Tamarind Shrimp Soba Noodles
Tamarind Shrimp Soba Noodles
This is a typical Asian dish with warm, smooth and bright flavors. Soba noodles are typical Japanese noodles made of buckwheat and wheat flours (you can find soba and most of the ingredients in this recipe in any Asian store, Kaluystan’s in NYC, Whole Foods or online).
The velvety flavorful sauce is semi-sweet and made with tamarind concentrate and coconut milk, infused with bright tangy Asian flavors – lime, red Thai chili, crispy shallots, mint and fennel seed. The shrimp are grilled to perfection (you can also sauté them if desired), then tossed with the Soba noodles and sauce to make a light, refreshing dish for Springtime. Garnish with cilantro, red pepper flakes, cashews or diced mango for some extra layers of flavor.
Ingredients
2 shallots, thinly sliced
1 tablespoon sesame oil
36 shrimp, cleaned and deveined
½ cup tamarind concentrate (or use paste dissolved in coconut milk, strained)
1 cup coconut milk
4 Keffir lime leaves (or 1 tablespoon lime zest)
1 red Thai chile, diced
¼ cup mint leaves, chopped
2 cloves garlic, chopped
1/8 teaspoon fennel seed, ground
½ cup rice vinegar
½ pound buckwheat soba noodles
3 tablespoons sesame oil
Garnishes: chopped cilantro, red pepper flakes, cashews, diced mango
Preparation
Heat a 6-inch sauté pan over a medium heat and add the oil and shallots. Cook the shallots until golden brown and slightly crisp. Remove from heat and allow to cool completely.
Shrimp Tamarind Mixture
In a small bowl, mix the tamarind concentrate and coconut milk. Add the shrimp, lime leaves or zest, chili, mint, garlic, fennel seed, rice vinegar and crispy shallots together and let marinate for at least 1 hour up to 6 hours in the refrigerator.
Tamarind Coconut Sauce
Remove the shrimp from the marinade and reserve the marinade.
Bring a pot of water to a boil, and add the soba noodles. Immediately add a cup of cold water to the pot. When it comes back to a boil, drain the noodles. (You can also sauté the noodles in some sesame oil after boiling and draining them, over high heat to crisp them on the bottom before serving).
Shrimp on Grill
Heat a 10-inch sauté pan or a grill over high heat, cook shrimp for 6 minutes.
Grilled Shrimp
Pour the marinade into a 2-cup sauce pan and bring to a boil, and reduce until thickened. Return the reduced marinade to the shrimp and divide the noodles among plates (or a large serving platter for the table), and serve the shrimp with sauce over the warm noodles.
Garnish with desired toppings: cilantro, red pepper flakes, cashews, cubed mango.
Serves 6.
Adapted from recipe by Richard Ruben, Techniques of Healthy Cooking, Institute of Culinary Education.
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Similar recipes you may enjoy:
Epicurious Coconut Shrimp with Tamarind Ginger Sauce
Chipotle and Tamarind-Glazed Shrimp
Soba Noodles in Sesame Ginger Sauce with Grilled Veggies
Camille Cooks Sauteed Shrimp with Tamarind and Soba Noodles
Shrimp Scampi Pasta
Shrimp Scampi Pasta
The temperatures are rising and the sun is shining which means one thing – Spring is finally here. For me, that means lighter flavors, fresh herbs, fruits and veggies from the farmers market, and seafood, seafood, seafood.
My photographer friend, Maike Paul and I have partnered up on some food styling and photography projects and we wanted to shoot a pasta dish together in her studio. I decided to make a lovely Shrimp Scampi Pasta– it’s fresh, light and fairly quick to make (not to mention absolutely scrumptious!) I found a great Scampi Linguine recipe by Ina Garten that was perfect – succulent jumbo shrimp sautéed in butter and olive oil with garlic, in a velvety bright sauce made with lemon juice, lemon zest, red pepper flakes and fresh parsley. I switched up the recipe a little by using fettucine instead of linguine, added some white wine and a little extra butter into the sauce, threw in a few scallions, and upped the amount of lemon zest and red pepper to give it some extra flavor and kick. If you want to make the Scampi and skip the pasta for a lighter dish, go for it – it’s totally amazing on it’s own (with a glass of white wine to accompany, of course!)
