Harlem EatUp! Festival Kicks Off This Week
NEW YORK (CBSNewYork) -- The Harlem EatUp! Festival is a bold celebration of the neighborhood's food, art and culture.
The four-day event, which begins May 19, invites New Yorkers to see and taste all that Harlem has to offer.
Leticia "Skai" Young, chef at LoLo's Seafood Shack, gave CBS2 a preview of what to expect.
Click on the video player for more.
See below for the recipes.
For approximately six kale burgers
Smashed Potatoes
3 Medium or Large Yukon Potatoes
½ tsp whole cumin
½ tsp fresh ground ginger
½ tsp turmeric powder
½ tsp red chili pepper
Lemon juice
Salt
Boil three medium to large Yukon potatoes.
Peel & smash potatoes for a rough texture with a spatula. In a frying pan, heat a tablespoon of oil, when hot sizzle half teaspoon each of whole cumin, fresh ground ginger, turmeric powder, red chili pepper flakes, a squeeze of lemon and salt to taste. Add potatoes and mix with the spice mixture thoroughly. Keep aside.
Chickpea Batter
1 ½ chickpea flour
½ tsp turmeric powder
½ tsp Mango powder (if available)
½ tsp chopped cilantro
½ tsp fresh ground ginger
½ tsp fresh ground garlic
½ tsp red pepper flakes
½ tsp chaat masala spice
½ tsp whole sumin
½ tsp salt
Take one & half cups chickpea flour (gluten free and available online or at Indian grocery stores). Add half teaspoon each of turmeric powder, mango powder if available, chopped cilantro, fresh ground ginger & garlic, red pepper flakes, chaat masala spice mixture (Indian store or online), whole cumin and salt. Combine all the flour, spices and water to make a smooth batter of pancake consistency (mix well to remove lumps).
Kale Burger Patty
2 cups Kale, chopped and de-stemmed
6 Challah buns
Cilantro
In a separate bowl combine two cups of chopped de-stemmed Kale, with some fresh cilantro. Mix the kale with the seasoned boiled smashed potatoes and the batter to form a patty. Form kale burger patties in your palm & deep fry.
Serve burger on a warm toasted Challah bun layered with chopped avocadoes seasoned with salt & lime, shredded lettuce greens, pickled onions & your favorite sauce. At Chaiwali, the restaurant serves it with our own house-made cilantro chutney drizzled over the burger patty.
Soft Shell Crab + Bake (in a Johnny Cake)
Yields 4 servings
Recipe By Executive Chef Raymond Zamanta Mohan
Johnnycakes Recipe
1 ½ cups flour
¼ cup cornmeal
1 tablespoon baking powder
1 ½ tablespoons sugar
¼ teaspoon salt
1 tablespoon scallions, chopped
½ teaspoon fresh thyme, chopped
Oil, To Fry
1. Place all dry ingredients in a mixing bowl and mix together by hand.
2. Add 1/2 cup of water and knead the dough until it forms into a ball, then portion the dough into 4 balls of equal size.
3. Place the balls of dough on a pan and cover with plastic. Allow to rest for 1 hour at room temperature.
4. Flatten each ball of dough in a tortilla press. Heat the oil in large, cast-iron pot to 350°F and fry each for 3 to 4 minutes, flipping intermittently, until the cakes are golden brown.
5. Remove the cakes from the oil and let them rest and drain.
6. Once cooled, slice and fill each
Remoulade Sauce (make in advance)
1 cup mayo
Zest and juice of 2 lemons
½ Tablespoon capers chopped
½ Tablespoon pickle chopped
1. Mixed together ingredients well in a bowl
2. Reserve
Fried Softshell Crab + Bake
1 cup rice flour
1 Tablespoon Old Bay seasoning
4 soft shell crabs (primes the Size) clean cut the eyes and mouth off with a scissors
1 Cup shredded cabbage season with salt pepper and a little fresh lime juice
Tomato slice (one slice per sandwich)
4 strips of bacon cook crispy (reserve)
1. Mixed together flour and Old Bay seasoning and dust soft shell crab in the flour mixture
2. In a hot sauce pan, place some oil about ½ cup, be generous with the oil so it can crispy up the soft shell crab
3. Then add the crabs back side down (cook on medium heat until crispy-about three minutes per side)
4. Slice the Johnny cake open, place shredded cabbage, slice tomato,
5. Then place the soft shell crab, ½ tablespoon remoulade, 1 strip of bacon
