Monday, September 21, 2009
Sunday, September 20, 2009
Chef: Naomi Pomeroy -- Food and Wine Best New Chefs 2009
SATURDAY SEPTEMBER 12 , 2009
END OF SUMMER GAZPACHO SHAVED CHORIZO & FICOIDE GLACIALE
DOMAINE.DES TERRASSES GAILLAC BLANC-2007
FOIE-GRAS BON-BON, SAUTERNES GELEE
STEAK TARTARE & QUAIL EGG TOAST
CHICKEN LIVER MOUSSE, PICKLED SHALLOT
PORK, PORK LIVER & SOUR CHERRY PATE
NITTNAUS HEIDEBODEN PINOT BLANC-2007
PAUPIETTES DE VEAU STUFFED VEAL ROLLS WITH TAILS & TROTTERS PORK
SUMMER CHANTERELLES & SAUTEED GREENS
SIMON BIZE SAVIGNY-LES-BEAUNES LES BURGEOTS-2005
FRISEE AUX LARDONS POACHED EGG & SOFT CROUTONS
COPAIN ROSE TOUS ENSEMBLE-2008
-SELECTION OF STEVE'S CHEESE-
ANISE & FLEUR DE SEL SHORTBREAD
BITTERSWEET FARMS HONEY MARS-VENUS GRAPES & CANDIED HAZELNUTS
KARL SMUHLE GEIBEN RIESLING SPATLESE NIES'CHEN-2005
BROWN BUTTER CREPE
HOUSE CHOCOLATE & HAZELNUT SPREAD
QUINTA DO PERLADA 10 YR TAWNY PORT
SUBSTITUTIONS POLITELY DECLINED
Sunday, February 1, 2009
2 tbs olive oil
6 dried New Mexican peppers
5 cloves of garlic
1 Yellow Onion
1 white onion
14 roma tomatoes
5 Anaheim peppers
2 Serrano peppers
4lbs ground turkey
15 oz can yellow corn
4 16 oz cans of pinto beans
2 16 oz cans of black beans
1 bottle of Sierra Nevada Pale Ale
3 ears of white corn
4 28 oz cans of crushed tomatoes
1 tbs regular Tabasco sauce
1tbs Chipotle Tabasco sauce
3 canned chipotles
1 tbs cayenne pepper
2 tbs epazote
2 tbs adobo
2 tbs cumin powder
2 tbs oregano
2 tbs chile de arbol
1 tbs ancho chile powder
2 cups shredded cheddar cheese
2 packages of spaghetti
1. Pour 1 cup of boiling water over the dried New Mexican Peppers and let sit for 1/2 hour.
2. In a blender combine the roma tomatoes, Anaheim peppers, chipotles, jalapenos, serranos, and 3 of the cloves of garlic. Puree the ingredients until smooth ( should produce about 3 blenders full) and place in a large pot on medium low heat.
3. In an iron skillet heat the olive oil and brown the remaining garlic over medium high heat (1 min.) add 1 1/4 lbs of ground turkey and brown. Once browned add to pot with the pepper/tomato mixture. repeat until all of the turkey is browned.
4. Add the bottle of beer, beans, canned tomatoes, and spices to the pot. Turn the burner up to medium until the chili starts to simmer then reduce heat to medium low and cook for at least 3 hours stirring occasionally. Add salt and pepper to taste.
5. Cook 2 packages of spaghetti
6. Serve the chili over the spaghetti in a bowl. Top with cheddar cheese, diced onion, sour cream on cilantro.
Sunday, May 4, 2008
We hadn't planned on going out to dinner and were dressed very casually so we opted to he eat at the bar. I ordered a Tangere martini while Jayne had a house special fruity mojito. My martini was nice and dry and served with a spear of four large olives. Jayne's mojito was minty and sweat. She loved it.
We started with half a dozen raw oysters. We chose a mix of east coast and west coast varieties and had them dressed with a drizzle of jalapeno and cilantro mignonette. Jayne commented she thought they were even better than our favorite Finz' wasabi-stoli oysters.
For the entrees Jayne had the 24$ Grilled Idaho Rainbow Trout with fingerlings, leeks, shrimp, spiced pecans, greens, citrus brown butter, while I chose the 27$ Grilled Rare Yellow Fin Tuna with roasted beets, gnocchi, pork belly, frisee, red wine Syrup.
My Yellow Fin was cooked perfectly. It was a 2" cube of fish, cooked very lightly on each side and then sliced into three beautiful slices to expose the sashimi quality fish. The combination of both the beets and the pork belly with the fish was unexpected but very delicious.
Jayne's Trout was served as two fillets, sans the frame. The spicy pecans and the citrus brown butter added a hearty and robust flavor that raised this this common fish to heights I had never tasted before. It was fantastic.
We split a coconut coated fried banana split for desert. Jayne enjoyed it, but I was disappointed. Regardless of the final let down, we will most certainly head north to have dinner there again. Highly recommended.
Monday, March 24, 2008
Lessons I learned in NYC...if you need a cab ask Joanna!...if you leave something in the cab ask Joanna to chase it down...if you need a phone steal Joanna's... if you have something to carry don't ask Jayne just carry it yourself...there are red neck bars where you can shoot deer even in the heart of NYC!
So girl's...where do we go next?
Friday, February 22, 2008
I started by dry-rubbing pork ribs with a spice rub of my own creation. The exact mixture is unfortunately lost but it featured pumpkin pie like spices: cinnamon, nutmeg, clove with more traditional savory spices like onion powder and paprika. Once rubbed down, the ribs sat in the fridge over night.
The next day I created pouches of heavy aluminum foil for the ribs and braised them in pumpkin ale for two and a half of hours in a low oven - around 250. I chose Smuttynose Pumpkin Ale, a really tasty brew that's not overly spiced like so many pumpkin beers. I'm sure you could use any braising liquid but I thought this fit in well with the theme. As a side note: whenever I use this braising technique, no matter how many layers of foil I use the packets always leak so I suggest you use a jelly-roll pan or other item to catch the inevitable mess that will occur.
For the glaze I simmered a mixture of three parts applesauce, one part real maple syrup, Serrano peppers and a little lemon juice until it was nice and thick.
At the game I put the ribs on the portable grill to heat them up and give them some color and then slathered them with the glaze.
I think the flavor combination worked really well. The moist pork definitely had noticeable hints of pumpkin ale and pie spice and the glaze brought a sweet heat to the party. If you're looking to infuse some fall flavors into a tail gait or football party give this recipe a try.
Wednesday, February 20, 2008
The restaurant opened just 15 months ago and has recieved great reviews in a number of magazines and newspapers. They are closing this weekend for two weeks as they go back to visit family at this time. The web site www.sevenhillsresaurant.net shows a great deck over the river for dining in warmer weather and there was a very small shop downstairs to purchase Turkish teas, coffees, spices, and more.
I hope the Lyons east can get together here for dinner soon and explore even more of the unusual menu!