Lunch was great...

No matter what your having you can't go wrong if you

drink the wines below......

 

 

 The Spaniard

A Table @ Le Cirque

Where it all began...

 

Working his way on a transatlantic cruise liner, Sirio Maccioni dazzled New York with his charm and acumen for hospitality. Working at the famed Colony Club as a maitre d’hotel in the late 1960s, Sirio developed his first taste for the New York restaurant business. Then in 1974, Sirio opened what was destined to become a New York landmark – Le Cirque, which literally translates as “the circus” in French, at the Mayfair Hotel. In 1997, Le Cirque outgrew its original location and relocated to a larger space in the New York Palace Hotel under the name Le Cirque 2000. By 2004, Le Cirque was an established New York City landmark and decided to move to the prestigious Bloomberg Building on East 58th Street and finally opened its doors in May of 2006.

I been reading his books, A table at Le Cirque & Recipes & Sirio: The Story of my Life & Le Cirque. I highly recommend both books and I'm currently cooking my way through the Table @ le cirque book.

I've listed some menu items below just just to provide you with a bit of "Foodie Porn" for now.....

Lobster Salad "Le Cirque", Foie Gras Ravioli, Paupiette of Black Bass, Creamy Scrambled Eggs with Caviar, Lobster Risotto, Flounder " Le Cirque ", Dover Sole, Tuscan Brick Pressed Chicken, Whole Roasted Black Truffle Chicken, Trio De Luxe smoked salmon, foie gras, and caviar, Caviar and Oysters from east & west‍, Rock shrimp fritters ratatouille, herb butter, Seared Foie Gras & Wild Burgundy Escargots.....and so many more.         I've had pleasure of dining @ Le Bernadin and to date it's the best dining experience I've ever had. Some people set up Christmas clubs to be able to buy presents, I set mine up to be able to dine in such great establishments like Le Cirque......I'll be calling them to make a reservation in January until then I will continue reading and cooking my way through the Le Cirque book and loving every minute of it.     The Spaniard                ‍     

Pork Loin & Amarone, what a great combination

Dinner last night was great, we took a pork loin and gave it a dry rub.

We went to New Orleans last year and they love their dry rub and spices.

We walked into a spice store called Pepper Palace on the strip and

picked up a dry rub called Wine Seasoning.

It contains sugar, salt, rosemary, garlic, black pepper,

red pepper & red wine.  

 

We gave the pork loin a heavy rub and let is sit for about an hour,

while it was resting I lite up the grill to get it super hot.

The key to cooking a pork loin is searing all four side on

a hot grill to lock in all the flavors. Once it been seared on all

four sides just cook it for another 10/12 minutes.

 

To truly enjoy the flavor of a pork loin you have to ensure you serve

it juicy and pink, the days of cooking your pork well done are over.

We served it with grilled asparagus & finger link potatoes, just add red peppers, onions sea salt & crushed black pepper.

 

For me the perfect wine with pork is an Amarone, I'm very fortunate

to have a special collection of 2003 La Bastia Amarone.I've had the pleasure of tasting some amazing wine and this wine is truly tremendous.

For me this is the best amarone out there. Good luck trying to fine it......... 

The Spaniard

Give em the Pickle by Bob Farrell - Customer Service Training Video

9/11 We honor & will never forget

 

Never forget and always honor.

 

 

God bless all 2,977 souls and their families now and forever.

I honor you and your memory every day as I thank God for what we have.

 

 

The Spaniard

Tacos and French wine

A great combination....

 

 

 

For me the key to a reall great taco is to bake the shell.

Place the cheese onto the meat first and watch it melt throughout.

Fresh tomatoes, shredded lettuce, red onion and I've been adding

fresh thinly sliced avocados....Yummy!!!

 

Wash it all down with any French wine, you can't go wrong with a red wine from France. I'd recommend spending anywhere between $10-$15 dollars.

 

The Spaniard 

Carlo's Bake Shop, Westfield NJ

Being a foodie living in Westfield was an easy choice.

It's a town full of eateries, wine bars & local bakeries.

We now have a new establishment in town and I'm so excited to see Carlo's the "Cake Boss" locate his new bakery right down the street from me.

 

 

My lady and I have been to his location in Hoboken many times. Hoboken is a great town full of eateries and taverns and also the bithplace of Frank Santra and baseball.

 

 

As you walk in your eyes are immediately taken to the displays

on the walls featuring speciality cakes for every occasion

and wedding cakes like no other. What else would you expect to

see from a family with four generation of baking in their blood.

They spent a bit of "dough", no pun intented on the facility. 

The smells are attacking your senses as soon as you walk in

with crumb cakes, freshly filled cannolies, flaky lobster tails,

cookies, sweet treats, pasteries and an eclair like no other.

I have to say the eclair was the best I've ever had.

Chapeau, "hats off" Carlo to you and your family.

 

I'm looking forward to visiting Carlo's as I take my morning

walk into town and indulging with a delightful sweet treat.

 

Thank you Carlo.....I've attached their web site for you to review.

They also offer cooking and baking classes.   

 

 

www.carlosbakery.com

 

The Spaniard

Fried Green Tomatoes & BBQ Ribs

 

Dinner Last Night....really simple and really good.

 

In town we have a farmer market that comes every Saturday.

Great fresh vegetables and fruits, I challenge you to leave without

eating something from within the market while shopping.

So good and right from the farm to my mouth.

 

We picked up some Green tomatoes last week and we fried them up with a mango salsa and a simple remoulade sauce. The key to frying up tomatoes is for me is using fine bread crumbs. We washed it all down with a bottle of 2004 Principe del Feudi Reali, a really nice Sicilia wine.

 

 

The Spaniard