Tag Archives: food

Ch-Ch-Ch-Chia!

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Many people don’t know that I had have a serious addiction; I fight urges on a daily basis and think about it all the time, day and night, sometimes it makes appearances in my dreams. Ice cream. It makes me happy, keeps me company, can be savory, sweet, or both. Ice ream comforts me and punishes me; it can be a happy ending and yet a sad one when the spoon hits the bottom of the carton. It can be smooth, or chunky and rough; soft or hard, cheap or expensive, good in small doses, but bad in large quantities. Ice cream is a metaphor for life. Ice cream is life. Ice cream gives me life.

In order to keep from relapsing, I need healthy substitutes and activities to suppress my urges. Enter the chia seed.

Although I’m not into food trends, and chia seeds are gaining in popularity by the day, I’m a believer in these little suckers. They’re smaller than flax seeds, but even though many people compare them to each other, chia seeds are filled with twice the protein of most grains and contain five times more calcium than milk. On top of that, they are rich in omega-3 and omega-6 fatty acids, soluble fiber, potassium and several antioxidants, nutrients and minerals. Incorporating chia seeds into you diet will provide many benefits, such as:

Increasing Protein Intake
Most people—especially women and vegans/vegetarians—don’t consume enough protein. Chia seeds make a great source of protein for vegetarians and don’t have any cholesterol. One one-ounce serving of these amazing little power seeds has 4.4 grams of protein.

Upping Fiber Consumptions
A one-ounce serving of chia seeds has 11 grams of dietary fiber, which is about a third of the recommended daily intake. Adding some seeds to your diet is a super easy way to make sure you’re getting a proper amount of fiber, which aids in digestive health.

Providing Phosphorus (Something that’s not on anyone’s radar, let’s be honest)
Chia seeds also help you maintain healthy bones and teeth (the calcium benefits bolster this effect). Phosphorus is also used by the body to synthesize protein for cell and tissue growth and repair.

Improving Heart Health
Chia seeds have been shown to improve blood pressure in diabetics, and may also increase healthy cholesterol while lowering total, LDL, and triglyceride cholesterol. Don’t we all want to keep our hearts pumping like well-oiled machines? Yes. Yes we do.

Combatting Diabetes
Chia seeds slow down digestion. The gelatinous coating chia seeds develops when exposed to liquids-can also prevent blood sugar spikes.

Fighting Belly Fat
Chia’s stabilizing effect on blood sugar also fights insulin resistance, which has been tied to an increase in belly fat (source: Live Strong). Enough said. No one wants belly fat.

Filling You Up Faster
Tryptophan, the same famous amino acid found in turkey, is also found in chia seeds. Even though tryptophan is notorious its “Itis-inducing” property that makes you want to take a major nap, it also helps to regulate your appetite, sleep and improve your mood. Added benefit to getting full faster: making less room in your belly for bad things.

So after doing the knowledge on this super seed, of course I had to find ways to add this to my diet. Since getting rid of all the ice cream in my apartment, I had to replace it with something. Why not chia seed pudding? I had my first taste of some at a “lunch and learn” session with the office nutritionist and fell in love. It reminded me of many Chinese desserts I’ve eaten from my childhood up till now. One of my co-workers told me she’s been making chia seed pudding at home recently for health reasons and also because she loves how it tastes, (she’s also Chinese). We bonded and she gave me her simple recipe. I tried it right away and made my own little tweaks to tailor it to my taste buds.

I was surprised at all of the positive responses and requests I received from my last post, in which I referred to making the pudding for the first time (click here to read it), all of them calling for the benefits and for the recipe. So, I’ve already detailed several of the awesome ways chia seeds will improve your life, now here’s to make a healthy, quick, easy, and tasty chia seed pudding:

2 cups of coconut milk or other milk (I just tried hemp milk and it’s fantastic!)
3 tablespoons of agave nectar, or sweetener of choice (adjust according to your personal taste)
1/2 cup of chia seeds
1 teaspoon of vanilla (or to taste)
Cinnamon and nutmeg to taste (optional)

Directions:
In a quart-sized container with a lid, add all ingredients. Place lid on top and shake to mix them all together. Put container in the refrigerator for at least four hours, stirring occasionally. (I left mine in the fridge overnight and it was fine.)

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Since my first attempt, I’ve made a chocolate version as well. All you have to do is add about 3 tablespoons of cocoa powder.

Last night I was feeling adventurous and was in need of a filling, protein-packed dessert, so I did something a little different. I heated the pudding, then added whey protein-infused almond butter and two squares of intense dark (80% cacao) chocolate. I mixed the concoction together so everything could melt and blend, then let it cool slightly. I ate it warm with some hot tea and was in absolute heaven with my chocolate nut butter pudding! There are probably endless variations that can be concocted, like adding a cup of strawberries for a strawberry version, or you can add more spices to the cinnamon and nutmeg for a Chai Chia Pudding.

