Super Bowl

Of chili obviously.



I mean, go Saints!



But really, I'm all about the food. In honor of the Super Bowl and in search of chili meat, Sarah and I took a trip to The Meat Hook (even though Mike already had a few pounds of their house-made bratwurst in the refrigerator). While we perused our options, Tom Mylan was shuttling trays of ribs and chicken from the smoker to the counter. As each new platter arrived, the lovely butchers sliced off samples for those of us salivating on the side lines. Honestly, the chicken was one of the best things I've ever EVER tasted.

So back to the meat, we ended up with four pounds of bright red (but dotted with white) ground steak for the chili and two smoked chicken legs for snacking. At home, having both done some research, we combined a few different chili recipes and below is what we came up with - flavorful, spicy, meaty, tomato-ey, all around yummy. Sometimes chili is just a vehicle for its accompaniments, but this chili was not that. It stood proudly on its own. We did serve it with grated some cheddar, cubed avocado, crunchy corn chips, and Ina's corn muffins. The muffins, by the way, were a huge hit - great with chili and also the next morning for breakfast!


Jalapeños and garlic for the chili, Chopped


Simmering away for hours...


Dry ingredients and melting butter for the corn muffins


Batter, Mixed


Muffins, Baked


Dinner is served!


Mike's bratwurst was boiled in beer with onions then grilled and served with braised cabbage, many different kinds of mustard, and Balthazar rye bread from The Garden.

Also...

This was Kuba's first Super Bowl


Cozing out

Making Chili...

4 lbs Coarsely Ground Steak
5 Medium Onions, chopped
5 Cloves Garlic, chopped
3 Big Jalapeño Peppers, chopped
4 tbsp (Awesome) Chili Powder
3 tbsp Dried Oregano
2-3 tbsp Paprika
1-2 tbsp Coriander
3-4 tbsp Cumin
1-2 tbsp Aleppo pepper (optional)
2 28 oz Cans Whole Plum Tomatoes (with juice)
4.5 oz Double Concentrate Tomato Paste
1 can Black Beans
1 can Kidney Beans
Kosher Salt
Freshly ground black pepper
Olive oil

Season the meat generously with kosher salt and freshly ground black pepper. Heat 2-3 tablespoons of olive oil in a large dutch oven. In batches, brown the meat and set aside. In the same pan, add onions and cook until they are translucent. Add garlic and cook for two minutes. Add peppers, spices (chili powder, oregano, paprika, coriander, cumin, Aleppo), and tomato paste and cook for two more minutes. Add tomatoes and meat. Season with salt and pepper to taste. Simmer for about 2 hours. Add beans and simmer for another 15 minutes. Taste for seasoning and serve!

Chicken Bouillabaisse Sans Rouille

A medley of fabulous flavors

On Monday night I made Ina's Chicken Bouillabaisse. After watching her make it on TV, I just couldn't resist. And it is delicious. However, my accompanying Rouille did not emulsify (twice) and so we went without it. I will try again next week and report back! I am determined to make it work. As for the details, I used homemade chicken stock (for the first time); I pureed whole canned San Marzano tomatoes myself (instead of using canned puree); and I omitted the Pernod because I didn't have any on hand. Also, my gorgeous chicken came from The Meat Hook and was butchered right in front of me. The fennel, the garlic, the rosemary and saffron, this was the perfect nourishing dish for a cold night. And for dessert, simple, clementines!


The finished dish with toasty bread to soak up the juice


Winter brings clementines, and we need nothing more to finish off a hearty meal

Greenpoint News: Chef Jonathan Meyer Goes to River Barrel

I am ecstatic to learn that Greenpoint will not be losing Chef Jonathan Meyer! He will be taking over the kitchen at River Barrel where he has already started to overhaul the menu (which was in need of some overhauling). Full coverage of our first brunch there coming soon...

4CV

Saturday, February 13 4CV Menu

Amazing Valentine's Day Surprise: Mike and Ben made an elaborate plan to secretly take me and Jeanne to a secret and very special "underground" dinner experience called Four Course Vegan. Tucked away in a loft, through a maze-like building, the tables were set when we arrived and we quickly realized there was just one person doing all of the greeting, cooking, and serving - a four course meal for about 30 people. From the website, "Chef Matteo serves compassionate, worldly fare with emphasis on the freshest organic ingredients, without the use of any animal products. 100% Vegan." I am not a vegan by any means, but I am 100% behind 4CV's philosophy. Especially because this food. Was beautifully delicious. It was definitely the best vegan food I've ever had and it proves that you don't need to sacrifice taste to eat without meat and dairy. Chef Matteo uses his ingredients in creative and distinctive ways extracting so much flavor, with so much more diversity than what I have experienced in other vegan meals. From the first bite of radish ravioli filled with cashew cheese and drizzled with a Thai basil puree to the last bite of cinnamon palm sugar torte, I was on the edge of my seat, exclaiming surprise and total satisfaction with every course. My favorite: The buckwheat crepe exploding with velvety avocado and served over perfect quinoa dotted with sweet currants. This is something I could eat any time, anywhere.


