Saturday, June 12, 2010
Chat's American Grill Scarsdale
I have been wanting to try Chat's for months. You end up driving by this place, located in the back corner of Scarsdale, as you leave the main drag. Atmosphere is great. Inside there is live musice in an upscale Rat Pack enviroment. Outside
Saturday, April 3, 2010
Chrin - Horseradish Beet Sauce
I just whipped up a large bowl of Chrin (Ch = a guttal K sound) which is a traditional accompaniment to smoked meats during the Pascha meal. You will find this dish all over Central Europe. The recipe is simple and hot.
1 can beets (NOT pickled)
1 jar prepared horseradish
1 tablespoon honey
1 lemon
Zest the lemon and squeeze the juice. Drain the beets. Combine everything in a blender. Blend. Enjoy.
1 can beets (NOT pickled)
1 jar prepared horseradish
1 tablespoon honey
1 lemon
Zest the lemon and squeeze the juice. Drain the beets. Combine everything in a blender. Blend. Enjoy.
Wednesday, March 3, 2010
Questions of Transgender in Orthodoxy
A recent question at the New York Inter-Seminary Dialogue had me answering the question: “how are transgender individuals handled in your faith?” To be honest, this was something that had never entered my thought process until that moment. After giving pause to think and recall off the top of my head, I made the statement that those who choose to have gender reassignment surgery commit a sin that is definitely defined in canon law and, that further, it may be a sin against the Holy Spirit and thus, an unforgivable sin.
Wow, did I really go there? The more I think about this subject and, reflect on the canonical tradition of the Church, I think my off the hand comment might actually be the truth even though it sounds harsh. Before I continue I should clarify that I am only addressing those individuals who decide to participate in gender reassignment surgery because they believe they were created with the wrong gender. My thoughts do not apply to cross dressers, transsexuals, intersex, or drag individuals. In reality the style of dress is defined by culture and, some cultures would consider all Orthodox priests to be cross dressers since they wear skirts.
Let us first consider the opinions of the holy fathers of the 1st Ecumenical Council. The first canon of the twenty issued at the council in Nicaea discusses how to handle eunuchs who are in holy orders. Those who were forced by medical reason or other cause should remain in holy orders, according to the canon, but, those who choose to remove healthy parts of the body should be removed. The Apostolic Canons speak of those who self mutilate as being a murderer of self. To show how serious an offense it is to self mutilate the fathers put a number of three years on the length of excommunication. While some might say “oh, it is only three year”, keep in mind that most offense list no prescribed length of time thus allowing the penitent to come back to communion as soon as the spiritual father see fit.
The most compelling support for my thought is found in Paul’s first letter to the Corinthians. In it Paul states:
Every other sin which a man commits is outside the body; but the immoral man sins against his own body. Do you not know that your body is a temple of the Holy Spirit within you, which you have from God? You are not your own; you were bought with a price. So glorify God in your body. (1 COR 6:18-20)
Here Paul is linking our body to the Holy Spirit and, reminding us that our body is in fact not our body but rather, it belongs to God. Those who choose gender reassignment are going beyond what eunuchs did since they are not just removing a piece from the temple of the body; they are physically altering the temple of the body. So if our body is a temple of the Holy Spirit, as Paul states, then by altering ones body is such a dramatic way the statement made is that the Holy Spirit is wrong. The accusation that the Holy Spirit is wrong is a blasphemy against the Spirit and Christ says that this sin is unforgivable (MAT 12:31, MAR 3:29, LUK 12:10).
When we consider what repentance from sin is, it is a turning away from that sin. If we mutilate and destroy that what God had created then how does one turn back from that sin? The canons speak of self mutilation as murder and, murder of oneself is suicide. Although our bishops have recognized that most suicides are due to mental defect, the same can not be said those who choose gender reassignment. If the person was not of right mind then no physician would ever agree to perform such a surgery and, the sin would never happen.
Long, and perhaps permanent, excommunication from the grace of the Church may sound harsh but, that threat is only made for the most serious sins. Compassion for individuals who wish to change their gender requires tough love and explanation on how that choice will affect them for the rest of their life. We can of course express this only to those who are inside the Church. I would also say that if someone who had participated in gender reassignment surgery wished to convert and enter the Church it would be permissible but, they would still be precluded from entering into holy orders.
This of course is all theologoumenon on my part and, merely a start of exploring a topic that has only become a reality in that last 25 years. As is often the case in seminary, we are asked to consider the possibilities of things that we may never be called upon to ever ponder again.
Wow, did I really go there? The more I think about this subject and, reflect on the canonical tradition of the Church, I think my off the hand comment might actually be the truth even though it sounds harsh. Before I continue I should clarify that I am only addressing those individuals who decide to participate in gender reassignment surgery because they believe they were created with the wrong gender. My thoughts do not apply to cross dressers, transsexuals, intersex, or drag individuals. In reality the style of dress is defined by culture and, some cultures would consider all Orthodox priests to be cross dressers since they wear skirts.
Let us first consider the opinions of the holy fathers of the 1st Ecumenical Council. The first canon of the twenty issued at the council in Nicaea discusses how to handle eunuchs who are in holy orders. Those who were forced by medical reason or other cause should remain in holy orders, according to the canon, but, those who choose to remove healthy parts of the body should be removed. The Apostolic Canons speak of those who self mutilate as being a murderer of self. To show how serious an offense it is to self mutilate the fathers put a number of three years on the length of excommunication. While some might say “oh, it is only three year”, keep in mind that most offense list no prescribed length of time thus allowing the penitent to come back to communion as soon as the spiritual father see fit.
The most compelling support for my thought is found in Paul’s first letter to the Corinthians. In it Paul states:
Every other sin which a man commits is outside the body; but the immoral man sins against his own body. Do you not know that your body is a temple of the Holy Spirit within you, which you have from God? You are not your own; you were bought with a price. So glorify God in your body. (1 COR 6:18-20)
Here Paul is linking our body to the Holy Spirit and, reminding us that our body is in fact not our body but rather, it belongs to God. Those who choose gender reassignment are going beyond what eunuchs did since they are not just removing a piece from the temple of the body; they are physically altering the temple of the body. So if our body is a temple of the Holy Spirit, as Paul states, then by altering ones body is such a dramatic way the statement made is that the Holy Spirit is wrong. The accusation that the Holy Spirit is wrong is a blasphemy against the Spirit and Christ says that this sin is unforgivable (MAT 12:31, MAR 3:29, LUK 12:10).
When we consider what repentance from sin is, it is a turning away from that sin. If we mutilate and destroy that what God had created then how does one turn back from that sin? The canons speak of self mutilation as murder and, murder of oneself is suicide. Although our bishops have recognized that most suicides are due to mental defect, the same can not be said those who choose gender reassignment. If the person was not of right mind then no physician would ever agree to perform such a surgery and, the sin would never happen.
