Tag Archives: Dinner

February 15, 2013 · 9:48 PM

{ Cilantro Lime Vinaigrette }

Cilantro Dressing on Fajita Salad

I love Southwestern-style salads, but I hate the calories that come with Chipotle Ranch salad dressing. So I set out to make a healthier alternative with fewer calories. The result?

This flavorful cilantro-lime vinaigrette made with greek yogurt. The yogurt gives the dressing a smooth creamy texture without the fat, while also sneaking in some additional protein.

I use this dressing as a veggie dip, as a sauce for chicken and beef empanadas, and of course, for salads (my favorite is over spinach in combination with with my black bean corn salad recipe).

{ Ingredients }

  • 1/3 cup extra virgin olive oil
  • 1/2 cup 0% plain yogurt (I like Fage or Chobani)
  • 1 1/2 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tbsp white vinegar
  • 1 bunch fresh cilantro, roughly chopped
  • 1 tsp sea salt

Cilantro Lime Ingredients

{ To Make the Dressing }

  1. Place all ingredients in a food processor or blender and puree until smooth.

In food processord

  1. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.
Finished Dressing

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February 4, 2013 · 11:31 PM

Bhatti Indian Grill *****

Bhatti Restaurant

(212) 683-4228

100 Lexington Ave

New York, NY 10010

CHECK OUT THE MENU!

What sets Bhatti apart from the millions of other Indian restaurants in Curry Hill?

It’s BYOB with NO CORKAGE FEE!!!

I went for dinner with my girlfriends last night and had a fabulous meal. It’s the perfect spot for twenty-something-year-olds that are just getting their start in the Big City–it feels modern and fancy, but it’s budget friendly, and the food is truly delicious. I will certainly be back….again, and again, and again!

[ Note: Order the Bhatti grill specialties rather than the curried sauce dishes. You can get Chicken Murgh Masala and Chana Masala anywhere in Curry Hill, but finding succulent and juicy grilled meats is a little more difficult. So order from the Bhatti when eating at Bhatti! ]

When eating Indian food, I always recommend ordering a bunch of plates to share amongst the table because the food is heavy by nature. The flavors and textures can also get repetitive if you order just one item for yourself. I mean, after 3 or 4 forkfuls of creamed spinach, you start to crave something with a little more substance! So we did a family-style Indian feast last night, and here are the highlights:

Indian Cracker with Sauces

To start the meal, we ordered one Vegetarian Kebab Sampler and one Meat Kebab Sampler. I was far more impressed with the selection of grilled meats from the Bhatti, but then again I am a carnivorous foodie! Highlights from the meat appetizer platter included:

Bhatti Meat Sampler Platter

Bhatti Ki Chaamp,  a succulent lamb chop marinated in traditional Indian spices and then grilled to perfection. Dip it in the spicy cilantro-mint chutney, and swoon….

The Tandoori Murgh, boneless chicken cubes marinated in yogurt, ginger, garlic, and spices, was hands down the star of the platter. In fact, I decided to order another portion to accompany my dinner!

Tandoori Chicken Murgh

The Raunaq-e-seekh, which is a traditional seekh of lamb mince, flavored with herbs and spices with a colorful gard. 

My favorite Vegetarian appetizer was the Bhatti Paneer Tikka, which is spiced cubes of soft cottage cheese, marinated in yogurt and spices, grilled to perfection and served with bell peppers, onions, and tomatoes. 

Bhatti Sampler Plate2

For dinner we shared the Saag Paneer, which is a rich dish of creamed spinach and spices, studded with fresh cottage cheese. Put this over a little bit of the long grain rice, or soak it up with some fresh Garlic Naan, and you will be in heaven. The Garlic Naan at Bhatti is a-m-a-z-i-n-g by the way. It is served freshly baked with just the right amount of ghee and garlic.

