the nosh

mango crush

2008-09-08T07:13:00.000-07:00

Mango Crush
Recipe by Jacinta Monique. All Rights Reserved. 2008.

Mangos are an excellent source of vitamin C and a very good source of vitamin A. They also provide potassium, a nutrient in which many people are deficient. A serving consisting of half a medium-sized mango contains about 70 calories.

Ingredients
1 large (20-26 oz.) Mexican Keitt Mango (skinned and diced)
1 1/2 coconut milk (creme de leche)
1 inch of ginger root (freshly peeled and minced)

Instructions
Put the mango into a blender, then add the coconut milk and ginger. Blend until smooth. For best results, chill 1-2 hours before serving. Garnish with shredded coconut (optional).

cilantro beef negamaki and cucumber dill sauce

2008-07-23T11:30:00.000-07:00

Cilantro Beef Negamaki and Cucumber Dill Sauce
Recipe by Jacinta Monique. All Rights Reserved. 2008.

Cucumber Dill Sauce
Ingredients:
1/4 cup plain yogurt
3 tbsp thinly sliced green onions
3 tbsp diced cucumbers
3 tbsp chopped red onion
2 tbsp chopped fresh dill
1 tbsp fresh lemon juice
Salt and freshly ground pepper

Mix ingredients together. Serve chilled.

Cilantro Beef Negamaki
Ingredients:
12 small green scallions, trimmed to 6-inch lengths1
(1-lb) piece flank steak (roughly 6 to 7 inches square)
1/4 cup sake (Japanese rice wine)
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil

Cut flank steak into 1 to 1 1/2 wide strips (steak should be 1/8 thick). Prepare soy marinade. Let flank steak marinate for 2-3 hours. Cut scallions and cilantro into 3 inch pieces and lay 3 scallions and about 6 sprigs of cilantro across slices. Tightly roll up meat cilanto and scallions to form a log, secure closed with toothpick. Make additional negamaki rolls in same manner.

Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Serve beef negamaki with cucumber dill sauce.

cafe press smoothie

2008-07-20T06:42:00.000-07:00

Cafe Press Smoothie
Recipe by Jacinta Monique. All Rights Reserved. 2008.

Can't get your morning started without that cup of joe? Well here's a great smoothie recipe, perfect for any morning, that will both energize the mind and nourish the body. Bananas are energy foods - rich in potassium, vitamins A, C, K, and complex carbohydrates. Blueberries are considered one of today's super foods, a natural antioxidant which is packed with nutrients.

2 bananas peeled and cut into chunks
1/4 cup fresh blueberries
1/2 cup light cream (may substitute with half & half)
1/4 cup coconut milk
3 tablespoons of your favorite instant coffee
sugar to taste
about 6 ice cubes
unsweetened shredded coconut (optional)

Serves 2

Put the bananas into a blender, then add the coconut milk, light cream, and ice cubes. Blend until smooth, then add instant coffee and sugar to taste. Blend again until a pourable consistency. Once desired consistency is achieved, divide into serving glasses and fold in blueberries, garnish with shredded coconut (optional).

Photo Credit: Romulo Yanes

the burger connoiseur: the quays

2008-07-16T00:00:00.000-07:00

We are always in search of a good burger and The Quays did not let us down. The Quays has a refreshingly open and flexible approach to burger preparation. You choose the standard all-american hamburger then you get to choose which amenities you would like: rashers, bacon, sauteed onions, swiss, chedder, or american. At an ounce per dollar, this 10 oz burger of premium beef was served whith chedder chesse and 4 thick-cut strips of bacon. Not only was it cooked perfectly, but the flavours were amazing.

The Quays Hoboken, 310 Sinatra Drive, Hoboken, NJ. Tel: 201.656.2521

Overall Rating: 4.1
Atmosphere: 4
Menu: 4
Service: 4
Pricing: 4
Food: 4.5
Recommended: Yes

"la sangre" classic sangria recipe

2008-07-15T06:10:00.000-07:00

"La Sangre" Classic Sangria Recipe courtesy of Jacinta Monique, All Rights Reserved

Red Table Wine 1 bottle (Recommend Spanish red wine - Protocolo or Borsoa - also can try a Cabernet and/or Shiraz cuvee; Beaoujolais could work well too. Keep it inexpensive - less than $13/ml and light and fruity)
Cranberry Juice 8 ounces (go for the good stuff - all natural - no cocktails)
Orange Juice 2 ounces (again - good stuff...)
Grand Marnier 1 ounce
Bacardi "O" or Bacardi Dark Rum 1 ounce
Sugar - 1/2 cup (Prefer Sugar in the Raw? - use double the amount per serving; I don't recommend using Splenda, Equal or any other sugar substitute as the taste will be "off")
Citrus Fruits (Garnish with as many citrus fruits you desire - oranges, lemons, limes, tangerine, blood oranges, - pick one citrus fruit to be your base and squeeze the entire contents of this fruit into your sangria. For example, if you choose blood oranges - reserve one to be cut and squeezed into sangria use remaining for garnish.)
More Fruit (Just about anything you have handy, will add to this fruity punch - I like to use strawberries, raspberries, even apples are delicious and look beautiful)
Additional Garnish: Cinnamon Sticks

Mix all ingredients in a gallon pitcher or punch bowl and chill one hour before serving.

Helpful Hint: Be sure to have plenty of cut fruit and seltzer on reserve to top off glasses at the party. This will keep the Sangria from becoming dilluted and will keep the refreshments looking sexy!

about the nosh

2008-07-15T06:00:00.000-07:00

As a foodie, a critic, and self-proclaimed chef, my fascination with food and drink started years ago. I am always looking for new flavors and exotic combinations to tantalize the taste buds. Dining, consuming, and creating top-notch meals which provide both nourishment and satisfaction is my passion. In this blog I will explore taste through recipes of both my own and other noted chefs, restaurant reviews, and nutritional insight. I look forward to sharing and connecting with my readers!