Happy Valentine's Day

Wishing all of you a romantic and delicious day ..... LET LOVE RULE!

OPERATION PORK SHANK

On my lifelong journey through culinary explorations, there is one place I must visit every time I'm in New York City, Cafecito!

The reason being that they serve generous dishes with the authentic flavors of creole Cuban cuisine.

I have been stoping by Cafecito since they opened in 2003 and have never been disappointed or dissatisfied!

They have a 'secret' menu that the constantly change and my latest encounter & newest obsession in it is the Pork Shank!

Deliciously roasted to perfection, the meat falls of the bone with a delicious sauce that makes you want to lick the plate. It served with rice and beans and sweet plantains which can be switched for tostones, which I often do.

Next time you're in the area, stop by and give it a try, you'll be very happy.

NYC RESTAURANT WEEK SUMMER 2012

Join the 20th anniversary of NYC Restaurant Week, July 16–August 10, with 20 plus days of three-course prix-fixe dining, featuring $24.07 lunch and $35.00 dinner at more than 300 restaurants.

NYC Restaurant Week is New York City's original dining celebration and a pioneer in the dining industry. As the country’s first-ever restaurant week, it debuted in 1992 when it was developed as a one-time culinary event to welcome the Democratic National Convention (DNC) to the City. Though created to appeal to delegates and other DNC attendees, the program—with 95 participating restaurants—also found a strong following among residents excited to dine at some of the City's top restaurants for a fraction of the usual cost—$19.92 for a three-course lunch—and who wanted NYC Restaurant Week to be a recurring event.

Over the past 20 years, NYC Restaurant Week has grown tremendously yet has remained committed to giving visitors and residents the opportunity to experience the quality, variety and hospitality that embody the NYC dining experience.

NYC SALTY PRETZELS

One of the things I miss about home is the wonderful street corner pretzels, if you enjoy pretzels as much as I do or if you just want to try them, here is a fun and easy recipe so you can have them right in your neck of the woods. 

New York Pretzel ( serves 8 large pretzels)

• 1 tbsp sugar
• 1 (1/4-oz) package active dry yeast (2 1/2 tsp)
• 3 3/4 to 4 cups all-purpose flour
• 1 tbsp table salt
• 1 1/2 cups water 
• 1 large egg, lightly beaten
• 2 tsp pretzel salt*

• Parchment paper

Brown mustard - optional 

Stir together sugar, yeast, and  water - lukewarm  (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).

Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.

Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.

Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

*Available at King Arthur Flour (800-827-6836).  If not available you can substitute with kosher salt.

Chef's notes: ~ Dough can be mixed and kneaded in a standing electric mixer fitted with dough hook.

 ~ Pretzels are best the day they are made. (When they are kept overnight, salt may dissolve and may get harder  than desired)

Grab your favorite refreshments and enjoy the amazing taste of a warm salty New York Pretzel!!

Above all, make sure you have fun with it, 

you can make it in any shape you'd like. Remember, 

they don't necessarily need to look pretty, they HAVE TO BE TASTY!!

HAVE FUN!!

NYC RESTAURANT WEEK 2011

JANUARY 24 ~ FEBRUARY 6

NYC Restaurant Week® is New York City’s original dining celebration. As the country’s first-ever restaurant week, NYC Restaurant Week debuted in 1992 when it was developed as a one-time culinary event to welcome the Democratic National Convention (DNC) to the City. Though created to appeal to delegates and other DNC attendees, the program also found a strong following among residents excited to dine at some of the City’s top restaurants for a fraction of the usual cost—$19.92 for three courses—and who wanted NYC Restaurant Week to be a recurring event.

Over the past 19 years, NYC Restaurant Week has grown tremendously. It has expanded to include both lunch and dinner offerings—three-course, prix-fixe meals for $24.07 and $35, respectively—and extended to two weeks (including Sundays for some restaurants) in both the summer and winter.

Summer 2010 marked an all-time high of more than 275 participating restaurants—representing a cross section of the NYC culinary scene that encompasses a diverse range of cuisines and includes some of its most time-honored restaurants and buzz-worthy newcomers.

With more than 300 restaurants participating this winter, NYC Restaurant Week continues to be one of the City’s most exciting and anticipated events, and a pioneer in the dining community.

