NNT Food Blog

Product Review: Fried Onions

2010-03-10T08:42:00.000-08:00

I've been shopping at the Asian Markets around Long Island for time now. There are a few products I like to keep on hand in my spice cabinet. One of them is fried onions. Now these are a lot different from the french fried onions you put over your string bean casserole. Those are more like onion flavored chips. This products is real fried onions, that's it. There's not even salt in it.

I use this product for a variety of things. Its in my secret meatball recipe for instance. Also great for a salad topping. While there is no substitute for the real thing I have also been lazy and used thesein place of real onions. They are really cheap too and last forever.

*Tips

- if you use in place of real onion just add them at the end of your recipe
-Asian markets also sell fried shallots. I have used both products and I cant really tell the difference.

Restaurant Review: Kiran Palace, Hicksville NY

2010-02-17T07:33:00.000-08:00

You know sometimes I wish I could just pitch a tent on Rt.107 and eat at all the Indian Restaurants everyday? Does that sound crazy? Maybe not as crazy as you think. People have done much more extreme things to have access to the spices and flavors of the east. Take Christopher Columbus. He was hired to find the spices of of India. He took a wrong turn somewhere and wound up in the Caribbean but at least he tried. Nowadays to experience such flavors one does not have to cross the ocean, just get on the LIE(which can be just as tedious as sailing a ship across the Atlantic) or the Southern State and get off at 107.One of the more older and established Indian Restaurants in the Hicksville area is Kiran Palace. A pretty small and casual place located in the Delco Plaza at the Corner of 107 and Old Country Rd.

Once seated a bowl of chips(Khakhra) with two types of dipping sauces are waiting for you. The menu has the an array of Tandoor items,vegetarian, chicken,seafood,goat and lamb options.
Start of with the fish pakora(fried fish,pictured below). Spicy strips of tender white fish and extra large Samoa's deep fried filled with curried potatoes and peas. Aslo good is the paneer pakors which is India's answer to mozzarella sticks but made with a homemade cottage cheese.

For a main course the Chicken Mikhani comes in a sweet and spicy sauce filled with boneless chicken. Goat dishes excel at Kiran Palace. Get your hands dirty eating the Goat Masala or even better is the Achari Goat which is similar to the thick spicy sauce of the Goat Masala but is laced with pungent Indian pickles. Tandoori items are also a good choice. Also be sure to order some Naan which is so fresh and delicious and great for dipping into our plates.

Save room for dessert. I like the Gulab Jamun which are these little honey balls. They remind of balls of pancakes soaked in syrup. Very good ending to offset the spicy meal.

To sample Kiran Palace's dishes check out their lunch buffet 7 days a week from 11:30-3. For under $10 you can try multiple items from their menu for a cheap price tag.

If you are not familiar with Indian food feel free to ask the servers for help. They go out the the way to make your experience as pleasant as possible.

Kiran Palace
67-75 E Old Country Road
Hicksville NY 11801
Phone: (516) 932-519
http://www.kiranpalacehicksville.net/

Chefs will ajust the level of spice apon request
Handicap accessible
Full Bar
Good Parking
Take out available for $25+ if you live with in a 3 mile radius.

Restaurant Review: La Candela in Hicksville

2009-07-24T11:17:00.000-07:00

Man as a food lover I am lucky to be working in Hicksville. At my fingertips I have some of the best ethnic food(especially Indian) in 3 mile stretch of Route 107. My new favorite spot in La Candela a Peruvian restaurant previously occupied by the short lived Fusion Wraps. Besides La Candela the only Peruvian cuisine I have tried is a rotisserie chicken place in Bay Shore called LAS BRASAS which is good but its more of a take out joint. La Candela on the other hand is very inviting sit down restaurant from the decor to the service. You are greeted my smiling faces that lead you to your table. As a added treat you are givin some pieces of toasted corn kernels to snack on while you browse the extensive menu. One can tell the owners really but their time and effort into their restaurant.

La Candela offers a wide variety of Ceviche. Ceviche is raw fish marinated in citrus which 'cooks' the fish. My first time I tried the Ceviche Triple with has Tirdito(fish strips in a yellow pepper sauce), Ceviche Pescado(Chunks of fish in lemon juice) and a mixture of Shrimp and Calamari. The waitress asked me how spicy I wanted it I told her medium because I wanted to see what I was getting into. It was spicy but not unbearable. If you are new to this type of cuisine this what I suggest trying.

Ceviche Triple

Out of the three I liked the Tiradito the best. Next I time I went I just asked for an order of that. This time I told her I wanted it spicy. It was so good that I after the fish was gone I was sipping the juices(which is also called Leche Di Tiger, or milk of the tiger, because it enhances ones stamina in the sack).

Tiradito

If it is too spicy have a sip of a Chicha Morada. This is a native drink made with purple corn and various spices.

Chicha Morada

There are some really nice seafood choices on the menu as well. The waitress recommended that I try the Pescado a lo Macho. This dish consists of a fried fish fillet topped with Calamari, Mussels and Shrimp in a special seafood sauce. Good stuff. Fish was fried perfectly and not over cooked. Calamari was a little tough but the mussels and shrimp were good. The sauce while not spicy is very good and ties everything together.

