Our go-to fancy date spot in red hook is HoeK. They make a solid, generously-sized martini. We always get the meatball bruschetta which is still affordable and delicious, as well as one of the salads, usually the radicchio or the little gem. The pizza depends on our mood, sometimes we go for the zucchini and white sauce, but I love the one with prosciutto and a heaping of arugula on it.
A red lentil curry soup with coconut milk and finished with lemon juice. I threw this together after work one night because I was really craving soup (surprise). It was hearty and comforting. Sometimes nothing fancy hits just right.
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When I get a haul of eggplant from the asian market I love making this version of Mapo Tofu: Mapo Eggplant! I also serve it with a side of Yu Choy.
Besides fried rice, there's nothing I prefer to use old rice for than zhou (congee/jook, etc)
My go to is with one Chinese sausage and a sweet potato. After the rice becomes thick, I top with whatever is in my fridge: kimchi, scallions, fried peanuts, fermented tofu...
G turned me on to tex-mex fajitas. They are so easy to make and I even made my own spice blend to use for this now. The key to juicy fajitas is marinating the chicken. While that happens, I chop my peppers and make the guac and pico de Gallo. The whole thing comes together in about 30 minutes and it is so. damn. tasty.
Every week I get xi'an famous foods. Every week I beg them to sponsor me. I would choose them over any other brand deal. This is the hand ripped cumin lamb noodles, extra spicy. I love you xi'an famous foods. Don't ever change.
Ok this might be my favorite thing I made all February. Preserved lemon chicken tagine with olives. G's brother lived in Morocco for a year and shared some tips with us on how to make it. I love olives but even the olive-averse should try this version. For some reason, cooking the olives with the rest of the vegetables completely rids them of their brininess and reveals their innate floral flavor instead. Couscous is so light and fluffy, and pairs perfectly with the rich concentrated broth of the tagine. Ugh, ok I'm making this tonight.
My 10th and final dish of February was chicken ramen because it was the first meal I made in our new apartment. We ate dinner in our living room for the first time and slurped it down while watching Ponyo. Good memories. This is the easiest ramen recipe because I use rotisserie chicken, which was so versatile during the move. Using frozen Sun noodles really makes a different and is easy to keep on hand.
Onwards, into March and more delicious food!