Dumplings at the Grand Szechuan, New York City

I went here on the advice of New York foodie and TV Food critic Ed Levine, because I find I agree with the majority of his reviews. This place is a definite find. In Midtown too, the so called foodie graveyard of Manhattan. This is the kind of food that will linger in your brain for days after eating it. The incredibly silky tofu comes with a smokey, fiery pepper sauce with ground pork, the perfect dish to spoon on rice. The wok fried chicken with almonds and green onion was like a dish of the most incredible fried chicken you can imagine cut into bite sized pieces wok tossed with chili peppers and sliced almonds and green onion. Sounds simple enough but this is not your father's Chinese food.
I can't wait to go back. I'm addicted to spicy foods, and this place is like heaven. I'm glad to finally have somewhere like this nearby (rather than having to travel all the way to Flushing and back for Spicy Tasty or Little Pepper). My meal: Ox Tripe and Tongue (spectacular! amazing spice, mouth-numbing, everything was so crisp and fresh), Dan Dan Noodles (not the best I've had, of this standard szechuan staple.. i wanted a little tartness or tang, but it was still really good), Scallion Pancake (SO good, surprisingly. it was light and flaky, delicious. Not at all, thankfully, the typical soggy dense greasy version), Braised Lamb Fillets with Napa Cabbage and Roasted Chili (amazingly spicy! the lamb was extremely tender. all the different little vegetables were all cooked perfectly. the only negative thing i could say is perhaps it could use a little less salt)... I keep looking over the menu, planning my next visit (Spicy Sesame Noodles, Beef Tendon, Chef's Ma Paul Tofu, Double Cooked Sliced Pork Belly...) The restaurant decor is nothing special, kind of standard, it could be Cleveland in 1980, but nothing is dirty or tacky. The service was as helpful as they could possibly be. There was a cute moment where the server asked if he could take my plate and I sort of went yeah but no but yeah it's so hard to say goodbye!, we both laughed. The clientele was varied -- a Hispanic couple who ordered safe dishes and pushed things around, not eating much. a Jewish couple with sleeping infant who ordered safe (and a lot!) but loved every bite. a few Chinese couples who were really enjoying themselves, and me... At one point the Chinese couple next to me complimented me, saying I really knew how to order the good stuff (aka I eat like them), and it's surprising how i could handle the extreme spice (which was too hot even for them).

Merry Christmas The Drinks Are On Me

Drink Up My Friends, the drinks are on me! Ho, Ho, Ho...

The holidays are a great excuse to drink up and be jolly.
As a vodka aficionado I am always searching for the most enjoyable vodka that I could find. And I am proud to say Titos vodka has become one of my former favorites. Of course Kettle One is still my Numero Uno.
I mostly drink Vodka in straight on the rocks or in martini's where I usually use Ketel One. Tito's has a very distinct flavor to it which I really like in my Martini's. And by the way, it's made right here in the USA.... in Austin at Texas.
Give it a try.

Tequila Shrimp Quesadillas

This is a real cool dish..
Crispy tortillas, melty cheese, and boozy shrimp makes one stellar quesadilla. Serve with Pico de Gallo, Guacamole, crema fresca, and a cold beer for the ultimate snack.
What to buy: Asadero is a mild Mexican cheese that melts well. If you can’t find it, try substituting mozzarella or Monterey Jack.
Crème fraîche and crema are types of naturally thickened fresh cream (the French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, plain old sour cream is a decent substitute, but you may need to thin it with a little water so it’s easier to drizzle.
Game plan: For a slacker solution, leave out the shrimp, add a little more asadero, and make it a cheese quesadilla.
INGREDIENTS
9 ounces grated asadero cheese (about 4 cups)
8 (10-inch) flour tortillas

1 Bottle of Tequila
INSTRUCTIONS
Scatter 1/2 cup cheese evenly over 1 tortilla. Using a slotted spoon, remove 1/4 of Tequila Shrimp from sauce, arrange on tortilla, and drizzle with shrimp sauce to your liking. Scatter with another 1/2 cup cheese, and top with second tortilla. Repeat to make 4 quesadillas.
Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until cheese melts and tortilla gets a few golden brown spots, about 3 to 4 minutes. Flip them and cook for another 2 to 3 minutes, or until tortilla has a few golden brown spots. Repeat for remaining quesadillas. Slice into quarters and serve.