Bhatti Garlic Naan

I requested that we order my go-to Indian entree, and my friends indulged me by allowing me to get the Chicken Murgh Tikka Masala, which is marinated boneless chicken cubes, grilled, and then stewed in a creamy tomato sauce.  I order this dish all time, and thought that Bhatti served a very tasty version of this classic Indian entree.

Bhatti Chicken Tikka Masala

I also could not resist ordering the Chana Masala, which is a dish of curried chickpeas, stewed in a creamy tomato sauce with onions.  It was incredibly rich, but so are most oil-laden curry pots in Indian restaurants.

Bhatti Channa Masala

And, lastly, we shared an order of the Lamb Rogan Josh, which was probably my least favorite of the curry dishes. The combination of the heavy meat with the indulgent sauce really through me over the top after having grazed on so many other rich dishes.

Bhatti Rogan Josh

Overall, I would recommend ordering

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January 11, 2013 · 10:44 PM

{ Butter Chicken – Murgh Makhani }

Butter Chicken Plated

Indian food is notorious being rich, but in the wintertime I crave a hearty meal like butter chicken over basmati rice. The curry warms you from the inside and the meal sticks to your ribs for hours; it’s the epitome of comfort food. Unfortunately, there aren’t too many good Indian restaurants where I live in Bucks County (I can’t express how much I miss Bombay Darbar in Miami). And as a result, I have begun experimenting with Indian flavors in my kitchen at home. This week I decided to tackle a recipe for Butter Chicken (traditionally known as Murgh Makhani) that I found on Pinterest.

I followed the recipe (taken from www.ecurry.com) almost exactly, but I did have to modify some of the seasonings due to the limitations of my spice pantry. None-the-less, the recipe came out incredible, hitting all the flavorful notes of an authentic Indian supper.

I will warn you though that the dish is time consuming to prepare. The chicken needs to marinade twice, and ideally overnight in the second marinade, so plan ahead with this meal!! Other than that, the dish is relatively easy to prepare once you have all of your ingredients gathered. Like I said, I made some very minor modifications to the original recipe in order to make it more user-friendly for the average american spice pantry. I will definitely be making this dish again, using the exact recipe listed below:

{ Ingredients }

  • 2 lbs boneless chicken breast –  rinsed, patted dry, and cut into cubes
  • 1 tsp red chili powder
  • 1 Tbsp lemon juice
  • Kosher salt
  • Olive Oil for basting while grilling

For the Yogurt Marinade:

  • 3/4 cup Greek yogurt (I use Fage 2%)
  • 1/5 tsp dried fenugreek leaves
  • 1 tsp tumeric powder
  • 1 tsp garam masala
  • 1.5 Tbsp olive oil
  • 1.5 Tbsp ginger paste
  • 1/2 Tbsp garlic paste

For the Makhani Masala Sauce:

  • 2.5 inch fresh ginger, made into a paste
  • 8-10 closed of garlic, made into a paste
  • 2-4 jalapeños, slit
  • 4 Tbsp melted butter
  • 2 black cardamom pods
  • 2 inch cinnamon stick
  • 3 cloves
  • 2.5 tsp dried fenugreek leaves
  • 3.5 cups tomato puree
  • 1 Tbsp cayenne pepper
  • 1.5 Tbsp almond paste* (see note!)
  • 1 tsp garam masala
  • 1.5 Tbsp sugar
  • 1/2 cup + 2 Tbsp heavy cream

**NOTE: Take a handful of almonds and soak them in boiling water for 5 minutes. Strain (reserving the liquid) and blend in a food processor with a 1/2 tsp of the reserved liquid.

{ Directions }

Cut the chicken into cubes.

Slicing Chicken

Apply the chili powder, lemon juice, and kosher salt to the chicken breasts and set aside for 20 minutes. This is the first marination.

Seasoned Spice Chicken

Combine the Greek yogurt, red chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder, and olive oil in a small bowl and mix well.

Yogurt Marinade

Yogurt Marinade2

Apply this marinade to the chicken and refrigerate for at least 4 hours, ideally overnight!

