What a blessed combination. Best showcased, in my opinion, on a hot dog. Some of my favorite places to get a chili and cheese dog are:
Red Hot Restaurant
219 6th Street
Ellwood City, PA
Red Hot is a small, not too clean, diner-like restaurant in Ellwood City. The staff can be indifferent, at best. But, the chili and cheese anything are fantastic. The chili is spicy but not overpowering, and the beef is finely ground and not too greasy. The cheese used, whether on a dog, burger, or fries, is sliced American. No room temp bottles of squeeze cheese here - take note, Brighton Hot Dog Shop. The dogs are run of the mill pork dogs, and the buns are steamed, I think. The combination of all is not to be missed. Also not to be missed are the chili and cheese fries. They are fresh cut fries, covered with American cheese slices, ladled with hot chili. So very good. I am a big fan of the (surprise!) chili and cheeseburger as well. Crispy on the outside and tender on the inside. The prices are Red Hot are another attraction. We got a large chili cheese fry (which filled two large square to-go Styrofoam containers), 3 chili cheeseburgers, and 8 chili cheese hot dogs (yes, there were other people besides the two of us eating) for under $20. Quarts and pints of the chili are available as well. Additional bonus: Cherokee Red available by the can.
Eddie's Footlong Hot dogs
16306 Conneaut Lake Road
Meadville, PA
Eddie's has been serving footlong hot dogs since 1947. I have been enjoying them, with chili and cheese, since I can remember. Eddie's chili (aka sauce at Eddie's) is, appropriately, saucy. It is mild so far as spice goes. The cheese is shredded cheddar and adds a nice bit of sharpness to to the chili. The dogs are Smith's, made in Erie, PA. I try to eat local whenever I can, so the fact that the dogs are made and the company is headquartered 20 miles to the north is a big plus for me. The fact that they are wonderful is more important, though.
The only seating available is outdoor : picnic tables. Eddie's is open seasonally, so be sure to call ahead and make sure they haven't closed for the winter.
(If you are at Eddie's, you need to go right down the road to Hank's Custard Stand and get dessert - custard, specifically. Maybe the best I have ever had.)
Basilone's
708 Roemer Blvd
Farrell, PA
MARGIE DOG - that's what you need to eat here. It is a chili cheese dog with sliced hot pepper rings. I was in a food coma when I ate this dog, so I can't be sure of the details. But, what I can remember of the dog, besides the overall heavenly deliciousness, is the tangy heat the peppers added to the dog. The chili is chunky with beans and and the cheese is shredded cheddar. The buns are buttered and grilled. Can't say much about the dog itself - I don't remember. I am going to be diligent in getting back there soon and trying another Margie Dog, this time paying attention to the dog itself. It's a sacrifice I am willing to make.
Another sacrifice I am willing to make is a trip to D's Six Pax and Dogz in Regent Square for one of their chili dogs. I hope to do so soon and get back to you. I ate a Legume recently and wanted to try a dog after, but I didn't have the room. It's tough getting old.
Saturday, October 17, 2009
Wednesday, September 9, 2009
Omakase at Umi: Money Well Spent
Umi
5849 Ellsworth Avenue
Shadyside
We had the chance to do experience the omakase at Umi in Shadyside. My sister and brother in law bought us gift cards for Christmas, and two of them were for Big Burrito restaurants. After 9 months of debating where to use them, we decided on Umi, and on the tasting.
After climbing three sets of narrow, steep stairs (note to self: do NOT drink too much alcohol and fall down these stairs), we arrived in the tiny restaurant upstairs of Soba, another Big Burrito restaurant. We were seated at our table, and our waiter, Drew arrived shortly thereafter. We were struggling with our drink order, and Drew recommended a bottle of Sake that was reasonably priced ($22) and would pair well with the meal and our taste (we like our wines on the dryer side.)
While we were waiting for our first course, Drew brought a bowl of edamame for us to nibble on while we waited. He apologized for the wait, which we had not realized had been, as we were busy watching a table of four try to get into their seats at the in-floor seating. (Note to self: do NOT drink too much alcohol and attempt to climb into one of those tables.)
The omakase started, and the first course was a toro tartare. It was presented beautifully – in a small ramekin on top of a banana leaf on a bed of crushed ice. The tartare was chopped with wasabi and onion, there was a wasabi soy sauce on the bottom and some sturgeon caviar on the top. It was amazing – spicy but balanced, hearty but light.
Round 2 was sawara (Spanish mackerel) seared in hot sesame oil. There were four, thin pieces on each of our plates. The searing was the most delicate I have seen – the fish was so thin, but the outsides were seared without browning and the inside was raw. It was served with a delicate ponzu (citrus based) sauce and some chives.
Next came the new style fluke sashimi. Sashimi is thin, raw fish. The fluke was prepared as such, and was served with a soy-based sauce and Japanese ginger. It was tender and wonderful.
