June 19, 2016 § Leave a comment
Remembering when I still had it easy at work and weekends were free…just need to make it through June 30. Here – a lazy Sunday lunch at the Via Carota bar, starting with fried green olives with pork sausage and a superb negroni
A huge, hands-only kamayan feast featuring banana ketchup ribs, longanisa sausage, whole head-on shrimp, braised lamb, etc. at Filipino gastropub, Jeepney, in East Village with Cahill friends. Total gut bomb.
The Macho Man sandwich from a new favorite, Court Street Grocers – heritage pork shoulder, cabot cheddar, coleslaw, pickled jalapenos and duck sauce on garlic bread. Between this, the Delight and the Cubano, I can order from here about 4 times a week. So dangerous.
Dinner with Artemis at Mario Batali’s new restaurant, La Sirena, in the Meatpacking District. Bucatini with braised octopus in spicy pomodoro sauce and then ravioli all’amatriciana with spring onion butter…quite tasty but wasn’t crazy about the atmosphere, the service or the scene
Lunch at Legend near Washington Square Park with the family. We ordered our usual dishes – spicy lamb with cumin, spicy beef tendon with chili vinaigrette and a seriously delicious whole braised fish with spicy bean sauce – and went for a really long walk afterwards to recover
Sunday night shellfish bake at North End Grill – half a Maine lobster, head-on prawns, clams, new potatoes and corn in an addictive garlic butter and then sweet gem lettuce and blue cheese dressing on the side. Not pictured: duck fat fries and a lot of white wine.
The famous, substantial duck carnitas at Cosme…’nuff said.
Late night eats at Blue Ribbon Fried Chicken…my ultimate weakness.
June 6, 2015 § Leave a comment
Scotch eggs and steak tartare with Christine at Dead Rabbit, where she first told me she was going back to California 😦
A relaxing night in with Spunto
My first time at i Sodi with Artemis – an enormous steak with arugula and rabbit prepared porchetta-style with spinach
Enjoying a beautiful plateau and more oysters at John Dory with Christine and Laura
Trying a new dish of scallop and ham crudo at Momofuku Ssam Bar to celebrate Laura’s decision to attend Yale’s architecture grad program
An old reliable while dining solo – steak tartare and red wine at Blue Ribbon Bakery Kitchen
El Luchador – a new lunch option near the office with outdoor seating
Hot pot during a brief trip back to Edison, NJ
Shots from the beautiful China: Through the Looking Glass exhibition at the Metropolitan Museum of Art (GO)
Pork belly appetizer from Han Dynasty
Christine’s good-bye, hosted by Artemis and one of my favorite wines of the night
Excited about the next few posts coming up…whenever I manage to get to them.
March 22, 2015 § Leave a comment
Artemis and I took advantage of the BYOB offer at Union Square Cafe during one of the several snow storms that pummeled NYC this winter: fried calamari with spicy anchovy mayonnaise and chicken liver crostini with shaved brussels sprouts salad; Berkshire pork with winter squash and polenta, the winter beef entree and a side of broccoli rabe; two bottles of Italian red
Weekend lunch with Melissa at my favorite neighborhood spot, Lupa: black and white tagliatelle with mussels and jalapeno; succulent heritage pork arista and a plethora of sides (fingerling potatoes, more broccoli rabe and brussels sprouts)
Catching up with Hussam over the braised beef tongue tacos at Empellon Taqueria, another one of my go-to’s in the Village:
Galentine’s Day dinner of linguine alle noci and eggplant involtini with a dessert of Molly’s Cupcakes courtesy of Alice:
Snow day lunch with Laura at Do Hwa: seafood dolsot bibimbap and the daeji bulgogi with watercress salad
A belated Chinese New Year’s lunch with the family at BQ-HQ: roast duck and pork, fried whole fish, lots of greens and Mama’s dumplings
December 21, 2014 § Leave a comment
Caught up with an old high school friend I hadn’t seen in years at Empellon Taqueria, right off Christopher Street in the Village, and had a bit of a taco-fest. After moving to a table further away from a bunch of obnoxious Santa-con participants, we started with a very generous dish of guacamole, a creamy smoked cashew salsa and a spicier, more vinegary arbol salsa (my favorite out of the three) with just-fried corn tortilla chips to whet the appetite. For our mains, we avoided the sweeter, more traditional brunch dishes and ordered a trio of tacos. Probably would’ve been fine with just two, but as former tennis players, we fell into old gorging habits as we reminisced about school and figured…oh, why the hell not?
