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Place the onions and garlic in a deep, large pot and cover by 2 inches with canola oil. Place over high heat and cook until golden brown, about 8-10 minutes. Drain and reserve the oil. Let the onions and garlic cool.
Place all of the meat in a large mixing bowl. In a medium-sized bowl, whisk the eggs and milk together and pour over the ground meat mixture. Add the grated Parmesan and breadcrumbs. Season with the salt and pepper. Add the cooked onions, garlic, and chicken stock. Mix well. Shape into 6-ounce meatballs, place on a baking sheet, and let rest in the refrigerator for at least 1 hour before frying.
Fill a heavy-bottomed sauté pan halfway full with the reserved oil. Heat the oil over medium-high heat. When the oil is hot, add the meatballs one at a time. Do not overcrowd the pan. (Batches of 4 will work best.) When the meatballs are brown on one side, turn over and brown the other side evenly.
Remove from the pan and let rest. Add the meatballs to a large saucepot and add chicken stock. Season with salt and pepper, to taste. Bring to a simmer and poach gently for 20 minutes. Remove from the pot, toss with your favorite tomato sauce, and enjoy!
Steal This Recipe® Tuna Tartar Siciliano | Lugo Caffé, NYC
Stolen ‘con permesso’ from Chef Sam Hazen of Lugo Caffé , NYC you can recreate a restaurant classic at home with Hazen’s easily prepared, yet complexly flavored Tuna Tartar Siciliano recipe.
With its own house made mozzarella bar, salumeria tasting menu and wines sold by the ‘quartino’, ‘mezzo’ or ‘bottiglia’ you could easily think you were in Italy living ‘la dolce vita’ when you set foot inside Lugo Caffé – and that it exactly what the owners of the restaurant would like you to think! The style and ambiance captures the convivial charm of Italian café culture.
Specialties such as homemade pastas, grilled pizzas, and marinated steaks attract a select crowd stopping by, whether for an espresso and cornetto in the morning, an aperitivo after work, or a Florentine Porterhouse for dinner. And if you are inspired to embrace the style of Fellini’s infamous “La Dolce Vita” film set in Rome in the 1950s, you can visit the restaurant’s owners Lugo Tailored Lifestyle Boutique and pick up some sharp shirts and men’s clothing to bring the dream to life.
About the chef: Chef Sam Hazen has worked at some of the most iconic and successful restaurants in the world including La Cote Basque, Marchesi, Le Gavroche and Tao (both the NY and Las Vegas locations) and has his own management company Sam Hazen Management, a food and beverage consulting, management and development company - which currently oversees the front and back of house operations of Lugo Caffé where Hazen has reinvented menu.
One Penn Plaza
New York, NY 10119
Tuna Tartar Siciliano is served at Lugo Caffé for $14.
This recipe makes 4 restaurant servings.
Tuna Tartar Siciliano Ingredients:
16oz Hand cut tuna, small dice
4oz Minced shallots
4oz Concasse-diced tomato (peeled, seeded and diced)
1 Tablespoon finely cut basil
1 Tablespoon finely cut mint
1 Tablespoon finely cut flat parsley
3oz Chopped black olive
2oz Extra virgin olive oil
1/8 Cup lemon zest
Salt and pepper to taste
*Tomato Ragout Ingredients:
4 Plum tomatoes, diced
1oz Olive oil
1oz Red wine vinegar
2 Tablespoons rough chopped oregano
1/2 Teaspoon salt
1 Teaspoon fresh black pepper
Garnish Ingredients per Plate:
1/2 Teaspoon toasted pignoli (pine nuts)
1 White anchovy filet
Drizzled wine vinegar
1 Crouton (small thin slice of toasted baguette or rustic bread)
1 Tablespoon micro opal basil
Drizzled olive oil
Steal This Recipe® Step by Step Instructions:
Cut the tuna into a small dice.
Concasse the tomatoes - you can remove the skins easily by scoring the skin into quarters and immersing the tomatoes in boiling water for a minute – then remove the core and seeds and dice.
