hooked up with the power of the internets and ready to start blogging again (hold for applause). <div><br /></div><div>In the last meal Thursday Club meal that I cooked, my barbecue chicken tacos were met to <a href="http://thursdayclubnyc.blogspot.com/2009/07/with-his-move-to-glorious-boston.html">rave reviews</a>. Recipe Time!<div><br /></div><div>(4-5 servings)</div><div><br /></div><div>You will need:</div><div><br /></div><div>6 Large Chicken Drum Sticks (skin on, bone in)</div><div>1 Green Pepper - halved and rough chopped</div><div>1 Large Onion - halved and sliced thin</div><div>4 Cloves of Garlic - minced</div><div>2 Tsp. Tomato Paste</div><div>Barbecue Seasoning (mix of paprika, cumin, ground coriander, allspice, pepper flakes, etc.)</div><div>1/4 Cup Whisky (nothing too good, Johnny Red will do)</div><div>1/4 Apple Cider Vinegar</div><div>2/3 Cup Ketchup</div><div>1/3 Cup Dijon Mustard</div><div>Chicken Stock</div><div>Hot Sauce</div><div>Brown Sugar</div><div>Salt and Pepper</div><div><br /></div><div>-Preheat large pot with light flavored oil (Veg or Canola)</div><div>-Season chicken with S & P and brown until skin is crisp on all sides. Remove and set aside.</div><div>-Drain most of the excess oil and fat leaving all the brown bits behind.</div><div>- Sweat onion, pepper, garlic until soft on low heat. About 10 minutes.</div><div>-Add tomato paste, barbecue seasoning. Coat veg and brown a few more minutes.</div><div>-Remove the pot from burner and deglaze pot with whisky-cider mixture. Make sure not to singe your kitchen/self in the process. Back to medium heat for a few minutes. </div><div>- Add ketchup, mustard, stock. Simmer and taste. Add hot sauce, brown sugar, S & P to your taste.</div><div>- Place chicken back in. Make sure the liquid almost covers the drumsticks.</div><div>- Cover allowing a little steam to escape and simmer for an hour, periodically moving the chicken around to make sure all of the little guys get attention from the sauce. </div><div>- After an hour, remove chicken again, shred meat off of the bone (it should be falling off).</div><div>- Place the bones back into the sauce, turn up the heat and reduce the sauce until thickened to your liking.</div><div>- Heat off, bones out (make sure they're devoid of all meat), and shredded chicken back in. Stir it up and taste again. Season accordingly.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_4ca0W52EIBU/StEYVaNBebI/AAAAAAAAAng/EYufFe00_Fc/s1600-h/IMG_0937.jpg"><img src="http://2.bp.blogspot.com/_4ca0W52EIBU/StEYVaNBebI/AAAAAAAAAng/EYufFe00_Fc/s200/IMG_0937.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391116985029458354" style="cursor: pointer; width: 150px; height: 200px; " /></a></div><div><br /></div><div><br /></div><div>Serve with toasted flour tortillas (puffed up in the over/toaster to create a nice crunchy shell), smoked cheddar, avocado slices, and sour cream......or whatever else you like. </div><div><br /></div><div><br /></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-30978866.post-28725542029688285312009-09-24T13:02:00.009-04:002009-12-12T12:55:15.589-05:00Tuck Shop (115 St. Mark's)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/SrunOhb_FTI/AAAAAAAACPI/IF4Ilh5VzxU/s1600-h/IMG_4268.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/SrunOhb_FTI/AAAAAAAACPI/IF4Ilh5VzxU/s200/IMG_4268.jpg" alt="" id="BLOGGER_PHOTO_ID_5385081647387317554" border="0" /></a>Is there anything nobler than a pie filled with meat, delicious meat? I've been spending a fair amount of time at the St. Mark's branch of <a href="http://www.tuckshopnyc.com/" target="_blank">Tuck Shop</a> (the original is located at 68 1st St. Between 1st & 2nd Avenues).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/Sruo2QbiAZI/AAAAAAAACPQ/tyzI04Za14M/s1600-h/IMG_4269.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/Sruo2QbiAZI/AAAAAAAACPQ/tyzI04Za14M/s200/IMG_4269.jpg" alt="" id="BLOGGER_PHOTO_ID_5385083429528404370" border="0" /></a>I honestly was not sure what to expect as I'm so used the English meat pies & Cornish Pasties etc. There is a definite difference & I think that the Aussies have a wider variety of fillings. As soon as you walk into the joint, there's a waft of 'pie-goodness' & generally a tray or 2 of pies coming out of the oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/Sruo2nuqJzI/AAAAAAAACPY/qIGK3FlbnW8/s1600-h/IMG_4271.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/Sruo2nuqJzI/AAAAAAAACPY/qIGK3FlbnW8/s200/IMG_4271.jpg" alt="" id="BLOGGER_PHOTO_ID_5385083435782645554" border="0" /></a>I went straight for the Traditional, a ground beef pie which is still my favorite. I've tried the Steak & Guinness (thick & incredibly rich... just how I like my women!), Thai Chook (a spicy Thai Chicken concoction) & the Pork & Sage (nothing extra to say about that one).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/Sruqd8MuC3I/AAAAAAAACPo/SjY07F-HmIA/s1600-h/IMG_4473.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/Sruqd8MuC3I/AAAAAAAACPo/SjY07F-HmIA/s200/IMG_4473.jpg" alt="" id="BLOGGER_PHOTO_ID_5385085210803964786" border="0" /></a>Last weekend, was the St. Mark's Block Party to benefit the George Jackson Academy. Loads of restaurants on St. Mark's participated & Tuck Shop held the 1st Annual Pie Eating Competition.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/SrurS_AkrFI/AAAAAAAACPw/i3JylCFDCc0/s1600-h/IMG_4487.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/SrurS_AkrFI/AAAAAAAACPw/i3JylCFDCc0/s200/IMG_4487.jpg" alt="" id="BLOGGER_PHOTO_ID_5385086122091392082" border="0" /></a>11 'maniacs' lined up & tried to scoff as many pies in their entirety in 4 minutes. Needless to say, I was looking forward to this & was taking action on the number of pies that could be eaten.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/SrurUeI4y7I/AAAAAAAACP4/C6fM93retPI/s1600-h/IMG_4495.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/SrurUeI4y7I/AAAAAAAACP4/C6fM93retPI/s200/IMG_4495.jpg" alt="" id="BLOGGER_PHOTO_ID_5385086147627633586" border="0" /></a>The competitors lined up & off they went. There were 2 clear leaders after a few minutes (#2 &#3), but watching grown men (& 1 brave woman) dunking pies into glasses of water & shovel them into their gobs was great fun. Thank God for Charity!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/Srurcihu4CI/AAAAAAAACQA/epItdJREQKA/s1600-h/IMG_4501.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/Srurcihu4CI/AAAAAAAACQA/epItdJREQKA/s400/IMG_4501.jpg" alt="" id="BLOGGER_PHOTO_ID_5385086286244536354" border="0" /></a><br /><span style="font-size:180%;">Our Champion!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/Sruo3J0DWxI/AAAAAAAACPg/AJ2X26c5-1Q/s1600-h/IMG_4466.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/Sruo3J0DWxI/AAAAAAAACPg/AJ2X26c5-1Q/s200/IMG_4466.jpg" alt="" id="BLOGGER_PHOTO_ID_5385083444932074258" border="0" /></a>They also had a Mac & Cheese pie which I got to try for the first time. We all had great fun @ the competition & I'm sure a lot of money was raised for the Academy. Check Tuck Shop out if you want a quick snack or want to try something new.Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com1tag:blogger.com,1999:blog-30978866.post-35650309152906884472009-09-22T17:18:00.008-04:002009-12-12T12:59:46.366-05:00Campanilismo at Dan’sSomething about Dan’s shower curtain bothered me.<br /><br />I had a sense of déjà vu as soon as I entered the bathroom. I remembered feeling the same last time I was here, some months ago. But I couldn’t quite put my finger on why, which was perplexing, because at first glance it’s a fun and completely inoffensive affair from Target: a world map of cartoon-like cartography, hand-written text and brighter primary colours than a traditional Rand McNally. So what was it? I conducted a quick global geographical survey.<br /><br />It wasn’t because it represented the typically US-centric view of the world you get here, from the TV news (and some maps); it was a standard projection, centred on the Greenwich Meridian. No geo-political bloopers stood out. The myriad former Soviet republics appeared to be accounted for, although there could have been a nasty dispute over what the freehand drawing style meant for the India-Pakistan border.<br /><br />I did notice a slapdash application of the colour scheme. As most cartographers know, the four colour theorem states that the regions of any map can be shaded using at most four colours, in such a way that bordering regions, other than those connected at a single point, do not share the same colour. Five colours give you wiggle room; six, chosen for a more aesthetically pleasing look, should be plain sailing. So my design-minded self was disappointed to see Italy and Austria were both orange, Russia and Belarus the same shade of blue.<br /><br />But it wasn’t that either. It was something closer to home. I turned my gaze to the UK.<br /><br />Sunderland! That was it! London and – inexplicably – Sunderland were the only two cities in the UK to be labeled. What about Edinburgh… Cardiff… Belfast? Manchester? Even Birmingham would have been better.<br /><br />Target, nonspecifically, says the product is “Made in the USA or Imported”, which does nothing to rule out the possibility of a Chinglish-like cartographical error made by a graphic designer in a Guangdong province shower curtain factory. But I think it must have been designed by a native of Sunderland – a Mackem. I could think of no other reason the erstwhile self proclaimed Largest Shipbuilding Town in the World, whose biggest claim to fame these days is as the site of the UK’s biggest car factory, a rare dose of economic development injected into the depressed North East by the Thatcher government after the coal mines and ship yards closed, would be elevated to the status of world cities like Paris, Rome or Tokyo.<br /><br />Sunderland bloody Sunderland. I grew up a few miles away, but in the catchment area – geographically and culturally – of the larger, neighbouring city of Newcastle. This makes me a Geordie. Geordies and Mackems enjoy a fierce local rivalry, these days mainly on the football pitch (but not this season – Newcastle were relegated while Sunderland stayed in the Premier League, a bitter pill for us Geordies to swallow), but previously in the shipyards, and even as far back as the English Civil War. Due to the irksome Sunderland-centrism displayed in Dan’s bathroom, this rivalry now extends, improbably, to world map shower curtain design.