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Teach1718
| Favorite team: | |
| Location: | Brooklyn, NY |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 45 |
| Registered on: | 2/1/2016 |
| Online Status: | Not Online |
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Message
Best Doberge Cake in New Orleans area...
Posted by Teach1718 on 4/6/16 at 3:58 pm
Caught the post about the folk behind Debbie Does Doberge taking over the old Eleven 79 space and it got me to wondering - who does the best doberge cake in New Orleans.
I've had the doberge bites at 12 Mile LImit - and they were good but I still need to try just a regular slice to get the proper portions for cake/icing.
Some time back I ordered a half chocolate half lemon from Martin's as part of a larger catering order. I'm pretty sure they don't do it in house - but it was the best I've had to date.
Thoughts? Recommendations?
I've had the doberge bites at 12 Mile LImit - and they were good but I still need to try just a regular slice to get the proper portions for cake/icing.
Some time back I ordered a half chocolate half lemon from Martin's as part of a larger catering order. I'm pretty sure they don't do it in house - but it was the best I've had to date.
Thoughts? Recommendations?
6
Jim Beam scion and whiskey lecturer. Caught him at a Museum of the American Cocktail event a few year back. Good speaker, knowledgeable and interesting guy.
re: Sit down dinner for about 175 people in the French Quarter....
Posted by Teach1718 on 3/19/16 at 10:53 am to Statestreet
Napoleon House also has an option where you could take over all or most of the restaurant.
I held an even for a little over a hundred people there a few years back (the management has since changed - it's now part of the Ralph Brennan group) and can attest that it works well for a group.
I held an even for a little over a hundred people there a few years back (the management has since changed - it's now part of the Ralph Brennan group) and can attest that it works well for a group.
re: Sit down dinner for about 175 people in the French Quarter....
Posted by Teach1718 on 3/19/16 at 10:45 am to Statestreet
The second floor of the Palace Cafe might work.
re: Boneless Skinless Thigh recipe?
Posted by Teach1718 on 3/6/16 at 11:16 am to fouldeliverer
Green Chicken
Ingredients:
1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
1 cup packed cilantro leaves and stems
1 1/4 cups packed basil leaves
1/4 cup packed mint leaves
4 tablespoons fish sauce, like Red Boat
3 peeled garlic cloves
Zest of 1 lime
Plenty ground black pepper
1 teaspoon Aleppo pepper
2 tablespoons apple juice (or 1 teaspoon maple syrup or brown sugar)
Kosher salt
3 pounds chicken drumsticks or thighs
Lime wedges
Directions:
Make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice/brown sugar/maple syrup in a blender. Puree until smooth.
Taste for seasoning and add salt to taste. Since this is a marinade, you can be more heavy-handed with the salt than if it was a sauce.
Place the chicken in a gallon-sized zip-top bag and pour the marinade over it. Let the chicken marinate overnight (marinate for at least an hour and up to a day).
After marinating, roast on a sheet pan for a total of about 35 to 45 minutes at 400°F. Flip pieces at the 20-minute mark.
Serve with lime wedges.
This is a good marinade for skin on pieces as well - but I would move those to the grill.
Ingredients:
1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
1 cup packed cilantro leaves and stems
1 1/4 cups packed basil leaves
1/4 cup packed mint leaves
4 tablespoons fish sauce, like Red Boat
3 peeled garlic cloves
Zest of 1 lime
Plenty ground black pepper
1 teaspoon Aleppo pepper
2 tablespoons apple juice (or 1 teaspoon maple syrup or brown sugar)
Kosher salt
3 pounds chicken drumsticks or thighs
Lime wedges
Directions:
Make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice/brown sugar/maple syrup in a blender. Puree until smooth.
Taste for seasoning and add salt to taste. Since this is a marinade, you can be more heavy-handed with the salt than if it was a sauce.
Place the chicken in a gallon-sized zip-top bag and pour the marinade over it. Let the chicken marinate overnight (marinate for at least an hour and up to a day).
After marinating, roast on a sheet pan for a total of about 35 to 45 minutes at 400°F. Flip pieces at the 20-minute mark.
Serve with lime wedges.
This is a good marinade for skin on pieces as well - but I would move those to the grill.
quote:
I have a very difficult time not having this and have ordered it in an entree size on several occasions.
