PAN-FRIED WILD ALASKAN SABLE
PUMPERNICKLE, MUSSELS CHOWDER & RELISH, PEA PUREE
SERVES 4

MUSSEL RELISH
2 lbs mussels, Prince Edward Island, scrubbed clean & debearded
¼ c dry vermouth
¼ c white wine
1 tooth garlic, peeled, crushed
¼ Spanish onion, julienned or Fennel
1 laurel leaf
1 thyme sprig
2 T blended olive oil

1. Heat a large saute or braising pan over high heat and add the olive oil. Sweat the garlic, onion, laurel and thyme. Add the wine and vermouth and bring to a boil.
2. Add clean mussels and cover the pot. Reduce the heat to medium and steam just until the mussels have opened. Remove the mussels to a pan to allow to cool, reserving the liquid. Strain the reserved liquid through a chinois or fine sieve and refrigerate until needed.
3. Pick the meat from the mussels and refrigerate until needed, disposing of the shells.

½ fennel bulb, washed & cored
¼ red onion, peeled
½ bun flat-leaf parsley leaves, washed, dried
1 lemon, washed
1 T lemon juice
3 T extra virgin olive oil
to taste salt and black pepper
reserved mussel meat

1. On a very sharp mandolin, shave the fennel and red onion very thin.
2. Peel the lemon very thinly and julienne very fine.
3. Combine all ingredients except for lemon juice, olive oil, salt and pepper. Reserve until dressing and seasoning.

PEA PUREE
1 c fresh peas, shucked
4 fl oz pea blanching liquid
3 T mint leaves, washed & dried
to taste salt

1. Bring a pot of well-salted water to a boil. Add peas and blanch until tender and very green. Immediately plunge into an ice bath stop the cooking process and retain the color. Reserve four ounces of the blanching liquid.
2. Add the peas, blanching liquid and mint to a food blender and blend until very smooth. Rub the puree through a sieve to remove the pea skins. Refrigerate until ready to reheat and serve.

POTATO PUREE
2 large baking potatoes
2 fl oz whole milk, hot
1 oz butter, whole, room temperature
4 fl oz reserved mussel poaching liquid, hot
to taste salt

1. Peel and quarter the potatoes. In a medium pot, cover with salted water and bring to a boil. Reduce the heat to a simmer and cook just until the potatoes are tender.
2. Heat the milk and mussel liquid together and keep warm.
3. Strain the potatoes and let dry for a moment. Working quickly, pass the potatoes through a potato ricer or food mill into a medium pot. Place the pot on medium heat, occasionally stirring and not overworking the starch, to evaporate any remaining liquid left in the potatoes. Add the hot liquid and whole butter, stirring until a very smooth and silky puree is formed. Taste for seasoning with salt and serve immediately.

SABLE
4, 6 oz filets Alaskan Sable (Black Cod, Butterfish)
1 c pumpernickel bread crumbs, dried, ground fine
1 T caraway seeds, toasted, ground fine
to taste salt and black pepper
4 T blended olive oil

1. Mix the pumpernickel bread crumbs and fine-ground caraway seeds in a small bowl.
2. Season the fish filets liberally with salt and pepper. Dredge them individually in the pumpernickel mixture.
3. Heat a large saute pan over medium heat. Add the blended oil and pan-fry the coated fish filets, without disturbing the crust, for a few minutes on each side until the flesh no longer yields to finger pressure.
4. Drain the filets on a paper towel and let rest for one minute before serving.

TO FINISH: Dress and season the mussel salad. Heat the pea puree until hot. Prepare four clean plates. Place a dollop of hot potato puree on each. Place some pea puree adjacently on each plate. Place the sable filet across both purees and top with a bit of the mussel relish. Garnish with a bit more of the extra virgin olive oil.

Crudo with rhubarb and celery

Ingredients : serves 4
12 oz Hamachi
1oz Red wine vinegar
2 Table spoons Celery
16 Celery leaves
2 Tablesppons Rhubarb
16 Parsley leaves
Rock salt
Sea salt
6 oz Olive oil
Black pepper in mill

step 1:
1:file the fish so you get nice bone and skin free files.
2:Start slicing the fish vertically very thin, use a very sharp knife and wet the blade between every cut so the fish don’t stick to your blade, line up the slices on parchment paper and portion about 2 oz for each serving.
3:Put your sliced fish in the refrigerator ,label and date

step 2:
1:pour 1oz red wine vinegar into a bowl
2:pour 6oz olive oil into the bowl and whisk together and add salt and pepper ,season to taste.
3:fill a squirt bottle with the mix.