<br /><br />Thankfully, and in keeping with the recognition of the Prime Meridian on the map projection, it was a belief in Euro-centrism, rather than Sunderland-centrism, that was suggested by Dan’s Italian menu. (I don’t know what the local specialty in Sunderland is – puppies, probably – but I wouldn’t recommend it.) But just like Geordies and Mackems, cats and dogs, rivalry – campanilismo – has always been an integral part of Italian regional identity, and by extension, Italian food. So by way of an appetizer from Venice and the Veneto, a fish course from the often disregarded coastline, and a Tuscan entrée, Dan took us on a short tour of Italian cuisine, with regional bragging rights at stake.<br /><br />The antipasto (admittedly not unique to particular region) drew first blood with the grace of an Olympic fencer. A simple green leaf salad was deftly dressed with a delicate honey and sherry vinaigrette, and served with goat cheese, lightly fried in breadcrumbs. The wine pairing of Hess Chardonnay, with its bright fruit, complemented to the goat’s cheese well.<br /><br /><a href="http://3.bp.blogspot.com/_2V50E0hknAY/Srk_rKCbOdI/AAAAAAAAAA0/hH5nBw6i9JU/s1600-h/Thursday+Night+Club+-+Slater-2.jpg"><img id="BLOGGER_PHOTO_ID_5384404840159590866" style="margin: 0px 10px 10px 0px; float: left; width: 153px; height: 225px;" alt="" src="http://3.bp.blogspot.com/_2V50E0hknAY/Srk_rKCbOdI/AAAAAAAAAA0/hH5nBw6i9JU/s320/Thursday+Night+Club+-+Slater-2.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The Rollino Veneto con Tomato-Basilico – pizza roll with wonderful smoked mozzarella and sweet, caramelized onion, served on a bed of intensely fresh tomato, basil and garlic salad – was the kind of simple, rustic taste sensation that makes Italian cuisine so popular with cooks and diners alike. Although Dan expressed a little dissatisfaction at the density of the pizza dough, it wasn’t so heavy that I couldn’t finish what J Boogie left when he said “basta!” A pretty even fight so far, but that was all about to change.<br /><br /><a href="http://2.bp.blogspot.com/_2V50E0hknAY/Srk_r_eHVgI/AAAAAAAAAA8/TPI2e7we-Zo/s1600-h/Thursday+Night+Club+-+Slater-6.jpg"><img id="BLOGGER_PHOTO_ID_5384404854502807042" style="margin: 0px 10px 10px 0px; float: left; width: 154px; height: 220px;" alt="" src="http://2.bp.blogspot.com/_2V50E0hknAY/Srk_r_eHVgI/AAAAAAAAAA8/TPI2e7we-Zo/s320/Thursday+Night+Club+-+Slater-6.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It’s rather surprising that, despite its 5,700 mile coastline, pesce plays a relatively minor role in Italian cuisine when compared to meats, cheeses and pastas. While not technically a region, the Coppette di Pesce alla San Pietro represented the coastal areas. The ceviche, served in a martini glass in the style of California’s Trattoria Grappolo, featured halibut, salmon, melon, cucumber, lemon, coriander, champagne and, with a little tropical license, mango and papaya. It was, Teddy said, simply the best he’d ever had. Bravo. With this course we drank an Italian white, appropriately enough from the seaside of Campania. The Sibilla Falanghina’s mineral acidity was a perfect match for the fish.<br /><br /><a href="http://3.bp.blogspot.com/_2V50E0hknAY/Srk_sQVarjI/AAAAAAAAABE/_NLGCuPN5Yk/s1600-h/Thursday+Night+Club+-+Slater-9.jpg"><img id="BLOGGER_PHOTO_ID_5384404859029728818" style="margin: 0px 10px 10px 0px; float: left; width: 220px; height: 151px;" alt="" src="http://3.bp.blogspot.com/_2V50E0hknAY/Srk_sQVarjI/AAAAAAAAABE/_NLGCuPN5Yk/s320/Thursday+Night+Club+-+Slater-9.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />It wasn’t over yet, however. The fat lady hadn’t sung. A fantastic aroma announced the challenge of Tuscany. Pollo al Diavolo – Devil’s Chicken – was mustard and black pepper rubbed roast chicken, basted in jalapeno pimento oil served with fried goat’s cheese. And very tasty it was too. More by coincidence than design I’d brought a Tuscan red – San Polo Rubio – which worked well as an accompaniment. The devil usually has all the best tunes, but when the fat lady did sing, she was still singing the praises of the ceviche. Nice try, Tuscany, but the coast was still out in front.<br /><br /><a href="http://3.bp.blogspot.com/_2V50E0hknAY/Srk_slalNvI/AAAAAAAAABM/TcYiYFAV40g/s1600-h/Thursday+Night+Club+-+Slater-12.jpg"><img id="BLOGGER_PHOTO_ID_5384404864688535282" style="margin: 0px 10px 10px 0px; float: left; width: 208px; height: 147px;" alt="" src="http://3.bp.blogspot.com/_2V50E0hknAY/Srk_slalNvI/AAAAAAAAABM/TcYiYFAV40g/s320/Thursday+Night+Club+-+Slater-12.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />It was hard to believe Dan didn’t have an ice cream maker when he produced the gelato, a peppermint and custard-based Mint Chocolate Chunk Ice Cream alla San Daniele. But maybe he’s just some kind of ice cream saint. It was a revelation, but ruled out of the competition on a technicality: like the antipasto, gelato is omnipresent in Italy.<br /><br /><a href="http://2.bp.blogspot.com/_2V50E0hknAY/Srk_tIEC7SI/AAAAAAAAABU/UojJJJM6fvg/s1600-h/Thursday+Night+Club+-+Slater-13.jpg"><img id="BLOGGER_PHOTO_ID_5384404873989254434" style="margin: 0px 10px 10px 0px; float: left; width: 203px; height: 130px;" alt="" src="http://2.bp.blogspot.com/_2V50E0hknAY/Srk_tIEC7SI/AAAAAAAAABU/UojJJJM6fvg/s320/Thursday+Night+Club+-+Slater-13.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br />After finishing the meal, and with the Coppette di Pesce alla San Pietro, representing the coast, the campanilismo victor, I revisited the bathroom. The two Italian cities on the world map shower curtain, Rome and Naples, are both on the coast. (Well, Rome is 20 miles inland, but as I said at the top, the map is kind of freestyle.) Was that a coincidence? Why not Milan, Italy’s second city, and almost 100 miles from the sea? Maybe there was more to this map than I first thought. Maybe it wasn’t drawn by a Mackem. Maybe this Chinese graphic designer knows more about regional rivalries than I gave him credit for. After all, unlike Newcastle and the Geordies, Sunderland and the Mackems are still in the Premier League.Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-30978866.post-64002644084481003112009-09-03T22:50:00.016-04:002009-09-09T16:08:45.763-04:00Bond Night<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/SqCYxB0lyVI/AAAAAAAACPA/2Q2WIBR9uso/s1600-h/007_logo.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 64px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/SqCYxB0lyVI/AAAAAAAACPA/2Q2WIBR9uso/s200/007_logo.jpg" alt="" id="BLOGGER_PHOTO_ID_5377465923150399826" border="0" /></a>Last Friday, the gang all met up in Teddy's aptly named 'Man Cave' for a James Bond themed 8 course meal (w/pairing) & some poker. Some dressed up as Bond himself or popular villains while Teddy & Pete cooked & a Bond-themed ipod mixed blared in the background.<br /><br />In true Teddy (& Bond) form, we started with a cocktail.<br /><br />'GOLDFINGER' COCKTAIL<br /><span style="font-size:85%;">Latvian vodka, Kina Lillet, Goldschlager</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/SqCJT4RKZoI/AAAAAAAACN4/v4gnbyrojhw/s1600-h/IMG_4285.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/SqCJT4RKZoI/AAAAAAAACN4/v4gnbyrojhw/s200/IMG_4285.jpg" alt="" id="BLOGGER_PHOTO_ID_5377448929695262338" border="0" /></a>I'm not much of a cocktail drinker, so you can imagine my delight/horror when I took a sip of this concoction. My mouth was on fire & all I could really think of was the fact that this stuff could take paint off of walls. It was a fitting beginning to the night though & gave me a nice buzz.<br /><br />CANAPE: SCRAMBLED EGGS JB<br /><span style="font-size:85%;">Fingerling potatoes, scrambled eggs, creme fraiche, Oscetra caviar<br /><span style="font-style: italic;">Brut Rose Champagne</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCJUPIXNwI/AAAAAAAACOA/LLACGD2qG28/s1600-h/IMG_4299.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCJUPIXNwI/AAAAAAAACOA/LLACGD2qG28/s200/IMG_4299.jpg" alt="" id="BLOGGER_PHOTO_ID_5377448935832368898" border="0" /></a>I was really intrigued by this particular dish. Most of us were still upstairs milling around the kitchen & finishing our cocktails while Teddy & Pete were putting this together. Eggo Waffle Minis were the base of this dish, then topped with scrambled eggs, creme fraiche & caviar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCYwhstt5I/AAAAAAAACO4/5ZfSkAnNn_c/s1600-h/IMG_4297.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCYwhstt5I/AAAAAAAACO4/5ZfSkAnNn_c/s200/IMG_4297.jpg" alt="" id="BLOGGER_PHOTO_ID_5377465914527430546" border="0" /></a>I watched as Pete put a dozen eggs into a non-stick pan on the lowest temperature setting & for roughly 15 minutes stirred them with a spatula. The result was the lightest scrambled eggs I've ever had in my life! Once assembled, this was a great little snack to start the meal. The caviar added delicious little bursts of salt when you took a bite. I don't get to eat caviar much, so I loved this dish!<br /><br />DR KANANGA'S ALLIGATOR SOUP<br /><span style="font-size:85%;">Florida 'gator' cream soup with chili oil<br /><span style="font-style: italic;">Chilled Sake</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCQpADfgZI/AAAAAAAACOI/PCryd8XkQgk/s1600-h/IMG_4304.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCQpADfgZI/AAAAAAAACOI/PCryd8XkQgk/s200/IMG_4304.jpg" alt="" id="BLOGGER_PHOTO_ID_5377456989144056210" border="0" /></a>I've eaten gator before, deep fried in Miami, but I was somewhat worried about how the texture of the braised meat in the soup would be like. The soup was amazing. Teddy had thickened it with rice, which added an entirely new dimension & mouth-feel for me. The hot oil drizzle on top was great once you mixed the soup together. I liked the taste of the alligator, but I don't think I'll be making it myself any time soon.<br /><br />EMILIO LARGO'S SHARK 'PALMERAS'<br /><span style="font-size:85%;">Pan roasted shark, lobster mashed potatoes, Caribbean-spiced shellfish veloute<br /><span style="font-style: italic;">Don David Torrontes</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/SqCTxiNsUbI/AAAAAAAACOQ/s7tOxZXBRpg/s1600-h/IMG_4308.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/SqCTxiNsUbI/AAAAAAAACOQ/s7tOxZXBRpg/s200/IMG_4308.jpg" alt="" id="BLOGGER_PHOTO_ID_5377460434287481266" border="0" /></a>Unfortunately, Teddy had to substitute the shark with Halibut, but I didn't mind one bit. The veloute was spicy & rich & once mixed with the silky mash, it was a marriage made in heaven. The dense halibut was lovely with an amazing crust.<br /><br />SORBET ‘SOLITAIRE’<br /><span style="font-size:85%;">‘English Rose’ sorbet</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/SqCUr6I9PvI/AAAAAAAACOY/9OGp6fS9DsU/s1600-h/IMG_4311.