24th and Meatballs: A pair of balls never tasted so good.

Balls. 

Delicious, juicy, flavorful balls. 

Buns. 

Round. Supple. A pair of them you just need to bite, delectable in every way. 


When the balls are resting on the buns, life is very good indeed. 


Jeez guys, I’m talking about meatball sliders. Get your collective mind out of the gutter. This is a family friendly blog. 
 

Fooditka and I discovered 24th and Meatballs one evening while on the way to a local wine shop for a potluck/wine tasting event. The real bit of luck was finding this delicious, no frills meatball shop on the corner of 24th Ave and Glisan, in what would be called the Hollywood neighborhood here in Portland, or “The Deep South Northeast” to borrow a phrase from a local entrepreneur. A little bit of investigating revealed a great happy hour deal that we couldn’t wait to take advantage of: Two meatball sliders and a pint of beer, or a soda, for $6.00. 


Atmosphere: 
To be honest, I was expecting a pub or bar type atmosphere with some table service and televisions with sports on them. 24th and Meatballs is not that. It is more of a no-frills take-out establishment, although there are tables and counters to sit at. It’s not quite fast food, but it’s set up sort of like that. When we walked in, the place was empty but that was a function of the time of day and not indicative of the quality of the food. Upon walking up to the counter, we were greeted by a friendly young guy who explained to us a little bit about the happy hour and the different options for choosing our balls and sauces. So we ordered and sat down, and our food was brought out to us when it was ready. 


Food: 


Meatballs -  There are four basic varieties of balls to choose from (not including daily special balls), as well as four varieties of sauce with which to smother said balls. There’s the Classic Italian (beef, pork, and veal), the Pork Piccante (pork, chilis, spices), the Chicken (chicken, parmesan, thyme) and the Vegan (brown rice, black beans, seitan, walnuts). The Chicken is gluten free. 


Sauce - As far as sauces you have Tomato Basil, Spicy Pork, Creamy Cheese, and Pesto. I chose the Classic Italian with Spicy Pork sauce and the Chicken with Pesto sauce. Fooditka chose the Classic Italian with Tomato Basil, and a special daily ball, the Chicken Jalapeno, with Pesto sauce as well. “We chose wisely,” to borrow a phrase from the frail, elderly knight at the end of Indiana Jones and the Last Crusade. The sliders were molto delicioso, and the beer they came with was a smooth and refreshing way to wash it all down. 


Buns - The aforementioned perfect buns come from Fleur de Lis Bakery and they were soft and toasty and the perfect size to hold the meatballs. They soaked up the juice and sauce wonderfully and added just enough texture to make each bite truly delightful to savor and absorb. Based on the quality of the two balls and that I tasted, I’d venture a guess that any option you choose will be the correct one. In addition to the meatball sandwiches, there are pasta dishes available, and with all the vegetarian items on the menu, as well as a vegan option or two, there is something for everyone here. 


Service and Cost: 
As I said, the service was minimal but friendly. You order at the counter, and take your drink with you, and when the food is ready someone brings it to you. When you are finished, you bus your own dishes. As far as cost, $6.00 for two sliders and a pint of craft beer is about as reasonable as you’re going to find anywhere. The non-happy hour menu is a bit pricier, but still on the cheap side, so anytime you go in you’re in good shape.  

ICYDK: Happy Hour is every day from 3-6 p.m. 

3 Mmmms 


24th and Meatballs - 2341 NE Glisan St Portland, Oregon 97232 
503-282-2557 
http://www.24thandmeatballs.com/

MP Taverna – Second Time’s a Charm?

As I think back on my second experience at MP, I must end it with a question mark, as I’m still trying to figure out how I feel about it.  It’s not that my visit was unsatisfactory; it just left something to be desired.  While the food was pretty good overall, it wasn’t anything as outstanding as some of our near and dear Greek staples in Astoria.  Here’s a brief run-down of our meal.  I’m curious to get your thoughts and personal perspectives on your MP dining experiences.

Grilled Octopus – This dish came highly recommended by a number of my friends, and I couldn’t wait to try it.  I love a good octopus dish and this one seemed promising, as it arrived looking pretty fierce with nice grill marks.  Mixed in with chickpeas and tons of fresh parsley, it was a great way to start this meal because it didn’t weigh you down but still satisfied your hunger.  The octopus was cooked nicely too, but I wouldn’t say it was perfect.

