foodie nyc

Braised Oxtail Spring Rolls

In a little while, braising is going to be totally unacceptable until the Fall.  Like shave your head and check into rehab unacceptable.  Or crank Journey and play air guitar at your desk at work unacceptable.  Or become famous for crying in the crowd of American Idol unacceptable.  OK, maybe none of these are proper analogies.  Sorry.

In a effort to temporarily say goodbye to braising, I offer you inspiration to braise oxtail as your last winter braising hurrah. I'm talking about searing golden brown oxtail with sauteed veggies and slowly simmering them in a paprika infused broth for three hours.  Think about a braised oxtail ragu for pasta with a reduction of an explosive braising sauce.  No? Not moving you yet? Fine  Jeez, you're a toughie.  I guess a recipe for braised oxtail spring rolls, with a crispy exterior and a soft braised interior wouldn't be acceptable to you either, winter party pooper?

Spring is almost here, but you have one more braise in you, I know you do.   So go out in style. Following is my full recipe for braised oxtail.  Make a big batch and use it for pasta and maybe even these spring rolls.  Before you know it, it'll be time for the Spring treats.

Chipotle Skirt Steak, Buttermilk Mushroom Couscous

(ed note:  I'll be traveling over the next few days, so the re-reruns continue.  My goal during my  re-posts is to give you some comforting winter-esque food before we transition into Spring.  Again, this is another make-out meal.   Meaning you make it and people make out with you.  So select your guests wisely.  And if I make you skirt steak in the upcoming weeks, pucker up!).

I am yet to meet someone who doesn't love marinated skirt steak when it is done well (I clearly don't know any vegetarians).  Chewy yet full of flavor, inexpensive and easy to cook, skirt steak is every knowledgeable home chefs' secret weapon.  Unfortunately, it is given a bad wrap by shitty chains that serve it on sizzlin' fajita platters.

All you need to do is infuse a flavorful liquid base with some aromatics and let the skirt steak marinate in it overnight.   Quickly sear the skirt steak for a caramelized crust, slice it, place it on a bed of creamy, mushroomy Israeli couscous, ladle some of your reduced marinade around your creation and thank yourself for a job well done.

Here's how I do it.......

Pancetta, Clams, Garlic and Olive Oil

(ed note: I'm a bit burnt out after our event on 3/17.  Thanks to all for coming!  Until I'm back to my old self, I offer you a re-post from a dish I made a year or so ago.  I recommend cracking a bottle of an Italian red and serving this dish to someone you'd enjoy making out with, as surely you'll get a big kiss for your efforts).

...and spaghetti.  This is a take on the classic dish that we eat on Christmas Eve called Alio Olio.  I look forward to eating this dish every Christmas Eve with the family, but I eat it throughout the year as well. It's just one of those things that I crave at times.  We traditionally make it by infusing the olive oil with garlic, peperoncino and chopped parsley at the last second.  When my Uncle feels like breaking the fish-only rule on Christmas Eve, we add browned pancetta.  The pasta, most often angel hair but definitely not thicker than spaghetti, needs to be cooked just short of al dente and then added to the pan with the infused oil.  Lots of parm regg is added and that's the dish.  Here I make it with chopped clams and stick with the pancetta for some extra flavor.

This dish needs to be cooked with a full glass of red wine at all times or what some of us call a "cool down" beer. 

Full recipe after the jump.....

A Small Bite, A Big Winner

Thanks to all of the excellent submissions to the Foodie NYC Small Bites contest.  There were many fun and interesting ideas, which made the decision difficult.  I could have gone in a couple of different directions, but Rachel from Fresh Approach Cooking sent in an idea that I found inspirational.

