It’s a sad day when pizza disappoints, review of Paulie Gee’s in Greenpoint:

“New York feels so saturated with Neapolitan-style pizza restaurants that you can barely throw a wad of dough without hitting a wood-fired pie in any neighborhood. Greenpoint is just the latest area to embrace the trend with Paulie Gee’s, which opened mid-March in the old Paloma space. Run by its namesake, Paul Gianonne, this rustic restaurant is nestled in the hippest part of the neighborhood near staples like The Pencil Factory and The Black Rabbit, and, from the look of the crowd gathered on a recent weekday night, this joint is gearing up to become a permanent fixture.” – New York Press

Oh what a Tangled Vine we weave, but a delicious one!

“The wine list alone is organized in an unusual way, from the lightest of the brews to the richest. But even with the comical and well-informed descriptions under each offering, the staff is more than happy to pair wine with food, or just to offer a glass you will love. I was lucky enough to spend a recent evening with Tangled Vine’s wine director, Evan Spingarn, as he taught me what went with which dish, and how different wines could really bring out the flavor of the food. With more than 160 types of mainly.” – West Side Spirit

Pizzacone to the rescue! Feature on K! Pizzacone and how they are changing the world of pizza:

“Before it even properly launched, K! Pizzacone became a legend. A to-go box from the restaurant’s opening day sold for $56 on eBay, and one man from Charlottesville, Va., was so enamored with the idea of the pizzacone that he took a bus to New York during a category-5 blizzard, just to get a taste. “It was delicious,” he wrote in a blog post, which was merely signed “Alex.” But Alex’s excitement for K! Pizzacone isn’t unusual. On opening day last month the tiny, day-glow take-out joint was packed with the hungry, the curious and, of course, the food bloggers.” --New York Press

Two meat shops make their debut, reviews of This Little Piggy Had Roast Beef and Mile End:

“These days, meat is king. It seems like no matter what kind of flesh you’re interested in, there’s a shop devoted to making sure it’s readily available. And now we’ve got two new sandwich shops in the game: This Little Piggy Had Roast Beef and Mile End. Both focus on making a supreme meat sandwich, whether it’s roasted, braised, boiled or steamed.” – New York Press

“The U.S. and Russia have sent spies to each other’s countries for decades, even in the 20 years since the Cold War ended. Still, the latest allegations come at a time when relations between the U.S. and Russia have been warming….They used coffee shops, bookstores and street corners to contact handlers, according to the FBI.”

When I looked though the FBI report, it just said “a coffee shop” near the pay phone at Vanderbilt and DeKalb. Patricia Mulcahy, the owner of Tillie’s, said it could have been Andy’s (now Mega Bites), but I highly doubt it considering all the people tip-tap-typing away sit at Tillie’s. I asked a fellow ex-Tillie’s employee and non-spying Russian what she thought of the whole deal and promptly got back the reply,

“I thought those people were just freelancers!”

Goes to show you don’t always know your neighbors, or your customers.  But in a way, it’s nice to know that despite all our high tech communications and fancy technology devices we can still get a good ol’ human spy in there, and a sexy one to boot.

Um, yum? When I was at the Edible Cocktail event a few weeks ago I met Rick Field of Rick’s Picks.  I had to go over and gush at him about his pickles (what’s a girl to do?), and he was flattered enough to send me a T-shirt with my favorite one: Smokra’.  Yes, spicy, pickled, okra with a splash of paprika.

The first time I tried Rick’s Picks was at Spuyten Duyvil in Williamsburg, Brooklyn.  They have an awesome pickle platter and the okra was on it.  Instantly I was hooked.  Rarely can I afford to get an $8 jar of the stuff, but when I do, I treasure it all the way to the brine.

Inspired by Saveur’s April edition where Roman food was key, I decided to host my own empire styled meal using recipes from Anya Von Bremzen’s article. The results were fantastic, and not nearly as complicated as I thought.

The menu for my feast: Spaghetti alla carbonara, fagioli e tonno (white beans with tuna), finocchio con latte al forno (fennel baked in milk), and broccoli strascinati (broccoli with garlic and hot peppers).

