Fish - - Page 21

by BS

Top Chef Recap: Finale

Editor’s Note: I didn’t use any silly puns in the headline today because I don’t want to give anything away, in case you haven’t caught the finale yet. That said, this is a recap, so, you know, it says who wins. If you haven’t watched yet, don’t read on if you don’t want to know.

OK, so my fav part of the Top Chef finale is that Frank Bruni penned a lengthy rant in Wednesday’s NYT about how all these celeb chefs (Collichio, Bourdian, etc…) get the big bucks to appear on Top Chef and similar shows, but never even have to cook anything anymore. Then, in the finale, they actually made the the big guys get in the kitchen, awarding each of the cheftestants a big name sous chef.

Hung got Rocco, Dale got the ubiquitous Todd English and Casey was paired with that lady who looks like Sandra Bernhrardt. The catch was that none of these guys got to offer any advice, and they were only there for the prep part, just to chop garlic, boil water, and allow Dale to say “Todd English is my bitch.”

There weren’t any dumb cowboy or airplane themes for the finale – just pretty basic orders: make the best damn meal you can. The only trip-up was that with an hour left, Collichio came in and told the cheftestants they had to make one extra course, and their sous chefs this time would be the losers from earlier episodes.

by BS

Top Chef Recap: Episode 12 – Cursed is the Cheesemaker

I hope all you haters are happy with this fully-clothed Padma picture. For those of you who are fans of the previous photo gallery, here’s a very NSFW link.

Moving on, Tony Bourdain says this was the best Top Chef episode of the year, and I’m inclined to agree, because if I didn’t, I think he would yell at me. Seriously though, there were some awesome dishes from every cheftestant, except of course for that Jamaican cheesemaker, who set a Top Chef record by serving raw fish and raw chicken in the same episode.

The episode started at Le Cirque, where Sirlio Maccione stepped in to guest judge the cheftestants’ attempts to replicate a classic Le Cirque dish, halibut wrapped in thin strands of potato (I’m sure there is a much fancier description). They all did surprisingly well, except of course, for the aforementioned Sara, who forgot to cook hers. Maccione turned out to be the most honest judge yet, admitting that he wanted to award the quickfire to Casey just because he’d like to bone her, but instead Hung took the prize.

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by Edouble

Dinner with Edouble

Beef, it’s what’s for dinner…

At least usually when I’m cooking. I am a red meat monger and I sometimes wonder if I might be suffering from some kind of Iron deficiency. Anyway, had a tasty steak night this week. We used our newest favorite way to prep steaks that are going on the grill—olive oil and coarse sea salt. Type of steak—boneless short ribs, mmmmm. Sort of fattier than other cuts, but all the more juicy. Medium rare, of course. Along side the meat we grilled zucchini and yellow squash, sautéed up some red chard, and served it all with a side of rice. Isn’t it beautiful!

The power of coarse sea salt is really amazing, actually. While at the beach I used it on two 2lb tri-tips. Normally I rub the oil and salt on maybe 10 to 15 minutes before the meat hits the heat, but this time I did it an hour or so beforehand. The result—succulent but salty beef. But hey, I also love salty foods. We skewered yellow squash, zucchini, and baby bellas to go with. It was quick, easy, and tasty.

The “surf” portion after the jump.

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by BS

Top Chef Recap: Episode 8 – When Bloggers Attack

This week’s Top Chef started out with a refreshingly nice Daniel Boulard judging the quickfire, in which the chefs had to put a gourmet spin on the good ol’ burger. Most of the chefs oddly chose to make fishburgers, with Brian even admitting he was just turning his previous winner, the fish sausage into a fish burger. I was dying waiting for Tom Collichio to say “You do not take a fish sausage, pound it into a patty and call it a fish burger,” but no such luck. Boulard picked CJ’s seared scallop and shrimp burger as the winner.

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by BS

Oh, Snap!

Quick recipe for Lemon-Chile Red Snapper

Two notes on this one:

1- I made up this recipe with some inspiration from Alton Brown and gansie.

2- My dad came back from the store with a “red snapper-like” fish that he couldn’t remember the name of. So, um…let’s just say this recipe is for red snapper.

3- G’damn my entire house smells like fish – how do you get rid of that?

Recipe a the j.

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by gansie

Cutting the Test

ES is not going to get in the middle of this mess regarding the FDA not checking Chinese imports, but as the number one source on all things endless and all things simmering, we thought you should know about the potential dangers of your seafood.

Photo: Unique Arts and Technologies

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by BS

Tintol Tapas Bar

Spanish Tapas joints have become commonplace enough in America that the trendiness factor is pretty much completely worn out. Enter Portuguese Tapas…ooh, pretty edgy, right?

The narrow, low-key bar at Tintol is out of place on a gaudy block just East of Times Square, and the restaurant is a welcome addition to an area not known for originality in eating establishments.

Tintol does offer some of the favorites among traditional Spanish Tapas, including lightly-breaded Croquetas and perfect Papas Bravas (golden fried potatoes loaded with a spicy paprika kick). The menu also includes more specifically Portuguese specialities such as grilled sardines (fresh and light fish that I am now aware can be far, far tastier than the oily, canned varieties – they’re second from the top above); and Almondegas (ground lamb meat balls stewed with diced vegetables).

For those seeking lighter fare, there are healthy servings of Serrano Ham, cheese and olives, but this isn’t the type of Tapas place that leaves you wondering when the main course is coming; the portions are big enough that two to three plates per person will leave you stuffed.

The Tapas are supplemented by a lengthy list of reds, whites and sherries, and the dessert menu features Pudim Albade de Perisco, a super-rich and delicious Portugese take on flan.

All in all, I’m in favor of Portuguese Tapas. Get ’em now before they’re trendy.

155 W. 46th Street, 212.354.3838

UPDATE: Tintol is moving on up….

Photo: Tintol

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