Shrimp Scampi Pasta
Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine or fettucine
4 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound jumbo shrimp (about 12 jumbo or 16 large shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
2 large scallions, sliced
1/2 lemon, zest grated for sauce plus extra for garnish
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup white wine
1/4 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
Garnish: parsley, lemon zest, red pepper, salt and pepper
Directions
Drizzle the vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Scampi Ingredients
Prep all ingredients (chop garlic, parsley, green onions, lemons, zest and measure out oil, lemon juice, wine and salt and pepper and red pepper).
Sauteed Shrimp in Lemon Butter Sauce
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 3-4 minutes, stirring often. Add the parsley, lemon zest, wine, lemon juice, lemon slices, scallions and red pepper flakes; cook for 1-2 additional minutes. Remove from heat and toss to combine.
Shrimp Scampi Pasta
When the pasta is done, drain the cooked pasta and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve with additional chopped fresh parsley, lemon zest, salt and pepper to taste and red pepper flakes, if desired. Serve with a glass of white wine (Chardonnay or Sauvignon Blanc) and a green salad or crusty bread.
Makes 2-4 servings.
Adapted from Linguine with Shrimp Scampi by Ina Garten, Food Network
Roadtrip! Food and Fun :: Boston/Martha’s Vineyard
VIEW SLIDESHOW OF PHOTOS FROM BOSTON
Boston Waterfront
I took the most amazing trip to Boston and Martha’s Vineyard over Labor Day holiday and fell in love. Boston is one of those places that feels like a big city but is actually pretty small and low-key if you ask me. I loved the slower pace, the still quietness of the South End on a Saturday night. The views of the harbor, the blue and white hues of sailboats and water surrounding the city’s edge. The amazing Italian food in the North End, the historic architecture all over the city and along the Freedom Trail, and the beautiful campus of Harvard University.
Charles River Sunset
Watching the sunset at dusk over the Charles River. Amazing lobster and seafood on the harbor with views to match…and for a big city girl like me, I think I could live here one day.
The Colonnade Hotel Rooftop Pool
We stayed at the amazing Colonnade Hotel (with a rooftop pool and bar!) in Back Bay.
Shop in Back Bay, Boston
The next day, we headed to Newbury Street in Back Bay for shopping…
Public Gardens, Boston
then we wandered through the Public Gardens, heading to historic Charles Street to see all the beautiful old homes in Beacon Hill
The Hill Tavern
before we stopped at The Hill Tavern for drinks and lunch.
Old City Hall
We spent most of the day hiking the Freedom Trail to see all the old historic buildings and sites around town.
Shrimp & Polenta, Sibling Rivalry
That night we had amazing dinner in the South End at Sibling Rivalry and had some delicious seafood.
Harvard University
Our last day there, we made our way to Harvard University and trekked around Cambridge! Boston is definitely small enough to see in a few days, but the views and slower pace will make you want to stay a lot longer.
Here’s a few places I went to that you don’t want to miss on your next trip to Boston:
The North End, Boston
North End (Boston’s Little Italy): If you are in the mood for Italian food and pastries, this is the place to go. Just head straight to Hanover Street and you’ll find a multitude of shops, restaurants and cafes, delis, pizzerias, bakeries, pubs and taverns. Many have lines out the door on a Friday night so reservations are highly recommended!
Lucca, The North End Boston
We had an amazing dinner at a really nice Italian restaurant called Lucca on N. Hanover Street (Grilled Veal with Truffled Mash and Asparagus) and Lobster Tagliatelle!
Cannoli from Mike's Pastry
Then we hit Mike’s Pastry for amazing cannolis and gelato. Um, YUM!
Giacomo's, The North End
Here’s a list of my favorite places in The North End that you don’t wanna miss: Lucca, Strega, Neptune Oyster, Giacomo’s, Fiore, Cantina Italiana, Dino’s Pizza and Subs, Mike’s Pastry, Modern Pastry.
