There’s the Beef!

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(The answer to Clara Peller’s question. IYKYK)

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I recently attended an outdoor family gathering where grilling was the order of the happy day. An abundance of spectacular homemade dishes (“appetizers” falls far short of reality) was available well before the meat was ready and I wasn’t shy about sampling all of them. More than once. (No photos, but it gave new meaning to the term groaning board.)

Needless to say, by the time the steaks came off the grill, my capacity had been pretty much maxed out and after a couple of bites, I knew my appetite had met its Waterloo. Now, when you have a chunk of perfectly grilled ribeye posing fetchingly on your plate, you don’t cast a longing glance over your shoulder as you walk off; you ask the host if you can bring it home in service of prolonging the ecstasy.

How to do it justice the next day? Start with a warm baguette, layer with arugula, bacon, and ripe tomato, then thin slices of ribeye bathed in melted truffle garlic butter, and top with Cabot white cheddar cheese. Cavatappi macaroni salad on the side.

Definitely not your mama’s steak sammich.
 
 

MozzLab

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There are few things about which I am a purist. (One is not ending a sentence with a preposition. See first sentence.)

Another is the pronunciation of the versatile and much beloved fresh pasta filata cheese, mozzarella.

Now, I’m not advocating that we all embrace the charming Sicilian-American argot, “mootzadell” like the neighborhood paisans I remember affectionately from my yout – er, youth.

That’s a long ō in there. Mozzarella rhymes with “Totes umbrella”.

“Matzarella” just cheeses me off. To my ears that sounds like a diminutive female Jewish cracker.

Now that that’s out of the way, let’s get down to the real subject of this post.

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MozzLab at 502 Henry St, Brooklyn, is a contemporary cheese shop specializing in hand stretched mozzarella made fresh daily (along with its cousins, buffalo burrata, treccia and stracciatella) plus a few other cheeses as well as an array of Italian sandwiches incorporating them, a tempting selection of antipasti, and a mini Italian market.

I had heard about their “Mozzarella Bagels”, a sandwich that includes prosciutto, speck (a type of cured, smoky ham), and mortadella in which bagel-shaped mozz stands in for the bread. I planned to get just the dairy part as a surprise for a vegetarian friend who loves mozzarella but the hitch was that they don’t sell the cheesy toroid by itself. I’m unsure why fulfilling the request was so daunting; I tried explaining what I wanted in English, then to the staff in my defective Spanish (hablaban español pero no inglés) and finally in fractured Italian to the owner (the Big Cheese?) who was adroitly stretching fresh mozz with great panache before my eyes. But when I referred to him as “Il Maestro”, he smiled and made a couple for me as a special order while I watched.


The first photo shows what I did to mine when I got it home (those sandwiches looked too good); the second shows the plain unadorned version I gave to my friend.

Everything I tasted from MozzLab was top quality and the atmosphere projected the warmth and camaraderie you’d hope for from a local business and its regulars. Kind of reminded me of the handful of Italian specialty shops from my neighborhood as a kid.
 
 

Cheat

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’Jever go to a sprawling Asian supermarket and load up a wagonful of ingredients in anticipation of a marathon of Chinese home cooking that portends hours in the kitchen but promises rewarding results, and then realize you don’t have any energy left to make something for yourself for that day because you’re exhausted from errand overload, so you trudge over to the freezer case and grab a package of frozen assorted dim sum figuring there’s absolutely no work involved – just steam the little bastards while you put away the real food?

Don’t.
 
 

It’s Pride Month 2023!

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And here’s my humble culinary contribution to the cause: the LGBTQ Sandwich!

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I created this tribute some years ago and now I share it annually. You all know the classic BLT, of course: Bacon, Lettuce, and Tomato; those ingredients are all present and accounted for in the LGBTQ. The original BLT is typically dressed with mayonnaise but I upped the ante by using Guacamole instead of mayo and added a hint of sweetness with Quince paste (aka membrillo) to balance the touch of tart lime juice, aromatic onion and garlic, and spicy jalapeño pepper, my spin on guacamole.

It’s served here on marble rye/pumpernickel bread so as to include swirling carbs of color but if I ever manage to locate bread that’s black, brown, and white, I’ll update my recipe and my photo.