Step 3:
1:Slice rhubarb and celery vertically very thin and put in containers and put away in refrigerator.
2:pick celery leaves and parsley leaves and put in containers and refrigerate.

Assembly:
1: line up the fish on a plate about 3 oz
2: sprinkle with sea salt and rock salt
3: sprinkle rhubarb and celery on the fish
4 :shake the squirt bottle with the vinaigrette and cover the fish.
4: place the picked leaves on the fish.
5:garnish with black pepper.

Osteria
640 North Broad Street
Philadelphia, PA 19130
T (215) 763-0920
F (215) 763-0926

www.osteriaphilly.com

Hours
Dinner:
Sun – Wed: 5-10pm
Thurs – Sat: 5-11pm

Lunch:
Thurs – Fri: 11:30am-2pm

Samuels and Son Seafood
800.580.5810
www.SamuelsandSonSeafood.com

Less than a year after conception, February 15, 2007, Osteria opened its doors to the public, and, still in its infancy continues to stay true to the dream that three owners had standing on Ca’ Marcanda vineyards in Tuscany. A traditional Italian Osteria, where you can choose from our homemade pastas, thin crust pizzas, or wood grilled meats and fish.

As much as Vetri is small and intimate, with a rustic farmhouse feel, Osteria is classically designed to have a warm, evocative feel in an industrial setting. With wine-red-stained concrete floors, antique Berkel slicers, a gleaming vintage Faema coffee machine, solid antique pine country tables, a wall of beautifully stained wine boxes and view of a “vecchia chiesa” so spectacular that it rivals any this side of the Atlantic. Additionally, the menu changes seasonally, to go with our 100 bottle Italian wine list featuring grapes from Trentino to Sicily and all stops in between.

Pan seared sea scallops,
Cauliflower puree, pickled spring vegetable, red beet vinaigrette.

Ingredients for 4 serving:

➢ 8 each U/10 sea scallops
➢ ½ head of cauliflower
➢ 2 cup of milk
➢ 4 oz of micro basil or micro green shiso

➢ Vegetables for pickled:
➢ 1/4 head of cauliflower
➢ ½ bunch of tri colored baby carrots
➢ ½ bunch of red radishes
➢ ½ bunch of baby turnips
➢ 4 each baby zucchini
➢ 4 each candied striped beets

➢ Pickling liquid:
➢ 2 cup of sherry vinegar
➢ 6 cup of water
➢ ¼ cup of sugar
➢ 3 Tbl spoon of salt
➢ 1 Tbl spoon of white pepper
➢ ½ Tbl spoon of red pepper flake
➢ 1 Tbl spoon of coriander seed
➢ 1 Tbl spoon of mustard seed
➢ 1 Tbl spoon of fennel seed
➢ 1 Tbl spoon of anise seed

➢ Beet vinaigrette:
➢ ½ pound of red beets
➢ 1 cup of white balsamic vinegar
➢ 2 cup of blended oil
➢ 1 Tbl spoon of Dijon mustard
➢ 2 each shallots
➢ 2 sprig of thyme
➢ Salt and pepper

Vegetables:

• A couple days before needed, clean and cut all the baby vegetables into small pieces.
• Blanched them in boiling salt water for 20 second each.
• On the side bring to boil, the sherry vinegar,the water, the sugar and all the seasoning of the pickling liquid.
• Do not strained and pour over vegetables, reserve for up to two month.

Dressing:

• Cook the red beets in the oven, until tender, then peel them.

• In a blender add the beets, the mustard, the shallots, the thyme, the vinegar and salt and pepper.

• Then slowly emulsify with the blended oil, seasoned to taste.

Cauliflower puree:

• Cook the cauliflower in the milk until tender

• When done, blend in a mixer with ¼ pound of butter, salt and pepper to taste, until smooth.

Finally:

• Pan seared the scallops in olive oil until golden brown on both side.

• Place the cauliflower puree on the bottom of the plate, spread the pickled vegetables around it, put the cooked scallop on top and drizzle the beet vinaigrette around the plate. Finish with the micro basil.

Enjoy!

THE CITY OF PHILADELPHIA SIZZLES
AS THE AMERICAN LIVER FOUNDATION COOKS UP ITS 5th ANNUAL
Flavors of Philadelphia
A culinary extravaganza!

