The Best Food Blog in the World

Grilled Flat Bread.Feeding my new grill obsession

2013-04-25T06:58:00.001-07:00

This past weekend P2's cousin and his partner gave us a grill. Yup.. GAVE us a brand new grill!!! Since that day almost everything I have eaten has been grilled. I know that's probably not the healthiest choice in food preparation, but right now I can't help myself. I'm a city boy, so I have never actually owned a grill.

Soon I hope to share the ridicules joy I have found in brining meat before grilling it, but for now I am going to share the pleasure of the grilled flat bread.

If you are unfamiliar with flat bread, it's Pizza. I am not sure what why it's cool to say flat bread, but in the past few years, that's just the way it is.

So Clearly there not much to know about in term of how to make a grilled flat bread (store bought by the way). What I can tell you is more advise than anything else.
I found success in having the grill very hot on one side and less hot on the other. Brush each side with a little olive oil then grill the top of the flat bread on the hot side of the grill. Once you have some good grill marks, remove it from the grill to add the toppings.

Topping options are endless. Do whatever you feel like. Below my pictures are of a breakfast flat bread I made with prosciutto and egg, and a shrimp pesto flat bread. Both were great as a meal, but could be cut to be shared or added to a meal like brunch!
Once you've topped the flat bread return it to the cooler side of the grill, cover and let it cook until you are happy with the doneness.
That's it. Easy Peasy!

Wishing everyone a great summer!!! Get out there and grill!

XO - P

Something is fishy with our fish!

2013-02-21T16:03:00.002-08:00

February 21st, 2013

03:02 AM ET

Nationwide study casts a wide net over seafood fraud

Mislabeled fish is flooding the marketplace and Americans may be swallowing it hook, line and sinker, according to a new study by an environmental activist group.

A look at seafood sales across the country by ocean conservation group Oceanafound that roughly one third of the time, seafood sold at U.S. grocery stores, seafood markets, restaurants and sushi venues had been swapped for species that are cheaper, overfished, or risky to eat.

Beth Lowell, campaign director for Oceana, told CNN that the study was conducted over the course of two years and encompassed retail outlets in major metropolitan areas across 21 states. Staff and supporters of the organization purchased 1,247 pieces of fish and submitted samples to a lab for DNA testing to determine if the species matched the in-store menu or label in accordance with Food and Drug Administration naming guidelines.

Out of the 1,215 samples that were eventually tested, 401 were determined to be mislabeled.

The FDA, which holds the primary responsibility for the safety of seafood products in the United States, uses a Web-based resource known as the Regulatory Fish Encyclopedia to aid in the identification of commercially important species of fish. The agency worked with several organizations, including the University of Guelph's Biodiversity Institute of Ontario, where the Oceana study’s testing was conducted, to develop the Fish Barcode of Life Initiative (FISH-BOL) program, which introduced a definitive, universal system for identifying fish.

Seafood fraud is of particular interest to the FDA not only because the lack of a standard naming convention would prevent correct species identification and inhibit processors' and consumers' knowledge of the potential safety hazards and allergens, but also because it may enable economic fraud due to high value fish being swapped for lower value species. The FDA’s “Seafood List” identifies acceptable market, scientific, common and vernacular names and specifies which may be used interchangeably to avoid any ambiguity in the marketplace. The agency frowns upon the use of vernacular names, which are usually introduced at the regional level.

13:36 – Eatocracy speaks with CNN Radio's Edgar Treiguts about how to buy responsibly sourced and tracked fish

The two most mislabeled fish, according to Oceana, were snapper (for which 33 different species of fish including rockfish, perch, sea bream and tilapia were substituted) and tuna, which was mostly replaced with escolar - an often-banned snake mackerel that can cause mild to severe gastric distress to those who consume it. In many cases, Atlantic cod, which is often overfished, was mislabeled as the more sustainable Pacific cod (and vice-versa). Grouper was often replaced with at-risk species including Gulf grouper and speckled hind, or in one case, king-mackerel, a high-mercury fish that the federal government has advised sensitive groups, such as pregnant women, to avoid.

The most frequent outlet for mislabeling was sushi restaurants. Out of 118 sushi venues visited, 95% sold fish that varied from their menu identification, including the previously mentioned snapper and tuna, as well as yellowtail/hamachi, which was incorrectly labeled in every case.

Diners at non-sushi restaurants received considerably more honest ingredients,according to Oceana, with just more than half of the 148 visited locations selling incorrectly labeled fish (snapper and cod again were the most slippery catch). And grocery store shoppers fared best of all, with only 27% of the 408 stores selling seafood that didn’t live up to its label’s claims.

While this was one of the largest studies to date, the findings echoed those in previous studies by the Boston Globe (48% mislabeling in 183 local samples in 2011, with little improvement in a 2012 follow-up), Consumer Reports (20 to 25% mislabeled), and the United States Government Accountability Office, which used its 2009 findings to call on the federal government for additional inspection resources.

But who is responsible for reeling in this widespread fraud and why is it happening in the first place?

That’s where things get fishy, despite the efforts of the seafood industry. U.S. fishermen provide most of this information at the dock, but save for product from participants in voluntary programs like Trace Register or Trace and Trust, it is extremely difficult for vendors and consumers to track this information from boat to plate.

The matter is further muddied by the fact that 91% of seafood consumed in the United States is imported from other countries, 54% of which is processed at sea, and roughly 2% of which is governmentally inspected for fraud. The further a fish gets from its origins, sold in parts rather than whole, the more difficult it is to track to its eventual destination, leaving the supply chain wide open to human error and deliberate deception.

According to the GAO, three federal agencies play key roles in detecting and preventing seafood fraud: the Department of Homeland Security’s Customs and Border Protection, which reviews import information to detect fraud schemes; the Department of Commerce’s National Marine Fisheries Service, which offers a voluntary, fee-based inspection program, and the FDA, which focuses its seafood-specific resources primarily on health issues by way of the Hazard Analysis and Critical Control Points management program. The separation of responsibility and lack of collaboration, the GAO’s analysis found, left the system especially vulnerable to fraud.

While the agencies might not be aligned in their methodology, they - and organizations like Oceana, Food and Water Watch and the Blue Ocean Group - do all agree: every level of the seafood chain suffers as a result of fraud. From the economic impact on the fisheries that are undercut by sellers skirting the rules, fish species endangered by a muddied tally of their stocks, vendors and chefs whose reputations are at stake, and diners who risk ingesting allergens and toxins from mislabeled fish, there is a cost to misidentified seafood.

In 2009, the FDA sanctioned seafood seller Peter Xuong Lam, president of Virginia Star Seafood Corporation, after he was convicted of conspiracy to import catfish, falsely labeled as sole, grouper, flounder, snakehead, channa, and other species of fish, from Vietnam for fraudulent sale. He was sentenced to five years in prison and became the first food importer ever to be debarred (for a period of 20 years) by the agency. The agency continues to cite and seeks to prosecute offenders who attempt to undermine the system, but notes that the responsibility of regulating retail food stores and restaurants falls primarily to state and local agencies.

In 2012, U.S. Reps. Edward Markey and Barney Frank, both Massachusetts Democrats, introduced the Safety and Fraud Enforcement for Seafood Act which would require full traceability for all seafood sold in the United States. The bill died in Congress, but industry members and civilians are taking up the charge.

Members of the National Fisheries Institute can sign a pledge to stamp out economic fraud in the seafood industry, and its Better Seafood Board provides a mechanism for members of the seafood industry to report fraud where they see it occurring and provide documentation on issues that arise.

Closer to the plate, in October 2012, 500 chefs - including Mario Batali, Thomas Keller and Rick Bayless - signed a pledge calling on the U.S. government to require that seafood be traceable in order to prevent seafood fraud and keep illegal fish out of the U.S. market.