Round 4 was served the same style as the fluke, but with white tuna instead. Drew promised it would be more tender and buttery than the last dishes, and he is a man of his word. Like buttah! It was served with a dot of wasabi on top. The wasabi was not a hot as some I am used too, but the milder version did well to not overpower the fish.
Next up: tempura rock shrimp. My past experiences with rock shrimp left me concerned about this dish, but apparently I had been served the spam of the rock shrimp world and Umi introduced me to prosciutto di parma. The shrimp itself was meaty in texture but delicate in flavor. It was lightly tempura dipped and fried. Under the shrimp was a thin soy-based sauce, and coated onto the shrimp was a thicker, spicy orange sauce. This was the classiest (and more impressively the most delicious) form of buffalo shrimp I have ever tasted. This dish was such a contrast to the fresh, simple courses that preceded, but it was just as unique and wonderful.
Black cod with miso was the next dish. It was marinated in miso and oven roasted. The skin was crispy and delicious and the meat was tender. There was a miso glaze on the bottom that was sweet but not overpowering. We both loved this course.
The next course was the sushi course. Not to be confused with sashimi, sushi is vinegar rice topped with fish. The rice was less dense than other sushi rice I have had. We received a piece of toro, snapper, salmon, tuna, and sawara, each with its own sauce. The toro and tuna were served with a light soy, the snapper with mint (yes, mint, and it was perfect), the salmon with tomato and sour cream, and the sawara with sesame.
At this point in the meal, we got a little panicky. My husband had told Drew that we were “in his hands” when he asked if we had any special requests for the omakase. We hadn’t expected to get so many courses, and the menu had set the omakase price at “$75 and up”. The table next to us, who arrived after us, also ordered the omakase, and they had gone from what had been our second course to the cod. As my husband and I were trying to figure out exactly how many more courses we had and how much more money that might mean, we heard the waiter explain to them that their raw dishes were delayed because Sidney Crosby had been at the sushi bar, which seats six, and had ordered some extra courses which were putting the sushi chef behind. The table beside us was going to get their cooked courses while the sushi chef caught up, then return to their raw courses. We, on the other had, were going to be able to exhale and to stop worrying about how many dishes we had to clean to pay off our “in your hands” statement.
Dessert arrived next. Drew explained it as a monkfish liver frozen pate, then smirked as he set it down and awaited our response. We dug in, not thinking entirely about what he had said, and he explained that he was kidding – dessert was a frozen cashew mousse with a chocolate ganache icing. I am not a dessert connoisseur, and I wasn’t expecting to love this course anywhere near what I had the last seven. I was pleasantly surprised. The mousse was light and slightly sweet, the icing was dense and rich, and the mango and raspberry sauces were tart. The combination was wonderful.
Our bill came to $184 ($75 each for the tasting and $22 for the wine, plus tax). I am not going to try to convince anyone that this was a bargain meal by any means. I am also not ignorant of the fact that we had received a generous gift card to help us with this meal, and that we had been watching our food budget in preparation for the meal. Having said that, I do want to suggest that this was a “good deal” in relative terms. The fish was the most fresh available in Pittsburgh (flown in daily) and was expertly prepared (Mr. Shu is well renown). The courses, ordered separately from the menu, would well exceed the $75 price. The wine was good and moderately priced. The meal took us about an hour and a half to eat, and it was such great food that we spent most of that time staring at each other with “I can’t believe how F-ing great this is” grins on our faces. We were full when we left. In our books, it was money well spent.
5849 Ellsworth Avenue
Shadyside
We had the chance to do experience the omakase at Umi in Shadyside. My sister and brother in law bought us gift cards for Christmas, and two of them were for Big Burrito restaurants. After 9 months of debating where to use them, we decided on Umi, and on the tasting.
After climbing three sets of narrow, steep stairs (note to self: do NOT drink too much alcohol and fall down these stairs), we arrived in the tiny restaurant upstairs of Soba, another Big Burrito restaurant. We were seated at our table, and our waiter, Drew arrived shortly thereafter. We were struggling with our drink order, and Drew recommended a bottle of Sake that was reasonably priced ($22) and would pair well with the meal and our taste (we like our wines on the dryer side.)
While we were waiting for our first course, Drew brought a bowl of edamame for us to nibble on while we waited. He apologized for the wait, which we had not realized had been, as we were busy watching a table of four try to get into their seats at the in-floor seating. (Note to self: do NOT drink too much alcohol and attempt to climb into one of those tables.)
The omakase started, and the first course was a toro tartare. It was presented beautifully – in a small ramekin on top of a banana leaf on a bed of crushed ice. The tartare was chopped with wasabi and onion, there was a wasabi soy sauce on the bottom and some sturgeon caviar on the top. It was amazing – spicy but balanced, hearty but light.
Round 2 was sawara (Spanish mackerel) seared in hot sesame oil. There were four, thin pieces on each of our plates. The searing was the most delicate I have seen – the fish was so thin, but the outsides were seared without browning and the inside was raw. It was served with a delicate ponzu (citrus based) sauce and some chives.
