Tag: recipe

Grilled Pork Tenderloin with Green Peppercorn Sauce

Classic steak Diane is served with a sauce of sautéed and cooked-down onions, garlic, whiskey, stock, cream, and crushed green peppercorns. Unlike black peppercorns, the green ones have a bright fruitiness to them. I love the same sauce on pork. I brine the tenderloin first to keep it juicy and then grill it whole. The grilling only takes about 10 minutes, and while the meat’s resting, you make the sauce.

Wilted Kale Salad with Poached Duck Egg

I think cauliflower might have replaced kale as the new ‘it’ vegetable (Nashville for example has all the cauliflower dishes you could ever hope for.)   But don’t worry, kale had it’s time in the sun and in case you aren’t ready to make the switch I put together a kale salad for you below.

The kale in this dish is lightly cooked so it retains a little bite and is complimented with the slightly sweet shallots.  You can pick up some duck eggs at the Union Square farmers market.  They have a rich yolk which is the perfect compliment to the salad and brings the whole dish together.

Warm Weather Meals: Mahi Mahi Lettuce Wrap

No surprises here but New Yorker’s talk about food a lot…..like a lot a lot.  Where to get the best sandwich, why we are refusing to eat carbs, where there is a new gelato spot that imports their milk from real Italian Tuscan cows.  The Tuscan cow thing peaked your interest, right?

I was eating a banh mi sandwich and wanted to do a version that used all the flavors of the fresh veggies and cilantro.   I decided to use Mahi-Mahi and in place of the baguette picked out some butter lettuce leaves.  The result is a dish that would be perfect for a NYC rooftop bbq (if that is permitted) or get your cast iron skillet.

Pkhali: Georgian Vegetarian Spinach Dip

The diverse cultural influences reflected in food and restaurants across the city are astounding.  Taking weekend trips to deeper parts of Brooklyn and Queens pays dividends to the traveler willing to sit on the N train for an extra 20 minutes.  Included below is an example of one of the great dishes available when you are in the city.

Cauliflower: Nashville’s Favorite Veggie

Until I moved to Nashville, I didn’t consider myself a big cauliflower fan. To me, it was broccoli’s less flavorful, less palatable cousin and nothing more. It turns out that in the past few years, Nashville restaurants have become a bit obsessed with their cauliflower appetizers and side dishes, and thanks to their creative takes on the veggie, I’ve finally come to understand what the hype is all about.

Venison Medallions with Cocoa Powder and Smoked Paprika Rub

Not only is New York a food town, but given its location within the tri state area, you can source a lot of fresh ingredients from the Hudson Valley, Connecticut and New Jersey.  My friend provided some Central Jersey venison and I got to have some fun with a few ingredients that had been sitting in my spice cabinet.

I had purchased Tcho cocoa powder and it was just asking to finally be opened.  I also had smoked paprika from Sullivan Street tea and spice company in the Greenwich Village. Rounding out the ingredient list was a Laguna Salt Company Black Truffle Salt.  I got out a little bowl and added about a tablespoon of cocoa powder, dash of smoked paprika and pinch of truffle salt (exact measurements, obviously.)

Grilled Shrimp Oreganata

By Seth Fera-Schanes Editor’s Note: This recipe was submitted by Abboccato in Manhattan and first appeared on The Refined Chef.   Another example of international cuisine found in New York City restaurants.  This dish is made at Abboccato in midtown Manhattan and pulls from influences across the different regions in Italy. […]

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