Pescado a lo Macho

I was curious to compare their chicken to the place in Bay Shore I spoke about before. Pollado is fried chicken pieces in a Peruvian Sauce. This was really good. Crispy, juicy and flavorful The chicken was not drowned in sauce like I pictured in my head but rather lightly tossed. I sensed some pepper and cumin flavors. Served with a salad and fried potatoes I highly recommend this dish.

Pollado

There are also some beef dishes on the menu. Bisket a lo Pobre is a thin steak serves with fries,white rice,plantains and a fried egg. The piece of beef while well seasoned is a little on the chewy side. I've had similar beef dishes like this in other Latino restaurants so I was not surprised by this. The egg over the rice is a nice touch though especially if you let the yolk fall into the rice

Bistek a lo Pombre

I really like this place a lot. Most dishes are $10-$12 so you get a lot of tasty home cooked food for your money.

There are also pasta, soups,Chinese Peruvian and desert dishes on the menu

Notes:

Good Parking
Handicap accessible
No alcohol served, dont know if the honor BYOB
Open for lunch m-f
Delivery available
Private Party Room

www.La-Candela.com
495 South Broadway
Hicksville, NY 11801
516-470-0805

Dish Spotlight: Hamachi Kama

2009-07-06T08:23:00.000-07:00

This is something you do not see a lot on menus in Long Island. This is Hamachi Kama which is the collar bone of the Yellowtail Tuna. I ordered this as an appetizer at Izumi in Bethpage. For $10 you get a very generous cut of fish that is simply seasoned and grilled served with some ponzo sauce on the side. You have to pick the meat out with your chopsticks, sometimes navigating through some tiny bones. If I were home I would of picked this thing up like a chicken wing and gnaw at it. The meat from the collar and the cheek(any Hannibal fans out there?) are revered for their tenderness and flavor. Its nothing to weird for you picky eaters out there so do not be scared if you see it on the menu.

http://izumifood.com/index.php

Restaurant Review: The Orient, Bethpage NY

2009-06-09T12:29:00.000-07:00

Sometimes places live up to their hype and sometimes they don't. The Orient in Bethpage is a pretty popular Chinese spot that offers all of the usual Chinese American dishes(General Tso,Chop Suey, etc) but they also have some more authentic dishes as well. In particular they serve Dim Sum.

Dim Sum literally means' a bit of heart'. They are small bites of food served during morning hours until early afternoon. Dim Sum is usually served with tea. Here are some dishes from a recent visit.

This dish may not be particularly attractive but it is very good. This is steamed spare ribs. The ribs are chopped into small pieces and are steamed in a sweet sauce. You have to get your hands dirty with these suckers but it is worth it.

These little guys are steamed pork buns. These are a very common chinese street food. The bread buns have chopped barbecue pork on the inside.

This dish is very basic but the texture is not for everyone. This are steamed rice noodles with scallions. The rice noodles are very slippery and slimy. I like them but they are not for everyone.

Dumplings of all kinds are served during at the Orient. My waiter recommended these. They are pan friend leek dumpling. Inside of them are leeks and shrimp.

Awesome dish right here. Bean curd meat roll. Seasoned pork wrapped in tofu skin.

This one is a favorite of mine as well. Green Pepper with shrimp stuffing. Lots of nice flavors and textures.

This orient also serves traditional Congee(rice porage) and a number of other great dishes you may not find at the usual take out place. Go with friends and family and share

Notes:

Fast Service
Simple Decor
Handicap accessible
Alcohol served
Good Parking Lot
Open 7 days a week

623 Hicksville Rd, Bethpage - (516) 822-1010

Product Spotlight: Yves Meatless Bologna

2009-03-09T13:11:00.000-07:00

Had some family over yesterday for a quick get together. I made the usual antipasto that everyone seems to enjoy. To accommodate a vegetarian in the family I decided to add in some meat subsitute to my platter(I hope non of my Italian relatives read this or they will beat me with a wooden spoon). It was a meatless bologna produced by Yves.

If you have read my blog before than you already know that I have a strange fascination with fugazi meat products. Being an animal lover I'm always looking for a product to sway me to a vegetarian life style. This unfortunately is not the product.

The main problem with YMB(Yves Meatless Bologna..damn I had to spell it out anyway!!) is not the flavor but the TEXTURE. The grainy dry texture leaves a lot to be desired . I had the leftovers on a sandwich today and I was practically choking on it.

So for flavor its not bad but for texture purposes I cannot recommend.

Product Spotlight : The Ove Glove

2009-01-27T13:21:00.000-08:00

Yeah I got the Ove Glove. You want to make something of it? Before you answer that question let me tell you a few things about my Ove Glove. My Ove Glove has an outer layer of Kevlar on it and can withstand heat up to 480 degrees F. It is also flame resistant. You scared yet? Well you should be because my Ove Glove has a five finger grip that can be used on either hand for maximum mobility.

OK, enough joking. I just find the whole Ove Glove idea humorous. Afterall I think the oven mitt has been doing a fine job for home chefs for the past gazillion years. What does the Ove Glove have over a oven mitt? Well it's more comfortable. But does a oven mitt really need to comfortable? You can maneuver your fingers better in an Ove Glove. OK that might come in handy once in a blue moon.