Chicken in Marinade

Put the chicken on skewers and cook on a grill or in a preheated oven at 400 degrees for about 10 minutes, rotating halfway through cooking process.

Heat the olive oil in a heavy bottom skillet. Add the black cardamom, cloves, and cinnamon. Sautee until the spices begin to sizzle and become fragrant, then add the ginger paste, garlic paste, and the jalapeno chilis. Cook for 5-8 minutes; the water in the garlic and ginger paste should reduce drastically.

Add the tomato puree, red chili powder, and kosher salt. Cook at a medium heat for about 15-20 minutes. The puree will reduce to a thicker sauce and the oil will separate to the sides of the pan.

Add 2 cups of boiling water to the pan, then ass the almond paste and bring to a boil. Reduce the heat and simmer for 15 minutes. Then add the sugar and fenugreek leaves.

Return the cooked chicken pieces to the pan. Stir well to combine so that the chicken is coated with the sauce. Cover ad simmer for 8-10 minutes. Lower the heat and add the garam masala and the heavy cream. Stir in the cream and simmer at a low heat for an additional 5 minutes.

Garnish with fresh cilantro and a splash of cream before serving.

Butter Chicken in Pan

I served my butter chicken over basmati rice, with a side of Garlic Naan (a recipe that I also got from www.ecurry.com).

Homemade Naan

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November 11, 2012 · 3:53 PM

{ Herbed Israeli Coucous with Apples, Cranberries, & Almonds }

A day characterized by complete gluttony, laziness, and endless vino, it is no wonder that Thanksgiving is one of my favorite American holidays! Unfortunately though, the dinner, which normally packs about 3,000 – 4,000 calories (not including the next-day turkey sandwiches), leaves most American’s feeling stuffed for days/weeks/months. So why not lighten the meal up a bit?!?

The easiest way to cut back the number of calories in your Thanksgiving feast, it to serve lighter and healthier side dishes. Get rid of that artery-clogging green bean casserole, which costs you about 276 calories, and end the tradition of sweet potato and marshmallow casseroles, which add an additional 476 calories to your plate! Instead, opt for for sautéed and steamed fresh veggies that are prepared without incorporating a stick of butter and heavy cream.

This recipe for herbed Isreali couscous, encompasses all the flavors of fall and would make a delicious (and healthy) addition to any Thanksgiving buffet table! The herbs serve as a refreshing palate cleanser and the light vinaigrette is an interesting contrast to the richer gravies and sauces on the table. Furthermore, the cubed green apples and slivered almonds work together to deliver just the right amount of crunch to the dish.

On the other 364 days of the year, this couscous makes a fabulous side dish for lamb and roasted chicken. It is also great to bring to picnics and parties!

{ Ingredients }

For the Couscous:

  • 2 tablespoons olive oil
  • 2 cups Israeli couscous (or barley or orzo)
  • 4 cups low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 medium green apple, diced
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds, toasted in oven*

*Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

For the Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil

{ To Make the Couscous }

In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until browned and aromatic, about 3 to 5 minutes. You really want to open up the nutty flavors of the couscous so it is important that you let it brown properly!. Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes, or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool.

Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

{ To Make the Vinaigrette }

In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

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April 7, 2012 · 12:19 PM

{ Roasted Tomatillo Salsa Verde }

Turns out my spicy avocado dipping sauce was so good last night, that it was eaten at an unproportional rate with repect to my empanadas. I have left over empanadas, but no more sauce, providing me the perfect opportunity to experiement with cooking a new one. In keeping with the green theme, I decided to give roasted tomatillo salsa (aka salsa verde) a whirl tonight. I would love to say it is my own recipe, however, I stole it from Tyler Florence. And with this confession now out in the open, I say that it deserves two thumbs up and earns a respectiable place among my collection of favorite recipes.

