Estragon

Walking into Estragon feels as if you are walking into a Toulouse Lautrec painting. Nineteenth century France meets Old Hollywood in this South End eatery. The restaurant’s theme is very vintage, from the black and white movie playing in the background to the Victorian furniture adorning the lounge area. Out of all the tapas restaurants I’ve been to in the city, this has been the best one so far.

Drinks

In case you were wondering, Estragon means Tarragon Wormwood in Spanish. This is very fitting given that I started my meal with a fabulous absinthe cocktail. It was minty and refreshing. I suggest taking your time with this drink. It was definitely on the stronger side. I also recommend ordering it before or after dinner because the taste is overbearing and will not pair well with your food. I took a few sips in between bites and the taste of the absinthe lingered for a long time, making it difficult for me to truly savor my food. Luckily, I decided to order a pitcher of sangria with dinner and set the absinthe cocktail aside for after dinner.

The sangria was very simple: red wine, brandy (lots of brandy) and citrus fruits. Unlike, the absinthe cocktail, it paired very well with the food, serving as a perfect way to cleanse your palate between tapas.

Scott ordered the El Jefe Margarita made with chili-infused tequila and a salt-paprika rim. The paprika rim was both smoky and spicy and it complemented the spiciness of the tequila very well. I took two sips: one without the paprika rim and one with. I noticed that the paprika rim made the drink noticeably spicier.

First Course

We shared the fried artichokes and the pork belly. The artichokes were slightly fried without batter and topped with a garlic alioli sauce. Scott couldn’t have described this dish any better when he said they tasted like “lemony garlic”. The artichokes were soft and just dissolved in your mouth.

The pork belly reminded me of chicharrones, which is very popular in Cuban food. It is essentially a freshly made pork rind. These were topped with a red sauce that was mildly spicy. If you are concerned with your caloric and fat intake, don’t eat this! If you enjoy a greasy piece of pork as much as I do, I recommend you order at least three orders of the pork belly. You’ll eat them like popcorn!

Second Course: Pinxtos

The second course consisted of pinxtos, or pinchos. Pinchos are baguette slices topped with tapas. Think of it as a bruschetta with unlimited options for toppings.

We shared four different pinchos.

The first one was a goat cheese and tomato pincho. The goat cheese was warm and slightly heated the tomatoes. The saltiness of the goat cheese was all the seasoning it needed. It was a very simple dish with a ton of flavor!

The second pincho was topped with beef tongue. I always had my reservations about tongue, but after eating it at Estragon I concluded that I love tongue and I will eat tongue over and over again. The tongue was very crispy on the outside and soft on the inside. Think of it as eating the skin of a chicken: crispy with the right amount of fat. The only downside to this dish was the one hot pepper that topped the dish. I am not sure what kind it was, but it was the hottest pepper I have ever had. It made my tongue hurt long after I ate it and nearly made me shed a tear or two. I asked for a glass of milk, which I couldn’t drink it fast enough!

The third pincho was very simple: Spanish chorizo topped with a lonely banana pepper. The banana pepper didn’t add much to the dish. I would have liked a few more in order to get that tangy, spicy taste banana peppers offer.

The last pincho we sampled was topped with pork belly, bone marrow and beef shank. These three ingredients were mixed in together with the shank being the most predominant flavor. The marrow had a very buttery consistency and I am certain it played an important role in bringing out the flavor of the beef.


Third Course

Two large scallops were served in pool of saffron cream sauce. The saffron was subtle, which is a good thing in my opinion. A strong saffron flavor can be overbearing. The texture of the scallops was slightly rubbery and tough.

Two small lamb skewers were grilled, served on a thick piece of toast and accompanied with cumin mustard. The skewers were seasoned very simply, perhaps with only salt and pepper. The mustard was very strong and served on the side of the lamb. I would have liked more cumin. Otherwise, this dish was flawless. Absolutely perfect!

We ordered, of course, the chicken croquetas, my favorite Cuban street food! These mini chicken croquettes could have used a dipping sauce, perhaps a romesco or a red pepper sauce. Their consistency was a bit ‘soupier’ than I am used to. When I normally make them, they have a meatier consistency; however, they were still delicious and I ate them in a single bite.

