Happy Thanksgiving!

I realize my last post was some time ago. Glad to be back! Let’s just say I’m thankful to have been really busy this year! I’m also thankful for Heather’s gluten free cinnamon rolls which we had as an intro to today’s festivities.

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She wanted to bring back the cinnamon rolls of her youth in a gluten free way, so that we could all enjoy them. It’s straight out of the Better Homes and Gardens New Cook Book. Well sort of; just substitute Cup4Cup flour and butter for the shortening.

Stay tuned for turkey leftovers coming soon!! Enjoy your time with family and friends!

Cool Bob deserves a tiki drink!

One of our days in NOLA we took the Ferry over to Algiers. I highly recommend this if you have a couple hours to spend. It’s a beautiful little residential area with lots of character. It was nice to walk around and check out all of the architectural styles. Plus, you may get to meet Cool Bob (from Buffalo of all places) at the Old Point Bar! We chatted with him for a while before we had to head back out into the heat, and across the river.

After the ferry ride back, we meandered our way over to Latitude 29, again. We weren’t aware that famed rum collector Professor Remsberg was going to be in the bar for a meeting. I wish we could have said hello, but didn’t want to interrupt.

Professor’s Remsberg’s Punch is the inspiration for my version of Planter’s Punch. Most versions of this punch are different, so feel free to make it your own!

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2eat2drink Punch

  • 3 oz El Dorado 12 year demerara rum
  • 1 1/2 oz demerara simple syrup
  • 1/2 oz fresh squeezed orange juice
  • 1/2 oz fresh squeezed lemon juice
  • 1/2 oz fresh squeezed lime juice
  • 2 dashes Angostura bitters
  • 2 dashes Fee Brother’s Cherry bitters

Shake with ice and serve in a well garnished glass. Or you can always mix up a pitcher and stir!

The Lapu Lapu I created is based on the Disney version from The Tambu Lounge at the Polynesian Resort. I altered the recipe slightly from what I found only because I wanted to use a better rum for the float than 151. Plus, I can’t bring myself to use sour mix.

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The Lapu Lapu

  • 2 oz Myers’s Dark Rum
  • 3 oz fresh pineapple juice
  • 2 oz fresh squeezed orange juice
  • 1/2 oz simple syrup
  • 1/2 oz fresh squeezed lime juice
  • float 1 1/2 oz Clément V.S.O.P. Rhum Agricole Vieux on top before serving

Mix all ingredients except float and stir well. Pour into a hollowed out a fresh pineapple filled with ice. Gently pour additional rhum to float on top. Garnish with orchids and mint and serve with a straw.

What is your favorite tiki drink? I’d love to know so I can do another series. Cheers!

A Guinness pint and a wee bit o’ Disney.

First off, happy St. Patrick’s Day! May the luck of the Irish be on your side today! Ya may be askin’ what Disney has to do with a nice, tall, shamrock-laden pint. Considering I had it in Epcot at the Rose and Crown pub…a lot!

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Along with the beer, I had a Scotch egg. Between the pint, the egg and the pub, all 3 British Isles were covered.

The rest of this post is coming from all the way back in 2013. Yes, I have been that busy. No excuses, it’s just that the studio has been busier than ever. A big thank you to all who have made that happen.

Let’s hit the parks!

On to a couple resorts and Epcot!

Hollywood Studios and Animal Kingdom!

Make sure to get your pint! Sláinte!

A book-inspired cocktail

My lovely bride has published another book with her brother, the third installment in the José Picada series entitled Act of Abduction. During my private reading (yes, I am privileged), I learned that this book has a pivotal scene featuring the José Picada Margarita. Heather asked if I could come up with a recipe that would be appropriate for Chef Al. I did my best. I hope you enjoy the José Picada Margarita as much as I know you’ll enjoy the book. Salud!

JosePicadaMargarita

The José Picada Margarita

  • 2 oz. Casamigos reposado tequila
  • 1 oz. fresh squeezed lime juice
  • 1/2 oz. Ancho Reyes liqueur
  • 1/2 oz. Grand Marnier
  • 1/2 oz. agave nectar

Shake and pour over crushed ice. Garnish with jalapeño and lime.

You can find the José Picada, P.I. series on MuseItUp Publishing, Amazon, Barnes & Noble, and Kobo.

Mirbeau in the snow

It snowed today. In April. Not that that is unusual for us here in Rochester, it’s just a little frustrating given the long winter. But…it was also very pretty, and had the nice effect of reminding us of a recent trip to Mirbeau Inn and Spa. One of our fondest memories from Mirbeau is sitting together in the spa with large fluffy snowflakes falling through the open timbers overhead. I hope you get the chance to visit Mirbeau in the snow, but not until next winter.

Merry Christmas!

Just a quick post to wish you all a Merry Christmas! And/or a joyous happy holiday of your choosing. Here are a few photos of our recent trip to a Dicken’s Christmas in Skaneateles. I didn’t take many photos as I was too busy hugging Heather to keep warm, but it was a splendid display of cheer with caroling, horse and wagon rides, and even a sighting of Scrooge. Looking forward to next year’s event! Enjoy the time with family. Cheers!

