Juni’s veal and sweetbreads with quinoa and forest mushrooms.
Ever since I first tasted sweetbreads I’ve been a big fan. Whenever I see the veal thymus—aka sweetbreads—on a menu I order it. Rarely do I ever eat it with actual veal though. So I was glad to have dined at Juni last week where Shaun Hergatt has a veal and sweetbreads dish as part of his tasting menu.
Hergatt, who grew up on a cattle farm in Australia, counts himself a sweetbreads fan. Like the rest of Juni’s menu the veal and sweetbreads dish changes with the seasons. Currently, it’s in the winter incarnation. That means quinoa and several types of mushrooms. (more…)
It’s a good time to eat Thai in Queens. Arguably this has been true since Sripraphai Tipmanee opened her namesake restaurant in Woodside some 25 years ago. Of late though, Woodside and Elmhurst have blossomed into a Little Bangkok, with the emergence of spots like Khao Kang,Paet Rio, and Eim Khao Man Gai. The latest entrant into this arena of deliciousness is Plant Love House. Judging by the logo of a street cart, this is back home hawker fare. This oddly named restaurant run by Peak Manadsanan and her family opened a week or two ago with an abbreviated menu in a space that had housed a Tibetan restaurant. Before that it was a Chinese noodle and dumpling house, so you could say that things have sort of come full circle. (more…)
The draw at the half dozen or so Argentine parilladas scattered throughout Queens is meat, specifically beef in the form of steak, or mixed grills consisting of short ribs, sausage, blood sausage, and other goodies. Many of these casual steakhouses/butchers also offer sandwiches. I love La Fusta’s skirt steak sandwich. When I’m in the mood for something a little more adventurous though, I head over to La Esquina Criolla for a sandwich de molleja, or sweetbread sandwich ($9). (more…)
Nobody ever accused me of writing a blog about health food. Thus the subject of today’s Twofer Tuesday, Charles’ Country Pan Fried Chicken in Harlem. Now I’m not going to get into the debate about who makes the best Southern fried chicken in New York City, but let’s just say that Mr. Charles Gabriel’s is the best I’ve ever had for breakfast.
When you’ve journeyed all the way up to Chez Charles, it’s best to go for broke. So my buddy and I did, ordering that soul food power duo, fried chicken andf pigs feet. The crunchy juicy chicken lashed with hot sauce and unctuous pigs feet were just part of our complete breakfast that morning. And heck, those collards almost made it a healthy one. Almost.
Charles’ Country Pan Fried Chicken, 2839 Frederick Douglass Blvd., Harlem, 212-281-1800
Move over White Castle, veal tongue sliders are where it’s at!
Veal tongue, whether stir fried in spicy Tibetan chele katsa or sliced paper thin as a deli sandwich is a wonderful thing. Creamy rich tongue and heart are probably my two favorite types of beef offal. So when Andrew Zimmern, a man who has forgotten more than I shall ever hope to know about entrails posted a recipe for veal tongue sliders on his web site I had to check it out. (more…)
And the award for most whimsical calf brain presentation goes to . . .
There are many, many wonderful beefy things to eat at Takashi, the Japanese nose-to-tail homage to all things bovine. Niku uni ($24)—tiles of marbled chuck flap atop a shiso leaf topped with uni—comes to mind, as does the miso marinated sweetbreads served over squid ink rice ($20). The place is a paradise for offal lovers. Each of the beast’s four rumens is on offer for tabletop grilling. Today’s post isn’t about any of those things, though. It’s about a sandwich, a sandwich of caviar and calf brain. (more…)
A vastedda sans ricotta at Ferdinando’s Focacceria.
I’ve been hearing about the 110-year-old Ferdinando’s Focacceria for at least 20 years. Last week I finally made it to the Carroll Gardens temple of Sicilian soul food. There I met Francesco Buffa who convinced me to order a vastedda the old-fashioned way, that is to say without the dollop of ricotta, which he insisted is not how way the calf spleen sandwich is served back home. “You really get the flavor of the meat,” he said. (more…)
Offal—tongue, tripe, heart, even face, among other so-called off cuts—happens to be one of my favorite things to eat. As with most of my stranger culinary predilections, I blame it on my old man who always made sure to include plenty of hearts whenever he cooked up a batch of chicken soup. Thus I present a list of some of my favorite nasty bits.
Husband and wife offal slices at Golden Mall.
1. Fu qi fei pian, Cheng Du Tian Fu
The story goes that fu qi fei pian, or husband and wife offal slices, are so named because the couple who created this classic dish back in Chengdu, Sichuan, had an especially harmonious union. While that tale may be apocryphal the union of meaty beef tongue; funky chewy ribbons of tripe; and translucent swatches of tendon bathed in chili oil and shot through with peanuts cilantro, and just enough Sichuan peppercorn to set your mouth atingle is especially delicious. My favorite place to dig into this fiery heap of beef offal is Cheng Du Tian Fu in Flushing’s Golden Shopping Mall. Cheng Du Tian Fu, No. 31, Golden Shopping Mall, 41-28 Main St., Flushing(more…)
Both the full English and the penne Pellicci are impeccable.
I’m grateful to my new friend Anton Diaz of Our Awesome Planet, a Manila-based blogger who I met over the weekend in London at the 2014 Chowzter Awards. For without his gentle prodding I might never have experienced the wonders of a proper English full breakfast at E. Pellicci, an old school East End diner. On my last evening in London the jet lag was kicking pretty hard, but I’m glad that I ventured out next morning to Bethnal Green with Anton and two other international food bloggers Catherine Ling of Camemberu and Stanislaus Hans Danial Subianto of Eats and Treats to this family-run institution. (more…)
Pork crackling’s the perfect garnish for a bowl of pork blood soup.
Pata Paplean is a favorite stop on my food tours of Elmhurst because it has some of the best Thai style street food I’ve had in New York. On weekend afternoons from noon to 3 p.m. the funky bar named for a gorilla in a Bangkok zoo serves up $4 bowls of noodle soup. Moo toon consists of slightly sweet amber broth with tender bits of pork, meaty mushrooms, and some greenery. Paplean’s tom yum is one of the busier bowls of tom yum I’ve ever come across in Queens. Two kinds of fish balls, ground pork, pork liver, and sliced pork fill the bowl along with two crisp sheets of fried dough. Yesterday though I was initiated into the pleasures of kuay tiew nam tok moo, or pork blood soup. (more…)