Pig out at 3rd Ward this Saturday

By Meredith Deliso

It’s OK to pig out at this party.

On July 23, 3rd Ward’s annual, aptly named Pig Out returns, transforming the Bushwick art space into an urban pig roast.

In a season of barbecues, it’s one of the best — and it certainly doesn’t hurt that this foodie free-for-all is free.

Come hungry for the BBQ fare, manned by chef Jeremy Spector of the Brindle Room, as well as some cooking demonstrations, including chocolate sculpture and knife-sharpening. There will also be workshops in bicycle care and how to do an algae cast. That one’s just for fun.

The party will also feature DJs and live music, courtesy of the Union Street Preservation Society and Northern Bells. So you can bust a move, in addition to your gut.

Annual Pig Out at 3rd Ward [195 Morgan Ave. between Meadow and Stagg streets in Bushwick, (718) 715-4961], July 23, 2-9 pm. Free. For info, visit www.3rdward.com.

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Hot dog! Wiener cookoff this Saturday

By Meredith Deliso

Now here’s a competition that really finds out who’s the top dog.

The Great Hot Dog Cookoff returns to Kelso on July 23 with some of the most-creative concoctions between a bun.

“Some of them are pretty ridiculous,” said cookoff founder Kara Masi. “It’s a completely silly event.”

Masi started the cookoff six years ago at her Fort Greene apartment as a way to eat some really good hot dogs, as well as raise money for a cause. The gathering was so popular, she had to find a bigger venue — and that’s where Kelso in Clinton Hill came in.

This year, the cookoff is raising money for the Food Bank for New York City, and will feature such hot dog combinations as the Cracker Jack Daniels — a hot dog coated in a whiskey caramel sauce and topped with pretzels and peanuts; a dog topped with truffle oil, fontina, caramelized onions, and sauteed spinach; and a hybrid of a veggie frito pie and a chile dog.

“People really get into it,” said Masi. “Some of the teams have been doing rounds of test dogs for weeks.”

Among the 24 competitors vying for Top Dog and Best in Show will be Nick Suarez (pictured). The founder of another foodie competition, the Food Experiments, won two years ago for his fried corn salad hot dog. This year, he’s back with his own take on the classic chili-cheese hot dog, topped with short rib chili, as well as a cheesy fondue sauce, homemade Persian cucumber pickles, deep-fried jalapeno chips and slaw.

“I always thought chili-cheese dogs are the best kind of hot dog, so I want to really elevate the classic to another level,” said Suarez.

In addition to all the hot dogs, you can feast on ice cream from SoCo Creamery, Sodastream and P&H fizzy drinks, and of course, brews from Kelso.

“Beer is the perfect thing to wash down hot dogs,” said Masi. 

Great Hot Dog Cookoff at Kelso Brewery [529 Waverly Ave. between Fulton Street and Atlantic Avenue in Clinton Hill, (718) 398-2731], July 23 at 2 pm. Tickets $45 and must be purchased in advance. For info, visit thegreathotdogcookoff.com.

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Kosher steak class tonight!

By Meredith Deliso

The snout-to-tail movement has gone kosher.

Tonight, the Center for Kosher Culinary Arts in Midwood hosts a class called “Steak Night,” where meat lovers can learn how to make a homemade steak dinner the old-fashioned, and increasingly trendy, way: by butchering a 40-pound rib of beef down to the various, familiar parts that you’d usually start with at the supermarket.

“It’s an amazing class,” said Chef Avram Wiseman. “You start out with meat cleavers and boning knives and hacksaws and chop it into trim cuts and London broil.”

The session will also involve making some traditional sides, including crispy roast potatoes, creamed spinach, beer-battered, thick-cut onion rings, Caesar salad and more.

Best of all, once it’s all said and done, you get to eat.

“There’s nothing left but grease on the plates,” said Wiseman.

Steak Night at the Center for Kosher Culinary Arts [1407 Coney Island Ave. between Avenue J and Avenue K in Midwood, (718) 758-1339], June 23, 6:30–10:30 pm. Tickets, $75. For info, visit www.kosherculinaryarts.com.

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Greek to us

By Daniel Ng

Get yourself to the Greek — the Greek Festival, that is.

Yes, it’s that time of the year when Schermerhorn Street becomes New York’s Little Athens, thanks to the minions at the St. Constantine and Helen Cathedral.

