Chicken, Chorizo and Black Bean Soup

It's cold and vortexy out there.  Soup seemed like a good way to warm up my insides.  Perhaps you'll think it's a good way to warm up yours too.

Soup

3 16oz cans black beans
2 lbs chicken thighs
8 ozs chorizo
8 scallions, minced (separate green and white parts)
1 jalapeño, minced
4 garlic cloves, minced
1 chipotle pepper, minced and seeded (w/ some adobo sauce)
32 ozs chicken stock
1 tbsp canola oil
2 tsp cumin
1 tsp paprika
1/3 tsp coriander
Salt and pepper

Crema (I don't really know what else to call it)
1 avocado
1 tbsp reduced fat sour cream
1/2 chipotle, seeded (w/ some adobo sauce)
Salt and pepper

1. First things first...you need tunes. You can't cook without music. I was using my Spotify riffs playlist. Guitar rock seemed fitting.

2. Second things second...you need booze. Usually I go with bourbon while I'm cooking but this meal seemed to call for beer. I had some Sierra Nevada Ruthless in the fridge.

3. Season the chicken with salt and pepper. Heat the oil in a cast iron dutch oven. When oil starts shimmering...brown chicken, figure 2 minutes per side . Go in batches if necessary, don't crowd the pan. Remove chicken and brown the chorizo for 2-4 minutes. Set aside. Remove all but 1 tbsp of the fat.

4. Add scallions, garlic and jalapeño. Cook for 2 minutes. Add cumin, paprika and coriander. Cook 30 seconds. Add chipotle and adobo. Add broth and bay leaves.

5. Drain and rinse and drain the black beans. Add to pot. Nestle chicken and sausage in the beans. Bring to a boil. Reduce to a simmer and cook 45 minutes.

6. Discard bay leaves. Remove chicken and set aside. Remove chorizo, cut into vhunks and returnto pot. Remove 2 cups of beans and sausage, put in blender. Puree until smooth. Return to pot and cook another 15-20 minutes. Remove skin from chicken and discard (or eat some of it like I did). Take chicken from bone, shred by hand and return to pot.

7. Make crema. Put avocado, sour cream and chipotle in food processor. Pulse until smooth. Add salt and pepper to taste.

8. Put soup in bowl. Garnish with crema and scallion greens.

Steak and Whiskey in Three Acts

Act I

Stately Sletholt Manor, Christmas 2012

Mike

Merry Christmas, Gina. I figured since it's been a little while since we've gotten to go out for steak and whiskey, a gift certificate to Dylan Prime would motivate us to get back into our lil tradition.

Gina

Great idea! I can't wait to go. It's been too long.

Act II

On the phone, May 2013

Gina

I can't seem to get through to Dylan Prime on the phone or online to make a reservation.

Mike

That doesn't make any sense. There's got to be some reason.

-Pause-

Shit, it looks like they were shut down for back taxes and now they're staying closed until the end of the year for renovations.

Gina

Well, we'll just go someplace else for now. And hopefully they actually do re-open.

Act III

Dylan Prime Steakhouse, January 2014

Gina

I can't believe we're finally here.

Mike

I know. I was starting to think we'd never make it here.

Mike opens the door. Gina walks in. (Yes I'm clearly going to be skipping some parts of the narrative because this isn't really a play. It's a restaurant review. Come on, folks...keep up.)

Hostess

Let me show you to your table.

Coats, scarves and hats are removed. Chairs are pulled out. Asses are put on chairs.

Enthusiastic Waitress

Hi, my name is Enthusiastic Waitress (I don't remember her name, sue me.) Here are some menus. Just to let you know, any of the steaks cuts that serve 2 generally take about 45 minutes or so from when you order them. Some people get a little cranky about waiting so we try to let our diners know ahead of time.

Gina

Oh, that's fine. We'll certainly fill the time with appetizers and booze.

EW

Oh, that's great. I'll go get you some water and be right back to take your drink orders.

Some lovely conversation about how to cure cancer, the role of the industrial revolution in turn of the century America on the changing roles of women and how it could be painful it could be to have sex while having a cracked rib.

EW

Have you guys settled on drinks?

Gina

I think we have. I'm going to try Drink A (I don't remember what the damn drinks were called and can't find a cocktail menu online. But this one was bourbon based.)

Mike

And I'm going with B (This one was rye and absinthe based). We're going to need a few more minutes for the food though.

EW

No problem. Take your time. I'll be back with your drinks.

Some more lovely conversation about socio-political problems of Bay Ridge people ages 30-45.

EW

Here's your drinks. Enjoy!

Mike

(to EW) Thank you so much (to Gina) We should probably start checking out the menu.

Gina

Oh right. Just a few more minutes please. Thanks.

Mike

Before you go, we have a question. What are Potatoes Aligot?

