Who's Who Among Moon Men?

Going to the Museum as a kid was always exciting -- mostly for the dinosaurs, but also for freeze-dried ice cream.  I haven't had one of these since 1989, and it was just as fun as I'd remembered.

 Purchased at Paragon Sports, of all places.

Sure, it's like eating flavored chalk, but the delicious nostalgia is really what you're after. The vanilla was bland and the chocolate tasted a bit like mud, but the strawberry was pretty yum.  It should also be noted that they're a bit harder than I had recalled, and I might have chipped a tooth...  

All-in-all this was a good experience.

© 2011 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

The Thrilla in Manila

Filipino food tastes like Thai food did before restaurants started catering to white people -- exotic and unrefined. Tangy tamarind and the pungent punch of shrimp paste dominate many of the dishes.  Filipino cuisine is a curious mishmash of Spanish & Asian influences that reflect the diverse colonial history of the Philippines.  Chicken Adobo, lumpia (spring rolls), and BBQ pork belly are honest entry level expeditions for exploring Filipino fare; however, more adventurous eaters might enjoy the traditional offal stew, Kare Kare.

Manila! Manila! Resto Grill
47-16 30th Ave
Astoria, NY 11103
Neighborhood: Astoria
(718) 726-2415
http://www.manilarestogrillnyc.com/

Halo Halo (translates to "mix-mix") is a notable Filipino dessert that consists of a mixture of shaved ice and evaporated milk.  The purple ice cream is made from taro and has an luxurious velvety texture.  Coconut gel, sweet beans, flan, and jackfruit are often added to the mix resulting in the most playful dessert you've ever had.  If there was ever one dish that justified trying a new cuisine, it's Halo Halo.

© 2011 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Shake Hands w/ Beef

Leave it to Chicago to figure out how to combine the decadent indulgence of a cheese steak w/ the comforting sensibilities of a home-cooked pot roast.  They don't get much press on the East coast, but these humble hoagies have the sandwich sector on lock in the Midwest.

Chicago-style Italian beef is best enjoyed stuffed inside of a crusty loaf, slathered in its own juices and topped w/ giardiniera for some tang.  While not mandatory, a few slices of provolone elevate the experience as a whole.

Eating it fast before the juices soak completely through the bread makes for an enjoyable, chewy romp.

Chicago Style Italian Beef

4 lbs bottom round beef steaks

1 red bell pepper, 1/2 inch slice

1 green bell pepper, 1/2 inch slice

1 large vidalia onion, 1/2 inch slice

5 cloves garlic, chopped

1 pkg "Good Seasons" dry Italian salad dressing mix

1 pkg "McKormick" Brown Gravy mix

1/2 cup marsala wine

4-6 cups water

1 oz jar pepperoncini peppers w/ juice

salt & pepper to taste

1. season the bottom round steaks w/ salt & pepper.  get a large pot over high heat, and add about 2 TBS of canola oil.  work in batches, searing the steaks for about two minutes each side.  remove the seared steaks to a resting rack, and continue w/ the remaining steaks until you are all done.  if you overcrowd the pot, the meat will steam -- not sear -- and you won't develop the desired deep color and flavor. 
2. once all the steaks are seared and resting on the rack, add 2 TBS canola oil and sauté the onions, peppers, and garlic over medium-high heat until they just start to caramelize -- about 8-10 minutes.  add the Italian salad dressing and brown gravy mixes.  cook for an additional two minutes.  add marsala wine and cook  
3. down until almost fully reduced.  return the meat to the pot w/ the sautéed vegetables and seasonings.  add the entire jar of pepperoncini peppers w/ their juice.  add 4-6 cups water, or enough to cover by about an inch.
4. bring to a boil -- reduce to a simmer.  simmer partially covered for 4-5 hours.  make sure to stir once every 30 minutes.  add more water as necessary if the contents becomes too dry.  

© 2011 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Safe From Irene

If surviving Hurricane Irene has taught me anything, it's that a good old-fashioned apocalypse scenario really puts you in the mood to stuff your face.  Am I right, Folks?

***

I went into production mode 10am Saturday morning, still drunk from the night before.  By 2pm I had gone shopping and prepped 4qts of red sauce and a VAT of golden Japanese curry w/ root vegetables.

The ensuing 12 hour graze consisted of pasta, cheesy bread, pizza, cookies, goldfish crackers, steak & eggs, a lox bagel, and fried rice w/ golden curry.  From the looks of all the Facebook posts, it seems chicken cutlets were the front-runner this hurricane break.  How did you fuel your hurricane munchies?


© 2011 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Good Golly, Miss Molly!!

Designer cupcakes have never been more popular, and while names like Magnolia or Crumbs are typically the first to come to mind, there's a new player in the cupcake game that you should plot on your radar.

Molly's Cupcakes
228 Bleecker St
New York, NY 10014
212.414.2253

***

Chicago confectionery colossus, Molly's Cupcakes, recently opened a NYC outpost in the West Village.  I featured Molly's in my very first post back in 2008, in which I describe the taste of Ron Bennington's "I've got my own cupcake" cupcake as a "Keebler elf orgy in your mouth." -- words I still stand by today.

chocolate cake filled w/ milk/dark chocolate, PB, & butterscotch filling
 topped w/ choc. ganache & crushed butterscotch!

Get in on the ground floor and visit Molly's before all the cupcake divas find out and send the line out the door.

© 2011 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

What's the dill, pickle?

I'm obsessed with grilling pickles, and why not?  They're cheap, easily accessible, and make the perfect accompaniment to chicken, fish & pork alike.  Better yet, their salty brine replenishes the body of the electrolytes you've surely depleted while drinking Tecate under the hot sun all day long.

I've experimented w/ several different types of pickles and find that those of the dill variety grill up best. Dill pickles have a distinct tang that stands up to the heat and pairs especially well w/ lean proteins  You could grill the pickles whole, but I prefer them halved, lightly brush with olive oil and grilled over medium-high heat for 2-4 minutes each side.


© 2011 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Sufferin' Succotash

Succotash is an olde-timey dish that is traditionally made w/ corn, lima beans, and bacon.  It was prized during the Great Depression as a cheap, accessible meal that could feed the whole family.  Considering the current down-turn our economy is about to take, it's a dish with which you should become well acquainted.

***

Slow-simmered beans and freshly shucked corn push this recipe over the top, but canned products are a fine substitutes if you don't have the time for the beans or the patience for the corn.  If you have the knife skills, try to cut the onion, garlic, and peppers so that they are smaller than the beans and corn kernels -- you want to add flavor, not upstage the main ingredients.

Nothing spices up economic ruin like bold Southwestern flavors!  

Southwestern Succotash

1 15 oz can of black beans, drained and rinsed

1 15 oz can of sweet corn, drained and rinsed 

1 roasted red pepper, small dice

1 roasted poblano pepper, small dice

1/2 red onion, small dice

1 jalapeno pepper, minced

2 cloves garlic, minced

1 chipotles en adobo, minced

1 tsp ground cumin

1 tsp ground coriander

2 limes, juiced

1/3 cup canola oil

1/2 cup cilantro, finely chopped

salt & pepper to taste

1. combine all ingredients into a large mixing bowl.  toss to combine.  taste & adjust seasoning.  let stand at room temperature for 30 minutes before serving.

© 2011 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com