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Thanksgiving Cocktails

November 21, 2011 by 3 Comments

I don’t know about you but I love Cocktails. Thanksgiving is one of those days where I love to plan out some good spirits to enjoy throughout the day. Since I’ve already shared my Thanskgiving Must Haves with you, I wanted to share my cocktail menu!

As always, wake-up time requires some good coffee! I’ll probably get out my french press and enjoy some delicious Kona Coffee that I picked up a few weeks ago. Who knows, maybe some Baileys will find its way into my mug? :)

Next up…Blood Orange Mimosas. All morning long. Our favorite thing to do is watch the parade while sipping on Mimosas! I just fill the champagne glass up 2/3 of the way with champagne, and top it off with a little bit of freshly squeezed Blood Orange juice. You don’t want to dilute the champagne too much, lol. Then I garnish with a slice of a Blood Orange.

This year we will have two featured cocktails, all from the wonderful Sunny Anderson! I’ve tasted these cocktails at her Sliders Party at the Atlantic City Food and Wine Festival, and they were out of this world!

Sunny’s Brooklyn Iced Tea

Ingredients

  • 6 ounces limoncello (recommended: Toschi Italian Lemon Liqueur)
  • 3 ounces dark rum
  • 3 ounces tequila
  • 1 (24-ounce) bottle sweetened iced tea
  • Ice
  • Lemon slices, to garnish

Directions

Pour the limoncello, rum, tequila and tea into a pitcher filled with ice and stir vigorously. Serve in ice filled highball glasses with a straw. Garnish with a lemon slice on the rim.

My tip – I like to freeze some lemon slices and then throw one in – it not only gives it some great flavor, but keeps it cold without watering it down!

Mr. Curly Fry is a HUGE fan of this cocktail. It’s his absolute favorite. So I knew I had to make it for Thanksgiving. I enjoy it very much myself. Since this is definitely a One Curly Fry Fave, we always keep these ingredients on hand!

Bourbon Cider Twist

Ingredients

  • 3 cups apple cider
  • 8 ounces (1 cup) bourbon
  • 1/4 cup fresh lime juice
  • Lime wedges, for garnish
  • Ice, as needed

Directions

Add the apple cider, bourbon, and the lime juice to a pitcher and stir. Pour over ice. Serve with a lime wedge.

I had this cocktail at the latest Sliders party and it was delicious! I knew it definitely had to make the cut for the Thanksgiving Cocktails!! I’ll probably freeze a few lime wedges for the garnish!

What Cocktails are making their way to your Thanksgiving table this year?

Filed Under: Atlantic City Wine and Food Festival, Beverages, Cocktails, Food Network, Recipes, Sunny Anderson, Travel · Tagged With: , , , , , , ,

Souper Bowl Sunday ['11] ~ Week Nine

November 7, 2011 by 1 Comment

I was looking for some Comfort Food, and it occurred to me that I saw a recipe from Tyler Florence for Chicken and Dumplings. I remember that it got some rave reviews so I decided that I’d make that. You see, I’ve never had Chicken and Dumplings before, so this was something new for me to try.  I knew that I couldn’t go wrong if I was making my own stock, so I decided to follow his recipe from the very beginning.

Chicken and Stock:

  • 1 (3 to 31/2 pound) whole organic chicken
  • 2 bay leaves
  • 6 sprigs thyme
  • 4 to 5 black peppercorns
  • 1 head garlic, split through the equator
  • 2 tablespoons salt

Buttermilk-Chive Dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup chopped chives
  • 3/4 to 1 cup buttermilk

Sauce:

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 1 cup frozen peas
  • 1 cup frozen pearl onions
  • 1/4 cup heavy cream
  • Freshly ground black pepper, for garnish
  • Chopped chives, for garnish

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water.

Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks. When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces – the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Sift the dry ingredients together in a large bowl.

In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together.

Pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce:

In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.

Stir in the flour to make a roux.

Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer.


 Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture.

