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Posts Tagged ‘chelsea market’

tiger-prawn

 

Shopping at the Chelsea Market I stopped to check out the selection at The Lobster Place, my favorite fish market. I saw these huge shrimp called tiger prawns and just had to buy them for Steve, my lovely husband, who could dine on shrimp every night. I googled them when I got home and found that they are native to Southeast Asia, but are farmed all over the world. Apparently during one of our recent hurricanes, some of these big guys escaped from the farm and ended up procreating in the Gulf of Mexico where they are thriving – much to the dismay of local shrimpers who fear that they will over-take the native species because they are so big and aggressive.  Now the quandary, do we buy them wild or only buy those that are farmed. Being environmentally correct sure does take work. Got any ideas?

Since I had bought them, I had to cook them and this is what I did.

2 pounds tiger prawns

Juice and zest of 1 lemon

½ cup olive oil

1 hot red or green chile, stemmed and cut, crosswise, into thin slices

1 shallot, peeled and minced

1 small bunch broccolini, trimmed and cut into 2-inch pieces

Salt and pepper

2 tablespoons unsalted butter

2 tablespoons chopped flat leaf parsley

 

Preheat the oven to 450ºF.

Combine the prawns with the lemon juice and zest, olive oil, chile, and shallot in a roasting pan.   Cover with plastic film and allow to marinate for 15 minutes.

Uncover, toss in the broccolini, and season with salt and pepper.  Transfer to the preheated oven and roast, turning occasionally, for about 8 minutes or until the prawns are bright pink and the broccolini is barely cooked.

Remove from the oven and stir in the butter and parsley.  Serve immediately with some warm crusty bread to sop up the juices.

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20130629_Hybird_IMG_0233

 

On a recent trip to the Chelsea Market, we discovered Hybird, a truly fantastic fried chicken spot.  Learned that it is the beginning of a food project for Questlove, the joint frontman of The Roots, which is, among other things, the band on the television show, Late Night with Jimmy Fallon.  I’m not too familiar with late night tv or with The Roots, but I am mighty sure of my fried chicken.  I can tell you that Hybird’s fried chicken legs are about as crisp and crunchy on the outside and as sweet and mellow on the inside as those out of my mama’s cast iron skillet.  There’s only one Hybird at the moment, but I’ll wager a guess that it won’t be long before there are shops all across the land.

 

©stephen Kolyer_grape hybrid chicken leg

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Oyster mushroom_9884

 

A couple of weeks ago I rediscovered the Chelsea Market – a spot called by its founders “an urban food court.”  Oh, I knew it was there, but just too out-of-the-way for everyday food shopping.  Located on 9th Avenue about 16th Street in the old National Biscuit Company (Nabisco) factory, many of the artifacts of its previous life remain which makes a visit there a little bit other-worldly.  Running along the center courtyard-like hall are wonderful food shops offering prime and sometimes unique products.  Since everything is so inviting, it is yet another place that tends to make me spend more than I have in my pocket.

Manhattan Fruit Exchange is one of my favorite shops in the Market.  They have been around forever supplying restaurants, but are most welcoming to everyday shoppers.  You can always find an array of exotic fruits and vegetables, the first products of the every season, and a wide variety of fresh and dried mushrooms and herbs.  It was the mushrooms that caught my eye the other day – especially a beautiful stack of floral oyster mushrooms.  I couldn’t resist buying a big lump of fresh-looking “petals.”  Along with the mushrooms I got some of the best spring asparagus and a few spring onions and I knew exactly what I’d do when I got home.

Here’s my plan:  I trimmed the asparagus, split the onions in half, lengthwise, and laid them out on a baking pan along with my bouquet of mushrooms.  I seasoned with sea salt and pepper, drizzled with extra virgin olive oil, and added some fresh orange and lemon juice to the pan.  Roasted them all together in a hot oven to serve as an appetizer (with a spritzing of aged balsamic) for a little quiet welcome spring dinner.  Yum, yum, yum!

 

mushroom_9891

onions_9890

asparagus_9896

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