Monthly Archives: January 2016

Flashback Friday – Capital Grille

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Happy Friday! Continuing on the same vein on beef consumption, this is the perfect opportunity to post a flashback Friday blog. NYC restaurant week is still on and as previously mentioned the best deals is during lunch right? Well with a full time job during the day and a hour lunch break there is no opportunity to really take advantage of the restaurants that only offer lunch Monday to Friday.  So after doing extensive research on menus for restaurant week some steakhouses offer the best deals.  Recently decided to head to Capital Grille for dinner.  For $38 you get a three course meal, a choice of appetizer, main course and dessert. Keep in mind this was a huge calorie meal this is not recommended for daily consumption.  So the Capital Grille three course meal totaling 1300 calories included the following:

Appetizer:
Clam Chowder = 280 calories
Main Entree:
Dry Aged Sirloin Steak 14 0z. = 620 calories
Dessert:
Creme Brulee = 400 calories

Below is picture of this delightful meal:

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Throwback Thursday – Signature Series

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Last week I came to support David Burke’s (@ChefDavidBurke) Tip To Tail Dinner at BLT Prime (@BLTPrime) for #E2SignatureChef Series. The $175+ dinner per person was a huge splurge for me but I was willing to spend it in support of a great chef and friend. The overall theme of the meal was beef.

Beef is a nutrient rich food containing lots of protein, zinc, phosphorus, iron, selenium and B-complex vitamins (Vitamin B12, Niacin,Vitamin B6 and Riboflavin).

Health benefits of consuming just 3 ounces of lean beef include:

  • Builds muscles
  • Provides energy
  • Maintains immune system
  • Cognitive health
  • Heals wounds
  • Prevents anemia
  • Contributes to healthy skin and vision
  • May help prevent strokes and heart disease

Below are pictures of the delightful tastes of the dishes made by David Burke.  Personal favorites of this meal were the rocky mountain oysters, tongue pao, ants on a log, aged steak and filet mignon.

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Veal Hearts Skewers

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Quail Egg Benedict

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East Coast Oyster

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Rocky Mountain Oyster

 

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Tongue Pao

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Popovers

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A5 Kobe Beef “Sashimi” 

 

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Aberrant Cellars “Philtrum” Pinot Noir Blanc, 2014

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Ants on a Log

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Punta Crema Vermentino, Vigneto Isasco, 2013

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Sea scallops with oxtail stew w/ L’Umami, Pinot Noir, 2014

 

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Wet Aged Filet Mignon being prepared

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55 Day Dry Aged Rib Eye

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55 Day Dry Age Rib Eye & Wet Aged Filet Mignon w Trujillo Cabernet Sauvignon, 2012

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Chocolate Moo Cake

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Coconut soup Pavlova Blood Orange Kaffir Lime Leaves Pisco Sour Sorbet

 

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David Burke’s Famous Cheesecake Lollipops

 

Sunday Game Plan – Snow Aftermath

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Happy Snow Weekend! It’s been a rough couple of days as I am recovering from a very bad cold thanks to the change of weather resulting in a lost sense of smell and taste.  Over the last week, just been stocking up on fish such as tuna steak and wild salmon.  What was purchased and stored from the last two weekends is coming into use especially being snowed in for the weekend.  I am carrying over some recipes from the previous Sunday Game Plan, which I did not have the opportunity to make last two weeks.  20160124_110647

Traditional Tuesday – Chicken Thighs Adobo

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I know it’s officially no longer Tuesday, but I want to keep my word on posting a dish involving ingredients from the Sunday Game Plan.  One of the dishes from the Sunday Game Plan is Chicken Thigh Adobo.

Adobo is a popular dish in the Philippines.  Adobo in English means “vinegar braised”.   The main marinade of the traditional Filipino adobo dish is soy sauce and vinegar.  This dish can be made using any type of meat or even vegetables.  Personally the best adobo dish to make is pork belly, but for now, we will use chicken thighs.  Chicken thighs is a great piece of meat to cook with because it has all the flavors and juices in it.  Plus, it’s definitely healthier than pork belly.

Making this dish brings memories from my grandmother and mother who tried to pass on this family recipe.

Chicken Thighs Adobo – Serves 5

5 pieces of chicken thighs = 239 calories/piece of chicken thigh

5 tablespoons of Kikkoman Less Sodium Soy Sauce = 10 calories/tbsp.

5 tablespoons of Datu Puti Native Vinegar (any vinegar will work) = 0 calories

3 garlic cloves, sliced = 13 calories

3 bay leaves = 6 calories

1 teaspoon of ground black pepper = 4 calories

1 teaspoon of brown sugar = 17 calories

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Ingredients for marinade

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Chicken Thighs

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Combine all marinade ingredients

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Pour marinade on the chicken thighs and let it sit on room temperature for approximately 90 minutes.

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Turn the chicken thighs over and let it sit for another 90 minutes.