The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

Okay…I’ve got to be honest here. I really wasn’t a huge fan of this. The Dumplings…were just so bland. They really didn’t have much flavor at all. I was a quite disappointed. I added a little bit of Penzeys Chicken Soup base to the sauce part because I thought it could use some extra flavor. I don’t know. I think this would be a good base for Chicken Pot Pie…but I just wasn’t diggin’ the dumplings.

I added some onion, shallot, carrot and celery to the chicken stock. I also had to add a corn starch mixture to the sauce to thicken it, because the roux at the beginning just didn’t cut it.  And those pearl onions? I would definitely leave those out the next time. I wasn’t a fan of them at all. And we always leave peas out because we do not care for them.

So I would have to say that this week’s recipe was a bit of a disappointment. I wasn’t happy with how it turned out.

Next week is one curly fry’s BYE WEEK, so we’ll see you in two weeks!

Filed Under: Food Network, Poultry, Recipes, Souper Bowl Sunday, Soups and Stews, Tyler Florence · Tagged With: , , , , , , , , , ,

GIVEAWAY: 2 Tickets to the 2011 Philadelphia Food & Wine Festival!

October 11, 2011 by 8 Comments

THIS CONTEST IS OVER.

Now you know how much I love Food and Wine Festivals! This year I went to South Beach Food and Wine Festival as well the Atlantic City Food and Wine Festival. The Philadelphia Food and Wine Festival is almost here, and this one is right in my back yard! There will be some familiar faces there as well as some new ones!

Eat, drink and shop at this year’s Philadelphia Food & Wine Festival featuring more than 100 stations showcasing the finest foods, wines, ales, liquors and more from world renowned restaurants and brands, culinary demonstrations by celebrity chefs, beer and wine seminars that will both educate and delight, and more to be held at the Valley Forge Convention Center, from October 21st through October 23rd, 2011.

Showcasing an array of national and local culinary talent Ted Allen, host of Food Network’s Chopped; Bravo Top Chef All Star, Mike Isabella; and Food Network Iron Chef Jose Garces. Some of the highlights include:

  • Grand Market, the focal point of the event featuring 3 days of a tasting frenzy.  Stroll the aisles and sample food and wine from local, regional and national Food Purveyors.
  • VIP Cocktail Party at the Bahama Breeze Island Grille in King of Prussia on Saturday, October 22nd at 7:00 pm. Meet and mingle with the chefs while you enjoy complimentary beer, wines, and hors d’oeuvres.
  • Chefs on Stage series featuring Ted Allen, Mike Isabella and Jose Garces.
  • Live culinary demonstrations throughout the three-day festival from national and local culinary talent
  • Special appearance by legendary Alaskan Crabber Russell Newberry of “Dangerous Deckhands”
  • Wine Seminars by the “Wine-tertainer,” Philip Silverstone and Pinot Boutique
  • Beer Seminars by award winning author and host of Still Crazy after All These Beers, Gary Monterosso

The Festival runs from Friday, October 21st from 4:00 pm to 8:00 pm, Saturday, October 22nd from 11:00 am to 7:00 pm and Sunday, October 23rd from 11:00 am to 3:00 pm Tickets for the 2011 Philadelphia Food & Wine Festival are available starting at only $30 in advance ($40 at the door).  Children 6-12 are $5.  Children under 6 are free.  Seminars, Chefs on Stage series and VIP Cocktail Party are additional.

I’ve got something special for my readers. Tickets to the show can be purchased here. Enter in the exclusive discount code “FOODIE” and you will receive 10% off the ticket price. But that’s not all! I’m giving away TWO TICKETS (General Admission) to the show to one lucky reader! They will get to enjoy the festival on the one day of their choice.

HOW TO ENTER:

Please leave a blog comment on this post telling me which culinary talent you most want to see at the Philadelphia Food and Wine Festival.

