The Young and The Restless(and Hungry): A Peril of Patience at Mataheko -Yet another written peice by Co-QueensTaster Shannice Noel

         Mataheko-144-07 Jamaica Ave Jamaica, NY 11435 Jamaica

  

   On an exceptionally cold night in Jamaica, Queens, my sister Shauna, my nephew and I decided to brave the polar weather and embark on a quest for culture. We had intended on finding a Nigerian restaurant as a way of beginning our African branch, but alas, none were to be found. Instead, we discovered Mataheko, an eat-in(?) that said that it offered Ghanian food and some dishes from a few similar cultures. As we stepped inside, we were welcomed only with a small, rather dark space and questioning stares by two teens who seemed to be helping each other with their homework. About half a minute later, we were greeted by a young, friendly-looking lady who told us to sit wherever we wanted (our only choice being another table next to the homework people).
    It was then that we were put to the First Patience Test: Getting to Order. Our waitress walked in and out of the nearby kitchen doors over and over, each time saying "I'm sorry, I'll be right back".  During the last time she did this she handed us menus and tended to others who came in behind us while we looked for what we wanted to try. We had all had adventure in mind and were willing to try one of the many interestingly-named dishes (many of which included some sort of starch, specifically eddo). So, within a few minutes we were able to state what we wanted.
    However, all was not as it seems as since "it was so late (8:00 PM) we might be out of certain things. I'll have to check with the (only) cook." Turns out a vast majority of the menu was not available, including the appetizers, smoothies (that they didn't sell anymore) fried rice, and even the meal that looked good on our neighbor's plate. Given a few more minutes to decide from what was left on the menu, my nephew and I begrudgingly decided to play it safe and order chicken with jaloff rice. My sister ordered a Peanut Soup with Meat that was to be served with Foo Foo. We all feared to ask for anything "extra" for drinks so my nephew and I ordered Sprite and a Malta. While my sister ordered a bottle of Palm wine.

    This was the Second Patience Test. It felt as though the cook had to make the entire meal, including all the sauces and spices and things herself without any help. Even though this was so she still found a way to pop her head out and say hello to the others sitting around us. Many minutes later the food arrived. It looked and smelled good and by that point our mouths and stomachs cried out for food. Once the plates were on our table we dug right in.

     The rice was the toast of the night. It was full of flavor and well received. The Chicken was served in a dark, spicy, tomato-based sauce. It too was good, for what it was. We were told that it was the last serving and we could tell. We struggled to find any real "meat" on the bones. Nonetheless, we ate what we could and it made do.

    The Peanut Soup was served with pieces of turkey, beef and goat meat. It was rich and spicy with a smooth finish. It was served with foo foo, a steamed dough made with plantains. The foo foo was bland and sticky. We were told that it was meant to be broken up and eaten with the spicy soup.

    My sister sipped some of the Palm Wine, which she seemed to like then we paid the bill and ventured out in to the cold, still, in search of food. We scratched our foodie itch with sweets from Dunkin Donuts and Chicken over Rice from the Halaal food truck on Sutphin Blvd. For this trip we give Mataheko a D.

A Very Merry West Indian Christmas....

This Holiday season, I thought I would share a bit of my Guyanese/West Indian heritage with you all. Here's a taste of my part of Queens. Last year I had the pleasure to have two of my cake recipes featured in the Queens Chronicle. Now you ...can make these goodies in your home and have a bit of West Indian cheer this year.
http://www.qchron.com/qboro/stories/caribbean-christmas-recipes-for-the-holidays/article_29a9c93d-a78f-5c5f-9b5d-d0027453114d.html

 

Black Cake aka West Indian Rum Cake

 

 

 cup dried raisins1 cup dried prunes
1 cup dried currants
4 cups rum or red wine
1 1/2 cups brown sugar
1 cup butter
1 1/2 cups flour
10 large eggs
3 tablespoons burnt sugar or caramel
1/4 cup citrus zest
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon mixed essence
1/4 teaspoon salt
1/2 cup chopped peanuts (optional)

For the fruits:
Wash fruits. Using a food processor or blender grind fruits and about three cups of rum or red wine and place in an airtight container. Rum- or wine-soaked fruits can be stored for 10 days to 1 year (Add more wine for longer storage).
Preheat oven to 315 degrees:
In a large bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Combine soaked fruits (and optional nuts), essence and zest and mix well. In another bowl measure flour and ground spices and salt. Combine well. Add dry ingredients to wet batter in three parts, mixing well after each application. Mix in burnt sugar or caramel and combine until uniformed color forms. Grease two 8-inch baking pans and pour cake mixture into them evenly. Bake for approximately 1 hour and 15 minutes or until firm to the touch or a stick inserted in the center of cake comes out clear. Let cake rest for 1 hour, remove it from pan then pour 1 cup rum or red wine over it. Add more alcohol once per week or as desired.

