July 27, 2010 · 8:01 am

Soft & Salty Snack @Sigmund Pretzelshop

Sigmund Pretzelshop Selection

In New York it’s not very hard to find a soft pretzel to satisfy your snack craving — they’re sold street-side at practically every corner cart. But it’s also not very hard to be disappointed by those salty twists that are often stale and taste of the strange burnt smell that wafts disturbingly from the pushcart. But if you head down to the East Village you will discover a whole new world of soft pretzels, far beyond the standard twist you may be used to. At Sigmunds Pretzelshop you can choose from an array of fat, crusty soft pretzels topped with the standard white salt crystals or more creative toppings such as jalapeno cheddar or caramel pecan to satisfy your sweet tooth. If you’re not already excited by souped up softy, you can also choose from their FREE selection of dips to accompany your snack. I had the pumpkin seed pretzel with whole-grain mustard {of course} and loved the nutty twist. And if you’re hungry for more than just a bite, Sigmunds has gone beyond the simple twist, offering soft pretzel sandwiches stuffed with such goodies as mozzarella, tomato & pesto or ham & fontina. Delicious!

Sigmund Sweet Cinnamon Sugar Pretzel

PRETZELS
$3.00 – 3.50
salted
caraway
poppy
sesame
jalapeno cheddar
gruyere paprika
seven chile
garlic parsley
cinnamon raisin
caramel pecan

Sigmund Pumpkin Seed Soft Pretzel

*****
DIPS
{free!}
whipped butter
wholegrain mustard
honey mustard
beet-horseradish mayo
herb goat cheese
cream cheese
nutella

*****

Sigmund Soft Pretzel Sandwiches

*****
SANDWICHES
$7.00
roast turkey with gouda and apple
roast beef with horseradish and red onion
smoked salmon with dill cream cheese
mozzarella, tomato and pesto
*****

The Skim: Soft pretzels — salty, sweet or as a sammy, but a satisfying snack from Sigmund Pretzelshop no matter how you select.
Map: {29 Avenue B, btw 2nd & 3rd}
Reservations: Not needed!
Phone: 646.410.0333

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July 26, 2010 · 9:31 am

NYC Best: Take the Dull Out Of Cooking {Knives} with Samurai Sharpening @ Chelsea Market

Samurai Sharpening at Chelsea Market

Knife sharpening is one of those things we should all do more often {tips to properly care for your knives below}. A good sharp knife is not only safer to use, but makes the labors of kitchen cutting far easier. We let it go because who really wants to carry around their kitchen knives in search of someone to eliminate all dullness and put our chopping skills back on track. And then comes the day when you just can’t stand it anymore — you could cut better with a butter knife.

Get Your Knives Sharpened!

If you’re in NYC, finding a good knife sharpener is not always easy. A Google search results in articles dating back seven years. Clearly this is not one of those things you can find at your local corner market. But the good news is a sweet sharpener called Margery Cohen, who runs Samurai Shapening, can service those knives easily while you take a stroll through Chelsea Market. She’s been camped outside Bowery Kitchen Supply for the past 13 years, every Wednesday and Saturday from 12pm-6pm, and has been sharpening knives for over 25 years after she got her start working at a fish market at the Jersey Shore in 1974. She is an artist by trade, but has honed these skills and our knives for the sheer joy of keeping our kitchens on point and chatting with the thousands of Chelsea Market patrons who have passed her sharpening block over the years.

Care Tips for Kitchen Knives:

  1. Use A Proper Cutting Board – Most importantly, boards and surfaces made of glass, ceramic, marble etc will damage the cutting edge in the first cut {that includes cutting on dishes!}. Wooden and plastic boards are better and have a much lower dulling effect. For the best result use very soft disposable paper or card cutting boards.
  2. Store Knives Well — Keep in a knife block or drawer covered in a sheath to prevent from damaging the edges.
  3. Hand Wash Knives — After each use clean your knives with a sponge and warm soapy water. DO NOT put in the dishwasher where they can knock against other utensils or plates and damage the thin blade.
  4. Keep Knives Dry — Knives such as carbon steal knives can rust very easily if left to dry in a drying rack. Be sure to towel dry immediately after washing and use.
  5. Steel Knives Regularly — A knife’s edge has a tendency to roll to either side and even though you can’t see it, the tip loses it’s point. Taking your knife across the a steel before or after each use, will keep the edge at a point and prevent it from getting flat and dull quicker.
  6. Sharpen Every 6-9 Months — Depending on frequency of use, chopping technique and care, your knives will need a little TLC every 6-9 months. Buy a sharpening stone or visit a professional knife sharpener, such as Samurai Sharpening, to hone the edges and your knife skills.

Go on, add a visit to Margery to your “To Do” list and get those knives back on point. Samurai Shapening is open every Wednesday and Saturday from 12pm-6pm at Chelsea Market {75 9th Avenue Between 15th & 16th Streets}

While you Wait, Try:
NYC Best: Falafel @ Ruthy’s, Chelsea Market
Why Buy the Cow, When You Can Get the Milkshake for Free?

A Sharp Knife is a Happy Knife

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July 24, 2010 · 10:12 am

recipe goodness :: blueberry, lemon & coconut pancakes

Blueberry Pancake Ingredients

I woke up this morning craving pancakes. I can’t tell you why, because anyone who knows me knows I’m an egg girl. But pancakes for breakfast were going to happen today and you can thank me later for this pancake recipe because it far exceeded my expectations and cravings! If you have pancake mix on hand, this recipe won’t take you longer 10 minutes before you have a hot stack of good mornin’ ‘cakes.

Blueberry, Lemon & Coconut Pancakes

Prep Time: 5 minutes | Cook Time: 5 minutes
Makes ~8 Pancakes

1 cup pancake mix (I used Nature’s Path)
2/3 cup cold water
1 TBS vegetable oil
3/4 cup fresh blueberries
1/2 cup coconut
Zest of one lemon

In a medium size bowl, stir pancake mix, water and oil until most lumps are gone. Don’t over mix, if there are still a few lumps, that’s ok. Add blueberries, coconut and lemon zest and stir to mix evenly.

Heat a large non-stick skillet to medium-high heat and lightly brush with butter or vegetable oil. Pour batter to desired size and let pancakes sit approximately 15-30 seconds until you see air bubbles coming through the batter or when you lift with a spatula the underside is light brown. Flip and cook an additional 15-30 seconds until lightly brown. Remove. Repeat. Eat. It’s that easy! These pancakes have so many good flavors, I choose to eat mine with just a bit of butter spread on top.

Note: The water, oil and pancake mix proportions were according to the Nature’s Path package instructions and make thicker, fluffy pancakes. Feel free to adjust per your brand’s instructions, but opt for the thicker pancakes so they hold up to the whole blueberries.

Blueberry Lemon Coconut Pancakes

Hungry for more breakfast?
Community Food & Juice: Fresh & Fantastic Fare
Weekend Brunch: Eat Eggs @ Edward’s

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July 23, 2010 · 8:51 am

Highlands Highlights: Scottish Plaids, Pub Fare and Hand Crafted Cocktails

Highlands Bar NYC

A brief glance at the Highlands menu might have you scratching your head wondering what it all means and WHY anyone would sample Scottish food. Pork Faggot, Haggis, Neeps, Tatties, Cullen Skink…either I’ve had one too many Scotch cocktails and the words have gotten all mixed up or I need one of those fine plaid-clad bartenders to provide a wee bit of foreign translation assistance. But be not afraid, if you are envisioning a plate of unappetizing, unrecognizable food, you are in for a real treat when you order from the menu that was created to showcase modern Scotland. The atmosphere itself will clue you in that this contemporary gastropub is both authentic, but cutting edge at the same time.