But diners need not be left dangling.

Lowell recommends that consumers empower themselves by purchasing whole fish, which are easier to identify, and not trusting prices that seem too good to be true. She also encourages asking questions of fish vendors, such as what kind of fish it is, whether it was wild-caught or farm-raised and where, when and how the fish was caught. Even raising the question will alert the sales staff that consumers are interested in where their food comes from - and that they won’t settle for anything fishy.

Is your dinner Gay?

2012-12-03T13:09:00.001-08:00

Just saw this while I was tooling around on google looking for other food blogs. It's an iReport from CNN about what foods people think are gay, and which foods people think are straight, seemingly stemming from the whole Chick-fil-A disaster a little while back. I think it is a funny, and light hearted piece, however after reading the comments left by some people I am surprised by how many seem to have thought the reporter was trying for a "hard hitting" journalistic masterpiece. Other comments were quite funny.
Here is the video;

Here is the link to CNN if you want to check out the comments too.

Any thoughts to foods that you think are gay??? ;)

XOXO - P

Eggplant and Pepperoncini Tomato Sauce.

2012-11-30T06:31:00.000-08:00

So the surprise breakout star of my culinary week is a sauce I used to top off a dish last night. It was an Eggplant and Pepperoncini Tomato Sauce that was simple and actually quite delicate.

If you read this blog often you know I have random and strong cravings that need to be satiated immediately. For weeks I have been craving spicy food, and yesterday it was those funky little green peppers. If you don't know what Pepperoncini are, they're those pickley, and a little spicy peppers you find in Italian Antipasto and Greek Salads. You find them near the olives at the grocery store. They look like this-

The gorgeous recording artist Chantae Vetrice was coming over to record with P2, so I needed to make something impressive, but this damn craving was bugging me. I sent Chantae a message and asked what she would like for dinner, and she said she eats everything, so it was on!

I knew a few things going into this meal;
1. I wanted a sauce to top breaded chicken cutlets.
2. I wanted to pair the Pepperoncini with a mellow veg in the sauce.
3. I wanted to try and make mashed Cauliflower and use it as a bed for the chicken. (that was pretty amazing too!)

All of my wished came true!

Everything paired well and the sauce was a success! There was just enough kick to the sauce to relieve my craving, but still left my dining buddies saying; "there is something great about this that I can't quite put my finger on".
Here is what to do to make this sauce;
In a deep saute pan, start to saute half of a diced medium white onion and 3 diced cloves of garlic in olive oil over a medium heat.
Once they are translucent add half of a large Eggplant diced small to the pan (or 1 small Eggplant diced).
Once the Eggplant is cooked, (about 20 mins cooking time so far) add a drained large can of Petite Diced Tomatoes. (I prefer RedPack)
Let that cook down for another 10 to 15 minutes, and season with salt and pepper. If you need to add moisture, feel free to add some water or chicken stock.
Now start adding in the Pepperoncini. I started with 3 which I had sliced into rings. Let it cook a few minutes and taste to see if that added enough kick for you. In all I added 6 or 7. That gave just a little heat and great background flavor.

Once it is cooked and seasoned again with salt and pepper to taste, I added a handful each of chopped flat leaf Parsley and Basil.

That's it! It worked great over the chicken, but you can use it with pasta, fish, or I would imagine it would even go great with beef! It was also perfect for the cold weather!

I hope you make this and love it like we did. I am heading over to eat some leftovers now!
XOXO -P

Gluten free, Soy free, and Dairy free Apple Crumble with roasted Coconut.

2012-10-09T17:15:00.000-07:00

Fall is here, and if you live in the North East like I do then you know that Apples are in season. Apples, Pumpkins, Cinnamon, and Corn are all over the place, so naturally I started to crave the comfort of Apple Pie. Well not really the pie but those soft, cinnamony Apples inside the pie. So that being said, I am happier with a crumble than a pie. Not to mention I hate to bake, so a crumble is much more my speed.

I fell victim to my cravings today, and the picture above shows that I have no regrets!
In the spirit of health I cut out the bad stuff because the more I do that, the more I realize we don't need it. Mind you, I still kept real sugar in there, but it was organic. Does that count?

What I did was follow this recipe, but switched out things to make it gluten, soy, and dairy free;
http://www.foodnetwork.com/recipes/dave-lieberman/apple-crumble-recipe/index.html.
Admittedly it is not the best recipe out there, but again, I do not bake, and it was real easy to follow.

I used Bob's Red Mill Gluten Free All Purpose Flour, and I used their Gluten Free Oats too. I also took the butter out and used Earth Balance dairy free and soy free "butter".

Otherwise I followed it.
What I would change is that I would add more Cinnamon. And not only Cinnamon. I would also add Nutmeg and maybe even Clove.
The amount of Cinnamon that this recipe called for was not enough.
I also took the nuts out of the recipe and replaced them with shredded Coconut.

It was really quite perfect when all was said and done. I also added a big scoop of So Delicious Vanilla Coconut Milk Ice Cream.

So far out of the 4 ramekins I made, I have eaten 2. But today is not over! :)

Let me know if you make it and what you change along the way! Hey! Don;t forget to add the love too!

XOXO -P

Can you say Fajita Frittata 3 times fast??

2012-09-15T11:45:00.004-07:00

Have left over chicken and not sure what to do with it?? Do what I did.. Make a Chicken Fajita Frittata! Seems like Friday night is a popular night for roast chicken, so when a weekend brunch comes along why not use the inevitable left over chicken for a quick and fun take on a brunch classic?
I have been kind of obsessing over frittatas lately, They are so easy, pretty healthy, and pretty cheap to make too. With a little cash you can feed like 8 people. That is not too shabby if you are counting your pennies!
So what I did was saute slices of different colored bell peppers and onion in my cast iron pan with a little olive oil, and when they started to develop color I added in the meat I had pulled apart from one chicken breast. I seasoned the mix with Adobo, chili powder, salt, and pepper.

While that cooked and the chicken got heated back up, I whisked a dozen eggs with a handful of chopped cilantro, a little more adobo and chili powder, and a splash of cold water.
When the peppers and onion were tender, and the chicken was hot, I took the mix out and placed them aside. I added a little more olive oil to the pan and then poured the eggs in.
I took the chicken and veg out so that the egg could set in the pan a bit and firm up for a few minutes so that all the chicken and veg don't sink to the bottom.
When the eggs are just a little bit firm, add the chicken mix back into the pan evenly throughout the eggs, and stick it in an oven that has been preheated to 375. It will take about 20-30 minutes for the frittata to cook, and when it's done it will be golden on top and will have puffed up and look huge. Don't worry if it looks lopsided or strange in anyway. It's just air and the whole thing will deflate as it cool.
I didn't have any, but this would have gone great with a little Avocado on top, or a little hot sauce!

That's it! Enjoy your frittata, enjoy your weekend, and don't forget to share!

XOXO -P

Roast Chicken with Gravy over Mango Corn Salsa

2012-09-15T11:03:00.000-07:00

I had a chicken, I had stock, and I had left over Mango Corn Salsa. I didn't intend on making this dish until it was done. I had intended to make the chicken with Swiss Char, but at the last minute I wondered about what the salsa would taste like once it mingled with the chicken and gravy, and thank God I did! Wow wow wow!

I am a huge fan of the sweet and savory mix in a meal and this was a perfect example of why it's so good! Plus it's a super simple fall dinner to make.

I happened to have the Corn Mango Salsa already from the other night, but you will probably have to make it, so here is the no recipe recipe;

2 Mangos diced

4 ears of corn grilled and the kernels cut off

1 Jalapeno diced small. Take the seeds out if you don't want the heat

About 1/4 of a red onion diced small

A handfull of Cilantro roughly chopped

A large tomato seeded and diced small

About 4 tablespoons olive oil

Juice of one lime

Salt and Pepper.

