Our Latin Inspired Tuna Tarviche (Tartare meets Ceviche)

We wanted to spice things up with this recipe and thought that a simple tartare could be made even bolder with the addition of a few simple ingredients. Always unafraid to walk the fine line, we married some aspects of a typical ceviche and tartar to form our own creation of the...TARVICHE! Yes ladies and gentlemen, we have unleashed the flavor kraken on this one. It's simple but bold and like always, super easy to make. We hope you luv it as much as we did.

Tarviche (Tuna Tartar meets Ceviche)

8 oz. Fresh chilled tuna of your choice (we used ahi tuna)
Juice of 1/2 a lemon
1/2 tsp. black peppercorns
1 clove garlic minced
1 tsp. finely chopped red onion
1 tsp. finely chopped jalapeños
1 tsp. chopped cilantro
1 tbsp. olive oil
1/5 tsp. kosher salt

On a cutting board, cut tuna into 1/3 inch pieces and place in a medium bowl. Add onions, garlic, parsley, jalapeño peppers and peppercorns. Add olive oil and lemon juice and mix all ingredients together. Lastly, add the salt just before bringing it to the table for your guests to enjoy. This recipe is intended to be served immediately, thus giving you the freshness of a Tartare but infusing the brightness of a Ceviche. We served ours on an asiago toast.

Dish Crawl: One Night, Three Restaurants

What could make this Queens foodie happier than the chance to visit not one, but three restaurants in one night? Not very much. My Wednesday began with rainy skies and a few quiet moments spent in my backyard garden pulling weeds. All the while my mind was on an invitation from Dish Crawl to come along and sample the offerings of some selected eateries right in the heart of Long Island City. I said a few prayers for some sunshine, found my most comfortable pair of Summer sandals and decided on a very light lunch, so that I would have an ample appetite for what was about to take place.
Our facilitator Greta kept it fun by adding an air of mystery to the event. We only knew when and where the meet up would happen, but none were the wiser to the actual names of the restaurants. Nevertheless, with GPS programmed and my car full of gas, I made my way from South Queens down towards the waters below the Ed Koch Bridge (59th street or Queens Bridge). My prayers were answered in fine timing as the sun kissed the sky on a warm July afternoon.

I arrived at the first meet up location, 47-42 Vernon Blvd in LIC, home of ALOBAR. This restaurant boasts a warm, rustic décor and the largest whiskey selection in Queens. We gathered at the back of the restaurants, greeted our host Greta and were given name tags to begin the night on friendlier terms. After introductions from all, my preliminary conclusion was that this night would be even more enjoyable now that I was certain that this bunch of folks were fun, foodies out to have a wonderful time.

Just before the first course arrived we were greeted by Jeff, the Owner of ALOBAR. He gave us a warm welcome and introduced his chef Greg. Now for the best part, the food... Chef Greg chose to start us off with an heirloom tomato salad, with fontina cheese, avocado, lemon croutons and the nutty flavor of olive oil. It was the perfect beginning, light and refreshing and beautifully plated.
I enjoyed a  crisp, lightly sweetened white peach house-made soda while I waited for the next course which did not disappoint.

We were presented with a sangria braised octopus served with a romesco sauce. The octopus was braised to perfection. It was mellow and well balanced with the tart/sweet flavors of the wine coming through but not overpowering the dish. Even some non-seafood lovers at my table ate it all with gladness.
We chatted about careers, college, kids and of course food while we waited for course 3. My table mates making lively conversation to pass the time with ease. There was laughter and the gentle hum of carefree banter was soothing. In the short amount of time, we were becoming a group, bonding over the magic of good food.
Chef Greg returned to offer us our final treat from ALOBAR, his play on a loaded baked potato. It was the best thing my mouth tasted all day. Small bites of potato gnocchi, topped with caramelized onions and crisp crumbled bacon...I was sad when I found my bowl empty. It was bliss! Smooth and almost sensual, I wanted more immediately but alas, our time here was over. Hats off to chef Greg for that bowl of happiness. It was simply spectacular.

