ABOUT CORNERSTORE

Our name is complicated but our mission is simple: seek out interesting corner stores, bodegas, "Deli/Grocery's" etc. and create gourmet dishes from their unique wares. Delicious delicacies derived from disparate delicatessens? (We sure love our alliterations.)

With consideration for our current national and personal economic state, we set out spending limit at $40 for all three recipes (combined). The meals we make have to feed six people, and all of the plating for our pictures is purchased from the salvation army, because here at Cornerstore, we like giving back.

We aim to use your suggestions as our compass, so, if you have any bright ideas on where we should go/what we should cook (or if you just want to say hi) don't hesitate to drop us a line!

ABOUT US

Your prayers for a food blog created and maintained by two painfully handsome, polished young gentlemen have been answered. The two blindingly chiseled chaps we speak of are ourselves; Devon "does this camera make me look fat?" Knight and Jason "is that my finger or the sausage?" Isch.

Cornerstore Restaurateur is our illegitimate brain child, a child spawned from countless scribbled-on bills, receipts, overdue student loan notices and, of course, a handful of inebriated arguments between its creators.


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LINKS

www.republicbrooklyn.com
www.bloomwire.com
www.granddakar.com
www.meltnyc.com
www.johnnydoit.com
www.makingsundaysauce.com
www.andrewscrivani.com


The Cornerstore Chefs Will Cook For Me?

That's right sir/ ma'am, to prove that we are humans and not culinary automatrons we´re offering our live services (sorry ladies, cooking only). If you´re interested in having the Cornerstore Chefs cook for you, just shoot us an email to Chefs@cornerstore.com with the subject line "Cook for Me".



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WELCOME TO CORNER STORE!

It's that time of year! The most wonderful time? Debatable. Well, between the awkward relative encounters, capricious weather and copious amounts of alcohol consumed to deal with both, we're betting you're not going to have much relaxing time to yourself and DAMMIT that's what you really need right now! So smash that shitty gingerbread replica of your apartment your little cousin slaved meticulously over in his art class, kick old man winter square in his icicles and spend some quality time with your stove! 

For this special holiday recipe we headed to Greenpoint to gather ingredients for our take on a Christmas classic which we have lovingly dubbed "Sinfully Spiced Festivus Spam". Set your taste buds to "Interesting". 

Sinfully Spiced Festivus Spam 

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           Click Image and Print this Recipe

Ingredients:

  • 2 Large Cans of Spam
  • 1 Small Jar Maraschino Cherries
  • 1 Can Sliced Pineapple
  • 1 Can Carrots
  • 1 White Onion
  • 2 Potatoes
  • 1 Deli Roll
  • 2 tsp. Nutmeg
  • 1/2 tsp. Ground Clove
  • 2oz Honey
  • 1 12oz Can of ChickenStock

    • Method:

    Preheat Oven to 350 degrees.

    With a spoon, hollow out a large cavity in both bricks of Spam and dice up the scraps. Set your hollowed out Spam cubes aside.  

    Finely dice half the onion and combine with Spam scraps.  

    Take your deli roll and throw it into a blender. Pulse blend until the roll has become nice and crumbly. Once you have achieved a higher state of crumbyness, mix breadcrumbs, onion and chopped Spam scraps. Toss your mixture into a pan on medium to low heat. Toss ingredients in saute pan regularly to brown everything evenly. Once the stuffing has browned a bit, throw a little chicken stock into the pan to fluff the stuffing, fluff, fluff, fluff ya' stuffin' (we smell a hit single).

    Take the stuffing and fill the two cavities of the Spam, unite your Spams stuffing-side-in and pin them in place using toothpicks. As for the outside, alternate pineapples and cherries for that tradional look, again using toothpicks to hold them in place. 

    Rough chop carrots and potatoes, put them in a braising pot and put the Spam in the middle. 

    Drizzle the honey over top of the Spam and dust the entire pot of ingredients with the nutmeg and ground clove. Cover the pot and throw it into the oven for an hour and a half, basting regularly. After the Spam has been in the oven for an hour and a half remove the cover and throw it back in the oven for another half hour to 45 minutes to brown the outside of the Spam. 

    Remove the Spam from the oven, slice and enjoy! 

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