Now lets discuss what oven mitts have over the Ove Glove. How about when you purchase oven mitts you get TWO mitts. One for each hand. Only one Ove Glove comes in the box. While I like the idea that I can be the Michael Jackson of my kitchen dancing around with my one white Ove Glove that's not going to help me take out a cassarole from my oven.

Another thing I do not like about it is if you get the Ove Glove wet renders it useless. Knit cotton absorbs water and water conducts heat. Very well I might add.

Unless you need to complete your info-merical kitchen collection I think you can pass on the Ove Glove.

Snack Spotlight: Cajun Creole ' Hot Nuts'

2009-01-23T05:38:00.000-08:00

This is a interesting product. I have had salted peanuts in a shell before but I never have had flavored peanuts in a shell until now.

Though the name conjures up thoughts of a porno movie, Hot Nuts is a decent snack. The package is pretty eye catching and is probably the reason why I purchased this product. The front of the bag has a reddish tint which gives the consumer the idea that the nuts would be dusted with some sort of spicy red powder. I was mistaken. The seasoning is actually colorless. Lack of color does not mean lack of flavor though. These peanuts really had some nice spicy heat to them. After eating a few of them I had to draw for a drink of water to cool off my mouth. I did realize after I ate some more of these that the heat did dissipate from my mouth pretty quickly. Sort of like wasabai.

All in all its a pretty good snack for those who like peanuts and spicy foods(or both!)

Tips:

* I made the mistake of rubbing my eyes after eating these. I felt like a dog that was doused with pepper spray from a mailman. Please wash your hands thoroughly after eating.

* Go to http://www.hamptonfarms.com/ for more info on this product

Dinner Tonight: Pancetta Wrapped Cod

2008-11-17T17:23:00.000-08:00

This isn't so much a recipe more so a technique. An easy one at that. Wrapping seafood in a salty fatty cold cut like pancetta is a good way to infuse flavor into seafood.

I heard pancetta described as Italian bacon but this is only partially true. Yes, it is from the same cut of pork as bacon but that is where the similarities end. Bacon is smoked while pancetta is cured in salt. The curing process enables pancetta to be safely consumed raw and bacon as we all no is as lethal raw as it is delicious fried. Either way both products are damn good but in their own way.

Pancetta is usually found in spirals. The best way to use the pancetta in this method is to unravel the spirial into thinner pieces and than wrapping it around the fish. This will give a more tighter wrap. Also if you try this use a piece of fish that is in a loin type shape. Other good choice besides cod would be monkfish of halibut.

Anniversary Dinner

2008-08-25T15:53:00.000-07:00

So tonight is my two year wedding anniversary with my lovely wife. I asked her what she wanted me to make her for dinner and with no hesitation she said Fillet Mignon with Bearnaise Sauce. I was more than glad to oblige her for I am too a fan of both Fillet Mignon and Bearnaise Sauce. Bearnaise Sauce is a classic twist on the mother of all sauces; Hollandaise sauce. Basically it is Hollandaise Sauce just with some Tarragon added. I am not going to post a recipe for this because there are about a gazillion of them online for you to find yourself. Instead I will just post a picture of the finished product

Product Spotlight: Microwave Egg Poacher

2008-08-04T08:08:00.001-07:00

This post may cause some foodies to turn up their nose but I think this is a cool little kitchen gadget. I bought this thing about 3 years ago in Target for like $2. Just recently I started using it again. Basically you just put a drop of water in the cup and crack an egg on top of it. Microwave for a minute and you have an decent poach like egg. Results are very similar to a Egg McMuffin. The manufacturer is Nordic.

Dinner Tonight : Chicken Yakitori

2008-07-30T12:11:00.000-07:00

If you have ever dined at a Japanese Restaurant you've probably seen or tried Chicken Yakitori.
From what I have read they are a popular street food in Japan much like Kebabs are in New York City. Essentially Yakitori is a Kebab but with an Asian flair. I've read several recipes and they vary tremendously. For this recipe marinated some boneless and skinless chicken thighs in olive oil,lemon and garlic for a few hours prior to grilling.

1lb chicken thighs trimmed of fat and cut into bite size pieces
1 Bunch of Scallions
Salt and Pepper to taste
bamboo skewers soaked in water for at least 30 minutes

Dipping/Basting Sauce:

40z Soy Sauce(I used lite soy sauce)
2oz Dry White Wine or Saki
2oz Orange Juice
1 heaping teaspoon of all purpose flour
1 heaping teaspoon of sugar
1 Dash hot sauce(optional)

This dipping sauce is super easy to make. Simply combine all of the ingredients in a small sauce pan under high heat. Stir until the flour is completely dissolved. Bring to a boil and turn down the heat to low. Let the sauce reduce until you have it has a nice thick texture. Use for a dipping sauce on the side and to baste the skewers while cooking.

Now to assemble the skewers I used only the bottom white portion of the scallion because they are firm enough to handle being skewered. Just trim off the bottom root and cut the white stem portions into small pieces. Thread the chicken pieces onto the skewers placing a piece of scallion between the chicken pieces. Place skewers on a medium hot grill. Grill for another 5 minutes or so on each side. Brush some of the sauce on right before you take them off the grill.

Serves 2 for a main course

Tips

* Feel free to use chicken breasts or other proteins for this dish

*The reason I brushed the sauce on toward the end of the cooking process is because I didn't want the sugar in the sauce to burn.

