This is the season for cooking and serving all kinds of meats.It pays to know what's out there and how to buy it. Most home cooks and barbecue chefs usually wind up with the wrong cut for what they want and that can lead to disaster. Be meat savvy before you shop. It'll make for a better meal or a better barbecue.
Finding the right meat was the subject of Mark Bittman's Flexitarian Column in yesterdays New York Times Dining section. This is a small comprehensive guide to buying everything from chops to burgers. It's good to bookmark online for future reference.Mr. Bittman also explains the various grades as well as where meat comes from. According to him ,it pays to go for meat that's the product of sustainable farms.The animals are treated and fed better and that means a more tastier, more organic meat. This also means more expensive cuts, a true deterrent in eating more red meat.
There's also explanations about how to cook everything from chops to burgers. Mr. Bittman is a big advocate of less is more so the amount of veal and beef is decreased. Vegetables an d spices make up for it ,He has created a semi veggie burger that has ground pork mixed with portabello mushroom pieces. He also has a Chinese vegetable and veal stew.This has a wide melange of different Asian veggies that you don;t mind it not bursting with veal. The last is a grilled quesadilla that is not only has the added goodness of steaks but also avocados, peppers. radishes and scallion to name a few.
It is meat season.Be armed and ready with tasty artesan meats balanced with an equal amount of veggies and spices. You'll not only have tasty barbecues and dinners but also healthy ones too
Thursday, May 30, 2013
Wednesday, May 29, 2013
Hudson County Jersey's Foodie Paradise
Everyone thinks of Manhattan as the culinary capital of the world. That may be so in some eyes however there's another foodie paradise just across the Hudson - appropriately in Hudson County. This Garden State county is chock full of interesting and well known eateries. It's a gamut of different tastes and flavors for any one.
New Jersey's most metropolitan area was the subject of an article in today's New York Times Dining section. The piece, written by former Hudson County resident, Helene Stapinski, explores the various cities like Jersey City, Hoboken and Union City and the culinary gifts they have to offer. Of course, Hoboken is the best with over three hundred restaurants , thanks to the town being a yuppie paradise. However the most famous is the Biggie's Clam Bar that feature's the earthy littleneck clams.It started as a simple pushcart in the 1940s and grew into a restaurant famous for it's clam cakes and those littenecks.There is also the Italian influence there too (after all Hoboken is the birthplace of Frank Sinatra) which is shown in Fiore's Deli, home of the creamiest mozzarella and Piccolo's ,a classic .
Jersey City and Union City also have excellent restaurant and both cities cater to the groups who live there. There are the standard Southern Italian restaurants Puccini's and Laico's. Both have dishes that outshine any of their counterparts across the river. There is also a big Filipino population and there are some good Filipino restaurants such as the Fiesta Grill. It features such traditional dishes as chopped milk fish with red onions and chilies. Union City also has very good eateries. One is Mi Banderas, reflecting the town's majority of Central and South Americans,. Here you can get heavenly chicarones, nuggets of fried pork skin and tostones, plantains stuffed with tiny shrimp.It's also known for its churrasco steak which comes with heaping sides of yuca along with rice and beans. Dessert is lush tres leches cake.
Forget Manhattan. Try the culinary treasures right across the river in Hudson County. There's the new and traditional but all four star worthy.Every restaurant is a true treat.
New Jersey's most metropolitan area was the subject of an article in today's New York Times Dining section. The piece, written by former Hudson County resident, Helene Stapinski, explores the various cities like Jersey City, Hoboken and Union City and the culinary gifts they have to offer. Of course, Hoboken is the best with over three hundred restaurants , thanks to the town being a yuppie paradise. However the most famous is the Biggie's Clam Bar that feature's the earthy littleneck clams.It started as a simple pushcart in the 1940s and grew into a restaurant famous for it's clam cakes and those littenecks.There is also the Italian influence there too (after all Hoboken is the birthplace of Frank Sinatra) which is shown in Fiore's Deli, home of the creamiest mozzarella and Piccolo's ,a classic .
