Mrs. P made a delicious quail salad with pan seared boneless quail breast, delicata squash, arugula, grapes, sautéed red onions, crispy duck cracklings made from duck leg confit, fresh shaved sharp cheddar, in a reduced balsamic syrup
Grilled veal flank steak from Dartagnan. Marinated with garlic, rosemary, lemon zest and olive oil. Grilled for about 3 minutes per side. Very tender and flavorful, Will definitely buy these again when on sale. Served with broccoli rabe and roasted mushrooms.
D'artagnan has a 40% off flash sale going on today only until 9PM. The Veal flank steak is included if you want to stock up.
On New Year’s Eve I helped Mrs. P, (who is from New Orleans), make a big batch of dark roux gumbo in a 22 quart pot. It took around 8 hours, but we have enough for the winter It contained shrimp, chicken, andouille sausage, okra, and the Holy Trinity among other ingredients. We had some tonight with Cajun Chef green hot sauce and tabasco sauce to give it a little kick. We also added some rice to soak up the roux, and make a more substantial dinner out of it. The andouille sausage added a little smokiness to it.
Mrs. P made roasted acorn squash, stuffed with shrimp that was sauteed in duck fat, (that we saved from the duck breast that she made last week). It was also stuffed with butternut squash puree mixed with fresh garlic, thyme, coconut milk, heavy cream, and chicken broth This was inspired from a dish that we had at Samba Montclair. I posted this on Instagram, and Samba said ‘that looks amazing and delicious’ Samba also featured my post as a ‘story’ on their Instagram site
Friday night Mrs. P made a crispy Moulard Magret duck breast for the first time. It was topped with a sauce containing garlic, hoisin sauce, grated ginger, soy sauce, Chinese 5 spice, and olive oil She also made an excellent side dish of spaghetti squash with whipped ricotta cheese and toasted pecans. Everything went great with a 2012 Valdez red zinfandel.
Juan Placencia has done it again. The owner of Costanera in Montclair just opened Somos Restaurant in North Arlington at the sight of the old Euro Lounge. While Costanera is strictly Peruvian, Somos includes food from more Latin countries. This restaurant also has a full bar with all kinds of custom made cocktails. They have a very limited wine list, and unfortunately you cannot BYO and pay a corkage fee. Since we normally only go to BYO places, we probably won’t come back, since I can’t see paying almost $40 for a mediocre Malbec that would normally not retail for more than $15. It’s a shame because they have a very creative menu, plus Juan has reunited with his original Chef Roberto, from Costanera, who had left to go to Samba among other places. They are still in soft opening mode and have a limited menu. We tried a bunch of apps and shared a special entree of crispy fried branzino with onions and tomatoes, rice and beans hash topped with a fried egg, and plantains. The highlight was an appetizer of cachapa, a crispy corn pancake topped with mushrooms, grilled leeks, tomato jam, and melted Monterey cheese. We also had the quinoa salad, Cubano flatbread, chicharrón de pescado (carried over from Costanera), and shrimp ceviche. They start you off with some nicely seasoned popcorn with Mexican chili, sea salt, and butter. The descriptions of the dishes are on the below menu.
Below are some of the creative cocktails created by their 'mixologist' and some Sangria/pitcher options.
Drinks Designed by @Chickologist
Have a Cigar – Cask & Crew Rye, Banana, Lime, Panela, Coffee & Cocoa Bitters
For a Good Time Call… - 1615 Pisco, Vanilla, Passionfruit, Lemon, Cane Juice, Cava
Humbert & Lo – Choice of Rum or Horchata Vodka, Lime, Pineapple, Cotton Candy
D’Artagnan had a 40% off sale last week, and we bought some duck leg confit and Moulard Magret duck breast. Mrs. P made duck for the first time. She made some awesome Asian duck leg confit tacos which was mixed with a very flavorful combination of garlic, scallions, fish sauce, English cucumbers, ginger, soy sauce, hoisin sauce, chicken broth, Chinese five spice, toasted black sesame seeds, and red cabbage among other ingredients. You know Mrs. P cannot make a simple taco She also made a side salad containing arugula, garlic olive oil, white balsamic and red wine vinegar, Humboldt fog cheese, salt and pepper. Of course I added more duck to my salad Everything went very well with a 2013 Kenwood Sonoma County Cabernet.
We didn’t really celebrate Thanksgiving on Thursday because we were busy cleaning and preparing for a little dinner party that we threw Friday night. After all of the fabulous meals that we had at Rich's house, we were finally able to reciprocate and had Rich & his lovely wife over for dinner. Mrs. P really outdid herself. She made blackened and Cajun spiced fish tostadas with homemade guacamole, sautéed red onions, jalapeno cream cheese with chipotle spices added, and arugula. We also had jamon dry cured ham, rosemary ham, and Calabrese ham, some rolled with Humboldt fog cheese and slivered toasted almonds. Some other cheeses we had were Drunken goat cheese soaked in Mourvedre wine for over 60 days, balsamic Bellavitino Sartori, and Maple leaf smoked gouda. Mrs. P made a delicious salad of quail with delicata squash, arugula, red and black grapes,with a balsamic syrup. She also made her famous braised rabbit pappardelle with fresh shaved orange rind. For dessert she made two homemade ice creams; strawberry with fresh basil and balsamic syrup, and marshmallow ice cream. We had some excellent wines and finished off the meal with a 10 year old port.
Mrs. P made an awesome side dish of spicy roasted Brussels sprouts with Kimchi dressing from a recipe that she found in the Bergen Record a few weeks ago. It contained chopped garlic, ginger, Korean gochujang paste, red pepper flakes, fish sauce, scallions, red onions, olive oil, kosher salt, and sugar. This really packed a punch. I don't think she will be able to make Brussels sprouts a different way again
As 'joe' suggested, there were special small platters for relish trays. Kind of like a football shaped French asparagus plate, i.e., partitioned lengthwise into three sections to separate carrots, celery and olives.
You mean like this You can see by the rust how often we use this
This week Fairway has a sale on lobster for $5.99 a pound. Mrs. P made lobster tacos with pickled red onions, homemade guacamole, jalapeno cream cheese with chipotle spices added, and arugula. It’s not pretty but it was delicious