Food Truck | Jimmy’s Steak & Grill

20170926_134539

One of the most common issues people have when eating from a food truck, is the fact that in most cases, there is nowhere for them to sit down while they eat the meal they just purchased. The debate over whether to stand or sit while eating is more than one of comfort and etiquette. And although you may prefer to eat while sitting down, it may just be healthier for you to eat while standing up.

Needless to say, very often I tend to eat on the run. With the help of my good friends I recently learned one of many best kept secret treasures in New York is lunch from Jimmy’s Steak & Grill Food Truck cart on the NE corner of 60th St. & Madison Avenue owner Jimmy Gonzales and partner Abel Bamos. Yes, you heard me right – Food Truck!

Jimmy Gonzalez and Abel Bamos

There aren’t a lot of options in that area — apart from $15 and up lunches at fancy restaurants — which is one reason there is always a long line at Jimmy’s Steak & Grill Food Truck cart. The other reason is his food.  Jimmy’s Steak & Grill has great grilled chicken, steaks, lamb, shrimp and gyros.  Today, I went for the Daily Special, Lamb over Rice and Salad, which cost $6.

All proteins are “real”  – not the thin sandwich type meats you get in some places – and it had that great grilled flavor and never has fat around the edges, lean quality meat.

20170926_134616

Jimmy’s Steak & Grill also offers many specials with chicken instead of steak , the prices are just right, all the ingredients used were high-quality, and the charcoal grilling raises the bar to a whole other level – depending on whether you get a sandwich or platter.  That could account for the long lines at lunchtime.  I am giving Jimmy’s Steak & Grill 4 stars for cleanliness and great food.

Jimmy’s Steak & Grill is another old-school vendor who loves to cook.  https://www.facebook.com/pg/Jimmys-STEAK-GRILL-146508229269165/about/?ref=page_internal

jimmy

Enjoy,

Chef EdieM

 

Advertisements

Asian Style Chicken Lettuce Wraps

These Asian Chicken Lettuce Wraps are one of my many favorite dinners.  Those who knows me and knows me well, I am always on the lookout for easy and fast dinners. This recipe is one that took me years of trial and error, and lots of fun taste-testing, to get it just right.  I’ve made a few versions in the past, but finally this is the best one because of its simplicity.  These Asian Chicken Lettuce Wraps make the perfect easy dinner, but they’d also make an easy appetizer as well. I hope you love them as much as I do, enjoy!

chicken lettuce wraps

SUBSTITUTIONS | POTENTIAL 
Ground Chicken – finely diced chicken breasts are a great substitute for ground chicken
Peanut Oil – if you don’t have peanut oil or if anyone has a peanut allergy. Use Olive Oil or Avocado Oil
Soy Sauce – if you have a soy allergy you can substitute coconut amino(s) for the soy sauce
Peanut Butter – if you have a peanut (nuts) allergy; seed butter could work here

Let’s make this happen…

AsianChickLettWraps

Ingredients
¼ cup Hoisin sauce
1 tablespoon low sodium soy sauce
2 tablespoons vegetable oil
1 lb ground chicken
1 large carrot, peeled and finely diced
3 cloves of garlic, minced
4 scallions, whites and greens, chopped
1 large head of Japanese or Bibb Lettuce, leaves separated

 

 

Instructions
1. In a small bowl, combine the hoisin, soy sauce and ⅓ cup water.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and the chicken and cook, breaking up the chicken as it cooks, until browned, about 5 minutes.
3. Reduce the heat to medium and add the carrot and the remaining 1 tablespoon of vegetable oil.
4. Cook for 2 minutes, then add the garlic and the scallion whites and cook an additional minute.
5. Stir in the hoisin and continue to cook until the sauce thickens, another 1-2 minutes.

Be creative with your wraps!

 

Serve | Place some of the mixture in a lettuce leaf and top with some of the scallion greens.

Pear | Pinot Grigio: King Estate ‘Signature Collection’ Pinot Gris ~ $16 and/or Riesling: Red Tail Ridge Dry Riesling $17

Enjoy, Chef Edie M

Herring |Toast |Salted Cucumber |Horseradish

Herring is one of the best sources of vitamin D as well as other vitamins, proteins and minerals. Vitamin D plays a prominent role in the body’s absorption of phosphorus and calcium and in the formation of bones.

Herring & Toast

Like crisp bread and potatoes, numerous studies show that those who frequently eat fish are healthier. Herring, like salmon and other fatty fish, contains valuable Omega-3 polyunsaturated fatty acids that promote a healthy heart, regulate blood pressure, reduce blood clotting and strengthen the immune system.  Maybe you are a big fan of Herring or maybe you’re not. But don’t judge because you never had it prepared right, however if you don’t appreciate Herring you miss a fish that’s good for you, Omega 3 source, Vitamin D, Vitamin D12 and  besides being good for your health and all that for a very cheap price.

Let’s make this happen,

A potent combination of fresh Herring, pungent horseradish and refreshing cucumber that’s a smashing start to any meal, here is what is needed to make it happen.  30 minutes to 1 hour preparation time | Serves 4

Ingredients:

½ Cucumbers, peeled, thinly sliced on a mandoline

4 tbsp Grated fresh horseradish

2 Heaped tablespoon crème fraîche

2 tsp English mustard powder

4 fresh Herring fillets

Salt | Freshly ground black pepper

1 Tsp butter

To serve:

4 Slices soda bread, toasted, buttered

1 Red onion, thinly sliced

1 Lemon

Preparation Method:

  1. For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.
  1. Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.
  1. In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.
  1. Season the Herring fillets on their skin side with salt and freshly ground black pepper.
  1. Heat the butter in a frying pan until it is foaming. Add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.
  1. To serve, place a small handful of the cucumber onto the toast. Place the cooked Herring fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon.