Your words interest me and I would like to subscribe to your pamphlets.
An entree sized portion of Shrimp Henican? Brilliant! Did they add in something additional on the side or simply scale up the amount of shrimp and okra?
re: First time at Commanders
Posted by Teach1718 on 3/5/16 at 12:38 pm to specchaser
For a first time visit I would fit in an appetizer order of Shrimp & Tasso Henican.
Then on a return visit, try not to order Shrimp & Tasso Henican.
Then on a return visit, try not to order Shrimp & Tasso Henican.
The Publican
re: If you could only pick one restaurant in NOLA...
Posted by Teach1718 on 3/3/16 at 7:40 pm to Fatty Magoo
quote:
They are definitely jeans and polo type people.
That does change the equation.
Peche has been mentioned a few times and while Donald Link is one of my favorite chefs I would probably go for Cochon before Peche for a casual but impressive meal. I think the service is better at Cochon and I find the room more comfortable.
re: If you could only pick one restaurant in NOLA...
Posted by Teach1718 on 3/3/16 at 3:14 pm to Fatty Magoo
Another vote for Commanders - but go for lunch.
re: What is the absolute best beef jerky there is in this country?
Posted by Teach1718 on 3/2/16 at 5:10 pm to JumpingTheShark
Like GG I can't say that I've sampled extensively across the entire nation - but there are a few standouts that I enjoy.
The regular jerky from the House of Jerky. It's a small national chain that ships but I usually pick some up when I'm out in Pennsylvania. They ship.
LINK
In NYC there is the "Jerky Triangle" in Chinatown - Ling Kee, Malaysian Beef Jerky, Ping's Dried Beef and New Beef Corp all within about a 10 minute walk of each other. I've not done a side by side taste off but I tend to gravitate to the square style (vs sliced style) spicy beef variety at Malaysian Beef. Whenever I bring some to a poker night it is the first thing to disappear. It's not bark-like so if you enjoy gnawing endlessly at your snack the style may not be for you. Almost all these spots run about $20 a pound, most are cash only. Serious Eats did a write up a while back - here's a link.
LINK
Looks like Malaysia Beef Jerky now ships...
LINK
Another friend brings along African biltong style beef jerky from a place in the West Village called Jonty Jacobs. I can't recall the exact variety he picks up but it is another short lived hit when the cards are being thrown. Just checked - they ship.
LINK
I'm curious to see what else comes up. Is there anything local worth trying?
The regular jerky from the House of Jerky. It's a small national chain that ships but I usually pick some up when I'm out in Pennsylvania. They ship.
LINK
In NYC there is the "Jerky Triangle" in Chinatown - Ling Kee, Malaysian Beef Jerky, Ping's Dried Beef and New Beef Corp all within about a 10 minute walk of each other. I've not done a side by side taste off but I tend to gravitate to the square style (vs sliced style) spicy beef variety at Malaysian Beef. Whenever I bring some to a poker night it is the first thing to disappear. It's not bark-like so if you enjoy gnawing endlessly at your snack the style may not be for you. Almost all these spots run about $20 a pound, most are cash only. Serious Eats did a write up a while back - here's a link.
LINK
Looks like Malaysia Beef Jerky now ships...
LINK
Another friend brings along African biltong style beef jerky from a place in the West Village called Jonty Jacobs. I can't recall the exact variety he picks up but it is another short lived hit when the cards are being thrown. Just checked - they ship.
LINK
I'm curious to see what else comes up. Is there anything local worth trying?
quote:
I've seen alot of folks opt for a martini without
...and it's not a martini without vermouth. It's a glass of cold gin and not a bad thing by itself. There are so many new gins on the market that are made with a never before seen range of botanicals that may be better enjoyed without the addition of vermouth or other modifiers.
A Martini is gin, with vermouth and an optional drop of orange bitters. For me, either Plymouth or Beefeaters, with Dolin Dry in 4 to 1 ratio. No bitters and either a long lemon peel or an olive depending if I trust the olives to be good.
If you are drinking something else, it's a another drink.
re: Sitting at a table in Muriel's
Posted by Teach1718 on 2/27/16 at 10:28 pm to mardigrarita
quote:
Yall are all such absolute snobs.