For BONUS ENTRIES, please leave a SEPARATE comment for each additional entry letting me know you’ve done any of these:

1)      Follow me on Twitter;

2)       Tweet about the giveaway “I entered @one_curly_fry’s giveaway to win tickets to @foodandwineshow in #Philadelphia!  http://bit.ly/oMBVov“

3)      Subscribe to email updates at the top of the left sidebar;

4)      Blog about this giveaway on your blog.

5)       “Like” one curly fry’s Facebook Page.

This contest will run until Wednesday October 19th at 12pm (Eastern) and a winner will be chosen by random.org. The winner will be announced by 1:00 pm (Eastern).

Good luck!

Filed Under: Food Network, Giveaway, Jose Garces, Philadelphia, Philadelphia Food and Wine Festival, Travel · Tagged With: , , , , , , , , , , , , , , , , , ,

Souper Bowl Sunday ['11] ~ Week Three

September 26, 2011 by Leave a Comment

I’ve been feeling under the weather this past week, so I figured the perfect soup to make would be some sort of Chicken Noodle Soup. I came across Tyler Florence’s recipe for Chicken Noodle Ramen Soup, and knew that I had to make it.  I grew up eating what I called “Oodles of Noodles”  (Ramen Noodles) and I still enjoy them to this day. I guess that’s because they were never a staple meal when I was in college. :)   But this soup is very good and so simple (and quick) – you’ve gotta try it!

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into ½-inch-thick slices
  • 2 celery ribs, cut in half lengthwise then cut crosswise into ½-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1 quart organic chicken stock
  • Kosher salt and freshly ground black pepper
  • 8 ounces instant Ramen noodles
  • 1½ cups shredded cooked chicken
  • 1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, bay leaf and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil.

Add the Ramen noodles and simmer for 3 minutes until tender.

Fold in the chicken, and continue to simmer for another couple of minutes to heat through.


Sprinkle with chopped parsley before serving.

There was one thing I wanted to note regarding the Ramen noodles. Since I doubled the recipe, I was going to use the noodles from 6 packs of Ramen noodles, but  after putting 4 packs of noodles in, I didn’t want to put in any more. There was plenty there (in my opinion) so I left it at 4 packs.

Well as you can see this is a very simple recipe. I ended up roasting a chicken in the crock pot and using that for the soup. Roasted chicken always packs so much extra flavor and I love using it whenever I can.  It worked out perfectly. I also doubled all of the ingredients because I wanted leftovers.  I think it’s very important to use the fresh herbs here, and not dried. This is a delicious, fresh soup that can be made in no time.

 

Filed Under: Food Network, Poultry, Recipes, Souper Bowl Sunday, Soups and Stews, Tyler Florence · Tagged With: , , , , , , , , , ,

Souper Bowl Sunday ['11] ~ Week Two

September 19, 2011 by 1 Comment

This weekend actually felt like Fall, which is always a bonus in my book! I loved being able to have the air conditioning turned off, and the windows open. This week’s Souper Bowl Sunday recipe is a Shrimp Bisque recipe from Tyler Florence.  I love seafood, and a nice creamy soup, so I thought this was the perfect recipe to try!

 

  • 1 1/2 pounds shrimp, shelled and deveined, shells reserved
  • Extra-virgin olive oil
  • 1 stick (8 tablespoons) unsalted butter
  • 2 leeks, trimmed, halved lengthwise, and rinsed well
  • 3 stalks celery, cut into big chunks
  • 2 carrots, cut into big chunks
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 strips orange zest
  • 2 tablespoons tomato paste
  • 1/4 cup brandy
  • 3 tablespoons all-purpose flour
  • 4 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • Finely grated orange zest, for garnish
  • Finely chopped fresh chives, for garnish

 

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.

Add Olive Oil and then Butter

Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

Stir it all together

Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides.

Add Brandy

Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.

Add Water (or Seafood Stock)

Add the cream and bring to a boil.

Bring Cream to a boil

Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.

Simmer for 30 minutes or until thickened

Strain into a clean pot and season with salt and pepper.

Strain the Bisque – nice & smooth!

Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

 

I usually make some sort of change to the recipe, and this was no exception. Except that this time I only made two changes! I usually change up a bunch of things, but I really like the way this recipe was written. One change that I made had to do with the cream. It calls for 4 cups of heavy cream. I decided to use 2 cups of heavy cream and 2 cups of light cream. I’ve had luck in the past with making this change, so I figured I’d try it out here. The second thing I did differently had to do with the water that you add. I added some seafood stock (made with Penzeys Seafood Soup Base)  in place of the water because I figured it would give that extra depth. I ended up adding in 1 1/2 cups, and that seemed to work out well.

I really loved the flavor that the orange zest gave it. It was very subtle, but it added a lot of flavor, if that makes any sense. I definitely wouldn’t skip that part. At first I thought it sounded kind of odd, but I wanted to try it. And I’m so glad that I did. I loved it. This Shrimp Bisque really was delicious. I loved how creamy and flavorful it was. I would say the biggest pain in the butt was straining the soup, but it’s something that really has to be done. It’s not difficult to do, it’s just a little time consuming. But it’s definitely worth it in the end.

I want to try this recipe but doing a Lobster Bisque. I’ll definitely share it with you all when I do.

Filed Under: Food Network, Penzeys, Recipes, Seafood, Souper Bowl Sunday, Soups and Stews, Tyler Florence · Tagged With: , , , , , , , , , , , ,

Kicking off the Football Season with Souper Bowl Sunday!

September 12, 2011 by 2 Comments

It’s so hard to believe that it’s that time again – Souper Bowl Sunday!  Last year I started this recipe series in the middle of the NFL football season, and I decided to do it again this year but start it from the beginning!  Every Sunday I will choose a Soup or Stew recipe and share it with you. As usual I’ll let you know what kind of changes I make, how it turned out, show you a picture, etc. There’s nothing better than to have a hearty soup on a cool, crisp fall day.  And how wonderful is it to have a tasty soup waiting for you when you come inside from shoveling snow in the winter? We’re kicking off Souper Bowl Sunday 2011 with  Meatball Soup. This recipe is from Emeril Lagasse.

 

  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped celery
  • 2 cloves garlic, chopped
  • 1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice (or Tomato Puree *see note at the bottom*)
  • 2 tablespoons tomato paste
  • 2 (14-ounce) cans reduced-sodium beef broth (+ 1 cup)
  • 1/4 teaspoon Emeril’s Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
  • 1/2 teaspoon salt, plus 1/2 teaspoon
  • 3/4 pound ground beef
  • 1/4 pound ground pork
  • 2 large eggs, lightly beaten
  • 1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional
  • 1/4 cup Italian-style bread crumbs (I used Panko and it worked out fine)
  • 1/2 cup ditalini or other small pasta shape for soups (I used 3/4 cup)
  • 3 cups baby spinach leaves (I used an entire 10 oz bag)
  • 2 tablespoons chopped fresh basil leaves (I didn’t use this)

 

Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.

While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.

Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.

Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.

Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

My Changes / My Thoughts…

I decided that I wanted to cook the meatballs before putting them into the soup.  I sauteed them in a bit of olive oil and garlic.  I was just nervous that they’d fall apart if I cooked them in the broth. I also made them a little smaller than the recipe stated. I used a little more than a teaspoon for each ball, as opposed to the recipe that called for them to be tablespoon sized.  I’m very happy I made them smaller. Next time I may just go with one level teaspoon so that they are tiny balls! I also went with a Beef/Veal/Pork mix (meatball mix) for the meats instead of just Beef/Pork. But the only reason I did that is because I could buy it all in one pack (for cheaper) as opposed to buying the Beef and Pork separately.

I also sauteed the spinach in some olive oil with some garlic, salt and pepper. It’s so flavorful that way, that I knew it would add some extra flavor and depth to the soup.

I cooked the Ditalini pasta (I used 3/4 cup) for a few minutes separately and then added it into the soup. I read some reviews that said the pasta soaks up a lot of the tasty broth, so I opted to cook it separately. But if you do this, don’t cook it too long. You don’t want it to get mushy in the soup. I’m happy with the results that I got.

