Monday's Mambo 64 Musings

Remember when your baby was little, and you were so concerned about everything--just simply everything--and in a kind of delirious state of joy mixed with frequent concerns/anxiety? I think that aptly describes the first week of restaurant ownership! It's an exciting and wonderfully consuming venture. And though I'm exhausted, I can't help but liken it to the same feeling I had when my little babies were born. Yes, I feel like I have a newborn!

My "newborn" Mambo 64! 

And I feel lucky...

Don't be fooled: just like raising a child, growing a business requires great patience, persistence, and assistance, in every sense of all those words. As I've said numerous times over the past few weeks, it's all an amazing adventure...

So, last Friday morning, at dawn, I had the pleasure of watching the sunrise over Manhattan--from the Jersey side. I'd never been to Weekhawken before; Wow--what a view of New York from there!  And though it was crazy early, I talked--with lovely Vicky Sosa--about making my passion fruit sangría which, my friends, is the perfect cooling cocktail. (We've got it chilled and waiting for you at Mambo 64!) 

Posing "on set" with my  Passion Fruit Sangría for Friday's Buenos Días Nueva York segment! 

For the recipe, please check out my Latin Twist post for Passion Fruit Sangría! 

More tales from Mambo 64 coming soon!

Sunday Dinners: Pizza in the Afternoon!

Well, times they are a changin'--and Sunday dinners at home will be moved into meals at the restaurant... And these days it's all about getting Mambo 64 up to speed so that we can open our doors and let some people in! It's an adventure every day, and a learning experience like none I've ever enjoyed before. Am I excited? Of course! Nervous? Definitely! Happy? Totally--

What I like most about it is that it's a challenging experience on all levels. After all, I've always cooked for family and friends, and welcomed them all into my home (and of course cooked at others' homes, too!). But this is different...and I know my ride has just started.


So, though I didn't cook the typical Sunday dinner, I had a great afternoon snack (thanks Petie!)--

Afternoon Snack-- of Chicken Marsala Pizza--with some hot pepper flakes--thanks to my brother, and Villaggio Pizza, next to Mambo 64! 

--and Seth sampled Chef Steph's execution of my jerk chicken, roasted tomato and black bean quinoa, sofrito, cilantro rice, some pernil...and a few other tasty treats to be featured on Mambo 64's menu...
Yes, the ride is just beginning...

Sunday Dinners: Mother's Day Dinner...Shrimp with a Blood Orange, Onion and Cilantro Sauce

It's been quite an interesting week plus, and I'm wondering if I should be calling this, "In the Restaurant with Arlen!" from now on! Well, regardless of the name, it will be a little bit of that!

The sign on the front is true: We are almost there! 

So, as of the 1st, I've been spending all my days--and evenings--getting my restaurant (YAY!) ready. We hope to open the doors to the public at 5 pm on Tuesday, May 28th (YAY again!). In the meantime, it's been a wonderful whirlwind of all kinds of activity.

Well, now I know that this is probably one of the last Sundays I'll cook at home (or in my parents' home)  for a long time, and, of course, it's Mother's Day! So, while Seth is making ribs (one of my favorite grilled treats!), I wanted to make something I thought my mom would like--and something that I might bring into Mambo 64: Shrimp with a Blood Orange, Onion, and Cilantro Sauce. Hence this dish was born!

And, since Seth, my dear husband, was in the mood for ribs (and we're ALWAYS in the mood for Seth's ribs!) he made 'em. Perfect combination. We're thinking about maybe having a Seth's Ribs Night in Mambo 64! Oh--I also made a side of mixed grains (couscous, and more!) with roasted tomatoes, toasted almonds, golden raisins, and fresh basil. That also worked well with both dishes! (And if I can write about it on Wednesday, I will!)

Oh--by the way, Mom loved it. Dad, too. Actually both dads... Well, really we were all happy!

Seth's Ribs in the Background, Shrimp in the Foreground! 

