June 23, 2017

Not your Bubby’s chopped liver

Some years later while eating at a friend’s restaurant I was introduced to his house special amuse bouche. He was famous for a small ramekin of pate with toast points which appointed every table upon being seated. The pate was delicious and he chuckled when I asked for this obviously expensive secret recipe. It was nothing more than chicken livers (discarded during prep) sauteed with copious amounts of butter and cheap brandy, some onions and yesterdays stale bread for toast points. That’s it. Well that and a chef’s talent for turning bits and pieces into a four star dish. I was hooked! Who knew butter went with everything? Well, the French did and my childhood friend of course but it was new to me. Life was getting better and you weren’t going to get struck dead.

Eating Peru one chicken at a time


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When I need my Rotisserie chicken fix there is only one way to go. Peruvian style with a lot of cilantro sauce on the side. Where to go is another question. Living in Queens, New York offers up many places to find such fare but if you want the mother lode head on over to Jackson Heights. Specifically on Northern blvd. and Roosevelt ave from 76th to 90th streets. There you will find Peruvian restaurants serving up the best ceviche, seafood, whole roast chickens and the most amazingly chartreuse green cilantro sauce poured from large pitchers into glasses and placed on the table along with your meal. This stuff is crack in a cup.