* You can use the top portions of the scallion as a garnish before serving(chopped of course)

Dinner Tonight:Grilled Tofu

2008-06-24T07:23:00.000-07:00

Nothing like firing up the grill on a nice spring afternoon. Burgers, steaks and dogs are the perfect grilling fare. How does tofu on the grill sound? I am sure the few people read this blog are navigating to the X button in the upper right hand corner of their screen but I urge you to pause for a moment. While grilling tofu may not have the same appeal as a thick rib eye steak you may be surprised with the results of a nice chunk of grilled tofu.

First thing you want to achieve when grilling tofu is a nice crust on the outside. To do this you must properly drain the tofu. I put the block of curd between two plates and placed something heavy on top. Every few minutes pour off the liquid until there is non left. Cut the tofu into bite sized chunks after draining is complete. Being that tofu is very sponge like its a perfect vechile for absorbing a marinade. I simply used fresh lime juice and soy sauce. I let it marinade for about 3 hours carefully tossing occasionally.

I then skewered the tofu and put them on a HOT OILED grill. I emphasize this because tofu can easily fall apart. I cooked them about 8 minutes in each side(turn carefully).

I served mine in a Asian inspired sauce consisting of Oyster Sauce that I thinned out with a little chicken stock and rice wine. I also put a couple of dashes of hot sauce and thickened the sauce with a slurry.

Tips:

*For grilling purposed use extra firm tofu

* Tofu is very versatile and urge you to try your favorite grill recipes(especially ones for chicken and fish)with tofu instead of meat.

Vegetable Spotlight: Fiddleheads

2008-06-04T07:34:00.000-07:00

Fiddle me this. Have you ever walked into your local market and blindly purchased a product soly because of its odd appearance? Well I have, quite a few times actually. Recently I purchased a small spiral green which I later found out to be Fiddleheads.
This odd looking vegetable is actually a baby fern. Its harvested only in the spring and its very popular in New England and parts of Canada. The flavor of a Fiddlehead is very 'grassy' even after cooked for a long period of time.
When preparing a Fiddlehead its important to wash well and parboil them. There were a few cases food illness outbreaks in British Columbia in the 90's after individuals consumed some raw of lightly cooked Fiddleheads. Do not be swayed by this though. Its no different than say chicken right? If you eat raw of undercooked chicken you will probably get ill as well. This is what making offbeat foods fun to eat.
I prepared some Fiddleheads for my wife and I very simply.

1/2 lb fresh Fiddleads
1 Tablespoon of Butter
2 Cloves of Garlic chopped
Juice of half a lemon
Salt and pepper to taste

First thing you should do is wash the Fiddleads thoroughly under cold water. Then add them to boiling water and boil for five minutes. Remove from the boiling water and pour water out. Boil some more water then and cook for five more minutes and remove.
Melt the butter in a skillet and add the garlic. Cook for a couple of minutes. Add the Fiddleheads and cook for ten minutes. Salt and pepper to tastes and squeeze the lemon over the Fiddleheads before serving.

Dinner Tonight: Wings!!!

2008-05-20T05:33:00.000-07:00

I have to tell you I love wings. Unfortunately for the chicken population I am not alone.
Sometime in recent history some culinary genius from upstate NY came up with the idea for Buffalo Wings and since then Americans have been eating them in large quantities. Not many other foods around are as messy to eat as wings yet they are eaten with such gusto that we seem to ignore they fact that we look animal like as we consume them. In front of a television hunched over a plate of wings with blue cheese and celery pieces is a glorious place to be.

Buffalo Wings are traditionaly fried but tonight I prepared them on my grill. A part of me has always been scared to own a fryer. I envision myself at 2 o'clock in the morning frying hunks of cheese and I do not want to go down that road. Anyway,I made them with two different sauces. One a traditional Buffalo style sauce and another an Asian inspired sauce. Well actually I didn't prepare the Buffalo sauce I used a bottled sauce and as a foodie I am not ashamed to admit it. I have successfully made Buffalo sauce before it essentially is butter and hot sauce but I found a bottled brand that actually is good. It is made by Mikee. I purchased it at a speciality store but I have seen it in supermarkets as well. Its a really good product. Simply toss the cooked wings in the sauce when done. Its pretty spicy already but if its not to your liking you can always kick it up a notch with some more hot sauce.

The Asian inspired sauce I made from scratch. The base of the sauce is made from a Taiwanese barbecue sauce from a company called Bull Head. This sauce and American barbecue sauce couldn't be more different. Bull Head sauce is a known as Sha Cha sauce and China and the base is made from dried fish. The texture is gritty almost like a wet rub. The flavor of fish is subtle and it has a spicy aftertaste. I mixed it with a few other ingredients.

Asian Barbecue Sauce:

2 Tblespns Bull Head Barbecue Sauce
1 Tblespn Oyster Sauce
1 tspn cider vinegar
1 hot sauce to taste

Mix ingredients and bring to a boil then toss the wings in the sauce after they are cooked. I usually grill wings about 7 minutes or so on each side.

