Archive for the 'kosher meat dishes' Category



06
Oct
10

Moussaka!!


In our everlasting quest for great recipes, especially for some of our favorite dishes, we often come to a point where it’s hard to decide which one would be better. That, however, was not the case when we were looking for Moussaka. Irene Saiger, on her superb Bamitbach blog, posted a winning recipe:

Photo by: Bamitbach

Moussaka

Ingredients

  • 4 globe eggplants
  • olive oil
  • 4 onions, diced
  • 2 pounds ground chicken or turkey
  • 1 tsp each of ginger, turmeric, cumin and paprika
  • 4 cloves garlic, minced
  • 1 14 oz. can of tomato sauce
  • 1 small can of tomato paste
  • 1 bunch cilantro, finely chopped
  • 6 eggs, beaten

Directions

Drizzle about 3 Tbs of olive oil on a cookie sheet and pre-heat sheet in a 350 degree oven. Peel and slice eggplant, 1/2″ thick, sprinkle with salt, and bake in a single layer on cookie sheet till soft. Turn eggplant slices over and bake other side. (you can fry the eggplant if you prefer but this is a much lighter version) Heat 3 Tbs olive oil in a large heavy pot and add 4 finely diced onions. Saute till golden. Add ground chicken, ginger, garlic, turmeric, cumin, paprika, and salt and pepper. With a wooden spoon, continue breaking up ground chicken till seasonings are incorporated and meat is lightly browned. Add tomato sauce, tomato paste, and cilantro to chicken mixture and cook for about 20 minutes over a low flame, stirring frequently.

Grease a 9 x 13 dish and cover the bottom of the dish with half the meat sauce and add a layer of eggplant. Repeat this so that you end with the eggplant on top. Beat 6 eggs and pour over dish. Bake about one hour, uncovered, in a 350 degree oven.

Enjoy!

SYR just told me she’ll make this dish tonight for dinner, hmmmnn… I just hope she’ll be kind enough to let me taste the leftovers tomorrow. I always made moussaka with lamb, this one should not only be cheaper but the difference in taste will be a welcome variation. Enjoy!

CS

27
Sep
10

18 Restaurant’s Yemenite Meat Soup


We’ve raved before about 18 Restaurant‘s Yemenite Meat Soup, Tammy Cohen has graciously agreed to share the recipe, as prepared by 18‘s Chef Haim Dadi, with our readers:

Eighteen’s Yemenite Meat Soup, a complete meal all by itself!

Ingredients:

2 large onions

2 lbs Flanken meat

Salt

Black Pepper

Cumin

Paprika

Turmeric

1 tsp fresh garlic ground down

1 small bunch cilantro

4 medium to large potatoes

2 whole carrots

Cooking Instructions:

Finely chop onions and combine with flanken. Put in large pot with 4 quarts of water. Boil together for 20 minutes. Next add a pinch of salt, pinch of pepper, pinch of paprika, pinch of cumin, pinch of turmeric with cilantro and garlic to pot and boil for another 20 minutes. Take 4 potatoes and cut into 6 pieces each, slice carrots and put into pot with above.

Cook everything together for 20 more minutes on a low flame. Soup is ready, add more salt to taste if necessary.

It will certainly warm you on a windy day, sitting in the Sukkah, or try it anytime. Enjoy!

CS

Yemenite Meat Soup

16
Sep
10

Chicken and Fruit Fricassee


Chef Jeff Nathan, owner /Chef of Abigael’s on Broadway sent us one of his favorite yom tov recipes:

Chicken and Fruit Fricassee

Ingredients:

  • ¾ cup dry figs
  • ¾ cup dry apricots, diced
  • ¾ cup golden raisins
  • 2 cups water, warm
  • ¼ cup brandy
  • pinch saffron
  • ¼ teaspoon cinnamon
  • ¼ cup olive oil
  • saffron
  • 2 3 pound chickens, cut into eighths
  • 2 onions, diced medium
  • 2 tablespoons garlic, chopped
  • 1 28 oz. can crushed tomatoes
  • kosher salt
  • freshly ground black pepper

Directions

  1. In a small bowl combine the dry fruits with the water.
  2. Set aside and allow to plump at least 30 minutes.
  3. Drain and reserve the fruit water.
  4. In a separate small bowl, combine the brandy with the saffron & cinnamon.
  5. Allow to steep 20 – 30 minutes. Stir well.
  6. Dredge the chicken pieces in flour.
  7. In a large sauté pan of hot olive oil, brown the chicken on both sides.
  8. Transfer chicken to an ovenproof casserole.
  9. Pour off most of the remaining oil.
  10. Add the onions and garlic.
  11. Stir occasionally and cook until translucent.
  12. Add the dry fruits, tomato, brandy mix and reserved fruit water.
  13. Using a whisk, scrape the bottom of the pan for the pan drippings.
  14. Pour the sauce over the chicken.
  15. Bake, uncovered at 350˚ F. for approximately 1 hour; or until the chicken is cooked through and sauce has thickened slightly.
  16. Serve with couscous, rice pilaf, or herb simmered new potatoes.