As you can see to the right, Rachel created a dish she calls Thai-style Duck Bites.  The dish is very simple to put together.  Inspired by a Thai soup, Rachel tossed a spicy, tangy marinade with shredded Peking Duck and stuffed the duck into a cucumber.  The thought of ginger, kaffir lime (a favorite of mine), soy, Thai basil and a touch of sugar to enhance the flavors of duck certainly sounded tasty.   Countering the richness of the duck with the freshness of a cucumber is also a nice touch.   Best yet, Rachel's Thai Style Duck Bites sent me thinking about other possibilities - perhaps a duck confit stuffed into a quickly pickled sweet and sour cucumber?

Since all good ideas inspire others, Rachel wins a free ticket to the upcoming Foodie NYC small bites style event on March 17.  Great job, Rachel and thanks for sharing this tasty dish with us!

Breaking Up With Truffle Salt Is Hard To Do

This is as hard for me as it is for you, truffle salt.

I'm emotional connected to everything truffle related, there's no doubt.   

Your earthy potential, even on the first thought, sends me over the edge. I'll never forget the first day when the natural earthy fragrance of your expensive, elusive, fresh Italian sibling touched my lips.  Shaved over fresh pasta,  its essence awoke all of my senses.  I truly thought we had an unbreakable bond - honey, oil...only time would tell when we'd meet again.

We were set up on a blind date one fateful night on December 25th.  I know you remember, truffle salt.  Yes, it was weird being introduced by my Mom, but I was single and you were looking for someone to connect with.  I opened you from your jar, exposing the amazing fragrance you had infused into a course sea salt.  I thought I had met my match.  Everyone around me saw that you had clearly overtaken me with your overpowering truffle aroma.

I couldn't wait to bond with you.  I sprinkled you over a freshly made foccaccia.  But there was something standing between you and my palate.  What was it? Was it me? I doubted myself, truffle salt. You hit me hard.

I'd wait before I'd call on you again.   Not only did I need to recover from such a disappointment, but I needed to appreciate you on my own, without distraction.   I shaved, lit a few candles and made a simple salad - mixed greens, goat cheese, a nice olive oil, a squeeze of lemon.   I thought this was it, truffle salt.  You had me at my best....I was ready for your earthy aromas to transcend my nose and touch my tastebuds.  But you left me high and dry.  Again.  Another sleepless night, eh truffle salt? Why are you so unavailable? Is it me? Am I overbearing...do you need space?

We were at a crossroads, truffle salt...I was grasping at straws.  This was our last chance.  There wasn't time for other flavors to come between us.  I needed to taste your supposed truffle infused saltiness without distraction.  I placed you on my finger and onto my lips, but there was nothing there.  Sparks didn't fly.   Butterflies? Eh.  No.

It's not you, truffle salt.  It's me. 

OK....it's not me .  It's definitely you.  There's nothing truffley about you. 

Don't call me tomorrow. 

~ Fungus Amongus Truffle Salt ~

The Foodie NYC Small Bite Contest

As you've read here, my next tasting event will feature a wide range of small, tapas sized bites.

But I don't feel like being the only one around here thinking about creating tasty tapas at home.  I need to channel your inner inspiration to keep me inspired as I work my way through the recipe development stage for new dishes.

As such, I'm offering you the chance to win a free ticket to my March 17 Saturday Night Tasting event.  All you have to do is send me an idea (via email only) and general preparation guidance on how to make a creative, tasty small bite that would be perfect for entertaining guests.  Send me an email by midnight on March 12 with your ideas.  I'll announce the winner on this site on March 13.

There are zero guidelines or limitations on the type of cuisine for this dish.  It can be savory, vegetarian, meat or fish based, a dessert...whatever inspires you! It just needs to be a small bite of tasty food.  Extra special points will be given to entries with a photo, or a story that makes me laugh.  But a great idea will win regardless!  With your permission, I will post your winning entry on this site as well.

If you live outside of NYC and/or would not be able to attend the March 17 event, you will be able to transfer your winning ticket to a friend or receive a free pass to a future Foodie NYC event of your choice.  I hope to receive many submissions...have fun and remember, me love you long time!