$13 apps
$40 entrees
At this price point I don't think it is snobbish to expect better than average in food and service.
Having been a few times and found the food and service to be an average experience - Muriel's is underwhelming for the money.
That said, a drink in the seance room and a walk to the balcony overlooking the square is always welcome.
'fraid so. First their Manhattan outpost closed after just six months, then the original Bergen St spot shut after the Superbowl.
It's a bit surprising - the owners don't make it out to be a rent or lease issue, something that has become more prevalent in that stretch with the opening of the Barclays Center.
Most probably it's just the increased competition. Bark's prices were just a tad high even for that part of Park Slope and you have a ton of new spots that have opened up with the arena doing some similar casual concepts.
LINK
LINK
It's a bit surprising - the owners don't make it out to be a rent or lease issue, something that has become more prevalent in that stretch with the opening of the Barclays Center.
Most probably it's just the increased competition. Bark's prices were just a tad high even for that part of Park Slope and you have a ton of new spots that have opened up with the arena doing some similar casual concepts.
LINK
LINK
Bark closed for good a few weeks ago.
re: Easter Sunday Dinner near the French Quarter
Posted by Teach1718 on 2/24/16 at 8:03 pm to geauxpurple
Thanks!
re: Places in or around Lincoln Park in Chicago
Posted by Teach1718 on 2/24/16 at 11:57 am to itawambadog
Friends of ours used to live in that stretch across from an old Sinatra rib joint haunt, The Twin Anchors - which has a surprising gruff charm. Also nearby are classic cocktails at Barrel House, a quintessential dive bar Rose's Lounge and the classic Old Town Bar. Make sure you catch a Second City show while you are in the area.
A short ride off in the Fulton Market area is The Publican - excellent if you are with a group for dinner and is near the top of my short list for the best brunch I've experienced.
A short ride off in the Fulton Market area is The Publican - excellent if you are with a group for dinner and is near the top of my short list for the best brunch I've experienced.
Thanks to all for the suggestions.
I do love Irene's but given it can be a $%*! show on an average night with reservations I'm not sure I'm ready to roll the dice on Easter Sunday.
Tableau - I agree, Dickie needs to take a long hard look. Service there - even at the bar is horrendous. Seems like they are only trying for the one off tourist trade.
Mr. B's...I do like it - was wondering if others have weathered a holiday there.
R'Evolution - I just don't get it. It's got a great pedigree but something just seems off. Might have to give it another go but it won't be on Easter Sunday.
Palace Cafe - haven't been since the renovation. Been a might curious about the new rum bar...something to consider.
Bayona - it's a personal favorite for lunch. Has anyone done a holiday meal there?
Antoine's - love the space. The food and service however...
Arnaud's - perhaps. Certainly more on point than some of the other grand dame's in recent years. Again - has anyone been to a recent holiday meal there?
I realize that the new Brennan's hasn't been around long enough to have a proper track record - but has anyone here sampled a few dinners, even if it wasn't a holiday event? Thinking they may still be trying harder at this point in the re-birth.
I do love Irene's but given it can be a $%*! show on an average night with reservations I'm not sure I'm ready to roll the dice on Easter Sunday.
Tableau - I agree, Dickie needs to take a long hard look. Service there - even at the bar is horrendous. Seems like they are only trying for the one off tourist trade.
Mr. B's...I do like it - was wondering if others have weathered a holiday there.
R'Evolution - I just don't get it. It's got a great pedigree but something just seems off. Might have to give it another go but it won't be on Easter Sunday.
Palace Cafe - haven't been since the renovation. Been a might curious about the new rum bar...something to consider.
Bayona - it's a personal favorite for lunch. Has anyone done a holiday meal there?
Antoine's - love the space. The food and service however...
Arnaud's - perhaps. Certainly more on point than some of the other grand dame's in recent years. Again - has anyone been to a recent holiday meal there?
I realize that the new Brennan's hasn't been around long enough to have a proper track record - but has anyone here sampled a few dinners, even if it wasn't a holiday event? Thinking they may still be trying harder at this point in the re-birth.
Easter Sunday Dinner near the French Quarter
Posted by Teach1718 on 2/23/16 at 5:21 pm
Could use some guidance for dinner out on Easter Sunday. Looking to stay in short walking distance of the residential side of the French Quarter. I know the parades will have wrapped by early evening but just want to stay near home.