So….I thought I bought a large can of the whole tomatoes. But when I went to open the can, I noticed that I bought Tomato Puree. Oops.  So I went with it. I added in the Tomato Puree, and I have to say that it worked out. Since I’ve never had it with the whole tomatoes crushed up I’m not sure if my soup was “wrong,” but it all worked out in the end!   I also added extra beef broth; about 1 cup more than the recipe called for. Many people that wrote reviews for the soup said there wasn’t enough broth. So I made some adjustments.

I also added in some extra salt. I didn’t find that it was salty enough. I also added in a little bit of brown sugar for a hint of sweetness and I loved how it came out.  I probably added in about one tablespoon or so.

We really enjoyed this soup. It pretty much tasted like a deconstructed lasagna – in soup form. The Parmesan Cheese sprinkled on top gives it that extra boost of flavor and I highly recommend it. I didn’t miss the basil at all, although I’m sure it would be very good with it.

So I would say that this Meatball Soup was definitely a touchdown! I’d make it again.

Filed Under: Emeril Lagasse, Food Network, Recipes, Souper Bowl Sunday, Soups and Stews · Tagged With: , , , , , , ,

New York City Wine and Food Festival ~ September 29 – October 2, 2011

September 8, 2011 by Leave a Comment

So you know I’m all about the Food and Wine Festivals! They are so much fun and it’s a great place to meet new people. I’ve been to some amazing events at both the Atlantic City Wine and Festival and the South Beach Wine and Food Festival.  It’s almost New York City Wine and Food Festival time! Can you believe it’s coming up so quickly?!

The Festival runs from September 29th through October 2, 2011. There are still tickets available to many events, so be sure to get yours before they sell out!

These are the top 5 events (in no particular order) that I think look amazing:

Rock & Bowl with Anne Burrell

Chef Anne Burrell, host of Food Network’s Secrets of a Restaurant Chef and Worst Cooks in America, is celebrating the release of her very first publishing endeavor, Cook Like A Rock Star, with an over-the-top bash at Lucky Strike, the most luxurious bowling establishment in the city. All guests will get a free copy of Cook Like A Rock Star while competing for lucious prizes and the right to be crowned the first Rock and Bowl champion. Side bets will be taking place inside Lucky Strike’s vast billiard parlor, while a full bar will help quench your thirst as you pursue spares, strikes, and turkeys. Recipes from Cook Like A Rock Star are the featured food.This night of mingling, snacking, sipping, and bowling is sure to be unforgettable, especially with Anne Burrell as the life of the party!

How much fun does that sound?! It’s sure to be a great time!

The Neelys’ Brunch

Food Network’s favorite married couple The Neelys are excited to welcome patrons to their brand new NYC establishment, Neely’s BBQ Parlor, on the Upper East Side. This spectacular southern family-style Jazz Brunch will feature Memphis-style BBQ favorites like slow roasted half chicken and wet glazed port ribs. This is the first restaurant for Pat & Gina outside of their home base of Tennessee. The Neelys’ Brunch will combine sassiness, cocktails, Jazz, champagne and BBQ into a splendid mid-morning affair.

Who doesn’t love some good BBQ?!

Godiva Chocolatier presents SWEET sponsored by Absolut Vodka and Brancott Estate hosted by Sandra Lee

Now in its fifth year, the event that put the Festival on the map is taking the N train downtown to a new venue for an even SWEETER 2011 experience. Godiva Chocolatier presents SWEET sponsored by Absolut Vodka and Brancott Estate hosted by Sandra Lee has relocated to 82 Mercer, a one-of-a-kind Soho locale where pastry chefs and bakeries from across the city will showcase their most scrumptious desserts. Godiva Senior Chef Chocolatier David Funaro will showcase a new dessert inspired by Godiva’s newest truffle piece Chocolate Éclair from its soon to be launched Ultimate Dessert Truffles Collection. From sultry cupcakes to sexy crème brulee, Sandra Lee, of the hit Food Network show Semi-Homemade Cooking, will bring guests into her nectarous sanctuary filled with sugary sensations, candy creations, caramel clusters and much more at this one and only late night dessert party. Just like the hostess herself, this night is always filled with arousing, decadent creations.

