Hello friends – hope you fared well through the storm. I was without power since Monday. After a couple nights without a hot shower or a proper meal, I caved and decided to flee lower manhattan. I am happy to be back home and my thoughts are with those who were less fortunate.
I love that the restaurant was owned by a brother & sister duo, Diana & Gerardo. They were so kind to us and really made us feel at home.
We started off with a cocktail and plantain chips – amazing. After I finished one basked, I switched seats so I could pick off another.
Then we moved onto Alambre, grilled shrimp with mole poblano.
Beef floutas with salsa verde and crema nata
Rellenitos – green plantains with guacamole
Milanesa – crispy eggplant with goat cheese & tomato sofrito
The tapas kept coming until the bloggers begged for mercery! We also go to try quesadillas, croquetes, mahi mahi escabeche and much more.
Overall, I loved Agozar! I can’t wait to go back…I was especially eyeing their brunch.
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Hurricane Sandy has somehow managed to open up my busy schedule. With my office closed tomorrow and no place to go, I suddenly have time to blog! Better enjoy it before the power goes and this ish gets real. Although I did not get to make my famous Hurricane Ribs, I did go for a walk today to catch some pre storm scenes, if you are interested (no food in this post, lo siento).
Evacuation of NY Downtown Hospital
Insanity at the grocery store
Closing the subway
and boarding it up
Also boarding up the windows
Reporters & po
Steam building up from boarding off the subway ventilation
Still a decent fall day
Shrimp scampi + pasta is a quick, yet polished meal which is great for a weeknight meal or even entertaining.
I also love meals with a little wine in them so you can have the rest with dinner
Besides wine, there are only a handful of ingredients. If you are doing the low carb thing, you can skip the pasta all together and stick to the shrimp with a side of veggies.
First, cook your pasta. Keep in mind that you will need to reserve some pasta sauce! I always forget this and pour it all out.
Meanwhile, heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink (3 – 5 minutes). Remove shrimp with a slotted spoon and place on a paper towel, leaving oil in the skillet.
Add garlic to the remaning oil and cook until fragrant (about 1 minute). Pour in wine and half of the lemon juice and cook for about 5 minutes. Add in butter and pasta water. Once the butter melts, remove from heat and stir in shrimp, pasta, parsley and chives.
Shrimp Scampi with Angel Hair Pasta
- 1 pound (1 box) angel hair pasta
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 lemon, juice of, divded
- 1/2 lemon, zest
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1/2 cup reserved pasta water
- 1/2 cup chopped parsley leaves
- 1/4 cup chopped chives
- 1/2 cup shaved parmesan cheese
- salt & pepper to taste
- Bring a pot of water to boil. Cook pasta according to package. Drain pasta, reserving 1/2 cup of starchy water for the sauce.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink (3 - 5 minutes). Remove shrimp with a slotted spoon and place on a paper towel, leaving oil in the skillet.
- Add garlic to oil and cook until fragrant (about 1 minute). Pour in wine and half of the lemon juice and cook for about 5 minutes. Add in butter and pasta water. Once the butter melts, remove from heat and stir in shrimp, pasta, parsley and chives.
- Adjust to taste with salt, pepper and remaining lemon juice.
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