5/23/18 O&A NYC FOOD/BRUNCH: Pan Seared Salmon with Sun-Dried Tomato Cream Sauce

Pan Seared Salmon with Sun-Dried Tomato Cream Sauce, rich and hearty but delectably healthy. This pan-seared salmon recipe is perfect for a fun brunch that is ready in under 20 minutes. Continue reading

5/20/18 O&A NYC FOOD/SUNDAY BRUNCH: Smoked Salmon and Goat Cheese Toasts

These smoked salmon over goat cheese on toasted crostini bread rounds are a Sunday Brunch favorite. The appetizers is so easy to put together, and taste fabulous.  Continue reading

5/13/18 O&A NYC SUNDAY BRUNCH: Raspberry Sunrise Mother’s Day Mimosa

Raspberry Sunrise Mimosa is beautiful drink is the perfect fancy treat for Mother’s Day. Extra points for serving it to her in bed. Continue reading

5/5/18 O&A NYC SUNDAY BRUNCH: Mexican Shrimp Cocktail

Mexican Shrimp Cocktail, otherwise known as Cóctel de Camarónes, doesn’t resemble an American shrimp cocktail at all. I’ll bet you’ll find this variation way more tasty and exciting! Continue reading

4/28/18 O&A NYC SUNDAY BRUNCH/FOOD: Pepper Crusted Tuna with Wasabi Cream Sauce

This is such a simple recipe, but such an elegant taste and presentation. This is guaranteed to get a rise out of your bunch guest(s). Continue reading

4/11/18 O&A NYC FOOD/SUNDAY BRUNCH: Cajun Seafood Pasta

Cajun Seafood Pasta creates a spicy, flavor filled Sunday culinary experience. This recipe is a hot one, but delicious. If you are “weak of tongue”, divide the amounts of peppers in half. Better to add more than spoil your creation! Continue reading

3/30/18 O&A NYC FOOD/SUNDAY BRUNCH- Cannoli Stuffed French Toast- An Easter Treat

Cannoli Stuffed French Toast adds a “Wow!” factor to a staple of breakfast. Imagine creamy ricotta, an Italian cheese mixed with mini chocolate chips sandwiched between two pieces of French bread. This Sunday brunch showstopper is not only visually impression, but quick and easy to make.  Continue reading

3/20/18 O&A NYC FOOD/BRUNCH: Apple Fritters- A Snow Day Treat

Apple Fritters are the perfect snow day treat. With a lot more flavor and texture than a doughnut or a scone these confectioner’s sugar covered pastries will warm more than your heart on a snowy day. 

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3/18/18 O&A NYC FOOD/SUNDAY BRUNCH: Grilled Thai Red Curry Prawns

Grilled Thai Red Curry Prawns are a flavorful and easy Sunday brunch. The giant shrimp are impressive and remain succulent in a simple sauce.  Whisk together a quick marinade using red curry paste, fish sauce, and lime juice. Just three simple ingredients that pack a ton of flavor.

After 30 minutes of marinating, I grilled the prawns on a stove-top grill pan ( but an outdoor grill would be even better!), and then tossed them in a sauce made from melted butter and a bit more curry paste. This created a luscious sauce that coated the shrimp thoroughly (all the better for licking off your fingers later on!).

To eat, I like to serve these in a big bowl, with a separate bowl for shells and a big pile of napkins on the side. It’s a fun, messy dish that’s perfect for sharing with friends. Try it with cold beers or a fizzy sparkling wine to cut through the heat.

This recipe will also work with peeled shrimp, though in that case you really only need to marinate for about 10 minutes, and the cook time will also be shorter.

Grilled Thai Red Curry Shrimp

Ingredients
10 giant whole Prawns (with heads on)
4 tablespoons Thai red curry paste
1/4 cup fish sauce
1 lime, juiced
1 teaspoon kosher salt
3 tablespoons butter, melted
Dried Thai basil, red chile flakes for garnish

Directions
Use a pair of kitchen shears to snip along the back of the prawns, pulling out the vein. Place prawns in a large bowl. Add half the curry paste, the fish sauce, lime juice, and salt, and toss until evenly combined and coated. Place in fridge and let marinate 30 minutes.

Combine melted butter and remaining curry paste in a clean large bowl.

Heat a grill pan or outdoor grill, and cook the prawns 2-3 minutes on each side, or until fully cooked and slightly charred. Add the cooked prawns to the bowl with the butter and curry paste, then toss to coat evenly.

Place in a serving bowl and season with kosher salt. Garnish with a sprinkle of dried basil and chile flakes.

Serve hot.

Serves 4 as an appetizer or 2 as an entree

Recipe courtesy of Alejandra Ramos

 

 

3/14/18 O&A NYC FOOD/BRUNCH: Lobster Pasta With Herbed Cream Sauce

This flavorful and easy dish makes an elegant brunch. If available, add the lobsters’ coral pink roe to the sauce — it makes this dish even more luxurious.  Continue reading