Grandma’s Meatballs – We’re all suckers for good meatballs, and these looked and sounded amazing.  I almost didn’t recognize them as the same meatballs Meg and I tried at MP’s opening party just this past May – reason being because they weren’t dressed with tomato sauce.  Despite this tiny disappointment, the meatballs were still scrumptious and didn’t even need sauce because they were so supple and flavorful on their own.

Melitzanosalata – My friend Kimberly had a hankering for some eggplant dip and ordered this for the table.  At first we thought it was a little excessive but in the end we couldn’t be happier to devour it.  The taste was earthy and quite fresh, as this dish was also studded with a bevy of fresh herbs and even some roasted red peppers.

Pork Souvlaki – Once again being on the same page, Kimberly and I ordered a standard pork souvlaki sandwich, which MP is known for (not the pork per se, but just souvlaki in general).  Although it was a pretty good dish, it fared quite standard and no one thing stood out to me.  The tzatziki sauce they served it with was generally tasty, but the sandwich was on the drier side and therefore could’ve used more of this creamy sauce.  The smashed fries were good in concept but the execution was just OK, feeling a little too oily.

Service and Cost:
Situated in their pretty upstairs dining room, we scored a great table for four and were expecting good service.  Our waiter was pretty awkward, making comments that were in jest but felt just a little inappropriate (scolding me when I got up to use the restroom?) Not sure what it was, but the vibe was odd.
Costs are moderate and set us back about $40/person including cocktails, tax and tip.

2 Mmmms

MP Taverna - 31-29 Ditmars Blvd, Astoria NY 11105
718.777.2187
N/Q Train to Ditmars Blvd (last stop)
www.mptaverna.com

Giano's Sultry Italian Eats

One of my favorite neighborhoods to explore, besides Astoria is the East Village, more or less for the same reasons - diversity and uniqueness of food.  That's why I was delighted to be invited to a press dinner at Giano, a quaint and contemporary Roman restaurant run by two genuine Italians, Paolo Rossi and Matteo Niccoli.

Atmosphere:
I can almost always expect a level of uniqueness and intrigue out of an East Village spot, and Giano is no different.  Located on a delicious block, with other heavy food hitters such as Pylos, Caracas Arepas Bar, Table Verte, Butter Lane and others, Giano is in good company. 

Loving its open air atmosphere, which boasts an open facade and a lovely backyard garden, Giano occupies a cozy, comfortable space.  The inside is modern, with a few rustic touches such as exposed brick walls, wooden wine racks and vintage mirrors, while there's also a few modern elements such as the deep red ropes that separate the front and back of the house.  Our party sat at a long communal table that allowed for a lot of cross chatter and the acoustics were good so you don't feel like you have to shout.

Food:
Appreciating the way the tasting menu was paced, our courses were very much a smorgasbord of the regular dinner menu, just in smaller portions.  I liked the portion control a lot, since in this way, I was able to try everything without getting excessively full.  Here are my stand-outs:

Grass Fed Meatballs - Even though this may appear to be a simple, Italian staple, it was executed really well.  The sauce was rich with a nice amount of acid, and evidently something that was homemade.  I loved the way it permeated the already moist meatball that surrendered upon contact with your fork.

Medieval Pasta - I couldn't stop talking about this dish during and after I ate it, clearly making a big impression on me.  Overall, I think it's the most unique item on the menu and something that should be celebrated.  Consisting of thick homemade spaghetti enveloped in a flavorful lamb ragout, it's every pasta lovers' and carnivores' dream.  A delightful crunch of walnuts that were interspersed throughout the sauce made each bite extra special.

4 Cheese Gnocchi - Another successful rendition for all you carbies out there, the 4 cheese gnocchi was also divine.  Loving the soft, pillowy texture of these potato dumplings, the four tangy cheeses including gorgonzola, parmesan, fontina and ricotta set us over the edge.  Just a little portion of these were enough to satisfy the cheese lover in us.

Cappuccino Dessert - Although the name of this dessert sounds ordinary, it was anything but.  A thoughtfully stacked cup of coffee gelato, paper thin wafer cookies, ricotta cream and cinnamon coffee foam, it made for an elegant nightcap.  The wafer cookies were an especially nice touch of texture that came unexpected.

Service and Cost:
Reflecting its intimate setting, the service was also very personal and welcoming.  Paolo and Chef Matteo spent a lot of time with us, ensuring that they answered all questions and provided their unique commentary about each dish (and wine). I was also glad to see that they graciously accommodated one of our gluten free dining comrades with slightly tweaked versions of each dish.