The Crystal Tea Room Heats Up as the Area’s Hottest “Celebrity” Chefs & their Sous Chefs
Prepare a Unique Gourmet Experience for an Intimate Table of Twelve

–    The American Liver Foundation’s 5th annual Flavors of Philadelphia will be the hottest ticket in town, Tuesday, March 3, 2009, as the city hails the culinary soirée of the year.  Two dozen “prep kitchens” will roll into the elegant Crystal Tea Room to provide each of the local celebrity chefs a private space to prepare their outstanding, gourmet four-course meal for their very own of table of twelve lucky guests.   Last year we added a TWIST, we had asked some of our fair cities most notables to assist our Chef as their Sous Chefs.  We  have the pleasure to announce this years SOUS CHEFS to date are, Philadelphia EAGLE  John Runyun and Former Philadelphia Eagle the fabulous Bill Bergey  who will be with Executive Chef Joseph Frost from georges’, other notables  are  Laura Burkhardt Group Editor of Morris Publications , Harry Giordano the Senior Director of Development for the City of Hope, Frank Lewis from WOGL  98.1 BREAKFAST CLUB will be paired with Joe Conklin for a rousing table of comedy, Alex Kariotis is Classical Crossover from Alex Kariotis and the Rock Opera Orchestra will surprise one table with his wonderful voice, Janita Applebaum Styles  from the BEAT 100.3 will be on hand, Thom Cardwell Managing Director of the Philadelphia Film Festival, , April Margera and Marian Rothstein  from April Cooks “there’s an alligator in my kitchen”  also known as Bam’s mother “Ape” and Missy’s mom Marian,
–      Philadelphia’s Mayor, the Honorable Michael Nutter was gracious enough  last year to roll up his sleeves all for the  fabulous cause and we hope to have the Mayor back on board with us this year !

Philadelphia foodies will have the opportunity to satisfy their taste buds and pick up some culinary tips as the chefs reveal their cooking secrets while preparing a meal that goes above and beyond the usual restaurant fare!  This event has sold-out in the past three years and a limited number of VIP and general admission tickets are available.   Ticket prices range from $250 – $500 and table sponsorships are also available.  For reservations and information, call the American Liver Foundation Delaware Valley Chapter at 610. 668. 0152

The American Liver Foundation (ALF) created the unique Flavors of . . . culinary gala in 1992.  From the success of that first event (in Phoenix), fifteen ALF Chapters now produce this event in twenty major markets around the country.  The proceeds from Flavors of Philadelphia support the critical activities of the ALF, including our nationwide research program, region-wide educational programming for patients, providers and the general public, and local and national advocacy initiatives. Our Restaurant Chef Co- Chairman this year is georges’ Executive Chef Joseph Frost

– Page 2
Flavors of Philadelphia patrons will be treated like royalty as they begin their culinary adventure with exquisite hors d’ oeuvres before sitting down for a personally prepared, specially designed menu, complete with wine pairings. The evening concludes with an over-the-top dessert reception & live auction.

•     LIVE AUCTION:
•    Private Dinner Party in Your Own Home!   Executive Chef Joseph Frost of georges’ will come to your home and personally prepare a four-course meal for six members of your family or friends.  This is an exclusive opportunity to be treated to the culinary expertise of Chef  Frost as he astonishes even the most discerning palates! Restrictions due apply
Co Chair
Executive Chef Joseph Frost
Georges’

•     Here is a sampling of LAST years participating chefs and their wonderful restaurants::
•                                 HOST CHAIR; Stanford P. Burke Jr.  Crystal Tea Room
Restaurant Chair: Joseph Frost / georges’
(Asterisk is commitment for 2009 event)

Christopher Lichtman / City Grange                *Joseph Tucker / Joe Pesce
*Stanford P. Burke Jr. / Crystal Tea Room            Andrew Masciangello / Savonna
Thein Ngo / Fork                                             Tom Kriebel / Sole Food
*Kristian Leuzzi / Kristian’s Ristorante                        * Jeff  /   Mama Yolanda’s
*Locke Johnson / FEASTIVITIES                                      * Ralph Kane/ Field House
*Steve Regosh/ Public House                                            *Ernie Fortino/ Mission Grille
*Executive Chef Terry White/; Union Trust

Flavors of Philadelphia sells-out fast and interested individuals and corporations are encouraged to reserve their seats now!  The excitement in the ballroom is infectious and nowhere else can you see these culinary giants – up close and personal!  Don’t be left out – call the American Liver Foundation Delaware Valley Chapter today at 610. 668. 0152, Pam Gleason.