I’m all about the desserts so you know this is right up my alley!

George Stone Crab at Dream Beach with Host Claire Robinson

Join Miami favorite, George Stone Crab and Food Network star and host, Claire Robinson, to watch the sun set on the city and the New York City Wine & Food Festival. Seasonal stone crabs, sumptuous sides and delicious cocktails while sitting poolside at The Dream Downtown will have you mistaking the Meatpacking District for Miami.

Stone Crabs and Cocktails?! Yes, please!

Party in Guy’s Garage

Food Network Superstar Guy Fieri wants you to celebrate like your parents are out of town. You’ll need a can of Red Bull for Party in Guy’s Garage: The Festival Closing Party. This night is one part 16 Candles and one part Porky’s mixed with vodka-inspired cocktails, beer trucks, and finger-lickin’ foods to help you rock out way past curfew. The Ronald Reagans 80s Tribute Band will deliver the tunes as clips from some of your favorite movies play in the backdrop of Highline Stages, the newest venue in the Festival’s official home of the Meatpacking District. As with any Guy party, the energy will be intensely electric –making you wish the Festival did not have to come to a close. Casual, funky dress required—torn jeans and t-shirts preferred. So whether you’re an athlete, a basket case, a princess or a geek all are welcome to attend this late-night Breakfast Club.

No explanation needed. This sounds like a blast!

Filed Under: Atlantic City Wine and Food Festival, Food Network, Food Network Chefs, New York City Wine and Food Festival, SOBE 2011, South Beach Food & Wine Festival, Travel · Tagged With: , , , , , , , , ,

Atlantic City Wine & Food Festival: Guy’s Big Bite Brunch

August 4, 2011 by 3 Comments

So this past weekend was the Atlantic City Wine & Food Festival in Atlantic City, New Jersey. I had the chance to attend four different events: Guy’s Cheese Steak Battle, Guy’s Big Bite Brunch, Sunny Anderson’s Sliders Party, and the Sweet & Stylish Party. Last year I had the opportunity to attend the Sliders Party and Sweet & Stylish Party. They were so much fun that we were sure to add them to our agenda this year. But we also wanted to attend a couple of new events.

Last year I had an opportunity to attend the Neely’s Gospel Brunch, which was buffet style. So I wasn’t really sure what to expect from Guy’s Brunch. But before I get into my review of the brunch, I want to give a shout out to someone on Facebook, Barbara. My friend and I were interested in going to Guy’s Big Bite Brunch, but tickets were SOLD OUT!  Someone else had commented on the fact that it was sold out on Atlantic City Food & Wine’s Facebook page and I also mentioned that I was interested in going but there weren’t any tickets left. Barbara sent me a Facebook message stating that she had tickets but something came up and she couldn’t attend, would I like to buy the tickets from her? Of course I said yes! I thought it was so nice of her to contact me about the tickets and send them to me. So Barbara, if you’re out there – thanks so much! I really appreciate it!

So…back to the brunch. You have to know it’s going to be outstanding when they hand you a Mimosa (or Bloody Mary, whichever you choose) before you even sit down!

mimosa

And then check out this view…is it magnificent or what?!

So we were seated at an empty table. We weren’t sure how it was going to work…would we get our own table? Would they seat two other people with us? It turned out that they sat a couple, about our age, at our table. We lucked out. They were very nice and the conversation just flowed. It was a married couple that was from Wilmington, Delaware. We were happy to be seated with people we had something in common with. And they loved Mimosas as much as we did. We definitely kept our waiter Maurico busy!

Once we sat down, we were bombarded with forks!

With all of those forks at our place setting, we realized that we must be getting all of those items on the menu! We were ready to dig in!

