Maine can be summed up by crab rolls, lobster rolls, chowder, and fried haddock

Bueno

So I found these old photos from a trip I took to Argentina a while back and realized they were too lovely not to share. This actual moment brings back bitter sweet memories of day when joe and I spent 7 hours trying to get out of Buenos Aires and into gaucho land in La Pampas. We were drooling over thoughts of fresh beef over a camp fire. This was along the way.

Cilantro Dumplings

A couple of weeks ago I got sick with a very bad cold. Three weeks worth of bad. During those weeks I nursed myself with chicken soup, which is rumored to be a remedy for my ailment. I added one element those weeks that might have done more good than the chicken soup alone. Cilantro Dumplings!
It's a basic steamed dumpling with cilantro and man it is about the tastiest dumpling one can add to chicken soup.

Hog Heaven

That's right my friends it was a weekend unlike any other. Pigs were being made left and right. Not ribs or roasts. Whole muther f.... pigs. The first was a benefit for Second Harvest, it was a feast to be reckoned with. I've never seen so many people coming together to make a meal happen. There was a group of people that stayed up all night turning the pig every 5 minutes. It reminded me of when I did Ceramics in college and we would have a wood fire. There is an unbelievable amount of dedication that has to occur. But that's what you get when you have a bunch of foodies hungry for some pig.
The second was a smaller more intimate group of friends. This pig I had more hands on experience with. It was a suckling and didn't take nearly as long to cook. Below are some of the ingredients that were used in the marinade. I of course can't disclose the full recipe because then I would be sharing the secret of what made that suckling so divine.

Marinade
A shit load of oranges
Apple Cider vinegar
Beer
Garlic
Spices (this is the secret part)

Beaucoup di Glace

So I went to the new Grom on Bleeker St. today. I have been anxiously waiting for the time that I would be able to try this legendary gelato and today was my day. As I was eating my Zabaglione flavored delicious treat and strolling through the West Village, I started noticing a frozen yogurt, ice cream, or gelatoria on every block. Is there really enough lovers of three to keep that many shops open? It's crazy to think that they can have a Red Mango within a 1 block radius of PinkBerry and TastyD. Do they have late night frozen yogurt wars where they meet at the corner Bleeker and Houston armed with a scoop and a gallon of the "good" stuff. Probably not, but it would be awesome if they did just like the ice cream truck wars.
http://www.nytimes.com/2008/05/14/nyregion/14icecream.html?partner=rssnyt&emc=rss

Quin to the oa

I have spent a lot of time within the past year making many many variations on quinoa.
It's the HOT whole grain at the moment. I thought that I should share something on this wonder
grain. I have two preparations that I feel tasted the absolute best.

For A Quick Dinner, cook the grain in coconut milk, coconut oil, curry, and currents, Saute some spicy sausage and combine the two. What you get in turn is a balance of sweet, savory and spicy.

For Breakfast, I like to cook the quinoa in apple cider and then toss it with fresh fruit. To make this more of a warm pooridge style breakfast, steam some milk and pour over before you eat it.

Now that I got you started, go out get some quinoa and eat heartily.

MMMM HMMMM

Supper Club 02.16.08
Sea Urchin Butter
Beef Heart with white wine/orange juice reduction
Beet Salad with herb goat cheese crema
Baby Maine Shrimp with lemon butter
Short Rib Stuffed Squid with braised lentils and red pepper coulis
Molasses Spice Cake with candied kumquats caramel sauce and creme