Archives for 2009

Spicy Bloody Mary with Prawn

September 27, 2009 By
Bloody Mary

Bloody Mary

Need a great drink idea for your next brunch?  This Spicy Bloody Mary with Prawn packs a ton of flavor and looks very stylish.

  • 2/3 cup top-quality tomato juice
  • 2 ounces top-shelf vodka, such as Nude Vodka
  • 1 teaspoon prepared horseradish
  • 6 dashes Tabasco Sauce
  • 1 teaspoon Lea & Perrins Worcestershire Sauce
  • Juice of 1/2 large lime
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1 celery stalk
  • 1 jumbo prawn, peeled and poached

Mix the first eight ingredients to combine.  Pour over ice in a tall glass and garnish with the celery stalk and the prawn.

Filed Under: Cocktails Tagged With: , , ,

Fall Wine and Cheese Mingle by the Northern NJ Wine Meetup Group

September 27, 2009 By

Join us for the Fall Wine and Cheese Mingle by the Northern NJ Wine Meetup Group: http://bit.ly/2gmt2b

Filed Under: Other Neat Things Tagged With: ,

Five Minute Chocolate Cake in a Mug

September 27, 2009 By
5-Minute Cake

5-Minute Cake

I won’t claim this is one of my original recipes, but it’s certainly original. Don’t curse me for giving you a chocolate outlet this simple and quick. Ingredients 4 Tablespoons flour 4 Tablespoons sugar 2 Tablespoons cocoa powder, preferable Dutch-processed 1 Egg 3 Tablespoons milk 3 Tablespoons vegetable oil Purchased chocolate syrup (optional) 1 Teaspoon mini chocolate chips (optional) 1 Large mug Instructions Stir flour, sugar and cocoa powder in the mug:

Dry ingredients

Dry ingredients

Add egg to the dry mixture, stirring to combine:

Add egg

Add egg

Pour in milk and oil, and mix well (add chocolate chips if using):

Wet ingredients and chips

Wet ingredients and chips

Place mug in microwave and ‘bake’ for 3 minutes on high (cake will rise above the rim of the mug):

Baking

Baking

Flip the contents of the mug onto a plate (add chocolate syrup if using) and enjoy!

Filed Under: Chocolate, Desserts Tagged With: , , ,

Five of My Favorite Simple Fall Recipes

September 22, 2009 By
  1. Vermont Cheddar Cheese Soup: This soup is perfect as the weather gets nippy and you begin craving comfort foods.
  2. Hot Spinach, Artichoke and Cheese Dip: Hosting a football party?  This tasty and simple dip will become a favorite of your friends and family.
  3. Slow Cooker French Dip Sandwiches: Start the slow cooker in the morning and have fantastic family-friendly sandwiches for dinner.
  4. Breakfast Portobello Mushrooms with Shiitakes: Having a Sunday brunch?  This is a sure crowd-pleaser.
  5. Chocolate Walnut Crumb Bar:  This popular bar’s crust is shortbread-like and its filling is rich and chocolaty.  Warning – addictive!
Filed Under: Other Neat Things Tagged With: , , , , , ,

Five Things I Love About the Wine Library

September 22, 2009 By
  1. The daily sales emails are full of bargains – real ones.
  2. The online ordering process is superior in every way: the selection is there; the process is simple and the automated emails are clear and informative.  The packaging used to ship wines offers uber-protection against breakage.
  3. The customer service is amazing with fast responses. Couldn’t find a wine I’d hear of and an actual person emailed me within 20 minutes to offer to order the desired wine right away.
  4. The Springfield, NJ store is perfect: a) specialty store that’s second-to-none b) great floor layout with everyday value wines on the first floor and special occasion wines on the second c) the wine cave makes me feel like I’m walking in oenophile heaven.
  5. Love following the staff on Twitter @winelibrary @wldaily @garyv !
Filed Under: Other Neat Things Tagged With: , , , ,

Long Valley Pub and Brewery Beer Tasting

September 21, 2009 By

Long Valley Pub Beer Tasting

Long Valley Pub Beer Tasting

Long Valley Pub & Brewery, in Long Valley NJ, is housed in a beautifully-restored 200-year old barn originally built by German immigrants.  The seven-barrel brewing system is by Pub Brewing Company of California.  Don’t expect to see brewing taking place if you visit the Long Valley Pub & Brewery in the evenings as most of the brewing is done in the early weekday mornings by head brewer Joe Saia.  For patrons who’d like to take a tour of the brewery, special arrangements can be made with Joe during the week.

