Heads -- I win, Tails -- You lose

You can't lose w/ the "Jersey Style" fried anchovies at Bon Chovie's Smorgasburg outpost. These crispy critters are lightly breaded and deep fried whole. You crunch through these suckers bones and all, like a fucking savage from Perth Amboy. A side of sweet pickled peppers, and smoked paprika mayo shake it up w/ some welcomed tang to balance the experience. 

There are a lot of edible options at Smorgasburg, but I guarantee these will have you wild in the streets. 

© 2015 -- mission: insatiable -- http://www.missioninsatiable.com/

Crepe'n on a Come Up

The name "mille crêpes" implies a thousand layers, but I count closer to twenty. Semantics aside, this curious confection is an edible work of art. Alternating layers of chewy crepes are suspended in a rich French cream. The green tea variety really rang my bell, but there are a bunch of different flavors, including chocolate, strawberry, and even chestnut. I'd say try them all, but at $8 a slice, you might want to choose wisely!  Lady M Confections, 41 East 78th Street, New York, NY 10075

© 2015 -- mission: insatiable -- http://www.missioninsatiable.com/

Eggs³

Not the first thing that comes to mind when someone asks how you like your eggs. The cleverly named "egg cubed" is a deviled egg, topped with sea urchin roe (on the left) and salmon roe (on the right). Visually striking and fun to eat, I'd recommend this curious consumable to anyone visiting the Bay Area.  Urchin Bistrot, 584 Valencia Street, San Francisco, CA 94110.

© 2015 -- mission: insatiable -- http://www.missioninsatiable.com/

Food Bazaar Alert!

.:UPDATE:.

I hope you guys were able to make it! Great weather, great food, and the lines weren't all that bad. There's still an hour left!! GO!!

.::.

I've been routinely attending the Masjid al-Hikmah food bazaar since Dave Cook over at Eating in Translation put me on to it over five years ago. I'm not sure if they're "catching on," or if I'm just becoming more aware of their presence, but these transient taste treats are certainly occurring with more frequency. Masjid al-Hikmah hosts a sizable outdoor event on the 1st Sunday of each month between May and September.  Smaller events pop up at other community centers throughout Queens, but those are more difficult to forecast.

Indonesian Food Bazaar
Sunday, May 3, 10:00am - 5:00pm
Masjid al-Hikmah Mosque
48-01 31st Ave. (at 48th St.), Astoria, Queens

If you didn't have anything to do this Sunday afternoon, now you do!! -- you're welcome!

© 2015 -- mission: insatiable -- http://www.missioninsatiable.com/

A Biased Interpretation of Asparagus "Parmigiana"

My favorite asparagus is grilled asparagus, but I've been known to flip the script w/ this refreshingly light take on asparagus parmigiana. The dish is simple as all hell, and comes together in minutes.  Some finesse in necessary when it comes to the parmigiana paste and the bias cut on the asparagus. Mix the grated cheese w/ some cold water until it clumps together like school paste, then thin w/ lemon juice and olive oil. Make sure to cut the asparagus on a sharp bias (diagonal) to maximize surface area.  Each thin "plank" should be about an inch long.

Great when served alone, or w/ a rich, unctuous protein like pork belly or sea urchin.

Asparagus "Parmigiana"

2 cups asparagus thinly sliced on the bias
1/4 cup grated Parmesan cheese
1-2 TBD of cold water
EVOO, just a drizzle
lemon juice, just a bit
salt & pepper to taste

1. combine cheese and 1 TBS of cold water in a mixing bowl. add more water, a little a time, to create a cheesy paste. it should spread like mustard.
2. add a drizzle of EVOO and lemon juice to smooth out the cheese mixture.
3. add asparagus and toss to combine. season w/ salt & pepper.

© 2014 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com/

Gringo Green

White people don't typically tackle Mexican food at home, and when we do, we like to play it safe: tacos, nachos, guacamole, or maybe some fajitas.

This pollo verde recipe tastes ethnic and complex, but won't put you too far out of your comfort zone technique-wise. Tomatillos might be difficult to find, depending on where you live, but most well-stocked produce markets should carry.

Pollo Verde

2# skinless, boneless chicken thighs

2 TBS olive oil

1 red onion, chopped

4 cloves garlic, chopped

1 poblano pepper, chopped

3 tomatillos, chopped

1/2 packed cilantro leaves

1/2 lime, juiced

1 tsp salt

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili powder

2 cups chicken stock

2 cups butternut squash, diced

1 15oz can of white beans

1/2 cup golden raisins

1. chop the chicken into 1-inch chunks.  season w/ salt & pepper. reserve.
2. heat the olive oil in a pot large enough to contain all ingredients.  saute the onion, garlic, and pepper. add the tomatillios after about 5 minutes. cook for an additional 5 minutes and kill the heat.
3. transfer pepper & onion mixture into a blender. add cilantro, lime, salt, spices and stock. purree.
4. add chicken squash and raisins to the pot. cover w/ verde mixture. add enough stock to cover.
5. bring to a boil, the simmer until done -- about an hour.
6. garnish w/ fresh cilantro, diced avocado and a dollop of plain yogurt or sour cream.

© 2014 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com/

Reading Rainbow

Reading Terminal makes the Chelsea Market look like Boston Market.

Home to Tommy DiNic's, winner of Adam Richman's Best Sandwich in America title.  It's a roast pork & broccoli rabe sandwich, topped with sharp provolone cheese.  Tremendous.

The Amish have the pretzel game on LOCK.

Fresh meats and produce?  Check!

Wall-to-wall sweets? You bet!

© 2014 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com/