Newbury Street, Back Bay
Back Bay/South End - These are two of Boston’s nicest neighborhoods in my opinion. Back Bay is the best place for shopping, art galleries, gardens, cuisine and culture in Boston. There are gorgeous historical homes and churches, clothing boutiques, spas and salons and fabulous restaurants to explore. Head to Newbury Street and make your way to the Public Garden to check out the Swan boats or just hang out in the park. The Charles River Esplanade is a great place to get a gorgeous view of the harbour and stroll along the river on a sunny day.
Sibling Rivalry, South End
The South End is a tree-lined neighborhood known for its fine dining, art galleries, open market, restaurants and high end martini clubs and jazz bars. Head to Tremont Street and check out Sibling Rivalry, Stella, Tremont 647 for a nice dinner.
Enjoying a Blueberry Martini @ 28 Degrees
Then hit 28 Degrees for some great martinis..
The Beehive
and The Beehive for amazing live jazz and blues.
Seaport, Boston Harbor
Waterfront/Seaport District – If you want a great view of the Boston Harbor, then you need to go to Waterfront and Seaport District. You can start in the North End near the Bunker Hill Bridge and then continue around Atlantic Ave to Christopher Columbus Park and view the harbor islands. From here you can walk to the Aquarium where there are several cruise lines that take you around the harbor. Head down to Rowes Wharf to check out the show cruise ships and Boston Harbor Hotel and Towers and then cross the old Northern Bridge to the Seaport District.
Legal Seafood
The two places I recommend for Waterfront Dining are the famous seafood restaurants Legal Sea Foods and across the street the Legal Test Kitchen
Shrimp Cocktail at LTK
(we ate at LTK and I had the most amazing Shrimp Cocktail
Truffled Lobster Mac & Cheese, LTK
and Truffled Lobster Mac ‘n Cheese – to die for!)
Tia's on the Waterfront
For casual dining and terrific cocktails on the harbor, there’s no other place than Tia’s Restaurant and Bar on the Waterfront! Closer to the North End than the Seaport, but awesome place for happy hour and watching the sunset..
Martha’s Vineyard, MA
VIEW SLIDESHOW OF PHOTOS FROM MARTHA’S VINEYARD
Vineyard Haven Harbor, MV
If there is ever a place I would like to go after retiring myself from the hustle and bustle of New York City, Martha’s Vineyard has to be top of my list. This charming island is the epitome of beautiful architecture, history, charm, quietness, tree-lined streets, locals, antiques and oh, seafood.
Vineyard Haven, MV
We took a train to Woods Hole from Boston and then took a ferry to Vineyard Haven, a lovely area of the island full of shops, restaurants, beautiful homes and even more stunning views of the ocean.
Black Dog Tavern
We strolled the streets for awhile and then made our way to the famous Black Dog Tavern, a restaurant and pub established in 1971,
Black Dog Clam Chowder
famous for their Quahog (Clam) Chowder. Read my full review and get the recipe here!
The Edgartown Inn
Then we made our way to Edgartown, a quiet, beautiful little village on the island to check in to our Bed & Breakfast, The Edgartown Inn.
South Beach, Martha's Vineyard
We decided to hit the beach immediately, so we headed to South Beach, the smaller, quieter beach on the South side of the island.
The Edgartown Lighthouse
After relaxing and watching the sunset, we decided to head over to the Edgartown Lighthouse
House in Edgartown
and take in the views of the beautiful old homes,
Edgartown Harbor
harbors and the Harbor View Hotel.
Lobster Bisque
That night we hit The Seafood Shanty for some delicious Lobster Bisque, Seafood Pasta, and Grilled Scallops and Shrimp. Situated right on the harbor, this is a great place for fresh seafood and great waterfront views. The prices are pretty reasonable too! After we stuffed our faces, it was time to have some fun.
The Atlantic Restaurant
We headed down to a fun area near the harbor and stopped at a local pub, and ran into a wedding party who pretty much took over the whole center of town. To top off the night, we went to the Atlantic Fish & Chop House for a drink and headed back to crash out!