“We’re trying to capture that spirit of the Greek social life,” said Michelle Tampakis, chairwoman of the festival, which runs from tonight until June 12. “It brings together families to eat, to be outside, to enjoy music, to dance, and just to socialize.”

As always, there’ll be rides for the kids, plenty of Greek music and, most important, Greek delicacies. Remember, they invented the edible complex, so you know this is great stuff.

“All the food is made by us,” said Tampakis. “We make it in our own kitchens, you know, Greek ladies with their traditional recipes that have been done over and over again.”

Greek Festival at Saints Constantine and Helen Cathedral [64 Schermerhorn St. between Court Street and Boerum Place in Downtown, (718) 634-0595], June 6-12 from 11 am-1 am.

 

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Who's your crawdaddy?

By Dan MacLeod

If you’ve never had the singular pleasure of diving face first into a bucket of boiled crawfish, head to Sycamore Bar & Flower Shop in Ditmas Park on June 4 when the tavern hosts its second annual boil.

At co-owner Justin Israelson’s party, three pounds of the crustaceans will be cooked in a secret family spice blend (seriously, it’s a secret. We tried!) and served in a bucket boiled with garlic, oranges, potatoes, andouille sausage and corn with a pint of NOLA’s own Abita beer.

“They’re very sweet, but the spices give them a big kick,” said Israelson, a Texan. “They’re like little mini lobsters.”

The event was so popular last year that shell-shocked partiers spilled onto the road, necessitating this year’s twin tasting times. But still, you better get your tickets soon if you want to chow down on some crawdads.

Crawfish Boil at Sycamore [1118 Cortelyou Rd. at Westminster Road in Ditmas Park, (347) 240-5850], June 4 at 2 and 5 pm. Tickets $25. For info, visit www.sycamorebrooklyn.com.

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What to find at the NYC Food Truck Rally

Come to the NYC Food Truck Rally hungry, but not clueless of what kind of grub you can get. Here’s a sampling of some of the food trucks setting up shop in Grand Army Plaza this Sunday.

Eddie’s Pizza Truck

The deal: Craving pizza and in a hurry? Eddie’s produces the perfect on-the-go “bar pizza” for guests to salivate over, including the Eddie’s Special, topped with sausage, meatballs, pepperoni, peppers, mushrooms and onions. Minus toppings, they’re only 270 calories each.

They say: “It seems that food trucks have gotten more popular with the advent of social media,” said owner Derek Kaye. “We specialize in personal, thin-crust pizzas, and customize them with 25 different toppings.”

The Treats Truck

The deal: After a trip to Carroll Gardens-based Treats Truck and its mounds of baked goods, grandma’s brownies and cookies may not taste quite as good on the next visit.

They say: “I just know that so many people are having a love affair with food trucks,” said owner Kim Ima. “We make all kinds of not fancy, but old-fashioned fun stuff like cookies, brownies, rice krispies, and just a lot of things with sprinkles.”

Joyride Truck

The deal: This “joyride,” found Sundays in Park Slope usually, features Stumptown coffee and frozen yogurt, which you can top with a variety of fresh fruit or dessert-inspired treats, like Cap’n Crunch and Oreos. 

They say: “Truck rallies have been going on in other cities, but we haven’t really done that or organized it ourselves,” said co-owner David Blanich. “I’m glad we are catching up with the other cities.”

Kelvin “Slush” Truck 

The deal: These slush beverages are not your normal 7-11 slushee. They’re offered in a variety of flavors including Tangy Citrus and Spicy Ginger combined with your choice of various all-natural mix-ins such as pomegranate seeds and fresh chopped mint and basil.

They say: “It’s really going to be a big event,” said owner Alex Rein. “It just shows unity among us vendors that we’re excited about.”

Red Hook Lobster Pound 

The deal: This Brooklyn Flea regular uses fresh-off-the-boat lobster that is then fixed up in lobster rolls, bisque, and salads. 

They say: “Food trucks don’t give Brooklyn enough love,” said owner Susan Povich. “We’re coming big time. We’re going to rumble.”

— Daniel Ng

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The BBQ Blowout is back!

By Meredith Deliso

Attention barbecue fans: the BBQ Blowout is back.

