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Monday, September 27, 2010

2010 Vendy Awards or...... you can only eat so much....

This years NYC Vendy Awards were held on Governor’s Island located in New York Harbor.
18 street food vendors participated, including 3 from Philadelphia.
The NYC vendors are chosen by customer vote.
The highest scoring 5 trucks/carts were chosen as finalist, five as best rookie, and five for desserts.
The event is in it’s 6th year and sponsored by The Street Vendor Project.
The following is a sampling of what we felt were good and the winners....
http://streetvendor.org/vendys/
Most vendors can be followed of Twitter and Facebook.....

Location and new menu updates all day via mobil upload....
The "center " of the restored ferry.......
Bicycles, strollers and street vendor trucks...
Leaving the restored ferry house and dock.....
Governor's Island Ferry House
Staten Island Ferry a National Landmark
I thought Meximenu should have won the best rookie award.
Not only was the food excellent but the portions were the proper size, two big bites.

Even at the end of the day, I had one of each.
The staff was also fun, warm and welcoming.

Brisket taco with avocado and salsa......
Pulled pork slider with avocado......
Roasted beet and feta taco......
Patacon Pisao -  Venezuelan
The pernil patacones sandwich/ green plantain sandwich — stuffed with roasted pork, fried cheese, lettuce, tomato and house sauce, was good......

But he cachapas........
A giant fresh corn pancake filled an arepa stuffing made us swoon.....
Again perfect postion size...
Again for us a winner......
From Philadelphia and served
breakfast and a sweet potato tacos.....
Each two bites of heaven...
 “Rookie of the Year” last year....
A finalist this year....

Excellent......
These folks are really fun..........
Cucumber, lentil, chickpea, beet salads.....
Chicken or veal.....
Schnitzel meatballs!!!!!!!!!
Major yum.....Sorry
Nice.....
Three berry soup, very good....
Clockwise from the soup: couscous with figs,
lentil salad, spicy lamb sausage, chicken.....
Lovely presentation.....
The King of Falafel and Shawarma.......
Winner in two categories....
Judges choice and the people’s choice...

Huge portions.....
A finalist last year.....
They are good.......
Their pastries are very good....
And they were having fun...
Rookie of the Year Winner......
The wait was an hour plus.....
We passed.....
But it looks great.......
Kelvin Natural Slush Co
Winner best dessert......
Again we passed; the wait was an hour and a half
But we did taste a sample of a ginger slushy....
Nice as a digestive and on a hot day...
My choice for best dessert.....

Creative flavors and well made....
They also hold ice cream making classes....
The party's over.......
Governor's Island Ferry house and the Staten Island Ferry......

Sunday, September 26, 2010

Governor's Island - Water Taxi Beach

If you follow this blog, you will have read about my trip to the 2010 Vendy Awards on Governor’s Island in New York City Harbour. It consisted of 18 street vendors, chosen by customers, serving their specialties to paying attendees and a panel of judges. The attendees also voted.  After the event we ended up at Water Taxi Beach near the ferry dock.  The view of lower Manhattan is breathtaking. Clink the link for information on all three manmade Water Taxi beaches, a list of events and directions. 
And if you take a short walk you may see a big green lady holding a torch......
http://www.watertaxibeach.com/  

Wednesday, September 22, 2010

Pizza: 'The Skillet-Broiler Method'.......

A few weeks ago I read a posting on the pizza blog Slice about making Neapolitan pizza at home. http://slice.seriouseats.com/archives/2010/09/how-to-make-great-neapolitan-pizza-at-home.html
What perked my interest, it was made in a skillet.
The method is simple.
Move the top oven rack up and set the broiler on high.
Cut your cheese (I used sliced fresh mozzarella not low moisture shredded), have the sauce ready (I used uncooked sauce) and chiffonade your basil.
Place an empty heavy pan on the stove on high heat.
It should smoke.
Then roll out your dough it fit in the skillet.
I have also seen the same method using an upside down skillet.
You place the dough on the bottom of the upside down pan.
When the oven is heated and the pan is smoking, place the dough in or on the pan, add sauce and cheese.
I add the basil after the pie is cooked.
Place the pan and pie under the preheated broiler. 
 In two to three minutes (depending on how high you place the rack and your broiler), the crust should be browned with the cheese and sauce bubbling .
Remove pan, remove pizza from the pan, add basil and enjoy.
I make the dough the day before and let it rise in the refrigerator.
A recent Food Lab posting indicated you can let it cold rise for up to five days.
Mise en place
I added ripe figs and oregano........
Smoking hot......
Ready for the oven.......
Done.......
Garnished........
Nice........
Better than a stone......
The pan holds the heat better......
The white is flour from the board....
The crust was soft and chewy.....

The recommended high gluten "00" milled flour.....
For a more complete explantion and the dough recipe click..........