MOKS Martini Madness

What is the perfect Martini?

Seems like a simple enough question, but, it's a very personal question! And, not everyone agrees!

Vodka Martini

So we've decided to go on a New York City trawling expedition to catch "The Perfect Martini." In our search we will be tasting and reviewing "Vodka Martinis, very dry, with olives." Our three criteria are:

1) The Martini - we breakdown it down into 3 parts: a) The Spirits b) The Fortifier c) The Garnish

2) The Establishment - again, we breakdown it down into 3 parts: a) The Bartender b) The Method c) The Ambiance

3) The Experience - once more, we breakdown it down into 3 parts: a) The Taste b) The Cost c) The Value

Join us as we venture through Manhattan in search for the ultimate Martini!

Buffalo Chicken Wings

Plated and ready to eat!

inspiration: We love Buffalo Chicken Wings and during Super Bowl season, the cravings are stronger than ever! Since we don't have a deep fryer and also want to make these as easy as possible, after much trial and error, we found this method for baking the wings just as good, if not better, as the ones you find traditionally made in restaurants and bars.

ingredients:

• 36 raw chicken wings
• 3 tbsp. flour
• 1 tbsp. garlic powder
• 1 tbsp. smoked paprika
• 1 tbsp. chili powder
• 1 tbsp. cumin powder
• 1 tsp. cayenne powder
• 1 tsp. salt
• 1 tsp. pepper
• 1 cup Franks Red Hot sauce
• 1/2 cup barbecue sauce (homemade or store bought)
• 1/2 cup Thai Chili sauce

method: Preheat the oven to 475 degrees.

In a small bowl or Ball mason jar, combine the flour, garlic powder, chili powder, chili powder, cumin powder, cayenne powder, salt, pepper and stir to combine.

Remove chicken wings from their packaging and pat dry with a paper towel to remove any liquid and moisture. This will ensure the dry rub will stick evenly to the skin and also help the wings to get crispy in the oven. Place the wings in either a large bowl or a large freezer bag and add in the spice flour rub. Toss or shake to combine and coat the wings with the mixture.

In another very large bowl, big enough to fit all the wings, combine the Franks Red Hot sauce, barbeque sauce, and Thai Chili sauce to make the Buffalo Sauce that will coat the wings when cooked and set aside.

Place the wings, evenly spaced and fatty side up, on a large baking sheet.

Roast in the oven for 30 minutes. Remove the wings from the oven and while they are still hot, put the wings in the large bowl with the Buffalo Sauce and toss to combine, coating each one with lots of sauce.

Plate the wings in a large bowl or on a platter with Blue Cheese dip and enjoy!

entertaining notes: Chicken Wings can be made 3 hours ahead of time, left, covered at room temperature, and then reheated at 400 degrees for 15 minutes if needed.

Yields: 36 wings (serves about 3 people)

Spice rub in the blue Ball

Shake & bake!

The sauce bath

Spice rubbed wings ready for the oven

Cooked wings ready for a sauce bath

Eggplant Caviar

Uncooked eggplants

Roasted eggplants

inspiration: This fantastic classic Russian dish is great any time of the year.  We like it on a hearty black bread with sour cream and caviar or as a dip for veggies.

ingredients:

Eggplant meat has been extracted

• 3 eggplants, medium-large
• 3 - 4 tbsp. butter
• 1 - 2 large onions, finely chopped (about 3 cups)
• 8 cloves garlic, minced
• 1 small can tomato paste
• 3 - 4 tbsp. sugar (to taste)
• 3 - 4 tbsp. red wine vinegar (to taste)
• 1 cup cold water
• salt and pepper, to taste
• juice of 1 lemon
• 4 tbsp. dill, finely chopped
• 4 tbsp. parsley, finely chopped

method: Heat oven to 350°. Pierce eggplants with fork and place on cookie sheet and bake for 2 hours or until eggplants are soft and tender. Cut eggplants in half and scoop out meat.

Final plated Eggplant Caviar

Heat butter in a large pan and sauté onions on medium heat until nice and soft and almost caramelized, about 20 minutes.  Add garlic and cook for another 5 minutes till nice and fragrant and add eggplant. Cook eggplant, onions, and garlic for about 10 minutes, while breaking up any strands with a wooden spoon, salt and pepper lightly.

Add tomato paste, sugar, vinegar, and water. Simmer for aprox. 30 minutes on low to medium heat till eggplant is smooth and fibers have broken down from heat and acid and water has cooked out slightly. Taste for seasonings and adjust as needed. Remove from heat and add lemon juice, dill and parsley. Cool and serve cold.

entertaining notes: Can be made ahead and stored covered in the fridge for up to 3 days.

Yields: About 4 cups.

