14 August 2012 Zod Arifai Does Blu So Well

Zod Arifai Does Blu So Well

August 14, 2012 By

Salmon

Could it be that the 45-seat restaurant in bustling downtown Montclair serves up the best food in New Jersey?  It is quite possible. At his award-winning restaurant, chef and owner, Zod Arifai, masters modern cuisine with French, Italian and Asian influences.

Born in Kosovo to parents who were both good cooks, chef Arifai is self-taught with an inquisitive mind and short stints at Bouley and Aureole in Manhattan that have proven to be better at helping him transform in the chef he is today than formal training at a culinary school might have been.

On a recent visit, our party sampled dishes that blew us away. For starters, the Spaghetti Carbonara with Crispy Duck is creamy, velvety with rich duck morsels, the Risotto with Wild Mushrooms and White Truffle Oil is pure decadence with its unctuous texture, earthy mushrooms and drizzle of fragrant truffle oil.  The Seafood Dumplings with Spicy Coconut Broth showcases the thinnest, most delicate wrappers over a tasty seafood mixture that bathes in an ultra-flavorful, just-spicy-enough broth.

Veal Belly

Must-have entrées are the Salmon, Forbidden Rice served with peanuts, scallions and coconut-chili broth, the Duck Breast, Red Cabbage served with a caramelized turnip with a red wine-fig emulsion and the Veal Belly with Soft Polenta, Wild Mushrooms and Sweet and Sour Glaze. The salmon is of the finest quality and the forbidden rice is of toothy perfection. The duck is cooked to a flawless medium-rare and the red wine emulsion is a perfect complement to the protein. The absolute star is the veal belly. For those of us who think pork belly is the perfect food, chef Arifai’s veal counterpart is heavenly. The sweet and sour glaze is tart and cuts through some of the veal’s richness and the polenta is the best I have had, even in Italy – order this dish without fault.

Spaghetti Carbonara

At Blu, chef Arifai creates dishes from techniques and ingredients he tests out extensively and the results are simply spectacular. Nearly seven years after opening, Blu is more at the top of its game than ever.

Blu
554 Bloomfield Avenue
Montclair, NJ
973-509-2202
www.restaurantblu.com

BYOB

Hours:

Tuesday – Thursday: Open at 5:30PM

Friday – Sunday: Open at 5PM

Filed Under: Restaurant Reviews Tagged With: , , , , , , ,
11 August 2012 2010 Hahn Winery Pinot Noir Monterey

2010 Hahn Winery Pinot Noir Monterey

August 11, 2012 By

I sampled this wine with rare duck breast a few weeks back and really enjoyed it.

The 2010 Hahn Winery Pinot Noir Monterey offers a big noseful of ripe raspberries and cherries that I enjoy, a lot. In the mouth, it is rich with raspberry preserves jammy with undertones of pumpkin pie spice. The finish is medium in length with oaky notes.

Pairings:  Grilled chicken. Pan-seared salmon or duck. Wild mushroom risotto.

Style: Red

Grape Type(s): Pinot Noir

Region: Monterey, California, USA

Price: $14

This wine was provided to me for sampling and I am adding to my repertoire as it is truly enjoyable.

Filed Under: Pinot Noir, Red Wine, United States Tagged With: , , , ,
10 August 2012 2010 Garnet Carneros Pinot Noir

2010 Garnet Carneros Pinot Noir

August 10, 2012 By

This North Coast Pinot Noir is ruby in the glass with intense floral and strawberry aromas with earthy/mushroomy notes. Reminds me of grandma’s homemade wild strawberry jam on freshly toasted bread. On the palette, the 2010 Garnet Carneros Pinot Noir offers bright cherry flavors with slightly woodsy undertones. I love this wine’s silkiness, great balance and long flavorful finish.

Winemaker Alison Crowe does a super job with this wine, which is quite possibly the best Carneros Pinot Noir I have had in recent memory.

Pairings:  Grilled chicken or pork chops. I cannot think of many foods that would not be a good match to this wine.

Style: Red

Grape Type(s): Pinot Noir

Region: Carneros, California, USA

Price: $19.99

This wine was provided to me for sampling and I’m adding to my repertoire as it’s truly enjoyable.

Filed Under: Pinot Noir, Red Wine, United States Tagged With: , , , , , ,
9 August 2012 Grilled Brined Pork Chops

Grilled Brined Pork Chops

August 9, 2012 By

Brining is easy to do and a simple way to add moisture to meats, typically poultry and pork.

There are no complicated guidelines to learn when brining, just a basic formula: ¾ cup kosher salt to a gallon of water.  Enhancements can be made to the original formula if you would like, but not needed to create a delicious product.