Long, and perhaps permanent, excommunication from the grace of the Church may sound harsh but, that threat is only made for the most serious sins. Compassion for individuals who wish to change their gender requires tough love and explanation on how that choice will affect them for the rest of their life. We can of course express this only to those who are inside the Church. I would also say that if someone who had participated in gender reassignment surgery wished to convert and enter the Church it would be permissible but, they would still be precluded from entering into holy orders.
This of course is all theologoumenon on my part and, merely a start of exploring a topic that has only become a reality in that last 25 years. As is often the case in seminary, we are asked to consider the possibilities of things that we may never be called upon to ever ponder again.
Monday, February 1, 2010
Super Bowl Party
We are one week away from the greatest holiday that America Celebrates, the Super Bowl. As you might be aware I am a little bit of a Colts and having grown up in Indianapolis I wanted to share some ideas for Super Bowl food to serve at your party in honor of the Colts.
First on the drink side. Get some Blue Curaçao and use it as a replacement for any drinking that needs triple sec. Make some Blue Margeritas or Long Islands Ice Teas (use Sprite instead of coke) or some other island concoction. Beer is always a classic for Super Bowl Parties but if you are outside of Indiana it is almost impossible to find any of the local Microbrews like Upland or Brugge. If you are really in search of Indiana Beer then take a gander over at www.indianabeer.com and check out some of local scene and maybe they can ship to you.
No Super Bowl Party would be complete without food. I will be the first to admit that it is hard for Indianapolis to compete with New Orleans when it comes to food. Mayor Ballard of Indianapolis took a lot of flak for putting up St. Elmo's Shrimp Cocktail as part of bet but since New Orleans is all about shrimp but St. Elmo's Shrimp Cocktail has become an institution and the Shrimp Cocktail is something that everyone loves to share without of town guest to see the reaction. So no Super Party with the Indianapolis Colts would be complete without a little Shrimp Cocktail St. Elmo's Style.
Of course the recipe is a secret but there are a couple of ways to going about creating a similar dish and they all involve FRESH Horseradish. You want to create a tomato based cocktail sauce; you can use a jar from the grocery as your base or make your own base from scratch. Whatever you decide to do the secret to St. Elmo's sauce is fresh grated horseradish and lots of it. I would say a good ratio is for every 1 cup base sauce use 1/2 cup of fresh horseradish. Add a dash of lemon juice and then toss your cooked, chilled shrimp in the sauce. If your eyes don't water then you need to add more horseradish.
As for other food ideas, check out my previous blog about Indy Pizza. Gourmet Pizza with quality toppings that are over the top, make them yourself and don't expect Pizza Hut to cut it. If you have been wanted to ad a deep fryer to your kitchen this is the occasion. People in Indiana love to deep fry everything from Pork to Snickers. Corn Dog, Deep Fried Deserts like Elephant Ears, and candy bars are all fair game for the menu. If you decide to deep fry a dessert item I would suggest freezing it and then using an Elephant Ear type batter to coat it. Great items to consider doing this to are Ding Dongs, Twinkies, Snickers, Milky Ways, and 3 Musketeers.
The crown jewel of deep fried cooking in Indiana is the Pork Tenderloin. Pound out a deboned pork cutlet, give it a nice buttermilk bath and then apply your favorite breading and deep or pan fry. Place on an Egg Bun with some pickles and mustard and you have an instant Hoosier Classic.
Enjoy the game and GO COLTS!!!
First on the drink side. Get some Blue Curaçao and use it as a replacement for any drinking that needs triple sec. Make some Blue Margeritas or Long Islands Ice Teas (use Sprite instead of coke) or some other island concoction. Beer is always a classic for Super Bowl Parties but if you are outside of Indiana it is almost impossible to find any of the local Microbrews like Upland or Brugge. If you are really in search of Indiana Beer then take a gander over at www.indianabeer.com and check out some of local scene and maybe they can ship to you.
No Super Bowl Party would be complete without food. I will be the first to admit that it is hard for Indianapolis to compete with New Orleans when it comes to food. Mayor Ballard of Indianapolis took a lot of flak for putting up St. Elmo's Shrimp Cocktail as part of bet but since New Orleans is all about shrimp but St. Elmo's Shrimp Cocktail has become an institution and the Shrimp Cocktail is something that everyone loves to share without of town guest to see the reaction. So no Super Party with the Indianapolis Colts would be complete without a little Shrimp Cocktail St. Elmo's Style.
Of course the recipe is a secret but there are a couple of ways to going about creating a similar dish and they all involve FRESH Horseradish. You want to create a tomato based cocktail sauce; you can use a jar from the grocery as your base or make your own base from scratch. Whatever you decide to do the secret to St. Elmo's sauce is fresh grated horseradish and lots of it. I would say a good ratio is for every 1 cup base sauce use 1/2 cup of fresh horseradish. Add a dash of lemon juice and then toss your cooked, chilled shrimp in the sauce. If your eyes don't water then you need to add more horseradish.
As for other food ideas, check out my previous blog about Indy Pizza. Gourmet Pizza with quality toppings that are over the top, make them yourself and don't expect Pizza Hut to cut it. If you have been wanted to ad a deep fryer to your kitchen this is the occasion. People in Indiana love to deep fry everything from Pork to Snickers. Corn Dog, Deep Fried Deserts like Elephant Ears, and candy bars are all fair game for the menu. If you decide to deep fry a dessert item I would suggest freezing it and then using an Elephant Ear type batter to coat it. Great items to consider doing this to are Ding Dongs, Twinkies, Snickers, Milky Ways, and 3 Musketeers.
The crown jewel of deep fried cooking in Indiana is the Pork Tenderloin. Pound out a deboned pork cutlet, give it a nice buttermilk bath and then apply your favorite breading and deep or pan fry. Place on an Egg Bun with some pickles and mustard and you have an instant Hoosier Classic.
Enjoy the game and GO COLTS!!!
Saturday, January 2, 2010
What is Indy Cuisine? Answer = Pizzology
A number of years ago when the Colts went to the Super Bowl the question was asked what is Indy's signature cuisine? We were playing Chicago and they had two easy answer the Chicago Dog and the Chicago Deep Dish Pizza. Some people suggested steak but every Midwestern American city makes that claim so scratch steak. The one that seemed to get picked up by all the big chef's on the TV networks was the art of deep frying, in particular hot dogs covered in corn bread. This fits historical stereo types but does anyone in Indianapolis know of a restaurant where they serve corn dogs besides BW3?