BYO Veuve Clicquot!


Amuse: Radish Ravioli with Cashew Cheese and Thai Basil Puree


First Course: Carrot Ginger Bisque with Pickled Daikon and Wasabi Microgreens


Close-up


Second Course: Buckwheat crepe with Avocado, Quinoa Pilaf, and Herb Pistou


Third Course: French Lentil Dumpling with Shiitake Gravy and Celeriac Puree


Dessert: Cinnamon Palm Sugar Torte with Meyer Lemon Nectar and Apple Confit

Snow Day

I spent my snowy snow day not leaving Greenpoint. Happiness. Got to do things like dishes and laundry, but also had lovely coffees and baguettes at Champion Coffee, an adorable place in the northern-most part of north Brooklyn. One of the baguette options, the one I obviously chose, was a simple cheddar and butter on baguette. How are you going to beat that? I also took some pictures around the snowy neighborhood and stewed some lentils. All in all, best snow day ever.

Champion Treats










Snowy Neighborhood

Valentine’s Day Cocktails & Candles

Brooklyn-based artist McKendree Key is hosting a candle-making workshop on Valentine's Day. What a cozy idea!



Come alone or with your partner to a hot and waxy candle-making workshop on Valentine’s Day. Make up to 6 pure beeswax candles outside in a romantically lit Brooklyn backyard. Warm up and have a cocktail at the studio-bar while hand-dipping your candles! Pure beeswax candles smell like honey and your candles will be beautifully irregular and burn for up to 12 hours. Dress festively & come prepared to spend the workshop outside. $50 per person ($100 for a couple) includes one amazing cocktail and making up to 6 beeswax candles.

Two Valentine’s Day (Sunday, February 14) Workshops:
3:30-5:00pm
5:30-7:00pm

mckendreekey@gmail.com

Crocheted

My BFF Heather, L.A. Lady Extraordinaire (aka L.A. in Bloom, aka Chef Speak), recently posted about the artist Clare Crespo who crocheted a Mardi Gras spread for a show in L.A. It looks amazing and I keep going back for more so I had to share. I wish I could see these sweet little handmade wonders in person. Alas. If you are in L.A. check them out for me at Heath Ceramics - a beautiful place itself that Heather introduced me to last time I was in town.



Photos via L.A. in Bloom.

Morning Coffee

Sometimes after our early morning trips to the Greenpoint YMCA, Jesse and I treat ourselves to Americanos at Five Leaves (they use Intellegentsia Organic Espresso and it is delicious). Today was one of those days! Side note: they always have the prettiest flowers on the bar and tables.

The Menus of Chanterelle in Greenpoint

I, sadly, never got to go to Chanterelle, but have heard so much about the owners, the food, and the menus. I'm really excited that this event is happening right here in the neighborhood.

...

Kill Devil Hill Presents: The Menus of Chanterelle

A two-day exhibition of the entire 60+ piece collection of menu covers from Chanterelle co-organized by Mary Brockman, Mark Straiton, and Ian Cofre.

Design by Merce Cunningham

On display: February 6th and 7th from 1pm-9pm
Reception: February 7th from 5pm-9pm

For over 30 years, David and Karen Waltuck cultivated a unique place in the New York City restaurant world for Chanterelle. Opened in 1979 in SoHo before moving to its best known location in TriBeCa, this restaurant defined downtown fine dining. With the help of designer Bill Katz, the owners embraced their home by featuring the art of early clients on the covers of their menus. Each work was created exclusively for the restaurant, growing into a one-of-a-kind collection that will be presented at Kill Devil Hill in its entirety, with the full roster of distinguished contributing artists, photographers, musicians, and writers -- from the inaugural menu by Marisol to a recent, unseen edition by Chuck Close.

Artists Include:
Edward Albee, Donald Baechler, Matthew Barney, Jennifer Bartlett, Gretchen Bender, Ross Bleckner, James Brown, John Cage, Vija Celmins, Francesco Clemente, Chuck Close, Cosby & Henderson, Merce Cunningham, Lynn Davis, John Dugdale, Donald Evans, Eric Fischl, Allen Ginsberg, April Gornik, Maurice Grosser, Juan Hamilton, Keith Haring, Howard Hodgkin, Jenny Holzer, Gregory Hull, Michael Hurson, Robert Indiana, Jasper Johns, Cletus Johnson, Bill Katz, Ellsworth Kelly, Annie Leibovitz, Julian Lethbridge, Tom Levine, Roy Lichtenstein, Glenn Ligon, Robert Longo, Andrew Lord, Robert Mapplethorpe, Marcel Marceau, Marisol, Francoise Morellet, Malcom Morley, Elizabeth Murray, Louise Nevelson, Daniel Oates, Philippe Petit, Richard Prince, Robert Rauschenberg, Susan Rothenberg, Julian Schnabel, David Seidner, Jack Shear, Cindy Sherman, Lorna Simpson, Kiki Smith, Mike and Doug Starn, Kunie Sugiura, Philip Taaffe, Virgil Thompson, Cy Twombly, Kara Walker, Robert Wilson, and Terry Winters.

