When a friend recently married and had Sasha Petraske of Milk & Honey-fame tending bar at her wedding, I knew that I’d have no problem, umm, getting in the mood to dance. Petraske is known for his impeccably balanced beverages.
His wedding elixirs were no different. My favorite of Petraske’s offerings was the Gold Rush, a bourbon-based cocktail served in a martini glass. The mix master used Elijah Craig Kentucky bourbon and then mixed it with honey and freshly squeezed lemon juice. The result was a subtly sweet, golden thirst-quencher that went down extremely quick n’ easy.
The Elijah Craig notes of caramel and vanilla cut the acidity of the citrus and mingled well with the honey. It’s a perfect cocktail to remember as we head into the holiday party season. Make a pitcher of the stuff to serve at your bash to ensure that everyone has a jolly ol’ time.
Tuesday, November 20, 2007
Tuesday, November 13, 2007
Take Out
About once every few months, I write about something Blue Ribbon. Whether it’s the bakery, the brasserie, or the sushi, the BR-boys repeatedly impress me. I go all the time and one would think that I tire of the menus and décor of each restaurant. But there is truly always something new that I discover, or some new take on a certain aspect that reinstates the mini-chain as my favorite in NYC.
This time, I was riding my bicycle home from a few meetings, hungry but without time to sit down. All I wanted was Blue Ribbon Sushi. Fingers crossed, I phoned in to see if they took take-out orders; I was pleasantly surprised. In a pinch, call Sushi. My meal was ready in less than ten minutes and it is just as fresh, inventive, and satisfying curled on my couch as it is at the superb sushi bar.
This time, I was riding my bicycle home from a few meetings, hungry but without time to sit down. All I wanted was Blue Ribbon Sushi. Fingers crossed, I phoned in to see if they took take-out orders; I was pleasantly surprised. In a pinch, call Sushi. My meal was ready in less than ten minutes and it is just as fresh, inventive, and satisfying curled on my couch as it is at the superb sushi bar.
Steak Sammy
The first time that I had the beef baguette at Smith and Mills, it was my birthday. I had one at dinner, and then, several champagnes later, ordered another. It seemed like a very gluttonous thing to do and I kept this bit of information a secret until recently, when I returned to the steak sammy supplier.
I went with a new friend. We weren’t too hungry, and, in fact, only ordered food as a means of guarding the power table that we’d somehow managed to secure upon arrival. Oysters were a must, but the rest of the menu offered so many good choices that we were lost, especially not being so hungry. We knew that just one or two more items would be plenty.
When I saw the beef baguette, I instantly recalled the sensation of biting into it several months prior. I mentioned the dish, and the waitress couldn’t resist piping in that she ate it everyday for the first three months she’d worked there. We were sold and ordered one to split. The baguette comes looking rather unassuming, served with a side salad and a finger bowl of salty, crunchy hominy.
The actual sandwich stretches about eight inches across the plate but is cut in two for a more manageable pick-up. It is stuffed with braised beef, tomato jam, and a spicy, horseradish aioli. The chef adds a few salad greens to balance out the beefiness and the result is an impeccable sandwich.
We tried to be polite and talk to each other between bites, but ultimately, the sandwich demanded our full attention. Crusty baguette, house made jam and aioli, and slow cooked meat are all I need for a perfect dinner.
Smith and Mills is more than a steak sandwich though. The tiny space is rustically outfitted with old-fashioned fixtures and embellishments. The soundtrack is a stream of classic and indy rock. The lighting, service, and drinks make it a great place for a date.
After we’d finished our halves, my friend was clearly impressed with my sammy intel. “I could eat two full ones that was so great!” he exclaimed. And it was at that moment that I came clean and decided to reveal that, in fact, once I had.
I went with a new friend. We weren’t too hungry, and, in fact, only ordered food as a means of guarding the power table that we’d somehow managed to secure upon arrival. Oysters were a must, but the rest of the menu offered so many good choices that we were lost, especially not being so hungry. We knew that just one or two more items would be plenty.