EW

Oh, they're wonderful. They're almost like a potato fondue. It's a combination of potatoes, cream and cheese.

Mike and Gina

Oh, we'll be getting that. (We both may have drooled here.)

EW

The charred Brussels sprouts are really good too.

Mike

Then we'll also be getting that.

We discussed the pros and cons of grass-fed over non grass-fed beef. Whether it was socially responsible to order non-sustainable seafood. How much we love drinking whiskey. Then we ordered a bunch of food and drank our drinks while further commenting on the ways of the world.

Gina

“A” (I can't remember the names of the damn drinks and can't find their cocktail menu online.  I know, I know...I suck.) is really good. It's almost like a very refreshing iced tea...just with bourbon in it.

Mike

“B” is almost like a manhattan with the extra evil of absinthe in it. Just a slight licorice taste. I like this.

Gina

I really like the way this place looks. The dark wood on the ceiling and all the glass is classic steakhouse and modern at the same time. And I really like that big painting of gray canvas with a red stripe at an angle. (She's got weird taste.)

Mike

It is a really cool combination of classic and modern. I like the exposed brick in that back room. And I'm pretty sure I could paint that painting. You've got weird taste.

Gina

Oh whatever. Did you notice how empty it seems in here? You'd think they'd be busier at 7pm on a Friday night.

Mike

It does seem awfully quiet. Most of the staff don't really seem to have much to do.

The water glasses are refilled and the drink glasses have vanished.

Mike

Did you see any one take those glasses?

Gina

No

Mike

I think the busboy might be a ninja.

We discuss the effects of a 1-yr-old on the lives of the parents. The difference in reading a digitial book compared to paper. (We're both pro-paper, while I'm slightly more accepting of digital books. Not that you care.) Appetizers arrive and we smile as though we've just spotted easy prey.

Mike

This octopus is so good. (Charred octopus with cauliflower, fingerling potatoes, celery, dried olives and chilies) Very tender.

Gina

The pork belly is pretty good too. (Pork belly with celeriac, green apple and mustard glaze) Although the apples are a little strange.

Mike

The apples are a bit strange. This really kind of tastes like a spare rib. I think I'd have been happier with a giant piece of slab bacon.

We order more drinks. We talk about whether Kant or Neitzche is the more important philosophical mind. Has the introduction of money soiled the democratic process or has money always been a central point? Grilled cheese is fucking awesome!

EW

Here you go folks. (Placing our porterhouse for two, potatoes aligot, charred brussels sprouts and roasted mushrooms on the table) Can I get you another drink?

Gina

Definitely. (Looking at my as yet unfinished drink) What's taking you so long? That's just disappointing.

Mike

I promise. It'll be done before you get back with the new drinks.

EW

(Laughing at us) OK...enjoy!

We attack with the ferocity of leopards on the Serengeti.

Photo by the divine Gina Marie

Mike

The truffle butter on the steak is amazing. Such a tender piece of meat.

Gina

Look at the size of that bone. That porterhouse bone is huge. It's really good even without the butter on it.

You have to try these potatoes. These things are so good but there's no way they're good for you even a little bit.

Mike

The Brussels sprouts are really good too. They're in some kind of balsamic vinaigrette. The mushrooms are just OK. Wow, you're right, these potatoes are excellent.

Water glasses are filled. Drink glasses are taken away.

Gina

The ninja took the glasses again.

Mike

Man, that guy is sneaky.

Gina

Did you notice that it seems to have picked up in here?

Mike

Yeah, I guess dinner time is closer to 9pm than 7pm and artsy Tribeca.

The meal is devoured with classy gusto. The last of the food has been conquered and we stare at the remains of our fallen foe and the Enthusiastic Waitress returns.

EW

Here's a dessert menu and a cordial and dessert wine menu. Our cheese course comes with...

Mike

Oh, she's definitely going to want a real dessert. No way she's going with a cheese plate.

Gina

(Giggling) Oh shut up...can we split the Chocolate Hazelnut Mousse?

Mike

(to EW) Told ya. (to Gina) Of course. (to EW) And I'll definitely need another drink.

EW

Excellent. I'll be right back.

At this point we're 5 whiskey drinks and half of a cow into the evening. We were down to talking about boobs and nipples.

Dessert arrives.

Mike

This is really good. Like really classy Nutella.

Gina

Yeah, I like. But it's so rich.

We eat our super Nutella and pay the bill. Start putting on our armor to protect us from the cold.

Mike

I really like this place. I'm glad we finally made it here.

GinaMe too. I'd definitely come back.

Mike and Gina exit Dylan Prime and brave the cold streets of Tribeca in search of the next whiskey bar.

*Some of the conversations described may have been slightly altered.