Here's the recipe for the shrimp:

Shrimp with a Blood Orange, Onion and Cilantro Sauce

Serves 8 to 10

Olive oil
2 red onions, peeled and coarsely chopped
Salt
Rosé or white wine
1 orange, peeled, pitted and diced
3/4 cup frozen blood orange purée concentrate
1/2 teaspoon minced ginger
Shrimp
2 pounds large shrimp (I used frozen, 20/25 count), frozen and thawed or fresh (I prefer fresh...)
Fresh asparagus from the garden!  (We were lucky!)
Cilantro

Heat the olive oil in a sauté pan. Add the onions and cook them until they soften, about 3 minutes. Add about 1/4 cup of  rosé (that's what I had on hand!) or white wine, and let it absorb. Add the orange and the frozen purée concentrate. Cook, stirring frequently. Add wine for more liquid as needed (you want it to be a little liquidy). Set aside. When you're about ready to serve dinner, heat a bit of olive oil in a sauté pan. Add the ginger and cook until lightly fragrant. Add the shrimp and stir.  Add the sauce, a splash or two of wine, and continue cooking for a couple of minutes. Add the fresh asparagus, and cook until the shrimp is tender (don't overcook) and the asparagus is bright green and crispy. Add the cilantro and serve! 

Sunday Dinners: Spring Fruit Salsa with an Italian Twist

Those flower "snowballs" of pink that contrast so beautifully against a blue sky, not to mention the bright yellow of the forsythia, and wow, so many more colors, all remind us: spring is a great time.

Inspired by the season, and by what I saw in the store (I'm SUCH a sucker for any well-displayed produce!), I created this spring salsa.

One thing I do have to tell you: I used that amazing Italian olive oil I've been telling you about: Poggio Grimodi Extra Virgin Olive Oil. (And I promise to soon tell you how you can get your hands on it!) The quality of all the ingredients, as I've mentioned before, will totally make your dishes shine...

Back to my spring salsa...

Simple, colorful, and so tasty, you can serve this on a chip, or atop grilled fish and/or chicken. Hmmm...I'd try it with shrimp, and maybe grilled zucchini. Ah, my friends, the sky's the limit! 

Spring Fruit Salsa

Makes about 1 1/2 cups of salsa 

6 large strawberries, washed, stemmed, and diced

1/2 cup fresh diced mango

1/4 cup fresh diced pineapple

1/4 cup mache lettuce, coarsely chopped

Cilantro (optional), to taste

Excellent quality Italian olive oil (about 2 splashes, or to taste)  

Juice from 1 orange, or 1 splash white balsamic vinegar  

Coarse salt and freshly ground black pepper to taste

Combine, taste, and serve! 

Sunday Dinners: Basmati Rice with Roasted Corn, Pork, and Fresh Cilantro.

When I started working with Chef Rafael Palomino, he gave me a bunch of cookbooks to look through. He said, "Read through these to see how different flavors are combined. You might find some recipes to follow, but more than that, I'd like you to see the possibilities of how ingredients work together."

Shared with me close to 15 years ago, I still stick to the idea that so much of cooking is about exploring the unity of different ingredients, textures, and of course tastes.

Now I confess, what I'm writing about today is NOT what I served yesterday, but it is a dish I made last week and wanted to share. You'll see that I'm not posting an exact recipe; I'm giving you ideas so that you can put it together--your way.

Rice, like pasta, makes a great canvas. And if you love rice like I do, using it as a base gives you the chance to appreciate its presence and flexibility. 

So, when this was created, it was partly because I was craving the popcorn-like fragrance and almost nutty flavor and long grains of basmati rice, which I always manage to have on hand. I was also yearning for sweet corn and really enjoy combining the sweet crunchy flavors of caramelized corn with rice, and cilantro. 

Now stay with me, non-cilantro fans! You can also use flat leaf parsley. OR, in this case, basil would work nicely. And the list goes on--

But back to this rice dish, I also had made roast pork chops with onions the night before, (here's one I posted about in February), and, since I had some left over, I wanted to use them as well. 

And so, this dish was born. 

Last night I also made a rice dish, but I apologize because I didn't shoot it! (Believe me, I try, try, try to photograph all, but sometimes I get caught up in, well, cooking and serving...and the photos get pushed aside!) I used brown basmati rice, and combined it with grilled chicken and apple sausage chunks, also roasted red onion and orange segments, and fresh cilantro. 

