since 1887 … what more can I say

I loved the wooden floor, rugged table and old European atmosphere that the restaurant was presenting

coca cola in the classic bottle !

I was surprised by the cream sauce spinach, it did not taste nasty at all

Peter Luger only has one type of steak . They don’t play around, it is the real deal – pure heavenly juicy meat !

It was worth the experience & money .

• Kosher salt, to taste, plus 1 teaspoon
• 1 pound spaghetti
• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• Pinch red pepper flakes
• 2 tablespoons chopped flat-leaf parsley
• 1/2 lemon, zested, optional
• Freshly grated Parmigiano-Reggiano, optional

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

Some goodies from the Trade Joes. I really like that Soy Milk & Toasted oatmeal flakes LOL.

My friend Simon called this morning from Boston saying that it is freezing up there, temperature measuring around 7 ‘F while So.Cal was at 75′ F today. Gotta love California weather. Finally recharged my bike’s battery and went for a ride this morning … the ride was heavenly.

After the morning ride, went to Hugo’s restaurant and tried their house special ‘Mama pasta’. It was soft and perfectly cooked, went very well with the mozzarella cheese. I want to try their sandwich next time .

Grilled Pork Chops with Scallion Ginger Salad and Sweet Potato Fries
Serves 4

3 shallots, chopped
2 cloves garlic, minced
1 large knob of ginger, minced (5 tbl)
zest and juice of 1 orange
5 tbl olive oil
4 bone in, center cut pork chops

Whisk everything except the chops together in a shallow dish. Season the pork with salt and pepper and place in dish, turning to coat. Let marinate in the fridge for an hour or more. Grill on medium heat for 7-10 minutes, depending on the thickness. Top with scallion, ginger salad.

Scallion, Ginger Salad
1 bunch of scallions, chopped
4 shallots, chopped,
1 large knob of ginger, julienned

Saute scallions, shallots and ginger in olive oil on medium heat until soft, 5-7 minutes.

Tip:
This can be made with any cut of pork or chicken but grilling or roasting with the bone in imparts so much flavor in to the meat.

Sweet Potato Fries
3-4 large sweet potatoes
zest of 2 limes
good sea salt

Cut sweet potatoes into wedges. Toss with olive oil and sea salt. Grill on medium heat for 5-7 minutes per side or until soft.
Remove from heat and while still hot, toss with lime zest and a little more sea salt. Serve with some lime wedges on the side.

Serves 4

Tip:
You can do this with russet potatoes as well but the contrast of the sweet potatoes and the tartness of the lime is sooooo good!
When zesting, make sure you just get the colored part of the rind. You don’t want to get any of the pith. (the bitter white stuff underneath- think grapefruit)

Copyright © 2009 by Casey Solomon