Red Pepper

In my humble opinion, I believe that people find so-called "exotic" international cuisines intimidating because they will invariably draw comparisons to things that gross them out: I don't want to eat that because it looks like the results of a weekend full of drinking, etc. And while it is most likely the plate presentation and smells we find repugnant, unusual ingredients - particularly proteins - may be equally as daunting. I cannot see myself trying grasshopper, gerbil or cat, but then again, I wasn't raised in a culture where it's common.

Many professional and actually qualified food writers (unlike myself) feel that trends in American cooking point towards an upcoming popularity in Indian cuisine. Much like Thai foods have exploded across the country, Indian food seems to be filtering through the mainstream at a slower, but noticeable pace. Indian cuisine may indeed contain some unusual dishes with obscure ingredients, but many of them are imaginative and brilliant, simply applying combinations of flavors we haven't experienced. To that, I find no objection.

Putting geographical proximity and my Middle Eastern heritage aside, I've never been apprehensive about Indian food. And since many of the cultural ingredients and spices crossover to Thai food, I have every reason to love it. If curry is involved, you can count me in.

A very good friend of mine, who contributes to this article on the condition of anonymity, has become the biggest advocate of Indian food, this side of Calcutta. Because I don't have the time to come up with a clever nickname, he will be henceforth known as "LF." LF joined me for our revisit to Red Pepper (we have been there before). This small establishment is nestled in a tiny strip mall between a Burger King and martial arts academy in Scotch Plains across from Bowcraft Amusement park. LF is a connoisseur of Indian fare, as he frequents many such establishments.

The lunch buffet is an amazingly reasonable $8, and certainly worth much more. Given a choice of approximately 10 total dishes, two of which being desserts, Red Pepper's buffet is perfect for the budding gastronome, who can flirt with the idea of Indian food without committing to a full dish.

I began with two small ramekins of sauces. The first was similar to pesto in appearance but that was about it. It was mint chutney with coriander and bell pepper. The second was raita; a cucumber yogurt dipping sauce with many subtle flavors. Both sauces are meant to have a cooling effect on any spicy dishes you may eat.

I returned to the table with a dish of four different foods. I admired the color that each dish held,
contrasting it to the others. While a visceral experience to all, eating is also very much visual. And since that may prohibit others from attempting new dishes (a hypocrisy I from which I have been known to be guilty) it is that dichotomy that makes the risk-taking so rewarding.

Our server brought oven-fresh naan to the table as soon as we sat down. I am absolutely infatuated with this bread. Commonly found in Northern Indian cuisines, this bread shares its name as from a generic term for flatbreads used across the world. Soft and bursting with large "blisters" (those bubbles on your pizza slice near the crust that you never had a name for), its texture is delightful. It is light and a tremendous compliment to any dish, but strong enough to stand on its own.

The first was kadhi pakora, a bright-yellow, yogurt-based soup with chickpea-flour/veggie dumplings. Meant to be served over rice, I tried dish alone first to see how its flavors present themselves. Despite the curry, ginger, cumin, clove and many other spices that begin with the letter "C," I was unimpressed. Nothing stood out so therefore I concluded that if it had been absorbed into rice, it would not have brought out any flavors. I found this rather bland.

The second dish was tandoori chicken. Cooked in a tandoor, you may have seen such a vessel on the Food Network on a show like Iron Chef America. And since a tandoor is a cylindrical, clay oven that is able to reach temperatures of 900°F, it totally qualifies to make my list of "things that I think are awesome." This is certainly the most popular Indian dish and for good reason. Marinated in yogurt and seasoned with curry and other spices, it has a heat to it, but not overwhelming. I appreciated that the sauteed vegetables support the spiciness to the dish, but do not take away from the focus of the chicken, which remains the star. The raita's cooling effect does wonders for the flavor if you find it too spicy.

For my third course, I enjoyed chicken tikka masala. I think this dish is why naan was invented. Much like you would use your garlic bread to sop up the sauce at the bottom of a good Italian dish, naan absorbs every morsel of deliciousness to satiate your palate. Cooked in a velvety smooth, red tomato based sauce, this curry dish of roasted chicken chunks is out of this world. Commonly served over rice to add fullness to it, LF encouraged me to do so. I didn't listen though, because I was too concerned with the fact that I had exhausted the basket of naan.

