This Meatless Lent: Misua

The Lenten season is up and running, and I am doing my best to keep with it. Mind you, I’m really not a practicing Catholic anymore, but I do follow certain practices. Such as giving up something for the forty days (although technically it’s forty-six) leading up to Easter. Looking back, I have been in the habit of choosing to give up things that are food related – I gave up eating out last year… which did not end well.

This year, I’m giving up meat.

Yeah.

No beef, no chicken, no pork. No goat, no ducks… basically anything that walks or flies. And what does that leave?

Seafood. The aquatics. I figured I’d give myself some leeway, and anyways when I tell people about M being vegetarian, the first question they usually ask is, “so, does he eat fish?” It's a meat... it isn't a meat. That discussion could go on and on. Whatevs. The leeway is there, and other than some dried shrimp, I’ve been living the veggie life. On Ash Wednesday, I made myself some misua and started the countdown to meaty delights.

Misua is a type of Chinese noodle that is found in a lot of Asian cooking. In the Philippines, it’s often used in soups. Growing up, my parents would cook up a big pot of misua with shrimp and a green vegetable that they called patola. I didn’t know what that was, but it looked like a cucumber. I wasn’t a fan of the stuff when I was younger, but I sure do like it now.

Patola also goes by the name luffa, Chinese okra, or silk gourd. I don’t know how it looks like okra, but let’s just go with it, shall we? You can buy it at the Asian market, just look for the really long green vegetable, slightly shriveled with prominent spines. If you go to the market on Colvin Avenue, it’s on the far end of the produce… middle shelf.

Misua with Shrimp and Patola

1 medium onion, small dice
4 cloves of garlic, minced
1/2 cup dried shrimp (fresh can also be used, how much is up to you)
1/2 package misua
Patola, peeled and cut into half pieces, ~2 cups
~6 cups vegetable broth
fried garlic
fish sauce
salt, pepper

Saute onion and garlic until soft. Add the shrimp and cook a few minutes more. Add the broth and bring to a boil. Add the noodles and turn heat down to simmer, stirring occasionally. Add the sliced patola and cook for another five minutes. Season with salt or fish sauce and black pepper. Serve with plenty of fried garlic and fish sauce.

The Fresh Market’s Seafood Bar

boo. hiss. bad fresh market. what was sacrificed for your space? jewish deli, peter wong’s, antique mall, barber shop.

for what? what? a store that sells items you can buy half a mile down the street. and for cheaper!

what do you have to say for yourself… huh?

oh. a seafood bar? well, I suppose that’s okay.

smoked salmon salad. flaked smoked salmon, mayo, scallions, some other things. tasted weird. ended up giving this one away it was that unappealing.

tuna seaweed salad. the closest I’ll get to poke out here on the east coast. good. really good. I hope they sell this at the latham fresh market, otherwise, I’ll have to go back to fm next time I’m home.

the seafood bar is a little pricey, I think 7.99 a pound. I paid a little over 4 bucks for the two.

Seafood Fest

You would think after that fish fry madness I’d want to take a break from seafood… right? Well, I gave myself a couple of hours before I went back for more. Lots more.

Lanthier’s Grove (Latham, NY)

Not too long ago I went over to Lanthier’s Grove for a weekend outing with some co-workers. We went there to kick back, have fun, and enjoy lots of good food.
Two out of three ain’t bad.

Oh, Memorial Day?

I celebrated. Just me… and the grill.

Organic Salmon?

I was doing some last minute shopping this afternoon at H Mart before the family NYE party when I came across this. Farm raised, organic salmon from Canada.

All I can think of is... how? Are there standards for organic designation on fish? Wild salmon was cheaper than its organic counterpart, and I'm more comfortable eating that than something slapped with the "organic" label.

Price Comparison: Crab Meat

Oh, I really do like crab. I've devoted enough posts on this blog to prove that. But other than steaming live ones, I really haven't cooked with them. I think the biggest reason was my thinking I had to pick the meat on my own. Can you imagine? That would take FOREVER... not to mention a whole lot of crab to produce my desired quantity of meat. But lucky me, the stores were selling crab meat, and I was saved from a crabby mess.

For the crab cake post, I had to do some shopping to see just how much crab meat cost. Keep in mind that the stores I checked were in Northern New Jersey/Rockland County area, so prices where you are may be completely different.

Store Name (location)	Brand (meat type)	Weight	Country Origin	Price
Trader Joe’s (Westwood, NJ)	Chicken of the Sea (claw)	1 lb	India, Philippines	$8.99
A & P Fresh (Park Ridge, NJ)	Trans-Global (jumbo lump)	1 lb	China	$19.99
	Jack’s Catch (lump)	1 lb	China	$9.99 (sale)
	Yao (lump)	1 lb	China	$9.99 (sale)
	Chicken of the Sea (claw/lump)	8 oz		$5.99
	Chicken of the Sea (jumbo)	1 lb	India, Philippines, Indonesia	$14.99
Pathmark (Nanuet, NY)	Jack’s (claw)	1 lb	China	$11.99
	Jack’s (lump)	1 lb	China	$14.99
King’s (Maywood, NJ)	Philips (jumbo)	8 oz	Indonesia	$16.99
	Little River Brand (jumbo lump)	8 oz	USA (wild)	$18.99

Some thoughts:

• Chicken of the Sea seems to have the market when it comes to crab meat, but would that really be surprising?
• I am more comfortable with my crab meat coming from anywhere but China.
• Philip’s crab meat is way overpriced. I’ve eaten at their restaurants in Maryland, and I was not impressed.