Finely cut the basil, mint and flat parsley.
Chop the olives and zest the lemon using a zester or micro plane.
Mix all the ingredients together in a chilled bowl and adjust seasoning to taste.
For the *Tomato Ragout: mix all ingredients together in a small bowl.
Steal This Recipe® Step by Step Instructions for Plating:
Place ring mold on plate, fill ring mould with tartar mix (5oz of tartar mixture-per plate) and press it into the mould.
Place a quarter of the *Tomato Ragout on top, drizzle with red wine and olive oil, and sprinkle a pinch of oregano.
Place the anchovy and crouton on the plate, garnish with the micro opal basil and serve.
Korean Food, Restaurant Reviews, Culture and other Tomfoolery in South Korea.
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Lugo. "La dolce vita", in Seoul! (a photoblog)
As the Lugo Caffe website states, "Since the 1950’s of Fellini’s Rome, the world over has been captured by the dream of ‘la dolce vita’. As the cornerstone of Lugo Tailored Lifestyle, Lugo Caffé brings that very dream to life."
Oh-- and was it ever so dolce
Thanks to this man, executive chef, Mark Battle
and his right hand man, sous-chef Jeff.
Greeted with some bubbly prosecco and a delightful spread of pepper infused olive oil and white bean spread.
Next, an impressive line-up from the antipasto section:
Fresh mozzarella made to order with perreroncini-roasted peppers, salumi and
fresh mozzarella with prosciutto de parma, fig jam.
insalata cesare with ricotta ravioli croutons
Now for the secondi -
Costolette di mailale (Pork chops with an apple mustard seed sauce)
Spigola in cartoccio (Sea bass with carmalized onions, roasted wild mushrooms and lemon)
Fettuccine ai frutti di mare (homemade fettuccine, clams, shrimp, mussels, crab, diavolo sauce)
Roma-style gnocchi with wild mushrooms.
And of course, for dessert, I'll let your eyes do the telling. Buon Appetito!
Dan enjoying "la doce vita", in true Fellini fashion.
1F, Seungwon B/D. 91
Cheongdam-dong, Gangnam-gu, Seoul.
The word "lungo" literally means "long", and the "lungo" gets its name from the way it's made. It is made with a so-called "long pull" (slower and more voluminous extraction) of espresso. It's prepared with the same amount of finely ground coffee and twice the water of a normal espresso shot. A single serving is about 2 ounces, which is roughly the same as a typical doppio (a double-shot of espresso). To learn about other similar drinks and to know more about how espressos are made, check out these espresso terms.
Since it's a bit like a watery espresso in terms of its ingredients, a lungo may sound similar to a Café Americano. However, its unique processing results in a very different flavor. Compared to an espresso it has a less strong taste (because it is made with more water), but it also has more bitterness (because the extraction process takes longer and pulls more bitterness out of the grounds). Compared to a Cafe Americano, it's more compact and (usually) stronger and more bitter.
Many people who prefer more bitter coffee love lungos, because lungos are bitterer and bigger than most espressos. Try one at your local coffeehouse to understand how extraction impacts flavor, or for a pungent, bitter and slightly-larger-than-normal shot.
Vegan Lentil Meatballs Recipe
These hearty vegan meatballs are chock full of protein and flavor. Whether enjoyed alone or with your favorite pasta, they will definitely satisfy your Italian food cravings!
The Best Plant Based Meatballs
Meatballs are classic. But, doesn’t mean they cannot be vegan! I’ve always loved digging into a bowl of meatballs and spaghetti at my grandmother’s house. It was a dish that really warmed your soul.
Years later, I’ve definitely adopted a more plant based diet. But, doesn’t mean I have to give up meatballs. With a little curiosity and kitchen fun, I developed a vegan recipe with just as much flavor. The secret ingredients? Green lentils and a ton of fabulous spices. Lentils are delicious legumes. They give these meatballs great texture and a protein punch. I really adore the golden-brown crust these lentil meatballs develop when pan-fried. It lends such a nice texture to the final product.