Mix everything in a bowl and season to taste. The longer it sits, the better it will taste. If you can make this a day or 2 in advance it will be perfect!

For the Chicken I simply stuck it in the oven at 375 degrees for an hour and a half. I bought a whole chicken but it was pieced up, so I laid the pieces in my cast iron pan and gave it all a light coating of olive oil. Then I seasoned the pieces liberally with salt, pepper, garlic powder, onion powder, and dried parsley flakes. I also squirted a few slices of lemon over the chicken and tossed the slices in the pan too. After the hour and a half the chicken was cooked perfectly and the skin was nice and crisp.

When the chicken was done I took it out of the pan, drained almost all of the fat out as well, and then put the pan over medium heat on the stove.

In the remaining fat I sauteed a few spoonfuls of Trader Joe's Mirepoix, and a little more dried parsley. Once the mirepoix was softened I added about a 2 cups of chicken stock. I let it simmer for a while and then a spooned some of the hot stock into a cup and mixed in a spoonful of corn starch. I stirred that until it was smooth and then added it back into the pan and allowed it to thicken the stock into gravy. Then I let that simmer a little more to get thick and condense the flavors. Then season it with salt and pepper to taste.

Once the gravy is done your all set!

To plate, stack a couple pieces of chicken on top of a few spoonfuls of the salsa, and then pour a little gravy over the whole thing.

Make sure your first bite has a little bit of everything on the fork. Its like a weird, bright take on a pot pie but with no "pie"

Our "wine guy" Alex from Botella & Co has a perfect wine pairing for this meal too. Check out what he suggests!

Try a french Chablis. This wine is made of Chardonnay grape. The village of Chablis gives its name to one of the most famous white wine in France. Chablis is located at the north of the Burgundy region, over there people called it Beaunois, taking the name from the close-by wine region of Beaune. Chardonnay grow on a limestone soil rich with fossils and specially oysters. A long time ago, a sea covered Burgundy and Chablis, this wine is brisk and fruity, very dry and with a refreshing acidity. In the nose, there are flavors of green apple and lemon. In the mouth Chablis delivers aromas of vanilla, lemon and linden. When older, Chablis has a golden color and is more spicy. Cheers...

Thanks Alex!! Sounds perfect as always!!!

Let me know what you think, and of course... don't forget to add the love! :)

XOXO - P

Fried Smashed Potatoes

2012-09-11T09:35:00.000-07:00

So these incredibly yummy potatoes are equally incredibly easy to make. I made these below today to blog about, but they are also a perfect solution to left over baked potatoes you might have now that the weather is cooling off, and heartier dinners are in the future for our kitchens.

Whether you are starting with leftovers or not, you need cooked potatoes for this. I have only used russets, but any starchy white potato should work. Here is what you will need to do

Start by heating about 2-3 inches of olive oil in a pot over medium high heat.

Then take your cooked potatoes (about one or one and a half per person) and cut them in half. Then pull them apart with your hands to get that rustic, smashed look.

Now take your potato pieces and role them in corn starch. No need for egg or water or anything. Just roll the potatoes in the corn starch and let them get a good covering all around. Don't worry about them falling a little apart, it will be good to have different sizes because the little ones will get extra crunchy, and the bigger ones will get nice and soft on the inside.

When your oil is ready, drop in your potatoes. You can test the temp by dropping in a small piece of potato and see if it starts to bubble up in the oil. You want it hot but not too hot. You want then to take about 7-10 minutes to turn brown, This way the inside of the potato get supper soft like a mashed potatoes, and the outside has time to get really crispy.

When they are gold, they are done!

Take the potatoes out and let them drain on a paper towel. As they drain, hit them with some kosher salt, cracked black pepper and a little chopped parsley for color.

As they cool they will get a little crispier and cool to perfection!!

Please let me know if you try them and what you think.

They are another easy way to take something boring and turn it into something to make your friends think you are a master in the kitchen!

And as always... don't forget to add in a little love!!

Enjoy!

XOXO - P

The Best Food Blog in the World's first eBook!

2012-08-27T15:14:00.001-07:00

I have been trying to put a book together with stories, photos, recipes, etc.. And while working on that I thought I would publish a photography eBookto get a feel for how people like the look and vibe. Please download it and let me know what you think! Click here for directions on how to get it on your iPhone, iPod, or iPod Touch!
Thanks,
XOXO - P

Joanne's Puttanesa Sauce

2012-08-13T20:16:00.000-07:00

I have had a lot of good food in my life. In fact I have had a lot of great food in my life. Sometimes I have even had amazing food. Very rarely do you have the chance to take a bite of something and have it change your life!
OK, that might be a bit much, but this sure did change my day and put a big smile on me and my sister - in -laws faces.
Seems that my mom-in-law, the accomplished Chef and Poet, Joanne, thought she was just whipping something up for her and my father-in-law's dinner last night, but she happened to make the most perfect Puttanesca ever!
Before I give you the scoop on how to make this sauce, I thought it would be nice to tell you it's history. Apparently it was made popular in a sexy Italian novel written in 1961. Loosely translated into English Puttanesca means "whore style".
You Minx Joanne!! :)

Without further Adieu... Joanne's Puttanesco Sauce!
Here's what you'll need;

1/2 cup Extra Virgin Olive Oil
1/4 TSP of red pepper flakes
6 cloves of Garlic sliced thick
2 medium Celery stalks sliced thin
1/2 of a medium yellow Onion coarsely chopped
2/3 of a 28oz can of Red Pack crushed Tomatoes
1/3 of a 14.5oz can of Hunts Fire Roasted Diced Tomotoes
1/2 cup mixed Olives. [(Pitted) You know, like from the Olive Bar at Whole Foods]
4 flat, good quality Anchovies wiped clean of bones and cut into 1/4 inch pieces
3 TBS of Capers
1 handfull of Flat Leaf Parsley chopped
Salt and Pepper to taste

Here's what you'll do;

Heat the Olive Oil in a sauce pan on medium. Then add the garlic and a little salt, and cook until golden. Then add the onion, celery, and red pepper flakes. Let that cook for 2-3 minutes and then add the tomatoes, olives, capers, and anchovies.
Once all is well combined, lower the heat and let the sauce cook for about 15 minutes. If the sauce is too thick you can add a little water.
Taste for salt and pepper and add as needed. Then stir in the Parsley and you are good to go!

Obviously this is for pasta, but it would be good on anything! I mean anything! Grilled chicken, shrimp, or even on some crusty Ciabatta. It was even amazing the next day cold the way I had it!

Enjoy and Thanks Joanne! XOXO -"Po"

Noni Juice

2012-08-13T11:17:00.002-07:00

One web site I just read described the taste and smell of Noni, like rotten cheese. I wouldn't go that far, but the taste of this juice is pretty bad, and if it wasn't so damn good for you I am sure no one would ever touch the stuff again!

Noni is the fruit from a shrub native to the Pacific Islands, Polynesia, Asia, and Australia. Its juice is thick, a little pulpy, and thankfully should only be used in small doses. No more than 3-4 oz a day, otherwise it could start to be more harmful than healthy.

So what's so good about this stuff?? Here is the low down on the Noni Juice;

Powerful Antioxidant: Noni is a good source of polyphenols which are potent antioxidants. Antioxidants help the body guard against damage from free radicals. Free radicals cause cell damage, leading to premature aging, heart disease and other degenerative disorders.

Neutralizes Toxins: Noni acts as a detoxifying agent, cleansing the liver, neutralizing toxins and helping maintain a healthy digestive system.

