HOLE DE MOLE THAT IS HEALTHY MEXICAN

Many of the Queens restaurants are getting ready to show off their cuisines as Taste of Queens is approaching.  This year, the food fest will take place at the Hall of Science at Flushing Meadows-Corona Park.  Chemistry of the senses will play a part as once again, the judges will choose whose appetizer, entrée or dessert will be the winners.  De Mole, located in Woodside, is one of the participants.  I was curious about some of the non-Tex-Mex. 

 

Ramiro Mendez is the owner who having been a chef for many years decided to be an entrepreneur featuring some of the healthier side of Mexican cuisine.   No lard and low on salt.  Surprisingly, he would rather give you a sauce to spice up your food than assume you want it “caliente”.

The restaurant appears to be small with about a dozen tables.  Ramiro pointed to the adjoining room which is used either for private parties or simply when the eatery gets crowded. 

“Freshly made” is what probably has the crowds coming in.   I popped in on a weekday at about 3pm and thought I would be the only customer.   At first there was one other table as I watched a mother feed guacamole to her infant son.  That already signaled that it would not be spicy (I don’t care for spicy food).  The guacamole comes with corn chips resting in a small paper bag (absorbs the oil).  I was given a small portion of a tomato sauce with jalapeno pepper.  It wasn’t too bad combining the two but “biting” just dipping into.   My waitress, Guillermina, was totally able to describe everything I ate.

Quite interesting drinks as they are also freshly made.  Lemonade, limeade, water with hibiscus and one with tamarind…all sweet and refreshing.  Wine and beer available but nix on having a margarita or such.

Ceviche de Varecruz, as close as I can get to sushi.  Maki Maki poached in fresh lime juice with chopped onions, tomato, jalapeno, avocado, cucumber, cilantro and olive oil.  Yes, it had a kick but anyone who is used to “hot” food will not even notice. I loved the crunchy "cup" that it was served in. 

Just for the heck of it, I tried a few "Tex-Mex" like a chicken taco.  There are two sauces.  A spicy red sauce and a green sauce.  I went for the green but…otherwise it was quite good. 

I also went for a tamale in a corn husk - Verdes Con Pollo. Okay, I like their Tex-Mex as well. 

Tortas are hard roll sandwiches.  Pierna is braised pork leg.  The sandwich is served with red refried beans, avocado, onion, cheese, mayo, tomato, lettuce and a homemade pickled jalapeno.  Actually it was all in the sandwich.  

 

When it comes to grilled skirt steak, they have perfected it.  It had a slight smoky flavor and required little pressure on the jaw.  The platter comes with rice, beans and 2 corn tortillas, coasted with mole poblano (mole sauce) and queso blanco (white cheese).    Opt for the Enchiladas de Pollo Con Mole Poblano (Chicken enchilada) that is rolled in a corn tortilla or one that has “beef brisket stew”.  

Hole Mole, I had to check out the desserts!  Orange flan: not overly sweet caramel sauce and a excellent creamy consistency.  I did try the Tres Leches cake.  Kind of a sponge cake with condensed and evaporated milk with bananas and real whipped cream atop (the third leche).  Enjoyed the flan, more.  

I’m not sure what Ramiro will present at the Taste of Queens. I’m certain it will be “tasty”.  

MARBELLA’S RESTAURANT CALLED IT “DINNER THEATRE MUSICAL”

Marbella’s, a Spanish cuisine restaurant in Bayside, advertised having “Dinner Theatre Musical”.   I define Dinner Theatre as watching a performance of a scripted play of some sort and “Dinner Theatre Musical” to be play with much music.  It said, “Simply Me, a show about everything (almost).”   “Featuring Mitchell Robert with his musicians”.   How do you put “featuring” when there is only one person?   I “googled “his name and nothing came up.   Then again if you “google” my name, you won’t see my show business career as I did all my business before the internet was invented. 

Let me first begin with the “dinner” part slated for 6:30.  I, and a friend, was just about the first people to arrive taking a table close to the performer so that I could shoot photos. Drinks. I ask the waiter what is included. Juice, soda, coffee, tea.  I request a combination of juices.  My friend requests seltzer with cranberry and pineapple juice.  I say (to the waiter), “That sounds even better.  I’ll have the same.” I got the juice I originally requested.

Waiter takes the full order. First up, an Empanada, with cheese and black olives.   I give that an “okay”.   We ordered the Spanish soup vs a salad.   We were the last to be served and arrived at about 7:30….tepid.  

The show itself was to commence at 8pm….NOT.   I ordered the Paella and my friend went for the Salmon.  The ad lists the choices of entrees to include the Paella at the price of $49 (plus tax and tip), yet the menu given listed the Paella as being $5 extra.   I notice that the scallops are raw and that one of the clams did not open.   Who is in the kitchen cooking that does not check to see that the shellfish is okay?   I send it back pointing this out to the GM.  He brings me another Paella that has less rice (to hide the other stuff) and more of what I should be having.   I avoid the scallops….if that’s what they are.   Small sea scallops.   The entrée arrives at about 8:15.  Mitchell Robert makes “show business small talk” to stretch the lack of food delivery. 

Dessert…we both had ordered the flan.   GM brings it.  Okay, but with my friend making like the best flan, couldn’t hold up to her recipe and cooking.   As she is in the middle of her dessert, the waiter comes over and says to us, “Did you order the flan or the ice cream?”  He then realizes what’s going on and leaves.

