BARBUZZO

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Barbuzzo: my favorite spot in Philly. Chef Marcie Turney and Sous Chef Daniel Miller put out consistently some of the most delicious non-pretentious foodie-foder in Philly. I have dined at Barbuzzo probably 8-10 times and have made an effort to try every item of the menu.
 
My by far favorite items are:
 
ASPARAGO
shaved asparagus, guanciale, secret white sauce, parmesan, fior di latte, and truffled farm egg
 
The shaved asparagus pizza is decadent, thin, crisp, and chewy crust, creamy-truffled gooeyness, crispy pork, and a perfect runny egg on top. A must have for lunch or dinner, perfect for sharing. 
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CHEESE BOARD
with baguette, crostini, marcona almonds, quince and caramelized shallot aigre doux, roasted garlic mustard, toasted hazelnut honey, pear maple butter
·Quadrello di Bufala, Water Buffalo, Italy
·Gorgonzola Dolce Artigianale, Cow, Italy
·Idiazabal, Sheep, Spain
·Scimudin, Goat, Italy
 
The cheese board at Barbuzzo is like every other cheeseboard anywhere. DELICIOUS. Great combo of cheeses, I really love the scimudin, a goat cheese from Italy that is creamy and pungent. Really nicely paired with a fig spread with a subtle sweetness. 
 
HOT ITALIAN BRISKET SANDWICH
braised brisket, arugula, horseradish-lemon creme fraiche, gorgonzola, onion jam, grilled focaccia
 
Probably my favorite thing at Barbuzzo is the Brisket sandwich. Served with rosemary fries (yum!) and a smoked garlic aioli. The sandwich itself has deliciously luscious fatty braised beef, bitter arugula, with a bite from a creamy horseradish sauce and gorgonzola, and sweetness from the onion jam. All on grilled foccacia. A decadent and delicious lunchtime fav of mine. 
These are just a few of my favorite things at Barbuzzo, their cocktails are also to die for, and they change the menu seasonally. So stop in at any point and see what’s cooking!
 
Make a reservation because this place fills up fast, even for lunch, and its hard to get a seat!
 
BARBUZZO
 
110 S 13th St  Philadelphia, PA 19107
(215) 546-9300
barbuzzo.com/barbuzzo
Check it out!
 
Cheers
 
Chef Sean Gallagher
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Lemon Risotto Stuffed Swiss Chard

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Hello all! I had a delightful time doing a cooking demonstration at William-Sonoma this past Wednesday. It was a great turnout, and I really enjoyed speaking with the public. I prepared one of my favorite finger foods! Bite sized, lemon risotto stuffed swiss chard. This is a simple preparation, taking a standard risotto, stemming and blanching swiss chard leaves, rolling them up, pan sautéing them in butter, and deglazing with lemon.

Below is the recipe I have come to love! Enjoy!

Lemon Risotto Stuffed Swiss Chard  

2 cups Arborio rice

2 lemons, zested

2 cloves garlic, minced

1 sprigThyme, whole

1 shallot, minced

6-8 cups chicken stock

1 cup white wine

1 cup Currants

1/2 cup shaved pecorino

2 Tbsp freshly chopped parsley

1 stick butter

2 bunches swiss chard, cleaned

1 Tbsp olive oil

salt to taste

black pepper to taste

1) In a large pot with a lid, add 1/4 stick of butter and 1 T olive oil.

2) In a separate pot, heat your chicken stock.

3) Over medium heat, sweat your shallots and garlic, add your sprig of thyme to the pan.

4) Once your shallots are translucent, add your rice and toast it in the oil and butter.

5) Toast the rice over medium heat, stirring constantly, for 2 minutes.

6) Add your wine, and let it cook out for about 2 minutes.

7) Add one ladle of stock to the rice. Stir to combine.

8) Once the stock is absorbed into the rice, add another ladle.

9) Continue until the rice is cooked al dente – or still having a bite to it, remove thyme stem.

10) Remove from heat, add pecorino, currants, and 1/4 stick of butter. Stir to combine.