This salsa combines the favors of roasted garlic, Spanish onions, sweet tomatillo tomatoes, spicy jalapeños, and lime juice to create a condiment suitable for topping any protein or corn product. You can put it over chicken, over pork, over seafood, over nachos, hell, you can even spread it on a piece of toast for a banging Mexican-inspired snack. It is flavorful, yet not overpowering, which makes it one of my new favorite condiments.

{ Ingredients }

  • 10 tomatillos, husked and rinsed
  • 1-2 jalapeños, stemmed
  • 1 spanish onion, quartered
  • 4 cloves of garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced

{ To Make the Salsa Verde } Preheat the oven to 375 degrees.

Cut the tomatillos in half (NOTE: you should have already removed the husks and washed them). Place them cut side down on a baking sheet. Add the garlic cloves, jalapeños, and onion to the tray and roast for 12-15 minutes.

Transfer the roasted vegetables and the juices from the pan into a food processor. Add the cumin, salt, cilantro, and lime juice and pulse the mixture until well combined but still chunky.

Adjust the seasonings to desired taste. I always add a couple dashes of tobasco for more spice, as well as extra lime juice.

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December 14, 2011 · 12:05 AM

Corner Shop Cafe ****

212.253.7467
643 Broadway (and Bleecker)
New York, NY

CHECK OUT THE MENU!

I was preparing to photograph my lunch today (a couple of delicious chicken quesadillas), when my phone alerted me that I had “insufficient memory space” to store the images. Considering that I upload and delete my photos as I write reviews, this notification means that I am seriously behind on blogging (too much eatting, not enough writing!). I was forced to go through my collection of food photos and decide which images looked the most decadent, deleting the others that were not up to par. This sounds like an easy task, but choosing which images to part with was a painstaking process. Needless to say, my quesadillas were cold by the time I finally finished. In order to make space for future reviews, I will be backtracking a bit and intermittenly posting some articles on New York grub.

The first review is from one of my favorite lunch/brunch spots in NYC–The Corner Shop Cafe. Their menu is an eclectic mix of sandwiches, pastas, salads, and eggs but these often simple dishes are far from the ordinary here.  The Corner Shop Cafe has mastered the art of delivering the classics with a whole new twist, taking them to another level. For example, their PB & Banana Grilled Sandwich which comes on cranberry raisin bread dipped in french toast batter, served with honey and minted berries ($9). Clearly, this is not your mom’s PB & J!

Some how I fought the temptation of ordering this mastermind creation (along with the Creme Brûlée Dipped French Toast ($11)), and instead opted for a lighter lunch of Steamed Mussels in a white wine garlic sauce with parsley, peas, and tomatoes ($12). Let me tell you, these mussels were fan-freaking-tastic! The mussels themselves were plump and fresh, and the sauce was out of this world. The herb parmesan crostini soaking in the bowl was also a very nice touch and made the meal more satisfying.

My friend Sam ordered Brie & Basil Panini with aged tried cheese, oven roasted tomatoes, and prosciutto on a toasted ciabatta roll ($13). Again, a very common menu item, but executed perfectly. The ingredients were all very fresh, from the salty to prosciutto to the flakey bread, and the side salad was dressed perfectly with a nice light vinaigrette.

My other friend Ariana went all out and ordered the Truffled Poached Eggs on Toast Platter with two organic poached eggs atop grilled asparagus, shiitake mushrooms, roasted tomatoes and drizzled with truffle oil served with grilled ciabatta bread ($10). A little bit of food jealous crept up on me when this plate was brought to the table. You know when you second guess your meal decision and get grumpy because another person’s food at the table looks better. Ariana was kind enough to fed me forkfuls every now and then though, so it lowered my post-order dissonance. Everything on the plate was fantastic and for the menial price of $10, it tastes even better!

We also all shared a bowl a Cream of Tomato Soup ($7), which paired great with my herb parmesan crostini. I highly recommend this soup because they only use enough cream to cut the acidity of the tomatoes. You can see by the color of the broth that the cream isn’t too overdone or heavy. It begs for grill cheese dipping!