Improves Digestion: Noni is a great source of enzymes that help improve digestion and absorption of nutrients, resulting in more energy and stamina.

Supports Pain Management: Noni acts as a natural analgesic with anti-inflammatory properties that help manage pain and inflammation.

Additional Benefits: Noni is a unique proprietary blend of Noni, Blueberries and Raspberries. It contains powerful antioxidants that have anti-aging properties and help fight infections while inhibiting the spread of intestinal bacteria.

Now as with most "herbal remedies" not all of these statements have been approved by the government.
The reason I know about this juice and believe in it, is that I have seen it in action. In 1998 a met a kid with HIV while living in LA. Back then treatments where much harder on the body than now, and he was tired of the side effects of the medicine he was taking. He had decided to stop all treatment and only use Noni Juice. Soon his white blood cell count was so hi his doctors had to look for the virus in his blood, rather than know it was still here due to low white blood cells count. He was healthier after Noni and to this day is still healthy and happy with the juice. Although I know that might not be a

typical story, it's enough for me.

For me, I see a big change in how after I recently moved out to the suburbs my allergies were going crazy. Since getting back in the Noni they have not bothered me at all!

Not to mention that we all know nothing that is really good for you tastes good. Going on that theory, this stuff is AMAZING for you!

If you happen to see it give it a try. Just don't buy any that are not 100% juice. They have been mixed with other juices so they will not be as potent. They also may have other unhealthy additives. I was reading one site that warned if you see any bottles that have a warning to keep out of reach of children, or not to take if you are pregnant, to stay away from them!

I have been drinking Tahiti Trader 100% Organice Noni

Salute!! To your health!

XOXO- P

Simple and elegant Baby Artichokes

2012-08-12T12:11:00.001-07:00

It's so much easier to make Artichokes than you would think. I never tried them before now because I always thought that it was too labor intensive and that is just not my thing. I like things to be easy. But how long can you go with easy. Sometimes you need to try something new and I suggest you try this!

Whether you use the baby or the regular size artichokes it's only a few simple steps to a crowd pleasing appetizer or an attention steeling side dish. And not only is it delicious, but Artichokes are very healthy. They have more antioxidants than any other veg, and tons of fiber!

Here is the way I did them;

Start by pre-heating your oven to 375 degrees.

Next get a bowl and fill it with water and lemon juice. As you clean the chokes you will put them in the water to keep them for turning brown.

Then start to clean and trim your Artichokes. You do this by pealing away the leaves until you get to the middle. The middle is where the leaves are soft and yellow. Then you cut the top off and trim and peal the stem. Yeah, most of the choke is gone now, but the part you tossed away doesn't have much use unless you were going to stuff it.

As you clean then drop them in the water.

When you have them all cleaned, dry them off and spread them out on a baking sheet or a roasting pan. Next you have to season them. You have endless options on how to season them, but I went simple. I drizzled them with oilve oil, salt, pepper, diced garlic, and a little chopped parsley.

When seasoned to your liking, stick them in the oven for about 30 minutes. Checking them occasionally and toss them as needed.

As you may know, P2 is dairy free, but one thing I would do if he was not eating with me is add a little Romano Cheese in the last few minutes of roasting. Otherwise, these things are like potato chips. Bet you can eat just one!

XOXO - P

P2's Jalapeño and White Bean Hummus Dip

2012-06-19T10:57:00.000-07:00

This weekend I went out to Long Island to meet P2 who had been out there working. When I arrived he had made this amazing dip for us to snack on before dinner. So amazing in fact that he made it again the next night before dinner. Knowing I would need to share it with the world, I couldn't wait for an excuse to make it. So yesterday, my friend Cassaundra sent me a message that her and her friends were having a picnic at the park by my place, and wanted to know if I was into coming along. I say "Yes! I'll make dip"!

What luck. 3rd day in a row!
I ran off to the store to get the ingredients. Here is what you'll need;

1 can of Chickpeaeas

1 can of white beans

Half a small can of diced Jalapeño, or more if you like it spicy ( or 1 fresh Jalapeño diced)

A handful of fresh Cilantro
A little sprinkle of garlic powder (or 2 clove fresh garlic)
About a teaspoon of Cumin
Salt and Pepper to taste
About half a cup of Olive Oil. (You may need more so just grab the bottle).

So put everything in a food processor but the Olive Oil. You want to stream that in slowly while the blade is turning until the dip is smooth, but still a little thick. Taste to see if you need more salt or pepper, and that's it. SO easy, right?
Everyoneone at the picnic loved it, and so will you. I served it with some sliced veg and thin crackers. You could even top crostini with it and serve as an app.

Enjoy! XOXO -P

Lady of Grand Food Tours of the LES

2012-06-13T15:30:00.000-07:00

Yesterday I was lucky enough to be part of a great tour of the Lower East Side of Manhattan. It was a food tasting tour with Jolie Warbet of Lady of Grand Food Tours. Jolie is the actual Lady of Grand, and is the brains and beauty behind the concept.
Jolie was born on Grand St. in the LES and as a child moved to New Jersey, but as soon as she could, she returned to the street she loved. As time went by her friends gave her the nick name "The Lady of Grand" because she was always giving people history of the area, and taking them around to check out all the hidden gems of the neighborhood. Specifically she enjoyed showing people her favorite food spots, so when the opportunity presented itself to actually turn her passion into a career she took it. What was born of that was Lady of Grand Food Tours.
The tour meets at The Essex Street Market, and it's first few stops are there. We first got to try the Spinach Pie at Boubouki. A tiny kitchen turning out amazing home made Greek food. The owner is an inspiration to food lovers everywhere. She left an office job, and started to cook HER food for a living! BRAVO! Best Spinach Pie I have ever had, and a little bit of a great Tomato Bread too!

Our next stop in The Essex Street Market was NI Japanese Delicacies. They are a husband and wife team that create mostly vegetarian dishes, that are new to a lot of American palates. What we got to try, and what was probably my favorite taste of the tour, was the Octopus Brow Rice Balls. Typically I am not a fan of the Italian style Rice Balls, but these were sweet and firm, with a wonderful flavor. If you like Octopus these are a must!

Next stop was the famous Brooklyn Taco. Maybe not quite a hidden gem for New Yorkers, but for an out of towner, it's a huge find! We got to have their Guaco Taco, which I had had before at The Hester Street Fair. It is all the goodness of Guacamole and Chips, but in a warm, soft corn torilla. A MUST if you get to the market or the fair.

After our taco we headed out to do a little walking and Jolie started to give us a little history of the hood as we strolled the street. Before you knew it we were able to get out of the rain and have a little beer to wash down the food we had been sampling. Jolie took us to Top Hops. A local shop that offers beers on tap as well as rows and rows of refrigerators that total more than 700 beers organized by the state they came from. So say you are from Maine, you can your friends can find a six pack of your fave local beer and share it at the bar or take it back to your hotel. Or, what would be better is to get some beers from around the country and set up your own tasting. The guys at Top Hops would be happy to help you out with that.

On we went to a 5 week old shop called Malt & Mold.

It's also a shop that sells beer, but also cheese, Knish, pickles, and mustard. Oh, also chocolate, and bread, and truffle oils, and cured meats. This place sells a little bit of everything, and even though it is a little bit out of the way, it's worth the trip. Look at this Knish with pastrami. Not something I would normally seek out, but WOW!
I have to say though... I am sure this is not their goal, but they have a salted caramel there that is CRAZY good!!! It was my fave thing I had there!

Our last stop was for something sweet. A little bit of France that landed right in the middle of the LES. It's Christian Vautier Le Concept. A little shop that is full of things that will do nothing but make you smile. I had a dark chocolate covered lemon and a Tequila Truffle. I wanted more, but was so full from all the other food from the last hour and a half.

