Brother Jimmy’s BBQ has the taste and atmosphere of those memorable summer weekend barbeques that endures through every generation.
An original menu with the blessing of a southern kitchen, and cocktails to amplify any occasion, Brother Jimmy’s owner, Josh Lebowitz has had mouth-watering success with his Manhattan and Caribbean locations.
This past Tuesday, at Brother Jimmy’s Murray Hill restaurant, Lebowtiz and friends celebrated the publishing of Brother Jimmy’s BBQ cookbook. With the help of Bro Jimmy’s Executive Chef, Eva Pesantez, nightlife writer Sean Evans and the slightest bit of ghost writing by yours truly, this impressive handbook covers all the southern essentials.
Money has never been tighter and we are always looking for new ways to pinch pennies and still eat great. If you have yet to experience the mouthwatering taste of a banh mi (aka Vietnamese sandwich), you are missing out on one great experience. Not only is the banh mi an excellent twist on the old sub sandwich, it won’t break the bank. Sandwiches range from $2.00-$4.50.
The bread of a banh mi is as important as the filling. Little Vietnam Café always delivers with it's crusty baguettes, full of flavor. Sandwiches are offered with chicken, pork or tofu. Each banh mi is filled with pickled vegetables and every bite leaves your mouth burning from the kick. All sandwiches cost $4.50. Want to pick up something besides a tasty sandwich? Try their vermicelli or Vegetarian Pho. 309 6th Avenue (at Clement St), San Francisco, CA 94118, (415) 876-0283.
This fall is beautiful in Chicago. As temperatures dip in the low 40s at night, Chicagoans get a lot of mileage out of extremely sunny days. It reminds us of the recently passed summer and nothing goes better with summer than ribs, especially a bucket of ribs. Here's a tasty recipe made in the style of Sandra Lee, which takes over 3 hours to bake, but the result is fall off the bone goodness.
6 lbs pork spareribs, trimmed (about 2 slabs)
¼ cup pork rub
3 tbsp mesquite rub
⅓ cup firmly packed brown sugar
1 tsp ground black pepper
Preheat oven to 300 °F (149 °C). For easy clean up, wrap baking pan in aluminum foil and place a wire rack in the pan. Spray rack with nonstick cooking spray and place ribs on rack.
There are many areas around the world that produce wine. One such region is California with a production one third larger than that of Australia. As everyone on the west coast knows two of the popular areas are Sonoma and Napa Valley. But love for California wine (red and white) stretches around the world. I well focus on the different varieties of white wine, which are produced in the California region.
Mainly the most popular wine produced in California is Chardonnay. The taste can range from dry and bold to light and fruity, depending on the vineyard that produces the wine. Chardonnay can be paired with many different types of entrees. It goes best with poultry, fish, and certain pasta dishes. Stick with heavy cream or butter based recipes.
Hill Country BBQ Market provides the atmosphere of its founding Texas BBQ establishment while attracting a wide range of guests into it's sumptuous meat-smoking room alongside two full service bars serving up oversized drinks with the aroma of dry rub and slow-roasted marinades. Served in butcher paper, to the cut, and by the pound, traditional pork sausages, chops, brisket and sirloin steaks are prepared to order by culinary craftsmen of the trade. To entice guests, Hill Country serves up a week-long recession proof celebration, offerring a discounted, yet fully loaded menu.
Enjoy the West Texas atmosphere on the cheap while sipping on your favorite cocktails and savoring the sounds of some of New York's hottest bands every night!