My grandmother would always add grated cheese to her meatballs. Luckily, nutritional yeast is a simple and easy replacement. It has a naturally cheesy and nutty flavor similar to the aged cheese my grandmother would use. And, it’s 100 percent vegan!
What also shines in this recipe are the spices. These are secret weapons in the kitchen. The spice combination truly gives character to these meatballs. Smoked paprika, ginger, and garlic have the bold flavors meatballs needs. With a little dijon mustard, the lentil base transforms into something really tasty.
You don’t need to worry about these meatballs falling apart. Simple rolled oats do just the trick. This fiber-rich cereal has enough starch to bind everything together. And, a little goes a long way. All you need is 2 tablespoons of rolled oats. That’s it!
A Love of Lentils
Lentils are a fabulous addition to anyone’s diet. They are an exceptional source of protein and fiber, especially for those following a strict vegan diet. Just one cup of lentils has 18 grams of protein. That is pretty incredible for a totally plant based ingredient!
These mighty legumes are also plentiful in powerful polyphenols. These boost your immune system and keep you protected from disease. I can go on and on about the remarkable health benefits of lentils. But, what really matters is how good they taste!
For this recipe, you can use canned, freshly made, or even leftover green lentils. Whatever you choose, make sure you have two cups.
Ways to Serve your Lentil Meatballs
These lentil meatballs are great in many different ways. While you can simply eat them alone, there are few ways to serve them. Any of these ideas are great for a family meal or even a dinner party!
Spaghetti ‘zoodles’ and Meatballs
This spin on the classic pairs these lentil meatballs with delicious zucchini noodles . Paired with your favorite tomato sauce, this meal will put you in veggie heaven.
Meatballs with Vegan Pesto
A delicious and creamy pesto pairs easily with these meatballs. You can buy pesto at the store or make it fresh at home. Just don’t forget to top the dish off with your favorite vegan cheese.
Lentil meatballs in curry sauce
Meatballs are also part of nonItalian cuisine. Lentil meatballs are a perfect protein for a curry. Accompanied with your favorite veggies, you will have a nourishing meal with all the protein you need.
How to Make Vegan Lentil Meatballs
This recipe is hands-on and fun. The only kitchen appliances you will need are a large mixing bowl, plate, and skillet.
First, you will need to make your meatballs. With your mixing bowl, add all your ingredients together. Gently mash everything together, incorporating the seasonings into the lentils. You want to be left with a sticky mixture, just like any other meatball.
Now it’s time to shape. Pull small pieces of the mixture and roll them between your hands to form a ball. You do not want the lentil meatballs too large – try to make them just a little larger than golf ball size.
Once all your meatballs are made, it’s time to cook them. Using a skillet (I prefer a cast-iron,) heat the coconut oil over medium heat. When the oil is glistening, add meatballs to the skillet, leaving them enough space to cook. Depending on the size of your skillet, you will definitely cook these in more than one batch.
When the lentil meatballs are golden brown, flip them. Since the lentils are already cooked, you are not concerned with fully cooking the meatballs. You more want to ensure an even and crispy outer layer.
Once your meatballs are all cooked, they are ready to be served! You can dig into them alone or with your favorite sauce. Whatever you choose, these lentil meatballs will definitely become a staple in your household.
Jeremy Lin inspires drink, food concoctions at New York restaurants
Drink and food concoctions are popping up all over town in honor of the Knicks’ newest hero, Jeremy Lin, as his star power continues to climb.
The Lintini is now the house special at Arctica on Third Avenue, where bartender Krista Triviso whips them up for a crowd-pleasing $7.
“This drink kicks ass, just like Jeremy Lin!” declared Melanie Bernstein, 25, of Chelsea.
“Visually, its gorgeous. It’s strong too,” said Triviso, 23.
