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

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

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

3/4/18 O&A NYC FOOD/SUNDAY BRUNCH: Shrimp Francese

Shrimp Francese treats butterflied shrimp to a light breading and a quick pan-fry before combining it with spinach, burst cherry tomatoes and a lemon-and-white wine sauce.

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2/25/18 O&A NYC FOOD/SUNDAY BRUNCH: Jamaican Jerk Steak Tacos

Jamaican Jerk Steak Tacos spice up a rainy Sunday brunch. This quick and easy dish helps create a fun, laid back brunch where the attention stays on your guest(s).  Continue reading

2/11/18 O&A NYC VALENTINE’S DAY SPECIAL: Quick and Easy Red Velvet Pancakes


Red Velvet Pancakes makes a perfect Valentine’s Day breakfast treat. Here is a simple recipe that does from griddle to table in about 10 minutes.     Continue reading

2/10/18 O&A NYC FOOD/SUNDAY BRUNCH: Lobster Rolls

Lobster Roll make an elegant Sunday brunch that will allow you to spend more time entertaining and less in the kitchen. This recipe will show you on how to easily cook lobsters at home and create a delicious and amazing dish.


800 ml water to boil the lobster
1 kg live small lobsters, or you only need a half kilo if they are already cooked
45 gr of mayonnaise
Lemon juice
A pinch of salt
Ground black pepper
Three pieces of hot dog buns
30 gr of unsalted butter


 1. First, prepare a pot and fill with water. Turn on the heat and cook the water until boiling. Then, add    the lobsters and don’t forget to put the lid on. Cook the lobsters for around 8 minutes or until you can see the lobsters has turned light red. Next, remove the lobster and let it rest for a while to cool.

2. After the lobsters are cooled enough, you can crack the shells. You need to do this carefully to pick the meat out of its tail and claws. If you have gathered all of the meat, then you need to cut the meat into small pieces or specifically into bite-sized pieces.

3. In a medium bowl, put the mayonnaise, lemon juice, honey, salt, black pepper and the chives. Combine these ingredients until they are completely mixed. After that, you may set this aside and prepare other ingredients. To continue, you may prepare the hot dog buns.

4. Here, you need to trim both sides of the buns for about a quarter inch. Also, don’t forget to spread the butter on top of the buns. Then, prepare a skillet and turn the heat up over medium heat. Toast the buns on it for a few minutes until they turn golden brown. Next, you may add the lobster into the buns as the fillings.

If you have reached this step, then you have finished cooking the dish, and you can immediately serve your homemade Lobster Rolls that taste as best as the fresh lobster. Moreover, it is combined with a delicious sauce that can make your lobsters taste much delicious. Thus, you won’t regret this.

1/27/18 O&A NYC FOOD/BRUNCH: Banana Pancakes with Chocolate Bits and Raspberries

These Banana Pancakes with Chocolate Bits and Raspberries are the perfect combination of deliciously sweet and warm and soft. Continue reading

1/20/18 FOOD/BRUNCH: Maryland Crab Cakes With Horseradish-Sriracha Remoulade

These Maryland Crab Cakes With Horseradish-Sriracha Remoulade use hardly any filler for the best crab flavor, are seasoned with Old Bay, and are topped with a delicious  Remoulade. Continue reading

1/17/18 O&A NYC FOOD/BRUNCH: Mini Steak Sandwich with Brie, Caramelized Onions, and Fig Jam

Mini Steak Sandwich with Brie, Caramelized Onions, and Fig Jam is a tender and juicy steak sandwich with caramelized onions, creamy Brie cheese, and fig jam. An incredible flavor combination that’s both easy and elegant! Continue reading