It was delicious, not innovative, but a take on a classic. Think steak house, a good cut of beef, maybe onions, fries, and probably creamed spinach, only here it’s a reverse seared very good local NY strip steak, topped with spring garlic; oven frites, but including celery root and some seasoning peppers; and the green …
Search for Mac Nut macademia - 11 results found
reverse seared steak, rosemary, red amaranth; red chard
Yeah, it’s just a steak but, wow, what a steak! My favorite beef purveyor didn’t have my favorite culotte/picanya cut the other day. After a short consultation at their Union Square Greenmarket stand with their guy Mike, I opted for a pair of very well marbled strip steaks (‘New York’ wasn’t anywhere in their description, …
reverse seared strip steak, rosemary; asian raab, garlic
I joked about this dinner mimicking the classical New York steak house selection, grilled rib and creamed spinach, except there was no grill, and no rib, and the ‘spinach’ was an asian green, pleased to hold the cream. And the beef came from Connecticut. My timing for a reverse seared steak was a little ragged once …
picanha, reverse seared; pan-roasted potatoes; radiccchio
Looks aren’t everything. The proof of the pudding is in the eating. Good things come in threes. Red is good. I mean, to me the the picture looks good, and at least to anyone who might enjoy the kind of dinner it describes, it’s probably a fairly appetizing image. What it doesn’t show however is …
seared striped bass, shallot; roasted tomato; fennel, garlic
I always think of how privileged we are to be able to enjoy this magnificent local game fish, and I try hard to treat it well. But the vegetables available to us, although rarely wild, are appreciated at least as much. two 8-ounce striped bass fillets from Pura Vida Seafood Company, removed from the refrigerator, …
herbed bass, tomato-olive-chili salsa, dill; fried red pepper
It was delicious, and I think the plate looks good, which makes me almost as happy. Nothing was planned even seconds ahead in the presentation; it just unfolded, the fillet first, then the peppers, finishing with the salsa. The tomato and olive mix was placed close to the fish and not the peppers, because it …
aged steak; oven fries; agretti; super tuscan; Hanson
It was the 4th of July. We were about to enter the fourth month of the Coronavirus pandemic lockdown. It wasn’t a cookout (it wouldn’t have been a cookout even without the virus), but it was a great steak and there were some luscious oven fries, very very good steak and very very good oven fries. …
sea bass, tomato/olive salsa, micro sorrel; radicchio, leeks
It’s both a great fish and a luscious dish. Also, because of at least slight variations in the ingredients each time, starting with the kinds of tomatoes available, it never tastes quite the same. I think of that as a plus. the preparations began with a salsa, assembled about 30 minutes in advance inside a …
sea bass with tarragon; sunflower sprouts; roasted carrots
One and a half fillets, fried perfectly this time. Normally I insist on an even number when there are 2 of us, but this time there were 3 fillets, weighing exactly one pound. I was aiming for about a pound of fish, but my only other choices for a divisor for two people would have …
bass, sorrel, shallot blooms; tomatoes ; asparagus, lovage
It looks right, and it tasted very right. I finally managed to prepare a bass filet, a very fresh bass filet (actually 2) in a way that it would show and be enjoyed in its purest form, elegantly minimal, seasoned with salt alone, and with a crispy skin, but I just couldn’t help slipping a …