Also, the prices on the drinks were very reasonable. We had a couple of Mimosas and a round of Chardonnay for about $10 each. I am looking forward to going back to the Corner Shop Cafe as soon as I return to the states!

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November 22, 2011 · 10:40 PM

{ Chicken Milanesa }

Based on my observations here in Buenos Aires, there are five staple dishes in the Argentine diet: steak, pizza, pasta, empanadas, and milanesas (they will also consume dulce de leche in any, and every, form possible!). But milanesas are just about as popular in Argentina as hamburgers are in America. Likewise, they are decorated with many different toppings and condiments and served in numerous forms. Originally an Italian creation, Milanesa is a thin slice of meat—veal, chicken, or beef—that is breaded and fried to a golden perfection. Argentines, however, have taken their creative liberties with this simple dish and used it as a blank canvas to invent unfathomable and uncountable flavor combinations. There are even entire restaurants dedicated to the art of milanesas (i.e. Club de Milanesa). Toppings range from four cheeses, to sundried tomatoes and basil, to fried eggs and pancetta. Here is a look to get you inspired:

This is my simple recipe for chicken milanesa, although you can do it with any meat and top it with any ingredients that you like! I prefer mine simple like the Italians, with a little bit of fresh squeezed lemon juice and a nice side salad.

{ My Tips for Cooking the Milanesa }

  • Really pound out the chicken so that it is thin and tender.
  • Use panko breadcrumbs if you can, they seem to brown nicer.
  • Bread the chicken one-hour before frying it, allowing it to chill in the refrigerator in the meantime. I find that this helps the breading adhere to the meat, so it doesn’t fall apart when you are turning it.
  • Make sure the oil is hot enough before you start to fry. I test the temperature of my oil by throwing in bits of breadcrumbs, and checking that they sizzle upon submersion. Also, make sure that the oil is not too hot or the breading will burn and the meat won’t cook. You should heat the oil over a medium-high flame, not high.
  • When you remove the fried chicken from the oil, place it on a bed of lettuce leaves, which absorb the oil better than paper towels and brown paper bags!

 { Ingredients }

  • 1 cup all-pupose flour
  • 2 eggs, beaten with a splash of milk
  • 1 ½ cups panko breadcrumbs
  • ½ cup freshly grated parmigiano reggiano cheese
  • 1 ½ pounds chicken breast, pounded to ¼” thickness
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil for frying (Extra Virgin Olive Oil, if it’s in your budget!)

 { To Make the Milanesa }

Set up three bowls; one with the flour, one with the beaten eggs, and one with the breadcrumbs combined with the parmigiano reggiano cheese. Season the chicken breasts with a little kosher salt and black pepper and then take each piece of chicken through a standard breading procedure: dredge in the flour (shaking off the excess), then through the egg wash, and then through the breadcrumbs.

Make sure that the chicken is well breaded!! Lay the breaded chicken on a baking sheet and allow to sit in the refrigerator for a hour or so.

Pour the oil into a large sautee pan until it reaches a thickness of about half an inch (remember, you want it to cover the chicken). Then heat the oil over a medium-high flame. Once the oil is hot, cook the chicken in batches for 4 to 5 minutes on each side, or until golden brown and crispy!

When the chicken is removed from the pan, lay it on a bed of lettuce leaves to absorb the oil and sprinkle with a bit of kosher salt.

Serve with fresh lemon wedges or go the Argentina route and top it with whatever your heart desires!

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October 19, 2011 · 8:26 AM

La Cocina *****

Pueyrredon 1508 
Buenos Aires, Argentina
Recoleta
(+54).4825.3171

 

La vida locro…

On the days when I don’t have time to sit down and eat half a cow for lunch, I find my way over to La Cocina located on Pueyrredon in Recoleta. This tiny, fast service restaurant only really offers two things; empanadas and locro. But they do both better than anyone else, and so the dinning room is always packed. Then again, this might have something to do with the fact that there are only 10 seats in the place…half of those being bar stools. None-the-less people are rushing in and out of this restaurant  all day to get their ribbon-tied empanada packages on the go. Ohh, and they use pink ribbon, which makes me happy…as if the empanada inside hadn’t already!