I realize it is a tricky night to go out but thought we'd give it another shot.
In years past we've done Galatoire's on Easter Sunday - dined upstairs and felt like we were intruding on family gathering and another time at Galvez - and have no shock that it has since closed.
Not a particular fan of Tableau, Tujague's or Muriel's (though I think I may need to give Muriel's another chance).
Just going to be two of us so no worries about group size.
Was thinking of Brennan's or Doris Metropolitan. I'm a bit hesitant about Doris Metropolitan because my wife has strong aversion to the smell of truffle oil and this seems to be in quite a few of their preparations.
Thoughts - other suggestions?
I realize it is a tricky night to go out but thought we'd give it another shot.
In years past we've done Galatoire's on Easter Sunday - dined upstairs and felt like we were intruding on family gathering and another time at Galvez - and have no shock that it has since closed.
Not a particular fan of Tableau, Tujague's or Muriel's (though I think I may need to give Muriel's another chance).
Just going to be two of us so no worries about group size.
Was thinking of Brennan's or Doris Metropolitan. I'm a bit hesitant about Doris Metropolitan because my wife has strong aversion to the smell of truffle oil and this seems to be in quite a few of their preparations.
Thoughts - other suggestions?
You're staying by the MetroTech Center in downtown Brooklyn and are near the areas of Fort Greene, Brooklyn Heights, Boreum Hill, Dumbo and Prospect Heights.
I'm going to concentrate on stuff that is within a mile of the hotel...
you have...
Brooklyn Fare's Chef Table - one of the highest rated, talked about and most expensive places in the city. Fantastic if you are ready to drop $500 a person for 20+ intricately crafted small bites.
Shelsky's of Brooklyn - classic jewish style deli, appetizing and bagels.
LaVara - small neighborhood spot with outstanding tapas and new-Iberian food
Bedouin Tent - for middle eastern dishes and fresh made pita
Ganso Yaki - Japanese izakaya and ramen
Govinda's Vegetarian - Lunch only, steam-table vegetarian Indian in the basement of the Hare Krishna temple. Dirt cheap and consistently good. Good for groups.
Building on Bond - laid back bistro
Mile End - a rather polarizing reinvention of Montreal style Jewish deli via hipster Brooklyn. The poutine is good after a few drinks.
Chip Shop - British style fish and chips and shepherd's pies.
282 Burger - strong burger made with beef from a top notch local butcher.
Boom Wich - speciality sandwiches.
Hanco's - for banh mi.
La Flor Del Paraiso - a casual spot with solid Mexican/Dominican plates.
Vinegar Hill House - strong new American, cozy setting.
Henry's End - another good new American spot, it frequently offers some good game and speciality meats.
Golden Dumpling - breathtakingly cheap, greasy-good Chinese dumplings and buns in a tiny little dump.
you also have a few well regarded local chains...
Hill Country BBQ - decent Texas style bbq, good for if you need to accommodate a large group - but there are far better options. Avoid the related Hill Country chicken located next door like the plague.
Shake Shack - if you are a fan of the thin California style patties. Decent shakes.
Doughnut Plant - for your artisanal doughnut needs.
Golden Krust - for Jamaican beef patties.
as for bars...
Clover Club - consistently rated one of the best high end cocktail bars in the country.
Hanks - atmospheric dive with some occasional good music.
Grand Army - stylish cocktail bar with some good small plates.
Black Forest Brooklyn - indoor German beer garden.
Hollow Nickel - casual hangout with some bar food.
St Gambrinus Beer Shoppe - for craft beers.
a few local speciality items...
Junior's Cheesecake - you'll be very close to the original location, which also serves up diner-style plates. Stick to the cheesecake.
Pizza (whole pie/artisanal division) Sottocasa or Table 87
Pizza (slice joint) - Caruso's
Pizza (old school) - Sam's Chop's (top with garlic whatever else you do)
Bacon Egg & Cheese Breakfast sandwich - Sunnys @ 153 Joralemon St
As for Korean - there isn't much to speak of in the area. Down in Carroll Gardens/Gowanus about two miles from where you'll be there is the Kimchi Grill - a pretty damn good Korean/Mex hybrid with Korean BBQ tacos etc. Tiny place - the owner also has a good food truck. For the real deal, head into the Koreatown stretch in Manhattan on East 32nd off Broadway. Try Gaonnuri or the 24/7 Miss Korea BBQ.