DylanPrime Steakhouse

62 Laight Street

New York, NY, 10013

212-334-4783

BBQ Comes To Brooklyn!

Really good BBQ finally comes to Brooklyn. Up until now I've had passable, even decent BBQ in Brooklyn. But to get beyond that I had to venture into the city, or worse, wait for the Big Apple BBQ Block Party to come to town. This weekend I finally had some excellent barbecue in the BK. If smoky meat is what you crave, bring your ass down to Hometown BBQ in Red Hook.

Hometown is a big, open space separated into two rooms. Plenty of space to meet your carnivorous needs. 2 full bars, a live band on weekends and enough room not to get your flying BBQ sauce on someone sitting at the next table. That goes a long way towards making me happy. Particularly when eating BBQ. When barbecue is good, it's a full body exercise. You've got your elbows out and a good lean towards the table otherwise you wind up with meat juice and sauce on your Green Lantern shirt...and no one wants that.

Providence shined down upon us when Paula's former co-worker's husband Billy (a fella from my neck of the woods, Bensonhurst) had a predilection for smoked meats and was opening a joint in Red Hook. A few months after he opened up, we gathered up some troops and showed up to chow down. Annie, Paula, Blake and I arrived at 5pm. Right on time for the menu to change over from lunch to dinner. And it was a good thing we got there when we did because by 530-6pm, that line was 15 to 20 people deep and stayed at least that long until we left around 8 or so. I will say that the line did seem to move rather briskly. The folks at Hometown wouldn't want to keep you from your well-deserved gluttony. We got ourselves adult beverages, Blake and I gawked like 12-yr-old girls at a One Direction concert at the bourbon and whiskey selection and then we got ourselves on line to choose our feast.

Looking at this is making me hungry again

When Blake and I made it back to the table, we had trays laden with goodness in all shapes and sizes. I love that the meat comes by the pound and simply on a tray lined with butcher's paper. It just seems right when you're eating this kind of food. We had brisket with such a beautiful pink smoke ring and fantastic bark that it made me tear up. We had a half rack of baby back ribs that we didn't even intend to order. The customer before us ordered a half rack himself. We felt it wouldn't be humanitarian of us to just leave that other half there all alone. So we did our duty and consumed them. Let me say that the Hometown “Sticky Sauce” loves ribs, much as the Carolina-style “Hog Sauce” loves the brisket. Not to be confused with the “Hot Sauce” which loved the BBQ'd lamb belly. Speaking of the lamb belly, such a great melody of fat and meat, it was like a carnivore's song. I'm pretty sure I saw Annie stifle a moan when she ate it. There were also jalapeño/cheddar sausage that came with a wasabi/honey mustard sauce. The sausage didn't need the sauce...nope, not even a little bit. Great snap, perfect amount of heat, terrific flavor. This is what sausage should be. Which isn't to say the sauce went to waste. We discovered it paired incredibly with the whiskey sour pickles. The mac & cheese came with crumbled tortillas on top. When everyone was done with that, I ran my fingers along the inside of the container to get the very last of the cheesy goodness. (Whatever, don't judge me!) The smoked pit beans were loaded with bacon and just wonderful. I'd have done the same finger job on that container but it was taken away too quickly. Someone else beat me to it. I'm not sure who the culprit was, but I can't say that I blame them. We knocked out some sriracha wings, because duh...sriracha. Those were sweeter than I expected but still a good dose of heat and not dry at all. Lastly, the cornbread. I never thought there'd be a day when I'd describe cornbread as luxurious, but that's the word I keep coming back to. It was almost creamy. Just absolutely perfect. Best damn cornbread I've ever had. I thought about rubbing it on my face like Dirty Dee from Pootie Tang. I didn't think Paula would be OK with that.

The staff at Hometown was incredibly friendly. The waitresses and busboys were great. The bartender with the awesome blue hair was a lot of fun. Billy, the owner, was circulating through his place like a proud host making sure everyone there was having a good time. When we told him of our fondness for his pickles and mustard sauce, he produced more for us to eat at the bar. (They didn't last 3 minutes). At one point, the whole family was behind the counter taking orders and slicing meat. It was really cool to see that. There aren't very many true family businesses left in Brooklyn these days. That made me smile.

To give you an idea of how comfortable and at home it feels there, we were probably done eating by 630 or so. We spent another hour and a half sitting at the bar just yapping away with Billy, his wife, each other, the photographer from the New Yorker that blinded us with her camera, the gregarious bartender. The atmosphere just lends itself to being social. What more can you ask from a place? I mean besides great vittles. All I know is that Annie and I have an IKEA run to make in the near future. You best believe we'll be stopping at Hometown BBQ for lunch first!

If there's a pig on the wall, it's got to be good

Hometown BBQ

454 Van Brundt Street

Brooklyn, NY, 11231

347-294-4644