At any rate, you get the idea. As always, the sky's the limit...

Midweek Food Musings: Roasted Portobello Mushrooms with Tomatoes and Onions--atop Red Quinoa

Well, looks like I'm STILL in my roasting phase (this one, my friends, may be permanent!).

Mushrooms are a special treat for me. My husband is not a fan at all, and I'm a big fan, so if I'm preparing something for others (and he's not around!), I'll make 'em. Now, I've got a lot to learn in the mushroom department...but I do know what I like. And I love portobellos.

Before roasting! 

After roasting! 

The beauty of the portobello, and many of their brethren, is that with just a bit of olive oil and salt, they're just fabulous. So, for this meal, I know I wanted to have a red quinoa bed (by the way, quinoa offers the perfect backdrop for MANY roast vegetable dishes!), topped with portobellos. Also, I had a gorgeous assortment of baby heirlooms to play with...and I always have red onions and garlic. Hence, this combo emerged!

I served this atop  red quinoa, and with a salad of baby arugula (love the peppery flavors of that leaf!), clementines, black olives, toasted pine nuts, and an orange vinaigrette. Nice combo...even for meat lovers looking for a break! Also, the next day, this mushroom combo is perfect atop lettuce for a lunch salad.

Serves about 4

8 portobello mushroom caps (about 5 inches in diameter), cut into 1/4-inch slices (see pics!)
1 package (about a pound) of heirloom or your favorite cherry tomatoes
1 red onion
Olive oil
Coarse salt
Fresh cilantro (or basil, or flat parsley!) leaves to taste

Preheat the oven to 400 degrees. Combine all the ingredients in a lightly oiled baking pan.

Bake for about 35 minutes or until cooked to your desired doneness! Serve on top of your favorite grain.  (I put this atop 1 1/2 cups cooked red quinoa!)

Sunday Dinners: Roasted Tomato, Onion, Pepper--and Sausage--Sauce + Pasta

Note:
I wrote this blog post on Monday morning...hours before the bombs exploded, and we had news of the tragic incident that rattled us all. "Now is the time," I say--and I'm quoting Dr. King--for us to remember so many things that are positive and strong in this world. My faith in peace, and in people, continues. Today, still raw from sad and disturbing events in the world, I have decided to share this. Please join me in thinking about the comfort we all need, now and always. Peace.

***************

It's ironic: it was so warm this week (though not as warm yesterday) yet I was still craving the aromas of roasting vegetables. I was also looking for something I could work on while I was working...on the computer. I roasted the peppers with some chopped onion in a pan with some olive oil at 400-degrees for about 45 minutes, and did the same with the tomatoes (I cut them in half before roasting) with more onions After combining all, I was short tomatoes, so I added a large can of diced tomatoes.

We served this sauce atop small penne pasta (used 1 box for 10 servings), along with a salad of baby arugula, mixed greens, clementines, cucumbers and capers topped with toasted cashew pieces, and a light orange vinaigrette, and some garlic roasted broccoli rabe.

The crowd  was happy!

Roasted Tomato, Onion, Pepper and Sausage Sauce
(with artichokes, basil, and toasted pine nuts!)

Serves 10 to 12

2 pounds homemade sausage (I used parsley and cheese, and fennel)
3 red onions
12-16 medium size tomatoes (I used the larger-than-cherry size), halved
3 to 4 cloves of garlic, sliced
4 roasted red peppers, cut into bite-size pieces
1 (large) jar marinated artichokes
1 large can diced tomatoes
Basil
Toasted pine nuts

Preheat the oven to 400 degrees. Lightly grease a pan with olive oil, and place the sausage, with 1 to 2 diced onions and some garlic in the pan. In a separate pan also lightly greased with olive oil, add a layer of tomatoes, onions, and some garlic. Roast both until done; the sausage should be browned, the tomatoes lightly caramelized and soft, about 45 minutes.

When the sausage is cooked, cut it into bite size pieces. Combine it with the tomatoes in a stock pot. Add the roasted red peppers, artichokes, and diced tomatoes and simmer for about 15 minutes. Just before serving, add basil leaves and pine nuts (I also kept some aside to add as I was plating).

Mix in with the pasta, and enjoy!