Living in New York has taught me how to judge a signature food item. NY has two of them just like Chicago; Pizza and Hot Dogs. In NY the Pizza is thin and served by the slice, very big slices. It is simple sweet red sauce, cheese and a few toppings. There is of course the White Pie, but you have to be in Brooklyn to find a good version of this mozzarella cheese upon ricotta cheese cut with olive oil creation. The hot dog debate is all based on who makes and prepares the best version of the long narrow Kosher frank and it comes down to Gray's, Sabrett's or Nathan's. The point I am making is that for an item to be a signature item it means that several places have to be producing a great product and there is a debate as to who is doing it the best.
Thanks to my recent visit to Pizzology ( http://www.pizzologyindy.com/ ) I am now confident that I know what Indy's signature food is, the Artisan Pizza. To understand how I came to this conclusion we need to look at the history of Pizza in Indianapolis. First there was Bazbeaux ( http://www.bazbeaux.com/ ) introducing Indy to the fact there were more to pizza toppings then just cheese and pepperoni. For a long time this was one the place I took out of town guest to wow them. It opened up their ideas of what pizza could be, for many of them it was their first place they tried shrimp, pineapples or feta cheese on a pizza.
Bazbeaux gave birth to Some Guys ( http://someguyspizza.com/ ) and the debate began as to who has the better pizza. Since then the scene has been joined by places like Jockamo ( http://www.jockamopizza.com/ ), WB's ( http://www.wbpizza.com/ ), and Za's ( http://www.zapizzeria.com/). I don't include places like Arni's or Union Jacks on this list because I don't think they qualify as Artisan, they are just good pizza but don't represent what I am now calling Indy Pizza.
Indy Pizza is a double entendre because while it indicates type of pie found in the Indianapolis area it also describes the pizza itself, independent ownership (say no to chains!) and independent thought (they are creative in how they build their pies). So this brings us back to Pizzology, Neal Brown's ode to Indy's signature food.
My meal started off with the Chop Salad. Light Italian dressing allowed the focus of the salad to be the cheese and olives. The ingredients are a great combination together but each one was flavorful and unique to stand on their own merits. The lunch special sounds like the best deal in town if you get this as your salad.
Next came the pizza, My Kentucky Rome. Simple in ingredients: crust, white sauce, cheese (taleggio), arugula, prosciutto, and figs. This leads to a complex taste of that salty sweet that is the ultimate in umami. You can tell that the ingredients are picked with care and thought out to give the eater the best taste combination possible. While this cuisine is a far cry from that found at L'explorateur, Neal's previous restaurant, the concepts that made that place the best food in town are found at Pizzology.
You can debate who has the best Indy Pizza in town, I have my answer; Pizzology.
I will be writing more about Indianapolis' signature cuisine (including St. Elmo's Shrimp Cocktail) if the Colts make it to the Super Bowl. If any of my New York media people need an Indianapolis food expert for a cooking segment I am ready to go!
Living in New York has taught me how to judge a signature food item. NY has two of them just like Chicago; Pizza and Hot Dogs. In NY the Pizza is thin and served by the slice, very big slices. It is simple sweet red sauce, cheese and a few toppings. There is of course the White Pie, but you have to be in Brooklyn to find a good version of this mozzarella cheese upon ricotta cheese cut with olive oil creation. The hot dog debate is all based on who makes and prepares the best version of the long narrow Kosher frank and it comes down to Gray's, Sabrett's or Nathan's. The point I am making is that for an item to be a signature item it means that several places have to be producing a great product and there is a debate as to who is doing it the best.
Thanks to my recent visit to Pizzology ( http://www.pizzologyindy.com/ ) I am now confident that I know what Indy's signature food is, the Artisan Pizza. To understand how I came to this conclusion we need to look at the history of Pizza in Indianapolis. First there was Bazbeaux ( http://www.bazbeaux.com/ ) introducing Indy to the fact there were more to pizza toppings then just cheese and pepperoni. For a long time this was one the place I took out of town guest to wow them. It opened up their ideas of what pizza could be, for many of them it was their first place they tried shrimp, pineapples or feta cheese on a pizza.
Bazbeaux gave birth to Some Guys ( http://someguyspizza.com/ ) and the debate began as to who has the better pizza. Since then the scene has been joined by places like Jockamo ( http://www.jockamopizza.com/ ), WB's ( http://www.wbpizza.com/ ), and Za's ( http://www.zapizzeria.com/). I don't include places like Arni's or Union Jacks on this list because I don't think they qualify as Artisan, they are just good pizza but don't represent what I am now calling Indy Pizza.
Indy Pizza is a double entendre because while it indicates type of pie found in the Indianapolis area it also describes the pizza itself, independent ownership (say no to chains!) and independent thought (they are creative in how they build their pies). So this brings us back to Pizzology, Neal Brown's ode to Indy's signature food.
My meal started off with the Chop Salad. Light Italian dressing allowed the focus of the salad to be the cheese and olives. The ingredients are a great combination together but each one was flavorful and unique to stand on their own merits. The lunch special sounds like the best deal in town if you get this as your salad.
Next came the pizza, My Kentucky Rome. Simple in ingredients: crust, white sauce, cheese (taleggio), arugula, prosciutto, and figs. This leads to a complex taste of that salty sweet that is the ultimate in umami. You can tell that the ingredients are picked with care and thought out to give the eater the best taste combination possible. While this cuisine is a far cry from that found at L'explorateur, Neal's previous restaurant, the concepts that made that place the best food in town are found at Pizzology.
You can debate who has the best Indy Pizza in town, I have my answer; Pizzology.
I will be writing more about Indianapolis' signature cuisine (including St. Elmo's Shrimp Cocktail) if the Colts make it to the Super Bowl. If any of my New York media people need an Indianapolis food expert for a cooking segment I am ready to go!
Thursday, December 31, 2009
Dagwood's
My good friends the Mustaklem's, who also own Zorba's up in Zionsville recently took over the ownership of the Dagwood's http://www.dagwoodsandwiches.com/ in Broad Ripple. For those who went to IU in Bloomington their is no need for me to explain how great a Dagwood's sandwich is. For those who have never had the experience I encourage you to make it a destination stop the next time you are in Bloomington or Indy.
I stopped in on December 26th the first day my friends took over the shop and got to be their first customer. My choice, the only thing I ever order, The Dagwood Supreme; Roast Beef, Ham, Turkey, Provolone and Colby cheeses, lettuce, tomato, onions, and Dagwood's Special Sauce. I always get it without the onions. The Dagwood's Special Sauce is what makes this sandwich really special, a great combination of mustard & mayo and some other stuff. Get is as a sub and it hurts your mouth because it is so big.