Maryland Crab Cakes

My first run in with the Maryland crab cake was when I was working in Baltimore. The office was a few blocks away from Lexington Market and I would often walk down there for lunch. While the market boasts of many options (fresh fruit and vegetables, butcher, prepared meals), I always found myself walking toward Faidley’s and their wonderful jumbo lump crab cakes. Made with lump crab meat, these cakes were the size of a racquet ball… really. They were amazing, and every other crab cake after it could never compare (although Off the Hook's crab cake was pretty good).

Jets - Vikings

If I had to pick a team to root for other than my beloved Steelers, I’d have to go with the Jets. The reasons behind this are simple:

1. M is a Jets fan (although I know deep down he’s still rooting for the Detroit Lions).
2. M gets us tickets to Jets home games. Monday night games, no less.

21st Birthday @ Gilligans Clam Bar & Grill (Pomona, NY)

I was too busy eating to actually take pictures (plus they kinda sucked). My uncles, on the other hand, took the time out to snap photos, like the one above.

I am feeling a whole lot older now- two of my cousins turned 21 this month! One of them celebrated this weekend by inviting the family to dinner at Gilligans. I’ve driven by this place plenty of times, but never actually ate there. I’ve heard from people… who in turn heard from people, that it was a good place. And it must be, because on a Sunday night (after 7) it was packed. For a party of 16, we must have waited for about 45 minutes before they would set up a table for us.

We started with two calamari appetizers, which were two pounds a piece. It was pretty darn good, and didn’t last long. Dinner ended up being six lobster dinners for two. SIX. Lobsters were good, but on the small side. Just a few clams, and tons of mussels. I split it with my mom, which meant she barely ate one lobster and left the rest to me. And I did finish all of it, although not in one sitting.

For dessert, my aunt bought what I can only describe as a chocolate bombe cake. The cake was almost sponge cake-like, filled with whipped cream and fresh strawberries and bananas. It was frosted with whipped cream and coated in cake crumbs. The cake was light, and had just the right amount of richness. She bought it from B & W Bakery in Hackensack, NJ if you’re wondering.

Off the Hook Crab Cake Sandwich (Montvale, NJ)

It’s about that time of year when my weekends get hectic. Saturday I woke up early to get all my errands done before I headed over to New Jersey. Turns out things didn’t take as long as I thought they would, so with the extra time I decided to have lunch at DePiero’s.

I have written before about Off the Hook Seafood. Then I ordered the fish fry, which was pretty good. And that’s what I was going to go with. But there are other options, why go with something I’ve already tried? So I went with the crab cake platter. For $8.50 you get 2 crab cakes with french fries and coleslaw. A few minutes later I changed my order to a crab cake sandwich instead… and fries.

He must not have heard the fries part, because when my order was up, there was only the sandwich. When I mentioned that I had also ordered fries, the guy behind the counter gave me a look before turning around and frying up some more potatoes. If anyone from Off the Hook ever comes across this post – I’m not trying to get the guy in trouble. I’m just saying what happened.

Afterwards, I realized I should have just stuck with the platter. According to their board, both the platter and sandwich are being sold for the same price ($8.50). Fries are not included with your sandwich, and the same goes with coleslaw. An order of fries sets you back $2.50, and you get a good amount- but I ended up paying like 11 bucks for the two. I really didn’t think that through.

That bugged me for a bit, so I wandered around the store for a while to clear my head. On my way out I grabbed a drink and plantain chips. Went back to my car, and headed to the nearest park. It was a nice day, so why not have a picnic?

The sandwich was delicious. Served on a roll with lettuce, tomato, and mayo/tartar sauce. The crab cakes were fried, but it was light, and not at all greasy. Even the french fries weren’t greasy. Everything was just right.

Off the Hook, right now you’re batting a thousand in my book. The next time I go back (maybe this week) I will have to try that soft shell crab sandwich. I overheard one of the guys (I guess he’s runs it?) mention to a customer he still had some left and it was definitely something worth trying. I don’t have a fishmonger, but kind of got the impression that he would be a good one.

Off the Hook Seafood @ DePiero’s Country Farm
300 West Grand Avenue
Montvale, NJ 07645
201-391-4576

Open seven days a week 7:00 – 6:00

Crab Bath

Crab Bath from Under the Copper Tree on Vimeo.

Sure, we could have used a bigger container, but where's the fun in that?

Long Weekend Cooking - One Pot Clam Bake

One Pot Clam Bake from Under the Copper Tree on Vimeo.

