Vacation Roundup - Tastes of July Fourth

Every year my family gathers to celebrate Fourth of July Weekend. This year we did one better, and extended our Long Island vacation for an additional week - a week in which we did almost nothing but spend time together, relax by the water, cook, eat, and enjoy. 

Independence Day started off with a delicious bang thanks to great company and my brother and sister-in-laws outstanding Clam Bake/Seafood Boil which can be done on the stovetop if you choose. It's everything good about summer on a plate. Get the simple recipe HERE.

Stovetop Clambake, Photo: NK

The remainder of our sojourn was dominated by more of our favorite summer fare - dishes that are simple, seasonal and driven by just a few exceptional ingredients. 

There was no shortage of culinary inspiration either. We were fortunate enough to head out for a special evening out at Tom Colicchio's Topping Rose House (read about last years visit to this lovely and scenic New American restaurant HERE).

Pappardelle with Burrata, Pancetta and Sweet Corn
and  at Topping Rose House, Bridgehamton
 Photo: NK 

The Composed Salad as beautiful as it was delicious,
 at Topping Rose, Bridgehampton, NY

We enjoyed a great dinner and a few well-crafted cocktails. In fact, that glass to the right was a Margarita made with with Beet Juice! A Beet-a-Rita.Talk about farm to table, right? Believe it or not, it was delicious, even if you don't love Beets as much as I do. 

I know that I don't have to tell you that it just wouldn't be July without grill-time. Since we had time a day ahead for an easy and quick blender marinade, it just seemed to me make sense that we grill one of our favorite easy yet wildly delicious Tacos Carne Asada. 

The recipe, which uses flavorful Skirt Steak, works wonderfully on your outdoor grill (and equally well on your indoor grill pan). With both the Marinade and the Pico De Gallo being make ahead, this dish also lends itself to parties. The recipe multiplies easily and it's fun for guests to assemble their own Taco creation. For the Tacos Carne Asada recipe click HERE.

Tacos Carne Asada, Photo: NK 

What's for dessert, you ask? None other than this luscious Pretzel and Strawberry Sundae (inspired by Tom Colicchio's Topping Rose House as well). For the recipe, head to Neurotic Kitchen's version HERE. 

I am happy to report that as our seaside vacation drew to a close, we were relaxed, happy and well fed.  As it always does, the East End of Long Island inspired our cooking. I am excited to share yet another recipe for our latest obsession, Crudo, in next week's post. Until then, CHEERS to the weekend! 

Domaine Sautereau Rose Sancerre, my favorite wine to pair with Oysters!
Photo: NK 

MISSION: FIGS - In Season & Ready To Eat

Mission Figs (come into season in June), Photo: NK

So much of my weekly menu-making is dictated by what looks fresh and in season at the market. When I am not ordering the heck out of the great produce often available at Freshdirect.com, I am perusing the aisles at specialty stores and, when I can, farm stands. Nothing brings me inspiration faster than grabbing a good lookin' ingredient and building a menu around it. 

Entire food movements swing on this very basic principle, and you don't need to be a serious home cook to benefit from using it yourself. 

Next time you have the urge to create something in the kitchen, try starting with whatever item calls to you, and build and research what you'll do with it from there. With the internet at all of our fingertips, there's never been an easier time to get creative. Today's ingredient muse is in-season Figs, just now appearing on the scene at stores everywhere. The world of figs is a wide one, but we'll be using the well known Mission Fig variety. 

Beautifully ripe, Photo: NK 

With these beauties ready for prime time, I decided I'd turn them into a very simple yet flavorful salad using just a few ingredients. Peppery Arugula would be a great foil for the sweetness of the Figs. A mellow mix of Balsamic Vinegar,Olive Oil, and a bit of Dijon Mustard serves both as a marinade for the Figs and a light dressing to tie the greens together. Shaved Parmgiana curls provide the salty counterpoint. Let your figs sit for thirty minutes in the marinade, and from there, this 4-ingredient salad makes itself. Dress it just before serving and enjoy (and never forget to let the season inspire you!). 

Marinated Fig & Arugula Salad, Photo: NK 

Marinated Fig & Arugula Salad
Loosely adapted from Southern Living
Serves 4 

Ingredients:
1/4 Cup Extra Virgin Olive Oil 
3 Tablespoons Balsamic Vinegar
2 teaspoons Agave or Honey
1 teaspoon Grainy Dijon Mustard
A few pinches of Salt
A few pinches of Black Pepper
8 Ripe Figs, sliced in half (we opted for Mission Figs)  

1/8 Lb Parmigiana Cheese, shaved into curls 
5 Ounces Wild Arugula (Rocket), hand torn
1/4 Small Red Onion, very thinly sliced

Method:
1. Combine the first 6 ingredients in a medium bowl and mix well. Add the Figs, gently stir, and allow the Figs to sit in the Marinade 30 Minutes. 

2. In another bowl, combine the Arugula with the sliced Red Onion. When Marinating has finished, spoon out a 2 to 3 Tablespoons of the Marinade onto the Arugula. Toss slowly and add additional dressing as needed, taking care not to overdress salad and make it soggy.

3. To serve, plate the arugula down the middle of each bowl. Place 4 of the marinated figs on each portion or to the side of it. Finish with shavings of Parmigiana cheese and some extra Black Pepper. Serve immediately. 