Scottish Art?

Highlands is split into two quaint rooms. A dining area equipped with brick walls, close-set tables and a strange painting featuring a young boy with wolves hung over a faux fireplace. And the bar {where you can also order food}, with plaid-clad bartenders and backlit blond wood shelves showcasing some of the finer imports from Scotland:  Scotch, Malts, Gins and Ales. If you plan to eat at the bar, I suggest you get there early, because the bar draws a large crowd eager to imbibe unique hand crafted Scottish cocktails such as the Lucky White Heather {Famous Grouse Scotch, Rosemary Star Anise, Lemon and Egg White} or the Blood and Sand {Glenrothes Special Reserve, Cherry Herring, Orange Juice, Lemon and Bitters}. It’s a great place to expand beyond your usual vodka soda or Amstel light order, while exploring the young and vibrant patrons.

A Menu Must: Lamb Sausage Roll with Mint, Upland Cress and Harissa Aioli. It’s hard not to like when a mini sausage is wrapped in a flaky warm crust and served with a spicy sauce for dipping. I’d like to call it an upscale pigs-in-a-blanket, and well, who doesn’t love those!

Highlands Roast Chicken

I also had the roast chicken breast, that was both crispy and juicy and can be enjoyed whether it’s 90-degrees out or 20. And in case you’re wondering what all those other items are that I referred to, here’s a little cheat sheet. Go ahead and give it a go!

  • Pork Faggot: Kind of like a Scottish meatball, pork mixed with fresh herbs and sometimes breadcrumbs
  • Haggis: Traditional Scottish dish containing sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal’s stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach. {You may need a strong stomach and sense of adventure for this one}
  • Neeps: Yellow turnip
  • Tatties: Potatoes
  • Cullen Skink: Thick soup made with haddock, potatoes and onions

The Skim: It’s friendly, it’s cozy with great drinks, great food, great bar and great atmosphere. Clearly I think it’s great. I’ll go so far as to say it’s one of my favorite NYC restaurants and bars. You can be as adventurous as you dare, but the menu serves all interests and will give you a taste of traditional Scottish fare with some modern twists. Go to eat or just drink, but either way, go.
Map: {150 west 10th St. btw Waverly & Greenwhich Ave.}
Reservations: Taken!
Phone: 212-229-2670


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July 22, 2010 · 12:41 pm

recipe goodness :: fresh lime-margarita marinated watermelon

Margarita Marinated Watermelon

Another weekend is nearing and the weather won’t give us any relief, but my fresh-lime-margarita marinated watermelon will. It’s best when it hangs out at least overnight, so stop at the store and pick up that pretty pink juicy fruit and get soakin’ — your friends will thank you later!

Fresh Lime-Margarita Marinated Watermelon

Prep Time: 10 minutes
Serves a lot!

1 small watermelon {lots of great varieties the size of a cantaloupe}
4 limes, juiced and zested
4 oz light tequila
4 oz triple sec or cointreau
Rock salt for serving

So it’s this easy: Find a small watermelon variety, which will make it easier to cut and also the right amount to still serve a big crowd. Cut through the equator of the melon with a large chef’s knife and then put both flat sides face down on the cutting board. Cut into 1-inch slices creating a bunch of semi-circle pieces. Lay each slice flat on the board and then cut into long finger-like slices, so each piece has a bit of rind at the end {this will make it easy to pick up as an appetizer} and discarding the end pieces that don’t have any melon attached. Lay all the finger-like pieces side by side and on top of each other in a large 9X11 dish, zesting the limes on top of each layer.

In a separate glass measuring cup, juice limes {each should give you about 1 oz of lime juice}. Pour equal parts of tequila and triple sec or cointreau {if you get 4 oz of juice, you want to add 4 oz of each mixer}. Stir thoroughly with a spoon and then pour over the watermelon slices. Cover well with a lid or plastic wrap and throw into the fridge overnight.

When you’re ready to serve, put the watermelon on a nice tray with a bowl of rock salt for dipping {any good margarita has a salted rim and it also brings out the sweetness of the melon!}

Tip: DON’T throw away the liquid left in the dish — you’ve got fresh watermelon margarita cocktails just waiting to be sipped! Pour the liquid into glasses over ice and serve with one of your marinated watermelon slices as a garnish. Recipe bonus!

Margarita Watermelon ready to chill out for a day

Marinate Over a Few Other Party Planners:
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Creative Crowd-Pleasing BBQ’d Pizzas

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July 21, 2010 · 8:37 am

Do This!: Good Beer at BAM Brooklyn

Wednesday, July 28, 4-8 p.m.
BAMcafé at Brooklyn Academy of Music,
30 Lafayette Avenue, Fort Greene
$40 (or half price when you subscribe to Edible)
BUY TICKETS HERE

Watch Food.Curated’s Video from Last Year’s Event: http://vimeo.com/5857294

On July 28, Edible magazines, in partnership with the Good Beer Seal, and with the support of Brooklyn Brewery and Stella Artois, celebrate good beer with their second annual sudsy soiree at the Brooklyn Academy of Music.

Driven by the conviction that our great beer town deserves an annual bang-up beer bash we’ll serve up the best brews and, of course, the eats, too. In contrast to the typical overwhelming swill sloshfest, Good Beer at BAM offers an intimate setting for breweries, food artisans, and we who love them, to raise a glass (or few) to the role beer plays in the contemporary culinary culture.

Because everyone deserves good beer, Good Beer at BAM will bring together 600 NYC food and drink enthusiasts to sip and sup from:

  • 12 to 15 breweries from New York and the region will pour alongside an edited list of tastes from Brooklyn and Manhattan restaurants and food makers, from lobster rolls to pretzels, and from steak house schmaltz to local seafood crudo.
  • Never-before shared beers brewed just for the event, including a homebrewing demo by Brooklyn Brew Shop.
  • Good Beer Seal bars will be on hand showcasing the best that New York City offers in beer culture.
  • Good Beer helps to culminate July Good Beer month, the city-sanctioned celebration that was launched last year. Learn more here.

Beers by: Brooklyn Brewery, Stella Artois, American Beer Distributors, Southampton Publick House, Fire Island Beer Company, Peak Organic, Kelso of Brooklyn, Palm, Brooklyn Brew Shop, Sixpoint Craft Ales, Sierra Nevada, Flying Dog, Blue Point Brewing Company, Ommegang, Heartland Brewery, Abita, Magic Hat

Food by: Esca, Sammy’s Roumanian Steak House, Brandt Beef, Sigmund’s Pretzels, Luke’s Lobster, Northern Spy, Jimmy’s 43, Gramercy Tavern, Fette Sau, Cafe Glechik, Lucy’s Whey, Organic Valley, Back Forty, Orwasher’s, Co., The Good Fork, Umi Nom, Brooklyn Greenmarkets, Whole Foods Market.

BUY TICKETS HERE

Interested in Good Beer? You Might Also Like:
8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ
Do This!: Summer Cheese and Beer Extravaganza
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Not so Standard Biergarten
Nothing says Warm Weather Like a “Gut Biergarten”

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July 20, 2010 · 9:12 am

recipe goodness :: grilled thyme-cumin vegetable kabobs

You can easily add chicken, lamb, beef or whatever favorite grill meat you choose to this kabob recipe, but when it’s mid-summer and vegetables are at their peak, I just enjoy focusing on the fresh farmer’s bounty with this vegetarian grilling recipe. To spice this up a little I like to add some fresh thyme, a little cumin seasoning and make a yogurt sauce to drizzle over the sweet, blistered veg. It’s very easy to make and only takes a few minutes on the grill before you can enjoy this meal.

