Marinated Magret
I just cooked up a Magret duck breast that was marinated in olive oil, rosemary, garlic, salt and pepper. It was delicious. Duck, what a great game meat.
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Dinner at home Saturday night
Left, braised pork with tofu simmered for 3 hours. Right, poached daikon in shantang soup broth. This and a bowl of white rice was dinner saturday night... It will most likely be in our lunch boxes for monday as well.
NYC K-Town Dinner - Shilla
We were in the city thursday night and decided on an impromptu Korean BBQ excursion. My friend Kohji who just flew in from London the day before, and was crashing at my place till saturday (until he had to go back to school in the Carribean...what's that about?) was craving some beef... So needless to say, I had a bunch of ideas, but Korean BBQ had everyone jumping up and down. Shilla, located in the heart of Koreatown was the perfect answer. As we were waiting to be seated, a japanese girl was standing in line all by herself and so Kohji invited her to eat with us. Eating dinner alone at a Korean BBQ joint isn't exactly very fun, so we were glad to have her join our table.. The more the merrier I say. The following is a collage of all the dishes we had. It was sooooo satisfying.
Pan Chang - You could call it a Korean Amuse Bouche... Side dishes that great you the moment you sit down with you beer. You will usually get a variety of kimchi, potato salad, seaweed salad, marinated squid (or other seafoods), pickled veggies, an egg custard, and even some omelettes to start off... All this and your OB beer... What a way to kick off your meal.
Kalbi Jim... quite possibly my favorite korean dish. Beef shortribs slowly cooked in this magical broth made of beef broth, root veggies, carrots, pine nuts, and dates... topped with some julienned egg omelette. The meat is so tender and flavorful. It's best complimented with a bowl of hot rice. Chincha Masshisoyo!!!
Good to know effort was put into preserving a piece of Americana
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Saying GoodBye to the Red Dragon
After 160,000 miles of faithful service, I have given the Red Dragon up, and she will now serve a new master. I can remember back in college, the long treks from Michigan to New Jersey. Coming home during breaks for some home cooked meals, and then driving back to school. Naming it the Red Dragon when the muffler system was shot and it made the loudest growl known to man. RD, you and I have had some good memories. We've been to countless places together. Pretty much circled the globe TWICE with the miles we traveled. Anyways, parting is always difficult. So let's leave it at that. Great memories, great times.
Chilean Sea Bass - Shanghai Style
Sorry, no pics today... totally forgot to take a snap shot of the finished product. Chilean Sea Bass, marinaded in light chinese cooking wine, then lightly salted and placed on a steam rack covered with julienned ginger roots and scallions. Steamed at low simmer for 9 minutes. Topped with hot oil and soy sauce before serving. Serve this with a bowl of rice and it's dinner folks.
Le Bernardin
We had dinner here last night. What a meal it was. 4 Star NY Times is no joke. Seafood Extraordinare. I can see why people marvel at Chef Eric Ripert's dishes. Everything was on point all night. I can't wait to go back. Le Bernardin
LE BERNARDIN TASTING MENU ($130 per person - $215 with wine pairing per person) SCALLOPS Flash Pickled Scallop Slivers: Sea Beans, Cucumber and Pink Radishes LOBSTER MISO Poached Lobster in a Lemon Miso Broth, Shiso and Hon Shimeji Mushrooms SEA URCHIN Warm Sea Urchin Custard; Shiso Julienne HALIBUT Poached Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion BLACK BASS Masala Spiced Crispy Black Bass; Peking Duck-Green Papaya Salad in a Rich Ginger-Cardamom Broth PANNA COTTA Buttermilk Panna Cotta, Lemon Basil Gelée, Rhubarb Citrus Compote CHOCOLATE-OLIVE OIL Flourless Chocolate Cake, Dark Chocolate Ganache, Toasted Bread, Maldon Sea Salt, Extra Virgin Olive Oil