A limited selection will be available for sale.

For inquires please e-mail Mary Brockman at: killdevilhill@gmail.com

--
Kill Devil Hill is an antique shop specializing in historical items with a unique story. During February and March, we are embarking on a new project called Kill Devil Hill Presents. For two months, our space will be transformed into gallery shows and various pop-up shops by local artists, entrepreneurs, and creators. We are thrilled to inaugurate the project with such an amazing piece of New York history.

Mary Brockman is a co-founder of Kill Devil Hill.
Mark Straiton, born in rural Connecticut, is a co-founder of Kill Devil Hill, and a world-renowned Disc Jockey.
Ian Cofre is a Brooklyn-based independent curator, working primarily with emerging artists. Previous shows include The LouvreFRITOS at Cuchifritos Gallery (2008) and Southern Exposure at Dumbo Arts Center (2009).

--
Kill Devil Hill
170 Franklin St.
Greenpoint, Brooklyn NY 11222
347-534-3088

http://www.killdevilhillpresents.blogspot.com/
http://killdevilhillbrooklyn.blogspot.com/

Saturday Session @ P.S. 1

I've organized today's Saturday Session at P.S. 1! Cross the Pulaski bridge (and brave the snow) for an afternoon of performance...


CHERYL, Spirit Quest, Video still

February 6: Saturday Sessions presents Now Playing with performances by Bryan Zanisnik, Noveller, and CHERYL.

Date: Saturday, February 06, 2010
Time: 4:00 PM to 6:00 PM

Now Playing: An afternoon of performance by emerging New York artists organized by Melissa Levin.

Order of performances:
4:00pm Bryan Zanisnik
4:30pm Noveller
5:15pm CHERYL

For Saturday Sessions, Bryan Zanisnik will present a new performance, Unshaved Coiffure and Root, that incorporates the artist's parents and the transference of hair.

Born in Union, New Jersey, Bryan Zanisnik currently lives and works in Brooklyn, NY. He holds a B.A. from Drew University and in 2009 received his M.F.A. from Hunter College. Recent exhibitions include Sunday L.E.S., New York, NY; The Museum of Contemporary Photography, Chicago, IL; The Mucsarnok Kunsthalle, Budapest, Hungary; The Museum of Fine Arts, Tallahassee, FL; The Hudson Valley Center for Contemporary Art, Peekskill, NY. Recent screenings include Artists Space, New York, NY; Broadway 1602, New York, NY; Yvon Lambert, New York, NY; Dresdner Bank, Frankfurt, Germany. In 2008 he attended the Skowhegan School of Painting and Sculpture, and in 2007 he was a resident at the Art Omi International Artists Residency.

Noveller is the solo project of Brooklyn-based sound artist and filmmaker Sarah Lipstate. She has created music with One Umbrella, Parts & Labor, Nancy Garcia, Cold Cave, Rhys Chatham, and Glenn Branca. Her experimental short films have screened at SXSW, Cinematexas, the 12th Kyoto International Student Film Festival, No Fun: Infinite Sound and Image at the New Museum, and the Women of NY Cinema program at 92Y Tribeca.

CHERYL presents CHERYL (will ruin your life), a HAPPPENING^TM. Video Screening. Dance. Video Shoot. Dance. Dance. Dance. Don a dashiki, dust off your cat mask, comb your wig. Join the CHERYLs for an afternoon of participatory hijinks and museum mayhem.

CHERYL is a video/performance collective that explores the themes of mortality, mania, the feline-human connection, the limits of shoulders, the flammability of dollar-store hair extensions, and the staining power of fake blood. Through themes ranging from topical to bizarre, the CHERYLs revel in the joyous power of dance-induced psychosis/euphoria. CHERYL has been bringing its particular brand of FRESHMAGICK^TM to New York City since colonial times, and has since acquired a dedicated cult following and media attention for over-the-top happenings involving outrageous costumes, exuberant dance moves, and participatory dance floor suicide.

The Meet Hook is Here

I am freaking out about the new butcher shop in town. (And I am remiss for not writing about it earlier.) Tom Mylan's Meat Hook is a lot of wonderful - butcher shop, school, kitchen store, and more. My first trip was all about a plan to make Boeuf Bourguignon, a combination of Julia's and Ina's if you are wondering. I was very excited that Tom Mylan was there to consult, give us a tour of the new facilities, and cut my three pounds of bottom round into 1-inch chunks himself. At the end of our visit, I was honored to receive a sample of the house-made bacon cheeseburger sausage. Verdict = Amazing.

But seriously, I am happiest about finally having a place in the neighborhood to buy fresh, sustainably and locally raised beef, pork, chicken, and duck meat, parts, and stock. Thank you Meat Hook!

Here are the early stages of my Boeuf preparation...


Perfect bottom round, salted, peppered, and ready for the hot pan


Browning all sides


Browned with bacon


White onions, hand-peeled, braising


Onions and carrots begin...


And we're caramelized!

Unfortunately, I forgot to take a picture of the final product but, I can assure you it was pure goodness.