Next came the new style fluke sashimi. Sashimi is thin, raw fish. The fluke was prepared as such, and was served with a soy-based sauce and Japanese ginger. It was tender and wonderful.
Round 4 was served the same style as the fluke, but with white tuna instead. Drew promised it would be more tender and buttery than the last dishes, and he is a man of his word. Like buttah! It was served with a dot of wasabi on top. The wasabi was not a hot as some I am used too, but the milder version did well to not overpower the fish.
Next up: tempura rock shrimp. My past experiences with rock shrimp left me concerned about this dish, but apparently I had been served the spam of the rock shrimp world and Umi introduced me to prosciutto di parma. The shrimp itself was meaty in texture but delicate in flavor. It was lightly tempura dipped and fried. Under the shrimp was a thin soy-based sauce, and coated onto the shrimp was a thicker, spicy orange sauce. This was the classiest (and more impressively the most delicious) form of buffalo shrimp I have ever tasted. This dish was such a contrast to the fresh, simple courses that preceded, but it was just as unique and wonderful.
Black cod with miso was the next dish. It was marinated in miso and oven roasted. The skin was crispy and delicious and the meat was tender. There was a miso glaze on the bottom that was sweet but not overpowering. We both loved this course.
The next course was the sushi course. Not to be confused with sashimi, sushi is vinegar rice topped with fish. The rice was less dense than other sushi rice I have had. We received a piece of toro, snapper, salmon, tuna, and sawara, each with its own sauce. The toro and tuna were served with a light soy, the snapper with mint (yes, mint, and it was perfect), the salmon with tomato and sour cream, and the sawara with sesame.
At this point in the meal, we got a little panicky. My husband had told Drew that we were “in his hands” when he asked if we had any special requests for the omakase. We hadn’t expected to get so many courses, and the menu had set the omakase price at “$75 and up”. The table next to us, who arrived after us, also ordered the omakase, and they had gone from what had been our second course to the cod. As my husband and I were trying to figure out exactly how many more courses we had and how much more money that might mean, we heard the waiter explain to them that their raw dishes were delayed because Sidney Crosby had been at the sushi bar, which seats six, and had ordered some extra courses which were putting the sushi chef behind. The table beside us was going to get their cooked courses while the sushi chef caught up, then return to their raw courses. We, on the other had, were going to be able to exhale and to stop worrying about how many dishes we had to clean to pay off our “in your hands” statement.
Dessert arrived next. Drew explained it as a monkfish liver frozen pate, then smirked as he set it down and awaited our response. We dug in, not thinking entirely about what he had said, and he explained that he was kidding – dessert was a frozen cashew mousse with a chocolate ganache icing. I am not a dessert connoisseur, and I wasn’t expecting to love this course anywhere near what I had the last seven. I was pleasantly surprised. The mousse was light and slightly sweet, the icing was dense and rich, and the mango and raspberry sauces were tart. The combination was wonderful.
Our bill came to $184 ($75 each for the tasting and $22 for the wine, plus tax). I am not going to try to convince anyone that this was a bargain meal by any means. I am also not ignorant of the fact that we had received a generous gift card to help us with this meal, and that we had been watching our food budget in preparation for the meal. Having said that, I do want to suggest that this was a “good deal” in relative terms. The fish was the most fresh available in Pittsburgh (flown in daily) and was expertly prepared (Mr. Shu is well renown). The courses, ordered separately from the menu, would well exceed the $75 price. The wine was good and moderately priced. The meal took us about an hour and a half to eat, and it was such great food that we spent most of that time staring at each other with “I can’t believe how F-ing great this is” grins on our faces. We were full when we left. In our books, it was money well spent.
Friday, August 21, 2009
A Morning at the Market, A Weekend of Joy
So, we went to the Farmers' Market at the Firehouse in the Strip District (http://www.slowfoodpgh.com/farmers.html)and we got a little carried away. Between the goodies we got there and the vegetables we got from our crop share through Kretschmann Farm (http://www.kretschmannfarm.com/) - which is awesome, by the way - we made some wonderful meals.
One of the vendors at the market had rabbit. We had never had rabbit, and we were feeling adventuresome, so we bought a whole, quartered rabbit. It came frozen. My husband was expecting (and hoping) for dark, gamey meat. To our surprise, it looked very white. We decided to do some research, and found out that rabbit is an all white meat that’s lower in cholesterol than chicken or turkey (164 mg of cholesterol in rabbit vs. 220 mg in chicken), has just 795 calories per pound (chicken has 810 calories per pound), and has the highest percentage of protein and the lowest percentage of fat of any meat. In short, meat doesn’t get any healthier. We found a recipe in "The Silver Spoon" for stewed rabbit with some tomatoes and white wine. We browned the rabbit in some oil first, then added the liquid and spices like you would do with chicken. We served it with some bread from Mediterra (also purchased at the market - by far the best bread in the 'burgh), and it was fabulous.