Even though the gel coating the seeds make when soaked in liquid soften the seeds, if you’re not a fan of the texture, you can put the pudding in a blender and blend until smooth. It will thicken in about 10 minutes in the fridge and will be ready for consumption even sooner.

Next up in chia seed experimentation: savory recipes! Stay tuned…

In the meantime, let me know if you tried the recipe and/or any variations. I’d love to know if you like this as much as I do, or if you’ve come up with your own versions.

Kung Hay Fat Choi!

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Today was the first day of Chinese New Year (Lunar New Year). 2015 is the year of Sheep. Why February 19th? This day is a new moon day, and is the first day of the first Chinese lunar month in the Chinese Lunar Calendar system.

A Super Brief History: The Year 2015 is the 4712th Chinese year. The Chinese believe that the first king of China was the Yellow King (although he wasn’t the first emperor). The Yellow King became king in 2697 B.C., therefore China will enter the 4712th year on February 19, 2015. I won’t get into the elements and the Stem-Branch System and how we arrive at the sheep being a green wooden sheep–too technical, so I’ll let you Google it, if you’re so inclined.

Since we’re the only ones in New York from the family, Mom and I took the day off from work and donned our new clothes and shoes before heading out to feast on traditional lucky dishes and some contemporary Chinese cuisine as well–we went to the Upper West Side’s Red Farm; the dishes are below. We were stuffed after eating eight dishes (a lucky number), some of which were Chinese dumplings (treasure because of the meat inside), long noodles (symbolizing long life), and oranges (a sign of completeness).
PhotoGrid_1424402952167We had a great time spending the day together, walking the New York City streets and stamping out the bad with our new shoes, wearing red for good luck and to chase away any evil spirits–even our lipstick was red today (my finger nails too)! And the best part (besides quality time with mom, natch)? LUCKY MONEY! Gotta love those little red envelopes.

I wish you all prosperity, happiness and blessings!
V

Saturday Brunch at The Cecil

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After a long, rough week, mom and I ventured to northern Manhattan today on a whim. It was an absolutely beautiful day that we knew couldn’t be wasted, so we walked all the way up north along Central Park to hang out in Harlem and ended up hungry enough to wander into The Cecil for brunch.

The Cecil, created by New York businessman Richard Parsons and noted restaurateur and chef Alexander Smalls, is New York City’s first Afro-Asian-American brasserie.

Inspired by the travels, exploration and study of the African Diaspora of Chef Smalls, The Cecil will offer a global adventure in tastes and flavors as diverse and dynamic as the community in which the restaurant resides.  Its goal is to connect communities through food, comfort and hospitality.

The Mavericks had a delicious meal there a couple of months ago during NYC Restaurant week and we were blown away by the experience. I’d been trying to figure out a way to get back there to show someone else to their eclectic menu, and I knew my mom would be game. (I will add here that she’s a tougher critic than I am.) Their brunch menu seemed just as exciting as their dinner fare, so my mouth was already watering as the hostess guided us to our seats.

The Cecil

First up was to try their brunch cocktail, the Kimchi Bloody Mary. Instead of the usual tomato juice, they used pureed Korean kimchi and its juice to mix with vodka–it was kind of like drinking a Korean gazpacho on ice. Although it took some getting used to, I quite enjoyed it; even though my mom said it was too different for her and that she wasn’t crazy about it, I noticed that she kept reaching for my glass, so her review on this item is neither here nor there…

Next came our Mac n Cheese appetizer; we were curious to try their version, as it had aged white cheddar and Gruyere cheeses, caramelized shallots and rosemary. It was perfectly gooey and just rich enough. The rosemary made it feel a bit lighter and the sweetness of the shallots complimented the sharpness of the cheeses. Well played! Even though we were getting full already, we dug into our entrees, splitting them amongst each other. We ordered Duck Confit & Yam Waffles with Papaya Sauce and Roti Pizza (oxtail, aged cheddar cheese and 2 fried eggs over top). The duck was basic, but good; the yam in their batter made the waffles super moist and lent them a delicate sweetness that balanced the savory duck quarter. However, the dish could have used more papaya sauce because there simply wasn’t enough to accompany each bite. No one enjoys dry waffles–YES, they were moist, but what’s a waffle without syrup (in this case, papaya sauce)?! I rest my case. The Roti Pizza was good, but aged cheddar didn’t seem the right choice of cheese in this instance. The oxtail was delicious–a thick black bean oxtail stew spread across the roti in place of a tomato base. The sunny side up eggs were like smiley faces on the roti, adding the right amount of moisture to the dish, and giving me a smiley face in return. We finished every bite, leaving our plates completely empty and our bellies filled to capacity. We had to walk back home to make room for coffee and dessert!