If I had to chose my favorite empanadas from La Cocina (easier said than done), I would have to go with the Jamon y Ricotta (7 pesos) and the Carne Picante (7 pesos). The carne picante heads straight to the top of the list simply because it is spicy–a rare find in Argentina. I also like that it doesn’t have the egg in the meat filling, which is very typical of Argentine meat empanadas. On the other hand, the Jamon y Ricotta is perfect for breakfast, because the fluffy cheese seems to be whipped with egg. It’s the closest thing to an egg sandwich this many miles away from home!

If you’re craving more than a snack though, try a bowl of their hearty Locro–a thick stew made with beans, chorizo, ham, potato, and corn (27 pesos). It’s a stick to your ribs kind of lunch. A lunch, which is completely necessary in a country where they don’t eat dinner until 11 pm. I am still struggling with this concept because I prefer to eat like a baby–every two hours! If you like spicy, then ask for your locro picante and you’ll receive a generous drizzling of red hot chili oil on the top. It an experience for your taste buds.

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August 20, 2011 · 6:17 PM

{ Chicken and Lime Tortilla Soup }

As I walked downstairs to get breakfast this morning, my olfactory was assaulted by the pungent aroma of vinegar. I can’t say that I altogether hated it, because I love vinegar…but why did my home suddenly smell like a bag of Herr’s salt & vinegar chips? I headed towards the kitchen and as I rounded the corner, I was greeted by both of my parents who were standing at the center island, casually canning tomatoes and pickling cucumbers… at 8 am in the morning! And let me tell you, this was no little home-ec “project”—this was a miniature factory. There were at least 75 ripened tomatoes on the windowsill, along with dozens of cucumbers and jalapenos peppers, not to mention the several cases of Mason jars that were being sterilized in cauldron-like pots on the stove. I felt like I had stepped into one of Professor Snape’s potion classes from Harry Potter.

By 10 O’Clock they had canned about 15 jars of tomatoes, pickled 9 jars of cucumbers, and made 10 or so jars of fresh salsa. Needless to say, if you’re coming to our house this month, you’re leaving with a Mason jar in hand…but don’t even think about keeping it and using it as a vase if you want salsa next summer! Anyways, when all was said and done, there were still a decent number of tomatoes and hot peppers left and I decided to look for a recipe that would put them to good use. I took out the Soup for Supper cookbook by William Sonoma and resolved to make this spicy chicken and lime tortilla soup, which turned out fabulous!

I like this recipe because the tortilla strips are used as a garnish rather than an ingredient cooked in with the broth, which keeps the soup a lot lighter and healthier. I absolutely hate when I get tortilla soup at a restaurant, and the consistency is so thickened that it resembles porridge more than broth. I also like that the chicken is cooked in advance and separate from the stock because it keeps the broth clear without all of the necessary straining (for those of you who make homemade chicken noodle soup and stock, you know what I am talking about!). Overall, there are very few ingredients required to make this soup and it doesn’t take a whole lot of time to cook—so it’s cheap and fast!

It provides the comfort of traditional chicken noodle soup, but the jalapeno pepper adds a nice unique twist. If you don’t feel like making the homemade tortilla strips (which are a little messy with the frying oil), then serve this soup over rice…or do both, as I did! When serving, I like to garnish my soup with the tortilla crisps, cubed avocado, and chopped cilantro.