Are You Hungry?

The American Liver Foundation is the nation’s leading nonprofit promoting liver health and disease prevention.
The Foundation provides research, education and advocacy for those affected by liver disease, including hepatitis.

Branzino Livornese Style
Recipe by Chef Nunzio Patruno

Serves 2

Ingredients:

1 ¾ lb Branzino, filleted
3 plum tomatoes, chopped
1 tblsp of chopped scallions
1 long hot pepper, sliced in rings
1 tblsp of capers
1 tblsp of pitted black olives
1 clove of garlic, finely chopped
pinch of parsley
pinch of basil
½ glass dry white wine
1 ½ oz extra virgin olive oil
salt & pepper

Instructions:

Lightly flour the branzino fillets and sauté in olive oil cooking skin down for extra crispiness for two minutes. Flip onto the other side and cook for another two minutes. Add the garlic and scallions and the white wine. Let the wine evaporate for one minute and add the peppers, tomatoes, olives and capers. Cook down for two minutes. Remove the fillets from the pan and place them onto a serving dish. Continue to reduce the sauce for another two to three minutes and serve over the branzino. Sprinkle with basil & parsley, ground black pepper and drizzle with extra virgin olive oil. Assemble the plate by placing the filets in the center of the plate. Pour the sauce around the plate and decorate with fresh basil leaves.

(Optional)

Use the body of the branzino as decoration by lightly dusting it and deep fry. Collect the extra oil by resting on paper towels. Then, place the fish in the center of the serving dish letting it surround the fillets. Pour the sauce on the fillets and around the dish. Drizzle with extra virgin olive oil and serve.

706 Haddon Ave Collingswood, NJ 08108 P 856-858-9840 F 856-858-9839 www.nunzios.net

Chef Nunzio Patruno

Nunzio Patruno was born and raised in the heart of Italy’s agricultural region of Puglia. He grew up in the town of Castellana Grotte nestled between rambling groves of olive trees and the marina valley 10 minutes from the Adriatic Sea. His culinary education began on his family’s farmstead, Zingarello. The family farm produces olives, cherries, almonds, grapes and a vast variety of fruits and vegetables sold to local cooperatives. From the earth to the kitchen, he got his most inspirational recipes from his mother. Recipes, which use fragrant & robust vegetables, aromatic fruits, fresh cuts of farm raised game and meats and succulent seafood from the Adriatic Sea.

After earning his degree as a culinary chef, his young career took him throughout the resort towns of the Italian Riviera eventually landing him on the other side of the Mediterranean Sea in the French principality of Monaco. Nunzio spent seven years in Monte Carlo and became very well known for his union of French Provence and Italian cuisine savored by the local royalty and jet setters.

Then, in the early 1980’s the United States came calling and he opened his first of five restaurants located throughout the Philadelphia Main Line and the Society Hill section of Philadelphia. The overwhelming successes of the Monte Carlo Living Room Restaurant & Club and Primavera Restaurants earned him many national & international awards of recognition for culinary excellence.Now, more than twenty years later Nunzio comes full circle and looks to a new direction which is Nunzio Ristorante Rustico.

Nunzio’s is that piazza or local restaurant whether in your memories or in your imagination offering flavorful food, llively conversation and gracious service. It’s all Nunzio!

A P P E T I Z E R S
Mozzarella Caprese
Fresh mozzarella served with roast bell peppers, tomatoes & basil
$11.50
Antipasto Rustico
Prosciutto di Parma, soppressata, olives, cheeses and marinated artichoke & vegetables
$11.25
Calamari Dorati
Baby squid lightly floured and crispy fried with spiced marinara sauce
$11.50
Cozze Diavolate
Steamed mussels with marinara sauce or in garlic and white wine
$11.25
Salsiccia di Vitello
Italian veal sausage with sauteed broccoli rabe & cannelini beans
$11.25
Gamberoni Adriatico
Sauteed shrimp with plum tomatoes and Gaeta olives over grilled eggplant
$12
Portobello alla Griglia
Grilled Portobello mushrooms topped with tomatoes, parma prosciutto smoked mozzarella and balsamic vinegar
$11.50
Carpaccio di Manzo
Thinly sliced beef dressed with lemon, extra virgin olive oil, arugula & shaved parmigiano cheese
$11.50
Peperoni Arrostiti
Grilled bell pepper topped with jumbo lump crab meat Araganati style
$12.95
Caesar Salad
Crispy romaine salad with our classic homemade Caesar dressing
$7.95
Insalata Mista
Mixed baby greens served with a balsamic vinaigrette
$7.95
Insalata di Gorgonzola con Pera
Baby greens with poached port pears, sweet Gorgonzola cheese & honey walnuts
$10.95
Insalata di Arugula, Parmigiano e Bietole
Baby arugula, tossed with extra virgin olive oil, lemons, garlic, prosciutto chips, red beets and shaved parmigiano
$10.95
Zuppetta Crostacei
Mussels, shrimp, clams & scallops in a garlic white wine broth with fresh tomato & extra virgin olive oil
$12.95
Insalata di Polipo alla Griglia
Marinated & grilled, tender Mediterranean octopus on a bed of arugula
$12.50

