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Summer as a bowl. Peppery arugula, pickled watermelon, limed avocado. All lightly bathed – a spicy vinaigrette. Courtesy Scott Conant, via local NYC cable show some years back. The tot still so small, by the river in Battery Park. Hot days take us to the roof. Watching the sun disappear on…
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Whether it’s a big-ol’ 4th of July lobster boil or a more refined three-way lobster tasting course, a court bouillon amps up the lobstery-ness of our crustacean friends. And sends a nice aroma around the house (or backyard boil). A seasoned vegetable stock with seafood-friendly flavors. Here’s the start…
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Fish tacos taste like summer. We do them in soft corn tortillas. Chunks of ripe avocado tossed with cilantro, lime and S&P. A drizzle of sour cream mixed with plain yogurt or mayo, lime zest and chipotle tabasco. Some white fish — tilapia, maybe cod. Thin sliced, lightly…
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Here we go again with the roasted veggies — this time it’s sugar snap peas. Who doesn’t love sugar snaps. Tell me you don’t, I dare you-
The Goods:
Sugar snap peas
Olive oil
Kosher salt, cracked pepper
The Execution:
Oven to 425º. Toss the snaps with a touch of oil. Season, then onto the…
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So we do this “quick order” thing on Fresh Direct (the web-based grocery delivery service we use in the city). It pulls up your last order, and usually like 80% of the stuff you want again, so you add/delete as necessary and it’s quicker than ordering from scratch. But…
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MANGO FLOPS:
Well, fail happens. A double-helping this week at GHT. Let’s start with the food, then move to the fitness. A well-intentioned effort at mango popsicles. Gone wrong. Nice pic, eh? Well, they didn’t taste good.
Thanks to the kind folks at the National Mango Board I had a…
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Yes, more alliteration this week. Also been doing a lot of meat lately, so let’s turn to a light, tasty and fairly healthy dessert. But balsamic vinegar? It’s not just for mixed greens anymore.
The Goods:
Strawberries, hulled and quartered.
Balsamic glaze (or make your own balsamic reduction).
Fresh mint leaves.
The…
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Last week’s mushroom post got me fixated on the steaks. Like a nice two inch thick New York strip, seared on the stove top, popped into the oven and finished with a butter baste.
The Goods:
Two nearly-medium rare steaks.
Knob of butter.
Four or more sprigs of fresh thyme.
Two smashed cloves garlic.
Half…
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Busy few weeks here, blog camp, the 40/40 thing, weekend with family in The ATL, action at the office. All great stuff, but looking forward to a weekend at home and a nice big fat steak with some mushrooms. Mushrooms love steaks as kites love the wind. And it’s…
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