Thursday, October 2, 2014
I' e always loved Peking Duck. Whether in China when we visited Beijing or Chinatown.
This time Peking duck is the featured dish at Decoy. It is served first come first served if without reservation and you don't have to order the prix-fixed menu which comes with 2 choices from a column and 1 on the right side for the menu or a side. It is served with a duck consume and an amuse bouche if ordered prix-fixed.
We opted for prix-fixed and below were what we ate:
529 1/2 Hudson Street
This is an easy dinner but you have to have the right ingredients.
I started off with a giant shrimp a out .55 of a lb.
2 TB. Utter melted
1-1/2 TB of miso paste
Fleur de sel to season the shrimp with.
Cut the shrimp from head to tail in the back. Split the body open and season the shrimp with fleur de sel.
Generously pour the butter miso mixture (make sure you incorporate the miso with butter well) on too if the entire shrimp. Broil in LI setting for about 6-7 minutes. Remove to cool off.
Don't overcooked the shrimp.
I served this with Padron peppers sautes in olive oil and seasoned with Fleur de Sel.
I happen to have left over crab fries rice, so here, you see it served with it.
Friday, September 19, 2014
At the corner of Bowery and Houston Street is a restaurant owned by the same restauranteur of Balthazar in SoHo. This area is called NoHo.
SoHo is supposed to be short for South of Houston Street and NoHo is North ofHouston Street. But go figure why they consider this to be NoHo area.
Anyway, middle of the week lunch is the best time to get a table and just walk-in.
POT DE FROMAGE parmesan custard with anchovy butter toast. I love the toast and this cheese dish.
We also had ROASTED CHICKEN BREAST with baby leeks, black trumpets and gnocchi - actually I do 'to remember seeing the gnocchi. I saw arugula salad surrounding the grilled chicken.
The dessert was worth the calories. It wasn't very sweet:
CHERCHE DE MIDI
Monday, September 15, 2014
This is an Asian fusion restaurant. It's a hit or miss.
I say that because when I ordered their cod po boy special sandwich for the day, one bite tasted like amonia. When seafood taste like amonia, it means it's not good. I returned it and ordered something else. The waiter was surprised and seemed to be in disbelief.
Anyway, I am glad I ordered the Asian paella. I wish I had as many clams as the person that ordered next to me.
I finished everything except for the rice which I ended up taking home. Still good when I came back home. It paired well with my home cooked pork cutlet.
This restaurant serves a variety of Asian dishes. Some are Thai, Japanese, Chinese and fusion.
Maybe I will go back to try something else in the future.
First you wash the squab and trim off feet if it has any. You may trim off the head too.
Season well with salt and let it hang dry by a meat hook for at least 2-3 hours.
Season well with 5-spice and ground star-anise in cavity and outside. Or buy a Chinese roast duck seasoning from Asian Groceries to season the cavity and all over the duck.
Brush all over with oil and place either on a baking rack. You may also use a roasting stand if you're making only 1 like myself for today:
Place duck in pan in preheated 350F degrees oven.
Cool for 10 minutes before serving.
Using a chicken roaster makes a better golden brown skin bake evenly.
Sunday, September 7, 2014
Whether you are spending money in the main restaurant or the snack bar, it's a picture perfect place.
We opted for the light sandwiches and iced coffee. The prices are very reasonable.
If you want to be outside closer to the lake by the paddle boat rowers you pay a little bit more for food but you get a real menu like omelettes.
Saturday, September 6, 2014
In my recent trip to London, I visited the famous Borough Market. I also learned that most of the stores are open beginning Wednesday through Saturday being more busy and more items on Saturdays - just like any markets I know of.
I stopped at the Brindisa stall which sold various Spanish foods.
He explained that they salt the pork and sit for 10 days. They then wash it and let it cure by itself in a special room for pinto 4 years. The process and the feed contribute to it's texture and flavor.
So if you read the board, it explains the differences with Spanish hams.