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For cinephiles and foodies alike, here is a list of quintessentially New York dining establishments featured in classic New York films.
2010 RIDGE ESTATE
Monte Bello Vineyard
80% cabernet sauvignon
2% petit verdot
Winemaker Tasting Notes
Aromas of blackberries, cassis, violets, and licorice. Dark berry flavors together with crushed rock minerals, cocoa, exotic oak spice, and chaparral. Full bodied with chalky tannins and lively acidity.
If you take into account Los Angeles’ superb produce, its breathtaking diversity and its imagination, it can be one of the most pleasurable places to eat on Earth. The list below is a ranking of the best restaurants. How many have you tried? Where would you like to go? Create a list and share it with your friends.
To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar.
HOW TO: Cast Iron Skillet Pizza… yes please!
“Game day" is an excuse to be couch-centered, and eat disturbing amounts of shit you can’t buy at the farmer’s market.
Football games are a go big, go home thing; when it comes to food, it’s a get big, stay home thing. If you’re going to eat a pile of snack that will regardless send threat level midnight alarms to your arteries, why settle for a microwaved jar of queso?
Why not roast yourself a chicken (or buy a rotisserie chicken at your nearest supermarket) , and shred it with dueling forks. Add an 8 oz. container of whipped cream cheese, diced bunch of scallions, half cup of Frank’s wing sauce, and cup of blue cheese crumbles?
Why not throw that mixture in an oven at 350 for 30 minutes. Why not enjoy that with some celery and durable tortilla chips?
The results look pretty sexy, as you will not look while you are competing with loved ones for your fair share.
Philadelphia Eagles: Yuengling Lager
Viciously and unfairly maligned in a recent Deadspin article, Yuengling Lager is a regional craft brew that never disappeared or turned into a cheap knockoff with an old-timey label. The Yuengling brewery was making a variety of quality beers back when the Big Three ruled the landscape, and it was waiting at the start of the microbrew revolution with not just a lager, but an ale, a porter, a bottled black-and-tan, and an awful lite beer. Yuengling Lager was the first “dark” beer Philadelphians between the ages of 30 and 50 ever drank, the beer we ordered in Cherry Hill taverns or brought to Veterans Stadium tailgates to demonstrate our desire to dump something classy over a Cowboys fan’s head.
Yuengling Lager is malty up front, then smooth with a slightly bitter finish. It lacks character compared to the contemporary microbrew, and when you drink too many of them and they start to run together, like the last five or six Eagles seasons. Chip Kelly brings both freshness and an old-fashioned approach, just like a craft beer which is not really a craft beer.
That being said, GO LAGER!
- 2 lbs mussels (scrubbed, rinsed and live!)
- 6 tbs butter
- 1 bunch of finely chopped Scallions
- 1 finely chopped or minced carrot
- 4 smashed garlic cloves
- 2 tbs Thai red curry paste
- 1/4 bunch of coarsely chopped cilantro
- Chopped basil
- 2 cups dry white wine
- 1.5 cups water
- 1 can unsweetened coconut milk
- Kaffir lime leaves
- 1/4 Lime’s juice
- 2 tbs Fish sauce
- 2 tbs sriracha
- Salt, pepper
- 10 medium sized potato medley
- Boil 10 medium sized red/fingerling/purple potatoes until almost fully cooked, about 10 minutes.
- Drain and let them cool.
- Sautee 3/4 of the scallions, carrot, garlic in butter until softened.
- Stir in curry paste, all the basil, half the cilantro; cook for a minute or two.
- Add 1.5 cups of wine, boil until reduced by at least half.
- Add water, boil until reduced by half.
- Add coconut milk, boil for 5 minutes.
- Remove from heat, add kaffir lime leaves, fish sauce, sriracha and lime juice.
- Strain sauce into bowl.
- 1. Peel and halve potatoes lengthwise
/// Move onto STAGE 4, complete first two steps then proceed with STAGE 3 ///
- Heat 2 tbs salted butter in a non-stick skillet, add salt and pepper
- Place potatoes cut side down in skillet, and cook at high heat for 5 minutes without moving them.
- Gently stir potatoes to get roundedly browned
- Sautee remaining 1/4 of scallions in 2 tbs butter
- Add remaining .5 cup of wine, bring to a boil.
- Add the strained curry sauce to the pot, bring to a boil.
- Add the mussels, cover, stir occasionally for about 5 minutes until they open.
- Portion the potatoes into two large individual size bowls.
- Spoon the mussels and sauce over the potatoes.