HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label NYC Restaurants. Show all posts
Showing posts with label NYC Restaurants. Show all posts

Friday, February 8, 2013

What to serve for Chinese New Year? David Chang’s Bo Ssam, slow-roasted Pork with Ginger-Scallion Sauce, Ssam Sauce, Kimchi and Rice


Center this dish on your dining table and stand back.
        Chinese New Year is upon us.  This Sunday, February 10th is the start of the Year of the Snake. Despite all the negative connotations of snakes and snake-like behavior,  according to Chinese Horoscopes the year 2013 symbolizes action, energy, leadership and vitality. This year, the snake is obligated to do its best for the good of others.  All in all 2013 is seen as a good year.  So there's something to celebrate.  And I can't think of a better way than to serve this phenomenal dish. Not only will it bring Asia to your table for a New Year's celebration, the leftovers can be turned into a decidedly American dish--pulled pork and an Italian one--pasta sauce.  I'll save those recipes for a future post.  Today belongs to Bo Ssam, the brain child of David Chang, everyone’s favorite renegade chef.  
         Chef Chang's tiny Momofuku Ssam Bar, on a decidedly unfashionable strip of lower Second Avenue (207 2nd avenue new york, NY 10003), is perpetually packed.  David is a particular favorite of ours and not only because he loves one of our absolute favorite Montreal restaurants --Joe Beef-- so much (http://www.chewingthefat.us.com/2011/10/next-stop-in-montreal-homage-to-joe.html), that he wrote the introduction to its cookbook.  David Chang is inventive, highly skilled and most of all, magnanimous.  If you need proof of that last characteristic, consider his sharing this particular recipe: He has included it in his Momofuku cookbook (Clarkson Potter 2009) even though it is such a hit at his eponymous restaurant that, even at $200, a 6 to 10 person Bo SSam has to be ordered well in advance.  But here’s the incredible thing:  You can make this amazing dish at home for well under $40.00!  Now if that sounds like some kind carnival barker talking, it’s because I was astonished at how good it is and, quite frankly, while I am not a complete skinflint, nothing makes me happier than a great food bargain.  Particularly one that tastes this good.

Monday, September 12, 2011

Steak Hache, an homage to Joe Allen’s Chopped Steak




       Our favorite restaurants often share one thing in common.  We go there without ever having to look at the menu.  We know the moment we walk in the door what we are going to order.  There’s the linguine  with clam sauce at West Bank Cafe (407 W. 42nd St., New York, NY 10036 at Ninth AvenueTel: 212 695 6909).  The steak frites at Bistro Cassis (225 Columbus Ave, New York, NY, 10023 Tel: 212 579 3966).  And at Joe Allen (326 West 46th St. New York, NY Tel: 212 581 6464), we inevitably order the Chopped Steak.  This delicious charred-on-the-outside, rare-on-the-inside piece of great American beef is one of my favorite dishes on earth.  And it isn’t even on the menu.