GREENPOINT, Brooklyn (WABC) --On this week's "Neighborhood Eats" we head to Brooklyn for some chic comfort food and a modern take on an ice cream parlor.
Ham and Sohla El-Waylly opened "Hail Mary" at 68 Greenpoint Avenue in Greenpoint, where they live. .
The front section is a throwback to an ice cream parlor, Sohla's family owns ice cream shops and she has a penchant for cake.
"I used to make birthday cake every day and I'd sing to myself. The birthday cake is the focus of our pastry program," Sohla said.
Their funfetti birthday cake comes with adult size sprinkles.
Ham oversees the cooking of comfort foods, with some twists in seasoning or presentation. from homemade Dorito chips to the deep fried burrata. They are an adult version of mozzarella sticks.
First he coats that ball of cheese first with flour, then with buttermilk spiked with Valentina's hot sauce, then through breadcrumbs, it's deep fried.
Meanwhile, he makes a marinara is of thinly sliced, fried garlic, crushed tomatoes and tomato, parsley and butter round it out.
The fried cheese is placed on the sauce and topped with shaved parmigian and snipped basil.
"We have a lot of regulars which is surprising since we just opened, it's really nice,"
Deep Fried Burrata Recipe
For the Burrata:
At least a 2.5 oz ball of burrata
1 cup all purpose flour
1 cup Progresso breadcrumbs
1 cup buttermilk dip (see below)
For Buttermilk dip:
1 cup buttermilk
1/2 cup milk
1/4 cup Valentina's hot sauce
(mix in bowl)
2 cups Vegetable or corn oil
Several leaves of basil (for garnish)
cup shave parmesan (for garnish)
1) Fill crockpot or deep, heavy pan halfway cooking oi heat to 375 degrees.
2) Place the all purpose flour in a separate bowl or tray and the breadcrumbs in another.
3) Place the burrata in the flour and dredge thoroughly, shake off excess. Using the same hand gently place it in the egg mixture. With your (soon to be) wet hand, submerge the burrata fully and ensure that the entire ball is moistened. With the same hand shake off the excess and gently place it in the breadcrumbs. With your dry hand roll the burrata until fully engulfed in breadcrumbs. Place on a tray lined with paper towels.
4) When ready to fry, gently lower the burrata in the oil and fry until golden brown, there should be signs of whey seepage. lay on a tray lined with paper towels and season with salt and freshly ground pepper.
For the Spicy Marinara:
5 garlic cloves, peeled, thinly sliced, use a mandolin if possible
1 tablespoon chile flakes (or more if more burn is desired)
2 tablespoons minced fresh parsley
4 tablespoon extra virgin olive oil
1 qt of canned, peeled tomatoes, crushed to a pulp by hand (you can use a glove, although it isn't preferred)
2 tablespoons unsalted butter
1) Place the olive oil in a wide pan and heat until it shimmers.
2) Add the garlic and keep swirling the pan until the edges of the garlic start to brown.
3) Immediately add the red chili flakes and count to
4) Add the tomatoes all at once, (beware of sputtering) and stir to incorporate all the ingredients. Let the mixture simmer until thickened and when you move a spoon across the bottom of the pan the sauce stays split as if you had the power of Moses.
5) Add the parsley and butter and stir to incorporate.
6) Season with salt and pepper
To serve the fried burrata:
1) Place the sauce at the bottom of your dish/ bowl of choice.
2) Burrata goes on top.
3) top with chaved parmigiana and snipped basil