With Spring teasing us with her dainty ankle of approaching warmth, it’s easy to feel torn between our winter hobbit ways and the urge to run topless into summer’s heat. What do we wear, what do we eat, and most importantly, what do we drink during this time of transition? Between the seasons of warming whiskey and cooling margaritas, it’s wine that is the most versatile of beverages. And no better way to indulge this changing of seasons than with the cheapest and most transitional way to drink: happy hour! Welcome the spring with a crisp Rosé or hold on to winter with that full-bodied red by drinking early and affordably at some of Greenpoint’s best bars and restaurants. We’ve gathered a few of the neighborhood’s top five wine happy hours, offering 2 for 1 glasses, great food and wine combos, and even a $4 vino to get you through the change and into those short shorts. Continue reading →
Tuesdays are very exciting at Greenpoint’s tapas restaurant El Born because Paella Tuesdays begins tonight! This great deal will include ‘pan con tomate’, an individual paella and a glass of wine for only $19. Nothing hits the spot more on a cold winter night than perfectly cooked meat, seafood and rice authentically prepared in the traditional Valencian way.
Looking for your new favorite brunch spot? El Born is open for Brunch on Saturdays and Sundays from 11am to 4pm.
Can’t wait until the weekend? El Born offers a great Happy Hour, too. Stop in anyday of the week from 5pm to 7pm for 50% off “tapas” plus drinks specials that include 2 for 1 Spanish beers and $20 pitchers of sangria, mojito and margarita.
Stay tuned for El Born’s special New Years Eve menu and party…
Maybe that is why I am am so drawn to this dish and purchased a 20″ proper Paella pan 6 months ago in anticipation of mastering the preparation for my 4th Annual Friendsgiving!
For the past 4 years my roommate and I have opened our home to all friends (friends of friends, friends of someone’s sister that is also from Ohio, ANYONE) to come hang out, drink, eat and eventually dance our faces off.
The culture behind this traditional Valencian rice dish revolves around large get togethers. I love to feed people and grew up in family where FOOD IS LOVE.
There are many articles online about Paella preparation but I just wanted to touch on the 6 important elements:
The Pan – Called Paella is a wide, shallow flat metal pan. It is all about the rice having contact with the pan. The Rice – Super crucial. MEDIUM GRAIN RICE. I have a hard time finding authentic Bomba, but have used both Calrose and Arborio varieties. Just DO NOT USE LONG GRAIN RICE. The Sofrito – The base flavor, can vary. Mine consits of tomato, garlic, onion and smoked paprika. The Liquid – I make Seafood Paella and make my own homemade seafood stalk consisting of clam juice and the shimp shells. I then infuse the stalk with the very important Saffron. The Distribution of Heat – Traditionally prepared over large outdoor woodfires but… I live in Brooklyn. So, I turn on all 4 burners of my electric range and rotate to evenly cook. The Soccarat- (The reason why I LOVE this stuff) The caramelized crust of rice that will form between the rice and the pan.
I put a lot of energy and love into everything I do (including my paella) and I love and appreciate the people in my life so much. It is for that reason I can not think of a better, more appropriate dish to share on Thanksgiving.