Greta then asked if we were all having fun, to which there was not a "no" to be heard. She then led the group on our crawl to the next location.

Located on 5-14 51st Street, Alewife NYC is a dimly lit bar/restaurant with long wooden tables and a large sleek bar. We were met with brown bags laid out on one of the tables that contained truffle popcorn. Sadly at this location there wasn't really anyone present to welcome us and introduce our meal. After the hospitality of ALOBAR, the warm feeling was immediately missing from our short time in Alewife NYC. Nonetheless, we sat at two long tables in the back with high stool-like chairs and began munching on our popcorn.

Greta and some of the ladies appeared with small plates of mac 'n cheese that they began to pass around to us. It appeared we were going to have to be independent on this taste.
The pasta was bland for the most part. Only pop of flavor coming from the earthy, slightly lemon like flavor of a few pieces of fresh thyme. So far the experience was less than ideal and I was hoping that Alewife NYC would find some redemption. Again, my tiny prayers were answered and a third offering was presented by Greta and friends. A BBQ pulled pork sandwich on challah bread was served. The pork was tender, and full of bold, sweet BBQ flavor. Alewife proved that there was yet some substance to this restaurant. There wasn't much else happening here, so we made our way via the scenic route to our last stop.

Long Island City truly represents Queens well. It's diverse, scenic, busy but with a sense of tranquility. There were folks sitting on sidewalk dining areas, enjoying brick oven pizzas, pastas and more. The aromas of the melting pot tantalized my senses, preparing me for what was to come.

We arrived at Opendoor, reggae music playing, people at the bar laughing and having a good time. We were seated in the dining area at the back of the restaurant and were greeted at once by chef Nick Guitart, who also happens to be the owner. Chef Nick seemed pleased to have us. He seemed to be a man of few words but as long as his cooking did the talking, that was alright with me.

Opendoor's menu is a compilation of small plates and the first presentation was trio of chips and salsas. There were corn, plantain and eggplant chips, served with black bean hummas, lentil puree and a sweet mango chutney. The hummas was smooth and unexpectedly light. The lentils were well seasoned and were well received. We got a kick out of the mango chutney...literally. It was a spicy lovers dream.

The group seemed comfortable again and the conversation was spirited and fun as we waited for course 2. A trio of tartars followed (fluke, tuna and salmon). The dill from the salmon was the first to invite me in, and I gave in with a greedy smile. It was delicious. Fresh fish, slightly pickled and perfect. It was not fishy at all, just full of tart, savory flavor that allowed the natural sweetness of the fish to shine. I must order this next time I visit.

Soon after we were greeted by three crisply fried croquettes (Mexican, Cuban and Italian). They were served on a tomato puree and were hot and tasty, my favorite being the rice ball. Yummy!

The chef was not done, he had a wonderful surprise for us... DESSERT! What night would be complete without the careful courting of the ever craving sweet tooth?

In keeping with the season, the dessert was a square of cake (sponge I believe), topped with fresh blueberries in sauce and whipped cream. The blueberries were sun kissed and super sweet. This dessert was just what was needed to end a wonderful night of new friends and good food. Hats off to chef Nick for his hospitality.
The banter fizzled as the night came to a slow close. We said our goodbyes like old friends, with hugs and promises to keep in contact. I made my way to my car with a smile on my face. It was a good night and I was happy I came.
Dish Crawl Queens was a wonderful experience. I would crawl again. Thanks for a wonderful evening Greta! Looking forward to the next "crawl".

**Want to know what's happening in Queens? Download the free App "This Is Queens" for information on dining, shopping, hotels and so much more.

Just Because We Felt Like It: Tasting Korean

Finally being on summer break means finally having a ton of free time to eat and be merry. But, unfortunately, it also means a lot of time for doctor's appointments. After completing one on Tuesday afternoon, Shauna hopped in the car and said, "I'm hungry, find us something to eat." I gladly whipped out Google Maps and searched the area for an interesting-sounding restaurant that happened to be close by. Within a minute I spotted Cana Korean Restaurant, located at 212-30 48th Ave. in Bayside. "Feeling Korean?" I asked Shauna. "Sure," she replied as she started the car.