Get ready to celebrate even more in the summer of 2011, when NYC Restaurant Week marks its 20th year. Stay tuned for more information about special events, offers and more.

Through its evolution, NYC Restaurant Week has been guided by an unchanging commitment to give visitors and residents the opportunity to experience the quality, variety and hospitality that embody the NYC dining experience.

CAFECITO RESTAURANT ~ CUBA IN NEW YORK

After taking a little brake for the Thanksgiving festivities, I figure its a good time as any to continue my wonderful adventures in New York!! I cannot get over on how amazing it is to be in the Big Apple and all the endless opportunities available around the clock.  For me it is really essential to have a multitude of choices when it comes to food and when in New York I love to take advantage of the great Latin flair there is to enjoy!

Palomilla - sirloin steak marinated in garlic & extra virgin olive oil 

topped w/sauteed onions

I truly enjoy visiting with old friends and family that are in the New York area. Oddly enough that includes great old friends from my days living in Miami whom have now made Manhattan their home. About 10yrs ago we all lived in Miami, to make a very long story short Ian met Manny.....I met Ian and Many went to the same school Ian went to. I met Manny and then worked with Manny and then we all left Miami.....Manny partners up with Ian and they bring a taste of Miami, if you know Miami that means Cuba with them to the Big Apple......Manny is a Cuban American born and raised in Miami and Ian is an American raised in Long Island who went to hotel management school in Miami.....now, are we beginning to see the six degrees of separation channeling closer!!! If anyone knows Manny they will never argue that food and people are his main thing. These two entrepreneurial minds and good buddies brought to Manhattan a flavor and flair that took the Lower East Side by surprise (and thats allot to say for NY, nothing takes NY by surprise!!)

During the big cleanup transformation in the area called Alphabet City, the young restaurateurs took advantage of the fresh atmosphere and the already existing Latin population in the neighborhood. They decided to combine Ian's knowhow, Manny's Cuban heritage and easy going-people loving personality, contemporary culinary techniques and soulful flavors.  They gave birth to Cafecito, which by now has been written several time in the New York times, New York Magazine, and several other accredited food publications......needles to say I am honored to call them my friends, proud of their success and so so happy that I get to eat there!!

I have to be very honest with you, my very favorite thing in the entire menu is the Macitas De Puerco or Mojo Marinated Pork Chunks, I can't even think about them without becoming automatically starving!! But, I promised myself I would eat something different this time around.  I wanted to sit by the kitchen and take a peak at the "Cafecito Dinner Action".......I began by ordering the Ceviche Del Dia or Ceviche Of The Day, which comes with mariquitas (plantain chips)

CEVICHE DEL DIA

Then the next thing up for me to order is a Cubano or Cuban Sandwich. This is an AWSSSOME sandwich.  Its a meal pressed between two pieces of crusty Cuban bread (its got fresh ham, cheese, pork, dill pickles) and they make it perfect at Cafecito.  Let me just begin by telling you that they start by slow roast the pork overnight for 14 hours until the pork is completely falling apart, I don't think I need to say much more other than....you have to have it when you go there!

CUBANO

Another thing that I had been dying to try was the Ropa Vieja or Shredded Beef, I am ssssso glad I finaly tried this dish!!! It was so incredible.  This Cuban style beef stew made with pulled flank steak full of  heart piercing flavors will make your mouth dance for joy!!! It is served with white rice, black beans and tostones or fried smashed plantains (Cuban side dish staples!!) These flavor profiles combined in one dish are just heaven on a plate......trust me, you will thank me after ordering this dish!!!

ROPA VIEJA

One last mouth watering delight.......totally not in my agenda, but suddenly it was there right in front of me, so appetizing and inviting, the Chuleta de Puerco or Pork Chop, they have taken the traditional household Cuban dish and re-wrote it into a contemporary culinary sensation.  It is served with an amazing authentic sauce that will blow your socks off, and without a doubt its a complete pallet success.  It is cooked to perfection, crisp on the outside and juicy adn tender on the inside. The only down side to this dish is that you have to be lucky enough to catch it on the day its featured......I surely picked the perfect day to be there, yey for me!!