We served the rabbit with a roasted beet salad with olive croutons. The beets and greens were from Kretschmann Farm, and the cheese was purchased from the market. The beets were amazing - simply roasted, cooled, and tossed with the other ingredients. So good! The croutons were made using the olive bread from Mediterra (again, from the market) and were the perfect compliment to the salad. This recipe was definitely a keeper!
With Saturday dinner under our belt, we began planning our Sunday meal. We have yet to master a whole roasted chicken. We bought a whole chicken at the market from Liberty Farms. It was definitely more expensive than any chicken I've ever bought (it was around $20 for a 6-7 lb chicken) but it was so worth it. The chicken are free range, organic chicken. That translated into a more flavorful chicken with lots of natural juices to make some sauce to serve the chicken with. It was juicy, tender, and delicious. By the way, pan juice into sauce was the key to making this chicken wonderful. (Sidenote: we also purchased some fresh chicken livers - one of my husband's favorite snacks. I floured and fried them, and he raved so much that I had to taste them. They were by far the most edible livers I have ever tried. That is a compliment coming from me. The typical strong, harsh flavor was a mild, slight hint. Also, the texture was smoother than any others I have had. If you are a chicken liver lover, try these!)
We served the chicken with a lemon kale soup. The kale was again from our crop share. This soup was amazing - bursting with fresh, lemon flavor that played so well off of the kale and sausage - which we bought at Parma - so good. The recipe was included in the weekly email I receive from Kretchmann farm, so I don't know where it originated. But, it was so good, I feel compelled to share:
Lemon Kale Soup: Cut up half pound sausage links into rounds. Saute in olive oil in pot adding 1 c. chopped onion near the end. Add 5 c. water, 2 c. broth, and 1 c. wine and bring to boil. Add half cup quinoa or brown rice, 1 bunch chopped kale, one third c. lemon juice 1 tbs. lemon zest and 1 c. precooked chick peas and pepper to taste. Simmer 30 min until quinoa is cooked.
We also had some Greek lemon potatoes on the side. The potatoes were part of our crop share as well, and they were so tender and new that the skin brushed off with our fingers - no need for a peeler!
We were so happy to have shared so much time together in the kitchen and to make a whole weekend of dinners from food grown locally and fairly. Make a point to check out your local market - who knows what you'll find and what meal it may translate into!
Saturday, July 18, 2009
Happy Birthday to Legume
I had the opportunity to dine at Legume (www.legumebistro.com) for the celebration of the restaurant's second birthday on June 28, 2009. It was amazing - fresh, seasonal food, cooked well and seasoned perfectly.
The menu was seven courses:
-American White Sturgeon Caviar with Blini and Butter
-Chilled Beet Soup with Dill, Creme Fraiche, and Croutons
-Seared Scallop with Fava Beans, Jowl Bacon, and Spring Onion Vinaigrette
-Jamison Lamb Rib Chop with Polenta Cake, Peas, and Herbs
-Fresh Fig with Buttermilk-Honey Sorbet and Lavender Shortbread
-Three Cheeses with Apples and Maple Walnuts
-Chocolate Chocolate-Mint Truffle
Besides the indulgent and assumed stars (who doesn't like caviar and butter on a blini?), some of my favorites were sides and sauces. The spring onion vinaigrette was my absolute favorite component of any of the courses. It was delicate and smooth and wonderful! That entire course (the scallop)was my favorite overall, so I may be biased. The polenta cake was another highlight for me. It was crispy on the outside and creamy on the inside, and sweet all the way around. The lavender shortbread, which was the size of a quarter, was a bite of heaven - hint of lavender, very short. I wanted more! The cheese course included a cloth bound cheddar by Cabot, a Pleasant Ridge Reserve, and a Couple by Vermont Butter and Cheese Company. They were all special, but the reserve was amazing : sweet and firm with some of those calcium lactate crystals to give it a little crunch at times. Can't say enough about this restaurant and this meal. Here's to many more happy, healthy years!
FYI: Legume is doing some other "special" dinners this summer, including a corn dinner, a tomato dinner, and a lobster dinner.
The menu was seven courses:
-American White Sturgeon Caviar with Blini and Butter
-Chilled Beet Soup with Dill, Creme Fraiche, and Croutons
-Seared Scallop with Fava Beans, Jowl Bacon, and Spring Onion Vinaigrette
-Jamison Lamb Rib Chop with Polenta Cake, Peas, and Herbs
-Fresh Fig with Buttermilk-Honey Sorbet and Lavender Shortbread
-Three Cheeses with Apples and Maple Walnuts
-Chocolate Chocolate-Mint Truffle
Besides the indulgent and assumed stars (who doesn't like caviar and butter on a blini?), some of my favorites were sides and sauces. The spring onion vinaigrette was my absolute favorite component of any of the courses. It was delicate and smooth and wonderful! That entire course (the scallop)was my favorite overall, so I may be biased. The polenta cake was another highlight for me. It was crispy on the outside and creamy on the inside, and sweet all the way around. The lavender shortbread, which was the size of a quarter, was a bite of heaven - hint of lavender, very short. I wanted more! The cheese course included a cloth bound cheddar by Cabot, a Pleasant Ridge Reserve, and a Couple by Vermont Butter and Cheese Company. They were all special, but the reserve was amazing : sweet and firm with some of those calcium lactate crystals to give it a little crunch at times. Can't say enough about this restaurant and this meal. Here's to many more happy, healthy years!
