Monday, June 30, 2008
steamed baby shrimp
a can of drained tuna
basil or parsley
chopped baby tomatoes
roughly chopped olives
(toss all together)
s & p
(whisk well and pour generously over orzo)
It's a nice basic salad that allows you flexibility; I'd like to add fresh crab meat or fresh feta and sun dried tomatoes.
Tuesday, June 17, 2008
For my birthday dinner, aka the time where I get to pick where I want to eat and have my parents treat, I chose JoJo, one of Jean-George’s oldest NYC restaurants. I figured it would be a safe option; Contemporary French cuisine, easy to find and relatively reasonable, considering the "JG" name. Unfortunately, about a month before our reservation, NYMag featured an article that totally bashed J.G.'s little gem of a restaurant, labeling it as one of NYC's most overrated restaurants, “Once the gleam of [Jean-Georges’s] eye, now the bastard son at the family reunion”). I was scared and I panicked, but remained resilient and after thoughtful considerations, we stuck with our gut and kept our reservation at JoJo. We made the right choice. JoJo is tucked into a beautifully manicured town house on the UES. Inside is intimate, lush and comforting. We were seated on the second floor, tucked in the corner and had a lovely view of the neighborhood, which gave off a very Parisian feel. Our food, was fantastic all around, even down to our butter. We ordered an array of appetizers: pea soup, asparagus and avocado salad, crab cakes and a tuna soy bean emulsion roll that put traditional sushi to shame. For dinner, we all sampled and tried the ginger chicken with chick pea fritters, steak frites, skate with carrots and striped sea bass with roasted artichokes and peas and carrots. No complaints; it was scrumptious with excellent, attentive service and a nice bottle of Pinot Blanc. Go-to-JoJo.
Last evening, I was at a loss for what to cook, but I knew I wanted roasted brussel sprouts. That being said, I scoured Whole Food’s aisles searching for anything that would complement my vegetable of choice. I decided to make one of my favorite stand-bys; roasted broccoli. In addition, I ordered two chicken kebabs to sautee (garlic herb and ginger soy), and hand-picked some okra (I needed a challenge). Once back in the kitchen, I immediately got my brown rice ready to go. I also par-steamed the broccoli and b
Monday, June 9, 2008
Keeping up with birthday tradition, I attempted to expand the celebration into an entire weekend. That being said a scrumptious dinner party was in order and we had the perfect main course: fresh live lobsters. For sides we fixed up a lemon butter (ok, we just melted butter and added lemon) for optimal crustacean dipping, a homemade caprese salad with chopped tomatoes, fresh mozzarella, basil, olive oil and balsamic vinegar, grilled corn on the cob drenched in Narragansett beer, butter and pepper, garlic fries served with garlic mayo (a house specialty) and grilled Portuguese fisherman sweet rolls.
The ultimate, perfect summer meal, which was accompanied by a buttery chardonnay and a crisp sauvignon blanc. Delightful. Indulgent. Delectable.
In light of a birthday, a special celebratory dinner was called for to reign in my 24th year on earth. My cohort and I chose one of our
For my main, I had the pan seared Scottish salmon with green lentils and sweet corn broth. My salmon was perfectly cooked as I requested; almost rare. However, I found the broth to be rather dull and lacking of seasoning. My dish was accompanied with grilled asparagus, roasted red peppers and a tarragon aioli, which had the perfect light crunch. My cohort’s chili cornmeal crusted scallops with mango barbecue sauce was out of this world. Large fist-sized scallops, perfectly seared and flavored with a powerful zest and “pow.” We finished our feast with complimentary glasses of raspberry champagne and dragged ourselves home perfectly content and delightfully buzzed.
Thursday, June 5, 2008
Last evening was dubbed at Margs Night 2008 as my guzzling partner and I coordinated and planned a Margarita Around Back Bay evening where we could explore and investigate the so-called leading margarita vendors of
Cottonwood was fun; it has a great reputation, prime
Silver tequila is un-aged and stored in aluminum or oak barrels. Good news for your alcs; It is ready to drink immediately! Oro is un-aged as well and is often mixed with coloring to “trick” the drinker that it is aged; often resulting in a gold or caramel color. Reposado is as it sounds; aged tequila, with a minimum of two months, but less than a year in oak barrels. Añejo is aged more than a year but less than three years and extra añejo is aged in oak barrels for more than three years and is the newest trend in tequila. So when one chooses their personal blend, as they do at
For margs sampling we tasted Cottonwoods’s Tradicional: with Sauza Tres Generaciones and Cointreau–“the smoothest” and the Sauza Conmemorativo and Citronge “
After we exhausted ourselves with Tequila 101, we hit the pavement to Casa Romero, a charming sub-ground restaurant in an unassuming alley way around the corner from L’espalier. At Casa we had a fantastic Patron silver marg with salt and on the rocks that literally rocked. Unfortunately, our appetizer selection did not. We ordered the shrimp flauta, ok, but nothing to write home about, the pork tamale, all breaded and barely any pork, also quite under-seasoned, and chicken livers that had gristle and lack of seasoning as well. We should have taken our cue from the stale, flat chips we were greeted with upon arrival. Oh well. However, I will continue to persevere and give this cozy restaurant another try next winter, and I’ll be sure to go the entrée route. Even if the entrees are a let down, we always have that margarita…