Wednesday, June 25, 2008

Hood News

- James is open! I am dying to check out this new Prospect Heights restaurant. From Grub Street, "Owners Deborah Williamson and Bryan Calvert (the latter a Bouley and Union Pacific veteran) found a 100-year-old brownstone on St. Marks and Carlton avenues for their new venture, but don't expect the menu to be aged. Look for crispy sweetbreads with rhubarb-honey glaze, rack of lamb with summer-bean stew, a grass-fed burger with Cotswold cheese, and so forth." Yum.

- The UnFancy Food Show is this weekend at the East River Bar in Williamsburg

- Time Out reports "Former Asiate chef Eton Chan has opened a handmade dumpling house with shaved ice on the menu at 205 Sackett Street, near Henry Street."

- They also report that the Chocolate Room, next to the Cobble Hill Cinemas is now open.

- Brownstoner says there is (another) new Thai place on 5th Ave in the Slope, Mee. Everyone's gotta love cheap thai food.

- A new restaurant, The General Greene, is taking over where June use to be in Fort Greene. ClitnonHillBlog has photos and says it was open this past weekend.

(Photo courtesy of NY Magazine)


Tuesday, June 24, 2008

My Article is Up!

Alan Richman still hearts Brooklyn at Metromix. One year after his love letter to the BK restaurant scene was published in GQ, the lightning-rod critic continues his exploration of the borough


Clover Club

I went over to the Clover Club on Smith Street today and treated myself to a couple fancy cocktails and deviled eggs. We arrived pretty early and were able to get seated right away. My first drink was a Champagne Cobbler that was served on crushed ice with fruit. Light and delicious. The second drink was a fizzler with pineapple and brandy, the name escapes me but it was also quite good. The menu is several pages long with many complicated yet delicious sounding cocktails. The food menu is sparse but has the some decent bar fare, drumsticks, fried oysters, steak tartare, etc. Definitely worth a repeat visit although I heard on the weekend it gets too crowded and a line can form outside since they don't let you stand and they only allow in as many people as there are seats. (photo courtesy of Brownstoner)


Grand Army Plaza Green Market Trip


Thursday, June 19, 2008

Hood Updates

- Clover Club is open. Looking forward to checking this place out. NY Mag has a first look here.
- A new wine bar with small plates has opened in Clinton Hill called Bar Olivino, according to Brownstoner
- It looks like 360 in Red Hook might have a second life, a "Back in 5" sign is up.
- Stinky's Cheese on Smith is having their annual Cheese Eating contest during the Smith Street Fun Fair.
- NY Mag reviewed three new pizza spots including South Brooklyn Pizza which only serves one kind of pizza and chocolate chip cookies.


Fish Tacos!

Sorry for being MIA lately, life has gotten in the way! Onwards...

I had a friend for dinner a week or so back and made what is now going to be my summer go-to recipe. Fish Tacos! I grabbed a great recipe off Apartment Therapy. The coleslaw makes a huge difference and its all way easy. I accompanied it with grilled (actually broiled) corn on the cob. My friend asked for the recipe the next day. Success.

Fish Tacos
serves 4

About 4 cups shredded cabbage
1 small carrot
2-3 green onions
1/2-1 Jalapeo chile
1 clove garlic, peeled and chopped
1 tablespoon lime juice
2 tablespoons mayonnaise
Sugar, honey or agave nectar to taste (optional)*
Salt and pepper

1/2-3/4 lb. snapper, sole, tilapia or catfish
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8-1/4 teaspoon smoked paprika or chipotle powder
2 tablespoons vegetable oil suitable for high heat cooking (like safflower or grapeseed)

8 corn tortillas
Garnish: cilantro leaves, avocado, lime wedges and your favorite salsa

Place cabbage in a bowl and sprinkle a bit of salt on it. Massage and squeeze it with your hands to help it release its liquid and wilt. Set it in a strainer over a bowl while you prepare the remaining ingredients.

Peel and shred the carrot with a grater or mandoline, slice the green onions (green and white parts), seed and chop the Jalapeo. Place all these ingredients in a small bowl and toss.

Whisk together garlic, lime juice and mayonnaise. Set aside

On a plate, mix together flour, salt, pepper and paprika or chipotle powder.

Squeeze excess liquid out of the cabbage and add it to the bowl with the carrots, onion and Jalapeo. Pour the mayonnaise-lime juice mixture over and toss. Season to taste with salt and pepper and add a little sugar, honey or agave nectar to balance (if desired).

Heat a heavy (cast iron if possible) pan over medium-high heat. Dredge the fish in the seasoned flour mixture, shaking off any excess. Add oil to pan, heat until shimmery and add fish to pan. Cook for about 2 minutes per side, carefully flipping only once, with a spatula. Meanwhile, heat the corn tortillas one-by-one in a heavy, dry pan, until soft and warm. Wrap them in a clean cloth as you go.

Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime and salsa on the side, letting each diner assemble his or her own tacos.


Tuesday, June 3, 2008

Hood Updates

- Porkchop Express has a Q&A with the Executive Director of the Red Hook Ballfields. Still looking like we won't be able to bike over there until Mid June.

- Brooklyn Heights Blog has new photos of the chain restaurant, Spicy Pickle taking over Armando's spot.

- A Brooklyn Life has a photo of the new sign at the red deli on Clinton, looks like Ted & Honey Cafe will be in business soon.


First batch of Gazpacho for the Summer

I made my first batch of the one of my favorite things to make in the summer, gazpacho. I like to try different versions especially since there are so many and I have yet to perfect my version. So this weekend, I tried a recipe from Recipezaar, pretty standard for the most part but the results were delicious. I added about a half of avocado on top because well, I am in love with avocados. More attempts to come...



In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.Cover and chill overnight or for at least three hours. To serve, garnish soup with onion, avocado, cilantro, radishes, etc.