2009 was a great year for many things. Food was no exception. Dirk and I are blessed to share a love and affinity for all that is um, food.
Since our lives revolve around breakfast, lunch, dinner and all in between, it seems fitting to come up the Best of List. This was a joint effort for sure. There are a good dozen plus catagories included. One of each won our hearts; the other a close contender. Here is the list:
1) Best Sandwich – First Place:
Katz’s Deli – NYC, Pastrami on Rye.
This was a beauty to behold. Hand carved, spare no fat, an equal amount of well seasoned and finely shaved meat melted in the mouth. The hearty rye, with its firm crust and fine crumb, needed nothing else. A small smear of mustard and crisp pickle on the side left us speechless.
Renaud’s Patisserie – Santa Barbara, Croque Monsieur.
In case anyone doesn’t know what this sandwich is made of, it’s a glorified ham and cheese. Layered between two slices of handmade bread, slathered with bechamel and gruyere cheese, it’s then tucked under a broiler till crispy and brown. The raw talent of this local french bakery is really astounding. Good thing we aren’t within walking distance of this place, because it would be downright dangerous.
2) Best Street Food – First Place:
Gray’s Papaya – NYC, The Recession Special.
Two hot dogs and a papaya juice for $4.99. Nothing else be said. Dirk likes his with mustard and sauerkraut, I prefer mine with red chili onions. Sublime either way.
Loteria – Los Angeles Farmer’s Market, Chorizo Fundido.
Imagine a booth in the infamous market that’s been around for 70 plus years. You sit down, order a Hibiscus iced tea and wait for a blistering hot plate served from the broiler with nothing more than a pool of mexican cheese and chorizo sausage. Sop it up with handmade tortillas and weep a little when it’s all gone.
3) Best Cocktail – First Place:
Morton’s Steak House, Charlotte, NC, Sazerac.
I can’t even begin to tell you how lovely this was. I could have had many more of these, but I’m sure it would have been dangerous. Like, on a now you’re conscious and now you’re not level dangerous. Here is the recipe because you may very well need to make one (or two) yourself.
- 3 oz rye whiskey
- 3/4 oz simple syrup
- Peychaud bitters to taste
- lemon twist for garnish
- Chill an old -fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
- In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
- Add the rye whiskey and ice to the bitters mixture and stir.
- Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
- Fill the rinsed glass with crushed ice.
- Strain the whiskey mixture from the mixing glass.
Dark and Stormy, Goleta Beach House, CA.
This drink proved to be a hit day in and day out when our dear family and friends of Sterrelaan came to visit last summer. Again, here is the recipe because it has great merit in lifting the body and mind.
- In a collins glass filled with ice, add:
- 2 oz Gosling’s Black Seal rum
- 5 oz ginger beer
- Garnish with lime and serve immediately.
Since I know that you now have a cocktail or two to mix, I will conclude this first installment of the Best of 2009. Each and everyone of you should now get yourselves into the kitchen or bar to prepare some love for you and yours.
All this talk of great food and drink suddenly has me hankering for something to nibble and imbibe on and well. I may not have a Gray’s Papaya in the neighborhood, but I do believe I have some great cheese handy.
And a bottle of Gosling’s Rum.