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/SqCUr6I9PvI/AAAAAAAACOY/9OGp6fS9DsU/s200/IMG_4311.jpg" alt="" id="BLOGGER_PHOTO_ID_5377461437142482674" border="0" /></a>Named after Jame Seymour, this couldn't have come at a better time. This refreshing sorbet gave us a chance to compose ourselves, drink more booze & prepare for the final push! <span style="font-size:85%;"><span style="font-style: italic;">(Sorry about the photography!)</span></span><br /><br />HUGO DRAX'S 'PHEASANT D'ETAT'<br /><span style="font-size:85%;">Pheasant 'En Salmis', game sausage, chestnuts, Brussels, redcurrant, game jus<br /><span style="font-style: italic;">Nuits Saint-Georges Pinot Noir</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCXK6jQuKI/AAAAAAAACOg/djSAwBb3mog/s1600-h/IMG_4318.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCXK6jQuKI/AAAAAAAACOg/djSAwBb3mog/s200/IMG_4318.jpg" alt="" id="BLOGGER_PHOTO_ID_5377464168852011170" border="0" /></a>The presentation alone on this dish was simply breathtaking. I almost didn't want to disturb the dish, but I knew there would be a mad dash for my plate if I didn't dig in. This was just pure bliss. The pheasant was moist & tender. The game sausages had a hint of fennel, the chestnut puree was amazing with the foie gras. Teddy hit this one out of the ballpark!<br /><br />LAMB 'SCARAMANGA'<br /><span style="font-size:85%;">Nick Nack's Thai lamb, lemongrass, galangal-coconut milk, green papaya<br /><span style="font-style: italic;">Fetzer Gewurtztraminer 2006</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCGomT1NwI/AAAAAAAACNw/WIIN-3At1IA/s1600-h/IMG_4322.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCGomT1NwI/AAAAAAAACNw/WIIN-3At1IA/s200/IMG_4322.jpg" alt="" id="BLOGGER_PHOTO_ID_5377445987116988162" border="0" /></a>Teddy had marinated the lamb overnight in curry paste which gave the meat a spicy twang, offset by the sweetness of the papaya & coconut milk, this one was a real winner. Nick Nack's Mum would be proud!<br /><br />PUSSY GALORE<br /><span style="font-size:85%;">Simply: Bananas, whipped cream, walnut and chocolate</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/SqCFIMYgYSI/AAAAAAAACNo/udszxWhZcVg/s1600-h/IMG_4326.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/SqCFIMYgYSI/AAAAAAAACNo/udszxWhZcVg/s200/IMG_4326.jpg" alt="" id="BLOGGER_PHOTO_ID_5377444330889830690" border="0" /></a>By this point of the meal I was pretty much reaching my breaking point & was eager to play some poker. When the dish arrived, however, I devoured the entire thing. The chocolate sauce was very thick & sweet (yet not overpowering) & the airy whipped cream was a perfect compliment. Teddy, being the clever fuck he is had shaped the banana into the dish's namesake, which was also a nice touch!<br /><br />After a few more drinks, we began to play poker. Unfortunately, I had to leave early so I don't know who won. This was a night totally worthy of 007!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/SqCXv50WmdI/AAAAAAAACOw/3cjWsoSPmXo/s1600-h/IMG_4332.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/SqCXv50WmdI/AAAAAAAACOw/3cjWsoSPmXo/s200/IMG_4332.jpg" alt="" id="BLOGGER_PHOTO_ID_5377464804310424018" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCXvqnBDpI/AAAAAAAACOo/2ql0aNsI5NQ/s1600-h/IMG_4328.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/SqCXvqnBDpI/AAAAAAAACOo/2ql0aNsI5NQ/s200/IMG_4328.jpg" alt="" id="BLOGGER_PHOTO_ID_5377464800227954322" border="0" /></a>Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com3tag:blogger.com,1999:blog-30978866.post-60690765022539639412009-09-03T22:32:00.005-04:002009-09-03T22:47:31.718-04:00Delicious Links<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/SqB9PVEPGHI/AAAAAAAACNg/Fvw6I09GukA/s1600-h/McMinimum+Wage.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 182px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/SqB9PVEPGHI/AAAAAAAACNg/Fvw6I09GukA/s200/McMinimum+Wage.jpg" alt="" id="BLOGGER_PHOTO_ID_5377435657386793074" border="0" /></a>1) The Economist introduces the world to the <a href="http://www.economist.com/daily/chartgallery/displayStory.cfm?story_id=14288808" target="_blank">Big Mac Index</a>.<br />2) <a href="http://www.immaculateinfatuation.com/features/read/2" target="_blank">The Highline Challenge</a> from Immaculate Infatuation.<br />3) Meat-Loving Brooklynites will soon get another <a href="http://brooklynbased.net/everything/ask-the-butcher-ii-mr-cutlets-the-meat-hook-and-mayhem/" target="_blank">Playground</a>.<br />4) <a href="http://newyork.grubstreet.com/2009/08/lukes_lobster_to_offer_14_lobs.html" target="_blank">Maine Lobster</a> finally coming to the East Village.<br /><br /><span style="font-size:78%;">Have a good link? Post a comment & maybe it'll make it to the next installment!</span>Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-31337852482549679832009-08-23T01:13:00.003-04:002009-08-23T01:20:43.470-04:00Home Smoking<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">For the past month, there have been 6 guys working incredibly hard on remodeling bits of our new house. Well, 5 guys working really hard and one guy who always reeks of booze and unashamedly keeps beers in our fridge for his mid-morning treat. Well, four guys working really hard, one alcoholic and one guy that actively goes out of his way to avoid work and has been caulking the same moulding for over a week. Well, one guy working really hard, one alcoholic, one lazy bastard and two guys who turn up every other day. Even the remaining hard working guy rarely turns up on time.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">Let me start again.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">I bought a smoker recently and wanted to test run it but we haven’t got any mates yet in Santa Barbara so we class the people who we are paying to work on our house as our closest friends. As such, I fed them yesterday with a gourmet, all-American spread of ribs, slaw, mashed potatoes and beans. I have very little to say about the sides as the ribs were the main attraction.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">First, a few choices to make.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <ol style="list-style-type: decimal"> <li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">Wet or Dry? Personally I’m a dry rib kinda guy meaning that the ribs at Rendezvous in Memphis are the Holy Grail that I’d be shooting for.</span></span></li> <li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">The cut of meat. I went for Back Loin Pork Ribs as they are meatier and come with an extra blanket of meat across the top that results in the inability to eat more than three or four of these bad boys in one sitting.</span></span></li> <li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">The wood. I went with hickory because...well, because I had a big bag of it in the shed.</span></span></li> <li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">The rub. As we have just moved in, my pantry isn’t very well stocked so rather than go out an buy the dozen or so spices that make up most rub recipes, I went for a pre-mixed rub and beefed it up with a wad of smoked paprika and chili flakes.</span></span></li> </ol> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">Given that this was going to be lunch, my alarm went off at 6:30am to get the fire going. We haven’t been here long but we can’t have made a good impression with the neighbours as most days the guys are drilling and hammering from 7:30am but today they had the added bonus of being on the receiving end of 5 hours of smoke that bellowed from our Brinkman. Ah well, neighbours are only ever a bunch of leeching sods anyway so who needs ‘em?</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">Like I say, I haven’t cooked with a smoker before (beyond curing the grill a few days ago) so I was a bit nervous about maintaining the temperature between the recommended 200 and 220 degrees fahrenheit but it turned out to be a fairly low maintenance affair. In simple terms, when it’s getting low, shove on some more damp wood or charcoal and if it’s getting too hot, cut off the air. Not exactly rocket science which explains why even those from the Deep South can excel at it.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">Despite being tempted to open the lid about a thousand times during the 4 1/2 hours of cooking, I was a good boy and opened it just once to flip them over but it was clear at the turn that things were going well as they were already beginning to develop a crust that would have made Mr Maillard himself weak at the knees. Still, they could still officially be a failure if they weren’t as tender as a nun’s quim and I’d have another two hours to wait until that question was answered. Allah has blessed me with good looks, a schlong that could knock out an elephant and the wit of a stand-up comedian (not to mention humility) but patience does not appear on my resume so the countdown to midday felt like a lifetime but I heard that all good things come to those who wait so I waited. And waited. And put together some furniture. And waited.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">Finally, with just over 30 minutes left to lunch, I pulled the ribs, wrapped them in foil and let them redistribute their juices for half an hour. At approximately 11:53 (specific pacific time) came the real test - cutting the slabs into individual ribs. To my vast relief, the ribs nearly cut themselves although they did still have some structure and required just the slightest amount of tension to separate the meat from the bone. The inside was juicy and tender whilst the outside was charred and crusty. Dare I say they were perfect? Maybe one step down from perfect as next time I would have them further away from the firebox as the smaller, edge ribs were a littler closer to cremated than charred.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">The good news about using three mighty racks of the back loin pork ribs is that, after feeding seven people, there were loads left so I took some to work that night. If you ever want to make instant friends in a new job, take in some home smoked ribs. I was the kitchen bitch equivalent of a rock star for the evening.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">Next time I want to smoke a 30lb pork butt for 10 hours and see if I can’t make me some decent pulled pork. The downside is that I’ll need to replace the roof on my house in order to have enough people to feed.</span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia; font-size: 16px; "><img src="http://3.bp.blogspot.com/_5TUHUHmMo9U/SpDRW3Hd6RI/AAAAAAAABOA/alRYaSbxB_I/s320/P1000604.