Again, this is the better stuff within a mile of where you'll be staying. There's plenty more if you venture further afield.
I'm going to concentrate on stuff that is within a mile of the hotel...
you have...
Brooklyn Fare's Chef Table - one of the highest rated, talked about and most expensive places in the city. Fantastic if you are ready to drop $500 a person for 20+ intricately crafted small bites.
Shelsky's of Brooklyn - classic jewish style deli, appetizing and bagels.
LaVara - small neighborhood spot with outstanding tapas and new-Iberian food
Bedouin Tent - for middle eastern dishes and fresh made pita
Ganso Yaki - Japanese izakaya and ramen
Govinda's Vegetarian - Lunch only, steam-table vegetarian Indian in the basement of the Hare Krishna temple. Dirt cheap and consistently good. Good for groups.
Building on Bond - laid back bistro
Mile End - a rather polarizing reinvention of Montreal style Jewish deli via hipster Brooklyn. The poutine is good after a few drinks.
Chip Shop - British style fish and chips and shepherd's pies.
282 Burger - strong burger made with beef from a top notch local butcher.
Boom Wich - speciality sandwiches.
Hanco's - for banh mi.
La Flor Del Paraiso - a casual spot with solid Mexican/Dominican plates.
Vinegar Hill House - strong new American, cozy setting.
Henry's End - another good new American spot, it frequently offers some good game and speciality meats.
Golden Dumpling - breathtakingly cheap, greasy-good Chinese dumplings and buns in a tiny little dump.
you also have a few well regarded local chains...
Hill Country BBQ - decent Texas style bbq, good for if you need to accommodate a large group - but there are far better options. Avoid the related Hill Country chicken located next door like the plague.
Shake Shack - if you are a fan of the thin California style patties. Decent shakes.
Doughnut Plant - for your artisanal doughnut needs.
Golden Krust - for Jamaican beef patties.
as for bars...
Clover Club - consistently rated one of the best high end cocktail bars in the country.
Hanks - atmospheric dive with some occasional good music.
Grand Army - stylish cocktail bar with some good small plates.
Black Forest Brooklyn - indoor German beer garden.
Hollow Nickel - casual hangout with some bar food.
St Gambrinus Beer Shoppe - for craft beers.
a few local speciality items...
Junior's Cheesecake - you'll be very close to the original location, which also serves up diner-style plates. Stick to the cheesecake.
Pizza (whole pie/artisanal division) Sottocasa or Table 87
Pizza (slice joint) - Caruso's
Pizza (old school) - Sam's Chop's (top with garlic whatever else you do)
Bacon Egg & Cheese Breakfast sandwich - Sunnys @ 153 Joralemon St
As for Korean - there isn't much to speak of in the area. Down in Carroll Gardens/Gowanus about two miles from where you'll be there is the Kimchi Grill - a pretty damn good Korean/Mex hybrid with Korean BBQ tacos etc. Tiny place - the owner also has a good food truck. For the real deal, head into the Koreatown stretch in Manhattan on East 32nd off Broadway. Try Gaonnuri or the 24/7 Miss Korea BBQ.
Again, this is the better stuff within a mile of where you'll be staying. There's plenty more if you venture further afield.
Haven't had it since I've been a kid - but add in some bacon and it's not a bad deal.
Granted - it's been 40 or so year and I've not felt the need to repeat.
Granted - it's been 40 or so year and I've not felt the need to repeat.
Interesting.
One of the tips I follow for making clam chowder is to let the chowder age for a few hours before gently reheating. Same holds for lobster (but not fish) stew. My guide here is John Thorne's writings which provided a serious upgrade to my chowder game.
Haven't done that with the oyster stew...might have to do one more round while the chill is still in the air.
One of the tips I follow for making clam chowder is to let the chowder age for a few hours before gently reheating. Same holds for lobster (but not fish) stew. My guide here is John Thorne's writings which provided a serious upgrade to my chowder game.
Haven't done that with the oyster stew...might have to do one more round while the chill is still in the air.
quote:
Gautreau's (if over 50).