Vineyard Breakfast at Edgartown Inn
The next day it was raining so our plans to hit Aquinna Beach on the other side of the island were ruined, but we had an amazing “Vineyard Breakfast” at our B&B with homemade apple cinnamon coffee cake,
Awesome Breakfast at Edgartown Inn
scrambled eggs and bacon and some juice and coffee. Such a cute place!
Chappy House
We walked off breakfast by strolling around on N. Water Street for awhile..
Main Street, Edgartown
and then we took a stroll down Main Street to check out more beautiful old homes, bookstores, shops and antique stores before we had to leave.
Murdicks Fudge, Edgartown
One of my favorite finds was Murdick’s Fudge - delicious creamy fudge in about 10 different flavors! Who can resist that?
The Vincent House
The Vincent House was also really cool – the original home built in 1672 was actually transported into Edgartown and you can tour the house to see the classic Vineyard architecture and antique furnishings.
The Vincent House, MV
Imagine cooking in a big old fireplace like this–Love the cast iron pots!!)
VIncent House Garden
This was definitely one of the most fun trips I’ve taken in a while..and I’ll most definitely be back (maybe for good!)
Edgartown Harbor
Top Ten (Things I Love) :: August ‘11
MacBar, Soho – Four Cheese Mac ‘n Cheese
MacBar is a groovy and modern mac ‘n cheese take-out bar smack in the middle of Soho on Prince Street near Lafayette. They offer 12 different varieties of gourmet mac ‘n cheese combinations such as: Four Cheese with queso blanco, fontina, emmental and gouda, Mayan Chipotle with chicken Diablo, Chihuahua cheese and green onions, Mac Lobsta’, Mac ‘Shroom, Mac Quack with duck confit, fontina, caramelized onions and fines herbes and more. Who can resist a creamy, savory bowl of piping hot ooey-gooey macaroni and cheese? I know I can’t!
54 Prince Street | NYC 10012 | (212) 226-8877 |
http://macbar.net/
La Follia, Gramercy – Beet Salad with Mint, Ricotta and Pistachios & Sauteed Garlic Spinach
La Follia is an upscale Italian restaurant and wine bar in Gramercy on 3rd and 19th Street. They offer delicious small plates, pasta dishes and entrees, salads, veggie sides and have an impressive wine list. My favorite small plate dish is the Roasted Beet Salad with Mint, Ricotta and Pistachios..it has a light vinaigrette dressing and is perfectly mixed with fresh mint and creamy ricotta and roasted pistachios to give it some crunch. They also have an excellent line up of Crostinis including Burrata, Olive Oil and Sea Salt, Imported Ricotta with Pesto, White Bean and Olive and more – perfectly crispy with the finest toppings – YUM. If you’re in the mood for some Salumi, try the Prosciutto Di Parma or Soppressata with a selection of cheeses, a side dish of Broccoli Rabe with garlic and chili flakes or Brussel Sprouts sautéed with crispy Prosciutto or the sauteed garlicky Spinach. Rumour has it their House-Made Pappardelle with Braised Pork Ragu, Thyme and Pecorino is amazing! An intimate bar setting and outside seating make this a perfect date spot on a Friday night.
226 3rd Avenue at 19th St | NYC 10003 | (212) 477-4100 |
http://menupages.com/restaurants/la-follia/menu
Waterfront Ale House, Murray Hill – Spicy Texas Chili with Serious Hot Homemade Hot Sauce
This is one of my favorite neighborhood saloons in Murray Hill. The food is fantastic, the locals are loyal and the service and staff are great. They make their own homemade Hot Sauce (which sells for $4 a bottle at the bar) – amazing with their Spicy Texas Chili! Perfectly seasoned and cooked to perfection with a bubbly layer of cheddar cheese and topped with green onions, the chunks of steak and beans make this chili a comforting dish with a cold brew on a Happy Hour kinda night. They have an impressive line up of more than 80 domestic, locally crafted and imported beers, as well as effervescent gins and “real” absinthes when you’re in the mood for a good shot of something stout on a Friday night. Don’t miss out on their BBQ either – their hot-off-the-grill Pulled Chicken and Pulled Pig sandwiches, Texas Dip Smoked Beef Brisket and hand cut Sweet Potato Fries rock!
