A few weekends ago, Dan and I headed to Bend, Oregon with friends, Moses and Sonya and had ourselves a lovely cabin weekend. That weekend was no doubt filled with tons of great eats, as the house we stayed in came with a fully equipped kitchen, so we were ready to cook our hineys off.
Splitting up the meals each day, both Dan and I as well as Mo & So came prepared with a few recipes and food combinations for dinner and brunch. Tackling the second night's dinner, Dan grilled some beautiful steaks while I made double stuffed sweet potatoes filled not only with the sweet potato flesh but also sauteed shrimp that added an element of sophistication and surprise. A few other tasty ingredients such as cheddar cheese, scallions and a little bit of bacon went a long way into forming the beauties you see above.
Here's the recipe I loosely followed, courtesy of no other than Paula Deen. Hope you enjoy it, and feel free to substitute with regular potatoes too if that's what you have on hand.
Truth be told - even though I've never been to New Orleans yet, I do relish some delicious Cajun food and therefore jumped at the chance to have dinner at Masq restaurant. Enjoying this flavorful and plentiful food with a few of my foodie comrades, we sat down at a generous press dinner, as we enjoyed the flavors of the South.
Atmosphere:
Located in the Midtown East area of the city on 49th Street between 1st and 2nd Avenue, Masq is easy to get to by subway or the bus. It feels very much like a cozy neighborhood hangout, and occupies an entire brownstone building, which is quite unusual.
From the minute you step inside, you ingest the cozy, sultry vibe that can only feel like New Orleans itself, as I imagine it. At the front of the house sits a custom made horseshoe shaped bar, where neighborhood folks gather for classic NOLA cocktails, especially during happy hour. Walk a few more steps and you'll find a cozy dining room with vintage tables, chairs and eclectic artwork, which is where we sat. It all felt comfortable yet still a little different and special, which is why I imagine Masq to be a great place to come to with a group of friends celebrating an occasion.
I must note that the very back of the restaurant serves as a mini performance space where young artists, including singers, comedians, musicians and the like can have a go at their craft on Tuesday evenings. We had the pleasure of seeing this during our visit and I really enjoyed eavesdropping on some of the acts.
Food:
Masq's menu is carefully constructed to honor the best of NOLA's cuisine, but it also pays homage to American classics, which we all enjoyed. I thought the diversity in the menu a smart choice, especially if you dine in larger groups and are trying to please various palates. Here are a few of my highlights:
Mac 'n Cheese Croquettes - Think of this as a mac 'n cheese with a NOLA twist. It's perfectly crispy on the outside, but soft and gooey on the inside, adorned with flecks of fiery jalapeno and chunks of smoky bacon. The spicy remoulade that decks the plate is the icing on this deliciously fried "cake."
Asian Marinated Salmon - As you can imagine, this dish falls into the new American category, and it was a big win for everyone at our table. Boasting a beautifully golden crust with the perfect amount of char, it's marinated in honey and garlic soy sauce, hinting at a bit of an Asian influence. Since this is quite a rich dish, Chef Marc paired it with a simple salad of peppery, leafy greens.
Shrimp Po' Boy - I looove me a po' boy, and this one was a big hit, as it came in the form of a slider. Let's face it, everyone loves miniature food, so the novelty of this alone made my dining companions and me very happy. Once we bit into its fried deliciousness, the flavors rang true with a little sweetness from the shrimp and some spicy flavor from a similar (if not same) remoulade used on the mac 'n cheese. A side of crunchy cole slaw helped cut the richness of this Southern treat.
Jambalaya - Being at a New Orleans style restaurant and not trying the jambalaya would be a crime, naturally. Masq's version was bursting with flavor and included a few original touches such as a dollop of tangy goat cheese on top that created a delightfully creamy sauce, as well as some Cajun spiced chicken. While I enjoyed this dish, I found it to be pretty spicy, which is saying a lot for me.
Sabayon - Sealing this delightful meal with some dessert was absolutely in the cards, and I was excited to see an elegant cocktail glass filled with sabayon (aka zabaglione in Italian) and fresh berries. I appreciated the simplicity of choice here, as the fruit cut the richness in the creamy sabayon and I found my glass emptied in minutes. Imagine that!
Service and Cost:
Similar to the vibe here, the service feels personal and casual. True that you can celebrate special occasions, as I mentioned, but you're never made to feel too formal, which is nice. Having the pleasure of meeting Chef Marc Getzelman, his passion for NOLA cuisine rang true and inspired me to visit soon.