The monthly meat fest has attracted discerning foodies for the past four summers thanks to its mix of hot-shot chefs and celebrity DJ musicians.

This go around, the organizers look to turn things up a notch, putting a special emphasis on fine dining.

“It’s easy these days to pigeonhole restaurants into niche genres of food and aesthetics like gourmet meatballs, new American, hipster tacos, etc,” said co-founder Darin Bresnitz. “What we tend to forget is that chefs are artists, and while they may make their name sculpting the same plates of food, they always enjoy creating from a new palette.”

To that end, he and his brother, Greg, will be challenging chefs celebrated for fine dining to make inspired by classic barbecue. First up is Jesse Schenker of Recette fame, who will be serving up roast lamb with white beans and chorizo and wild argula, and some vegetables thrown in for good measure, tonight at Good Company in Williamsburg.

Former Vivian Girl Frankie Rose  will bring the second ingredient — the music — ensuring this food fest is a proper party.

BBQ Blowout at Good Company [10 Hope St. between Roebling and Havemayer streets in Williamsburg, (718) 218-7191], May 18, 7 pm. Tickets $10. Advanced ticket purchase recommended. For info, visit www.fotpnyc.com.

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Simply Guactacular: Guacamole competition returns

By Alex Rush

There’s only one rule at this cook-off: Don’t double-dip!

At Guactacular, hundreds of avocado lovers will get to dunk their chips in 20 different guacamole recipes from competing enthusiasts. But event organizers are making sure that the May 8 celebration stays free of any George Costanzas.

“Frito Lay is giving us hundreds of Tostitos bags, so there will be no need to dip a chip twice,” said Rachel Anderson of the blog Nachos NY (pictured with Lee Frank), which has been running the cook-off at the Bell House for three years.

Still, you’ll want to help yourself to plenty of the avocado creations, as Guactacular competitors are known for their creative blends. For instance, last year’s winning dip featured a dollop of ricotta.

“Guacamole is a food that anyone can make and everyone thinks that they have the best recipe,” said Anderson. “I can’t say I haven’t had a guacamole I didn’t like.”

Guactacular at the Bell House [149 Seventh St. between Second and Third avenues in Gowanus, (718) 643-6510], May 8 from 5 to 8 pm. Tickets $15 in advance, $18 at the door. For info, visit www.nachosny.com.


Photo by Tom Callan

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Make Fort Defiance's muffaletta at home

By Meredith Deliso

“If this sandwich were an Olympiad, it would resemble 14-time gold medal-winner Michael Phelps.”

So write Jean Tang and Sarah Reistad-Long in their new cookbook, “The Big New York Sandwich Book,” about Fort Defiance’s much-praised muffaletta. Indeed, St. John Frizell has gained many fans at his Red Hook restaurant for his take on the New Orleans classic — piled high with Emmental cheese, provolone, mortadella, sweet soppressato, and, of course, olive salad.

And now, you can try your hand at recreating the tasty French Quarter staple, courtesy of the recipe below (though allow at least three days to create a proper olive spread).

Muffaletta

Created by St. John Frizell at Fort Defiance

Serves six

Ingredients

For the sandwich

Muffaletta bread loaf, about 1-inches round

9 ounces Emmental cheese, sliced

9 ounces mild provolone cheese, sliced

8 ounces hot coppa, sliced

8 ounces mortadella, sliced

8 ounces sweet soppressata, sliced

For the olive salad

1/4 cup sugar

1/4 cup water

1/4 cup vinegar

1/2 carrot, roughly chopped

3 cauliflower stalks, roughly chopped

1 celery stalk, roughly chopped

1 shallot, halved

1/3 cup kalamata olives, pitted

1/3 cup green olives, pitted

1 tablespoon chopped pimientos

1 garlic clove

4 parsley sprigs

1 teaspoon capers

1 tablespoon extra virgin olive oil

1-1/4 teaspoons canola oil

Directions

For the olive salad

Place the sugar, water, and vinegar in a saucepan to make a brine. Heat to a boil over high heat; then reduce the heat to medium and boil until the sugar is dissolved.

Place the carrot, cauliflower, celery, and shallot into a large, heat-proof container. Pour the brine over the vegetables to cover. Refrigerate for at least three days.