After a second serving of the above dishes, I noticed my stomach was nearing the edge of the table. And since I hadn't pulled my chair in, this was problematic. With a great exhale and pie-eyed expression, LF decided to be completely unsympathetic. He told me I was too skinny to come to buffets if I can't make it to thirds. I nodded and headed for the desserts.

I tried the rice pudding and gulab jaman. I suspect my father would have enjoyed the gulab jaman. He's a big fan of rosewater, and that's the "water" component of the simply syrup in which these small gelatinous rounds are served. Not a fan. The rice pudding was very standard. I like that they used almonds and raisins to jazz up the flavor, but it didn't do enough to impress me.

It was immediately after this that I applied the universal sign. The double-handed belly tap didn't seem enough to indicate my fullness, so I needed to follow it up with tapping the table. It was as if I was submitting in a UFC fight.

Twenty-three dollars for two people for lunch? I've spent more than that on fillet mignon. And since both were delicious, it proves that good doesn't have to be expensive. Red Pepper is a great way to transition to Indian food. It doesn't compete with more upscale establishments like Raagini a few miles down the same road, but it certainly succeeds.


^)_(^ --- fat guy smiling

RIO 22

Food poisoning is a strong deterrent for a return visit anywhere. I say that because I have twice been punished for dining at all-you-can-eat-buffet establishments. However, Brazilian Rodizio is one of those things that makes me say “Damn I wish I had invented that idea.” To me, high quality food prepared by chefs (instead of some $10/hr line cook who was accurately portrayed in the movie Waiting), doesn’t qualify in my stereotype of a buffet. And when they bring it out to the table instead of making you circumnavigate a rectangular table in some sort of restaurant version of musical chairs, I’ll take it. These mega-skewers filled with one meat at a time are brought out with the waiters wielding carving knives that look like they belong to Crocodile Dundee. That’s sweet. I want a knife that gigantic for my kitchen.

Thrice have I feasted on the Brazilian bbq, my most recent visit being the third. I had been to Rio 22 when it first opened with my father and step-mother and have been itching to go back because of the fond memories. And with a similar reminiscence from an experience in Atlanta, Georgia last summer, it was time to go back.

When we walked in, we were greeted by well-dressed, courteous hosts. As we walked to our table, I took notice that the restaurant was quite large, and had a very “open” feel to it. I think the extremely high ceilings contributed to it. I would describe the decor as a contemporary chic with a hint of art deco design. It was an attempt to be upscale without pretension. We were sat at a cozy table in the back corner of the main dining hall.

Our server greeted us in less than a minute and suggested drink specials. I glanced at the menu and considered an appetizer of shui mai or a lobster springroll. While they did seem tantalizing, I summoned up the intestinal fortitude to restrain myself. You see, that’s how they getcha. Like peanuts or snack mix at a bar to increase your alcohol consumption, appetizers at a rodizio place just elevate your bill. And even if you are onto their game, they’re smarter than your ability to resist hors d’oeuvres. He soon brought our a metal-woven cone/basket filled with French fries, fried bananas and pao de queigo. (Translated that means “cheese balls,” but it sounds much better in Portuguese.) I swear, I could eat a meal of just pao de quiego. They are bite-sized rounds of heaven.

Kristen and I both opted for the rodizio and salad bar combination. I was pleased at the freshness of all the ingredients of the salad bar, and even the hot dishes that outlined the perimeter of the room. I served myself a tiny portion of roasted vegetables and plantains, and some assorted cheeses. Kristen returned with some salad.

The server was incredibly attentive and brought our libations moments after we sat down. Captain Morgan & Ginger Ale for me, strawberry margarita with salt for Kristen. He also brought two vessels which were to be eaten with the meats: yucca flour and a tomato salsa vinaigrette.

I didn’t have to wait long for the caravan of waiter/samurais to start gracing us with their delicious meats. The first was an absolutely flavorful beef sirloin. It was slightly rarer than I would have liked, but I forgot about it when the seasonings hit my tongue. The second was our mutual favorite for the evening – skirt steak. My god! It had similar herbs and spices, but much juicer. The flavors hit many different taste buds, from sweet, to salty and certainly savory. Unfortunately, the next three offerings were uniformly unimpressive. The sirloin in garlic sauce was a disappointment because of my adulation for garlic. It was on the borderline of medium-well and as a result, you might as well have removed the flavor from it. The shish kabob was just plain and nothing stands out to me. The chicken was skin-on/bone in. I suspect that many people would have loved this because the meat was succulent and juicy, and the flavor was strong. I’m just not a fan of dark meat. Lamb came later, but neither of us tried it.