11) Taste the rice for seasoning, adjust as needed. Cool the risotto in an even layer in a baking dish, stir in chopped parsley as cooling.

12) Clean the swiss chard, using a knife remove the leaf from the stem.

13) Blanch stemmed swiss chard leaves in boiling water for 1 minute. Shock in ice water to stop cooking.

14) Cut leaves into 4×4 in squares.

15) Spoon two tablespoons of risotto into the leave, fold the sides in, and roll to close.

16) Keep rolling until you are out of filling. Should produce around 30 each.

17) When ready to serve, melt 1/2 a stick of butter in a large sauté pan. Place each stuffed swiss chard in the pan.

18) Lightly brown on both sides, squeeze the juice of a fresh lemon into the pan to create pan sauce.

19) Serve hot, and enjoy!

Cheers!

 

Sean Patrick Gallagher

 

 

 

Albóndigas

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Whenever I have ground beef around, I challenge myself to make something different. I stuff peppers, fill tortillas, or  make hearty bolognese. Scouring through our fridge in Philly, I decided that I would make a style of meatball named Albóndigas, a spanish style meatball dish.

For this recipe I wanted to use what I had lying around and in the fridge, so you could substitute many of the items I use with what you have in your fridge.

Albóndigas – Serves 4-6 (Depending on how hungry you are!)

2 pounds ground beef

1/4 cup cracker crumbs

1/4 cup milk

1 egg

2 T chopped cilantro

1/2 teaspoon cinnamon

1 teaspoon  ground oregano

1/2 cup crumbled feta

1 T ground cumin

1/8 t hot pepper flake

1/2 large white onion, small diced

3 cloves garlic, minced

Sauce:

1 can san marzano tomatoes, pureed

2 small carrots, peeled and shredded

1/2 large white onion, minced

4 cloves garlic, minced

1 T kosher salt

1 T white sugar

1 T vinegar

Mix together all items except the onion and garlic. Do not over mix or you can make the beef tough.

Separately, Cook onion until soft in 1 T olive oil, Add garlic and cook for 2 minutes

Let cool, mix into meat mixture.

In the same pan you cooked the onion add enough olive oil to fill pan 1/2 inch.

Roll the meatballs into golf ball size.  Once the oil is hot, add meatballs to brown, brown on both sides. remove from heat and add 1/2 white onion minced, 4 cloves garlic minced, 2 carrots shredded.

Once the onion and carrot are soft, add tomato puree. Add 1 T kosher salt and 1 T sugar, cook for 20 minutes over medium heat covered. Add meatballs back in and cook for 1 hour on medium low heat. Stirring every 20 minutes to prevent scorching on the bottom of the pan. Taste the sauce for seasoning and finish with a splash of good vinegar to balance sauce.

Finish with a drizzle of good oil and chopped fresh cilantro and feta.

Try this recipe out! Super easy and delicious.

Cheers,
Sean Patrick Gallagher

Greek Chicken, orzo salad, and fried chickpeas

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Since I have been sick for the last week, I have been cooking all 3 meals everyday. I made this chicken last night, and it was so flavorful and delicious; I had to share. Simple preparation and simple flavors make way for a spectacular meal.

 

Greek Chicken – Serves 2

 

Greek chicken, orzo salad, fried chickpeas

4 Chicken thighs

1 lemon, zested and juiced

2 T olive oil

1 T dried oregano

1/2 t hot chili flake

2 cloves garlic, minced

1 T kosher salt

1/8 t ground black pepper

  • Mix together your marinade, place your thighs in the marinade and rub the flavorings into them.
  • Let sit for 15 minutes in marinade, place into a 400 degree oven for 40 minutes
  • The chicken will be moist and the skin with crispy and delicious.

Greek Chicken

 

Orzo Salad

Orzo salad

1 cup orzo

1 handful spinach leaves, chiffonade

1/2 english cucumber, diced

1 roma tomato, diced

1 lemon, juiced

1 T olive oil

2 oz goat cheese

1/2 cup Green Sauce

[Green Sauce: I like to keep this sauce on hand to use for many different dishes]

1 bunch parsley

1 bunch cilantro

4 cloves garlic

1 white onion

2 limes or lemons juiced

1.5 T kosher salt

1/8 t black pepper

 

  • Place everything in the blender, blend smooth. Add water if needed to thin out to puree smooth.