Although The Cecil’s menu isn’t for everyone–I believe one must have a somewhat adventurous palette to appreciate some of their concoctions– I believe there is something on both of their menus for all to try. I love a good burger as much as the next guy, but I do need a culinary pick-me-up once in a while and The Cecil provides exactly that. Even though we enjoyed their brunch, I think dinner is their stronger suit and will travel back uptown with her on any given evening to repeat my previous nighttime excursion. She needs to understand why they won awards and why they’ve received so much well-deserved laud, not from me but real critics and reviewers.

Besides, how can I not revisit a place that basically describes my genetic makeup?! I’m just saying. That can’t be a coincidence… I might just have to tell them to rename the restaurant “The Vickylicious.” After they make their brunch as noteworthy as their dinner, that is.

MM Goes to CO-OP Food & Drink: Can I Be on This Board?

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After the major letdown of Hotel Chantelle the previous week, Marissa and I were hoping upon hope that CO-OP Food & Drink (located in the Hotel on Rivington on Manhattan’s Lower East Side) wouldn’t be another Maverick Monday disappointment. The menu, once again, seemed very promising; we’d wanted to go for a very long time because of their unique offerings and restaurant.com provided us with the opportunity. For US$4.00, I bought a gift card worth US$25.00 to put toward our meal—what a steal! Here’s what the website has to say about the dining experience they try to provide:

Located on the ground floor of Hotel on Rivington in NYC’s Lower East Side, CO-OP Food & Drink is based on the co-operative principle of bringing together different services and products under one space for everyone’s benefit. Under the leadership of Executive Chef Victor Startek, they bring… together different ingredients, flavors and cultures that reflect the diversity that is the Lower East Side.

This philosophy allows guests to enjoy a variety of plates such as the Tuna Tuna Yuzu Sushi Roll (w/ spicy tuna, tuna, avocado & yuzu dynamite sauce), Shredded Pork Belly Tacos (w/ Ancho BBQ, Smoked Creama, Beets), Fried Chicken Biscuits (w/ ranch & pickled jalapeno aioli) and Miso Cured Salmon (w/ peanut sauce, watermelon radish & pickled celery root). In the spirit of a co-operative, most of the dishes are designed to be shared family-style through multiple courses.

Even so, we didn’t get our expectations up too high…until we entered the dining room, that is. (The bar is nice too, by the way.)

The artwork! The wooden table running the length of the dining room! The plush black leather booths and black chandeliers! Everything in the room was noteworthy—decadent and rustic at the same time. What a great juxtaposition and balance the designer created with the ambience and décor—Marissa was so impressed that after our meal, she booked the long table for her annual holiday dinner. While simultaneously perusing the faces in the portraits covering the wall and picking the dishes we wanted to try, our excitement quickly grew. Here’s what we ordered from their eclectic menu:

To Share
Co-Op Roll – spicy tuna, rock shrimp tempura, serrano peppers
Taco Flight – spicy shrimp (with bacon and blue cheese cole slaw), market fish tacos (grilled fish with avocado and red cabbage)

Marissa
Fish Curry – tile fish, red curry, brown rice, tofu
Kiwi Caipirinha – Leblon cachaça, kiwi, lime juice

Me
Miso Cured Salmon – peanuts, celery root, watermelon radish
Kiwi Caipirinha – Leblon cachaça, kiwi, lime juice

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To start, the drinks (Kiwi Caipirinhas) were lovely—just sweet, tart, and strong enough to whet our palettes for the sushi roll, which was good, but not good enough for me to be effusive. The fish tacos on the other hand, were phenomenal, and I’ve had my fair share of fish tacos. Light and refreshing, they were simply cooked and seasoned; each ingredient stood out yet didn’t compete with their counterparts. We loved these and gobbled them up seemingly without breathing! Too bad the spicy shrimp taco gave us the opposite effect. The blue cheese was so pungent that it overpowered the bacon, which in turn, overpowered the spicy shrimp; there was just too much going on at the same time that it completely missed the mark. We wished we had ordered more fish tacos to erase the memory and taste of this misfortune.

We needn’t have worried though, because our main courses were divine! Marissa’s fish curry was neither too rich in consistency nor was it too heavy in coconut flavor or spiciness. Although served steaming hot, the fish wasn’t overcooked sitting in the curry sauce and the curry itself was silky. My miso-cured salmon—which I was afraid would be too salty—was amazing as well. The salmon skin was wonderfully crispy and not chewy in the slightest. The meat was perfectly marbled and cooked just right; moist, fork tender and flaky, the salmon melted in my mouth like a savory candy. The Mavericks were in fish heaven and the accompaniments were like harp strings playing celestial music. I could wax poetic about my salmon alone, however I think I’d be banned from the blogosphere so I’ll spare you all the adjectives.

