Archive | January, 2012

move, eat, learn.

28 Jan

“3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras and almost a terabyte of footage… all to turn 3 ambitious linear concepts based on movement, learning and food ….into 3 beautiful and hopefully compelling short films.” #mustwatch #obsessed

MOVE from Rick Mereki on Vimeo.

EAT from Rick Mereki on Vimeo.

LEARN from Rick Mereki on Vimeo.


Blog Roll: Beef with Snow Peas | The Pioneer Woman

28 Jan

On my list of recipes for the week…

Beef with Snow Peas | The Pioneer Woman Cooks | Ree Drummond.

Winter Restaurant Week 2012

23 Jan

Rejoice and be glad. It’s restaurant week in NYC! Dining out for restaurant week feeds my soul like going to church on a Sunday.  Holy prix fixe!

This week Suz and I ventured to David Burke Kitchen in Tribeca. See our dinner play by play below:

Bar: While we waited for our table to be ready we each ordered a Spiked Warm Apple Cider. The drink was good, but the best part was the napkin. David Burke helps you pick people up at his bar. Genius.

Appetizers: We started with the lobster soup. The broth was good, but the dumplings were heavenly. You got the clean taste of lobster with an aromatic herb flavor and the slightly chewy dough. Best part – the handle of the dumpling was a lobster shell, further infusing them with deliciousness. Our second appetizer was a pretzel crab cake topped with red pepper marmalade. It had nothing on the dumplings.

Main courses:

– Black sea bass with tomato miso puree, radish and carrots

– Braised short ribs and cavatelli. The short ribs were rich and tender. I definitely recommend ordering them.


– Smoked Beef Fat & Jalapeno Fries

– Mac and Cheese with an herbed panko topping

Yes, we ordered both the fries AND the mac and cheese. We go hard.


– Chocolate Cheesecake Bar

– Cakepops

– Cookies

– Chocolate Truffle Bar

We closed the place down and they had to roll us out and into a cab. Great night.

Recipe: Baked Shrimp Scampi

23 Jan

I have always been a fan of the Barefoot Contessa. Ina Garten’s simple, elegant dishes and seemingly endless gay best friends make for a great show. As Ina always says, never try out a new recipe on friends. I recommend using a boyfriend or girlfriend as taste testers instead 😉

Here is how my version of her Baked Shrimp Scampi came out (I used dried herbs and a dry sauvignon blanc in my dish). Recipe below!

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  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving


Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemaryred pepper flakes,lemon zestlemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Is Paula Deen Falling from Grace?

20 Jan

My beloved Paula is in hot water! I thought the Southern Belle could do no wrong. On one hand I understand celebrities trying to keep parts of their lives private. On the other hand I must agree that waiting 3 years to announce your diabetes and then becoming the face of a diabetes drug is slick. The issue I have is that Paula knowingly aired cooking shows highlighting butter, sugar and fat after she was diagnosed. Only time will tell if her brand suffers. According to this Grub Street article it will.

Chewing the Fat: Paula Deen Attack Stories Show No Sign of Slowing Down — Grub Street New York.

Costa Rica

12 Jan

Ahhh Costa Rica. Besides the surfing, beaching and drinking, the food was great! My new favorite dish is the casado. Spanish for “married” the traditional casado is a union of meat, rice, beans, a starch like yucca or plantains and a salad…a lot. My first was with red snapper caught that morning. Later in the week I switched it up and got steak.

According to the waiter the dish is called a casado because that is what wives make for their husbands. The single fellas are missing out!

Crab Boil!

11 Jan

I subscribe to foodie restaurant news, special dinner alerts etc. and got information about a crab boil on the upper west side. (Who knew that crab boils were hosted on the UWS?!) My foodie partners in crime Suz and Jon were beyond thrilled to join me in eating myself sick with unlimited buckets of crabs.

Take 1

We arrived at Ditch Plains but alas, the chef did not like the batch of crabs that he received that day and cancelled the crab boil. Since they felt really bad after seeing the sad looks on our faces, the chef decided to create a tasting menu on the house AND invited us back for the next crab boil. Score! We dined on steamed mussels, lobster mac and cheese, crab dip, roasted oysters 2 ways, about 5 other dishes that I can’t remember and our fave – deviled eggs adorned with fried oysters. Heaven.

Take 2 –

When we arrived the Ditch Plains staff definitely knew us. I mean, how could you not remember 3 people gushing over every plate on the table and then sitting in your restaurant damn near comatose until closing time? We immediately suited up – bibs on, newspaper spread, crackers and mallets in hand.

The laid-back surfer theme is refreshing and the service is amazing.