Archive for the ‘*jon sublet’ Category

A Saturday Lunch at Peter Luger

February 13, 2008

“No other steakhouse serves a porterhouse so breathtaking” –Frank Bruni, The New York Times

Mr. Bruni, I coudn’t agree with you more. Some of you might already know that I am a huge fan of a tasty piece of steak. Many might also know that I am an even bigger fan of delicious burgers.

Recently I had the pleasure of indulging in both. A few weeks ago I went to Peter Luger Steakhouse (PL) with three wonderful friends, I enjoyed my meal so much that I have decided to share the experience with you. A good friend was in town and my roommate was smart enough to book us a table on a saturday. You see it isn’t always easy to get reservations at PL’s. Our friend, a steak loving man, was truly delighted when he heard the news that we were off to PL’s. For those of you who haven’t been, when you walk into the Brooklyn location you can almost imagine the hustle and bustle of its early days. You see the Brooklyn location was established in 1887 and was initially called “Carl Luger’s Café, Billiards and Bowling Alley” and was frequented by the predominantly German residents of the area. In fact PL is so old it predates the opening of the Williamsburg Bridge. Holy Smokes!

Anyways back to the meal. Since I am still a hard working student PL’s steak prices are a little too steep for me. Luckily for those who are on a budget, PL offers an AWESOME lunch menu that includes a Luger-Burger for under $10! Yes, I am serious!

So since I am on a budget I ordered the delightful yet simple burger. This is not your fancy sauce filled burger, it is a meat lovers burger. The ground sirloin patty is amazing to the taste. The only toppings you get are an onion chunk and cheese all on a toasted sesame bun. SOO GOOD!

To make a long story short I truly enjoyed every bite. What made the lunch even more memorable were the good times shared with my friends AND a Diane Feinstein look-a-like sitting behind me (that’s her walking away in the pic!). I literally stared at her 100x. It was great. And it helps to have generous friends who order the steak, wink wink.

Oh and by the way the steak is better to the taste if you let it sit for a few minutes to let the meat soak in the juices.

Peter Luger Steakhouse
178 Broadway
Brooklyn, NY 11211

Get Directions

(718) 387-7400

* approximate times

Summer BBQ Grillin’

June 6, 2007

There aren’t too many things I enjoy doing more than grillin’ outside with friends. I take great pride in my BBQ skills. More importantly I enjoy the look of satisfaction on people’s faces after each bite of my mouthwatering hamburgers. So now that we have all the rain far and gone it is time to turn this nation into a grillin’ nation!!

I usually buy my ground beef fresh from the local butcher right down the street. I suggest you do the same. Store bought ground beef can be suspect. You never know how long it has been sitting in the fridge. Also, try locating an organic food store for some free-range meat.

Alright, to begin let me tell you that I always try to have at least .5lb of meat per person. So given your expected guest list, you can do the math.

The essentials for a delicious burger:

  • Minced onions
  • Olive oil
  • Parsley
  • A touch of flour

Delicious add ons:

  • Feta cheese
  • Minced jalapeno peppers
  • Minced red peppers

I suggest you never stray far from the essential ingredients, those ingredients are what make the hamburger truly amazing. The add-ons, well those are just a few suggestions on my part, you can clearly add whatever you want. But, make sure to remember that you do not want to over do it with too many flavors. The idea is to bring out the flavor of the meat, which is why the essential ingredients I have included are so valuable. Nothing accentuates the flavor of meat more than minced onions mixed into each patty. Once, you have selected all of your ingredients, just mix them in with the ground beef and start building your burgers!

Don’t forget to accommodate your non-meat eaters. Try to grill veggies (with olive oil) for them or throw on a veggie patty. They will be very appreciative.

These were just a few of my tips for delicious hamburger grillin’! Top the burgers with whatever you like. I prefer bbq sauce/homemade chipotle sauce, avocado, tomato, lettuce, and cheese. Yummerz!

A Persian New Year Straight Outta Brooklyn

March 21, 2007

Today the sun has crossed the equator and we in the Earth’s northern hemisphere are treated to the introduction of the Spring season. With each spring season comes a celebration dating back nearly 3,000 years. The traditions of this celebration, Nouroz, has changed very little. It is still a time to gather and celebrate with friends and family. It is also a time for indulging in one of life’s greatest pleasures…FOOD!

In modern Iran, the traditional Nouroz meal consists primarily of two dishes Sabzi Polo Mahi and Kookoo Sabzi (link to a fine recipe).

Since I was unable to celebrate with my family in California I decided to invite what family I have in NYC to a homemade feast, courtesy of yours truly, in Brooklyn.

Sabzi Polo Mahi consists of rice with green herbs served with fish. The traditional seasoning for Sabzi Polo are parsley, coriander, chives, dill and fenugreek. Below you can see the Sabzi Polo and Mahi presented in separate dishes.

Kookoo Sabzi is an herbs and vegetable souffle. A light and fluffy omelet style made from parsley, dill, coriander, spinach, spring onion ends, and chives, mixed with eggs and walnut. Lemon wedges help to enhance both the flavor and presentation of any Kookoo Sabzi.

Together Sabzi Polo Mahi and Kookoo Sabzi make for a fantastic meal on any given occassion. To add more flavor to your plate try adding a delicious salad. I was lucky enough to have my sweet girl friend prepare an amazing salad made from avocado, spinach, pine nuts, and rasberries. The salad dressing was made from soy sauce, honey, and mustard.

At the height of my glory during the night I embraced my accomplishments with a smile, hungry stomach, and handsome portions for all my guests.

After a meal like this you’ll need something to sweeten your stomach. Might I suggest some baghlava and shirini nokhodchi (clover shaped, chickpea cookies).

Aydetoon Mobārak!
-Sepehr Hejazi Moghadam