First Course New York

Your Latest NYC Restaurant Roundup

Fri, 10 Feb 2012 17:30:00 -0500

105 First Avenue New York, NY 10003 (212) 780-0909

Empellon Cocina, the new restaurant of Alex Sturpack from Empellon Taqueria, opened this week in the East Village. The space is nice with a taste of Mexico running through the decor and food. If you are in the mood and on the east side of Manhattan, stop in for some snacks like guacamole and chicharonnes or come try the flour tortilla with different kinds of cheese. This taqueria really raises the bar on how a taco should be served. Empellon Cocina, just like its sister, is authentic but leaves room for creativity.

Don Antonio

309 West 50th St. New York, NY (646)-719-1043

Who doesn't like pizza? Roberto Caporuscio and Antonio Starita, partnered up to open Don Antonio in Hell's Kitchen. These pizza experts opened up shop this week. This restaurant seats 70 and also has a full bar serving quality cocktails. They make their Neapolitan pies in a wood-fire oven and serve a wide range of pizzas including red pizza, white pizza, fried pizza, calzones and stuffed crust.

The Linc

650 West 42nd Street New York, NY 10036 (646) 449 0668

Over by the Hudson River on 42nd Street, The Linc opened up not too long ago and they're serving breakfast lunch and dinner with brunch on the weekends. This new joint is whipping up some American comfort food classics. Favorites include meatloaf, lobster pot pie and steak fries.

Joanne Trattoria

70 West 68th Street, New York, NY 10023(212) 721-0068

If you haven't already heard, Lady Gaga's parents, Joseph and Cynthia Germanotta, opened an Italian restaurant on the Upper West Side. Joanne's Trattoria was named after Lady Gaga's aunt. Chef Art Smith is making his debut in New York City and serving up the food in the kitchen.

Cigkoftem

438 E 9th St

New York, NY 10009

(212) 777-8767

What's new in the world of fast food? Cigkoftem, opened last month and is now serving the East Village vegetarian food and they're doing it quickly. This fast food chain was founded in 1993 and has finally settled down in New York City. The are serving some Turkish favorites to the neighborhood.

Just Another Food Network..on the Internet!

Fri, 10 Feb 2012 14:54:07 -0500

YouTube is making an effort to keep up with the times and give viewers the option of watching TV online. As announced a few weeks ago, the Food Network's Bruce Seidel, is taking the next step in his career and heading towards the internet. Electus, a next generation production studio, appointed Seidel as their Chief Exectuive Officer for the new YouTube Food channel.

Seidel made major contributions to the Food Network. He created some of the channel's most popular shows like "Iron Chef America," "The Next Iron Chef," and "The Next Food Network Star." Before he worked in food television, he worked in strategy and production at the Discovery Channel and Animal Planet.

According to TheWrap, Ben Silverman, founder of Electus, thinks his decision to let Seidel run the new internet channel was wise because of his passion and dedication to cooking entertainment.

Seidel knows exactly what he is getting into. The internet makes room for more opportunities and creativity. It also connects closely to the viewer, allowing instant feedback which can only help the success of this future project.

The new food channel, will make shows specifically for the internet and put them on demand. Seidel seems excited about this new venture. According to The New York Times, Seidel wrote in an email that on the internet, "companies can tap into genres not currently service with the television world.

Stay tuned for this future endeavor. The online channel plans to launch in July 2012.

Infusion 101: How to Infuse Your Own Cocktails

Thu, 09 Feb 2012 15:34:00 -0500

From tea to rosemary and even bacon, infused spirits are all the rage right now! Whether you are trying to modernize a classic or recreate a childhood favorite in drink form such as the peanut butter and jelly, infusing the flavor to the alcohol really does the trick.

The basics include combining various flavors into a base spirit. The most commonly used liquor is vodka because it has the least flavor, but recent trends show that gin, white rum, tequila blanca, and sake can also be used with almost any flavor. If you would like to try a stronger base, make sure the ingredients you use to infuse compliment the spirit. For example if you use bourbon, try bacon or chocolate. Brandy pairs well with fruit.You can even add flare to a classic like a Negroni or a Manhattan by infusing the Sweet Vermouth.

Here is how it works:

1. Pick your base- Choose a good brand, a smoother spirit will absorb the flavors better and stand out more.

2. Pick whatever ingredients you wish to stand out of your product- herbs, fruits and spices are most common but you can also use vegetables, nuts and anything else that has a distinct flavor profile.