FYI: Legume is doing some other "special" dinners this summer, including a corn dinner, a tomato dinner, and a lobster dinner.
Friday, May 1, 2009
Go Here Now
Regent Square is where it's at. So long as "it" is fabulous food and drink. This time of year, as warm, sunny days are beginning to be interspersed with the cold, dreary winter days, Regent Square is especially enticing. Most of the restaurants and bars in Regent Square offer outdoor seating, which amounts to tables on the sidewalk. It is wonderful to walk the streets and see what the various restaurant patrons are eating. And the mix of people dining in Regent Square is as diverse as anywhere in the city.
So, go there now, and go often, being sure to hit up some of the following places:
1. Legume: 1113 S. Braddock Ave., Pittsburgh, PA 15218
I was so excited to go to this restaurant, I didn't think it would be able to live up to the hype. I had heard so much about their seasonal, local cooking, and I had been reading their kitchen notes (found on their website at www.legumebistro.com)that I was so excited to eat at this restaurant such that anything less than absurdly amazing would be a disappointment. It did not disappoint. Everyone I dined with that night left with a full belly, a smile on their face, and an excitement for local, fresh ingredients. From the duck confit and wheat berry appetizers (the latter being served with homemade ricotta cheese), to the staple chicken cooked under a skillet, the dishes were flawless - perfectly cooked, perfectly seasoned, perfectly perfect. Dessert was amazing as well - we especially like the panna cotta served with candied figs. Along with the reasonable prices, the dedication to local ingredients, and the BYOB policy, Legume is a "do NOT miss going to this place" restaurant.
2. The Green Mango: 1109 S Braddock Ave, PA 15218
The Green Mango/Noodle Hut offers some of the best Thai food in Pittsburgh. It has been getting some negative reviews lately from some online review websites, but the food has been spot on each time I have gone. Having said that, I have only been there for dinner, as my job tends to get in the way of my passion for food. Go figure. Anyway, the service has been inconsistent, but nothing that I can't overlook for the quality of the food. I have a hard time not getting the roast duck summer rolls - the best summer rolls I have ever tasted. The noodle dishes are great as well, and the drunken noodles are a personal favorite of mine.
3. D's Six Pax and Dogz:1118 S. Braddock Ave., Regent Square, PA 15218
D's boasts a large selection of import and micro brews, both on tap and by the bottle. Mix-and-match six packs are available to go, which can be especially nice if you are going to one of Regent Square's BYOB restaurants. But, there is no need to leave D's to get good food. D's offers a wide variety of food, but most of the patrons eating at D's every time I have been there have opted for a hot dog (or three). D's hot dogs are all beef and served on steamed poppy seed buns. I have yet to enjoy one, but they look amazing and everyone around me seems to LOVE them.
4. The Map Room: 1126 Braddock Ave., Regent Square, PA 15218
I am not a connoisseur, but my good friend, whose opinion I trust on these issues, tells me that the scotch selection here is amazing.
So, go there now, and go often, being sure to hit up some of the following places:
1. Legume: 1113 S. Braddock Ave., Pittsburgh, PA 15218
I was so excited to go to this restaurant, I didn't think it would be able to live up to the hype. I had heard so much about their seasonal, local cooking, and I had been reading their kitchen notes (found on their website at www.legumebistro.com)that I was so excited to eat at this restaurant such that anything less than absurdly amazing would be a disappointment. It did not disappoint. Everyone I dined with that night left with a full belly, a smile on their face, and an excitement for local, fresh ingredients. From the duck confit and wheat berry appetizers (the latter being served with homemade ricotta cheese), to the staple chicken cooked under a skillet, the dishes were flawless - perfectly cooked, perfectly seasoned, perfectly perfect. Dessert was amazing as well - we especially like the panna cotta served with candied figs. Along with the reasonable prices, the dedication to local ingredients, and the BYOB policy, Legume is a "do NOT miss going to this place" restaurant.
2. The Green Mango: 1109 S Braddock Ave, PA 15218
The Green Mango/Noodle Hut offers some of the best Thai food in Pittsburgh. It has been getting some negative reviews lately from some online review websites, but the food has been spot on each time I have gone. Having said that, I have only been there for dinner, as my job tends to get in the way of my passion for food. Go figure. Anyway, the service has been inconsistent, but nothing that I can't overlook for the quality of the food. I have a hard time not getting the roast duck summer rolls - the best summer rolls I have ever tasted. The noodle dishes are great as well, and the drunken noodles are a personal favorite of mine.
