Hola Amigos! Happy Cino de Mayo 2012!!
Are you gearing up for tequila and yummy tequitos (rolled tortillas filled with beef or chicken and fried to perfection)? Canny Candi sure it. Headed out into NYC for a day of margaritas, nachos, burritos, and or of course Mariachis!
I suggest you work a taco or two into your day at some point. I’ll be checking in and tweeting about all the great fiesta fare and drink enjoyed this evening. Follow along!
Check out a new entry on the ‘Salute!’ page (at top of page). Taste wine like a pro and let those inhibitions go!
All I have to say is, you learn something new every day…
Watch this! (Yes, it’s a little corny, but it’s me you’re dealing with. Corny’s a given…enjoy!)
In time for St. Patty’s Day, a warming and zesty Braised Chicken Sausage and Cabbage recipe. Watch the video:http://allrecipes.com/video/490/braised-chicken-apple-sausages-and-cabbage/detail.aspx
And for dessert…
Ingredients
Directions
It’s been a whole week, so I hope you have had a chance to catch up on those missed episodes and, of course, the finale. From Pee-Wee Herman, uber amounts of BBQ fare, to rifles, gondolas, and food encased in monstrous ice blocks, this season was packed with random twists. And who could forget the Snow White and the Huntsmen wicked cuisine themed episode; in my opinion, that episode, aside from the finale, showcased the best creative dishes of the season. Although I had my doubts at the beginning of the season (the countless amount of Texas BBQ’s was too typical to excite me) the season finally proved itself to live up to the slogan “everything’s bigger in Texas.”
Now, down to the nitty-gritty: The final showdown was between Chef Sarah Gruenberg and Chef Paul Qui. I liked how Top Chef returned to the idea of the final challenge being an individualized restaurant war. Usually, the final two have to cook for an esteemed panel of master chefs and have full creative license over the menu. Both chefs had mouth watering bills of fare and gave their all. It was interesting that the judges dining with Top Chef’s Head Judge – Chef Tom Colicchio got the exceptional, faulty-free dishes at both restaurants where as Host, Padma Lakshmi’s group had the faulty entrées. What can you say to that? ::shrugs shoulders:: Perhaps, the food gods just weren’t on Team Padma’s side.
I must say, I was introduced to a new dish – chawanmushi, featured by Chef Paul. (Chawanmushi is a Japanese egg custard dish.) Paul was going to include crabmeat into the dish (yumm!) but the meat became sour overnight, so due to his resilient thinking, Paul used his ace-in-the-whole… shrimp! Although it was a hit in the first round, this dish was scorched in the second. In Chef Sarah’s kitchen, she also had some hits and misses: her salmon was served with small bones, and some of her other dishes had slight issues as well.
Counting all the successes and failures of the night, it was an obvious close call. (Definitely would not want to deliberate at judges table,… eek!)
Yet, in the end, a winner had to be declared. I was ecstatic when Chef Paul’s name was announced. I felt he totally deserved it, hands down. Sarah was a very talented competitor and also deserving. It just came down to emphasis on detail for Paul. Ever since the final 5, I was on Team Paul and joined in his victory as well. Can I just say, even without the $125,000 prize money, Paul won the most money of the season, racking up $45,000 – $50,000 in Quick Fire and Elimination Challenge winnings. That is seriously epic, I don’t think any other “cheftestant” has walked away with that amount of $$$ in the history of Top Chef.
I look forward to tonight’s reunion. All the drama will be laid out on the table: Bev’s bully battles – don’t even get me started on that – last chance kitchen comments, and how the chefs really felt about the competition. Tune in to Bravo TV at 9 pm.
Ever think meatballs could be all the rage? Neither did I until I stumbled upon the bustling Meatball Shop. Intended as a favored stop for Lower East Side bar seekers, the Italian restaurant is known for its hearty spheres, complimentary sauces, and relaxed vibe. The menu is modest yet full of choices. First, hungry patrons choose from five types of meat balls: Chicken, Beef, Spicy Pork, Vegetable, or the Special: in addition to the consistent fare, there is a daily unique offering of selections. From there diners may choose a sauce whether is it Parmesan Cream, Pesto or one of their other three selections. At this point it’s all for the taking. How would you like your entrée served? Would you like to have them as sliders, heroes, or a smash sandwich – two meatballs “smashed” on a toasted brioche bun. All sandwiches are served with your choice of mozzarella or provolone cheese, a sauce and a side salad. Hungry for more choices? Here comes a curve “ball”- Everything but the Kitchen Sink – a dish of your choice of meatball, a sauce, a side salad and mystery side of fresh vegetables. It’s a mystery because the chef chooses which vegetable to serve as the plate is being made. It’s a dish of true inspiration. If you’re feeling frisky, add an order of The Family Jewels on top of your sauce main dish – a cheeky choice of a fried egg.