Grilled Thyme-Cumin Vegetable Kabobs

Prep Time: 5 minutes | Cook Time: 10 minutes
Serves 4

12 crimini or button mushrooms
1 pint grape tomatoes or 2 large ripe tomatoes
1 green, red or yellow pepper, cut to 1-inch squares
1 medium onion, quartered {I like Vidalia as they are sweeter}
3 TBS extra virgin olive oil
1 TBS fresh thyme leaves
1/4 tsp. cumin seasoning
1/4 tsp kosher salt
fresh ground pepper to taste

Sauce
8 oz plain yogurt
1/4 tsp cumin
salt and pepper to taste

Preheat grill to medium heat. If using whole tomatoes, cut each into quarters and then cut each quarter in half again so you have pieces about 1-inch in size. If using grape or cherry tomatoes, leave whole. Cut pepper into 1-inch pieces, removing the stem and seeds. Quarter the onion and separate the layers. Toss all vegetables in a medium bowl with olive oil, fresh thyme, cumin, salt and pepper until thoroughly coated. Take a skewer and alternate colors and vegetables so you get a good variety.

Once the grill is hot, place skews on the BBQ and cook for ~10 minutes, turning frequently to make sure to get a good charred edge on each side. This will add to the overall flavor! While the kabobs are grilling, add the cumin, salt and pepper to the yogurt and stir well to mix evenly. Once the kabobs are done, drizzle with the yogurt sauce and either serve alone, as a side or inside a fresh pita.

Grilled Vegetable Kabobs

Other Great Grill and Summer Recipes:
Orzo, Spinach & Feta Summer Salad
Bison, a Better Burger Worth Biting Into
Whole-Grain Mustard & Rosemary Pork Chops

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July 19, 2010 · 9:47 am

The Red Cat: Comfortable Quarters & Cuisine

When you think of the color red or a cat {some people anyway} what comes to mind are feelings of warmth and comfort. Dining at The Red Cat evokes touches of both these, not only through one of the best, consistently excellent New York restaurant menus around, but also through the impeccably decorated space, where red walls, antique lanterns and dark wood always sets the mood for a memorable meal and experience.

A menu must: The Tempura Green Beans with hot mustard sauce. I order it every time as an app and always wonder how a green bean can taste SO good. As the saying goes, everything tastes better fried. Indeed! And with the salty tempura and spicy mustard, the green bean becomes the perfect vehicle for a french fry-like snack, but with a little nutrition thrown in.

Tempura Green Beans

But equally as delicious and probably also worthy of a menu must list, is the Shrimp Corn Cakes with Celery Root Salad and Red Chili Oil. It may not sound like anything overly exotic, but the flavor combination of the shrimp corn cake {a twist on the more commonly known crab cake} and the crunchy, fresh celery root with the slightly spicy red chili oil really makes you savor every bite and wish you weren’t sharing with your table guests.

Shrimp Corn Cakes with Celery Root Salad and Red Chili Oil

For my entree I had the Grilled Buttermilk Pork Chop with Cranberry Bean And Corn Succotash, with White Wine Bacon Butter. Pure mmm mmm mmm. I don’t know if it’s the buttermilk {makes me think of pancakes}, or the succotash {so fun to say} or maybe the bacon, yes the BACON! that makes this dish sit squarely in the comfort zone of your taste buds, but you CAN NOT go wrong ordering this entree. It’s simple, yet flavorFUL, and with every bite you enjoy the core ingredients.

Grilled Buttermilk Pork Chop

The Skim: If you haven’t already paid a visit to The Red Cat, well then what are you waiting for? And if this is already one of your favorite restaurants in NYC, then maybe it’s time to pay it another visit, because there are so many comfortably good, reliable items on the menu it’s only prudent to try them all. {227 Tenth Ave btw 23rd/24th Streets}


8.ate@eight Favor8 Seal of Approval

Put a Pork Chop and Corn Salsa on Your Plate @ Home:
Whole-Grain Mustard & Rosemary Pork Chops
Creole Roasted Fresh Corn-Tomato Salsa

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July 16, 2010 · 11:47 am

recipe goodness :: creole roasted fresh corn-tomato salsa

Creole Roasted Corn-Tomato Salsa

It’s not very difficult to make your own salsa and it’s fresher, cheaper and often solicits a lot of “mmmmms” from anyone you share it with. Plus, a really good salsa can not only  make a good app, but goes really well with something like grilled fish, chicken, burgers, nachos, you name it, adding a more interesting and flavorful accompaniment than anything you’ll find in a plastic bottle.

Creole Roasted Fresh Corn-Tomato Salsa

2 ears of corn, shucked
butter or olive oil for  brushing
Tony Chachere’s Creole Seasoning for dusting
1 pint grape tomatoes, quartered
2 scallions, chopped
1 lime, juiced and zested
1 jalapeno or red chili, finely chopped
small handful of cilantro, chopped
salt and pepper to taste

Light the grill and while that warms up, shuck each ear of corn and brush with butter {or olive oil if you prefer} and sprinkle a generous amount of Tony Chachere’s Creole seasoning on all sides of the corn until covered. Wrap each ear of seasoned corn separately and cook on the grill for  10 minutes, rotating every 2-3 minutes. While the corn is cooking add the remaining ingredients to a mixing bowl. {Tip: Use only half a jalapeno or chili if you prefer a milder salsa}. Once the corn is done, let it cool slightly and then stand on the flat end of the cob and take a sharp knife down length of the corn to remove all the kernels. Add the bowl and toss well to break up the corn and mix all the flavors together. Serve in a bowl or to jazz it up a bit, take a tablespoon and fill tortilla chip “scoops” individually on a plate.

Creole Roasted Corn-Tomato Salsa and Chips

If this sounds appetizering, you might also like these recipes:
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa
Bison, a Better Burger Worth Biting Into

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July 14, 2010 · 12:14 pm

La Esquina Still Has the Taco Market Cornered

La Esquina Michelada

La Esquina, which means The Corner, is nestled exactly as such at the SE point of Petrosino Square where Lafayette meets Kenmare. And while it’s known for its hard-to-get-into grotto restaurant hidden beyond the “employees only” door, down the stairs and through the kitchen, you can also order their delicious Mexican food at the 24-hour taco stand or at the sidewalk cafe. It’s been awhile since I was last there, so I was pleasantly surprised to find when I ate there this week that the difficult reservation policy is still warranted.

Mexican Food, Taco, Tacos

Lump Crabmeat Tostada

It was a hot summer evening so the waiter convinced me that the Michelada would be refreshing cocktail choice. The classic Mexican beer cocktail is mixed with a housemaid chipotle puree, fresh lime and served with a salted rim. It was slightly reminiscent of a bloody mary, but not as thick or filling and was indeed refreshing. Since there was a group of us we ordered a number of things from the small plates menu to share and there were definitely a few standout favorites that were not just tacos. The Cangrejo Tostada, which featured lump crabmeat, mango and chipotle mayo on a silver dollar-sized crispy tortilla was uniquely light and sweet for typical mexican food. The Quesadilla de Huitlachoche sandwiched mexican “truffle,” roasted corn, mushrooms and queso oaxaca between two warm tortillas and was deliciously earthy and full of flavor. But above all, and proving why La Esquina successfully sells tacos three ways out of the same building, the Bistec Taquitos were a home run with grilled steak, charred onions and salsa roja generously filling a small 4-inch tortilla. We loved the tacos so much, we ordered four different kinds and a second round.