Tips:

* Bull Head Sauce is a common product in Asian markets

Dinner Tonight: Fish Tacos w/Pico De Gallo

2008-05-05T10:36:00.000-07:00

I had my first fish taco in L.A. county a few years back and found them to be a nice light alliterative to the beef taco. Since then I've had them in a few different establishments here on the east coast and while I found them good I thought there was room for improvement. One common trait that I found was the deep frying of small cubes of fish. The problem I find with this method is when you bite into the taco sometimes you will get a piece of fish and sometimes you wont. I wanted to insure that I would get a mouthful of fish and every bite. Right away I though about Cod and the way it flakes when you cook it.

I wanted to top the fish taco with a fresh Pico de Gallo which is a simple condiment consisting of tomatoes, onions, cilantro and chilies.

For the Fish Tacos:

1 lb Cod
1 tspn ground cumin
1 tspn chili powder
1 tblspn vegetable oil
Chopped lettuce
Flour or corn tortillas.
Juice of one lime
dash white wine
salt and pepper to taste.

Wash the fish and cut into cubes. Heat the oil in a skillet and add the fish. Mix in the cumin and the chili powders. Add the wine and cover the skillet and simmer for about ten minutes. While the fish is cooking prepare the tortillas according to the package. Uncover the fish and add salt,pepper and lime juice. With a fork gently flake the fish pieces. If the fish is not yet flaky cover and cook a little longer. Arrange the tortillas on a plate and add the chopped lettuce. With a slotted spoon add the fish to the tortillas over the lettuce. Spoon some Pico De Gallo over the fish and serve.

Serves 2

Pico De Gallo:

3 large ripe tomatoes seeded and chopped
1 small chopped onion
2 Jalapeno Peppers with seeds and pith removed
3 tblspns chopped fresh cilantro
Salt and pepper to taste

Mix all of the ingredients and refrigerate for at least an hour before serving

Tips:

*Feel free to try another type of fish besides cod. Scrod will also flake similarly to cod.

Dinner Tonight: Bitter Melon w/ Egg Whites and Black Beans

2008-04-26T16:57:00.000-07:00

I really have been trying to take advantage of all of the ethnic food stores in my area lately particularly the ones of the Asian variety. In the past few months I've tried things from fermented tofu to pickled mustard greens. Some of these ingredients are an acquired taste. I tend to enjoy exotic flavors though.

One product I've tried several times recently is the Bitter Melon. This is a vegetable native to Asia that is used in many dishes and also as a alternative medicine in the far east. It resembles a lumpy cucumber and as the name implies is very bitter. How bitter? Well lets just say it makes Broccoli Rabe which some consider to be bitter taste like a jelly bean in comparison. It's so bitter and odd tasting that I can't resist its flavor. Its fascinates me.

The Bitter Melon dish I am presenting on this blog might look simple and but it actually took me a few times to get right. I made the bitter melons with egg whites and black beans. Mixing eggs with dishes in Asian cuisine is very appetizing in my opinion. Eggs provide a neutral flavor and a unique texture. They are also very high in protein which makes them a good meat substitute. Eggs are also high in cholesterol which is way I only choose to utilize egg whites in this dish.

The black beans are actually fermented soy beans. If you eat Chinese food you have probably seen or tasted dishes with Black Bean sauce. They have a have a salty and earthy taste which I covet and it compliments ts many things from chicken to seafood. In my research I have read the bitter melons are often paired with black beans so I decided to give it a try.

1 large bitter melon
2 tspns black beans(fermented soy beans)
2 cloves of garlic chopped
1 tspn grated ginger
3 egg whites
1 tspn low sodium soy sauce
2 tblspns cooking oil
dash of pepper
dash of chili sauce(optional)

Chop off both ends of the bitter melon and slit it lengthwise. With a spoon gently remove the seeds and the pith from the vegetable and discard. Cut into pieces about a quarter inch thick. To remove some of the bitterness I added the pieces to boiling water and blanched them for 2 minutes then quickly put them in a bowl of ice water to stop the cooking process. This step is optional but if you never tried bitter melon before you may want to do this.

Add the black beans,garlic and ginger to a bowl. With the bottom of a fork mash them together until it forms a paste.

In another bowl whisk in the soy sauce and chili sauce(if using) into the egg whites.

Heat the oil in a skillet(I used a nonstick because I feel more comfortable cooking eggs in nonstick but this is optional) and heat the oil. Try to get the oil very hot. Add the black bean mixture and stir around for 30 seconds or so. Add the bitter melon to the skillet(after it was removed from the ice water and dried off) and mix with well with the black beans mixture. Grind some fresh pepper and set the heat to low and cover for 5 minutes. After the 5 minutes is up remove the bitter melon from the skillet. If need be add more oil to the skillet and scramble the eggs. After the eggs are done add the bitter melon back to the skillet and mix it well with eggs. Remove and serve.

Servings: One main course or a side dish for two.

Tips:

* You can use whole eggs if you want for this dish

*I omitted salt from this dish because there is already salt in the black beans and soy sauce.

Restaurant Review: House Of Dosa's, Hicksville NY

2008-04-16T06:18:00.000-07:00

Recently I discovered a new type of dish called a Dosa. Dosa's are large crepes native to Southern India. They are normally consumed for breakfast but they really can be enjoyed anytime of day.

House Of Dosa's in Hicksville, NY is a vegetarian restaurant specializing in this dish and has received stellar reviews from critics including a 25 for food in the Zagat survey. I first tried a dosa a few months ago and I was instantly hooked. They are light and flaky rice based crepes that you can get filled with a number of ingredients ranging from potatoes and onions to spinach and cheese. On a recent visit there I invited two friends for lunch who have never tried a dosa before.

