Great meal at long time favorite Elias Corner last night. Yum.
what did you eat bro, been before?? prices??
I've been a couple times, but not for many years. It's great. Absolutely no atmosphere, but friendly place. No menus, but everything is in the case when you walk in. Simple grill with lemon. No sauces. You'd like it. We started with what I would call deep fried smelts, but they called them something else. Then soft shell crab (no batter or anything, just fried in a pan I would guess), grilled sardines, red snapper, bronzino, and one I had never heard of called something like St. Pierre (that might be wrong name.) Fried potatoes, tadjiky, taramasalata, dandelion greens, and the most insanely garliced mash potatoes I've ever tasted as sides
Ended up being $70 per person but that was with a lot of wine (and food.) The fish is pretty reasonable for how good it is. Plus the couple at a table near us were drinking a bottle of Ridge and they said there was no corkage fee. I think you'd really like it Skinny. N train to Astoria Blvd. and it's right there.
And oh yeah, check out the Bohemain Beer Garden right across the street.
Been to both....Long time ago, but remember was great...Fish really fresh right?? Major flourescent lighting too.....Beer joint cool as well...Fucking pork shnitzle type thing the size of album covers...no?
sdb
Oh, forgot...going to make some razor clams tonite, any ideas on how to cook? Steam? how long?
Thank you......
sdb
Lightly flour, pan fry hot and fast in browned butter, salt, pepper. Serve with slice of lemon and garnish with parsley.
sounds great steve, i guess could steam in some kind of thai way too, than add the reduced broth
I had some good ones at Prune. They were sauteed and drizzled with some kind of sauce.
looks like a lot of people (pan)fry. steves looks right on.
pan fried is how my grandmother made them and my fave thus far. Sushi must be amazing though, or other Japanese style.
Well, ended up putting them (wettish) in pretty hot saute pan (w/shells) in olive oil and little garlic, splash of w-wine, covered-8 min? (not even) Took em out,, with good amt of liquid they gave up. Put couple tbl. spoons(???) chorizo in pan...got em crispy, Took raze-clams out of shell threw em back in pan w/chorizo, parsley, real good olive oil, clam liq 1 min....Bingo...Came out great. Totally winged cooking time but somehow came out tender....Got lucky. Love those things... want to do pasta sauce-(w/bread crumbs?) or asian type thing next w/cilantro poss.....Skinnystyle...!
sdb
Sounds tasty!
very good sdb! winged w/ a life time of prep.
in spain they are treated like any clam, tia pol did a great version when the original chef was there, tender garlic-y....below sounds like a fun way
Steamed Razor Clams with Chili, Ginger and Vermouth
1 kg large razor clams, rinsed thoroughly and drained
1/2 cup dry white vermouth
5 cm (2 inch) length fresh ginger, peeled and julienned
3 cloves garlic, peeled and chopped
1 fresh red chili, seeded and julienned (I used bird's eye chilies for more bite)
1 Tbsp light soy sauce (or to taste)
A generous handful tender watercress sprigs, thoroughly rinsed and drained
Combine vermouth and clams and allow to steep in a large bowl for about 5 minutes. Drain clams (reserving vermouth) and steam over fiercely boiling water for 5 minutes only. Do not overcook, or the they will turn rubbery. Remove from steamer when done. Do not discard clam juices.
Heat about 1 tablespoon light vegetable oil in a wok and when hot, fry the ginger until browned. Add the garlic and stir until fragrant, ensuring garlic doesn't burn.
Add chilies, soy sauce, reserved vermouth, clams and clam juices to the wok and stir everything together, keeping the heat high. Once the broth simmers, turn off heat.
Dish out clams and garnish with the sprigs of watercress. I additionally garnished this with some extra crisp fried julienned ginger. Serve with white rice, or over soup noodles.
Remember that live lobster crawling over the fish and ice in the case? I love that place.
ok, we do a DMT night out there in summer, fish and rose than beer etc after, adding to the 2010 do do list, kids included:>)
finally made it last night, we were 8 and ate and ate outdoors and it was so much fun
w/ BYOB (we did lugurian wines) and with nice tip (inc a full B of wine) we were $30PP so ready to go back again this summer anytime (great salad too)
did the beer garden too which was fun but felt the taps were not so clean'd so the beers were funky (something people whom know beer well know more about but it was clear last night)
we ate
apps: 2 salads (green and greek), grilled octupus, fried squid, fried whiting
mains: grilled whole grouper, whole flounder, and a greek fish + fried sand shark (sides of dandylion, broc rabe and lemon potatoes)
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- jim 4-18-2010 6:47 pm
Great meal at long time favorite Elias Corner last night. Yum.
- jim 4-18-2010 6:48 pm [add a comment]
what did you eat bro, been before?? prices??