The Skim: Sure, you can find a good taco at a lot of places, but can you have your choice of where you want to eat it at the same venue? Walk-up taco stand, sit-down cafe or swanky, behind-a-bouncer brasserie are all options and with a line out the door at the taco stand it’s no wonder why people are clamoring to get into this place. Regardless of where you grab your taco seat though, you will get the same great flavors and come away a happy customer.  114 Kenmare St. (bet. Cleveland Pl. & Lafayette St.)

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July 13, 2010 · 9:06 am

8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ

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It was a dark and stormy night {almost}. The orange and yellow radar covered the eastern seaboard. The dark, cumulonimbus clouds loomed overhead. And the wind blew….but it DID NOT rain. Even a blind hog finds an acorn now and then. Good thing, because this 8.ate@eight BBQ took two full days to prep and I was fixin’ to have me a party. All those dixie flavors like to hang out over night, so the kitchen was in full swing from the moment the roosters crowed Friday. Here’s the scoop ya’ll…

The Menu:

Starter
Creole Roasted Corn-Tomato Salsa
Margarita Soaked Watermelon
w/ Fresh Agave-Lime Margaritas with Ancho Chili-Infused Silver Patron

Salad
Oven Roasted Avocado Tortilla Salad
w/ ’08 Basa Ruedo Blanco (Spain)

Entrée
Slooooow Cooked Pork Ribs
Lime-Chili Cornbread
Red Cabbage, Radish & Carrot Slaaaw
w/ Abita Amber, Purple Haze and Strawberry Lager Beer (Louisiana)

Dessert
Banana Puddin’ Served in Semi-Sweet Chocolate Cups
w/ Crios de Susana Balba ‘09 Torrontes (Argentina)

It wouldn’t be an 8.ate@eight without a kickoff cocktail and since I was spicing things up with the food, I also decided to throw together an Ancho Chili-Infused Fresh Lime Margarita to warm things up {thanks to inspiration from my wine friend, Mike}. A smoked Ancho Chili went into the bottle a few hours before serving and I got to work juicing more limes, oranges and grapefruit than a minute maid. But since Top Chef contestants always like to do things “two-ways” I also sliced a watermelon into finger sized pieces and soaked those in fresh lime margarita over night {careful, they’ll get ya when you’re not looking!}

The Fixins' for Fresh Lime Margaritas

Margarita Watermelon ready to chill out for a day

And what better app to serve with fresh margaritas than salsa? I rubbed the corn in Tony Chachere’s creole seasoning and roasted it on the grill before adding to vine-ripened grape tomatoes with more fresh lime, cilantro, scallions and some red chilis from my neighbor’s rooftop garden {thanks Julie!}

Creole Roasted Corn-Tomato Salsa and Chips

Before people had one too many watermelon slices, we all grabbed a seat and I served a Roasted Avocado Tortilla Salad. This was a new experiment inspired by Jamie Oliver — oven at full whack, sliced avocado on a tray tossed in olive oil, salt, pepper and cumin seed and roasted for 15 minutes. The result: warm, roasted, lightly charred avocado slices served over crispy tortilla chips, fresh greens, sprouts and a simple lemon-olive oil dressing. Refreshing and unique.

Roasted Avocado-Tortilla Salad

Now for the main event. St. Louis Spare Ribs went for a swim in apple juice and apple cider vinegar before being rubbed with love in a dry blend of spices, garlic and orange zest and left in the fridge for a day to take it all in. Everything is slower in the South, so I also made the slaw a day before so the flavors would mix and mash and come out really tasty. The secret to good cole slaw is time. With red cabbage as the base, I added thin radish and carrots slices, all of which are pretty sturdy veg, so the longer they get to hang out in the vinegar-mayo dressing, the more they soften up and take on the flavor of the marinade. This also means you don’t have to over do it with the mayo — I was pretty light handed, contrary to what you may be used to in the cole slaw department. And it wouldn’t be a BBQ without cornbread, in my opinion. Somewhere along the line I started making my cornbread with creamed corn to make them less dry and add some actual bits of corn to the mix. This time I also took this recipe a step further and added grated neighborly-red chili and lime zest to throw in a little kick.

Carrot, Radish and Red Cabbage Slaw

Chili-Lime Cornbread Cups

Rubbin' the hog ribs

On day 2, I fired up the oven about 5 hours prior to show time and got the ribs into slow-cook mode. While they were doin’ their thang, I got to chopping, sauteing and simmering away to make one of the most unique BBQ sauces I have ever had. Again, thanks to inspiration from Jamie Oliver this blend was a combination of fresh herbs, spices, more red chili, and generally accepted BBQ sauce condiment contributions {horseradish, ketchup, worcestershire, etc.} to add the needed kick and sweetness that any finger-lickin’ BBQ sauce requires. But what stood out amongst the 8.ate@eight crowd as the most distinct and crowd-pleasing flavor was the fresh orange juice and zest — not a common flavor found on the grill, but OH so fine. All this paired quite well with a selection of Abita brews from Louisiana — Amber, Purple Haze and Strawberry Harvest. Do not be afraid of the fruit flavored beer gentlemen — it is subtle and the perfect complement to the spicy red chilies that found their way in to many of the dishes.

Makin' the BBQ Sauce

Abita Beer Selection from LA - Save the Sea!

8.ate@eighters Diggin' In

When I polled my southern friends about their favorite desserts, there were many — cobblers, pies, hand churned ice cream, but one that stood out was banana pudding. Borrowing some more inspiration from a delightful dessert blog I read, Bakerella, I decided to make chocolate cups to serve this somewhat simple, but delicious banana pudding in. Armed with 3 pounds of Ghirardelli semi-sweet chocolate and water balloons {sans water} I got to dipping. My eyeballs nearly popped out of my head trying to blow up the tiny water balloons, but they are necessary to use to get the right size shell. Ultimately these were very easy to make and really jazzed up the puddin’, so the next time you’re looking for a unique serving option for anything that goes well with chocolate {fresh berries, ice cream, pudding, etc.} you should give these a try.

The makings of the banana puddin'

Setting the Chocolate Cups

Pop!

Banana Puddin' Cups

So with full bellies and licked fingers, it was time to sit back, relax and welcome the 3 Amigos into the evening. After so much finger linkin’ food and a large selection of beverages, it was good to have a lively movie to keep the night going and a few guttural laughs to help with digestion. And with still no rain in sight, the evening carried on into the wee hours — I reckon it was another successful and fun 8.ate@eight supper club!

Laughter Helps with Digestion

The 3 Amigos Rode in for the BBQ

Much Obliged:

Thanks, as always, to my guests for being part of the evening. Thanks to my lovely neighbors for the tent and red chili contributions and thank you to my roommate Haley for introducing me to the wonders of Tony Chachere’s creole seasoning.

Stay tuned for news of the next dinner party. Everyone I know and love is getting married in August, so the kitchen is closed until September. If you aren’t on the invite list, email me at 8ateATeight@gmail.com to be added. See you at the table!