If you can't make it to the beach this weekend, why not bring the beach to you? The prep takes the most time, but if you're throwing a party, you can get everyone to pitch in with the scrubbing and cutting.

Absolutely no water is required, all the necessary liquid is in the ingredients. Same goes with seasoning. The kielbasa imparts this great smoky flavor to everything. And for the cheese cloth, if you have it around, you can wrap up the clams and mussels in it... making a little package. Not necessary, but whatever.

I don't remember which episode of America's Test Kitchen I saw this on, but their technique works like a charm.

Have This In Your Kitchen: Bagoong

Raw or sautéed, fish or shrimp, spicy or plain, bagoong (bah-goh-ong) is an ingredient you should have in your kitchen at all times. Basically, it's shrimp (or fish) mixed in a brine and allowed to ferment for an extended period of time.

Shrimp paste is not just a staple in the Philippines, but in other South East Asian countries as well. In Thailand they call their paste kepi, in Indonesia it's called terasi.

When do you use bagoong? Well, if you have kare kare (pictured above), it's not uncommon to see a diner spoon a generous amount on their plate (the cooked bagoong, mind you). I'm not exactly sure why this is done, but I think it adds another layer of flavor to the dish.

There are a number of dishes that call for the use of bagoong. It's not surprising to see it paired with coconut milk- part of the Filipino triad of fried/salty/sweet. You can buy it cooked, or you can cook it up yourself. To prepare, sauté with onions and garlic. Allow to cool and store in an air tight container.

Here's a quick salad that goes great with fried fish (if you can get butterflied milk fish (bangus), even better!) - dice tomato, red onion, and green mangoes. Add sauted shrimp paste (ginisang alamang - a specific type of bagoong) and toss.

I personally like eating the cooked shrimp bagoong with okra or sliced green mango.

Pulutan

The last time my parents were in the Philippines they bought quite a bit of dried goods from the markets in Cebu. While most was used almost immediately, this one package of dried fish was thrown into the freezer and forgotten.

Fast forward to a week or two ago. Digging through the ginormous freezer to find something to make dinner, and hello!

A quick dip in hot oil and dunks in spicy vinegar make for some good snacking.

Gen Sushi (Montvale, NJ)

I wrote this a while ago and forgot it. Whoops.

Never thought I would get a sushi recommendation at the bookstore.

Mags and I were in the cookbook section of Borders when she blurted out, "You know, I haven't had sushi in a while."

I was flipping through the Momofuku book and automatically responded with "That's surprising."

"So yeah... let's get sushi."

Still going through the book, debating if I should buy it. "I guess so, where's a good place around here?"

So we're standing in the cookbook section trying to think of a place to eat, when one of the workers rounded the corner and walked toward us.

"I've heard of this really good place up in Montvale. I can't remember the name, but it's in this shopping plaza with the antiques place." She then proceeded to mention something Anthony Bourdain said about not trusting discount sushi. We thanked her for the recommendation and headed back north.

Gen has been open for eight years. And considering how long I've lived in this area, I keep forgetting it's there. Maybe it's because it just happens to be in the same shopping plaza as Peter Wong's, and I don't venture very much past that. Or maybe it's people like Matt who think it isn't that great that has kept me away.

But it was late, and we were hungry. So Gen it was. This first thing we noticed when we headed in? A cop car pulled up to the front of the restaurant, and asked the delivery guy if it was too late to order something. Mags and I thought he was going to say something about the cars parked there, but I guess his stomach came first (and if you were wondering, it wasn't too late to order dinner).

Their dinner service was winding down and only a few tables were occupied. The host/delivery guy brought us to a table in the back, to get us away from the draft. It was much appreciated and we had a nice view of the fish tank (right behind it is one of their hibachi tables, they've recently expanded so they might have a couple more). We took a quick look at their menu (which looked pretty big at the time) and placed our orders.

buttered squid. amazing.

winter roll. fried sushi. they really love their crab. i love it too.

green tea ice cream. very green tea flavored, and creamy to boot. may give peter wong's green tea a run for their money.

Gen Sushi (Montvale, NJ)

Mags and I were only going to Gen to get some green tea ice cream. It's pretty darn good, and we were in an ice cream mood.

We were supposed to go in, and get ice cream.

Really. That's what we said we would do.

We're suckers for this place. Mags ordered the sashimi appetizer.

I went with the grilled butter squid.

I had to.

It was so good! Crunchy tentacles!

And if you were wondering, we did end up ordering the green tea ice cream.

Squid

Squid from Under the Copper Tree on Vimeo.

Maryland Trip

Thanksgiving weekend I took a trip down to Maryland for a family gathering. It was a short visit, but very interesting. The highlight? Food. Ohmygoodness, does my family know how to cook. Plus, they know how much I like crabs. Every time they come up to visit they bring me some. For this party, they bought a bushel (that's what they call it, right?) and told me flat out half of it was for me.

I don't know if I should be embarrassed or flattered.

(Insert Catchy Tune)

I always feel like... somebody's watching me

Either way, the shrimp's tasty. Happy Friday.