VittlesVamp

Birthday Wishes: Tokyo By Way Of 8th Street

It was sublime. It was superb. It was a moan-worthy, swoon-filled evening of sushi and sashimi delights at Neta. Tucked into a nondescript storefront on a shoe store-strewn block of 8th Street in Greenwich Village, the room wasn't much to speak about. The only clue that this was something extraordinary was the sizable open kitchen, and beaming customers who, upon taking a bite, pursed their lips and closed their eyes in unmitigated pleasure.

Soon, I was one of them, joined by my pal Laurel, to celebrate our respective birthdays. After sipping on a couple of bracing cocktails, we ordered the Omakase, a chef's selection that included warm Szechuan Spiced Salmon with dancing Bonito Flakes and Crispy Rice; a bright salad of Dungeness Crab, Cucumber, Wild Parsley and Dashi Vinaigrette; and, pictured above, an ethereal bowl of Spanish Mackerel Tataki atop a Myoga Vegetable Salad showered with Tempura Flakes and grated Ginger, lightly doused in Soy.

That was just the beginning. Soon, we were nibbling on crisp vegetable Tempura and then our table was graced with hand-molded pieces of sushi that literally melted in our mouths. The pièce de résistance? A Toro and Scallion Roll that had us at "hello."

Now, I'm utterly spoiled. And, I can't help smiling at the thought of being an ecstatically spoiled Vamp in 2013. Let's just hope I can get another reservation -- and that my credit card can handle the strain. Well, at least it's cheaper than a plane ticket to Tokyo...Spoiled rotten, here I come!

A Detox Addiction

After Sandy and before Tday, I was in dire need of a getaway. So, getaway I did -- grabbing my passport and heading to Mexico's Playa del Carmen. My game plan? Total R&R, including daily swims, lots of fresh fruit, reading, naps, workouts, massages, and absolutely, positively no alcohol.

You're in shock, I'm sure. But, if you recall, I've gone dry before. Besides, this was just a short south-of-the-border jaunt. Not that the tequila selection at the Banyan Tree Mayakoba Resort wasn't impressive, but I was able to resist. I had other temptations to please my palate and quench my thirst.

The temptation that helped me stick to my detox regimen? Glass after glass of Jugo Verde. Pictured above, I surrendered to this magical elixir as my morning, noon and nighttime salvation. The resort actually offered two versions of this heavenly sweet-tart concoction -- one a combination of chaya, cucumber and honey, and the other an addictive mix of chaya, pineapple, orange, celery and cucumber.

I understand that it's hard to find chaya in the States, but I think spinach might make for a suitable substitute. Now, all I need is for Santa to bring me a juice extractor. Or, better yet, St. Nick should just bring me a plane ticket back to Mexico and book me a room near the juicer at Mayakoba.

Either way, I'm off the wagon and wondering how Jugo Verde might taste with a splash of tequila. We'll see if holiday retox wishes come true!

T-Day Rewind

This year's Thanksgiving kicked my culinary ass. Mama Vamp grabbed the head of my table and my foodie friends delivered the goods -- in the form of dishes aplenty to add to the feast.

First up, the requisite nibbles of bar nuts, cheese, grapes and olives, alongside a round of Applejack Manhattans. Then I served an amuse bouche that was sure to amuse everyone's bouches. Pictured above, I set before my guests the most elegant riff on nachos that this earth has ever seen: artisanal low-salt potato chips, served with a bit of rich creme fraiche and a spoon of brackish caviar, all showered with freshly snipped chives.

Nachos of the gods!

Next up, my pal Emi set the stage for our appetizer of Ecuadorian Shrimp Ceviche, laying out bowls of the traditional toppings of crisp plantain chips, still-warm popcorn, and slices of bright green lime for squirting.

Then bowls of the glorious crustaceans arrived...

Low moans of pleasure were heard as every last bite was downed.

Now, it was time for the main event. The bird...

What a pretty bird she was, dry-brined for 24 hours with two types of salt and slivers of garlic, and fragrant herbs tucked under the skin. But what is a bird without fixins? We had them all: Roasted Carrots and Parsnips, two kinds of Cranberry Sauce, Creamy Celery Root Puree, Kale Salad with Roasted Squash and Mushroom-Onion Gravy. Then came the starch parade, led by a Cajun classic of Shrimp and Eggplant Dressing...

