Text 31933, 76 rader
Skriven 2015-10-12 16:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: YK resto news
=====================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> the Irish Kilt and Castle

 NB> Tilted Kilt

The waitresses do dress a bit more conservatively here.

 JW> The principals are Korean-Canadians from
 JW> Alberta with 30 years experience in the industry, with a wide
 JW> variety of cuisines under their belt, so I'm sure they will succeed.

 NB> That one sounds quite intriguing...  :)

They plan to offer a Korean menu, but the accountant's mom's last
job was running an Italian place!


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Belmont Tavern's Chicken Savoy
Categories: Italian, American, Chicken
  Servings: 4

           chicken
           garlic
           cheese
           herbs
           vinegar

A North Jersey Special: The Tale of Belmont Tavern's Chicken Savoy

The Belmont has been in Cuomo's family for decades. They ran the
tavern, a gruff goodfellas hangout and Charles "Stretch" Verdicchio,
a butcher-turned-chef ran the dining room. In recent years, SIL
Wroblewski has the tavern and Ecuadorian-born chef Leo Lukar has
overseen the kitchen.

It's a simple dish: Cut-up chicken rubbed down with a fat handful of
garlic, hard cheese, and herbs, then roasted in a screaming-hot oven
and splashed with vinegar, which sends aromas of schmaltz and spice
right up to your nose. It's now a hyper-regional dish found all
over—but only in—northern New Jersey

Pieces of bone-in dark meat chicken relax in rectangular pans,
dusted in an unassuming blend of cheese, herbs, and spices. The bird
slides into a hot oven, where the skin roasts to a swoon-inducing
crisp. It bakes a little longer than you'd think. At some point
after the pans are pulled, they get doused down with a generous
squeeze of red wine vinegar, which sizzles and caramelizes and
clings to the meat like a second skin. Fans will tell you this is
the key ingredient. "It's the vinegar that just romances you." "It's
paesano adobo"

Some other places carve the meat off the bone. Some use fancy
balsamic in lieu of the traditional red wine vinegar. Some serve the
chicken with a thicker, more substantial sauce. Some throw the
chicken over vegetables. Yet the Belmont has never changed the way
they serve it, allowing others to riff as they please. "It's more
imitated than duplicated," says Wroblewski.

From: Drew Lazor Contributor 

  From: Serious Eats 
                  
 
MMMMM-------------------------------------------------

YK Jim


... LA invented the Korean BBQ taco; there is no sanctity in food there.

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