New East side Mexican Food - YUM!

We are so excited that on the far east side we continue to attract new places to eat. The newest addition is Cucos a little joint on Buckeye that took over the Papacornopulis location. What an improvement - the place is really bright, clean and comfortable place to grab dinner any night of the week.  The menu is huge with a huge number of choices - all the usual Tex Mex items I grew up with, enchiladas, nachos, fajitas and a huge combo section. The beer is cold and the margaritas look tasty - we have not had one yet. The service is spectacular - always friendly , attentive and present when needed.  We have found a couple of things that are the best kept secert at this new favorite go to spot. First - ask for the hotter salsa - it is smoky, deep with rich chili notes and nice punch of heat! And second - order the Pork Carnitas dinner - holy cow - a plate full of the most tender, slow cooked pork with crispy exterior. This is by far one of the best plates of carnitas I have ever had in my life - and I have eaten a lot of Mexican food.  The platter is accompanined with nice refried beans, rice, lettuce, pico de gallo , fresh guacamole and crisp pickled jalapenos. You get to choose either corn or flour tortillas which are served fresh and hot. It is a build your own taco bonanza - we usually have leftovers for the next day - what value for about $10 it is a must seek out spot when the craving for Mexican food hits! While the west side has Taqueria Guadalajara and we have a few others spots around town - this is our new favorite place in the neighborhood!  We can't wait to explore the menu even more - if we can get away from ordering these succulent carnitas.

Happy Eating!

Jim

Pig In a Fur Coat!

Yes - it sounds like  the beginning of a joke - "A pig in a fur coat walked into a bar...." Well we did feel like a pig in a fur coat the other night when we visited the newly opened restaurant on Willy Street. It seemed the air conditioning was not working on what was a very hot evening. Despite the environment the evening had some high points. The space formerly Roccos Pizza has been transformed into a smart space with two large communal tables and a section of banquets. The vibe was very much West village in NYC, smart looking people - mostly from the neighborhood. Gray walls with raised mirrors and Edison bulb fixtures gave the feel of an established joint. There was a small stand up  bar in the back next to the open kitchen.  The menu is pretty tight - focused and "Pig centric" as the name implies.  Mostly starters, small plates and a limited selection of large plates. We decided to stick our favorite thing when trying out a new spot - sharing many items.

The wine list had a nice selection of old world wines that will have you doing some tasting to find a selection for your meal. The only down side for our Leyda Pinot Noir from Chile was that is was served at the same temperature as the room - a nice 80-85 degrees not really appealing. After our wine arrived we ordered our round of small plates which arrive in no particular order which is fine as long as the spacing of courses matches up with the tiny two top table we were seated at tonight. First up - the Charcuterie platter - not really a platter but a nice offering of house curred sausages and salumi  including a  blood sausage and chicken liver mouse with cherries. The platter had nice toasted thin cut baguette and the serving portion was ample for the price. Overall while taste of the platter fell flat on being very one dimensional - our favorite in the city these days is the Charcuterie board at Nostrano - with its little extras of house pickled vegetables, mustard, and other accompaniments. It seems the kitchen is still working on the presentation of the platter here and I think they will continue to fine tune it over the next few weeks. We will try it again if they update the selections with additional variety. Next to arrive the Ravioli with duck egg, overall a nice dish expect it lacked basic seasoning which would have helped balance the dish out since it was so rich with the duck egg, ricotta and a little too much brown butter - it was swimming a bit - this dish had great bones but need a little finessing. Moving on to the Pork belly - what a great combination with little pickled carrots - they gave a nice hit of acid and left us wanting a little more to balance out the dish. Overall this dish delivered a great combination of flavors and textures in a dish that was not too heavy as pork belly can be on occasion. Still wanting a little more we opted for the Dates with chorizo and piquillo peppers - the best for last, this was the most well constructed dish of the evening -- a wonderful balance of the sweet dates, the smoky chorizo and the wonderful fresh flavor of the piquillos - well seasoned and really tasty. Despite the uncomfortable environment the service was friendly, even paced and attentive which is hard to find in a newly opened restaurant. Time will tell as the kitchen team find their rhythm but I think that Pig in Fur Coat will only get better as a new hot spot on the East side.

Cheers

Jim

Nostrano its whats for Dinner!