Remove the vegetables from the brine. In a large mixing bowl, combine the pickled vegetables, olives, pimientos, garlic, parsley, and capers. Working in small batches, add the vegetable mixture to a food processor, and pulse until chopped, but not puréed. Toss with the olive and canola oils.

For the sandwich

Slice the bread in half lengthwise. Spread the olive salad on the bottom half. Add the Emmental, provolone, hot coppa, mortadella, and soppressata. Close the sandwich. Slice into six wedges, and serve. Store any leftover olive salad in the refrigerator.

From “The Big New York Sandwich Book” by Sara Reistad-Long and Jean Tang (Running Press, 2011).

Photo by Stefano Giovannini

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A Passover treat that's real sweet

By Meredith Deliso

Making dessert during Passover is a bit of a challenge.

The Jewish religious holiday forbids the consumption of grain-based products — or chametz — so that means no flour, baking powder or baking soda, the staples of dessert recipes.

“It’s like flying a plane blindfolded,” said Avram Wiseman, lead culinary instructor at the Center for Kosher Culinary Arts in Midwood. “The restrictions can cause one to either rise to the challenge, or fail miserably.”

For a safe landing this Passover, which begins on April 19, Wiseman was kind enough to share his recipe for a pistachio dacquoise, which consists of layers of meringue and buttercream, so no flour needed.

The pistachio helps add texture, as well as a nice color, to the dessert.

“To me, it signals springtime,” said Wiseman. “Pistachio is a nice twist on it. It brings it up to another level.”

The nut goes along nicely with his chocolate buttercream — though almost any filling will do.

“It could be decadent and luxurious, or very light and simple,” said Wiseman.

After a heavy Seder meal, the latter would be advisable.

Pistachio dacquoise

Recipe courtesy of Avram Wiseman

Ingredients

For the meringue

12 ounces shelled pistachios

1-1/2 cups granulated sugar

6 egg whites at room temperature.

1/2 cup cold water

For the buttercream

1-1/2 tbls. instant coffee

2 tsp. boiling water

4 ounces bittersweet chocolate

2 tbls. brandy

2 sticks sweet butter (margarine, if you’re keeping Kosher, obviously)

3 ounces cold water

1/2 cup granulated sugar

6  egg yolks

Directions

Preheat oven to 300 degrees and roast the pistachios for 10 minutes. Remove from oven and let cool to room temperature.

Place pistachios in a food processor and chop to coarse crumb texture (reserve 1/4 cup for garnish).

Reduce oven temperature to 150 degrees.

Line three cookie sheets with parchment paper and draw a nine-inch circle on each piece of paper.

Combine 1-1/2 cups of sugar and the 1/2 cup of cold water in a small saucepan over medium heat.

Place a candy thermometer in the syrup and bring up to 230 degrees.

Meanwhile, whisk the egg whites by hand over a double boiler until warm. Place the whites into a mixer and whip on high until stiff peaks form. Slowly pour the syrup into the beating egg whites until very stiff. Fold the chopped pistachios into the meringue with a rubber spatula.

Place mixture into a pastry bag fitted with a straight tube and pipe concentric circles onto the parchment paper three times.

Bake at 250 degrees for two-and-a-half hours or until the meringues are crisp.

Once cool, remove the parchment (disks may be wrapped individually and stored for up to one week).

Chop chocolate into small pieces and place into a bowl. Dissolve the powdered instant coffee in the 2 teaspoons of boiling water. In the top part of a double boiler, combine the coffee, the chocolate and brandy over low heat until smooth. Set aside.

In an electric mixing bowl with paddle attachment, cream the margarine until smooth and set aside.

Combine 1/3 cup of water and the 1/2 cup of sugar and boil until the syrup reaches 230 degrees.

Meanwhile, whip egg yolks until light and frothy on high speed. Slowly pour the heated syrup over the yolks while still beating on high speed. Continue mixing until the yolks are cool to the touch and add in the softened margarine, one teaspoon at a time.

Add the chocolate mixture and blend well (buttercream may be kept refrigerated for several weeks).

To assemble

Spread the buttercream over each layer of meringue and repeat three times.

Continue to coat the sides with buttercream and garnish with remainder of chopped pistachios.

Pipe rosettes with fluted tipped pastry bag, around the top of the dacquoise if desired.

Chill to set and serve at room temperature.

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Calling all bakers

Make a mean birthday cake?