Sadly that was the end of the tour...
Although all the food was great, and the neighborhood is always a welcoming place, the best part of this tour was the guide and the people. Jolie creates a vibe where you feel comfortable, and that leads to people talking to each other. I knew no one on this tour, but have come home with 3 more Facebook friends and a few more followers on twitter. That's what food is for; to bring people together, and Lady Of Grand Food Tours is a great example of that point.
If you are coming to NYC you would be smart to check it out. At 50 bucks per person, it more filling than a typical brunch (and cheaper!). Not only that, but you will have more fun!

Here are all the links you need;
Lady of Grand
The Essex Street Market
Boubouki
NI Japanese Delicacies
Brooklyn Taco
Top Hops
Malt & Mold
Christian Vautier Le Concept

Take the tour. Have some fun. Meet new friends. Have a full belly.
Nothing wrong with any of that!

XOXO - P

Quick, Inexpensive, and Pretty Healthy Pasta

2012-06-04T11:46:00.003-07:00

So I needed to eat today right? I have paid my bills and have gone to a few parties this weekend, and in NYC that means I spent all my cash, so I needed to eat cheap!
I went to the grocery store and didn't know what I wanted, I just knew that I wanted something hearty, and something that I could make quick because I have a busy day. I thought that I would get some rice pasta because I am trying to cut down on gluten, but they only had regular pasta, and I cracked. I got some thick spaghetti, and can of diced tomatoes. I thought about what I could add besides cheese, but cracked again and decided I needed cheese. (can you tell I have no will power some times?) So I got some Mozzarella, and then wondered to the frozen food section to get some peas to try to make this a little more healthy.
Here is what I did in a few easy steps to make a quick, but substantial and pretty meal on just under $12! And although I am eating alone, this can feed 4 people if you made the whole box of pasta, and upped to amount of all the other ingredients.
First, in a pan heat up a some olive oil on medium. When hot, add a few cloves of diced garlic and a few pinches of red pepper flakes.

Then, when the garlic is cooked, about 3-5 minutes, add the diced tomatoes. It was just me so I used a 14oz can, but use a larger can if you are eating with others. Add salt and black pepper to taste.

While that cooks, lower the heat and start to boil water for the pasta. (Add salt to the water)
I had some basil growing on my terrace, so while the water boiled, and the tomatoes simmered, I picked some basil, and cubed some of the Mozzarella.
When the pasta is done cooking, use tongs to transfer the pasta from the water to the sauce. I like to let some water get into the sauce because the starch that comes off the pasta will help the sauce come together. Then add about a cup of the frozen peas, some roughly chopped basil, and the cubed Mozzarella, and toss together.

That's all there is to it. The heat from the sauce and pasta will cook the peas, and the cheese will melt just enough, but not be too stringy. When I plated I garnished with a little parsley too.

Now I have to run, but let me know if you make this, and what you think.

Also, on a side note, this post is my 100th, and I want to thank you all for reading my blog over the past couple of years. I can't believe how much it's grown... More that I ever imagined!

XOXO - P

No words, just pictures @ Barbuto

2012-05-31T18:13:00.000-07:00

OK, Maybe a few words....

Thank you Chef Waxman

Meet "The Wine Coach"!

2012-05-30T09:48:00.000-07:00

Laurie Forster AKA The Wine Coach has done what most people have only dreamed of. She has taken her passions, combined them, and turned it all into a wildly successfull career.
She says it all started when she was a sales executive and would spend a lot of her time taking clients to dinner. Learning how to order wine became a tool, as well as part of her job. Soon that developed into a love for wine. Later she went to The Manhattan chapter of the American Sommelier Association to become certified in Viticulture and Vinification. She also trained to become a life coach. Combining her love of people and wine, she has become The Wine Coach, and one of the nations most sought after wine experts, and event hosts. Laurie has also written an award winning book called “The Sipping Point: A Crash Course in Wine,” and wine is a columnist for several magazines. Not to mention she makes regular appearances as a guest expert on radio and television shows!

Here is a little look into the type of work she does and you can see she not only knows what she is talking about, but she has an amazing energy about her that makes you want to learn from her!

I have been granted the wonderful opportunity to chat a little with Mrs. Forster, and although I have a million questions for her, I wanted to take it easy and see if I can get some answers to everyday questions we all may have. Hopefully one day soon I can sit down and have a wine tasting with her too!! *wink wink Laurie! :)

So without any further hesitation, I present to you The Wine Coach!

TBFB: Hi Laurie, So when thinking about what to ask this memory popped into my head, and I saw you had a similar experience, so I thought I would ask. Once I was out to dinner as a guest, and I was the only person at the table that was not wealthy. They (to be nice I assume) handed me the wine list to select for the table. I had no idea what to do. There was a trophy wife there, so I just asked her what she would like me to order because I knew no one would argue with her. What would you suggest someone does if they find themselves in a situation like that, and they aren't seated next to a trophy wife?

TWC: Pick out a trophy wine to match of course...the more expensive the better! Just kidding but this is a sticky situation. I would ask some questions of the table about what they like in wines and what kind of wine they usually order. Understanding what meals everyone is choosing works too. Myself I would stick to the mid-priced wines unless they tell you to splurge then go for it! Also if you know of a new and different wine that they might not have tried for instance, an Argentinean Malbec or a Chilean Carmenere, this might be the time to show off your wine skills! These are two of my favorite value priced reds these days Ordering wine of a wine list can be a tricky thing in any situation and I offer a free audio CD that lays out my 7 Secrets to Flawlessly Ordering Wine Off Any Wine List at TheWineCoach.com. Its downladable to your iPod or I'll send you the audio CD right to your mailbox.

TBFB: I am so downloading that ASAP! Along the same lines of being saved from embarrassment, I have another question. I like my red wine cold. Is that a sin? Are there any reds (bedsides a sparkling red) that SHOULD be served cold?

TWC: There are NO sins in the world of wine as long as you drink what you like! The reds that are best served with a chill are lighter, fruitier reds like Beaujolais, Pinot Noir and reds with a bit of sweetness. Drier more tannic reds like Cabernet Sauvignon will taste bitter if chilled so avoid those. I just did a fun article about a few chillable reds on my column at the Communities for The Washington Times. People in the wine world make it seem if you don't like dry wine that you are not a serious wine drinker and its just snobbery. Article: http://communities.washingtontimes.com/neighborhood/sipping-point/2012/may/21/drinking-dry-or-sweet-debate-continues/

TBFB: I have been noticing a trend in wine shops that there are a lot of new wines, such as the Lustig Gruner Veltliner, that come in bottles that look more like large beer bottles than wine bottles. Even have bottle caps instead of a cork or twist top. Is this a new way to bottle, or just something new to the states?

TWC: There are tons of new packaging options that are being embraces as we move toward a greener existence. Screw caps are no longer social suicide and wines from $10 to $100 are using caps to avoid cork taint that can cost winery's millions of dollars and make a wine taste awful. This is a big controversy in the wine world though and I don't expect it to be solved anytime soon. Bottom line is is your wine has a natural cork you have to check each bottle on opening for being what we call "corked" which means the cork was infected with TCA or trichloroanisole which makes the wine smell and taste like a mildew basement. If you have a screw cap TCA is not a problem. On the flip side cork supporters point out that caps have a larger carbon footprint than using renewable cork. I say lighten up and enjoy your wine!

Boxed wines are also getting better and better with premium 3 liter boxes that have wine you can really drink. I am just in the process of holding a blind tasting to find some of the best ones on the market so stay tuned. You will also see Tetra Pak packaging that looks like an adult juice box. All these cut down on inventory and transportation costs because they are so much lighter and can be transported more easily. These premium box wines are embraced more so in Europe and Australia but here in the US we have to still battle the stigma of the box.

