Chasing James Beard

The latest trip to Chinatown introduced me to a couple of fruits that I hadn’t had before which is always a nice treat. One I’m still trying to figure out what it is, since I can’t read Chinese, and my mother wasn’t much help, but after some Google searching, I think I might have found a close result. And yes, I put quarters next to these items so you could do a size comparison.

This first fruit is a Mangosteen, which I have had before. However, I wanted to include it in this round-up because I started to realize a lot of my friends hadn’t eaten one or seen one before, though they have various beauty products that use it as an ingredient. I waited a long time for it to become legal in the United States so that I could finally try one, and when it finally happened a few years ago, I must’ve looked like the happiest girl on earth when I finally got my hands on some. The skin is a bit hard, what you want to do is use a paring knife and firmly run it straight around the widest part of it. Twist it open and you will find white segments. Some have seeds, some don’t. It’s incredibly juicy, has a slight crunch to it and so sweet. It has notes of a very fresh Angel peach, as well as other notes that I’m going to sum up as tropical and slightly floral/perfumey. It’s really flavorful and tasty.

Next is the baby mango or mini mango. I don’t know it’s real name, so I’m just going to call it what I think it looks like to me. I placed it next to mangoes that we are use to seeing in NYC, so you can see just how tiny the mini ones are next to them. Had never had these suckers before. The vendor said that the ones that had more of a curvature would be sweeter. Not sure if she was wrong or right, but I followed her advice when selecting my fruit. And while they all looked ripe, when I ate one of them, it was soooo tart. I was sad because I thought I was stuck with a bag of mini mangoes that I would have to throw away, but a few days later, when the skin started to wrinkle, I decided to try and brave one again. Thank god! It ended up ripening even more and sweetened up quite a bit. The pit is so tiny and cute. If you love mangoes, you will love these. I like grabbing one when I just want a tiny snack, rather than a whole big mango. You can just peel it with a knife versus having to use a knife to cut it into sections like you would a big one. I just find them to be so adorable.

And last, but not least, is the fruit that has stumped me. These baby citrus fruits hang in abundance from thin branches. I’m going to guess that they are limequats. I might be completely wrong, but I would like to think that that is a pretty damn good guess. The vendor at this stand said that you can eat it with or without the skin. I tried it both ways and am still alive, so I guess that you can. The dark yellow skin is like a thin version of what you would find on an orange or kumquat. The insides are very sour, with a hint of sweet and resemble the insides of other citrus fruits. Actually, they are so sour that I can’t eat them. I have the option of making them into candy, but I don’t know if I have the patience for that. Tried doing that with a Buddha’s Hand before, and it didn’t turn out too well. No clue what a Buddha’s Hand is? Well you’re going to have to come back and see it in one of my future posts don’t you?

See below for what they look like when opened up.

-Joyce Huang

While I prefer the usual oven baked pizza, I certainly won’t be throwing a fried pizza out of bed. Yes, we are allowed to eat in bed in Juice’s household.

I didn’t have room for much to eat when I stopped by Forcella, but had been dying to try one of their fried pizzas. I chose the Montanara, which is a margherita pizza. The special part of this tasty concoction is that the dough has been flash fried, and then they finish cooking it in the oven. For a fried dish, it’s wonderfully light, with just a touch of greasiness. You get the crunch and flakiness of say a well-made scallion pancake when you bite into it. The mozzarella and sauce were delicious. I was very happy that I finally got to try it.

Would I eat it again? Yes. Then why do I prefer a non-fried pizza? Because the slight touch of grease does make the crust feel a bit heavy, compared to traditional pizzas that are only baked. If you haven’t tried a fried pizza before, definitely stop by Forcella. It’s worth the calories and the staff there was very friendly.

Also, did I mention that the owner, Giulo Adriani, is a 4 time Pizza World Champion? If that doesn’t sway you, I don’t know what will.

8 out of 10

Forcella

334 Bowery at Bond street

New York, NY 10012

(212) 466-3300

-Joyce Huang

So…my regular bar has become a hot spot. I hate that. But I guess it’s safe to write about it now since apparently Yelp and New York mag are loving it, which is why people keep flocking to it.

Now for those who know me, you know my drinks of choice are

1_ Jameson on the rocks (not that fancy aged stuff, just the plain eight year)

2_ Rye whiskey perfect Manahttan with a twist

3_ Kettle One or Hendricks gin martini

So why is it that my regular bar is a Scottish bar that has a tag line that says they are a “Scottish pub that knows there’s no ‘E’ in whisky?

Long story short, I was going there before it was Caledonia. However, when it became Caledonia, the handsome and charming bartenders won me over on multiple occasions. Whether it was regarding personal problems or drunk male patrons who get out of line, I always felt safe and comfortable there. Plus, they even have amazing free whisky tastings there and know how to make a damn good drink. If you haven’t checked it out yet, be sure to stop by because their reputation is booming. Also, this way you can be one of those people who said,

“Yeah, I knew Caledonia before it was one of those bars that expanded to every single borough in the New York.”

1609 2^nd Ave (bet 83 and 84^th str)

New York, NY 10028

212-879-0402

Keep scrolling to see their whisky list that will have you coming back every week to try a new one.