This is really a sandwich shop for all people, you will find the gourmet like Turkey with cranberry served on a croissant right next to the ham & cheese sub. I also think you get one of the best bang for your buck (and your health) here. For under $5 you can get a sandwich that is loaded with more meat and quality that you will find at the store that names itself after my favorite mode of transportation when I am in New York. It may not seem as big because of the use of less bread which therefore equal less empty calories. Quality is the ultimate key in a sandwich and I think the best in Broad Ripple is found at Dagwood's.
I always think that restaurants are at their best when the owner is on premise and you will find him there working hard. Charlie and I spent some time talking about how to improve the place and not to fix the stuff that isn't broken. After talking with him there is no doubt he wants to build on the success and take Dagwood's to the next step. Look for good things to come and stop in and support a good friend.
Stop in and support my friends on their new endeavor and tell them I sent you.
I stopped in on December 26th the first day my friends took over the shop and got to be their first customer. My choice, the only thing I ever order, The Dagwood Supreme; Roast Beef, Ham, Turkey, Provolone and Colby cheeses, lettuce, tomato, onions, and Dagwood's Special Sauce. I always get it without the onions. The Dagwood's Special Sauce is what makes this sandwich really special, a great combination of mustard & mayo and some other stuff. Get is as a sub and it hurts your mouth because it is so big.
This is really a sandwich shop for all people, you will find the gourmet like Turkey with cranberry served on a croissant right next to the ham & cheese sub. I also think you get one of the best bang for your buck (and your health) here. For under $5 you can get a sandwich that is loaded with more meat and quality that you will find at the store that names itself after my favorite mode of transportation when I am in New York. It may not seem as big because of the use of less bread which therefore equal less empty calories. Quality is the ultimate key in a sandwich and I think the best in Broad Ripple is found at Dagwood's.
I always think that restaurants are at their best when the owner is on premise and you will find him there working hard. Charlie and I spent some time talking about how to improve the place and not to fix the stuff that isn't broken. After talking with him there is no doubt he wants to build on the success and take Dagwood's to the next step. Look for good things to come and stop in and support a good friend.
Stop in and support my friends on their new endeavor and tell them I sent you.
Thanksgiving Wrap Up
So it has been a busy month and I way behind on updating this blog. I promised to talk about Thanksgiving Dinner next so this is where I am picking back up before I dive into sharing some great food adventures in Indianapolis.My Thanksgiving started off with a trip to the Macy's Thanksgiving day parade with some friends from school. I introduced Gray's Papaya to them and was able to grab some street meat and my favorite thing to find in NY Grocery stores, ready to eat pomegranates.
The after noon meal was a pitch in amongst the students. My contribution was some appetizers that seemed to go over really well with everyone. I made a date stuffed with goat cheese and wrapped in bacon. Really simple, with that good salty and sweet combination. After I ran out of dates I used some raisin bread to make sure none of the cheese and bacon went to waste.
Great dishes by everyone who participated and great fellowship. Not a bad day to spend my birthday.
Friday, December 4, 2009
NY Adventure
On one of my days off I headed into New York City to check out the El Greco iconography display at the Onassis Cultural Center located across the street from Rockefeller Center. While not a great culinary adventure it was a tasty one. I got off the train at Grand Central station and headed out on 42nd street and to my joy cam across an old friend named Tim Horton.
For those who have not had the treat of visiting a Tim Horton's or are saying who? TH is a chain from our friends north of the border in Canada. They know how to make donuts. Not too sweet but full of flavor they make the best Boston Cream donuts and that is what I treated myself to.
The top is a nice layer of chocolate icing that doesn't over power the donuts that are full of a creamy custard. The donuts body is light and fluffy and allow the toppings and fillings to add the sweetness.
So with my donuts in hand I headed up 5th Ave, making a little pit stop at Saks to check out their holiday spirit, and arrived at the El Greco display. Beautiful but heretical iconography that I image will be visited by me again with some of my classmates.
Seeing that is was lunch time I decided to head over to Rockefeller Center and see what I could find. I came across a great little eatery that has a sit down section along with a take out cafeteria section called Cucina & Co. Located under 30 Rock this place offered a wide variety of dishes that looked much more appetizing then the normal take out cafeteria deli you find in NY.
My lunch today was the Chicken Terriaki Bowl. Nicely grilled chicken tossed in a traditional terriaki suace served over sticky rice with al dente carrots and squash. Yeah it was yummy. For a place full of over priced restaurants and tourist traps this place is a nice refuge were I was able to get filled and satisfied with great tastes for under $10.
For those who have not had the treat of visiting a Tim Horton's or are saying who? TH is a chain from our friends north of the border in Canada. They know how to make donuts. Not too sweet but full of flavor they make the best Boston Cream donuts and that is what I treated myself to.
The top is a nice layer of chocolate icing that doesn't over power the donuts that are full of a creamy custard. The donuts body is light and fluffy and allow the toppings and fillings to add the sweetness.
So with my donuts in hand I headed up 5th Ave, making a little pit stop at Saks to check out their holiday spirit, and arrived at the El Greco display. Beautiful but heretical iconography that I image will be visited by me again with some of my classmates.
Seeing that is was lunch time I decided to head over to Rockefeller Center and see what I could find. I came across a great little eatery that has a sit down section along with a take out cafeteria section called Cucina & Co. Located under 30 Rock this place offered a wide variety of dishes that looked much more appetizing then the normal take out cafeteria deli you find in NY.
My lunch today was the Chicken Terriaki Bowl. Nicely grilled chicken tossed in a traditional terriaki suace served over sticky rice with al dente carrots and squash. Yeah it was yummy. For a place full of over priced restaurants and tourist traps this place is a nice refuge were I was able to get filled and satisfied with great tastes for under $10.
Tuesday, November 24, 2009
Fresh Cranberry Sauce
I don't know about you but it isn't a thanksgiving meal without cranberry sauce for the Turkey. This is my quick and simple cranberry recipe that can be made today or tomorrow to save you some time on Thursday. Here is what you need...
1 Orange
1 cup Orange Juice
1 Apple
1 Lemon
1 lbs Fresh Cranberries
1/4 teaspoon Baking Soda
1 tablespoon Honey
Zest the Lemon and Orange (make sure not to get to close to the white part of the skin) into a sauce pan with the Baking Soda, Orange Juice and Honey. Add the Cranberries and cook them just until the Cranberries begin to pop and remove from heat. Allow to cool and then place the cooked cranberry mixture into a blender with the pealed and seeded fruit of the orange and the cored apple. Blend till smooth, taste and add more honey to taste. Store in refrigerator until ready to serve.