The restaurant itself is in a little strip of stores on a busy road in Hicksville. There is really no ambiance to speak of. It has around 20 tables or so and the decor is modest to say the least. This not a place to come to for the surroundings. HOD is a place strictly for the food.

We started off with Lassi's, which are cold yogurt beverages served in a metal cup. My friend found the cup humorous and compared it to the cup used in Friendly's to make Fribbles. I explained to him that all the food and beverages in HOD are served in metal cups and plates. I am not sure if this is unique to HOD or the norm for these type of restaurants. Lassi's are very refreshing and the flavor really offsets the spicy food.

For lunch we ordered two dosa's and a Thali lunch special which consists of rice,pancakes and a array of different condiments. HOD also offers a number of rice dishes. I ordered the Tamarind Rice for the table which is a personal favorite of mine.

Thali Lunch Special

The first thing my friends commented on were the size of the dosa's. I too had the same reaction initially. The huge crepes overlap the plates. Dosa's are served with Sambar, which is a vegetable soup, and two types of chutneys one is a spicy coconut chutney and the other a savory coriander chutney. My friend ordered the potato and onion dosa and I had a tofu dosa while my friends wife had the Thali lunch special. Everything was delicious. The particular dosa's we ordered were only moderately spicy and the condiments with the Thali lunch special range from sweet to very spicy.

Tofu Dosa

Masala Dosa(potato and onion)

All in all I think my friends enjoyed their first experience with dosa's. As for me I just crave them all the time now and can't wait to return. *** out of ****. Excellent

Notes:

Dosa's range from $5 to $9 and they are very filling.
Waiter service is very quick and attentive.
No alcohol is served in this establishment.
Take out service is available.
Additional Parking in rear.
Website: http://www.houseofdosas.com/

Dinner Tonight: Grilled Seafood w/ Salsa Verde

2008-04-07T11:01:00.000-07:00

Well spring has finally sprung. Baseball has started, the flowers will soon be in bloom and more importantly the grill has been unleashed. I wanted to make something different since it's been a while since my grill was lit. One that stood out was a recipe for Salsa Verde. From what I have read this is a pretty popular Mexican sauce with a base of Tomatillo and Cilantro. In case you don't know Tomtillio are those little green tomato looking things covered with a green husk. I have tried one before but not in this application.

While crawling the web for Salsa Verde recipes I saw a ton of varations . I decided to just pick and choose. So I took a ride to the market to pick up the ingriedients for the sauce. When I went to grab a bunch of cilantro I was distracted by a pungent odor. It was a strong Cilantro odor but oddly enough it wasn't coming from the Cilantro. It was another green herb which I later found out to be Culantro. Latino cuisine is definitly not my forte and I wasnt fimilar with this herb. I tasted a little piece of it and it tasted like Cilantro but a little but stronger in flavor. I went with it versus the Cilantro.

Salsa Verde

approx 1 Cup chopped Culantro(or Cilantro)
3 Jalepeno Peppers, seeded and pilth removed, chopped
4 tomatillos, husk revmoved,chopped
1 Bunch Scallions Chopped
1 clove of garlic chopped

Combine all ingriedients in a blender or food processor and mix until smooth. Thats it.

Tips:

* If you do decide try this don't be afraid to deviate from the recipe above. Especially when it comes to the Culantro over the Cilantro. Not that it tasted bad or anything its just not authentic

* I used the sauce with Monkfish and Shrimp and it was delicious. The next night I had it with steak it also came out nice. Feel free to exipirment with Salsa Verde

Dinner Tonight: Chicken Thighs w / Lemon Thyme Pan Sauce

2008-04-01T08:39:00.000-07:00

It's not very often that the tastiest part of the animal is also the most least expensive. Take chicken thighs for example. I purchased four lovely thighs for less than $3.00 total. Perfect for dinner for two. Thighs have many advantages over the ever so popular chicken breast. As I said previously they are more of a bargain but they are also more forgiving and better tasting. When I say they more forgiving I mean they are a lot harder to overcook than the white meat of the breast. The dark meat of the thighs also have a more richer flavor that I in particular favor over the the breast meat.

4 Chicken Thighs w/ Skin
1 cup vegetable stock(or chicken)
2 oz Vermouth(or any dry white wine)
1 small shallot minced
1 tspn dry thyme
1 tablespoon Vegetable oil
1 tablespoon all purpose flour
Juice of half a lemon
Salt and pepper to taste

Pre heat oven to 375.

Heat the oil on medium high in a large skillet and cook the thighs skin down for five minutes. Turn over and put in oven for about 15 minutes or until the thighs are cooked through and its juices run clear.

Place thighs on a plate and cover with a piece of foil keep warm. Pour off most of the oil from the skillet leaving about a teaspoon remaining. Return skillet to the stove and set to medium heat Add the flour to the skillet and whisk it together with pan oil until it is well blended. Add the shallots and cook for about a minute or so. Pour the stock into the skillet and scrape the bottom of the pan releasing all of the brown bits of goodness. Add wine,lemon juice and thyme. Reduce sauce by half salt and pepper to taste and spoon over chicken.

