Chicken, Bacon, Avocado, & Roasted Asparagus Salad

This recipe for chicken bacon avocado salad jumped out at me as a great salad-as-a-meal option.  The addition of asparagus makes it feel even heartier so you essentially feel like you're eating a full meal in one bowl rather than spread out in different sections on a plate.  I mean, separating your meal's components is just so predictable, am I right?

I made a couple of tweaks: I used lemon/zest + pepper instead of lemon pepper on the asparagus.  I also roasted the asparagus instead of sauteing because I think it gives it a deeper flavor.  I also used rotisserie chicken instead of sliced deli chicken because I prefer the texture.

This guy is actually not too bad for you.  The spinach base is just about the healthiest lettuce you can use (antioxidents, baby!) and, sure, there's bacon (and only about 2 slices - it won't kill ya), but that's a fair trade since you're eliminating the dressing you'd usually pair with a salad like this.  And a little bacon goes a long way.  You could use turkey bacon to make it even better for you...but I just don't do turkey bacon.  There are only so many sacrifices I'm willing to make.  You won't need ranch dressing when you have all the flavors of creamy avocado, zingy lemon, and fresh basil.  If I didn't know the basil was in there, I probably wouldn't have been able to pick it out, but it definitely added something.  It was like a sneaky, undercover flavor agent.

3 on Thursday

My Memorial Day weekend felt particularly long and relaxing.  On Saturday, I stayed in pajamas until 5:40 PM, getting changed only to go on a quick run after which I showered and immediately got back into pajamas.  I don't even feel slightly bad about it.

Background: mural in the East Village.  Holding up the sky.

1. Last week I attended a work breakfast at the newly re-opened Tavern on the Green.  Tavern on the Green is an iconic Old New York venue and the re-model just made it a bit more modern but retained its romance.  Since we were the first corporate event in the re-done space, you probably haven't had the frittata, but let me tell you that it is gooood.  
2. It's not quite a mural, but I liked this fence installation (if that's what you would call it) in the East Village.
3. Memorial Day Essentials: sunscreen, patriotic sunnies, and beads.  'merica.

ABC Cocina

My meal at ABC Kitchen did not disappoint, so I had high hopes for ABC Cocina, the latest and greatest restaurant from the group.  I am happy to report that Jean-Georges has done it again.  And I should know because I ate half the menu.

We started with two of the waiter's recommendations, the spring pea guacamole and the cured salmon with yogurt and crispy potato strips.  He has been at the restaurant since it opened a year ago so he has tried everything they have to offer and was able to point us in the right direction.  One bite of the guac and we knew he would not lead us astray.  He became our ABC Cocina spirit guide.

The guac was still primarily avocado, but small touches like pea shoots and sunflower seeds made it better without alienating guacamole purists.  The salmon was also wonderful.  Not too salty and the extra yogurt was a great dip for the leftover tortilla chips.  Our spirit guide next told us to order the shrimp in "agua diablo".  It was a spicy ceviche style dish with the most interesting addition of banana.  It's just such a crazy pairing that it works (I think because it was just a touch of banana).  For our next dish we went with something our waiter did not directly point out - how dare we!  Thankfully, the calamari with ancho chili glaze (not pictured) was still a winner for our table.  That's definitely because the glaze had something like blackberries in it.  It didn't drench the squid and was enough to make a believer out of me, a gal who prefers not to order calamari as often since it's served just about everywhere.  Back on track with our waiter's recos we ordered the arroz con pollo, served family style like paella.  It takes 40 minutes to prepare so I suggest you put your order in when you sit down because it is the perfect dish to break up all the other tapas items.  The next round of dishes consisted of tacos (crispy fish and short rib - not pictured) and asparagus.  All were delicious though the asparagus felt a bit small.  I also thought the short rib tacos had some extra unnecessary spice.  For dessert the waiter told us not to order the "impossible" flan, as intrigued as I was.  He said it was the worst one on the menu and instead suggested the vanilla fritters and rice pudding.  He had been right throughout the whole meal so we stuck with him for dessert.  I didn't think the fritters were anything special (like a more liquid profiterole), but the rice pudding with raspberry preserves and (I think) candied orange peel was great.  I was pretty shocked by how much I liked it since I'm not really a rice pudding person.  I think I said the same thing about ABC Kitchen's sundae so I continue to be surprised by the ABC desserts.  Surprise is almost always a good thing when it comes to dining.

Tequila Park

Apparently I am the only person who works in Midtown West that didn't know about the rooftop at Hudson Hotel.  Not only does such a place exist, but it's a gorgeous space.  The roof looks alive with all the ivy growing through it and the furniture is substantial enough to be indoors so it doesn't feel like the afterthought flimsy patio furniture often is.

