Friday, December 13, 2013
Wednesday, December 11, 2013
Branzino or branzini - this is a Mediterranean fish that has good flavor, nice fish texture like a trout, and great for grilling or broiling.
Next, you slide the knife flat omg the main skeleton removing it from the flesh from the head to the tail on the other side of the fish bone to remove the entire fish skeleton. Cut it off from the head and the tail to discard the fish skeleton.
Monday, December 9, 2013
My friends and I went to eat at Cognac East, the new restaurant addition from Cognac on west 55th street and Broadway.
And we had a treat that evening, there were two men that came with a trombone and guitar to sing to us. Their music style and voice was so 20s and 30s. We all had a good time! Good food! Good atmosphere and great friends! A unique evening in NYC! It was a surprise. I hope they continue to have some live entertainment.
As a Foodie, I can't resist not to attend this particular class where I can learn the techniques from the Executive Chefs themselves and actually eat the dishes prepared during the class and paired with wines!
Degustibus is held at Macy's 8th floor kitchen area where they hold kitchen demonstrations.
Today, we had Florian V. Hugo, great great grandchild of Victor Hugo. He was also chef at Alain Ducasse's restaurant in Monte Carlo and Paris.
Now, Chef Florian V. Hugo is partners and Chef at his own restaurants Cognac on Broadway and West 55th St and at his new restaurant in the Upper Eastside of New York City's Manhattan called Brasserie Cognac East.
He shares the techniques and recipes of the following dishes we at tonight's class at Degustibus.
Above was the salmon we torched, served with puréed sauce with dill.
And you know what? I just been discovered where to go for good French food in the city! His Brasserie is located on Lexington and 70th St in the Upper Eastside of New York City.
Located at the corner of Okeanidomi and Mokreondos Streets is a neat looking taverna where we ate on our first night. For the first time, I had Greek-style braised leg of lamb pictured below.
We ordered cheese zakanacki. That too was delicious.
1 Asian sausage (preferably Vietnamese or Philippine longganisa available at Asian stores)
1 light crispy baguette (available at a Vietnamese bakery or some grocery stores)
2 TB liver pork pate
1-2 slices of Nieman's ham (sodium nitrite free)
*1 slice Vietnamese cold cut (optional)
3 sprigs of cilantro
1/2 c of pickled carrots and daikon (available at Asian markets) or you can use butter pickles
2 thinly sliced lengthwise of cucumber
2 TB Mayonnaise
*Jalapeño pepper slices (optional)
Lice your baguette in half. Hallow the bread to accommodate the fling.
Out mayonnaise on top half and the liver pate in the bottom half.
Layer it with the ham. The Vietnamese cold cut, the cooked sausage removed from the casing, pickled radish and carrots, jalapeño peppers (optional) and cilantro.
Squeeze some siractcha on top: