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Red Wine that Tastes Like the Smell of Dirt

both are wrong and would get you flagged as an outsider in said city

Feb 03, 2014
shellnyc in Wine

Pairing Advice: Heritage Pork Chops?

Mangalitsa is DELICIOUS. I've never had boar, but the meat is much more flavorful than factory farmed pork. I had given up on pork chops or loin until I found mangalitsa.

Jan 26, 2014
shellnyc in Wine

Pairing Advice: Heritage Pork Chops?

Great suggestions everyone, thank you. Seems we have lots of options for next time!

This week we used an Oregon Pinot Noir to deglaze and served with both a Riesling and the same Pinot. I have to say it was not my favorite version of the dish. Both the pinot and riesling paired well enough (although I will try a slightly less-sweet riesling next time), but I did not enjoy the sauce this time.

We tend to keep it simple, with just using cracked pepper and salt, garlic, finish the sauce with a little butter (no cream). Usually throw our green beans in there to cook while the sauce is reducing.

Jan 26, 2014
shellnyc in Wine

Pairing Advice: Heritage Pork Chops?

Thank you all for the suggestions. The original sauv blanc pairing shows that we are noobs, but definitely trying to improve. :)

We will definitely go with a choice of red and white. Big question is which to cook with, the red or the white. The recipe calls for deglazing for a pan sauce....

Riesling will be served, but something a little sweeter than a kabinett. One of our guests is just getting into wines and we're trying to ease her into ones less sweet than grocery store moscato.

Red options handy in the range mentioned include a Hendry Zinfandel or Central Otago (NZ) Pinot Noirs.

Will report back...thank you!

Jan 23, 2014
shellnyc in Wine

Pairing Advice: Heritage Pork Chops?

Hi all,

Could really use some advice on a wine pairing for dinner tonight. We will be making a thick cut Mangalitsa pork chop using this [url=] recipe[/url]. We have made this dish twice before using sauv blanc but with the amount of fat in a mangalitsa chop we are wondering if a red may be a better choice.

Considering a monastrell (have a 2009 JuanGil handy) but am also reading about pinot and pork.

Any suggestions welcome!

Jan 23, 2014
shellnyc in Wine

Near Louis Armstrong Airport?

I'm not a big seafood fan, so my usual "just landed and starving" stop is Voodoo BBQ, a local chain, under 2 miles away from MSY on Airline Hwy. I enjoy their chicken and andouille gumbo, and they serve Abita (a local brew.)

Mar 26, 2013
shellnyc in New Orleans

White Chicken Chili

More accurately, I’d say 4.5 stars.

This was my first attempt at a white chili; I followed the recipe pretty closely. Up until now, chili meant “Texas chili”...beef and tomatoes.

I used a mix of chicken breast and thighs, 3 jalapenos (left the ribs/seeds in half), 1/2 green bell instead of the poblano (as I couldn’t find them locally), some Tony Chachares in addition to S&P (I’m from NOLA, what can I say) and substituted 1 can of pinto beans for 1 of the cans of cannellini (my mistake at the grocery). Otherwise all ingredients are as listed. I used an immersion blender instead of a potato masher to puree some of the veggies/beans.

This dish smelled amazing while cooking, and ended up quite delicious. Flavorful, nice smell/color/texture. Possibly a little watery for my tastes, and I’d prefer more beans. But all in all a very nice dish.

May 25, 2012
shellnyc in Recipes

Jaleo v Jullian Serrano

We had a fabulous meal at Julian Serrano this weekend. The restaurant was fairly empty when we arrived for our 7pm Saturday night dinner reservations, however it was full when we left around 8:30p.

Our waiter advised us to order 2-3 dishes per person. We ended up with 6 and were pleasantly full but not stuffed. He asked if he should space out the dishes, which we happily agreed to. Here's a rundown of our meal in the order presented:
Huevos Estrellados: AMAZING. 2 fried eggs served over crispy french fries and small bites of chorizo. We practically licked the plate clean.
Pan Manchego: crispy bread rubbed with olive oil and fresh tomatos, covered with thin slices of manchego. Solid.
Stuffed Piquillo Peppers: roasted red piquillo peppers stuffed with a goat cheese and mushroom filling and covered in a tomato sauce. Neither of us are mushroom fans but I'm glad we didn't let that scare us away. Really delicious.
Tuna Cones: Ahi tuna tartare with a mayonnaise-like sauce presented in cones made from wonton pastry. I'm didn't enjoy the sauce that the tuna was mixed in but my boyfriend enjoyed.
Conejo al Ajillo: Rabbit lollipops over mashed potatoes with a roasted head of garlic. Unfortunately this dish was not a winner. The rabbit was overcooked and flavorless. I also ended up chewing on some tiny pieces of bone, not pleasant.
Albondigas: AMAZING. pork and beef meatballs in a tomato sauce with a few potato pieces. So flavorful and tender...I wish I could make meatballs like this at home!!

Service was attentive but unobtrusive. Noise level was very reasonable, had no trouble talking to my date. The table for 2 was very long, so I felt far away from dining companion...I later saw some couples turning the table around so that they ate side by side...I wish I had thought of this (or had it offered to us) at the beginning of the meal. My boyfriend is in the restaurant business and so is pretty critical of most places we dine; even he was thoroughly impressed by our experience at JS.

I have not tried Jaleo but HIGHLY recommend JS.

Julian Serrano (Aria)
3730 Las Vegas Blvd S, Las Vegas, NV 89109

3708 Las Vegas Blvd S, Las Vegas, NV 89109

Oct 17, 2011
shellnyc in Las Vegas