Cinco de Mayo : Black Bean + Corn Salad

FOOD:

Black Bean Salad is a perennial Cooking Lounge favorite.

Mixed up a batch of this quick and easy recipe, then realized the serendipity of the Black Bean + Corn Salad, a perfect dish for Cinco de Mayo with the Mexican and Southwestern flavors of this colorful, easy recipe.

Here's a link to a preparation guide:
Cooking Lounge's Black Bean Salad + Corn Salad with Lime Vinaigrette.

Enjoy,
Cooking Lounge

photo:wbj

La Slowteria...All About the Duck

FOOD:

La Slowteria was an unexpected journey into elevated, earthy Mexican cuisine with two duck dishes as stars. The menu may redefine what many think of Mexican food. Located near the formerly toxic, now gentrifying Gowanus Canal in Carroll Gardens at 548 Court St (9th St & Garnet St) Brooklyn, NY 11231, big windows, benches, sun drenched charm, and views into the open kitchen greet you at the door.

The F and G Train return to the Smith-9th Street subway stop when it reopens on April 26, 2013. This will make getting to La Slowteria a stroll rather than a hike.

Chef Hugo Orozco Carrillo started the concept of La Slowteria in a "small eco-friendly town in the Mayan Rivera called Tulum" where he met his wife and co-owner, Stephanie Heinegg. Hugo and Stephanie's approach to the menu is rooted in the Slow Food Movement.

The clean open design with,an abudance of beams and wood with tropical Mexican details through-out, is a breath of fresh air on the edges of the Gowanus. La Slowteria is building out the backyard garden for warm weather dining and leisurely afternoons with fresh juices, coffee and wi fi.

The whole vibe of the restaurant team is upbeat and engaged with a luxury tropical resort ambiance, unusual for NYC for sure. 

Duck is the hard to find, forgotten poultry unless eating at an Asian or French restaurant. On La Slowteria's menu, duck makes an appearance as a hearty appetizer and as a substantial, innovative entree.

La Maceta, pulled drunken duck sandwich 

The La Maceta, is an appetizer that easily doubles as a small entree, paired with another appetizer, like La Slowteria's Long Island oysters served with Mezcal worm salt and a slow-burn green habanero chili sauce, you are on the way to a memorable meal. The La Maceta is a slow cooked pulled duck sandwich with cabbage salad and crisply sauteed potatoes. It's served in a rich consomme broth. Might be even better with the broth on side, frech dip style, but never the less the combination of flavors and textures is fantastic.

El Negrito, deconstructed black mole sauce with duck

The El Negrito is a recipe that Chef Hugo has been perfecting for several years.  El Negrito is a meaty confit style leg braised to falling off the bone topped with a sliver of toast garnish (throwing in another texture). The dish has numerous combos for every bite, because of the composed presentation of the El Negrito - a bite of this and a bite of that mixing and matching - a new treat with each fork full.  The flavors, together on the tongue, create an incredible mole experience with rich, succulent duck . The hearty, El Negrito is beautifully presented as are all dishes sampled and seen from the small open kitchen. 

Hugo's high-end skill and artistry is evident before taking the first bite - beautiful plating. The kitchen is truly center stage with no fourth wall and an unobstructed view of much of the dining area and cozy bar. Stephanie and Hugo keep things flowing, moving seamlessly from kitchen to dining room. 

The smoky Mezcal margarita with a chile pepper worm salt rim is dry and refreshing. Made simply with fresh squeezed juices. Sip. Imagine sitting on the beach in Tulum.

La Slowteria is the perfect tropical oasis for a get-away-in-the-city.

La Slowteria
548 Court St, New York, NY 11231
Tue - Sun

11 am - 3 pm (sunny cafe, with fresh juices and wifi)
5 pm - 10 pm (dinner - with outdoor dining starting May 2013)

Enjoy,
Cooking Lounge

photos: wbj

Hearty, 1 Hour, Ancho Chile Chicken and Chickpea Soup

FOOD:

Ancho Chile Chicken and Chickpea Soup
photo: wbj

For cold winter days, warming comfort food, especially soups and stews, is an easy choice. Soups and stews rank high because they tend to be one pot cooking that is seasonal, healthy, filling, easy and economical. The enveloping aroma of a simmering pot is a bonus.
After seeing racks of dried chiles in the back of NYC supermarkets and bodegas, and stumbling upon Mexican specialty stores, I started playing around with chiles - dried, fresh, smoked, pickled -  to see how the simple addition changed up familiar recipes. A dried Pablano pepper is an ancho chile. The Ancho Chile Chicken and Chickpea Soup was a by chance combination that I found subtle and smokey with a hint of heat. Best part, this Ancho Chile Chicken and Chickpea Soup can be in a bowl, ready to eat in nearly 1 hour, from start to finish. Freeze some soup for a fast meal later.

Here's the general details on making Ancho Chile Chicken and Chickpea Soup.
Base for the soup is a quick, rich, homemade chicken stock.  
Carrot, celery, onion, garlic sauteed. Add 1.5 quart of water (adjust amount if you want). Salt. Black Pepper. Bring to boil. Add 2lbs chicken breast, but thighs, legs work too. Can go skinless, boneless. Lower burner. Cook chicken for 25 minutes. When you remove the chicken, homemade chicken stock complete.
While chicken cooks, add 1 large Ancho chile. Few ways to to do this. Me: Remove stem and seeds, discard; throw chile in pot. 
Options: Remove stem;your choice on seeds; throw in food process; make coarse powder. Steam and soften in small pot;remove skin; dice, or puree chile in processor. Add to stock. Season to your taste. Add dash of cumin; dried herbs, fresh parsley, fresh herbs, do your thing. Try curry in place of cumin.
Keep an eye on the clock. Remove cooked chicken from pot; set aside to cool.
To chicken stock add, chick peas (1 can- drained and rinsed), 1/2 cup diced tomato, more fresh parsley and/or other herbs. I added some fresh chives because they were in the fridge. Optional: 1/2 cup rice (I used black rice); diced potatoes, corn...get creative;have some fun.
Remove the skin first if not skinless. Shred, cube, slice or chop the cooked chicken. Return chicken to pot. Cook on low heat for about 25 minutes. All done. Clocking approximately 1hr 10 minutes total time for an one pot meal with 6 servings. Remember to freeze a portion or two. This is a favorite after workout meal.
Enjoy,
Cooking Lounge