May, 2012, PLAYLIST:
***CURRENT AMUSEMENTS**
You may see a peach salad, a sherry jalapeno gazpacho shot, our new semi-traditional potato salad with pickled ramps, our classic cornichon and garlic dill pickle salad and either a chocolate chip or white chocolate and macadamia nut cookie.
CARRIED AWAY
Sauteed shredded organic carrots and carraway seeds with garlic, julienned cucumbers and pickled foraged ramps. Hummus and minted yogurt on baguette. Vegetarian.
We schmear one side of a baguette with a heap of hummus, and the other with our minted yogurt spread. We pile on shredded carrots sauteed with garlic and fresh ground carraway seeds and then add a layer of our pickled foraged ramps. Layer in julienned cucumbers and you have a veggie delight.
RAMP IT UP
Black olive tapenade, dry roasted turkey, pickled ramps, manchego cheese and olive oil dressed spinach on baguette.
We spread a baguette with our black olive tapenade, then melt manchego on top of dry-roasted turkey and a layer of rough-chopped pickled ramps. Turkey ramps and cheese on the tapenade, EVOO dressed baby spinach to top, a little S&P and send it.
THE FOREMAN
Thin-sliced grass-fed ribeye grilled and topped with swiss cheese and a flat egg on baguette with thin sliced red onion and chipotle cream. The boss is a steak and eggs kind of guy.
THE 5-6-7
Photos to follow:
We take fresh ground lamb shoulder and leg and season it with our version of a Merguez or “a la tunisienne” seasoning (Toasted Chile pepper, fennel seed, peppercorn, cumin, cinnamon, folded into paprika, red pepper coulis, rosemary, olive oil and salt.) We spread the slider with lemon-mint yogurt, lamb patty down, julienne cucumbers and thin sliced red onions and a slice of bulgarian feta. A duo of baguette sliders.
Check your phone. It’s L-M-N-O-P-Q-R. Lamb Mint Onion Piquillos, Queso, and Rosemary. We’re getting our lamb from Vermont and upstate every week. I like Lamb and Mint for spring and I like the spices for depth. It’s kind of like a fresh merguez sausage with a deconstructed tzatziki on a baguette duo.
THE AMIGO
Jalapeno, Anaheim, & Poblano pepper-braised free-range chicken with grated Cotija cheese and fresh pico de gallo made with all organic produce and herbs in a hollowed out baguette-taco spread with a housemade tomato-chipotle salsa rosada.
In the kitchen, we’re tasting all the time. This means salting and seasoning and spicing, a lot. Sometimes we like something that kicks it up a little bit, and a little heat is a great way to get there. Because the peppers are braised, they ease up a little on the heat, but they give over a pepper flavor that’s usually hidden. We hollow out our fresh daily delivered baguette to make something like a baguette-crusted taco shell. We prime it wiith our salsa rosada and a sprinkling of cotija cheese. Fresh housemade (3-4x daily) pico de gallo and more cotja to top. Eso es la comida que nos gusta comer en la cocina con amigos.
PIGGY STARDUST
Star anise and almond milk braised pork, sliced thin on baguette with whipped chevre, sliced pears and strawberry-vin dressed baby spinach.
We don’t know what to make of this sandwich, except that it’s good, complex, and oddly refreshing. We season and sear a pork tenderloin then braise it in almond milk with a white mirepoix and star anise. We cool the tenderloin and dress baby spinach with a strawberry vinaigrette that we make with Champagne vinegar, extra virgin olive oil and organic strawberries. A light vinaigrette with a strawberry finish that works with the whipped chevre on crusty baguette to support the tender braised, thin-sliced pork. We add fresh sliced organic pears to give some crunch and a touch more sweetness and freshness to this dish. It’s a bright spring sandwich that you’ve gotta try.
THE GUT
Sliced slow roasted beef with Esposito’s house-cured salami and weinkase lagrein cheese, salt roasted broccoli chips and a spicy horseradish creme served on fresh baguette. “Your belly or bust.”
Juicy, sliced roast beef and thin-sliced spicy pepperoni combine with weinkase lagrein cheese, organic broccoli, and a house-made horseradish cream to make your belly happy. We toast it all to melt the cheese and crisp the bread and broccoli and bring it all together…oooh boy, you’ve got a meal in your hands.
THE NEW TRADITION
Grass-fed ribeye, sauteed peppers, onions and kimchee, chipotle-adobo tomato jam, and sharp provolone on a baguette.
This is our take on the Cheesesteak. We toss thinly sliced grass-fed ribeye beef on the grill with sauteed onions, green bell peppers and kimchee. We cook them together and top with provolone cheese then scoop them into a toasted baguette with a shmear of our adobo chipotle and tomato jam.
SQUASH!!!
Thinly sliced herb roasted zucchini, fresh mozzarella, roasted piquillo peppers, baby arugula, extra virgin olive oil, and a savory house made olive tapenade served on toasted whole grain pan loaf. “Carnivores, can you hear me now???”.
Vegetarians, this squash’s for you. Meat eaters, it’s so good, it’s for you too! We puree freshly pitted kalamata olives with extra virgin olive oil, fresh parsley, garlic and salt. This tapenade goes on the bread, the squash and peppers are roasted with salt and olive oil, sliced, and layered. Then we pile on arugula and thin sliced fresh mozzarella and we send it your way. Delicious.