I love to dip my turkey into this sauce, it always helps make the dry white meat of a turkey taste better. One sad confession to end this recipe with, I still love to eat Ocean Spray's Jellied Cranberry Sauce straight out of the can and slice into nice little circles.
1 Orange
1 cup Orange Juice
1 Apple
1 Lemon
1 lbs Fresh Cranberries
1/4 teaspoon Baking Soda
1 tablespoon Honey
Zest the Lemon and Orange (make sure not to get to close to the white part of the skin) into a sauce pan with the Baking Soda, Orange Juice and Honey. Add the Cranberries and cook them just until the Cranberries begin to pop and remove from heat. Allow to cool and then place the cooked cranberry mixture into a blender with the pealed and seeded fruit of the orange and the cored apple. Blend till smooth, taste and add more honey to taste. Store in refrigerator until ready to serve.
I love to dip my turkey into this sauce, it always helps make the dry white meat of a turkey taste better. One sad confession to end this recipe with, I still love to eat Ocean Spray's Jellied Cranberry Sauce straight out of the can and slice into nice little circles.
Thanksgivng - It's All About ME!
Class is done and i have some time to catch up on things other then school. I have been meaning to post some of my favorite Thanksgiving dishes and it looks like I will only end up posting one recipe, for my cranberry relish.
This is seriously one of my favorite times of year and that is because I am a selfish person. Huh? Isn't this the time of year to be thinking about others and giving thanks? Well yeah, and don't get me wrong, I am very thankful for all God has given me and I do care about others but over the years I have had some really crappy Thanksgivings. Since my father's passing we haven't really had a true family Thanksgiving, as a matter of fact more of my Thanksgivings have been spent away from my family then with them.
The point of today's ramblings isn't to give you a sob story because I realize there are many more stories worst then mine. It is because I love this time of year that I am disappointed by it. I want a perfect Thanksgiving and the truth is that will never happen for me. Instead I settle and try to make the best.
This year, I will be gathering with some of my fellow students to enjoy a meal and some fellowship and I will be okay with it when no one remembers it is my birthday (no one remembers when it falls on the last Thursday of November). This week is suppose to be about me isn't it????
I just have to learn to deal with that fact that I won't be with my family, that the turkey won't be cooked the way I like, that something will be wrong with the sides, that the wine won't be up to standard, that I won't see the largest Christmas Tree get lit up on the Circle, and that I am having to organize my own birthday party that looks like will consist of me and 5 friends.
Does anyone even read this?
This is seriously one of my favorite times of year and that is because I am a selfish person. Huh? Isn't this the time of year to be thinking about others and giving thanks? Well yeah, and don't get me wrong, I am very thankful for all God has given me and I do care about others but over the years I have had some really crappy Thanksgivings. Since my father's passing we haven't really had a true family Thanksgiving, as a matter of fact more of my Thanksgivings have been spent away from my family then with them.
The point of today's ramblings isn't to give you a sob story because I realize there are many more stories worst then mine. It is because I love this time of year that I am disappointed by it. I want a perfect Thanksgiving and the truth is that will never happen for me. Instead I settle and try to make the best.
This year, I will be gathering with some of my fellow students to enjoy a meal and some fellowship and I will be okay with it when no one remembers it is my birthday (no one remembers when it falls on the last Thursday of November). This week is suppose to be about me isn't it????
I just have to learn to deal with that fact that I won't be with my family, that the turkey won't be cooked the way I like, that something will be wrong with the sides, that the wine won't be up to standard, that I won't see the largest Christmas Tree get lit up on the Circle, and that I am having to organize my own birthday party that looks like will consist of me and 5 friends.
Does anyone even read this?
Monday, November 16, 2009
Go Colts!
In honor of the Colts spectacular win over Bill Belichick and his Patriots I am going to share my variation of the "Go Horse" cocktail recipe that is one of the specialty cocktails that I use to make at the Champps Americana in the Indianapolis International Airport. I think this is an improvement on the original recipe which was a little too sweet.
1 part Malibu rum
1 part Vodka
1 part Blue Curacao
splash of Pineapple
Shake with ice, strain and serve up.
If you shake it right you should end up with a blue drink and white foam on top. We served this drink as a martini but you can change it up and serve it over ice or use it as a shooter; I wouldn't try it as a frozen drink thought. Serve up a pitcher at your next Colts tailgate! For those of my friends who own places that serve yummy drinks feel free to add this to your menu.
1 part Malibu rum
1 part Vodka
1 part Blue Curacao
splash of Pineapple
Shake with ice, strain and serve up.
If you shake it right you should end up with a blue drink and white foam on top. We served this drink as a martini but you can change it up and serve it over ice or use it as a shooter; I wouldn't try it as a frozen drink thought. Serve up a pitcher at your next Colts tailgate! For those of my friends who own places that serve yummy drinks feel free to add this to your menu.
Sunday, November 8, 2009
Gray's Papaya
(212) 799-0243
2090 Broadway (72nd Street)
New York, NY 10023
Recently I visited an old favorite, Gray's Papaya. A friend from north of the border was visiting and he wanted a New York hot dog and so my friend Jenna suggested Gray's Papaya's Recession Buster. For $4.45 (tax included) you get two dogs and a drink. My dogs are always plain here, they are so good they don't need any toppings. Nice natural skin that snaps, all beef quality that are made fresh and grilled on a flat top to perfection. The buns are also toasted so there is no sogginess here. My juice tonight was Papaya. Did you know that papaya is natures TUMS? Hot dogs and fresh squeezed fruit juice is just a special combination. There are several locations in the New York area but I have only been to the one on Broadway and 72nd. I make it a stop after any trip to Lincoln Center.
2090 Broadway (72nd Street)
New York, NY 10023
Recently I visited an old favorite, Gray's Papaya. A friend from north of the border was visiting and he wanted a New York hot dog and so my friend Jenna suggested Gray's Papaya's Recession Buster. For $4.45 (tax included) you get two dogs and a drink. My dogs are always plain here, they are so good they don't need any toppings. Nice natural skin that snaps, all beef quality that are made fresh and grilled on a flat top to perfection. The buns are also toasted so there is no sogginess here. My juice tonight was Papaya. Did you know that papaya is natures TUMS? Hot dogs and fresh squeezed fruit juice is just a special combination. There are several locations in the New York area but I have only been to the one on Broadway and 72nd. I make it a stop after any trip to Lincoln Center.
Thursday, November 5, 2009
Legal Sea Foods - White Plains, NY
Thanks to some very generous people I was part of a group taken up to the Legal Sea Foods location in White Plains, NY. The company was great so the meal was enjoyable but you can't get passed the fact the Legal is a chain restaurant. The sad truth is that while I enjoy sea food I am often stuck eating it at chain restaurants so I will be comparing Legal to the chains out there. Decor wise I would put it inline with Oceanaire. 
