Archives for posts with tag: fish

Hello All,

So, it has been awhile since I posted.  Simple dinner last night.  Fish store was selling line caught gulf red snapper for $5.65 per pound.  My fish guy gave me 2.25 lbs for an even 12 dollars. We are friends.  He rounds down.

I simple put a couple of cuts into the flesh of the fish on either side. I salted inside and out, squeezed a few lemons over the fish and let it get to room temperature.

After that, I simply grilled the fish on both sides for a short period of time prior to finishing off the fish in a 450 degree oven.

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Hello All,

Long time, no speak.  I have been working a lot this summer. We have catered 5 weddings along with doing our Regular Bite Clubs and various other events. Sorry, I have not given much attention to the blog.

We have a Bite Club dinner this weekend.  We are making a parsnip potato gnocchi that were are going to pan crisp.  We are going to serve the crisped gnocchi with lobster and fried shallots in a corn and leek broth.  So, I have been practicing getting the correct texture down for the gnocchi.

Last night, we made dinner for our neighbor. Dinner took a total of an hour to prepare.  We have been using the pressure cooker lately so, the beans were done in 30 minutes. Amazing to take a bag of dried chickpeas and have them finished in 30 minutes.

The menu last night was:

1)Fried Squid with Chickpeas in a smoked paprika and vinegar sauce

2)Parsnip and Potato Gnocchi with Blood Sausage

3)Branzino in a tarragon sauce with roasted tomatoes served over green beans.

My problem is, I photograph the prep but, when it comes to final dishes. I rarely remember to photograph finished dishes. Anyway, here are a bunch of photos from dinner, of course, not one photo was taken of the plating. It’s also really annoying to cook with one hand and shoot with another

Here is what I got!

Portuguese Blood Sausage. It is out hanging in my butchers shop. So, it is precooked, perhaps, lightly smoked. I ate some raw, it was delicious. Not mushy at all. A little rice in it.

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Peeling squid for the squid and beans:

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Gnocchi: You can see a bowl of last night’s gnocchi in the background. I just felt like doing another round as I am making 32 servings on Saturday.

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Branzino:

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Quick three course  dinner.  Cost was like 25 bucks for three people.. If we had the same thing out to dinner it would have been most likely,  a lot more dough. we got to sit at home and I wore my sleeveless harley davidson shirt I bought in Sturgis.

Valenca Restaurant

665 Monroe Ave
Elizabeth, NJ 07201

(908) 354-4024

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Did everyone else think yesterday was tuesday? Arrived home last night to find out a friend was coming to dinner. It was 630, she was arriving at 7. I had fortunately purchased food for dinner so, we just made more. Originally, I was making salmon steaks and some mussel dish but, there was not enough salmon to serve as steaks. We made a quick salmon ravioli. Grilled the salmon, pulled it, wrung in a towel to dry, mixed with a little egg and some goat cheese.

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Last nights trip to the Chinatown Grocery Store yielded some fun items.

We have some toasted seaweed packets for lunch, spicy peanuts and anchovies in one container, spicy sichuan peanuts in another container,Sichuan peppercorns, live shrimp,Chinese broccoli, pea shoots, kewpie mayo, various chile oils, ginger and off camera, a big bag of garlic peanuts. Total cost 36 dollars.

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Picked up two really lovely lobsters last night.  I was planning on recreating the first real thing I ever cooked outside of my house. It was an Emeril recipe which had me stuffing lobsters with ritz crackers, butter, and some parsley.
When I was in college, it was at the height of Emeril’s Fame.  Me and my buddies would watch him quiet regularly. After watching him stuff these lobsters with a combination of ritz crackers and butter, I mentioned to one of my friends that I would be able to do that.  He disagreed and the story begins.
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Last night stopped by the Chinese Supermarket. In addition to seafood, i purchased a jar of XO Sauce. They keep the XO Sauce locked up like it is the cornerstone ingredient in the manufacturing of meth. You ask the cashier, she screams out something in Chinese, moments later, two people are inserting a key simultaneously to unlock the sophisticated alarm system. It’s all quiet impressive. XO Sauce is one of my favorite Chinese Sauces. It’s a little sweet, it has some heat and most of the flavor comes from dried scallops and shrimp,

My favorite use of the XO Sauce is when it is served in a Cantonese Restaurant over those giant steamed oysters. No oysters yesterday, we went with scallops. The dried scallop fresh scallop combo made for a wonderfully intense scallopalooza..

Scallops:

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Not so pretty:

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Cow Girl Seahorse

259 Front St, New York, NY

(212) 608-7873

info@cowgirlseahorse.com

Located in the South Street Seaport in space of the former horror show Mexican Radio, I was invited to meet for lunch here this weekend by a buddy of mine. Now my friend has wonderful taste in restaurants, music, and just in general. He is a master jeweler, studied in Italy for a few years honing his craft. Needless to say, when he picks a restaurant I am happy to oblige.

So, this weekend, my buddy calls me on the phone and tells me to meet him down here.   I hope on the g train and do not give it a second thought.  That is, until I walked past one of my favorite haunts, Jeremy’s Ale House.  I could go on for pages on how much I love Jeremy’s.  It’s a dive for sure. But, the memories I have there are amazing. Not to mention, they have a deep fryer and they are not afraid to use it. Their fried shrimp and calamari were a Thursday ritual for us.  I say a ritual because, this is also where my old bookie use to do pick ups and drop offs as well.

So, I walk passed Jeremy’s, I walk passed a place called Bin something or other, I walk passed a bunch of really cool looking places. I finally arrive at this strangely named place, Cow Girl Seahorse Tavern. I see the nautical gitchyness, the huge seahorse, the place is empty but, it will soon be packed with young kids and strollers and I am getting really nervous. I am the first to arrive so, I sit at the bar and get myself a beer.  It’s noon, it’s Sunday, it’s all very respectable.

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Stopped by one of the fish spots on Mott Street.   We picked out two Mackerel, or so we thought.  A prize for whoever names this fish.  It may be Saury? That is my guess.

flounders and things. they often have large sea bass steaks.  but this seems to be an unusual selection for them.  I did notice that most of the fish stalls in this area on Mott were relatively “light”

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65 Bayard St, New York, NY 10013
http://www.oldsichuan.com
Phone: (212) 227-9888

So, doing the nightly drive across Canal Street, my wife proposed Sichuan Food.  A quick right on Mott, turn left one block down on Bayard, you find this little spot tucked away next to Chinatown Ice Cream Factory and X’ian Noodle. Also, halfway down the block from Great NY Noodle Town and Oriental Garden.  Not to mention there are 20 other places. Mei Lei Wah, would be one of those 20 other places.

Old Sichuan, while not my favorite, it provides an enjoyable dinner.  Certainly, better than any Chinese food in my neighborhood

Ox tongue and tripe, served cold.  Lots of cracked Sichuan Peppercorns, hints of sesame, star anise, chile oil and garlic.  The tongue is stewed well, the tripe perfectly cooked.  Some really wonderful preparation on the tripe.

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