TASTEFUL TUESDAY

"There is no love sincerer than the love of food"

                             -George Shaw

Introducing S E A

Who said everything with style and good food has to be in Manhattan?!! They were wrong.  Welcome to Brooklyn, Williamsburg that is.  This trendy Thai food restaurant is no kept secret anymore.  With their flavorsome menu and art deco decor it's no wonder it's credibility is streaming through the grapevine.

First Opening in 2002 it has been a hit from the first day opening.  Besides serving as a scenery for various movies. shows, and shoots it is serving the appetites of those in favor of delectable Thai cuisine.  

Their menu features such delicacies as "Templed Steamed Dumplings" and our Fav "Golden Fritters".  For a main course you can choose from a Thai tradition of noodles such as the "Pad Thai" which is chicken & shrimp with noodle, egg, peanut, bean sprouts, and scallion or try their "Pattaya Noodle"

which is sauteed noodle with eggs, sesame, peanuts, scallion, and radish.  If wanting something other than noodles we recommend their flavorsome fried rice dished that you can choose from the following meats: chicken, tofu, beef, or shrimp.

Alongside a great meal, and did we mention for a bill that wont leave your pockets empty, the ambience in the restaurant as well as their bar is so sensual but very modern.  You will definitely be in awe as you dine in this spot.  Perfect for celebrations, nights out on the town, and impressive for a date.

Enjoy!!

~my kinda recipe~

grilled thai beef salad

Ingredients

·         1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick

·         3 tablespoons lime juice, divided

·         3 tablespoons low-sodium soy sauce

·         3 tablespoons canola oil

·         2 tablespoon brown sugar

·         1 teaspoon minced garlic

·         1 1/2 teaspoons minced ginger

·         1 1/4 teaspoons red curry paste or chili-garlic sauce

·         1/2 head red-leaf lettuce, torn (about 6 cups)

·         3 shallots, thinly sliced (about 1/2 cup), divided, for garnish

·         1/2 cup cilantro leaves, rinsed and dried

·         1 cup basil leaves, sliced into ribbons

Directions

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.