FILET MIGNON WITH STROGANOV SAUCE

it's not exactly lunch or dinner time yet. sorry guys. hehe. "couldn't improve much on traditional beef Stroganov, to trade up: The usual small tenderloin pieces are replaced by whole steaks, which make for a more striking presentation on the plate. from ep. Makes 4 servings."

6 oz dried egg noodles
1 medium onion, halved lengthwise
2 tablespoons vegetable oil
4 (1 1/4-inch-thick) beef tenderloin steaks (filets mignons)
1 1/4 teaspoons salt
3/4 teaspoon black pepper
2 garlic cloves, thinly sliced
1/2 lb sliced white mushrooms
1/4 cup brandy
3/4 cup reduced-sodium beef broth
2 tablespoons Worcestershire sauce
3/4 cup sour cream

Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander.

Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs.

Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.

Add brandy and boil until evaporated, about 1 minute. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.

Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.

Angels NYC

Angels NYC: 1135 1st Ave (62nd/63rd Street) New York, NY 10021 (212) 980-3131

it's been years since my last visit to Angel's but it always held a special place in my hear. as I walked in, i remember instantly why i love the place... wonderful service, wonderful owners (who i wished were my grandparents), cute and cozy for a nice dinner with a small group of close friends or with your significant other. your all time favorite homely italian dishes with variations of spicy dishes and healthy heart dishes (low cholesterol/low fat/no salt added) for those with special requests. if you sign up for the mailing list, they offer a complimentary bottle of wine for the month of your birthday or sometimes during their special events (their recent jazz nite this month). did i mention the wonderful service by grandpa? let's not forget their kick arse take-out section a few feet away around the corner that is probabaly ran by my fav grannie. haven't gotten the take-out yet but my fav people of the UES rants about it all the time.

Challah French Toast

Start the weekend right with breakfast in bed. Beats regular french toast any day! Serves 4–6

• 6 large eggs
• 3/4 cup milk
• 3/4 cup heavy cream
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 8–10 (1-inch) slices challah bread
• 1–2 TB butter
• powdered sugar (optional)
• maple syrup (optional)

In a shallow bowl, whisk eggs until foamy. Whisk in milk, heavy cream, vanilla, and cinnamon. Heat oven to 200°.

Heat 1 tablespoon butter in heavy skillet overmedium-low heat. Dip 2 or 3 slices (depending on the size of your pan)of challah in the egg mixture, turning to coat thoroughly. Let excessdrip back into bowl. Place coated bread slices in hot skillet. Cook,turning, until both sides are nicely browned, about 2 minutes each side.

Transfer to a warm plate and keep warm in oven.Repeat with remaining butter, bread and egg mixture. To serve, sprinklewith powdered sugar and serve with maple syrup, if desired.

Nutrition Info
Per serving (148g-wt.): 310 calories (180 from fat), 20g total fat,10g saturated fat, 12g protein, 19g total carbohydrate (1g dietaryfiber, 2g sugar), 260mg cholesterol, 300mg sodium

Yuka Sashimi Lunch Special

it's under $10. it's fresh. it's got my friendly buddies at the sushi bar. it's cosy and local feeling. it's got great service. it's got hanging cranes. it's yum.

Yuka Restaurant
1557 2ND Ave (Cross Street: Between 80th Street and 81st Street)
New York, NY 10028-3902
(212) 772-9675
Directions: 6 at 77th St

Food & more Food!

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Tatsu Nishino & tastingmenu
Autumn Omakase

Scott Carsberg & tastingmenu
All About Apples

Hwa Kwang / Ddeul Restaurant

In search of something other than weekly pho, we did a 411 check for korean restaurants around jersey city. We stumbled upon this small hole in the wall run by a hardworking father and son. the place was had a cozy and comforting feeling - sorta like home. i must mention that the place was clean and tidy! my dubu jjigae hit the spot and cured my looooong time (only a week) craving. this is the perfect locals and jc visitors place if you are looking for a quick bite outside of manhattan's and queen's ktown and fort lee and to support the small b's.

Ddeul Restaurant aka Hwa Kwang
774 W Side Ave
Jersey City, NJ 07306-6602
(201) 435-5684

Seafood Gumbo

my buddy makes the best seafood gumbo. no joke. every ingredients just melts in your mouth and makes you beckon for more. i let it sit overnite in the fridge and served it with rice the next day and it made my eyes roll back... all the way back behind my head. i had to fumble to find them after the meal. it turns out to be a secret recipe and i don't even have access to it. maybe one day... until that day, i hope real simple will keep me happy with their version.

1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

Cook the bacon over medium heat in a heavy saucepan until crisp, stirring frequently. Remove with a slotted spoon and drain on a paper towel. Discard all but 2 tablespoons of the fat, then add the vegetables (except the okra), 4 cups of broth, Worcestershire, salt, and thyme. Cover and simmer over medium heat for 1 hour, stirring occasionally. Add the okra and cook 10 minutes longer. Stir in the shellfish and cook 5 minutes more, or until the shrimp curl and turn pink. Makes 6 servings.

CALORIES 273(0% from fat); FAT 8g (sat 2g); PROTEIN 38mg; CHOLESTEROL 204mg; CALCIUM 222mg; SODIUM 1757mg; FIBER 2g; CARBOHYDRATE 11g; IRON 4mg (fr Real Simple)