New Jack Country
....I employ a "double dredge" technique in which I first drdge pieces of fresh chicken into flour seasoned with various spices, then dip them into some dry herb-infused whisked egg wash, then back into the seasoned flour before going into my cast iron skillet... [Full Post]
Mofon-Good
....I was impressed with the flavor of the monfongo, richly layered, sweet and garlicky savory, and every forkful extremely filling. The chicharrones were tasty as well, although I was hoping to get much the textural dichotomies usually associated with roast pork items: lean tender meat, a layer of flavor fat, and a "stickly" crispy skin. The skin had very little crispiness to it at all.... [Full Post]
With A Little Help From My Friends
...This dish appeared and tasted pleasantly bright and rustic. The pasta—thicker-than-most "thread" pasta—supported and hugged all the flavors of the rendered pork fat, garlic, lemon, and butter extremely well, while starting and ending each bite with, first, the aroma of truffles in the cheese on top, then, lastly, the flavor of truffle.... [Full post]
Chili of the Sea
...I then sliced two tilapia filets into big chucks and threw them in the pot with a can of whole clams (I wanted to represent—in a Sloppy Jill—the many layers of women, so I used a flake fish, a crustacean, and a bivalve), continuing to stir over medium low heat until the tilapia fell apart into flakes but kept their firmness, about 10 minutes. I then let it simmer for another 5 minutes, letting extra liquid steam off until giving the mixture its necessary chili-like consistency.... [Full post]
Upper East Manhattan Latin
...The inside of the place was small. Really small. It could only fit two 2-tops, and both were full at the time. I stepped to the counter where they had hot plates of various stewed meats, beans, veggies, and rices.... [cont.]
