JeremyEG's Profile
What are your FAVORITE meals or dishes to enjoy when it's HOT outside?
Second Hiyashi Chuka. I can think of few things that make a better lunch in the summer.
JeremyEG
HomeCookLocavore.com
Say what?? Cooking comments that baffle you
You're right. We usually share a 12 oz steak or so when we have it have it at home and Lobel's can cost more than the $10-15 I quoted. Still, I can't see how a top steak for 2 at home costs more than a top steak dinner for 2 from say Peter Lugers which runs well over $100 after tax and tip. Perhaps I'm miscalculating but I don't think so.
I cook from the EMP book occasionally too and I know what you mean about high grocery bills. But since almost none of their dishes are available a la carte, it seems like one has to dine there and do the tasting which starts at $125 pp plus tax and tip. I certainly don't have the skills that the cooks at EMP have but I can make at least a layman's version of most of the dishes at home with very good ingredients for far less than the $300 minimum it takes for two people to eat there without beverages. If I could, I'd prefer to eat there but often can't afford it. I'd be surprised if cooking from the EMP book even nightly for a week would approach anywhere near the cost of dining there nightly.
JeremyEG
HomeCookLocavore.com
Wine "mark ups" in restaurants
My wife and I just bought a pair up really nice Riedels to serve special wine in at home. After seeing how expensive high-stemware can be, I was reminded of how much cost goes into serving wine properly at nicer restaurants. I hate the high markups as much as the next guy but there are certainly additional costs that go into storing and serving wine properly in a good restaurant.
How was the Riesling after all that?
JeremyEG
HomeCookLocavore.com
Say what?? Cooking comments that baffle you
I was about to say that for higher end food it's almost certainly cheaper to eat at home that at a restaurant. I try to use very good quality ingredients at home when I can but even if I splurged on a Lobel's Prime steak or a local grass-fed piece of meat, I might end up spending $10-15 on the meat. I know of no restaurant here that offers a steak of that quality for less than $35 and many top steakhouses charge closer to $55.. The same goes for expensive cuts of fish as well.
Where are you located and which fine-dining dishes are you thinking of that are cheaper to order in restaurants than to cook at home? This could be a whole other discussion!
JeremyEG
HomeCookLocavore.com
Say what?? Cooking comments that baffle you
Not a cooking comment but I made really good chopped liver for a party here. A guest of mine said 'chopped liver is one of my favorite dishes! Thank you!' She asked how I made it and I told her. 'I sauteed the chicken livers last night and then..., She cut me off and asked 'Wait are there livers in there? I always just assumed it was called 'chopped liver' but never really thought that livers were involved. It makes sense now.'
JeremyEG
HomeCookLocavore.com
Raw kale salad
The kale available at some of the greenmarkets now can be lighter and more tender than the heavier winter stuff. In fact, I had some last night that was so tender that I just tossed with olive oil and vinegar as I would any other salad greens. Good stuff.
Chiffonade the kale and toss with a pinch of salt in a large bowl. Drizzle with a bit of sherry vinegar and a hefty dose of black pepper. I sometimes add a half an avocado here and if you do, go easier on the olive oil. If not, drizzle the kale with the best evoo you have available and toss with tongs. You don't need to be too gentle with the kale. If the kale is tough, let it sit for 15 minutes or so. The vinegar will break down the kale a bit and it will be more tender.
Enjoy and please report back!
JeremyEG
HomeCookLocavore.com
Say what?? Cooking comments that baffle you
I was asked to carve a turkey at a large dinner party that I was a guest at. I asked if I should plate the white and dark meat separately and was told "White meat goes on this platter and the legs, thighs and skin go in the trash. Who would eat them?"
JeremyEG
HomeCookLocavore.com
looking for simple, good vodka drinks that are not loaded with calories
Not sure on the calorie count but I sometimes have a an ounce of vodka, an ounce of grapefruit juice (fresh) and a half ounce of campari shaken and served over ice with a lemon twist. and some bitters. I'm not sure what it's called and most of the time, I prefer the drink with a good gin but it seems like a pretty light drink to me and it's delicious!
JeremyEG
HomeCookLocavore.com
Got a nice piece of tuna, help me sear it properly, please!
Hey there,
I'm not sure how you want to season it but here's a very neutral recipe that can be adjusted in lots of different flavor combinations.