P A S T E and R I S O T T I
Gnocchi al Telefono
Homemade potato gnocchi with fresh tomato, basil & fresh mozzarella cheese
$17.50
Ravioli di Ricotta e Spinaci
Spinach & ricotta ravioli with blush tomato sauce & parmigiano cheese
$17.95
Spaghettini Integrali alla Siciliana con Gamberi
Whole wheat spaghetti, sauteed shrimp, breadcrumbs, pine nuts, raisins and extra virgin olive oil
$19.95
Spaghettini Integrali con Granchio
Whole wheat spaghetti with crab meat, shrimp, garlic and olive oil
$19.95
Linguini alla Pescatora
Linguini tossed with mussels, shrimp, calamari, scallops, clams, garlic & tomato sauce
$19.95
Capellini e Granchio con Zucchini
Angel hair sauteed with sun dried tomatoes, crab meat, fried zucchini, garlic & oil
$19.95
Linguini con Vongole
Linguini tossed with steamed clams in a white wine garlic and diced tomato sauce
$19.95
Pappardelle al Coniglio
Braised and shredded rabbit in a hunter sauce ragu
$19.95
Pappardelle ai Funghi
Pappardelle with mushrooms, prosciutto and peas in a light cream sauce
$18.50
Risotto Pescatore ai Frutti Mare
Arborio rice with crab meat, mussels, calamari, scallops, clams and shrimp
$19.95
Pollo Parmigiana
Pan fried chicken cutlet topped with mozzarella, fileto di pomodoro served with linguini marinara
$18.50
Vitello Parmigiana
Pan fried veal cutlet topped with mozzarella, fileto di pomodoro served with linguini marinara
$18.95

*Appetizer portions available with order of a main course

G R I L L E D and S A U T É
Schiacciate di Pollo
Thin chicken breast marinated with garlic & rosemary, grilled and served with arugula, diced plum tomato & extra virgin olive oil
$18.95
Pollo alla Pizzaiola
Tender sautéed chicken breast with capers, garlic, tomato and oregano in a light white wine tomato sauce topped with mozzarella
$18.95
Pollo Boscaiola
Sautéed chicken breast with mixed mushrooms, light cream, rosemary & garlic in a white wine demi-glace sauce
$18.95
Pollo San Nicola
Sautéed chicken breast topped with crab meat and shrimp in a garlic white wine sauce
$21.50
Calzone di Vitello
Veal medallions stuffed with spinach, prosciutto, garlic and sharp provolone in a white wine reduction
$22.00
Saltimbocca a la Romana
Sautéed veal scaloppine with scented sage, prosciutto and a white wine sauce
$22.00
Scaloppine Marsala
Sautéed veal scaloppine with mushrooms in a Marsala wine sauce
$22.00
Schiacciata di Vitello
Paper thin veal medallion marinated and grilled, served with arugula, diced plum tomato & extra virgin olive oil
$22.00
Parmigiana di Melanzane
Pan fried eggplant layered with tomato sauce & mozzarella cheese and oven baked
$17.95
Gamberoni Araganati alla Siciliana
Jumbo shrimp marinated with extra virgin olive oil & garlic and broiled with bread crumbs
$21.95
Vitello ai Carciofi
Sautéed veal medallions with artichokes, garlic, fresh herbs and diced tomato
$22.00
Vitello Melanzane
Sautéed veal medallions with grilled eggplant & mozzarella in a light white wine tomato sauce
$22.00

