Sunday, February 28, 2010

Hanging Tender...

From rags to riches, the hanger steak has fast evolved from a unmarketable "butcher's cut" to a staple protein on many of the city's more forward-thinking menus. The Hanger Steak literally hangs between the rib and the loin of the steer. Its close proximity to the kidney and liver impart it with a depth of flavor that goes unmatched by other cuts. Hanger Steak is best served rare to mid-rare, but no more; the longer you cook it, the tougher it gets.

A ¾lb cut seared for 2 minutes each side in duck fat; then popped in a 500° oven for 8-10 minutes. Mmmmh, ruddy as hell.

© 2009 c. c. villani @ "mission: insatiable" -

Wednesday, February 17, 2010


It looks like Slurpin' USA is going to turn into a four or five part miniseries. In the first installment we explored the humble sensibilities of NYC Ramen OG, Rai Rai Ken. Rai Rai Ken is the type noodle shop you'd find in old Edo Japan; a real blue collar joint.

Ippudo NY is a 180°departure from RRK's routine ramen; it's sleek, sexy and teems with the energy of the insatiable. It's the type of place where eating is an event and just being there makes you feel alive. If Elvis were still around, this is where he would get his ramen fix, it's that fucking cool. Oh, and their ramen is great too.

Ippudo NY
65 4th Ave (b/w 9th & 10th)
New York, NY 10003

This place is always packed, so be prepared to wait at least 45 minutes to be seated, even on a weeknight. Your best bet is to hit them up for lunch when they offer a sweet combo "set" that includes a large ramen, salad, and rice w/ your choice of topping.

Akamaru Modern & Mentaiko (Spicy Cod Roe) Over Rice

© 2009 c. c. villani @ "mission: insatiable" -

Wednesday, February 10, 2010

Rx strength soup

chicken soup -- it'll cure what ails you.

except for the clap. if you've got the clap, you might want to get that shit checked out. seriously.

for the rest of us, however, home-made chicken soup has the power to turn the tides of war in the epic battle between sickness and health.

my favorite chicken soup isn't made w/ chicken at all; it's made w/ hotdogs. when i was a kid, my mother would prepare a similar recipe anytime i was under the weather. i've updated the mom's original w/ a fresh technique and the addition of some chopped greens, in this case kale.

agini bebe soup w/ hot dogs

1 cup celery, small dice
1 cup onion, small dice
1 cup carrot, shredded
2 cloves garlic, minced

2 quarts chicken stock
1 quart water
1 bay leaf
2 cups agini bebe pasta
4 hotdogs, sliced on the bias
2 cups kale, roughly chopped.

evoo, as needed
salt & pepper, to taste

1. in a 6-qt pot, add about 2 TBS of olive oil and get to sizzling temp. add the celery, onions, carrot, and a HEAVY pinch of kosher salt. lower the heat and GENTLEY sweat the veggies medium-low until limp, not browned (the veggies should barely sizzle) -- 8 minutes. add garlic and cook until fragrant, 1-2 mins.

2. add the chicken stock and water to the veggies. bring to a boil, and then reduce to a simmer. at this point, feel free to add any number of fresh or dried herbs to the mix. i'd go w/ a bay leaf (fresh or dried) and handful of parsley stems. simmer for about a half-hour, making sure to frequently skim any "gunk" that rises to the top.

3. at the 30-minute mark, remove the bay leaf/herbs out of the pot and add the agini bebe pasta. bring to a boil, reduce to an aggressive simmer. cook for 10 minutes. after 5 minutes, add the sliced hot dogs and chopped kale. cook for another 5 minutes.

taste. season. serve.

© 2009 c. c. villani @ "mission: insatiable" -