Costs are wallet friendly and offer a nice option to dine in style without breaking the bank:

Antipasti - $10.95 - $13.95
Pasta - $12.95 - $16.95
Secondi - $19.95 - $22.95
Dessert - $7.95

3 Mmmms

Giano - 126 East 7th Street, New York NY 10009
212.673.7200
L Train to 1st Avenue
www.gianonyc.com

Taco and Nacho Fun at the LIC Flea

Last weekend, Dan and I made it out to the LIC Flea again, which was fun, especially since he's never been. I was happy to see some of the awesome food vendors from last time, but was sad that Little Wrinkles wasn't there, as we really needed to replenish their bodacious raisins (really...the best raisins I've ever had).

We did however, try out the Oaxaca food stand, which actually comes from the popular taco shop with a few locations in the city and Brooklyn.  After indulging in tacos, Dan still wasn't completely satiated, so we went back to Bill's Balls for a meatball nacho platter.  Mmmm...

Korean Taco - I always get excited when I see even hints of Korean flavors in a dish, as I generally love this flavor profile.  Made up of bulgogi marinated steak, and topped with kimchi and a crunchy apple mango slaw, it provided a burst of flavor.  The slightly spicy sauce that tied it all together was delicious too and added a little smokiness.  My only negative about this taco was that it was so full that it was a little hard to eat.

Carnitas Taco - Dan got the classic carnitas taco with braised pork, pickled onion, cilantro and cotija cheese.  The pork was tender and juicy, but not so much so that it created a drippy taco - it made for a most delicious bite, and was also filling, given the generous amount of meat inside.

Meatball Nachos - We couldn't resist this innovative spin on nachos from Bill's Balls, with a Philly Cheesesteak flavor profile.  The meatballs were cut into bite sized pieces and embellished with grilled onions and a generous dose of beer cheese sauce.  What can I say, it was a perfect take on street food and was so shareable. And at just $3 a portion, it was also a great deal!

If you haven't yet tried these food vendors at the LIC Flea, they come highly recommended and they'll be there through this month.

LIC Flea - 5-25 46th Avenue, LIC
www.licflea.com  

Indulging in Meatball Sliders from Bills Balls

Finally venturing to the LIC Flea today, I was welcomed by rows of local food vendors and therefore with plenty of choice for an impromptu lunch.  Finishing a challenging workout at Tone Pilates, not long after, I was in the mood for some protein.  It didn't take me long to decide on the sumptuous meatball sliders at the Bills Balls stand.  

About Bill's Balls:
First hearing about Bill's Balls from Dan who spotted them at a street fair in Manhattan, I've researched their company a bit more and found out that they mostly do special events and catering.  The company however, is based in Astoria.  Boasting freshly rolled meatballs (by Bill himself), they feature up to eight different meatball varieties, including The Astoria, paying homage to our awesome neighborhood.

The Upstate Meatball:
There were three different meatball varieties to choose from today at the Flea, including Bill's Original, The Upstate and The American.  The Upstate caught my eye immediately, as I noticed it was Bill's spin on the Buffalo chicken wing, in meatball form.  In honor of Football Sunday, I thought, what the hell...why not?!

I wasn't disappointed by my choice, as the slider was absolutely gargantuan and oozing with chicken goodness.  The ball itself was tender and moist as can be, boasting delicious chicken white meat, which was then slathered in tangy buffalo sauce, creamy blue cheese dressing and a celery chimichurri sauce.  I loved the crunch from the celery and bits of carrots that cut the richness in the blue cheese sauce.  Overall, the meatball felt substantial but not heavy in your tummy.  I must compliment the eggy brioche bun as well, which held all these ingredients in place and totally held its own with all that buffalo sauce.

Service and Cost:
Welcomed by the friendly Bills Balls staff, they were kind and expedient with my order.  I felt that great care was taken to construct my meatball slider, and I'd happily return for more ball goodness.

Each slider costs $6 or you can bring a friend along and get the 2 for $10 special.  Take a look at their catering options on their site as well - they seem reasonable.

3 Mmmms

Bill's Balls - www.billsballsnyc.com 

Grass Fed Veal Meatballs a La Jersey Girls Farm

You may remember my recent mention of the organic, grass-fed veal I got last weekend at Jersey Girls Dairy Farm in Vermont.  This all went down during the awesome Sweet Escape food retreat, and even though at the time it was a pain to drag all that stuff, including raw milk and eggs home, it was totally worth it.

