SAN DIEGO BAY WINE & FOOD FESTIVAL 2014

As one of the largest wine and food festivals in the nation, the San Diego Bay Wine & Food Festival has helped shine the light on San Diego's thriving food scene. We've got our eyes and ears peeled for the city's most drool-worthy restaurants and newest food trends to hit the streets, bringing you an epicurean experience unlike any other. The magnitude of culinary talent in San Diego combined with an international showcase of the world's premiere wines and spirits, and the nation's trendsetting culinary masters, makes attendance at the San Diego Bay Wine & Food Festival a mouthwatering feast and precursor to the Thanksgiving holiday.

LOOK BACK: 2013

A look back at our dinning adventures of 2013 including our official journey from Southern California to New York City!

For more information on dinning out, healthy recipes, entertaining ideas and decor go to www.OneDishAtATime.com

SAN DIEGO BAY WINE & FOOD FESTIVAL

NOVEMBER 20-24, 2013

As one of the largest wine and food festivals in the nation, the San Diego Bay Wine & Food Festival has helped shine the light on San Diego's thriving food scene. 

We've got our eyes and ears peeled for the city's most drool-worthy restaurants and newest food trends to hit the streets, bringing you an epicurean experience unlike any other. 

The magnitude of culinary talent in San Diego combined with an international showcase of the world's premiere wines and spirits, and the nation's trendsetting culinary masters, makes attendance at the San Diego Bay Wine & Food Festival a mouthwatering feast.

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.

CREAMED VIDALIA ONIONS

Creamed Vidalia Onions (serves 6-8)

Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

Photograph by Roland Bello ~ Recipe courtsecy of foodnetwork.com 

HERBED LEG OF LAMB WITH ROASTED TURNIPS

Herbed Leg of Lamb With Roasted Turnips (serves 8-10)

1 7-to-9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 lemons
3 pounds baby turnips with greens (about 8 bunches)
6 bunches scallions
1 cup fresh parsley
1 cup fresh dill
1/4 cup fresh marjoram
3 inner stalks celery, roughly chopped
3 cloves garlic
6 plum tomatoes, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil

Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.

Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.

Meanwhile, trim the greens from the turnips; reserve the greens for Stewed Turnip Greens. Cut any large turnips in half.

Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.

Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.

Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.

Photograph by Jonny Valiant ~  Recipe Courtesy of foodnetwork.com

STEWED TURNIP GREENS

Stewed Turnip Greens (serves 8)

10 Cups turnip greens
1/2 Cup Olive Oil
2 Garlic cloves
Water
Salt

Wash and dry 10 cups turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.



Photograph by Johnny Valiant ~ Recipe courtecy of foodnetwork.com 

SMOKED SALMON FOR DINNER

Major foodporn for dinner, I have a very special date with my mouth!! Yumm!




For dinner this evening I indulged in beautiful smoked salmon with capers, French mustard & crème fraîche accompanied by perfectly toasted garlic sourdough bread.

This is a light and satisfying meal that is tasty and contains Salmon which is a super food rich with Omega 3′s, protein, iron, calcium and, Vitamin D and one of my personal favorites!

Yep, I loved every bite!!!

Try it at home, they sell salmon in almost every supermarket worldwide, you can use smoked salmon or lox. You can also use cream cheese or sour cream and its can be eaten breakfast through dinner!!

Enjoy!

TASTE OF SAN DIEGO CRAFT BREWS 2013

FEBRUARY 16, 2013 - 5:00PM - 9:00PM

San Diego's hottest brewers are paired with mouth-watering bites by celebrated Cicerone, "Dr." Bill Sysak. Celebrate San Diego’s history-making brews. All attendees will be treated to award-winning beer samples and exquisite food pairings and have the chance to bid on one-of-a-kind auction items.

Taste of San Diego Craft Brews launches the History Center’s “Year of Craft Beer” which includes the exhibition, Bottled & Kegged: San Diego’s Craft Brew Culture.

