Create Opportunity to eat at one of the best Restaurants in the world for less.

Jean-Georges in the Trump World center, announced a 5 course $58 meal in the main dining room! Called the Select Menu, it is four of the chef's favorite dishes and one of the unique Desert of world Famous Pastry Chef, Johnny Iuzzini. It's still not dirt cheap, but an incredible opportunity for incredible food. There are limited hours, so check out Jean-Georges Blog for more information!

Shitake Asparagus Truffled Pan Frittata

As Always Measurements are estimated.

I took about 4 oz of pencil asparagus trimmed, shaved and cut into thirds. I preheated a 12' all metal pan (no plastic unless you like n overtone of burnt rubber) with a tablespoon of olive oil and a pinch of salt over a medium flame. I sauteed a half TBSP of scallions for a minute and added the asparagus. I sauteed that until it was a rich green, about 4 minutes. During that cook time I dusted the asparagus with the Penzey's Cajun Seasoning to bring an added Creole harmony to the Jalapeno Cheddar Shrimp Grits. Can you hear the brass band? I actually think the New Standards were plaing. I trimmed and the shitakes and ate the rough stems. The rich fungus flavor sits on my tongue, which set a low drum a rhythm to my improvised cooking.

I dice a quarter cup of block neufchatel in preparation for making up for the egg white healthiness to come.

Three eggs and half a pint of egg whites (pints=beer=what i think about during cooking) were whisked with a teaspoon of lemon zest right before I slid the asparagus off to join the Shitakes on the side. I addded the egg mixture to the warm pan and SLIGHTLY scrambled it. In the meantime I preheated the oven to 350 degree farenheit, because I am an American ignorant to Celsius (both the temperature and the person it was named after).

Once the eggs are semi soft with scrambled delight I add the asparagus/sliced shitake combo (did I mention slicing the shitakes? I have a short term memory..Is this my options blog?)

I then gently dispersed the cream-cheese-like diced neufchatel across the soon to be frittata, slid it in the oven and let it cook until the edges were slightly crusted with a parochial school pants brown. I removed it from the stove and sprayed some delicious white truffle oil over the frittata and into my mouth, like hedonistic breath spray, for good measure. After prinkling a little salt and fresh cracked white pepper, I sliced the pan frittata into eights, took a couple of pieces, added dark wheat toast, Jalapeno Cheddar Shrimp Grits on the side and a Grapefruit Chamagne cocktail to drink.

So, There...

Cajun Styled brunch

I wanted some grits and had some Shitake Mushrooms left over My sister, Large Marge, is in town for her birthday and Last Night's Van Morrison Astral Weeks Concert and she wanted eggs. I headed up to the local A&P to round out the ingredients. I picked up some pencil asparagus, neufchatel, and jalapenos.

I got home and started cooking. I ended up making a Shitake Asparagus Neufchatel Pan Frittata finished with Truffle Oil and Shrimp Jalapeno Cheddar Grits, all of which are accented with Penzey's Spices, specifically the Cajun Seasoning on the asparagus and. I accompanied it with Dark Wheat Toast, Strawberry preserves and Ruby Red Grapefruit Champagne Cocktails. The Grapefruit were from the Curry House (my girlfriend's parents house, not a restaurant) and fresh picked from the Longino Ranch in Sarasota, FL. The red fruit were not only delicious with a fresh aroma but also tasty to the eyes. A drier champagne with the slightly sweet depth of fresh squeezed Florida Grapefruit are a fantastic combination. You have to be careful because an imbalance in this drink causes either extreme bitterness or a bizarre aftertaste. I would not suggest this with anything but hand squeezed juice.

Jess and Marge Liked it. The grits turned out fantastic but overpowered the subtle flavor of the Pan Frittata.

Haiku in Mamaroneck NY ROCKS!

We first tried this Japanese Restaurant out for Chris Ps (AKA Skittltastic)Bday. The service was beyond attentive and actually personable, which is unusual for most New York Asian restaurants. The fish was fresh, the salads great and the rice was seasoned perfectly. I have spent much time creating sushi so I can appreciate the subtle nuances of both fish, form and rice.
I assumed since it had just opened they were really on top of the game, as this was the fourth of the Haiku Chain in Westchester.
We have since been back at least ten times. Jess does not venture far from her standards of the good Avocado Salad (good, not great) and Tuna Avocado Cream cheese roll (should be called the Curry Roll for her last name) and the Delicious Sweet Potato Tempura Roll. I usually get some form of YellowTail, which is always fresh, tasty and textured. I also get an Oshinko roll because I love the crunch and the Sashimi Appetizer. One time the Tuna was sub par but other than that the food is great. I have to say the hospitality has always been fantastic, from the manager to the front waiter to the backwaiters, everyone is super attentive. The atmosphere is clean and contemporary. The only real complaint is no Quail Egg. Ian likey quail eggs.
Haiku. Go there. Eat Drink. Damn, I forgot to get a menu.