I also attempted and was pleased with each of the following: short ribs, roast beef, smoked filet mignon wrapped in bacon, spicy sausage, and bacon-wrapped turkey. All were very good.

I decided to go for gusto tonight. In the interest of food-bloggery, I attempted offal. I draw the “food-tasting-line” at very few things, but certain organs are out of the question: heart, brain, eyeballs, other kinds of balls, kidney, liver, tripe or sweetbreads. Amid our epicurean pillaging, the katana-blade brandishing meat-carver brought out a skewer of tiny, oval-shaped obscurities. Informed it was a chicken heart, my eyes widened and turned to Kristen who gave me the subtle “if that ends up on my plate, I’ll crucify you" look. It sat on my plate long enough to make anyone reconsider, but I cut it in half and took a nibble…. Let me put it to you this way: later on in the dinner, I had the audacity to ask the waiter if people actually enjoyed it.

Located on Route 22 West in Union, NJ and just a short drive to or from the GSP, Rio 22 is cleverly situated to attract clientele of all kinds. Formerly the Japanese staple Shiki, it has been retooled, reimagined and carved into a a dining niche for all to enjoy. Rio 22 is trendy and delicious. It can be pricey for two people, but worth it if you don’t make a habit of it. Rio 22 also offers an extensive sushi menu in a risky but successful attempt at cuisine fusion.

But in a category all its own, rodizio remains a culinary quagmire because it manages to appeal to the gastronome and the chowhound simultaneously. That is very hard to do, but they seem to do it flawlessly.

-Dave

Battle for Cheesesteak Supremacy

Love it or hate it as a city for its sports and fanatics, Philadelphia still maintains a solid reputation for its cheesesteaks. Many moons ago, I visited Philly with a friend and we discovered Jim's Steaks. And the memory of that cheesesteak still stays with me to this day, nearly 16 years ago. And as cliche as it may be, I too, wish to know who has the best in the city of brotherly love.

If reputation and notoriety plays a role here, it would have to come down to two places: Pat's and Geno's. Tony Luke's is infamous as well, but the two aforementioned have more name recognition. Both of them have also been recently featured on the Travel Channel.

Two of my friends joined me on this culinary adventure of male bonding and edacious debauchery. Nearly two hours later we walked through a seemingly run-down section of South Philly that was more suited for an urgent street cleaning than three twenty-somethings looking for grub. Yet, to be deterred by your surroundings is what often makes these places special. You could argue that location will close a restaurant down instantly. But when you find a gem in a place like that with a reputation that precedes it, it is easy to see why they're open 24/7. People will travel far and wide for good food. And food brings people together. A perfect marriage of gastronomy and socio-economy.

With the theme song of "The Fresh Prince of Bel-Air" buzzing in my head, I prepared myself. I'd ingeniously eaten breakfast early and cleverly avoided eating lunch at noon as to increase the hunger pangs upon arrival. I was ready.

On the corner of Passyunk Ave and South Ninth street stand the two adversaries. Like Wendy's opening across the street from Burger King, Pat's King of Steaks and Geno's Steaks both attract clientele with their bright neon signs and lengthy lines.

We went to Pat's first. The line was astonishing but moved swiftly. I made sure to read the "ordering directions" before I got to the window. There was no use labeling myself even more of a tourist with my best friends taking pictures to likely post on Facebook behind me. I ordered a steak "wit onions and whiz". I received my food in less than a minute. Seriously. I was mystified but equally as giddy as they slid a piping hot cheesesteak right back at me. Expeditious efficiency. Score one for the King of Steaks. There was no place to sit, but there was a ledge where we stood, devouring the first of two. I noticed that the roll was holding on for dear life in an attempt to preventing the split at the bottom from the juices. That was of no concern to me. Pat's utilizes the "chopped steak" technique where it is chopped on the flat top during cooking. I loved it. The cheese whiz worked marvelously to highlight the greasy-goodness of an unhealthy masterpiece. Geno was in trouble.