Well, gentle reader, having eaten quite a few delightful lunches and dinners at Abigael‘s, having tried a lot of the recipes in Jeff Nathan’s Family Suppers, I know this one will be a special treat and… I plan to have in the Sukkah!

CS

Chicken and Fruit Fricassee

05
Sep
10

Yom Tov Recipes – Rib Roast


[Chef Eran Elhalal, has repeatedly delighted us with his recipes and his encyclopedic knowledge of cheese types, wines, etc. Once again he follows that trend with this superb yom tov recipe. He constantly surprises us with the subtle variations, to the tried and true, he introduces and the truly rewarding results. CS]

Who’s Afraid of a Rib Roast?

Roast beef is the perfect entrée for an end of summer feast, and Rosh Hashana is that feast! A well prepared roast is both festive and rustic , simple to make yet impressive.

I chose to prepare a rib roast for this year’s Rosh Hashana because the forecast is for a hot day and roasts along with all other dry cooking methods yield a lighter result than proteins prepared using moist cooking methods ( Stews, Braises, poached meats…) which we prefer in the winter.

Many home cooks fear the large roast, for no other reason other than the fact that they had made a disastrous one at some point and do not want to waste an expensive piece of meat, or be embarrassed at the dinner table by a tough, overcooked dry result.

Now, a great roast is easy! It is all about high quality ingredients and following the guidelines to a tee . No shortcuts please!

The best kosher cuts of beef used for roasting are : Tenderloin /Fillet (only the front end) and the Rib (bone in , boneless, rolled), the deboned cuts are also referred to as Striploin (American market term or Entrecote ( French term).

Ingredients:

1 Rib Roast, bone in and trussed. Make sure you know exactly how much your cut weighs.

1 bunch Thyme

2 Tbsp oil

Salt

Coarse ground black pepper

Preparation:

1. -Rub salt and pepper all around the roast and refrigerate for at least 1 hour.

2. -Remove from the fridge and allow to reach room tempo , about 1 hour. The result will be much more tender that way.

3. -Preheat the oven to 450 F.

4. -Place the meat over a layer of Thyme sprigs in a roasting pan.

5. -Drizzle the top with the oil and put in the oven for 15 minutes. This gives the initial sear that seals the pores in the meat, keeping it beautifully moist inside, and also caramelizes the meat (called: Maillard Reaction – starches turn to sugars when they reach 310 F), which yields that sweet charred flavor we love!

6. -Continue to roast for 12 minutes for every Lb. This is why the uncooked weight is important. ( Example : For a 5 Lb Bone in Rib roast you would need 15 minutes+ (12 mins*5Lb)= 75 minutes toal).

7. -Remove from the oven, cover loosely and allow to rest for 10 minutes above the oven before slicing. Resist the urge! This allows the juices to redistribute evenly in the meat .

Enjoy!

Eran Elhalal (crossposted from eranelhalal.com)

05
Sep
10

Yom Tov Recipes – From Prime Grill’s Chef David Kolotkin


[Chef David Kolotkin, Executive Chef at The Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) has appeared before on these pages (here, here, herehere, and here). Once again he graciously acceded to share three yom tov recipes with our readers. CS]

Rosh Hashana Duck Meatballs with Sweet Sauce

Ingredients

2 1/2 lbs ground duck meat
3/4 cup chicken or duck fat
2/3 cup soy milk
1 3/4 cup-2 cup bread crumbs
2 eggs
1/2 tsp ground black pepper
1 tsp kosher salt
1 tbsp dried parsley
2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

-Combine all ingredients.
-Roll into 1 1/2 oz meatballs
-bake in 350 degree oven 8-10 minutes or until cooked through

Sweet Sauce

3 cups Pineapple juice
1/4 cup Soy Sauce
1/5 cup white Vinegar
1/4 cup Dark brown sugar

3 tbsp cornstarch
6 tbsp cold water

-combine the first 4 ingredients and bring to a simmer.
-combine the last 2 ingredients and whisk in to the simmering 4 ingredients. Bring back to a simmer.
-toss the meatballs into the sauce and serve.

