Ingredients:

For the marinade:

• 1-1/2 lbs. boneless skinless chicken breasts
• 2 cloves garlic, minced
• 3 T extra virgin olive oil
• Juice of one lime
• 1/4 c. chopped cilantro
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. black pepper

For the avocado salsa:

• 2 avocados, diced
• 1 large tomato, diced
• 1/4 c. red onion, diced
• 1 jalapeno, seeded and diced
• 1/4 c. cilantro, chopped
• Juice of one lime
• Salt and pepper to taste

Method:

• Mix together all of the chicken marinade ingredients.
• Put it in a ziploc bag with the chicken and refrigerate until you're ready to cook. You can do this as little as 30 minutes before you start the grill, but if you can, let it marinade all day.
• About 30 minutes before you're ready to eat, mix together the ingredients for the avocado salsa.
• Fire up the grill and cook for about 5-6 minutes on each side, depending upon how big your chicken breasts are.
• Top with the avocado salsa.

Not only is this delicious, but it's good for you too!

When we were wondering what to serve with this delicious chicken, we asked Heather Burns, our very own expert in all things beer and proprietor at St. Gambrinus Beer Shoppe in Brooklyn, NY. Heather said we should try Zombie Dust by the 3 Floyds Brewery. She said that it is refreshing and made with all Citra hops that have a citrus-like characteristic.  Zombie Dust has a nicely balanced bitterness. Heather says it is a great beer to enjoy on it's own or versatile enough to pair with lots of different foods. She especially loves a hoppy beer with spicy food!

Ingredients:

• 2 2/3 c. flour
• 1 T. baking powder
• pinch of cayenne pepper (optional)
• 1/2 tsp. salt
• 8 T. ice cold butter
• 2 c. grated cheddar
• 2 T. chopped fresh chives
• 1/2 c. cold milk
• 3 large eggs

Method:

• Start by lining a baking sheet with parchment paper and preheating your oven to 400F.
• Mix flour, baking powder, cayenne, and salt in a large mixing bowl.
• Cut the butter into the dry ingredients. For the best results, it is important that your butter be as cold as possible. I like to freeze my butter for at least a half hour and then grate it with a large box grater. You can then mix the grated butter into the dry ingredients and the briefly cut the butter in with a pastry cutter. You'll be happy with the flaky results!
• Toss the grated cheese into the dry ingredients to coat.
• In a small bowl, whisk together milk, egg, and chives.
• Pour milk mixture into dry ingredients and mix well. You're hands may be the best tool for this.
• Dump the dough onto the counter and form into an 8-inch disk.
• Cut into 8 equal sections forming triangles and transfer to prepared baking sheet.
• Bake in a 400F oven for approximately 25 minutes.

Whether you serve them with creamy scrambled eggs and a glass of prosecco or slathered with butter and raspberry jam for the kids, these are sure to bring a smile to everyone's face!

Ingredients

• 4-5 ears of corn 
• 1-2 pints cherry tomatoes
• 3 Oz extra virgin olive oil
• 4 bunches chopped basil or purple basil
• Himalayan sea salt
• Cracked black pepper

Method

• Remove corn from the cob.
• Sauté corn.
• Once corn is about 80% cooked, add tomatoes and saute until they blister.
• Add basil.
• Salt and pepper to taste. 

Ingredients:

• 1 potato, peeled and diced
• 2 bunches cleaned asparagus (save the tips and tie the stems together)
• 1.5 quarts vegetable broth
• 1 small onion, diced
• 3 celery stalks, diced
• 1 T. olive oil
• 1/2 cup half & half (or heavy cream)
• sea salt
• freshly cracked pepper

Method:

• Place onion, potato, celery, and the tied bottoms of the asparagus in the pot, along with the vegetable broth.
• Bring to a boil.
• Reduce heat and simmer until all of the vegetables are tender.
• Remove the tied asparagus bottoms.
• Puree the mixture.
• In a separate pan, saute the asparagus in olive oil and season to taste with sea salt and freshly cracked black pepper.
• Add the sauted asparagus to the soup and finish with 1/2 cup half & half or heavy cream.
• Season with salt and pepper to taste.

You are going to love this soup with a glass of dry white wine. Enjoy!

It’s a cocktail with everything. It’s got a cherry, it comes in a great glass, it’s pretty, and Mrs. Z looks amazing sipping one. Here’s a recipe that never fails.

Ingredients:

• 2 ounces Redemption Rye
• 3/4 ounce Carpano Antica Sweet Vermouth
• 1 dash aromatic bitters
• 1 Woodford Reserve Bourbon Cherry

Pour the rye, vermouth, and bitters into a cocktail shaker with ice and shake well.

Strain into a coupe or martini glass and garnish with a cherry.

By Heather Burns

Normally I go for lower alcohol, sessionable beers, but when you’re in the middle of a global pandemic, it’s time to think out of the box. These are crazy times and with all this time at home, it's making my beer selections a bit more adventurous. 

I'd like to suggest Burley Oak's Search and Destroy TIPA (aka Triple IPA!) weighing in at a whopping 10% ABV.  This is a big beer, but still has the refreshing citrus notes that you want in an IPA, and it is surprisingly smooth.  In fact, it may creep up on you, so this is a good sipping beer; the perfect choice for a Zoom Happy Hour! 

Burley Oak Brewing Company is in the town of Berlin, Maryland and produces delicious beers, often with locally sourced ingredients.  Search and Destroy sounds like a wartime beer, and I, for one, am up for the challenge! Stay safe, beer drinkers, and stay stocked! 

We’re still selling to go at St. Gambrinus and we have Search and Destroy on draft. Come fill your Growler. 64 ounces of 10% beer might be just what the doctor orders for a pandemic!

Ingredients

• 5-6 Russet potatoes
• 4 cups of chicken stock or water
• 2 small leeks, sliced
• 4 T butter
• 1/2 c. half and half
• 1 tsp. salt
• 1 tsp. pepper
• chives to garnish (optional)

Method

• Leeks can be very sandy, to be sure to wash them well before slicing.
• Saute leeks in butter until soft and bright green (about 15 minutes), then set aside.
• Dice potatoes into bite-sized pieces and place into large saucepan or Dutch oven.
• Cover potatoes with stock. If you need a little more liquid to cover the potatoes just add water until potatoes are just covered.
• Add salt and pepper.
• Bring potatoes to a boil.
• Reduce heat and simmer for 30 minutes or until potatoes are soft.
• Smash potatoes against the side of the pot until the soup is a texture that makes you happy. You can use a hand blender to make it smoother if you like, but we prefer it a bit chunky.
• Stir in leeks and half and half.
• Adjust seasoning if necessary.

I know it seems just too easy, but you're gonna love it, especially with a green beer!

OPEN HOUSE DETAILS

• Sunday, February 23^rd, 12:00 PM - 1:30 PM

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This listing courtesy of Douglas Elliman

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13 West 13th Street is a well-maintained boutique cooperative just off Fifth Avenue with a part-time doorman and live-in Super. Residents love the location just moments from Union Square Park and the incredible Union Square farmer's market, find dining including ABC Kitchen, Gramercy Tavern, as well as close proximity to Flatiron, Chelsea, and everything downtown living has to offer. Pets allowed with board approval.

This listing courtesy of Douglas Elliman