Tag Archives: New York

Hamburguesas Colombianas

13 Dec

KaBOOOM!

Home run just hit after it looked like it only had warning track depth…

Here’s the deal. I found this fantastic new recipe for hamburgers on one of my favorite web sites, My Colombian Recipes. Erica Dinho is a Colombian in New York and I avidly follow her Twitter account to stay current on her recipes. I found this recipe for Hamburguesas Colombianas. I decided to make these for Esposita as she had a long week of commuting for work. Remember, I’m a stay at home, work from home hubbie. I figured it might score me some points.

It didn’t exactly go as planned. I probably didn’t chop up the scallions and onions as well as Erica might have. A little chunky. I also added an egg because it seemed to dry for me. When I went to the slaw, that’s where I ran into problems. I don’t have a food processor. Yes, you read correctly…no food processor. I only read the ingredients before I went shopping. So I had to call an audible. I decided to turn the slaw into a sauce. I mixed the mayo, the sour cream, lime juice, salt, pepper, paprika, and cumin all together and whisked vigorously. Tasted pretty good. I was still nervous though as I went to pick up Esposita. I thought my home run drive might land in deep left centerfield. Warning track power only. Why did I feel this way? The onions were a little chunky and I had to deviate from a perfectly good recipe because I didn’t read ahead.

Esposita got home and the house actually smelled great. She started eating my sauce with the Sea Salt potato chips before I even started grilling. I was scared she was going to finish it off before the burgers came out! Bottom line is the burgers and the sauce were home runs. Esposita said the burger was her new favorite. I’m not sure if she was exaggerating but she ate it all up!

Here you go…I’m going to let you check out Erica’s web site for the real recipe. I’ve got a backup for the food processor and I’m going to try it again. The beauty of this dish is the cumin and paprika. They really make the burger and the sauce pop. Make your next burger special by cooking it Colombian style!

Eat well,

Jefe

© 2013 The Food Jefe. All Rights Reserved

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Taking a Bite Out of The Big Apple Jefe Style #2

7 Oct

Night Update: Had a tailgating start with my pals at the Campbell Terrace outside (but covered by roof) of Grand Central Station. It was raining hard by the time I got there. Glad I packed the umbrella this time!

Tried a watermelon mojito as I am an aficionado. It was very good. Dinner that night was inside the train station in the mezzanine at a restaurant called Cipriani. The appetizer was a scrumptious Tuna Scottato that had tuna cut in medallions with fennel (one of my favorites) and balsamic vinaigrette. Dinner got even better with one of the special of the night, a pumpkin ravioli. Dessert need the feast with (what else for me) tiramisu. My friend Noah and I decided on a nightcap back at Campbell Terrace and I sipped on a Polo Match – Kentucky Ginger Bourbon, muddled cucumber, vanilla syrup, and fresh lime juice.

New York is really a happening place even on a Monday night. I’m back at the hotel watching the end of Monday Night Football and digesting to get prepped for another day in The City tomorrow.

Chao!

Eat well,

Jefe

Copyright 2013 The Food Jefe. All rights reserved

Taking a Bite of the Big Apple Jefe Style #1

7 Oct

I know I haven’t been actually blogging a lot. Sorry. I have found that I really like Twitter. The brevity and simplicity of tweeting makes it easier for me to post. I encourage you to follow me on Twitter @TheFoodJefe. You can look off to your right and see my current tweets.

Back to business. I’m in the great food city, New York, NY. I know there may be some that doubt the validity of my statement, but so be it. For me right now, it’s the king.

Just came back from a really nice lunch with a friend near Times Square. She recommended a cool place called The Long Room.

The name fits the joint. You walk in and it literally goes straight back! Nice lunch menu. I opted to keep it light as I expect to eat big tonight. I had a Tuna Yellowfin salad. The tuna was cooked to medium (aka perfect). The salad was very flavorful and left me content, yet not stuffed. It’s definitely one to keep on my list for the next time.

I am sad that I don’t think I will be able to make it to Brooklyn this trip to visit my 2 Colombian restaurants. Not enough time on this one…I will have to take a rain check. El proximo tiempo!

I have BIG APPLE plans the rest of the week. Stay tuned to hear more about the Jefe taking a big bite of the Apple. Check me out on Twitter, too. Your taste buds will be glad you did!

