eat. shop. love. nyc.


Free summer bowling at Brooklyn Bowl
July 6, 2011, 6:03 pm
Filed under: Go | Tags: , , , , ,

Yet another reason why NYC in the summer is so rad: MORE FREE STUFF! This time, free bowling at Brooklyn Bowl. For those of us wage slaves stuck at our offices until 7, this may not be a viable option, but for those of you lucky ducks who can make it to Williamsburg by 6 pm to take full advantage of the offer, please – drink a cold brewski or a White Russian for me.

FREE BOWLING + SHOES, every Monday through Friday from 6-7PM.* Just mention “Summer Bowl” when checking in at the bowling desk to receive the discount. *Door charges for ticketed events still apply. Once the bowling happy hour is over, though, it’s back to $25 per half hour. Then you can take a break and nibble on some Blue Ribbon goodies.

Bowl forth and be merry.



Prosciutto-wrapped cantaloupe
August 17, 2010, 9:52 am
Filed under: Cook, Eat | Tags: , , , , , , ,

The combination of salty ham and sweet fruit makes for a delightful summer appetizer. It’s also probably the easiest thing you’ll ever make for a party (with the exception, perhaps, of dumping a bag of tortilla chips into a bowl) since it requires absolutely no culinary skill whatsoever besides knowing how to cut up a cantaloupe and wrap meat around it.

Well. I guess there’s no real need to go through the motions of writing out a recipe. Buy prosciutto (or other salty cured ham – sliced paper thin), buy a cantaloupe (or other melon – but honeydew is usually a little too sweet), cut up melon into chunks, wrap prosciutto around melon chunks, and serve. If desired, you can add a dollop of mild goat cheese, a fresh mint leaf, or fig. Totally up to you. If the other ingredients won’t stick to the melon, hold them in place with some toothpicks. The world is your hors d’oeuvre.



Mesoamerican grilled corn on the cob
July 15, 2010, 2:33 pm
Filed under: Cook, Eat | Tags: , , , , , , , , ,

When I think of grilled corn on the cob, I think of summer and barbecues and I get all warm and fuzzy inside. So it follows that as I wandered the streets of the beautiful colonial city of Antigua, Guatemala, I found myself drawn to the Mayan woman selling corn over a steaming hot grill in the square near La Merced.

The corn shown here is different from the sweet yellow (and white) corn we find in the US. It’s denser, more glutinous; chewier, and not as sweet. It is very similar to corn on the cob that I’ve tried in Korea and other parts of Asia, a varietal that brought memories of night markets flooding back for my mother. Here, it was served simply with a dollop of salt on the side and some lemon.

Every culture has its version of corn on the cob, and my personal favorite to date is the preparation I’ve had at Cafe Habana (SoHo/Brooklyn) and in Mexico City (similar flavor combinations, but with the kernels removed and stewed in a pot with spices). Below is a grilled corn on the cob recipe that fuses these flavors.

Grilled Corn on the Cob (Yields 8 appetizer/side dish servings)

Ingredients:

  • 8 ears of corn in husks – I prefer sweet yellow corn, but this is a matter of taste
  • 2-3 limes, quartered into wedges
  • 6 cloves garlic, minced
  • 1 cup butter, unsalted
  • 1/2 cup grated cotija cheese or queso blanco
  • 1 tablespoon kosher salt – If you use cotija, salt to taste at the end as cotija is inherently salty
  • 4 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • Optional – If you like richer flavoring, feel free to add a squirt of Kewpie (or other) mayonnaise. In Mexico City, they added a huge dollop of mayo at the end, along with chopped cilantro. Obviously, sans mayo is healthier and cleaner in terms of flavor, but this is up to you.