...And my archaeologically-inclined pal Kristin brought a heaping tray of Wild Rice Dressing, just in case the Cajun-style version wasn't to everyone's liking...

Both dressings were a big hit with the crowd. But, putting us all over the starch precipice, was a mammoth platter of homemade Sweet Potato Rolls, fluffy and just itching for a generous pat of butter.

We also laid waste to several bottles of wine, and a couple of pies from Four and Twenty Blackbirds. The slices were piled high with whiskey-scented whipped cream and the room fell silent as we greedily devoured every morsel.

There wasn't much left at the end of the evening...

To think this photo was taken midway through the meal. A few white meat scraps, a lone wing and the carcass was all that was left to me at the evening's end.

Thankfully, that is just enough for me to cook up pot of gobsmacking Turkey Gumbo over the weekend. Who wants to come over for a bowl?

P.S. Special thanks to my foodie friend Max for his gorgeous photos of the feast!

Feasting in the Garden of Good and Evil

Mama Vamp and I didn't bring a picnic lunch to Bonaventure Cemetery during our stay in Savannah, but we most certainly took in some seriously good dining in the "Hostess City of the South."

Off the plane, checked into the Mansion on Forsyth Park, and gussied up for a night on-the-town, we headed to one of the city's culinary grande dames -- The Olde Pink House. Moments after entering the stately rose-colored 18th century mansion, we settled into one of the restaurant's numerous candlelit dining rooms and were immediately overwhelmed by the menu. Too many enticing choices and too little time during this weekend sojourn.

It was a tough call, but I must admit that the dishes we ended up ordering were marvelous. From the Sautéed Local Shrimp with Country Ham Gravy and Cheddar Cheese Grits Cake, to the final sweet touch of Key Lime Pie, Mama Vamp and I were smiling with glee. But, there was one standout dish that had my head reeling: The Olde Pink House's celebrated Crispy Scored Flounder with Apricot Shallot Sauce, Creamy Grits and Collards. It was a crunchy-meets-tender, sweet and sour revelation.

The Southern hospitality whirlwind had just begun.

The next day I parked myself on line for lunch at the legendary Mrs. Wilkes' Dining Room. I waited for two and a half hours. Mama Vamp joined me for the last 30 minutes. When we were finally presented with a table, we sidled up with eight strangers to a groaning board brimming with a platter of golden Fried Chicken, bowls of Barbecued Pulled Pork and Beef Stew, and sides aplenty, including Cornbread Dressing, Squash Casserole, Snap Peas, Candied Yams, Black-Eyed Peas, Rice with Andouille Sausage, Collard Greens, Cucumber Salad, Macaroni & Cheese, Mashed Rutabagas, Butter Beans, and so much more. The photo above doesn't even begin to capture the family-style spread set out before us.

Fueled by over two-hours of edible expectations and midday hunger, we gobbled down the feast all too soon, only to be informed that it was a Mrs. Wilkes tradition for guests to bring their dirty dishes and silverware to the kitchen for cleaning -- just like family would do after a big sit-down meal.

Other memorable bites were had at the Gryphon Tea Room, a jaw-droppingly beautiful restaurant festooned with stained glass and amiable servers who are all students at the Savannah College of Art and Design (SCAD). And, after taking in a whoop-worthy Bonnie Raitt concert, Mama Vamp and I met a bartender at Casimir's Lounge who gallantly searched the just-closed kitchen for sustenance, emerging as our knight-in-shining-armor with a heaven-sent bowl of Savannah She Crab Bisque.

I think Savannah more than lived up to its nickname and reputation with this trip. Mama Vamp and I bore witness to true Southern hospitality. Long may it live, thrive and rustle up a mean dish or two (or three) from the kitchen!

Yom Yum

My Yom Kippur break-the-fast was a week and a half ago, but I'm still consumed by thoughts of delicate Smoked Nova Salmon, bright pink Kippered Salmon, salty Smoked Mackerel and plump Smoked Whitefish.

Luckily, I bought enough fish for a small army (actually a large army), so I've had leftovers to enjoy over the last week or so. At this point, though, there are just a few slivers of Smoked Salmon left, ready to be scrambled lovingly into Lox, Eggs and Onions.

I guess you know what I'll be having for dinner tonight.