With no time to rest and a stomach reminding me I'm not Takeru Kobayashi, I dismissed all logical warnings and walked across the street. With a line that rivals in length to opening night of a Jonas Brothers concert - sans the sustained screaming of tween girls - I knew that it would provide at least a moment of digestion. No such luck. While the line did move much slower than its rival, I found myself in front of a curmudgeon who seemed more annoyed that I looked out of place than happy to guide the cheesesteak greenhorn. I can't fault the guy, though. I too, might have some arrogance if my restaurant had a great rep. I ordered the same exact sandwich. Since I waited for more than sixty seconds for my food, I was aghast at the audacity of this establishment's tardiness. The sandwich was fully wrapped and handed to me. I noticed immediately it was not nearly as hot as Pat's. I unwrapped and dug in to see what differentiates the two. Geno's uses slices of steak, where Pat's chops. Geno's bun however, withstood and absorbed all of the juice the cheesesteak dished out and appeared much fresher. I can appreciate good bread, and this was certainly a plus. It is an absolutely fantastic cheesesteak.

No points could be awarded on either side for seating. So we stood and ate again. Geno's receives points for the bread for sure. But I found Pat's much juicier and flavorful despite the actual slices of steak in the other. I really enjoy the juice that drips down your thumb and below your pinky towards your wrist. This is not gourmet food by any means. This is "I'm drunk and 4am after a frat party munchies" food. This is "I want to prove to my friends that I can eat more than they can" food. If you're looking for neat and trying to be healthy, go to Saladworks. This isn't for you.
This is supposed to be messy and delicious.

Geno's sandwich doesn't fall apart but still has juices dripping out the back. Both friends actually preferred Geno's for the sliced steak and the bread. And despite the juice making the bread partially soggy, Pat's flavors outweighed its competitor. And since they aren't the ones writing the blog entry, their contributions are appreciated but irrelevant.

Much like my view that I have outgrown roller coasters (as I can't justify the disproportion of line-waiting to ride-length), there was a collective groan of agreement among us that getting full for the sake of getting full, may not be dietarily acute. Two Philly cheesesteaks consumed in less than 1 hour. Not the recommended method, but for the sake of gastronomy - technically chowhoundery - and writing....this was a necessity.

-Dave

The Return of Cheeburger!

The Chowhounds have resurrected.

Cheeburger Cheeburger is a franchise burger chain, one of which is located around the corner from Limani Seafood Grill in Westfield, NJ. It opened many years ago and its 1950's-theme was an instant hit. The food was great. It closed inexplicably in August of 2008, much to the chagrin of locals.

I noticed it reopened when we parked in the train station parking lot, and were walking to Limani. I was flabbergasted and thrilled to see the lights on and pleased to know it opened its doors again on June 30th of this year.

Predictably, we came back in less than 24-hours. I planned this from the night before and therefore salivated at the memory of their onion rings, and infinite number of ice-cream shake combinations. The actual number of flavor combinations is 378,000 - according to the menu - but you get my point.

We both ordered "semi-serious" burgers which are 1/3 lb of beef cooked at a medium degree of doneness. You can go all the way to a full pound but that is just plain unreasonable. Kris topped her burger with pickles, tomato, and the preposterous use of mayo. I used the much more logical toppings of A-1 Steak sauce, fresh garlic, sauteed onions, and pickles. We split a "Basket of Both" which is a half order each of fries and onion rings. Being that this is a meal to satisfy gluttonous rage - at least on my part - cheese was therefore an irrefutable accompaniment for the fries.

I enjoy Cheeburger because it doesn't attempt to be something is isn't. They don't claim to have the best burgers, nor is their advertising noticeable. At least I have never seen a commercial. But their menu defines comfort food. You can choose the size of the burger, which you can't say for other joints, as well as 9 cheeses from which to choose. The available toppings are as numerous as they are unique; choices include standard options of bacon, lettuce, tomato, pickles and onions but will extend to jalapenos, guacamole, salsa, ranch dressing, fresh chopped garlic, teriyaki sauce, coleslaw, and many others. With the exception of bacon, sauteed onions or mushrooms, you can have as many of those toppings as you wish for no extra charge. That's cool.

Waiting for the food always tests the attention deficit disorder in me, but fortunately Cheeburger has that covered. I suppose that their successful business model taught them to include crayons for kids, or throwback ads from the first third of the 1900's to catch wandering eyes. Of course, this would provoke any imaginative or un-medicated child to ask questions, thus providing the appropriate distraction until the arrival of the meal. They also accounted for inattentive 29-year olds by putting a handful of Trivial Pursuit cards in with the salt and pepper shaker. Oooooh you clever marketing execs...I'll play your game...

Perhaps there is one thing that the business model did not consider. What to do about the shame and humiliation their guests suffer at the hands of their spouses once that infamous card game has ended. The food may have arrived, but the scar of indignity remains.

The burger was succulent and nourished the chowhound in me. The bun was the perfect size and despite my mound of toppings, it absorbed the steak sauce as well as juice from the pickles without getting soggy. That's praiseworthy if I do say so myself. Kristen was quick to point out that hers was fantastic and far superior than another local burger joint we tried two days earlier. We were both happy that this option had returned.

Cheeburger Cheeburger also offers other dietary options including chicken sandwiches, grilled cheeses, veggie burgers and salads, a good time can be had by all.

Two sodas, two shakes, two burgers, and an appetizer ran us $31. Go for it. You'll love it. It easily competes with any Fat Burger, Jack in the Box, In and Out Burger and even the local The Wind Mill.



*Sidenote - The fact that Westfield has a a burger/hot dog place called the Wind Mill is of great concern to me. But I digress...

Limani Seafood Grill

Limani is a small unassuming restaurant on the edge of downtown Westfield, NJ. Its spot has been the location of several staple restaurants in the town, most notably the Mojave Grille. At my wife's request, seafood was cuisine of choice for dinner, so I happily chose this restaurant; allowing for the perfect opportunity to try something new. As is often the case, I googled the menu prior to entering, so I had an idea of where I wished to guide my palate. I find this to be a fault of mine, particularly because I pride myself on being adventurous when it comes to food, the dichotomy being that in menu indecisiveness, I revert back to what I always order.

The website I visited, which turned out later not to be the official site, characterized the pricing as upscale and trendy. The menu did contain a raw bar which ranged in price from $30-100, as well as caviar choices of American Sturgeon or Siberian Osetra in which a single ounce serving carried hefty ransoms of $40 and $100. Other options, where not nearly as pricey. When I called to make reservations, the host stated they were unnecessary and the attire was casual.

We entered the restaurant to a familiar ambiance where nothing stood out. Its long corridor led way to a larger room in the back which is often used to host larger parties. We were sat at the front of the restaurant, in a small two-top; my view earning the "window seat."

We decided to split appetizers. We each ate half of Lobster Bisque and Pan Seared Goat Cheese Salad. The bisque was a good interpretation of the dish, maintaining a creamy consistency throughout. Reasonable chunks of lobster could be found in the bowl. If there was one gripe, I think that people would probably wish to add salt if that is typical for you. Being the cheese lover that I am, this salad called my name. Many Italian restaurants have picked up on the goat cheese trend and offer their succulent variations. Ferraro's in Westfield and Emma's in Cranford both have wonderful versions. This was slightly different. It was one very large seared goat cheese ball, nestled above a fresh mix of baby greens. The warmth of the cheese wilted the greens just subtly. The vinaigrette was an appropriate amount, not overwhelming the dish or taking away from the bitterness of the greens. I enjoyed the inclusion of roasted beets, which brought color and depth of flavor to the dish. To further set itself apart from other goat cheese salads, the chef chose to depart from the walnut or pecan routine and go with pistachios. The risk was worth it, as it was enjoyable.

I ordered the Chilean Sea Bass which I have never had before. Keep in mind, at this point, we had not decided to write a blog, so trying something new was entirely altruistic from a culinary point of view. I enjoy chic and trendy plates with gigantic curved edges or darker colors, so that caught my attention first. The sea bass was a large portion, fresh and fleshy white. Surrounding it were more roasted beets, mango, roasted potato wedges and arugula. The fish was spectacular. It flaked perfectly and had a delicate buttery undertone that existed in each bite. I appreciated the grilling of the fish as opposed to roasting it, as I was able to really taste the smoke from the char marks. The mango was the best complement to the fish. It was clean and fresh and cleaned my taste buds between bites. The roasted veggies were average, but well seasoned. I was disappointed with the roasted potatoes. I could tell that they were not coated in enough oil prior to the roasting as it didn't have the crispness that makes such a presentation so appetizing. Perhaps some rosemary or grill seasoning would have done well to either bring out their own natural flavors or complement the fish.

