weekend dinner party

M.I.A. is an understatement and I am well aware. Nor am I happy about it. As most of you know, I'm amidst the much dreaded task of trying to find a new place to live. And in New York City, that equates to the most miserable, painful, and stressful task imaginable. Tears? None left. Maximum budget? Not going to cut it. Not in this town. Renter's market? Seemingly no longer. If you start to notice me suggesting alternate uses for a can of barbecued beans, you have permission to shake me silly (if not physically then verbally). But be forewarned. Because it could happen. All too easily.

That said, let's throw all caution to the wind and throw a dinner party! God knows I could use a break from weeding through Craigslist and every real estate website and Classified section that exists on the World Wide Web. And I'm not sure there's any better way to throw your arms up in the air and say "F it" than with a steak sandwich. I deserve it. You deserve it. You hear that NYC real estate market? I'm ova you. And on to a soft, crusty roll filled with sliced steak infused with ginger, garlic, and chile, some sriracha aioli and a quick kimchi with a shaved carrot and cucumber salad and sweet potato oven fries along side. Crack open a cold beer, take a manly swig and get ready to unwind. The thought alone just made me sink into my chair, head dangling back, with a stupid grin. I need a vacation.

Oh and for dessert? How about a peach-prosecco popsicle? Because it's just TOO. DAMN. HOT.

This feels therapeutic. Here's your menu. I love you guys.

korean-style steak sandwiches with sriracha aioli and quick kimchi

shaved carrot and cucumber salad

sweet potato oven fries

peach-prosecco popsicles

Use this recipe for Korean-Style Grilled Flank Steak from Gourmet. For the sriracha aioli, simply stir in as much or as little sriracha your mouth can handle and brighten it up with a little fresh lime zest and juice. Done. Making the quick kimchi is totally optional but it's also totally authentic and impressive. It's up to you. Here's a great, simple recipe but feel free to forego it and just dress your steak sandwich with some Bibb lettuce instead. I won't be mad. Sweet potato oven fries could not be easier and they never disappoint (please feel free to omit grill seasoning and just go with coarse salt and pepper). I'm embellishing this shaved carrot salad recipe, courtesy of Martha Stewart, with the addition of cucumber. Take a vegetable peeler to a cucumber or two and make ribbons out of it (as soon as you get to the watery seeds stop and start peeling the other side).

Thinly slice the Korean-Style Grilled Flank Steak and serve up a generous amount on a soft, lightly toasted hoagie roll with a dab of the sriracha aioli, and a spoonful of the quick kimchi. Serve alongside the shaved carrot and cucumber salad and sweet potato oven fries. No words.

And a peach-prosecco popsicle has never been a more appropriate ending. Enjoy!

Image above courtesy of Fine Cooking

weekend dinner fiesta

Image courtesy of Macy's

After the Cork'd Tasting on Monday night, I found myself in a cab flanked by two gents. Go, Kiira! One, an Arizona-native new to New York City, asked where he could find really good Mexican. The other, a Cape Codder, immediately exclaimed, "Dos Caminos!" To which, this Connecticut-raised girl responded, "It doesn't exist in Manhattan. Gotta go to the Red Hook ball fields." I then started to back peddle a bit as I reminisced about the fish tacos I had from Dos Caminos (which, by the way, are quite good), but eventually came to the decision that if you want a really good Mexican food experience, and a trip to Brooklyn isn't in your cards, you're going to have to pony up and do it yourself. And this weekend? You're throwing down a Mexican Fiesta.

