Thirteen Restaurant and Bar just opened their doors a few weeks ago with a steak and chop menu that is out of this world! I had the 14 oz. butter and sage braised bone in chop served on mashed parsnips with apple butter and grilled garlic asparagus. This 4 inch thick chop was so tender I could cut it with a spoon! It’s my understanding that the chef takes the time to brine the chop, the result being the juiciest and most tender chop ever! Thirteen is located at 2390 Wilton Drive in Wilton Manors and is not to be confused with 13 Even, the sister restaurant a few blocks south. The fried chicken sliders are amazing. They take a 2-bite, house-made, cheddar biscuit and stuff it with fried chicken tossed in Sriracha maple syrup. Yum! If that doesn’t do it for you, you can always try Thirteen’s twist on traditional hummus made with peanuts and served with Naan, carrots, cucumbers and sweet, spicy cherry peppers. The entree prices range from $14 (for a burger) to $28 dollars (for filet mignon or ribeye) Especially tantalizing is the Sunday brunch menu with fried green tomatoes, biscuits and gravy, crab benedict and all you can drink $15 mimosas. The entree prices range from $14 (for a burger) to $28 dollars (for filet mignon or rib eye) www.thirteenwilton.com/menu-page/ They don’t take reservations so you can pop in any evening between 4 and 10PM. (11PM on Friday and Saturday night)
Rack of lamb is usually an entree reserved only for special occasions. However, this recipe is so easy that it can be prepared ahead of time and popped in the oven for 40 minutes before you’re ready to eat (25 minutes of cooking time and 15 minutes of resting time) ….leaving you time for entertaining.
Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, rosemary, salt and pepper. In a small bowl mix the mustard, egg and garlic.
Preheat an oven to 375°F.
Brush the meaty side of each lamb rack with 1 Tbs. mustard mixture.
Pack the bread crumb mixture onto the meaty side.
In a large fry pan over medium-high heat, warm the olive oil until just smoking. Add the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes per side. (you can prepare the lamb up to a day ahead of time and stop here, then finish 40 minutes before you're ready to eat.)
Bake in the oven for 20 to 25 minutes.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the racks into double chops and serve immediately. Place the racks, bread-crumb side up, on a rack in a roasting pan. Transfer to the oven and roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 20 to 25 minutes, or until done to your liking.
When placing the racks in the roasting pan, set them so the bones are crossed at the top.
Color a couple of dozen eggs and load them up in a big bowl to offer your guests with a cocktail before dinner. Deviled eggs are always a welcome treat as well. Caesar salad is a delicious and lite accompaniment with this spring-time meal. Other great ideas: roasted root vegetables, asparagus, rosemary roasted potatoes or garlic mashed potatoes.
“For each new morning with its light, For rest and shelter of the night, For health and food, for love and friends, For everything Thy goodness sends.”
~Ralph Waldo Emerson
We have a small family, (4 members to be exact!) so at Thanksgiving, it fills my heart with joy to invite friends to my table to fill the room with laughter and love. According to what traditionally is known as “The First Thanksgiving,” the 1621 feast between the Pilgrims and the Wampanoag indians consisted of turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin and squash. Keeping with tradition, my menu this year includes roast turkey and stuffing (not to be confused with dressing),
whipped potatoes and gravy (not to be confused with mashed), cranberry sauce
(not to be confused with Cranberry jelly), scalloped oysters,
green bean casserole,
apple pie with rosemary and thyme
and to wash it all down with, an ice-cold Gewürztraminer to go with the turkey, champagne with the apple pie and some roasted chestnuts
with sparkling apple cider to nibble on while waiting to sit down. This may sound like a huge undertaking to some, however, with a few little tricks, this meal can be accomplished stress-free. I start two days in advance to get the grocery shopping done. Then I peel the chestnuts, and make the cranberries.
Chestnuts sauteed in butter with rosemaryFrom: GalleyChef.org
Chestnuts sauteed in butter are savory, salty caramelized treats. The rosemary makes it a perfect holiday snack.
Melt butter in a saute pan over medium-low heat. Add chestnuts and toss to coat well. Season with salt and saute until dark golden brown on both sides. Sprinkle in the rosemary, remove from heat, let cool. Chestnuts can be stored in an air tight container in the refrigerator for up to 2 weeks.
Sift together flour and salt into a food processor. Add the lard and butter and pulse until the size of small peas. Gradually add ice water, until dough comes together in a ball. Shape into 2 balls, wrap in plastic, and refrigerate for at least one hour.
Preheat oven to 450 degrees. Roll out 1 pastry ball and line the pie pan with it. Pour filling into pie dish and dot with butter. Roll out remaining pastry and fit to top of pie. Pinch the edges closed. Slice three holes down the center to allow steam to escape.
Fit aluminum foil around the edges to prevent burning. Bake for 20 minutes, reduce heat to 375 and bake for 20 minutes, remove foil and bake another 20 minutes. Remove and let cool.
For the filling
Combine apples, sugar, thyme, rosemary, salt, corn starch, lime juice and lime zest in a large bowl and set aside for 1-2 hours.
