Posts tagged Eat
rise and shine! Check out the breakfast shot we got from a guest at the standard hollywood via live uploads! YUM.
Goodness, pop-up resto for Fashion Week by Elletra Wiedemann … yummyyyy
Lately there has been quite a buzz about Executive Chef Mark Zeitouni’s Spicy Pickles. They’re quite addicting with just the right amount of kick. The New Times Blog, Short Order recently came by to interview Chef Mark and to learn about his pickling techniques. They also got him to give up his amazing Spicy Dill Pickles Recipe, served exclusively at The Lido Restaurant and Bayside Grill at The Standard Miami! Lucky you!
How did you learn how to pickle?
I started pickling in San Francisco, as a chef I was working for asked me to make spicy dill pickles. It took a while to get the recipe down, but then we started pickling everything we could get our hands on. Green beans, watermelon rind, radishes. The only thing we stayed away from was pickling meats, like eggs and pigs feet
How do they add to the menu at The Lido?
They are a natural extension of the healthy vegetable driven menu, by adding another layer of complexity than just cooked or raw vegetables.
Any other favorite pickling combos?
I like serving pickled vegetables and fruits with meats in the hot summer, it is what the body wants in the hot climate and helps digest food.
Any favorite (less popular) pickled veggies?
I think my favorite is pickled baby carrots, but in Maine when I am visiting my friend we eat pickled fiddlehead ferns.
What do you think makes these things so addicting?
Its the vinegar, your body craves it.
Spicy Dill Pickles
20 Kirby cucumbers
1 horseradish root
8 cups vinegar
2 cups kosher salt, plus more for ice water mix
Pickling spices (you can use mustard seed, bay leaves, coriander, red pepper flakes, and fennel seed)
Several whole cloves of garlic and sprigs of fresh dill
A large bucket or jars for canning
Cut off the top and bottom ends of the cucumbers. Soak in salted ice water for four hours. This makes the cucumbers crispy.
To prepare the brine, use equal parts water and vinegar and add two cups of kosher salt.
Pour the brine into a large pot. Juice approximately 15 jalapeños and one horseradish root. Mix in about three ounces each of the juices with the brine.
Heat the mixture at a simmer for five to ten minutes, then cool down to about 120 degrees. Add the rest of the jalapeño and horseradish juices.
Strain the chilled cucumbers from the ice water mixture and place in a large bucket (if you’re going to eat them right away) or separate into jars to store for a long period of time. If using jars, make sure to boil them first to remove any bacteria.
Add pickling spices to the cucumbers. At Lido, they use mustard seed, bay leaves, coriander, red pepper flakes, and fennel seed, but you can mix your own to match your taste. Add whole cloves of garlic and fresh dill.
Take the cooled brining mixture and pour over the cucumbers, making sure they are completely submerged. If you use a large bucket, like they do at Lido, you can cover the cucumbers by placing a couple of large plates over them. If using jars, seal the jar and place in boiling water to force out air. Make one more twist on the top of the jar after removing from heat. Once the jar cools, the rubber will shrink down and pull in the top, sealing it.
Before refrigerating, make sure the pickling mixture reaches room temperature. Then, store in the fridge for four days to a week.
It’s a little bit early to bring this to the table (pun TOTALLY intended), but I couldn’t hold in my excitement! The New York Wine & Food Festival is slowly descending upon us, and once again, The Standard, New York is the official hotel partner for all the culinary festivities.
The Feast will be doing their talks series in the Plaza, and the annual Oyster Bash will take place in the Biergarten. There will also be sausages, cornichons, beer, wine and all the huitlacoche you can eat! Okay. I’m not sure there will be the delicacy that is huitlacoche, but click on the link…it’s worth the read.
What I’m most over the moon about is Chef Dan’s dinner on Friday the 30th of September. Working side by side with Chef Marco Canora of Hearth and Terroir and Chef Bill Telepan of Telepan, Silverman has created a menu using absurdly fresh market vegetables integrated with Spanish flavors and consumed in the worlds of Italy and France. Does that mean he’s making a Beouf Bourguignon Paella Pasta??? Yeah. I’m not sure either. But what I DO know is that it is going to be mind blowing as is customary for Silverman.
The New York Wine & Food Festival takes place September 29 - October 2.
There are times when I just want to kill our Executive Pastry Chef Frederick Aquino! I’ve made it through the summer avoiding his irresistible ice cream cart at the Standard, New York while running away from Chef Mark’s chick pea fries at The Standard, Miami. I haven’t gained a pound (but I haven’t lost one either!)
Now, in another mastermind maneuver, Chef Aquino has unleashed his homemade gelato onto Manhattanites, and people are up in arms. Chocolate, Vanilla and Passion Fruit are your sinful pleasures, and they are available on the Rooftop at Le Bain and in the Plaza of the Standard, New York. $3 for one scoop, $5 for two. There goes my girlish figure. Ugh.
Our sister property Sunset Beach on Shelter Island has already been open a month, and I think it’s pretty safe to say that I haven’t see you out there yet. There’s just no excuse. We’ve even created an airline for you, making it so super easy to get out there. But I’m not taking offense….unless I miss you on July 9th.
We never do thing as we should at André Balazs Properties, and I think that’s why you like us. This year, instead of celebrating the 4th of July on the 4th, we’re throwing a party on the 9th. Don’t question me. Just go with it.
There are going to be fireworks, there is going to be André Balazs rosé and there is going to be Stan swinging from the rafters for your entertainment. In addition, our new Executive Chef, Loic Larteau, has created a dazzling menu in celebration of the day France gave America the Statue of Liberty. Well, you know what I mean, bien sur.
The menu is a four-course dinner for $125 per person not including beverage, tax or gratuity and is available for any seating after 8pm on the 9th. So come by, indulge in the flavors of St. Tropez and enjoy the 25-minute firework spectacular over Crescent Beach.