The only thing missing to round out our experience and meal at CO-OP was dessert, but alas, the pastry chef had embarked on another career path and was no longer making her unique concoctions that I was so dying to try. That’s ok though; because we were so happy with the meal overall, I believe we will return for more, and by then dessert will be back on the menu.

Cheers, CO-OP! You have restored my faith in trendy food.

MM Goes to Hotel Chantelle: Let Me Tell…

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…how awful this experience was for us. Usually on our Monday evenings, the Mavericks like to go for nighttime constitutionals before hopping on their respective trains home. (I’ll switch back to the more unpretentious 1st person now.) Since we’re so often on the Lower East Side, we usually pass one restaurant/bar that we’ve put on our list of places to dine, Hotel Chantelle, because it has what reads like a fantastic menu. We finally got our opportunity to dine on the rooftop one lovely Monday evening when the weather was perfect and we were both tightly wound from personal/career life and needed a break.

Upon entering the establishment, it looked like a dilapidated Parisian hostel. Keep walking and you encounter bamboo against walls painted with UV splatters enhanced by black lights—cliché, but whatever. All of a sudden this dark hallway opens up to a lovely rooftop bar and restaurant with white tiled floors and dark iron and wood accents and décor. This atmosphere seemed more promising and lent a little more hope as we perused the menu. Unfortunately, after having considered our options several times over, we still hadn’t been offered any service. Twenty minutes into waiting and still no one came to check on us! When we finally flagged a waitress down (mind you, we were about to get up and leave until we got her attention), we were greeted with curt responses, major attitude, and no apology. Would the food be worth this treatment? Here’s what we ordered:

To share
Deviled Egg Tasting – lobster & caviar / maple bacon & jalapeno / smoked salmon caper crème fraiche

Me
Kale Caesar Salad with Poached Lobster – crisp kale, shaved parmesan, garlic bread croutons, classic Caesar dressing
White Truffle Pizza – ultra-thin crust pizza, fresh sheep’s milk ricotta, mascarpone & goat cheese,
sautéed mushrooms, arugula, white truffle oil, shaved parmesan

Marissa
Snow Crab Claws – half dozen snow crab claws served warm, drawn butter, mustard aioli
Pan Seared Branzino – pan roasted filet of Mediterranean sea bass, topped with warm sautéed kale, capers, olives, baby tomatoes

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I’m going to keep this review short and sweet because I refuse to waste any more time on this place, so here’s the rundown: The deviled eggs were so mediocre, I would’ve been better off just hard-boiling some eggs on my stovetop and eating them plain, straight out of the shells. Marissa’s crab claws=basic and slightly overcooked. My salad, however, was possibly one of the best kale salads I’ve ever tasted, and my lobster was perfectly poached! This was Hotel Chantelle’s only bright moment, believe you me, because Marissa’s branzino and the accompanying sautéed veggies were so salty she could only eat the baby fillet. I tried a tiny morsel of it and almost spit it right back out onto the plate. The ocean isn’t as salty as that dish. My pizza was a crumbly mess, but tasted alright; definitely not anything to write home about—I’m mad I’m writing about this whole experience on this blog, honestly. OH! And to add insult to injury, our lovely waitress double charged Marissa’s credit card and it took forever and a day to dispute.

This place needs to be condemned, along with the waitstaff.

Maverick Monday Goes to Pão: This Is Not a Love Song…

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…however, dear Reader, consider this a love letter of sorts to the owner and chef at Portuguese restaurant Pão, for regaling the Mavericks with the best of our Monday culinary excursions thus far. A bit spoiled by the authentic Portuguese fare I’ve feasted upon during my years in Miami, I did not expect such an all-around fine dining experience from this remote locale near Gotham City’s Holland Tunnel. Yet from the moment I stepped foot into this culinary sanctuary, a feeling that something special lay in wait portentously settled in my soul.

The worn, thickly varnished dark wood décor, stark white walls and tablecloths, and the billowing curtains on the open floor-to-ceiling trellis windows made one feel as if no longer in gritty Manhattan, but rather in old Lisbon itself, at a neighborhood haunt run by your good friend from down the street whose family came part and parcel with the cozy little bar, the little one doing homework, undisturbed by her father’s hearty greetings to newcomers and old alike. Next to the bar is a lifelike portrait of an apron-clad man wielding a knife in one hand and that day’s fresh catch of octopus in the other. This man looked quite familiar however, as if I had just glimpsed his visage mere moments ago; ah, my eyes failed me not! It was the chef in Pão’s very kitchen, painted by one of the wait staff years ago (he’s on the website’s homepage as well). This knowledge further solidified the good energy emanating from the restaurant’s pulse. We could only hope going forward that the cuisine would be just as fortifying for our bellies as the atmosphere had been for our hearts.

