Top 10 Things I ate in 2010

As the first two days of 2011 pass by, I thought I would take a shot at delivering what I call my Top 2010 list.  A little different than what you would read by Sam Sifton or Frank Bruni.  There won't be any bonito or black truffle reduction, no five star restaurants or those that take up to 2 months to find a reservation. In all, my "top" will be dummied down for the simple man.  A man that truly enjoys food, whether medium rare or well done, whether it costs .99 cents or 20 dollars, or even if it's fresh or already prepared.  You may be a reader of this blog and feel in disagreement with my food choices..but then again I don't really care.

So with that enjoy...Feel free to add your own. 

In no particular order

1) The Lobster Roll @ Luke's Lobster - Rumor has it they only use knuckles & claws. Either way a masterpiece.  If I have one knock it was the size (although I split it with my wife!).  But for the price it's simply remarkable. 

2) Momofuku Ramen @Momofuku Noodle Bar.   Pork..Pork..and some more pork. I swear someone in my family was drinking the pork broth for dessert.  This might of been the best meal of the year in all.  Great company...great food..great fun.  Hats off to David Chang!

3) Pulled Duroc Pork sandwich @Num Pang.  I heard of this place on the Top 100 Sandwich List @grub street. Although this one didn't actually make the list, it definitely should have. The spicy honey sauce on top of the sweet pork makes a true "melt in your mouth" moment.  

4) Keste* @ Keste Pizza - Tomatoes, Fresh Buffalo Mozzarella, Prosciutto di parma, Arugula, gran cru, EVOO.   Fantistco!  Rumor has it the wood burning oven flown in directly from Naples does the trick!

5) The Speckan Wolf @ Roberta's.  I actually never been to Roberta's but got to enjoy their food 3 times over at the Madison Square Park food fair.   Another oven specialty, this place does pizza right!  

6) BBQ @ Fette Sau in Brooklyn.  Probably one of the coolest places I've ever been to.  Metal Trays, Kitchen knife beer taps & picnic tables for chow.  Brooklyn's finest. 

7) Green Falafel @ Taim.  I first heard about Taim while watching an episode of "Chopped" on the Food Network. I've always been a fan of falafel but resorted for the popular Mamoun's or Rainbow Falafel.  Needless to say the Green Falafel at Taim was the best yet.  For a mere 5 dollars you get a gigantic pita stuffed to the top with homemade falafel, hummus, Israeli salad & hot sauce!  

8) Lox, Baked Salmon Bagel @ Barney Greengrass.  One of the oldest standing joints in Manhattan, "The Sturgeon King" experience is always just right.    Fresh Lox, Hot Bagels, and an exceptional potato latke make this meal a memory.     Special thanks to Pete J. for allowing us to join the mayor's table.

9) Pescado Taco's @ La Esquina - I'm always on the hunt for great Fish Taco's.  If you haven't had the opportunity to try..put it on the list.  

And my #10 top food in 2010

10) Steak for 2 @ Wolfgangs - I'll say it again...better than Lugers.

Super Bowl Sunday Brisket Sandwiches

Due to popular demand I had to bring these back. Been on a hiatus over the last few weeks but excited to get back to cooking some new meals. If anyone has good recipes please send them over swgarten@gmail.com

This one is easy...Click here to see recipe.

Added a bottle of Habanero sauce to kick it up for Superbowl Sunday!

Roasted Pork Tenderloin w/Cheesy Cauliflower Mash & Roasted Haricot Vert

Ham....To this day I still have recollections of elementary school. Sitting in the cafeteria watching your friend sitting across from you take a bite into his sandwich and see globs of Mayo coming out the sides of his mouth. It's something that has scarred me for life and to this day the thought of eating ham tends to gross me out. I'm not sure what it is exactly... the color, the slimy texture, or just the thought of taking two pieces of white bread, slathering mayonnaise on both sides and then piling processed slices of ham & American cheese in between makes me want to heave. Now I'm sure Ham is mighty tasty but it's just something I've always grown up disliking. In fact, I was never a fan of bacon until I moved to New York and to this day unless it's burnt & crispy, I still tend to peal my bacon in half and only eat the lean side.