Simplicity in Bovine

We are obsessed with burgers in this country -- and in New York we have been taking our burger lust to wild heights. This city is home to short rib, foie gras and black truffle stuffed burgers, a burger topped with pulled pork and jalapeno mayo, burgers smashed uber-thin on the griddle, a Wagyu bacon fat-infused burger, and even a burger served with an 60-minute egg, Korean pickles and Sriracha hot sauce.

I say it's time to get back to basics: a great burger that's all about great meat. And, that's just what I had the other day at Peter Luger's in Williamsburg.

Served only at lunchtime, this burger is a beauty. Heck, the ground beef is from the most incredible steak scraps on the planet! In medium-rare form, the lush juiciness and rich flavor of the meat shines through. Glossed with a bit of Luger's famous steak sauce and crowned with a slender slice of onion, it needs nothing more. In fact, my order of thick Canadian bacon never made it atop the burger as planned. Instead, it remained at the side for nibbling in between bites of the main hamburger event.

Let's be clear. I'm most certainly game for trying that Wagyu bacon grease-infused lovely described above. I might even be up for the 60-hour egg and Korean pickle number. But, I have to admit that my Peter Luger's hamburger reminded me of why the burger is a classic in the first place.

Simplicity in bovine.

Luger's gets that. I do too.

Wearing A Smile In Brighton Beach

What better way to visit Brighton Beach than with a bonafide Russian? And what better bonafide Russian to bring along than my gourmand gal pal Tatiana (aka Gourmet Rambler)?

Tati was completely enthralled by the idea. She woke up last Sunday with a smile, ready to visit the "faux" Motherland by way of Brooklyn. Coffee in hand, we ventured forth, past the entrance to the Verazzano Bridge and past Coney Island's Cyclone and Wonder Wheel until signs in Cyrillic alphabet began to appear with regularity.

As we passed the first Babushka pushing her shopping cart on Brighton Beach Avenue with a well-worn scowl, I realized that Tati's cheerful disposition might not be the norm for these parts. This fact was made even clearer as we entered a small Uyghur restaurant called Cafe Kashkar. The food on patrons' tables looked and smelled delicious, but the customers seemed more than a bit sour.

Perhaps they'd eaten too many pickles? Tati assured me that this was de rigueur in the Motherland and that we would do well to order our own plate of pickles -- as well as several other dishes -- ignore the rest of the diners and enjoy. She beamed reviewing the multi-page menu and ordered with a knowing grin.

Soon a platter of pickles appeared, followed by Korean Carrot Salad, a marvelously refreshing orange tangle of carrot strands marinated with vinegar, garlic and coriander seeds. Then we cut into a warm dough pie called Samsa, bursting with ground lamb goodness.

Next up was a soup of majestic proportions -- Lagman. Pictured above, this deeply satisfying stew of lamb, tomato, onion, cabbage, peppers, carrots, celery, garlic, tumeric, black cumin and coriander was made complete by wonderously long hand-stretched noodles, that were joyfully slurped along with the soup.

We finished the feast with an order of Manty, large steamed dumplings filled with ground lamb and onion. Topped with a shower of parsley and dill we slathered them with sour cream and ate them with glee.

Tati was blissed out. Me too.

With full bellies, we paid our bill and I decided to take Tati's lead, both of us smiling our way out onto the streets of Brighton Beach.

Chez Vamp Goes Southeast Asian

Once in a while an idea goes beyond good and ventures into genius. Such was the case when a few of food fanatical friends and I decided to put together a Southeast Asian fete.

The plan was such: Meet up in Brooklyn's Chinatown one Saturday morning for dim sum at Pacificana and then go food shopping for ingredients along Sunset Park's 8th Avenue. Following the grocery gauntlet, we'd hightail it back to my apartment to cook en masse.

As soon as we had set a date, the recipe search began in earnest. Several of Chef Andy Ricker's recipes were under consideration in order to add a little Pok Pok into the proceedings, but none of us could resist checking out SheSimmers and a couple of Singaporean food sites as well.

Finally, after weeks of planning, the day arrived. Emi, Jim, Max and I hit Sunset Park with high expectations.

Happily, those expectations were well met at Pacificana. Dim sum was glorious -- if not a bit gluttonous. (More Har Gow please!)

After the last bit of Fried Radish Cake was demolished, we left the table and descended upon New York Mart with a vengeance. To give you a taste, pictured above is just one of many overstuffed baskets from our shopping spree.