Dan and I used the veal to make homemade meatballs, which was all Dan's department, and they came out stupendously.  You can definitely taste the difference, in the good quality meat and the farm fresh egg he used in the meatballs as its binder.  A sprinkling of fresh herbs and some freshly chopped red onion didn't hurt either.  We paired all this with my homemade Bolognese sauce, which I have on stash at home and some freshly grown basil too.  It was total savory bliss.  Here's how you make them:

Grass Fed Veal Meatballs a la Dan

Ingredients (serves 2)
1 lb of ground veal (try to use organic, grass-fed if possible)
1 small red onion, finely chopped
5-6 small garlic cloves, pressed
1/4 cup of Worcestershire sauce
Handful of fresh basil, chopped
1 farm fresh egg
1/3 cup of plain breadcrumbs
Salt and pepper to taste

Bolognese sauce - see recipe
Fresh basil for garnish

Directions:
Preheat oven to 350 degrees.  Prepare a cookie sheet with a wire rack, placed inside of it.
Combine all ingredients into a medium bowl and incorporate well with your hands.  Use your hands to form the meatballs, about 2 inches in width.

Place meatballs onto the cookie sheet and bake for 15 minutes on one side.  Flip the meatballs on to the other side and cook for an additional 10 minutes. 

Remove from oven and serve along with the Bolognese sauce and some fresh basil on top. 

Enjoy with a big glass of red vino.

Winegasm's Bodacious Meatballs

After what was a very fun day in the park and just being up and about, Dan and I ended things off at Winegasm.  We haven't been here in quite a while and were looking forward to just chillin', relaxing and enjoying a nice glass of vino.  I also had a handy Scoutmob coupon that I wanted to use so there was that aspect of it as well.

Surprisingly, we ended up going with beer instead, which was so refreshing during last week's heat wave, but we also had these surprisingly bodacious homemade meatballs.

Homemade Meatballs - Although we didn't order this, we waited so long for our drinks and our snacks that they gave it to us as a bonus.  We gave it one quick look and decided that we just couldn't refuse, so we graciously accepted and dove right in.  The whole thing was impressive - a long gratinee dish with four large meatballs covered in crimson tomato sauce and some melted fresh muzz on top.  They were absolutely delicious and quite moist too.  We think they were a mix of pork and beef, which worked really well, and the homemade tomato sauce injected a hint of freshness and acid.  The cheese was the piece-de-resistance that just sealed this already sweet deal.

Service and Cost:
Even though Winegasm's staff certainly made up for the lack of attentiveness in the beginning of our visit, they were still very awkward and inefficient throughout our time there.  We were floored how long it took to get our drinks out - maybe 20 minutes?!

Costs were super affordable, given that we had a coupon and we got the meatballs for free.  We paid a total of $25 for 2 drinks, a shot and a Mediterranean dip platter.

2.5 Mmmms

Winegasm - 31-86 37th Street, Astoria NY 11103

718.932.3331

N/Q Train to Broadway

www.winegasmeatery.com

Celebrating All Things Decadent at Locale

My week started with celebration, which was a great way to kick things off, as we went out for our friend Jamil's birthday.  We started with casual drinks in the city and ended things off at Locale, just a few blocks away from his apartment.  I haven't been in quite a while and was really excited to see what they've been up to.  To my great satisfaction, it sure looks like they've been perfecting things over time, as each dish we had was better than the next.  I surely won't wait this long to go again.  Here's what made me feel this way:

Braised Meatballs - Who doesn't love a meat ball?! We couldn't resist of course, especially when we saw that these were braised, which automatically meant tons of rich, deep flavor.  I'm happy to say that they absolutely delivered and then some, with a beautifully tender and moist interior that just made your tastebuds automatically happy.  The vibrant tomato sauce was not only incredibly hearty but also a little spicy, elevating this a step above a traditional meatball.  Our only complaint was that one meatball for each of us just wasn't enough.

Fagottini - This dish is truly special and a signature for Locale.  For those of you who aren't familiar with fagottini, they're little purse shaped pasta with a surprise inside.  Locale's version includes creamy gorgonzola cheese that's incredibly tangy, which is then further dressed in a creamy magenta beat sauce that just totally rocked my world.  Not only does it contain little bite sized pieces of beets, the sauce takes on a cheesy quality when mixed with the gorgonzola.  A sprinkling of crunchy walnuts help tie this delicious change purse even further together.

