The meganightmarket/food hall known as Bourdain Night Market that will rise on Chelsea’s Pier 57 development in some two years is being hailed as the most exciting development in the food scene since white people, including myself and Tony B., discovered Flushing’s Golden Shopping Mall. Anthony Bourdain and Stephen Werther have tapped some major talent, including hawker food expert KF Seetoh and The Street Vendor Project—the nonprofit behind the Vendy Awards—to curate a dozen stalls. I’m excited to try Singapore’s Geylang Claypot Rice and the uni tostadas from Sabina Bandar of Ensenada, Mexico. “It will be all transparent and authentic…not sterile, but chaotic in a good way, with hawkers and vendors and places to eat,” Bourdain tells Florence Fabricant in last week’s Times. “Where in this city can you have that?” Where indeed!!?? Why Queens, of course. Without further ado here are seven spots we’d love to see find a home in Bourdain Market.
1. La Esquina del Camaron Mexico Pedro Rodriguez is a mixologist of sorts, but instead of mescal or tequila his cocktails contain shrimp and octopus. His Mexican seafood cocktail mise en place includes olive oil, limes, onions, cilantro, avocado, and a tomato-based sauce. Doctored up with a goodly splashe of Valentina hot sauce and served with saltines, a cup of his signature creation brimming with tender octopus and shrimp is a meal in itself. Rodriguez operates out of a sparkling clean kitchen in a bodega on Roosevelt Avenue. Lately he’s branched out to include other delicacies like octopus tostadas. La Esquina Del Camaron Mexicano, 80th Street and Roosevelt Avenue, Jackson Heights (347) 885-2946(more…)
When people think of the best ways to drink white wine they tend to picture a warm afternoon and chilled bottle of their favorite varietal on hand, but there are plenty of other ways to enjoy the great taste of white wine. White wine makes a great base and mixer for cocktails. So if you’re looking to freshen-up your afternoon or evening, here are five great white wine cocktails..
1. Berries and Whites Wine Sangria
This delicious cocktail puts a new twist on a classic, and makes for a very refreshing drink on a hot day. It’s easy to prepare, and can be made in large batches for all your guests to enjoy. To make this delicious sangria, take one bottle of dry white wine, add a cup of lemon-lime soda, ½ a cup of raspberry vodka, ¼ cup of brandy, and a selection of chopped berries (consider chopped strawberries and raspberries).
2. Star Gazer
This delicious drink has a Caribbean flair, making it a perfect afternoon beverage to sip and enjoy at the beach. It’s made with 2oz. of Chardonnay, 1 oz. of dark rum, ½ oz. of vanilla bean syrup and a dash of pineapple juice. Be sure to give it a proper shake before serving over ice with a wedge of lime for garnish. (more…)
There’s a Queens-based chain called Bareburger whose menu complexity never ceases to vex. There are multiple meat choices: elk,bison,beef, duck, ostrich,wild boar, and turkey; multiple sauce choices, including curry ginger ketchup and horseradish remoulade; a greengrocer’s worth of vegetation to choose from; and even multiple bun choices: brioche, sprout bun, tapioca rice. You could also choose from the 14 remade combos. Just writing about all these choices has given me a headache! The only choices one should have to make when ordering a burger are cooking temp and with or without cheese.
And then’s there Chef Natasha Pogrebinsky’s Bear, which has nothing to do with the aforementioned chain. It offers only one type of burger. It’s a cheeseburger that also goes by the nickname the Grizzly Burger. It consists of a loosely packed patty with a fringed, crispy bottom sitting atop some greenery. The top is mantled with American cheese and crowned with a slice of juicy tomato. The bun’s what Pogrebinsky calls a standard “backyard bun,” because after all who really wants to think about the bun when eating a burger, it should serve as a mere vehicle for its contents. (more…)
Spanish cuisine is world renowned for its delicious tapas, fresh seafood and steaming plates of paella. Aside from these iconic dishes, there are plenty of regional specialties which offer an authentic taste of the Mediterranean. Here’s a selection of the best and most popular amongst the locals.
Galicia in the northwest region of Spain is home to this savory pie which comes in all shapes and sizes. A variety of delicious fillings include sautéed chicken, minced pork or seafood in a slow cooked onion sauce which gives a rich depth of flavor. Empanadas may be popular in Latin America and across the world, but we think the original is by far the best.