Our trusty friend, Groupon, provided us with two three-course meals accompanied by a bottle of wine of our choosing—I selected their green wine option which is specific to Portugal, therefore the obvious choice. Crisp, refreshing, just sweet enough and not too dry, our perfectly chilled bottle of Octavo Vinho Verde was just the thing to whet our appetites. Here is what Marissa and I ordered from our lovely and helpful waitress:

Marissa
Vieiras em Tomatada com Porto – Sea Scallops on Tomato Compote with Port Wine Syrup
Pargo com Espuma Batata – Snapper with Whipped Potatoes in a White Truffle Oil
Arroz Doce – Homemade Rice Pudding

Me
Salada de Polvo – Baked Octopus in Garlic/Parsley Vinaigrette
Bacalhau à Bráz – Sautéed Cod with Egg, Onion & Straw Potatoes
Arroz Doce – Homemade Rice Pudding

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In order to accurately assess our experience, we sampled each other’s dishes and were not disappointed in any way by any course.

The Courting Stage: Since the owner told us his scallops were voted one of the best in city, we simply had to test his word—his testament proved true. Firm, succulent and fresh, they were sublime in texture and taste. The tomato compote was refreshing and light; it paired well with the port wine syrup which tempered any possible tartness, yet wasn’t too sweet in and of itself. The baked octopus (I was compelled to order it after staring at the chef’s portrait on the wall) was equally divine; perfectly grilled and seasoned, it was firm, meaty and emitted just the right amount of oceanic essence. Paired with the lovely green wine, we Mavericks were falling in love with Pão rather quickly, and were ready to fall even deeper with our entrées.

Marriage: Marissa’s snapper was light and flaky, simply grilled atop truffled airily whipped potatoes. The dish was so fine and elegant that it stroked the palette like French silk. Pão was definitely no stranger to the nuances and subtleties that comprise truly fine dining without gilding the lily. I chose the bacalhau because it’s a very traditional dish that an authentic Portuguese establishment should always create perfectly—a litmus test of sorts. The chef did not let me down; it was truly delectable. The dish smooth, mellow and moist, not too salty, and the straw potatoes (think of shoestring fries) provided just enough crunch. Rather than pile all of the potatoes over the top, the chef married them into the dish with the cod, egg, and onion—a marriage made in heaven, believe you me. What God hath joined together, let NO man put asunder!

Ever After: The rustic arroz doce summed up the entire meal in its simple and unadorned beauty. Again, they win with their subtle use of fine ingredients; tiny bits of orange peel mixed into the velvety dessert gave each bite a burst of citrusy flavor that tempered the richness of the pudding itself. The cooking of the rice was timed accurately so it wasn’t spineless, yet not too firm that it hurt to chew. Spiced just right, we couldn’t be happier…until the owner complimented us with two glasses of smooth port wine and even smoother kisses to our cheeks. What a splendid ending to our evening.  Brava, brava!

You have captured our taste buds, our bellies and our hearts, Pão. I think of you fondly and anxiously await our next reservation. Until then I am…

 
Yours truly,
The Vickylicious

Maverick Lundi Va à L’est du Village

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Monday had the Mavericks dining at Le Village in the East Village with another amazing Groupon perk. This deal piqued our interest because, although a French restaurant, its menu had mostly vegan and vegetarian items of which Marissa and I were curious to sample. On the website, Chef/Owner Didier P. of La Sirene fame says:

“Hand on the kitchen, I want to do a ‘complement’ of my 1st Bistro with a lot of Vegan/ Vegetarian options. No processed tempei, seitan or even soy!
  However, you can come with your friends regardless if they aren’t Vegetarian, I have few dishes (Appetizers and Entrees) which are with meat.
  That’s the difference with ‘Table Verte’ It will be a bistro ‘meat Friendly.’”