Fairway is sponsoring a Best Birthday Cake in Brooklyn Contest in June and is looking for both professional and non-professional bakers to participate. 


You can sign up here by May 20 to compete, no fee required.


The best birthday cake we ever had was a rainbow cake, so if you make something like that, you'd have our vote.


Not that we're voting - the creations will be judged by Sarah Black, bakery director for Fairway, Matt Lewis from Baked on Van Brunt Street, and Lauri Ditunno from "Cake Alchemy." Winners get a prize, as well as, of course, bragging rights. 


It all goes down on June 11 at 5 pm in the waterfront park behind Ikea in Red Hook. So you have plenty of time to get baking.

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This restaurant really has balls!

By Alex Rush

You’ve really got to have guts to try the balls at this restaurant!

A plate of lamb testicles is one of the best dishes served at Caucasus Garden, a Turkish eatery that opened about three years ago on Avenue U in Sheepshead Bay. They’re dubbed the more palatable name “lamb fries” ($8.90) on the menu, but make no mistake — these meatballs are nothing like the kind you get at an Italian restaurant. These bite-sized nuggets have a custard-like texture and come swimming in a pool of white wine sauce that balances out their funky flavor.

But lamb fries aren’t the only seemingly nasty bits on Caucasus Garden’s menu. Dining at this Southern Brooklyn spot is an exercise in offal, with a bill of fare featuring boiled beef tongue with horseradish ($5.90) and a stew of lamb liver, heart, kidney and testicles called “chiz-biz” ($14.90).

Even better is the fried calf liver appetizer, which owner Zackay Khanatayev should mass-produce in snack bags. He’d make a bundle — who wouldn’t want to nosh on crunchy, cumin-spiced morsels?

As for offal cuts — Caucasus Garden doesn’t waste those, either, offering the often throw-away scraps straight-up. Case in point, its liver kebab ($4). This rich, skewered protein comes unadorned, getting its only extra flavor from the charcoal grill. But the liver is delicious, and it actually tastes much meatier than we expected. This ain’t chopped liver.

But you don’t have to be a gutsy eater to enjoy Caucasus Garden, as the restaurant has plenty of familiar meat cuts, like chicken kebab ($4) and a terrific soup called kharcho ($4.90). It’s made with braised lamb shank, rice, dill, garlic and a beef-and-tomato-based broth. That’s all, we promise.

Caucasus Garden [2715 Avenue U between 27th and 28th streets in Sheepshead Bay, (718) 769-7003]. Credit cards accepted. Open seven days.


Photo of our daring reporter by Arthur De Gaeta

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Beef rules at this meat-fest

By Meredith Deliso

The Brooklyn Beefsteak is back.

That glorious celebration of beef and booze — a link to Tammany Hall politicians who invented the all-you-can-eat-and-drink beef feast to buy votes — returns to the Bell House on April 10.

Today, not much has changed — except organizers Derek Silverman (right in photo) and Andrew Dermont, who revived the beefsteak for Brooklyn carnivores three years ago, aren’t trying to bribe you into doing anything except having a raucous good time.

To that end, they’ll have nearly 1,000 pounds of beef, and ever-flowing pitchers of McSorley’s suds.

Adding to the jovial atmosphere will be old-timey music by the Susquehanna Industrial Tool and Die Co. Communal sing-along is mandatory (though you can sing with your mouth full, of course).

Brooklyn Beefsteak at the Bell House [149 Seventh St. between Second and Third avenues in Gowanus, (718) 643-6510], April 10, 1-4 pm and 5-8 pm. Tickets $50 per person. For info, visit www.brooklynbeefsteak.com.

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A taste of Brooklyn tonight

By Meredith Deliso

This event goes off the menu.

At Tasting Brooklyn, enjoy dishes that you can’t get at your favorite restaurants in an event that celebrates the borough’s dynamic culinary scene.

“I myself love food, and I think Brooklyn as a community just loves food,” said Sharon Beason, organizer event, which happens tonight. “I wanted to get on the bandwagon and celebrate the food culture.”

With that, there’ll be stewed mushroom crostini from The Castello Plan in Flatbush, lamb sliders from Cobble Hill’s Clover Club, braised short rib ravioli from Fornino and Park Slope, and chicken and pork adobo from Ditmas Park’s Purple Yam.

