Every New Year’s Eve/Day I’ve gotta make my Hoppin John, black-eyed peas over aromatic steamed rice with some stewed collard greens. I make enough of it to last for a couple of nights and even store some in the freezer for a rainy day.
With recent news The Cecil and Minton’s would consolidate into the Minton’s space at the end of this month Executive Chef JJ Johnson gave me the recipe for Cecil’s yassa chicken suggesting the marinade would be perfect for a holiday turkey.
Perhaps it was sitting on the deck overlooking Commencement Bay that we went a little overboard with the happy hour menu at Lobster Shop. Lots of seafood again and too many desserts, but the clear winner was fried Beecher’s cheese curds with chili jam. Rest in peace mozzarella sticks! And look for me @BeechersNY!
…my appetizer highlights were smoked maitake mushrooms in truffle sugo (sauce) gently spooned over the most unctuous buttery polenta and my favorite Scott Conant dish, next to his simple but delicious pasta al pomodoro, fritto misto! That is delicately battered and fried calamari, rock shrimp and seasonal vegetables. At the now closed Scarpetta (RIP), his fritto misto and a glass of crisp white wine was all I needed.
And there it is, my first full meal at Mountain Bird. I can’t wait for my next visit for date night, girls night out, family dinner or because it’s Tuesday or Thursday, TGIF, Saturday night special, what about Sunday brunch, because I am happy, because I woke up like this…
I was invited to a warehouse supper club to be held at Gustiamo, a premier importer of authentic artisanal foods for all regions of Italy. The dinner was to celebrate Sicilian Chef Stefania Barzini and her teaching tour of America.
Jason and I loved ev-er-y-THANG about our meal at Shanghai 46 but those string beans need to be made on the regular!
This dish was part of a weekly menu I prepared for a client that included chicken Milanese, king salmon with chimichurri plus vegetable sides, herbed orzo and a caprese salad. I was on an Italian vibe mostly.
…two varieties of Hama Hama Oysters and some Deep Bay from Vancouver, BC. Their perfect mignonette, a couple of eye rolls and voila, “WELCOME TO SEATTLE!” I’d tasted the fruit of their waters!
…Let’s start with the cauliflower tempura and steamed buns with house pickles. Baaaaaaabyyy, YASSS! Perfectly battered and fried cauliflower florets swathed in a tangy peppery sauce, nestled into a steamed bun gives you some bao-realness!
The crazy and fun guys at @EndsMeatNYC_ will have me finding my way out to Brooklyn for their genius pork rinds I am calling the “tuille” of pork rinds. Light and airy, these things have been painstakingly tended to with love and seasoned with a perfume of sweet heat. They are addictive at first bite.
Aside from the Lexington pizza, I am in love, love, love with the Ooey Gooey just for the use of burrata with all of its deliciousness and the drizzle of truffle oil at the end never hurt anybody either!