June 2011

Yucatan-Style Slow-Roasted Pork Tacos

When the James Beard award-winning editor of The Washington Post food section writes a cookbook, you know you better buy it. In my case, I blurbed it–(look for me on the back cover!)–because the book in question, Joe Yonan’s “Serve Yourself,” is truly excellent. It’s not one of those cookbooks full of familiar recipes that have been tweaked in such minor ways you wonder why you bought it; here everything is fresh, smart and mouth-watering. Especially the recipe on pg. 66: “Yucatan-Style Slow Roasted Pork.”

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Someone’s In The Kitchen With…Ed Levine (PLUS: Win Free Tix To The Serious Eats All-Star Sandwich Festival)

The man, the myth, the legend, Ed Levine–creator of Serious Eats–stopped by my kitchen on Monday to chat with me all about his career; from his book “New York Eats,” to the TV show he hosted with Jeffery Steingarten (and a surprising moderator) to the creation of Serious Eats itself. We also talked about the big Serious Eats sandwich festival coming up on Governor’s Island on July 23rd. There’ll be sandwiches from Torrisi, Locanda Verde, Gramercy Tavern, Salumeria Biellese, Taim Mobile; plus our friends from the Big Gay Ice Cream truck will be there too. Oh and lots of booze. Tickets are $65 each (buy them here) but Ed generously agreed to give away TWO pairs of tickets to Amateur Gourmet readers. So: to win, write a recipe for your favorite sandwich in the comments (make sure to use a valid e-mail address). I’ll pick the two best sandwiches and those folks will each win a pair of tickets to the event. And I’ll be there too, so see you there!

Previous Episodes: Matt Armendariz, Big Gay Ice Cream Truck, Big Girls, Small Kitchen, Emeric Harney & Rachel Wharton.

We’re Moving To L.A.!

I’m really bad with a secret. No, really. Case in point: I wasn’t supposed to share this particular secret until 12 PM, but I couldn’t hold it in any longer. You see, Craig just accepted an amazingly cool job offer in L.A. (more on that later) and we just gave notice here in New York that we’re leaving. And so, my loyal readers, a grand adventure awaits: Craig and I are moving to L.A. on September 1st!

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Big News Coming Tomorrow

As stated in my latest newsletter, I’m going to announce some very big news here tomorrow at 12 PM EST. Make sure to follow me on Twitter (@amateurgourmet) for clues leading up to the big announcement. Hope you can sleep tonight as you freak out from all the anticipation!

New Orleans Wrap-Up

Just to bring some closure to the whole New Orleans experience, an experience that we loved, I thought I’d do a tie-it-up-with-a-bow wrap-up post for you to bookmark for your next trip there. To review: you must visit Cafe du Monde and Commander’s Palace (as all the guidebooks will tell you). Off the beaten path, you must go listen to music on Frenchmen St. (skip Bourbon Street. Really.) and, during the day, if you’re schvitzing, cool off with a Pimm’s Cup at Napoleon House or a Sno-Bliz at Hansen’s. Meal-wise, you’re not allowed to miss Cochon. Make sure to drink a Sazerac at Lafitte’s Blacksmith Shop and Bar. And, if you have some extra meals to figure out, do visit Mandina’s, The Green Goddess and/or The Camellia Grill (depending on what you’re craving). And if you don’t have a trip planned yet, go next year for JazzFest. We’re planning to go then too.

Great New Orleans Meals at Mandina’s, The Green Goddess, The Camellia Grill & Cochon

We ate many meals in New Orleans, but the following four meals were the most memorable for me. In all four cases, these weren’t meals you could enjoy anywhere else in the country. The food, the people, and, most importantly, the environments added up to create four totally unique experiences; experiences that I recommend you have on your next trip there.

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A Crawfish Boil (Plus: How To Eat A Crawfish)

There are two types of people in this world: those who like to work for their food and those who don’t.

People who like to work for their food are often fond of shellfish (cracking lobster claws, picking meat out of crab legs, peeling the shells off shrimp) and these people are often the ones who, when they eat a roasted chicken, identify and devour every last edible morsel. I’m not one of those people.

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The Sazerac

When in New Orleans, you should drink a Sazerac. I didn’t know this until I went with Pim to dinner at a place called Mandina’s (more on that tomorrow) and she ordered one. Pim’s Sazerac was so good–it’s made with Rye whiskey, absinthe or Herbsaint (an anise-flavor liqueur, like Pernod), and bitters–I made a mental note to order one the next night with Craig so he could experience it too.

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