HungryHamptons: Memorial Weekend Food Gifts

Jeff Zalaznick — May 22, 2009

If you are staying at a friend’s out East this Weekend, it is important not to show up empty-handed. It is even more important that you bring something that has to do with food. Despite these economic times, it is still important to bring something over the top, so here are three recession-friendly alternatives to the bank-breaking lobster salad, wagyu beef and caviar, that you used to bring.

1. Wagyu Beef from Japan Premium Beef

To me, Memorial Day Weekend means one thing: that it is time for me to go back to the place that I feel most comfortable. The place where I can really be myself. That place, is behind the grill. As a guest, there is nothing better than showing up with some prime cuts to help this process along. In my mind there is no better gift. If you used to bring American Wagyu Dry-Aged Boneless Ribeyes from Lobel’s Prime Meats (around $100 for 12 ounces), then this year switch to the 12-oz Washugyu Ribeyes from the newly opened Japan Premium Beef (57 Great Jones Street), which are available for around $70. If you want to be even more creative, choose from their impeccable array of other Washugyu cuts. Sixteen ounces of ground beef costs a reasonable $7.99, and could definitely make for some good burgers.

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AlwaysInvestigating: Kurve’s Wagyu Burger

The Hungry Goat — April 30, 2009

One thing’s for certain, you would never accuse Kurve of being predictable. From the beginning, chef/owner Andy Yang had us all on our toes with his restaurant’s peekaboo open-shutter-reopen debut. Since its “official” September launch, the perennially plagued establishment has become just as notorious for being chronically empty as for its difficult-to-categorize, Asian fare—the eclectic, disjointed menu even left the great Bruni scratching his head. A recent discovery had us feeling the same way. What could be more unpredictable than a seriously great burger made by a “contemporary” Thai restaurant with a Eurotrash dance-club aesthetic?

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Menus Made Simple: Per Se

February 08, 2009

To truly be AlwaysHungry, one must fluently speak food in at least five languages, but as you journey towards enlightenment there will be times when a menu presents too many obstacles. Enter Menus Made Simple: our way of making sure that you are properly prepared before you go to a restaurant. There is nothing more annoying than asking the waiter a thousand questions, and now you can save yourself the embarrassment.

Sabayon: Sabayon is a light, frothy sauce made by continuously whisking egg yolks with a liquid (typically water or vinegar) in a bain-marie over simmering water until it becomes thick and triples in volume. It can be be used in both sweet and savory dishes.
“Oysters and Pearls”: “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

Crosnes: Also known as Chinese artichokes, Japanese artichokes, and chorogi. Crosnes are tiny, crisp, white tubers belonging to the mint family that have a nutty, artichoke-like flavor. They are seasonal in Winter and popular in French cuisine.
Salad of Marinated Globe Artichokes with Pickled Crosnes, Blood Orange “Supremes,” Nicoise Olive Petals and Mustard Cress with Violet Mustard

King Richard Leeks: An early varietal of leeks that are very large and long, they can reach up to 12 inches in length. As with other leeks they have a mild flavor between that of garlic and an onion.

Pommes Maxim’s: Pommes Maxim are a specific preparation of thinly-sliced potatoes generously tossed in clarified butter, arranged in a decorative, slightly overlapping pattern, sprinkled with salt and cooked in the oven until crisp. The dish originated at “Maxim’s” restaurant in Paris.
“Beets and Leeks”: Butter Poached Nova Scotia Lobster with Melted King Richard Leeks, “Pommes Maxim’s” and Red Beets Essence

Sultana: They are white, seedless grapes of Turkish or Iranian origin. The name is also given to raisins that are made from these particular grapes, which are larger than currants but smaller than regular raisins, known as golden raisins. Sultanas are also referred to in America as Thompson Seedless, and are enjoyed for their extra sweet flavor.

Piccalilli: A traditional Indian sweet/spicy pickle relish that typically includes tomatoes, sweet peppers, onions, cucumber or other garden vegetables.
“Lord of the Hundreds” Piccalilli with Shaved Radishes & Sultanas

Moulard Duck: The Moulard is a hybrid cross between the Pekin and Muscovy duck. This large duck is distinguished because its breast, called a Magret, is known to be the best-tasting duck breast available.
Terrine of Hudson Valley Moulard with Black Winter Truffle, Frisée Lettuce and Balsamic Glaze with Toasted Brioche

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