CHULETA DE PUERCO

I know I'm going on and on about all the wonderful carnivore main dishes, but if vegetarian is what you do.....not a problem, they got you covered; you too can have a great taste of Cuba as well....order the Playa Verde or Green Beach, a dish filled with awesome Bollos or golden corn and black bean fritters which are suitable for veggie lovers and carnivores alike, the dish comes with boniato hash, aguacate or avocado, mixed greens and rice and beans.... but, if you are feeling a little more on the simple and to the point mood, order the rice and beans with maduros or fried sweet plantains and smother it with that magical garlic sauce only THEY make THAT good and you will be utterly satisfied!!

ARROZ CON FRIJOLES

They have a colorful menu filled with a variety of authentic Cuban Cuisine that serves delicasies of  grains , salads, pork, beef, and seafood. You will definitely not go wrong ordering anything on the menu.  I would sugges that you start off  your meal with their delicious white (or red) sangria, with an order of croquetas and an enpanada to set the tone for the rest of your dining experience.

Cafecito is a great place to just stop by and grab a quick Cafe Con Leche or a Cuban style latte, the warm staff will welcome you and  make you feel like you're one of the family!

The restaurant "provides a warm atmosphere, that recalls old Havana and the lifestyles of the Caribbean".

So if you're hungry or just want a get away from the hustle and bustle of the busy city life, stop by this little peace of heaven in the lower east side!!!

Cafecito

185 Avenue C

 New York, NY

212.253.9966

I LOVE NEW YORK SALTY STREET PRETZELS

No matter what time of the year it is, you can find a fresh crunchy on the outside, soft and chewy on the inside, covered with large chunks of salt, warm pretzel just about in every street corner of the NY boroughs.  Its a fantastic snack, not only is it readily available and warm, but it is low in fat and filling. All you need is a pretzel and a drink and you're good to go for the next few hours....don't you just love the practicality of it!! 


So, as I had mentioned before, I often would die for one of these tasty snacks!! I personally like to add brown mustard to mine, I don't know why it tastes so decadent with the mustard to me!! 

I had beautiful weather on my trip to New York and this day in particular was just perfect!! We decided to walk off the calories from our pizza-fest and we started heading to the east side of Lower Manhattan. As we are half way through SoHo, I can't help the overwhelming smell of coals burning and pretzels making!! Oh, I was in heaven....I followed my nose to next street corne and just as I invisioned it there it was.....a wonderful happy pretzel street cart, exactly where it was suposed to be!!!

I couldn't wait....I reached into my purse and crossed the street with the money flopping in my hands. I think the pretzel guy was extra nice out of fear from the crazy lady screaming "PRETZELLL" as she ran towards him...I know, I know, I get very excited...but, hey you only live once!!!

Anyhow, I purchase my pretzel and took a huge chunky bite out of it!!

As you can tell from the picture, I din't get the camera out of Joe's hand fast enough, but what the heck...thats exactly how good it was...worth the documented moment.

Once I got my fix, I was back to normal and we where on our way again...I must say Joe did have the other half of that pretzel.....my appetite was much bigger than my pizza full stomach!! 

I LOVE NEW YORK - PIZZA PIZZA PIZZA

As I continue my homage to home cravings,  my next logical spot is to go and grab a slice, of PIZZA that is!!

I leave my mother and continue on my walk through memory lane in the West Village. I arrange to meet with my long time friend Joe and we decide that we must have a delicious piece of the pie together!!! Comically and ironically we go to the best place in our memories.....Joe's Pizza.....having a slice of Joe's Pizza with Joe (I know, I'm a dork, but I love it!!!)

Let me just tell you, it tasted every bit as good as I remembered and craved it. It was everything a slice of pizza should be. It was crispy, thinly crusted, juicy tangy saucy , and hot melty cheesy....

A totally complete taste overload  worth a thousand trips to New York!!!

Unfortunately there is NO recipe that can compare to the delight of a slice of freshly out of the oven New York City pizza pie!!! You're gonna have to hop on a plane and grab a bite of the city's best!!

Joe's "Famous" Pizza

7 Carmine St
New York, NY 10014-4480
(212) 366-1182

If it is your first time trying a slice of New York Pizza, I strongly suggest to go straight for the plain cheese....don't try any fancy stuff at first, this way you will engulf your pallet in the true taste of great pizza making!!