{ Ingredients }

  • 9 cups of chicken stock
  • 1 1/4 lb boneless, skinless, chicken breasts
  • 5 tablespoons of olive oil
  • 1 large spanish onion., chopped
  • 2 tablespoons garlic, minced
  • 2-3 jalapenos, sliced (remove and discard the seeds to make soup less spicy)
  • 1 1/2 cups seeded and diced tomatoes (I use fresh, you can use canned)
  • 6 tablespoons fresh squeezed lime juice
  • 6 tablespoons fresh chopped cilantro
  • 1 1/2 teaspoons salt (do according to taste though, because amount varies if you use low-sodium chicken broth)
  • 1/2 teaspoon fresh ground black pepper
  • 12 very thin slices of lime, cut into quarters
**If you are making the tortilla crisps then you will also need vegetable oil for frying and 3 corn tortillas cut into 2″ strips!

 

{ Directions for Soup } In a large saucepan over medium-high heat, bring 2 cups of chicken broth and 2 tablespoons of olive oil to a low simmer. Add the chicken breast and allow to cook through (about 8 minutes), doing so in batches if needed. Note: I like to add a little salt and pepper to my chicken for additional flavor (see photo), but the recipe does not call for this and you don’t have to.

Once the chicken has cooked through, transfer to a cutting board and once cool enough to handle, cut the chicken breasts into bite sized pieces (I cube my chicken, but you can also shred it!). Set aside and discard the stock.

In a large stock pot over medium-high heat, warm 3 tablespoon of olive oil. Add the chopped onion and sauté until tender and translucent. Add the garlic and jalapeno pepper and cook for another 1-2 minutes to soften. Add the chicken stock, raise the heat to high, and bring to a boil. Once the stock boils, reduce the heat and add the chicken, tomatoes, cilantro, lime juice, salt, and pepper. Simmer until the chicken is heated through, about 10 minutes. Adjust the seasoning to taste and serve in warmed bowls with garnishes.

{ To Make the Tortilla Strips } Cut the flour tortillas into 2″ strips, using a pizza cutter. Heat vegetable oil (2″ deep) in a medium saucepan over medium-high heat, until it reaches about 375 degrees. If you don’t have a thermometer, then test the oil by throwing bread crumbs into the oil….if it doesn’t begin to fry immediately, then the oil isn’t yet hot enough!Once the oil is hot and ready, add the tortilla strips, working in small batches. Fry them for about 2-3 minutes or until golden brown. Remove them from the oil with a slotted spoon and allow them to dry on paper towels to absorb the oil!

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Flip the tortilla strips with slotted spoon, if they begin to cook too much on one side

Let the paper towel absorb the grease, and sprinkle with Kosher salt

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May 31, 2011 · 8:59 PM

Honey ****

Spring Chicken Flatbread with Asparagus, Melted Leeks, Preserved Lemon, Goat Cheese, Fresh Mozzarella, and Black Truffle Oil

215.489.4200
42 Shewell Avenue
Doylestown, Pa 18901

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To say that fine dining options are fairly limited in Doylesytown, Pennsylvania–my hometown consisting of about 9,000 people–is an understatement. And as I routinely complain in my blog, the only fine dining is Italian food, so you’re shit-out-of-luck if you aren’t in the mood for pasta. When my parents told me to pick a restaurant to celebrate my 22nd birthday this week, I found myself completely stumped on places to go. In fact, I ended up just eating at home to avoid the inevitable restaurant disappointment! But my parents didn’t think that the backyard BBQ was celebratory enough, so they surprised me and took me to Honey restaurant the following night.Although Honey isn’t new to Doylestown, it is new to me. Obviously, I wasn’t been able to keep up with the food scene in Philly while at school in Miami, and when I was home on holidays and breaks, I was too busy eating my mom’s cooking to get out to restaurants.

Honey is a modern and trendy little spot located right off of main street in Doylestown. It’s actually so elegant and chic that I completely forgot I was in Doylestown once inside (which was nice!). We got started with some drinks from their eclectic and creative cocktail menu, including their Black Cherry Mojito ($13) and the Alma Calma ($12). The mojito was made with Black Seal Dark Rum, Spiced Cherry Puree, Mint, Lime, and Wishniak Cherry Soda. I was nervous about ordering a mojito in hickville Pennslyvania after spending the past four years living in Miami (the mojito capital), but I was very pleasantly surprised after trying the drink, which even included a nice stick of raw sugarcane in the glass. The Alma Calma includes Maker’s Mark Bourbon Whiskey, Ginger Infused Brandy, Fresh Lime, and Elderflower Essence…also delicious!