The blues, metal and woods give it a sophisticated feel but the details really make the decor no better then a fancy Red Lobster.
The evening started off with cocktails and a bottle of Cabernet Sauvignon from Chile. Every year that I try the wines from Chile I am seeing a maturity developing and this bottle was a great example. The single estate Medalla Real is a 2007 from the D.O. Maipo Valley in Chile. It presents with the classic deep ruby of a Cab and has hints of oak and currant. Very yummy wine that even had the wine novices gushing over it at the table.
Our table started of with appetizers and we choose the special for the evening the Ceviche, and the waiters recommendation of the Legal Sampler. First the Ceviche, a disappointment for me. While the tropical fruit flavors with onion and citrus were there the star of the dish, the seafood, was lacking. Instead of dicing up and using a variety of fish and shellfish, petite salad shrimp were used. It felt as if the shrimp were cooked then added to the ceviche mixture rather then allowing the ceviche to do the cooking.
One last note about the ceviche was that there were not enough tortilla chips to completely finish the meal. More concern was given to being cute in presentation that practicality and that made this dish a fail. We also were served the Legal Sampler which consisted of Seared Tuna, a couple of wantons, Shrimp Cocktail, and a crab cake. Let's get the ugly out of the way, the wantons just plain sucked. Over cooked, so much ginger in the mixture that I could not identify the protein and then drenched in a soy sauce. The shrimp cocktail consisted of two giant prawns served over ice with an ok cocktail sauce. As a disclaimer, I use the Indianapolis favorite of St. Elmo's Steakhouse's cocktail sauce as a barometer for all other cocktail sauces and this one was not even close. It tasted more ketchup then horseradish and there was no kick, if Elmo's is a 10 then this one scores a 2. The seared tuna was great, a little sesame seed and not over cooked, just like I make it. The crab cake is the real star of the plate. Lots of crab and little bread crumbs make sure that it falls apart with ease. It is served with a seasoned mayonnaise drizzled on top that adds just enough to moisten the dish. What the appetizers have taught us that Legal should stick to the classic New England cuisine and leave the international flair to others who do it well. 
This missteps of the first course were replaced by my favorite dish at Legal, the Lobster Bisque. One of our host recommended the Clam Chowder as being great, and I don't doubt it, everyone who had it at our table loved it, but there is just something special about the Lobster Bisque. The presentation is very simple when served in a cup but all the flavor and tastes are there. Not too much sherry and decent size chunks of lobster make this a favorite. I don't find it as creamy as the Capital Grille version but that is not a bad thing. This dish is a balance of richness and simpleness that remind me why I can eat bowls of it.
Now for the main course, back to disappointment. The menu offered swordfish in several locations and when it came time for me to order their house preparation I was very sad to learn that they were out of swordfish that evening. My debate had been what preparation of swordfish to order so I had not back up plan and thinking quick on my feet I ordered what my cohort Anthony order across from me, crab legs.
Normally I don't do crab legs when I am wearing a suit or when I am with classy company. I do love to eat crab legs and have been known to eat 2-3 buckets of them in one sitting. My next recipe I will share with you all is how I make my crab legs at home. To me crab legs are bar food and something I eat with beer and my sleeves rolled up. It is hard to mess crab legs up and these were fine, just fine and that was disappointing. I really was hoping for something spectacular, but besides the size these tasted just like the crab legs I would get at Hooters or Joe's Crab Shack. What was shocking was that I was served a black leg which was uneatable. Normally I would have brought this to the attention of the staff but because of our group size I did not want to be that guy this night. 
My sides chosen were the the mashed potatoes and the spinach and nothing special here either. The potatoes were plain and unimaginative and quickly formed the glossy coating that tends to occur in lower end establishment. The spinach was over cooked, it developed the bitter taste that occurs when you over kill the leaves. 
While I may have been negative about most of the meal I still think Legal is the best place to get seafood in Westchester County. The lessons learned are to stick with the soups, and the crab cakes and other New England specialties. I would still like to try the swordfish but I heard from those who ordered the Salmon and Mahi Mahi that their fish was overcooked. So with all that said if anyone has a suggestion for a great seafood place in Westchester County let me know so I can cross Legal off my list.
The blues, metal and woods give it a sophisticated feel but the details really make the decor no better then a fancy Red Lobster.The evening started off with cocktails and a bottle of Cabernet Sauvignon from Chile. Every year that I try the wines from Chile I am seeing a maturity developing and this bottle was a great example. The single estate Medalla Real is a 2007 from the D.O. Maipo Valley in Chile. It presents with the classic deep ruby of a Cab and has hints of oak and currant. Very yummy wine that even had the wine novices gushing over it at the table.
Our table started of with appetizers and we choose the special for the evening the Ceviche, and the waiters recommendation of the Legal Sampler. First the Ceviche, a disappointment for me. While the tropical fruit flavors with onion and citrus were there the star of the dish, the seafood, was lacking. Instead of dicing up and using a variety of fish and shellfish, petite salad shrimp were used. It felt as if the shrimp were cooked then added to the ceviche mixture rather then allowing the ceviche to do the cooking.
One last note about the ceviche was that there were not enough tortilla chips to completely finish the meal. More concern was given to being cute in presentation that practicality and that made this dish a fail. We also were served the Legal Sampler which consisted of Seared Tuna, a couple of wantons, Shrimp Cocktail, and a crab cake. Let's get the ugly out of the way, the wantons just plain sucked. Over cooked, so much ginger in the mixture that I could not identify the protein and then drenched in a soy sauce. The shrimp cocktail consisted of two giant prawns served over ice with an ok cocktail sauce. As a disclaimer, I use the Indianapolis favorite of St. Elmo's Steakhouse's cocktail sauce as a barometer for all other cocktail sauces and this one was not even close. It tasted more ketchup then horseradish and there was no kick, if Elmo's is a 10 then this one scores a 2. The seared tuna was great, a little sesame seed and not over cooked, just like I make it. The crab cake is the real star of the plate. Lots of crab and little bread crumbs make sure that it falls apart with ease. It is served with a seasoned mayonnaise drizzled on top that adds just enough to moisten the dish. What the appetizers have taught us that Legal should stick to the classic New England cuisine and leave the international flair to others who do it well. This missteps of the first course were replaced by my favorite dish at Legal, the Lobster Bisque. One of our host recommended the Clam Chowder as being great, and I don't doubt it, everyone who had it at our table loved it, but there is just something special about the Lobster Bisque. The presentation is very simple when served in a cup but all the flavor and tastes are there. Not too much sherry and decent size chunks of lobster make this a favorite. I don't find it as creamy as the Capital Grille version but that is not a bad thing. This dish is a balance of richness and simpleness that remind me why I can eat bowls of it.
