Finger Licking Good!

So, this weekend I had the pleasure of attending The Big Apple Barbecue Block Party in Madison Square Park. Despite the grueling heat, I managed to enjoy the experience entirely. Walking my way through the crowd, all you could smell was BBQ. With my mouth watering, I made my way to the first vendor in site- Rack & Soul and had some Baby Back Ribs and a side of beans. The ribs were tender and covered in well seasoned barbecue sauce. The beans had bits of pork mixed in and was delectable. The second stop was Baker's Ribs where I had St. Louis Ribs- which refers to how the pork ribs are trimmed. The lower most wasteful portion of the ribs are removed leaving the center bone only. This was served with a spicy black pepper coleslaw. The ribs were definitely more tender than Rack & Soul but the lacked flavor. I'm not a fan of things covered in black pepper but I loved the spicy coleslaw. It livened the flavor of the typically bland coleslaw. Order of 'slaw to go please!! Mr. Cecil's California Ribs was my next and sad to say last stop. What can I say...how many ribs can one person consume in 60 minutes?! I did, however, have a few tastes, while on line, of the Proclamation Stew Crew's Brunswick Stew - a brew of boneless chicken thighs, fatback, potatoes, onions, crushed tomatoes, lima beans, shoepeg corn and pure red pepper. If I had eaten the whole cup, I would of been done for. It was so filling but oh so tasty. But, back to the ribs, Mr. Cecil's California Ribs supplied me with a mouth watering jaw dropping piece of what appeared to be a dinosaur bone. The beef rib was falling off the bone and was oh so tasty. Can you tell it was my fav? It came with a spicy hot link which was mediocre in taste, however, the rib made up for it. I even scored a picture with Mr. Cecil himself, Pitmaster Jonathan Burrows!! He walked around greeting the crowd waiting in line and answered various questions about the barbecue technique. I really enjoyed the event and enjoyed the free beverage samples. Snapple anyone? I've come up with a plan for next year that will allow me to eat more..bring plenty of people that are willing to stay in line and sample. Until next year...

Crepes Anyone?

So, I have recently been asked if I know of any good restaurants that specialize in crepes. I, for one, am not a big fan of crepes but, hey, give the people what they want right?! Now, I can not really comment on any restaurant that I have personally tried but I can comment on a French restaurant that appears to have a fresh and interesting menu-Le Gamin Cafe- 556 Vanderbilt Avenue Brooklyn, NY 11238 718-789-5171. Something notable that caught my eye was the Poulet-ratatouille roasted chicken and homemade ratatouille and the Crepe Tatin warm caramelized apples with crème fraÓche. So check it out and tell me your thoughts. Brunch is on you if you like it. I'll be having the French toast. Enjoy...

Weekend Eats

So, this weekend I ventured out to two restaurants: SEA in Willimsburg, Brooklyn and Sugarcane in North Flatbush, Brooklyn. It was my first time at SEA in Brooklyn. I visited the original location in the East Village, SEA Bistro, almost three years ago and was not impressed with the service or cramped quarters but it did spark my love for Thai food so, thank you SEA Bistro! Well, it just so happened that the service in Williamsburg was just also not up to par. I ordered what I typically order when I'm hungry and don't feel like any surprises, Pad Woon Sen - vermicelli with mushroom, eggs, bean sprouts, onion, scallion and carrots. I adore this dish and was so disappointed when my order arrived so sweet that I couldn't stand to eat it. I would return to SEA to check out the lounge and bar scene, however, I would eat before I go.
Sugarcane, on the other hand, is always a favorite of mine. However, on this particular night, the food was disappointing. I ordered the Jambalasi Buttered Shrimp - shrimp sauteed chandon bennie, butter, garlic and ginger; with a side of callaloo and macaroni pie (pictured). I found the shimp salty and the spice mixure overwhelming. I mean, it was literally all over the place. I ended up creating a spice pile on the side of my plate. The Mojo Jerk Chicken Wings and Trinidad Chinese Wings were average but the crowd pleaser was and always will be the Callaloo. As a $4.00 side it's the best thing on the menu. If I could get a gallon to go, I would eat it all week long. The creaminess of the dish combined with the welcomed heat of, what possibly may be, scotch bonnet peppers, is a match made in heaven. Can't wait to go back for the Callaloo. I wonder if they deliver...

The Quest For Frozen Yogurt

So, for the past oh I don't know month, I've kinda developed a love for...okay well an obsession for frozen yogurt. It all happened one lazy Saturday walking around 14th street in Manhattan. I walked passed this place called Red Mango. So, I walked in and tried a sample of their green tea frozen yogurt and was hooked. I ended up getting the original with raspberries and mango. YUMMY!! So anyway, that was the beginning of the madness. Ever since then I've googled frozen yogurt places in Brooklyn so as not to travel so far to fulfill my craving. I found two places in Park Slope. One on 7Th Avenue, Yogo Monster, and the other on 5Th Avenue, Oko. Loving Oko! They give good portions and the price is right. Yogo Monster, on the other hand, is so overpriced and they give such small portions. I was mad at myself for succumbing to my frozen yogurt craving but was so happy to eat my dessert.
Well, this past Saturday I went on a frozen yogurt hunt. Yup that's right. I had every intention of only going to Red Mango but was talked into going to Pinkberry. Pinkberry also gives small portions, but the price is cool for a small, rounding out at $3.20 including tax. So, being the mad eater that I am, I walked across the street to Red Mango and scored a free taste of their green tea. Yummy! Oh, it didn't stop there. I walked around some more and ended up on Bleeker Street and came across , Yogurtland. Get this, self serve yogurt! Can you believe? At .39 cents an ounce you can't beat it. The good thing is you can sample all day long. Bad thing is the frozen yogurt tastes artifical. On to more frozen yogurt...I happened onto to another Red Mango and of course got a free taste of original. Yes, I am absolutely shameless! Later, I walked passed Berrywild on 3rd Avenue and 30Th Street and was forced by my boyfriend to bypass. Devastated?...Yes I was. But I will return!!! Until next time.....

The Creation of The Mad Eater

So I wasn't always "about" food. I mean don't get me wrong, I have always loved food! My earliest memory of liking weird food was when I first saw the movie, Elvira. Do you remember the scene in the movie where Elvira has to bring something for the potluck and she makes this weird concoction that kind of looked like hamburger helper on crack! Oh my goodness...it looked sooooooo good!!! My sisters thought I was crazy but YYUUMMYY! Ever since then I've kind of been obsessed with food. My favorite food? That's a hard question but if I have to answer I would have to say it's my mother's shrimp. She makes it Creole style....Haitian Creole, that is :) I see creating a blog as an outlet for me to express my creative food energy. So give your opinions, your criticisms, and most of all your food expertise. Enjoy the ride!


Shrimp Creole

1 pound shrimp cleaned and devained (any size you choose)
1 white onion diced
1 green pepper
2 gloves of garlic finely chopped
1 heaping table spoon of tomato paste
salt and pepper to taste
olive oil
few pinches of seasoned salt (I prefer Adobo)
1/2-1 cup water (depending on how thick you want your sauce)

1. Heat olive oil in a pan. Saute shrimp until pink.
2. Add onions, garlic, and peppers and saute.
3. Add tomato paste
4. Once vegetables are translucent (about 2-3 minutes) add tomato paste. Work in tomato paste so that all the shrimp and vegetables are fully coated.
5. Add water and stir.
6. Let sauce reduce to desired consistency.

One word: YUMMY :)

Serve with white rice, boiled plantains, or fried plantains.