BEER-BRAISED RIBS WITH CLAMS

Beer-Braised Ribs With Clams (serves 6)

• 2 racks baby back pork ribs (about 2 pounds total)

• Kosher salt and freshly ground pepper

• 2 tablespoons extra-virgin olive oil

• 2 stalks celery, chopped

• 2 carrots, chopped

• 1 small onion, chopped

• 4 cloves garlic (2 chopped, 2 smashed)

• 1 tablespoon tomato paste

• 1 12-ounce bottle amber beer

• 1 bay leaf

• 2 cups low-sodium chicken broth

• 1 pound baby new potatoes

• 1 medium tomato, chopped

• 4 dozen littleneck clams, scrubbed

• 1 cup chopped fresh parsley

• Juice of 1/2 lemon, plus wedges for serving

Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.

Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.

Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.

Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.

Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.

Photo:Con Poulos | Recipe Courtesy of FoodNetwork.com

Green Fig Canapé

This fig canapé recipe is so very easy to make, which is absolutely perfect for entertaining. They serve as appetizers for a dinner party or hors d'oeuvres for a cocktail gathering. They look fancy, taste delicious and make for great conversation makers. Follow these few quick steps and you will have your guests applauding your gourmet skills.

Green Fig Canapé (serves 4-6)
9 Fresh Ripe Green Figs
1/4lb Bleu Cheese 
3Tbsp Extra Virgin Olive Oil
2Tbsp Balsamic Vinegar

Rinse and dry figs. Cut figs in half {place 3-4 pieces on a small plate for individual servings or place uniformly on a platter for hors d'oeuvres style}. Top with small crumbled pieces of bleu cheese. Drizzle with olive oil & balsamic vinegar.  

Serve and enjoy!!


Recipe courtesy of California Gardens

FIG GALETTE

I Love baked goods that include figs as one of their main ingredients or simply as an ingredient, any time I can get my hands on any - it is a very dangerous situation for me!! I just love the texture of the fig and the many flavor profiles it can provide. I also love the subtle tartness of the fruit, it gives such a perfect balance to the pallet. It's sweet, crunchy, earthy and delicious.....I know! I just love them!! 

Anyhow, I wanted to share one of my favorite recipes, the crispy crust and the gooey-'caramely' fig filling in this galette will blow your mind.

Making your own pie crust is always best, but not everyone can or has time to do so. Trader Joe's has a pretty decent frozen butter crust available that is folded, and packaged in a box.

Fig Galette (serves 6-8)

1 butter pie crust {homemade** or store bought}

1 1/2 pounds mission figs, tips cut off and discarded, quartered
1/4 cup orange marmalade {or another jam of your liking - I recommend peach or if you like tart flavorings,use strawberry}

2 Tbsp sugar

To make pie dough: Put into a food processor 1 1/3 cup of flour, 1/2 teaspoon salt, 1 1/2 teaspoon sugar, pulse to combine. Add 4 ounces (1 stick) chilled butter cut into small cubes (cubes best frozen), pulse 9 times, until butter is size of peas. Slowly add 1/4 cup of chilled water, and maybe a little more, pulsing after each addition, until the dough just begins to form clumps. Empty the dough onto a clean surface, form into a ball with minimum handling. Pat down into a disc shape. Chill for at least an hour before rolling out.

Preheat oven to 375°F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or Silpat-lined rimmed baking dish.

Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.

       

    

Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.

Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly.

Remove from the oven and let cool for 30 minutes.

Chef's Note: 

The minute you even think you might want to make a pie crust, cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better luck you'll have with creating a flaky crust. Freeze the butter at least 15 minutes, better an hour, best overnight. (I usually keep cubed butter in the freezer ready to go for making pie crusts.)that is the trick to a wonderfully flakey butter crust (along with barely handling). Frozen cubes of butter. Bits of butter that you can easily distinguish when you roll out the dough. When the butter melts while the crust is baking, it forms layers in the dough, layers that result in a flaky crust.

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

{Makes 1 pâte brisée crust, enough for one tart}

This recipe makes 1 pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold

The minute you even think you might want to make a pie crust, cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better luck you'll have with creating a flaky crust. Freeze the butter at least 15 minutes, better an hour, best overnight. (I usually keep cubed butter in the freezer ready to go for making pie crusts.)

Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.

Add a couple of tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough.