Now for the main course, back to disappointment. The menu offered swordfish in several locations and when it came time for me to order their house preparation I was very sad to learn that they were out of swordfish that evening. My debate had been what preparation of swordfish to order so I had not back up plan and thinking quick on my feet I ordered what my cohort Anthony order across from me, crab legs.
Normally I don't do crab legs when I am wearing a suit or when I am with classy company. I do love to eat crab legs and have been known to eat 2-3 buckets of them in one sitting. My next recipe I will share with you all is how I make my crab legs at home. To me crab legs are bar food and something I eat with beer and my sleeves rolled up. It is hard to mess crab legs up and these were fine, just fine and that was disappointing. I really was hoping for something spectacular, but besides the size these tasted just like the crab legs I would get at Hooters or Joe's Crab Shack. What was shocking was that I was served a black leg which was uneatable. Normally I would have brought this to the attention of the staff but because of our group size I did not want to be that guy this night. My sides chosen were the the mashed potatoes and the spinach and nothing special here either. The potatoes were plain and unimaginative and quickly formed the glossy coating that tends to occur in lower end establishment. The spinach was over cooked, it developed the bitter taste that occurs when you over kill the leaves. While I may have been negative about most of the meal I still think Legal is the best place to get seafood in Westchester County. The lessons learned are to stick with the soups, and the crab cakes and other New England specialties. I would still like to try the swordfish but I heard from those who ordered the Salmon and Mahi Mahi that their fish was overcooked. So with all that said if anyone has a suggestion for a great seafood place in Westchester County let me know so I can cross Legal off my list.
Friday, October 30, 2009
Aliada - Astoria, NY
Last night my brother arrived in NY to do some work out at JFK. I know he likes Greek food and thought I would take him and one of his co-workers up to Astoria to experience a night in Greece while they were here in NY. Thanks to recommendation of my friend Fr. Anastasios, I decided on Aliada located at 29-19 Broadway in Astoria. This place is advertised and Greek and Cyprian food and the Cyprians know how to cook so I was looking forward to the meal.We sat down and my brother's co-worker almost got tricked into the bottle at the table routine but I spoke up quickly and said the tap water will be fine. We did start off with some KEO beer, a very typical pilsner, nothing spectacular but decent.
My brother always has to have Saganaki when we go to a Greek restaurant and last he was no exception. To complete the meza course we also had an order falafal, proving that this restaurant was Cyprian. The Saganaki was one of the better ones I have had, there was thickness while still being hot and not being overly hot so that cheese turns to liquid. I appreciated the authenticity of NOT serving this dish by flaming it table side. The falafal were palatable, they were not the best I have ever had because I have way too many Egyptian friends who are experts at making them, but better then most restaurants. The outside of the falafal was crisp the inside was soft and green (the mark of true falafal) with a good mixture of spice.
Our main entrees arrived, both my brother and his coworker ordered a combination platter of Souvlaki and Gyro with Lemon Potatoes. The potatoes were very typical of most Greek restaurants, crispy on the outside, nice and smooth on the inside but the seasoning at Aliada was par excellence with a perfect balance of salt, pepper and lemon. There is not a whole lot that can be said about the Gyro meat, it all seems to come from the same place and from the same cones. Don't get me wrong, I do like it but this seems to be the same not matter where you.
Tonight I had the Souvlaki sandwich and an order of Grilled Octopus. 
The Octopus was tender and the best I have had outside of Greece. There was no rubberiness that is often found in the dish. My brother's co-worker might have described the texture best when he compared it to a scallop. The marinade was not over powering either, it served as a compliment to a well cooked octopi. 
The Souvlaki at Aliada was superb. It is a hard dish to keep tender while at the same time making sure it is cooked properly and the chef was able to do so with skill. I was able to eat the sandwich with out deconstructing because the pork was too chewy. Quite the opposite here, the pork was tender and succulent and the lettuce, tomato and onion were skillfully chosen to compliment the meal.
Overall a great meal. The damage for three people, with drinks, was $95 without tip. A note on the service, our waiter was fantastic but speed is not on the menu here, nor should it be in an establishment like this. He was very attentive and asked the right questions but he was the only waiter for the entire place and the kitchen is a two man kitchen. Food came out at a good pace and he was able to serve everyone with efficiency. Our dinner took almost two hours but with food and drink and good conversation that is perfect.
Tuesday, October 27, 2009
Lamb Lollipops
Last night I was at a reception and Lamb Chop Lollipops were served. This is an easy and fun way to serve lamb, great for dinner parties. Here is my recipe
Ingredients
Rack of Lamb
1 cup Olive Oil
3 tablespoons Lemon Juice
1 tablespoon Rosemary
1 tablespoon Oregano
1 tablespoon Basil
1 teaspoon Salt
1 teaspoon Pepper
Preheat oven to 400. Create a marinade by combining the Olive Oil, Lemon Juice, Rosemary, Oregano, Basil, Salt and Pepper. Stir together and then rub the marinade onto the lamb, should be enough to cover 2-3 whole racks. Place foil over the bones to prevent charring and then place the lamb in a baking dish. Cook for approximately 15 minutes or until internal temp is 160, do not over cook. Pull out the lamb and allow the rack to sit for 10-15 minutes and remove the foil. Cut straight between the bones to create the individual lollipops and serve.
Just a few notes about this dish, I am a big fan of rare lamb, however this recipe should cook the lamb to medium which makes this dish easier to serve. As in all my recipes I prefer using fresh herbs, you can use dried herbs when the fresh are not available. You should plan on at least 2 lollipops a person, I once ate over 20. When serving make sure the bone is facing up so it makes it easy for your guest to grab it and eat it, no fork and knife needed.
Ingredients
Rack of Lamb
1 cup Olive Oil
3 tablespoons Lemon Juice
1 tablespoon Rosemary
1 tablespoon Oregano
1 tablespoon Basil
1 teaspoon Salt
1 teaspoon Pepper
Preheat oven to 400. Create a marinade by combining the Olive Oil, Lemon Juice, Rosemary, Oregano, Basil, Salt and Pepper. Stir together and then rub the marinade onto the lamb, should be enough to cover 2-3 whole racks. Place foil over the bones to prevent charring and then place the lamb in a baking dish. Cook for approximately 15 minutes or until internal temp is 160, do not over cook. Pull out the lamb and allow the rack to sit for 10-15 minutes and remove the foil. Cut straight between the bones to create the individual lollipops and serve.