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373024546135599378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /><img src="http://4.bp.blogspot.com/_5TUHUHmMo9U/SpDRXaM4keI/AAAAAAAABOI/PglxcdIjRSQ/s320/P1000606.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373024555553559010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></p>Big Machttp://www.blogger.com/profile/09601366510430165144noreply@blogger.com2tag:blogger.com,1999:blog-30978866.post-77107083474190253562009-08-07T21:08:00.005-04:002009-08-07T21:41:19.489-04:00Boudin w/Mash Potatoes & Caramelized Apple<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/SnzUkkAJiCI/AAAAAAAACNI/lpsAME-UUJo/s1600-h/IMG_3590.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/SnzUkkAJiCI/AAAAAAAACNI/lpsAME-UUJo/s320/IMG_3590.jpg" alt="" id="BLOGGER_PHOTO_ID_5367398580523468834" border="0" /></a><br />Fooling bored & lucky enough to have Boudin (1 Blanc, 1 Noir) in the fridge, I decided to make dinner. I'm not too sure where my Dad got the sausages from, but I couldn't be more grateful when I remembered that I had them in the fridge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/SnzVlS4nkGI/AAAAAAAACNQ/_TySqHrbKXs/s1600-h/IMG_3588.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/SnzVlS4nkGI/AAAAAAAACNQ/_TySqHrbKXs/s200/IMG_3588.jpg" alt="" id="BLOGGER_PHOTO_ID_5367399692619976802" border="0" /></a>I diced an onion, 2 apples & 2 cloves of garlic & sauteed them with butter, spicing with dried thyme, oregano, salt & pepper as they browned. Meanwhile I cut up 3 small potatoes & put them in a pot to boil with 2 cloves of garlic & the Boudin Blanc. The Boudin Noir went into a baking dish under the broiler with a bit of olive oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/SnzWzH5tiaI/AAAAAAAACNY/PwIS-3RKyzM/s1600-h/IMG_3589.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/SnzWzH5tiaI/AAAAAAAACNY/PwIS-3RKyzM/s200/IMG_3589.jpg" alt="" id="BLOGGER_PHOTO_ID_5367401029701568930" border="0" /></a>To the apples were added calvados which I brought to the boil, then added apple sauce & a little chicken stock.<br /><br />Once the potatoes were done, I removed the Boudin Blanc & mashed them with cream & butter. I strained the apple sauce in a small sieve with the back of a wooden spoon & voila, instant dinner that took about 30 minutes & tasted great!Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com3tag:blogger.com,1999:blog-30978866.post-39083534838257080222009-07-30T16:34:00.002-04:002009-07-30T17:06:46.024-04:00Mr C's (102 Avenue C)I finally had a chance to visit Alphabet City's newest Italian Trattoria, Mr C's, located at 7th Street & Ave. C. I braved the rain with my Mom around 8pm last night & we found the place pretty empty. After standing around the door for a bit, we decided to seat ourselves. It didn't take that long for our waiter to bring over our menus & explain that they were BYOB. I had already known that & gave some thought to going to <a href="http://thursdayclubnyc.blogspot.com/2008/01/alphabet-city-wine-co-100-ave-c.html" target="_blank">Alphabet City Wine Co.</a> next door & picking up a red, but I wasn't in the mood for drinking.<br /><br />The service continued downhill from there, we sat around twiddling our thumbs till our water came by, so we ordered an appetizer while deciding that to get for our mains. After a further wait, we ordered our main dishes & asked to ensure if our appetizer had been fired (it had). We started with the fried calamari which were cooked very well, the marinara sauce that accompanied it was somewhat bland. Not a bad start to the meal at all though.<br /><br />I ended up getting the rigatoni with tomato sauce & prosciutto. It was really light & tasty particularly with the flavor of the cured meat. My only real gripe with this dish is that whoever had prepped the prosciutto had been lazy. He had obviously stacked several slices to be cut into lengths, but they were just dropped into the dish/sauce as a whole & not separated, so eating the prosciutto was like biting into a big chunk of meat, I had to separate the individual pieces myself.<br /><br />My Mom ordered the lasagna which was absolutely massive! I think everyone has their own view on how lasagna should be served; mine would be a small square with layers of meat, tomato sauce, cheese & pasta stacked vertically. Mr C's dish was nothing like this, it was a served on it's side, with thick layers of pasta (3-4 deep, all stuck together), meat & cheese, the tomato sauce seemed almost an afterthought & was spooned on top of the dish. Needless to say it did not look very appealing & the cheese overpowered the entire dish.<br /><br />The food was passable (particularly considering the price; $8-9 for pasta), the BYOB policy was a plus, but the service was pretty atrocious. Our waiter was more interested in sitting down & talking to his friends that were dining there than attending to his customers. We had to scream to get salt & pepper and there was a lengthy wait for him to pick up my credit card after we had asked for our check.<br /><br />Not sure if these are teething issues as this is a fairly new place, but I doubt I'll be going back there any time soon.Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com3tag:blogger.com,1999:blog-30978866.post-36265838142373642852009-07-24T12:34:00.001-04:002009-08-08T11:20:27.307-04:00Friday Funnies<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/oCU3K6l95Xw&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/oCU3K6l95Xw&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-32946231881287260782009-07-22T12:34:00.010-04:002009-08-19T14:46:58.217-04:00Highland Pacific (3934 W 32nd Avenue Denver, Co)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/Smc_vDJhX9I/AAAAAAAACL4/bij7U1OQEWo/s1600-h/img_135377_primary.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 184px; height: 184px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/Smc_vDJhX9I/AAAAAAAACL4/bij7U1OQEWo/s200/img_135377_primary.jpg" alt="" id="BLOGGER_PHOTO_ID_5361323958939508690" border="0" /></a><a href="http://highlandpacific.net/" target="_blank">Highland Pacific</a> is one of my favorite Denver restaurants & quite possibly my favorite seafood restaurant (which still amazes me as Colorado is landlocked). Every time I'm in town (particularly after <a href="http://thursdayclubnyc.blogspot.com/2009/06/man-camp-2009.html" target="_blank">Man Camp</a>), I make sure to stop by for great seafood & even better service & atmosphere. My sister & I (& whoever we drag along) make sure we get a seat at the bar, which I think is the best seat in the house.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/Smeg1Z-pbuI/AAAAAAAACMA/ZAxg-vDMLK0/s1600-h/IMG_3470.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/Smeg1Z-pbuI/AAAAAAAACMA/ZAxg-vDMLK0/s200/IMG_3470.jpg" alt="" id="BLOGGER_PHOTO_ID_5361430720775024354" border="0" /></a>Luckily her husband doesn't eat oysters, so we were able to share a dozen oysters this year. We got Island Creek from MA & Hammersby Oysters from WA, both excellent. (<span style="font-style: italic;">a small note, Island Creeks are now availa</span><span style="font-style: italic;">ble in 100 count bags, via FedEx next day! <a href="http://www.islandcreekoysters.com/store" target="_blank">Click Here</a></span>). We really enjoyed the oysters, but these were merely some small nibbles to keep us busy till the next course.<br /><br />W<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/SmehqKmb_jI/AAAAAAAACMI/HlhDCWTwrYE/s1600-h/IMG_3471.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/SmehqKmb_jI/AAAAAAAACMI/HlhDCWTwrYE/s200/IMG_3471.jpg" alt="" id="BLOGGER_PHOTO_ID_5361431627180015154" border="0" /></a>e got a pound of Dungeness crab legs next. Not quite my favorite, but we enjoyed them. In early 2008 I had come to Denver with NY friends & had eaten at Highland Pacific 2 nights in a row. They had Opilio crabs on those nights (made famous by the Deadliest Catch TV show) & honestly we must have gone through about 10lbs!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/Smi2tu7gmZI/AAAAAAAACMQ/vQgoUvLSSck/s1600-h/IMG_3472.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/Smi2tu7gmZI/AAAAAAAACMQ/vQgoUvLSSck/s200/IMG_3472.jpg" alt="" id="BLOGGER_PHOTO_ID_5361736253192575378" border="0" /></a>I ordered 2 appetizers, fried calamari (which Audrey helped herself to) & the Mac & Cheese which was really good. Audrey had the Ahi Poke (Big Eye Tuna with seaweed salad & avocado) & the Besos Calientes (Grilled shrimp over jalapenos with pancetta & pepper jack cheese). Josh opted for the Crawfish Po-Boy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/Smi5kYxCI3I/AAAAAAAACMY/xduG5VtDqA0/s1600-h/IMG_3473.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/Smi5kYxCI3I/AAAAAAAACMY/xduG5VtDqA0/s320/IMG_3473.jpg" alt="" id="BLOGGER_PHOTO_ID_5361739391159116658" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/Smi6jYV1fHI/AAAAAAAACMg/Kha0NMJwWjY/s1600-h/IMG_3474.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/Smi6jYV1fHI/AAAAAAAACMg/Kha0NMJwWjY/s200/IMG_3474.jpg" alt="" id="BLOGGER_PHOTO_ID_5361740473376799858" border="0" /></a>We ended the night with an insanely delicious dessert, the Foster a la mode. This humongous beast is basically bread pudding with bananas foster & ice ream on top! This (and all the Stella we had drank) put us well over the top. A great meal...Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com1tag:blogger.com,1999:blog-30978866.post-9343879938975377512009-07-21T19:59:00.010-04:002009-07-24T09:48:39.658-04:00No exam nerves for Adam's final<span style="font-size:100%;">With his move to glorious Boston getting ever closer, Adam said this last boozy Thursday Club was to be his very best. We were to witness his coming of age, to gaze on as he demonstrated the glittering zenith of his culinary talents. The Buffalo Kid makes some delicious American-inspired food and on this occasion as before, he did not disappoint.<br /><img src="file:///C:/Documents%20and%20Settings/jhunter.GROUPIDUS/Desktop/photos/all/FOOD/july%2009/IMG_0932.jpg" alt="" /><br />The party began with a very amusing anecdote from one of the chaps, who had, the night before, made Thai food with a wheelbarrow full of Scotch Bonnet chillies, scarfed it down and then performed an act of oral love on the lady he was with. With watery eyes and considerable embarrassment, the young lady announced that she had "the fire of Hades" between her legs, and politely asked for ice cubes and lots of cold yogurt. Of course, our friend obliged. He might have caused the lady less pain had he casually inserted a pair of fresh Red Savinas into her vagina. I had my own anecdote about marinating some chicken for a party Pistol Pete and I catered a couple of days before. I made a jerk marinade which contained two punnets of Habaneros and thought nothing of turning the meat in it, sans gloves. What a prize knobscotch I'd been! My hands fizzed for about 6 hours. I doubt Wilbur Scoville would have made a similar mistake.