Dry Rubbed Double Cut Veal Chop for Two

Ingredients

½ Tblspn Black Pepper
2 Tblspn Sugar
2 Tblspn Salt
5 Tblspn Porcini Pepper (dried porcini ground in spice/coffee grinder)

Mix all of the Above

1 Double Cut Veal Chop
1 Tablespoon Canola Oil

Sprinkle the dry rub generously on the veal chop before searing. In a hot sauté pan, using the oil, sear the veal chop on all sides. Put onto an oven-ready tray. Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.

Red Pepper Jam

2 Red Bell Peppers—seeded, ribs out, julienned
¼ cup Sugar
1/3 cup Rice Vinegar (White Vinegar can be substituted)

Combine all ingredients in a small pot. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Sweet Potato Soufflé

Ingredients

3 cups Sweet Potato Puree
1/3 cup Sugar
Pinch of Salt
3 Eggs
1 Vanilla Bean
½ cup Pineapple Juice
½ cup Flour

Combine the first 6 ingredients. Fold in the flour. Pour into a greased pyrex baking
dish. Cover with aluminum foil. Bake at 325 degrees for approximately 40-45 minutes.

Enjoy, gentle reader, enjoy!

CS

Sweet Potato Soufflé

30
Aug
10

Sason Grill


Any faithful reader of this blog knows we have never reviewed pizza joints or take out places of any kind; we always confined our reviews to restaurants AND, even then, only to those establishments we could really rave about. So how come, today, I am reviewing a take out place? Why the sudden break from The Kosher Scene‘s usual practice? Truth be told, I never intended to deviate from our ways, however…

Yesterday afternoon, I passed by Sason Grill and the aroma emanating from the place (I’ve been blessed, or cursed, with a very strong sense of smell) suddenly made me hungry. It’s a tiny place, located on a side street off Brooklyn’s Avenue J (1012 East 15th Street; Brooklyn, NY 11230; Tel: 347.307.6647; under the hashgocho of Kehilla Kashrus), off the main street and very easy to miss. It looks extremely unpretentious, hardly enticing, but… don’t let appearances fool you!

Their menu includes only four items: Shawarma, Schnitzel, Falafel, and Hamburger. I ordered a Shawarma Sandwich Platter.

Juicy shawarma on the spit...

It came with two falafel balls, fried potatoes (cut Argentinian style, papas fritas we call them), and grape tomatoes on the plate – and a pickle, peppers, cucumbers, eggplant and tehina with the shawarma inside the pita – as you can see below:

Shawarma Sandwich Platter

The shawarma, made from fresh baby chicken meat, was very juicy; spiced liberally to give it that Middle Eastern flavor of cumin, etc, it was unusually delicious. I got a selection of the three house sauces: chimichurri, olive and tehina. All three made fresh in-house. The best part about this unexpected feast was, surprisingly, its low cost. Though it certainly lacked the presentation I’ve become accustomed to, it more than made up for it in flavor. I know I’ll be back again and again. Next time, I’ll even bring SYR with me.

CS

05
Jul
10

Saddle-up for Some Fine Fixins’ at Smokey Joe’s!


You don’t have to be a Texas long-horn to enjoy this round-up of superbly smoked and southern rustic Tex Mex cuisine at Smokey Joe’s (494 Cedar Lane; Teaneck, NJ. 07666; Telephone: 201.836.7427).  Décor is sun-burnt orange against ranch-rawhide woodsy panels; Marlboro manly man and stallion photos adorning the walls. Brown butcher block paper covers tables set with colorful southwestern china (don’t forget to ask Joe for doodling crayons).

A partial view of the dining area

Joe, the owner, looked for a unique niche in the market and not only found one, but honed it like an art form till it yielded a product that fills the house on a regular basis. Joe, or Yossi to his chevra, told us “Food is life; food is kodesh.” “It’s about craft and high quality. You’ve got to give it the time and attention it takes to develop.” And indeed Joe has done so. His 74” smoker (which he lovingly dubbed Dimona-2) is the nucleus of his operation, but just as important is his approach to food and business. “You’re not producing a widget or stereo; my personal commitment to making great food is a life-time journey!” “It’s also about having a good sense of hospitality when Jews come calling at your restaurant. It’s a little different than the hachnassas orchim (welcoming guests) we do at home.” Joe certainly shared that hospitality with us.

