El Centro in Hell's Kitchen. My husband and I can go and down a batch with a couple of large margaritas easily once a week if in the area...
I would have starved on a diet of ramen were it not for sales on Jenos pizza in college...
I almost always add a little booze to a recipe when I'm making homemade ice cream to keep it a little softer in the freezer. My favorite go-to is bourbon to add its lovely flavor. Later today I will actually be posting a recipe for a blueberry pancake ice cream that uses maple syrup and bourbon on my blog!
Carrie--I actually get a few more days in Austin, but the husband only gets one! ;-)
Every single piece--really can't just pick one! Last night my husband called pork the miracle meat and I agree.
In all honesty: Fatty Crab's Chili Crab. Had the dish the first time with a group of friends and we all ended up with crab sauce up to our elbows and didn't even care it was so damn good. Now it is my goal in life to introduce everyone I know to the dish.
How funny--we came up with a drink almost just like this last year at Easter (I had made a lavender simple syrup to use in champagne instead of something like kir). Lavender syrup, gin, bitters and champagne. So tasty!
During the International Food Fair on 9th Ave. in NYC, Pure Thai Shophouse made these incredible, fresh lovely dumplings. I dream about those things...
My home town had only one restaurant--The Old Hat. But I did live in KC for a while and unfortunately never made it to Bluestem. Perhaps I will on a trip back!
You know what I'd really like is a great ethnic foods tour of NYC (that's not just built for tourists). So many of the new food experiences I've had have been through friends that introduced me to things I'd never even heard of growing up in Kansas, but many of these friends have now moved away and I'm feeling the need for some new culinary grounds. It's always a little easier when you have some help in this area!
When I made a similar recipe I braised it in the oven and flipped the meat over a couple of times during the cooking process. I rub the pork all over with a spice blend (depending on what's at hand), sear it, and then when I add the milk/cream to the pot I also put in a bunch of cloves of garlic. They get super soft in the milk and then when I use the immersion blender on the sauce at the end they get blended up, too.
Funnily enough I just purchased some fresh sardines for the first time ever on Monday to cook up for dinner last night. Seared them quickly in the cast iron with a little salt and pepper and then topped them off with homemade pesto with lots of extra lemon juice, red chili flakes and paprika. The pesto helped to block out some of the extra fishiness, which I'm still trying to accustom myself to, so they tasted pretty delicious, I thought!
Milk braised pork is one of my all-time favorite dishes. I usually will take my immersion blender to the curdled milk once the pork is finished braising to make it a little prettier for guests.
My heavy 8" santoku.
When we lived with my in-laws for a bit while looking for a place of our own we were right around the corner from here but never stopped in. Would still like to give it a shot sometime when we are back in KC, but my fave pizza there is d'Bronx.
Big, roasted pork shoulder.
On barely warm, buttered crusty bread as a sandwich.
Ribeye, but also a great pork chop.
American flavor is taking the recipes and ideas from the melting pot of cultures and combining them with the ingredients, spirit, and ingenuity of this country.
How sweet is this version? I find some of the store-bought ones way too sweet compared to some that I've had in Italy. Can you add some of the simple syrup at the time stated in the recipe and wait to taste after filtering to add more as needed?
When I used to show my piggies at the county fair (the coolest kids in 4-H all showed pigs :)
Thanks, all! Heading there tomorrow. Much of the eating will revolve around what the mother-in-law wants to do (she is new to living there), but hoping to make a few suggestions ourselves as she's not really into the food scene and doesn't know the area very well yet.
Thanks, all! I thought that the broth from the dried was such a great flavor component. But I will add some fresh next time as well to give it a little more variety.
Bowtie pasta with creamy mushroom sauce. Simple and uncomplicated, but never fails to impress.
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