French cuisine is known for its sumptuous dishes that luxuriate the palette with rich and lusty flavors and textures. Would vegan/vegetarian fare massage our taste buds similarly? According to reviews from previous patrons and a 2014 OpenTable.com Diners’ Choice Award, yes. The unapologetically carnivorous being that I am, I had my doubts, but was still excited nonetheless; I had a feeling this meal would be more suited toward my mostly pescatarian comrade. Our Groupon deal included 2 appetizers, 2 entrees and 2 desserts. Marissa bought a bottle of wine from the bar next door (no corkage fee at Le Village, by the way). Here’s what we ordered at this BYOB, mostly meatless bistro:

Me
Pate de Campagne (duck) – served w/ cornichons, Dijon mustard and puff pastry
Choux-Fleur Roti – roast cauliflower head w/ sautéed greens, sweet potatoes, quinoa red bell pepper coulis
Banana Brulé (The Banana pudding, French Style) – French pastry cream, Nila style cookies, caramelized sugar coating

Marissa
Royans Ravioles a la Crème – fresh little French raviolis stuffed with Comte cheese, garlic, parsley, cooked with heavy cream and truffle oil served in a cast iron cocotte… Sensual!
Coq au Vin – red wine, bacon, onion, mushroom bouquet garni. Stewed chicken, classic and rustic!
Minute Baked Vegan Seasonal Tart (apple) – served with coconut sorbet

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The pate was served warm in a ramekin, accompanied by a smooth Dijon mustard, a few cornichons, and 4 light and flaky puff pastry straws. The pate was flavorful and moist, but a little too firm in texture for my liking, possibly due to overcooking (it seemed shrunken in the little ramekin). Marissa’s ravioli were tiny and delicate looking, but were packed with rich flavor yet not too salty. Our appetizers were good, but the real test was the entrée portion of our meal. I like cauliflower, but I’ve never had an entire head of it for my meal; needless to say, I was a bit apprehensive. And when our lovely waitress set it in front of me, I was flabbergasted. It really WAS an entire roasted head of cauliflower! It was so huge that all I could think was, “This better be good because there’s so much of this thing!” Thanks to the veggie gods, it was pretty good; nutty, moist, firm yet not too crunchy that it felt raw, the Choux-fleur Roti was the only cauliflower I’d had at a restaurant that wasn’t soaked in cream, cheese, or butter, and/or wasn’t mashed like potatoes, and I enjoyed it! Marissa’s dinner could have been richer in flavor, but the chicken was smoky tender. Coq au Vin is a sexy dish, and although Le Village’s didn’t quite make the grade, it was a worthy effort. Dessert however, was another story aptly called “Yum, Yum, Yum!” The Banana Brulé was a delectable hybrid of crème brulée and a soul food banana pudding, replete with Nila wafers. Thinking that there was no way an apple tart could outdo that sweet treat, I was totally mistaken. This was no ordinary apple tart, for it was grilled, not baked! The dough was flaky, buttery and crispy, all with a charcoal grill taste—YUM!

Verdict: Le Village won’t convert me to vegetarianism, and I prefer to indulge in my carnivorous ways elsewhere, but the presentation, service and most of all the desserts, were noteworthy.

On to the next food adventure!

MM Goes to Mancora

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Can we safely say that Groupon and Maverick Monday are BFFs? I’m beginning to think so because we scored another great online deal that treated us to Peruvian fare in the East Village (EVill) — $20.00 for $40.00 worth of food and drinks. Couple that with getting there in time for happy hour made the world a better place, even if only for a few hours and only for the two of us. So, eastbound and down we went to Mancora, known to be a neighborhood institution for quality food at decent prices.

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Named after Máncora, a town and beach resort in the Piura Region, in northwestern Peru,
“Mancora Restaurant and Bar takes you on a journey straight to the heart of the Inca Empire. Take the trip aboard plates of our fresh, authentic cuisine served up in a warm, friendly atmosphere. The comforts of a home-cooked meal meet adventurous flavors in every dish…Drawing on traditional staples from Peru and Spain, Mancora Chef Enrique Peraldo puts a contemporary spin on the classics. For the past 12 years at Mancora, Chef Peraldo has been dedicated to cooking his personal recipes for adventurous New Yorkers. Each dish is pleasing to the eyes as it is the taste buds, presented as tasteful culinary offerings to woo the American palate. Experience each one, from the richly flavored Pescado a lo Macho, a baked fillet of red snapper topped with seafood sautéed in a creamy sauce, to the popular Pollo a la Brasa, rotisserie chicken that arrives golden and crispy on the outside, but juicy and tender on the inside…”
With a description like that, I struck steak from my mind and went straight for the snapper. However before I go into the review, here’s what the two of us ordered:

Me
Pulpito a la Parilla – grilled baby octopus with panca sauce
Pescado a lo Macho – Baked fillet of red snapper topped with seafood sautéed with creamy sauce, served with rice

Marissa
Ceviche de Pescado – Sliced red snapper or shrimp marinated in fresh lime sauce with cilantro and red onion
Parillada de Mariscos – Mixed grilled seafood with panca sauce, served with rice or salad