I'm sure Sue appreciates that. One of the best young chefs around.
Frankly I agree with both of these statements. I think Zemanick deserves all the accolades she has received in recent years.
That said, at least on the occasions that I've dined at Gautreau's I would judge the majority of the diners to be comfortably into their mid-forties and up. Given that the restaurant is both high end, formal and smack dab in a residential section of town with few other nearby bars/attractions it shouldn't be much of a surprise.
I hope this doesn't qualify as a knock - particularly as I'm a man coming around to 50 in the not distant future.
re: Anniversary restaurant in New Orleans
Posted by Teach1718 on 2/17/16 at 10:46 pm to tigeralum06
I greatly enjoy the food at Irene's but I wouldn't consider it remotely romantic. Tables are right on top of each other. The chance of an extended wait - even if you have a reservation is ever present (and brother, what a purgatory that holding room becomes!). These are not the type of things that tend to enhance a special evening.
August is a good pick, I think your S.O. will enjoy the place.
August is a good pick, I think your S.O. will enjoy the place.
quote:
go get some xi'an famous food, spicy lamb noodle.
Great recommendation, especially for when stuck in midtown. Cheap, tasty and the lines move even when they are crowded. One of the best local chains.
re: Quality Meats - NYC
Posted by Teach1718 on 2/16/16 at 10:53 pm to Larry Gooseman
The double rib steak is a no brainer, the corn creme brulee and the pan roasted crispy potatoes will do you no wrong. Some diver scallops and an order of the crab cake to share, and some oysters if they have some of the Fisher's Island, Hog Island Bay, Ebenecook or similar.
One of the better of the new-style steakhouses, IMO.
One of the better of the new-style steakhouses, IMO.
re: Finally nailed a steak
Posted by Teach1718 on 2/16/16 at 10:39 pm to BottomlandBrew
I'd say you nailed the interior - bet it ate well.
Made this recipe for seafood sausage from the defunct restaurant Chanterelle for the wife on Valentines. Been a few years since I've had the restaurant version but it's damn close and damn fine. I threw some tarragon into the beurre blanc but otherwise held to the recipe. The only hard part is not stuffing the casings so much that they explode during the poach - and that my friends is what separates the chefs from the guys scooping fish goo from the water.
BTW - the recipe doubles well.
INGREDIENTS
For the sausage:
One 1 1/4-pound lobster or 6 ounces of precooked lobster meat
6 ounces shrimp (any size), peeled, deveined, coarsely chopped, and chilled
6 ounces dry sea scallops, coarsely chopped and chilled
8 ounces striped sea bass, skinned, any pin bones removed, cut into 1-inch chunks, and chilled
1 1/2 teaspoons kosher salt
1 large egg white
1 1/4 cups plus 2 tablespoons heavy cream
1 teaspoon brandy
2 teaspoons ruby port
1/8 teaspoon cayenne
1/4 cup pine nuts, toasted in a 300 degree F oven until lightly colored, about 10 minutes
2 feet pork casings, washed under cold running water, letting the water run through them to rinse out the salt
Seafood Sausage with Beurre Blanc Sauce (from Chanterelle)
Chefs & Restaurants, Seafood
makes 4 · source Seriouseats.com
DIRECTIONS
1. To make the sausage, bring a large pot of salted water to a boil.
2. Kill the lobster quickly by holding it to face you, then driving a knife between its eyes and pulling it down toward you, like a lever. Separate the claws and tail from the body. Put the claws in the boiling water for 1 minutes, then add the tail and boil for another 2 minutes. Use tongs to remove them from the water, and let cool to room temperature. Remove the meat from the shells (it will be slightly undercooked) and remove the digestive track. Coarsely chop the meat.
3. Put 2 tablespoons each of the chopped shrimp and scallops, and all of the sea bass, in a food processor fitted with a steel blade. Add 1 teaspoon of the salt and the egg white. Process to a mousse texture, then, with the machine still running, very slowly add 1 cup plus 2 tablespoons of the cream through the feed tube in a steady, thin stream. Transfer the mousse to a large bowl and fold in the remaining seafood, as well as the brandy, port, cayenne, and pine nuts. Stir in the remaining 1/2 teaspoon salt. The filling should be fluffy, light pink, and firm.