The tacos were the chicken, black kale, crema and salsa verde; fish tempura, cabbage and lime mayonnaise; and lamb barbacoa, cucumber and salsa borracha. Of all of them, the classic fish taco was my favorite (something about the combination of cooling cabbage and lime mayo with crunchy, crispy fish), though I was surprised by how much I liked the chicken version, which was very juicy and flavorful. Really satisfying (probably even a bit excessive) and definitely warranted a super long walk afterwards.
Also had a rare chance to cook myself a meal this past weekend and went with the classic Marcella Hazan tomato sauce with butter, which made the entire apartment smell like heaven. So easy to make, all this requires is a white onion, 5 tablespoons of butter and a can of whole San Marzano tomatoes (all of which I usually have in the pantry and fridge). Let it simmer gently on the stove for 45 minutes, stirring every once in a while, cook your pasta (I like to use linguine or some noodle-y pasta) during the last 10 minutes the sauce is cooking, and you have a homemade, seriously banging bowl of pasta. I usually grate a bunch of good Parmigiano-Reggiano, add some fresh basil if the flimsy plant on our kitchen windowsill has a couple fat leaves and maybe even some red pepper flakes to add a bit of kick. If you’re a cooking novice or just want to make something that doesn’t require a ton of work, this is a perfect recipe to start with. Go make it!
June 27, 2013 § Leave a comment
After so many years of saying that I’d visit, I finally took a trip to the Windy City as a short break before bar review began. Much eating and touristy activities ensued, including an inaugural meal with Esther (who, together with her husband Bryan, graciously housed Jee and me during our stay) at Paul Kahan’s super chill restaurant Big Star in the hipster-ish Wicker Park neighborhood, where we indulged in Palomas, margaritas, and an assortment of tacos.
My favorite dishes were definitely the queso fundido, a molten mixture of queso Chihuahua with poblanos, and housemade chorizo generously smeared on warm corn tortillas, and the fish tacos with beer battered tilapia, chipotle mayonnaise, cabbage, lime, and cilantro.
1531 N. Damen Blvd.
Chicago, IL 60622
February 15, 2012 § Leave a comment
I’ve finally started using my dutch oven and have gotten into the habit of cooking chicken or beef for the week to incorporate into my meals. Case in point: these shredded chicken tacos from the NY Times, which I downsized a bit.
For the tacos, I heated up some corn tortillas and loaded up on toppings like fresh guacamole, salsa, and cheese. Another great use is saving the cooking liquid and letting it cool so you can later skim off the fat that’s solidified on top with a spoon and use the leftover “broth” as a base for spicy soups. I even mixed the broth with fresh lime juice and then tossed it with the chicken, salad greens, cubed avocado and sliced red onion to create an impromptu Tex-Mex inspired salad, bringing me back to the days of the Guacamole Greens salad at Sweetgreen in Washington, D.C. Who says chicken has to be boring and bland?
4 chicken thighs
1 onion, quartered
3-4 smashed garlic cloves
1 tablespoon ground cumin
1 tsp chili powder
salt and pepper to taste (be aggressive with the seasoning)
Combine all ingredients in a pot and add water to cover. Turn heat to high and bring to a boil, skimming off any foam that rises to the surface. Partially cover and lower heat so mixture comes to a gentle simmer. Cook for 30-40 minutes, until the meat is very tender. Remove from cooking liquid and cool. When the chicken has cooled, remove the skin and shred meat with fingers. Adjust seasonings to taste and serve as you like.