When I saw the beef baguette, I instantly recalled the sensation of biting into it several months prior. I mentioned the dish, and the waitress couldn’t resist piping in that she ate it everyday for the first three months she’d worked there. We were sold and ordered one to split. The baguette comes looking rather unassuming, served with a side salad and a finger bowl of salty, crunchy hominy.
The actual sandwich stretches about eight inches across the plate but is cut in two for a more manageable pick-up. It is stuffed with braised beef, tomato jam, and a spicy, horseradish aioli. The chef adds a few salad greens to balance out the beefiness and the result is an impeccable sandwich.
We tried to be polite and talk to each other between bites, but ultimately, the sandwich demanded our full attention. Crusty baguette, house made jam and aioli, and slow cooked meat are all I need for a perfect dinner.
Smith and Mills is more than a steak sandwich though. The tiny space is rustically outfitted with old-fashioned fixtures and embellishments. The soundtrack is a stream of classic and indy rock. The lighting, service, and drinks make it a great place for a date.
After we’d finished our halves, my friend was clearly impressed with my sammy intel. “I could eat two full ones that was so great!” he exclaimed. And it was at that moment that I came clean and decided to reveal that, in fact, once I had.
Bond Street Sea Bass Skewers
I always knew that my friend Amir was a brilliant guy: he is the founder and developer of Kaboost, Inc., a company & product meant to help children eat with (and like!) their parents.
However, it was when he shared his secret sea bass skewer source with me that my admiration for him truly kaboosted through the roof. I’ve always been a Tao skewer follower, having first feasted on them during a surprise 18th birthday.
The Bond Street bass comes two per order with a small dressed salad. The fish is flaky and well marinated in saikyo miso, the sweeter of the misos due to its shorter fermentation time and smaller soybean content. I liked them at Bond because they seemed somehow meatier, better marinated, and perfectly seared.
Better yet, Bond St is open until the wee hours, and the skewers are a perfect snack. Thanks Amir!
However, it was when he shared his secret sea bass skewer source with me that my admiration for him truly kaboosted through the roof. I’ve always been a Tao skewer follower, having first feasted on them during a surprise 18th birthday.
The Bond Street bass comes two per order with a small dressed salad. The fish is flaky and well marinated in saikyo miso, the sweeter of the misos due to its shorter fermentation time and smaller soybean content. I liked them at Bond because they seemed somehow meatier, better marinated, and perfectly seared.
Better yet, Bond St is open until the wee hours, and the skewers are a perfect snack. Thanks Amir!
Tuesday, November 6, 2007
FuFu
Camarones con chorizo with fufu, spicy salsa, and plantain chips immediately caught my eye at Rayuela a while back. Fufu? It was something I’d never heard of! It turns out that the new nibble is a staple food of West and Central Africa composed of yams, cassava, plantains, or any other starchy root vegetable. Smoother and thinner in consistency than mashed potatoes, fufu is a subtle way to add a mild starch to any dish.
Fried onions, garlic, olive oil, vinegar, and savory bits of bacon are sometimes added to the base porridge, and at Rayuela, the chefs are certainly adding a delicious twist to the core concoction. The fufu adds a perfect counterpoint to spicy chorizo, sweet shrimp, and crispy chips. I’ll be making up for lost time by indulging in this dish many times over!
Fried onions, garlic, olive oil, vinegar, and savory bits of bacon are sometimes added to the base porridge, and at Rayuela, the chefs are certainly adding a delicious twist to the core concoction. The fufu adds a perfect counterpoint to spicy chorizo, sweet shrimp, and crispy chips. I’ll be making up for lost time by indulging in this dish many times over!
Takahachi Love
Food always tastes better when the chef adds a little love. Of course, that is why every Culinista-prepared meal is so irresistible. Love is also why the cookie platter at Little Giant is so tantalizing—the special addition is promptly listed as an ingredient on the menu.
So, when I dined at the sushi bar at Takahachi with a veteran Takahachi diner, I was wooed by the delicious cuts of fish, the creative sushi rolls, and the incredible amount of love that the regulars receive.
My friend walked me through the menu, pointing out her favorite appetizers and maki rolls. She explained that her favorite sushi chef would make us each a small omakase platter of sushi, but that it’d be best if we supplemented with a few extra treats.