Remove the crumbly mixture from the food processor and place on a very clean, smooth surface. If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and mooshing the mixture into the table top. This is a French technique, called "fraisage". Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky. Then, use your hands to press the crumbly dough together and shape into a disc. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (At this point you can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)

When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Recipe Courtesy of Simply Recipes

SEASONAL SELECTIONS: FIG

August also brings the Fabulous Fig, wish is another one of my favorite ingredients to eat and cook with. For me the fig always adds a textural and flavorful balance to any dish it is added to. It can be prepared in a variety of techniques and can be found in many recipes throughout the world that range from breads, appetizer, side dishes, to desserts.  In my opinion the possibilities are endless.

The edible fig is one of the first plants that was cultivated by humans. Nine subfossil figs of a parthenocarpic type dating to about 9400–9200 BC were found in the earlyNeolithic village Gilgal I (in the Jordan Valley, 13 km north of Jericho). The find predates the domestication of wheat, barley, and legumes, and may thus be the first known instance of agriculture. It is proposed that they may have been planted and cultivated intentionally, one thousand years before the next crops were domesticated (wheat and rye). Figs were also a common food source for the Romans. The fruits were used, among other things, to fatten geese for the production of a precursor of foie gras.

Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well.

Two crops of figs are potentially produced each year. The first or breva crop develops in the spring on last year's shoot growth. In contrast, the main fig crop develops on the current year's shoot growth and ripens in the late summer or fall. The main crop is generally superior in both quantity and quality than the breva crop. However, some cultivars produce good breva crops (e.g., Black Mission, Croisic, and Ventura).

There are basically three varieties of common figs:

• Caducous (or Smyrna) figs require pollination by the fig wasp and caprifigs to develop crops. Some cultivars are Calimyrna, Marabout, and Zidi.
• Persistent (or Common) figs do not need pollination; fruit develop through parthenocarpic means. This is the variety of fig most commonly grown by home gardeners. Adriatic, Black Mission, Brown Turkey, Brunswick, and Celeste are some representative cultivars.
• Intermediate (or San Pedro) figs do not need pollination to set the breva crop, but do need pollination, at least in some regions, for the main crop. Examples are Lampeira, King, and San Pedro.

Figs are one of the highest plant sources of calcium and fiber. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other nutrients. Figs have a laxative effect and contain many antioxidants. They are good source of flavonoids and polyphenols including gallic acid, chlorogenic acid, syringic acid, (+)-catechin, (−)-epicatechin and rutin.In one study, a 40-gram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity. Figs are also one of the easiest, most problem-free fruits you can grow.

FIg Facts Courtesy of Wikipedia

EGGPLANT AND PARSLEY DIP

Eggplant and Parsley Dip (serves 8-10)

2 lbs. eggplant (about 2 large eggplants)

1⁄2  cup extra-virgin olive oil

1 green bell pepper, cored and

 
   roughly chopped

1 jalapeño, stemmed, seeded, and

 
   roughly chopped

1 cup flat-leaf parsley leaves


2 tbsp. red wine vinegar


3 cloves garlic, minced


Kosher salt and freshly ground black pepper,to taste

Toasted pita or bread, for serving

Build a hot fire in a charcoal grill or heat a gas grill to high. Grill eggplants, turning, until charred and soft, 18–20 minutes. Let cool. Peel eggplants; scoop out seeds. Chop eggplants; drain in strainer for 30 minutes. 

Heat 1⁄4 cup oil in a 12" skillet over medium-high heat. Add peppers; cook for 10 minutes. Add jalapeños and continue cooking until golden brown, about 5 minutes. Transfer to bowl of food processor along with reserved eggplant, remaining oil, parsley, vinegar, and garlic. Process until slightly chunky. Season with salt and pepper. Chill to meld flavors. Serve with toasted pita or bread.

ENJOY!!

Photo: Penny De Los Santos
Recipe Courtesy of saveur.com

LAMB & EGGPLANT MOUSSAKA

Making moussaka is something of an undertaking—a rich meat sauce (made here with lamb, but you can substitute other ground meats such as turkey, veal, or even pork, if you prefer), layered with tender eggplant and a cheese sauce. You can make the moussaka in two smaller casserole dishes to serve one now and freeze one to bake later. 

