Browsing Tag

Italian

Reviews

Restaurant Review ~ 53 By The Sea

November 5, 2012

53 By The Sea is a new Italian restaurant that took over the site of the former John Dominis restaurant in Kakaako.  The restaurant has been transformed into a gorgeous space offering ocean front dining.  The water is literally steps away from the restaurant and diners are able to walk outside to take photos of the ocean with Diamond Head in the background.  The main dining room is on the ground level, however there is an impressive staircase that leads up to a second level with private function space.

Ocean views with Diamond Head in the background.

The restaurant has a beautiful and lavishly stocked bar. Live piano music is featured during dinner.

Executive Chef Hiroshi Hayakawa trained in southern Italy and his menu offers a number  of fresh pastas, seafoods, meats and a chicken cutlet that’s pounded as thin as paper, a beautiful presentation.  It was a pleasant surprise that they offer a nice selection of antipasti with your lunch entrée.  It is served table side by your waiter from an elegant cart.

Fresh pasta with house-made Italian sausage and tomato sauce, perfectly cooked.

My sister ordered the chicken cutlet with parmesan.  Quite delicious and what a beautiful presentation!

My husband ordered the veal Marsala.  It was just as beautiful and tasty as the chicken cutlet.

Another surprise was the complimentary dessert, chocolate cake or fruit with sorbet.

53 By The Sea was a real treat and a welcome addition to the island dining scene.  We’re looking forward to having dinner here on our next visit.

Beef, Dinner, Italian, Recipes

Ragu alla Bolognese

October 5, 2012

Here is a recipe I adapted from Saveur magazine.  It’s a rustic dish I think your family and friends will really enjoy.  Once you add all the ingredients to your pan, the meat sauce will simmer for 2 1/2 hours and you’ll have time to tidy up the kitchen before your guests arrive.

A mirepoix of celery, carrots and onion.

Ragu alla Bolognese

6 – 8 servings

Adapted from Saveur Magazine

Ingredients

1/4 cup olive oil

1 small onion peeled and finely minced (about 1 cup)

1/2 medium carrot finely minced (about 1/2 cup)

1 large celery stalk finely minced (about 1/2 cup)

1 1/2 pounds ground beef (I use lean ground sirloin)

1/2 cup white wine

1 cup hot milk

1 cup beef or chicken broth

1 28 oz. can tomato purée (I use Muir Glen)

salt and pepper

Preparation

Heat oil in a large sauce pan (I use my 5 1/2 quart Le Creuset Dutch oven) over medium heat.  Add the onions and cook, stirring frequently until soft and translucent but not browned, about 5 minutes.  Add the celery and carrots and cook for another 3 minutes.

Add the ground beef to the pan and season with salt and pepper.  Start with 1 teaspoon of kosher salt and a few grinds of pepper.  Break up the meat and cook just until the meat is still slightly pink.  Do not fry or brown the meat.  Add the wine and cook, stirring until it has evaporated, about 3 minutes.  Reduce the heat to medium-low and add the hot milk stirring the meat mixture occasionally until the milk has evaporated, about 8 – 10 minutes.

While the meat is simmering in the milk, heat the broth and tomato purée together over medium high heat until hot.  Add this to the meat once the milk has evaporated.

Reduce the heat and gently simmer uncovered for 2 1/2 hours, stirring occasionally.  Season to taste with more salt and pepper before serving.

It is equally delicious served on spaghetti, wide pasta noodles such as pappardelle or short pasta shapes like rigatoni.  A generous sprinkling of Parmigiano-Reggiano completes the dish.

***The sauce freezes well.  Defrost overnight in the refrigerator and heat gently before serving.  The meat sauce makes a delicious filling for lasagna.

 

 

Follow

Get every new post delivered to your Inbox

Join other followers: