Cured meats Category

Did someone say pastrami?

One benefit to being stuck at home after a lil’ medical setback is that I finally have time to search through the multiple “Need to Sort” photo folders on our server. Some of these are over 2 years old!

*slaps wrist* Naughty girl.

Well for those of you aware of the recent Battlerruu: Pastramiii-uuu!!!! that took place during my inaugural trip to Katz’s Deli in NYC in February, I came upon some old photos of the beef stew and pastrami on rye at Manny’s.

Tell me it’s not about the gravy!

What else will I find in this digital drawer of old photatoes…I mean photos…someone’s hungry…

Smattering from the Big Apple: Part 1

Despite Jordan and I being inducted into the hall of fame of “mutant viruses of 2012” all in the same weekend, we still managed to enrich our food tasting repertoire.

Here’s part one of the smattering of yummies I indulged in whilst my mind endured a feverish delirium…

Joe’s Pizza
7 Carmine Street @ Bleecker

Of course the minute we landed we headed north into Soho and then Greenwich with one thing on our mind – a NY slice. Joe’s is a straightforward joint that is authentic NYC. The pizza tasted friggin’ great after a stuffy plane ride.

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Molly’s Cupcakes
228 Bleecker St

I was dying for something sweet afterwards and just kitty corner to Joe’s was Molly’s Cupcakes from Cupcake Wars fame.

Peanut Butter Nutella – Peanut Butter cake stuffed with Nutella and topped with Nutella buttercream. Uh, yum.

Chocolate Decadence – Chocolate cake filled with chocolate mousse topped with ganache and chocolate curls. Seriously, this is ALL the chocolate you can stuff in a cupcake? Slackers.

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Murray’s on Bleeker
254 Bleecker St

This was a random walk-by then walk-through. I can never resist a deli counter with signs like “cave aged” above it.

I was lucky enough to get a taste of the paleta de bellota which I learned is the front leg versus the hind leg of the famous Spanish black Iberian pigs from which the even more famous jamon iberico is made.

It’s that beautiful cured leg on top of the counter that looks like its been chomped in the middle by Pac-Man.

It definitely wasn’t as melty as jamon iberico which makes sense given the part of the pig, but it had a straightforward, kind of more “working man” type meaty flavor – “working man” of course meaning only slightly lesser upper echelon of cuisine.

We also got some finnochiona which tasted like a kicked up sopressata and some thin slices of tasso ham. Did I mention that this snack was only about a half hour after leaving Molly’s?

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The Spotted Pig
314 W 11th St (between Hudson St & Greenwich St)

Although both our bodies were feeling the non-stop eight hours of walking creeping up on us (and catching up with a vengeance later), we mustered up our last bit of energy…to wait for two hours.

But, here are the dishes that made it worth it!

I thought the creamy Deviled Egg with the surprise of chili oil would be my fave, until I dived into the Chicken Liver on Toast. Damn.

Imagine a slathering of peanut butter and jelly on toast, but substitute the peanut butter for creamy smooth chicken liver, bulgogi-flavor, and a rich caramelized onion marmalade for the jelly. I’ve never had anything like it, and craved it almost immediately after I’d finished the whole thing.

But there was still, one more gastropub delight. Crispy Pig Ear Salad. Super crisp as you bite into them – the ears of course – melty fatty then slightly chewy. Good god.

It was pretty late when we hailed a cab outside of The Pig as Jordan liked to call it, but the place was still jumping when we left. We were wrecked but oh so happy with our food excursions for the day.

What awaits us on day 2?!

Meals from the Pantry: Sunday Chicken and Sausage Gumbo

One pot meals that get better over time are all the rage in our house lately. I’ve gotten in the habit of leisurely cooking a bit pot o’ something in my trusty Le Creuset dutch oven on Sundays, and it’s made dinners during the week (and lunches for the hubby) so convenient and stress-free.

Here’s a recipe I adapted from the iconic Uglesich’s Restaurant Cookbook for a Chicken and Sausage Gumbo. Their version takes two days, so I created my own version that still delivers the lusciousness and comfort of a traditional gumbo, while staying user- and pantry-friendly. If you want to kick it up for an occasion, use rabbit instead of chicken!

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Sunday Chicken and Sausage Gumbo
Adapted from The Uglesich’s Restaurant Cookbook

Ingredients
1/4 cup canola oil
1/2 cup flour
1 medium white onion
2 stalk celery, chopped
1/2 green bell pepper, chopped
1 bunch of scallions, chopped (white part mostly)
4 cloves of garlic, chopped
2 tbsp of parsley, chopped
1 dry bay leaf
3/4 tsp dry thyme
1/2 tsp dry marjoram
1/2 tsp dry basil
2 tbsp file powder
1 tbsp cayenne
1 tbsp Cajun spice powder (no salt version)
1 can (28 oz) crushed tomatoes
1 1/2 cartons (32 oz each) low sodium chicken broth
1/2 lb andouille sausage, sliced into about 1/2″ thick pieces
1/2 lb (half pkg) Hilshire Farm beef smoked sausage, sliced into about 1/2″ thick pieces
2 lbs chicken breast (boneless, skinless)
Worcestershire Sauce
Salt
Black pepper
Hot sauce

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The hardest part of this gumbo is the prep. And the hardest part about the prep is poaching the chicken. And the hardest part of poaching chicken is being patient and trusting it’s getting cooked in the pot even though the water is barely simmering!

Poached Chicken
Recipe adapted from About.com

Ingredients
2 lbs boneless skinless chicken breasts
4-5 cups water
1 bay leaf
5 whole black peppercorns
Pinch of salt

Cut each chicken breast in half so they are all about the same size. Place chicken breasts snugly in ideally one layer in the bottom of a heavy-bottomed pot. If you have some pieces on a second layer, I wouldn’t sweat it but just try to layer evenly. Cover chicken with water (make sure all is covered). Add bay leaf, salt, and whole black peppercorns. Stir water just to stop the herbs from floating.

Bring to a boil, then immediately reduce heat to low so that the water is barely at a simmer. Partly covered, simmer for 10-15 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.

Remove chicken to a bowl until it is lukewarm. Shred the chicken and set aside.

This can be prepared a day ahead. Cover and refrigerate over night.

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Now that you’ve got your chicken done, it’s time to gumbo! I highly recommend that you prep and assemble all the ingredients in a mise en place fashion so that you don’t get bogged down in chopping here and measuring there. Especially for something like a gumbo where a lot goes into a pot, not having to worry about prep while you’re cooking allows you to really focus on the flavor and seasoning which is where it’s all at anyway!

In a large pot or dutch oven, add the oil and set on medium heat.

When the oil is hot, add the flour. Try to sprinkle it evenly over the oil. You’re about to make a roux which is as traditional as traditional gets in Creole Cajun cooking! By using a whisk or a wooden spoon (I like to use both based on how things are progressing), stir the flour into the oil for about 20 to 30 minutes. You’ll see a lovely transformation take place where the flour and oil mixture transforms into a creamy base the color of peanut butter.

Add the onions, celery, green pepper, scallions, garlic and parsley. Saute until veggies soften and are mixed well with the roux.

Add the thyme, basil, bay leaf, cayenne, and about a teaspoon of salt and a half teaspoon of black pepper. Stir into veggie and roux mixture, then pour in can of crushed tomatoes.

Again continue to incorporate all ingredients well, then add the chicken broth.

Give everything a good stir and then add the shredded chicken, andouille, smoked sausage, file powder, Cajun spice powder, and some healthy dashes of both the Worcestershire sauce, and your favorite Louisiana pepper sauce or Cajun hot sauce.

Jordan being a hot sauce fanatic ensures we always have a good variety, but use what you like and how spicy you make it is up to you!

Bring the gumbo up to a boil, then turn down the heat until you have a gentle simmer.

Simmer on low partially covered for 2 to 2.5 hours, stirring occasionally.

Taste and season as needed with salt and pepper and cayenne and/or hot sauce (as desired).

Serve over cooked rice.

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This is definitely one of those dishes that gets better and better the longer it sits, but you’re going to want to treat yourself to a least a little bowl! Don’t forget you can garnish with a little chopped scallion on top too, and maybe a couple dashes of your favorite hot sauce.

Woo-eee!

London Calling! – WWII, Churchill, and The Wolseley

Being a big WWII history buff, one of Jordan’s life goals was to visit the Imperial War Museum and Churchill War Rooms in London. Through the years I’ve also become a bit of a fangirl for this stuff, especially after watching documentaries like The World at War and reading books like Alan Clark’s Barbarossa: The Russian German Conflict, 1941-45.

We were both awed by what we saw today.

T-34 and M4 Sherman tanks, Spitfires, an Enigma de-coder that helped turn the tide of the war, personal letters between lovers, a moving look at the Holocaust, and much more painstakingly displayed. It was all there for us to experience and we soaked in as much as we could.

One could easily spend days here, and seeing both old and young faces around us, it’s clear how impactful WWII has been on generations.

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Churchill’s Bunker was both surreal and kind of spooky to walk through. It seemed a place frozen in time. One’s mind was filled with sounds iconic to WWII like old-timey phones ringing, crackly speeches from tube radios, and Churchill’s monotonous and gruff British voice that inspired so many.

We spent copious hours down there back in the 1940s, and emerged from the bunker into a dazzling London night.

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After a quick nap for me and a stroll across the bridge for Jordan, we met back up to decide on supper.

Oddly enough both of us were in the mood for meat and potatoes. Perhaps our souls were hankering for a good old fashioned meal.

Again our trusty concierge set us up with a great recommendation. Although The Wolseley was booked for reservations that night, we suggested we try our luck and stroll by.

And lucky for us, the host at The Wolseley was such a nice gentleman and he was able to accommodate us straight away despite how busy they were.

It seems every restaurant near St. James and Picadilly Circus has a grand story to tell. And The Wolseley was no exception.

According to their site, the space was owned by Wolseley Motors in 1921 and was designed to be a prestigious car showroom. Venetian and Florentine influences are clearly apparent with the restaurant’s grand pillars, arches and stairways.

The addition of a banking counter and offices with a Japanese lacquer theme came in 1927 when Barclays Bank acquired the building. The post box and stamp machine are still there today.

It was only in 2003 that it became the remarkably unstuffy restaurant with impeccable service and food that it is today.

Escargots à la Bourguignonne

Endive salad with bleu cheese and candied walnuts

Chopped Liver

Filet de Boeuf au Poivre

Tenderloin, pommes frites, kale

Lyonnaise Potatoes

Apple Strudel with vanilla ice cream

After our sumptuous meal, we walked the graceful London streets around us and mooned over this great city with its long turbulent history and its leading-edge present.

I think I’m starting to feel quite at home here. 🙂

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