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Dinner 2023


liuzhou

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Decided to make Chile Rellenos for dinner tonight.
RoastedPoblanoPeppersSeptember21st2023.thumb.jpg.a8c97ceb8a776681f301688e113c3289.jpg
Got the Poblano peppers, blackened,
RoastedPoblanoPeppersPeeledSeptember21st2023.thumb.jpg.f121cd95f95974433638e7b6d74139f0.jpg
peeled
RoastedPoblanoPeppersPeeledanddeseededSeptember21st2023.thumb.jpg.52d21d4b26b42b4a05b7ea9a112638ab.jpg
and deseeded before I left for work. And made the sauce.
Just had to stuff the peppers, make the batter and fry the rellenos.
ChileRellenosSeptember21st20232.thumb.jpg.fe5ff7a2ae52c155a37bb9a891a47bf3.jpg
 
Matt cooked me some beans in the Breville PC so I served refried beans on the side.
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9 minutes ago, Ann_T said:
Decided to make Chile Rellenos for dinner tonight.
RoastedPoblanoPeppersSeptember21st2023.thumb.jpg.a8c97ceb8a776681f301688e113c3289.jpg
Got the Poblano peppers, blackened,
RoastedPoblanoPeppersPeeledSeptember21st2023.thumb.jpg.f121cd95f95974433638e7b6d74139f0.jpg
peeled
RoastedPoblanoPeppersPeeledanddeseededSeptember21st2023.thumb.jpg.52d21d4b26b42b4a05b7ea9a112638ab.jpg
and deseeded before I left for work. And made the sauce.
Just had to stuff the peppers, make the batter and fry the rellenos.
ChileRellenosSeptember21st20232.thumb.jpg.fe5ff7a2ae52c155a37bb9a891a47bf3.jpg
 
Matt cooked me some beans in the Breville PC so I served refried beans on the side.

Just cheese inside or?

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I have the same question as @heidih about the stuffing.

 

This, however, makes me realize just how far behind the power curve (or 8-ball?) I am these days. You wrote about All Those Steps you did before work. Then, after work, you...

 

15 minutes ago, Ann_T said:
 
Just had to stuff the peppers, make the batter and fry the rellenos.
 

 

I am in awe.

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Nancy Smith, aka "Smithy"
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2 minutes ago, Ann_T said:

 @heidih, yes, just cheese.  I don't like them stuffed with anything else.  

 

What kind of cheese?

Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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The 客家 (kè jiā) Hakka people are displaced Han Chinese from northern and central China who migrated south to escape social unrest in the 17th and 18th centuries. Today, they mainly reside in Guangdong and Guangxi as well as in Taiwan where they are the largest ethnic group. The name means 'guest family'. The Hakka have their own language and customs, especially their cuisine.

 

And tonight, that's what I ate. 客家香菇炒肉 (kè jiā xiāng gū chǎo ròu), 客家茄子酿 (kè jiā qié zi niàng), 娘豆腐包 (niáng dòu fu bāo), Hakka mushrooms stir fried with pork, Hakka stuffed eggplant, stuffed tofu balls. Rice.

 

hakka.thumb.jpg.af786f846002f4a25df3a39d03031d62.jpg

 

The mushroom dish featured fresh shiitake and two types of oyster mushroom.

 

hakka mushrooms.jpg

 

$3.50 USD

 

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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I was lucky enough to hop into someone's unable-to-be-used seat at Foxface Natural** earlier this week, so off a friend and I went, on up through/around the maddening throngs of the lower east side, for a nice 30-minute pre-dinner passeggiata to Avenue A and E. 12th.

 

I've got to start by saying the consistency of the cooking here, by Chef Dave Santos and team, is pretty amazing; maybe even moreso than my first couple of visits over FN's first months. Needless to say, the consistency and excellence of the raw material sourcing has been and is great.

 

Both my friend and I wanted to eat lightly...HAH!  While we did stick with the lighter dishes on the menu (has the menu grown a bit over time in number of offerings?), we ordered a lot of food. Because you can't come here and not order the bread/pickles/butter to start, right?

 

Glidden Points were on point; I have to give a shout out to the mignonette, which is not an afterthought as it is on so, so many oyster platters...here, it's delicious. But my move is a dab of the proprietary E. Village hot sauce, and a squirt of lemon...all that I need.

 

Told you we went light...

 

IMG_0390.thumb.jpeg.9a48a34c82889393f0a44c7e7de395db.jpeg

 

What makes this salad so good?  Toasted hazelnuts, crispy sourdough croutons, shavings of Garrotxa, the dressing? Or the fact that you can be sure no one is sticking their hand into a box of mesclun and plopping it onto a plate; this salad is almost still alive - and it contains my favorite of the beautiful radicchios.

 

IMG_0392.thumb.jpeg.8aa57f31d65cb623056b75da3f6c1a21.jpeg

 

The Montauk yellowfin tuna confit in that spectacular chraime sauce; served alongside (unpictured) is a splendid hunk of brioche with a squirt of fiery harissa. Taken together, quite a lovely dish.

 

IMG_0393.thumb.jpeg.eedb860fffe2175afa24b8728ba7d829.jpeg

 

Here's the saffron malloreddus with Maine uni. Maybe (or maybe not) a paean to the late, great La Ciccia's uni pasta dish - it's been mastered, and it's probably better, here. There's more uni, and the house-made malloreddus is insanely good. Great dish.