Among the dessert options, you can’t go wrong with chocolate truffles and chocolate drizzled caramel popcorn from, of course, the Chocolate Room. 

Tasting Brooklyn at DUMBO Loft (155 Water St. at Anchorage Place in DUMBO, no phone), April 5 at 6:30 pm. Tickets $45, $60 for a 5:30 pm VIP hour. For info, visit brooklynexposed.com.

Photo: Polenta from reBar.

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Grill up some citrus chicken

By Helen Klein

I’m the kind of person who will tiptoe through snow — as long as it’s not too deep — to grill dinner.

It’s no surprise then, that, now that the snow is long gone, I’m itching to barbecue.

For this meal, my inaugural 2011 cookout, I’m marinating chicken breasts, always a favorite, in a mix of citrus juices, spiked with vodka, and flavored with a bouquet of alliums — garlic, scallions and shallots — plus celery, a couple of my favorite spices, cumin and cayenne, and a bay leaf for good measure.

The combination of citric acid and alcohol is a heady one; both enable flavorings to penetrate deep into the meat, making for a more succulent finished dish.

And, cumin and citrus juice — here a blend of orange, lemon and lime juices, all freshly squeezed — is a natural pairing, found in the cuisines of regions as distant as Latin America and Asia. The dish is finished with fresh chopped cilantro, another nod to those areas’ culinary traditions.

Citrus Grilled Chicken

Serves four

Ingredients

3/4 lb. chicken breast cutlets, 1/2-inch thick

Juice of one large orange

Juice of one lemon

Juice of one lime

1/4 cup vodka

2 cloves garlic, chopped

1 scallion, chopped

1 shallot, chopped

1 stalk celery, chopped

1 tsp. cumin

1/8 tsp. cayenne

1 bay leaf, crushed

Salt and freshly ground pepper, to taste

Directions

Combine all ingredients except chicken in a mixing bowl and blend thoroughly. Add chicken and turn till all meat has been covered with the marinade. Marinate, refrigerated, for at least two to four hours.

Preheat grill. Cook chicken over medium-high flame, turning every three to four minutes, for eight to 10 minutes, basting occasionally with marinade.

Remove from grill when meat is seared (but not burned) on the outside, and cooked through.

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Peru is as close as Sunset Park

By Helen Klein

You want fries with that?

That may be the last thing you’d expect when venturing out to a Peruvian restaurant, but the biggest, most delicious surprise of Pio Rio Riki is the way continents seem to collide on your plate.

At the Sunset Park spot, traditional Peruvian dishes are often combined with noodles (and by noodles, we mean spaghetti) and, yes, even French fries.

It’s fitting, though, for a country renowned both for its beef and spuds. And there’s no better representation of that than the lomo saltado ($11.95) — soy sauce-marinated beef — with a side of French fries.

For Andean comfort food at its finest, order the tallarin saltado ($12), where chunks of beef or chicken are combined with sautéed onions and tomatoes, with a side of spaghetti spiked with soy sauce. It’s simple and satisfying.

The rotisserie chicken ($7.35, half chicken) is a standout, with skin that’s crispy, dark and intensely flavored. On a bed of white rice and soupy red beans, it’s also supremely satisfying. What makes the meal is the marinade, which imbues the meat with irresistible tanginess, a savory blend of garlic, cumin and vinegar and, yes, more soy sauce.

No discussion of Peruvian food would be complete without making mention of the dipping sauces that accompany most dishes. Ají verde — which is redolent with cilantro and hot pepper — and a garlicky white sauce are both extremely tasty, and can be spooned over just about anything from rice to the grilled meats, including anticuchos ($6.50) — that’s grilled beef heart — a classic street food served on skewers.

Traditional Latin American dishes are also on the menu, and the maduros fritos ($3) — fried sweet plaintains — are soothing and crispy, providing a pleasant counterpoint to the savory meats.

Leisurely service means that there’s plenty of time to savor everything that’s brought to the table, washed down by glasses of Peruvian beer or sangria — yes, sangria.

Pio Pio Riko [5911 Fourth Ave. between 59th and 60th streets in Sunset Park, (718) 492-4505]. Credit cards accepted. Open seven days.

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Grab a fork — it's Dine in Brooklyn!