S I D E D I S H E S

$6.50

Broccoli Rabe

Garlic & oil

Scarola

Escarole & cannelini beans

Sauteed Spinach

Garlic & oil

Linguini

Marinara or garlic & oil

Pepi Fritti

Long, hot italian peppers fried & served with tomato sauce or garlic & oil

Fresh Fish

Our daily features include local & imported fresh Mediterranean fish such as:

Branzino

Orata

Dover Sole

Red Snapper

Tuna

Sword Fish

Salmon

Langostino

Fresh Maine Lobster

Choice Meats
Our selection of meats include:

Filet Mignon

Center Cut Veal Chops

Rack of Lamb

Osso Buco

Venison and etc…

*Degustation Dinner Menu by Chef Nunzio Patruno. Please inquire with your Server.

20% gratuity will be added to parties of 6 or more guests.

Menu items and prices are subject to change without notice.

Mercato Restaurant

Focusing on market-fresh, Italian-inspired food at 1216 Spruce Street inhabits the old Camac Food Market building, a historic space that has long stood vacant on the corner of Camac and Spruce Streets, just East of Broad St.

Executive Chef, Mackenzie Hilton’s menu for Mercato infuses slow cooking traditions of Old World Italy with an experiemental style and bold take on new Italian American cuisine, placing primary importance on using ingredients that are at their peak that day.
One can enjoy appetizers such as the roasted portabella and arugula salad enclosed in puff pastry with pecorino cheese, pine nuts and a thyme citronette or the antipasti, a plate large enough to share that includes Italian cured meats, mozzarella, tomato, and grilled and marinated vegetables.

Entrees change to reflect the season monthly and weekly, if not daily. Enjoy a traditional meal of orecchiette with meatballs, sweet sausage, broccoli rabe and red gravy or the favorite lobster and shrimp “pyramid” pasta with asparagus and parmesan brown butter sauce.

Mercato is a cash-only BYOB, open seven days a week; Monday through Thursday, from 5 to 10:30 p.m., Friday and Saturday, from 5 to 11p.m., and Sunday from 5 to 10 p.m.

Reservations are accepted for pre-theater seating, Sunday through Friday, from 5 to 6:30 p.m.��Mercato does not reserve parties larger than 6 on Fridays.

Mercato Restaurant – BYOB
1216 Spruce Street
Philadelphia, PA 19147
(215) 985-BYOB

RECIPE
Crisp Skin Striped Bass

4 6 oz Thin Filets of Striped Bass, Skin On, Pin bones and Scales Removed
1 cup Carmelized Cipolinni Onions
2 Baby Artichokes (halved), cleaned and braised, or canned
8 oz Porcini Mushrooms (if you cannot find fresh, use dried that have been soaked in hot water)
1 1/2 Cup Chianti Wine
2 Whole Shallots, Roughly Chopped
1 Granny Smith Apple, cut into hunks
1 Stalk Celery
6 Tablespoons Unsalted Butter
5 Chives, cut into 2 -inch piecess
1 Tablespoon Chervil, Leaves only
1 Tablespoon Tarragon, Leaves only
Extra Virgin Olive Oil
4 Thin slices Pancetta cooked on a tray in the oven at 350 degrees for approximately 10 minutes, or until crispy

Place wine, shallots, and apple in small sauce pan, on high heat; reduce liquid by 3/4

Strain sauce, season with salt and pepper and return to burner on high heat. Add butter and cook until melted into the sauce (swirl the pan periodically to incorporate the butter).

Once the butter is melted and blended into the sauce, turn off the heat. (If the sauce is left on the burner too long, the sauce will separate.)

In an oven proof pan, place the 4 artichoke halves, porcinini mushrooms and caramelized cipolinni onions with 1 stsp minced shallot and extra virgin olive oil. Season with salt and pepper. Put pan in oven on 400 degrees.

While vegetables are cooking, get a saute pan hot. Add a small amount of olive oil and sear seasoned bass filets, skin-side down. Reduce heat to low, cover and cook for 2-3 minutes. Uncover and turn filets over.

The skins should be golden brown. Return heat to high and continue cooking (uncovered) until filets are cooked through (another 2-3 minutes).

Pour a small amount of sauce in each plate, divide vegetables from oven evenly, place bass on top of vegetables.

Garnish with a salad of the herbs (chives, chervil, tarragon, extra virgin olive oil) and one pancetta crisp.