Summer in a bowl, this cold soup has long been a favorite in the southern regions of Spain. It’s most commonly prepared with tomato, stale bread, cucumber, wine vinegar and garlic. Many restaurants serve with their gazpacho with ice cubes and some include chunks of ham and vegetables. In the charming town of Alfarnatejo, this famous dish is celebrated each year with its own festival. It’s a good opportunity to sample some of the best gazpacho in the country and enjoy a traditional flamenco show. (more…)
Hardboiled eggs, ground beed, and pickled red cabbage meet in the rikitaqui.
Based on the name—rikitaqui—and the menu picture I thought the Dominican sandwich I was eager to try at the newly opened Empanadas Monumental in Woodside was going to be an epic gutbomb. It turned out to be something far more subtle.
The $5.50 sandwich consists of a schmear of seasoned ground beef topped with a pleasant red cabbage slaw tomato and hard boiled eggs. There’s also some salsa roja, a red sauce that calls to mind Russian dressing, in there. The sandwich took well to the extra hot hot sauce.
All in all it was a pleasant sandwich, just not as monumental as my expectations of it. The empanadas, which come in more than a dozen varieties, including lasagna and Philly cheese steak look pretty epic though. Next time I visit, I’ll have try one along with another rikitaqui of course.
Sometimes it feels as if I lead so many food tours of Flushing Chinatown that I don’t do enough research, i.e. eating, of non-sharable dishes like noodle soups. Sure I have my favorites: predawn laksa at Curry Leaves, Nutritious Lamb Noodle Soup’s namesake tonic, the samgyetang at Hansol Nutrition Center. Lately though I’ve been craving a brand new flavor in noodle soup, which is why I’m glad I finally tried Gui Lin Mi Fen. (more…)
C+M correspondent Kristen Baughman checked out the Singapore Crab Throwdown and has the scoop on all the goings on for Singapore Restaurant Week.
Singapore celebrates 50 years of nationhood this year as this city-state comes of age on the global stage. In honor of the country’s birthday, The Daily Meal hosted a few of Singapore’s top chefs for the “Singapore Crab Throwdown.” Chopsticks and Marrow had the chance to go behind the scenes at The Daily Meal Test Kitchen to learn from these great chefs as they prepared dishes from salted egg yolk crab to wok fried black pepper crab.
The first cooking demonstration was by Chef Wayne Lieu of Keng Eng Kee Seafood Restaurant. Along with his team, Chef Lieu taught the “Singapore Crab Throwdown” attendees how to make iconic Singapore chili crab, a signature Singaporean dish with a balance of sweet, salty and heat from the chiles. (more…)
Ganesh Chaturthi is one of the most festive times for Hindus in and around Flushing. During the nine-day birthday party for the elephant-headed god, Šri Mahã Vallabha Ganapati Devasthãnam (aka the Ganesh Temple) on Bowne Street is a hive of activity. Ganesh Chaturthi always concludes with the Grand Ratha Yatrã, a parade through the streets of Flushing.
This year the parade was held on Sunday, Sept. 20, but I wasn’t able to make it. I did however have the good fortune to hang out with James Boo of 1 Minute Meal Films a few days before while he filmed modaka archana, the making and offering of the sweet modaka.The coconut-filled treat is renowned as Ganesh’s favorite food, so much that one of his many names is modakapriya.(more…)
Yesterday afternoon I was doing some virtual trail running in the gym when the above commercial for Wendy’s BBQ Pulled Pork Sandwich came on. Even with the sound down I got the joke. When asked to divulge the recipe for his “secret sauce” the presumably Southern pitmaster and his assistant refuse to give up the goods laughing off the request.
The subsequent glamour shots of “our hickory smoked pulled pork” and a BBQ poutine of sorts looked so good that I couldn’t get them out of my head. I envisioned Wendy’s very own sauce bespattered, real deal pitmaster whipping up this pulled pork, a veritable Ed Mitchell of fast food. As a certified Kansas City Barbeque Society judge who’s been around BBQ pits and smokers of various and sundry sizes and configurations, including a stainless steel number whose firebox resembles a miniature bank vault, I know this is nonsense. But Wendy’s and its ad agency are selling a fantasy, one that I clearly bought into as evidenced by my choice of a late night dinner. (more…)
“Mooncakes!!??, a Chinese friend said to me over breakfast recently. “Nobody likes them, they’re like fruitcake for Asians.” The dense cakes stamped with Chinese characters are traditionally eaten (sometimes begrudgingly) and gifted—much like fruitcake—for the Moon Festival, which falls on Sunday, September 27 this year. All sorts of mooncakes, including novelty ones for pandas and those made from Taiwanese hornet hives are prepared for the fall harvest festival, which is held on the night of the full moon between early September and early October. (more…)