As we opened the door of Cana, we were immediately greeted by a friendly-looking waitress who showed us to our seats and served us an earthy-tasting tea in plastic cups(no straws were to be had) and menus.  I got a bit of entertainment out of the retro-looking electronic grill built in to each table in the restaurant. We didn't take to long to order, as the waitress pointed out the lunch specials and they all looked delicious. As an appetizer, we ordered steamed dumplings stuffed with beef, tofu and vegetables. Then, Shauna ordered the Bulgogi Stew, sliced rib eye served in a stew with glass noodles. I ordered Dduk Mandoo Guk, which consisted of dumplings served in rice cake soup, glass noodles, egg and veggies. Because there was no one else in the restaurant, we got our orders quickly, which was nice because I was hungrier than I thought.

Within five minutes we received our appetizer. First, we received a few bowls of pickled  dishes. The first consisted of pickled seaweed, another of kimchi (pickled cabbage with mild pepper sauce), glass noodles in an onion-esque sauce, pickled cucumber and soy sauce, which tasted delicious with everything. The flavors were variant, but each popped in your mouth. I don't know about Shauna, but I would have easily been able to have based my whole meal off of those dishes. Next came the dumplings, which were stuffed with minced tofu, seaweed, glass noodle and beef, to the point that the very cooked outer shell would easily fall apart, which was an annoying struggle with my chopsticks...but they were soooo gooood.

Next came Shauna's entree: the Bulgogi stew. Now, the reason why glass noodles are my absolute favorite type of noodle is because they soak up the flavor of whatever they're put into very easily. The noodles, and the stew had a tasty, meaty flavor even though there wasn't that much meat in it. Next, I got my dish: The dumpling/rice cake soup. Although there wasn't actually any rice cake, there were four dumplings of the same kind, along with a helping of glass noodles(yes, accept it), egg pieces and seaweed and beef strips, in a creamy, mild, milky broth. However, there was also a strange other ingredient, a pink, sticky, half-solid substance that stuck to every part of the mouth and had a (in my opinion) foul, wheaty taste. Thankfully, this substance did not further affect my soup enjoyment, so I continued to happily eat.  The flavours of all the dishes combined left me wanting more after we were done. Afterwards we received our check (good prices!) and exited the scene.

Although there were some interesting occurrences during our meal (a TV being installed, the agonizing sound of silverware being sorted and the lack of any sort of music), the food was delicious and served quickly, the decor was cool and the waitress was always polite and nice. I think I'll give Cana an A-. Definitely a place residents of the Bayside area should visit. If I ever "just feel like" eating again, I hope we have the same result!

The Door ~ A Jamaican Journey

My friend Jaimie and I were out scouting locations for a Food Drive that I will be hosting later this Summer. It was a hot and muggy day as we strolled various parts of a park, looking for the perfect outdoor location. If you have been following this blog long enough, you would be familiar with the pattern. An outing with a friend is not complete without the breaking of bread together. We were both famished. I had heard about this restaurant not too far from where I lived, called The Door (located at163-07 Baisley Blvd, Jamaica, NY 11434). My late friend Rich had suggested that I try it, many years before the newest renovation and expansion. It's better late than never I always say, so Jaimie and I pulled open the big wooden doors and began our taste of Jamaica.

We were seated by the hostess and given menus to make our food selections. We could not help but look around and enjoy the large floral decorations, bold colored walls and furniture. It was quite well done. The one thing that was missing from our transformation to the tropics was the soothing sound of Island music. Instead we listened to various R&B artists like the late great Whitney Houston while we chose our appetizers.

