Duck


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The Endless Road Trip — Philadelphia’s Top 10 Eats 4. Duck in a Pot

On the second night of our Philadelphia adventure, the intrepid ES crew was treated to a feast at JG Domestic, Iron Chef Jose Garces’ farm-to-table restaurant anchored in the bottom of Cira Center. Supposedly a small plate, made-to-share type of joint, we found that most of JG’s offerings were fairly large and satisfying… not that it didn’t stop us from trying almost everything on the menu!

But… BUT…

There is one item that stands above the rest. I’m not even saying it outshines everything at JG Domestic, I’m saying it outshines almost any meat-based appetizer I have ever eaten. And trust me, there have been a bounty of them in my years as an insatiable epicure.

Allow me to introduce you to the Hudson Valley Potted Duck with foie gras mousse and orange gelée, served with cornichons and crostini.

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in Food Travel / Fowl / Restaurants 3 comments
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America’s Best New Sandwiches, Part 2

Last month ES brought you our list of America’s top 10 new sandwiches. But blogga always said that reader knows best.

Many of you commented on our original story to tell us which of your favorite innovative sandwich should have been included. We chose the ten tastiest suggestions and now present an encore list: America’s Top 10 New Sandwiches, as selected by Endless Simmer readers.

10. Steak Poutine Pita — U Needa Pita — St. Catharine’s, Ontario

What could be better than poutine, Montreal’s signature street food? How about throwing that poutine — cheese curds, fries and gravy included — on a pita, so you can actually eat it while walking down the street? Add some steak and you’ve got yourself one helluva sandwich. And yes, for the sake of U Needa Pita, we’re including Canada as part of America this one time only.

9. Westside Monte Cristo — Melt Bar and Grilled — Cleveland


We’ve said it once and we’ll say it again: there’s no food so good that it can’t be made better by a trip to the deep fryer. Kudos to Melt for being brave enough to test this theory out on the monte cristo breakfast sandwich — honey ham, smoked turkey, Swiss and American cheese — all battered in beer and deep fried.

8. Chacarero — La Sombra — Austin

We’re officially placing money on Chile’s signature sandwich — the chacarero — to become the next bahn mi, and La Sombra‘s version is the most sumptuous one we’ve seen yet. Shiner Bock marinated sliced hangar steak topped with green beans, avocado, tomatoes, pickled cucumbers and spicy mayo, all on a thin, toasty bolillo.

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in Breakfast / Cheese / Eggs / Fowl / Lists / Red Meat / Sandwich / Trends 15 comments
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Feed Us Back: Comments of the Week

breasts

– 57 percent of ESers just say no to breast milk cheese. But Dan brings up a good question:

Is breast milk cheese vegan? since no animals are kept against free will and all. I see a huge moneymaking idea.

While Summer just wonders where they’re getting all that milk to begin with:

I nursed my son for 18 months, and pumped every once in a while, and OMG pumping is NOT EASY. I know very few women who were able to pump a lot of milk, and “a lot” means more than 6 oz. per pumping session. I considered the stuff to be liquid gold… no way was I going to waste it on grown-ups! Unless his wife has a freakish oversupply, I just don’t get it.

–Nora checks in with some more advice on how to cook a peking duck:

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in Cheese / Fowl 0 comments
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Duck, Duck, Duck…Peking

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Last year I made a purchase which I consider to be the best investment my kitchen has seen: a slow cooker. This slow cooker wasn’t just any purchase, it was actually a birthday present for the BF. I’m smart like that.

I grew up eating a lot of meals from a crock pot. They weren’t incredibly creative meals, you know, the typical stew and vegetable type of dishes. This led me to be a little skeptical of what can be made from a slow cooker, but the BF had mentioned it recently so I figured it was worth a shot.

Over the months we’ve Deej has made some pretty impressive meals in that slow cooker: chicken korma, beef wellington and bolognese, to name a few. The best part being that these dishes are incredibly easy and there are always leftovers.

Being the real chef in the relationship, I’ve taken back the reins of the slow cooker. I’ve even recently joined a meat CSA. Yes, that’s right. A box full of meat.

A farmer, from the depths of PA, delivers meat frozen-fresh from his farm. I got a little carried away on my first purchase, ordering 19lbs of meat. Eeek.

One of the food items I ordered was duck breast. Not having cooked duck before, I wasn’t sure what to do. But after a little research it seemed that Peking style was the safest dish to try.

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in Fowl / Recipe 10 comments