4. Prepare a pastry bag with a 1/2-inch plain tip and fill it with the mousse. Pipe the mixture into the pork casings by scrunching the casing onto the pastry tip and gently but tightly filling the casing. Use a pin to puncture the casing if any air pocket develops. Use cotton butcher’s twine to tie the sausage at 5-inch lengths, securing the links at both ends.
5. Bring a large pot of water to a boil, then reduce the heat to a gentle simmer. Add all the sausage to the water and poach until firm and opaque, about 30 minutes. Turn off the heat and hold the sausage in the pot for 5 minutes. Use tongs to remove it from the water, drain well, and chill until ready to broil, preferably overnight. (The sausage can be wrapped in plastic wrap and refrigerated for up to 3 days.)
For the beurre blanc sauce:
1/2 cup finely diced shallots
1 cup dry white wine
4 ounces red wine or sherry or champagne vinegar
1/2 pound (2 sticks) unsalted butter, cut into large cubes and chilled
Kosher salt
6. Meanwhile, to make the beurre blanc, put the shallots, wine, and vinegar in a nonreactive saucepan set over medium-high heat. Bring to a boil and reduce, stirring frequently, until the pan is almost dry, about 15 minutes. Whisk in the remaining 1/4 cup cream and simmer the sauce to reduce and thicken it, about 3 more minutes. Lower the heat to medium and whisk in a few cubes of the cold butter at a time until they are all incorporated into a thick, emulsified butter sauce. Season with salt and pepper to taste. Keep warm in the top of a double boiler for up to 1 hour.
7. Preheat the broiler and arrange the chilled seafood sausages on a broiler pan. Score each sausage diagonally at 1/2-inch intervals and brush generously with the melted butter. Broil the sausages on one side only until browned, about 3 minutes. Move the pan down to a lower rack, turn the links over, and cook until warm all the way through, about another 2 minutes.
8. Arrange 1 sausage on each of 4 plates and spoon some beurre blanc sauce decoratively around the plate. Serve immediately.
BTW - the recipe doubles well.
INGREDIENTS
For the sausage:
One 1 1/4-pound lobster or 6 ounces of precooked lobster meat
6 ounces shrimp (any size), peeled, deveined, coarsely chopped, and chilled
6 ounces dry sea scallops, coarsely chopped and chilled
8 ounces striped sea bass, skinned, any pin bones removed, cut into 1-inch chunks, and chilled
1 1/2 teaspoons kosher salt
1 large egg white
1 1/4 cups plus 2 tablespoons heavy cream
1 teaspoon brandy
2 teaspoons ruby port
1/8 teaspoon cayenne
1/4 cup pine nuts, toasted in a 300 degree F oven until lightly colored, about 10 minutes
2 feet pork casings, washed under cold running water, letting the water run through them to rinse out the salt
Seafood Sausage with Beurre Blanc Sauce (from Chanterelle)
Chefs & Restaurants, Seafood
makes 4 · source Seriouseats.com
DIRECTIONS
1. To make the sausage, bring a large pot of salted water to a boil.
2. Kill the lobster quickly by holding it to face you, then driving a knife between its eyes and pulling it down toward you, like a lever. Separate the claws and tail from the body. Put the claws in the boiling water for 1 minutes, then add the tail and boil for another 2 minutes. Use tongs to remove them from the water, and let cool to room temperature. Remove the meat from the shells (it will be slightly undercooked) and remove the digestive track. Coarsely chop the meat.
3. Put 2 tablespoons each of the chopped shrimp and scallops, and all of the sea bass, in a food processor fitted with a steel blade. Add 1 teaspoon of the salt and the egg white. Process to a mousse texture, then, with the machine still running, very slowly add 1 cup plus 2 tablespoons of the cream through the feed tube in a steady, thin stream. Transfer the mousse to a large bowl and fold in the remaining seafood, as well as the brandy, port, cayenne, and pine nuts. Stir in the remaining 1/2 teaspoon salt. The filling should be fluffy, light pink, and firm.
4. Prepare a pastry bag with a 1/2-inch plain tip and fill it with the mousse. Pipe the mixture into the pork casings by scrunching the casing onto the pastry tip and gently but tightly filling the casing. Use a pin to puncture the casing if any air pocket develops. Use cotton butcher’s twine to tie the sausage at 5-inch lengths, securing the links at both ends.
