Friday, June 26, 2015
Hands down! After 15 years, I recently went back to Jose Maria and their roast suckling pig called cuchinillo in Spanish has stayed as good as I remember!
It's moist inside and the skin is perfectly crisp at any part you get.
Thursday, June 4, 2015
TThis is my 2nd time to come to this restaurant. I love the food here because it is not predictable. They always do a twist on what the we really know of it.
For instance, tonight, I had the Duck L'Orange. The duck breasts are done to a perfection presented like 2 thick slices of pork belly without being fatty. The sauce has a morrocan flavor in the orange sauce. It is just perfect! I would highly recommend this dish!
Another highlight is their special flavored "nan" type bread or is it again similar to a Morrocan flat bread served with a spread. This is complimentary and so delicious.
The Manager was so accommodating and very nice to us. He carefully paid attention to us. He even stopped the fan from blowing directly onto us which was making us quite cold. I wish all Restaurant Managers were like him.
We love this restaurant and definitely will be back!
He mentioned their new restaurant near the High Line. Did you know that they just opened a new restaurant by the High Line called Santina?
I'm definitely trying that one too!
At Ludlow Hotel
180 Ludlow St.,
New York, NY 10002
Sunday, April 26, 2015
This is a quick after thought dinner.
What to do with a pound of very good ground beef!
STUFFED PEPPER RECIPE
3 large green peppers
3 cloves garlic minced
3/4 c chopped onions
1/2 packet of roast beef flavoring condiment (I used one from Argentina - but you can use any good dry broth condiment.
1/3 c minced parsley
1/3 c chopped stuffed olives
1 medium size fresh ear of corn (shucked)
3/4 c chunks of pepper jack cheese
Salt and pepper to taste
Grill each pepper 1 at a time on top of stove directly in flame of gas stove till charred all around.
Place each grilled pepper in paper bag for a few minutes to cool and easily peel the charred skin.
Cut peppers in half removing seeds and membrane. (Crosswise is better)
Sautée garlic and onion in 2TB of olive oil till golden brown. Add the beef. Add the corn. season with the condiment. Cover the pan to produce some juice. Mix the meat while cooking from time to time. Add the parsley. Season to taste.
Put 3 chunks of cheese in the split peppers then add about 2 or more of the meat mixture. Too with the rest of the cheese and bake for 30minutes in 350F degree oven.
Serve with light salad.
My salad was mâché with orange balsamic glaze and orange olive oil seasoned with truffles salt and freshly ground pepper.
Posted by foodyholic at 3:52 PM
This is a real find. Good food, easy on the pocket, can do take out and good service.
I come here often for my favorite Pad Woon Sen. It's cellophane noodles with shrimp. I usually ask for extra line to squeeze on top.
Their sticky rice and mango dessert is another favorite of mine. They are open everyday - check their hours in their website.
Peak Thai Restaurant
301 E 49th St
New York, NY 10017
Monday, April 6, 2015
3-4 Chucken thighs with skin (or without)
4 Chicken wings
4 large garlic cloves minced
4-5 five-inch Rosemary branches
1-3 peels carrots sliced 1/2 inch thick
1 can flat anchovies (or 2oz)
1 TB of course ground pepper
1 cup of balsamic vinegar or a little more
4-6 TB olive oil (without skin use 6TB)
Heat oil and fry chicken for a few minutes to get the sides golden's ghe brown. Add the garlic, Rosemary and peppercorns. Put it under the chicken pieces in the pot.
Add the anchovies, carrots and and pour in the balsamic vinegar.
Cook uncovered over medium heat turning chicken pieces every 10 minutes for about 30 minutes-40 minutes.
Love this dish!
Sunday, April 5, 2015
Located somewhere in the West Village bordering TriBeCa is this neighborhood restaurant serving such good dishes mostly with clams. But his recipes are beyond the norm because he uses high quality ingredients and has refined the usual dish we know.
Co-Owner/Chef Mike Price was here today so I decided to have a photo with him!
I also had The Clam chowder which I forgot to take a photo of. It's not your ordinary clam chowder. It also had big pieces of meaty cubed bacon-like or pancetta pieces.
This is my new favorite restaurant in the city. They've only been here for about 8-9 months.
420 Hudson at., NYC, NY
Majority of the time, I have smoked salmon from Russ & Daughters and berries - plus Sullivan Bread's Filone bread.
I toast a slice of Sullivan Bread's Filone bread and spread some mascarpone on it; arrange the raspberries on top and using a sugar sprinkler, shake some confectioner's sugar on the raspberries.
I always have a small cup of whisked matcha tea, a cup of fresh green tea, and 1 or 2 cups of espresso or cappuccino and about 3oz of grapefruit juice for my 2 vitamin pills with this.
Variation to my normal breakfast of smoked salmon is using omelette instead of cream cheese.
This is my energy breakfast most of the time.