Beef Short Rib Risotto - Dan ordered this as his entree and loved it a lot.  Cooked in a hearty cabernet sauce, it had a lovely color and an even better flavor, tasting just like fall should.  The risotto was perfectly creamy and so was the meat, which was almost stew-like.  The crunchy onions on top were a really nice touch too.  Dan's only complaint was that it was a little too rich for such a large portion.  It worked out for me, as I got to nibble on it quite a bit.

Organic Chicken - Jamil went for the elegant roasted organic chicken you see above, with toasted polenta and asparagus. It looked impressive and from his empty plate at the end of the meal, I took that as proof.

Service and Cost:
Our server was attentive and helpful, and it was great that our dishes didn't take long to bring out.  And even when we whipped out a coupon at the end of our meal, the staff was gracious and accommodating, happy and willing to accept it.

Costs are moderate and for the dinner I just described, along with a $10 coupon set us back about $88 in total with tax and tip, so about $29 each.

3 Mmmms

Locale - 33-02 34th Avenue, Astoria, NY 11106

718.729.9080

N/Q Train to Broadway

www.localeastoria.com

Izakaya Dai Sui En - Eating Like a Tokyu

Izakaya Dai Sui En - Takeshita Street, Harajuku, Japan
3405-5858
Yamanote Line to Harajuku 

As you can guess by my very sporadic posts, I'm still on my travels in Japan.  I have so many amazing food adventures to report back on, that it's hard to know where to start, as each region offers something unique and we've experienced some pretty neat things, from eating at top notch, high-end restaurants to being at a traditional style Japanese Ryokan (or Inn).  In this post, I'm going going to switch to basics, as I tell you about our experience at a typical Japanese Izakaya or a casual drink and food establishment, not unlike a pub.

Atmosphere:
Located in the busy and exciting Harajuku neighborhood in between Shinjuku and Shibuya neighborhoods, there's always something going on here.  In fact, you may have already heard about Harajuku from our very own pop culture icons, Gwen Stefani and Nicki Minaj, often sporting and openly supporting its funky fashions.

And with all the fashion, also comes interesting food and fun little specialty shops and restaurants that I couldn't help but admire.  After walking around a bit, we stumbled upon Izakaya Dai Sui En on the popular Takeshita Street, which looked like a fun place to unwind after a long work week.  And since Dan and I fell into this category, he arriving to Japan just that day and I getting over a long (but fruitful) work week, we thought it was the perfect place to sit down and celebrate the impending weekend.

Inside, it was casual and a little smokey but we didn't mind.  One waitress serviced everyone, which was really impressive, given that there were about 40 people in there.  Everyone sat pretty close to one another, to the point where you can openly admire your neighbor's food and drink or strike up a friendly conversation.  Since we were still practicing our Japanese, we kept the chatter just between us.

Food:
While the menu was  a bit daunting at first, consisting of pages and pages of interesting sounding foods, we found a few items that totally intrigued us and that we thought would hit the spot.  I like that they were all simple, comforting foods, involving soup, seafood and even meatballs.  Yes meatballs!

Marinated Octopus - Starting out with a simple seafood dish, we enjoyed the significant pieces of smooth octopus that was marinated in lemon juice and a clean-tasting ginger sauce.  The whole thing emanated freshness and was the perfect way to start a meal, with a crisply piqued palate.  We also loved the little sprouts and sesame seeds on top, that gave it a nice contrast in texture. 

Tofu Soup - This was by far our favorite part of the meal, and we couldn't understand how they got a simple piece of tofu in such an expert state.  Fried and then submerged into the tasty fish broth, the tofu was like a custard inside and slightly crunchy on the outside.  It married quite well with the earthy veggies in the soup such as the enoki mushrooms, seaweed and scallions, which made it even more delicious.  Dan and I kept reaching for the tofu, and even had to split the last one - we were that into it!

Variety of Yakitori - We couldn't refuse getting an assortment of yakitori, including grilled veggies such as asparagus and those enoki mushrooms again, wrapped in bacon, as well as barbecued beef (also wrapped in bacon).  Both things were delightful, and as you all know, I have a soft spot for anything with bacon.  Out of the three skewers, I enjoyed the asparagus most, as it had a nice crunch on the outside, and tasted like it was marinated in lemon, producing an overall refreshing bite.