-

Joyce Huang

I’ve been so swamped and have been lagging on Chasing James Beard posts, but am hoping to get back into the groove. Have so many reviews and recipes to post. A while back, I went on a chocolate tour at the Mast Brother Chocolate factory in Brooklyn. It was $10 a person and definitely worth the $10. Derek, our guide, was extremely knowledgeable, easy going and friendly. You would think that he would be bored of giving these tours over and over again, but you never get that impression. Great guy.

Head to MastBrothers.com to see how to sign up for the tour. It was really interesting to see how these beans from all around the world got made in things like black truffle chocolate, sea salt chocolate, Stumptown coffee chocolate and more. I’m actually sucking on a black truffle chocolate square right now. The chocolate that I purchased after the tour all contained at least 71% cacao. It’s really intense and strong in flavor. While I can make my way through an entire box of Godivas like an addict, Mast Brother chocolate is very powerful and has very little sugar. You eat a few squares of it and feel satisfied and won’t want anymore. Now don’t get me wrong, I still love Godivas (probably eat a piece a day), but Mast Brothers is a different type of chocolate, so it’s hard to compare the two.

Keep scrolling to get a sneak peek of what you will see on the tour. Hope you have fun if you go! And just be warned, the aroma of chocolate as soon as you step into the shop will make you feel intoxicated. No joke.

Bags of cacao beans they source from around the world.

Shifting of the beans to get rid of debris.

Cacao nibs we tasted during the tour. They also carry a cacao nib chocolate bar.

Husks being separated from the beans.

Empty grinder.

Beans being grinded. How creamy does that look?

Chocolate is poured, named, dated and left to set.

Just a closer view.

How it looks after it sets. Doesn’t it just look like old chocolate?

Derek demonstrates how the chocolate actually crumbles in your fingers. After this is will be tempered so that it is silky and smooth in our mouths (insert dirty joke here, you know you are thinking of one).

Chocolate being poured into molds.

Finishing touches being added before bars are beautifully wrapped. And then you are brought back to the shop area to taste different chocolates.

I purchased these pretty items for myself.

Hazelnut chocolates.

Back of chocolate bar packaging. Looks serious, don’t it?

You can see how smooth and shiny it became after being tempered.

Truffle on the back.

Courtesy of GlideMagazine.com

I need a favor.

Sometimes you connect with people. I’ve never shared my personal life with a lot of you, but I grew up in a single parent family. My immigrant mother had to support my grandmother and me and New York City. My grandmother raised me at home like what we think a “typical” mother does for a child.

This is where Yo comes in. She is a chef whose grandmother is the inspiration and provides many recipes for her restaurant Yo In Yo Out in East Harlem. It’s a neighborhood restaurant with heart. We forget about heart sometimes. When it comes to restaurants, it’s what supports and sustains the neighborhood. It is the pulse that beats for a neighborhood.

Have you watched the Food Network show Chopped before? Yo, the chef of Yo In Yo Out, has excelled on it. The heart behind her fire is her grandmother who is ill right now. Yo will be returning to France to visit her grandmother during these tough times for the next three weeks. While she is gone, it would mean a lot to me, if we could get together and keep her restaurant going, while she is unable to be here through these tough times.

I will be eating there while she is gone. And when she is back, let’s keep going to enjoy her actual cooking. OK?

Ok. Settled.

Thank you!

Yo In Yo Out

1569 Lexington Ave (between 100th St & 101st St)

212.987.5350

-Joyce Huang

I had always wanted to go to Bar 21, but never went. Someone very thoughtful in my life remembered and booked us a table so that I would finally go. How could I say no?

Courtesy of 21Club.com

A little history before I go into the food. Bar 21 is the casual dining area of the 21 Club. The 21 Club is a part of New York City history. You may have noticed all the jockey statues when you walked down 52^nd street, by Rockefeller Center. That is where 21 Club is located. Originally a speakeasy that was the scene of many raids, though never caught or punished for it due to nifty gadgetry according to Wiki, it became a very exclusive hangout where Presidents and celebrities would patron. Ever hear of Elizabeth Taylor, Ernest Hemingway, Frank Sinatra and John F. Kennedy? Yeah…they were all there.

Courtesy of 21Club.com

Bar 21 is very whimsical and chill compared to the rest of the club. Toys hang all over the ceiling, and there are a ton of cozy booths and tables to enjoy your meal or drinks in. The food, while pricey, was definitely worth every penny. We talked about the meal for the next week actually.

The oysters were fresh and delicious. I gobbled them all down without saying a word.

And here you have a tender and filling crab cake appetizer that was hard to stop eating, even though you knew you didn’t want to fill up too much before the entrees and dessert. There wasn’t a single bite left.

The grilled filet mignon with polenta was spectacular. You could cut it with a fork, and it was one of those dishes where with each bite you kind of closed your eyes to savor it even more in your mouth. It really was an amazing steak that made you sad when you were done with it.

The ’21′ burger was $32 and let me tell you, it was worth every single dollar. Juicy and flavorful, it was heaven on a plate and worth getting your hands messy for. I was such a happy woman from first bite. I could kill for one right now actually.