Weighted down with bags of groceries, we grabbed the subway, jockeyed past a woman who almost impaled us with a scabbard and antler horns (don't ask) and made our way to my apartment to unload bags and bags of duck meat, holy basil, wonton wrappers, cilantro, garlic, napa cabbage, soy sauce, fresh ginger and so much more. Within moments I'd cracked open a few beers for the team and my pal Emi cracked open her recipe journal...

... and started to make homemade Chinese dumplings...

She wasn't alone in the kitchen for long. Minutes later, Chad, Sandra and Ori arrived, with even more ingredients in tow. Soon the phrase "too many cooks in the kitchen" was laid to rest, as chopping, stewing and steaming began. It was a whirling dervish of culinary craziness, as my small kitchen became home to five cooks and two sous chef volunteers.

The sights and smells were beguiling, from Chad's rendition of Pok Pok's Long Bean, Cucumber & Tomato Salad and Steamed Fish with Lime and Chile...

...to Jim's melt-in-your-mouth Taiwanese dish Three-Cup Chicken and Max's killer riff on Thai Pork Larb, subbing out pork for duck and adding shrimp chips for extra crunch...

And then there was my dinner offering of Fried Oyster Omelette, based on a recipe from the master of Singapore hawker cuisine, K. F. Seetoh...

We downed it all with a round of Kaffir Lime Leaf-infused Gin & Tonics, capping off dinner with homemade Coconut-Pandan Ice Cream made by yours truly.

Let me just say that at the meal's end, we weren't just sated, we were giddy with pleasure. (OK, maybe the G&T's helped a bit there too!)

There is no question: This experiment will have to be had again. Maybe next time, we'll try Sicilian cuisine or perhaps Indian fare. Open to ideas and recipe suggestions...

Put A Pepper On It

That's right. It's time to forget about burgers and hot dogs and grab a pepper or two (or three) for your next barbecue.

I'm serious. And, this is seriously delicious...

Grilled Peppers a la Vamp

3 red, orange or yellow bell peppers (Note: Do not substitute green peppers)
2 TBSP olive oil
1 TBSP white balsamic vinegar
1/4 cup julienned basil leaves
1 tsp sea salt
1/2 tsp freshly cracked black pepper

Get the grill fired up. Cut four slabs per pepper, removing the core and seeds. Brush with 1 TBSP of olive oil and place on grill, covering for about 15 minutes, till starting to get soft on one side. Flip over the pepper pieces and cover again, cooking for about 10 minutes more, until they are very soft and skin is starting to char. Remove from grill and slice into smaller pieces. Plate and drizzle with remaining olive oil and white balsamic vinegar. Sprinkle with basil, salt and pepper.

Brooklyn Seafood Rumble: Hipster vs Old-School

Lobster rolls gathered steam on the New York City scene a while ago. But lately, it seems that seafood "shacks" have staked claim around Brooklyn. Fried Clam Rolls and Carolina Shrimp Boils at-the-ready with a handy selection of craft beers, plenty of butter for dipping and a whiff of attitude, I admittedly have enjoyed the likes of Littleneck and the Red Hook Lobster Pound, and also plan a trip to Sea Witch soon.

Yet, when a pal recently had access to a car one evening, the seafood siren's call didn't lead us to Gowanus, Red Hook or Greenwood Heights. Instead, we ventured to a far off land known as Sheepshead Bay to visit a legendary Italian-American seafood institution...

Does it get anymore old-school than Randazzo's Clam Bar? We're talking the real deal; over 75 years in business and most of the staff seems like they've been working there for half that time or more.

And what about the food? Picture a platter of fried and boiled Scungilli, Mussels, Shrimp, and Calamari served with the restaurant's famous Hot Sauce. Follow that up with a dozen Steamed Cherry Stone Clams and an order of Shrimp Parmagiana with Pasta, and you've got a memorable seafood meal in Brooklyn on your hands -- with nary a hipster in sight.

Of course, now that I've written this post, that might change.

Still, I have a hard time picturing Randazzo's bare-bones dining room filled with ironic tee-shirts, skinny jeans and Fedoras. Besides, there are no craft beers on the menu. Let's hope they keep it that way.

Am I saying old-school beats hipster hands down? Not at all. I just like to keep the two at opposite corners, so I can enjoy my bivalves in either Brooklyn style.