Aside from all this bacon goodness, there was also chicken.  Chicken meatballs to be exact, which I found really surprising, but they were phenomenal.  Tender on the inside, and interspersed with fresh herbs, it absolutely hit the spot and we were both surprised by how juicy a chicken meatball can be.  You didn't need any kind of condiment with it, which was a testament to its greatness.  

Service and Cost:
As I already mentioned, the service was quite impressive, with one waitress taking care of the whole place, and doing a great job at it.  We didn't have to wait long for anything and on many occasions, we witnessed her hustling and sometimes actually running to customers with their beers or food.  Her effort was very appreciated and we awarded her with a small tip, which isn't customary in Japan. She took it though, which I think is a universal sentiment.

Costs are affordable and set us back about $67, including all the food I just mentioned and a round of beers.  Kampai to that!

3 Mmmms

Dan's Thanksgiving Kitchen Sink Pizza

I like the week after Thanksgiving sometimes even more than Thanksgiving itself - and that's due to all the delicious leftovers.  Of course we ate them as is for a few days, but after that, we started to get creative.  

Dan made his famous turkey meatballs with two kinds of turkey meat and some bacon too - there was a lot left over, and especially that delicious smoky tomato sauce that they simmered in.  He used both ingredients in the gorgeous pizza you see before you.  

He sliced the meatballs into bite sized pieces and also paired them with fresh veggies such as red onion, green and yellow peppers and cheese.  We used Gardenfreude's rosemary salt to finish this baby and each bite was pure and unapologetic bliss.  Here's how you make it:

Dan's Thanksgiving Kitchen Sink Pizza (serves 3)

Ingredients:
Store bought pizza dough
Left over tomato sauce from turkey meatballs
Turkey meatballs (I'll get you Dan's recipe, but in the meantime, here's a substitute)
Handful of thinly sliced red onion
Handful of thinly sliced green or yellow pepper (you can use red too, of course)
1 1/2 cups Mozzarella cheese, shredded (or eyeball it)
Freshly ground black pepper to taste
Rosemary salt to finish
Flour or cornmeal to dust the dough

Directions:
Preheat oven to 425 degrees.

Roll out the dough into a standard size (about 16") and lightly dust with flour or cornmeal.  Spread the homemade tomato sauce on top in a thin layer.  Then pile on the rest of the ingredients in any way you like.  Season with pepper.  Bake for 15 minutes until crust is almost golden brown, but not quite.  Let cool for 8 - 10 minutes and then slice and enjoy.  Top with a bit of finishing salt for extra flavor.  

Butternut Squash Pasta Sauce with Mini Turkey Meatballs

The current book that I'm reading, Naturally Thin by Bethenny Frankel inspired me to make this hearty yet healthy pasta dish. Dan and I worked on it together, as he tackled the meatballs and I made the pasta sauce.

The sauce came together organically by mixing a bunch of healthy yet filling ingredients with a generous amount of good seasoning. The result was fantastic and so much more exciting than a traditional red sauce--and healthier too! Dan's Turkey meatballs, that were also mixed into the sauce were stupendous and as flavorful as his meatloaf and turkey burgers. We experimented by using whole wheat rigatoni pasta and were surprised by how tasty and virtually similar in taste it was to white pasta.

The dish was a smash hit and we'll be making it again soon and experimenting more with butternut squash. See my recipe below if you're interested in trying it.

Butternut Squash Pasta Sauce with Mini Turkey Meatballs

*The below recipe includes ingredients and directions for the pasta sauce only. To make Dan's mini turkey meatballs, follow this recipe and instead of making a loaf, use a small spoon to separate the meat and form it into mini meatballs.

Ingredients (serves 3)
8 oz of whole wheat rigatoni pasta
2 tbs of olive oil
1 medium butternut squash, peeled and cubed into 1" pieces
1 large onion, diced
1/3 cup or three generous glugs of chicken stock
1 tbs of mascarpone cheese (optional)
Italian seasoning to taste
Cinnamon to taste (I like a lot because I love the sweetness)
Nutmeg to taste
Salt and pepper to taste
Fresh parsley, chopped (optional)
Parmigiano cheese, grated (optional)

Directions
Set water to boil in a large saucepan and cook pasta according to directions on the box.