There are various recipes for the Lin and Tonic.
Arctica is using top-shelf Bombay Sapphire gin, blue Curacao, tonic, a slice of orange and an olive. Arctica is also serving up the Lintini.
Lugo Caffe near Madison Square Garden makes its Lin and Tonic with a brown olive to symbolize a basketball.
The popular Shake Shack is getting in on the action with the Jeremy Lin-Mint, a chocolate mint cookie milk shake.
Over at the Blarney Rock Pub on West 33rd Street, the cooks are serving up a Lin Burger.
“It’s $9.95 and comes with bacon, cheese and barbecue sauce,” said manager Michael Higgins.
“I’d say we’ve seen a 7 to 10 percent bump in business during Knicks games recently, which has been really nice.”
The Village Pourhouse at Third Avenue and East 11th Street is offering up two-for-one “LINtoxicated Bombs” — shots of the Japanese drink Shochu dropped into Chinese Tsingtao beer — for $10.
Linsanity has also swept through Chinatown, where fans last night packed the Nom Wah Tea Parlor on Doyers Street for an MSG-sponsored viewing party.
Nearby, Wallace Lai, owner of Hong Kong Station on Bayard Street, said Lin’s emergence has suddenly made Knick games must-watch TV.
“Whenever there was a Knicks game I would switch the channel because they were so bad,” Lai said.
“Then, all of a sudden, there was a Chinese guy, and I flipped to the MSG channel and he’s playing so well.
An Italian American Classic: Pasta and Meatballs
Oh how I love this recipe. Pasta and Meatballs (traditionally spaghetti and meatballs) can bring a family together in no time.
This is our super secret recipe that needs to be shared.
It started with a basic Provenzano family meatball recipe. But just like anything else the recipe has evolved. The basics are still there, I just modified some things that fit our family’s taste.
For example I like to use panko breadcrumbs instead of Italian breadcrumbs. Instead of Parmigiano I use Toscana Romano Cheese. Sometimes I like to saute the meatballs with olive oil that has a couple of drops of truffle oil.
The other key thing that is just a basic part of the family recipe is the meat. We have always used half beef and half pork. It makes a big difference. I like the meatballs to hold together but still stay tender and moist. I think you get that with the beef and pork combination.
NOTE: I have also included the basic red sauce for the meatballs. Also, if you want to pair this dinner with a tasty desert, it pairs nicely with our Sicilian Pistachio Cake.
'Urban Rustic' Restaurant Style Morphs Into Nordic Chic
CHELSEA &mdash Walk into Vinegar Hill House in Vinegar Hill, Lodge in Williamsburg, Freemans on the Lower East Side and LIC Market in Long Island City and you&rsquoll see the same thing &mdash reclaimed wood beams, exposed brick and, if you're lucky, antlers.
Urban rustic design has saturated New York City&rsquos restaurant scene since the mid-2000s, when organizations such as the Stone Barns Center for Food and Agriculture and restaurants including Market Table and Northeast Kingdom helped to popularize the concept of local ingredients &mdash with an accompanying obsession with natural decor.
But some in the design field say the farm-to-table movement's earthy aesthetic has become, in some circumstances, &ldquoa tired hipster cliché&rdquo &mdash opening the door to a new twist: Nordic chic.
&ldquoUrban rustic probably is here to stay because we&rsquore not going to all of a sudden turn the tide and not care where our fruit and vegetables are coming from,&rdquo said Sarah Zorn, author of &ldquoBrooklyn Chef&rsquos Table,&rdquo a cookbook of recipes culled from restaurants in the borough.
But Zorn said there are indications that urban rustic will evolve by blending in the look used in the recent wave of Scandinavian restaurants opening across the city.
&ldquoNow that we&rsquore in the throes of the Scandinavian-Nordic obsession, it&rsquos still very sparse but in a brighter, cleaner, blonde-wood sort of way,&rdquo Zorn said.
&ldquoI think we&rsquore kind of going to stay there for a while with the communal tables and the space being a real blank palette for the food."
