Posts Tagged ‘foodie’

fried chicken & bourbon

anytime I celebrate, please believe ALL of my favorite things will somehow be incorporated. so, as we bring this month long celebration to an end, we can’t forget food & libations! of course, I had to ask for help. because she can BURN in the kitchen (not literally), I turned to the great shawanda mason or as I like to call her “lil wanda, of eat.drink.frolic

you have to follow her blog & InstaGram, she has great recipes, amazing cocktails, and the best frolicking adventures! Not convinced? Continue reading, you’ll see!

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herb fried chicken

I don’t fry chicken often…scratch that, I never fry chicken. It’s not because I don’t enjoy it (I do) it’s mainly because I’ve never been able to perfect it the way many of the women in my family have. I guess that’s setting quite a high standard since they’ve had so many years of practicing but I like to aim high in my endeavors. but when my friend Tisa requests fried chicken, fried chicken it is – she’s the only person I’d do this for; especially given the fact that I have a not so well-ventilated kitchen so I’m pretty sure the house smelled like chicken for days. oh well. In my version of fried chicken, I used chicken tenders primarily because it’s easy and most of the time I’m hungry when I’m cooking and have no time to waste. Enjoy!

for the brine:

chicken tenders (I used 8 tenders)

buttermilk

sriracha

for the chicken:

1 cup of flour

1 tsp salt (don’t be shy with the salt)

1 tsp. black pepper

1.5 tsp. herbs de Provence*

lemon zest

vegetable oil

*Herbs de Provence is an herb mixture that you should be able to find prepackaged in your local grocery store. It is typically a mixture of: marjoram, rosemary, thyme, oregano and lavender.

in a large bowl, add the chicken tenders then pour in buttermilk and a few dashes of sriracha. This is your brine for the chicken. if you can, allow the chicken to at least sit for 30 minutes longer if you can. for this recipe I did an hour and a half. if sriracha isn’t your thing, any hot sauce will do.

in a shallow dish, season with flour with salt, pepper, herbs de Provence and lemon zest.

heat a decent amount of vegetable oil in a skillet. to test and see if your oil is hot, stick the handle of a wooden spoon in the oil. if it bubbles, the oil is ready.

the fun part: one by one, remove each chicken tender from the brine, dip in the flour, dip back into the buttermilk then flour again. it seems a little extra but it gives the chicken a little extra crispiness and it makes all the difference.

fry your tenders (or whatever pieces of meat you’re using) until the outside is crispy and golden.

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continue reading, after the break (more…)

2 great brooklyn restaurants

 

cooklyn.

minimalistic bar

 

hanging with the bff, we have the strangest way of making decisions. “Oh, I’ve never been to this restaurant, but the name is cool, let’s go.” And, that’s how we ended up at COOKLYN. Good thing the food and service was amazing. We normally frequent the same ol neighborhood restaurant, but I’m so happy we ventured out, especially since this was kind of a late birthday dinner for bae.

great wine, great food, and even better service… you must try this place. I don’t know if it matters to you, but I’m a weirdo, and I loved that the entire staff was good looking. I’ll be back to try the lobster mac and cheese, and the duck duck cous!

"I prefer red wine, from spain."

“I prefer red wine, from spain.”

lamb bun with feta cream

lamb bun with feta cream and pickled daikon

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3 days of lobster rolls

 

on my free time, I like to write yelp reviews. not those bougie posts that make you think you’re reading an article in bon appetit. I mean posts that are “REAL.” my posts have a little humor, the truth, and of course a little profanity. sorry. Follow this link to my yelp page, and enjoy full reviews of all of the restaurants listed below and more.

It’s been a great summer so far, I discovered my love for lobster rolls and It has taken over my life. So, for the love of blogging, I’ve decided to roam the streets of New York to find my favorite lobster roll.

First up… burger & lobster!

 

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burger & lobster

 

with only 3 items on the menu, everything has to be good, right? If you agree, you must try this place. I think I almost licked my fingers in public.

PRO: AMAZINGGGGG lobster roll. without a doubt, MY FAVORITE on this list!

CON: none, regarding the food… (check out my yelp review and see what I had to say about the service *shade*)

 

 

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luke’s lobster

 

located right under the Brooklyn Bridge, I figured if the lobster roll at Luke’s Lobster sucked, I would head to shake shack, or grimaldi’s which is around the corner. But, when I saw the line to order, I knew I was in for a treat. I tried the TASTE OF MAINE, 3 half rolls (shrimp, lobster, and crab roll)

PRO: that buttery, crispy roll

CON: too much oregano (but not a big deal)

 

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streets BK

street food, from around the world… this place was calling my name. so many great options on the menu, so for one of my meal options I had the lobster roll.

PRO: the citrus mayo that I dipped every fry in before eating

CON: the lobster roll (*more shade*)

 

Please feel free to add to my list… who makes the BEST lobster roll in your area?!

the KOREAN side of me

MIN KIM

MIN KIM

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the sides… my favorite is the fish, and kimchi

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scallion pancake with seafood… Pajeon

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kimchi stew… Soondubu Jjigae

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Hot Stone Bibimbap

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Rice Porridge… nope, I’ll pass.

 

 

Whenever I’m with Min Kim, she will guarantee I’ll have some sort of Korean cuisine. No complaints over here, because I have fallen in LOVE with Korean food, especially Korean BBQ.

For my first time at BCD Tofu House, a personal favorite of Min Kim’s, I must say, the Bibimbap was the best I’ve tried.

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