July 8, 2016
Guess from these photos where Inquirer restaurant critic Craig LaBan ate this week. (Answers below.) 1. The best fried chicken in the region? 2. Tacos al Pastor on housemade tortillas. 3. Rigatoni carbonara with cauliflower and housemade chorizo. For a fresh serving of Craig's Crumb Tracker quiz, join him 2 p.m. Tuesdays on his online chat: inquirer.com/ labanchats Answers: 1. Henri's Hotts Barbeque (1003 E Black Horse Pike, Hammonton, NJ 08037)
January 8, 2016 |
On the wide spectrum of Mexican options now available in Philadelphia, from the taquerias of South Philly to the high-end nuevo polish of Distrito, Cafe Ynez on Washington Avenue sits somewhere in the middle. The cheery midcentury American decor, with its turquoise accents and boomerang-patterned tables, reflects a love of diners drawn from owner Jill Weber's Midwestern childhood. The brunch-centric menu speaks to the notion of midday comforts, too, especially appealing to the growing neighborhood around the old Graduate Hospital and Point Breeze.
July 31, 2015 |
Some of the best food in Ocean City is far from the tourist boardwalk - and considerably spicier, too. Cinco de Mayo, despite its humble setting on a quiet stretch of West Avenue, is one of our favorite go-to restaurants on the island. The colorfully muraled dining room (just down the street from hoagie standby Voltaco's) is a great example of the authentic Mexican flavors that have been flourishing up and down the Jersey Shore in recent years. Owner-chef Roberto Marroquin, who got his start at Cousin's Italian restaurant a quarter-century ago (and then went on to own a pizza shop in Galloway)
July 7, 2014 |
MILWAUKEE - It was the best of times, it was the wurst of times. One minute I'm high-fiving cheering people in the stands, and the next thing I know, I'm a bum. Ah, the life of an athlete - or at least one wearing a giant foam costume for a day. Klement's, the well-known Milwaukee sausage maker, sponsors the nightly "Sausage Races" at Miller Park, home of the Milwaukee Brewers, always in the middle of the sixth inning. This night, I was in it. With one out in the sixth, I donned "Frank," the Hot Dog outfit.
February 7, 2013
Fanny Go's Egg Rolls . . . 2 Roasted Pork Tenderloin With Black Bean-Chorizo Ragu . . . 3 Chef Michael Santoro's Bouillabaisse . . . 4 Michael Santoro's Rouille . . . 4
October 18, 2012
Makes about 4 cups of raw chorizo 2 pounds ground pork 5 garlic cloves, minced 1 tablespoon canela (Mexican sugar) or packed light brown sugar 1 1/2 tablespoons dried oregano 1 tablespoon kosher salt 1 tablespoon smoked paprika 2 to 3 teaspoons ancho chile powder 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 to 1 teaspoon cayenne pepper 1 1/2 tablespoons red...
October 18, 2012
Makes 4 servings 5 tablespoons extra-virgin olive oil, divided 6 cloves garlic, 2 minced and 4 thinly sliced 1 small yellow onion, thinly sliced Kosher salt 3/4 teaspoon smoked sweet paprika 1 cup seeded and diced fresh tomato or one 14 1/2-ounce can diced tomatoes, drained 1 cup dry white wine 6 ounces Spanish-style chorizo, cut into 3/8-inch pieces (1 1/4 cups) 3 sprigs fresh thyme 4 pounds mussels, scrubbed and debearded 1 baguette, cut on the diagonal into 1/2-inch slices Freshly ground black pepper 1. Combine 3 tablespoons of the olive oil and the minced garlic in a small bowl and set aside.
October 18, 2012 |
I'm pushing chorizo, the in-your-face paprika-laden sausage, to the top of my list of dearly beloved pork products. My only hesitation is a reluctance to betray bacon, for which I had a fervor decades before it was, like cupcakes and balsamic vinegar, marketed into a cliche. Let me note that, after a few minutes of horror, I, too, have rejected as hogwash recent propaganda from a pork advocacy group in England that the world will run short of pork - bacon was stressed in the stories to induce panic and hoarding - next year due to bad weather this year.
June 21, 2012
2 1/2 pounds Idaho potatoes 1 medium yellow onion 2 celery ribs 5 medium bulbs spring garlic 5 quarts water 1/2 pound loose fresh chorizo 1. Peel and halve the potatoes. 2. In a large pot, lightly saute the onions, celery, and garlic until soft. Season with salt and white pepper. 3. Add the potatoes and water and bring to a boil. Lower heat to a gentle simmer and cook until the potatoes are just tender. Use the tip of a thin-bladed knife to check the potatoes.
May 24, 2012
1 1/2 pounds ground pork 4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled 2 slices of bacon, finely chopped 1/4 cup olive oil 1/4 cup minced shallots 2 tablespoons chopped parsley 2 teaspoons fresh thyme leaves 1 teaspoon ground cumin 1 cup mayonnaise 2 chipotle chiles in adobo sauce 4 hamburger buns, toasted 1. In a large bowl, mix ground pork, chorizo,...