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After 90 minutes, turn on the heat on medium/high and let the mixture boil.  After boiling, add as much water to your preference (personally I love the marinade so I add approximately 4-6 cups of water so the mixture won’t be too concentrated).  Turn the heat on low, cover the pan and let it simmer for 30 minutes, turning once halfway.  After 30 minutes, open the pan and let it cook for another 20 minutes on low heat until the liquid is reduced.

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Transfer the chicken thighs on a plate.

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Pour the marinade over it.  This appears really greasy, but it’s the chicken fat with the marinade ingredients.  No oil was added during the entire recipe.  Serve with rice.

Current pantry: Soy sauce, native vinegar, garlic, bay leaves, ground black pepper and brown sugar.

Chicken Thighs: On sale at Stop & Shop for $0.88/lb. but it comes in 4-5 lb. packages.

Calories/serving: 289 calories. 

 

 

 

 

NYC Restaurant Week Anticipation

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It’s been a busy week but I have been reminiscing my happy days of eating out.  One of my hobbies to this day is taking advantage of NYC Restaurant Week.   NYC Restaurant Week is back and starting from January 18th – February 5th, participating restaurants will be promoting three course meals at a bargain price ($25 for lunch/brunch and $38 dinners) Mondays – Sundays.  Over the past 10 years, I have had the pleasure of eating at high end restaurants at a bargain price.  Ideally, the best deals for NYC restaurant week is lunch/brunch and one of my favorite restaurants, which took about two years to get reservations, David Burke Kitchen in Soho.  My very first experience at a David Burke restaurant was at David Burke Kitchen for dinner back in 2012 thanks to Celebrity Chef David Burke who I have had the pleasure of meeting at a library earlier in the year.  This very first experience introduced me to the famous Frozen Arnold Palmer created by Zac Young.  I loved the Frozen Arnold Palmer so much that I have to make one trip every summer just to have it.

During NYC restaurant week, David Burke Kitchen utilizes their current menu as part of their restaurant week menu.  In translation, this means that there is no separate menu for restaurant week, one can choose an appetizer, main entree and dessert from their regular menu.  As a result, reservations would sell out days after the promotions were released. During the past two years, I have had the privilege of eating lunch for restaurant week at David Burke Kitchen.  Food, service and staff were on point.  The first restaurant week lunch I had was at their Garden. For the appetizer, I ordered the Kale Salad, which was healthy and had a good portion serving; the dressing balanced the dish very well.  Kale and cashew are two of my personal favorite kinds of food. For the entree, I went hearty by ordering the Short Rib with Homemade Cavatelli Pasta.  The short ribs were tender and the cavatelli just melted it my mouth.

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NYC Restaurant Week Lunch 2013: Kale salad, Short Rib Cavatelli & Frozen Arnold Palmer

The following summer, I returned to the same restaurant for lunch and took advice from my waitress and went with the BBQ chicken dumplings for the appetizer and the classic Kitchen burger with fries for entree. For the dessert in both occasions, I always turn to the Frozen Arnold Palmer, the refreshing end to my meal.

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BBQ chicken dumplings

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Kitchen Burger

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Frozen Arnold Palmer

It is amazing how a year changes, and now I am excited to explore new restaurants such as The Wayfarer for restaurant week lunch to support E Squared Hospitality and David Burke.  In addition, David Burke will be hosting a Signature Chef Series at on Wednesday January 20th entitled “Tip to Tail”, it will be a 5 course meal of beef with wine pairing, I’m so excited to come and support David’s work.

First Sunday Game Plan

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It’s been a long weekend but very excited to post Tablespoons and Teaspoons’ first Sunday Game Plan for the week.   After reviewing various circulars, a budget of $30 was set aside to do some grocery shopping for this week’s meal plan.  This meal plan works well with anyone who wants to lose weight and take up “clean” eating.  Below is the handwritten version of the game plan which lists recipes that will be prepared and made.20160110_231941-1

Utilizing the ingredients purchased on a $30 budget, at least 12 healthy cost effective recipes can be created for the week with the high probability of leftovers.  In terms of current pantry items the biggest investments were the olive oil, rice, cooking spray and soy sauce, everything else in the pantry was purchased under $3 per item.  Current pantry items are separate from the $30 budget grocery shopping.

Can’t wait to put these ingredients into great use and make quick, budget friendly and healthy dishes.  Stay tuned!!

Beginnings

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Happy 2016!!

Welcome to Tablespoons and Teaspoons first blog!

The popular New Year’s Resolution is to lose weight or eat healthy.

This blog will display a week’s worth of posts consisting of a game plan listing items that are on sale.  There will be vegetarian, traditional and healthy recipes.  In addition, there will be throwback photos of restaurants and happy hour deals that are worthwhile.  But more importantly key food ingredients will be dissected to discuss its benefits to alleviating disease symptoms and improving health.

This is going to be an exciting year so sit back and enjoy!