Restaurant Buddakan, New York City

This restaurant ( Buddakan)
75 9th Ave New York, NY
has  amazing atmosphere, it sings to you "try this, try that" you just don't know what to order everything is so great. The main dining room is downstairs but it's wide open and visable from the top two stories up with huge chandeliers hanging overhead and wax-caked candlesticks on the tabletops. The side area in which we ate has pictures of Buddha heads randomly lit on the walls, and a dark environment that gives a sense of privacy. Then ther are the candle lit steps leading down the staircase that descends into a main room with a 35-foot ceiling and a long communal table. I think it sounds fancier than it is. It's really cool.
Our server was very good and well informed about the food on the menu as all the servers are here. He made some excellent suggestions as to the daily special. The food is served family style, which was a great way to get tastes of several different dishes. That's the way Chinese people eat anyway. .You just can't go wrong here with that legendary chef Jean Georges, this guy has never make a bad dish in his life.
We started with a few appetizers, including the General Tso’s Dumpling, which was stuffed with chicken, ginger and garlic, which were served right from the steamer basket. I found the Crispy Calamari Salad with green apples, cashews, and a miso vinaigrette also to be very good. I was the only one that ordered the frog legs, everyone else wimped out. The steamed sea bass roll with cabbage, ginger, sizzling scallion oil was good, tender and buttery.
We tried three main courses, and my favorite was the rich and flavorful Sizzling Short Rib with mushroom chowfun (noodles), and Asian pear. The meat was tender and not at all fatty, the pear was refreshing, and the mushrooms and noodles were a great compliment. Next the list was the Glazed Alaskan black cod with chili eggplant, black bean relish. The fish was light and flaky and the black bean relish was a nice flavor to go with it. The last dish served was a seared pork tenderloin with wild mushrooms, lotus scented rice, Chinese bacon. The rice was wonderful, and full of all kinds of goodies. We also ordered a side of charred asparagus that was amazing and had a great flavor with a "black bean foam." Capping off the meal was a great cup of cappuccino and a Tempura Apple Fritter ,essentially fried apple rings with Saigon cinnamon anglaise (a white, creamy sauce) and salt and pepper caramel. And we didn't forget the Lychee Martini's.. Trust me.

Another great time and a great meal at Buddakan

La Pace Restaurant, Glen Cove, New York

La Pace Restaurant, a fine dining establishment that offers guests a northern Italian and Continental menu. Located at 51 Cedar Swamp Road, Glen Cove, Long Island, New York.

You can expect genuine Italian charm and classic Italian cuisine at this popular restaurant, it's been a landmark for as long as I can remember. . A beautiful wood bar leads you into the main dining room that is divided into two sections. Candlelight and fresh flowers on every table, complete the romantic, sophisticated atmosphere. Perfect for Valentines day!

When you arrive, a combination of warm brick oven, semolina and raisin fennel breads will be brought to your table.

Each dish is prepared to order using the finest ingredients. Signature dishes are Osso Bucco, Veal Chop a la Bussola, Red Snapper Livornese, Chicken Campagnola, and Lobster alla Fra Diavolo. Homemade desserts are luscious Italian cheesecake, Napoleon, and their incredible tiramisu. An exceptional wine list features selections from Italy, California and Chile.

You'll receive a warm welcome from the owners and staff of this well established landmark serving authentic Italian cuisine. The very professional waitstaff, who has been with the restaurant for many years, know the customers and treat them like old friends.