Tips:

* The goal of pan frying with the skin down is to get a nice crispy skin. If you are not happy with the crispiness of the skin place the thighs underneath the broiler for a few minutes. Just watch it carefully so you don't burn them

Is the Food Network losing its edge?

2008-03-25T11:10:00.000-07:00

When I was a child I remember cooking shows on PBS like Julia Child, Frugal Gourmet and that dude that always said I garronnteee. I was too young to enjoy them I suppose but I do remember watching them for a bit with a speck of curiosity.

It's pretty interesting how currently chefs are like rock stars now in a sense. At least to some people. If you were to ask me today would I rather go see a Led Zeppelin reunion concert or go to a three star Michelin Restaurant like Per Se I would no doubt choose the later. Ten years ago it would have been a different story.

I would have to attribute my initial interest in the culinary arts largely to the Food Network. The first show that really sparked my interest in food would have to be the original Japanese Iron Chef. At first I watched it because I found the voice dubbing comical but as time went on I was more entertained by the food. At that time some of the food seemed just as foreign as the show itself but it sparked my interest.

I was living at home at those days and never really cooked anything before other than eggs. When I moved out of my house into my first apartment I was forced into the role of the cook due to my wife's culinary short comings. I was in charge of the buying and preparing the food for the house. It was pretty exciting actually I just didn't know how to cook. After some trial and error you start to figure stuff out. The Internet also has a wealth of information on it so I utilized that.

This is when I first started watching Good Eats on the Food Network. Alton Brown was really helpful. The way he broke down a certain ingredient and then teaches the viewer on how to prepare it was perfect. The show gave me confidence. He was almost like a virtual mentor to me. After I watched him explain the background of an ingredient and then prepare it I knew I could do it too. At first I tried not to deviate or be too creative. I just learned the basics and from there I spruced things up.

Aside from the above shows I mentioned above I find a lot of the programing in the Food Network is not up to par compared to what other networks are broadcasting. How did they miss out on Gordon Ramsey! This guy is Television Gold! He might be the most charismatic celebrity chef out there and they didn't get him on their channel. The Travel Channel also has two of the best food shows out there. Anthony Bourdain's 'No Reservations' and Andrew Zimmern'sBizarre Foods' ' are two great programs that foodies everywhere watch. Last but not least Bravo's huge hit 'Top Chef'. Now in it's fourth season this is one of Bravo's biggest hits. How can a reality show about cooking not be on the Food Network? I just find their prime time lineup very weak. Emeril finally is lost his 8pm slot to Good Eats(rightfully so). After that we are bombarded with Ace Of Cakes,Unwrapped, Diners,Drive In's and Dives and Dinner Impossible. What kind of self respecting foodie is going to watch how an Unwrapped episode about how a tootsie roll was made(hosted by dude from Double Dare) over a Gordon Ramsey show?

From what I have read The Food Network is still very successful but how long will this last? The best primetime food programs are not on their network. This should be a major concern for them. Right now their big show is the Ultimate Recipe Showdown(again hosted by the dude from Double Dare). Ok it sounds decent but are two home cooks competing in a chocolate chip cookie battle really original or cutting edge?

Everything on the Food Network just seems so sweet and wholesome. What makes like Top Chef and Gordon Ramsey's Hell's Kitchen so good is that they are full of energy. There is real drama, real tears and lot of emotion. I think they just need to step it up a bit. Take a chance on something new. Try to create a program that some people might consider edgy. Its only a matter of time until another food channel surfaces. Will they survive an ultimate food channel showdown?

Snack Spotlight: Oversized Thai Squid Snack

2008-03-19T10:03:00.000-07:00

I found this product in the snack isle of my local Asian market last week. I've seenfish snacks of all sorts but never one this big(2 ft long). I purchased this strictly on size, not really expecting it to taste all that good. There was a card game coming up at my house on the weekend and I decided to serve it as a snack.

When I showed the package to my wife she didn't display the same enthusiasm as I did toward the snack. In fact she ridiculed it and taunted me about it. She even threaten to destroy it before my brethren and I could consume it. I feared that the squid snack wouldn't make it to the card game. I pleaded with her to spare the abnormally large sea snack and she agreed.

So card night came and it was a great time. Good friends, beer and cards. Great combination if you ask me. I even managed to win $40 whilst my rival Butter lost $40. It was brilliant.

I served some food at the game, some soprosata and arugula wrapped around bread sticks and chicken skewers with peanut sauce. I strategically waited until the beers kicked in before I presented them with the squid snack. When I did bring it out there was some mixed reactions. There was some laughter, some tears and even some fear towards it. They had never laid their eyes anything like this before.

When I opened the package there was an immediate odor of the sea. A very strong odor. My dining room was soon engrossed with it. I did not let this odor sway me however. I tore off a little piece and tried it. It had the texture of a fruit roll up . The taste was very fishy with a sweet and spicy aftertaste. It wasn't very appetizing. My cohorts agreed and we disposed of the remains.

I have no regrets nor fond memories of the squid snack. One most be open minded when it comes to sampling cuisine from different cultures but sometimes the road is rocky. There will some hits and misses along the way.

