Glam 728x90

Saturday, November 16, 2013

Organic Whole Roasted Chicken

Organic Whole Roasted Chicken


1 Bell & Evans whole organic chicken 4 lbs, giblets removed
2 whole carrots, peeled and sliced 1/2"
1 small white onion, peeled and sliced 1/4"
2 stalks celery, lightly peeled and sliced 1/2"
4 cloves fresh garlic, peeled and chopped
1 large orange halved
dried basil 1/2 tsp
oregano 1/2 tsp

kosher salt
black pepper


Preheat the oven to 375.

Rinse the chicken under cold water, then pat it dry with a paper towel and set it aside.

Use a roasting pan you're most comfortable with and make sure it has a cover, I use a dutch oven. Combine the onion, garlic, celery, carrots, basil, oregano, 1/4 tsp kosher salt and 1/4 tsp black pepper in the bottom of the pan.  Squeeze half of the fresh orange and pour the juice over the vegetables.  Toss ingredients well and spread the vegetables out evenly in the pan.

Lightly sprinkle black pepper and kosher salt on both sides of the whole chicken.  Center the chicken in the pan on top of the vegetables.  Squeeze the remaining orange half and pour the juice over the chicken. Stuff the cavity of the chicken with what's left of the orange, peels and all!  Cover and place it in the oven.

Total time in the oven is 1 hour 45 minutes.

Cook the chicken covered for 1 hour.  Then remove the cover browning it for the last 45 minutes.  Begin basting after the chicken is in the oven for 30 minutes, then baste every 15 minutes.

Remove from the oven.  Let sit for 5 minutes.  Serve.

Sunday, October 27, 2013

Strip House

Most of the steakhouses in the NYC dining scene can be pretty cut and dry.  I put Smith and Wollensky, Old Homestead,  Morton's, Wolfgang Puck and Bobby Van's in this category.  Peter Lugers and Del Frisco's definitely set themselves apart from the rest by way of novelty and with the classic tone they set, except they serve their delicious carnivore delicacies on shitty china along side low grade steel cutlery.  I just don't understand it.  They need to turn things up a notch.  Then there is Strip House, a venue that has succeded in keeping the integrity of classic dishes while putting on a modern twist.  This review is on their Midtown location.  I like this location the most and always request to sit in the upstairs portion of the dining room.  I swear you'll feel like you've been whisked away to 1965 with black and white pictures on the wall and the servers in short white jackets in white gloves.

Strip House signature thick cut roasted bacon $19

Warm garlic bread with gorgonzola fondue $12

Maine lobster steamed M/P

Garlic herb french fries $10

Whipped potato puree $8
Filet Mignon 12oz. $49
Mac & Cheese $12
Creamed corn with Pancetta $9
Strip House signature chocolate cake $16


Strip House
15 W 44th Street NY NY 10036
T. (212) 336.5454
Lunch Monday-Friday 11:30 am-2:30 pm
Sunset Monday-Friday 2:30 pm-5 pm (limited menu)
Dinner 
Monday-Wednesday 5 pm-10 pm
Thursday-Friday 5 pm-11 pm
Saturday 5 pm-11 pm
Sunday 5pm- 10 pm
www.striphouse.com




Sunday, August 25, 2013

Indochine

Indochine has blessed Lafayette Street for the last 25 years and rightfully so.  I have to admit it was my first time there and I've had so many friends speak of it so many times that I knew there had to be some thing to this spot. God only knows how many great places there are to eat in NYC, it's so hard to get to them all but I finally made it! Sure the atmosphere is sexy and complimented by the beautiful staff, however, in my opinion; nothing stands out more then the food.  The presentation is so beautiful and done with such detail.  The flavors so vibrant and robust in this long lived Vietnamese French fusion hot spot.  I highly suggest the yellowtail sashimi appetizer and the chilean sea bass entree. The roasted banana dessert is to die for!  