Course 1: Atlantic Grill Breakfast Pastries with Whipped Maple Butter

I had just enough time for a tiny little pastry. I didn’t get a picture of it though.

Course 2: “Claudio’s” Buffalo Mozzarella and “Masters Farm” Jersey Fresh Tomatoes


This dish was absolutely amazing. The Jersey Tomatoes were fresh, juicy and flavorful, and the Buffalo Mozzarella was plentiful. The Balsamic Reduction had the perfect sweetness. This was definitely a great way to start off brunch!

Course 3: Cajun Fettuccini Alfredo


This Cajun Fettuccini (their spelling!) was amazing. It was creamy and not too spicy, which is great because I’m not a fan of spicy foods. The pasta was cooked perfectly. I couldn’t believe how much chicken they gave you! It was so juicy and tender, it just melted in your mouth. The Parmesan & green onions that were sprinkled on it took it to the next level. It just added an extra layer of flavor that made your taste buds dance.

Course 4: “Steak and Egg” – Grilled Filet Mignon, Poached Farm Egg, Homemade English Muffin, Chorizo Hollandaise


I was definitely looking forward to the Steak and Eggs, but I was a bit nervous about the Filet. You see, my meat has to be well done, and Filet usually isn’t. So I cut into the steak and I swore I heard a “Mooooooo!” It wasn’t even a little pink to me, it was kinda red! So I skipped that part and focused on the Poached Egg (which was delicious!) and the Chorizo Hollandaise sauce that I’d love to drink by the gallon! As Guy would say, that sauce was off da hook! And I loved how they weren’t stingy with it! The Homemade English Muffin was soft, tender and chewy. It was the perfect vehicle to sop up that Chorizo Hollandaise!

Course 5: “Guys” Baltimore Bad Boy Sandwich and Crispy Potato Flauta


I’m a huge fan of Rye bread, so I liked this sandwich before I even tasted it. It was a beef sandwich and it was very flavorful. It had a horseradish type sauce on it that kicked it up a notch. I enjoyed it very much, although part of me desired some cheese on it. But I guess that’s not how they roll in Baltimore, lol!

As for the Potato Flauta…I did not eat that. Once I heard what was in it (Black beans, etc) and saw the sauce on it, I wasn’t interested! But everyone else at the table that ate it seemed to enjoy it.

Course 6: “Guy’s Big Bite” French Toast


I must admit that this was one of the dishes I was most excited for when I read the menu. I love me some French Toast and I was so interested to see what kind of spin Guy would put on it. When they set the plate in front of me, I couldn’t wait to dig in. I tasted a piece of banana, expecting something on the sweeter side. But it wasn’t really sweet at all. It was more lemony than anything. I was looking forward to a sweet, velvety maple syrup, but it wasn’t that at all. It was heavy on the acid/citrus side and I was disappointed. This actually turned out to be my least favorite dish on the menu.

Course 7: Pretzel Crusted Chocolate Covered Strawberries


Well look at that! The Pretzel Crusted Chocolate Covered Strawberry was delicious! They came two on a plate, but sadly each person only got one (whaaaaaaat?! I have to share?!), but this is something you can easily make at home.  I love chocolate covered pretzels…it combines the sweet and salty flavors and never disappoints. Just add in a strawberry and it’s even better!  This was the perfect way to end the brunch. It was nice and light, not too heavy. Because after all of those different courses, I was pretty full! And don’t forget the Mimosas – I think everyone at our table had at least 10!

So all in all, this was an amazing event. I’m so happy I had the opportunity to attend, and if they offer this next year I’ll definitely buy tickets right away.

Filed Under: Atlantic City Wine and Food Festival, Brunch, Food Network, Food Network Chefs, Reviews, Travel · Tagged With: , , , , , , ,

5 Ingredient Friday: Cherry Pie

July 8, 2011 by 2 Comments

This week’s 5 Ingredient Friday recipe was inspired by my Fruit Share from the CSA.  I got some sour cherries and I figured the perfect way to use them would be for Cherry Pie.  I wanted a recipe that was not very difficult and that didn’t require too many ingredients. I found a recipe on the Food Network’s web site and I saw that it had a lot of good reviews, so I figured I’d try it.  For this one I used refrigerated pie dough because I was short on time, but you can feel free to make your own if you want (although this wouldn’t be a 5 Ingredient recipe then! :) ) The original recipe calls for an optional ingredient, almond extract, but I’m not a fan of that stuff so I did not include it. So that’s how I got it to be 5 Ingredients.

