Moodi Foodi Favs

Chefs : Masa Miyake

Birth Name : Masa Miyake
Home State : Maine
Favorite Dishes : Lobster Sashimi

If you haven't yet sat at one of Miyake Diner's 16 seats, time is running out. On Wednesday, June 25, only five months after its opening, the diner will be closing, as the team behind it parts ways amiably.

Masa Miyake, eponymous chef and owner of Miyake, Pai Men Miyake, and the diner, and business partner William Garfield, announced the surprising changes via press release, a day after their pig roast at Wolfe's Neck Farm, assuring fans that Miyake and Pai Men Miyake will remain unchanged under the ownership of chef Miyake. The current diner space at 129 Spring Street will undergo renovations for a future project under Garfield. See the full press release below, including positive words from both Miyake and Garfield, who calls Miyake "an amazing mentor throughout the past 8 years.""

Contact Marcel Vigneron
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Contact Eater Maine
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Sources : Marcel Vigneron Photo | Marcel Vigneron Article
Tips : Homemade Charry Pitter Forks

Last year, I was staring down a pile of cherries and wishing that I owned a cherry pitter. After making a gigantic mess and spending a ridiculous amount of time pitting them with a paring knife, I decided to buy one before the next year. I was lucky enough to borrow one from a friend in the meantime and while it did an awesome job of pitting the cherries, it sprayed cherry juice all over us and the kitchen counters.

After looking around online for different cherry pitter options, I found this link with instructions for making your own homemade cherry pitter. You know I had to try it. For $.10 and a used fork from goodwill, I have my own awesome cherry pitter that works better than any of the other cherry pitters I have tried in the past.

It took me less than a minute to make the pitter. The only tool required is a small pair of pliers. Simply bend the tines of the fork as pictured and you'll have your own homemade cherry pitter. It is incredibly easy to use as well. The learning curve was just a few cherries and then it is a very quick process to pit the cherries. You simply hook the tip of the fork into the top or bottom of the cherry and pressing your thumb against the cherry, slide the pit out with the cherry pitter.

Bare Feet In The Kitchen
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Sources : Homemade Charry Pitter Forks Photo | Homemade Charry Pitter Forks Photo
Drinks : Red Bell Pepper Cocktail

4-6 thin slices bell pepper (preferably organic – bell peppers are def on the dirty dozen list)
6-8 basil leaves
2 – 2.5 oz. rum
2 – 2.5 oz. citrus juice (any combination of lemon, orange, lime, grapefruit, clementine… your fav)
2 oz. club soda
Almost capful vanilla extract

I like using a shaker and muddler for this, but use whatever you have on hand (any glass or two and a wooden spoon will do).

1. Add the sliced pepper and basil with the citrus juice to the shaker and muddle it together.Basically just smash it all together. Let it sit for a minute or two.

2. Fill the shaker with ice, then add the rum, vanilla extract, lid and shake it.

3. Pour in a cold glass… I like a few ice cubes in my drink, up to you, I just always forget to put a glass in the freezer the day before.

4. Top it off with club soda.


The Talking Kitchen
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Sources : Red Bell Pepper Cocktail Photo | Red Bell Pepper Cocktail Article
News : Sweetos Hits US

The first thing that comes to mind when you think of Cheetos is orange powder-crusted fingers, right?

Well, now you can expect the same guilty pleasure experience with cinnamon sugar.

Frito-Lay announced Wednesday that starting in mid-February Sweetos — the sweet version of the company’s famously (and dangerously) cheesy Cheetos snack — will hit supermarket shelves. This is the first non-savory snack that Cheetos has rolled out in the brand’s 67-year history.

“We believe the orange Cheetos dust that comes off on your fingers is an important part of the Cheetos eating experience — for some it’s the best part,” Jeff Klein, vice president of brand marketing for Frito-Lay North America, told USA Today. “Absolutely there will be a similar playful experience when eating Sweetos.”

The cinnamon sugar puffs will be available in 7-oz. bags for $3.49, but only be available for a limited time — presumably to see how addictive this newfangled cinnamon sugar coating is compared to its cheesy orange cousin.

People Magazine
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Sources : Sweetos Photo | Sweetos Article
Recipes : Beginner's Eggs Benedict

For the Hollandaise sauce:
3 egg yolks
1/4 teaspoon Dijon mustard
1 Tablespoon lemon juice
1/8 teaspoon salt
1/2 cup butter
1 dash hot sauce (optional)

To assemble:
8 large eggs
8 pieces of Canadian bacon
4 English muffins – split
finely chopped chives – for garnish
sprinkle of cayenne pepper

1. Melt 1/2 cup butter in the microwave for about 30 seconds.

2. To make the Hollandaise sauce, place the egg yolks, mustard, lemon juice, salt and hot sauce in a blender. Pulse for 5 seconds. Slowly stream in the melted butter, pulsing until completely blended.

3. Keep the Hollandaise sauce warm by placing the blender jar in a pan of hot water.

4. Heat up and brown the Canadian bacon slices.

5. vToast the English Muffins.

6. Using a safety pin, carefully prick a single small hole in each egg. This is a trick I learned from Julia Child. It will help the poached egg hold it’s shape in water without having to use vinegar as so many other recipes suggest.

7. Fill a medium pan about 2/3 full of water. Bring to a rolling boil. Place the eggs in boiling water for only 10 seconds. Remove from water. Reduce the heat to a gentle simmer.

8. Carefully crack the eggs into simmering water.

9. Allow eggs to poach for 2 1/2 to 3 minutes and remove with a slotted spoon. Transfer to paper towel to remove excess water and any hanging strands of egg white.

10. Assemble the Eggs Benedict by layering Canadian bacon and poached egg over each half of English muffin. (Note: Some people like to butter their English muffins first. I usually skip that step since the Hollandaise sauce is primarily made of butter.)

11. Pour a generous amount of Hollandaise Sauce over each poached egg.

12. Garnish with freshly chopped chives and a sprinkle of cayenne pepper.

Serve and enjoy!

Mr. Breakfast
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Sources : Eggs Benedict Photo | Eggs Benedict Article
Recipes : Candied Orange Peels

6 medium navel oranges
4 cups granulated sugar, plus more for coating
water, as directed
7 ounces (two 3.5-ounce bars) dark chocolate, preferably 85%, chopped (I used Ghiradelli Bittersweet Chocolate Bar 60% Cacao)

1. Slice tops and bottoms off each orange. Score remaining peel into quarters. Remove each peel in four strips. Reserve oranges for another use. Cut strips lengthwise into 1/4-inch slices.

2. Put orange peels in medium saucepan and add cold water to cover. Bring to boil over medium heat. Pour off water. Repeat one or two more times. (Blanching peels removes some of the bitterness.)

3. Combine 4 cups sugar and 1 cup water in large saucepan. Bring to a simmer, and cook for 10 minutes. Add orange peels and continue to simmer until peels are slightly translucent, 45 minutes. Drain peels and toss with sugar to coat. Let peels dry on wire rack for 6 to 8 hours, or overnight.

4. Place chocolate in heatproof bowl set over pan of simmering water (or in a double boiler). Heat, stirring frequently, until chocolate has melted. Remove bowl from heat.

5. Dip each orange peel in chocolate. Transfer peels to wire rack (I used waxed paper) and allow to stand until chocolate has hardened, 2 to 3 hours. Store orangettes in airtight container at room temperature for up to two weeks.


Sources : Candied Orange Peels Photo | Candied Orange Peels Article