New York Street Food

The creative alchemists at Coolhaus have come up with a way to make fried chicken & waffle ice cream – and you can too.

Just check out the short video below for instructions on how to make fried chicken and waffle ice cream.  Make sure you have a pen and paper handy and know where the pause button is, because it goes by pretty quick.

Now if I can only get some of that pharmaceutical grade sage!

Long-time NYSF readers may remember last year around this time, we published a recipe for our favorite winter drink – Grog!  We’ve picked up a lot of new readers over the past year, so here it is again, just in time for the holidays.

The recipe is technically called a Cranberry Hot Toddy, but we call it Grog.  After a few of these, you’ll know why we call it Grog.

Feel free to share this recipe with your friends and families. It’s a great way to spread cheer.  We’re making it for Thanksgiving, but it’s a perennial favorite throughout the winter in our house.  Let us know how you like it.

Cranberry Hot Toddy aka GROG

2 tangerines

1/2 cup whole cloves

4 quarts unsweetened cranberry-raspberry juice (if unsweetened not available, omit the sugar below)

2 2/3 cups sugar

4 cups amber rum, such as Bacardi Gold.  (Rum can be omitted for Virgin Grog, but then it’s not Grog.  It’s just a Cranberry Hot Toddy.)

4 cinnamon sticks

1/4 tsp clove

1/4 tsp allspice

1/4 tsp nutmeg

Cut tangerines crosswise into 1/4-inch thick rounds and remove seeds. Stick whole cloves into each slice of tangerine until the tangerine slices are mostly studded with the whole cloves.

In a large pot, simmer cranberry juice, sugar, studded tangerines and all the spices (including the rest of the whole cloves). Simmer uncovered for 30 minutes.  Remove the tangerines and whole cloves with a slotted spoon or strainer. Add rum (if desired).  Serve in large mugs or heatproof glasses.  Enjoy!

Makes about 16 cups

Prep time: About 15 minutes

Cooking time: About 35 minutes

Storage tip: This makes quite a large batch. We recommend keeping the empty cranberry juice bottles for storing the leftover grog in the fridge.  It has stayed in our refrigerator for up to a month and still tastes great when reheated, either in the microwave or on the stovetop.

GROG – OUR FAVORITE WINTER DRINK!

Slow cooker beef pho

Kathy Gold owns a cooking school in Haddonfield, NJ (outside of Philly) and teaches a popular class for home cooks on preparing street foods.  The recipes she uses are classics or interpretations of foods eaten on her travels that she remembers fondly.

The following pho recipe is based on a family recipe that was given to Kathy by her friend, Hien Ngo, a former Miss Vietnam.  Hien and her younger brother came here in one of the first waves of immigration from Vietnam, and Kathy worked with her at the Bistro Francais in Washington, DC. [Phila Enquirer]

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