Horizons
Horizons elevates vegan dining to a whole new level. A must “taste” restaurant…make sure to try the “chefs tasting menu”. Over 100 vegan wines carefully selected…we love Horizons!
Horizons
611 South 7th Street
Philadelphia, PA 19147
(215) 923-6117

RECIPE
Vietnamese Bruschetta – Serves 4-6

1 loaf baguette
20 cooked marinated tofu rounds (see recipe below)
red chile mayo (see recipe below)
Cilantro relish (see recipe below)
Lemon grass vinegrette (see recipe below)

Cut baguette crosswise into 1 inch rounds. Lightly oil griddle or frying pan and brown rounds on both side. Lightly oil griddle or frying pan and brown cooked tofu rounds on both sides. Pour lemon grass vinegrette over tofu while cooking. Cook for a minute allowing the vinegrette to penetrate the tofu. Remove bread rounds and put a dollop of chile mayo on each slice. Add the grilled tofu rounds and finish with a tsp of cilantro relish.

Red Chile Mayo

1 bunch fresh cilantro – leaves only
1/2 bunch fresh mint leaves only
3 plum tomatoes – chop rough
1 jalepeno pepper, seeds and membrane removed
1 bunch scallion whites
tsp each salt and pepper
2 tsp toasted sesame oil
1 tbsp lime juice

Pulse the tomatoes in a food processor until they are a coarse relish, no big chunks. Remove from the food processor. Pulse the other ingredients to a fine relish and then add to tomatoes. Refrigerate for at least 20 minutes before adjusting seasoning. It may need more salt depending on ripeness of tomatoes.

Lemon Grass Vinegrette

2 stalks lemongrass – use only the soft inner part
1/2 cup water
2 tsp. rice wine vinegar
1 tsp. white sugar
1 tsp. grated fresh ginger
1 small peeled garlic glove
1 tbsp soy sauce
1 tbsp sesame oil
Put all the ingredients in a blender and puree until smooth.

Cooked Tofu

2 16 oz blocks extra firm tofu
1 1/2 inch ring mold cutter
1/2 quart vegetable stock or water
pinch of salt

Stamp rounds out of tofu. Slice rounds to approximately 1/2 inch rounds. Simmer stock and add tofu rounds for 5 minutes. Remove and drain and dry for 30 minutes.

Good Dog Bar & Restaurant
Good Dog Bar & Restaurant was named the best burger in Philly for two years running. streettalkin.com host, Julianna Zinkel, checks in with Heather Gleason- Garry, owner of Good Dog. Executive Chef Jessica O’Donnell shares her mac ‘n cheese recipe with us.
Good Dog Bar & Restaurant
224 S 15th Street
Philadelphia, PA 19102
(215) 985-9600

RECIPE
Mac ‘n Cheese

5 tbsp. butter
2/3 cup chopped onion
1/3 cup flour
_ tsp. salt
_ tsp. white pepper
1/6 tsp. nutmeg
2 2/3 cup 1% milk
6 oz. gouda shredded or chopped
3 oz. cheddar shredded or chopped
3 oz. gruyere shredded or chopped
2 cup cornflakes
2 tablespoons melted butter

2-3 quarts water with 1 tbsp. salt
6 oz pasta

In a separate pot boil water with salt and cook pasta al dente. Do not overcook pasta.

On a low heat melt the 5 tbsp. of butter, add the chopped onion. When the onion is translucent add the flour. Turn the heat to medium-high, stirring frequently. Do not burn the butter. Add the salt, white pepper and nutmeg. Whisk in the milk, stirring frequently. When the mixture begins to bubble turn the heat off. Add the cheeses. Add the cooked pasta, mixing well. Ladle mac ‘n cheese into baking dishes. Mix cornflakes with 2 tbsp. melted butter. Top mac ‘n cheese with cornflakes. Bake for approximately 5 minutes in 500 degree oven or until it bubbles around edges.

