Friday, June 26, 2015

SUCKLING ROAST PIG #1 for me!

http://www.elnortedecastilla.es/segovia/201504/09/jose-maria-patenta-cuchillo-20150409173850.html

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.
Their plate emblem above
I will miss this until the next time if ever.


Thursday, June 4, 2015

DIRTY FRENCH #RESTAURANT

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.
Next favorite of ours was the foie gras.  It's fresh foie gras wrapped in a delicate crepe-like super thin dough with minced chives on top and served on a bed of fruit purée.
Another highlight of the dinner was the dish with slices of mushroom made to look like millefeuille.  Absolutely to die for served with a purée of scallion and chives with some snap pease and slices of pepper for a hint of spice. Just loved it!  I could consider this a fabulous vegetarian dish.
The haricot verte was served in a sizzling plate prepared so deliciously, I loved it as well.

Above, the sea bass with coconut milk sauce was not extra-ordinary.  Although well prepared, we did not find it strikingly original.  It reminded me of an Americanized Thai dish. 
The beignet had an outstanding caramel sauce but a funny tasting doughnut or beignet because I did not know what chicory tasted like and I believe they added chicory in the batter. It tasted like Chinese potpourri that you put in a camphor chest to keep clothes from being eaten up by insects. Hence, we changed our order to the Paris Brest (a firmer version of the puff pastry dough), with peanuts and other filling and a spooned ice cream on top.  It was okay, but we were hoping we could have the Baked Alaska which they did not have tonight.
This dessert seems more American to me than Dirty French.  But maybe that is why it is called Dirty French.

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

My Stuffed Pepper Recipe

This is a quick after thought dinner.

What to do with a pound of very good ground beef!

STUFFED PEPPER RECIPE
Ingredients:
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)

FILLING:
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.

PEAK THAI #Restaurant

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.
They also have an excellent soft shell crab in the menu with either 3 sauces or green sauce - which I ordered below:
At lunch time is the best deal. A complete meal or my Pad Woon Sen can be had for around $10 and below.

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
Midtown East
New York, NY 10017
(646) 454-1333
http://www.yelp.com/biz/peak-thai-restaurant-new-york


Monday, April 6, 2015

CHICKEN WITH ANCHOVY and ROSEMARY

INGREDIENTS:
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.
Serve it either with mashed potatoes, pasta with garlic tomato sauce or garlic rice, rice pilaf or even plain rice.

Above - served with roasted potatoes with garlic and sundried tomatoes
Above, served with plain white rice!
Love this dish!


Sunday, April 5, 2015

THE CLAM - Restaurant

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!
For starters: the clams were so fresh and the lightly crumbed crumbs on the baked clams has parsley and other herbs in it. My sister said, next time she'll have 2 orders of this as a main course.
The clam pizza is studded with clams, it can be your full meal.  The crust is thin and crisp.
We also ordered the ravioli. It was so delicious!
My spaghetti with fresh Al-dente cooked pasta is another dish. The sauce is not your ordinary tomato sauce. I will come back for more.  It had a different taste to it.  He told me the secret - which I will keep.
One of us ordered their Pat La Frieda burger with their own sauce and herbed  fries!

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.

The Clam
420 Hudson at., NYC, NY
m.theclamnyc.com/

Subway: Take the 1 train to the Houston Street stop. Walk one block west on Houston to Hudson Street. Continue north on Hudson Street for two blocks.

Hours

Dinner is served Monday - Thursday 4:00pm to 11:00pm, Friday & Saturday 4:00pm to 12:00am, & Sunday 4:00pm - 10:00pm.

Lunch is served daily from 11:30am to 4pm.



My Breakfast

Majority of the time, I have smoked salmon from Russ & Daughters and berries - plus Sullivan Bread's Filone bread.
On WASA Norwegian bread, I spread a tablespoon of organic cream cheese, 2 slices of smoked salmon and chives on top and if I have capers, some capers. 

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.