flakes

National Grilled Cheese Day After....


The Sinner | Grilled Sharp Cheddar Cheese with Natural Peanut Butter and Smoked Bacon on Sliced Sourdough Sandwich grilled with Red Pepper Flake Butter

Swimming to Cambodia

...Amazingly, after forkfuls and handfuls of these bold flavors, the mackerel dish succeeded in showcasing the inherently more nuanced properties of the warm and light, flaky fish and its crisp, slightly seasoned skin, topping a melange of a colder salad that stood well on their firm textures and naturally clean and earthy aromatics.... [Full post]



Surf & Turf's Up

...I made a tuna tartare, mincing fresh raw tuna with soy sauce, salt, pepper, scallions, fish sauce, and ginger. I chilled the tartare while skillet-grilling an Angus tenderloin steak and making a hollandaise sauce incorporating wasabi paste and a little bit of mustard. After the steak was done and sat for a few minutes, I topped it with the chilled tartare, topped that with a sunny side up egg yolk, and spooned the wasabi hollandaise on top.... [Full post]



The Early Bird

...The vinaigrette also added nuance to the earthy, herbal chicken meat, brightening the meat's flavor with its hits of vinegar, as the red pepper flakes balanced the natural sweetness of the green beans and woke up the corners of my mouth, like a jolt of coffee, preparing me for the rest of my day... [Full post]



Breakfast "Sammy" Whammy

...I clean up the apartment because the reason I won't be on the computer is that I'll be bartending Saturday and Sunday brunch until 7 p.m.—and I don't finish those shifts even remotely sober—so I can preemptively effect some kind of decorum in my apartment before I trash it with Jagermeister-stained apparel or decide to entertain company of the complimentary gender (aren't I ever the optimist!).... [cont.]


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Crépe Me An Offer I Can't Refuse


Yorkville Creperie | 1586 York Ave. (bet. 83rd & 84th Sts.) | 212.570.5445 | yorkvillecreperienyc.com
...I believe I finished that too; I was so heady with delight I can't seem to remember! This was all about contrasts. Texture (the soft, billowy crépe, the firm yet melt-in-your-mouth apples, the still crunchy corn flakes), temperature (the cold but not frozen, creamy ice cream, again, the warm, cake-y crépe and hot apples), was a mouth orgy, and all without being heavy, too rich, or overly sweet!... [cont.]


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