Ansill Food & Wine
Ansill is located a short block off vibrant South Street in Philadelphia’s Queen Village neighborhood. Opened in February of 2006, Ansill brings its own take on the neighborhood eatery. Our menu features a wide variety of European small plates and is designed to encourage sampling. In addition, Ansill offers an extensive selection of premium wines & beers as well as a full bar. Whether you are looking to enjoy a drink, a light snack or a full meal, Ansill Food & Wine is the perfect choice.
Ansill Food & Wine
627 S. 3rd Street
Philadelphia, PA 19147
(215) 627-2485

RECIPE
Grav Lax with Pea Shoots

3 thin slices grav lax
small handful of pea shoots or alfalfa sprouts, bean sprouts etc.
splash of 2 parts extra virgin olive oil with 1 part fresh squeezed lemon juice
pinch minced shallots
pinch chopped chives
salt and pepper to taste
dollop greek yougur
sprig of fresh dill
1 tbsp. salmon roe caviar
Middle eastern mustard oil

Slice grav lax (recipe below) into very thin slices. Mix pea shoots with olive lemon oil (mix 2 parts extra virgin olive oil with fresh squeezed lemon juice), and a pinch of minced shallots, chives, salt & ground black pepper. Place a small amount of pea shoots at the edge of each slice of grav lax and roll up. On a serving plate put a dollop of greek yogurt. Sprinkle with minced shallots and chives. Stand rolled grav lax upright. Spoon salmon roe on top and add a sprig of fresh dill. Drizzle with Middle Eastern mustard oil.

Grav Lax

1 4-5 lb. fresh sushi grade salmon filet
1 cup kosher salt
1/4 cup granulated sugar
2 tbsp. coarsely cracked black pepper
1/2 cup mint leaves
1/2 cup fresh chopped dill
1 lemon zested
1 orange zested

In a mixing bowl, combine salt, sugar, black pepper, herbs and citrus zest. Rinse Salmon filet and pat dry. Wrap salmon completely and tightly with cheese cloth so that all surfaces are covered. Place salmon skin side down in a Pyrex pan or sheet tray. Cover the entire salmon with the salt mixture, making sure to pack the cure into the salmon. Place a second Pyrex pan or sheet tray on top of the salmon, and weigh it down with something heavy such as a skillet, brick or aluminum can. This will help the cure infuse into the salmon. Refrigerate the salmon for at least 48 hours. Remove the salmon from the refrigerator and carefully take it out of the cure, and then the cheese cloth. Before serving, carefully trim the top layer of the salmon in order to remove any excess cure that may have come through the cheese cloth. Using a long, sharp knife, slice the salmon from the skin, making diagonal cuts as thin as possible.

HOME | About Us | Contact Us | eMail List | Advertise

Philly Chefs cook | Philadelphia
Every Wednesday stop by streettalkin.com to see your favorite chefs cook up your favorite dishes!

Azul Cantina
Azul Cantina is putting a new twist on Mexican food and drink. Chef Jesse Vega is cookin up Mexican Street Food on the streets of Philly. Besides stopping by for dinner, Azul Cantina is a great late night spot to catch a bite to eat. Make sure to try one of their smashed cocktails!
Azul Cantina
941 Spruce Street
Philadelphia, PA 19107
(215) 627-5200

RECIPE
Shrimp Tacos – serves 1

6 shrimp peeled & deveined sliced lengthwise
1 tbs canola oil
kosher salt to taste
ground black pepper to taste
3 white corn tortillas 6″
salsa verde (recipe below)
1/2 ripe avocado sliced
1/4 red onion sliced
1 tomatillo sliced
handful shredded romaine lettuce
habanero aoli sauce (recipe below)
1/4 lime wedge

Heat a saute pan medium-high. Add canola oil and shrimp. Add salt and pepper to taste. When shrimp are loosing transparency add a few heapings of salsa verde. While the shrimp are cooking heat 3 tortillas. Add on to the heated tortilla; cooked shrimp, sliced avocado, red onion,tomatillo, romaine lettuce and habanero sauce. Place shrimp tacos on a plate with a ramekin to hold the tacos upright. Add salsa verde to the ramekin and enjoy!

Salsa Verde

1/2 lb tomatillos
1/2 bunch cilantro
1/2 bunch scallions
1/2 bunch flat leaf parsley
3 cloves garlic
1 medium white onion

Blanch the herbs and grill the onion, tomatillos, garlic and onion or roast in a 500 degree oven for 15-20 minutes. Throw cooked vegetables in a food processor…let it go. Salt & pepper to taste. Process until chunky yet smooth. Add water if it is too thick.

Habanero Aoli

2 egg yolks
1 tbsp white vinegar
1 clove garlic
2 whole habanero peppers
1/2 bunch cilantro
2 limes juice and zest
1 1/2 cup canola oil
salt & pepper to taste

Add all ingredients to a food processor or robot coupe. Let it go. Slowly drizzle in the canola oil until it becomes a mayonnaise consistency.