Lamb and Eggplant Moussaka (serves 12-14)

3 lb eggplant (2 large or 3 medium)

2 large russet potatoes

Salt as needed

1/3 cup olive oil, or as needed

2 cups diced onion

1 1/4 lb ground lamb (or substitute beef, turkey, pork, or combination)

2 cups chopped plum tomatoes

2 tsp minced garlic

2 cloves

Small piece cinnamon stick (or 1/4 tsp ground cinnamon)

1 bay leaf

Pinch ground allspice

Freshly ground black pepper, as needed

1/2 cup water

2 tbsp tomato paste

1/4 cup dry red wine

1/4 cup plain bread crumbs

2 cups Cheese Sauce**

Peel, salt, and rinse the eggplant if desired (see "note" below).

Place potatoes in a pot and add enough water to cover them. Over medium-high heat bring them to a boil and boil lightly for 5 minutes. Cool, cut into 1/8-inch slices, and set aside.

Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Add the eggplant to the hot oil a few slices at a time and sautéthe eggplant slices, turning as necessary, until tender and lightly colored, 2 to 3 minutes on each side. Transfer to a rack to drain while you sauté the remaining eggplant, adding more oil to the skillet as necessary.

To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes. Add the ground meat and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes. Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 1/2 cup water. Simmer until thick and flavorful, about 30 minutes. Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes.

Preheat the oven to 350 degrees F.

To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish. Place a layer of half of the eggplant slices over the bread crumbs. Add the meat sauce and spread it into an even layer. Place an even layer of sliced potatoes over the sauce. Add the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant. Bake, uncovered, until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for about 20 minutes before cutting and serving.

Note:

Many recipes instruct you to salt eggplant before you cook it. Some say this step is necessary because it draws out any bitterness in the eggplant. We think it's a good idea, even if the eggplant isn't large or bitter. Drawing out some of the moisture in eggplant collapses the vegetable a little, so it doesn't act as much like a sponge for oil when you fry it. 

Peel the eggplant if you wish and slice the eggplant to the required thickness. Place the slices in a colander and put the colander in a large bowl. Sprinkle the slices liberally with kosher salt and let them rest until the salt begins to draw moisture to the surface, about 20 minutes. Rinse the eggplant thoroughly, let drain, and blot dry.

** Cheese Sauce (makes 2cups)

5 tbsp butter
5 tbsp all-purpose flour
2 1/2 cups milk
Few grains of nutmeg
Salt as needed
Freshly ground black pepper as needed
2 egg yolks
1/2 cup grated kefalotyri or Parmesan cheese

Heat the butter in a saucepan over medium heat. Add the flour and stir well. Cook for about 5 minutes, stirring constantly. Gradually whisk in the milk, working out any lumps that form. Bring to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes.

Remove the sauce from the heat and add nutmeg, salt, and pepper to taste. Whisk the egg yolks in a small boil and add a bit of the hot sauce to the yolks. Blend well, and return the yolk mixture to the rest of the béchamel. Stir in the cheese and blend well. Keep warm while preparing the moussaka.

Recipe Courtesy of Epicurious.com

BEST OF SAN DIEGO PARTY 2012

I'm so excited!! This is one of the events I wait for to come around every year ... It seriously is the best executed event, its an amazing display of the top restaurants, wines  beers that San Diego {SoCal} has to offer!!!


Click below for more information ... hope to see you all there!!

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!!

CRAB STUFFED ENDIVES

Crab Stuffed Endives (makes 4 stuffed leaves)

½ Lb fresh lump real crab ready to serve (can 

substitute for packaged if not available)

Corn

2tbsp Cilantro (finely chopped)

1tbsp Mayonnaise

¼ tsp Chipotle Sauce (Tabasco brand)

Salt

Juice of ½ lime

Fresh black pepper

Romaine lettuce

4 leaves Fresh endive

In a bowl combine crab, corn, cilantro, mayonnaise, chipotle sauce, lime juice and salt & pepper to taste. Detach and clean four leaves of endive. Chop 6 leaves of romaine lettuce and set aside. Now you are ready to make the pico de gallo.

Pico de Gallo (makes 2cups)

1 1/2 cups seeded, diced tomatoes

1/4 cup diced red onion

1 tablespoon diced jalapenos

1 tablespoon minced garlic

Juice of 2 limes

2 tablespoons cilantro, plus extra for garnish

Salt and pepper

In a bowl combine all ingredients, set aside.

On a medium to large dish place the chopped romaine, place the crab mixture onto individual endives end place them on top of the lettuce, serve the pico the gallo next to endives….dip and delight in the fusion.