5. Bring a large pot of water to a boil, then reduce the heat to a gentle simmer. Add all the sausage to the water and poach until firm and opaque, about 30 minutes. Turn off the heat and hold the sausage in the pot for 5 minutes. Use tongs to remove it from the water, drain well, and chill until ready to broil, preferably overnight. (The sausage can be wrapped in plastic wrap and refrigerated for up to 3 days.)
For the beurre blanc sauce:
1/2 cup finely diced shallots
1 cup dry white wine
4 ounces red wine or sherry or champagne vinegar
1/2 pound (2 sticks) unsalted butter, cut into large cubes and chilled
Kosher salt
6. Meanwhile, to make the beurre blanc, put the shallots, wine, and vinegar in a nonreactive saucepan set over medium-high heat. Bring to a boil and reduce, stirring frequently, until the pan is almost dry, about 15 minutes. Whisk in the remaining 1/4 cup cream and simmer the sauce to reduce and thicken it, about 3 more minutes. Lower the heat to medium and whisk in a few cubes of the cold butter at a time until they are all incorporated into a thick, emulsified butter sauce. Season with salt and pepper to taste. Keep warm in the top of a double boiler for up to 1 hour.
7. Preheat the broiler and arrange the chilled seafood sausages on a broiler pan. Score each sausage diagonally at 1/2-inch intervals and brush generously with the melted butter. Broil the sausages on one side only until browned, about 3 minutes. Move the pan down to a lower rack, turn the links over, and cook until warm all the way through, about another 2 minutes.
8. Arrange 1 sausage on each of 4 plates and spoon some beurre blanc sauce decoratively around the plate. Serve immediately.
quote:
We went to Nom Wah Tea today for Dim sum and while it was good I've had better in Atlanta
Nom Wah is historic - arguably the first place in NYC that served dim sum - but it's not particularly strong on the actual food. Where it excels is in being easily accessible and non threatening for those not accustomed to dim sum parlors - it's relatively small, charming in a lived-in type of way and because they don't do the cart style service it is easier to understand what you are getting. They also serve dim sum all day, so you don't need to commit to the late morning/midday thing as most of the more traditional places require.
For dim sum in Manhattan I would rather steer you towards Jim Fong, Golden Unicorn and Oriental Garden. There are even better offerings if you make your way into Brooklyn or Queens - but if you try one that I mention and you still like the Atlanta spot better...then I really need to stop for dim sum in Atlanta.
Sorry to hear it didn't work to your liking, my house has enjoyed it enough to not protest my working through versions in a fairly short time frame.
This is a dish where I'd say the biggest flavor contributor is from the oysters themselves and everything else is the subtle supporting background.
I've been using mostly Wellfleets but one batch made with Montauk Pearls was probably the best. Both of these areas produce very briny/high saline oysters and that oceanic tang became the big base note in the stew.
This is a dish where I'd say the biggest flavor contributor is from the oysters themselves and everything else is the subtle supporting background.
I've been using mostly Wellfleets but one batch made with Montauk Pearls was probably the best. Both of these areas produce very briny/high saline oysters and that oceanic tang became the big base note in the stew.
I made one version that added a bit of Herbsaint in addition to the fennel, adding it just before the milk. It did nothing to elevate the dish. Mind you it wasn't bad - just that I preferred the straight fennel version better. I've not done a version only using Pernod - but for my taste the anise liquors work better as a boost/flavoring in tomato based shellfish soups vs dairy. For what it's worth I find Pernod is a touch sweeter than Herbsaint but not so much that I think it would skew the flavor by much.
I don't see any issue with making the base the night before - that said, I'm not sure how much time you'll be saving yourself over just making it fresh the same day - you might shave 10 minutes off the process (and you'll still need to be close by to make sure you don't boil the base).
In any event, it's been a (small) crowd pleaser in my house and I can solidly recommend giving it a go.
I don't see any issue with making the base the night before - that said, I'm not sure how much time you'll be saving yourself over just making it fresh the same day - you might shave 10 minutes off the process (and you'll still need to be close by to make sure you don't boil the base).
In any event, it's been a (small) crowd pleaser in my house and I can solidly recommend giving it a go.
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