Before we had a chance to place our order though, the chef had molded a tartar of whitefish into a heart. He topped it with red tobiko and served it with little tasting spoons. He explained that this was a traditional opening salvo to a sushi dinner; of course, the heart shape with his small touch.
I liked the sound of the Hamachi Tartar, which was a blend of chopped yellowtail and sea urchin and Tabasco aioli. The dish came wrapped in a banana leaf and was served with a dollop of black caviar.
Next came our sushi platters, which were each different, based on our preferences. Because I like ikura, the Japanese salmon roe, the sushi chef presented me with a small dish of house-marinated roe over rice. He explained that the traditional way of serving it—as nigiri—would be too difficult (too big and burdensome) for me to eat so he gave it to me this way instead. It’s true! I have eaten many an ikura nigiri, and they are always much too large for me to eat in any lady-like way.
Our sushi rolls were fantastic as well. A salmon and avocado roll was chock full of ample portions of fish. The ninja was a beautiful roll of tuna, Chinese yam, burdock, and yuzu wrapped in slightly pickled nori.
Wages of fear only came with two pieces, but they were heavenly. Giant clams peaked out the top of the upright pieces and kaiware, smelt roe, and spicy sauce hid inside. The chef gave us an extra bowl of the spicy sauce because we loved it so much. I couldn’t help but wonder if he’d added love.
So, when I dined at the sushi bar at Takahachi with a veteran Takahachi diner, I was wooed by the delicious cuts of fish, the creative sushi rolls, and the incredible amount of love that the regulars receive.
My friend walked me through the menu, pointing out her favorite appetizers and maki rolls. She explained that her favorite sushi chef would make us each a small omakase platter of sushi, but that it’d be best if we supplemented with a few extra treats.
Before we had a chance to place our order though, the chef had molded a tartar of whitefish into a heart. He topped it with red tobiko and served it with little tasting spoons. He explained that this was a traditional opening salvo to a sushi dinner; of course, the heart shape with his small touch.
I liked the sound of the Hamachi Tartar, which was a blend of chopped yellowtail and sea urchin and Tabasco aioli. The dish came wrapped in a banana leaf and was served with a dollop of black caviar.
Next came our sushi platters, which were each different, based on our preferences. Because I like ikura, the Japanese salmon roe, the sushi chef presented me with a small dish of house-marinated roe over rice. He explained that the traditional way of serving it—as nigiri—would be too difficult (too big and burdensome) for me to eat so he gave it to me this way instead. It’s true! I have eaten many an ikura nigiri, and they are always much too large for me to eat in any lady-like way.
Our sushi rolls were fantastic as well. A salmon and avocado roll was chock full of ample portions of fish. The ninja was a beautiful roll of tuna, Chinese yam, burdock, and yuzu wrapped in slightly pickled nori.
Wages of fear only came with two pieces, but they were heavenly. Giant clams peaked out the top of the upright pieces and kaiware, smelt roe, and spicy sauce hid inside. The chef gave us an extra bowl of the spicy sauce because we loved it so much. I couldn’t help but wonder if he’d added love.
Cel-Ray
When my little brother came to visit my older brother and me in Manhattan a few weeks ago, we decided to indulge and head to Katz’s Deli for some good ol’ artery-clogging cuisine. As pastrami sandwiches were ordered, my older (and wiser?) brother also asked for a Dr. Brown’s Cel-Ray Soda. I had never even heard of the celery flavored beverage and when we took our seats, I promptly snagged a sip. Delicious! It smelled liked celery despite sugar being listed before the celery component of the elixir. The taste was much more like a sophisticated ginger ale, yet cleaner and not nearly as cloying in after taste.
The celery taste comes from the addition of celery seed, not actual celery. It was perfect to cut the heaviness of the steaming plates of pastrami before us. Apparently, my brother has been ordering this drink since he was a child; however, neither my little brother nor I remembered. So much for passing down the secrets!
The celery taste comes from the addition of celery seed, not actual celery. It was perfect to cut the heaviness of the steaming plates of pastrami before us. Apparently, my brother has been ordering this drink since he was a child; however, neither my little brother nor I remembered. So much for passing down the secrets!
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