...it was hard to keep myself from reaching into that smoker... I confess...

Joe served up vittles Stephen J. Austin or Sam Houston would raise armies to fight for! The table started to fill up with outstanding home made cornbread with onion jam spread (you got to taste ‘em together to understand how awesome those flavors are together), refreshing iced tea and fresh squeezed lemon-ade and home made. Still warm tortilla chip (seriously, dangerously, addictive!) with freshly made guacamole for starters.

We were then treated to an assortment of Smokey Joe’s favorites. The Joe Dawg, the lamb merguez sausages, were marvelous; superbly smoked and flavored.

Lamb Merguez Joe Dawg

They’ve got six types to choose from, it wasn’t easy deciding which to try…

We then demolished their Beef Brisket (well… really… CS did, he kindly let me have one forkful before it was gone!) – smoked for up to 14 hours. The smoked taste did not overpower the brisket taste which was rich, marvelous. In a very uncharacteristic (well you saw the pictures of those ribs, how can you blame me?) uninhibited Flinstonian way, I dug into their long ribs which had been basted in a secret BBQ rub and smoked for around 5 hours in Dimona-2. (Surely, not first date action, unless you want to provide an instant inhibitions dissolver, right from the get-go) They were meaty, packed with flavor and delicious. I literally felt the spices coming through my pores. Quite unexpectedly, my favorite smoked entrée was the chicken.

Brisket, Grilled Chicken and Sweet Potato... mmm, mmm!

I just loved the way the subtle smokey flavor worked its way into the soft flesh of the chicken resulting in a fabulous taste. We had no room for their burgers and chocolate mole sauce, which we heard are outstanding. We’ll have to come back and try those as well as some of their other popular dishes.

A great homey place to come with family and friends to chill an’ enjoy southern smokin’ Jewish hospitality.

SYR

Smokey Joe's on Urbanspoon

02
Jul
10

Royal Persian Grill


Efraim Azari, owner of Royal Persian Grill (192 West Englewood Avenue; Teaneck, NJ 07666; Telephone: 201-833-1555) has an inspiring personal story which explains his evolution into the kosher restaurant business.

Originally from Teheran, Efraim emigrated to Israel with his family, when he was just a child of 4. He grew up in a Tel Hashomer kibbutz. as left wing as it gets. Raised on  ideology which stipulates that religious people were untrustworthy,  superstitious and downright foolish, he focused his energies on an enlightened worldly consciousness, athletic healthy body, excelling in karate and other martial arts.

Thirteen years ago, Efraim emigrated to Miami, with his wife and youngest son, where he built a large successful business. One day, his son informed his parents of his decision to become a ba’al tshuvah. Efraim and his wife were devastated, wondering where they had failed their child; no amount of dissuasion sufficed, he couldn’t be talked out of this folly! Shortly thereafter, another stroke of bad luck befell the Azaris; Efraim severely injured his right shoulder blade. The tear required complicated surgery, the pain was unbearable, and the operation failed. A wounded, tired, exasperated Efraim traveled the world in search of a top surgeon that specialized in his injury… He found one, and scheduled a second  operation, with the hoped that this time it would be successful. His nights were sleepless, excruciatingly painful, filled with channel surfing, Arak and other potables to numb the unceasing pain.

A few short weeks prior to the operation, Efraim’s son – now married and an avreich in a Monsey kollel – invited his parents for a visit. Though his core beliefs and lifestyle hadn’t changed one iota, Efraim couldn’t help but be impressed by the size and scope of the bet knesset and Yeshivat Or Yisrael. Before leaving, his son told Efraim that the Rosh Kollel wanted to give him a bracha (blessing). Little did he know his life was about to change… for ever…

“I hear you tore your shoulder blade,” the Rabbi said. “Yes,” Efraim answered. “And your first operation was a disaster.” “Yes,” Efraim answered. “And you’ve already scheduled a second operation.” “Yes,” Efraim answered. “I have the perfect doctor for you!” said the Rabbi. “With all due respect to the Rabbi I already have a top doctor,” Efraim answered. “You don’t understand, I can recommend THE top doctor to you.” “Please Rabbi, I already scheduled my operation!” “You don’t understand, I can recommend the best specialist for you,” repeated the Rosh Kollel. Again, at the urging of his wife, Efraim acquiesced and let the Rabbi continue. “Give me two hours a day of deep study, learn and thoroughly follow this book – which I’ll give you – on the Laws of Shabbat. Follow it thoroughly, do not pick and choose what’s convenient, or sensible, just follow it thoroughly or don’t waste your time warming a chair here. If you follow everything, the Doctor will cure you.” Reluctantly and again at his wife’s urging, Efraim committed himself to this. That very night, for the first time in almost a year, Efraim slept right, soundly; no pain, no needles, no shocks!