Costs are on the moderate side, and it's nice to see you won't break the bank when trying something a little different.
Appetizers - $8 - $16
Mains - $14 - $25
Sides - $4 - $7
Dessert - $7 - $8
3 Mmmms
Masq - 306 East 49th Street, New York NY 10017
212.644.8294
6 or E Train to 53rd Street
masqny.com
Happy to be invited to a tasting in Little Neck’s Il Bacco, I was interested in checking it out, as it’s a cross-over restaurant. What I’m referring to is its location that lies on the Queens/Long Island border, and therefore services residents from both counties.
Atmosphere:
Situated on the busy Northern Boulevard in Little Neck, Il Bacco stands out amongst other competing restaurants in the neighborhood due to its impressive exterior. Sporting a lovely yellow façade with a crimson roof, it not only looks inviting but is also elegant.
If I’d have to characterize Il Bacco’s style, I’d say it’s traditional Italian with a sophisticated twist. Dining there on a Monday, which is usually an off-night for restaurants, it was nice to see it relatively busy. Looking around the dining room, I noticed a lot of couples, not unlike Dan and me, and it was good to see a variety of age groups. I’d imagine that the clientele looks a bit different on the weekends, with larger parties and kids as well, as Il Bacco offers tons of space.
Another pretty aspect is its rooftop seating, which opens up during warm weather months (now), and I’d imagine it’s really beautiful on a mild summer night.
Food:
Dan and I tackled the menu by sharing everything, which was a fun way to go. We appreciated the manageable portions sent out by Il Bacco’s thoughtful staff, as we walked out happy and sated but not excessively stuffed.
Appetizers – The evening started with a simple plate of marinated olives and spicy peppers. These classic antipasti were a great way to whet our appetite, providing a little bite from the spicy olive oil. We also munched on thin slices of prosciutto that paired well with the olives and peppers.
Two additional apps we tried were the grilled octopus and the garlic roasted shrimp. Out of those, I preferred the shrimp, as it was relatively mild, cooked in a white wine sauce with a few salty capers on top. An earthy side of spinach came with it, and was cooked in a simple, clean style with a bit of garlic and lemon.
Pasta – We couldn’t refuse the pasta course and went with the cheese ravioli with crunchy walnuts on top. As you can see, the large pasta pockets were filled with fresh ricotta cheese and then bathed in the creamy walnut sauce. Dan, who’s picky about his cheeses absolutely loved it, and I was happy to experience that despite the creamy sauce, it wasn’t heavy to digest.
Entrees – Our dose of protein came in the form of cod and lamb chops. While both were delicious dishes, we both fell in love with the cod, which was perfectly flaky and so fresh. The tomato sauce on top was gorgeous and a little chunky too, which gave it nice texture. Laced with pieces of roasted garlic, fresh tomatoes and basil, it was an all-around winning combination. I highly recommend this to all seafood fans out there.
Desserts – As you can imagine, we were both pretty full after the aforementioned feast, but there’s always room for dessert. What arrived was a beautifully colorful platter of assorted Italian goodies such as tartufo, tiramisu, Italian cheesecake, poached pears and a variety of fruit. It’s hard to choose a favorite, as everything was outstanding, with the tartufo leading the charge in excellence. Its dark chocolate shell was a pleasure to eat, as well as its ice cream layer, boasting a distinct amaretto flavor that was so delicious. The simple poached pears were a close second favorite, followed by the delicate tiramisu. However, as I said, all the desserts were delightful.
Service and Cost:
We appreciated the old school wait service here, made up of mostly male waiters. Not only were they cordial and charming, they know their stuff and I felt confident entrusting our waiter in deciding most of our dishes. In fact, the service reminded me a little bit of what you’d experience at a classic institution such as Peter Luger’s (also not far from Il Bacco).
Costs are moderate and accurately reflect the high quality of one’s overall dining experience:
Appetizers: $9.95 - $12.95
Pasta: $15.95 - $24.95
Entrees: $20.95 - $36.95
Dessert: $7 - $9
3 Mmmms
Il Bacco – 253-24 Northern Blvd, Little Neck, NY 11362
718.224.7657
LIRR to Little Neck Station
www.ilbaccoristorante.com
I was so tired from the week and getting back in the swing of things, that I wanted to cook something good without it being too elaborate. And since I haven't really had seafood in a while (there's not much in the way of shellfish in Slovakia), I thought shrimp would be perfect.