We chose to start with Garlic Shrimp and an Ackee and Salt Fish Spring Roll. While we waited we were offered a small cup of soup (Pigeon Pea for me and Chicken for Jaimie) and a basket of Cornbread. The soup was hot and tasty. Mine was thick and the flavor of the pea was very present. Jaimie's was a bit lighter in body but also well seasoned and flavorful. We couldn't help noticing however, that they were oddly both the same color. We finished our soup just in time for the arrival of our appetizers. The garlic shrimp was delicious. You could taste the garlic but it was just enough and did not over power the shrimp. We found that the portion was a bit small for the price. This would be my first time tasting the famous Ackee Fruit and I was excited as I'd heard so much about Ackee and Salt Fish. The Spring Roll was halved and served with a fortune cookie stuck in the middle (I must admit that I found that a bit odd). Ackee tastes a bit like eggs and held it's owned when paired with the fish and the collard greens filling. It was tasty even with the presence of a few fine bones from the fish and the tasteless fruit sauce it was served with.

We chose Jerk Chicken, Oxtail and Curry Goat for our entrees. It took quite a while for our entrees to arrive and when they did they were just warm. I was displeased to see that the Curry Goat and the Oxtail were served in the same plate as the two have totally different sauces. I would have much preferred them to be in two small bowls served side by side.
Jaimie's Jerk Chicken was okay. It did not delight nor disappoint. The Chicken did not deliver the bold, herb and spice flavor that Jerk Chicken promises, but was somewhat saved by the sauce (BBQ sauce with Jerk Paste).

My "Combo Plate" was an interesting mix. The Oxtail was tender and delicious. The brown sauce was bold and I wished that I had more of it. Unfortunately, my plate was full of the oil from both the fatty Oxtail and the Goat. The veggies that were served with the entrée were rendered inedible on account of the oil it was coated in. It was really too bad because the Curry Goat was also delicious when picked out of the oil it was soaked in. It didn't help that we were sitting right beneath an air-conditioning vent, as it began to solidify the fat on my plate. Sadly I also found a black hair on my plate. However, on a good note, the Rice and Peas it was served with was a dream. It was delicious and I would be grateful if the chef shared the recipe with me.

Overall the food had it's high and low notes, and the service experience could have been made better by simple changes, like having just one waiter. We were served by so many persons, we had no clue who to ask for the bill. I really wanted to love The Door, if only for my friend Rich, but he loved me for my honesty and "tell it like it is" personality. So, I must be true to my experience and give The Door a C+. With just a bit more attention to detail, this place can be a solid A. I hope the management has an opportunity to read this review and that I'm able to revisit and have a much better experience.

Cinco de Mayo In True New York Fashion

Cinco de Mayo or El Día de la Batalla de Puebla  which translates to The Day of the battle of Puebla. In the US, however, it is celebration in thanksgiving for Mexico's role in fending off the French and protecting the US from an invasion.
As in many other holidays, it is celebrated with lots of food, drinks, festivals, and a good ole time. We decided to join in on the merriment and have a taste of Mexico at the same time. What better time to savor the flavors?

I started the afternoon with a trip to the gym in preparation for the feast that was to follow. It proved to be a good idea, since the restaurant that I wanted to dine at was located just a 12 minute walk away. After my painful "Fit n Fab" class, I quickly made my way towards the food as I certainly worked up a good appetite. I began walking in the wrong direction, possibly following the smell of food and not the GPS. Along the way I saw something that I've never seen in this part of Forest Hills. On Continental Ave, between Austin street and Queens Blvd, was a Mexican Taco Truck! Well now, what's more Mexican than Tacos, and more New York than Street Food? This was perfect! I decided to go the unconventional route and have a taste of Mexico the New York way.

I stopped at the truck and waited my turn, taking a few photos while I tried to decide what I should have. The smell of searing meat and aromatic spices was strong, and others stopped to take a look at the menu as well.

I decided on a trio of Tacos, Chicken, Roasted Pork and Grilled Steak. While I waited for my tacos to be made, I did a quick double check to be sure that Tacos were indeed Mexican. I found out that Tacos indeed originated in Mexico and the common theory is that they were created by 18th Century Silver Miners.

