YUM

Monday Night Dinner: Hakkasan

We absolutely love Monday night dinner! This week, we are excited to try the brand new and uber-chic Hakkasan. Hakkasan specializes in high end Chinese food and offers intimacy with special romantic lighting in each dining area which are all separated by lattices. We are dying to try the menu, including the Hakkasan dim sum platter, lobster stir-fry in XO sauce, duck breast with king oyster mushrooms and who needs a fortune cookie when you can get a macaron instead. Yum!

{ 0 comments }

Weekend Cocktails – Derby de Mayo

This weekend we have a packed schedule. First, we will be rocking our big hats for the Kentucky Derby then we will be getting out our maracas for Cinco de Mayo festivities. Of course both celebrations require the right cocktail and thanks to Camille Styles and Southern Living we have found the perfect recipes. We cannot wait to try it for these two picks for our weekend festivities. Whip up a batch for a group of friends and start celebrating!

#1. GINGER PLUM SANGRIA

Ingredients:

  • 1 bottle rosé wine
  • 1 1/2 cups ginger ale
  • 1 plum, puréed in blender
  • bunch of fresh mint
  • 3 plums, sliced (any color works!)
  • 1 apple, sliced
  • 1 lime, sliced
  • crystallized ginger, for garnish

Directions:

1.In a large pitcher, combine rosé, puréed plum and a few sprigs of mint. Muddle the mint a bit, then add 2 of the sliced plums, apple and 4 slices lime. Top off with ginger ale.

2. Distribute remaining plum and lime slices among 4 glasses. Add ice, if desired. Fill glasses with sangria, then skewer a piece of crystallized ginger onto a wooden pick for garnish.

#2. MINT JULEP

Ingredients:
  • 3 fresh mint leaves
  • 1 tablespoon Mint Simple Syrup
  • Crushed ice
  • 1 1/2 to 2 tablespoons (1 ounce) bourbon
  • 1 (4-inch) cocktail straw or coffee stirrer
  • 1 fresh mint sprig
  • Powdered sugar (optional)

Directions:

1. Place mint leaves and Mint Simple Syrup in a chilled julep cup to gently press leaves against cup with back of spoon to release flavors.

2. Pack cup tightly with crushed ice; pour bourbon over ice.

3. Insert straw, place mint sprig directly next to straw, and serve immediately.

{ 0 comments }

Recipe Must Try

This ‘Taco Tuesday,’  we were super excited to find an amazing fish taco recipe by Better Homes and Garden on Shine. The Mexican recipe is the perfect light, healthy dinner entree. We can’t wait to try it tonight!

Ingredients:

  • 1 lb. fresh tilapia or cod fillets
  • 1/2 tsp. chili powder
  • 1 lime, halved
  • 1/2 cup sour cream
  • 1/2 tsp. garlic powder
  • 8 6-inch tostada shells
  • 2 cups shredded cabbage mix
  • 1 avocado, halved, seeded, peeled, and sliced (optional)
  • 1 cup cherry tomatoes, quartered (optional)
  • Bottled hot pepper sauce (optional)
Directions:
  1. Preheat broiler.
  2. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt.
  3. For chili-lime cream – in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside.
  4. Cut remaining lime half in wedges for serving.
  5. Place fish on unheated greased broiler rack; tuck under thin edges.
  6. Place shells on baking sheet on lowest rack.
  7. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks.
  8. Enjoy!

{ 0 comments }

Check Please: Hecho En Dumbo

Though Mondays are never our favorite, we always look forward to Monday night dinner. This week we have to recommend Hecho En Dumbo in the East Village. Hecho En Dumbo serves amazing small plates of rustic Mexican staples and contemporary Mexico City dishes. We hope to see you there for your guacamole cravings!

{ 0 comments }

Weekend Cooking

Having guests over this weekend? We stumbled upon this Guacamole & Fat-Free Tortilla Chips recipe from Sal & Azucar and we think it would be perfect to serve at a any get-together. We’re definitely going to be munching on this all summer!

Ingredients:

  • 2 ripe avocados
  • 1 cup diced tomatoes
  • 1/2 cup diced white onion
  • juice of 1-2 limes
  • chopped cilantro
  • salt
  • chicken flavor bouillon
  • corn tortillas

Directions:

1. Mash your avocados.
2. Fold in the tomato and onions
3. Add cilantro, salt, and chicken bouillon to taste. Add the salt and bouillon little by little.
4. Add the lime juice to taste as well.
5. For the tortilla chips, simply take your tortillas and cut them in sixths. Place them on a paper towel in the microwave for about 2-3 minutes until toasted.

{ 0 comments }

← Previous Entries

Next Entries →