3. D's Six Pax and Dogz:1118 S. Braddock Ave., Regent Square, PA 15218
D's boasts a large selection of import and micro brews, both on tap and by the bottle. Mix-and-match six packs are available to go, which can be especially nice if you are going to one of Regent Square's BYOB restaurants. But, there is no need to leave D's to get good food. D's offers a wide variety of food, but most of the patrons eating at D's every time I have been there have opted for a hot dog (or three). D's hot dogs are all beef and served on steamed poppy seed buns. I have yet to enjoy one, but they look amazing and everyone around me seems to LOVE them.
4. The Map Room: 1126 Braddock Ave., Regent Square, PA 15218
I am not a connoisseur, but my good friend, whose opinion I trust on these issues, tells me that the scotch selection here is amazing.
Wednesday, April 1, 2009
Old Classics and New Favorites in The Strip
UPDATE 12/27/09: We went to the strip to stock up on some goodies before Christmas, and we were happy to find some new street fare. A stand was set up outside of Reyna's Mexican Groceria (corner of Penn and 21st), and the vendor was offering tacos and burritos. Either could be filled with shredded chicken, steak, shrimp, pork, or veal tongue. We had tacos - chicken for me, veal tongue for my husband - and they were great. The filling and soft corn tortilla were heated on a griddle, and they were piled on top of each other, along with an arsenal of toppings: queso fresco, lime juice, lettuce, salsa, and onion. Additional sauces were available - chipotle and salsa verde. I used the chipotle sauce, and it added some nice heat to the taco. The man behind us got a shrimp taco, and it looked very good. The shrimp was chopped as it was being heated, and rice was an additional topping to the taco. Lucy was no where in sight, so I fear that she really is gone. But, the taco stand offers some hope that my hungry heart will heal.
ORIGINAL POST: For those of you who aren't familiar with Pittsburgh, "The Strip District" is a mile-long stretch of the city full of old industrial warehouses turned into food wholesalers and an eclectic mix of food markets and odd shops. My husband and I go there often, and we are continually drawn to same stores to shop in and foods to snack on. However, on a recent trip, we discovered some new (to us) gems.
The first of many pleasant surprises came as we went to enjoy and old classic. Lucy Nguyen is a Vietnamese street vendor who has been grilling her bahn mi, or Vietnamese hoagies, outside of the My Ngoc restaurant for over a decade. Literally everytime we go to the strip, we make sure to enjoy one of the hoagies. The bahn mi is made on a Breadworks baguette, cut in front of you so that you can watch the knife break through the crusty outside before gliding through the fluffy inside. Lucy then takes marinated and grilled chicken or pork straight from the skewer, cuts it into strips, and places it on the bread. The chicken, which we usually get, is moist and flavorful, and the sandwich would be outstanding even at that point. However, this is when the real fun begins. Lucy tops the chicken or pork with pickled carrots, sliced onions, fresh peppers (chilies and or jalapenos), cucumbers, and chopped cilantro. The cherry on top, so to speak, is a brown sweet and spicy glaze/sauce. The sandwich is bursting with flavor, and the heat from the peppers is perfectly balanced with the sweet of the sauce, the cool of the cilantro and cucumber, and the starch from the bread. As you can probably tell from the description, I get pretty excited about this sandwich. If I were a man, I would say that this sandwich gives me a culinary boner. (Can women have culinary boners? I guess we'll save that for a different blog...)
I was so excited to dig into the sandwich that I almost walked right by the bowl of pyramid-shaped-and-banana-leaf-wrapped goodies. Once it registered that there might by something else besides the sandwich to eat, we gave an inquisitive look to each other and to the other vendor standing near Lucy. The other woman, whose name I regretfully did not get (it was hard to effectively communicate with the food in my mouth and the saliva on my chin), told us that the bowl was full of snacks she made, which have pork, beans, and sticky rice inside. As if on cue from a promoter, a woman walked up to the bowl and asked for ten of the pyramids, mentioning that she eats two of them for lunch everyday. She was stocking up for the week. We couldn't resist, so we got two of the surprise pyramids as well. The banana leaves on the outside were tied together with a twine-like leaf, so we snipped the outside leaf and opened the package like the beautiful present that it was. All that was visible once opened was the rice, glossy and tinted green from the leaves. We dug in, and the next thing I remember was looking up at my husband, who had also just finished his pyramid, and seeing that goofy grin that emerges when he eats something that makes him happy. We were sold. Inside the layer rice, which is perfectly sticky but not at all mushy, was a layer of pureed beans we both thought to be garbanzos, then a layer of ground pork. There is a spicy kick from somewhere, and it too is balanced well with the earthiness of the rice. We can't decide if the pyramids are boiled or steamed, but we likened them to a Hue Com Sen. Whatever the case, we were so pleasantly surprised to find this new gem nestled amongst an old staple. If you can make it to the Strip on a Saturday (the only day the pyramids are available, though Lucy is a Monday - Saturday vendor), stop in for one (or more) of each.