<br /><br />Balancing flavours and taming heat (whether it be that of the cooking range or Scoville-measured kind) is what cooking is all about. Those who master these skills will become very good cooks indeed. I do believe Adam is getting there.</span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BdxhhBItHtE/Smcgc5JQVDI/AAAAAAAAA5s/8e97cJTUOoM/s1600-h/IMG_0932.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_BdxhhBItHtE/Smcgc5JQVDI/AAAAAAAAA5s/8e97cJTUOoM/s320/IMG_0932.jpg" alt="" id="BLOGGER_PHOTO_ID_5361289562155930674" border="0" /></a></span><span style="font-size:100%;"><img src="file:///C:/Documents%20and%20Settings/jhunter.GROUPIDUS/Desktop/photos/all/FOOD/july%2009/IMG_0932.jpg" alt="" />To kick things off, after a couple of bottles of delicious Loose Cannon IPA from Clipper City in Baltimore, he surprised us with some of the best shrimp cakes I've ever eaten. With crunchy jackets and soft, perfectly seasoned interiors mined with chunks of shrimp, they were little miracles, exhaulted further by their marriage to a clever remoulade of coriander leaves and lime zest.</span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BdxhhBItHtE/SmcgdAMRMZI/AAAAAAAAA50/l0qAevhL_Mw/s1600-h/IMG_0935.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_BdxhhBItHtE/SmcgdAMRMZI/AAAAAAAAA50/l0qAevhL_Mw/s320/IMG_0935.jpg" alt="" id="BLOGGER_PHOTO_ID_5361289564047618450" border="0" /></a></span><span style="font-size:100%;">A chilled smoky tomato soup had serious depth of flavour with a fair whack of heat and might have been a one-note battering ram of spice and smoke were it not for the thoughtful addition of a paprika-flecked sour cream. I will admit that I am a bit of a sucker for heat and ate the soup slavishly, saving the orange blob of dairy for the last pain relieving mouthful. Yin. Yang.<br /><br />For his entree, chef had cooked a stew of chicken and served it with warm tortillas with the classic Mexican/SW accoutrements. The chicken was braised until it literally fell apart in the braising liquor, and absolutely packed full of flavour. I could taste cumin, paparika, chilli, garlic, some brown sugar. This was one serious dish. Crisp tortillas were strewn with guac, some onion, a slick of sour cream and a spoonful of the sauced meat. I don't think anybody uttered a word for a few minutes, until one of us said proudly "that's the best damn tortilla I've ever had!", and nobody could deny it. Fucking superb.</span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BdxhhBItHtE/SmcgdoLULuI/AAAAAAAAA58/Hhrrgo2Ug5s/s1600-h/IMG_0937.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_BdxhhBItHtE/SmcgdoLULuI/AAAAAAAAA58/Hhrrgo2Ug5s/s320/IMG_0937.jpg" alt="" id="BLOGGER_PHOTO_ID_5361289574781038306" border="0" /></a></span><span style="font-size:100%;">Those chicken tortillas would be a hard act to follow, so I don't admitting that I was a touch dissapointed with the pork ribs up next, with pineapple and jicama salad. The sauce sticking to the ribs was excellent though, a playful mixture of soy sauce, tangerine, ginger, garlic, pepper flakes and brown sugar. He struck a perfect balance with sauce, but there just wasn't enough of those flavours </span><span style="font-style: italic;font-size:100%;" >actually in the meat. </span><span style="font-size:100%;">(Maybe he should have flash-braised the ribs in that sauce and then crisped them up?)</span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BdxhhBItHtE/Smcgd71mNZI/AAAAAAAAA6E/zVgpa8eB8Fs/s1600-h/IMG_0944.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BdxhhBItHtE/Smcgd71mNZI/AAAAAAAAA6E/zVgpa8eB8Fs/s320/IMG_0944.jpg" alt="" id="BLOGGER_PHOTO_ID_5361289580058654098" border="0" /></a></span><span style="font-size:100%;">A satisfying seasonal dessert of watermelon ice was flanked on either side by some beautiful home-flavoured vodkas: A pear & ginger and a blueberry-lime. The ice was OK, but the drinks were the real star of the dessert packing huge amounts of their advertised flavours with every sip.</span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BdxhhBItHtE/SmcgeM49HNI/AAAAAAAAA6M/aDdxMG4A-K4/s1600-h/IMG_0951.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_BdxhhBItHtE/SmcgeM49HNI/AAAAAAAAA6M/aDdxMG4A-K4/s320/IMG_0951.jpg" alt="" id="BLOGGER_PHOTO_ID_5361289584636140754" border="0" /></a></span><span style="font-size:100%;">A cigarette was all that was needed then, to finish off what was without a doubt, the best meal I've ever had at Adam's. He shall be missed, and I do hope that before he goes, he'll give us the recipe for his signature chicken tortillas.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-55143017099094061732009-07-12T02:32:00.007-04:002009-07-30T16:34:05.068-04:00Don't judge a book...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/SlmEB6MFrII/AAAAAAAACLk/1FMg2HhbGP0/s1600-h/IMG_3637.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/SlmEB6MFrII/AAAAAAAACLk/1FMg2HhbGP0/s200/IMG_3637.jpg" alt="" id="BLOGGER_PHOTO_ID_5357458400068611202" border="0" /></a>Living in the rapidly gentrifying East Village for so many years has turned me into a bit of a snob, or at worse, a complete asshole. I normally shop for grocery staples at Associated or Key Foods, often overlooking the less well known supermarkets. For my recent collaboration with Adam a few days ago, I decided to go to Fine Fare on Avenue C & 4th Street.<br /><br />They seem to cater to the Latino community in the area & I had often dismissed the place as 'ghetto'. I was pleasantly surprised to find a well stocked, clean grocery store. After buying some hideous leeks at my local Associated further up Avenue C earlier in the day, I was amazed at the freshness of the produce. Adam & I were able to find everything that we needed for our co-op meal (well, nearly everything, we had to substitute Gorgonzola for Goat's Cheese, but this turned out to our advantage) & then some.<br /><br />Cuts of meat that I never find at other stores, plus varied vegetables & spices. Now most grocery stores have a 'Goya Section', but this one was truly amazing. More Goya products than I've ever seen in my entire life! One in particular; a bright orange Beef Tripe Stew (Mondongo) caught my eye & I just had to have it. I'm not a regular tripe eater (actually, I really try to avoid the stuff), but I was feeling adventurous & I actually ate it tonight with some bread & an avocado salad. It was pretty damn good and from a can no less! I'll be cooking my own tripe stew soon enough!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/SlmIaHBTbkI/AAAAAAAACLs/veMMo063Mu4/s1600-h/Rattlesnake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 174px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/SlmIaHBTbkI/AAAAAAAACLs/veMMo063Mu4/s200/Rattlesnake.jpg" alt="" id="BLOGGER_PHOTO_ID_5357463213876407874" border="0" /></a>Basically, the point of this post is not to dismiss any store or ingredient, sometimes you find hidden gems behind an otherwise ugly exterior! Note: some canned goods are more appealing than others!Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-61980321047614600312009-07-11T11:19:00.007-04:002009-07-11T12:14:12.929-04:00Stop. Collaborate and Listen.With just two of us able to buck the chains of work, travel, laziness or prior obligations, Boogie and I decided to give a Thursday Club duo a shot. He had a starter and dessert in the works but we decided to pull our culinary resources and think up a main dish with inspiration provided by his local Mexican food market. Passing through the extensive protein aisle filled such intriguing items as pork maws, beef kidneys, and chicken backs (You've got to love these types of markets), we opted for a fairly pedestrian meat choice to base our meal on. A few thin sheets of sirloin would do to start our creative juices. How about we stuff it, roll it up and lacquer it with a rich wine sauce? Meh, this evening had a laid back feel compared to the usual high-octane Club meals - what I could really go for is a sandwich actually. Done. A sandwich for the ages though. A few other items thrown into the basket and we were off. Here's the menu:<br /><br />- English Onion Soup w/ White Cheddar and Crouton<br /><br />- Steak Sandwich a la Boogie<br />Potato and Pea Salad<br /><br />- Chocolate Mousse with Cherry-Port Compote<br /><br />The soup was slowly bubbling away for a few hours by the time we returned from shopping. Some last-minute spice tinkering with pepper flakes and balsamic, a quick corn starch addition for texture and we were all set to top them with bread, cheese and bang it under the broiler. The final product was similarly close to it's French counterpart, but the sharp cheddar added a delightful punch to the sweet onion base. It was a hearty start for a meal that featured a sandwich for the main course, but not many things have the raw appeal of soup with a pipping hot and gooey bread and cheese lid.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_4ca0W52EIBU/Sli4uyKs55I/AAAAAAAAAm4/TAs0Ko8r7Aw/s1600-h/IMG_3624.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_4ca0W52EIBU/Sli4uyKs55I/AAAAAAAAAm4/TAs0Ko8r7Aw/s200/IMG_3624.jpg" alt="" id="BLOGGER_PHOTO_ID_5357234870637356946" border="0" /></a><br />We scarfed it.<br /><br />The super steak sandwich took a few components from traditional steakhouse menu. Sauteed spinach with garlic, seared steak, mushrooms in red wine and a creamy Gorgonzola crumble. Really nothing too controversial about those ingredients. Let the stacking begin.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_4ca0W52EIBU/Sli5CfGGqMI/AAAAAAAAAnA/Kd1vnpg_Uao/s1600-h/IMG_3626.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_4ca0W52EIBU/Sli5CfGGqMI/AAAAAAAAAnA/Kd1vnpg_Uao/s200/IMG_3626.jpg" alt="" id="BLOGGER_PHOTO_ID_5357235209115183298" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_4ca0W52EIBU/Sli5MSPmCRI/AAAAAAAAAnI/w7lnq-GBk8I/s1600-h/IMG_3627.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_4ca0W52EIBU/Sli5MSPmCRI/AAAAAAAAAnI/w7lnq-GBk8I/s200/IMG_3627.jpg" alt="" id="BLOGGER_PHOTO_ID_5357235377464019218" border="0" /></a>The bread was perfectly crusty and the monstrous concoction stayed glued together surprisingly well. A few pockets of liberally sprinkled Gorgonzola occasionally overpowered the bite, but it was good enough for me to finish my portion in record time. I whipped up a quick cold potato and pea salad to compliment the hoagie as well. A simple mayo and dijon based dressing with some dry herbs and lemon zest were spot on despite the imprecise measurements that went into it. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_4ca0W52EIBU/Sli5lx2B5AI/AAAAAAAAAnY/XGuwyOsf_lg/s1600-h/IMG_3633.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_4ca0W52EIBU/Sli5lx2B5AI/AAAAAAAAAnY/XGuwyOsf_lg/s200/IMG_3633.jpg" alt="" id="BLOGGER_PHOTO_ID_5357235815443457026" border="0" /></a><br />A nice slow pace allowed us to clean up as we went along and most importantly digest and prepare for one more course.<br /><br />The dessert started off as a mousse, but was morphed into a gelatin/pudding/ganache due to the off-timed addition of cream. No matter though as the end result, although unidentifyable, was absolutely delicious. I put my ramekin in the freezer in hopes of solidifying it enough to flip it upside-down, but it refused to budge. Shoveling into my face right out of the cup would have to do.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_4ca0W52EIBU/Sli5Y2TzhAI/AAAAAAAAAnQ/BxZtRX2MWNk/s1600-h/IMG_3636.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_4ca0W52EIBU/Sli5Y2TzhAI/AAAAAAAAAnQ/BxZtRX2MWNk/s200/IMG_3636.jpg" alt="" id="BLOGGER_PHOTO_ID_5357235593303786498" border="0" /></a><br /><br />The lemon-juice spiked cherry sauce added a nice bright acidity to the rich chocolate pudd...eh, mous....uh, whatever the hell it was. A great way to end the leisurely evening at any rate. <br /><br />Regardless of how many people were there, one thing remains a constant; the contented, slightly wobbly walk through the chaos of the Lower East Side to the subway and a nice nap on the F train back to Brooklyn. I wouldn't have it any other way....and rarely do.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-68747718917958142682009-06-29T15:45:00.007-04:002009-07-01T15:06:19.454-04:00Fat Hippo Revisted!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/SkkccRNF73I/AAAAAAAACLE/bOHsND1V85s/s1600-h/IMG_3486.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/SkkccRNF73I/AAAAAAAACLE/bOHsND1V85s/s200/IMG_3486.jpg" alt="" id="BLOGGER_PHOTO_ID_5352840904086777714" border="0" /></a>My Dad recently celebrated his 77th birthday & we went to Fat Hippo (71 Clinton St. @ Rivington) for food & drinks. My brother, Stefan (Sous Chef Stef) had flown in a few days earlier to surprise my Dad. The menu has progressed from my last visit (<a href="http://thursdayclubnyc.blogspot.com/2009/02/fat-hippo-71-clinton-street-rivington.html" target="_blank">click</a>)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/SkuyCsxtzvI/AAAAAAAACLM/mEADFDPRDqM/s1600-h/IMG_3488.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/SkuyCsxtzvI/AAAAAAAACLM/mEADFDPRDqM/s200/IMG_3488.jpg" alt="" id="BLOGGER_PHOTO_ID_5353568341509132018" border="0" /></a>We started with the Burger Fondue which was really well received. A really fun whimsical play on fondue. The cheeses were delicious (unfortunately, I can't remember the names) & we really enjoyed this starter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/Skuyh0R7okI/AAAAAAAACLU/OX__rWVdN8o/s1600-h/IMG_3500.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/Skuyh0R7okI/AAAAAAAACLU/OX__rWVdN8o/s200/IMG_3500.jpg" alt="" id="BLOGGER_PHOTO_ID_5353568876099248706" border="0" /></a>Earlier I had shown the group the picture of the monstrous sized <a href="http://4.bp.blogspot.com/_XO94KH3ceyw/SYdnNrRsy5I/AAAAAAAAB94/OqLh-oUhU8s/s1600-h/IMG_2844.jpg" target="_blank">Pork Chop</a> that we had the last time we were at Fat Hippo for the soft opening party, so my Dad was really looking forward to ordering that. Unfortunately, they put a pork loin on the menu in it's place. Stefan got the steak which was delish. I opted for the Crab cake (my real motivation was the mac & cheese which is among the best in the city). The chicken was ordered as well as the seared tuna (highly recommended).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/SkuzluJs1NI/AAAAAAAACLc/kLrqD7Vw5eU/s1600-h/IMG_3497.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/SkuzluJs1NI/AAAAAAAACLc/kLrqD7Vw5eU/s200/IMG_3497.jpg" alt="" id="BLOGGER_PHOTO_ID_5353570042685215954" border="0" /></a>It was nice to try some of the dishes that I missed at the opening & everyone enjoyed the meal.Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-36963460527197353252009-06-27T20:34:00.010-04:002009-09-03T16:45:32.141-04:00The Clerkenwell (49 Clinton Street)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/Ska8JYBW5rI/AAAAAAAACKc/Cffvv8TW8oQ/s1600-h/3439824535_91b16325ba_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/Ska8JYBW5rI/AAAAAAAACKc/Cffvv8TW8oQ/s320/3439824535_91b16325ba_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5352172076429403826" border="0" /></a><br /><a href="http://eatingamerica.blogspot.com/" target="_blank">Grant & Kate</a> were only in town for 1 day last week, so I shuffled down to Clerkenwell, a gastropub on Clinton St. between Rivington & Stanton. I'm somewhat skeptical of places that label themselves as 'gastropubs', so I was eager to taste the food here. We took over the entire bar area & downed pints of Stella & Strongbow, but as the night (& drink tab) progressed, we got hungry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/SkbAPFCEkMI/AAAAAAAACKk/Vf6Xib71AXI/s1600-h/IMG_3525.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/SkbAPFCEkMI/AAAAAAAACKk/Vf6Xib71AXI/s200/IMG_3525.jpg" alt="" id="BLOGGER_PHOTO_ID_5352176572457849026" border="0" /></a>We started by sharing the pate which did not disappoint. Topped by a thick layer of butter & a side of caramelized onions, this dish got even better as the butter softened & melted.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/SkbA1Ciy_aI/AAAAAAAACKs/0v1XwV8T3DA/s1600-h/IMG_3526.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/SkbA1Ciy_aI/AAAAAAAACKs/0v1XwV8T3DA/s200/IMG_3526.jpg" alt="" id="BLOGGER_PHOTO_ID_5352177224624831906" border="0" /></a>I opted for the Toad in the Hole. Honestly, after spending 8 years in an English boarding school, I was expecting the same disgusting, dry fare, but I was pleasantly surprised. The dish was basically 'deconstructed', with Yorkshire pud replacing the normal flaky pastry & a delicious jus topped the sausages, onions & mash. The real star of the plate were the sausages which are made fresh in the kitchen. They were well spiced & delicious, a far cry from school lunches!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/SkbB63bE3QI/AAAAAAAACK0/3HoA__eXt_M/s1600-h/IMG_3527.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/SkbB63bE3QI/AAAAAAAACK0/3HoA__eXt_M/s200/IMG_3527.jpg" alt="" id="BLOGGER_PHOTO_ID_5352178424230501634" border="0" /></a>Adam got the fish & chips which he devoured, so I can only assume that they were good. The chips were thick cut, English style (as they should be). The plating of the dish was not what you'd really expect from a gastropub, but it did look good.<br /><br />Clerkenwell is a stone's throw from my house, so odds are I will be returning. The food is good, our bartender was very friendly & we all had a good time. You can't really ask for much more than that.Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-29354913516313425152009-06-24T13:51:00.002-04:002009-06-24T13:57:10.005-04:00The Shrimp Butler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/SkJn2THKHiI/AAAAAAAACKU/4pcb63GDTug/s1600-h/shrimp-butler-278x350.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 159px; height: 200px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/SkJn2THKHiI/AAAAAAAACKU/4pcb63GDTug/s200/shrimp-butler-278x350.gif" alt="" id="BLOGGER_PHOTO_ID_5350953489810464290" border="0" /></a>I love to cook shrimp. I really don't mind peeling them, but it's the de-veining & butterflying that drives me insane. Repetitive, tedious & downright annoying. Luckily, some clever bugger has invented the <a href="http://www.shrimp-butler.com/" target="_blank">Shrimp Butler</a>. This ingenious machine does all the work for you & is reasonable priced at $35.<br /><br />Although you need to be making shrimp by the bucketload for this thing to be worth the money, I think it's a pretty cool little gadget. They have a demo video on their website, check it out.Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-64267809046221351522009-06-23T22:46:00.001-04:002009-06-23T22:46:46.821-04:00I have a head for fashion....<a href="http://www.facebook.com/photo.php?pid=483934&id=1311646392" id="myphotolink"><img id="myphoto" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc1/hs004.snc1/4153_1175826478447_1311646392_463577_5876667_n.jpg" style="" /></a><br />I'm glad that certain things go full cycle under the dark and mysterious cloak of fashion. Flares came back. Or at least they did in Manchester, England, circa 1992. I like a nice flare, me. Pearls, not seen since 1950, are back in vogue too. No NYC ladies are without them. In my twisted and offset opinion, pearls (fake or real) give a woman an aloof whiff of class. Whether the lady in question has actually availed herself of a decent upbringing and education, or she's the kind of woman that says "Like," and "You know," while searching her pitiful vocabulary for something altogether more descriptive is beside the point. Pearls say something about a woman.<br /><br />In the food arena, fads come and go too. We've seen monkfish liver come and go. Sweetbreads came and stayed, but will no doubt fall out of fashion soon enough. The new trend in NYC is pork. Not discount Valu-Pak plastic wrapped ten-a-penny pork, but well-bred pork. Pork from breeds nobody has heard of. And not just your average Jo Bloggs pork chop, bland loin, picnic ham or Boston butt. Now we hear about trotters, tails and ears from well-bred pigs. Cooks are starting to look beyond the boring fillet, the steak. The possibilities are endless when you engage the whole animal. I'm glad fashion has finally caught up with me. Inspired in part by Samuel Pegge's famous 1390 tome <a href="http://www.amazon.com/Forme-Cury-Ancient-Compiled-D/dp/1426425759">The Forme of Cury</a>, and a handful of pork disciples in London and New York who are rolling their sleeves up and getting to grips with some very unusual cuts, I wanted to reinvigorate an old English favourite, the Bath Chap. This boned and stuffed pig's head was the height of fashion in 1890. I can't believe something so delicious fell from favour in the first place, but I'm so happy it finally came back into fashion over 100 years later.<br /><br />Daunting as it is, dealing with a whole head, the recipe is simplicity itself. Like taking candy from babies....