Preheat 1 tablespoon of vegetable oil and 1 tablespoon of olive oil in a cast iron skillet on high heat
Pat tuna dry and season liberally with salt and cracked pepper (the fish can take a lot of seasoning)
Sear the tuna for 1 minute on each side for very rare in the middle, longer for closer to medium rare. I would probably cut into it after 2 minutes though and see if it is approaching the level of doneness you're looking for. Better to undercook than overcook!
Let the fish sit for a few minutes then slice. I like this with some raw olive oil and some red wine vinegar on top with another pinch of salt. Serve with some good vegetables and you have a nice meal! Enjoy!
JeremyEG
HomeCookLocavore.com
Local Asparagus
Hey there,
We've had it here in NYC for about a week so you should have it this week or next. It's always a treat to have the first local asparagus of the season. Enjoy!
JeremyEG
HomeCookLocavore.com
Grass-fed beef
You can also try asking about sourcing at restaurants that focus on local foods. I live in NYC but have found great grass-fed beef producers by asking waiters and chefs where they source from.
Grass-fed beef can vary in quality of course like any other product. I think when we buy say, local tomatoes, we might ask the farmer how they are this week or wonder if they are at their peak, but we're not used to doing so with beef. We're used to corn-fed which is more consistent. But great grass-fed beef is truly spectacular. Many of the farmers I've spoken to recently are engaging with their customers about the breeds they're working with, the pasturing methods, and the season and how these things affect marbling and flavor. I have plenty of well-marbled grass-fed steaks in my freezer right now and have no craving for corn-fed beef at all. I also love talking to farmers who are committing to these more responsible farming practices.
In any case, good luck in your search and please report back!
JeremyEG
HomeCookLocavore.com
How do you make beef stock?
Roasting the bones is key. I actually just made a batch a couple days ago and I'm amazed at how much fresh stock improves other dishes. Let us know how it turns out!
JeremyEG
HomeCookLocavore.com
How you use your immersion blender
+2 on the mayo. I can't think of a better way to up the level of a weekday lunch! I've been making it with fresh eggs from the market and it's really special.
JeremyEG
HomeCookLocavore.com
Heading to Spain and Canary Islands...Best Cities for Food/Wine?
If food is a priority, you must go to San Sebastian. It remains my favorite food city in the world. If you're deciding between Marbella and Sevilla, I think Sevilla will be a much better bet for eating.The last time I visited Marbella, it had a strange 'past its prime' feel and much of the restaurants seemed really touristy. If you decide on more specific cities, post them here and you'll get better specifics.
Sounds like a great trip!
JeremyEG
HomeCookLocavore.com
Chelsea Market
I think some of the vendors in CM are among the best in NYC. The lobsters from Chelsea Lobster, some of the breads from Amy's and certainly the grass-fed aged beef from Dickson's. Don't forget the 9th Street Coffee. They do some amazing coffees. I also think Lucy's Whey gets some wonderful cheese though it is certainly more expensive than Murray's or other comparable shops.
There are certainly some middle of the road vendors as well. I've always found Chelsea Wine Vault to have an attitude that's unpleasant and I somehow don't 'get' the olive oil place but I'm not sure why.
JeremyEG
HomeCookLocavore.com
100% grass fed beef. Icky! Am I crazy?
Lots of the farmers love to hear feedback from customers as they work on feeding and aging. I've had some incredible grass-fed beef lately that I wouldn't trade for any corn-fed steak.
JeremyEG
HomeCookLocavore.com
Italian Dinner for one?
You'll be fine in that attire at almost any of them. Rrems has good suggestions. Babbo is regarded by many to be the best Italian in NYC and you can put your name in to eat at the bar but expect a wait. You could do the same thing at Lupa for a wonderful but less refined experience. Many on these boards like Scarpetta as well but I was underwhelmed. The only place I can think of where you might feel underdressed in Del Posto but I'm not even sure that would be a problem.
In any case, enjoy your trip and your meal and please report back!
JeremyEG
HomeCookLocavore.com
Pinot?
Ok guys. So I'm certain the combination would have made for a lovely meal and thank you all for your intelligent input. We've decided to grab a bottle of very good NV Champagne and sip it throughout the evening with some cured meats, a salad and then the lobster dish. I imagine the pairing will be lovely.
I did just buy some AMAZING duck thighs at the greenmarket and I will serve those next week with the pinot. Maybe along with some broiled mushrooms.
Thanks again for all your help.
JeremyEG
HomeCookLocavore.com
Recipes for Greens
You can also try cooking winter kale on a cookie sheet in a very hot oven. Toss leaves in olive oil and salt and pepper and roast on 450 for 5 minutes or until they start to crisp up. It starts to resemble the kale chips or friend kale that some restaurants are doing and can be delicious. Enjoy!