- Skinny 4-18-2010 7:22 pm [add a comment]
I've been a couple times, but not for many years. It's great. Absolutely no atmosphere, but friendly place. No menus, but everything is in the case when you walk in. Simple grill with lemon. No sauces. You'd like it. We started with what I would call deep fried smelts, but they called them something else. Then soft shell crab (no batter or anything, just fried in a pan I would guess), grilled sardines, red snapper, bronzino, and one I had never heard of called something like St. Pierre (that might be wrong name.) Fried potatoes, tadjiky, taramasalata, dandelion greens, and the most insanely garliced mash potatoes I've ever tasted as sides
Ended up being $70 per person but that was with a lot of wine (and food.) The fish is pretty reasonable for how good it is. Plus the couple at a table near us were drinking a bottle of Ridge and they said there was no corkage fee. I think you'd really like it Skinny. N train to Astoria Blvd. and it's right there.
- jim 4-18-2010 7:51 pm [add a comment]
And oh yeah, check out the Bohemain Beer Garden right across the street.
- jim 4-18-2010 7:57 pm [add a comment]
Been to both....Long time ago, but remember was great...Fish really fresh right?? Major flourescent lighting too.....Beer joint cool as well...Fucking pork shnitzle type thing the size of album covers...no?
sdb
- Michelle S 4-18-2010 10:13 pm [add a comment]
Oh, forgot...going to make some razor clams tonite, any ideas on how to cook? Steam? how long?
Thank you......
sdb
- Michelle S 4-18-2010 10:15 pm [add a comment]
Lightly flour, pan fry hot and fast in browned butter, salt, pepper. Serve with slice of lemon and garnish with parsley.
- steve 4-19-2010 1:32 am [add a comment]
sounds great steve, i guess could steam in some kind of thai way too, than add the reduced broth
- Skinny 4-19-2010 12:20 pm [add a comment]
I had some good ones at Prune. They were sauteed and drizzled with some kind of sauce.
- steve 4-19-2010 5:11 pm [add a comment]
looks like a lot of people (pan)fry. steves looks right on.
- bill 4-19-2010 6:54 pm [add a comment]
pan fried is how my grandmother made them and my fave thus far. Sushi must be amazing though, or other Japanese style.
- steve 4-19-2010 11:51 pm [add a comment]
Well, ended up putting them (wettish) in pretty hot saute pan (w/shells) in olive oil and little garlic, splash of w-wine, covered-8 min? (not even) Took em out,, with good amt of liquid they gave up. Put couple tbl. spoons(???) chorizo in pan...got em crispy, Took raze-clams out of shell threw em back in pan w/chorizo, parsley, real good olive oil, clam liq 1 min....Bingo...Came out great. Totally winged cooking time but somehow came out tender....Got lucky. Love those things... want to do pasta sauce-(w/bread crumbs?) or asian type thing next w/cilantro poss.....Skinnystyle...!
sdb
- Michelle S 4-20-2010 3:35 am [add a comment]
Sounds tasty!
- steve 4-20-2010 5:25 am [add a comment]
very good sdb! winged w/ a life time of prep.
- bill 4-20-2010 12:42 pm [add a comment]
in spain they are treated like any clam, tia pol did a great version when the original chef was there, tender garlic-y....below sounds like a fun way
Steamed Razor Clams with Chili, Ginger and Vermouth
1 kg large razor clams, rinsed thoroughly and drained
1/2 cup dry white vermouth
5 cm (2 inch) length fresh ginger, peeled and julienned
3 cloves garlic, peeled and chopped
1 fresh red chili, seeded and julienned (I used bird's eye chilies for more bite)
1 Tbsp light soy sauce (or to taste)
A generous handful tender watercress sprigs, thoroughly rinsed and drained
Combine vermouth and clams and allow to steep in a large bowl for about 5 minutes. Drain clams (reserving vermouth) and steam over fiercely boiling water for 5 minutes only. Do not overcook, or the they will turn rubbery. Remove from steamer when done. Do not discard clam juices.
Heat about 1 tablespoon light vegetable oil in a wok and when hot, fry the ginger until browned. Add the garlic and stir until fragrant, ensuring garlic doesn't burn.
Add chilies, soy sauce, reserved vermouth, clams and clam juices to the wok and stir everything together, keeping the heat high. Once the broth simmers, turn off heat.
Dish out clams and garnish with the sprigs of watercress. I additionally garnished this with some extra crisp fried julienned ginger. Serve with white rice, or over soup noodles.
- Skinny 4-20-2010 2:36 pm [add a comment]
Remember that live lobster crawling over the fish and ice in the case? I love that place.
- steve 4-19-2010 1:30 am [add a comment]
ok, we do a DMT night out there in summer, fish and rose than beer etc after, adding to the 2010 do do list, kids included:>)
- Skinny 4-19-2010 12:20 pm [add a comment]
finally made it last night, we were 8 and ate and ate outdoors and it was so much fun
w/ BYOB (we did lugurian wines) and with nice tip (inc a full B of wine) we were $30PP so ready to go back again this summer anytime (great salad too)
did the beer garden too which was fun but felt the taps were not so clean'd so the beers were funky (something people whom know beer well know more about but it was clear last night)
- Skinny 6-26-2010 1:52 pm [add a comment]
we ate
apps: 2 salads (green and greek), grilled octupus, fried squid, fried whiting
mains: grilled whole grouper, whole flounder, and a greek fish + fried sand shark (sides of dandylion, broc rabe and lemon potatoes)
- Skinny 6-26-2010 2:01 pm [add a comment]