540 2nd Avenue (Corner of 30th St.), NYC
| (212) 696-4104 |
http://www.waterfrontalehouse.com/
Prime and Beyond, E. Vlg – Wet Aged Ribeye with Scallion Salad, Fresh Cut Fries
Prime and Beyond is a newly opened Steak place in the East Village NYC. They hand select all of their meats and dry or wet age them in a humidity controlled refrigeration on premises for up to 8 weeks, giving their meat extraordinary flavor and juiciness! They also have amazing burgers, salads, and hand-cut French fries, along with a selection of side dishes including grilled veggies, potato salad, and Wagyu Salami. In the mood for a Korean twist to your meal? Try to the Bulgogi Rice Bowl or the Short Rib Stew with a side of Kimchi and Spicy Scallion salad. Amazing flavor and a nice intimate yet casual atmosphere.
90 E. 10th St, NYC | (212) 505-0033 |
http://www.primeandbeyond.com/Home.html
Ocean Grill, UWS – Shrimp Cocktail, Fresh Crab, Avocado, Mango and Jalapeno Roll and Lobster Cocktail
I have found no other spot in NYC that has fresher seafood, as well as a comfortable and relaxing environment for an outdoor cocktail and delicious sushi and seafood. Their shrimp and lobster cocktail dishes come served on a bed of ice, fresh lemon, drawn butter and cocktail sauce – not to mention humoungous pieces of shrimp and lobster that is chilly and delicious on a hot summer day! Their sushi is also amazing – I fell in love with their version of the “California Roll” which is actually huge pieces of fresh lump crabmeat, avocado, mango and jalapeno. Great location situated across from the Museum of Natural History, so ideal for a Sunday brunch and walk in Central Park!
384 Columbus Ave (at 78th St), NYC | (212) 579-2300 |
Oficina Latina NYC, Nolita – Orange Ginger Margaritas & Ham and Cheese Arepas
The concept of this hip restaurant and bar in Soho reflects the Pan American Highway along Central Mexico and South America with its Latin Tapas menu and exotic cocktails. The interior looks like a mechanic’s garage with a small lounge area, outdoor dining area and interior dining room. Their exotic tropical drinks are all handmade, with flavors such as Orange-Ginger Margaritas, Cilantro Avocado Margaritas, Blackberry Caiphirinas and Mojitos, made with muddled fruits and spicy and sweet rims. My favorite Tapas dish is their Albondigas (Spicy Meatballs in Tomato Sauce) and their Arepas which are corn pockets filled with ham and melted cheese. They have a huge menu filled with other Latin dishes such as Ceviche, Tostones, Cuban Tortas, Croquetas filled with pan-seared crab cakes and chipotle sauce as well as slow-cooked black beans, roasted pork leg and rice and deep fried green plantains. Definitely a spot you don’t want to miss!
24 Prince Street (near Mott St), NYC | (646) 381-2555
http://oficinalatinanyc.com/
Sanctuary T, Soho – Smoky Black T-Dust Seasoning & Sangria
Not only is this a cool hip restaurant in Soho, but they sell fantastic tea-infused seasonings made out of organic teas and spices. My favorite is the Smoky Black T-dust seasoning, made of smoked tea, black peppercorns and sea salt. Their other seasonings are Tahitian Green, Chili Rooibos and Citrus White, also made of organic green, red and white teas. They also sell loose leaf drinking teas and have an awesome menu with organic Asian inspired dishes, salads and burgers as well as duck, seafood and pasta dishes. Their cocktails are artisan-made too, of course infused with their organic teas and fresh fruits and other goodies. Can’t miss out on their fresh made Sangrias either!