yellowtail sashimi with micro greens and soy $15 

crispy shrimp stuffed with asparagus and shitake mushrooms $13

glazed duck breast with long stem bok choi $27

chilean sea bass with black bean chili paste $31 

grilled salmon with sauteed vegetables and lily bulbs in a lemon grass broth $26

roasted banana wrapped in sweet rice with coconut milk tapioca  $10



complimentary plate of petite fours




Indochine
430 Lafayette Street
NY NY 10003
T. (212) 505-5111
Open for dinner only!
Monday-Wednesday & Sunday 5:30pm-11:30pm
Thursday-Saturday 5:30pm-12am
Indochinenyc.com

Friday, June 7, 2013

Pouring Ribbons

It seems to be official that in the great and almighty culinary world we have entered the era of mixology full force!   These days, finding the perfect mixologist to intricately design the cocktail menu is as important as the role of the executive chef in the back of the house, and when tasting the type of cocktails at a place like Pouring Ribbons; it's really not hard to understand exactly why.  The ice comes strategically cut into certain shapes so as not to melt too fast, keeping the drink at a perfect temperature without watering down it's robust flavor.  Bar condiments loaded up with not just your everyday simple syrup but rosemary and mint infused, the ideal touch for a memorable concoction.  If you like a good drink definitely make your way over to Pouring Ribbons in the east village!  Even the menu is amazing!  Each drink description comes with a chart describing the type of experience you'll get from it, i.e. adventurous or refreshing.  The cocktails here are in the $11-$16 range and if you are a plain old school spirit drinker plan to spend $11-$15 a serving.  Trust me, it's worth it!



Paloma pueblo viejo blanco tequila, lime, grapefruit cordial





Moscow Mule Aylesbury Duck vodka, lime, ginger syrup
Tropic of Cancer  chili-infused pueblo viejo tequila, coffee infused carpano antica, angostura bitters

Pouring Ribbons
225 Avenue B 2nd floor
NY NY 10009
T. 917.656.6788
www.pouringribbons.com/
Monday-Sunday 6pm-2am


Saturday, April 13, 2013

Asparagus, Scallion, Bacon and Potato Frittata

This hearty and indulgent frittata was a hit at my Easter brunch!  I served it piping hot out of the oven in a cast iron skillet. Very country-esque.  It didn't brown as evenly as I would have liked it to but if I left it in the oven any longer the egg would have been over cooked,hmmmmm.
I have to say it was equally delicous the very next day at room temperature after keeping it refrigerated overnight.   A perfect dish for entertaining! You can make it the day before, spending more time with your guests and less time in the kitchen. :)  



Ingredients: (serves 8-10)

16 brown eggs
1 cup heavy cream
2 tbsp butter
2 tbsp of oilve oil
kosher salt 2 pinches
fresh ground black pepper 2 pinches
Manchego cheese 2 cups shredded
bacon 16 strips browned and cut into 1/2" pieces
scallion 5 stalks sliced horizontally into 1/4" pieces
garlic 2 cloves peeled and minced
1 bunch of thin asparagus blanched then chilled in an ice bath and chopped into 1" pieces 
7 red new potatoes lightly peeled leaving some skin on and cut into 1/4" slices


Preheat the oven to 375.


Take a 12" cast iron pan and lay the bacon flat in it.  Place the pan on the stove over a medium heat and brown the bacon until crisp on both sides.  Remove the bacon and place it on a paper towel.  Pour half of the bacon fat out of the pan. In the same cast iron pan add the olive oil and butter.  Return the pan to the flame swishing it around coating the pan evenly.  Add the garlic lightly browning it (takes about 2 minutes).  Add the potatoes to the pan and lightly brown them for about 6 minutes tossing them often.  Add the chopped scallion and asparagus to the skillet tossing the ingredients often until scallion and asparagus is lightly brown.

In a large bowl whisk together the eggs, heavy cream,  kosher salt and fresh ground pepper.  Add half of the shredded Manchego cheese. Add bacon and continue to whisk. 

Combine the egg mixture into the pan and use a spatula to make sure the egg does not stick to the side of the pan. Cook it on the stove top for about 5 minutes.