Before we even placed our order, the server brought out a complementary Tuna Melt Bite for everyone at the table, as a “gift” from the kitchen. It was Tuna, Melted Manchego Cheese, Kalamata Olives, and Cherry Tomato backed on top of a Petite Toast. I would have ordered this delicious sampler as a meal if I could of but sadly, it wasn’t on the menu. This salty started certainly got my appetite going though!

Complimentary Tuna Melt with Manchego Cheese, Kalamata Olives, and Cherry Tomato

Next the server brought out some Popcorn with 15 Spices as a snack while we waited for our food. 15 spices sounds very flavorful, but I was unimpressed by the popcorn and oddly, thought it was bland (especially for having 15 spices!!)

Popcorn with 15 Spices

Since Honey is a tapas styled restaurant featuring small plates, my family and I decided to order 3 different dishes and share them equally. We started with an order of Fried Catfish served with Remoulada Sauce and Crab Meat Succotash ($18). The Succotash was ridiculously good (as well as abundant) and I loved the spicy remoulada sauce on the fried fish. The fish was a nice portion with two large pieces on the plate, and it was cooked to perfection.

Fried Catfish with Remoulada Sauce and Crab Meat and Corn Succotash

Next came the order of Spring Chicken Flatbread with Smoked Amish Chicken, Asparagus, Melted Leeks, Preserved Lemon, Goat Cheese, Fresh Mozzarella and Black Truffle Oil ($14 – photographed at top). It was more like a pizza than a flatbread in my opinion, because the crust was pretty doughy and thick, however, it was tasty. I just don’t think that I would order it again though since the other two dishes were more inspired and delicious. Also, I don’t think that the flavors of the truffle oil came through in the dish, which was a little disappointing.

The last plate to come out was the Tuna Ceviche made with Sushi Grade Yellowfin Tuna, Breakfast Radish, Ruby Grapefruit, Cashews, and Chilled Green Tea Noodles ($18). I really liked the combination of the acidic grapefruit with the tuna, and thought that the green tea noodles were a very fun accompaniment to the dish.  They had a nice soy flavor and the cashews added a great little crunch to each bite! This is something I would order again, but I didn’t think that portion size qualified an $18 price tag, which was my only complaint with the restaurant.

Tuna Ceviche with Ruby Grapefruit, Cashews, Radish, and Chilled Green Tea Noodles

Overall, I thought that the food was very good, but that there wasn’t any dish in particular that I would specifically crave again–besides the Tuna Melt Starter perhaps! My parents did warn me that the best thing that they have tried on the menu was the Black Tea Glazed Spare Ribs with Pine Nuts, Toasted Sesame, and Spicy Ginger Ice Cream (yes, ice cream and pork….together!), but we didn’t order it because they wanted to try some new things. I regret not ordering this dish, because had I liked it as much as they do, it would have been a dish that would call me back in the future. I mean how many places do you know serving meat and ice cream in one dish?! It is a very unique and specific menu item like this that keeps a crowd returning because they can’t satisfy their craving elsewhere. Tonight, I didn’t have anything that was extraordinary or unavailable elsewhere…so I suggest ordering the most unique menu items here rather than playing it safe like we did!

Black Tea Glazed Spare Ribs with Spicy Ginger Ice Cream – Taken from Honey Facebook Site

This being said, I must now say that I have never EVER had better restaurant service in my life. The service and the atmosphere at Honey was absolutely impeccable from beginning to end. Our server knew the menu by heart and was able to talk about the food at length, and he was just a genuinely nice guy. Although I only gave Honey 4 stars for food, the service gets at least 15 stars!!

The Front of Honey Restaurant – Taken from Honey Facebook Site

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