Johnny Ad’s

We were lucky enough to squeeze in a visit to Johnny Ad’s on our way up to Provincetown. Our feast of fried belly clams and clam fritters was probably the best meal we had during the trip. Just like the Hamptons (or anywhere else with a captive audience of wealthy visitors, I guess), we found that Cape Cod has its share of high-priced, mediocre restaurants.

Johnny Ad’s, 910 Boston Post Road, Old Saybrook CT 06475

Some random CLE summer moments…

Grilling the day’s haul from the West Side Market.

Drinks at L’Albatros.

Kimchee mandoo

How I’ve missed you, dumplings from the little snack shop attached to Hanyang Supermarket.

15051 Northern Boulevard, Flushing NY 11354

Fun at Costceaux

I got a kick out of this. Just imagine Ripert’s reaction had he noticed the 250-pack tubs of MREs that are often available, or his response to the 6-person inflatable pool party raft (complete with cupholders) that forms a key component of the summer impulse buy aisle.

Hello, it’s me.

 

Green Chili Bhaji

Originally uploaded by warmleatherette

I guess I can add food blogging to the list of digital things that I fail at, along with managing fantasy basketball teams through an entire season and keeping a tumblr page going for more than a few weeks. Still, every now and then I get the urge to hold forth about things I like or post a photo of something delicious. A good example of the latter is these deep-fried green chilis from Sri Ganesh’s in Jersey City. I can assure you that as good as they look, they tasted even better.

I did not like this beer

Overpoweringly malty and syrupy. It might be an interesting addition to a boozy cake, though.

We make chorizo

The pound of ground pork that’s been hanging out in our freezer for a couple of months was put to good use this week. We picked a recipe from this site (“Chorizo Mexicano”), halved it, and added a couple of chopped Scotch bonnets for extra heat. Sadly, we had to omit the extra quarter pound of pork fat since we didn’t have any on hand. We also didn’t have the time to store it for a few days in a crock (nor did we really have a suitable crock). Still, the chorizo came out very well (if a bit leaner than we’re used to), and it was a really quick process – maybe 30 minutes from start to finish.