Wildwood Barbeque

Filed under American, Union Square + Murray Hill · Print This Post

225 Park Avenue South at 18th Street
212/533.2500
about $40 each for four, with a pitcher of beer, with tip
♥ ♥

Sorry, we’re out of the pork spare ribs.

A long pause from our table and then, what do you mean you’re out of the pork spare ribs? Well, you can try the Memphis-style baby back ribs instead. What time is it? Almost 7:30pm. And you’re out of the ribs already? Seriously?

I wanted to try Wildwood Barbeque because “Big Lou” Elrose of Hill Country was going to be handling the meat. You can say I was very disappointed when the dry-dusted pork spare ribs with Lou’s sugar and spice rub were already out by 7:30pm. Between the four of us, we ended up sharing everything else in the pit barbeque menu. The Texas-smoked brisket, cooked “low and slow”, was pretty good but it was even better with the house sauce. The Carolina pulled pork made my night because of the vinegar sauce that came with it. Both weren’t as moist as I would have liked but delicious enough to enjoy with a side of smoked sausages and a pitcher of local beer. I tried not to eat too much of the corn bread to make room for the meat but I couldn’t help but pick from the cast iron skillet it came in. The mac and cheese was indeed cheesy and it was definitely favored over the baked beans.

The portions looked small though I felt like I had enough by the time the three smores came for dessert. Maybe it was good that I didn’t have a tray of meat in front of me ala Fette Sau or Hill Country because I know I would have stuffed myself silly if that was the case. But not even a month old and they already can’t keep up with the demand? I would have liked the option of saying no instead of being said no to.

Related post/s:
They ran out of beef ribs at Hill Country during my first visit
Dinosaur Bar-B-Que is still up on my list

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Sardines and Celery Salad

Filed under Fish · Print This Post

When did sardine get a bad rep? When I mentioned that sardines were in the lunch menu, I got a mixed reception. From the wrinkle-of-the-nose kind of expression to the straight forward Ewww, I wondered what it was about sardines that turned some people off. It was different for me growing up. Sardines were affordable in the Philippines and if they weren’t bought fresh from the market and then fried, they came in a can with spicy tomato sauce, eaten straight up or sautéed with onions.

Fresh Portuguese sardines are pricey here in New York so to stay under budget and still cook for fifteen people at work, I stayed with Trader Joe’s canned sardines in spring water. There was no salt added so the dressing here was quite perfect. Whatever seasoning the two mustards added, the celery’s bite balanced off. This will remind you of a simple tuna salad, only a tad more sophisticated especially if served with rye crackers or warm flat bread.

Ingredients:
2 cans of sardines in spring water, preferably unsalted, drained
1 bunch of celery hearts, finely chopped
a handful of parsley leaves, finely chopped
1 tbsp grainy mustard
1 tbsp Dijon mustard
1 small red onion, finely chopped
juice from half a lemon, plus some of its zest
oil, salt, pepper

1. In a large salad bowl, mix the parsley with the olive oil, the grainy and Dijon mustards, red onion, lemon juice and zest. Add in the sardines, crushing a bit, and toss in the celery. Season with salt and pepper, adding a little bit more oil as necessary.

Related post/s:
If you think sardines are adventurous, try some eel
One of my favorite fish dishes come with endives
Part of my Mother Hen project: omakase bento #6

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