Recap of past 8.ate@eight dinners:
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs

Recipe Goodness ::
Banana Puddin’ Chocolate Cups

Pudding recipe courtesy of Cindy Lee

Makes 8-10 servings in one 8×8 pan {9×11 pan if double recipe}

Pudding:
1 14 oz. can sweetened condensed milk
1 ½ cups cold water
1 (4 serving size) pkg. instant vanilla pudding
2 cups whipping cream, lightly whipped
1 box vanilla wafers
4 bananas, sliced

In large bowl, combine sweetened condensed milk & water.  Add pudding mix, beat with whisk until well blended and chill in refrigerator about 5 min.  Then fold in the lightly whipped cream {still liquid, but aerated to make thicker}.  Spoon pudding mixture (about 1 cup) into bottom of glass dish, then layer with vanilla wafers, then banana on top of wafer, pudding mix, wafer, banana,  pudding mix, wafer (you want to end on wafer). You will have plenty of pudding mixture, especially if you double the recipe so use the pudding mixture generously on the bottom of the dish and throughout.

Tip: Always best to make this the day before so the flavors will marry.

Chocolate Cups:
1 pound semi-sweet chocolate per 8 cups {I like Ghirardelli}

Blow up 8 water balloons with air, not water {careful not to bust a gut!} Get a cookie sheet ready, lined with a piece of parchment paper. Melt chocolate in a small metal bowl on top of a boiling pot of water or in a double boiler. Continue stirring and once fully melted, remove bowl and move to the counter, letting the chocolate cool slightly so as not to pop your balloons. Take a small spoon and put a dollop of chocolate, evenly spaced on the parchment paper, for the foot of each bowl you will create. Start dipping! I found that it was difficult to get an even edge by dipping the balloon straight down, so I took an angled approach and continued to turn and dip, turn and dip at an angle, creating what looked like a tulip bowl. Once you have covered the base of the balloon, place it on one of the dollops, standing upright and repeat. Let the chocolate harden for about an hour and then pop each balloon with a pin and enjoy!

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July 9, 2010 · 8:17 am

Do This!: Summer Cheese Extravaganza!

Jessica Cutting the Cheese

Summer Cheese Extravaganza!
Saturday July 24
7:30pm until the cheese runs out…

The Red Hook Bait and Tackle
320 Van Brunt Street
We will give you cheeses and some desserts too!
We’ll tell you about them and help you pair with wines, beers or spirits.

And YES! The tasting is free!! So get there early before the supply runs out.

Matt Bonano and Jessica Wurwarg (Cheese people)
Colleen Riley (Chocolate/Dessert Person)

Check out more cool cheese events:
Summer Fancy Food Show: Full Belly and Learnings Digestion
Do This!: A Taste of What to Expect @ Artisanal Premium Cheese Classes
8.ate@eight #2: Who Cut the Cheese Didn’t Stink!

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July 8, 2010 · 9:12 am

Not so Standard Biergarten

Good German Beer!

Don’t cha just love long weekends that make the next week fly by? It’s Thursday already and although you may still be in a foggy-minded haze from the 101 degree blaze we’ve had to muddle through the past few days, it’s time to think about ways to cool down for the weekend. In my opinion, there is no better way than a good ‘ole fashioned biergarten…or a shiny new one for that matter. The Standard Hotel’s Biergarten opened very late last summer, so is just getting broken in for all its glory this season and already won Time Out NY’s Best New Beer Garden award. Tucked under the Highline, you get both a little piece of NY history overhead and a welcomed roof to keep the blazing sun from beating down. The operation is simple: buy as many $8 tickets as you want from the faux lederhosen-wearing beer maid at the entrance and make your way into the lively space. It’s almost like a carnival for adults {sans the carnies…hopefully}. Want a chilled German draft? One ticket please. Want two freshly grilled brats? One ticket please. Thanks to this clever ticket system, the place runs itself like a well oiled machine {don’t forget to tip your beer maid though!} There is plenty of communal seating amongst the picnic and high bar tables or mill around in front of either the beer bar or regular bar {yes they served regular cocktails as well}. Either way you are sure to meet some other singles or just have yourself a not-so-standard fun summer sipping session.

The Standard Biergarten

The Skim: It’s a hip version of a traditional german biergarten where you can come wearing flip flops or your cutest 4-inch heals and get away with either. Whether  you are coming for a fun evening with friends or on the  prowl to meet some “new friends” you will no doubt enjoy the lively, open space. Good beer. Good brats. Good times. {848 Washington Street @ 13th Street)

Beer Me Some More!:
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Wilfie & Nell: Not Your Grandpa’s Watering Hole
5 & Dime: 10 oz. at Five Napkin Burger, that is

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July 6, 2010 · 9:26 am

recipe goodness :: orzo summer salad

Orzo Prep

Whew! It’s HOT out there! If you’re looking for a great recipe to cool down with, this is the one. Not many people haven’t had this salad at one of my BBQs. It’s always a huge hit and on the rare occasion that there is actually any leftover, it’s even better the next day. The orzo summer salad is extremely easy to throw together and makes a large amount, so this recipe is perfect for a big gathering and can be made ahead of time so all you have to do is toss a spoon in the bowl and put it on the table. Yay for delicious and easy crowd-pleasing recipes!

Orzo Summer Salad

Serves a lot!

1 box orzo
1/2 bag baby spinach, roughly chopped
3 green onions, finely chopped
1 pint grape tomatoes, halved
1/2 lb fresh feta
1 lemon, juiced and zested
1/4 cup olive oil
salt and pepper to taste

Bring a large pot of salted water to a boil and cook orzo according to package instructions (approx. 7 minutes). While the orzo is cooking, roughly chop baby spinach and add to a large bowl. Juice and zest 1 large lemon and add 1/4 cup olive oil to a separate small bowl and whisk together. When orzo is done cooking, drain thoroughly and add to the large bowl, pouring over spinach leaves. {TIP: Adding the orzo while warm will slightly cook the spinach so you get softer, brighter spinach leaves} Pour the lemon-olive oil dressing over the orzo, crumble the feta and add the green onions and halved grape tomatoes. Season generously with kosher salt and pepper to taste. Mix thoroughly and serve immediately or cool in the fridge to serve chilled {TIP: Remove salad 15 minutes before serving if chilled to allow the olive oil to come back to room temperature}.

Orzo Summer Salad

Try the Orzo Summer Salad with one of these great entrees:
Bison, a Better Burger Worth Biting Into
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops

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July 3, 2010 · 9:22 am

Happy 4th of July Weekend from 8.ate@eight!

Happy 4th of July from 8.ate@eight!

I hope the sun is shining as brightly as it is in NYC for all of you. Enjoy the holiday weekend and if you’re looking for a few easy and unique dishes to share at your BBQ, try a few of these 8.ate@eight favorites and let me know how they turn out!

DRINKS {cheers!}

Pink Fizzy Lemonade Cocktails Beat the Heat

APPETIZERS {makes happy hour happier}

Avocado & Tropical Fruit Salsa {also good as an entree side}

SALAD

Spinach, Strawberry & Halloumi Salad

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas

BISON & BEEF {where’s the…}

Bison, a Better Burger Worth Biting Into

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July 2, 2010 · 9:32 am

Two Thumbs {Bouley} Up{stairs}

A Peek Inside the Bouley Kitchen

Walk around the corner from Bouley Upstairs {the casual Bouley offshoot} and you can get a peek inside the meticulous, energetic kitchen of Bouley through the street-side-open-for-viewing windows. Redefining “open kitchen” these windows provide a glimpse to any passerby at the well-trained kitchen staff at work. Enticing and smart marketing! But you don’t have to go high class or high cost to enjoy the highly reputable food coming out of David Bouley’s kitchen. At Bouley Upstairs, the menu changes frequently to focus on fresh, seasonal ingredients sourced from family farms and finished with the Bouley flare for harmony and intensity to fully express the ingredients gracing your plate. The space is intimate and casual, with open air dining in the front and moderate pricing, so it’s easy to sit back, relax and focus on enjoying your meal.