337B W. Broadway, NYC | (212) 941-7832 |
http://www.sanctuaryt.com/
KitchenAid/House Beautiful’s Kitchen of the Year event with Tyler Florence, Rockefeller Center
Last month, KitchenAid and House Beautiful magazine created the 2011 Dream Kitchen of the Year smack in the middle of Rockefeller Center. Chock full of gorgeous KitchenAid appliances, indoor and outdoor bar and grilling spaces, and of course hosted by Tyler Florence – we were treated to delicious mini-hors d’oeuvres and cocktails and goodie bags filled with KitchenAid cooking utensils and Tyler’s new cookbook “Family Meal”. My favorite recipes out of the cookbook are his down-home Southern specialties like Chicken-Fried Steak with Biscuits and Gravy, Southern-style Fish Fry Up with Big Papa’s Tartar Sauce and Fennel Sausage Hush Puppies. Makes me miss living in the Atlanta – always ready for some good old fashioned Southern comfort food! Now that Autumn is on the horizon, I see a Southern tailgating feast coming right up!
Check out my photos from the Kitchen of the Year event here
Check out KitchenAid’s site here
Buy Tyler Florence’s “Family Meal” Cookbook here
Gemma, Bowery – Fresh Ricotta and Pesto Crostini and Arancini Risotto Balls
Gemma is one of those places where you need to go to see and be seen. Connected to the beautiful Bowery Hotel, Gemma is an upscale Italian dining establishment open for lunch, brunch, dinner, cocktails and dessert. My favorite dishes are the Arancini and Polpettine (Risotto Balls and Meatballs), their Buffalo Ricotta and Pesto Crostini, and Oriechette with Broccoli Rabe and Crispy Garlic Chips sautéed in Olive Oil with Red Pepper flakes. They also have amazing wood-fired pizzas, pasta dishes, salumi and formaggi plates, and if you’re in the mood for a massive grilled Bistecca Steak or Roasted Baby Lamb Chops – well, you can get that too. Don’t forget to top off your meal with a Calzone di Nutella or and Affagato (vanilla gelato drowned in espresso) and a shot of Frangelico or Limoncello. Amazing menu and service to match – what more can I say. A NYC must-visit for Italian dining!
335 Bowery, NYC 10003 | (212) 505-9100
http://www.theboweryhotel.com/dining.php
Teqa, Murray Hill – Braised Short Rib Tacos and Margaritas
Newly opened this summer in Murray Hill, Teqa is a gorgeous tequila bar and Mexican restaurant with a gorgeous menu to accompany the space. The Frozen Hibiscus and Rose Margaritas are a beautiful thing – made with hibiscus-infused el jimador, combier, fresh lime, agave, rosewater mist and hibiscus salt. Order a pitcher (or two!) – you won’t regret this one!
For a dinner entrée, I unashamedly inhaled the Guinness Braised Short Rib Tacos that literally melted in my mouth. The tender, succulent beef is soaked in Teqa’s signature sauce, then topped with grilled corn, lime and queso fresco. The tacos are a bit small (you only get 3 of these babies for a steep $16) but the flavor explosion in your mouth is worth every bite and every penny!
447 Third Avenue, NYC 10016 | (212) 213-3223 |
http://www.teqanyc.com
Meet the Chef: Jimmy Canora of Valentino’s on the Green
Watch the video as Kristen Hess interviews Chef de Cuisine Jimmy Canora at Valentino’s on the Green – the legendary fine dining Italian restaurant in Bayside Queens. The Chef demonstrates his infamous dish Chicken Breast Valentino with Creamy Polenta, Wild Mushrooms, Roasted Spring Vegetables and Madeira Wine Sauce and discusses his background and history as a Chef and Cookbook Author.
Valentino's on the Green
Valentino’s on the Green is a romantic fine dining Italian restaurant in a beautiful old mansion in a neighborhood rich in history, culture and style. This elegant establishment pays homage to Italian-born silent film legend and former resident, Rudolph Valentino. Valentino was America’s first sex symbol derived from his provocative roles in films such as The Four Horsemen of the Apocalypse (1921) and The Sheik (1921). He helped launch the new era of film and film stars and was one of the most iconic figures of Hollywood. Valentino’s on the Green combines this romantic history and Italian culinary expertise into a one-of-a-kind dining experience.