Both the downstairs and upstairs bars offer a seasonal beer tasting to allow patrons to sample each well-crafted brew prior to committing to an entire pint.  On a recent visit, the following selections were available (as described by the pub):

Extra Special Bitter (ESB)
Our ESB is dry hopped with East Kent Goldings which dominate its aroma and contribute much if the beer’s flavor.  There is an assertive bitterness but it is masked somewhat by a caramel sweetness.  Although assertive, the malt, bitterness and hop characteristics of this ale are well balanced for a smooth easy drink

Stone Barn Stout
LVPBs Stone Barn Stout is a nitrogen dispensed dry Irish stout in the Guinness tradition.  Roasted barley is what gives this beer its definitive taste and color with no hop flavor or aroma.  Our Stone Barn Stout is relatively light in alcohol (ABV ~3.8%) but has a robust roasted flavor

Hookermans Light
The lightest of our beers, having a delicate flavor & body, with a refreshing fruit aroma

German Valley Amber
Fire brick red in color with a citrus hop finish

Lazy Jake Porter
A robust black beer with a hearty roasted flavor, full of body & bold character

American Pale Ale
We are proud to present this new addition to our family of finely crafted ales! American hops give this Pale Ale a bold crisp finish

While our party enjoyed all the samples, the favorites were the Hookermans Light and the Stone Barn Stout.  Although the Hookermans Light is a milder, light beer, it’s full of flavor and pleasantly refreshing.  The Stone Barn Stout is rich and chocolaty and features a gorgeous dark brown color and creamy thick head.

If planning a beer tasting, know that the kitchen staff prepares great starters to go along with the brews that can be enjoyed from the bar.  We paired the beer sampler with the Ploughman’s Platter which features olives, hummus and toasted bread, country pâté, aged cheddar and roasted peppers – perfect match to the various beers.

Although a brewery, the space is very family-oriented and offers a sizeable children’s menu.  Patrons should not hesitate to bring the whole gang for some family fun.  Small groups are also welcomed on the second level, which used to be a hay loft.

Long Valley Pub and Brewery
One Fairmount Road
Long Valley, NJ 07853

908-876-1122

http://longvalleypubandbrewery.com

Filed Under: Other Neat Things Tagged With: , , , , , ,
13 September 2009 Chocolate Walnut Crumb Bar

Chocolate Walnut Crumb Bar

September 13, 2009 By

These Chocolate Walnut Crumb Bars are the bomb. They’re perfect for summer parties, hostess gift or to bring to potlucks. The bars are rich with a shortbread-like crust and a rich, chewy, chocolate center. They can easily be made the day before you need to serve them as they keep well covered in foil at room temperature. 

This simple recipe requires no eggs, which is oftentimes an ingredient I don’t keep on hand. Don’t want nuts in the recipe, simply skip them, the bars are delectable without them.  

Shortcut: Chocolate chips and condensed milk can be microwaved for 2 minutes instead of cooked on the stovetop.

Chocolate Crumb Bars

Ingredients:

  • 1 cup ( 2 sticks ) butter, softened
  • 2 cups flour
  • ½ cup sugar
  • ¼ tsp. salt
  • 2 cups ( 12-ounce package ) semi-sweet chocolate chips, divided
  • 1 ¼ cups ( 14-ounce can ) condensed milk
  • 1 tsp. vanilla
  • 1 cup chopped walnuts
Chocolate Crumb Bars
Shortbread Crust
Chocolate Layer
Baked Bars

Directions:

  1. Preheat oven to 350 F.
  2. In the bowl of an electric mixer, beat the butter until light and fluffy, about 2 minutes. 
  3. Add the flour, sugar and salt and mix until the butter is completely incorporated and the mixture is crumbly, about 1 minute – don’t overmix. 
  4. With floured fingers, press 2 cups of the crumb mixture onto bottom of greased 13′ x 9′ x 2′ pan (I use glass); reserve remaining crumb mixture for the topping. Bake for 10-12 minutes until lightly golden.
  5. Warm 1 ½ cups chips and condensed milk in a saucepan over medium-low heat until smooth, about 3 minutes. Stir in vanilla. Spread the chocolate mixture over the crust.
  6. Add the remaining 1/2 cup chips and the walnuts into reserved crumb mixture. Sprinkle over chocolate mixture. Bake for 25-30 minutes.

Makes 2 dozen bars.

Chocolate Walnut Crumb Bars
Serves 24
This simple recipe can be prepared as a last minute dessert, hostess gift or party treat.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 cup ( 2 sticks ) butter, softened
  2. 2 cups flour
  3. ½ cup sugar
  4. ¼ tsp. salt
  5. 2 cups ( 12-ounce package ) semi-sweet chocolate chips, divided
  6. 1 ¼ cups ( 14-ounce can ) condensed milk
  7. 1 tsp. vanilla
  8. 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 F.
  2. In the bowl of an electric mixer, beat the butter until light and fluffy, about 2 minutes.
  3. Add the flour, sugar and salt and mix until the butter is completely incorporated and the mixture is crumbly, about 1 minute - don't overmix.
  4. With floured fingers, press 2 cups of the crumb mixture onto bottom of greased 13' x 9' x 2' pan (I use glass); reserve remaining crumb mixture for the topping. Bake for 10-12 minutes until lightly golden.
  5. Warm 1 ½ cups chips and condensed milk in a saucepan over medium-low heat until smooth, about 3 minutes. Stir in vanilla. Spread the chocolate mixture over the crust.
  6. Add the remaining 1/2 cup chips and the walnuts into reserved crumb mixture. Sprinkle over chocolate mixture. Bake for 25-30 minutes.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: Chocolate, Desserts Tagged With: , ,