<br /><a href="http://www.facebook.com/photo.php?pid=483934&id=1311646392" id="myphotolink"><img id="myphoto" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc1/hs004.snc1/4153_1175826838456_1311646392_463585_4001876_n.jpg" style="" /></a><br />First procure a decent looking piggy head, one with a long jowl, from a decent breed, and most certainly one that has a life of mischief and varied diets.<br /><br />Bone out piggy head with sharp knife. This isn't as easy as it sounds. I found a <a href="http://www.youtube.com/watch?v=Iuf0q-PziAU">great video on YouTube</a> featuring a bloke with a big knife cutting into Porky. He's obviously a skilled and practiced hand. It took literally seconds, and he was no doubt distracted by BBC Radio blaring in the background, but he does make it look easy. The trick is to get as much meat off the bone and attached to the skin as possible, paying particular attention the the cheeks. That's the best shit, that is. My boning technique differed from Matey because I boned it out resulting in one piece of skin and not two, as he does in the video. Two pieces are traditional. Those who know me will testify that I like to fuck with tradition a bit.<a href="http://www.facebook.com/photo.php?pid=483934&id=1311646392" id="myphotolink"><img id="myphoto" src="http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs004.snc1/4153_1175826598450_1311646392_463580_3506454_n.jpg" style="" /></a><br /><br />Take out the tongue, and wash it thoroughly. There is no easy way to remove it, just cut where you think you should and remove it in one piece.<a href="http://www.facebook.com/photo.php?pid=483934&id=1311646392" id="myphotolink"><img id="myphoto" src="http://photos-g.ak.fbcdn.net/hphotos-ak-snc1/hs004.snc1/4153_1175826678452_1311646392_463582_5653372_n.jpg" style="" /></a><br /><br />Now the tricky bit: Roll. Place the tongue in between the two cheek meaty bits, lying it on the underside of what would have been Porky's hooter. Roll as best you can, making sure you have string at the ready to tie. I like a nice snouty look to my Bath Chaps. Wrap in cheesecloth, and brine for 5 days.<br /><a href="http://www.facebook.com/photo.php?pid=483934&id=1311646392" id="myphotolink"><img id="myphoto" src="http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs004.snc1/4153_1175826798455_1311646392_463584_601561_n.jpg" style="" /></a><br />Take Chap out and give him a good rinse. Still wrapped, poach in a mixture of pork stock (from the skull) white wine, the usual aromatics and some bay leaf and peppercorns fro about 1.5 hours. Remove, cool, and unwrap. Re-wrap in cling film tightly as you can, and press under weight in the fridge. leave overnight.<br /><br /><a href="http://www.facebook.com/photo.php?pid=483934&id=1311646392" id="myphotolink"><img id="myphoto" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs102.snc1/4554_1182671969580_1311646392_483933_6259432_n.jpg" style="" /></a><br />Unwrap.<br /><br />Cut inch-thick slices from the Chap, dip in seasoned flour each side, and fry in butter to a crisp and golden finish.<br /><br />You will marvel at the crisp bacony exterior, and your knees will buckle when you savour the fat, moist and porky cheek and tongue meat at the Chap's core. I served my guests their Chaps with Colman's mustard (of course) and some caramelised apples.<br /><br /><img src="file:///C:/DOCUME%7E1/JHUNTE%7E1.GRO/LOCALS%7E1/Temp/moz-screenshot-11.jpg" alt="" /><img src="file:///C:/DOCUME%7E1/JHUNTE%7E1.GRO/LOCALS%7E1/Temp/moz-screenshot-12.jpg" alt="" /><a href="http://www.facebook.com/photo.php?pid=483934&id=1311646392" id="myphotolink"><img id="myphoto" src="http://photos-g.ak.fbcdn.net/hphotos-ak-snc1/hs082.snc1/4554_1182672009581_1311646392_483934_5128233_n.jpg" style="width: 458px; height: 416px;" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-30978866.post-30141716976817416832009-06-23T02:24:00.008-04:002009-06-23T02:56:35.381-04:00Recipe: Split Pea Soup w/Ham Hocks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/SkB1g12TdII/AAAAAAAACJs/P9aGPq-nUXI/s1600-h/IMG_3587.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/SkB1g12TdII/AAAAAAAACJs/P9aGPq-nUXI/s200/IMG_3587.jpg" alt="" id="BLOGGER_PHOTO_ID_5350405564387259522" border="0" /></a>I've been cooking a lot recently, both in an effort to stay away from my local boozer & clear out my freezer, so here goes yet another recipe. I had this soup at my parent's house a few weeks ago & I was really eager to try it out for myself.<br /><br />Ingredients:<br /><br />2 Ham Hocks<br />1 lbs Split Peas<br />1 Medium Onion<br />4 Cloves Garlic<br />1 Pack Frozen Peas & Carrots<br />3 Cups Chicken Stock<br />Spices: Bay Leaves, Thyme, Oregano, Pepper Flakes, etc.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/SkB2g7qRZQI/AAAAAAAACJ0/ISY-yyIlcD4/s1600-h/IMG_3584.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/SkB2g7qRZQI/AAAAAAAACJ0/ISY-yyIlcD4/s200/IMG_3584.jpg" alt="" id="BLOGGER_PHOTO_ID_5350406665459033346" border="0" /></a>Add ham hocks to small pot & fill with water (about 6 cups) & boil for 1-1.5 hours (the more, the merrier). Be sure to test for tenderness of the meat & skim off any 'scum' from the surface of the water & reserve boiling liquid. Rinse & pick through your peas, removing any impurities.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/SkB3s6A6i3I/AAAAAAAACJ8/LL2disB2CY0/s1600-h/IMG_3582.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/SkB3s6A6i3I/AAAAAAAACJ8/LL2disB2CY0/s200/IMG_3582.jpg" alt="" id="BLOGGER_PHOTO_ID_5350407970687191922" border="0" /></a>While your pork is boiling, dice onion & add to large stockpot with olive oil. Sweat for 5 minutes. Add diced (or pressed) garlic & cook for 2-3 more minutes. Add majority of the pack of carrots & peas, reserving some.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/SkB73mc8hvI/AAAAAAAACKM/eOCn_P1wXDo/s1600-h/IMG_3583.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/SkB73mc8hvI/AAAAAAAACKM/eOCn_P1wXDo/s200/IMG_3583.jpg" alt="" id="BLOGGER_PHOTO_ID_5350412552461125362" border="0" /></a>Then add rinsed split peas. Incorporate ingredients & add chicken stock (in this case made from the strained remainder from my <a href="http://thursdayclubnyc.blogspot.com/2009/06/warm-potato-chicken-salad.html" target="_blank">Warm Potato & Chicken Salad</a>) & liquid from boiling your ham hocks. Add spices (be careful about the use of salt, the pork stock will be somewhat salty) & bring to a boil & simmer gently, covered, for 90 minutes or until peas are soft..<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/SkB6gOxzd5I/AAAAAAAACKE/o451YWkv0dI/s1600-h/IMG_3585.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/SkB6gOxzd5I/AAAAAAAACKE/o451YWkv0dI/s200/IMG_3585.jpg" alt="" id="BLOGGER_PHOTO_ID_5350411051457542034" border="0" /></a>Remove bay leaves & using an immersion blender, blend the soup. Add remaining peas & carrots for texture & color. Debone & chop ham hocks into bite sized pieces (particularly the skin, which may become chewy). Add the meat to the soup & simmer for a further 15 minutes. Serve with warm, crusty bread.Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-19961883042106870492009-06-19T14:26:00.013-04:002009-06-25T13:16:42.490-04:00Recipe: Steamed Mussels w/Shallots & Chorizo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/Sj8lRgSOlhI/AAAAAAAACJE/Hm8LBTaOfBE/s1600-h/IMG_3579.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/Sj8lRgSOlhI/AAAAAAAACJE/Hm8LBTaOfBE/s320/IMG_3579.jpg" alt="" id="BLOGGER_PHOTO_ID_5350035864993830418" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XO94KH3ceyw/Sj8mIP03pwI/AAAAAAAACJM/4yFmP0pJNkI/s1600-h/IMG_3574.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_XO94KH3ceyw/Sj8mIP03pwI/AAAAAAAACJM/4yFmP0pJNkI/s200/IMG_3574.jpg" alt="" id="BLOGGER_PHOTO_ID_5350036805468530434" border="0" /></a>For some reason I really wanted to eat some mussels & I hate cooking/eating alone so I had invited a few friends over for an impromptu dinner party. In a bit of a rush, I braved the rain with a buddy & headed to Whole Foods on Houston where I picked up some chorizo & 7lbs of mussels (3 bags).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XO94KH3ceyw/Sj8pJ-inmqI/AAAAAAAACJU/MC23ssDinGk/s1600-h/IMG_3575.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_XO94KH3ceyw/Sj8pJ-inmqI/AAAAAAAACJU/MC23ssDinGk/s200/IMG_3575.jpg" alt="" id="BLOGGER_PHOTO_ID_5350040133723200162" border="0" /></a>I washed & debearded the mussels as best I could as we chopped the chorizo, shallots (4), parsley & garlic (a full bulb). The chorizo went into the pans with a bit of butter & olive oil, leaving a delicious, red/yellow color in the pan. The parsley, shallots & garlic were added next, along with more butter. Once cooked through, I deglazed with a white wine that has been sitting on my wine rack for ages (I used the entire bottle).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/Sj8pRO71PgI/AAAAAAAACJk/4rz2vu5Jcq4/s1600-h/IMG_3576.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/Sj8pRO71PgI/AAAAAAAACJk/4rz2vu5Jcq4/s200/IMG_3576.jpg" alt="" id="BLOGGER_PHOTO_ID_5350040258383003138" border="0" /></a>Salt & pepper was put into the pots, the mixture was brought up to a boil & the mussels were added. I covered the pots & lowered to a simmer to let our delicious little bivalves steam away happily. Once they had fully opened, I served with warm bread & butter. Simple yet effective & really really good to eat. I particularly enjoying dunking my bread in the broth. One of these days I'll give making French Fries a shot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/Sj8pNdYX9hI/AAAAAAAACJc/tA4yDuUosbg/s1600-h/IMG_3578.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/Sj8pNdYX9hI/AAAAAAAACJc/tA4yDuUosbg/s200/IMG_3578.jpg" alt="" id="BLOGGER_PHOTO_ID_5350040193541338642" border="0" /></a>I'm surprised that I don't cook mussels more often. They're dead easy to make & pretty darn inexpensive. I spent $30 on a meal for 6 (plus the bottle of plonk) & everyone left full. There were enough leftovers for me to make my <a href="http://thursdayclubnyc.blogspot.com/2007/04/recipe-fried-beer-battered-mussels-w2.html" target="_blank">Fried Beer Battered Mussels</a>. I could have spent even less if I had gone to Chinatown for the mussels ($6 a bag at Wholefoods) & the chorizo was a bit overpriced, but I was pushed for time (read: Lazy). All in All, a good meal, I really enjoyed it.Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com2tag:blogger.com,1999:blog-30978866.post-59682180692711714332009-06-15T20:47:00.013-04:002009-12-12T12:57:25.770-05:00Recipe: Warm Potato & Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/Sjbr2mNA1eI/AAAAAAAACIM/8OPhQ39PoqE/s1600-h/IMG_3522.