Preparation

  • Peel back the husks of the corn without removing them and remove the silks, then recover the corn with the husks.
  • Soak corn, husks on and silk removed, in large bowl of cold water for 30 minutes.
  • While the corn soaks, prepare garlic butter by combining minced garlic with softened room-temperature butter. Combine cheese, salt, chili powder, paprika, and cayenne pepper on a tray and mix well. Pre-heat the grill to medium or medium-high.
  • Remove corn from water and shake off excess.
  • Peel back the husks and pat corn dry, applying a moderate coat of garlic butter to the kernels, reserving a third of the butter for service.
  • Close up the husks and place the corn on the grill. Close the cover and grill for 15 to 20 minutes.
  • Unwrap corn and slather with remaining garlic butter – mayo optional.
  • Roll in cheese and spice mixture and serve hot with lime wedge(s).

Buen provecho!



Summery underthings at Azaleas
June 7, 2010, 11:43 am
Filed under: Shop | Tags: , , , , , ,

It’s summer. It’s hot out. I would like to live in a world where it were socially acceptable to go braless all the time in steaming hot weather, but that world exists only in my fantasies. In real life, the only people who will appreciate your braless-ness in public are likely to be pervs.

This is why summertime is a great time to augment your lingerie collection. Say goodbye to padding, underwires, restrictive cups, and chunky straps. Say hello to light linings, lace, soft cups, and spaghetti straps.

As soon as I walked into the little lingerie shop Azaleas on East 10th between 1st and 2nd Avenues, the two salesgirls greeted me and offered their assistance, letting me know right away that if I saw anything I liked that wasn’t in my size, I could just ask because they have other sizes tucked away in their secret treasure bins. Continue reading



NYC Michelada Roundup
May 20, 2010, 1:38 pm
Filed under: Drink | Tags: , , , , ,

[tweetmeme]Hallelujah, it’s sunny again! And you know what that means… cervezas all around! One of my favorite summer beer cocktails is the michelada, as some of you might remember. But for those who are too lazy to track down the Maggi Jugo and Tajin Clasico Seasoning, or too frightened to buy your own Clamato juice, you can simply make your way to the following bars and restaurants to check out their takes on the Mexican bloody mary.

Dear Brooklynites: don’t hate me but I’m not familiar with your individual ‘hoods so I’ve labeled all Brooklyn establishments as “Brooklyn.”

These are grouped by neighborhood, but I have highlighted my personal favorites in bold.

  • Cafe Habana (SoHo) 17 Prince St. at Elizabeth St. (212) 625-2002. This wildly popular Cuban/Mexican restaurant serves up Michelada Coronas for $5.95. Be prepared to wait, as the food here is delicious and cheap so there is always a line. Get the Mexican corn slathered with mayo, rolled in cotija cheese, sprinkled with cayenne pepper, and doused in fresh lime.
  • Cafe El Portal (SoHo) 174 Elizabeth St. at Spring St. (212) 226-4642. Michelada with your choice of beer. A little salty but not bad for $6.00. The real draw here is the food, which is cheap-ish and authentic. Tongue taco, anyone?
  • La Esquina (SoHo) 114 Kenmare St. at Lafayette St. (646) 613-7100. Mexican beer served over ice with lime, chipotle, puree and salted rim $7.00
  • Elizabeth (SoHo) 265 Elizabeth St. between Houston & Prince St. Their Michelada sounds a little shishi, and it’s priced accordingly. I don’t really like that, so I haven’t tried their Michelada Hoegaarden with cucumber, homemade hot sauce. $11.00
  • Hecho en Dumbo (NoHo/Bowery) 354 Bowery between 3rd St & Great Jones St. (212) 937-4245.
  • Barrio Chino (LES) 253 Broome Street at Orchard St. (212) 228-6710. This beloved LES restaurant and bar is known for excellent Mexican food as well as innovative cocktails, and it is always ALWAYS busy. While I’ve only tried their margaritas (excellent), I have the utmost confidence that they make a stellar Michelada. Sexy, cozy (read: tiny) interior, but don’t try to roll up with your entire posse… unless your entire posse is you and one other person. Continue reading