Dinner Tonight:Ostrich Fillet w/ Braised Endives

2008-03-15T14:51:00.000-07:00

Ostrich. The other red meat. Yes cows everywhere are rejoicing over the other red meat yielded by this large, rather funny looking flightless bird. Why are they rejoicing? Maybe because Ostrich meat has less fat and cholesterol than beef. Not only that it has less fat and cholesterol than skinless chicken. In a growing health conscious society I can see in the future Ostrich steaks being a staple at your neighborhood steak house. I can also imagine some loud mouth at Yankee stadium yelling out 'Get your Ostrich Dogs here' while enjoying a ball game with the family. Maybe I am reaching a little bit, but if you have the opportunity perhaps you should give a cow a reprieve for one night and give Ostrich meat a chance.

The flavor and texture is similar to beef but it does have a slight gamy aftertaste. It's versatile like beef and I don't see why it couldn't be subsituted for beef in most dishes. You do have to show caution when preparing Ostrich though because it doesn't cook like beef.

Since it is much leaner then beef(any probably most other meats) be sure not to overcook it because it will dry out fast. Marinate the meat for to ensure maximum juiciness. Also because of Ostrich's high Iron content the meat well remain more red then beef even when cooked through. Cooking time for Ostrich should be the same time as beef and should be cooked to medium.

I made a simple marinade for a 4oz portion of Ostrich tonight that I purchased vacuum packed from supermarket. It consisted of:

2 tblspns reduced sodium soy sauce

1tpsn grated fresh ginger

1 tpsn Sesame Oil

Dash of rice cooking wine
Dash Orange Juice

Marinate for one hour prior to cooking.

Add a tablespoon of oil to a hot skillet and add the meat and the marinade to the skillet. Cook about three minutes on each side and serve. Keep in mind I am working with precut thin fillet.

If you are able to get your hands on a thicker Ostrich steak you should cook it to an internal temperature of 150 degrees

For a side I made some braised endives from a recipe I lifted from TooManyChefs.com

Dinner Tonight: Veggie Egg Foo Young

2008-03-08T07:28:00.000-08:00

EFY is a classic Chinese American dish. I say Chinese American because I am pretty sure this dish was created for American diners during the Chop Suey craze. This doesn't make the dish less delicious maybe just less authentic Chinese. It's still a very versatile dish that can consist of basically anything you desire from meats,seafood and in this case vegetables. What makes this different from your normal everyday breakfast omelet is the addition of soy sauce and the amount of oil in which you fry your omelet in. It is also smothered in gravy. Every time I have had EFY from a Chinese eatery I'm pretty sure it's always deep fried to get that crispy airy texture. While I didn't deep fry mine I did add a little bit more oil than I normally would to try to mimic the original texture of the EFY.

For Omelets:

4 large eggs
6 Shitake Mushrooms sliced
1 small onion chopped
1 handful bean sprouts
1/2 cup frozen peas
2 tblspns soy sauce
2 scallions chopped
salt and pepper to tasted
Canola Oil for cooking
Dash white cooking wine

For Gravy:

12 oz chicken stock
4 oz cold water
1 tblspn corn starch
black pepper to taste

Omeletes:

Add the chopped onions and mushrooms to a hot oiled skillet with cooking wine and saute for four minutes or so or until the onion are translucent and the mushrooms are tender. Add the frozen peas and bean sprouts and toss them around a few times and empty the mixture into a large bowl. In a separate bowl beat the eggs and the soy sauce together until the egg whites and the yolks are well blended. Add the egg mixture to the vegetables. Heat a large nonstick skillet with enough oil cover the bottom plus and additional tablespoon. With a ladle add the egg veggie mixture to the skillet and cook for about three minutes on each side or until the omelets are cooked through. Plate the omelets. Garnish with chopped scallions

Gravy:

Add cornstarch to the cold water and stir until dissolved. In a sauce pan bring the black pepper, stock and and cornstarch mixture to a boil. The mixture should thicken up into a clear gravy. Spoon over the omelets.

Serves two

Product Spotlight: Quron Garlic N Herb Chik'n Cutlets

2008-03-03T17:26:00.000-08:00

I have always been fascinated by fugazi meat products. Sometimes they are decent and sometimes they are something people in prisons would use as a weapon rather than eat. The product I am reviewing today definitely falls into the category of decent. This is not the first Quron product I have tried. Maybe two years ago I purchased their plain chik'n cutlets and I found them rather bland and forgettable. So when I saw a flavored variety I decided to give them another try.

Quron's niche in the vegetarian food world is that it does not use soy as their base. Instead they use something called Mycoprotein. After reading the description on the carton and some more research I found out MP is actually a fermented fungi product that is naturally high in protein, and lowin calories and low in fat. Even though I am a big mushroom fan hearing the term fungi doesn't really make my mouth water. But whatever I have consumed so much questionable eats over the years some fermented fungi shouldn't really put me off.

It was easy enough to prepare 450 degrees for 20-25 minutes flipping once halfway. It actually wasn't that bad. As advertised on the carton it was crispy on the outside. The cutlet itself did have the texture of chicken more so than I remembered. It was on the dry side but considering the health benefits of it I was able to deal with it. I suppose you could sauce it up with some tomato sauce or something to offset the dryness. Maybe down the road I will consider that.

Final verdict? Well I don't think the poultry industry has anything to worry about but you may want to give this fungi a try. Especially if you are someone who is trying to cut down on cholesterol and fat in your diet.