One of the most appealing elements of the dining experience is the ordering process. Guests can write on the menu, seriously! The laminated bill of fare, accompanied by markers, allows you mark off your food selections for ease and convenience.
The day I visited, the special was Buffalo Chicken Meatballs with a Blue Cheese Sauce. Although tempting, as a novice to the meatball fan club, I learned that you could never go wrong with ordering a Smash. My “smashingly” delicious sandwich consisted of a Spicy Pork meatball covered in Classic Tomato Sauce with melted mozzarella cheese. The side salad was a beautiful surprise of arugula greens, fresh apple slices, chives, and a light ‘n sweet vinaigrette dressing which nicely complimented the spicy pork. I enjoyed the peppered pork, but it could have withstood a stronger punch. Portions are not for a glutton, but “just enough.”
There was a healthy selection of beverages, which included that day’s special: Honey Rosemary Lemonade. This was surprisingly brilliant! A refreshing lemonade with an even balance between the honey, rosemary, and lemon with an essence of ginger.
I had to complete my meal with dessert (going the extra distance for my readers) by ordering an ice cream sandwich. I choose the day’s ice cream special, which was Banana, and then selected Ginger Snap Cookies as the outer layers of the sandwich. My goodness… it was nirvana in my mouth! The cookies were right at the goodness point – slightly firm on the outside and soft in the middle. The homemade banana ice cream’s ingredients reminded me of apple pie with bananas. Simply wonderful!
The Meatball Shop is extremely affordable. Nothing on the menu was over $10. What a find!
As a neighborhood favorite, which does not take itself too seriously, The Meatball Shop, is a keeper. Its décor is a great juxtaposition between a humbled dinning room with walls lined with old black and white family portraits and country style furniture, and the more modern effect of low sleek lighting, bo-ho chic staff, and the focal point of the modern wine display. There’s even a sizable chalkboard listing the daily wine specials.
Service is efficient, yet there is often a wait for a table. Reservations are not taken, but if you are willing to wait, you will not be disappointed.
There are plenty of balls of meat to go around! The Meatball Shop serves in three locations:
Budget Break Down:
Entrée: $ 8
Drink: $ 3 (non-special drinks are a lesser charge)
Dessert: $ 5
Other Tidbits:
* The Lower East Side location was reviewed by Canny Candi.
Makes one serving
Ingredients:
– Mozzarella cheese
– Flatbread or pita bread for serving
– 2 cilantro leaves (garnish)
Chicken Mixture
– 1.5 pounds of boneless chicken breast
– 4 tablespoons of dry oregano
– Half a teaspoon of salt
– Half a teaspoon of pepper
– 2 cloves of garlic (grounded)
– 1.5 tablespoons of extra virgin olive oil
– Half cup of vinegar
Homemade Pesto
– 5 sprigs of fresh basil
– 2 sprigs of fresh parsley
– 3 cloves of garlic
– 4 ounces of grated parmesan
– 2.5 ounces of Extra Virgin Olive Oil
Instructions:
Pesto Instructions:
Voila!
Recipe provided by Brandon Marrero
Next week’s posts will include:
A restaurant review of The Meatball Shop
Wine 101
Health tip of the Week
An easy, yet very tasty chicken pesto recipe
… Stay tuned!
Dine with haute fashion models, top designers, and celebrities this weekend! Too good to be true? Not at all! Out of the ‘goodness’ of her heart, celebrity model Elettra Wiedemann’s pop-up restaurant, Goodness, has returned during New York Fashion Week 2012. The temporary lunch lounge (notable DJs included) will provide healthy, satisfying dishes at fashionable prices.
The menu offers la carte choices or a prix fixe option for $35. Yes it’s looks like a splurge, but with the prix fixe you are offered an appetizer, main course, and dessert for the set price. When you think about it, it’s a smart indulgence.
There’s no exclusivity here. More than likely walk-ins are welcome, but I recommend reservations to be safe.
I had the pleasure of meeting Elettra and she is as sweet as can be! I have no doubt the dishes have her seal of approval and live up the eatery’s namesake. P.S. Iron Chef Mario Batali kicks off opening day! Goodness is here from today, February 11 – 14 (11 am – 3 pm) at the Museum of Art and Design.
Visit for more details: goodnesspopup.com
cannycandi.com 