Because I was serving 6 people, I  doubled the recipes, which was more then enough (in fact still eating leftovers and not complaining).  I started with the fennel, which took the most time since it needs to be cooked  in milk and butter for about 30-45 minutes.  While that simmered I cooked the pancetta for the carbonara sauce, which need time to cool.  Next up, steaming the broccoli.  Once I popped the fennel into the oven, I started water for the pasta, and presto, it all came together in perfect harmony.  As long as you follow that order, you can time all these dishes to finish at about the same time.

The simplest, and cheapest, dish to make was the white bean and tuna salad. Forgoing the recipe’s want of dried beans, I just stuck to the canned version and whipped it up in the end, though it can also be made the day before. Honestly, I would give more pointers here, but if you follow the recipes pretty religiously, everything will turn out perfect.  My meal sure did.

Ella Morton of the URDB and SPAM cattle

I can’t help it, I love the Universal Record Database, a group of wacky people that help others from around the world set any world record the wish.  Maybe my adoration is because my first introduction to them dealt with a live, world record event based solely on food: piles, mounds, stacks, and pieces of it.  I saw the world’s longest cupcake kabab, the most tortillas tossed and the tallest s’more.  The second time I wrote about the URDB was for a Time Out New York feature, in which all but one of the record setters were using food (Tabasco, sugar, chocolate, and wine, or at least a wine bottle).  So, imagine my glee when they produced a food themed episode of their new video segment,  The URDB World Record Show. Watch this episode and find out who peeled a banana the fastest, the largest spam cattle herd, who made the largest Lucky Charms beard, and more.

The URDB World Record Show: Top 5 Food Records

With hardly a thing in the fridge save for some sad looking carrots, onion, a block of tofu and half a jar of my favorite 505 green chile sauce, I was at a head with what to make for dinner.  Then, inspiration hit and the idea of spicy rice coated with the hot, rich green chile blossomed in my mind.  Now, the tofu, must do something with that tofu, I thought (after all its expiration date was a mere three days away).  So, I decided to try pan frying it. The result was a savory tofu square crunchy and peppery on the outside with silken center that melted in my mouth.  The tofu cooled the firey rice and green chile sauce making a succulent spice bomb of a meal (and VEGAN too boot) that I will make again and again.

Ingredients:

1 package of tofu, extra firm

1 cup white rice

1 small white onion, chopped

1 tsp cyanne pepper

1 tsp black pepper

1/3 cup bread crumbs

1 tsp garlic powder

2 Tbs olive oil

1 jar 505 all natural green chile sauce

salt

Procedure:

1)  While the rice is cooking sauté the onion in 1/2 Tbs of olive oil. When it starts to look translucent, add the cayenne pepper. Mix in and remove from heat.

2) In a separate bowl combine pepper, garlic, and bread crumbs.  For the tofu, cut into 1/2 inch rectangles.

3) Set the oven on medium-high and heat remaining oil in pan (I used a sautée pan, but any shallow, small pan works).  Dip the tofu into the bread crumb mixture, making sure to coat each side.

4) Fry tofu in oil until it’s light to medium brown and flip, about 4-6 minutes each side.

5) Mix the cooked rice with the onions, salt and add more spice as desired, then plate.

6) Heat green chile in a pan and pour over the plated rice, add tofu on top.

I was overall pretty impressed with the spread.  There were creamy, mustard tinged deviled eggs from Fort Defiance; soft yet chewy beef jerky from The Vanderbilt, mini smoked meat sammies from Mile End, and savory meatballs with parsnip and pickled fennel from The Farm on Adderly.  One of my favorite stands, and by the length of the line, other people’s as well, was Palo Santo’s.  I last saw chef Jacques Gautier dishing out treats at the Gourmet Latino Festival preview, but was more impressed with the wild boar in mole negro tacos and tangy ceviche he served last night.  It went perfect with the smoky Ilegal Mezcal Joven and Reposado and spicy sangrita chaser he doled out along side the food.

Despite the tight, shoulder-to-shoulder crowd, I was able to pick out a few familiar faces.  Of course Rachel Wharton and Gabrielle Langholtz from Edible Brooklyn and Edible Manhattan were there, along with cookbook author Louisa Shafia, and Rick Field of Rick’s Picks, my favorite pickle company.   I finished up the night with a dark chocolate bonbon (or three) from Tumbador Chocolate and samples of Compass Box’s smoky, artisan scotch whiskey.  By the end of the event I was full and warm from too many cocktails like my favorite, Fort Defiance’s Warwick Bramble, which went down twice in smooth, berry sweet gulps.   Despite trying numerous concoctions and liquors, this morning I woke up refreshed, and wanting to do it all over again.