The lack of fresh, authentic Mexican in New York City is a doggone mystery to me. For a cuisine so seemingly approachable, I can't understand how many places are serving up mediocre at best fish tacos. A piece of fish on a soft taco with shredded cabbage and avocado should always taste good. Because how could it not? Sadly, that's not always the case. But by making it yourself, well, your odds of success just increased infinitely.

shrimp ceviche with coconut milk, chile, and cilantro

watermelon-basil margarita

or: 2007 Chateau St. Michelle Eroica Riesling

grilled swordfish soft tacos with avocado, shredded cabbage, chipotle-lime aioli

peach salad with queso fresco

mexican street corn

2005 Clean Slate Riesling

dulce de leche flan

2005 Leonard Kreusch Beerenaulese

As for the wine pairings, Nathan Scherotter of Cork'd thoughtfully suggests the following:

"As a preface to the recommendations, we feel that Riesling, in general, is a great pair with all types of Mexican food. It compliments the flavors and combats the spices, making it a solid option. For the appetizer: 2007 Chateau St. Michelle Eroica Riesling. There has always been a lot of hype about this wine, but it's one of my favorites. Awesome lush, green apple and acidity make it a great way to start off the night. It will also work off of the lime and cilantro beautifully. For the main: 2005 Clean Slate Riesling. Our reviewers have loved this wine. It is a good change from the previous one--more of a mineral taste and very crisp and clean with some pear and peach action in there. I think this will really enhance the chipotle and peach flavors while not overpowering the fish. For dessert: Now let's get into some Late Harvest Riesling. The 2005 Leonard Kreusch Beerenaulese consists of apricot, honey, and pear with the needed acidity to match the texture of the flan. The flavors of the wine and dessert will go really well together."

And as always, if wine isn't your cup of horchata, feel free to throw a couple Coronas and Dos Equis in the cooler. They'll hold up just fine with this spread.

Now, andele! Start squeezing those limes. You're going to need a lot of them.

Shrimp Ceviche with Coconut Milk, Chile, and Cilantro

Adapted from a Tyler Florence Recipe, Serves 8

1-1/2 lbs. extra-large or jumbo shrimp, peeled

1-1/2 cups unsweetened coconut milk

1/2 cup fresh squeezed lime juice

3/4 cup finely diced red onion

2 cloves of garlic, grated

1 (or 2) serrano chiles, thinly sliced

1/2 bunch of cilantro, chopped

salt to taste

Bring a large pot of water to boil for the shrimp and add in a generous handful of salt. Add in the shrimp and allow to cook for 2 to 3 minutes, just until pink. Immediately transfer them to an ice bath to cool.

Drain the shrimp, pat dry, and cut into 1-inch size pieces. In a large bowl, combine the coconut milk, lime juice, onion, garlic, chiles, and cilantro and season with salt. Add in the shrimp and allow them to marinate, refrigerated, for about 1/2 hour.

Serve in martini glasses.

For the grilled swordfish soft tacos, I'd recommend picking up 4 or 5 swordfish steaks (to serve 6) and marinate them in fresh lime juice, fresh orange juice, fresh oregano, and garlic for an hour...no longer. Grill the steaks, about 4 minutes a side then transfer to a platter and cut into chunks for easy taco building. Whip up some chipotle-lime aioli by combining mayo with some chipotle in adobo, lime zest, and juice. Shred some green cabbage and slice some avocado. Tacos are ready for the table.

The peach salad could not be easier. Slice up some perfectly ripe (I prefer slightly under ripe) peaches, thinly sliced some red onion, add them to a bowl with a handful of baby arugula. Squeeze some fresh lime juice on top, a drizzle of olive oil, and toss. Crumble some queso fresco on top and serve.


(Watermelon-Basil Margarita, Mexican street corn, and dulce de leche flan recipes are linked above in the menu)

weekend brunch party

I've said it before and I'll say it again: brunch is annoying. Now, don't get me wrong, eggs benedict is a meal I'd like to treat myself to far more often than I'd like to admit. But I'm the first to volunteer going to the closest diner (so not chic, right? meh. whatever) rather than waiting in the hour PLUS line that's wrapped around Jane (though I love your braised lamb ravioli) or Spitzer's (and your eggs benedict wasn't too shabby) or Egg in Williamsburg (I have to take how many trains and transfers to get there?). Long winded story short, there's far too much planning involved and more often than not it's more about the scene than it is about the food. Scene, schmene. Just gimme a plate of food and an optional belini. Enough with all the hooplah. I'm so over it.