*~*

I suppose that I get to wear the "chowhound" hat for our foray to Limani. I'm not often picky about where we eat, but seafood was definitely what I was in the mood for. In my opinion the decor was typical of many of the trendy restaurants in Westfield, NJ. A nice addition was the on ice display of many of the "whole fish" options on the menu. From observation that evening, it appeared that the employee behind the display was not very knowledgeable about the fish in the display. He was preparing many of the cold appetizers. On the other hand, the waiter seemed extremely knowledgeable and was able to answer many questions that guests had in regards to the different offerings of fish. Though there were not many people when we arrived (which was indeed early on a Friday evening) the restaurant definitely got much busier throughout our meal.

The lobster bisque that we ordered as part of our appetizer was good. As stated above, I believed that it needed a bit more seasoning, but I suppose one can add salt and pepper to taste. The lobster in the dish was extremely soft and very buttery. There was a significant amount of lobster meat in the soup which is something that I've noticed lacking in some of the bisques I have tried (whether they be crab, lobster, etc).

Pan-seared goat cheese with mixed greens, pistachios, beets, and a balsamic vinaigrette. I have to admit that goat cheese is something that I am new to. My husband being a very big fan of cheese has brought this to my extremely virginal palate. The salad was all right. Not necessarily something I would order again due to the very bitter greens. That's not to say that I would not have a bite or two if Dave were to order it.

I ordered the crabmeat stuffed flounder with garlic mashed potatoes and roasted vegetables as my entree. The presentation was nice, served on a triangular plate with two significant pieces of flounder directly in front of me, sitting over the vegetables and the mashed potatoes at the top of the triangle. The meal was served with a red pepper aoli. I did taste the sauce, but as I am not a fan of peppers, the aoli was not for me. The fish was very tasty - flaky, buttery tasting flounder around a better than average crabmeat stuffing. The stuffing was not extremely bready as I've seen and it complemented the fish well. There was a bit of a crispy, buttery panko topping the fish, and when taking a bite with all three components, fish, stuffing, and panko, the combination was very tasty. It could be that I am not extremely knowledgeable about the preparation of fish, but it did seem that near the center of the larger piece of flounder, the flesh was not completely cooked through. It seemed to have a bit of a different color and consistency than the rest of the fillet. The vegetables were average as were the mashed potatoes. I am a big fan of garlic mashed potatoes, but upon trying these, I found them to not be very creamy or very garlic flavored at all. There also were a number of cracked peppercorns in the potatoes. Had I not known that they were meant to be garlic mashed potatoes, I probably would have called them peppercorn mashed potatoes. Dave and I also ordered a side of spinach which was described as being cooked with olive oil and garlic. In my opinion, the spinach was again, under-seasoned, and lacked a full garlic flavor.

All in all the meal was good. The fish was above average while the sides were definitely average. I would definitely go back for good fish/seafood and I would also definitely try some new sides next time in hope that I somehow picked the worst of the bunch in our first outing to Limani.

Our Foray into Food Critique

After a wonderful dinner in a local restaurant, my wife and I decided to write a food blog, that for the most part will simply review our dining experiences. I have always been somewhat of a foodie and as I grew older, it certainly matured into specific tastes, knowing what complements what, and a passion for cooking altogether. I am proud to say that over the course of our relationship, I have drawn out the "foodiness" in her, and she has become quite qualified as well.

The blog title seems particularly appropriate for us. The Gastronome part of us comes out when we are dining in more upscale or our most fond establishments, attempting new dishes or reliving what we so enjoy about certain recipes. The Chowhound appears when gluttony rears its ugly head. It's is a sheer primal instinct for mere satiation. Ever since I turned my wife onto fresh mozzarella and prosciutto, she will often crave it. I am just as guilty with cheese. I will go to the grocery store just for cheese. To this, I remain unapologetic.

Both of us play each role interchangeably. Sometimes one at a time, often together. I tend to be more adventurous with food, she becomes an expert on trying variations on her favorite dishes. We are certainly amateurs in being food critics, but it is certainly enjoyable. It works well for us.