 

IMG_0394.thumb.jpeg.ac174282f39fe6c63be9f10837c3cb28.jpeg

 

How could we not have the Montauk fluke?  We couldn't, so we did...have the smaller one. Fuck - it's delicious. You see that collar at the bottom of the pic...MINE! The fish. The potatoes. The cooking. The olive oil and herbs.  Wow.

 

IMG_0396.thumb.jpeg.85ddb8d6a6c238943c97ecc80b04eeca.jpeg

 

The s/b classic Timut pepper and buttermilk gelato dish. Possibly with roasted plum (memory gets hazy by now). 

 

IMG_0397.thumb.jpeg.855e10b5247d568630ff13a94af6d3f7.jpeg

 

Watermelon gelato and I'm thinking whipped feta and compressed watermelon. Thinking?

 

The service here is so lovely and genuine. The music isn't too loud. The ingredients and cooking are just what they need to be with said ingredients. Oh - the seasoning (i.e. salt) is spot on. What's not to like? (Well, try getting in?)

 

One more thing...the wine list is offering wines at more reasonable prices than any other restaurant in our fair city. A big shout out to that.

 

COMP DISCLOSURE: Those desserts. Some wine.

 

ON our walk back down Avenue A, we stopped here...

 

IMG_0398.thumb.jpeg.30e79eafdb4c5ec196ffa993881f4970.jpeg

 

For a digestif...Amar y Amargo.

 

**  Foxface Natural was reviewed by Pete Wells this week; this is why it will be quite difficult to get in for the foreseeable future.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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When I'm lucky enough to bring the leftovers of this dish home...

 

IMG_0394.thumb.jpeg.82ac4ab8c7c206b73c0a7972508e779a.jpeg

 

from our meal at Foxface Natural the night before.

 

It was easy enough, and delicious enough, to repurpose them...

 

IMG_0403.jpeg.1bd1d4d6fbf47eefba1783eb41b20b80.jpeg

 

By emulsifying the leftover "sauce" with some pasta cooking water.  And there was enough to even have a few hunks of the fluke, barely warmed, atop the spaghetti.

So...spaghetti con pesce piatto di Foxface Natural. Or something like that.  String beans and carrots to accompany.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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15 minutes ago, weinoo said:

IMG_0393.thumb.jpeg.eedb860fffe2175afa24b8728ba7d829.jpeg

 

Here's the saffron malloreddus with Maine uni. Maybe (or maybe not) a paean to the late, great La Ciccia's uni pasta dish - it's been mastered, and it's probably better, here. There's more uni, and the house-made malloreddus is insanely good. Great dish.

 

That's just obscene 😉

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53 minutes ago, Duvel said:

That's just obscene 😉

 

Right?!  I don't know if everyone gets the same amount of uni...but it was really great stuff.

 

And the house-made saffron malloreddus is really good.

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Mitch Weinstein aka "weinoo"

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6 minutes ago, weinoo said:

 

Right?!  I don't know if everyone gets the same amount of uni...but it was really great stuff.

 

And the house-made saffron malloreddus is really good.

Thanks on also linking the Pete Wells review. On the game they use - do they say wild or raised aand source?

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@weinoo  

 

were the Uni cooked ?

 

if so , how do you compare cooked Uni w raw ?

 

Uni , and sashimi grade tuna , are so outstanding raw

 

( at least for tuna , which Ive has both raw and just the edge gilled , )

 

cooking does not for me enhance the tuna.

 

does it enhance the Uni ?

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53 minutes ago, rotuts said:

@weinoo  

 

were the Uni cooked ?

 

if so , how do you compare cooked Uni w raw ?

 

Uni , and sashimi grade tuna , are so outstanding raw

 

( at least for tuna , which Ive has both raw and just the edge gilled , )

 

cooking does not for me enhance the tuna.

 

does it enhance the Uni ?

 

Per their instagram:

 

Quote

Our version is inspired by that - our malloreddus pasta is impregnated with afghan saffron and sauced with fresh tomato sauce, uni, and anchovy, then topped with beautiful cali gold uni from the cool waters off mendocino county...

 

They're referencing the sauce at La Ciccia in San Francisco (sadly no longer the same La Ciccia) and the uni is currently from Maine.

 

I'm pretty sure they're not out hunting antelope, elk and kangaroo.

Mitch Weinstein aka "weinoo"

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Brats (uncooked) from the German butcher were delicious.

They were steamed for a bit with the Yukon gold potatoes and then sautéed in the same pan as the sauerkraut.

Plum /raspberry tart with a pâte sucrée , sprinkled with amaretti crumbles.

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IMG_4694.jpeg

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Quick du Puy lentil stew with Swiss chard, garlic thyme plenty of mustard, lemon zest and juice, almonds and parsley cooked in the pressure cooker

IMG_8284.thumb.jpeg.e037e1d88cde24c8235f4f5e7ba90e6e.jpeg

 

Ramen noodles with sautéed oyster mushroom, sesame oil, scallions and basil. Served with sweet & sour cod filet (sugar cooked with rice vinegar and soy sauce)

IMG_8286.thumb.jpeg.a69521c0bc9183e8666c0b43cb5709fc.jpeg

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