The New Neutrrals

From creamy whites to rich ambers and chocolates,
earthtones feel fresher than ever this season.


There is an abundance of beautiful accessories this Spring!  
Here, Americana’s Personal Shoppers share just some of their favorites.


Versace
Armani
Dior
Theory
Cole Haan
Van Cleef & Arpels
Tiffany & Co.
Jimmy Choo
Burberry
David Yurman
Salvatore Ferragamo
Gucci
Maxmara
Morgenthal Frederics
Bottega Veneta
Escada
Donna Karan New York
St. John
Plumm
Michael Kors
Malandrino
Etro
Anne Fontaine
CH Carolina Hererra
Fendi
Juicy Couture
Oscar de la Renta
Ermengildo Zegna
Louis Vuitton
Brooks Brothers
Prada


East Means Southwest


Chef Tomoyuki Kobayashi of Americana Manhasset’s Toku Modern Asian shares his take on a southwestern classic with an Asian flare.


SOY MARINATED SKIRT STEAK FAHITAS (serves 4-6 people)


SKIRT STEAK & MARINADE


1 lb skirt steak, cleaned  (ask butcher to do so)
1 cup mirin (Japanese sweet rice wine)
1/2 cup soy sauce
1 1/2 cups sweet soy sauce (Kejap Manis)
1 cup sake
1 cup pineapple juice
3 Tb. sugar
1 Tb. ginger, minced
1 Tb. garlic, minced
1 Tb. scallions, chopped
1/2 bunch cilantro
1 Tb. chili paste (optional)


In mixing bowl, add all ingredients and marinate 3 hours. Next, remove steak from marinade. Pour marinade into pot over medium/high heat and reduce marinade by half (about 2 cups).
Strain. Reserve. Brush grill lightly with vegetable oil. Place steak on grill and cook until desired wellness. Let steak rest 5-10 minutes, then cut into 1/2 inch wide pieces. Plate.


GARNISH

2 medium onions, sliced
1/2 lb shishito peppers, sliced
 (or green bell peppers).
2 bunches enoki mushrooms
Olive or vegetable oil
12 8” flour tortillas

Heat pan over medium-high. Add enough oil to coat pan. When oil is simmering, add onions and season with salt. Cook until translucent, about 10 minutes. Stir occasionally to avoid burning.  Reserve onions on serving plate. Wipe pan and repeat with remaining vegetables. Warm tortillas either on grill or dry pan over medium heat. Reserve on a plate.


GUACAMOLE

2 avocados, ripe
2 limes, halved
Salt

Mash avocado.  Add lime juice and salt.  Mix and serve.


TEX-MEX FRIED RICE

1/4 cup canola or vegetable oil
1/4 cup onions, diced
1 clove of garlic, diced
2 jalapenos, deseeded, chopped
1/2 cup cooked corn
1/2 cup cooked black beans
2 cups cooked rice
1 T. chili powder
Salt
2-3 T. cilantro, chopped


In saute pan or wok over high heat, add oil. When just smoking, add onions, garlic, jalapenos, corn and black beans. Season with salt. Sauté just to heat through, being careful not to color them. Add rice and flatten with wooden or wok spoon so that rice gets enough heat. Season with salt and chili powder. Stir rice occasionally so that all rice is fried. Add cilantro, stir and plate.

PRESENTATION

Fill tortilla with steak, vegetables, rice and dollop of guacamole.  Wrap and take a bite. Enjoy!


JAPANESE CUCUMBER MARGARITA

4 slices Japanese cucumber, muddled
1 1/4 oz tequila blanco
1/2 oz fresh lime juice
1/4 oz triple sec
1/4 oz sour
Dash of Midori

Serve on the rocks and garnish with cucumber and salt.