So, my friends, that said, let's do brunch IN this weekend. If your apartment or home is not big enough to host a crowd, then place a friendly (and I mean friendly) call to your most well-endowed apartment friend and suggest hosting it at theirs. You'll do all the cooking at your place, and like any good caterer, bring the food and drinks on over to the site the morning of. And with this spread, there'll be no scrambling the morning of. No setting the alarm clock for 7am on a Sunday. Are you nuts? This spread takes care of itself in the refrigerator. All you'll need to do the morning of is shower off the weekend's havoc, throw on a perfectly casual spring outfit, and pack up your basket of goodies.

Because on a late Sunday morning, gravlax with sweet mustard sauce and bloody orange mary's are about as good an option as you're going to find anywhere. Step aside, Pastis. You're in trouble.

The following recipes are courtesy of Martha Stewart Living and I just couldn't help but share them with you. Not into pumpernickel bread? Please feel free to pick up a few of New York's finest bagels. Because I'm pretty sure I'll be doing the same.

Gravlax with Sweet Mustard Sauce
Serves 8 to 10
Martha Stewart Living, May 2010

1 side skin-on wild salmon (about 3 lbs.), halved crosswise
2 cups fennel fronds or fresh dill, coarsely chopped
1/2 cup sugar
1/2 cup coarse salt
3 tablespoons coarsely chopped lemon zest
1 1/2 teaspoons whole pink or black peppercorns, crushed
1 tablespoon caraway seeds crushed (optional)
1 tablespoon aquavit or vodka
sweet mustard sauce (recipe follows)
1 loaf pumpernickel bread, thinly sliced and crusts removed
1 small red onion, thinly sliced
1 fennel bulb or cucumber (peeled and seeded), thinly sliced

1. Rinse salmon; pat dry with paper towels. trim excess fat and bones, and pull out pin bones using kitchen tweezers.
2. Combine fennel, sugar, salt, lemon zest, peppercorns, and caraway seeds. Line a rimmed baking sheet with plastic wrap (we suggest using a glass baking dish).
3. Spread a quarter of the curing mixture onto plastic wrap. Place 1 salmon piece, skin side down, on top. rub salmon wit half the remaining curing mixture, and drizzle with aquavit. Top with remaining salmon, skin side up, and rub with remaining curing mixture.
4. Wrap salmon tightly in the plastic wrap. set a baking sheet on top of salmon, and weigh down sheet with cans or bricks. refrigerate, flipping salmon halfway through, for 1 or 2 days (the longer the fish cures, the denser the flesh will be)
5. Unwrap salmon; discard liquid, and wipe off remaining curing mixture. thinly slice salmon on the bias with a long, thin knife. spread sweet mustard sauce on bread. top with gravlax, onion, and fennel.

Sweet Mustard Sauce

1/3 cup dijon mustard
1/3 cup grainy mustard
1/4 cup sugar

Stir together all ingredients.

Bloody Orange Mary's

4 cups bottled tomato juice (32 ounces)
1 cup aquavit or vodka
3/4 cup fresh blood-orange or regular orange juice (from 4 oranges)
3/4 cup fresh lemon juice (from 3 lemons)
1 tablespoon prepared horseradish
1 teaspoon hot sauce, such as tobacco
salt and freshly ground pepper
ice cubes
Garnish: blood orange and tomato wedges and fennel or cucumber spears

Whisk together tomato juice, aquavit, orange and lemon juices, horseradish, and hot sauce in a large pitcher. Season with salt and pepper. Pour into 6 ice-filled glasses, and garnish each with an orange wedge, a tomato wedge, and a fennel spear.

weekend dinner party

After sifting through a humbling number of magazines over the past week, I was thrilled with a number of the recipes I came across. Page after page, I frantically dog-eared pages as a reminder of things to share. This simple yet inarguably fun and satisfying meal was found in the May 2010 issue of Martha Stewart Living. Since I couldn't help but tweak the meal just a little bit, you know, to insert my own personality, I decided to veto Martha's rice with peas and cilantro (that really didn't send me…anywhere) I'm replacing it with my recipe for coconut-ginger rice which I'll think you'll find to be the most desirable accompaniment to these piquant shrimp: the creamy and nearly risotto-like quality of the coconut rice will cool and comfort your palette after taking a bite of the thoughtfully spicy shrimp. And the salad alongside? No one's going to be missing the lettuce.