By Meredith Deliso

For Brooklyn foodies, it’s the most wonderful time of the year.

More than 200 restaurants will participate in Dine in Brooklyn, a 10-day feast of discounted prices at restaurants all across the borough starting on Monday — so start making those reservations now. 

There will be three-course dinner menus for $25, three-course lunches for $20.11, and even some two-for-the-price-of-one deals.

“Foodies, start your engines,” said Borough President Markowitz. “Whether you fancy the French fare in Brooklyn’s Bastille Day hot spot, Carroll Gardens, or you want to savor a little sushi, ‘bib up’ for barbeque, ‘mangia’ some mostacholi, sample ethnic food from everywhere on the planet, find the newest, freshest seasonal, locally-sourced artisanal menus, or you are simply looking for comfort food, American-style — in Brooklyn your table is waiting!”

You can find tables at restaurants in nearly every neighborhood, including such Dine in Brooklyn veterans as the Greenhouse Café and Tanoreen in Bay Ridge and the River Café in Brooklyn Heights. Some of the borough’s newest restaurants are also joining the party, including Park Slope’s Soigne, Strong Place in Carroll Gardens and Loreley Williamsburg.

“It’s always good to have new people come to the restaurant,” said Loreley Williamsburg manager Doug Jacobson. “Dine in Brooklyn’s always a good time.”

Dine is Brooklyn is from March 21 to March 31 at participating restaurants. For info, visit www.visitbrooklyn.org.

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Go for the green!

St. Patrick's Day is almost upon us. Don't have plans? Don't fret? Just follow our guide to getting the most out of the big day - from where to eat some free corned beef and what bars have the best music to where to show up looking like this guy.

It's all available for you here.

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A few of our favorite things

This week, we list some of the best Brooklyn has to offer. With Lent underway, we wanted to highlight tjhe foods and drinks we will never want to give up - ever. Like the classic poutine at Mile End, modeled here by Maggie Yolen. And you shouldn't, either.

Now it's your turn. What Brooklyn dishes and drinks can you never live without?

Photo by Tom Callan

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Quesadilla: Spanish for fast food

By Helen Klein

Quesadillas are a culinary standby in my home — they’re easy to make, and incredibly versatile.

Just put together a savory mixture of vegetables and beans, top with cheese, fold into a tortilla and broil for a couple of minutes, and you have a flavorful main course that’s ready for prime time.

For this recipe, I combined chopped onion, garlic, celery and red pepper and sautéed till they were limp and the onions were translucent and caramelized. Then, I added a can of black beans (drained) and small cubes of crookneck squash (you could easily substitute zucchini).

After the squash had softened a bit, I added about half a cup of homemade tomato sauce I had in the fridge, and flavored the mixture with cumin, a pinch of very spicy habañero chili powder and salt and pepper.

Black Bean Quesadillas

Serves four

Ingredients

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 colored pepper, seeded and chopped

2 tbl. olive oil

1 15-oz. can black beans, drained and rinsed

1 summer squash, cut into 1/4-inch cubes

1/2–3/4 cup favorite tomato sauce

1 tsp. cumin

Pinch habañero chili powder (substitute regular chili powder if you don’t like very spicy food)

Salt and freshly ground pepper to taste

5 oz. Monterey Jack with jalapeño peppers, coarsely grated

4 eight-inch wheat tortillas

Non-stick cooking spray

Extra virgin olive oil, for brushing quesadillas

Directions

Preheat oven to broil.

Sauté onion, garlic, celery and pepper till softened in olive oil over medium-high heat, stirring to prevent burning. When vegetables are soft, add squash and beans, and continue cooking till squash is tender, adding a splash of water, as necessary, to prevent burning.

Add tomato sauce and spices and continue cooking another 5-10 minutes to blend flavors and heat through.

While vegetable mixture is cooking, spray a baking sheet lightly with non-stick cooking spray.

When the mixture is done, place a tortilla on the baking sheet, and top with a generous scoop of vegetables and beans, all to one side. Top with a generous sprinkling of cheese and fold over. Brush top with a little extra virgin olive oil. Continue with remaining tortillas.

When all tortillas are stuffed, place baking sheet in broiler and cook till top is golden and crisp, 1-3 minutes. Keep a careful eye on the quesadillas, as the tortillas can go from golden to burnt in just a few seconds.

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