Delicate Essence
DELICATESSEN | 54 Prince St. (at Lafayette St.) | 212.226.0211 | delicatessennyc.com
DELICATESSEN | 54 Prince St. (at Lafayette St.) | 212.226.0211 | delicatessennyc.com
EISENBERG'S SANDWICH SHOP | 174 5th Ave. | 212.675.5096 | eisenbergsnyc.com
BAKED HERB-RUBBED SMOKED TURKEY WINGS with SHALLOTS | Rye Stuffing with Wild Rice | Butter-Poached Mixed Potato Mash | Roasted Brussel Sprouts
...You expect the Drunken Sailor to have the crusty exterior of a seasoned salt, just like the edge of the bread and the fried, melted cheeses that adhered to it. But then you're hit with his boozy breath, an aroma that take over more senses than it's supposed to. You try to placate him with patience, but that only angers him, as he becomes suddenly punchy with blue cheese stankiness.... [Full Post]
...Grilled Herbed Turkey Burgers with Oyster & Sausage Rye Bread Stuffing and Cranberry-Mustard Vinaigrette on Butter-Toasted Potato Buns.... [Full Post...]
...I sautéed i few smelt fillets in some rendered bacon fat in a cast iron skillet, meanwhile frying to egg yolks sunny-side-up. I then placed the eggs on top of the chili pepper paste, then placed the smelt decoratively on top of them, trying to not visually obstruct the eggs.... [cont.]
...Quick prep work, quick cooking time, and tasty enough to go down quickly, it made for a likewise very quick post, from which I get to now go work on 5 different clients' websites, then attend my bar/restaurant's annual holiday party.... [cont.]
....So I had a whole turkey leg—perfect, white and dark meat!—and some smoked ham, both leftover from the Thanksgiving meals I bought for myself locally while I hibernated for the rest of the holiday weekend. Monday, I ventured to Food Emporium (where I happily ran into two, separate dear friends, Emily, and Deidre, who I both know from the bar where I work) to get the rest of the ingredients for me to make my Good Housekeeping-style recipe:.... [cont.]
...Looking and smelling wonderful, I spooned a healthy amount on rye bread—unfortunately un-seeded, since I had to borrow it from the kitchen of the restaurant downstairs from me—, then topped it with some Romaine lettuce, the Cappy ham, the thick slices of roast turkey, and another “Super Sauce”-ed slice of rye.... [cont.]