Jersey City and Union City also have excellent restaurant and both cities cater to the groups who live there. There are the standard Southern Italian restaurants Puccini's and Laico's. Both have dishes that outshine any of their counterparts across the river. There is also a big Filipino population and there are some good Filipino restaurants such as the Fiesta Grill. It features such traditional dishes as chopped milk fish with red onions and chilies. Union City also has very good eateries. One is Mi Banderas, reflecting the town's majority of Central and South Americans,. Here you can get heavenly chicarones, nuggets of fried pork skin and tostones, plantains stuffed with tiny shrimp.It's also known for its churrasco steak which comes with heaping sides of yuca along with rice and beans. Dessert is lush tres leches cake.
Forget Manhattan. Try the culinary treasures right across the river in Hudson County. There's the new and traditional but all four star worthy.Every restaurant is a true treat.
Tuesday, May 28, 2013
Compotes A Perfect Summery Treat
June brings an abundance of fruits in harvest.There are blueberries and strawberries, cherries and peaches.These are some of the season's best ,all ripe and waiting to be picked.One of the best dishes to make with all this extra fruit is compotes.This is an easy recipe and oh so versatile.
Compotes has been around since the MiddleAges.It's basically stewed fruit that originally came from a Byzantine recipe.It reached it's heyday during the reigns of Louis XIII?In fact the name comes from the French word for mixture. A simple compotes takes only ten minutes or less to cook up.Fruit is cut and pitted and placed in a medium saucepan with a quarter of a cup of both sugar and water( you can use less water if you want a thicker compotes)'Any fruit can be used.You can even try combos such as blueberry and peaches or a straw berry rhubarb mix.The finished product can be stored in the fridge.It's a great way of using all that extra fruit after a day of serious picking.
Some gourmets disdain compotes, claiming they're too old fashioned for modern tastes.They are far from being right.Compotes are excellent in crepes or perfect topping ice cream.Whip up a cherry compote with brandy to create a fantastic cherries jubilee. Try. A strawberry one with vanilla ice cream for especial parfait.Compotes is also good topping plain pound cakes and cheesecakes. Compotes can also be served with puddings or topping an ice cream pie. Surprisingly compotes are a great side with any beef or pork dish. try a cherry or blackberry one with beef ribs or roast pork topped with a peach compotes.Their sweetness brings out the savory , earthy side of the cuts.
If you have fresh picked fruit , then make a simple but elegant compotes. they are delicious to have whether on ice cream or pound cake.You can even have it with barbecue fare.Either way, it's a great way of having the fruit of the season in a new way.
Monday, May 27, 2013
Memorial Day Thanks
Today is a day of remembrance. Before or after your barbecue ,remember any fallen veteran with a bouquet of flowers or a flag. For the ones just returned, think about a foodie thank you. Get together with your school or church to organize a thank you dinner or barbecue for the returning soldiers and their families. It doesn't have to be a grand gesture . Just the usual barbecue fare along with some salads, plus a whole helping of gratitude will do the trick. Also organizing bake sales for returning vets and their families to have a vacation together would be a nice idea too. Another is just giving out gift certificates to restaurants is another gesture that says "thank you"/.
Sadly there will always be some kind of conflict. Bravely , there will be those who are willing to sacrifice their lives for us. Treat them with the utmost respect, If they are still in your life and your town, then treat them to something special. It's just a small token for a large contribution.
Sadly there will always be some kind of conflict. Bravely , there will be those who are willing to sacrifice their lives for us. Treat them with the utmost respect, If they are still in your life and your town, then treat them to something special. It's just a small token for a large contribution.
Saturday, May 25, 2013
Elegant Barbecues
This is the start of the summer weekend and the beginning of many barbecues. This tradition is usally a low brow feast however it can be amped up a notch . Instead of the usual burgers and dogs followed by slaws , think upgrade .Try fun but elegant food for a different spin. It'll be a different spin on the average get together.
Burgers are a standard at any cookout Take them up a notch with Kobe beef. You can get them online and serve them on a brioche bun. You can buy brioche at any French bakery or make them yourself. The meat also comes in hot dogs too so you and your guests can enjoy a more upscale version of the American classic. Another elegant choice is grilled salmon. SInce the fish has a powerful flavor , just serve it with lemon. You can also try lobster on the barbeue too.It's easy to prepare - just split in half and cook over an open flame for six to eight minutes. Serve with melted butter to keep the meat from drying out.