Chef  EdieM

Fresh Pumpkin Soup

Hum…Autumn it’s a time when you can’t escape pumpkins even if you wanted to. You see them everywhere, at the farms stands, farmer’s markets, grocery stores, and even wholesale stores. There are giant sizes from miniature sizes, yellow, orange and green. You can make good use of pumpkins in delicious foods throughout the season such as breads, pies, ice-cream and soups. Yes, pumpkin soup its appealing fall flavors of just-picked pumpkins and tart apples…and is sure to warm you up on a crisp autumn day. I like to top the creamy puree with a sprinkling of toasted pumpkin seeds. Oh boy, I’m getting hungry. You can serve pumpkin soup with brown sweet bread (molasses, oatmeal, or grain), and a salad. If you need/want the protein you can make an open-faced turkey sandwiches with apples and Havarti (a really good combination).  All great fall flavors.

Let’s make this happens…

8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh ginger root
2 garlic cloves, minced
1/2 teaspoon salt

1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.

2. Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.

TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt

3. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.

Roasted Pumpkin Seeds*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.

Salty & Sweet Apple-Citrus Salad

2 Tbs. Dijon mustard
1/4 cup cider vinegar
2/3 cup extra-virgin olive oil
1 of each lettuces (curly endive, arugula, spinach) rinsed well and torn into pieces
2 Granny Smith apples, cored and ½” dice
2 pears, cored and ½ “dice
4-6 oz. Blue cheese or Gorgonzola (crumbled)
2 ruby red grapefruits, peeled and sectioned
2 oranges, peeled and sectioned
½ cup Almonds (toasted optional)
½ sun-dried cranberries
1 bunch green onions, green portion only, chopped
Salt and freshly ground pepper, to taste

1. In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, steady stream and whisk until smooth and blended.

2. In a large bowl, combine the lettuces, apples, grapefruits, oranges, green onions, salt, pepper and half of the vinaigrette and toss to mix.

3. Divide the salad among chilled salad plates, add cheese. Drizzle a little of the remaining vinaigrette over each salad and serve immediately.

 

Lucy & Chef EdieM

 

 

 

Lucy & Chef EdieM

Sweet Chili Salmon Hand Rolls

Japanese cuisine is one of the healthiest, most varied and beautifully presented in the world. Its dishes are characterized by delicate flavors and fresh ingredients. These tenets are most important to the meals that accompany the tea ceremony, or cha-kaiseki, but are applied throughout Japanese cuisine. The use of hashi (chopsticks) dictates that many ingredients are cut into bite-size pieces. It is said that if food cannot be drunk from a bowl or eaten with chopsticks, then it is not Japanese.

Makes 6 pieces
1 skin-on Salmon fillet, about 5 ½ oz
1 tbsp EVOO
3 large sheets of toasted nori, halved
¼ quantity freshly cooked Sushi rice
2 Scallions, halved and shredded
4 tbsp Japanese mayonnaise
2 tbsp sweet chili sauce
Salt and pepper
Thin cucumber sticks to serve

Let’s make this happen…

1. Season the salmon with salt and pepper to taste.

2. Heat the oil in a skillet until very hot, add the salmon skin-side down, and cook for 2 minutes or until the skin is very crisp.

3. Reduce the heat to medium and cook for an additional 2 minutes. Turn the salmon over and cook until it is cooked through.

4. Remove from skillet and let cool, then flake the salmon, keeping some pieces attached to the crispy skin.

5. Lay a piece of nori out on the counter and put some rice on the sheet and spread the rice out evenly so that it takes up the bottom two-thirds of the sheet.

6. Lay a sixth of the salmon, salmon skin and scallion of the rice, then drizzle over a little mayonnaise and dot on a tiny amount of the sweet chili sauce.

7. Roll the nori into a cone, folding the bottom corner in as you roll (you will have to paste the join together with a couple of crushed grains of rice).

8. Repeat the remaining ingredients.

Serve with thin cucumber sticks and the remaining sweet chili sauce.

Putting together a Garden BBQ Menu

“Miss Silvy BBQ Party”

Salad
Golden apples, Walnuts, Fresh Baby Spinach, Heart of Romaine, Radicchio, Yellow Pepper, Sun Dried Cranberries and Sun Dried Tomatoes, Fresh Raspberry Red Wine Vinegar
~~~~~~~~~~~~~~~~~~~~


Orzo Salad

Tri Colored Orzo, Fresh Baby Spinach, Roasted Elephant Garlic, DiLusso Genoa Salami, Aged Provolone, Black & Green Olives
~~~~~~~~~~~~~~~~~~~~

Spring Lemon Chicken
Sautéed Panko Chicken Cutlets with Shiitake Mushrooms, Lemon, White Wine & Capers
~~~~~~~~~~~~~~~~~~~~

Ginger Honey BBQ Baby Back Ribs
Small Cuts of explosively flavored Ribs using seasoning such as Lemongrass, Jalapeno peppers, Honey, Ginger, and Fish Sauce.
~~~~~~~~~~~~~~~~~~~~

Photos/video to follow By: Chef Edie M

Grass-Roots and Sensitivity
There have been many people whose sensitivity and passion for their mission has motivated others to join them in their cause/fight to make a better world. These movements are often called grass-roots movements and often led by men/women whose sensitivity and passion attract others to their causes. In my adult lifetime, I can say I had many! Yes, many. Some had an impact on me and others have drifted away. We have had depressions, recessions and productivity slowdowns in this century, we still expects to grow, change and achieve. We all want to make a difference. Sensitivity has values to us all, it inspires us to become better whatever we do, it gives us pride and hope!