Our last plate consisted of several slices of manchego cheese and serrano ham, with the former being nature’s greatest gift to mankind. I’ve eaten a lot of manchego in the past and the one at Estragon was phenomenal. This dish was flawless and perhaps my favorite dish in the entire meal (besides the tongue!)

Dessert

I ordered a cheese plate containing blue cheese and a soft cheese (which I later learned was Mahon), quince and a cranberry compote garnished with walnuts and honey. When this dish arrived at my table, I realized the waiters at Estragon were not the most knowledgeable or the most passionate about food. The menu did not specify what kinds of cheese were served. When I asked the waiter, he said that one was obviously a blue cheese (I knew that already, but I would have liked to know the specific variety) and that the other was a manchego. It did not taste or look like manchego to me. It wasn’t until I went to Whole Foods two days afterwards that I learned that the mystery cheese was Mahon. A restaurant of this caliber should properly train their waiters so that are knowlegebale about the food they are serving, especially their cheeses!

Scott ordered the flourless bitter chocolate cake which tasted, felt and looked like a soft moist browny. The caked was drowned in a runny Basque sauce, made with heavy cream and vanilla. The sauce was very simple, but it paired exquisitely with the moist cake. It was almost like dipping the cake in a glass of milk. I loved this dessert! It was truly the perfect way to end the best tapas meal I have ever had.

I will definitely eat here again because there were numerous items on the menu that I want to try, such s the little necks cooked with serrano ham and cooked in Spanish hard cider. Drool… Next time, I will make it a point to order my tapas two at a time. I ordered everything at the same time and the waiters kept on bringing everything out without waiting for us to finish the previous dish. I felt rushed and a couple of my dishes turned cold before I was sample them. Overall, I highly recommend this restaurant.

Bon Apetit!

Black Seed Café and Grill

The weather yesterday called for warm comfort food, but given that I had spent the entire morning at the dentist, I couldn’t bear the thought of eating solid food. I was craving a bowl of soup, but no restaurant in particular came to mind. I decided to walk around Boston in search for the perfect soup. I stumbled upon the Black Seed Café across from the Boston Common near the Park Street T station. I was too hungry to keep on walking. I decided to press my luck with this café.

From the outside, the restaurant seemed like your run of the mill place. Given that it is located near Emerson and Suffolk University, my expectations weren’t too high. It seemed like the kind of place where drunken college students flocked to at 3 AM for pizza. As I walked into the restaurant, all these assumptions were quickly proven wrong. The atmosphere was very casual. The restaurant was furnished with small round tables crowded together and brightly painted walls. Orders are placed at the counter; there are no waiters. Nonetheless, I was very pleased with my service. The girls who took my order at the counter were very attentive and nice.

I placed an order for a bowl of home made chicken soup. My other option was vegetarian lentil soup that resembled chili, but I was craving something lighter. I browsed the menu while I waited for the chef to put my order together. The menu was not very extensive: paninis, cold subs, smoothies, salads and one or two entrees made to order. I was intrigued by the variety of burgers they served: lamb burgers, veal burgers, turkey burgers, all ground and assembled in house. I didn’t see anything on the menu for over $7.

The chicken soup is one of the best I’ve had, coming second to my mom’s. I particularly enjoyed it simplicity, made with carrots, celery, black pepper, an abundance of shredded chicken and lemon juice. The latter was very predominant and provided a tangy, yet refreshing aftertaste. The soup was accompanied with a generous slab of pita bread, perfect for rolling up and dipping into the soup. My entire lunch set me back $3.73.

I sat in one of the small tables overlooking the Boston Common. I love people watching and I love eating. I am very glad that this restaurant allowed me to do both simultaneously! If you happen to be in the area, I highly recommend the Black Seed Café for a quick, light, and inexpensive lunch.

Home Cooked Meals

I originally started this blog with the intention of providing restaurant reviews, but I cook very often at home and I thought it would be a great idea to write about the food that Scott and I prepare. My favorite meals are those that are homemade for two reasons: I know exactly what ingredients are going into them and they are a fraction of the price of a restaurant meal. I will not only provide you with the critique of my food but I will include recipes so that you can replicate these dishes.