WHat would go with any of these main dishes? Salads however not just your usual kind , sopped with mayo. Stay away from these gloppy kind and think again elegant. A simple asparagus salad works. Try one with roasted stalks and then a simple lemon and olive oil dressing You can sprinkle on shards of percorino cheese or add diced red and green peppers for more flavor. You can also make a modified Waldorf salad. The original recipes calls for a variety of fruit such as grapes and apples. and lettuce with a mayo dressing. Nix the mayo and serve with a simple light olive oil and lemon dressing.Another idea is filling lettuce cups with caviar and then adding a small dollop of sour cream or crenels fraiche. Give your barbecue an elegant twist with lux ingredients. try grilled lobster or Kobe burgers with a delicate salad. Yo'll feel like a millionaire ,with this upgrade on classic out door fare.
Burgers are a standard at any cookout Take them up a notch with Kobe beef. You can get them online and serve them on a brioche bun. You can buy brioche at any French bakery or make them yourself. The meat also comes in hot dogs too so you and your guests can enjoy a more upscale version of the American classic. Another elegant choice is grilled salmon. SInce the fish has a powerful flavor , just serve it with lemon. You can also try lobster on the barbeue too.It's easy to prepare - just split in half and cook over an open flame for six to eight minutes. Serve with melted butter to keep the meat from drying out.
WHat would go with any of these main dishes? Salads however not just your usual kind , sopped with mayo. Stay away from these gloppy kind and think again elegant. A simple asparagus salad works. Try one with roasted stalks and then a simple lemon and olive oil dressing You can sprinkle on shards of percorino cheese or add diced red and green peppers for more flavor. You can also make a modified Waldorf salad. The original recipes calls for a variety of fruit such as grapes and apples. and lettuce with a mayo dressing. Nix the mayo and serve with a simple light olive oil and lemon dressing.Another idea is filling lettuce cups with caviar and then adding a small dollop of sour cream or crenels fraiche. Give your barbecue an elegant twist with lux ingredients. try grilled lobster or Kobe burgers with a delicate salad. Yo'll feel like a millionaire ,with this upgrade on classic out door fare.
Friday, May 24, 2013
Cake Pops Savory Style
Cake pop makers can be fun yet they can be limited in use. After all how may occasion call for these mini treats. Yet you can turn your gadget into an appetizer and hors oeuvre maker. It can even be used for fun poolside snacks or a different spin on dinner. How? Go savory instead of sweet.
It's the entire premise of a new cookbook entitled Savory Bites From Your Cake Pop Maker (Ulysses Press) written by author Heather Torrone. Ms. Torrone,a New Jerseyian is a graduate of the new York Institute For Culinary Institute. She has come up with dozens of fun and tasty easy recipes that turns your average cake pop maker into something special. Thanks to her creativity, even a novice can whip up tasty bites that range from gourmet to fun. She covers all the bases from breakfast to lunch and dinner. There are also savory vegetarian bites as well as burger and crab cake bites.There's also a section on desserts but more like fried iced cream and pop version of apple and sweet potato pie Any one of these would be perfect for a poolside party or summer night gathering. A variety of different ones would be great at any shower or grad party.
The recipes are pretty easy to make, thanks to the cake pop maker doing most of the work. The assemblage is simple with most of the balls just being rolled like mini meat balls. The dough for the cake pops is a simple water and flour recipe. Some also call for ready made crescent rolls. There are some great recipes for both young and old. Kids will love the pizza pops , mozzarella popped into pizza dough squares. These are served with a marinara dipping sauce. Grown ups will appreciate the cool retro sophistication of spinach and salmon bites as well as the beef tenderloin with the cream brandy sauce. All will gobble down the cheeseburger and chicken burrito pops.
If you're bored with your cake pop maker then buy Savory Bites For Your Cake Pop Maker. You can make everything from fun to super sophisticated. It;s a great way of not just getting your money;s worth but making tasty and unusual appetizers and hors oeuvres
It's the entire premise of a new cookbook entitled Savory Bites From Your Cake Pop Maker (Ulysses Press) written by author Heather Torrone. Ms. Torrone,a New Jerseyian is a graduate of the new York Institute For Culinary Institute. She has come up with dozens of fun and tasty easy recipes that turns your average cake pop maker into something special. Thanks to her creativity, even a novice can whip up tasty bites that range from gourmet to fun. She covers all the bases from breakfast to lunch and dinner. There are also savory vegetarian bites as well as burger and crab cake bites.There's also a section on desserts but more like fried iced cream and pop version of apple and sweet potato pie Any one of these would be perfect for a poolside party or summer night gathering. A variety of different ones would be great at any shower or grad party.