Refreshed, the next morning, he showed up at the Yeshiva, fascinated with the new teachings – revealing a heretofore unknown, undreamed of, world and a new purpose in life. Again that night he slept well, the pain had inexplicably eased up. After a week of refreshing sleep and productive learning, Efraim began to achieve some mobility in his injured arm and shoulder; soon all pain disappeared, full mobility and the use of his arm and shoulder returned. All without surgery… Believe it or not! The Doctor had done his job!!! “I’m a stubborn man,” Efraim says, “I don’t like change, but who can argue with obvious miracles when I experienced the healing in my own flesh?” I truly understood the meaning of Ani Hashem rofecha! – I am the Lord, your Doctor!” And so, the enlightened athlete who stumbled upon the courtyard of the Royal Palace in Monsey, stayed and learned. Four years ago, still dedicating several hours a day to his learning, he opened the Royal Persian Grill.

Royal Persian Grill

What makes the Persian cuisine different from Middle Eastern cooking? At the Royal Persian Grill they use a twenty five herb combo mix, a lot of parsley, cilantro, mind lemon and garlic, not hot spicy like some Israeli dishes, rather more sweet and sour. Rice accompanies many of the selections and is cooked differently than the usual western way. It’s cooked half way, then it gets washed in cold water, finally, it’s steamed. Thus, the kernels stay separated and retain their shape gleam and taste. We sampled one of their very popular Persian dishes. Ghorme Sabzi- a thick beef stew- a Persian cholent – if you will – with rice, red beans and meat. It was earthy and filling. The second Persian favorite was Beef Bamya, a sweet and sour beef stew with okra. It wasn’t ready when we were there and we hope to sample it next time.

We started the meal with their Appetizer Salad Combo.

Appetizer Salad Combo with matbucha, hummus, Romanian eggplant, babaganoush and pikanti eggplant.

We enjoyed this dish with toasted pita covered with oil and zaatar (hyssop). All the salads, like the rest of the of the fare, are freshly made at the restaurant. This salad combo plate tasted very good!

Next, we ordered a very adequate Yemenite Meat Soup. We continued with a delicately seasoned Grilled Chicken Breast

Grilled Chicken Breast w/fries and roasted Yukon Gold potatoes

Cooked just right, it was tender and juicy, as we sipped a refreshing iced lemon/mint tea.

We finished the meal with a superb Halva Ice Cream

Halva Ice Cream. Amaaazing!

…and an excellent Baklavah. Yehudis, our waitress, made our meal an absolute delight with her friendly solicitousness. We know we’ll be back!

CS

Royal on Urbanspoon

11
Jun
10

18 Restaurant


Eighteen ‘s marketing team has an innate business sense predicated by one important rule of the game; know your  customers’ tastes and quickly adapt accordingly. Just open three weeks,  18 is taking off like gang-busters. Inheriting a great restaurant design modified with red accents, its managing team created an upscale, sophisticated 21st century deli, with a few marvelous twists.  They’ve hired a terrific sushi chef from Salt Lake City, who creates one mouth-watering roll after another. Chef Haim Dadi, the main chef,  flips so many fat burgers-to-go, it’s making Popeye’s Wimpy cry (it’s the quality of the meat, baby! They buy top-of-the-line.).  Chef Haim kept the best of the Moroccan-Israeli fare, kept the great fish and salads, and offers a great assortment of grilled steak entrees.

Located where Turquoise used to be, 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400), opened its doors barely three weeks ago. We felt a welcoming warmth as soon as we walked in…

...a partial view

We sat on a corner next to the turquoise wall that once made the late Turquoise so distinctive. SYR and I started the meal with their Salt Lake City Sushi Roll.

Salt Lake City Roll, colorful, delicious!

It came with tuna, avocado, cucumber, tempura crumbs, soy glaze and a spicy masago. Neither, SYR nor I have been great fans of sushi BUT this roll was amazing!

We both followed with the Yemenite Soup with Meat.

