Curlz

Where is Saffron in Hoboken? I had heard that there's a new Indian place, but don't know where it is. Fwiw, I'm a fan of: India on the Hudson Margherita's Vito's or Lisa's (9th & Park--my bro once lived above it!) are great delis La Isla And friends who live there really love Madison (?) on the corner of Washington and 14th (it's blue and sits across 14th from Baja)...I haven't been, but they've raved enough about their mid-week prix fixe/specials that I'm going to give it a try soon.

I beg to differ...I bet they're from Nastos! It's down in the Ironbound, and they seem to be the sole supplier of sorbet in the corresponding fruit shell at restaurants around here. My favorite is the PEAR one, which I've only ever had at restaurants down 'neck, but I buy them at the store down there.

Well, I'LL offer an apology to Lou--I read the initial post and thought she wanted a BYO, which is why I immediately thought of VG. I always forget that you guys with liquor licenses can still allow someone to bring their own wine. Liz, AAG would be a WONDERFUL option, and not nearly as long a drive as VG. Lou and his staff will take care of you--of that you can be sure!

Frank-- Welcome to eG! One tip re: finding the Malbec you mentioned; you might try calling or going on line to the site for The Wine Library. The store is in either Short Hills or Springfield--it literally sits on the border. I'm told that they have and can get some unusual wines. And according to a huge article in last Sunday's Ledger, they're not only expanding their store, they're doing a TON of web business. I know of a few serious wine collectors who swear by the place. Curlz

Funny that you mention this, Ant--I just started a thread on the eG Site Talk board re: my favorite eG signatures!!! If you've made more than 20 posts, you can check it out here: http://forums.egullet.org/index.php?showtopic=46635

Exactly why I mentioned it! And agreed re: the group of eGs, but unless you tell us what night you're going, we won't show up. Heehee I just really enjoyed the vibe of that place. Even without the 17 glasses of wine!

Why, why, WHY do I find you two so amusing?!?

Thanks, Rosie!

Village Green in Ridgewood!! We had our last eGullet gathering there, and I was really wowed by the food. Perhaps Rosie can post a link to the thread on it. And the nice bonus is, it's BYO!! I think it would be a lovely spot for a celebratory dinner. And I have a crazy suggestion--you could hire Mark Sganga to play guitar for the night...that's what Anthony did when planning our dinner, and it was a wonderful addition to the delicious food/drink and company! You'll see notes about him on the thread as well.

It's been over a year since my last visit, but the only wine I've had their is the house red, b/c the owner (?) insisted on GIVING us some! Could it be homemade???

Nope...full bar + house wines, iirc.

Agreed! The first time a co-worker took me to AdR, I figured he was nuts--the Ironbound is for Spanish/Portuguese/Brazilian food. If I want Italian, that's not the first place I'd go...but this place won all of us over. Haven't been there in far too long...thanks for the reminder, Rich!

Yup! As I've said, they have VERY creative rolls!

7 or even 7:30 is fine for me...

I'm pretty certain that the Godzilla roll is the one that my friend loves...it has fried bananas on top! It's also HUGE--as in, tough to get one piece in your mouth the whole way. But he always ends up ordering it...

Unless I've had very different satay, I'd have to still say no, Tommy. It's sort of sweet, iirc. I wish I could tell you what it is--but it's been far too long since I've had it! Will have to put that on my to-do list ASAP!! I promise to let you know...

It's more likely that there's some soy sauce or tamari or something like it mixed in. And actually, I should have said that I could exfoliate with it...

Oh, no...FAR chunkier. I could bathe in it. But that's another story...

Glad you gave Nori a try, Jason! I'm pretty sure that the pink stuff was the spicy mayo. I should have mentioned my favorite roll there--the "Snoopy"--it's a shrimp tempura roll with the most awesome peanut sauce ever--it's like chunky peanut butter right out of the jar, but with something else mixed in. For me, the roll is merely an accessory to the sauce... No, it's not the most authentic sushi roll, but I love it. And of course, now I'm craving one... Did you see/try any of their creative rolls? Some of them are just gorgeous!

