June, 2010

Deli / New / Restaurants — 4 Comments
30
Jun 10

Pastrami Queen

They must have a secret to that great pastrami, but as you can tell in the video, though I did get behind the counter, with camera rolling, I failed to wheedle any secrets out of the stoic, divinely New York, countermen.

That’s the bad news. The good news is that I’ll have to go back and try for it again & again & again & you get the picture. What is not a secret is that Pastrami Queen makes expensive, (worth it to me), superior, highly-rated, kosher pastrami and serves it up in large portions. I mentioned that they are kosher, right? In practice this means don’t expect any dairy with the meat, even including cheese to make a Reuben Sandwich. The irony is that the meat is so good, its the one time I’d take a “Meat on Bread Sandwich” over a Reuben.

I encourage you to go and bust your cholesterol count for the best tasting pastrami this side of anywhere and if in the process you learn their  ”secret” don’t leave P Chef out in the cold. Share the love!

To get to Pastrami Queen head to the Upper East Side of NYC on Lexington between 78th & 79th

1125 Lexington Avenue, New York, NY 10075-0429  (212) 734-1500      The pastrami must be great because they aren’t selling the stuff with their web site @  www.pastramiqueen.com‎
Pastrami Queen on Urbanspoon

Cheese / Deli / Restaurants — No Comments
27
Jun 10

It Ain’t Broken in Hoboken – Fiore’s Deli Since 1913

Fiore’s Deli

If it ain’t broken they better not fix it. That’s the message we have for the guys at Fiore’s. They have been doing it right for almost 100 years, since 1913. You can taste the old school care in every bite of their beyond great Buffalo Mozzarella. Its made on the premises, in the same fashion as the very first batch. It is rumored that Frank Sinatra preferred Hollywood over Hoboken but he could not make a clean break. He would not leave behind the tastes of his boyhood roots. Every week an air shipment of Fiore’s Buffalo Mozzarella arrived in California. We did not see Frank on our visit, but we could tell walking in the door why he loved Fiore’s.

If you visit Hoboken don’t miss it. As one of the local, (very local) regulars told us the place hasn’t changed a bit “Since I staaahted comin’ here. The shelfs, those pig feet dey bin here since I was 7. And I’m forty seven. Its just the same.” He went on to tell us that “Dat guy, dat one there, he was a kid when I first came here.” That kid is the man on the phone and minding the pot in our video.

Fiore’s Deli – 414 Adams Street  – Hoboken, NJ  – 07030-2693  – (201) 659-1655

Fiore’s has a slide show and some ordering information on The Fiore’s Deli Web Site which one of the brothers set up to ship their cheese-a-riffic joy all over the country.

Fiore's Deli Hoboken, NJ Breads

Don't Forget to Pick Up Your Sandwich Bread

If you do go, remember to grab your fresh baked bread from the bin, (rolls or heros on your right, as you face the counter) and bring it to the counter men to load up with your choice of deli sandwich fixings. The “forgetting the bread move” can get you out of synch (that’s the nice term) with the line of hungry locals, who order in a New Jersey patois, that is a joy to hear. A joy to hear unless directed at you, the interloper, keeping them from their sundried tomatoes, roasted peppers, seafood salad or buffalo mozzarella.

And next to last thing, it can get crowded, with lines out the door and part way up the block. Fiore’s lines don’t rival Carlo’s Bakery’s lines (the other local Hoboken food phenomenon) but they can put a dent in your schedule. Now last thing, check out the daily specials. Some days like this past Saturday, they’re special.  Nuff said.

P Chef

Fiore's Deli Hoboken, NJ from the Street

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Fiore Deli of Hoboken on Urbanspoon

New / Sea Food — 1 Comment
24
Jun 10

Still Seeing Seafood Despite Gulf Spill

While our hearts are torn up by the BP oil spill, we expected our stomachs to be in a knot as well because we were expecting problems with the availability of seafood this summer. But to calm our nerves, we did some research and found out that the spill is mostly impacting the prices for, and availability of shrimp and oysters specifically from that area of the gulf.

The spill is not being felt too heavily in prices or availability in the broader U.S. Seafood Industry, primarliy because 83% of our seafood is imported. Just 2% of seafood consumed domestically comes from the Gulf. 

That being said, we send good wishes to the men and women finding the fishes in the bayous and parishes.

Farming / New / Produce — 1 Comment
24
Jun 10

Tomato Low

Tomato Shortages May Be Ending

Have you noticed the signs all winter for ” Tomatoes by request”, or have you noticed tomato free regular salads or sauces? If you didn’t, and didn’t know, there has been a scarcity of tomatoes in all things culinary because of cold weather in Florida last winter. The freeze that slammed  their tomato crop, destroyed 2/3 of the plants. That put a lot of pressure on food service to even find tomatoes, no matter the price.

But good news. It seems that the drought in tomatoes is turning to a glut as late planted Florida tomatoes hit the market in a rush. California tomatoes may hit soon. Wholesale prices have already fallen from $30 for a 25 pound box to $5 or less. If you are not already seeing tomato bargains you will be soon as the system seeks to push through the abundance of fresh tomatoes.

The Florida Tomato Committee has some good ideas for using the surplus like:

Tomato Napoleons: Cut peeled tomatoes into four crosswise slices. Layer with marscapone spiked with fresh dill and slivered smoked salmon. Serve on greens with toasts.

Tomato Tartar: Season chopped, seeded tomatoes with olive oil, lemon juice, capers, minced fresh basil, nicoise olives and onion. Serve on endive; use as a dip, or as a topping for crostini, steamed fish or baked potatoes.

You can find more recipes, some tips and handling information at the Florida Tomato Committee Site.

P Chef

Baking / Farming / New — No Comments
24
Jun 10

Low Grain Prices in our Future?

What was Scarcity is Becoming a Glut

Grain Traders and economists are speculating that we may be headed for grain surpluses this year. Great growing weather in the Mid-West may deliver record domestic corn, soy bean, and wheat crops this year. Also adding to our domestic abundance are modified seeds, which have improved yields much more than anyone expected. All that supply will be coming to market as the Global economy is on life support and not ready to buy.

Overseas, Asian farmers seem on track for record rice harvests as well. And Russian and Latin American growers are on a tear, seeking to convert their abundant time and land into cash through the production of grain crops. The Wall Street Journal reported on June 21 that global acreage devoted to the 16 biggest grains has climbed by 82 million acres since 2006. That much additional acreage is about the same as creating another US Corn Belt.

For chefs this might be good news. As product comes to market when demand isn’t there, prices come down. If grain prices fall, so to do the costs to feed farm animals. Traditionally wholesale & retail meat prices follow. If the scenario plays out as expected,  we will have lots of terrific cooking options. Be ready to take advantage by learning what to do with the ingredients. Sign up with SmartKitchen.com, “The Smartest Way to Learn to Cook Like a Chef from your Own Home(tm).”

P Chef