Are you looking for a way to spend some of that sweet Christmas dough from your Aunt? You know you should pay your bills with it, but that’s not what Christmas money is for. We suggest picking up one of Mama O’s Premium Kimchi Kits, now you can make yourself a big ol’ jar of kimchi for putting on just about anything. The kit includes everything you need, minus the vegetables, to start fermenting your own Mama O’s. Our good friend and founder of Mama O’s Kheedim has made a handy dandy instructional video to walk you through the steps for using your new kimchi kit!
Category: Recipes
Prometheus Springs Italian Ice Cocktails Tonight
Join us at the wine store tonight from 6-8pm as we welcome Tito’s Vodka to sample their Texan spirit straight and in Italian Ice cocktails using Prometheus Springs Lemon Ginger, a capsaicin-spiked elixir.
Italian Ice Cocktail
Ounce and a half Tito’s vodka
Half ounce simple syrup
Half ounce lime juice
Half ounce Limoncello
Two Ounces Prometheus Springs
Shake and pour over ice.
Enjoy with a slice of lime.
Peruvian Escabeche de Pescado
Thanks to Jessica Hayden of Hearth and Table catering for this amazing fish recipe she sourced on her last visit to Peru.
Escabeche de Pescado
3/4 cup of sherry vinegar
2 large onions, cut into medium slices
1 yellow or orange pepper, cut in medium slices
1 hot pepper (such as habanero, or jalapeno) thinly sliced without seeds
2 tablespoons of roughly chopped cilantro for garnish
1 clove garlic, chopped
1/2 smoked Spanish Paprika
Filets of white fish like tilapia (approx 1/2 lb. per person)
salt
pepper
1 cup all-purpose flour
Vegetable oil (about an inch hi in frying pan)
Sweet Potato (2 1/2 inch cut rounds per person)
2 large onions, cut into medium slices
1 yellow or orange pepper, cut in medium slices
1 hot pepper (such as habanero, or jalapeno) thinly sliced without seeds
2 tablespoons of roughly chopped cilantro for garnish
1 clove garlic, chopped
1/2 smoked Spanish Paprika
Filets of white fish like tilapia (approx 1/2 lb. per person)
salt
pepper
1 cup all-purpose flour
Vegetable oil (about an inch hi in frying pan)
Sweet Potato (2 1/2 inch cut rounds per person)
Begin by placing sherry vinegar in a medium size bowl. Place onions, peppers, garlic, paprika, salt and pepper into sherry vinegar and let it sit for 20 minutes.
Heat oil in a skillet on medium.
In a bowl combine flour, salt and pepper. Dredge fish filets in flour and fry in oil until cooked and golden brown, about 5 minutes each side. Place fish on a platter and put to the side.
Using the same pan remove most of the oil from the pan leaving about a tbsp. Return the pan to medium-high heat and add your bowl ofingredients along with the sherry.
Make sure to stir constantly until onions have become translucent. Allow the sauce to reduce and thicken which will take about 10 minutes.
Once your sauce is ready place your fried fish on a platter and pour your sauce on top. Garnish with chopped cilantro and plate with your boiled and peeled sweet potato rounds.
We’re Rolling in Dough!
You wanted the best. You got the best!
The most delicious FRESH PIZZA DOUGH in Fort Greene, and beyond!
Made with organic ingredients, and super easy to use, no stone required… just stretch out onto a sprayed cookie sheet, top to your heart’s delight, and bake for 10-15 minutes until the crust is puffy and browned.
Can’t imagine what you’d top it with? Housemade Fresh Mozzarella, of course, or Buffalo Mozzarella, or Maplebrook Burrata, or Fontina maybe? We’ve also got slicing Pepperoni and Prosciutto, or see what fresh sausages the butchers have this week, or even a dollop of our new Bacon Jam. Lots of fresh vegetables and herbs, tomato sauces, olives, pesto… whatever you can imagine!
Fettucine Carbonara
On rainy days like today, you’ve got to either embrace the dreariness or fight it.
If you’re spoiling for a fight, we suggest an umbrella drink like a Singapore Sling or a Rhubarbarita.
If you’re embracing the weather, you can’t go wrong indulging in fettucine carbonara, a rich comfort food dish that if you’ve only enjoyed in restaurants you’ll be surprised to find has absolutely no heavy cream or butter. The cheese counter sells our aged parmesan freshly grated, which makes this dish a snap and the smell of onions and garlic cooking with bacon will warm you up before you’ve taken your first bite.
Ingredients
1 pound fettucine
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
4 eggs
1/2 cup grated Parmesan cheese
salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
Directions
In a large pot of boiling salted water, cook fettucine until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Return cooked bacon to pan; add cooked and drained fettucine. Toss to coat and heat through. Beat eggs in a separate bowl then add beaten eggs to pasta and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.