Giorgio Kolaj & Don Pintabona
Headed by restaurateur Giorgio Kolaj, and renowned chef and cookbook author, Don Pintabona, who helped Robert DeNiro launch Tribeca Grill in NYC, Pintabona has served as Executive Chef for over a decade. Jimmy Canora, an award-winning chef, also formerly of Tribeca Grill and Delmonico’s; has brought his culinary mastery to Valentino’s on the Green and created an exceptional menu for this gorgeous historical landmark.
Valentino's interior
Valentino’s on the Green has several dining rooms inside elegantly furnished with chandeliers, grand mouldings, burgundy leather and mahogany furnishings and large windows. They have a gorgeous outside patio for dining in the warmer months, overlooking a golf course and beautiful park. They serve lunch, dinner and brunch on Sundays and have a spectacular dessert menu as well as a special Mother’s Day brunch annually. Reservations are accepted for private parties in the banquet hall with space for up to 220 guests, and catering is also available.
Start your meal with an Appetizer of fresh seafood including Shrimp or Crabmeat Cocktail, Grilled Octopus and Oysters or an Antipasti platter, soup or salad. Their Pasta is fresh made daily – Braised Short Rib Ragu with Mixed Mushrooms, Ricotta and Rosemary and Sweet Pea Mascarpone Ravioli or Lemon Tagliatelle Frutti Di Mare are just a few of their popular selections.
For Main Course, Valentino’s offers classic entrees such as Veal Marsala, Chicken Parmesan, Shrimp Scampi, Grilled Swordfish, Herb Crusted Lamb Chops, Steaks, Pork Braciole “Valdostana”, and their infamous Chicken Breast Valentino, stuffed with Fontina Cheese, Prosciutto and Spinach cooked in a buttery Madeira wine sauce with mushrooms and served with luscious creamy polenta and grilled Spring vegetables (recipe below). Last but not least they have an amazing dish of Spicy Chili Glazed Lobsters, with Spring Onion and Bay Scallop Risotto, Asparagus and Brandied Lobster Sauce that is out of this world.
Appetizers range from $8-29, Soups and Salads range from $7-$13 and Dinner Entrees range from $16-49. They offer a $24 Three Course Lunch Prix Fixe and Mother’s Day Brunches run at $49.50 per person. Reservations are accepted and recommended via phone or OpenTable.com.
Chicken Breast Valentino
Chicken Breast Valentino
Ingredients
6 boneless chicken breasts, pounded ¼” thin
1 c Seasoned all purpose flour
¼ c unsalted butter
¼ c extra virgin olive oil
½ c Madeira wine
1 c chicken stock, as needed
1 c veal stock, or low sodium beef broth, as needed
6 slices Prosciutto Di Parma, thinly sliced
6 slices Fontina cheese, thinly sliced
3 tbsp Parmiagiano Reggiano, grated
6 fresh Sage leaves
1 c cooked mixed mushrooms, (Oyster, Portabella, Crimini & Shitake)
1 small leek, white part only, diced and blanched
2 c cooked polenta, (Mascarpone, Parmesan, Chicken stock, Cream)
2 c roasted Spring veggies (baby zucchini, patty pan squash & baby carrots)
¼ c fresh chopped parsley, garnish
6 springs fresh thyme, garnish
Method
Season and lightly flour chicken breasts, shaking off excess flour.
In a large skillet over medium heat, add the olive oil/butter, 2 tbsp at a time and when butter starts to foam, add the chicken breasts in batches, sauté until lightly browned about 2 minutes per side. Remove and set aside, and repeat until all chicken is cooked.
Increase the heat and add the mushrooms and leeks and sauté until the release of their liquid and start to crisp, about 1 minute, then add the Madeira wine and simmer to reduce to ¼, adding in the stock along with some more butter, salt and pepper.
Reduce heat to very low and top each chicken breast with a slice of prosciutto, sage, Fontina and sprinkle with grated Parmesan cheese.
Return to the skillet until the cheese melts and chicken is warmed through.
Serve with hot polenta and roasted Spring vegetables and sauce each plate with the Madeira Mushroom sauce. Garnish with fresh chopped parsley and a spring of fresh thyme for garnish.
Serves 6.
Valentino’s on the Green
201-10 Cross Island Parkway
Bayside, New York 11360
718 352 2300
www.valentinosnyc.com