3. Place in a mason jar and tightly close. Shake it vigorously a few times.

Keep it stored in a cool, dark place for the time it takes to infuse. Stronger flavors may only need a few days. If you are using a stronger spirit or weaker ingredients, leave it for more than one week. Don't forget to shake it 3 to 5 times a day. Here's a good tip, make sure every ingredient you use, you extract the most flavor from it. For example, if you use vanilla, cut it lengthwise.

Follow these simple steps and start making your fun cocktails.

Here's a recipe for inspiration:

Bacon infused Bourbon old-fashioned

Ingredients

3oz Bacon Infused Bourbon

1/2 oz maple syrup

2-3 dashed Angostura bitters

2 orange slices and orange twist

cherry for ganish

Directions

1. Muddle oranges with maple syrup and bitters

2. Add bourbon

3. Stir ingredients together and strain

4. Garnish with cherry and orange twist

Note: Cook bacon and set aside the rendered fat. When it is cool, put bacon fat into the jar with the bourbon. Let it sit with bacon pieces and after the flavors settle, scoop out the fat and strain.

Hit the Streets of Europe at Barrio 47

Thu, 09 Feb 2012 14:50:00 -0500

Barrio 47, located in the West Village, is a new addition to this trendy neighborhood. Chef Miguel Rosada, from the Core Club, is running the show in this open kitchen and producing Spanish, Italian and French inspired dishes.The Bartenders create innovative cocktails as well as classic and contemporary favorites.

The interior of this 60-seat restaurant has an industrial look with a white Carrara marble bar and painted brick walls. The bar has a custom made chandelier that spans the length of the bar, which distinguishes it from the dining area.

Barrio 47 has an impressive cocktail list where they like to infuse their spirits with aromatics to spruce things up. Their signature Daiquiri is made with lemongrass and vanilla infused Mount Gay Rum mixed with passion fruit puree and lemon. The Mamba Charmer is a refreshing treat with rosemary infused vodka, muddled cucumber, creme de peche and lemon bitters. Launching today for the week of Valentine's day, is a Cotton Candy Martini for her with Vanilla Vodka, Canton Ginger Liqueur, lime, apple and a dash of rhubarb bitters poured onto a ball of cotton candy that melts instantly, and an Old Fashioned Sex on the Beach for him. Bartenders also leave patrons with the option to order off the menu. In the mood for an Old Fashioned or a Manhattan? The bartender can whip one up for you or if you are feeling creative, they can work with you to inspire a new custom-made cocktail to suit your palate by using all of their ingredients at hand.

Their cocktails compliment their savory dishes including Barrio 47's signature cocas, specialty flatbreads from Majorca. Their Marble Charred Portuguese Octopus is served with a three bean ceviche and is fresh and delicious. Their Steak Tartare is made from filet mignon and horseradish creme fraiche is added to give it a slight kick. Don't worry, their seared foie gras is from Hudson Valley Farms where the ducks are not only treated in a humane manner but they are superb. This decadent duck liver is served with an Orange- foie gras reduction with braised endive and brioche toast. They have three pasta dishes on their menu that are made in house including their leek ravioli with braised rosemary leg of lamb, roasted winter vegetables and ricotta salata, a variation of ricotta that is salted, pressed and dried.

Their wood-fired brick oven really takes you on a tour around Europe by featuring items like Mayan Shrimp and pairing the Rack of Lamb with traditional ratatouille. Try their Braised Pork Baby Back Ribs served with traditional Ham and Potato Croquettes topped with an apple herb salad.

Bario 47 opens for dinner at 5:30pm and stays open until 2am everyday. They will begin offering a weekend brunch menu in the spring.

Spice Up Your Valentine's Day with Aphrodisiac Tea

Wed, 08 Feb 2012 14:41:42 -0500

DAVIDsTEA, the tea shop that originated in Montreal, Canada and recently opened two shops in New York on the Upper East Side and West Village, is continuing to expand their loose-leaf tea collection by creating a special one for Valentine's day. DAVIDsTEA uses ingredients from all over the world to make exclusive blends that have interesting flavor combinations.

They are offering two "Love Elixirs" for Valentine's day as well as a Sweetheart Collection. Their "Love Elixirs" combine ancient aphrodisiacs from around the world to get him or her in the mood for love.

The Love Elixir for Him has vitality enhancers to get your man going. It is an herbal blend with muira puma, which is meant to increase your desire for love. It also includes hibiscus, damiana leaf, and wild yam root. Schizandra berries are also part of the mix. They are not only an aphrodisiac but this berry will also increase brain function, give a boost of energy and is typically used for medicinal purposes for longevity.