The recipes are pretty easy to make, thanks to the cake pop maker doing most of the work. The assemblage is simple with most of the balls just being rolled like mini meat balls. The dough for the cake pops is a simple water and flour recipe. Some also call for ready made crescent rolls. There are some great recipes for both young and old. Kids will love the pizza pops , mozzarella popped into pizza dough squares. These are served with a marinara dipping sauce. Grown ups will appreciate the cool retro sophistication of spinach and salmon bites as well as the beef tenderloin with the cream brandy sauce. All will gobble down the cheeseburger and chicken burrito pops.
If you're bored with your cake pop maker then buy Savory Bites For Your Cake Pop Maker. You can make everything from fun to super sophisticated. It;s a great way of not just getting your money;s worth but making tasty and unusual appetizers and hors oeuvres
Thursday, May 23, 2013
A True Summery Sangria
The summer calls for sangria to accompany rich seafood paellas and grilled spicy chops. It is the perfect drink also for cooling down on hot nights. Yet it doesn'thave to be cliched as it has been for decades.It can be as light and refreshing, great for the steamy season ahead.
Most people know sangrias as an almost Hawaiian Punch creation loaded with fruit. Eric Asimov goes well past this in yesterday's The Our Column in the Wednesday Food and Dining section of The New York Times. Sangria, he discovered was usually served in a sprinkling of Spanish restaurants that opened up in New York after the 1939 Spanish Civil War. It was reintroduced after the 1964 World's Fair.What was introduced then is what Americans have been drinking ever since. Unfortunately it's more of an Americanized soda pop version of the drink, made with Rioja and a ton of fruit chunks. It's a lot different in its' native region, After all sangria (translates from blood in Spanish) has been around for 2,000 when the Romans cultivated vineyards in Spain.
Mr. Asimov has discovered a sangria that is perfect in true flavor. Thanks to bartender,Rafael Mateo, at the Spanish Pata Negra in Manhattan's East Village. Mr. Mateo uses a base of garnacha instead of Riojo because it's not tannic, Layered onto that is rose and orange liqueur along with the surprising addition of orange soda for bubble and fruit flavor. Cut fruit is added only at the very end instead of being put in in the beginning and left to soak. There is another recipe, Sangria Penedes that would be perfect after a grill of lamb and beef chops. This has grapefruit juice tossed in along with Mathilde or any other peach liqueur Cava and one peach , diced and added later for flavor and decoration.
Sangria is a great summer drink. If you're going to have it with a barbecue or paella , make up a pitcher of the real stuff. It's the perfect way to kick back and enjoy a warm summer evening.
Most people know sangrias as an almost Hawaiian Punch creation loaded with fruit. Eric Asimov goes well past this in yesterday's The Our Column in the Wednesday Food and Dining section of The New York Times. Sangria, he discovered was usually served in a sprinkling of Spanish restaurants that opened up in New York after the 1939 Spanish Civil War. It was reintroduced after the 1964 World's Fair.What was introduced then is what Americans have been drinking ever since. Unfortunately it's more of an Americanized soda pop version of the drink, made with Rioja and a ton of fruit chunks. It's a lot different in its' native region, After all sangria (translates from blood in Spanish) has been around for 2,000 when the Romans cultivated vineyards in Spain.
Mr. Asimov has discovered a sangria that is perfect in true flavor. Thanks to bartender,Rafael Mateo, at the Spanish Pata Negra in Manhattan's East Village. Mr. Mateo uses a base of garnacha instead of Riojo because it's not tannic, Layered onto that is rose and orange liqueur along with the surprising addition of orange soda for bubble and fruit flavor. Cut fruit is added only at the very end instead of being put in in the beginning and left to soak. There is another recipe, Sangria Penedes that would be perfect after a grill of lamb and beef chops. This has grapefruit juice tossed in along with Mathilde or any other peach liqueur Cava and one peach , diced and added later for flavor and decoration.
Sangria is a great summer drink. If you're going to have it with a barbecue or paella , make up a pitcher of the real stuff. It's the perfect way to kick back and enjoy a warm summer evening.
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