cia – Page 203 – Writing With My Mouth Full

Lure Fish and Raw Bar

142 Mercer Street on Prince
212/431.7676
about $150 for two, with two drinks, with tip
â™¥ â™¥ â™¥

There are nights in New York City when you become thankful for the people you know. I was very thankful this one summer night when the manager and sommelier of Lure invited a friend of mine to a menu tasting before their grand opening. I was even more thankful when my friend asked me to tag along. Lure is the latest restaurant to occupy the coveted space under the Prada store in SoHo, replacing the mediocre, orange-themed Canteen.

The yacht setting of the restaurant is new and very sleek, even people peeked and waved at us through the portholes from street-level. There are intimate booths with white leather seats and less private tables for smaller groups. The floor is immaculately shiny to mimic a ship’s deck. In the back is the raw and shellfish bar with the freshest sea creatures waiting to be eaten. The design of the space is so well done that even if you do not like maritime decor, you’ll fall in love with Lure. Separate rooms are available to rent if you want to throw a private party.

With a bottle of Burgundy, we had the following:

1. Arctic Char, Trout Roe, Creamy Horseradish and Dill

2. Coho Salmon, Pickled Japanese Cucumbers and Basil-Soy Tea
3. Toro, Fresh Wasabi and Black Olive Oil

4. Sea Scallops, Grated Scallion, Radish and Ginger Marinade

5. Black Sea Bass, Plum Wine Vinegar Gelee, Julienned Ginger and Jicama
6. Fluke, Cherry Tomatoes, Shallot

7. Yellowfin Tuna, Pickled Chilis, Olive Oil Brulee

8. six pieces of Blue Point Oysters
9. six pieces of Malpeque Oysters
10. Clam Chowder with Smoked Bacon
11. Grilled Swordfish, Soy-Ginger Marinade, Tomato Salad

12. Steamed Black Cod, Sake, Miso, Mushrooms

13. Crab Cakes with Mango, Yuzu and Fennel
14. Tempura Shrimp, Preserved Blackbean Mayonnaise and Lime
15. Peach Crisp
16. Warm Chocolate Cake

Gemista, Greek Stuffed Tomatoes

I love it when tomatoes are in season. You just know it’s summer when the farmers’ market starts selling them in all sizes. I saw this recipe from the Best Book of Greek Cookery and I just had to try it. In lieue of dried currants, I used Sunmaid raisins. Not only are they pretty as appetizers, they taste good, too.

Ingredients:
6 medium-sized tomatoes
1 small red onion, finely chopped
1 cup uncooked rice
1/4 cup dried currants
2 tbsp pine nuts, toasted
2 tbsp mint leaves, chopped
2 tbsp sugar
1/4 cup dry bread crumbs
salt, pepper, olive oil

1. Cut a thin slice off the tops of the tomatoes and set aside. Scoop out tomato pulp, chop and drain to a bowl. Sprinkle inside of tomatoes with sugar.
2. Heat olive oil in a skillet. Cook onions until soft. Add rice, stir and cook for 15 minutes. Add currants, pine nuts, mint and half of the tomato pulp with 1/4 cup of water. Season with salt and pepper. Cover and simmer for 10 minutes.
3. Preheat oven to 300Âº. PureÃ© remaining tomato pulp and spread on the bottom of a shallow baking dish. The tomatoes should not have too much space between them.
4. Spoon rice mixture into tomatoes. Replace tops. Drizzle olive oil over each tomato and sprinkle with bread crumbs. Bake for 1 1/2 hours.

Lettuce Soup with Cucumber Croutons

I like cold vegetable soups. They’re great in the summer as a starter. This is especially creamy because of the potatoes, but the sour cream makes it a little tangy.

Ingredients:
half a head of Boston lettuce, coarsely chopped
3 potatoes, peeled, diced
1 cucumber, peeled, diced
4 scallions, white part only, finely chopped
1/2 cup sour cream
4 cups chicken stock
2 tbsps butter
chives
salt

1. Melt butter in a large saucepan and sautÃ© scallions until soft. Add potatoes, stir well, then add stock. Bring to a boil then reduce heat to simmer until potatoes are soft, about 15 minutes.
2. Add lettuce to the pan and stir until wilted. Remove from heat and allow it to cool until no longer steaming.
3. Using a blender and working in batches, pureÃ© soup until it’s smooth. Using the blender’s stir function, add sour cream and salt as needed.
4. To serve, ladle in small bowls and sprinkle wtih chives and cucumber “croutons.” You can serve it chilled or at room temperature.

Related post/s:
Good ol’ chicken stock

Homemade Guacamole

Who says you can’t enjoy sports on TV? Serve this homemade guacamole with chips and salsa and you’ll be set.

Ingredients:
2 ripe avocados, halved
2 medium red onions, finely chopped
1 bunch of cilantro, finely chopped
white vinegar with chili
lime juice
salt

1. Carve out the avocado meat to a bowl in chunks. Combine with onions and cilantro.
2. Pour equal parts of vinegar and lime juice in the avocado mixture and sprinkle with salt.

Seared Red Snapper Fillet

I stole this recipe from Joe’s Ginger.

Ingredients:
1 red snapper fillet
3 cloves of garlic, minced
1 bunch fresh chives
2 sprigs of fresh thyme
lime juice
half a stick of butter
salt, pepper

1. Using a skillet, sautÃ© garlic and some of the chives in butter until soft.
2. When flavored butter is hot, sear fillet using high heat, adding salt and pepper and squeezing lime juice on both sides.
3. Sprinkle with thyme and remaining chives when the fish meat is almost white.