Fresh Calamari Salad Cooked a la Plancha

The menu offers a wide selection of options that will suite any mood from sushi, to fresh fish or even a hearty burger. We started with the fresh calamari salad cooked a la plancha, meaning it’s cooked on a metal plate, creating a wonderful brown sear on all sides with a firm, yet tender bite. Our waitress was full of strong recommendations, so I took her word on the entree and ordered the seared black bass with a cider-bacon vinaigrette, served over sauteed bok choy with cubes of bacon. I suppose you could call this a modern surf and turf — a crisped skin, white mild fish lovingly paired with the earthy, salty bacon and slightly sweet cider glaze. All in all a match made in heaven.

Black Bass with Cider-Bacon Drizzle

The Skim: Bouley’s name speaks for itself and at Bouley Upstairs he is speaking to a crowd who wants to enjoy his masterful creations without breaking the bank. {130 West Broadway and Duane}

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July 1, 2010 · 9:01 am

Do This!: FRESH the movie

What: Screening of Award Winning Independent film, FRESH
When: July 13th, 2010, 7:00pm
Where: Jersey City Food Coop 1 McWilliams Plc, Hamilton Park, Jersey City

The Jersey City Food Coop Initiative is screening FRESH the Movie. FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet. Be a part of our movement to create a better environment for and watch FRESH the Movie at Art House Productions in downtown Jersey City. Light refreshments and popcorn will be served.

Not in NYC? Find a Screening of FRESH near you HERE


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June 30, 2010 · 8:20 am

4th Food Fare: Creative Crowd-Pleasing BBQ’d Pizzas

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BBQ’d Pizza you ask? Yes, you don’t need a wood burning oven or even a pizza stone to successfully make pizzas at home. And it’s even easier if you have a favorite pizza joint nearby that will sell you uncooked dough and even some toppings. This is so much more interesting for a great BBQ party than hot dogs and hamburgers and gets your guests involved so you don’t have to be sweating in front of the grill all night.

Easy Grilled Pizzas

Serves 8 (individual size)

1 large pizza dough ball
1 lb shredded mozzarella cheese
1 jar of your favorite marinara sauce
Olive oil for brushing

Toppings: Get creative — putting multiple bowls of topping options out allows your guests to choose their favs and maybe even get a little competitive to build the best pizza combo.

Peppers
Olives
Chopped fresh tomatoes
Onions (raw or grilled)
Grilled Eggplant and zucchini
Mushrooms (grilled and sliced portobellos are great)
Sweet or spicy grilled italian sausage and pepperoni (sliced)
Different cheeses (feta, brie, halloumi)
Fresh greens: basil, rosemary, spinach

  1. Turn grill on to medium heat
  2. Cut dough into 8 individual balls and let rest on a tray
  3. Two people can start simultaneously — have two guests start gently stretching the dough in their hands, turning and pulling to form the dough into a thin round circle, being careful not to pull a hole in the dough.
  4. Once the grill is hot and the dough has been stretched, lay them on a cutting board or tray and brush one side with olive oil. Pick the dough back up and flop directly on the grill, olive oil side down, and close the lid.
  5. After about 1-2 mins or until you see light grill marks on the under side, brush the top with olive oil and flip with tongs.
  6. Work quickly to add all toppings from sauce to cheese and anything else. Close the grill lid and wait ~1-2 mins.
  7. Check to make sure the cheese is melted and the bottom is a nicely browned. If the bottom starts to get too dark before the cheese is fully melted you can move the pizza to a top rack and let the indirect heat do the rest of the work without burning the dough.
  8. Enjoy and repeat!

Tip: If you think your guests will want more than one individual pizza, buy extra dough and cheese to accommodate appetites and the number of people.  You can always make other things with leftover dough.

Extra Dough:

  • Rosemary-Sea Salt Flatbread — After brushing the second side with olive oil, sprinkle generously with coarse gray sea salt and fresh rosemary.
  • Delicious Breakfast Pizza — Same steps as original pizza, but once you flip the dough, immediately move it to the top rack and crack the egg directly on the dough. This will take approximately 10 minutes for the egg to fully cook, so the bottom will burn if you leave it on the bottom. The egg will be done when you poke with a fork or knife and the white is firm.

Serve With A Refreshing Cocktail and Spinach Salad:
Pink Fizzy Lemonade Cocktails Beat the Heat
Spinach, Strawberry & Halloumi Salad

Breakfast PIzza

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June 29, 2010 · 9:12 am

Summer Fancy Food Show: Full Belly and Learnings Digestion

You don’t have to call it “fancy” to get me to go to a specialty food show featuring 2,400 artisanal food purveyors from around the world, each exhibiting a wide range of products, including coffee, cheeses, handmade chocolates, premium olive oils and other delicious treats {sounds like breakfast, lunch, dinner and dessert to me}. With press badge in hand, I headed to the United Nations of food exhibitors and wandered up and down aisles labeled Africa, India, Italy, Syria, Greece, New York and just about every other corner of the Earth. I spent the day sampling, chatting and taking notes at NAFTA’s Fancy Food Show — so much to eat and so much to share, but I’ll try to give you the best nibbles to digest.

sofi Awards Outstanding New Products:

More important than just showing off their products, these specialty foodies enter their goods for a chance to win in various sofi award categories, considered the highest honor in the specialty food industry. Gold Winners are announced at a red-carpet ceremony hosted by chef Dan Barber of Blue Hill Restaurant and receive a gold statue to proudly display at their booth, slightly reminiscent of an Oscar in a chef’s hat. Check out the hottest new specialty food products here, all nominated for a 2010 sofi {winners in each category have a gold box around the image}.

2010 Big Trends:

  • Sweet & Savory — salt & pepper chocolate; toasted almonds w/ truffle salt, peach rosemary jam
  • Indian is IN — chai, cashew, tandoori
  • Fall Flavors — sweet potato butter, chocolate, chips
  • Fig is Big — fig compote, balsamic, crisps
  • Superfruits — kombucha berry, hibiscus, acai

My Favorite Specialty Foodies and What to Love:

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Kicking Horse Coffee {Coffee from Canada}

  • Great Brew: most importantly, this cup of joe was delicious {and just what I needed after a lot of walking, talking and sampling}. It’s just making its way down from our friendly northern neighbor, so check their website for a retail store near you.
  • Great People: Buying only Fair Trade coffee, the company supports its farmers, regardless of the world market. As the largest cash crop in the world, this really does make a Kicking impact.
  • Cool Names: Kick Ass {dark}, Three Sisters {medium}, 454 Horsepower {dark}, Z-Wrangler {medium}, Decaf {dark}, Cliff Hanger Espresso {medium}. Clever coffee, what’s not to love.
  • Cool Packaging: 100% recycled cans {surprisingly most coffee cans are not fully recyclable — yeah, that little plastic top is no bueno}. Black cans with primary color tops catch the eye and look cool hangin’ out next to your coffee maker.

Vermont Creamery {cheese & butter from Vermont}
All the cheese I tasted was DE-LIC-IOUS, but let me tell you about a little cheese called Double-Cream Cremont.  Cremont is a mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream. It is luscious and should be on your next cheese platter or just pick it up for a mid-week treat. Try pairing it with a crisp white wine or Belgian Ale.