The point is don't choose a book by its cover or a wine by its packaging..in the end you must try it to decide if you like it or not.

TBFB: Another problem I run into often is that I never know what type of wine to bring when I am a guest to someones house that I am not close with them. If you want to bring a wine to someone, and aren't sure what they like, is there a sure fire wine that never disappoints? And if the host doesn't open your bottle while you are there, does that mean they don't like it?

TWC: I think sparkling wine like Italian Prosecco or a really nice dessert wine like Sauternes is a great gift to share with any host. These are two wines that people enjoy but don't often think to buy for themselves. I also love to choose wines that are special to me because I visited the winery or enjoyed them on a special occasion. This gives you a great story to share with the host on why you choose to share it with them. Of course if you add in a copy of my award-winning book The Sipping Point: A Crash Course in Wine then it's a perfect gift:)

I have a chapter in my book called The Gift of Wine that gives some other great ideas for hostess wine gifts. In another chapter called Great Gifts for Cork Dorks I share what to get for your wine snobby friends that are never happy with any wine.

As far as your host not opening the bottle don't worry. Etiquette says that the host does not need to open the wines brought to the party and they may in fact have chosen specific wines for the meal so don't be offended. I am a big fan of pairing wines with food especially since I live with a world class Chef! I think wines comes alive with food and it's not that hard to understand how to put them together. My husband and I have started a new BLOG calledHeCooksSheWines.com where we share our love affair with wine, food and entertaining. Wine is part of the recipe of your meal not just a drink.

TBFB: OMG I am a total Cork Dork!You have become so successful, due in part, to the way you have taken the snobbery out of wine. What is it about wine that makes people so obnoxious? How were you able to avoid that, and become the expert that people like me, needed so bad?

TWC: My theory on this obnoxious attitude is that it stems from insecurity. I have been professionally studying wine for over 10 years and have made peace with the fact that I will never know it all. Learning about wine is like learning about life it never ends. Some people use complication, science, attitude and snobbery to cover up for the fact that they don't know it all. I grew up in NJ where wine came in a box and was usually pink so who am I to be a snob? I mean most of us grew up in houses where wine was not in the dinner table like it is in Europe where people are so much more relaxed about wine. It's my job to make people more comfortable with wine so they can learn more. You just can't do that by being an obnoxious wine snob.

Laurie, thank you so much for your time! We really appreciate it knowing how busy you are. I couldn't have asked for better answers, and I hope we can do this again some time!

For more information check out Laurie's site http://thewinecoach.com/ and the new one she mentioned with her cute chef husband http://hecooksshewines.com/ .

XOXO - P

Sparkling Rosé Sangria by: Botella & Co.

2012-05-21T17:20:00.003-07:00

Here is an AMAZING sounding Rosé Sangria from Botella & Co. that I had to share. It promises to make any summer afternoon a little more special! Enjoy!

10 green grapes, halved
4 fresh strawberries, hulled and sliced
1 peach, pitted and sliced
1 bottle (750 milliliters) of prosecco (Tutela is one of my favorites)
1/2 bottle of vihno verde rose Casal Garcia
1/2 cups white grape juice
1/2 cup brandy
2 sprigs fresh mint

Fill a large glass pitcher halfway with ice; add fruit. Tilt pitcher and pour the prosecco very slowly down side (to preserve bubbles). Add juice, vinho verde rose and liquor; stir gently. Stir in mint.

This festive bubbly cocktail offers the antioxidant resveratrol, which may help reduce inflammation and protect cells from damage. Cheers...

I can not wait to try it!
Big thanks to Alessandro @ Botella & Co for sharing!

Happy summer everyone!
XOXO - P

Lobster Roll @ Pearl Oyster Bar

2012-05-18T09:42:00.000-07:00

Last night I snapped this pic right before I DEVOURED this Lobster Roll. My friend Natasha took me to The Pearl Oyster Bar for my first time and I am left with an overwhelming sadness that I put off going there for all these years. WHAT was I thinking???
When we got there, there was a bit of a wait, as there usually is for this small but hugely popular sea food spot in the village. However, it wasn't long before the lovely hostess had a spot for us at the bar.
Natasha had told me that we were having the Lobster Roll, and I am glad she forced me into it.
Overall flavor was bright and fresh, but there were no flavor surprises. What was so awesome to me about the roll was that there was tons of lobster, and huge chunks at that. The bun was a perfect buttery vessel and the shoestring potatoes were wonderful as well (and I am typically not a fan). Did I mention the great Rioja Blanco we had too? :)
So, if you find yourself in the middle of Manhattan, but are dreaming of being on the beach in Maine this summer, get to Pear Oyster Bar immediately. Don't wait like I did!

XOXO -P

Pearl Oyster Bar
18 Cornelia St # 2
New York, NY 10014
(212) 691-8211
www.pearloysterbar.com

Frontera Guacamole Mix. No really.. It's good!

2012-05-17T06:58:00.000-07:00

So yesterday I was out in Jersey visiting my family, and my sister-in-law introduced me to this product she found.
Normally I do not go for the "semi homeade" type of things. Especially when it comes to easily made dishes. Things like a quick tomato sauce for pasta, or a bright salad dressing shouldn't require a packet for you to make. And when it comes to guacamole, I know I am not alone with this because people are so die hard about their guac. Everyone thinks they make the best, and seem to take it very personal if you try to change their recipe. Until now.. :)
Frontera, a company started by the famous chef Rick Bayless has created the perfect little packet of goodness, and all you have to do is add a couple avocados. It really is that easy. What you'll find in this magic packet is different from other guacamole mixes because it's not a dry mix. I have never used a guacamole mix before, but I believe they are mostly dry ingredients, with a lot of preservatives and sodium.
This one is a wet mix that is all natural and gluten free.
From the website, here is the list of ingredients that is in their spicy version. There is also a regular version without the Serrano or habanero.

Roasted tomatillo, tomato, Serrano pepper, Habanero pepper, onion, salt, cilantro, Anaheim pepper, garlic, evaporated cane juice, distilled white vinegar, citric acid.

That's it! All you have to do is smash that into a couple of ripe avocados and you are all set. Oh.. there is not a lot of salt in it so you may want to add a little of that too! Or, for a more homeade version add a little bit of diced tomatoes and garnish with a bit od chopped Cilantro.
Now I know nothing beats a homeade guacamole, so I am not suggesting you use this all the time, but when time is not on your side, this is genius!

Let me know how you like it!
XOXO - P

Scallops and Oven Roasted Tomato Salad with Sunchoke Chips.

2012-05-15T19:09:00.000-07:00

Yesterday I woke up and wanted Scallops. Not sure why, but it was one of the first things that popped into my head as I was waking up. So I got out of bed, pulled myself together and headed to The Lobster Place in Chelsea Market. I got 6 large scallops, and it made 2 salads.

On the way there I decided that I was going to make a salad, because I also wanted to slow roast some tomatoes. I decided on a couple small heads of Frisee for the texture, and my mind went to bacon for some crunch. I thought it could be a play on the classic app of bacon wrapped scallops, but the problem was I didn't actually want bacon. So as I was shopping for the produce at the Manhattan Fruit Exchange, I saw sunchokes and thought that I could make chips with them for that crunch I was looking for from the bacon.

I got home and started to work on the tomatoes. I never put much thought into the process, and it wasn't until I was home that it dawned on me this was going to take a long time to make. Not the whole salad, just the tomatoes.