We ventured out on a snowy evening about a week ago on a Friday evening in search of a restaurant that was not participating in restaurant week. Before we made it to our dinner spot we stopped by our favorite distillery - Old Sugar Distillery to have a Queen Jennie Old Fashion. If you have not been to OSD it is one of the hottest micro distilleries in the Midwest. Check it out here http://www.madisondistillery.com/

We finally landed at Nostrano - despite not participating in restaurant week the dining room was full with a smart looking crowd of Madisonians. We decided to dive right into one of the best meals we have had in the last few months. Since the first week they opened over a year ago they have continued to deliver some of the most professional service and top notch food in Madison. We often say a trip to Nostrano is like going to a restaurant in Chicago - simply a complete experience! We had a wonderful bottle of a French Cabernet that got better with food. Here is what we had from the menu - we tend to share a lot so we can taste a lot.

Dinner
Marinated Olives
Sourdough Focaccia 5 - these are always fresh and tasty and the Focaccia is a great foil for the marinating oil of the olives. It really gives your palette a nice jumpstart.

Celery Salad
Heirloom Apple Chickories Parmesan Pistachio Vinaigrette 10 - fresh and vibrant the flavors took a quote "Waldorf salad" idea and spun it into something new and exciting. The crunch and crisp greens were a great lead into the next course.

Charcuterie Board
Pâté Salsiccia Salame Grain Mustard Pickles 17 - sounds simple but the combination of flavors and textures are a symphony for the mouth! If you don't order this board here you are missing out on some of the finest Charcuterie anywhere. And they will pickle anything and it is delicous

Orecchiette
Fennel Sausage Brussels sprouts Parsnips Fiore Sardo 21 - wow another amazing combination of flavors, the pasta was perfectly cooked and tender combined with the caramelized parsnips, slight bitterness of the greens and the house made sausage delivered a flavor explosion that had so many layers. Each layer of flavor was easily identified as we enjoyed every savory bite of this dish.


Dessert

Tortino
Chestnut Crumble Cake Bourbon Gelato Moonglow Pears Fior di Latte 10 - you have to order dessert here it is a must - both the chef owners have very deep pastry backgrounds. The flavors of the crumble cake with the Bourbon gelato were simply sublime.

Linda and I look forward to more frequent dining at Nostrano this year - it is one of our new "go to" places to share with fellow chefs when they are in town. And the gang at Nostrano also deliver the most underrated and overlooked lunch in town. Same quality and care at about 40% the price of the dinner menu which is a steal and would be a lot pricier if the restaurant was located 122 miles further south.

Cheers!
Jim

Madison Hot Spots

Where do we think is the best place to eat and drink in Madison right now! In no particular order here it goes

Nostrano- if you have not been here you are missing some of the best food and cocktails in the city. Just had lunch today and the meal was amazing. The head cheese and country pate with the assorted pickled goodies was a great way to start the meal for the four of us. Then I moved onto the smoked pork shank sandwich…an open face beauty! It was served with some delightful greens. The pork is succulent and moist with crisp pops of a spice gardinera. We have had cocktails here on several occasions – one of the best sazaracs any place as well as the cognac old fashion both incredibly well crafted cocktails. And since Nostrano is owned by two pastry chefs, dessert is not to be missed. Trouble is deciding which of the 5 mind blowing ones to try – give the Afogado a whirl – tender pillowy donuts with caramel gelato melting in rich warm espresso. So if you only want dessert this is the place, but it is great anytime for any meal and the service is crisp and professional unlike some of the other spots around town.

Coppers Tavern – looking for the best Rueben in town – it is here – house made corn beef, dark marbled rye topped with in-house braised sauerkraut (cabbage slow cooked in Lake Louie Scotch Ale) it is off the hook. Great selection of beers on tap as well as a stellar selection of Whiskies and a fine bloody mary

Green Bush Bar– like thin crust pizza – here is the best in Madison. The wine selections are updated on a regular basis with the "by the glass" program always yielding something new and different. Ask for a taste before you buy it – they are always happy to provide that special service. Looking for the most comprehensive selections of scotch, bourbon and assorted whiskies, Green Bush delivers without breaking the bank. And recently they added flights of whiskies for a reasonable price with 3 – half shots to compare and enjoy

Lombardinos – what can I say winter is a great season for enjoying all things porky that Patrick has on the menu and specials list. There are too many great things to mention. If you are not eating here on a weekly basis you do not know what you are missing. Get in and say hi to Matt, Patrick and the whole gang.