So in honor of a new year, I decided to be a bit risky tonight and make something I have never made in my time. As I was sitting in Barnes & Noble today I came across an interesting recipe by a staple in my life, Ina Garten (also known as the Barefoot Contessa). Thank you Ina! After eating this meal I must say, I may never eat a slice of ham for as long as I live..but roasted pork tenderloin sure will be a dish that will appear in my kitchen for many meals to come!

Roasted Pork Tenderloin w/ Cheesy Cauliflower Mash & Roasted Haricot Vert

Ingredients

• 2 (lb) Pork Tenderloin
• 6 garlic cloves chopped
• 2 tablespoons of Dijon Mustard
• 1/4 cup of Extra Virgin Olive Oil
• 1.5 tablespoon of Rosemary
• 1 tablespoon of Thyme
• 2 teaspoon of kosher salt

Preparation

Combine all ingredients in a large Ziploc bag and marinate refrigerated for 2 hours (up to 24 hours). Once marinated remove pork tenderloin from bag and shake off excess marinade. Leave on any excess pieces of Rosemary or Thyme. Discard marinade.

Heat one tablespoon of olive oil over high heat using a cast iron pan. Once oil is beginning to steam sear pork tenderloin on each side until a brown crust forms. While searing preheat your oven at 350 degrees.

Transfer entire cast iron pan with pork tenderloin to the oven. It should take approximately 20 minutes or until pork tenderloin reads 140-150 degrees Fahrenheit. Remove immediately and cover with tin foil. Do not over cook. Let tenderloin rest for up to 10 minutes so juices can re-concentrate. Slice 1/2 inch think pieces and serve over Cauliflower Mash.

Cheesy Cauliflower Mash

Ingredients

• 1 head of cauliflower trimmed from stem and broken into florets
• 1/4 cup of whipping cream
• 1 tablespoon of butter
• 1 tablespoon of cream cheese (fat free)
• 1/2 cup of grated Gruyere cheese
• Salt & Pepper
• Chopped Chives

Preparation

Boil Cauliflower florets over salted water for 20-30 minutes or until tender with a fork. Drain Cauliflower over a colander and shake out excess water. Remove as much water as possible to maintain good consistency. Put Cauliflower back into a large saucepan. Using a hand masher, mash cauliflower until smooth with no chunks. Add butter, cream and cream cheese and mix until well combined. Add Gruyere cheese and mix until fully combined. Cheese should not be runny. Add S&P to get desired taste. Serve with chopped chives.

Serve & Enjoy!

Six Hour Slow Cooked Brisket

For all the real men out there who decided not to watch the Giants last game of the season today, here's to one of the best meals I've ever made (according to my wife!). Slow & low baby!

Six hour Slow Cooked Beef Brisket

Ingredients

• 1 4-5 lb brisket
• 1-2 bottles of your choice of barbecue sauce
• 1/2 bottle of Heinz Ketchup
• 2 packets of Lipton onion soup/dip mix
• couple tablespoons of your preferred hot sauce
• Tsp of garlic powder
• Tsp of onion powder
• Tsp of Paprika
• Tablespoon of Oil
• Tablespoon of Canola or Vegetable oil (for use in pan to sear)
• Salt & Pepper

Preparation

Using your hands rub brisket on both sides with salt, pepper, paprika & olive oil.

Next preheat a large cast iron pan (I prefer Le Creuset) on high heat with your vegetable/canola oil until it begins to get smokey. Turning once sear both sides of brisket until the meat forms a brown crust (about 3 minutes on each side).

While meat is searing combine Ketchup, BBQ sauce, Hot sauce, garlic & onion powder, & Lipton onion mix into a bowl and combine. Mix well.

Preheat over to 250-300 degrees.

Add approximately 2-3 cups of water to sauce and pour into pot with brisket. Sauce mixture should almost come to the top of the brisket.

Once complete put the lid on the pot and stick into the oven. Cook meat for about 5-6 hours checking periodically to make sure liquid has not reduced all the way. In the event it requires more liquid just add some water.

Go watch football....

6 hours later....

Remove from oven and carefully pull brisket from pot and lay to rest on a separate plate. Cover with tin foil for 15-20 minutes. Brisket will continue to cook while resting.

At the same time heat remaining liquid over medium heat on your stove top. Once liquid begins to boil turn heat down to a simmer to reduce. You'll want to save the sauce as once the brisket is sliced it will be added back into barbecue sauce to re flavor.

Once cool slice brisket against the grain and put back into sauce.

Serve and enjoy!