Steve’s Authentic Key Lime Pies
In addition to the Red Hook Ball Field Vendors, another main attraction of Red Hook is Steve’s Authentic Key Lime Pies. Tucked away in a warehouse space on the water, Steve’s offers homemade pies made with imported key limes. You can buy the regular pies in many different sizes, but the real attraction is what they call a “swingle.” That’s a personal sized key lime pie dipped in chocolate and frozen. Steve’s may be a little hard to find, but it’s worth seeking out.
Steve’s Authentic — 204 Van Dyke St, Brooklyn
Del Posto
For their final stop during Restaurant Week, Jess & Garrett hit up Del Posto. It sounds like a good choice for RW — I thought the food was more refined than at Babbo, but the experience was not as fun. Click the quote for their full write-up.
Army Of Bacon Wrapped Enoki
I know bacon wrapped anything is good but my favorite has to be bacon wrapped enoki mushroom. The first time I had this was at Oh! Taisho in the East Village. The mushroom basically acts as the comfort, the comfort that I’m still eating something “healthy” even though it’s wrapped in bacon.
So when I was having my apartment warming party it was an obvious idea to make these oh so wonderfully delicious evil things. Also it’s relatively cheap and easy to make for a large group of people.
Recipe:
1 pack of bacon
2 packs of enoki mushroom
Toothpicks
Marinade:
Soy sauce
Pepsi or coke
Mix soy sauce and soda together. I didn’t measure the amount but I think I did 1 to 1. Of course if you want the marinade to be sweeter, add more soda. I wrapped the bacon the night before so all I did was pop these little delights into the oven. Pre-heat the oven to 350 degrees. Cut each strip of bacon in half and also cut the enoki mushroom in half or else they would be too long. Then grab a bunch of enoki, here the amount of enoki mushroom per strip of bacon is all up to you, place them at the beginning of the bacon (the end closest to you) and roll. Normally you would stick a toothpick (soak the toothpick in water so they don’t burn in the oven) through the bacon but since I made these the night before I waited till the next day right before these went into the oven. Repeat until all of the bacon is used up. With a brush, brush the marinade on each bacon wrap and bake! I don’t remember how long it takes to cook these but you’ll know when the bacon is done.
Park Avenue Summer
After having a wonderful meal at Park Avenue Spring, my friends and I vowed to return for all four seasons. My friend Jeff’s birthday was the perfect occasion to try out Park Avenue Summer, and so with admittedly high expectations we got our first taste of the new menu. Sometimes, when you find a great new restaurant, subsequent visits never measure up to that one magical first time. That was the case for me with Park Avenue Summer; although everything was pretty good, nothing was as good as the Spring menu. Above you can see the birthday boy with my favorite bite (literally) of the evening — a watermelon amuse topped with yogurt.
Corn Grows On Atlantic Avenue
Remember when “I Am Legend,” the Will Smith movie, came out there were constant specials on television about “What if one day every one on earth disappears?” Plants will grow every where, cars will decay, animals run wild, etc. As I was staring into the bushel of corn growing at the corner of Hoyt and Atlantic Ave., that’s how it felt like. Being the last person on earth and every thing made my human was decaying.
Does anyone know why there are corn growing on the sidewalk??
French Toast Chocolate Sandwich
What’s your favorite type of bread to make French toast with? I heart challah bread, it’s so eggy already. It’s hard to go back to using regular sliced bread after having challah bread.
I wanted to use the last bar of semi-sweet chocolate that I have still and I was craving for French toast (well I always crave for French toast). So the day before I bought a loaf of challah bread and cream.
Recipe:
Challah bread
Semi-sweet chocolate
1 egg
Some cream
Some ground cinnamon
Butter
Slice two pieces of challah bread and put the chocolate in between. Get a big enough bowl or plate, mix the egg and cream and cinnamon together, mix well! Heat a pan up and melt some butter in it. Put the whole sandwich into the egg mixture and let it absorb the mixter, both sides. Leave it in the bowl/plate for a bit depending how thick the slices of bread are. Put the whole sandwich in the pan and let it cook. I have the heat up around medium or little under medium. You want to get it golden brown on both sides but also melt the chocolate. Low heat wouldn’t brown the bread too quickly. When done, put it on a plate and cut it in half. Why? To see the wonderful melted chocolatey goodness of course.