Last night’s menu was inspired by the warm weather we have been experiencing in New England. Any New Englander knows that once the mercury rises above 50, it’s grilling time! The menu consisted of flank steak marinated in a basil chimichurri sauce, tequila and orange shrimp, and grilled zucchini and white onions.

The chimichurri sauce was different from the one I am used to eating at Argentinean Steakhouses or at grandma’s house for that matter. Chimichurri sauce is typically heavy on the parsley and garlic and even heavier on the olive oil, resulting in a thick garlicky paste. The chimichurri sauce that Scott made was a blend of basil, oregano, parsley, sherry wine vinegar and olive oil. We used only the freshest ingredients from Whole Foods. My kitchen was filled with the aroma of basil, which was the star of the sauce. The sweetness of the basil was very prominent and complemented the spiciness of the tequila orange shrimp. The chimichurri came out more watery than intended. Although the consistency did not affect the flavor in any way, Scott decided to reduce the amount of liquid the next time he makes it. The flank steak was seasoned with coarse sea salt and pepper and marinated in the chimichurri for about two hours. It was grilled to perfection. My steak was thinner and was cooked medium, whereas Scott’s steak was medium-rare. Nonetheless, both steaks were extremely juicy and tender.

The shrimp was cooked in a spicy sauce made of red onion, garlic, serrano and chipotle peppers and orange zest and flambéed with Patron prior to serving. It was very spicy! It would have been overbearing if I didn’t have the sweet basil chimichurri sauce and a tequila lemon juice cocktail to offset the heat. The next time I make this dish I will cut back on the peppers.

The vegetables were my favorite part of the dish. They were seasoned on one side only with olive oil and a blend of spices inspired by Emeril. The spice blend was heavy on the paprika and provided a very subtle smokiness to the vegetables. The zucchini and onions were grilled for about 3-4 minutes on each side resulting in an al dente texture. I love the simplicity of this recipe, both in preparation and flavor.

Overall, this meal was a success and a great precursor to the months of summer grilling that lie ahead.

Bon Apetit!

Flank Steak with Chimichurri Sauce

1 Flank Steak, 1 ½- 2 lbs.

3/4 c. evoo

1/3 c. sherry wine vinegar

2 tbsp. lemon or lime juice

1 c. parsley

4-5 handfuls of basil

2 handfuls of oregano

3-4 garlic cloves

1 medium shallot

¼ tsp. ground black or white pepper

salt, to taste

1-2 pinches of red pepper flakes

1. Combine all ingredients in a food processor, with the exception of the flank steak and olive oil.

2. While pulsing the ingredients, slowly pour in the olive oil.

3. Season the flank steak with salt and pepper, to taste and place in a plastic Ziploc bag

4. Pour half the chimichurri into the plastic bag and let the steak marinate for 2-4 hours.

5. Grill flank steak for 5 minutes on each side

Serves 2 very hungry people

Orange and Shrimp Tequila

1/2 lb shrimp, 26/30 count (see note)

1 orange, zested

3 tbsp red onion or shallots. diced

1 serrano pepper, diced and seeded

1-2 chipotle peppers, in adobo

2-3 cloves of garlic, minced

¼ c. tequila, plus one shot

the juice of half a lemon

olive oil

1. heat olive oil in a frying pan over medium heat and add onions, orange zest, serrano, chipotle, and garlic.

2. Cook for 5 minute or until onion is translucent

3. Add the shrimp and cook for 3 minutes

4. Pour the tequila over the shrimp and ignite with a long match or lighter. Let the lames burn out.

5. When the flames burn out cover the pan with a lid, turn off the heat and let sit for 5 minutes

6. Remember the extra shot of tequila this recipe called for. This is the opportune time to drink it. Tequila!

Note: 26/30 means that a pound of shrimp contains 26-30 shrimp

Serves 2

Tequila Lemon Cocktail

1 ½ shots of tequila

½ shot of simple syrup

the juice of one lemon

1. Combine all the ingredients and drink. Bottoms up!

Serves 1