More Greek meal. I tried this time, Diane Kochilas’ Pork Exohiko recipe. A lot of ingredients: marinated pork with white wine, lemon juice, Dijon mustard and olive oil. Made several parchment parcel, each packed with a few pieces of pork, seasoned with minced garlic, sage, branches of rosemary, sliced leek, lemon zest, cubes of parmesan, paprika with some chilli pepper, salt and pepper…
It was OK, slightly disappointed, as with the preparation I had high anticipation. The meat was moist, but we felt rosemary and maybe the garlic too overwhelming (10 cloves in the recipe!) and a bit lack of focus in taste with so many different ingredients. Maybe should use either sage or rosemary but not the two! The 1 inch cube cheese with the heat and long cooking was deconstructed (past the melted stage).
If anybody made Exohiko before and had a good recipe, please share.
Their wine menu is very unusual to show the acidity and such, and only for the reislings, not listed for the other wines. It’s called Terroir, i’ve been a fan since they opened in the east village many years ago. Always unique selection and knowledgeable staff http://www.wineisterroir.com
Not 100% sure where I can direct you too…but on Facebook they have many community group pages…for instance I am on one for Glen Oaks/Floral Park/ Bellerose…From there I have connected with many old friends and they have directed me to other pages…
Ours was made on Saturday and I had some last night, and have some more to put on leftover ratatouille today at lunch. Still great. just needs a few stirs as it browns a little.
So, the Tuna for lunch was to be used for dinner, but son left prior to dinner, took half the tub of spicy chicken wings to eat in the car on his way to Home Depot.
Had small amount of Tuna before bedtime, rest of the chicken wings
So, I invited my neighbor over for sashimi but she is planning to bring her hubby along
Decide, there may not be enough sashimi,. So, will also serve cataplana with wild cod and mahogany clams, a few Argentine shrimp as my Cataplana is good enough for 3 with left overs, or I have the use the next size up which is too big as it is for 6-7 people or more. Hate to use 2 cataplanas as I do have a another one for my son to use when he cooks at the beach.
Here is a picture of the sofritto I am cooking , it will simmer for another 30 minutes
I am only using a fraction 1/3 of it for the Cataplana today , will freeze the rest.
Caramelized onions, shredded carrots, green peppers, jaalapena, shredded tomatoes, garlic, browned and drained 1 lb each of andouille and maple sausage ( by mistake, ) a few sun dried tomatoes in olive oil, 2 tbsp of tomato paste, oregano, zest of 2 lemons , before adding Ito the cataplana with the the wild cod, mahogany clams, a few Argentine shrimp . Picture shows the different layers with the soffrito at the bottom. Then, I will add some shrimp broth with smoked Spanish paprika, and a pinch of saffron, basil and rosemary on top before steaming. It takes between 9-14 minutes depending on how loaded it is. To be served with lemon and
The location mentioned in your link is in Tribeca. Do they still have a location in the East Village? We’ll be in Manhattan in 10 days or so, and I definitely intend to check out those garlic knots!
Unfortunately no, that closed many years ago now so now the tribeca location is the only permanent spot, and they have a seasonal popup on the highline near 16th st with an abbreviated menu and surprisingly uncomfortable communal picnic tables.
Post on the nyc board when your trip is and where you’re staying if you’re looking for more suggestions- fall here is great time to come!
Dinner was Sausage, peppers and ww spaghetti with crusty bread and vino. Actually lit a fire and toasted marshmallows. We had boozy s’mores, a nifty after gig treat I learned on tour with my road crew.
My wife and I hope everyone dealing with storms and weather related issues are safe and sound! We are sending you all good thoughts.
Our/my problem is not that we are lacking in places to go, but that there are too many places we/I want to go to. Problems, problems!
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
277
Vegetarian meatballs heated in marinara as an app with friends, then later: a “jerk chicken” pizza with peppers, onions, and a flaky pie-crust like crust and homegrown tomatoes with good balsamic, olive oil, garden basil, and flaky salt.