Get ready for the first ever Gourmet Latino Festival, which will hit restaurants and the Astor Center in June.  As they transform the Astor Center in to “a corner of Latin America,” the three Latina women behind the festival; Karen Uribe, Claudia Castro, and Mariana Suarez are giddy.  They have been planning and scheduling this event for two years, and, with the help of Centrico chef Aaron Sanchez and beverage expert Steve Olson, they are ready to go.

“We want to bring out the nuances throughout the different Latin cultures,” said Uribe last night during the festival preview.  “We really want to make it a cultural thing, not just about the food.”

Though, last night it felt all about the food.  As Phil Ward of Mayahuel served the Loop Tonic; a deadly mix of tequila, vermouth, Chartreuse, and lime; at one end of the room, Leo DeGroff from aka wine geek whipped up a light and fresh watermelon mojito at the other.  All the while plates of food made their way around the Institute of Culinary Education’s event room at record pace.  Every time I turned around some white clad waiter offered me one of chef Máximo Tejada’s savory, melt in the mouth duck arepas from Rayuela, which, topped with a tiny fried egg was hands down the best thing making the rounds.  I also liked Tejada’s delicate crab stuffed, raw tuna bite.  The other restaurants serving up tasty tidbits of sweetbreads, lump crab,  and bean tostadas, were Industria Argentina, Centrico, and Palo Santo, all of whom will be participating in the festival.

“Hopefully after this [festival] week we will all have a better understanding of Latin American food,” said Sanchez, who chose the chefs that would be participating.  “I wanted to make sure there was diversity in all the chefs and foods they offer.”

The festival will feature food, drink, and information on Latino culture from places like Argentina, Brazil, Chile, Uruguay, Ecuador, Peru, Columbia, Mexico, and more.  The restaurants participating thus far are Centrico, Fonda, Macondo, Rayuela, the Yerba Bueno family, Zafra, Paladar, Palo Santo, and Zarela.

It sounds so good, I might have to preview some of these places before June!

Who doesn’t love a pile of spicy, smoky, diced tomatoes with cilantro, lime, jalapeno, and onion, all mixed together and placed on top a corn chip, burrito, or taco?  In Colorado, you go to a Mexican restaurant and immediately they serve you a ramekin of garlicky tomato puree, rarely the bowl of fresh pico de gallo you get in New York (which people mistakenly call salsa).

But as New York Times writer Julia Moskin dives into the new Mexico chic cuisine that has popped up all over the city, she finds that a lot of places are getting this simple sounding, but not so simple dish, right.  Surprisingly, as a Mexican food snob, I totally agree with this article.  There are some great places to get some unique and tasty salsas.  Her list includes: Cascabel Taqueria, La Superior, Hecho en Dumbo, and more.  I would definitely add Cabrito, one of my personal favorite taco spots here, to the list.

Who has your favorite salsa?  And, what is the best way to make it?

Here is my quick and easy recipe:

Take one large can of whole peeled tomatoes (28 ounces) and put in food processor with:

2 garlic cloves

1 small onion (chopped before going in food processor)

1/4-cup fresh cilantro

Juice of 1 lime

1 jalapeño pepper

2 tsp Tabasco brand chipotle sauce

Dash of cayenne pepper

Dash of salt

Today New York Times writer Manny Fernandez wrote about the 99-cent pizza craze that has been spreading across Manhattan.  But, he isn’t the first one to note cheap, $1 and under food.  About a year ago, I did a round up for Serious Eats that included pork buns, noodles, and sticks of meat from Flushing, Queens’ Chinatown; $1 falafel sandwiches; cheap sushi; and 39 cents an ounce frozen yogurt.  Josh Bernstein has also been rounding up cheap eats by neighborhood for Metromix.  He recently stumbled on the Hell’s Kitchen area and talked about the same pizza Fernandez did in his article.

What’s up with this craze?  Is 99-cent pizza worth it?  Adam Kuban of Slice didn’t say in his cheap pizza battle last year, but he also didn’t say he really liked either pie.  Some things I think work well as $1 items, like ices on the street in the summer, hot dogs, and French fries.  But overall, I would rather pay $2 for a really good slice, then bother with a kind of gross one for less.