Orzo continued:

 

  • Boil your orzo, once cooked through, rinse under cold water. Hold in a bowl.
  • Add your diced vegetables, green sauce, lemon juice, olive oil, salt and pepper.
  • Mix thoroughly until combined.
  • Break your goat cheese into small chunks, mix in gently to keep integrity.

 

Fried Chickpeas

Fried Chickpeas

1 can chickpeas

dash cumin

dash hot pepper flake

1 t kosher salt

freshly ground black pepper to taste

  • In a saute pan, add the chicken drippings.
  • Heat for several minutes until extremely hot.
  • Add chickpeas and fry in fat until golden brown.

 

This meal is effortless, affordable, and delicious.
Try it out!

 

Cheers,
Chef Sean

Barclay Prime

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Barclay Prime: Posh Plates and Monster Steaks

Barclay Dining Room - Photo credit - Barclayprime.me

On a recent corporate dinner with my beau, I had the opportunity to have one of the best steaks I have ever eaten. A group of us ascended onto the stately-steakhouse, residing on the outline of Rittenhouse Square. The hostess walked us through a dimly lit hall; the walls lined floored to ceiling with dark mahogany wood. The dining room was reminiscent of a library in another time; dark wood alcoves were home to piles of books. Bright upholstery on the dining room chairs and banquets brought us back to this era, as did the food. Several bottles of red and white wine in, our first course was served.

I ordered the Gnocchi with Lamb Sausage. Fluffy pillows of potato and cheese doted the plate, while crisp rounds of homemade lamb sausage lay atop, all in a buttery herb sauce. This dish was decadent and very rich but not greasy or heavy. At it’s $17 price point, I believe it is overpriced for the portion.

Gnocchi with Lamb via iPhone

The menu at Barclay Prime is set up so you can order your meat, sides, and sauces all separate. I ordered a 28 day dry-aged Porterhouse steak and the table shared sides: Truffled mashed potatoes, broccoli rabe, and potato gratin. Right before the steak hit the table, the waitstaff brought a tray filled with different branded steak knives; Wustof, Global, and Shun just to name a few. I felt that this was a really interesting touch that was well received. The steak itself was perfectly cooked to a medium rare with a warm pink center, thick caramelized-char on the outside, was seasoning was on point. I couldn’t get enough of this huge steak! There wasn’t a part of this entree that wasn’t flawless. The only downside is the price point, the steak alone was $58, sides ranged from $9-14 each.  Although large prices are usually attached at steakhouses, I felt Barclay takes it a step too far.

28 day dry-aged Porterhouse steak via IPhone

If I wasn’t full enough, it was time for dessert! We each ordered a dessert and shared. I ordered the creme brûlée cake, and tasted the Peanut Butter Praline cake, and carrot cake as well. The creme brûlée cake was in one word GENIUS. There were layers of vanilla and chocolate mousse, devils food cake, and brûlée sugar at the top. The creamy, crunchy, chewy goodness of this dessert would please any palate. The other two desserts were both delicious but I think the creme brûlée cake was the best.

Creme Brûlée Cake via IPhone

Peanut Butter Praline via IPhone

Carrot Cake via IPhone

I love this place! If you have the expendable income I recommend you try it immediately, otherwise save it for a special occasion.

Cheers,

Chef Sean Gallagher

http://barclayprime.me/

237 S. 18th Street
Philadelphia, PA 19103
215.732.7560

Miel Patisserie

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Miel Patisserie: A delightful Parision experience in the heart of Philadelphia

Photo Credit - Mielpatisserie.com

Stumbling upon Miel Patisserie was happenstance for me. Enroute to Vetri, which is several blocks from my hotel (basically to review the menu and plot a visit) I realized that my hunger wasn’t going to wait. I stopped, looked around and noticed the beautiful stain glass windows of the patisserie, and their quaint oversize bumble bee door handles. I opened the door and was instantly surprised. There were people buzzing loudly, chatting and sipping lattes, poking away at petite pastries and nibbling on flaky-buttery croissants. The chalkboard behind the counter listed several sandwich options, some hot pressed and other cold items. I approached the counter, chatted with a lovely barista who sold me on a sandwich and a latte; I couldn’t resist a madeline as well.