I was trying for a home made sun dried tomato kind of thing, and I succeeded, but it took 4 hours.
So when you make this keep in mind that you need to start 4 hours out, or make the tomatoes a day or 2 prior. (If you do make them a head of time, you should store them in Olive oil to keep them fresh)

For the tomatoes I took 3 plum tomatoes and cut them in half. I put them cut side up on a backing sheet and sprinkled them with a little sugar, salt, and chopped parsley. Put them in a 275 degree oven for about 4 hours. When they have no liquid left in them they are done. If you do want to speed up the cooking time, use smaller tomatoes. Even cherry tomatoes would work.

While the tomatoes are roasting, you can fry up the sun chokes. I heated up about an inch of grapeseed oil in an cast iron pan. While that was getting hot, I used a mandoline and sliced 3 sunchokes super thin. I rinsed the slices off and patted them dry. Then when the oil is hot drop in the slices. I am not sure what temperature the oil was because I don't have a thermometer, but you'll now that it's hot enough by testing. Toss one of the slices in and if it starts to fry, it's ready.

Once the sunchoke slices have turned golden, take them out of the oil and place them on a paper towel to drain, and season them with salt.

When your tomatoes and sunchokes are done, it's time to make the scallops. You can use the same pan as you fried the sunchokes in. I poured about 3/4 of the oil out leaving a thin layer for the scallops to sear in. You want to get the pan really hot, so turn it on high. While the pan is heating up pat your scallops dry with a paper towel and then season with salt and pepper.
When the oil is hot enough, place the scallops in the pan. Be careful though because the oil will splatter. The scallops will only take a couple minutes on each side to get a nice crust, and cook all the way through. When they have cooked, remove them from the pan to cool.

Now its time to dress the Frisee and make the salad.
I used a basic lemon vinaigrette. 1 part lemon juice to 3 parts olive oil. Salt, pepper, garlic powder, and a little chopped parsley. I poured most of it over Frisee and saved a little to pour over the finished salad.
Then on a plate place some Frisee down first. Then place a tomatoes and a few scallops. I did 3 of each. Then add a few sprinkles of the sunchoke chips. Pour a little more dressing over each plate and you done!

This is another perfect summer recipe, and if you like scallops you are going to love it.
If you are looking for a great wine to pair with this salad check out this rosé. One of TBFB's favorite family members, "De Wine Guy" Alessandro de Garcia of Botella & Co, has this to say about a perfect companion to my scallop salad, and more!

Anyone who has ever been mildly interested in my 5-year wine writing career knows how much I dig pink wines. Not the sweetish white-zin types (not that there is anything wrong with them), but the zesty, fragrant, tart, refreshing, spicy, food-friendly and, most importantly, dry pink wines, otherwise known as rosés, rosatos or rosados, depending on the country of origin. My first rosé of the season is one of my favorites and one of the best in my opinion on the market around $12. DOMAINE HOUCHART. This Cotes de Provance rosé in its salmon pink color is sourced from 5 different grape varieties (Grenache, Cinsault, Syrah, Cabernet Sauvignon and Mourvedre). This rose has inviting aromas of dry cherry, cinnamon, clove, roses and a touch of white pepper. It has bright citrusy acidity with a def touch of cantaloupe and spicy nutmeg. Lively, fresh and dry, this one has good structure, concentration and intensity enough to satisfy you red wine drinkers out there. Serve not too cold, between 50-55 degrees with any grilled meats, ham, salmon, scallop salad, pizza, mild cheeses or Asian dishes. Cheers...

I hope you guys love the salad! Please let me know if you make it.
And stay tuned for a lot more wine advise from "De Wine Guy"!!

XOXO - P

Ember Room review by Alex. @richamorr

2012-05-10T19:48:00.000-07:00

As a person who spends a considerable amount of time and $$$ on the NYC restaurant scene and I do mean considerable, I’m not just looking for delish eats, I’m looking for a full on experience meaning food, ambiance, drinks, service, and fun interactionsn with the folks that work at the restaurant.  What does all of this mean exactly?  Well let me explain, there’s many restaurants out here that have the food part of the business down packed, but unfortunately lack in every other area that for me makes spending my money in their establishment worthwhile, no matter how badly I want to share with the readers which restaurants I’m referring  I’ll be classy and not do it :-/
My offices are in Time Square so co-workers and I are always looking for a great place to have lunch together or if we have client or partner meetings, a great place to bring them.    Almost a year ago I discovered what I call my own “Cheers” in Hell’s Kitchen here in NYC, Ember Room.  Ember Room embodies all of the aforementioned and more!  I 1^st discovered it while on the way to work one day reading an issue of Time Out New York who showcased the restaurant’s opening.  One of the big draws for me was 2 of my favorite chefs being behind the menu-  Todd English, the mastermind behind another of my favorite spots, Food Hall in The Plaza Hotel and Chef Ian Kittichai the genius behind the incomparable chocolate rib *drooling* and the freakin pork belly, the pork belly would be one of the items as part of a larger last meal on Earth!  The food here is unbelievable, it’s what Ember Room has coined as “Progressive Thai Comfort Food” including dishes like Green Curry Lasagna, Volcano Chicken, and it boasts some of the best cocktails you’ll ever taste- a must is the “Sippin Emotion” everything on the original menu and now new menu is absolutely fantastic and keeps me coming back for more!  The staff is beyond fun and always inviting and some of the best conversationalists I’ve ever met- I feel like I’ve known all of them for years and have developed some really amazing friendships since going there.  The atmosphere is very versatile perfect for business dinners or lunches and equally perfect for all those in the beginning stages of a budding relationship, you’ll find this an impressive place to bring your significant other.  After having been there nearly 50 times in the last year, don’t judge, it’s true!   I spent my 1^st Friday evening there with friends and I was completely amazed to find a DJ spins Friday nights adding even more to my list of why I love this place- we went in for dinner at 7:30 and did not leave until after midnight!  SOOOOOOOOOOO much fun!
I’m a big fan of the FourSquare app and I try and check into most places I go and provide recos to friends, but the one place that I get the most grief about always going is Ember Room.  Naturally, when someone (me) is checking in 4 or 5 times a week people’s curiosity starts to peak.  I’d have to say about 13 friends of mine in the last week because of a recent “faux FourSquare war” with one of the investors (shall remain nameless) was unraveling on FaceBook, the investor ousted me on FourSquare Mayor people wanted to see what the fuss was all about… After going I heard comments from friends like, “OMG!  The food was incredible,” “I’ll be sippin more of my emotions there” and my favorite “I want to make love to the Thai Tacos!”  I can go on and on about Ember Room, but the proof is always in the pudding!  Please go and try it for yourself!  I know you’ll be just as impressed as I consistently am. Ember Room is my go to for great food, AMAZING conversation, sexy atmosphere, fun, laughs with the great peeps that work there and the patrons who have discovered the same things that I have!   Enjoy, friends!!!!

Golden Fish Fry Sandwich by Maria Helm Sinskey

2012-05-09T11:23:00.001-07:00

Yesterday while I was at my "day job", I received a bottle of wine from a wonderful lady named Maria Helm Sinskey. I have met Mrs. Helm Sinskey a few times before, and knew she was in the wine business, but I had never taken the time to research her vineyards. She very generously gave me a bottle of Pinot Noir, and I could see the pride in her eyes. I couldn't wait to find out more and get home to open this bottle. In the meantime, I looked up the vineyards online and got to know how Mrs. Helm Sinskey and her husband Robert Sinskey ended up making wine, and could tell why Mrs. Helm Sinskey would have so much pride in her bottle.

Now that I have tasted the wine, I totally get it. What a great bottle! It is robust but still delicate. A little fruity, but still a tiny bit spicy too. (I am so bad at describing wine and I hope I am doing this Pinot justice.)