Grilled Salmon in Grape Leaves

September 12, 2009 By

Grilled Salmon in Grape Leaf

  • 4 Large grape leaves, fresh or in brine (if in brine, drain and rinse well)
  • 2 Salmon filet, 8 oz each
  • 2 Teaspoons, red wine vinegar
  • 2 Tablespoons, vegetable oil
  • 1 Teaspoon, lemon juice
  • 2 Slices of lemon, cut in halves
  • 1/2 Teaspoon, garlic salt
  • Salt & pepper
  • Non-waxed dental floss or thin kitchen twine

Step 1:  If using fresh grape leaves, remove stems and blanche in boiling water for 1 minute. Remove from water and pat dry with paper towel.

Step 2:  Lay two grape leaves on a work surface so that stems are facing each other and leaf edges are facing opposite directions, slightly overlapping.

Step 3:  Place one salmon filet long ways over the grape leaves.  Sprinkle each filet with 1 teaspoon red wine vinegar, salt, pepper and 1/4 teaspoon of garlic salt.  Place 2 half lemon slices on each salmon filet.

Step 4: Wrap the overhanging grape leaves over the salmon to completely cover it and to form a tight packet.  Using dental floss or twine, tie 3 times across each packet to secure the grape leaves.  Rub 1 tablespoon over the packet to coat.  Repeat steps 2 through step 4 for second filet.

Step 5:  Heat grill on high.  Place both salmon packets on the grill and turn heat to medium.  Cook 4-5 minutes on each side.  Remove from grill and let stand 2 minutes.

Step 6:  Remove floss or twine and discard.  Open each packet by peeling back the grape leaves.  Discard the grape leaves.  Squeeze 1/2 teaspoon of lemon juice over each filet and serve.

Serves 2.

Filed Under: Entrees, Fish Tagged With: , , ,

Say Uncle Nicks for casual New York Greek food

September 12, 2009 By

Uncle Nick’s is a crazy little space in Hell’s Kitchen that’s vibrant with patrons and with an energetic staff.  The place consistently puts out unpretentious good Greek food.

Whether visiting as a couple or a group, sharing appetizers is a must at Uncle Nick’s.  Some can’t-miss options are the saganaki, or flamed Greek cheese, the inopikilia sampler platter for two, the combo of four dips and the grilled octopus.  The inopikilia platter is a good option for folks unfamiliar with Greek food or for anyone who wants to try a variety of fresh dishes like the octopus, the Greek sausages, dips and feta cheese.

Entrees are equally delicious, but become somewhat of an afterthought after munching on such tasty starters.  Some favorites are the kebobs – beef, lamb, pork or chicken, the baked mousaka, the pastitsio and the Greek-style halibut.  The fish is fresh and the kebobs are perfectly charcoal-grilled.

Uncle Nick’s offers catering, takeout and delivery and the restaurant is open for both lunch and dinner.  Beware that the place is loud, but not in a bad way.

Uncle Nick’s

(212) 245-7992

747 9TH Ave

New York City, NY 10019-6617

Filed Under: Restaurant Reviews Tagged With: , , , ,

Drinkless in Salt Lake City

September 11, 2009 By

So, I’m in Salt Lake City for a conference (nice town by the way).  It’s my first stay in Salt Lake City and I’m here for two days, working hard and playing…very little.  As I picked up my registration packet upon arriving at the venue, the beautiful Grand America, I immediately noticed some interesting information about alcohol consumption I should be aware of as an attendee of the conference.

1)      Alcohol beverage service in a licensed restaurant requires that:

  • You order food with your drink (can you say side of chips and salsa with after-dinner drinks?)
  • Your beverage be delivered to your table or at a counter by a waiter
  • You consume your drink at or near your table or counter

2)      Limitation on number of drinks:

  • Each attendee may have no more than one spirituous liquor drink before the patron at one time (more on this in a bit)
  • Other than spirituous liquor, attendee may have no more than two alcoholic beverages at any time before them (sic)

What??!  If you’re a road warrior like me and attend tons of conferences, you know that the ‘reward’ at the end of the day is a visit to the nearest bar to commiserate about the long hours with some of your cohorts.  These limitations put a serious damper on the evening fun (nice town by the way).

Took an associate to dinner last night and we both ordered a well-deserved round of Stellas prior to our meal.  I also ordered a decent glass of California Cabernet to enjoy with my steak.  When the waiter brought my wine, he actually waited for me to drink my last swallow of beer prior to pouring my wine.  State law!  The poor guy actually said to me, as he was holding back the wine, “you’re not from Utah, are you?” and went into a well-practiced apology about not being able to put down the wine before he could pick the beer glass (nice town by the way).

And I thought my home-state of New Jersey was off by not letting me LEGALLY order wine online from a non-NJ vendor.  More to come from my next conference in LAS VEGAS, where I don’t think my blog entry name will be “Drinkless in Las Vegas”.

Filed Under: Culinary Travel Tales
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