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The rundown: My octopus appetizer was grilled perfectly; it was neither rubbery nor did it taste burnt. It was simply grilled without any seasoning except a pinch of salt, which adequately brought out the flavor of the ocean; the accompanying panca dipping sauce was good, but didn’t have enough punch to it (panca is a pepper). Marissa’s ceviche was light and fresh, but my taste buds told me there was something missing flavor-wise (the same feeling I got with the panca sauce). Not in love, however not disliking the offerings so far, I was still excited for our entrées. Again, everything was cooked spot-on and presented like beautiful seafood cornucopias, shiny shells and all. I would have loved my dish if it weren’t for the panca sauce again; this was one time I think salt and a little more seasoning could’ve done the trick (and mind you, I’m not a fan of salt). Also, my snapper fillet was too small and its flavor and texture was no match for the robustness of the shellfish. Marissa’s seafood mixed grill was saucier than expected, but tasty, well-seasoned and timed to perfection. We both finished everything on our plates.

Although Mancora didn’t exactly hit any high notes, the fare was decent. If given another Groupon deal, I’d go back and try the steak and get the grilled baby octopus again—that was the meal’s highlight for me. Now would I think to return on my own? Probably not, given that there are myriad restaurants to try in this food mecca, so many that we decided to venture someplace else for dessert! On our usual after-dinner constitutional, we went to the EVill’s location of Odd Fellows Ice Cream Co., where you can satisfy your cravings of savory and sweet at the SAME DAMN TIME! Thanks to the owner/creator’s pregnant wife’s cravings of “fried chicken, grilled cheese sandwiches … and salty-flavored ice cream,” Odd Fellows was born as well as their baby! Even though they were sold out of a few flavors by nightfall (I wanted to try their PB&J with Toast and Cornbread flavors), the glutton in me couldn’t order just one scoop, so I had one of Thai Iced Tea and another of Miso Cherry—AMAZING! I also sampled Chorizo Salted Caramel (don’t know how to feel about it, both good and weird) and Burnt Marshmallow (yum). Marissa had Thai Iced Tea as well. This place is perfection, especially if even Marissa, who doesn’t like dessert, loved it just as much as I did.

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Thumbs to the side for dinner. Thumbs sky high for dessert!

Maverick Monday: Boiled Over?

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This past Monday Marissa took me to The Boil on the Lower East Side for seafood by the pound. The minute she told me about this place, I was sold. A longtime fan of the California chain, The Boiling Crab, I thought I’d always have to travel cross country to satisfy this craving: boiled shrimp/crab/crawfish/lobster by the pound with a seasoning of your choice–or an intense mixture of them all–served in a plastic bag. With corn on the cob and potatoes added to the mix, this is a seafood lover’s dream. Would The Boil be equally as good or better? There’s only one way to find out!

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Upon entering this venue of oceanic enchantment, we were greeted by hip hop in the speakers and two young Chinese men with spiky hair and baggy jeans, jamming to the beat while behind the host stand. I could already tell this was my kind of place; I was totally digging the energy and vibe. Past the bar where people were already drinking and chowing down, one of the cool dudes led us into the dining/kitchen area where the wooden tables were clad in brown butcher paper and plastic bag-lined metal buckets. The clean, brightly-lit and well-ventilated kitchen boiling pounds of crustaceans instantly made my mouth water in anticipation of all the tasty little bottom feeders. Can we dig in already?! Only after we address how hot/cute/beautiful our waitress was and her personality matched her appearance. Looking like Basketball Wives: LA’s Draya Michelle, but an Asian version from Kazakhstan, I was smitten and had to tell her so. I’d go back to The Boil just for her, screw the food! … Just kidding; never screw the food. Never. Here’s what we ordered:

Me
2 lbs of shrimp in garlic butter and Old Bay seasoning, medium spicy
Crème Chocolate

Marissa
King Crab legs and shrimp in garlic butter and lemon pepper combo (1 lb each), fire hot
An additional pound of shrimp, same as above

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Bibs on, we pounced on the food, rabidly digging into our bags and peeling and eating in silence. I was boiling over in happiness, joy, contentment, and any other word that expresses total elation. This was shrimp ecstasy for me! Approximately one pound into my shrimp, after allowing the corn and potatoes to sit and soak up the seasoning in the bag, I bit into my corncob and almost swooned at the garlicky, buttery sweetness; the potatoes were perfect as well, and I’m not really even a corn or potato kind of girl. But these?! Lawdamercy. Dessert was simple and delicious, a sweet ending to a fantastic meal. I ate it so fast I forgot to take a pic, so just imagine an old school to-go flan in an aluminum foil cup and you get the idea.