A few readers have also asked for menu ideas that would remedy picky eater boyfriends. I know, I didn't know they existed either. But, I can't imagine any boy scoffing at this spread and the spice factor makes it a bit more manly and will make up for the fact that he'll be eating a salad that contains mango and radish. Which he may or may not be familiar with. Am I not giving you guys enough credit? Sorry. Anyways, I suggest trying this out on the lucky guy(s). I think they'll dig. And a pretty potent tequila drink to start? Oh he'll have hungry eyes, alright.

Make the caramel custards a day or two beforehand. One less thing to worry about. And are you beyond happy to finally see a recipe for a dessert up in here? Admittedly, I lack a sweet tooth. Not my scene. But custard? Oh, custard is so my scene.

Mango and Radish Salad with Lime Dressing

Recipe Courtesy of Martha Stewart Living

Serves 4

1 mango, peeled and cut into wedges

1/2 english cucumber, thinly sliced

1 bunch radishes (about 8) halved or quartered

1 tablespoon finely grated lime zest and 2 tbsp. lime juice (from 2 limes)

2 tablespoons extra-virgin olive oil

1 tablespoon honey

coarse salt

1. Arrange mango, cucumber, and radishes on a platter.

2. Whisk together lime zest and juice, oil, and honey. season with salt.

3. Drizzle dressing over salad and season with salt.

Garlic-Jalapeno shrimp

Recipe Courtesy of Martha Stewart Living

Serves 4

20 large shrimp (about 1 lb.), peeled and deveined (tails left intact; optional)

3 garlic cloves, minced

1/2 jalapeno chile (stem, ribs, and seeds removed), finely chopped

1 tablespoon fresh lime juice

3 tablespoons extra-virgin olive oil

coarse salt and freshly ground pepper

1. Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes

2. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

Serving idea: squeeze lime wedges over shrimp, and serve with cold beer.

Coconut-Ginger Rice

Recipe Courtesy of Yours Truly

Serves 4, generously

4 cups unsweetened coconut milk (about 2 cans, supplement any shortcomings with water)

1 3-inch nub of peeled fresh ginger

1 tablespoon salted butter

1 teaspoon salt

2 cups of white rice

cilantro for garnishing

In a medium-sized pot, add the coconut milk, ginger, and butter, and bring to a boil. Add in the rice, stir, put the lid on and turn down the heat to low. Set the timer for 18 minutes and allow to cook, untouched. After 18 minutes, stir any excess liquid sitting at the top into the rice (it should be very creamy) and taste for seasoning. Place in a large bowl and top with plenty of fresh cilantro.

Caramel Custards

Recipe Courtesy of Martha Stewart Living

Serves 4

1/3 cup sugar

1/4 cup plus 1 tablespoon water

1/4 cup heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

coarse salt

1. Preheat oven to 325F. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.

2. Whisk together yolks, vanilla, and 1/4 teaspoon salt. slowly pour caramel-milk mixture into yolk mixture, whisking constantly. Skim any bubbles from the top. Divide evenly among four 6-ounce ramekins.

3. Set ramekins in a 9-inch square baking dish. Pour boiling water into dish to come a third of the way up sides of ramekins. Bake until custards are just set but jiggle slightly, 27 to 30 minutes. Remove from water using tongs. Refrigerate for 20 minutes.

The Taurus

Recipe Courtesy of Martha Stewart Living

Pour a small amount of Cointreau into a glass, swirl, and pour out (use it to make the next cocktail). Fill the glass halfway with ice cubes. Add 1 ounce silver tequila, and 1 orange zest strip. Squeeze and drop 1 lime wedge, and stir.