The Love Elixir for Her is a black tea that combines what every woman wants, cocoa nibs and dried strawberries. It is combined with sarsaparilla, to increase stamina, and damiana leaf, to boost sexual potency.

The Sweetheart Collection is a mix of five loose-leaf seasonal teas meant for the cold weather. Hot Lips is a green tea with cinnamon and pink peppercorns. Snuggle up with your loved one on the couch with Love Tea #7, a blend of black tea, cocoa nibs, dried strawberries and rose petals.

For more information or to order these teas, please Click Here to visit their website.

The Taste of Love: Valentine's Day Restaurant Picks

Wed, 08 Feb 2012 13:17:00 -0500

Getting ready to celebrate Valentine's Day with that special someone? Any idea where you want to dine? You have come to the right place. With so many restaurants in New York City, sometimes it is difficult to take a chance on a new place to dine because you are looking to make this one count. Surprise your loved one and take them to a place that will blow last year's choice out of the water.

Eleven Madison

11 Madison Avenue New York, NY 10010 (212) 889-0905

Have you been saving for this special day? If you are prepared to splurge, your money will be well spent at this 4-star gem located in Gramercy. Chef Daniel Humm has prepared a six course tasting menu for $350 per person. It is super pricey but if your goal is to impress your significant other, this is certainly the place.

First Course

Cauliflower, Taboule Salad with Olives and Orange

Second Course

Foie Gras Torchon with Maple Syrup, Apples and Spice Bread

Third Course

Poached Lobster with Green Tea and Carrots

Fourth Course

Poached Sole with Black Truffles and Celery

Fifth Course

Roasted Beef Rib Eye with Wood Sorrel

Dessert

Chocolate Snow with Bergamont and Olio Verde

Annisa

13 Barrow Street New York, NY 10014 (212) 741-6699

Six courses too much? What about five? Chef Anita Lo's restaurant, Annisa, located on Barrow Street is serving a five course tasting menu for $110 per person with an option to have a wine paired with each course for an additional $42 per person. Start with the Widow's Hole Oysters with black caviar, beets and horseradish or opt for the Wagyu Tayaki, served black and blue with Korean red chili, shiso and land caviar. You can also choose to have the Chicken with Foie Gras served with savoy cabbage and brussels sprouts or the Veal Cheeks and Sweetbread with polenta and mushrooms. Is dessert your favorite part? Have the Chocolate and Blood Orange Parfait or get romantic and share the White Chocolate Fondue for two.

Recette

328 West 12th Street New York, NY 10012 (212) 410-3000

Recette is also offering a five course tasting for $125 per person with a wine pairing which has not been priced yet. This urban American restaurant has a elegant yet casual decor to make less serious couples feel comfortable. The menu is innovative and simultaneously simple but delicious. Take a look at their tasting menu listed below.

First Course

Big Eye Tuna, Oyster, Parsnip Purée, Caviar, Bonito Broth

Second Course

Sweet Potato Gnocchi, Cuttlefish, Black Truffle, Winter Root Vegetables

Third Course

Roasted Sable Fish, Lobster Fricasse, Wild Mushroom, Lobster Emulsion

Fourth Course

Sous Vide Beef Tenderloin, Onion Rings, Creamed Spinach, Sauce Perigourdine

Dessert

Passion Fruit Bavarian, Milk Chocolate Cremeux, Blood Orange Gelée, Hazelnuts

Locanda Verde

377 Greenwich Street New York, NY 10013
(212) 925-3797

Not into tasting menus? Would you like more options for dinner? You should probably check out Locanda Verde in Tribeca. On the day meant for celebrating love also celebrate life while you choose delicious food items from their a la carte menu which offers small crostini plates, antipasti, pasta dishes and entrees. Some of our favorite dishes include the Blue Crab Crostini and the Steak Tartara Piedmontese. At this place, you can never go wrong with one of their house-made pastas. Click Here to check out the full menu.

Ai Fiori

400 5th Avenue New York, NY 10018 (212) 613-8660

How much more romantic can you get? With a name that means "amongst the flowers" in Italian, Chef Michael White's restaurant, Ai Fiori located in the Setai Hotel, is the place to dine on Valentine's Day. For $150 per person you get a six course tasting menu that includes pasta, fish dishes and meat options leaving dessert to chef's discretion. Add a wine pairing for an additional $110 per person.

