The first of a few posts about NYC.

Ten Days in New York City (NYC)

So as many of you know I just got back from a ten day escapade through NYC. It was my first trip to the greatest city in the world so I had a lot of ground to cover in a short time.

How did this trip come about? Well a good friend and mentor of mine Chef Jason Hoffman of “The Taco Guys” (www.thetacoguys.com) had mentioned to me that he was consulting on a new Bar/Bistro in the Bushwick neighborhood of Brooklyn, NY. Immediately my attention was his as he described the menu and concept of this new establishment. “It’s going to be French inspired cuisine with Eastern European accents.” He said. I was hooked. I figured since I would be going to work for 6 days I should probably set a steady schedule of vacation (i.e. eating) around my work days.  So naturally I did just that. What follows here is the true story of my first trip to NYC.

Day one:

I booked the red eye from Portland so I could have a full day of adventuring as soon as I got off the plane; I highly recommend this flight to everyone. So I arrived at JFK Airport at 6:30am, I couldn’t check in until later in the evening so I took the train to Madison Square Garden and dropped my bags off at a storage locker on 36^th street. Since it was only 8am I figured I could get some good sightseeing in before the tourist blitz. I headed to the Empire State Building, what better way to acclimate to a new city than to see it from its tallest point? The line as I suspected was rather short, it only took me one hour to get to the 86^th floor. Upon stepping onto the viewing deck I was hit by a gust of warm Atlantic air, completely refreshing after being on the subway for an hour. I looked out off the deck and received a bird’s eye view of the most amazing city I have ever seen. I did the walk around took some photos with my IPhone and headed down, I had been in NYC for 3 hours without food it was time to get eating!

I had connected with the owner of Mazelle to grab lunch and drop my bag; he recommended a hot spot in Brooklyn called “Roberta’s.” If you didn’t know it was there you’d walk right past it. The brick entry is guarded by a tall wooden fence and drapes. I felt as if I was entering some lost enclave in a concrete jungle. When I entered the subdued rustic entry my nose, eyes and, ears all jumped to attention; on my right there was a wood fire oven roaring away with a bustling staff slinging fresh pizzas like nobody’s business, the long dining hall is lined with communal tables filled with locals and tourists alike, and the sounds of true rock ‘n’ roll steadily streams from the sound system. We are greeted by the hostess who promptly alerts us it will be a 45 minute wait for a table. This place must be good. We put our names down and head towards the bar to grab some pre-game drinks. I had the local ginger beer whose name escapes me, but none the less it was fantastic. We step out to the bier garden to sit a wait for our table. Again don’t be fooled this restaurant is huge. I peruse the menu dissecting every little part, I notice two things: Sweetbreads and a grilled Treviso salad with smoked Escarole (the fish not green). Really? In this place? I was blown away by the seamless diversity of the menu, the simplicity and care. It was a very harmonic balanced design. Someone cared when they put this menu together, immediately I knew it was going to be good. We ordered two pizzas and the smoked Escarole Salad. The pizzas are perfect, crisp thin dough with that smoky wood fire flavor I so love coupled with the sweet and spicy pork sausage, sweet and spicy pork sausage. A tangy red sauce and plenty of well-placed peppers and onions. The salad? Well you guessed it; spot on with the smoked fish and bitter Treviso, an absolute delight for an afternoon salad.  My most humble regards to the folks who made this lunch happen.

We head back to Mazelle to speak a bit further about the plans for the coming week.  As Yury and I spoke about the game plan I found myself quite impressed by his vision of what Mazelle would ultimately transform into. Not that I wasn’t already hooked but after hearing his plans I couldn’t wait to get started. But first I had food to eat.

Day two:

After a slow night of winding down from my first day in NYC, I awoke at the early hour of 8am, showered and made my way to the subway station. I pulled up my map and planned my attack for day two. First I would make my through The American Museum of Natural History, followed by a stint at the Metropolitan Museum. I got off the train and found the first bagel shop I could, it seemed trendy and full of buzz so I figured it must be good. I ordered up an onion bagel with smoked salmon schemer, what a treat. The perfect way to start this day, a good balance of carbs and protein to guarantee my success. I walk the Natural History Museum for 2 hours see the whole thing (This is a must do when you are in NYC) after taking in the sights and sounds of the museum, I headed outside to find my first dirty water dog of the trip. I find the one hit it with some mustard and found a bench to sit down on. As I sit and watch the world roll by I get a text reminding me to make my way to “Katz Deli.” Distracted by the notion of real pastrami on rye, I forget about the Metropolitan Museum and head back to the train.