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/Sjbr2mNA1eI/AAAAAAAACIM/8OPhQ39PoqE/s320/IMG_3522.jpg" alt="" id="BLOGGER_PHOTO_ID_5347720930749634018" border="0" /></a><br />Sort of like Teddy's <a href="http://thursdayclubnyc.blogspot.com/2007/04/cupboard-with-fridge.html" target="_blank">Fridge With Cupboard Sauce</a> situation, I was sitting around today hungry & not wanting to leave the house as it looked like it was going to rain. I looked through what I had lying around & with suggestions from my Dad, came up with this great salad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/Sjbwmobrl3I/AAAAAAAACIU/7hkNfpkeSFw/s1600-h/IMG_3520.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/Sjbwmobrl3I/AAAAAAAACIU/7hkNfpkeSFw/s200/IMG_3520.jpg" alt="" id="BLOGGER_PHOTO_ID_5347726154028259186" border="0" /></a>Basically, I filled up a small pot with water, added 2 chicken thighs (skin on) & some crushed (just with the side of my knife) cloves of garlic. Then came the fun part; I didn't have much in the way of fresh herbs, so I just opened my pantry & let my hands fly along the spice shelf. Salt & Pepper (obviously), garlic powder, oregano, thyme, rosemary, bay leaves, plus some other stuff that's been gathering dust in there. I turned the heat up & let my two little babies simmer away (round about 40 minutes, give or take).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/Sjb9W1qblzI/AAAAAAAACIc/JBMNtmGqhyM/s1600-h/IMG_3521.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/Sjb9W1qblzI/AAAAAAAACIc/JBMNtmGqhyM/s200/IMG_3521.jpg" alt="" id="BLOGGER_PHOTO_ID_5347740176353040178" border="0" /></a>I had a smaller pot in which I boiled 4 red bliss potatoes cut mouth sized & skin on. When my potatoes were nearly done, I took the chicken out of the broth/stock & began work on the dressing; olive oil, red wine vinegar, salt, pepper, the juice of half a lemon & mustard (both regular & grain). I'm glad I only added half a lemon as it was a bit tart. I ended up putting in just a dollop of honey to smooth it out.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XO94KH3ceyw/Sjb9ztwXVtI/AAAAAAAACI0/MBWFbpq9ztU/s1600-h/IMG_3524.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_XO94KH3ceyw/Sjb9ztwXVtI/AAAAAAAACI0/MBWFbpq9ztU/s200/IMG_3524.JPG" alt="" id="BLOGGER_PHOTO_ID_5347740672446650066" border="0" /></a>The chicken was shredded roughly & put into a mixing bowl with the potatoes & some parsley. On went the dressing & some coarsely ground pepper. Mix & plate! I really enjoyed the salad, but I have a few things I'd love to add/change. It really could have used some red onion & secondly, I wish I added more chicken. The meat to starch ratio was a bit lopsided. There are infinite variations for this basic salad. Such as adding slow roasted grape tomatoes which I have bottled.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XO94KH3ceyw/Sjb942fvvJI/AAAAAAAACI8/brW7Y2x0pH4/s1600-h/IMG_3523.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_XO94KH3ceyw/Sjb942fvvJI/AAAAAAAACI8/brW7Y2x0pH4/s200/IMG_3523.jpg" alt="" id="BLOGGER_PHOTO_ID_5347740760692210834" border="0" /></a>There's also a pot of gold at the end of the rainbow! You're left with all of the liquid that you boiled the chicken in which by now is delicious & rich. I haven't strained it as yet because I don't know what I'll use it for.Jasonhttp://www.blogger.com/profile/06918740549958998459noreply@blogger.com0tag:blogger.com,1999:blog-30978866.post-59731858869756092342009-06-09T08:49:00.012-04:002009-06-09T11:48:40.377-04:00Downright ComfortingSomehow I think Houman's reasoning behind his recent comfort food menu was less because of the unseasonably cool Spring temperatures and more a chance to showcase the firepower of his sparkling new dual tier, 4-burner, salamander-packing stove. Not to disappoint my mind's picture of this contraption, from the minute I stepped into the apartment, all burners were whopped up to high with pots gleefully bubbling away.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_4ca0W52EIBU/Si56AzKb8KI/AAAAAAAAAjU/kxwuWRZmq7A/s1600-h/5.28.09+019.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_4ca0W52EIBU/Si56AzKb8KI/AAAAAAAAAjU/kxwuWRZmq7A/s320/5.28.09+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5345343961887928482" border="0" /></a><br /><br />The smell that filled the room (and entire building) was enough to get me drooling. Here's what we had in store:<br /><br />1. Rustic brandade<br />2. Teddy's boudin noir with caramelized apples and onions on celeriac puree<br />3. Porterhouse, sauteed kale, pancetta<br />4. Guinness braised short ribs with rosemary-maple glaze<br />5. Melon with basil-lime granita and cornmeal cookie<br /><br />Our starter, the rustic brandade, was the classic salt cod and potato combo with an added twist. A deep fried fritter (same as the brandade recipe with added herbs and chives) was placed on top and the whole thing was covered in a pungent garlic aioli.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_4ca0W52EIBU/Si56OTEWtII/AAAAAAAAAjc/iFdvaE1uKUQ/s1600-h/5.28.09+003.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://4.bp.blogspot.com/_4ca0W52EIBU/Si56OTEWtII/AAAAAAAAAjc/iFdvaE1uKUQ/s200/5.28.09+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5345344193790653570" border="0" /></a>The garlicky waft and the sight of a perfectly browned croquette on top of a chunky bed of starch was pretty to admire, but lasted mere seconds as we all tore in and made quick work of it. The salt cod added a great fish taste without overpowering the dish with salt and the smooth/crispy texture worked wonderfully.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_4ca0W52EIBU/Si58cqXIcII/AAAAAAAAAjs/kwfOxtXjew0/s1600-h/5.28.09+007.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_4ca0W52EIBU/Si58cqXIcII/AAAAAAAAAjs/kwfOxtXjew0/s200/5.28.09+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5345346639584850050" border="0" /></a><br /><br /><br /><br /><br /><br /><br />The second course included a familiar ingredient, as Teddy's homemade blood sausage made a cameo appearance to the delight of all of us. I would have munched away happily on nothing more than the sausage and a smear of tangy mustard, but it came plated beautifully with maple-drizzled onion and apples, and a smooth puree of celeriac. As if that wasn't enough, a veal stock based gravy was spooned around the plate. A fabulous dish overall - the rich spiced sausage, a tart celeriac, and sweet onions and apples to tie everything together. Relatively simple, but loaded with flavor and a definite crowd pleaser.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_4ca0W52EIBU/Si59OxPVyoI/AAAAAAAAAj0/Rq434mFwGvY/s1600-h/5.28.09+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_4ca0W52EIBU/Si59OxPVyoI/AAAAAAAAAj0/Rq434mFwGvY/s200/5.28.09+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5345347500424678018" border="0" /></a><br />The porterhouse steak course (strangely not the main course) was as amazing to watch being prepared as it was to eat. First of all, the uncooked piece of steak itself was beautiful with a labyrinth of marbled fat running throughout.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_4ca0W52EIBU/Si59b9U5x7I/AAAAAAAAAj8/oTdKtrIMH2U/s1600-h/5.28.09+014.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_4ca0W52EIBU/Si59b9U5x7I/AAAAAAAAAj8/oTdKtrIMH2U/s320/5.28.09+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5345347727007532978" border="0" /></a><br />It started out on the stove top in a smoking hot pan, then was flipped and moved to the oven which tops out at around 1500 degrees Fahrenheit. More than enough to add a nice char to a steak without over cooking the glistening pink center. It was quite a show, at one point Teddy and JC were on all fours peering through the oven's tinted window just to get a glimpse of the bubbling, browning porterhouse. The seasoning was simple, ("salt, pepper, and butter is all you need is you need for a steak, man" to quote tonight's chef) and the results were sublime.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_4ca0W52EIBU/Si6Dyn_H42I/AAAAAAAAAkE/8qvzeFYmUVw/s1600-h/IMG_0500.JPG"><img style="cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_4ca0W52EIBU/Si6Dyn_H42I/AAAAAAAAAkE/8qvzeFYmUVw/s200/IMG_0500.JPG" alt="" id="BLOGGER_PHOTO_ID_5345354713485796194" border="0" /></a><br /><br /><br />As good as any restaurant that I have been to. I guess the secret is slicing off a bit of the sun and stuffing it inside of your oven.....nice if you can get it. The side dish was nothing to scoff at either, with some nice braised kale and pancetta. A tiny bit of maple syrup found it's way inside also (not a big surprise considering our Canadian host) which added a nice sweetness to the salty accompaniment. The steak was center stage though, and rightfully so.<br /><br />Short ribs have been done before, at one point in back-to-back-to-back weeks which threatened to change our name from Thursday to Short Rib Club. They are delicious though and when done correctly, few things can top it. Houman's take had the ribs braised in Guinness and finished with a maple rosemary glaze. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_4ca0W52EIBU/Si6EIMZ2f2I/AAAAAAAAAkM/oeXc705rLjY/s1600-h/IMG_0505.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_4ca0W52EIBU/Si6EIMZ2f2I/AAAAAAAAAkM/oeXc705rLjY/s200/IMG_0505.JPG" alt="" id="BLOGGER_PHOTO_ID_5345355084038831970" border="0" /></a>The meat was fall apart tender and the glaze added a nice sticky coating to the meat that took on the dark color of it's braising liquid. No knives needed for this course as the meat shredded off of the bone (which I used as a shovel-like utensil just to drive home the meat-tastic nature of this meal). The combo of the meat and creamy mash was amazing and the realistic portion, uncommon for us at times, left us pining for more.....which there was.<br /><br />Luckily for us the dessert was a cooling and light one, honeydew melon balls with a lime-basil granita. Never using basil in desserts, the combo was foreign to me, but really opened my eyes to using herbs in cooperation with sweet dishes. Unfortunately the heat of the kitchen had turned the granita a bit soupy near the end, but fortunately Teddy our in-house mixologist had the smarts to throw it into a cocktail shaker and stretch the dessert further by making it into the nicest lime-basil based drink I've ever tasted.<br /><br />It was truly a night of excellent classics dishes. Even though they had a familiar ring, the subtle twists made them unique and a welcomed change from the ordinary comfort foods we were used to. And the stove was damn impressive.....Unknownnoreply@blogger.com0