Time for the show.  Here is what I get.  Mitchell Robert likes to write songs, sing and put on a show.  Even with a slight deafness in one ear I could hear his voice going off key, especially when he holds a note.  He “can sing” but does not have a voice that I want to listen to.   I’m not there for the lyrics. 

He tells us that he has been entertaining since “birth”.   He has a music stand in front of him with the jokes written out.   I found all of the jokes and anecdotes to be “mildly amusing”.   I forgot to mention that he had a bunch of his friends and family there.  

Nobody yelled, “more” or “encore”.   He did it for himself wanting to make sure we got to hear another song that he wrote.  I would have run out if it weren’t for my needing a cane to walk.  I think I need to go back into show business! 

I had a flashback of going to Marbella’s several years ago with a few friends.  We ordered drinks.  I had a cocktail.   Entrée was a lobster.  It arrived with a cockroach crawling across the top.   I, of course, pointed it out to which we all got up and left.  The waiter came after me wanting me to pay for the drink saying that there was no cockroach in that.  At least that didn’t happen.

RICE IS LIFE WITH LOTUS FOODS

Lotus Foods has become famous for their "Rice is life".  It is not just your average white rice, the staple has been taught in many parts of the world to produce the healthiest.  Caryl Levine and Ken Lee are the owners of this amazing company that started when they tasted a black rice in China now referred to as Forbidden Rice.  That was back in 1995.  After marketing the various rices they came up with a newer product - ramen noodles made from rice and other healthy grains. Then came the packet of noodles along with the miso soup.  A bowl of the soup could sustain a meal and even better by adding some extra veggies or a few ounces of protein.  There most recent is the rice crackers, a snack food.

“Water smart and women strong way of growing rice” is their goal.  “Almost 4 billion people eat rice daily to survive,” Caryl said.  “Yet, growing rice uses more fresh water than any human activity. If we’re going to grow and eat that much rice around the world, we’re going to have to grow it more sustainably. We have been teaching farmers how to grow using 50% less water, 50% less seed and without chemicals. The result is that they are getting double and triple the yield.”

In 2005 Cornell University contacted both Caryl and Ken and introduced them to farmers who use the System of Rice Intensification (SRI).  SRI versus the conventional ort. "In conventional farming the fields are flooded and the seeds are 30-40 days old,” Caryl tells us. “While in SRI farming the fields are kept moist like watering a garden and taking water on and off. The seeds in comparison are only about 8-10 days old. These younger seeds are very small and they are planted farther apart from each other. This allows the plant to produce more photosynthesis allowing stronger root growth. When roots grow stronger there is more organic matter in the soil allowing plenty of rice kernels to grow. Lotus Foods wants to support farmers who use the SRI and there is a chance we can change the world by the way we do business. How many companies can do that?”

There are so many different kinds of rice that the consumer does not know of and Caryl is out there doing the marketing.  What are some of the rice?

Bhutanese Red Rice has more potassium than Gatorade, and a significant amount of magnesium that has a complex, nutty, earthy flavor, soft texture and beautiful russet color.

Forbidden Rice increased health and longevity. “Legend tells us that this ancient grain was once eaten exclusively by the Emperors of China. Our most popular rice is fabled to enrich health and ensure longevity. This medium-size heirloom rice is treasured for its delicious roasted nutty taste, soft texture and beautiful deep purple color.”  I got this from the website.

Volcano Rice is a mineral packed blend of traditional aromatic West Java rices grown on volcanic soils rich in magnesium, manganese and zinc – essential minerals so often lacking in modern diets. A colorful blend of nutrient-dense Sintanur brown rice and, whole grain red rice and lightly milled red rice that is reputed to restore vitality. 

Organic Jade Pearl Rice. The oldest living peoples of the world eat a staple of rice mixed with a unique, edible species of Bamboo leaf and stem for its good nutritional profile. They consider this warm mountain-grown bamboo the true tree of life.

When cooked, this beautiful jade-colored rice produces the aroma of a bamboo forest, a light vanilla taste, and an explosion of health-giving nutrients.

Grab a rice bowl, heat it up and add whatever you desire as the rice is already cooked.  It’s a large portion.  I have been adding pieces of cooked meat, vegetables and soup stocks for Pacific Foods.  For breakfast I add two eggs as I heat it up.

I’ve never been too fond of ramen noodles until now.  They have two types one of which is simply a pack of 4 “cakes”.  You would never know that they are made from rice.  I cook the noodles while pan frying a protein with a few veggies (and a Pacific Foods soup stock).  After draining, I add the noodles to the pan and stir. 

The second type has single packs that include the powdered soup that contains herbs, spices, and one that even has seaweed.  Great to add to a meal or just have the soup as a snack.

Speaking of snacks…their rice crackers are delicious and nutritious.  Organic rice, baked rather than fried. No artificial flavors or colors.  Three kinds: Shoyu Arari, the least “spicy”; Sweet and Savory Thai Arari, still not spicy; and Sriracha Arara, just the name tells you!  These are all great to add to a salad as croutons, make a trail mix, or even use as soup crackers.

Where can you buy Lotus Foods?  I would imagine that for the best and freshest…go to their website of www.lotusfoods.com