Seared Red Snapper Fillet

18. July 2004 Fish 0
I stole this recipe from Joe’s Ginger. Ingredients: 1 red snapper fillet 3 cloves of garlic, minced 1 bunch fresh chives 2 sprigs of fresh thyme lime juice half a stick of butter salt, pepper 1. Using a skillet, sauté garlic and some of the chives in butter until soft. 2. When flavored butter is ...

Braised Breast of Lamb

18. July 2004 Lamb + Veal 0
For a cheap cut of lamb, the breast is particularly rich with a strong taste. Breast meat is moist and fatty and it braises well with vegetables. I’ve watched the boy cook this dish so many times that I thought it was about time I make my own. Ingredients: For Marinade: 2 pounds of breast ...

Sushiden

09. July 2004 Japanese, Midtown 2
19 East 49th Street on Madison Avenue 212/758.2700 about $480 for four omakases, with a few drinks, with tip ♥ ♥ ♥ ♥ There are two Sushidens in New York City, one on Sixth Avenue and this one on Madison. Whichever branch you pick, make sure you ask to be seated at the bar so ...

Kimchi, Korean Pickles

17. June 2004 Pickles + Preserves 0
My quest to impress the Korean brood continues… I did not include measurements in this kimchi recipe because the ingredients must be measured in equal parts according to how much vegetables you are using. If you don’t have access to daikon radish, you can use what Americans call turnips. Kimchi is always present on Korean ...

Spanakopita, Greek Spinach Triangles

16. June 2004 Vegetables + Salads 0
Snack’s spinach triangles, or spanakopita, is one of my favorites things to eat in New York City. Filo, or phyllo, which means “leaf” in Greek, are tissue paper-thin like sheets of dough made from flour. They burn easily so keep the oven temperature at less than 300º when baking so that they don’t turn brown ...