I arrive at “Katz Deli” to find a line down the block! As it was highly recommended I figured it must be worth the wait. So I wait in line; it moves quickly and as I reach the door it hits me! That wonderful smell of cured meats, pickles and, rye bread. I knew I was home. I get into a line to order a pastrami on rye extra brown mustard cause that’s how I roll, I talk with the dude making my lunch and learn he’s been there for 12 years!! 12 years! This dudes been rocking the sando line. I drop a couple bucks in the tip cup and throws me a couple slices of pastrami for me to sample. The moment that sweet smoked meat hit my tongue…Silence, sunshine, cool breeze, doves fly overhead and, a harp plays softly in the background. Heaven? “Dude! Yo! Your sandwich is ready.” I grab my monstrous sandwich turn and try to find a table. The nice thing about dining solo in NYC is that I can quickly find a spot, I drop another couple bucks with the sandwich king and head to a spot beside a pair of tourists pretty sure they were French, they had tried to finish their meals but the pastrami proved too much for their dainty tummies. I look at the feat ahead of me, snap a quick photo then begin my journey through a wonderful world of meat, bread and, mustard accompanied of course by some killer dills. Not to defeat by a miracle of meat I proudly finish my lunch. I look up at I find that the other diners around me are staring in amazement at my ability to undauntedly attack this behemoth. An utter masterpiece. I sit and breath a bit before getting up to wash my hands and find my next meal.

In the spirit of one of my favorite chefs (Anthony Bourdain) I power onto my next stop. As it was now 6pm I figured it would be an ideal time to head to Times Square to take in the zoo. And a zoo it was. Now you should know I love to watch people, it’s one of favorite pass times. And boy oh boy was I in for a treat. Tourists were everywhere, cameras flashed, people gazed, Elmo laughed, the naked cowgirl cackled, the big screens glared with wonder. This by all means is truly remarkable, more people than I could bother trying to guess all stuffed between two skyscraper lined avenues, much like the hot dog I enjoyed earlier. There even grandstands to sit and watch the giant flat screens flash previews of the musicals playing right off Broadway. I wandered around here for a couple hours, charged my phone at a Starbucks across the street from “The Letterman Show” and took in the sights. Once my phone was charged and my coffee had settled I had a choice to make; go home, or go eat. I choose to eat. But where? Ah ha, it hits me. Why not Les Halles, Anthony Bourdain’s restaurant, nothing fancy just very well executed French bistro fare. I make way on foot; it’s only a few blocks on Google maps. Here’s a free tip, don’t think that the blocks are small, it took me an hour to get there. Once I arrived I pulled up a chair to the bar ordered my cranberry soda water with a lime of course, and asked for a dinner menu. I scan the brasserie style menu and find the old stand byes just as I had envisioned it. I order the seared scallop salad and it is perfect. The scallop is fresh and tender seared perfectly, the accoutrements match perfectly to the scallop, for dinner I order the Hanger Steak and Frites, with béarnaise. The steak is perfectly cooked and the sauce is to die for. Just as I had envisioned it.

As I leave the Les Halles I look up to find that I am within walking distance to “Ground Zero” I head in for a closer look, the silence and still of the night only add to the energy I could feel here. It is a very powerful moment to stand at the base of a monument to the men and women of that fateful day. It is astounding the sense of remorse and loss I feel here. It is reminiscent of the feeling standing at the Iwo Jima memorial, pride, anger, strength, love. It’s a mash of emotions. The new monument is a beautiful structure reaching high into the night sky dressed to the nines these towers bring hope and pride to the front of my emotions.

I take a long train ride back to Ft. Hamilton, it leaves me plenty of time to be grateful I have the opportunity to experience this; “The Greatest City in the World.”

Day Three:

To be continued….