Ingredients:

  • 1 cup boiling water
  • ¾ cup kosher salt
  • ¾ cup granulated sugar
  • 4, 1 ½-inch thick, bone-in pork chops
  • 1 gallon cold water
  • ¼ cup vegetable oil
  • 2 tsp. black pepper

Directions:

  1. To the cup of hot water, add the salt and sugar. Wait until fully dissolved then pour ½ cup of the mixture into two gallon-size zip top bags.
  2. After the salt/sugar mixture has completely cooled, add two pork chops to each of the two zip top bags. Pour as much cold water into the two bags as possible, still allowing for the sealing of the bags. Gently shake each bag then place in the refrigerator for 12 to 24 hours.
  3. After the brining period is over, rinse each pork chop under cool water and place on a double layer of paper towels. Pat down the pork chops with additional paper towels to ensure their surface is completely dry.
  4. Lightly coat the pork chops with oil then generously sprinkle with pepper.
  5. Grill on a medium gas grill until an instant-read thermometer inserted in the center of the pork chop, and away from the bone, registers 145 degrees, about 15 minutes for medium.  If using a charcoal grill, cook on indirect heat. Temperature inside the grill should be about 350 degrees.

Brined Pork Chops

Brining Tips:

  • Refrigeration during the brining process is critical. If using zip top bags for brining, place them in the fridge door where gallons fit to help the bags stay upright.
  • While brining, the meat must be fully submerged in the liquid.
  • After removing the meat from the brine, rinse it very well under cool water. If not grilling the rinsed meat right away, pat it dry with paper towels and refrigerate until ready to use.
  • Brined meat should not be salted before cooking.
  • Brined meat, especially pork, cooks faster than unbrined meat so be diligent while monitoring the cooking time.

Enjoy and let me know how you do once you try brining!

Veronique

Filed Under: American, Entrees, Pork Tagged With: , , , ,
8 August 2012 Croissant and Chocolate Bread Pudding

Croissant and Chocolate Bread Pudding

August 8, 2012 By

We all know what a comforting dish bread pudding is, and in this recipe, croissant and high-quality chocolate put a luxurious twist on the modest original. I urge you to splurge on good chocolate for this recipe – it is well worth it.

Ingredients:

  • 6  egg yolks
  • 1 1/2  cups  whole milk
  • 1 1/2 cups  heavy cream
  • 1 cup  granulated sugar
  • 2 Tsp. pure vanilla extract
  • 1/2  tsp. sea salt
  • 8 day-old butter croissants, cubed into 1-inch pieces
  • 3.5 ounces  dark chocolate, broken into pieces
  • 3.5 ounces  milk chocolate, broken into pieces

Before Baking

Directions:

  1. Preheat the oven to 375 degrees.
  2. Coat an 8-inch or 9-inch square baking dish with cooking spray.
  3. Whisk the egg yolks, milk, cream, sugar, vanilla and salt in a large bowl. Add the croissant pieces and the chocolates. Using a large spoon, ensure all the croissant pieces are coated with the cream mixture. Let absorb for 20 minutes.
  4. Pour the croissant and cream mixture in the coated baking dish and bake for 35 minutes.

Yields 8 servings (or 6 at my house).

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , , ,
7 August 2012 2008 Dr Loosen Riesling Eiswein

2008 Dr Loosen Riesling Eiswein

August 7, 2012 By

I served this delicious dessert wine at a recent party and thoroughly enjoyed it.  On the nose, this German Eiswein is lively with floral and tropical notes. In the mouth, it is not too heavy and offers honeyed peach and pear flavors. The finish on the 2008 Dr Loosen Riesling Eiswein sees a little acidity to balance the not-too-sweet flavors.

93 points by Wine Spectator.

Pairings:  Cheese course, lightly salted nuts. Fantastic sipped on its own.

Style: Dessert Wine

Grape Type(s): Riesling

Region: Mosel, Germany

Around $40

 

Filed Under: Dessert Wine, Germany, Riesling Tagged With: , , , , ,
30 July 2012 World’s Easiest Baby Back Ribs

World’s Easiest Baby Back Ribs

July 30, 2012 By

I really enjoy barbequed ribs but until a few years ago, I was frankly intimidated by them.  This recipe is so simple and delicious that I now prepare ribs about once a month.

The BBQ sauce recipe I include below is absolutely fantastic, but do not let it prevent you from making these ribs, simply use store-bought sauce for a still-delicious alternative.

Ingredients:

Dry Rub on Ribs

Directions:

  1. Place charcoal on one side of the grill and light up. If using a gas grill, ensure one area is on medium-high and another on low. Temperature should be around 400 degrees.
  2. Cut each rack in two, down the middle. Sprinkle the rub generously over the pork and massage it in.
  3. Place a 24” long double layer of aluminum foil on a work surface and put a half rack on it.  Wrap the rack well with the foil. Repeat with three remaining racks.
  4. Put the wrapped ribs on the grill over the area with no coals or over the low heat on a gas grill. Cook for an hour with the closed lid, turning twice. Ensure not to pierce the foil.
  5. Remove the ribs from the grill and set aside. Drain the wood chips and place directly on the coals, or in the gas grill basket. Close the lid to build smoke for 5 minutes.
  6. Take the ribs out of the foil packets and place on a platter.  Using a brush, slather the ribs liberally with BBQ sauce.
  7. Place the ribs on the grill, bone side down, and cook for 10-15 minutes, turning once and basting the second side. Let the ribs rest for 5 minutes then cut into individual ribs. Serve with additional BBQ sauce, if desired.