As the name would imply, Tequila Park specializes in tequila cocktails but they have a full bar so you can feel free to branch out beyond what is listed on the menu.  The only downside is that there is no waitress service even if you'd reserved a table.  You have to actually walk to the bar to order the [pricey] cocktails.  Not a huge inconvenience, but a little more difficult if you want to order food which can only be done at a separate bar.  The food, however, was good and worth sharing with your group.  We tried some tacos that were good, but what I would recommend is the guac and the nachos.  The guac itself is good but what makes it standout are the homemade tortilla chips.  The nachos then take those chips to the next level with a shrimp kimchi topping.  Sounds strange but it worked as some sort of Asian salsa.

If you happen to get rained out (as we almost did) the indoor area is just as nice though with a totally different library vibe with tall ceilings and a pool table.  The whole place manages to not feel like a typical hotel bar.

 

3 on Thursday

After a quick trip home to Savannah I feel nice and rejuvenated.  Sure, I desperately need to go grocery shopping and dove right into a crazy week, but I'm on such a high from the weekend that I don't care.  Plus, there's no work tomorrow thanks to Memorial Day weekend - let the relaxation begin!

Background: Lady Gaga concert last week at MSG.  She puts on an amazing show.

1. Isn't my hometown beautiful?  The fountain at Forsyth Park will always be beautiful.
2. I love the express cocktail lane at John Dory Oyster Bar.
3. Last week I went to Bauble Bar.  Though it's an e-commerce site, they have a showroom that they will open for events.  We went with a group from work and I picked out some very fun bling.

Seasonal Tastes: May 2014 - Asparagus with Bell Pepper and Manchego

Finally!  The weather has changed and that means there is new produce in season.  Asparagus is a great veggie to use right now.  You'll probably see it everywhere this month from soups to pastas.  I find that when something is in season, it requires very little fuss to turn it into a great dish.  In this recipe for asparagus with bell pepper and manchego, you'll just use four ingredients with almost no prep but you'll turn out a side dish with a Spanish touch.  Try to use smoked paprika if you can.  I used the regular stuff and it just wasn't the same.  It was still delicious because, manchego.

Ampersand

A new restaurant recently opened in Savannah which means I had to check it out on my first night back at home.  I had no doubt it would be good because Ampersand is the latest venture from Brian Torres, the man behind Form and Form II Table (check those out on your next Savannah trip and thank me later).  Brian makes the best cheesecake you will ever eat.  The best.  I leave zero room for debate here.  On this trip, I tried a maple bourbon bacon variety and wooo baby.  I don't even like cheesecake.  Or, at least, I thought I didn't.  I know I haven't yet told you about the appetizers and entrees, but like it says on many an embroidered pillow, "Life's uncertain; eat dessert first."

How does Brian make such wonderful cheesecake?  Because he's Brooklyn born and bred.  Aha!  Now it all makes sense.  Naturally, I would love any restaurant that combines the flavors and vibe of the Lowcountry and NYC.  My entire adult life has been spent straddling those two areas so of course I would love seeing them combine in one place.  The menu pulls inspiration from both areas, whether it's the pernil to reflect Brian's Puerto Rican heritage or the pulled pork over gruyere cheese grits to pay homage to the South.  Mark and Allison insisted we start with the yuca and chorizo since they had tried [and loved] it before.  I, too, was a fan and found the yuca to be sufficiently fried but still light enough to pop pop pop in my mouth.  My preferred starter, however, was the Spanish rice eggrolls.  It was so simple: just an eggroll stuffed with red rice and served with an aioli but there was plenty of flavor and I loved the crunch of the eggroll skin giving way to thick, fluffy rice.  I had been snacking all day so for my main course I just had the stuffed avoacado.  The avocado was filled with a mound of chopped onions and tomatoes that spent a full day marinating in a citrus dressing, ceviche style.  It was nothing fancy but perfectly done and refreshing a midst the Savannah humidity.  That pulled pork and grits I mentioned earlier?  I tried a bite and loved it.  The grits were so rich and creamy it was like eating mac and cheese.  I also tasted a scallop special that was served with a pineapple curry potato (or yuca?) mash.  I don't know how to explain that flavor.  I'm sure it's not for everyone (curry never is), but if you like island flavors like I do it's a very good dish.

This is some New York level food but at Savannah prices.  None of the entrees go above $18 and the cocktails (which incorporate ingredients like mezcal, ginger, and agave nectar) are around $8 or $9.  I had a very similar drink in New York the day before I left the city and it set me back $14.  When I can get virtually the same thing in Savannah for $9 it means I can order two.  And we all know a tipsy Tess is a happy Tess.

I guess Brian and I did a little foreign exchange student switcharoo when I moved to NYC and he went to Savannah.  Now that they have these restaurants, I'm pretty sure the people of Savannah will tell you they got the better end of the trade.