First Course

Branzino -striped bass crudo, American sturgeon caviar, meyer lemon

Torchon- foie gras au naturel, bosc pear, almond zabaglione, toasted brioche

Second Course

Spaghetti- blue crab, lemon, bottarga, chilies

Risotto al Tartufo Nero- black truffle, riso acquarello

Third Course

Astice- butter poached nova scotia lobster, root vegetable fondant, château chalon sauce

Ippoglosso- line caught atlantic halibut, lentils du pays, black trumpets, lardo, salsify

Fourth Course

Vitello- amish veal chop “au four”, saltimbocca, new potatoes

Anatra- pan roasted duck, foie gras, chestnuts, radicchio, juniper

Pre-Dessert

Dessert

Asiate

80 Columbus Circle #35 New York, NY 10023 (212) 805-8881

Want a place with a view? The Asiate not only has great food but it also has a romantic atmosphere with a great view of New York City. This restaurant, located in the Mandarin Hotel is offering a five course chef's tasting menu during their first seating for $150 per person and a six course tasting menu for $250 during their second seating. A champagne pairing is also available for $100 per person. The menu is listed below, second seating receives both fourth course options.

First Course

Green Market Fruits, Vegetables, Spices of Winter

Lieb Family Cellars, Blanc de Blancs, Brut, North Fork of Long Island 2007

Second Course

Sashimi- Meyer Lemon, Marscapone, Caviar

Marc Hebrart, Rosé, Brut, Premier Cru, à Mareuil-sur-Ay, France NV

Third Course

Risotto- White Chocolate, Cauliflower, Langoustine

Taittinger, Brut, "Cuvée Prestige," Reims, France NV

Fourth Course

(Please Select One)

Sea Bass- Red Miso, Chinese Celery, Consommé

Laurent Perrier, Rosé, Brut, Tours-Sur-Marne NV

Beef Strip Loin

Beef Strip Loin- Smoked Potato, Green Peppercorn

Dom Pérignon, Brut, Épernay, France 1999

Dessert Duo

Chocolate Chiboust, Fresh Strawberries

Mascarpone Ice Cream, Raspberry Granité, Caramel Tuile

Coppo, Brachetto d'Acqui, "Passione," Piedmont, Italy 2007

Behind the Plate with Chef Bernie Matz

Tue, 07 Feb 2012 17:30:00 -0500

I arrived at the modest restaurant on Alton Road crammed between a Starbucks and a sushi place. Bernie's L.A. Cafe is pretty plain with the exception of colorful signage on the window, and a bright red tile wall, but edible treasures await for all who venture inside.

Bernie arrived wearing a casual gray t-shirt and immediately greeted me with a smile and a handshake. After a brief anecdote about Castro's Cuban takeover, his parents emigrating to Miami and his subsequent upbringing in a Cuban-Catholic neighborhood, we started to talk about his passion-turned-business. Matz said he's been cooking since he was a kid. His metaphorical bread and butter used to be a media company, which he says went downhill after 9/11. So, after that he went to culinary school. And hated it.

Fast forward to 2010, when Bernie's LA Cafe opens and becomes his second successful restaurant in South Beach; the first being the Cafe at Books and Books with prime location on Lincoln Road. Despite its huge success, Bernie says the Cafe at Books & Books happened by accident. Bookshop owner, Mitchell Kaplan, sampled his cooking one day and insisted Bernie start a restaurant on his property. They joined forces and the Cafe was opened in 2005.

Although there are plenty of meat dishes on the menu, Bernie recommends eating Vegan as often as you can. (No doubt his mother, Vegan for several decades, might have had some influence.) And try to stay away from processed "meats." (With the exception of Bernie's vegetarian chicken. It's the best meat substitute I've ever eaten. Ever.) Fresh, whole natural foods are simply the way to go.

Cooking isn't just a business for Bernie. In fact, he wishes it wasn't a business at all, rather, a hobby. (I wish my hobbies were half as successful as his.) "Food should be an artform," he muses. "People aren’t just seeing or smelling your art, they’re consuming your art.”

What's his secret to delicious, healthy food-art? It's not something he does, it's what he doesn't do. In Matz's menus and recipes, you will find no butter or cream, no frozen, canned or processed food, no dry herbs, and no preservatives. Then, it's just a matter of making the plates look pretty - which they do quite well here at Bernie's and Books & Books. For locals, both places are welcomed oases from the surrounding overpriced, tourist-targeted eateries that dish out heavy, fatty "authentic" Latin food like it's going out of style. And you know how stylish people want to be in South Beach.