Rogue Creamery {cheese from Oregon}
Award winning blue cheeses ranging from sweet to smoky flavors. I sampled several and loved them all. These blues are a great punch to any cheese platter and pair really well with Rogue stouts and ales or a sweet dessert port.

Cypress Grove {cheese from Cali}
Long before the Fancy Food Show, Cypress Grove’s Humbolt Fog was on my top 3 list and often made an appearance on any cheese platter I threw together. Today I sampled several delicious sister cheeses, but one that stood out was the Truffle Tremor. That’s right, truffle+goat cheese = earthy, creamy goodness {quite worthy of a tremor}. Try it! Plus these clever friends made a wedding cake out of cheese! I only wish my picture turned out better so I could share…but check out an image here.

NEWTREE {chocolate from Belgium}
Fresh, unique extracts for well-being; playful product names; a medley of flavors to tempt your mood.  The premium chocolate not only tastes good and leaves a lasting impact on your taste buds, but with flavors such as pink peppercorn, ginger and lavender and descriptors such as sexy, tranquility and eternity, these bars offer a unique experience. NEWTREE also replaces a lot of the refined sugar with other fiber to lower the sugar content by 30% compared to average levels.

Anette’s Chocolates {chocolate from Napa, Cali}
Combining beer, wine, brandy, bourbon with chocolate and brittles, Anette’s puts together some pretty unique and delightful confectionary wonders. My favorite: Firey Beer with Spanish Peanut Brittle. These guys have been winning awards for their brittles since 2004, so they must be doing something right!

Sweet Marguerites {chocolate from Maine}
A small operation does not mean small in flavor. These little artisanal chocolate gems were such a treat it’s hard to pick a favorite, but with unique flavors such as Sweet Potato Caramel, Malted Bacon or Fleur de Sel, filled with dark caramel and macadamia nuts, you can be sure anyone receiving these as a gift would not be disappointed.

Food Should Taste Good {salty snacks from Massachusetts}
Forget the chips that leave your fingers orange, Food Should Taste Good is the fastest-growing natural salted snack brand in America and rightly so. With flavors such as The Works!, Jalapeno, Cheddar, Olive, Sweet Potato, Blue Corn, Multigrain, Lime and Chocolate, there are a variety of bags to suit your taste. And with all natural ingredients that you can pronounce, these chips provide a healthier way of snacking. P.S. they are also gluten free, cholesterol free and low in sodium, but you would never know it by how they taste…GOOD.

Rick’s Picks {Pickles from NY}
You may have already heard of these guys who are taking the pickle world by storm, but with creative minds they just keep coming out with new and exciting sweet, savory and spicy pickle combos. Launched this week, a new spicy crinkle-cut pickle chip called Hotties is brined in a blend of sriracha, dried habanero and minced garlic. After winning 2 sofis in 2009, it’s clear Rick’s Picks knows a thing or two about pickling and would be a welcomed addition to your next BBQ.

The Skim: For just a $35 entrance fee, you don’t need to be a professional to gain access and enjoy all the sampling from thousands of specialty food purveyors. The event lasts three full days, which is probably necessary to avoid a belly ache and make the most of all the goodness worth trying. And even if you already know some of the brands, many of them are launching new flavors or product lines at the show, so you’ll be the first to sample and be in the know of cutting edge food trends. If you couldn’t make it this year, put January 16th {in SF}, or July 10th, 2011 {in D.C.} on your calendar.

Want to Learn About More Artisanal Cheeses?
Do This!: A Taste of What to Expect @ Artisanal Premium Cheese Classes

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June 28, 2010 · 10:19 am

4th Food Fare: Pink Fizzy Lemonade Cocktails Beat the Heat

Pink Fizzy Lemonade Cocktail

The 4th of July is fast approaching {gasp} and if you’re looking for a little food fare fireworks to spark up your festive BBQ, try serving up a chilly cocktail to beat the heat and offer guests an alternative refresher to beer and soda. My friend Amanda whipped up this pink fizzy and the pitcher was quickly emptied, so I can attest to this being a crowd pleaser {guys and girls alike were fans of this pink drink}.

Amanda’s Pink Fizzy Lemonade Cocktail

Makes 10 servings

1 can Minute Maid Pink Lemonade Frozen Concentrate
1 can Vodka
1 liter Club Soda

Empty the frozen concentrate in a large pitcher. Refill 1 can with vodka and add to the pitcher. Add one liter of chilled club soda to the pitcher. Stir thoroughly to mix. Fill glasses with ice cubes and pour cocktail in each glass. Garnish with a fresh strawberry or mint leaves for a fun colorful touch. Note: A non-alcoholic version can be made by substituting vodka with a second can of club soda {in addition to the liter}. Enjoy!

Goes Well With Something Hot Off The Grill:
Creative Crowd-Pleasing BBQ’d Pizzas
 Bison, a Better Burger Worth Biting Into
 Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
 Whole-Grain Mustard & Rosemary Pork Chops

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June 25, 2010 · 9:43 am

Weekend Brunch: Eat Eggs @ Edward’s

Spicy Huevos Rancheros @ Edward's

Sometimes it’s good to change it up from your favorite brunch spot, where you can roll out of bed and know exactly what you’re going to order. If you’re looking for a nice little spot this weekend to do just that, head down to Edward’s in Tribeca, where open air seating, aluminum tiled ceilings and mirrored menus create the atmosphere of a relaxed european cafe. Sip on some $5 mimosas and catch up with old friends while you peruse the egg-centric menu.  Eggs any way is the name of the game — benedict, florentine, norwegian, a la mexicana. But in my opinion, the way to go is with the always popular huevos rancheros. Served with a healthy helping of black beans and fresh pico de gallo, these huevos rancheros stand out from the norm with an extra spicy kick from a roasted tomato ranchero sauce. Yes, I must say, this all works well together and probably encourages the quick consumption of an extra mimosa or two.

The Skim: It’s not fancy, it’s not the place to see and be seen, but the food is darn good, the atmosphere is relaxed and with $5 mimosa and bloody marys, Edward’s has the making of a relaxing brunch spot that will not disappoint.    {136 West Broadway btw Duane & Thomas}

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June 23, 2010 · 9:46 am

EAT@HOME: New on 8.ate@eight

New 8.ate@eight Features

Hungry for more inspiration from 8.ate@eight?

EAT@HOME:
Now you can easily access 8.ate@eight’s favorite recipes from the new tab at the top called EAT@HOME. I hope this page inspires you to try new things at your table. I’ll continue to test and share recipes I love to eat and prepare, so check back as this section will continue to grow with new ideas. Eat up!

SUBSCRIBE:
Get email updates with new blog posts, recipes and supper club announcements by visiting the home page, entering your email and clicking the “FEED ME” button.

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June 22, 2010 · 1:04 pm

recipe goodness :: whole-grain mustard and rosemary pork chops

Rosemary Mustard Rubbed Pork Chops

Hello God, it’s me Mustard. Ok, so yes, I have admitted before that mustard is one of my single most favorite flavors to add a spicy, earthy kick to any dish. And one of my favorite things to pair this with is grilled pork chops {it’s a match made in heaven}. This dish is so easy to prepare and has such a good flavor, you will fool any table guest into thinking you work miracles in the kitchen. The mustard will caramelize, giving the pork chops a sweet and savory flavor, brightened by the herby fresh rosemary. Don’t be afraid to be generous with the mustard spreading as a lot of it will cook off onto the grill or in the pan.