Just a few notes about this dish, I am a big fan of rare lamb, however this recipe should cook the lamb to medium which makes this dish easier to serve. As in all my recipes I prefer using fresh herbs, you can use dried herbs when the fresh are not available. You should plan on at least 2 lollipops a person, I once ate over 20. When serving make sure the bone is facing up so it makes it easy for your guest to grab it and eat it, no fork and knife needed.
Thursday, October 22, 2009
A Note on Ingredients
Is it worth the money? When it comes to ingredients, yes! There is a difference between fresh, canned and frozen. The fresh will always taste better if it is prepared right but, if you are willing to sacrifice taste or crispness, you can use the frozen or canned to save time and money.
My last recipe calls for "Simply Limeade" which is a little bit more expensive then other Limeades on the market but there is a unique quality that the "Simply" label produces. For the last few years it is the only orange juice I would drink because it taste fresh squeezed. The refectory here at school serves us frozen concentrate and that makes you appreciate the fresh squeeze when you can get it.
THEOLOGY ALERT!!! This morning for class I had to reflect on Tertulia's writings and there is a concept that he draws out that claims that evil has to exist in order for goodness to be recognized. Part of me want to call that bull but my thoughts on orange juice just gave me a real example to help me get my mind around it. The fresh squeezed tastes amazing but I really didn't appreciate it until I was stuck drinking the concrete. The concentrate therefore exist so I will appreciate what a glass of fresh squeezed taste like. Ok, now back to the original topic...
Don't you love how my train of thoughts works? Now back to my thoughts on ingredients. Some of my recipes really require the brand or specific item I list. This is why I am bringing up the "Simply Limeade"; it is the key ingredient for the Margarita Martini. You can change out the tequila to your liking, you can replace the Grand Marnier with a lesser Triple Sec and you might not notice the difference, but use anything else but the limeade and the taste will suffer.
So how are you suppose to know what you can substitute and what you can't? Well the same way I came up with my choice, experimentation. Have fun in the kitchen and don't be scared to try new things and open your creativity. Lastly, speaking of creativity I think I just came up with an amazing idea for surf and turf, using fillet medallions and scallops, now I just need a kitchen to try it out in...
My last recipe calls for "Simply Limeade" which is a little bit more expensive then other Limeades on the market but there is a unique quality that the "Simply" label produces. For the last few years it is the only orange juice I would drink because it taste fresh squeezed. The refectory here at school serves us frozen concentrate and that makes you appreciate the fresh squeeze when you can get it.
THEOLOGY ALERT!!! This morning for class I had to reflect on Tertulia's writings and there is a concept that he draws out that claims that evil has to exist in order for goodness to be recognized. Part of me want to call that bull but my thoughts on orange juice just gave me a real example to help me get my mind around it. The fresh squeezed tastes amazing but I really didn't appreciate it until I was stuck drinking the concrete. The concentrate therefore exist so I will appreciate what a glass of fresh squeezed taste like. Ok, now back to the original topic...
Don't you love how my train of thoughts works? Now back to my thoughts on ingredients. Some of my recipes really require the brand or specific item I list. This is why I am bringing up the "Simply Limeade"; it is the key ingredient for the Margarita Martini. You can change out the tequila to your liking, you can replace the Grand Marnier with a lesser Triple Sec and you might not notice the difference, but use anything else but the limeade and the taste will suffer.
So how are you suppose to know what you can substitute and what you can't? Well the same way I came up with my choice, experimentation. Have fun in the kitchen and don't be scared to try new things and open your creativity. Lastly, speaking of creativity I think I just came up with an amazing idea for surf and turf, using fillet medallions and scallops, now I just need a kitchen to try it out in...
Wednesday, October 21, 2009
Margarita Martini
When I was bartending at the Indianapolis Airport the most popular drink was our margarita. This is not the corporate recipe I had to use! I developed this recipe while spending time with my brother Stephen and working on a drink to compliment the Dominican cuisine of my new sister-in-law. You can of course substitute the liquors to your choosing but the ones listed are the ones I recommend.
1 part Patron Silver
1/2 part Grand Marnier
1 part "Simply Limeade" http://simplyorangejuice.com/
Shake in cocktail shaker with ice, strain into salt rimmed martini glass, garnish with lime twist. Enjoy! Cut back on the Limeade and you can also enjoy this as a shooter.
1 part Patron Silver
1/2 part Grand Marnier
1 part "Simply Limeade" http://simplyorangejuice.com/
Shake in cocktail shaker with ice, strain into salt rimmed martini glass, garnish with lime twist. Enjoy! Cut back on the Limeade and you can also enjoy this as a shooter.
Introduction
Over the years I have had a few friends ask me for recipes to some of the classic dishes I have made for them. My step-father is always telling me I am making the wrong career choice and should open a restaurant. Lastly, anyone who knows me knows I love to eat. So I am starting a blog. Yes, it may be a little passe but being back in Grad School has given me my writing bug back.
A little bit about me, I am a former bartender who is also a chef, although not classically trained. I have 10 years in the restaurant business, have taken college level course on wine and food, and did I mention I love to eat? I grew up in Indianapolis and have eaten at all the greats there who have all moved on the resturaunt heaven (Something Different, Peter's, L'Explorateur). When I travel to Vegas it is more about the food then the gambling for me. When I go to a foreign country it is all about sampling the local cuisine and visiting the McDonalds to see how the American chain has corrupted the local cuisine.And now I am in New York, the food capital of the world.
So what to expect from this blog? Well I am not going to make any promises on how often I will publish or what the content will include but the focus will be food. You will find recipes for some classic dishes and some of my creative concoctions. You will see some of my great food adventures, and speaking of that, if you own a restaurant and would like me to feature your place feel free to invite and try to wow me. I will be honest in my review even if you pick up the tab so be prepared to shine or else.
So let's see where this takes us and feel free to share my postings with those who might appreciate them.
A little bit about me, I am a former bartender who is also a chef, although not classically trained. I have 10 years in the restaurant business, have taken college level course on wine and food, and did I mention I love to eat? I grew up in Indianapolis and have eaten at all the greats there who have all moved on the resturaunt heaven (Something Different, Peter's, L'Explorateur). When I travel to Vegas it is more about the food then the gambling for me. When I go to a foreign country it is all about sampling the local cuisine and visiting the McDonalds to see how the American chain has corrupted the local cuisine.And now I am in New York, the food capital of the world.
So what to expect from this blog? Well I am not going to make any promises on how often I will publish or what the content will include but the focus will be food. You will find recipes for some classic dishes and some of my creative concoctions. You will see some of my great food adventures, and speaking of that, if you own a restaurant and would like me to feature your place feel free to invite and try to wow me. I will be honest in my review even if you pick up the tab so be prepared to shine or else.
So let's see where this takes us and feel free to share my postings with those who might appreciate them.
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