If you want to try your hand at cooking Bernie's SoFlo cuisine, you can purchase up a copy of his 'fresh & healthy family style' cookbook Bernie's Kitchen online or at either of his restaurants. It even comes with a DVD if you'd rather watch Bernie in action.

The Café at Books & Books
933 Lincoln Rd
Miami Beach, FL 33109
(305) 695-8898

Bernie's LA Cafe
1570 Alton Rd
Miami Beach, FL 33139
(305) 535-8003

bernieslacafe.com

Whitehall: Indulge in a Gin Cocktail or a Great Meal

Tue, 07 Feb 2012 17:03:00 -0500

The owners of Highlands, a contemporary Scottish gastropub, and Mary Queen of Scots have done it again, and this time with Gin. Whitehall, located on Greenwich Avenue in the West Village, is a Restaurant/Bar that is trying to capture the quintessence of modern British cuisine while crafting cocktails celebrating the complex, and beautiful aromatic flavors of an underrated spirit, gin.

The dim lit restaurant sweeps you off the streets of New York City, and brings you to London where the structure and decor of the restaurant have been influenced by the city's green gardens and train stations, according to Whitehall's website. The modern light bulbs produce a romantic, intimate yet comfortable atmosphere, making it the perfect place to have a first date or dine with your closest friends.

The cocktails were incredible, and most of them were a perfect balance of tart and sweet. The Sloe Gin Fizz was exquisite and by far the best one. The velvety consistency just slides back so easily and it tastes like a treat. The Aviation cocktail made with gin, maraschino liqueur, creme de violette and lemon is the cocktail for you if you like things bitter sweet. They have mastered an all-time favorite, the Negroni by perfectly blending equal parts gin, campari and carpano (sweet vermouth). They even add a special touch of grapefruit bitters which really perfected this classic cocktail.

What were our favorites? Everything! We started with the fish fritters served with aioli that were being offered as a special snack while we waited for the rest of our party to arrive. Soft and hot rolls served with a salted butter are made in house and baked to perfection.

For starters the Pan Roasted Squid, with housemade spicy pork sausage, fingerling potatoes and relish, was incredible. All the flavors were nicely layered and hit the palate in a way that automatically transported you to a happy moment in time. The Oysters Kilpatrick with smoked bacon and worcestershire dressing featured our favorite flavor combination- spicy, bacon, smokey and sweet. The pressed Duck Terrine with homemade mustard and bread was very tasty. For this dish, it would not be much without the kick from the mustard. The Whitehall Salad is light and sweet with Ouray cheese and topped with a poached egg. The sliced pears and pear vinaigrette are tossed in with the greens creating a simple but delicious salad to go alongside the other starters.

For mains, the Grilled Lamb Sirloin is a must-have. Garlic Rosemary potatoes are put on the side with cos lettuce that has been lightly tossed in a dressing. Underneath the lamb, sits a mushed pea fritter and peas. The mint sauce adds a nice fresh flavor to the dish. It is first braised to make it tender then grilled, making this meat dish extremely tender and probably ranking as one of our favorites. The Roasted Chicken was paired with celery hearts, celeriac puree and a tarragon and watercress vinaigrette. The chicken was cooked to a tee and had the nice flavor of goat's cheese butter added to it. More into fish? The Grilled Mackeral was a lighter entree option, but still was able to compete with the other mains. The potato salad with pickled red onion and lemon mustard dressing really completed the dish, and brought out all the wonderful qualities that mackerel has to offer.

Too full for dessert? Whitehall is not the place to turn down sweets to avoid the extra calories. Their Spiced Carrot Torte is topped with a scoop of toasted coconut sherbet and rum-raisin sauce. The icing is divine and pouring the whiskey hot fudge from their Bitter Chocolate Fondant dessert all over the cake, does wonders for the soul. The fondant is warm and delicious and has a scoop of earl grey-maple ice cream on the side. The Honey Crisp Apple Charlotte (for two) is what everyone recommends, we will have to go back to try it.

The service at Whitehall is spot on. They are friendly, knowledgeable, and ready to promote the new establishment. The server outfits are adorable, with a unisex apron that criss-crosses in the back and plaid shirts. Our server, Lynn, gave great recommendations and never missed a beat with the timing of our meal. We recommend dining during the week because the weekends can be hectic. However their brunch menu, which is offered on Saturday and Sunday days, sounds like it would be worth dealing with a crowded establishment. The difficult part of this scenario would be choosing between the Whiskey French Toast with spiced mulled quince topped with whipped cream and maple syrup and the Banana and Brown Sugar Porridge.