Place all the ingredients into a pot and heat just until boiling to dissolve the salt and sugar. Stir and let cool.
After this mixture cools, add flavors to this basic recipe to impart a taste that suits your individual palate. Anything goes. Some suggestions are: garlic cloves, peeled and crushed;a small onion, thinly sliced;1 lemon, thinly sliced;1 orange, thinly sliced;cloves
The day before you roast the turkey, make a brine and let the turkey sit in the brine for 12-24 hours.
Preheat the oven to 325 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Stuff the turkey with Italian sausage stuffing. Make a pocket between the skin and the breast and stuff with stuffing. Place the turkey in a large roasting pan. Brush the outside of the turkey with oil. Sprinkle with salt, pepper and rosemary. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey 1 hour then tent it with foil and cook another 3 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 30 to 40 minutes.
Slice the turkey and serve.
Preheat the oven to 350 degrees.
Drain the oysters into a 2 cup measuring cup reserving the liquid. Set the oysters aside.
Add the cream to the liquid. Add all of the seasoning.
Combine the crackers with the melted butter.
Butter a 9 inch square pyrex baking dish and set aside.
Put 1/3 of the crackers into the baking dish.
Then add half of the oysters spreading them out evenly over the crackers.
Pour 1/3 of the liquid evenly over the oysters.
Add another 1/3 of crackers, then remaining oysters, then 1/3 of the liquid and finish with remaining crackers and pouring the last of the liquid over the entire dish.
Bake 30 minutes until the top is golden brown. Let rest for 10 minutes before serving.
Saltines can be used in place of the Ritz crackers for a lighter, less rich effect.
Preheat the oven to 350 degrees.
Blanch the haricot vert until they are al dente, about 3 minutes.
Melt 3 T butter in a dutch oven. Add flour. Stir and cook until the flour is a light brown color. Stir in the salt, onion, sour cream and green beans. Transfer the mixture to a casserole dish.
Spread cheese over top. Add 1 T melted butter to bread crumbs and parmesan cheese, mixing thoroughly. Sprinkle over casserole. Bake for 30 minutes until golden brown and bubbly.
Fill a large bowl with cold water. Peel the potatoes and plunge them into the water as you finish peeling them. Fill a large saucepan half way with water. Cut the potatoes into ½ inch pieces. Add them to the saucepan as you cut to keep them from oxidating and turning brown. Bring the potatoes to a boil over medium heat. Lower the heat and cook for 20 minutes or until they are fork-tender.
Drain the potatoes in a colander. Use a Foley Food Mill for a light and silky consistency. Add the butter, cream and salt.
For the Gravy
Melt 3 tablespoons of butter in a saucepan. Add 3 tablespoons of flour to the melted butter and cook it for a couple of minutes until it’s a light golden brown. Add 2 cups of chicken or turkey stock to the pan. Continue to cook and stir until the gravy thickens. Salt and pepper to taste. (if you are cooking a turkey or chicken, use the drippings from the bottom of the pan in your gravy.
That’s it. No worries. Be sure to get an extra big turkey so everyone will have left overs to nibble on the following day. My favorite way to eat left over turkey? A turkey melt, with stuffing, cranberries and mozzarella cheese on rye bread. So when you do your grocery shopping, be sure to get plenty of rye bread and mozzarella! Cheers!
There is some evidence to suggest that saffron may help alleviate the symptoms of major depressive disorders. Preclinical studies indicate that saffron could be a promising candidate for cancer chemo prevention. Early studies suggest that it may protect the eye from the direct effects of bright light, and from retinal stress in additional to slowing down macular degeneration and retinitis pigmentosa.
“A gourmet meal without a glass of wine just seems tragic to me somehow.”
― Kathy Mattea
On Saturday, June 28, 2014 Anthony Road Wine Company had their 12th annual Martini-Reinhardt Winemaker’s Selection Dinner. The idea is to pair wines by renowned head winemaker, Peter Becraft and consulting winemaker, Johannes Reinhardt with delicious food prepared by Finger Lakes chef Samantha Buyskes.
The winery is owned by Ann and John Martini. Perched high on a hill overlooking beautiful Seneca Lake and surrounded by flowers, gardens, and wild life. It was somewhat of a surreal experience standing in the midst of all this beauty with a glass of 2013 dry rose in one hand and a zucchini, feta & mint fritter in the other. Some of the other captivating hors d’oeuvres were: artichoke & caper deviled eggs, kale dip with crudité and asian lettuce wraps.
Dining was on the terrace overlooking the lake and vineyards with live music by quartet 442.
We started with a smoked trout & scallop napoleon layered with Yukon gold potatoes, and paired with a 2008 semi dry Riesling – the Governor’s Cup winner, excellent! (my favorite of the night)….and the presentation……. astounding!
Next came buccatini with white bean, asparagus, shiitake mushrooms, lovage & Parmigiano Reggiano. For those who have not heard of lovage, this is a trendy new herb that chefs are using. It has a celery-like flavor – perfect with the 2013 dry Riesling which had lemony notes and other citrus aromas. Try this recipe. It’s easy and delicious.