Russian Vinaigrette Salad

inspiration: Classic Russian potato salad that gets a great pink tint from the roasted red beets. We love to serve this during the Holidays and particularly on January 7th for Russian Christmas.

ingredients:

• 1 cup onion, chopped (about 1 large onion)
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 1 cup pickles, chopped (about 3 pickles)
• 1 lb. black forest ham, sliced thick and chopped
• 3 eggs, hard boiled and chopped
• 1, 15 oz. can peas and carrots, drained
• 3 cups cooked beets, peeled and chopped (about 4 medium beets)
• 3 cups cooked potatoes (yukon gold), peeled and chopped (about 4 medium potatoes)
• 2 cups mayonnaise
• 2 tablespoons dill, finely chopped
• 2 tablespoons flat leaf parsley, finely chopped
• salt and pepper, to taste

method: In a large bowl, add onion and lemon juice and toss to combine.  Let sit for about 10 -20 minutes so the lemon cuts the harsh onion flavor while you prep the rest of the ingredients.  Add pickles, ham, eggs, beets, and potatoes, mayonnaise, dill, parsley, and gently mix to combine.

As the last ingredient, add the peas and carrots and gently mix to combine (if they were added earlier they would get crushed).  Season with salt and pepper to taste and transfer into your serving bowl.  Cover with cling wrap and refrigerate for at least 1 hour so the flavors have time to marry.  It's best if you can make the day ahead so the flavors can fully develop.  Serve cold, right out of the refrigerator, and enjoy!

entertaining notes: The vinaigrette can be made up to 2 days in advance and stored in the refrigerator.

Yields: About 12 cups.

Bliss in Tight Quarters: Lunch at Mary's Fish Camp - Take 2

Seared Tuna Mufaletta

Since our last review of Mary's Fish Camp, July of 2012, Michael has been back a minimum of 30 times and has gotten the Pan Fried ‘Hook and Line’ Atlantic Cod Sandwich each and every time. It's that good! Really!

Well, today was different. On a lunch outing with his father, Charlie O, Michael got hooked on the Yellowfin Tuna Muffaletta Sandwich. The traditional Italian muffaletta sandwich, which is made with cured Italian cold cuts, provolone cheese and a marinated olive salad, is one of Michael's favorites, so this was an easy switch to make.

So, how was it? Delicious! It lives up to it's Muffaletta heritage. Every ingredient was fresh and distinct. The tuna had that big ocean (not fishy) flavor that you expect from big game fish. The olive salad was the perfect mix of tangy, salty, earthiness that gives a luxurious zing to the experience. There's a definite Umami factor here. This is enhanced with crispy arugula and delicately melted provolone cheese. The super fresh ciabatta was a toasted pillow of heaven holding this all together.

So, will Michael get the Seared Tuna Muffaletta sandwich again? "Most definitely," Michael said, "but it will be on my 31st trip back to Mary's Fish Camp! The Cod Sandwich is still my favorite!"

Charlie O at Mary's Fish Camp

At 83, Charlie O is still charming the Ladies!

"Iced Stump-Ness"

Iced Stump-Ness

You ever have one of those instant flashes of inspiration? You try something for the first time and you know without a doubt that it would go together so well with something else that you love.

Well, that happened a few weeks ago.

I'd been waiting for Stumptown Coffee Roasters to open their new location on the corner of 8th and MacDougal Streets ever since I first heard they were opening. I learned that Stumptown raises coffee to the level of art, so, naturally as a coffee lover, my coffee Jones built up during the construction phase. The anticipation built up to such a point that I wanted to be the first one there on opening day, and I was. I walked in and asked for an iced coffee. They said that their "Cold Brew" wasn't ready yet, but, they did have Cold Brew in a bottle. I cracked it open, took a sip, and was instantly smitten!

That's when it happened, my inner Beer Voice, said, "this would be perfect poured into ice cold Guinness!"

My mission, get some Stumptown Cold Brew and some Guinness Stout and start playing! After a few weeks of being too busy, I finally did.

I poured 2 parts Guinness Stout and 1 part Stumptown Cold Brew over ice and watched with thirsty eyes as it foamed up to the perfect head! I quickly snapped a few shots and then took a draught.

Ah, it's good to be right!

This is one tasty beverage! You get the distinct and perfectly compatible flavors of both the Stumptown Cold Brew and Guinness Stout. I knew the flavors would work together, but, what surprised me was the creaminess that comes from the Guinness and how it works so well to complement the rich coffee flavor. This is almost like a beer cappuccino!

The next step was naming this concoction! I considered a few names. The first one was "MacDougal Street Bomb" and there was also "The 8th Street Blast." But I didn't like either of those two and they didn't give any hint as to what was in it.

My next adventure with this awesomeness will be, perhaps, the addition of Jameson Irish Whiskey and a twist!

Iced Stump-Ness