Eat well,

Jefe

Copyright 2013 The Food Jefe. All rights reserved

Food Jefe Loose in NY+

5 Jun

Spending a week working in the greater New York, New Jersey, Providence areas. Still have to eat.

Great meal tonight after a planes, trains, and automobiles trip (minus the crises). Go figure…I had salmon. This was a bourbon-honey glazed salmon with sweet potato fries and grilled zucchini. Awesome! Hit the spot perfectly.

Keep checking the blog and my Twitter @TheFoodJefe for my culinary escaped this week!

Eat well.

Jefe

Copyright 2013 The Food Jefe. All Rights Reserved

New York Food Experience Recap

5 May

It’s amazing how once you get into New York City, time can get away from you. That’s what happened to me, so my “journal” was very short. All that being said, the food experience en La Gran Manzana was terrific. Here (in pictures) is my recap…

Eat Well,

Jefe

© 2012 The Food Jefe. All Rights Reserved

At the Pershing Cafe next to Grand Central – a delicious poached pear salad w/ toasted pistachios accompanied by shrimp.

Prior to watching Evita on Broadway, we ate at the R Lounge in Times Square and feasted on lamb burgers, fish tacos, salted baby peas, and much more…

more from the Grand Central Market

Grand Central Market – ate lunch there. I had a butternut squash lasagna!

At Bob’s Burgers & Beer with a bacon and cheddar burger topped with mushrooms and caramelized onions.

La Manzana Grande Journal # 1

29 Apr

Esposita and I arrived in The Big Apple late afternoon. After dropping off our luggage, we were ready to see the sights and eat! Speaking for me, I was hungry.

After walking around Rockefeller Center, we landed in a terrific New York restaurant called Bill’s Burger & Brew.

We had a friendly and well-informed waiter named Jimmy. Jimmy was from Philly and really knows his stuff.  Since I’m at a burger joint, I need to have a burger (Paleo takes a backseat). I ordered a bacon and cheddar burger, topped with carmelized onions and mushrooms. Jimmy suggested a chop chop salad instead of fries, and I was off to the races. I had a terrific Argentinan malbec that was very smooth. After slowly and deliberately inhaling dinner (I actually did take my time and savor it), I caved and had a New York Cheesecake (hey I’m in New York) with a nice, freshly brewed decaf with cream.

Done!

First night in the city was a successful culinary experience. We are already getting plans for the rest of the week. I’m excited to share my New York foodie experience with you. Stay tuned!

Eat well,

Food Jefe

The Food Jefe. All Rights Reserved

 

Patacones – A Colombian Delicacy

28 Apr

Outside Andres Carne de Res in Chia, Colombia

When I went to Colombia last August, one of my favorite foods to inhale, uh eat, were patacones. Patacones come from the plantain, which is sort of like a banana (yet very different). Plantains are bigger, sturdier, and slightly different in consistency. They are excellent to fry and popular in Hispanic cultures.

Since being home, I’ve played around with frying them and making patacones. I like serving them as an appetizer, however the ones I made last night could have passed as a dessert!

Plantains can be a challenge to peel. I’ve see Aaron Sanchez on The Food Network cook them a little in boiling water to help. I’ve not tried that yet, and still might. I basically cut off the ends, and then cut them length-wise. Once you start the peeling, you have to be slow and deliberate to get the whole peel off.

Last night, I realized I had a plantain that I purchased about a week ago. I new that with going to New York this week, that we needed to eat it. It was ripe and for the first time, the peel just slid off. I did my same thing – fried them for 2 minutes; took them out and pounded them flat; and returned to the frying pan until they got golden brown. I used olive oil and I liked it because I had to fry them at a lower temperature and I think they cooked better.

I threw the salt on liberally as I always do, but was surprised how sweet they were. The ripeness must have a real “dulce” effect on the taste. Esposita tried one and said we should eat them for dessert. I couldn’t wait, but I can imagine a little cinnamon and dipping chocolate for a future meal!

P.S. For you Kitsap County residents, I get my plantains from Central Market in Poulsbo!

Eat Well,

Food Jefe

© 2012 The Food Jefe. All Rights Reserved