Being a bit of a hit or miss for me, I don't always succeed in making shrimp, but this time around was different. I followed the cooking directions of this recipe to a t, which produced really delicious and not overdone shrimp. The simple pairing of cherry tomatoes and a spicy paprika rub gave the shrimp a lot of flavor, which then further rested on a bed of whole wheat cous-cous. Dressed with sliced apricots, pistachios and dill, all the flavors were fresh and vibrant and didn't weigh you down. As you'll see in the recipe, it says you can do it in about 20 minutes and I can personally vouch this is true. Hope you love it as much as we did.
Broiled shrimp with whole wheat cous-cous and a side of yogurt-hummus sauce, as seen on foodnetwork.com
Just last week, I started telling you about a scrumptious summer menu from Bear Restaurant, but now I'm going to switch gears a bit and talk Greek food. Just the other day, I noticed some seasonal summer menu items at Thymari that caught my interest. What I love about Greek food is that it's really great in the summer and keeps you feeling refreshed and definitely not weighed down. Here are some of the seasonal menu items you can enjoy there this summer:
Fresh grilled wild sardines
Chilled octopus salad
Salad with ouzo-scented sauteed shrimp
Homemade Greek pies, made with flaky phyllo dough, stuffed with feta, grilled chicken, spinach, or leeks
And even though it's not special to summer, I personally really enjoy their kolokythokeftedes, which are zucchini/feta croquettes. Served pipping hot, and crispy on the outside, they're a decadent treat that goes well with a very cool and refreshing tzatziki sauce. The portion is large so make sure you share them with friends.Thymari - 32-07 34th Avenue, Astoria NY 11106
718.204.2880
N/Q Train to Broadway
www.thymari.com
I got inspired to make coconut rice from a lamb recipe that I read about in Martha Stewart's Everyday Food magazine. Wanting to vary our ground meat repertoire (we already had beef burgers and turkey burgers that week), I decided to use shrimp instead of lamb. Coconut encouraged me to incorporate other summer flavors--and that for me means BBQ sauce, fresh limes and spices. Introducing...my Grilled BBQ Shrimp with Coconut Rice.
Dan and I enjoyed the sweet/hearty mix of flavors--the freshness from the lime and the parsley brought the dish further to life. It takes about a half hour to make and is a no muss no fuss kind of meal. I strongly recommend it - the only stipulation is to use good, fresh shrimp (none of that pre-cooked stuff).
Grilled BBQ Shrimp with Coconut Rice (Serves 2)
Ingredients:1/2 lb of fresh shrimp, cleaned and de-veinedA glug of plain maple syrup (about 1 tbs)
A glug or two of good BBQ sauce (about 1-2 tbs). I used Blue Smoke BBQ sauce, which is tangy and slightly mustardy1 tbs fresh parsley, chopped1 fresh lime, quarteredSalt and pepper to taste
Good olive oil or vegetable oil to spread on shrimp and on the grill
Directions:Combine maple syrup with bbq sauce and taste it to make sure that you like the flavor - it should be slightly sweet and tangy. If you like it sweet, add more maple syrup, if you like it tangier add more bbq sauce.Brush oil thinly on shrimp on both sides. Season with salt and pepper on both sides and then spread bbq/maple concoction on both sides.Place on a hot, oiled grill or grill pan and cook for 1-2 minutes on each side. Make sure to watch the shrimp closely, as to not let it overcook.Coconut Rice -
follow this easy recipe. I did not use any of the optional ingredients. Make sure to watch the rice, as it has a tendency to burn at the bottom. I'd recommend cooking it for 5 minutes less than what the recipe suggests.Place coconut rice on the bottom of a medium bowl. Top with bbq shrimp and sprinkle with fresh parsley. Squeeze fresh lime juice on top. Feast and enjoy!
I love cooking with shrimp--a). because it's easy b). because it's relatively healthy and c). because it's darn tasty. The following is a recipe for paprika flavored shrimp over a sweet/savory polenta. My inspiration came from two recipes from the June issue of Bon Appetit, but I altered them so much that they became my own. Here they are--and the beautiful thing is that this meal will be ready in about 30-40 minutes tops.