The Ed Forman Show

On Tuesday night I was fortunate enough to make a guest appearance on The Ed Foreman Show, in downtown Portland. I was scheduled as a guest chef with the primary objective of cooking with... Wait for it... BACON! Yes of all the things in this world I was asked to prepare I get number 1. I was already excited to be on the show but to be cooking with Bacon even more so. Insert non secquiter; If you have not been there to see it live yet. You should be. Its every Tuesday night at Dante's.

I had so many ideas for bacon that I had to narrow the options, so I figured since it's summer why not focus on some easy starters and a nice dessert. What I came up with was: Bacon and jack cheese stuffed jalapenos wrapped in bacon, Bacon wrapped prawns with a warm Bacon, Tomato, Basil and Tequila sauce, dessert Bacon and maple cupcakes, and a special corn dog wrapped in bacon just for ED.

The thing I love most about bacon. Its versatility. You can really use it in anything. It has it all, fat, salt, and sweet. It really is, damn near perfect. It's also a form of food preparation you can find anywhere there is pork and salt. Almost every country has it's own form of cured pork belly. And the beauty of it all; it's still bacon. So where to start with getting the most bang for for your buck. First, use a product that is not found at large chain supermarkets, most of that stuff has to many sulfates to count. I prefer to use Nueskes Bacon from Wisconsin. It's an apple wood smoked slab bacon you can pick up at Chop Butchery in NW  City market (http://chopbutchery.com/). Or on line at http://www.nueskes.com I prefer Chop they are local, friendly, and creative.

Stay tuned for the web cast of the event as it will posted soon.

How to make sauerkraut!!!!!

So its been awhile since I have posted a recipe with instruction so here ya go. I made my first sauerkraut of the year this week and wanted share the experience with you. So without further ado here we go.

Homemade Sauerkraut:

2 heads of cabbage sliced about 1/8" thick with the core removed
1 garlic clove
1 yellow onion
2 Tablespoons Juniper Berries
1Tablespoon Caraway seeds
2 Bay leafs
2-3 Tablespoons of sea salt course of fine

Equipment:
1 One gallon glass jar wide enough to place a small plate over the top
1 Chefs knife
1 Cutting board
1 large stainless steel bowl
cheese cloth
rubber band

First place the heads of stem down and cut it in half from top to bottom so that the core is exposed in the middle of both halves. Using the tip of your make a cut along the outer edge of the core at an angle towards the center so you cut as if making a triangle out of the core. Repeat this step on the other side of the core. You should have been able to remove the whole core, if not just cut away the remaining part of the core. If there is a little this ok it will have a touch more texture in the finished product. Repeat this step for the other half. Once the core is removed place the halve flat side down on your cutting board. Slice the cabbage as thin or thick as you prefer. Place the sliced cabbage into the bowl. Once all the cabbage is sliced and in the bowl add the slat, caraway and, juniper berries. Toss it all together until the salt has covered all the cabbage and it has started to release water. This process will help to keep the cabbage crispy and also create the brine for the curing. Once well combined begin placing the cabbage into the glass jar, pressing it down firmly after every two or three scoops. As you continue to fill the jar and press down you'll notice water begin to release from the cabbage. That is your brine. Once all your cabbage is in your jar place the small plate over the top of the cabbage and weigh it down with a can or other well weighted object that is clean. Place the cheese cloth over the the top of the jar and secure it with a rubber band or twine what ever you have available. Now place it somewhere in the kitchen that it is out of the way and let it rest. Give it a good press after about an hour just to get a another good amount of water. I do this often for the first day. After about two days your cabbage will begin to smell like sauerkraut, and the brine will cover the cabbage completely. Give it a try and see how it tastes, it may take up to four days to be right, and once it is it can be stored in a cool dry place for a month. Just a note if mold develops on top of the liquid that is perfectly fine, just skim the top to remove as much as possible. This mold will hurt the sauerkraut.
If your like me and like to have a good supply all year make sure to watch how much you have left and time your next accordingly. You can use the liquid from the first batch to brine the next, it will just keep getting better. Each time. There also a ton of great resources in the web in the way of recipes. I recommend trying this traditional batch first then experimenting with other combinations. For example use green and red cabbage and it will create a pink sauerkraut. Try just red cabbage, add apples cinnamon and star anise for a sweet and sour style. There are endless possibilities so get and create one of your own. Happy cooking.