Sponge Cake

1 cup sugar
1 cup butter
1 1/2 cups flour
6 eggs
1 teaspoon mixed essence
1 teaspoon citrus zest
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/5 teaspoon salt

Preheat oven to 350 degrees:
In a medium mixing bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, making sure each egg is fully incorporated in the batter before adding another. Now add essence and zest and stir. In another bowl measure flour, spices, salt and baking powder and combine.
Add dry ingredients to wet batter in three parts, making sure you mix well after each addition. Grease a 9-inch baking pan and pour cake mixture into it. Bake at 350 degrees for approximately 40 minutes or until top is golden brown and test stick inserted in center of cake comes out clear. 

NOVEMBER ~ THANKSGIVING GIVEAWAY

November is not only the month that we celebrate Thanksgiving but also the month I celebrate my birthday (Happy birthday to me!). It is also the month that most Americans do a lot of driving to visit family members for the Holiday. We thought it would be the perfect time to show our appreciation to our loyal and new readers by offering a $25 BP Gas Card to one lucky person.
Entry is simple, become a fan of our Tasting Queens Facebook page and answer the Trivia question correctly (posted on November 10th) and you have a chance of winning. Winner will be chosen randomly and Gas Card mailed to address provided within one week of announcement. Contest starts November 10th! Must be a fan of Facebook.com/TastingQueens to be eligible to participate. Good luck to all :-)

Filipino Family Style Dining

On a cool Fall afternoon, my dad, sister and I found ourselves shopping on the Upper West Side of Manhattan. In true Noel fashion one thing led to another and with food on the brain we made our way East of the City towards our beloved Queens. I once had a co-worker who bragged about this quaint but amazing Filipino Restaurant in Woodside. Not quite sure how the memory of that came to me but it led me to Google, and Google led us to Tito Rads Grill and Restaurant.
Located at 49-12 Queens Blvd in Woodside NY, this gem can be easily missed if one is not attentive. It is indeed quaint but sincerely welcoming. We entered to find our host rearranging tables to accommodate a larger group. She quickly motioned for us to take one of the vacant tables and get comfortable. We did just that feeling settled quickly as we took in the clean, modern furnishes and the refreshing scene of a family at each table. It seemed like the perfect place for us to be on a Sunday night.

The menu was filled with delicious sounding dishes...one after the other. Who could ever choose? Yvette (I hope I'm spelling it correctly) came over to take our order and I quickly seized the opportunity to explain our purpose there and get her expert advice on what we should sample. With a bright smile she went right into the specials of the night as well as the famous Filipino must haves. "Adobo", she said. "You must try our Adobo" and with that said we went to ordering.

 Our appetizers were Camaron Rebosado  (Fried Shrimp) that was served with a special sauce and Nilagang Baka a wonderful Beef Soup with Asian Veggies. The generous serving of large shrimp were hot, fresh and crispy. The batter was seasoned just right with a slight tangy goodness. It was devoured at once!

The soup was a dream. It was perfection in a bowl. The beef was tender and bursting with flavor. The vegetables just right...al dente and the broth, well...it was as close to soup heaven as one could get. It was a delicate, yet bold and a savory lover's delight.
While waiting for our main course we sampled an unusual treat; Avocado Shake. it was light, smooth and a palate cleanser. A refreshing drink to have especially on a Summer day. We also tasted what appeared to be a Filipino style Sweet Tea with colored Tapioca Pearls. It was served with shaved ice and thoroughly enjoyed.

Our entrees were Pork Adobo, Grilled Milk Fish, and Manok Sa Gata (Chicken with Coconut Milk and Ginger) all served with steamed White Rice.
The Pork Adobo was succulent! It was served in a zesty, dark, rich sauce with a strong flavor of ripe tomatoes. It was really delicious and the generous portion appreciated.

Manok Sa Gata was next to be sampled and it did not disappoint either. It had a rich but not too heavy creamy sauce with spinach, ginger and potatoes.
Then, the star of the night arrived... The Grilled Milk Fish (A Filipino tradition) was served wrapped in a Banana Leaf with a pickled Bitter Melon Salad. Yvette unwrapped it and gently sliced it down the middle to reveal the vegetable stuffing on the inside of the boned fish. It was delicious. Mild in flavor but delivering a satisfying punch when paired with the Bitter Melon (which stole the show with my dad and sister).

During the meal, we were made to feel extremely comfortable and welcomed. We laughed and were merry.
Our desert of choice was Halo Halo, a melting pot of goodness. At first we were a bit skeptical, after hearing the ingredients of Sweet Banana, Beans, Taro, Coconut, Ice-Cream, Cream and Shaved Ice but the final product was the perfect way to end the night. It was sweet but smooth even with the Shaved Ice. We were instructed to mix it all together and that we did to happy mouths and contented hearts.

Dinner at Tito Rads was thoroughly satisfying. The service was great, the food superb and the atmosphere welcoming. There's no doubt that we will be back to savor even more of the Filipino flavor that is Tito Rads Grill and Restaurant. We happily award an outstanding A to this establishment and urge you all to take a taste of the Filipino gem.