Grilled Whole-Grain Mustard and Rosemary Pork Chops

Serves 4

4 8-oz bone-in Pork Chops
4 TBS Whole Grain or Dijon Mustard
1 Sprig Fresh Rosemary
Pepper to Taste

At least 2 hours before you plan to cook the pork chops {optional}, spread approximately 1 TBS of Whole Grain or Dijon mustard on each chop front and back.  Give each chop a few cranks of black pepper on each side {no need to add salt as the mustard is salty enough}. Remove rosemary leaves from sprig and sprinkle on the top and bottom of each chop. Cover and let them hang out in the fridge until ready to cook to let the mustard flavor get into the meat. It’s that easy!

Heat the BBQ, or grill pan if doing on the stove, to medium heat and cook the first side for ~5 minutes until surface is slightly golden and grill marks appear. Flip and cook for another 6-8 minutes or until done. Pork chops should be firm to the touch, but can still be slightly pink in the center when done. Depending on thickness, cooking time may vary.

Grilled Rosemary-Mustard Pork Chops

Try other Mustard-Inspired Recipes:
roasted dijon chicken salad w/ dried cranberries & sunflower seeds
cumin & dill dijon egg salad with radish sprouts

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June 21, 2010 · 10:40 am

Announcing 8.ate@eight dinner #3 | Big Southern BBQ Meets Small NYC Rooftop | @7.10.10.8:00pm

I may be a girl from the Midwest, but I love me some good BBQ.  In honor of Fourth of July and celebrating all things American, let’s roast up some hog, chill down some beer and have a proper BBQ with all the fixins of a good meal and a good time. After we lick our lips and wipe our fingers {or vice versa}, Three Amigos will be projected under the stars and a memorable, intimate social gathering amongst new friends will ensue.

See here for a recap of past 8.ate@eight dinners:
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs was Lambtastic

Reservation policy is first come, first serve. When I reach 8 guests, the list is closed for the evening. Please feel free to invite guests or forward to friends. A mixed crowd is encouraged!

8.ate@eight #3: Big Southern BBQ Meets Small NYC Rooftop
Saturday, July 10th, 2010, 8:00pm
4-course dinner menu, followed by
Post Dinner Movie: Three Amigos
Cost: $70 per person

RSVP HERE!: 8ateATeight@gmail.com

Enjoy and hope to see you at the table!

Christina

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June 20, 2010 · 12:58 pm

Greenmarket: Put Smarter, Affordable & More Flavorful Food on Your Table

Greenmarket Groceries

Happy Father’s Day to my dad and all the other great dads out there. It’s on holidays such as these, that we are reminded of the people we love and want to do the best to take care of them and ourselves so we’re together as long as possible.

Eating better is one way we can certainly make an effort to do that, so I made a trip to the Columbus Ave Greenmarket this morning to pick up some things for breakfast and dinner and thought I’d share a little encouragement to make your own trip to a local farmer’s market. I may not be able to convince you of the wonders of the greenmarket meal over a blog, but I will do my best to paint a picture for you as to why it’s at least worth trying. Once you taste the meal prepared with farm fresh ingredients, I hope you will agree that it’s worth every penny and can taste far superior than a meal you’re willing to tip someone for.

Affordable:

First things first: cost. You look at the price at a local stand and think “some of this stuff is more expensive than what I pay at the store.” It’s all relative. Compare the cost of farm fresh food to all your dining options, as well as the quality of ingredients.

  • Brunch OUT at my favorite UWS joint: $12.88 {food, tax, tip, no drinks}
  • Egg on a roll DELIVERED from the local deli: $4.72 {food, tax, tip, ignoring min. delivery requirement}
  • Breakfast COOKED with deliciously farm fresh organic, antibiotic and hormone-free greenmarket ingredients: $1.77

Let’s break this down even further. This is what I bought:
1 Loaf ‘Not Just Rugelach‘ 7-Grain Bread (~20 slices): $4
1 Quart NJ Organic Strawberries (~40 berries): $6
1 Dozen Grazin’ Acres truly Free Range Pullet Eggs: $8
Grocery Total: $18
Cost / Breakfast: $1.77-$2.43

Assuming you make 12 breakfasts out of what I just bought (1 egg per meal), that $18 turns into  $1.77 per meal. And if you’re the kind of person who likes 2 eggs in the morning, it’s still only costing you $2.43!

Flavorful:

Ok, the math works, but $8 for a dozen eggs you scream! $6 for a quart of strawberries?! I can buy a dozen Free Range, Organic eggs for half that cost at the grocery store and 2 quarts of strawberries for the same cost as what you just spent and lower the cost/breakfast even further than that. True, you can. But do those same purchases taste anything like what I just bought? NOT EVEN CLOSE.

Here’s why. The strawberries are field grown, with absolutely no pesticides or unnatural fertilizers. What that means is they grow with nature, at the speed nature intended.  Often when chemical fertilizers are used, the growing process is accelerated and produce retains more water, diluting the sweet, natural flavors of a plant that is allowed to grow without these additives.  I can’t let you taste how sweet these strawberries were through the power of the Interwebs {at least not yet}, but take a look at how RED they are all the way through each berry and you will get a sense that this is no ordinary store bought fruit. Buying from a local market allows you to talk to the farmers {who woke up at the crack of dawn to bring you this goodness} and ask them about the size of their farm and growing methods. The bigger the producer, the more “help” they need to maintain the volume required to supply grocery chains. Buying local and buying from smaller farms often means there is more attention given to what is being produced and what ends up on your table.

Color IS an indication of flavor.

And the eggs. Oh, the eggs! Yes, I admit, $8 for a dozen eggs sounds crazy. BUT, if you have read The Omnivore’s Dilemma, these are the happiest little egg-producing chickens out there. These gals live in an eggmobile {love it} and follow around Grazin’ Acres Grass-Fed Cattle, munching on nutrient-rich larvae from the cow poop {mmm!}, fertilizing the grass that the 100% Grass-fed beef eat and contribute to a finely tuned symbiotic relationship from grass to cattle to hens to us. Read more about it here, if you’re interested. The bottom line: truly free range, organic, antibiotic- and hormone-free eggs that results in yolks a shade of orange you have never seen before, with a nutrient rich flavor I could never even begin to convince you of on a computer screen. Try them, if only once for curiosity sake.

Smarter:

No chemicals, no added hormones. Period. There are plenty of experts out there arguing the negative health impacts of industrial farming where pesticides, chemical fertilizers and added hormones make things grow bigger and faster. I won’t bring those arguments in here, but I’d prefer take a bite out of something that hasn’t been tainted with potentially harmful chemicals, wouldn’t you?

The Skim: I’m not getting all tree-hugging hippy on you, I’m just telling you that the breakfast I had tasted better than any $50 brunch you could throw at me from any high end, place-to-be-seen NYC hot spot.  By visiting the local market, you can pick up some seriously premium tasting ingredients without spending a fortune {and hey, it’s better for you too}. So tell your friends to bring the mimosas, cook up some ridiculously good $8 eggs and give Pastis a run for it’s money. Who knows, maybe you’ll even earn some tips.

Like This? So Does Michael Pollan:
Michael Pollan Agreed With Me, $8 Eggs Are A Good Idea
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How to Cook the Perfect 8.5 Minute Egg
How to Cook the Perfect Poached Egg {with Ramp Butter!}
Cumin & Dill Dijon Egg Salad with Radish Sprouts
Secret DiLaura Family Frittata with Sweet Italian Sausage 

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