My Kind of Town - Chicago Culinary Highlights

Chicago's Navy Pier, Photo: NK

This past weekend a family wedding brought us to Chicago for the second time in as many years. Now I'm not easy to impress, but I really like this town. 

Chicago's amazing architecture and dramatic lakeside setting are pretty breathtaking, and on both visits, I was surprised by how much this hard-nosed New Yorker enjoyed that fabled Midwestern charm from the locals. 

Our trip was both busy and fun. First, we attended our cousin's very lovely wedding, after which we were lucky enough to have some time to link up with two sets of friends from town.

From the wedding cocktail hour - where the most adorable Mini Mac 'n Cheeses were served -

Creative Cocktail Mac 'n Cheese, Photo:NK

 



to an uber-popular local restaurant's house made made Pork Rinds, 

 

My Main Squeeze and NK's resident Pork Connoisseur, Photo: NK

  








 we made sure to eat our way 
 through the Windy City 

  but good. 

In particular, we visited two really good restaurants that I'd like to tell you about.

Oh, and at least one bar. There's always a bar.  

First,

The Publican 

Meal: Brunch

Cuisine: New American/ Gastropub Fare 

Location: Chicago's Meatpacking District (apparently they have one too!)  

What we ate: Let me preface this by saying there were four of us :)

1/2 Dozen Oysters - all different varieties!

Side of Ramp Hash Browns

Pretzel with Pimiento Cheese

Smoked Arctic Char with Feta Yogurt

Pork Schnitzel

Soft Shell Crab Sandwich

Several Fantastic Bloody Mary's + Beer Backs and a side of Pork Rinds

Overall Thoughts: The Publican is super popular for a reason. It's pretty delicious and the menu is definitely appealing to the tasteful omnivore. Try an exceptionally flavorful Bloody Mary with a Beer Back ( a complimentary beer pairing that comes with the drink - I learned this is a midwestern thing- good idea guys, good idea). Pork Rinds were a fun novelty, and Publican's Oysters on the half shell were super fresh. All of our entrees were great and really well executed, and the atmosphere is boisterous and fun.

Reservations recommended. 

Special thanks to Marina and David for showing us a great time! 

*On the remote chance you are still hungry, you can visit Publican Quality Meats, an upscale butcher right next door that offers a cafe too. Both places were good enough for Bourdain, so of course, they're good enough for me - check out clips of Tony's visit to the Publican locations HERE.

Next up, our second set of amazing foodie friends took us out that same evening to a great place called:

The Bristol

Meal: Dinner

Cuisine: Farm to Table/American

Location: Bucktown

What we ate: Again, we were a party of four - which was handy because The Bristol's menu is best enjoyed family style. Happily, the portions are neither overly priced or unmanageably huge as can sometimes be the case with this dining format. Since I love variety, it was fun to order several starters and entrees and share them all. Note that their menu changes frequently, but here goes:

Apple Salad with Manchego and Hazelnuts

Head-on Prawns a la Plancha

Pork Loin Tonnato

Duck Fat Fries with Garlic Aioli

Raviolo with Ricotta, Egg Yolk and Brown Butter

Cavatelli Bolognese

Roasted Half Chicken with Dill Spaetzle

Pork Porterhouse with Dried Cherry and Guanciale

Basque Cake 

Overall Thoughts: The folks at The Bristol mix a really good drink and offer a variety of creative cocktails. They're the perfect thing to wet your appetite for some wonderful food. There was no dish that I didn't enjoy, but the Chicken did not quite live up to the waiter's hype. The Duck Fat Fries were insanely good. The Giant Raviolo with a runny egg inside was yummy and rich. The waiter recommended we order their famous Monkey Bread to sop of the Egg (this was a *brilliant* idea). The Bristol's food is visually beautiful.The Pork Loin Tonnato starter, Cavatelli Bolognese, and the Pork Porterhouse were standouts for me. Delicious, delicious. Now, I would have liked to have taken more pictures of our dishes but the place is cozy and moodily lit. I didn't want to be "that guy" with the obnoxious flash. The staff is extremely attentive and knowledgeable. In contrast to the folks at Publican (where there's a touch of the toocoolforschool/blase/hipster vibe), they are also exceptionally warm and friendly.  To finish, we ordered the Basque Cake on the server's recommendation. I have to say, it was one of the richest and most satisfyingly delicious desserts I've had in a long time. Imagine a light and fluffy pound cake that's been soaked in buttery goodness, and I mean that in the best possible way. One of these cakes was plenty of dessert for four. We had a great meal and enjoyed wonderful company all day. 

Finally, an honorable mention goes to a new-ish Small Plates Lunch + Dinner locale where we cooled our heels and enjoyed some well-crafted cocktails pre-dinner. The Red Door in Bucktown has been open just over a year and it's adorable. Though I can't vouch for the food as we only had drinks there, we all enjoyed several very good cocktails and a comprehensive beer and wine selection. The bar area was friendly and welcoming, and the dark wooded, edison-bulbed ambiance was enhanced by a friendly mixologist who chatted us up.

Photo by Tommie Nguyen courtesy of The Red Door

Check the place out if you're in the nabe!

This concludes our Culinary recap of Chi-Town. Special thanks to our foodie friends and family for a great, Windy City weekend. Tune in next week for a Chicago-inspired recipe - can you guess which classic we'll be cooking up?

Until next time!