It was time! I took my prize and headed to the nearby Mc Donalds to find seating to enjoy the feast (Don't worry, I didn't just use the seating, I bought a Sweet Tea and Apple Pie). I opened the white box and went right for the Grilled Steak Taco first. It was divine...moist, full of flavor and topped with chopped cilantro and a green salsa sauce.

The Roast Pork was also good, although not as succulent as the Grilled Steak. It didn't disappoint however, it was tasty in it's own right.

The Chicken Taco was a bit underwhelming on it's own, It was a bit overcooked and didn't offer much on the side of seasoning. Thankfully the chap who made my food put some spicy, green sauce on the side and I sure made use of it for this one. The sauce made all the difference. It was bold, full of herbs and just what this Taco needed.
I give this Mexican Taco Truck and solid B for the tasty Tacos it delivered. I would definitely add Tacos to my NYC street food favorites. Taste for yourselves :-)

***We posted a fantastic and easy recipe for a Peach Margarita on our Facebook Page, but we will share it here with you as well. Be sure to LIKE us on Facebook (Facebook.com/TastingQueens) and FOLLOW us onTwitter (@TastingQueens) for daily recipes, tips, food trivia and other foodie inspirations for good eating.

Peach Margarita:
1 cup ice
1 1/2 ounces tequila
1/4 ounce triple sec
1/4 ounce peach schnapps
1/4 ounce lime juice
1 skinned, pitted, fresh medium peach or equivalent canned peaches.

Pour the ingredients into a blender. Blend until smooth. Pour the contents into a chilled margarita glass thats been dipped in course salt (rub a bit of lime around edge of glass then dip in salt).

Afghan Eats the Tasting Queens Way.

Every couple of months we continue to be challenged by you, the readers to recreate one of the entrees that we have sampled on our tasting tour of Queens. This time it was our blog post Afghan Eats that won your vote. The following will be our take on the classic Chicken Over Rice. For this recipe we chose to go with our favorite cut of pork. We are  avid New York Street Food fans. One of our favorites spot being the guy outside the 99 Cent store on Sutphin Blvd and Jamaica Ave. We tried our best and hopefully were successful in making this recipe as simple as possible even though there are a few key steps to ensure the flavors remain big, bold and true to the culture.

The Rice:

1 1/2 Cups Basmati Rice
1 Small Yellow Onion (Chopped)
1/2 Red or Green Bell Pepper (Chopped)
1 tsp Whole Coriander
2 1/2 Cups Chicken Broth
1/2 tsp of Azafran
1 tsp Canola Oil
Salt and Pepper to taste

 

 

Heat Medium Sauce Pot and add oil. Sautee onions and coriander until onions are just cooked and fragrant. Add bell peppers and cook for another minute. Combine rice and heat through stirring occasionally. Add Salt, pepper and chicken stock. Bring to a rapid boil then lower heat and simmer
covered for 15 minutes.


                             

 

                                                                                                        

 


                                                  
 
The Pork:

1 1/2 lb Pork Chops (Cubed)
1 tbsp. Lemon Juice
1 tsp. Chopped Oregano
1 tbsp. Parsley or Coriander leaves
3 Cloves Garlic
3 tbsp. Canola Oil
1 Small Onion (Chopped)
Salt and Pepper to taste

                                                                                         
                                  




Using a blender or food processor, combine all spices and herbs with lemon juice and 2 tbsp. oil.  Marinate pork for at least 30 minutes (may be left over night for best results). Heat pan with remaining oil and sear pork pieces for 2 minutes each side until browned.
Cover with lid and cook on med-low heat for an additional 12 minutes or until juice runs clear.

White Sauce (Optional)

1/2 Cup Mayonnaise
1/2 Cup Plain Yogurt
2 tbsp. Lemon Juice
1/4 Cup Fresh Parsley
Salt and Pepper to taste

Combine all ingredients and serve on the side.