Take the cast iron pan and place it in the oven topping it off with the remaining shredded Manchego cheese.  Cook the frittata until it is lightly browned on the top and cooked through or until you can stick a fork into it and it comes out clean when you remove it.  About 15 minutes.

Serve.

Monday, March 25, 2013

The Redhead


If you want some savory Southern style cooking, you can hop on a plane and head South or you can hop on a subway and make a pit stop at The Redhead.  The service is completely on point, makes sense, I would say the restaurant has a maximum of 40 seats.  As for the eats, Chef Meg Grace hits the nail on the redhead with buttermilk fried chicken cooked to perfection locking that juice right in!  I highly recommend the crispy cauliflower served with a green goddess hollandaise (something I would never order on my own that was absolutely amazing!).  And you don't want to miss out on the house made bacon peanut brittle, "because everything is better with bacon".

crispy cauliflower with green goddess hollandaise $7


housemade soft pretzels served withe Kentucky style beer cheese $9 
buttermilk fried chicken with bourbon baked beans, pickled vegetables and ranch $19
low country shrimp with Anson Mills Antebellum grits and andouille sausage sm $12 lg $18 
braised beef short rib, baby carrot confit, dates, wheat berries, red wine jus $25
hazelnut banana upside down cake with chocolate ganache and malted ice cream $8 
hot chocolate car bomb stout beer, jameson, baileys marshmallow $10
Bacon Peanut Brittles "because everything's better with bacon"  $5 Take a bag home $6



The Redhead
T. 212.533.6212
E. info@theredheadnyc.com
349 E. 13th Street
NY NY 10003
http://theredheadnyc.com/about-us/
Open for dinner ONLY
Monday-Saturday 5:30pm-11pm
Sunday 5pm-10pm
Late night menu available Monday-Saturday 11pm-1am
Parties of 5-10 guests can reserve for 5:30pm-6:30pm reservations
No reservations accepted after 6:30pm no matter the size of the party
Credit Cards Accepted

Monday, February 18, 2013

Sammy's Roumanian

"Oy vey" is all I wanted to say throughout my Sammy's experience!  You sit there sampling delicious staples of traditional Jewish cuisine in a perpetual bar mitzvah like state as a guy wailing on a keyboard (who looks like he has been there as long as the place) belts out traditional Yiddish tunes.  With bottles of Kettle One encased in ice propped down in plastic buckets on the table, you sip vodka while watching drunken patrons take to the dance floor. The place isn't pretty, you kind of feel like you'll get hepatitis just from sitting on the seats lol, however, that is off set by the fluffy potato latkes, chicken liver prepared table side with chicken fat and their signature Romanian tenderloin.  It was one of the most juicy and tastiest pieces of tenderloin I have ever had!  Portions are huge by the way, a small steak could easily feed two!



chicken fat 
chopped chicken liver with radishes, onions and gribenes $11.95


potato latkes $9.95
Romanian Tenderloin sm. $36.95, medium $38.95 
Garlic Broccoli $9.95





egg sodas table side

I'm mesmerized and definitely feeling the vodka lol

Sammy's Roumanian
Jewish Steak House
157 Chrystie Street
NY NY 10002
T. (212) 673.0330
Hours of Operation
Sunday-Thursday 4pm-9pm
Friday & Saturday 4pm-11pm
To view the menu: http://nymag.com/listings/restaurant/sammys-roumanian-steak-house/menus/main.html

Sunday, January 13, 2013

Steak Pizzaiola


 It's another damp and rainy day in NYC.  A day to drink wine and hibernate while feasting on some good old Italian comfort food.  Personally I think nothing is more comforting then a Steak Pizzaiola made with a marbly rich Ribeye steak!  I chose to take the evil and indulgent route by serving it with some al dente rigatoni, freshly shaved pecorino with a dollop of fresh ricotta.  However, you could definitely go the lighter route and serve it by itself alongside some sauteed broccoli rabe (gluten free). Have a glass of Montepulciano with it and you are good to go!  