Makes 4 appetizer servings or 2 entrée servings.

 

Filed Under: American, Entrees, Pork, Starters Tagged With: , , , ,
29 July 2012 Tangy Dry Spice Rub

Tangy Dry Spice Rub

July 29, 2012 By

This super simple yet delicious rub compliments pork especially well. Mix a double batch and save half for up to a month.

Ingredients:

  • 1 Tbsp. Kosher salt
  • 2 tsp. each granulated garlic, smoked paprika and dried thyme
  • ½ tsp. each black pepper and granulated sugar
  • 1 tsp. onion powder

Directions:

  1. Mix all the spices together. Apply liberally to pork – baby back ribs, tenderloin or chops.

Makes about ½ cup.

 

Filed Under: American, Sides Tagged With: , , ,
27 July 2012 42 Wines by the Glass at Spuntino Wine Bar and Italian Tapas

42 Wines by the Glass at Spuntino Wine Bar and Italian Tapas

July 27, 2012 By

Arancini

With less than six months under its belt, Spuntino Wine Bar in Clifton has garnered positive accolades from locals and northern New Jersey wine lovers. The well-appointed space is divided in a lounge area with table and bar seating and a comfortable dining room with an open kitchen concept. There are even private rooms for small gatherings.

Spuntino offers a clever and affordable wine list, including 42 Italian wines by the glass, over 100 Italian wines and a reserve wine list of stellar, sought-after bottles.

The extensive menu features small plates ideal for sharing.  The larger-than-usual portions offer some old school favorites and creative, modern fare.

On my last visit, my guests and I sampled a plate of Salumi and Formaggi, cured Italian meats and cheeses, that was excellent.  Diners can opt for one selection for $4, three selections for $10 and ten for $18. Some of the choices are the Prosciutto di Parma – aged for 18 months, the Fontina – paired with honey and the Hot Sopressata – imported from Central Italy. All were served with perfectly grilled crostini.

Antipasti ($5) options range from an olives plate to pan-seared goat cheese wrapped in Mortadella to mussels steamed in white wine sauce.

Salumi Pizza

Bruschetta come in nine variations (one for $3, three for $8 and five for $14) and are mounded with toppings like Ricotta cheese and roasted grapes, goat cheese and caramelized onions and Gorgonzola cheese, apple and walnuts.

Must-try fried choices ($6) are the Arancini – fried risotto balls stuffed with peas and Mozzarella and the Carciofo – perfectly fried artichoke hearts served with a tangy lemon aioli.  The Arancini are super-crunchy on the outside with perfectly creamy risotto on the inside – a truly delectable treat.

Meatballs ($6) are a labor of love at Spuntino and come three to an order.  The classic version is served with either a rich tomato sauce or a spicy marinara sauce – try the latter, it is delicious. Diners can opt for pork, chicken, vegetable or lamb variations.

There are five pastas ($8) on the menu at Spuntino and our favorite was the Perciatelli Con Pesto – thick spaghetti with rich, herby pesto sauce.

The thin-crusted and hand-stretched pizzas are truly some of the best around these parts.  Whether in the mood for a simple basil and Mozzarella Margherita ($9) or a decadent and meaty Salumi ($11) pizza topped with Prosciutto, crumbled sausage, Capocollo and Cacciatorini, do not pass up ordering a pie.

Tapas-style food allows diners an opportunity to try many different dishes they might not otherwise order. Spuntino is a perfect place to share a romantic meal or for dining with a group.  Add it to your list of places to try for delicious and affordable food and wine in northern New Jersey.

Spuntino Wine Bar & Italian Tapas

94 Kingsland Road

Clifton, NJ, 07014

(973) 661-2435
HOURS

Friday and Saturday: 11 a.m. – 1 a.m.
Sunday: 11 a.m. -10 p.m.
Monday –Thursday: 11 a.m. – Midnight.

 

Filed Under: Restaurant Reviews Tagged With: , , , , , ,
18 July 2012 2010 Villa Calcinaia Comitale Grechetto

2010 Villa Calcinaia Comitale Grechetto

July 18, 2012 By

Had this wine with both lobster pasta and grilled Branzino and it complimented the dishes perfectly.

In the glass, this Tuscan wine is pale yellow with a slight greenish tint.  On the nose, it’s very faint, almost non-existent.  In the mouth, it’s delicate with fruity aromas of green apple and pear with bright acidity for a crisp finish.   Really enjoyable.

Pairings:  Seafood, grilled fish or chicken.  Pasta with olive oil and garlic.

Style: White

Grape Type(s): 90% Grechetto and 10% Vernaccia

Region: Tuscany, Italy

Around $15

 

Filed Under: Grechetto, Italy, White Wine Tagged With: , , , , , , ,
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