When was the last time you made a meal out of a snack? Besides watching the Habs in the Eastern Coonference finals against the Rangers and eating way too many chips that I really should, I’ve been lobbying and petitioning to have things like a plate of chicken taco nachos, pigs in blankets, a box of crust-less party sandwiches from Snowdon Deli to be recognized as actual legitimate meals.
Category:
Food
There isn’t denying when a restaurant is good, but what happens when the restaurant is great? Do you do the moral thing and spread the word? Or are you greedy, keep it to yourself a little bit long before letting people know? There isn’t anything that the public doesn’t already know about Impasto. This modest Italian eatery in the heart of Little Italy is the product of years of friendship, a passion for food and a shared devotion to the cucina by two friends and business partners, Stefano Faita and Michele Forgione.
This week’s dish is my interpretation of a very traditional dish that we ate around Chinese New Years in my family. I told my mom that I was going to put this recipe online and she mocked me; she said it’s a meal made with leftovers and that it shouldn’t warrant being shared. Our family ate this dish the day after new years; my mom would often debone leftover chicken and roast pork, toss it up in a wok with aromatics like ginger and scallion and let us have at it with a pile of lettuce and hoisin sauce to dip. My version of this dish obviously isn’t going to use your leftovers, but does include an awesome crunchy snack treat that we were never allowed to have as kids…!