Paprika Shrimp (serves 2):
Ingredients:
12-14 shelled and deveined shrimp
1/4 cup of chopped scallions
Paprika
Salt and pepper
Olive oil
Directions:
Brush shrimp with a thin coat of olive oil and sprinkle well with salt and pepper on both sides. Then rub with paprika on both sides. Sautee on medium heat (in olive oil) for about 2 minutes on each side or until the shrimp curl slightly. Let cool for a few minutes and sprinkle with fresh scallions.
Sweet/Savory Polenta (serves 4):
Ingredients:
6oz - 8oz package of polenta (not precooked)
A handful of chopped scallions
1/3 cup of golden raisins
1 1/2 tsp of lemon zest (you can add more or less, depending on your preference)
Salt and pepper to taste
Directions:
Cook polenta according to directions. Stir in scallions, golden raisins, lemon zest, salt and pepper. Let cool for a few minutes. Spoon into a deep dish and top with paprika shrimp.
Bon appetit!
Malagueta - 25-35 36th Avenue, Astoria, NY 11106718.937.4821N/W Train to 36th Avenue
I was excited to try Malagueta because it offers a side of Brazilian cuisine than I'm not used to. Instead of serving predominantly beef and sausage dishes, it presents a lot of delicious seafood options. Don't get me wrong, I love my Churrascaria as much as the next girl but it was nice to switch it up a bit. Atmosphere:
Simplicity and elegance envelop you upon entering Malagueta but not so much that you feel intimidated. In fact, the decor is very lived-in and cozy. The walls are painted in rich tones with colorful artwork that's cheery and the tables and chairs are simple and comfortable. In fact, comfort and family seem to be the running themes here. From the friendly waitstaff to the laid-back patrons, Malagueta is only a short step away from your own dining room.Food:
As I mentioned, Malagueta has some neat surprises up their sleeves when it comes to food. Their seafood is excellent and flavored with such care that you feel privileged to eat it. The menu choices are plentiful and the portions do not disappoint. Be prepared to be satiated but not to the point where you can't breathe. Here's a sampling of my dinner with Kimberly:Linguica Grelhada Com Mandioca: AKA grilled Brazilian sausage with fried yucca and spicy mayonnaise. This was our appetizer but it looked--and felt--like a full meal. There were plenty of sausage slices for the both of us and the fried yucca was a much tastier alternative to French Fries. In fact, this whole dish reminded me of the festive Peruvian street food, Salchipapas. Our favorite part was the mayo, which was super garlicky and herby.
Moqueca De Camarao: This is Malagueta's most famous dish, consisting of a shrimp stew, palm oil, onions, peppers, coconut milk and cilantro, served with rice. Kimberly ordered this and she loved both its taste and its festive presentation. The jumbo shrimp happily revolved around the mound of rice topped with a pretty fringed scallion. The best part about it was the seasoning and the delicious coconut milk sauce that the shrimp floated on. It was fun to scoop up a generous forkful of all ingredients--simply a dream for the senses!
Corvina Com Vatapa: This was also a fish dish, which included roasted fillet of Pollock served with Vatapa (a spicy cream of fish, bread, dried shrimp, palm oil, cashews) and shrimp sauce. I've never tasted anything like it. The fish was super light and so flaky. Now the Vatapa is what did it for me. It tasted like shrimp mashed potatoes--the essence of shrimp was there but not overpowering. And since the fish rested on the Vatapa, it gave the illusion that there was less of it. I was pleasantly surprised to find a big mound of Vatapa waiting for me after I devoured my Pollock--nice touch Malagueta.
Pudim De Leite: Flan! No explanation needed except to say that this was the real thing. No soggy custard here, this one had rich substance and impeccable flavor. It looks pretty small on the picture and even appeared so in real life, but once we dug in, it's luxuriousness was so impactful that we slowed down quickly. It was truly the right way to end our meal.
Service and Cost:
Our waitress was friendly and the menu seemed almost second nature to her. I suspect that she's part of the Malagueta family because she looked comfortable in her surroundings and projected a family hospitality onto us. I liked her immediately and she served us well throughout our dinner--dishes came out quickly and we did not feel rushed in the least.
The prices here are hands down unbelievable--as in cheap! The appetizers are large and generally go for $7-$8. All entrees are under $18 and dessert is $4. I was especially impressed because the quality of the food is incredible and the dishes are presented in a gourmet fashion.
3 very loud Mmmms