The chocolate souffle was baked perfectly. Light, airy and again, another dish that we could not stop eating even though we were stuffed. It took longer than the other desserts to make, but definitely worth the wait, no question about it.

And to end the night, you ended up with a plate of petite fours. There wasn’t anything special about them, but it really didn’t matter at that point since we were giddy from the martinis and our full tummies.

If you are able to stop by Bar 21, I would say GO. Consider it a lesson in New York history.

10 out of 10

-Joyce Huang

(Bacon Burger w/ white bread, lettuce, cheddar, mustard, ketchup, mayo, mushrooms & onions.)

Scott Slater is a brilliant man. Founder and owner of 50/50 Burgers, he came up with an idea that manages to be simple and ingenious at the same time. Watching TV the other day, we saw how he made burgers that were 50% ground beef and 50% ground bacon, and were itching to try it at home. It’s damn simple to do, tastes juicy and decadent, and is something meat lovers need to try. It definitely kicks it up a notch from a regular ground beef burger.

This was how we made our version at home.

Ingredients

Ground beef (a quarter pound per person)

4 strips of bacon for every quarter pound of ground beef (you can also use slab bacon, which is probably preferable)

Any toppings that you want

Now What?

Grind up your bacon. I used my Magic Bullet, till it became a pinkish paste.

Mix very well with your ground beef. I just use my hands.

After everything is mixed very well, start forming big meatballs while you heat up a pan (you will not need oil, as the burgers have bacon fat in them). For me, I like to gently toss the meatball from hand to hand to get it rounded smoothly. Flatten it on each just a bit.

Place in pan that is on a medium heat, and when it has browned, use a spatula and flip it to the other side.

Now take your spatula and flatten the burger out even more by pushing down on it. It will “splat” out. When that bottom browns, flip it over again. Repeat after it browns even more and then cover the pan with a lid. The reason why I steam it a bit is because I want the burger cooked all the way through because I’m not sure the ramifications of eating regular bacon that isn’t cooked all the way. Also, I cover it because my fire alarm is very sensitive and would most likely go off if I keep cooking with the lid off. Keep covered for 1-2 minutes and you should be done.

Serve however you wish. I actually love saving the bacon fat left over in the pan to cook my toppings, ie mushrooms, onions, etc.

Enjoy!

-Joyce Huang

One easy step to take to make incredibly fluffy pancakes? Fold in stiff egg whites. Whether you make them from scratch or use Bisquick, you will surely notice the difference. All you have to do is follow your recipe, but separate the eggs and keep the egg whites in a separate bowl. Mix in the yolks into the rest of the recipe like you normally would.

Now with the egg whites, just beat them till you get stiff white peaks.

Fold it into the rest of the batter a big spoonful at a time. By fold, I mean, don’t stir it in, you kind of want to take something flat like the utensil I’m using, cut the egg whites into it with a gentle swipe down and then swoop the batter at the bottom of the bowl and bring it up and around the top of the batter. Keep repeating till it all disappears into the batter. You don’t want to stir because you will lose all the air that took you took the time to beat into the egg whites.

Cook your pancakes like you normally would. You will notice how lovely, thick and soft as soon as the batter hits the griddle or pan.

A friend of mine says that “gay ice cream is the best ice cream.” Holy hell was he right. The Big Gay Ice Cream Shop is amazingly delicious. I had the Bea Arthur which is vanilla soft serve, crushed vanilla wafers and dulce de leche. Even though I was full, I kept going back for another bite and another and another. Keep scrolling below to see pictures from biggayicecream.com.

Next on my list to try there? The Mexican Affogayto which is made up of homemade spicy hot chocolate, vanilla ice cream, whipped cream, cayenne and shaved chocolate. Its just sounds fantastic. I need to get me some.

Gobbler

Mermaid

Monday Sunday

Choinkwich

9 out of 10

125 East 7th Street  New York, NY 10009-5748

These turkey meatballs are so freaking good and easy to make. For two people I usually make a pound of meat, and it is gone so fast. Each first bite makes you want another and another and another, so much in fact, that I couldn’t wait to make a second batch of these. Serve them with rice, pasta, pita, whatever you want. I can just sit back and eat a whole bowl of them plain. Get to making them people.

I’m hoping I got the measurements right, I never measure, just guess.

Ingredients

1 lb ground turkey

1 TBS garlic powder

1 TBS onion powder

Big pinch of salt

Big pinch of black pepper

1/2 – 1 cup panko

1 egg

1/2 cup of grated parmesan

Now What?

Mix all the ingredients together. Heat up olive oil in a pan (that is big enough so that the meatballs won’t be crowded while cooking)  so that the entire bottom is coated.

Once that is hot, start forming the meatballs, about an inch and a half in diameter and frying them in the pan. You want to fry the meatballs on all sides, or as many sides as you can. I usually end up turning them about four times. When all those sides are nicely browned, you are done, They should be cooked through at that point. I’m sure you could bake them as well if you want to go ultra-healthy.

Seriously addicting.

-Joyce Huang