Yemenite Meat Soup

It comes with potatoes, carrots and meat, its aroma and taste linger on for quite a while. This is a new favorite of mine!

Next we shared a large Israeli Combination Platter consisting of hummus, babaganush, Turkish salad and tahini, we dipped our Morrocan Cigars and the baguettes in it for new combinations of rich flavors. Their delectable Israeli Salad with chopped cucumber, tomato w/parsley, lemon and olive oil proved that fancy ingredients are not always necessary to create wholesome, delicious salads but… freshness is!

Next, SYR had the Eighteen’s Beef Burger, 8 ozs topped with mushroom and sitting on a bed of fried onions inside a brioche bun. It came with sides of a sliced sour pickle and French fries. It looked great, and tasted superb. It was obvious why this particular dish is one of their bestsellers.

I followed with Romanian Tenderloin Steak, it came with fresh grilled peppers and superb Yukon gold mashed potatoes.

Romanian Tenderloin

As I’ve said before, I grew up in Uruguay where steak was an almost daily dinner staple, I know steaks!  This one was tender, very juicy and full of flavor. Even my mother couldn’t have made it any better!

Whatever you do, don’t miss their Yemenite meat soup.  It’s delicioussssssssss! The portions are generous, the prices more than reasonable. What more can you ask?!?

CS

18 on Urbanspoon

10
Jun
10

La Carne Grill


Enticed by the glowing review this restaurant garnered in 2007 in The Jewish Press, a 2007 mention in The New York Blueprint, a nice review and slide show in New York Magazine and quite a few others – along the same vein – we couldn’t wait to try Eddie Allaham’s eatery. Knowing Eddie was one of the original owners and the creator of Prime Grill’s concept, made our mouths water in anticipation of visiting La Carne Grill (340 Lexington Ave; New York, NY 10016; 212.490.7172). Daniel Ronay (whom readers of our blog have met before, came along this time in place of SYR who couldn’t make it).

The main dining area...

Daniel started the meal with Crispy Sweatbreads, they came with an olive tapenade and mustard aoili. He described them as nicely crispy and flavorful without being overpowering.

I opted for the Garlic Baby Artichokes, which consists of sauteed baby artichoke, drizzled with sweet garlic sauce.

Garlic Baby Artichokes

I am a potato lover and had I eaten these blindfolded, I would have thought – based merely on the taste – that I was savoring some very buttery potatoes… superbly done!

We each followed the appetizer with a sushi rolls (who would have believed, less than six month ago, that I would EVER touch fish based sushi?!?!?).

Daniel had the Red Dragon Roll, a spicy tuna roll with wonton crisps on top. He liked the nice contrast between the roll texture and the chipped wonton crisps. Though it came in a nicely sized portion, Danny said he could continue eating more and more of it.

I had the colorful Rainbow Roll, a california roll with tuna, salmon, yellowtail and white fish. An artistically presented dish, did not taste fishy at all, a wonderful amalgam where each ingredient was subtle enough to allow the others to shine through to create a wonderful, perfect, combination of flavors. We each washed it down with a delightful 2007 Herzog Chardonnay.

For the main dish, he continued to a delicious Beef Wellington. It came with a grilled filet mignon with asparagus, garlic demi sauce and mushroom duxelles, wrapped in puff pastry.

Beef Wellington

While he’s not normally a fan of Beef Wellington, he felt he would order this particular version again. He found the meat tender, juicy, perfectly cooked with a nice shade of of light pink in the center. What made it so different was the delicate sauce of ground mushrooms with a touch of lemon juice and extra virgin olive oil. Daniel couldn’t stop raving about it!

I ordered a Filet Mignon, which came with a black trumpet (mushrooms) brandy cream sauce  (delicious!!!!) and French fries. Tender and juicy, superbly cooked to medium state. I paired it with a 2006 Benyamina The Cave. This blend of 60% Cabernet Sauvignon and 40% Merlot, aged in a three hundred year old cave in the heart of the Carmel mountains and the Filet… ah, a marriage made in heaven!

We finished this royal repast with an excellent pareve capuccino and a Blueberry Cheesecake

.

Delicious pareve cheesecake

It was hard to believe, there was no real cheese inside. Delicate but full of flavor, even without the blueberry it would still have been outstanding.

We were pleased to see that La Carne Grill does not rest on its past laurels, Chef Angel Ramirez and his stuff worked hard to produce their very best still. There is no question I must bring SYR soon, I know she’ll love it!

CS

La Carne Grill on Urbanspoon




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