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!


Your prayers for a food blog created and maintained by two painfully handsome, polished young gentlemen have been answered.

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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Anyone else sick and tired of this cold, gloomy and miserably moist weather? We sure the hell are, but what separates us from all of you is that we had the forethought to start fermenting several jugs of homemade wine this summer for the inevitable winter doldrums, Ha! Us 1, you 0. In any case, we're staying local for these next few posts and if you have a problem with that, well, you can come fight us. We'll probably be passed out anyway.

Putnam and Classon is our destination, gluttony, our goal.

Trio of Chicken


           Click Image and Print this Recipe

Basic chicken fry:


  • 1/2f lb. chicken breast (get 1 large chunk)
  • 2 cups flour
  • 4 eggs beaten
  • 1 cup whole milk
  • Garlic powder
  • 2 cups vegetable oil
  • Salt
  • Dried Italian herbs
  • Method:

    Heat your vegetable oil in a small pan on medium heat (around 350 degrees).

    Mix flour, salt and herbs together in a large bowl, crack and beat the eggs in a second bowl and pour milk into a third.

    Align the bowls from left to right in this order: Milk, eggs, then flour to form your dredging station. Next, cut the chicken breast in to large long strips and dredge them until all are well covered in batter. Gently place your battered strips in the pan and fry those lil' bastards until they're golden brown.

    Now the 3 sauces!

  • BBQ Sauce:
  • 1 cup ketchup
  • 1/2 cup chipotle peppers
  • 3 tbs brown sugar
  • 1 tbs white vinegar
  • 1/2 cup chicken stock
  • Salt and pepper to taste
  • Ginger Pineapple Sauce:
  • 1 bottle ginger beer
  • 1 small can of diced pineapples
  • 1 tsp garlic powder
  • 1 tbs sugar
  • Juice of a lemon
  • Salt and pepper
  • Green Pepper Curry Sauce:
  • 2 green peppers
  • 1 jalepeno pepper
  • 2 tbs chili powder
  • 1 tbs curry paste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 cup chicken stock
  • Method:

    For your first two sauces, all you need to do is combine the ingredients in a pot, bring to a boil, and reduce.

    Then just keep warm and loose until service.

    The Green Pepper Curry is a bit different. First, core and blanch the green peppers in chicken stock. While they are still hot, blend them on high with some of the stock to form a nice smooth liquid. Return this green liquid to the pot and add in the other ingredients, boil this mixture and set it aside until you're ready to taste the pain (note: the longer you leave the jalepeno in the sauce the hotter it will become).

    Drizzle your sauces over the chicken and enjoy.

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