The bags of magic The Boil serves are worth their weight in gold and I can’t wait to go back! I will not be logging any frequent flier miles to Cali anytime soon with this place in my backyard. OOOO WEEE!

MM Does TT: Simply Z Best?

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Due to another great online deal, the Mavericks went to ZBAR Restaurant and Sky Lounge on a Tuesday evening (it’s closed on Mondays), which made changing the name of our weekly dinner to “Tasty Tuesday” necessary. Having had our share of myriad tapas from all over the world and because Marissa had dined at ZBAR awhile back, I believe I subconsciously set the bar higher than usual. New York City has some pretty high caliber tapas bars and Spanish restaurants, so I really hoped this place wouldn’t disappoint.

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Being that ZBAR is a rooftop venue on the far west side of the city by the Hudson River, the eastern view of the Manhattan skyline was quite exceptional, and the floor-to-ceiling glass windows showcased it wonderfully. The bar/restaurant was trendily clad in white leather and brushed steel and dark wood seating, stone accents, mood lighting, and well-stocked liquor shelves. Their creative and delicious sounding cocktail menu thoroughly whetted my appetite for sinful libations, but I held off so I could properly enjoy our bottle of wine. All I could hope was that the ambience and presentation of the food (I did my research online and saw food pics) weren’t all fluff and no substance.

Our deal included one bottle of wine and 3 tapas dishes, but we ordered more, naturally. Please tell me whose appetite can be satiated on 3 shared tapas. Silence? Yeah, I thought so. Here’s what we ordered:

[Salmon] Amuse Bouche–complimentary
ZBAR Mussels (green garlic, tomato confit, fine herbs, chorizo oil, cabrales cheese, garlic croutons)
Mexican Ceviche (shrimp, agua chile, jícama, avocado, cilantro)
Carnitas de Atun (yellow fin tuna, wasabi chili aioli, avocado salsa)
Truffle Mac n Cheese with Lobster –not part of the deal
Mexican Vanilla Brulée Cake (Colombian coffee crumbs, dulce de leche sauce)—not part of the deal

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The rundown: It was a nice touch that we were given a complimentary amuse bouche of raw salmon flavored with sesame oil atop shredded cucumber; light, fresh, and just enough to get our taste buds warmed up for more, although I wasn’t quite prepared for the Asian-inspired flavor it offered due to the sesame oil (friggin’ fusion cuisine, I tell ya).

The first dish we sampled was ZBAR Mussels; the description totally didn’t match the reality. Where do I begin? Oh yeah, I remember because the overcooked little babies that were shrunken in their shells are hard to forget, unfortunately. Once I saw them I knew this was probably the only time I’d ever been happy to get a small portion. I didn’t taste any hints of chorizo oil or fine herbs, unless they were so fine they were undetectable. And I’d love to tell you whether or not I enjoy cabrales cheese, what it feels like and how it tastes, but I can’t because it was completely absent from the dish! Oh, let’s not forget the “garlic crouton.” Garlic crouton…is that what I read? You read that too, right? I’m going to call it what it really was, un-garlicky burnt toast. While I’m at it, here’s another misnomer for you: “tomato confit.” Tomato confit? How about tart and chunky tomato broth instead; I’d rather eat San Marzano tomatoes out of a can—same effect.  

So now I’ll ask you lovely readers, do you think the rest of the meal was just as tasty? I know you’re anxious to see what happened next. *cue evil laughter* … Mwa ha ha ha!

The Mexican Ceviche was tomato sauce with a few shrimp and unripe avocado hiding in the depths. This place really had a thing for tomatoes, because with all that sauce I don’t even remember if there was any jicama in the dish. As we’ve already seen, the menu descriptions were not at all indicative of what was actually plated, for I surely read jicama and not tomato sauce when I ordered this. Can you double check in case I was mistaken? Thanks for confirming that for me; I figured as much.

The only item that lived up to its description and tasted good was the Carnitas de Atun; I have no complaints for that one. The Truffle Mac n Cheese was decent; seasoned well, but not enough truffle flavor, and the lobster was not dispersed throughout the mini trough, it was just the one claw that they sat on top for presentation. It definitely wasn’t worth the $20 price tag. I’ve had better for less money. The Mexican Vanilla Brulée Cake was so light and airy, I wasn’t sure I was eating anything. It was too subtle! Crunchy crumbs mixed with vanilla foam did not make for a pleasurable experience. Bad on top of bad.

Wonderful conversation and company not included (as usual), the only thing I truly was the bottle of wine. Thank you baby jesus that they don’t own the winery! Marissa, I hope your last dining experience there was 1000x better than ours.

ZBAR, if you’re reading this, just stop with the fake fanciness. You’re clearly not an haute cuisine establishment, so enough with the false pretenses. I beg you.