And for those who prefer the acronym LGBTQI, that’s Iceberg Lettuce in there! 😉


Here’s another special treat I prepared to celebrate Pride Month: a rainbow bagel with mixed berry cream cheese and local (and by “local” I mean from a garden three blocks from my apartment) blackberries, pink champagne currants, and strawberries.


And finally, looking through my old photos for one more sweet way to celebrate Pride, here’s a wedge of rainbow crepe cake from the now-closed Dek Sen, the Isaan Thai restaurant that had been an Elmhurst highlight.

Happy Pride!


 
 

Balady Market

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One of the stops on my Flavors of Little Levant and Little Yemen ethnojunket is Balady Foods, the recently expanded Middle Eastern market at 7128 5th Ave in Brooklyn.

The array of treats pictured here includes soft, salty, squeaky Nabulsi cheese that hails from Palestine, electric magenta pickled turnips, foul mudammas (bean dip), Lebanese makdous (oil-cured eggplant stuffed with walnuts and red pepper), sucuk (the generic word for sausage found all across the Middle East) and several types of black olives all resting on a piece of msemen, flatbread from the Maghreb (Morocco, Algeria, and Tunisia).

Many of these goodies came from Balady but other establishments are represented as well. And there’s so much more to taste on this food tour! Get the details on my Ethnojunkets page and sign up to join in the fun!
 
 

Nai Brother Sauerkraut Fish

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Chinese Sauerkraut Fish seems to be a “thing” these days. I don’t know if it’s a surge in popularity or just better marketing, but I’ve been spotting it more frequently lately, if perhaps under alternate nomenclature.

Note that it bears no relation to the sauerkraut you get from the dirty-water-hot-dog cart stationed on every Manhattan street corner.

This dish, Signature Spicy Pickled Fish, came from Booth 21 in Flushing’s New World Mall Food Court at 136-20 Roosevelt Ave. The soup, faintly oily in a good way, arrives brimming with hefty chunks of fish fillet, tofu, and pickled mustard greens along with an array of fresh vegetables. It’s kicked up with hot red peppers and Sichuan peppercorns and manages to balance spicy and sour. The vegetable contingent includes thin slices of potato, barely cooked and crisp, mature bean sprouts, cabbage, celery, and sundry other greens. White rice on the side to offset the sting.

Nai Brother has partnered with YanYan Tea, also floating around Flushing, so there’s a wide selection of creative drinks available to cool your palate in case the soup turns out to be a bit spicier than you had anticipated.
 
 

Yi Mei Bakery

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On a recent Ethnic Eats in Elmhurst ethnojunket, I picked up some satisfying snacks at Yi Mei Bakery, 81-26 Broadway.

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A variation on classic char siu bao. There was a subtle sweetness to these Roast Pork Pastries, a perfect combination of thin slices of juicy char siu, flaky dough, and black and white sesame seeds. If you buy one to take home, definitely warm it up for maximum enjoyment.


The Meat Floss Cake was indeed cakey per its name: pillowy soft, savory and salty but also with a slight overtone of sweetness. Each cake was coated with meat floss and comprised two halves married by a thin layer of creamy custard (see last photo).

If you’re unfamiliar with meat floss, meat (pork is common) is cooked in a sweetened, spiced mixture until it’s soft enough to be shredded and fried resulting in a final texture that’s fluffy and looks a bit like wool. It’s remarkably versatile and commonly used as a topping for rice or congee, as an ingredient for filling buns and pastries, or for just plain snackin’. You’ll see it in two similar variations at your local Asian supermarket, pork fu and pork sung, and based on my experience I think the shelf life is practically eternal.

Want to know if these treats will be part of our Elmhurst food tour? Only one way to find out. Check out my Ethnojunkets page and sign up to join in the fun!
 
 

Brobdingnagian Bargain Dining

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(See what I did there?)

So progress continues at Elmhurst’s revivified HK Food Court but incrementally at best. They move things around as in a protracted game of chess and, with a few exceptions in the far right corner, I can’t really determine who the vendors are – or perhaps there’s only one, because the crew seems to wander freely among all of the stations. Each has some signage, but I’m not convinced that it corresponds to the contents of the steam tables beneath. None of which has anything to do with the food, of course.

But I have stumbled upon two items worth considering.