Mrs. Helm Sinskey also told me she was the chef at the Robert Sinskey Vineyards, and when I was on the website I found some amazing recipes. Even though this one, The Golden Fish Fry Sandwich, did not recommend a Pinot Noir to accompany it, I made it anyway. I like red wine with fish. Especially fried fish. In some odd way its like a really fancy version of malt vinegar with Fish and Chips to me. (Is that awful??)

So without further a due, I present the Golden Fish Fry from the Robert Sinskey Vineyard Kitchen.

Golden Fish Fry Sandwich

1 1/2 pounds 1 1/2-inch-thick cod filet, line caught
Kosher salt
1 cup Japanese panko bread crumbs
1/2 cup all-purpose flour mixed with 1 teaspoon kosher salt & 1/4 teaspoon hot paprika
1 large egg beaten with 1/2 teaspoon salt
Extra virgin olive oil to fry
4 brioche or hamburger buns, split
1 cup shredded iceberg lettuce
Tangy Tartar Sauce

1. Cut the fish into 4 equal pieces, about 6 ounces each, season lightly with salt and let sit for 10 minutes at room temperature.
2. Place the panko in a pie pan or other low-sided container. Follow suit with the egg and flour in separate containers.
3. Dip the fish in the flour, shake off excess then dip in egg. Roll to cover all sides. Let the excess drip off and then place in the panko and press lightly to coat well.
4. Place the breaded fish on a rack placed over a plate or sheet pan and let dry in the fridge uncovered for 20 minutes to make the coating extra crispy. This can be done up to 1 day in advance. Do not cover, or the coating will get soggy.
5. Preheat oven to 400 degrees F.
6. Heat a 12 inch sauté pan over medium high heat. Add 3 tablespoons olive oil and then the fish filets. Cook until golden on one side about 3 to 4 minutes, turn over, add 3 tablespoons more olive oil and cook until golden.
7. Place pan in the oven for 3 minutes or so, then remove pan from oven, remove the fish from the pan and place on a rack to rest for 3 minutes.
8. Put the bottom half of the buns on a serving plate. Divide the shredded lettuce between the buns. Place the fish on top and then divide the tartar evenly on top of the fish. Top with the bun and serve immediately.

Holy Cow!!!! This sandwish was so good! The crunchy fish with the soft bread was perfect, and the tartar sause added the perfect bit of spice. I smiled as soon as I bit into it because it was exactly what you would expect, and want from this sandwich. For the recipe for the Tangy Tartar Sauce check out the vineyards web site.

I want to give a big thank you to Mrs. Helm Sinskey again. I can't wait to try more of your recipes and more of your wines too!

To everyone else, you have to make this! It's the perfect summer lunch...even if you have it with white wine :)

XOXO -P

Cucumber Blueberry and Basil Martini

2012-05-08T15:28:00.000-07:00

A couple of nights ago we had a few friends over for dinner, and while shopping for the food I hit the liquor store for some wine. Once I got the the shop I realized that maybe a nice pre-dinner cocktail was in order. The friends that were coming by hadn't been by in a while and I wanted to make them something special so instead of wine, I headed over to the liquors.

I instantly saw a bottle Crop Harvest Cucumber Vodka and decided I wanted a martini made with this.

I was in Chelsea Market so I ran over to Manhattan Fruit Exchange to get a English Cucumber and some mint. They didn't have any mint so I went with Basil instead.

When I got home a did some experimenting. I muddled the cucumber and basil together and added the vodka. It was nice, but had a little too much kick. P2 suggested tossing in some blueberries we had on hand to sweeten the mixture up and it worked. It also gave the drink a nice color. I also added a splash of lemon aid we had, and it was perfection.

So this is what I found worked best.

Take one whole English Cucumber diced, a big handful of chopped basil, about a cup of blueberries and muddle them up together in a pitcher. I got lazy and used my immersion blender. It worked great. I am sure a regular blender would be fine too.

Then add a whole bottle of the Crop Harvest Cucumber Vodka and stir it all together well. Then start to taste it, and add lemon aid to desired flavor is reached..

When it's all together let it chill in the fridge to get nice and cold!

Serve up, or in a highball on ice.

It looks fancy, it's super easy, and you'll love it!

Enjoy!

XOXO

-P

A review of TBFB by Alex

2012-05-08T08:13:00.001-07:00

I met Alex a few years ago, and although we have only actually hung out a few times, we have always maintained our friendship via email, Facebook, Twitter and text. He has been a great friend who has had my back no matter what was going on in my life. He was especially supportive when I decided to start writing this blog. Since the first post he always commented about how he liked it, and even went to far as to offer to send it over to his contacts at Food Network.
As time has passed, my friend has developed into a guy with quite the food obsession. Always Tweeting about where he is and what he is eating, and of course I love to follow along on his culinary adventures.
From time to time Alex has even come to me with food questions or recipe ideas. No matter what I throw at him he is always able to pull it off, so I love to be able to help.
Today I woke up to a surprise email. I had asked Alex to do a small write up about his favorite restaurant in NYC called Ember Room, and to my amazement he sent this glowing review of our blog! Here is what Alex thinks about The Best Food Blog in The World!

There are very few food centric sites/blogs in my repertoire that I can actually say that I go to on a regular basis that consistently delivers on what a self-proclaimed “foodie” like myself is looking for. And one of my absolute favorites is Paul Salvatore Petersen’s “The Best Food Blog in The World” When I’m entertaining friends at home I’m always in search of a great recipe or idea that will WOW my guests and it’s almost inevitable that I can log-on to www.thebestfoodblog.com/ and find something that’s simple and always super delicious!  I always know I can count on a range of things from the complex to the uber simple.  I remember a few years ago I had a dinner party for about 6-8 people in my tiny little apartment here in NYC and I couldn’t figure out what to make that wouldn’t require sitting down with a knife and fork and a napkin in your lap- almost instantly I was on the blog looking for ideas and I found so many and luckily I’m friends with Paul because I was able to consult him on a number of delicious options including the shrimp skewered with rosemary sprigs, mac and cheese with Fontina and béchamel, and a delicious a VERY simple Mascarpone and Nutella moose for dessert.  I’ve never forgotten this meal and my guests ALWAYS remind me of how tasty everything was.  I totally took all the credit, but please consider this my very public confession ;-)

Cooking & entertaining is something I don’t do enough of and would love to do more if I had the space so instead I spend so much of my time out on the NYC restaurant scene and a number of the places that I’ve recently visited came after reading the “The Best Food Blog in The World”.  Here’s a perfect example:  On a whim a couple of weeks ago I decided to meet up with a girlfriend of mine for dinner around Soho and I literally remember reading the blog days prior and Paul’s review of  Il Buco Alimentari & Vineria.  I called the day of and was able to secure a reservation that night!  I have to say one of the BEST meals of my life.  I had heard about the restaurant before, but it wasn’t high on the list until I read the Paul’s blog post.  We went and had an amazing culinary adventure!    Thank you, Paul!

I tell you, “The Best Food Blog in the World” is a PHENOMENAL resource for dining out and an even better resource for dining in!  Who needs Zagat’s or the Food Network or any of those other sites you may go to?  Paul’s blog is real, easy to navigate, informative, fun, and just an all around great tool!  I wish him all the success in the world because this thing is OUTSTANDING!!!!!!  Xoxo, Alex

WOW WOW WOW!! Thank you Alex!!! I am touched and honored to have someone think so highly of my blog! You have given me another reason to keep going and keep working harder on the blog to make it better and better for you and all the other readers. I am blessed to know you and have you in my life!

XOXO - P

If you guys want to follow along on Alex's culinary adventure follow him on Twitter. (don't be thrown off by his name being Rich on his profile.. it's him! LOL) Here are a few pics he has posted in the past for a glimps of what you'll see if you follow him.