19 Greenwich Avenue (West 10th Street); (212) 675-7261; whitehall-nyc.com

Double the Fun in Feb at Sushisamba

Tue, 07 Feb 2012 15:42:00 -0500

Japanese SAMBAHour launched on February 1st and is a Japanese inspired happy hour at both Sushisamba locations. The happy hour, which is available on weekdays, takes place from 4-7pm, and features Japanese entertainment and workshops. Enjoy delectable bites such as kuromitsu glazed pork belly buns and spicy scallop gunkan, as well as a selection of Japanese beers and sakes.

But that's not all that's going on this month at the well-known resto. On February 18th, Sushisamba will be hosting a special Carnaval to mark Rio de Janeiro's most noted celebration. Enjoy live performances by shimmering samba dancers, dance to batucada drummers, and pick dishes off of their regular a la carte menu. The celebration will commence at 9pm and (sadly) end at 1am. Both locations will broadcast a live feed of the celebration in Brazil and will be serving up their tasty Carnaval Cocktail ($12, leblon, domaine de canton, fresh kiwi, champagne). There will also be yummy carnval food specials!

Shimmy your way to Sushisamba this month and partake in all of their lively festivities inspired by countries around the world!

Pork Cheek Tacos at Mercadito for Share Our Strength

Mon, 06 Feb 2012 12:30:00 -0500

Stop by Mercadito this month and try Chef David Blonsky's smoked pork cheek taco as part of Chef Patricio Sandoval's Tacos for Strength campaign.

“It’s the taco lovechild of the best of Mexican and barbeque flavors," says Chef Blonsky, of Bull & Bear and Public House. More complex than many of the other tacos on Mercadito's menu, tender pork cheek is nestled in a housemade corn tortilla and topped with salsa verde and crispy shallots, queso fresco and espelette pepper. An order of four tacos is $16.50 at dinner and a lunch order of three is $12.50. Five percent of the proceeds from these tacos will go to Share Our Strength, dedicated to ending childhood hunger.

Here's the recipe for you ambitious home cooks, but I'll just swing by Mercadito to satisfy my taco craving:

Smoked Pork Cheek Tacos with Salsa Verde Pistou:

Ingredients:

5 pounds Pork cheeks, cleaned

2 each Carrots, peeled and rough chopped

2 each Spanish onion, peeled and rough chopped

6 stalks Celery, rough chopped

5 sprigs Thyme

3 each Bay leaves, fresh

1 sprig Rosemary

¼ bunch Parsley

3 tbs. Smoked paprika, dolce

½ cup Mezcal

2 quarts Pork demi glace, made in house

Hickory wood

Apple wood

Espelette pepper to garnish

Queso fresco, grated for garnish

Salsa verde pistou

Directions:

1. Smoke pork cheeks at 200 degrees with 3 parts hickory to 1 part apple wood. Allow to cool.

2. Heat a large sauté pot with oil, sear the pork cheeks, remove and set aside. In the same pot, caramelize the onions, carrots and celery. Add pork cheeks and deglaze with mezcal, add in herbs, season with salt and pepper and cover with pork demi. Cover pot with aluminum foil and place in 350 degree oven for 3 hours, or until pork cheeks are fork tender.

3. Remove pork cheeks and then strain the sauce. Place pork cheeks back in sauce and cool down together.

4. Slice pork cheeks and griddle to add a nice crust, place back in braising liquid and keep warm.

5. Place meat in tortillas, spoon some of the braising liquid on top then add salsa verde pistou and garnish with crispy shallots, queso fresco and sprinkle the esplette pepper on top.

Salsa Verde Pistou

Ingredients:

½ cup Bread crumbs

2 tbs Red wine vinegar

1 cup chopped parsley

½ cup Olive oil

1 tbs. Capers

1 tbs. Pine nuts

10 each Pitted olives

2 each Anchovies

1 each Cloves of garlic

1 each Hard boiled egg yolk

Directions:

1. Stir together breadcrumb and vinegar in a bowl.

2. In food processor, mix parsley, oil, capers, pine nuts, olives, anchovies, garlic and egg yolk until smooth.

3. Stir mixture into breadcrumb and adjust seasoning with salt and pepper.