JP Eats Food Blog. Welcome to my food (and wine) blog. I am very lucky to enjoy good food and wine pretty frequently. I also spend a good deal of time learning and experimenting with both. The point of this blog is to share some of that with you as well as help me remember foods, wines, and little bits and pieces of information I pick up along the way. I rarely take pictures in nice restaurants, so most of what you see here comes from my kitchen, my friends' kitchens, or various casual and local hot spots. You can hit the archive, or never miss a post with rss.



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Brandt Beef “True Natural” prime, dry-aged bone-in ribeye with piles of blistered shishito peppers. I have been meaning to try Brandt Beef ever since Dean and Deluca started carrying it, but just haven’t gotten around to it until now. Brandt is a single-family producer of premium, completely natural beef out of California. A couple of years ago, Cooks Illustrated ran a taste test (here, if you subscribe) and pronounced Brandt as the best of the premium mail order steaks, even beating out Lobel’s. I thought the ribeye was excellent—tender and flavorful, with particularly delicious fat. I wouldn’t put it on the same level as Bryan Flannery or Lobel’s, but it’s close. And that’s no small compliment. The shishito come from Lani’s farm, and I usually eat them as an appetizer or snack. But, I recently discovered that the slight sweetness and touch of heat that they deliver make a great compliment to rich meat.

Brandt Beef “True Natural” prime, dry-aged bone-in ribeye with piles of blistered shishito peppers. I have been meaning to try Brandt Beef ever since Dean and Deluca started carrying it, but just haven’t gotten around to it until now. Brandt is a single-family producer of premium, completely natural beef out of California. A couple of years ago, Cooks Illustrated ran a taste test (here, if you subscribe) and pronounced Brandt as the best of the premium mail order steaks, even beating out Lobel’s.

I thought the ribeye was excellent—tender and flavorful, with particularly delicious fat. I wouldn’t put it on the same level as Bryan Flannery or Lobel’s, but it’s close. And that’s no small compliment.

The shishito come from Lani’s farm, and I usually eat them as an appetizer or snack. But, I recently discovered that the slight sweetness and touch of heat that they deliver make a great compliment to rich meat.

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Posted Saturday July 30, 2011 (link) | steak | brandt beef | shishito

Pork Confit at Lupa

Two nights ago, Lupa had pork confit with crispy skin and shishito peppers as a special. I don’t know if pork confit is a frequent special at Lupa and if so how good it usually is, but on this night it was one of the best versions I’ve ever had. It was exactly what pork confit should be—moist, tender, and fatty, with perfectly crisped and salty skin. The shishito peppers were a great compliment providing just a little bit of spice.

Unfortunately, this is the photo I have. I wasn’t going to include it, but it’s so bad it makes me laugh. My friend took out his iPhone and snapped a pic, and I wrongly assumed he had captured it… or at least something that even resembled food.

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Posted Saturday July 30, 2011 (link) | lupa | pork confit | shishito | nyc

Shishito peppers. These fresh Japanese peppers are a treat—great flavor and sweet with just a trace of heat. Blistered in a hot, dry skillet then sprinkled with sea salt, they make a tasty snack.

Shishito peppers. These fresh Japanese peppers are a treat—great flavor and sweet with just a trace of heat. Blistered in a hot, dry skillet then sprinkled with sea salt, they make a tasty snack.

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Posted Monday June 28, 2010 (link) | shishito | home