Buccatini with white bean, asparagus, shitake mushrooms, lovage & parmesanFrom: GalleyChef.org
This deliciously hearty dish is earthy and creamy with the bright celery-like flavor of lovage - unforgettable!
Heat a pot of water until boiling. Add 1 tablespoon salt and 1 tablespoon olive oil to boiling water. Add pasta to boiling water and cook for 8 minutes until al dente; drain.
Meanwhile, heat ¼ cup butter with the remaining 2 T olive oil in a large skillet over medium-high heat. Add the mushrooms and asparagus, salt and pepper and cook for a few minutes until asparagus starts to soften. Add white beans and riesling and cook for about 4 minutes allowing the wine to cook down a little and the alcohol flavor to be removed. Toss in the pasta and lovage and mix it all thoroughly.
Pour into a large serving bowl and top with parmesan cheese.
The grilled flatbread with goat cheese, broccoli rabe, mozzarella and red pepper oil was superb. With just the right amount of char on the crust this pizza went beautifully with the 2013 pinot gris. The Pinot gris was light and delicate with lingering notes of mango balancing out the richness of the cheese.
Chef Buyskes’ grilled lamb loin chops with lamb sausage, lentils and artichokes were over the top. The 2012 Merlot with heady blackberry and dark cherry aromas and flavors of cherry and vanilla was a match made in heaven.
A simple but fabulous, ginger ice cream with blueberry compote and lavender shortbread, garnished with candied ginger was the grand finale. The sweet ice cream melts on the tongue, while the heavenly blueberry compote adds a surprisingly lively note which is balanced by the lavender shortbread. The Anthony Road 2012 Martini-Reinhardt Selection Riesling paired beautifully with it.
After each bite of food and each sip of wine, it was clear to me that the artisans making these delicacies, do so with a passion rarely seen. By the end of the evening I felt nothing but blessed for having had such an overwhelmingly inspirational feast.
“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
― Erma Bombeck
The warm winds of summer usher in a myriad of vibrant fruits and vegetables from our local farms. So when I stumbled upon a road side stand the other day, I just had to stop. There standing before me were the two most adorable Amish boys doting over a bowl full of freshly picked strawberries. Laid out in front of them were beautifully presented tomatoes, garlic scapes, cucumbers, lettuce, onions, peas and rhubarb.
When I was a child, we had rhubarb growing in our back yard. To keep the slugs off of it, bowls of beer were placed around the rhubarb, coaxing the slimy little creatures away from our precious vegetable and into the bowl of beer to meet their demise. When the rhubarb grew to maturity with its subtle red hues, my Mother would make rhubarb pies and sometimes strawberry-rhubarb pies. It is the quintessential dessert, sweet, but not too sweet, light, and colorful.
This is the perfect strawberry rhubarb pie recipe and it’s a great way to get your kids to eat their vegetables!!!
In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
Mix all the filling ingredients in a large bowl
Preheat the oven to 350 degrees.
Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Feel free to use all strawberries or all rhubarb when making this pie. If you use all rhubarb, you might want to add a little extra sugar to sweeten it up.
Taps Restaurant Bar & Lounge is the newest restaurant to hit the Himmarshee area in Fort Lauderdale. Whether you are having a quick business lunch, tapas with friends or a late night post-theatre snack, don’t even think of going there without trying Chef James DeVito’s signature dish, fresh Ahi tuna, mingled with fennel, sun-dried tomato, red onion and avocado, tossed with special chili oil and served on a crispy baked wonton.
With a quaint atmosphere that seats about 100, there’s a “pub-style” feel to it featuring a two-story beer wall that offers over 350 types of beer, (including 250 craft beers), over 60 wines on tap – 32 of which are by the glass.
Unfortunately, there is no local beer from our very own Funky Buddha Brewery, however, that could be forthcoming.
I am a self-proclaimed ice fanatic, as is my husband, to the point that we won’t even consider buying a refrigerator with an ice maker that produces half-moon shaped ice cubes. (They get stuck in the bottom of the glass then come crashing into your face splashing your drink everywhere) Block ice, shaved ice, cracked ice, you-name-it ice, it makes a difference in the drink. Taps has 1 1/4″ solid cubes for the perfect craft cocktail-a standout!
Sandwiches come wrapped in parchment paper, an old-time pub tradition.
The sausage is house-made as is the Gyro meat.
The average price for tapas, salads and sandwiches is around $12.00. Owners Elizabeth and James DeVito say “Every day is happy at TAPS”. With happy hour from 4PM to 6PM, they offer $1.00 off draft beer, $5.00 single-liquor cocktails and house wines, and a $5.00 happy hour food menu that includes bacon wrapped jalapenos, bruschetta, fresh-baked artisan pretzels and more.
Taps Restaurant Bar and Lounge is located at 330 SW 2nd Street in Fort Lauderdale and has locations in Tampa, Orlando and Naples.