**There was the cutest baby at the table to our left, who could not get enough of her parent's Avocado Shake. She would protest every time the glass was moved across the table to her mom. Absolutely adorable :-)

IT'S THAT TIME AGAIN... OCTOBER GIVEAWAY.

Here it is folks. Your chance to win one of our Monthly Tasting Queens Giveaways. Our October Gift is a $15 ITunes Gift Card and all you have to do to be entered is name the first restaurant we visited and reviewed. Leave your answer in the comments below and you could be the winner. It's that simple. Happy trails. :-)

Afghan Eats

Afghanistan: A country often misunderstood but so rich in culture. Here's our journey through a bit of the food and flavor.

On a bright Sunday afternoon, my family decided to join me on a tasting trip. Our choices were Egyptian, Filipino or Afghan cuisine. After a quick vote, the tastes of grilled meaty kababs and  basmati rice won the vote. We chose the restaurant Aria in Flushing and quickly left to start our adventure.
Aria Kabab House is located at 72-55 Kissena Blvd in Flushing, New York. It's one of four stores on a small strip mall off of 72st.

Upon entering the eatery, we were greeted by the inquiring looks of four cute children, dressed in colorful wear. We took a seat and a man with a very long, full beard and a pleasant face greeted us and brought over the menus. It took us a while to decide what we should have as the menu was quite extensive.
Nevertheless, like usual, hunger won out and we made our selections. This trip we skipped over the appetizer round and focused on the main course.
My sister Shannice chose the Sharwarma Kabab Platter. This was a spiced chicken and vegetable medley that was served with seasoned Basmati Rice and homemade bread.

My mom went for the the Chicken Kufta and Chicken Tikka. The Chicken Kufta was a ground chicken log-like patty and the Tikka were medallions of Chicken, seasoned with traditional spices. It was served with the same aromatic Basmati rice.

My young niece could not be persuaded to try something new, so she opted for a handmade burger with fries. The patty was seasoned with chopped herbs and spices and was quite tasty. It was not like any burger I've ever had (Yes, I did taste it). She also opted for the Strawberry Slushy with real fruit. It was the perfect drink for a hot Summer day.

My sister Shellon chose the classic Chicken over rice combo. It was flavorful and full of veggies, just the ways she likes it. It was also served with the rice we have grown to love.

As for me, it was the Beef Kufta and Chicken Tikka platter that drew me in. The seasoned beef patty was delicious and the chicken did not disappoint either. I was in Halaal food heaven.
We enjoyed our dishes with the coveted "white sauce" and another green herb sauce that was zingy and spicy and simply delectable.

Our desert was the ever pleasing, ever satisfying Boklava. It's layer after layer of of thin, flaky pastry was delicious. Interestingly enough, it was not too sweet and the topping of chopped pistachio was just right.

We thoroughly enjoyed our outing and Aria Kabab deserved the solid B+ we gave it. The restaurant is more of a quick bite or takeout place and the ambiance was seriously lacking. I wanted to hear some ethnic music so I could do my little shimmy as I waited for the meal to arrive.
Enjoy any one of these dishes if you are ever in Flushing and have the craving for a nice Afghan meal.

Brazilain Street Food the Tasting Queens Way

In this recipe we've turned Brazilian street food on it's heels. The biggest twist was that we indulged and used Shiitaki Mushrooms in place of bread and chose to serve them with grilled zucchini wedges rather than the traditional oily French Fries. Not to worry, we didn't spare any of the flavor. So break out that grill already and enjoy this Summer recipe with your friends.

Ingredients:

Two large Shiitake Mushrooms
6oz All beef burger patty
One large Steak Tomato
1oz Fresh Corn Kernels
1oz Micro Greens
1 Egg
1tsp Capers
1/2 tsp of your favorite steak seasoning
1/2 tsp vegetable oil
1tsp Green Goddess Anything Dressing

Now let's get cooking. I used a George Foreman grill for this recipe but feel free to fire up your outdoor grill if you have one. Heat grill to 500-600 degrees (outdoor) and place seasoned patty on it. Cook with lid open for about 3 minutes on each side. I like my meat close to well done, so feel free to cook yours the way you like them.

While the burger patty is getting those gorgeous grill marks, heat medium pan and add vegetable oil. Beat the egg and fry. Before flipping, top with corn and capers. Remove from pan and set aside. Slice tomatoes and set aside. It's now time to remove the burger from the hot grill and leave it to rest. You can either grill the mushrooms for approximately 2 minutes or if you so desire (as I did), you can heat a pan and sear them for about 1 minute on each side using a quick spritz of cooking spray. Next sear cut Zucchini wedges and set aside.

Now it's time to stack! Start with one of the mushrooms, then add the fried egg. Place beef patty next and top with greens. Add dressing and top with remaining mushroom bun. Finish plating your master piece by adding a quick salad and vegetable wedge. You are now ready to indulge your senses. Dig in and enjoy!