chicken

Yakitori Tora

October 14, 2014 by mk

Away from all the mega-resto-openings this season, a new yakitori joint recently opened up on Kenmare Street. The restaurant itself is tiny tiny, and very intimate. Diners perch side-by-side on one long bench or in the single table up front that seats maybe 6 people. The wood decor and open charcoal grilled kitchen give a warm vibe – perfect for those blizzardy bad hair snow days when you just want some Japanese bbq, a Sapporo and your best friend’s left ear to unload your problems.

We went during the first week’s soft opening to check it out – very pleasant experience. Price points seem a tad steep given that it’s “yakitori”, but this is not your hole-in-the-wall spot for college kids on a budget. The meats are all super organic and the execution is top notch. They are catering more towards the discriminating, foodie crowd, and the skill level really shines through. Highlights of the menu include the organic chicken, berkshire pork kakuni (slow simmered) and the creative desserts. Super authentic yet whimsical – with items such as fois gras onigiri on the menu. (We will try next time).

Tora is a great spot to go in small groups of 2 or 3 since you’ll be saddled up close together. Or, just snag the big table with a gaggle of friends. Great spot, we loved it and will be back.

Yakitori Tora
72 Kenmare Street
New York NY 10013
Tel. +1 212 966 1100

Quick & Easy

June 2, 2014 by sk

Nowadays it’s easy to forget that there are great recipes in printed magazines. In the new Food & Wine, there’s a “Quick & Easy” grilling section, and the recipes looked as if they might actually be “quick and easy”. For our post-Monaco / pre-Hamptons trim down, these dishes are right up our alley.

On a lazy Saturday afternoon, we tested out two recipes: the Baja-style rosemary chicken skewers and the garlicky grilled shrimp. The verdict? Both were good, but with a few tweaks they will be absolutely amazing for our next dinner party.

Baja-Style Rosemary Chicken Skewers
The rosemary is pretty overpowering so a little goes a long way. The recipe recommends chicken thighs, but we prefer chicken breasts. The meat will still be light and juicy, just make sure not to overcook it. Might try this marinade on split chicken breasts on the bone – a little longer cooking time but probably amazing results.
Garlicky Grilled Shrimp
The recipe says to marinate for 15 mins. which wasn’t enough time to infuse the garlic flavor. 1-2 hours would be better. If you are using an indoor grill pan, no need to baste. The extra liquid steams the shrimp and you won’t get the charred grill marks. Sprinkle with sea salt and lime juice before serving.

Baked Chicken with French Herbs and Honey

November 6, 2013 by mk

Here is a dish that is so versatile that it is casual enough for weekday dinner, yet flavorful and impressive for company. Adapted from Rachel Khoo’s lavender chicken recipe, the combination of fresh herbs and honey create a light juicy gravy that’s simply divine. The key is to get the bone-in, skin-on chicken (which is also the most budget friendly) in order to achieve the crispy skin and flavor. This is one of those recipes that’s good to keep up your sleeve as an emergency dinner idea for a date since it’s elegant and unfussy. While the chicken is baking you can prepare the salad, set the table and freshen up for your guests.

There really aren’t measurements for this recipe either. The best way to gauge how much you need is to eyeball the marinade depending on how many chicken pieces you use. This recipe serves two.

Baked Chicken with French Herbs and Honey

Ingredients:
bone-in, skin-on organic chicken pieces
3-4 tblspn olive oil
juice of half a lemon / plus the zest
3 tsp fresh thyme
1 tsp herbs de provençe
sprinkle of French lavender
3 tblspn honey
salt and fresh ground black pepper

Directions:
Preheat oven to 375F
1). Arrange the chicken pieces skin side up in a shallow pyrex or oven proof dish
2). pour the olive oil/ herb mixture over the top and rub into the meat
3). Rearrange with skin side up, sprinkle a little more salt and pepper on each piece of chicken. Bake uncovered until crispy and golden, 35 to 45 minutes.
4). serve with a simple green salad or roasted potatoes* (which take 45-55 min in the oven) and be sure to have some crusty bread to sop up the juices

Pairs great with rosé or a crisp white wine, great all year round.

*dinegirl all-about-potatoes article coming soon!

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