Ingredients

  • 4 cups fresh or frozen tart cherries
  • 1 to 1 1/2 cups granulated sugar
  • 4 tablespoons cornstarch
  • Your favorite pie crust or pie dough recipe for 2 crust pie
  • 1 1/2 tablespoons butter, to dot
  • 1 tablespoon granulated sugar, to sprinkle

Directions

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Heat until the cherries lose a considerable amount of water

Add in the sugar & corn starch mixture; It will start to thicken

Prepare your pie crust in the dish

Pour filling into pie shell

Dot with butter

Place top crust on; fold it over and seal

Flute the edges

Cut some slits into the top to allow steam to escape

Bake for 50 minutes at 375 degrees

The middle of the pie; it held together very well

Let me just say how it was so hard to wait until dessert to try this pie. It was sitting there taunting me all day long. The pie was absolutely delicious. I loved how it turned out. It was the perfect sweetness, and it had a wonderful consistency. It was truly a very simple recipe to follow. The recipe online mentions that it’s an intermediate level, but I don’t agree with that. It was very easy! The filling thickened up perfectly and I didn’t have to make any changes to the recipe.  I think you could probably use this recipe as a guide for any fruit based pie – I would probably just adjust the sugar. If you’re using Raspberries or Blueberries, they aren’t going to be as tart as sour cherries, ya know?

This is the perfect pie to take to a summer barbecue!

Filed Under: 5 Ingredient Friday, Dessert, Desserts, Food Network, Recipes · Tagged With: , , , ,

Sunny Anderson’s Baked Purple Mash

July 7, 2011 by 2 Comments

I was shopping in Reading Terminal Market over the weekend and I was so excited when I came across Purple Potatoes! When I saw them I knew I had to get them so I could make Sunny Anderson’s Baked Purple Mash. She made this dish on the Comforting Classics episode of her show Cooking for Real and it looked absolutely delicious!

Ingredients

  • 3 tablespoons butter, divided
  • 3 pounds purple new potatoes, halved
  • 3 cloves garlic, smashed
  • Salt and freshly ground black pepper
  • 3/4 cup heavy cream, warmed
  • 1 cup plus 2 tablespoons shredded pepper jack cheese
  • 1/2 cup shredded Parmesan, divided
  • 1/4 cup panko breadcrumbs

Directions

Preheat the oven to 375 degrees F.

Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside.

In a large pot, add enough water to fill 3/4 of the way, and then add the potatoes, garlic and a hefty pinch of salt. Bring to a boil and cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth, but if you like it chunky, leave it chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven until the top is golden brown, about 20 minutes. Serve warm.

Let me just say how wonderful this was! I loved how creamy the mashed potatoes were. It was the perfect amount of cheese, and I loved the flavor that the garlic added.  Mine don’t look as purple compared to how Sunny’s turned out. Maybe her potatoes had more purple in them. :)

I served it with Flat Iron Steak and Corn on the Cob, and this meal was a huge hit!  I have these little personal Au Gratin dishes and I figured they would work out well for this recipe!  They turned out very good!

The only change I made to the recipe was that I substituted cheddar cheese for the pepper jack cheese. We are not pepper jack cheese people so I made a cheese substitution and it worked out very well.  I loved the crunchy topping! I’m a huge panko bread crumb fan (that’s all I keep in the house!) and so I was excited to see it listed in the recipe.

This recipe will definitely go in my recipe box to make again.

Filed Under: Food Network, Recipes, Side Dish, Sunny Anderson · Tagged With: , , , , , , , , , , ,
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