Ingredients:

1 large Ribeye steak (bone in) rinsed off and pat dried with a paper towel
2 large cans of crushed tomatoes (the brand of your choice)
3 large cloves of garlic peeled and chopped
1 small onion peeled and chopped
1 handful of fresh parsley washed and chopped
4 large fresh basil leaves washed and chopped
2 bay leaves
1/2 tsp dried oregano
1/2 tsp dried basil
2 tsp olive oil
1/4 tsp fresh ground pepper (or to taste)
1/4 tsp salt (or to taste)
2 tbsp red wine (use the brand of your choice)
kosher salt
crushed red pepper flakes (optional)
Serves 5

Instructions:

Preheat oven to 375 degrees.

Take a dutch oven, coat it with the olive oil and place it on the stove top with a medium heat under it.  Add the garlic and onions, saute for one minute stirring the mixture often (be careful not to burn the onions and garlic during this process).  Take the Ribeye steak, lightly sprinkle both sides of it with kosher salt then lay it in the dutch oven.  Lightly brown the Ribeye on both sides.  Add the canned tomato and saute stirring it often until it begins to bubble lightly. Finally, add the remaining ingredients of red wine, dried oregano, dried basil, fresh ground pepper, salt, fresh parsley, fresh basil, bay leaves and crushed red pepper flakes.  Mix ingredients together well.  Turn off the flame.  Cover the dutch oven and place it in the oven.  Bake it for 2 hours stirring it every 20 minutes or so. Remove it from the oven.  Let stand for 3 minutes (I remove the bay leaves during this time). Serve.

Instructions for rigatoni presentation:

1 lb. dry rigatoni pasta (gluten free rigatoni if preferred)
1 tbsp fresh ricotta (per plate)
freshly shaved percorino (to taste)

Cook the rigatoni pasta to a perfect al dente.  Strain it saving some of the water. Place the empty pot back on the stove on a medium heat.  Add 1/2 cup of the pasta water. Once the pasta water is lightly bubbling transfer 2 full ladles of sauce from the Pizzaiola into the pot stirring it often.  Once that begins to lightly bubble add the rigatoni and toss it around generously mixing it together (add more sauce if necessary to coat the pasta evenly). Remove from the heat immediately to avoid overcooking the pasta. Plate the rigatoni on individual plates topping each plate with some extra pieces of the ribeye steak.   Add one heaping tbsp of ricotta to the top of each plate.  Shave the pecorino cheese over each plate.  Serve.

Sunday, January 6, 2013

Chikalicious

This little gem of a dessert spot has always reserved a special place in my chocolate covered heart.  If you are a dessert enthusiast, then you are sure to love Chikalicious!  The menu changes slightly over time and there are always great specials to be tried, however, there are some staple desserts that remain on the menu and I just have to have them every time I'm there!  They don't take reservations but not to worry, the wait is never too long (generally about 15 minutes).  You can either sit at a table (the space is extremely small and there are only about 4 tables) or at the counter.  I always enjoy sitting at the counter, sipping on Prosecco while watching the magic happen.  It's the best!!!  You can order a la carte or do the $16 pre-fixe menu, which is generally my choice.  It comes with an amuse bouche, choice of dessert and petit fours.


An amuse bouche equally proportioned in color, texture and flavor..
A little caramelizing action!

Butternut Squash Ice Cream Brulee on Spiced Genoise Cake 
Fromage Blanc Island Cheesecake 

My absolute favorite!!  Filled with smooth and creamy vanilla deliciousness served on a bed of ice.

Warm Chocolate Tart with Pink Peppercorn Ice Cream and Red Wine Sauce.  A staple item that never let's you down!


 Petit Fours of mini marshmallows and chocolate ganache covered in toasted coconut and lemon poppy butter cookies.


Chikalicious
203 E 10th Street (between 1st Ave and 2nd Ave)
NY NY 
Hours of Operation
Thursday-Sunday 3pm-10:45pm
Closed Monday and Wednesday!!!!!

Chikalicious (Takeout Only!!!!!!)
204 E 10th Street (between 1st Ave and 2nd Ave)
NY NY
Monday-Friday 1pm-Midnight
Saturday Noon-Midnight
Sunday Noon-11pm
212.475.0929

http://www.chikalicious.com/