I sat down at a small round table, in a parisian style-thatched chair and dipped the caramelized pastry into the luscious foam of my latte. The milk was frothed perfectly and the coffee, La Colombe, was rich and balanced. The madeline had great texture and chew to it and tasted fresh. The sandwich was the house special, The Meil. It consisted of grilled-marinated chicken, asparagus, brie, a hint of dijon mustard, and fresh tomatoes. The bread was nice and crunchy, the chicken was moist, the cheese was melted and hot. It was a winner.

The Miel

To finish this experience I ordered several macaroons, (which they actually make themselves!) they were all decadent and delicious.

Pina Colada and Coconut-Chocolate Macaroons

I am such a fan of Miel I have been here 4 times in the last two weeks. It is a tiny shop in the heart of Center City; they’re putting out high quality food with great service at a really good price point. For me, there is nothing better.

Pistachio, Fluer de Sel Caramel, Cranberry, and Pomegranate Macaroons

I hope you check it out!

 

Cheers,

Chef Sean

Philadelphia

mielpatisserie.com

204 South 17th Street, Philadelphia, PA 19103

Tel: 856-424-MIEL      Fax: 856-424-6721

Tel: 215-731-9191      Fax: 215-731-0778

Philadelphia: My NEW Foodie Frontier

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This is Pan-Roasted Grouper with french lentils, pancetta lardons, and mustard greens @ The Oyster House

Over the last few years I have eaten a lot of food. Consequently this is just as evident in my waistline as it is my palate. Your palate is at its most basic form,  your perception of a meal. Your unique ability to dissect ingredients swirling in your mouth and detect the subtle nuances of seasoning, cooking preparation, and quality. For one to possess a discerning palate, they must have a scrupulous background in food.

Being brought up in restaurants, classically trained, and enhanced by hotels, catering, and fine dining; my palate has undeniably developed.

Within the past four years I have lived and worked in Connecticut, Massachusetts, New York, and now Philadelphia. In all of these locations, I have had incredible food experiences which have helped shape the Chef I am today. I didn’t have the opportunity to share these experiences then, and as a result I plan to do so moving forward in Philly.

Moving to Philadelphia has been a hectic, trying, and (For the most part!) exciting experience. There is one thing that is certain about Philly locals; they are huge foodies. They care about where their produce comes from, what preparations go into the meal, and who’s in the kitchen making it. Philly has an incredibly interesting food scene. There are small niche restaurants, dives, behemoth steak houses, oyster bars, food trucks, and farmers markets on every corner. All of this adding to my new adventure, a digression from my New York City food battle, and setting new sights in the city of brotherly love.

Using my discerning palate, I plan to eat my way through Philadelphia and share these personal experiences with you. The best and the worst of it.

 

 

Oyster House: Pan-Roasted Grouper with pancetta lardons, french lentils, and mustard greens

 

To start things off I want to talk about a revelation. Oyster House’s Pan-seared Grouper; First off, forgive me for my incoherent ramble, but I must tell you how deliciously moist this fish was, crisp skin, perfectly seasoned – letting the quality of the fish show. The combination of the flaky fish with the salted-chewy pancetta lardons, and the creamy french lentils, which on their own were a standout, really made for a quite memorable  meal. This was a very simple dish but had flawless seasoning and execution which made me realize I don’t eat enough fish out, most likely because its never cooked this well when ordered.

 

Try it out for yourself.

Cheers

 

Chef Sean Gallagher

http://oysterhousephilly.com/home.html

Oyster House

1516 Sansom St.

Philadelphia PA 19102

ph (215) 567-7683

fax (215) 567-1673