Sautee onions on medium heat for 5-7 minutes or until they get soft and slightly brown. Add the butternut squash, salt, pepper, Italian seasoning, nutmeg and cinnamon and stir frequently for about 7-10 minutes or until the squash gets soft. Add the chicken stock, mascarpone cheese and stir around (you'll notice that the squash will begin to break down). Using an immersion blender or a traditional blender (whatever you have handy), puree the sauce until just slightly chunky. Add meatballs into the sauce and heat through for about 5 extra minutes.

Add pasta right to the sauce and stir in. If the sauce is too thick, add 1/4 cup of pasta water to thin it out. Top with fresh parsley and a small handful of parmigiano cheese (if you want).

Enjoy, and I'm warning you that you might get addicted.

Meatball Melee of the Boroughs Recap

Last night I attended a fierce meatball competition at the Astoria World Manor called the Meatball Melee of the Boroughs organized by Dish du Jour magazine. In addition to the meatballs, the event was also part of the 8th annual Cuisine of Queens and Beyond showcase, where various neighborhood eateries got a chance to feature their best dishes (sort of like at the Taste of Queens).

The Competition
The following 10 finalists from four boroughs (the Bronx was missing) made it to the competition.

Brooklyn:
Agnanti Meze - 78-02 5th Avenue
Ignazio's Pizza - 4 Water Street

Manhattan:
Bar Stuzzichini - 928 Broadway
Bello Giardino - 71 West 71st Street
Campo - 2888 Broadway
Carmine's - 200 West 44th Street
Molyvos - 871 Seventh Avenue

Staten Island:
Pastosa Ravioli - 764 Forest Avenue

Queens:
Agnanti Meze - 19-06 Ditmars Blvd, Astoria
Mundo - 31-18 Broadway, Astoria
Vesta Trattoria & Wine Bar - 21-02 30th Avenue, Astoria

The Judges
An impressive panel of acclaimed culinary geniuses judged the competition:

Tony Tantillo, CBS2 HD food expert
Frank Pellegrino, actor/co-owner of Rao's restaurant
Chef Michael Psilakis, Executive Chef and co-owner of Kefi, Anthos and Mia Dona restaurants
Michael Maroni, owner of Maroni cuisine and winner of the Food Network's Meatball Throwdown with Bobby Flay
Joseph Risi, co-creator of the meatball contest

Chef Psilakis was my favorite and it was exciting to listen to his commentary about meatballs, the best way to cook them and even some fun history facts behind them. He revealed why meatballs are typically round in shape - to ensure even cooking, browning and flavor.

Frank Pellegrino was also vocal and offered his two cents about why Italian meatballs rule "they're not meatballs unless they have red sauce." Also celebrating his birthday, Dish du Jour stopped the meatball judging to bring out an impressive, personalized birthday cake for Frank. The entire room sang Happy Birthday and it appeared that Frank was very touched.

The Winner
The competition was grueling and all 10 finalists exemplified their very best culinary techniques, bringing out wonderful flavor, presentation and variety. But in the end, one winner was announced and that was Bello Giardino of Manhattan with their "Nicky Meatballs"--named after Chef Nick Mormando (pictured above).

The staff at Bello Giardino couldn't be happier and especially Chef Nick who stood proudly, accepting his award, smiling from cheek to cheek.

The other competitors were great sports--they congratulated each other, joked around and resumed serving meatballs to the remaining hungry guests (I was one of them).

My Favorites
Although the official winner was announced, I had my personal meatball favorites that I'd like to spotlight:

Bar Stuzzichini - This was my ultimate favorite meatball because of its intense flavor and light aftertaste. I loved the slightly acidic red sauce, which was packed with fresh herbs and wonderfully pungent parmigiano cheese. The meat itself was tender but firm enough that it held its shape. The size of the meatball was pleasing, larger than a bite but not so big that you needed to take more than 3 forkfuls to finish it.

Carmine's - A lot of people scoff at Carmine's because it's considered "touristy" and generic. But let me tell you, they make a mean meatball. It was the first one that I tasted last night and the incredible flavor did not escape me. I think that the meat was a blend of beef and pork and the inside was soft and juicy. Similarly to Bar Stuzzichini's, its shape held up well when punctured with a fork and I loved how perfectly round it was. I could envision myself eating a huge plate of it with spaghetti.

Vesta - It's no secret that Vesta is one of my Astoria favorites and I adore their meatball. On the larger side, it definitely took a couple of big bites to finish but I loved--and savored--each one. What stood out to me was their sauce, nice and light with zesty fresh flavors of herbs, parmigiano cheese and toasted bread crumbs. I liked finishing each bite with a crunch of the breadcrumbs--it was a nice and unexpected surprise.