Delicatessen, Indian and The Global Conundrum

Jess and I forgo breakfast on Sunday post Valentines to meet with our Friend Mr. Gillen and his LadyFriend Brianna in the Fabulous SoHo area of Greenwich Village.  The intended destination was Balthazar, but with lack of reservations there was no chance of even waiting for brunch and the McNally NYC hotspot.  

We wondered down to Delicatessen on Prince and Lafayette.  They advised us the wait would be twenty.  Jess had a Bloody (which I had later and gave it a 6.5 on the BM Scale) and I a Yuengling.  The Bartenders were very friendly and attentive despite the usual NYC push.  

After moving to our table in the back we were soon greeted by our server, Jennifer, who was both ebullient, knowledgable and watchful... Despite being slammed she made us feel like her only table.  We had the Bucket o Chicken, Cheeseburger Spring Rolls, Truffled Chicken Salad Sandwich, and the Spinach and corned beef Benny, as well as Tuna Tartare.  All were great.  I highly recommend the Tartare and the Chicken Sandwich.

We wondered around and ended up doing a little wine shopping at good ol Trader Joes.  We picked up to-go from Brick Lane for our arrival home in lovely Harrison.  Jess is always craving the Madras Paneer so we addded a Lamb Vindaloo, which used to be my choice at Indian restaurant.  It was the standard for me.  In fairness the trip home was forty minutes which justified the Naan being chewy but the Vindaloo lacked flavor but was intensely spicy.  It was more tomatoe sauce than gravy. The Madras, tasted good but had some strange ingredients which may have been old spices but tasted like beef jerky.

Tonight for Dinner I made Sweet potato ravioli in sage cream sauce and a spinach salad with pisctachios, raspberry vinagrette and Feta Cheese.

I am always torn between Vegetarianism and Carnivorism.  Greg, My Sort of Cousin, posted a article on Facebook today comparing Hamburgers to  Hummers in being a direct cause of global warming.  The fact is between Atkins and the remnants of starvations caused by the Great Depression and World Wars, we hav ebeen trained to eat as much meat as soon as possible.  I care about animals, I care about the world and I care about my body.  Why should I not be at least vegetarian? Why do we not promote it more when the greatest minds of all time were proponents of vegetable only diets?

Valentines day continuation

After the appetizers and a huge breakfast and sneaking a few oatmeal cookies, Jess was full so we took a break to watch "Break Up" which was not as bad as I thought it was going to be.  It did remind me of a few meal I have made.

Sometimes I have some ideas for dishes that I want to try out.  They are all fantastic on their own but when preparing a meal there has to be harmony, just like the parts of a symphony.  "Break Up" had a lot of funny characters and parts but they really did not mesh. Although, Vince Vaughn and Jennifer Anniston in anything is going to be better than Heather Locklear.  

I had prepped up the salad course as well as the entree but Jess was still too full.  Once we had some room she decided to go for the Salad which was mint arugula and Frisee with Lemon Truffle marinated Mango over Avocado.  Although  I work with all of the ingredients often, it was a first and it was fantastic.  I paired it with the 2007 Indaba Sauvignon Blanc which I think might be my choice for best wine under $7 a bottle.  We finished the movie napped and watched some Saturday Night Live.  I usually make it about halfway through the monologue but actually made it well into the show before my eyelids won out.  

On a side it was my first time watching the Jonas Brothers and really do not understand their popularity, another sign I am getting old.

Valentine's Day Starts it off

I've been blogging on all things business. Even though I like what I do to make money, I am passionate about creating great food and drink.  I get even more excited about consuming food and drink.  So the blog starts.  

I started thinking about the blog and the meals for Valentines Day this morning about 6 am.  I was hungry at the time and the house was a mess.  During the cleaning process, (which I am often not involved with)  I  thought what Jess likes best.  For brunch out, she always orders Eggs Benedict Florentine and that is what I made.  I also created a side dish of roasted Sweet Potatoes with Shitakes.  For a beverage besides the usual coffee I made a Mandarin Ginger Champagne Cocktail.  

We are midcourse in Dinner because Jessica wanted to watch a Romantic "Comedy" (I stress the quotes.  For the first course I made two appetizers, Olive Oil Roasted Tomatoes with Rosemary and melted Gorgonzola.  The tomatoes came out to a wonderful texture. I paired them with the RH Phillips Night Harvest Chardonnay, which was overwhelmed by the gorgonzola.  I usually enjoy chardonnay with the bleu family but it needs to be crisp with more berries less melons.  (insert sexual comment)  I also made a three cheese and garlic  bread/pizza/I'm sure there is an italian word for it with an habanero tomato dipping sauce.

That was fantastic.

I have to go back to dinner now....   There is a commercial from the HORRIBLE Heather Locklear move (redundant?)