JeremyEG
HomeCookLocavore.com
SCALLOPS - How to find a simple recipe
As others have said, a very hot pan and make sure not to overcook them. I often cook them for little more than a minute per side. Most importantly, make sure your scallops are as fresh as possible. They will be sweet and wonderful.
JeremyEG
HomeCookLocavore.com
Pinot?
Hi Folks,
My wife and I have been craving pasta with lobster and roasted tomato. We're also going to shave some bottarga on top at the end along with very light pinch of chili flakes. It doesn't sound like a great dish to pair with red wine but here's the thing: We have 2 nice-ish bottles of Oregon pinot that we've been thinking about for some time and I'm not convinced that it won't work. The other part is that we're taking a much needed vacation and will be assembling this meal in our hotel which will have a full kitchen. Should be fun but I won't be bringing more than the 1 bottle of wine so if you think the pairing won't work, I'll bring something else. To clarify, this won't be a marinara or anything like that. Just a small amount of dark, cooked tomato with the lobster and bottarga tossed in.
Thanks in advance for your help.
JeremyEG
HomeCookLocavore.com
Advice on charcoal grilling boneless leg of lamb please!
My father has a Starship on his patio in NH and we've thought of bringing up a mini Weber when we visit since they work so well. Glad the lamb worked out well. I sometimes use the trimming from a larger leg of lamb in the meat grinder to make lamb patties for another meal. I season the meat aggressively with salt, pepper, and cumin and cook them to just under medium. Good on a brioche bun. Best when the lamb is local. :)
Glad your meal turned out well!
JeremyEG
HomeCookLocavore.com
1.5lb Pork Shoulder Roast recipe for dinner TONIGHT! HELP
So? how was your meal?
JeremyEG
HomeCookLocavore.com
Humanely raised corn-fed beef? Non gmo? Any brands you can recommend?
Hi Rick,
I think that's a fair assumption but certainly someone here will know more than I do. Since a huge amount of beef is raised by just a handful of companies, you can probably contact them to find out if they use GMO corn and I'm 99% sure that they do. Sorry I don't have specific sources to send you!
JeremyEG
HomeCookLocavore.com
Venice without fish
I didn't love the food in Venice but the fish dishes certainly stood out. I find that a lot in Italy. The food is very regional and Venice is of course on the water so the menus are pretty seafood heavy. You could try some small plates or 'cichetti' which often feature vegetables and sometimes meat. You can certainly make a meal out of them and they are really delicious.
JeremyEG
HomeCookLocavore.com
1.5lb Pork Shoulder Roast recipe for dinner TONIGHT! HELP
I would do 250 degrees for 2 hours if possible.
JeremyEG
HomeCookLocavore.com
1.5lb Pork Shoulder Roast recipe for dinner TONIGHT! HELP
What do you have for herbs? You could press a couple cloves of garlic and some sage and rosemary along with some salt and cracked pepper, make some slits in the pork and fill them with the herb mixture. This is making me hungry!
JeremyEG
HomeCookLocavore.com
fed up with pork....
Try slicing the pork thin and and marinating overnight in some sesame oil, soys sauce and bit of lime juice, some sugar, a handful of minced ginger and garlic, and a half teaspoon of corn starch. Heat some peanut oil in a very hot pan or wok and stir fry pork for about a minute or until cooked through. Remove pork and throw in whatever vegetables you have around and then add the pork back in the pan along with the reserved marinade. The corn starch should thicken your sauce. Serve on rice. With good veggies and strong flavors, you should be able to stretch the pork over more meals. It's been good for my food budget!
JeremyEG
HomeCookLocavore.com
1.5lb Pork Shoulder Roast recipe for dinner TONIGHT! HELP
Hey there,
the simmering could work well. I also like to season very heavily and put in a baking dish covered with foil and throw it in a low oven for a couple hours. Are you going for a BBQ flavor? If so, you can make a simple dry rub. Just remember that with the fat, the meat can take lots of seasoning so don't be shy! I made a smaller one recently and deglazed the pan with a dark beer at the end and it made a great sauce with the pork.
Enjoy your dinner and please report back!
JeremyEG
HomeCookLocavore.com
Eleven Madison Park & Picky Eater
I've always been under the impression that EMP is not a good place for a picky eater. If you guys are set on eating there, I think your companion will have to list everything she won't eat. Otherwise, I can't fathom how a restaurant kitchen can tailor a menu to her palate without knowing the restrictions.
JeremyEG
HomeCookLocavore.com