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Casa Fried Chicken, when it’s staffed and when the chicken looks reasonably freshly fried, offers unreasonably inexpensive fare: wings are 4 for $2 and big honkin’ chicken parts are $1 each. The piece on this plate was about six inches wide and 2½ inches thick. “Is that a thigh?” I asked incredulously. She enclosed it in a wax paper bag and answered, “One dollar,” avoiding my question. At home, my autopsy revealed that it appeared to be a thigh somehow firmly affixed to a breast based on the color of the meat but not on the skeleton or any anatomy I was familiar with. It was agreeably seasoned though, and for the price it was a genuine bargain.

The Fried Rice Noodles are flavored modestly, well lubricated, and possess the satisfyingly chewy texture of an archetypical comfort food. And I’m addicted to the stuff. You’re looking at roughly a quarter of the large size which weighed in at over 2½ lbs: $5.75. I’ve fallen into the habit of bringing one of these home every time I visit because since they’re delicious but not overpowering, they’re easy to tinker with by adding other ingredients (meat, fish, veggies, etc.) and enhancing the seasoning appropriately thus creating something you didn’t dine on the day before while staying well within your budget. This meal cost about $2.50.


The remarkable feature of these noodz is that they are enormous! I’ve unfurled one in this photo; it measures about 7½ x 5 inches and that’s not the largest of the lot.

I see a fusion Chinese Lasagna in my future.
 
 

Royal Queen Dim Sum on Main Street

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As I was hungrily exiting Jmart in Flushing’s New World Mall via the down escalator to the Main Street side, I spotted an array of dim sum on my right and a selection of Chinese roast meats near the window that overlooks the sidewalk. (My version of serendipity.)

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Peering a bit further in, I noticed a steam table array (the typical 4 dishes + soup + rice) and a small sign that read “Royal Queen”. Now, Royal Queen restaurant on the third floor of the complex has been around for a while, but this crowded niche was new to me. I pointed to a trio of crispy fried shrimp dumplings and brought my booty downstairs to the food court.


Each dumpling contained at least one whole shrimp and then some; no ground paste to be found – just deliciousness beyond my expectations.


Here’s how the window looked from the sidewalk on Main Street; it’s directly across from Mickey D’s as you can probably tell. 😉
 
 

Cinco de Mayo

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Cinco de Mayo falls on May 5 this year. (Just wanted to see if you were paying attention.) And over the years, particularly during the height of COVID, I’ve played around with a lot of Mexican home cooking – surely not authentic, but certainly yummy. Here are a few examples:

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Chicken Mole. Shredded chicken, sautéed onions and the like combined with a packet of Mole Rojo Oaxaqueño (took the easy way out that time) topped with some crema Mexicana. (Check out this post that I wrote back in 2021 about the subtle differences among commercially available Mexican, Salvadoran, Guatemalan, and Honduran cremas.) In the back, rice cooked in chicken broth along with onion, garlic, red bell pepper and achiote for color; freshly grated cotija cheese sprinkled on top. On the side, black beans, corn, and jalapeños with red pepper, onion, garlic and spices including Mexican oregano and Tajín.

And what did I do with the leftovers?

¡Las quesadillas estaban deliciosas!

For a side dish, I made esquites, the Mexican street food favorite: grilled corn with garlic, jalapeños, scallions, cilantro, crema and lime juice topped with crumbled cotija cheese and Tajín.


On another occasion, I was jonesing for fish tacos and it wasn’t even the officially sanctioned el martes. Besides, it gave me an excuse to break out the comal and make salsa cruda. There’s nothing auténtico about these, but they were a cinch to prepare. Pan seared fish, cut into chunks and set into a taco shell along with avocado, shredded lettuce, shredded cheese, and a bit of crema, all awaiting some homemade salsa to do the heavy flavor lifting.


The salsa cruda started by charring white onion, tomatillos, tomato, and jalapeño on a comal – shown here mid-blister. Added rehydrated dried ancho and chipotle chilies, cilantro, garlic, lime juice, olive oil, salt, and a pinch of cumin and Mexican oregano. I chopped it all by hand because a blender or food processor creates a thin salsa which is fine but I prefer some crunch.


The finished product. And last but not least…


…guacamole!
 
 
¡Feliz Cinco de Mayo!