It's just not French without Ysee...
Love the applesauce in a pouch...
Packed house-thanks to arts dude and promoter of the event, Damien B.
Sunday, June 22, 2008
Got My Tires Slashed, and I Almost Crashed...
...but that's what happens when you park your car in Little Havana. With an Obama bumper sticker (my car was targeted even though it is completely nondescript and the other ten cars on the block were untouched-only distinguishing characteristic? Obama on the bumper.). I really like this cute French store in the Alliance Française (618 SW 8th St), and the Fete de Musique was a lot of fun, but I'm warning you-beware of douchebag racists who roam the area slashing tires of cars with Obama stickers. The police will not show up (I waited an hour-then the tow truck came). My advice is to not patronize businesses in this area until the police do something about these hate crimes that strike at the heart of our democracy. It's just not pretty. Try to stay off the side streets if you go. The cop I spoke to snickered, and of course he was 'off-duty' (although in uniform with a cruiser parked nearby). And he was black. It's going to be a long, hot, summer, my friends. Better get yours. I've got mine...
It's just not French without Ysee...
Love the applesauce in a pouch...
Packed house-thanks to arts dude and promoter of the event, Damien B.
It's just not French without Ysee...
Love the applesauce in a pouch...
Packed house-thanks to arts dude and promoter of the event, Damien B.
Wednesday, June 18, 2008
I Have A Crush On A Girl Named Berkel...
The last time I saw one of these was at Bar Jamón, the teeny spot around the corner from Casa Mono, in NYC, both owned by Mario Batali and Joe Bastianich (James Beard Restaurateurs of the Year). Actually, it was not a new one, which costs upwards of $5K, but an antique. I can't remember whether it was Batali or Bastianich who was the collector of antique, hand-cranked meat slicers, but I do remember that one or two had set back the owners $20K+. This beautiful, lovely, mother of a machine, never heats up, so it has less of a chance of 'bruising' the meats, thus altering their delicate flavor balance (but of course you already knew that). Will comment on the actual food at Fratelli Lyon after I stop salivating about this machine. It is, of course, silent, and all you have to do to cut paper-thin slices is place the meat on the plate and crank. Here's some of the results-speck, mortadella, prosciutto....
That's luscious, isn't it? And from what has been called, "The Ferrari of slicers." Only I'd rather have an antique Berkel hand-cranked slicer in my kitchen than a Ferrari in my driveway. Seriously. And...it's certified green-no voltage necessary....If they ever put chairs in front of the counter where this dreamboat lounges, I will sip cheap rosé and stare at her all night long. Did I mention she's a quiet young thing? I shall call her Berky.
Fratelli Lyon
4141 NE 2nd Avenue
Miami FL 33134
305.572.2901
Thursday, June 12, 2008
Smoked Pork Tongue Tacos...
Eat This Before It Eats You Back.....Smoked Duck Tacos have already been covered here (see below)...but how about Smoked Pork Tongue Tacos? Same concept, more tongue. Tastes like tongue, but lighter than cow tongue. (Is that good? I'm not sure....) Add some cilantro, scallions, raw corn kernels, etc., and don't forget to cook the duck skin down to crunchy cracklings to put on top.. The smoked duck is a good way to ease uncomfortable friends into the pork tongue section of the evening-they make a good combo-like corned beef and pastrami. I like to warm up some Bulldog Sauce to thin it out, then pour it on top. All available at your local Asian grocery. Have a tasty weekend...
Smoked Duck Tacos...http://dailycocaine.blogspot.com/2007/11/smoked-duck-tacos.html
Tuesday, June 10, 2008
The Best Dinner (and breakfast) in Town...
Tobacco Road's Lobster Dinner. Every Tuesday-$10.99. http://www.miami.com/culinary-cage-match-lobster-article Here are your photos. Prepare to drool...
I also parlayed the leftovers (don't ask) into an amazing breakfast-lobster and corn omelet with warm tortilla and avocado. Of course the lobster meat is already cooked, so just gently warm it in some butter and cream. Do not overcook. In fact, if you can let the lobster meat come to room temperature first (covered, of course), that's even better. Then gently place the meat into already warmed butter and cream, and swirl it around while you're starting the omelet. Fold it in after a minute or so, along with some raw corn kernels, when the eggs start to bubble around the edges. Try to get lucky when you fold over the omelet. I didn't, but it really had no effect on the taste. Leave the lobster pieces big enough so you can feel the texture, and the crunch of the corn is also nice. Top with a quick grating of good cheese and a squirt of truffle oil if you have it. I like Bud with my lobster, although for the egg preparation I prefer Champagne. (This
also works with crab; but use good crab meat, like backfin lump, if possible.)
I also parlayed the leftovers (don't ask) into an amazing breakfast-lobster and corn omelet with warm tortilla and avocado. Of course the lobster meat is already cooked, so just gently warm it in some butter and cream. Do not overcook. In fact, if you can let the lobster meat come to room temperature first (covered, of course), that's even better. Then gently place the meat into already warmed butter and cream, and swirl it around while you're starting the omelet. Fold it in after a minute or so, along with some raw corn kernels, when the eggs start to bubble around the edges. Try to get lucky when you fold over the omelet. I didn't, but it really had no effect on the taste. Leave the lobster pieces big enough so you can feel the texture, and the crunch of the corn is also nice. Top with a quick grating of good cheese and a squirt of truffle oil if you have it. I like Bud with my lobster, although for the egg preparation I prefer Champagne. (This
also works with crab; but use good crab meat, like backfin lump, if possible.)
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