Also new to us on our recent visit was the Slow Food (http://www.slowfoodpgh.com)/tasting tent/demonstration at the Farmers' Market. The Farmers' Market (Farmers@Firehouse) always holds some true treats, but this week we were lucky enough to stumble upon Bill Fuller, executive chef of the Big Burrito Group, using ingredients available at the market that day to cook up (and more importantly to hand out samples of) some delicious dishes. Chef Fuller , with the help of a local queen of the foodies, Virginia Phillips, made some amazing frittatas, using some raw milk goat cheese and heirloom peppers from the market. He also sauteed some homemade bacon, cured from a pork belly he got from a local butcher. To be more specific, the bacon was from the belly of a whole pig he got from a local butcher. (Note: the goodness that was the homemade bacon is too much an undertaking at this juncture, and will have to be addressed in a later, pork-inspired posting. For know, just know that it was so amazing that I cannot even begin to describe it.)We also stuck around for some sauteed chanterelles and Swiss chard, again, from the market, and were happy we did. Not only was the demonstration fun and informative, but the food was delicious and inspirational. The Farmers' Market is a definite stop on the list sans samples, but if you are lucky enough to catch one in progress, be sure to stop by, give generously to the donation bucket, and taste some dishes made from the best of the in-season local ingredients.
The third and final exciting find of the day for us was the Greek fare outside of Penn Mac. The food we know and love from Little Athens in Sewickley was suddenly available from a sidewalk vendor in the Strip. Was this some kind of bizarro world? A food-high induced mirage? We knew the answer as soon as the smell hit our noses. We also recognized the street vendors as the owners of the restaurant. This was the real deal, and we were going to have to suck it up and eat some more. As mentioned, we were familiar with the food, and were already big fans. But, seeing them in the middle of the Strip was a little like seeing your kindergarten teacher anywhere outside the classroom. Getting over the shock, we got a custard pastry. I am sure there is a Greek name for it, but I'm not aware of it. If I knew the Greek word for heaven I would just as soon use that to refer to it. Both the dough and the custard were made that morning, and the love and time that I am sure went into it became blatantly obvious once we bit into it. Also available from this vendor were gyros, spanakopita, moussaka, and baklava, all of which were being thoroughly enjoyed by other Strip-goers.
We went home, happy and fat, still reeling from the new goodies our old friend The Strip District had introduced us to that morning.
ORIGINAL POST: For those of you who aren't familiar with Pittsburgh, "The Strip District" is a mile-long stretch of the city full of old industrial warehouses turned into food wholesalers and an eclectic mix of food markets and odd shops. My husband and I go there often, and we are continually drawn to same stores to shop in and foods to snack on. However, on a recent trip, we discovered some new (to us) gems.
The first of many pleasant surprises came as we went to enjoy and old classic. Lucy Nguyen is a Vietnamese street vendor who has been grilling her bahn mi, or Vietnamese hoagies, outside of the My Ngoc restaurant for over a decade. Literally everytime we go to the strip, we make sure to enjoy one of the hoagies. The bahn mi is made on a Breadworks baguette, cut in front of you so that you can watch the knife break through the crusty outside before gliding through the fluffy inside. Lucy then takes marinated and grilled chicken or pork straight from the skewer, cuts it into strips, and places it on the bread. The chicken, which we usually get, is moist and flavorful, and the sandwich would be outstanding even at that point. However, this is when the real fun begins. Lucy tops the chicken or pork with pickled carrots, sliced onions, fresh peppers (chilies and or jalapenos), cucumbers, and chopped cilantro. The cherry on top, so to speak, is a brown sweet and spicy glaze/sauce. The sandwich is bursting with flavor, and the heat from the peppers is perfectly balanced with the sweet of the sauce, the cool of the cilantro and cucumber, and the starch from the bread. As you can probably tell from the description, I get pretty excited about this sandwich. If I were a man, I would say that this sandwich gives me a culinary boner. (Can women have culinary boners? I guess we'll save that for a different blog...)
I was so excited to dig into the sandwich that I almost walked right by the bowl of pyramid-shaped-and-banana-leaf-wrapped goodies. Once it registered that there might by something else besides the sandwich to eat, we gave an inquisitive look to each other and to the other vendor standing near Lucy. The other woman, whose name I regretfully did not get (it was hard to effectively communicate with the food in my mouth and the saliva on my chin), told us that the bowl was full of snacks she made, which have pork, beans, and sticky rice inside. As if on cue from a promoter, a woman walked up to the bowl and asked for ten of the pyramids, mentioning that she eats two of them for lunch everyday. She was stocking up for the week. We couldn't resist, so we got two of the surprise pyramids as well. The banana leaves on the outside were tied together with a twine-like leaf, so we snipped the outside leaf and opened the package like the beautiful present that it was. All that was visible once opened was the rice, glossy and tinted green from the leaves. We dug in, and the next thing I remember was looking up at my husband, who had also just finished his pyramid, and seeing that goofy grin that emerges when he eats something that makes him happy. We were sold. Inside the layer rice, which is perfectly sticky but not at all mushy, was a layer of pureed beans we both thought to be garbanzos, then a layer of ground pork. There is a spicy kick from somewhere, and it too is balanced well with the earthiness of the rice. We can't decide if the pyramids are boiled or steamed, but we likened them to a Hue Com Sen. Whatever the case, we were so pleasantly surprised to find this new gem nestled amongst an old staple. If you can make it to the Strip on a Saturday (the only day the pyramids are available, though Lucy is a Monday - Saturday vendor), stop in for one (or more) of each.