Zorn pointed to acclaimed Williamsburg restaurants Luksus and Aska as examples of the cleaner, more Scandinavian take on urban rustic. Chef and owner of Luksus, Daniel Burns, explained the idea behind his restaurant's design.
"The thinking behind it was, in essence, Brooklyn meets Scandinavia aesthetically," he said.
&ldquoYou&rsquore seeing a lot of 'spare' rooms &mdash even in the city with Contra, which is a tasting-menu-only restaurant. It&rsquos not Scandinavian in any obvious way but still it&rsquos working with two to five esoteric ingredients and changing them every night. They&rsquore really envisioning the food as theater and the space just needs to be a real clean palate around it,&rdquo Zorn said.
Jun Aizaki of Crème Design has designed the interiors of Red Farm's West Village location, Danji in Hell's Kitchen and Lugo Caffe in Midtown West. While every restaurateur wants something different, he said there are certain elements of the urban rustic trend that appeal to all establishments.
&ldquoEverybody&rsquos very sensitive about creating an inviting space that is warm,&rdquo he said.
&ldquoIn order to create a warm space, a lot has to do with the lighting and the materials such as reclaimed timber. That is inherently warm &hellip The orange color when the incandescent light bulb is dimmed down &mdash it&rsquos very close to a candle light and that adds to the warmth of the space.&rdquo
Aizaki added that the rising demand for reclaimed wood has made it easier to source, but with one consequence.
&ldquoIt&rsquos getting more expensive because people are finding out that they can sell it, like joists and pieces from old factories that people had usually discarded in the past are in demand now,&rdquo he said.
At Chelsea's Toro NYC, interior designer Chris Kofitsas helped the newly opened restaurant embrace both the urban rustic look and the chef&rsquos table &mdash a place where large parties dine on a menu that the chef sets.
&ldquoAlthough we have a very rustic and industrial envelope, we still want it to feel warm and inviting,&rdquo said Kofitsas of New World Design Builders.
&ldquoOne thing I did to create a balance between the industrial look and softening the space was adding live boxwood [a shrub] that&rsquos located in the chef&rsquos table area.&rdquo
Interior designer Caroline Grant, one half of Dekar Design, has created interiors for restaurants including Bobo and Rosemary &mdash both in the West Village. An upcoming project, she said, encapsulates where restaurant design is headed next.
"I do think it&rsquos going towards &lsquoless is more,' simpler, slightly more refined in the look and materials but not over designed," she said.
"We&rsquore definitely doing a lighter palette, more of the bleached wood and light whites. We&rsquore keeping it more airy, less produced-feeling, not heavy woods.
"With farm-to-table there&rsquos the idea of clean eating, which is very popular and so the surroundings need to reflect that."
FOR LOCAL CRAFT BREWS
Port City Brewing Company – Artisanal brewery producing an exciting line of handmade, great quality, locally crafted ales.
Heritage Brewpub and Roastery – Brewpub and roastery featuring hand crafted brews and eats sourced from local ingredients and handmade. Hearty and light fare in a uniquely American setting.
New District Brewing Company – Features an onsite tasting room with typically 12-14 beers on tap at any time and three staple beers, 1821, Ginger Saisan, and 1821 dark that can be found locally in Arlington.
Why Trust The Spruce Eats?
Donna Currie is a freelance food writer who specializes in product reviews and recipes. Her work has appeared on Serious Eats, Fine Cooking, and her own recipe blog, Cookistry.com. She's also the author of "Make Ahead Bread" (view at Amazon), a cookbook meant to simplify the bread-baking process.
This piece was edited by Derek Rose, the coffee and tea expert for The Spruce Eats. He researches a variety of coffee products, from measuring scoops to commercial espresso machines, and interviews field experts for their insight. At home, he typically makes coffee with the Bodum Brazil French Press (view at Amazon)—a great budget option, especially for those who prefer non-electric brewers.