I LOVE NEW YORK - "DIRTY WATER" HOT DOGS AND ALL

I always find it hard to believe that amongst all the food that I can eat when in New York, the first thing I have to have straight off the plane is a slice of pizza!!! Man, it just cracks me up!!! I like to think myself a health conscious eater (well, give or take a holiday here or there), but it made me think that the craziest cravings that I often have ever since I moved away from the tri-state are, are the simplest and most attainable things ever (back home, that is!!) I sometime get that delicious taste of "dirty water" hot dog with sauerkraut and mustard, randomly just like that.....how I sometimes would give anything for a warm salty pretzel from the corner vendor on a cool night!! Trust me, my mouth is watering as I type!!  I had the opportunity to go back home a few weeks back and I decided I was going to put away any healthy thoughts and I was going to eat it all in homage to my home cravings.....I wanted the best of New York, "dirty water"and all!!!

I began my eating journey with a hot dog!! Yes the glorious link between a soft delicious bun!!!

Though I do love the street vendors style with the sauerkraut and mustard, I had to go back to my high school stomping  ground and really do it right.  I dragged my mother down to the West Village to come and have a Gray's Papaya hot dog with me (she really enjoyed it to say the least!!).....they are amazing especially when you get them with the griddled onions AAAND you can get 2 hot dogs and a soft drink for $4.25 - in NYC, that's nearly free!! But, get this if you are on a smaller budget than that, you can get a tasty hot dog for just $1.25!!

HOT DOGS WITH ONION GOODNESS!!

They are made fresh by the second and they are opened 24hrs.....so you can have them day, night, breakfast lunch and dinner.....just like everrything else in New York!!!

Have two or four, as many as you'd like....they are worth every calorie!! They are oh so good!!

ENJOY!!

Gray's Papaya West Village
402 Sixth Ave., New York, NY 10014
at 8th St.
212-260-3532

Can't take a trip to New York City.....not to worry, make it at home and have a little taste of the city on your table.

Just follow these easy steps and indulge...

New York Hot Dog (serves 4)

w/Sabrett-style Onion Sauce

Onion Sauce 
1/2 cup water
1 tsp cornstarch
1 tbsp tomato paste**
1 tbsp inexpensive balsamic vinegar
1 tsp Dijon-style mustard
1 tsp brown sugar
1/4 tsp hot pepper sauce
1 pinch of cinnamon

1 tbsp olive oil
2 large red onions, peeled thoroughly and sliced thin**
1/4 tsp table salt
2 cloves of pressed or minced garlic

**You can substitute tomato paste with 2 tbsp of ketchup

**Red onions often have an extra layer of tough paper under the outer layer. Make sure you remove it

Combine the water, cornstarch, tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon in a cup or bowl and stir it thoroughly with a fork or whisk until the lumps are no longer visible.

Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.

Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.

While the onions are simmering, you can begin cooking your dogs.

The hot dog
4 all-beef frankfurters
4 buns
Sauerkraut from the refrigerator section, not the can
Spicy brown Dijon-style mustard

"Dirty Water" style - In a sauce pan pour enough water to cover the franks you need to cook. Bring the water to a boil and add the franks. This will knock the temp back a bit so it should stop boiling, but dial the temp down to just above low so the water simmers gently. You do not want to boil a frankfurter, especially a frank with a natural casing because it can split open and spill its guts or some of its juices and flavor. Simmer for 10 minutes. If you don't plan to use them right away, you can keep them in water for hours safely as long as the temp is over 160F. (you can also just throw them on the grill which will give them an equally tasty flavoring with a grilled kick)

While the the dogs are cooking, warm the kraut in a pan or for 15 seconds in the microwave.

Begin to prepare the buns (Steaming your buns - Get a pot of water boiling. With tongs, hold the buns over the steam for about 30-60 seconds. [If you are doing dirty water dogs, this is the easiest method - just hold the buns over the boiling dogs instead].)

Place the frank on the bun, squirt on the mustard, add the onions, and then the kraut. Delight in the yummyness!!

The whole process takes about 1 hour from start to finish and if you get the family involved it will be fun and time will fly by quickly!!

Have a go at it and let me know how you did.......