Overall, the competition was friendly and fun with many smiles, laughs and good food all around.

If you attended this event, feel free to pipe in with your thoughts and opinions.

3 Astoria Finalists Make it to the Meatball Melee

Last month I mentioned Dish du Jour's Meatball Melee of the Boroughs competition, which takes place on May 19th at the Astoria World Manor. Many contestants entered and competition was fierce, but the Meatball Phantom has spoken, selecting the top 10 finalists that will go on to compete for the best meatball of the boroughs. Out of the final 10, 3 are from Astoria - Agnanti, Mundo and Vesta (meatballs pictured above). I definitely have my favorite, which will remain nameless for now but I wish all competitors luck. And the final 10 are...

Brooklyn:
Agnanti Meze - 78-02 5th Avenue
Ignazio's Pizza - 4 Water Street

Manhattan:
Bar Stuzzichini - 928 Broadway
Bello Giardino - 71 West 71st Street
Campo - 2888 Broadway
Carmine's - 200 West 44th Street
Molyvos - 871 Seventh Avenue

Staten Island:
Pastosa Ravioli - 764 Forest Avenue

Queens:
Agnanti Meze - 19-06 Ditmars Blvd, Astoria
Mundo - 31-18 Broadway, Astoria
Vesta Trattoria & Wine Bar - 21-02 30th Avenue, Astoria

And remember that aside from the meatballs, there will be plenty of things to taste, with over 50 tables full of delicious eats from every borough. Last year's event was super fun and you definitely get what you pay for--lots and lots of good food.

Below are the event details - you can still get discounted tickets so jump on them quick.

Tuesday, May 19th from 6pm - 9pm
Astoria World Manor - 25-22 Astoria Blvd, Astoria NY 11102
Tickets are $55 per person in advance and $65 at the door. Group discounts are available.
To purchase tickets click here or call 718.777.7918

A portion of the proceeds will be donated to SHAREing & CAREing Breast & Ovarian Cancer Support Services.

Vesta - A Perfect Comfort Meal

Vesta - 21-02 30th Avenue, Astoria NY 11102
718.545.5550
N/W Train to 30th Avenue
www.vestavino.com

Last night I had the great fun of dining at a favorite local spot, Vesta. I continue to love it because I know that what I'll get each time will be consistent - great food, lovely wine and fantastic service. My friend and I decided to order a couple of small plates and a pizza to share. Here are some of the new dishes that the evening brought:

Eggplant Caponata - A chunky eggplant spread, it was garlicky with a hint of freshness from the chopped parsley. I also loved the crunchy pine nuts that were interspersed throughout--they gave the spread heartiness and body. My only criticism was that the bread was too thick and crusty--I'd prefer if the slices were thinner because they'd be easier to bite into.

Mozzarella, Tomato, Basil Grilled Crostini - Another simple and delicious appetizer, it consisted of beautiful rounds of creamy mozzarella cheese and fresh cherry tomatoes with slivers of basil. It was a clean way to start a meal, whetting our appetite. I'd recommend it across the board because it caters to virtually everyone.

Meatballs - A relatively new item on the menu, we were curious about how they'd measure up. I was astounded at how heavenly they tasted! The sauce and the meatball were the quintessential dynamic duo--the sauce was chunky, fragrant and so light, while the meatball was tender, juicy and just melted in your mouth. A fine quality ground meat was used and it showed, from consistency to smell to its decadent taste. While I normally wouldn't think of a meatball as a treat, this one felt like pure luxury.

Stracchino Pizza - I think that this is the only pizza I haven't yet tried here so we decided to give it a shot. Like a traditional Vesta pie, it had a thin, crispy crust, which was light and airy. The stracchino cheese, nestled on top had a creamy consistency and mild flavor--it created a perfect marriage of flavors together with the light tomato sauce and seasoned breadcrumbs. Once again, a simple stand-out dish, which I'd put on the same scale as their potato/pancetta/caramelized onion pizza.

Service and Cost:
In true Vesta fashion, the service was lovely. Attentive yet unobtrusive, our waiter did a good job at making sure that we were satisfied. He came by to check on us a couple of times while eating, always with a pleasant demeanor and a smile on his face.

Vesta continues to be a reasonable option. For three appetizers, an entree, two glasses of wine and dessert, our total bill was about $59 without tip.

3 Mmmms