Also new to us on our recent visit was the Slow Food (http://www.slowfoodpgh.com)/tasting tent/demonstration at the Farmers' Market. The Farmers' Market (Farmers@Firehouse) always holds some true treats, but this week we were lucky enough to stumble upon Bill Fuller, executive chef of the Big Burrito Group, using ingredients available at the market that day to cook up (and more importantly to hand out samples of) some delicious dishes. Chef Fuller , with the help of a local queen of the foodies, Virginia Phillips, made some amazing frittatas, using some raw milk goat cheese and heirloom peppers from the market. He also sauteed some homemade bacon, cured from a pork belly he got from a local butcher. To be more specific, the bacon was from the belly of a whole pig he got from a local butcher. (Note: the goodness that was the homemade bacon is too much an undertaking at this juncture, and will have to be addressed in a later, pork-inspired posting. For know, just know that it was so amazing that I cannot even begin to describe it.)We also stuck around for some sauteed chanterelles and Swiss chard, again, from the market, and were happy we did. Not only was the demonstration fun and informative, but the food was delicious and inspirational. The Farmers' Market is a definite stop on the list sans samples, but if you are lucky enough to catch one in progress, be sure to stop by, give generously to the donation bucket, and taste some dishes made from the best of the in-season local ingredients.
The third and final exciting find of the day for us was the Greek fare outside of Penn Mac. The food we know and love from Little Athens in Sewickley was suddenly available from a sidewalk vendor in the Strip. Was this some kind of bizarro world? A food-high induced mirage? We knew the answer as soon as the smell hit our noses. We also recognized the street vendors as the owners of the restaurant. This was the real deal, and we were going to have to suck it up and eat some more. As mentioned, we were familiar with the food, and were already big fans. But, seeing them in the middle of the Strip was a little like seeing your kindergarten teacher anywhere outside the classroom. Getting over the shock, we got a custard pastry. I am sure there is a Greek name for it, but I'm not aware of it. If I knew the Greek word for heaven I would just as soon use that to refer to it. Both the dough and the custard were made that morning, and the love and time that I am sure went into it became blatantly obvious once we bit into it. Also available from this vendor were gyros, spanakopita, moussaka, and baklava, all of which were being thoroughly enjoyed by other Strip-goers.
We went home, happy and fat, still reeling from the new goodies our old friend The Strip District had introduced us to that morning.
Friday, March 20, 2009
Reading is fundamental
After I was finally able to drag myself away from reading and re-reading the books of the Twilight series, I had the chance to read some food-related books, and I really enjoyed the following:
Heat - Bill Buford
This book is hilarious. I laughed - loudly and often - while reading this book. It mixes food history with real-life experiences and some serious passion for food. It is well written and a quick read.
Kitchen Confidential - Anthony Bourdain
I can't believe it took me so long to read this book. It is insightful, instructional, and full of the sarcastic humor Anthony is known for. I have the updated version, which includes a forward by Anthony addressing the changes in the food industry and his attitide since the book was originally written.
Alice Waters and Chez Panisse - Thomas McNamee
I have to admit - I didn't know much about Alice Waters before I read this book. Though I am a member of the Slow Food Movement, I was unaware of her part in this movement as well as of the history of Chez Panisse. This book outlines all of the above, and it allows the reader a look into the fascinating personal life of Alice Waters. While it focuses on the birth and beginnings of the restaurant, this book is timely in so many ways. Recipes are scattered throughout the book as well.
Heat - Bill Buford
This book is hilarious. I laughed - loudly and often - while reading this book. It mixes food history with real-life experiences and some serious passion for food. It is well written and a quick read.
Kitchen Confidential - Anthony Bourdain
I can't believe it took me so long to read this book. It is insightful, instructional, and full of the sarcastic humor Anthony is known for. I have the updated version, which includes a forward by Anthony addressing the changes in the food industry and his attitide since the book was originally written.
Alice Waters and Chez Panisse - Thomas McNamee
I have to admit - I didn't know much about Alice Waters before I read this book. Though I am a member of the Slow Food Movement, I was unaware of her part in this movement as well as of the history of Chez Panisse. This book outlines all of the above, and it allows the reader a look into the fascinating personal life of Alice Waters. While it focuses on the birth and beginnings of the restaurant, this book is timely in so many ways. Recipes are scattered throughout the book as well.
Subscribe to:
Comments (Atom)