Great Combos Part 1

 Some ingredients just are great together. They add to the recipe and their combined flavors knock the dish out of the park. what ingredients work together.?There are several great pairings.

Mushrooms and spinach are the perfect pair when wedded together. There's something about combining the two that just works well. It could be the mushrooms' earthy flavor that lets the bright springy  flavor of the spinach shine through. You could easily turn the two into a tasty salad. Just remember to cook the mushrooms first for the ultimate flavor.  You can eat them raw but they're tastier air fried. Add some bacon and a few sliced hard boiled eggs for a filling yet light lunch or dinner. One of my favorite pasta and polenta sauces is a sauteed mix of the leaves with sliced baby bellas. They're first sauteed in a mix of olive oil and I Can't Believe It;s Not Butter.. Sliced garlic is added along with a cup of vegan chicken broth. This is really the best marriage of the two. It's a great flavorful sauce and a nice departure from the traditional tomato ones.Another delicious mushroom spinach combo is Julia Child's famed tart. This has a beef Wellington crust encasing a blend of spinach , mushrooms and  bacon. It's a bit labor intensive but worth it

Potatoes and leeks are another good combo that produces an earthy but flavorsome taste. They work best in a creamy soup.Garlic and butter along with chicken or vegetable broth . These enhance the other two so much. Sub in heavy cream for the butter and then put the pot in an ice bath after cooking and you have the elegant potage vichyssoise. This is the perfect first course for an elegant summer dinner with friends. For a heartier fare think mashed potatoes with cooked leeks. It's a great side for roast chicken or turkey. The leftovers can be turned into puffs that can be air fried for a  side or snack. Potatoes and onions also work well together. A truly yummy side is the two roasted together. Add rosemary and garlic to bring out their flavors. This dish  is  perfect  with any roast ,whether London Broil or chicken. You can easily add onions , whether white or yellow to it to zing it up a bit. A tasty way to repurpose  any kind of potato is slice it and frying in in oil with sliced onions. It's an indulgent snack but oh so tasty.

Great combos always enhance any dish. They make for yummy, sides or snack along with main dishes. Try them  for a delicious marriage of flavors.

Segovia Steakhouse:The Best Of Iberia

New Jerseyians know that if you want  good good Spanish or Portuguese influnced food you have to trek down to Newark's Ironbound area. However there are good Iberian centric restaurants studded throughout the Garden State. Segovia Steakhouse is one of those ,located in LittFerry in southern Bergen County. It's a true taste of the Ironbound, from the menu to the energy.

The restaurant  spun off  Segovia Restaurant in the next town of Moonachie. Both are owned by Manny Martinez and Tony Treus. The original eatery has been in existence for the last thirty years and is a staple in the area.It's an elegant place in the middle of a Manhattan bedroom town. (New York City is only a scant nine miles away). It's a nice place  featuring paellas and seafood however its' the steakhouse that 's now the star. It's a busy, buzzy wild place on a Saturday night. Situated in an elegant looking Mediterranean building that's painted a terra cotta orange, the restaurant is located in Little Ferry, only a block in from Route 46 , one of the county's main arteries. Unfortunately Segovia doesn't take reservations, the only drawback because the place is packed to the gills on a Saturday night. Waiting can be anywhere from fifteen minutes to an hour depending on your arrival time.Another drawback is the small parking lot but luckily the TD Bank next door is generous with theirs.

The wait and the crowds are worth it. The dishes are phenomenal, fragrant with saffron and garlic. Segovia offers tapas  (s does the Moonachie one) that features grilled chorizo,pinchos, marinated pork cubes and pulpo feria, paprika laced octopus.  Segovia  is a steakhouse first and foremost and it doesn't disappoint . A friend had their Porterhouse which could have fed three people. It was accompanied by a scant portion of veggies. There is also a skirt steak with the famed green sauce churrasco..All dishes come with a side of saffron rice and crispy homemade potato chips so good dipped in the sauces that come with the meals. My favorite is the pollo ajillo. This is a heavenly blend of chicken tenders with sauce of garlic and peppers in a buttery sauce.It was heavily spiced but delicious dish, especially the sauce which was also good sopped up with hot crusty rolls. I will definitely go back for this along with the arroz con pollo. Other tasty dishes are the arroz con camarones, a shrimp studded rice dish and pollo castellones, chicken with artichoke.The shrimp and rice was also amazing, fragrant with saffron and loaded with plump shrimp. Even though the dishes were more than filling ( diners can definitely leave with doggie bags) there us room for dessert. Yes Segovia features traditional flans but it's the chocolate cannoli with dark cheery sauce that steal the show (this could be a nod to the town's mostly Italian population. The tres leches cake was a nice mild ending to a highly spiced dinner.

If  you're craving good Spanish and Portuguese food then head to Segovia Steakhouse in Little Ferry ,New Jersey, The dishes are traditional , celebrating Spain and Portugal along with large platters of steak, Head over there for a phenomenal dinner.