Umami – looking for a great food experience this is it. There are some really unique dishes off a tightly focused menu that is executed well. The pork bun, the tuna poke and the arugula salad are all stars from the starter menu. They are known for their dumplings (very good ) and ramen something we have not had yet. Only issue is the inconsistent service we have had on all occasions

Hopefully that tempts you to get out and check out what is happening in the local scene in Madison, one of the best food towns around with some of the most talented people dishing up tasty treats!

Cheers

Holiday time! Oyster Time

Well it is time for celebration and how about something for your holiday get together! Seafood is always a great item for a gathering and so are oysters. I know most folks are not excited about raw oysters so I have included our second most favorite way to enjoy them, broiled. There is nothing better than the creamy texture of a properly cooked oyster. This recipe is for our typical oyster house grilled oyster dish, I have created about 4 versions of grilled oysters. Each of them unique to a type of cuisine. So have a bunches of friends over and shuck and grill the holidays with a toast of oysters and champagne! Cheers!


Broiled Oysters on the ½ shell 4 servings


12 Oysters, fresh shucked on the shell
¼ lb Butter, softened
1 tbsp Garlic, minced
1 tbsp Onion, minced
2 tbsp Worcestershire sauce
1 tbsp Lemon Juice
To Taste Salt & Pepper
¼ c Parmesan Cheese, grated
As need Rustic Bread, grilled

1. Shuck the oysters and reserve on their shell make sure to loosen from bottom shell. Place on a plate and refrigerate until needed.
2. In a mixing bowl combine the softened butter, garlic, onion, Worcestershire, lemon juice, salt and pepper, mix well to incorporate all ingredients.
3. Place a heaping tablespoon of the butter mixture on top of each oyster, make sure that it is completely covered.
4. Place oysters on a hot grill and close the lid or place under a broiler set on high.
5. Cook until the butter is bubbling and the oyster begins to curl. About 4 to 5 minutes depending on size of oyster and temperature of grill or broiler.
6. Top each oyster with the grated Parmesan cheese and allow to cook for 1 more minute to melt the cheese.
7. Remove and serve with slices of grilled bread.

Beef its what’s for dinner (salad)

So it is the busy holiday season and you might not have enough time to make a big dinner one evening. How about using some left over grilled steak from that doggie bag the other night. While this recipe calls for Beef Tenderloin any quality left over steak sliced thin will work just adjust the amount of steak to use what you have left. This recipe is very satisfying in the sense it is about the freshness and brightness that cilantro and lime bring to the dish. Like any of our recipes you could alter this one to make it more southwest and less Asian by simply changing some of the ingredients. Swap out the fish sauce for some smoky salsa and add a little avocado or jicama in place of the carrot. Enjoy!


Asian Beef Salad servings 4


1 lb Beef Tenderloin, grilled and cooled (left over steak)
1 Cucumber, peeled & seeded, sliced
½ Red onion, shaved
1 Carrot, julienne
1 Red Pepper, julienne
¼ cup Cilantro, chopped
2 Green onions, sliced
2 cup Salad Greens

Dressing

1/4cup Lime juice, fresh
1/4cup Rice Wine Vinegar
2 T Thai Fish Sauce
2 t Stevia
2 t Red Pepper Flakes


1. Take the chilled grilled tenderloin and slice into very thin pieces and set aside.

2. In a large bowl, place the sliced cucumber, carrot, red pepper, cilantro and green onions – toss to evenly distribute the vegetables.

3. In a separate bowl, combine the ingredients for the dressing and mix well with a wire whip.

4. Add the meat to the bowl containing the vegetables, add half of the dressing and toss to mix.

5. Add the greens to the large bowl and toss to completely coat and evenly distribute the salad mixture.

6. Divide the salad between four plates and drizzle the remaining dressing over each salad.


Calories Fat Fiber WW Pts
Per serving 282 12.33 1.4 6

We are BACK!!!!!!!!!!!!!!

Just a quick thank you to those who have mentioned to us recently how much they had enjoyed our blog. Well we are back and in a big way. Linda and I promise at least one update a week. We also will be including even more recipes, restaurant reviews, travel tips and new for 2012 - video demos and cooking techniques. We love to share what we have learned and discovered when out and about around the globe. We are so grateful for those folks that have taken time out of their busy day to visit our blog. We honor you by providing more of what we love to share Cooking with love and wild abandon! Happy Holidays

Jim & Linda