Sauteed Shrimp in Latin Citrus Sauce Serves 12 as Appetizeror 6 as Main Dish. This is my variation on a recipe printed in the June 2004 Cooking Light magazine; they call for it to be made with four chicken breasts, but I read it and immediately thought it would be great for shrimp, and I was right! I've now served it twice--both times, as an appetizer--but it would be great over some rice or even with couscous as a main dish. It's REALLY simple to make. I use a 2lb bag of frozen cleaned/peeled shrimp from Costco, and I double the rub ingredients and make 1.5x the sauce. I'm putting in the list of ingredients as it originally appeared in CL. GREAT dish--I brought it to a BBQ this weekend, and the group decided it was their favorite item of the whole meal! Enjoy... Sautéed Shrimp with Latin Citrus Sauce The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed chicken. DRY RUB: 2 teaspoons brown sugar 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon ground red pepper 1 teaspoon vegetable oil 1lb cleaned and deveined shrimp, tails on (use 1lb with these measurements, and increase rub and sauce as you see fit for more) SAUCE: 1 1/2 teaspoons bottled minced garlic 1/4 cup fresh lime juice 1/4 cup orange juice 2 tablespoons honey 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint Combine brown sugar, cumin, salt, garlic powder, and red pepper; sprinkle over the shrimp inside a large Ziploc bag and let sit out at room temperature while you prep the sauce. Squeeze limes into a glass measuring cup and add orange juice and honey. Blend with whisk. Heat vegetable oil in a large nonstick skillet over medium-high heat. add garlic to pan; sauté 30 seconds. Add shrimp and cook for 3-5 minutes or until done. Remove from pan; keep warm. Add juices and honey to pan to deglaze; cook 3 minutes or until slightly thickened. Remove pan from heat; stir cilantro and mint in to sauce. Pour sauce over shrimp and serve as-is for an appetizer, or over rice for an entree. Based on a chicken recipe in Cooking Light, JUNE 2004 Keywords: Appetizer, Shrimp, Main Dish, Latin American, Seafood, Healthy Choices, Easy ( RG1107 )

Sauteed Shrimp in Latin Citrus Sauce Serves 12 as Appetizeror 6 as Main Dish. This is my variation on a recipe printed in the June 2004 Cooking Light magazine; they call for it to be made with four chicken breasts, but I read it and immediately thought it would be great for shrimp, and I was right! I've now served it twice--both times, as an appetizer--but it would be great over some rice or even with couscous as a main dish. It's REALLY simple to make. I use a 2lb bag of frozen cleaned/peeled shrimp from Costco, and I double the rub ingredients and make 1.5x the sauce. I'm putting in the list of ingredients as it originally appeared in CL. GREAT dish--I brought it to a BBQ this weekend, and the group decided it was their favorite item of the whole meal! Enjoy... Sautéed Shrimp with Latin Citrus Sauce The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed chicken. DRY RUB: 2 teaspoons brown sugar 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon ground red pepper 1 teaspoon vegetable oil 1lb cleaned and deveined shrimp, tails on (use 1lb with these measurements, and increase rub and sauce as you see fit for more) SAUCE: 1 1/2 teaspoons bottled minced garlic 1/4 cup fresh lime juice 1/4 cup orange juice 2 tablespoons honey 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint Combine brown sugar, cumin, salt, garlic powder, and red pepper; sprinkle over the shrimp inside a large Ziploc bag and let sit out at room temperature while you prep the sauce. Squeeze limes into a glass measuring cup and add orange juice and honey. Blend with whisk. Heat vegetable oil in a large nonstick skillet over medium-high heat. add garlic to pan; sauté 30 seconds. Add shrimp and cook for 3-5 minutes or until done. Remove from pan; keep warm. Add juices and honey to pan to deglaze; cook 3 minutes or until slightly thickened. Remove pan from heat; stir cilantro and mint in to sauce. Pour sauce over shrimp and serve as-is for an appetizer, or over rice for an entree. Based on a chicken recipe in Cooking Light, JUNE 2004 Keywords: Appetizer, Shrimp, Main Dish, Latin American, Seafood, Healthy Choices, Easy ( RG1107 )

And of course, now I'm totally craving Indian food!!!

I'm sure you had the Ras Malai, wongste--the Kheer definitely has rice in it! Sounds like it was a great meal, sweets included. Sweets are a HUGE part of the Indian culture--to the point where when someone goes to India, they always bring boxes of them home. The ex-bf's parents took a trip and came home with (no exaggeration) an entire suitcase of sweets to give to friends and family--a cultural phenomenon that nobody objected to! There are a zillion kinds, as you can see! I can't say that I know one from the other, but I've only ever tried a few that I didn't like--and in general, I'm not a sugar fiend. The mix of flavors is always intriguing to me, though.

Glad you had a good meal, Wongste! The 'soup' you had was probably a milky version of rice pudding, right? It was likely Ras Malai, which is sort of like cottage cheese, and the milk is usually infused with cardamom. Kheer is more like rice pudding and I don't think it has any cheese in it; I think it has almonds in it, but they often top it with pistachios as well. In both cases, there's likely a touch of rose water involved, which, in addition to the cooling properties of the milk itself, makes it a refreshing and cool way to end a spicy meal! I never order dessert when I have Indian food any more b/c I'm always too full, but many restaurants serve it as part of their Thali. The dosa with lamb on the inside is intriguing; the only Indian 'breads' that I've had that are stuffed are parathas or kulcha--essentially naan with stuffing, and that can be herbs/onions or meat, usually lamb. All good! Keep eating, and keep reporting!

Agreed re: Chowpatty! My ex-b.f. is Indian, and we went there a few times--good food for sure.