Thursday, September 16, 2010
Seared Sea Scallops
Caramelized Cauliflower, Chanterelles, Asparagus & Golden Raisins
Grilled Berkshire Pork Chop
Cassoulet of Summer Beans, Chive Dumplings
Goat Cheese Ravioli
Artichokes, Favas, Cherry Tomatoes & Spinach
New York Style Cheesecake
Berry Gelée & Graham Cracker Gelato
Tribeca Chocolate Cake
Malted Milk Chocolate Pecan Ice Cream
Tahitian Vanilla Crème Brûlée
Last Friday I had dinner with my good friend and former boss :) Angie at Tribeca Grill.
We started with the seared sea scallops and wow, was it tasty! This once piece was tender and flavorful.
Moving on to the main course, we enjoyed the goat cheese ravioli (which was very rich but also delicious) and the grilled berkshire pork chop (big chunk of meat). The seasoning was very complementary and not overpowering.
Now on to dessert...I do not have a sweet tooth, however, seeing all these great desserts, compliments of the chef was very tempting not to try at least one bite from each of them :)
We had the New York style cheesecake, berry gelée & graham cracker gelato, tribeca chocolate cake, tahitian vanilla crème brûlée and my favorite the banana tart.
If there were a triangle between excellent service, food quality and decor, this restaurant would be the perfect equilateral triangle! I had one of the finest and most functionally creative meals I have ever had in a restaurant.
Friday, September 10, 2010
My niece Kyaris Lee
Yali (married to my cousin Steven), Nalia (married to my brother Steven), Mandy (married to my brother Manny) and my adorable niece Kyaris (daughter of my brother Jose)
Yesterday was a special day. Trip to the Bronx....MY MOM COOKED! I love her cooking. Not as great as mine (jeje, she knows I love to tease her) but it was delicious.
She made the following:
camarones al ajillo (garlic shrimp)
green salad (romaine lettuce, tomatoes, cucumbers, watercress)
Plate of vegetables (broccoli,zucchini,carrots)
Dominican style beans
NOTE: The first 5 pics are from google (beans,chicken,vegetables,rice & shrimp). EVERYONE ate the food so quick. I didn't have a chance to take pictures of the real plates :( maybe next time.
Yesterday after dinner we had the most intense conversation! Tattoos! do we love them or do we hate them. Is it wrong or not! LOL ohhh how i love my family lol.
We talked, we screamed, we wrestled but we love each other.
I thank the Lord for blessing me with a beautiful mother, annoying brothers and lovely sisters in law, and last but not least my princess Kyaris.
Wednesday, September 8, 2010
Anthony and I have decided to try a new plate, hopefully every other day.
This was our dinner last night.
Saute chicken & Black beans. (Notice I added a fried egg to my plate) this made it even more YUMMY!
Here are my ingredients and preparations…
• 2 tablespoons vegetable oil
• 2 boneless, skinless chicken breast halves, about 6 ounces each
• Sea salt
• Freshly ground black pepper
• Powder garlic
• Juice of 1 lime
Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 10 minutes per side. Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Ready and transfer to plate.
• 1 can GOYA black beans, drained
• 1 tbsp. Extra Virgin Olive Oil
• 1 pkt. Goya Sazon coriander & annatto seasoning
• ½ tsp. ground black pepper
• Garlic, minced
• Onion, chopped
• Red or green bell pepper, chopped
Heat the oil in a sauce pan over medium-high heat until shimmering. Saute onion, garlic, bell pepper and parsley for 3 minutes. Add ¼ cup water to saucepan, (let it heat for about a 1-2 min). Add beans and the Goya sazon with coriander & annatto seasoning. Simmer for about 10 minutes. Divide beans evenly among serving plates.
Tuesday, September 7, 2010
The line is long but WOW it’s worth it!
As some of you may know, I worked for Shake Shack (union square hospitality group) for 5 years. So of course I was sick of eating it practically every week. Anthony, Ivan (our good friend) and I dined here on Friday night. I had the Shack burger with fries and a large Arnold Palmer to compliment my burger. Anthony had the boring hamburger :) with fries and shack sauce on the side, small coke and for dessert we both had the concrete jungle.
Concrete Jungle: OUR FAVORITE. Ingredients: frozen vanilla custard, hot fudge, bananas and peanut butter…. A MUST!
Here is some info about shake shack…
The first Shake Shack located in Madison Square Park opened in July of 2004. The restaurant was conceived and developed by Danny Meyer's Union Square Hospitality Group, which maintains a variety of restaurants in the Union Square area.
Friday, September 3, 2010
Now I know this has nothing to do with cooking LOL, however its something my lovely family enjoyed doing while spending time together. Kyaris, is my adorable 7 year old niece. love her painting of the flower. Samandy is my lovely sister in law (married to my brother Manny) and Yalixsa is the sister I always wanted (married to my cousin Steven).
As you can see, my painting is the most horrible one there lol and the rest are like Picasso's (or maybe not).
HI!!I haven't blogged in a very long time due to work. My latest dish....
FRENCH APPLE TART...It was delicious, except I wish I could have added a bit more sugar.
Recipe from Food network (Barefoot Contesa)
For the pastry:
* 2 cups all-purpose flour
* 1/2 teaspoon kosher salt
* 1 tablespoon sugar
* 12 tablespoons (11/2 sticks) cold unsalted butter, diced
* 1/2 cup ice water
For the apples:
* 4 Granny Smith apples
* 1/2 cup sugar
* 4 tablespoons (1/2 stick) cold unsalted butter, small diced
* 1/2 cup apricot jelly or warm sieved apricot jam
* 2 tablespoons Calvados, rum, or water
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.