Mirbeau = Indulgence

This week marks the anniversary of our first date! Last year, we commemorated the occasion with a quick getaway to Mirbeau Inn and Spa in Skaneateles. With the French countryside and the works of Monet as its inspiration, Mirbeau provides gorgeous accommodations and excellent cuisine in a soothing, romantic environment. When making a reservation, be sure to mention whether you would like to stay in a cottage, allowing you to stroll through the lovely gardens on your way to the main building, or in the main building itself. We prefer the cottages, but have stayed in the main building during the winter to avoid walking outside for the spa and dining options.

The lovely grounds of Mirbeau.

The lovely grounds of Mirbeau.

As we entered our cottage, classical music was playing softly. We felt any lingering tension start to slip away as we took in the French country décor, complete with a fireplace. The bathroom was like a gorgeous mini-spa with its oversized soaking tub, large walk-in shower, and Mirbeau’s “Essentials” body and hair products.

After settling in, we took a short walk to Spa Mirbeau. Rather than booking a spa treatment, we opted to simply change into our swimsuits, wrap ourselves in thick, soft white robes, and visit the Aqua Terrace. This remarkable outdoor space boasts a large, naturally-shaped Jacuzzi (complete with waterfall and landscaping), a huge stone fireplace, and a small bar. We ordered a lunch of finger sandwiches and wine from the barman, then perched beside the fire to eat. It was a fabulous meal with which to begin our twenty-four hours of indulgence! The sandwiches were delectable, the wine delicious. We lingered by the fire a bit more, then spent a lovely afternoon relaxing in the water.

It was then time to get ready for dinner. Formal attire isn’t required, but I just love any excuse to dress for dinner! We freshened up, changed, and strolled to the Wine Bar. Although we love the Dining Room at Mirbeau, we’d never dined at the Wine Bar, and thought this was an excellent opportunity to do so. The cozy space has its own large fireplace and comfortable seating. You can use the automatic wine machines to sample a variety of vinos, or simply order off the menu. We tried a couple of wines and several small-plate-style appetizers. Everything was delicious, and the atmosphere was enhanced by chatting with our fellow diners at the Wine Bar – Sean and Dee from Buffalo, locals Peggy and Jimmy, and Bill the car guy. Add in the excellent bartenders, Ed and Tim, and it was a lively, fun evening!

The comfortable bed provided for a very good night’s sleep, which was followed by the complimentary European Continental Breakfast. This was so much more than the typical freebie breakfast, both in variety and quality. We particularly loved the almond pastries, so much so that our server obligingly wrapped some up for us for the ride home!

We made the short drive into the charming town of Skaneateles, walking through its downtown area and checking out shops and galleries. Our original thought was to have lunch in town, but we just couldn’t resist one last meal at Mirbeau. So off we went, back to the Dining Room, for a famous Mirbeau Hamburger. This decadent burger is served on a brioche roll with Portobello mushrooms, balsamic red onions, gruyere and spinach, with bistro fries, béarnaise sauce, and bordelaise sauce on the side. It is well deserving of its accolades.

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Behold…the Mirbeau Hamburger.

The Dining Room.

The Dining Room.

We’d put it off as long as we could; it was time to leave our little sanctuary. With one last longing look at the lovely garden, we tore ourselves away and headed back to reality!

Hot Dogs a la Casey

Hi, my name is Heather and I’m a Disney addict. It’s been eight months since my last trip to the World. I was going through some serious withdrawal recently, so Rich helped me out by making us hot dogs in the style of Casey’s Corner, our favorite Magic Kingdom eatery and first-meal-at-Disney tradition.

In addition to the typical dogs and fries, Casey’s Corner offers a few specialty hot dogs. Our favorite is the Barbecue Slaw Dog, which is topped with pulled pork, cole slaw, and barbecue sauce. Casey serves it with fries and a soft drink, but we classed it up a little and had them with brown sugar/bourbon baked beans and gin & tonics. Yeah, that hit the spot.

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Hartmann’s wieners topped with Wegmans pulled pork and cole slaw. Served with a side of Bush’s bourbon and brown sugar grillin’ beans for the happiest meal on earth!

Here are a few pictures from our last Disney World fix. Enjoy!

Happy Egg Bake Easter!

Don’t you just want to dive right into this…in all of its straight out of the oven fluffy cheese and egg glory??

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I know I do…even though I just did, and I’m really full! But this wonderful egg bake that Heather made for Easter brunch will settle flat in about 15 seconds, so now is the time! Sliced up, it’s a great way to satisfy your whole Easter brunch crew, and it can bake away while the Easter egg hunt is going on.

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Grapefruit and mimosas are a good pairing!

The recipe is super simple and is prepared the day before.

  • 10 slices Pepperidge Farm white sandwich bread, cubed
  • 1 lb. grated cheddar cheese
  • 8 eggs, beaten
  • 4 cups milk
  • 1 tsp. salt
  • 1 tsp. pepper

Grease a 9×13 baking dish. Alternate layers of bread and cheese. Mix remaining ingredients together and pour mixture over layers. Refrigerate overnight. Bake uncovered at 325˚ for 1 hour.

It should look like this before baking.

It should look like this before baking. Count flavor not calories! 🙂

A tip from my wonderful chef: the Pepperidge Farm bread is a key ingredient, and other bread doesn’t work as well. Heather kept this egg bake kid friendly, but don’t be afraid to add any pre-cooked ingredients such as ham, peppers, onions, sausage, or anything else you can dream up. You could also experiment with different kinds of cheese. Let us know what you come up with!

Enjoy your Easter! Cheers!

A Real Saucy Character

My amazing wife Heather and her awesome brother Dave have a new book coming out this Friday! I’m so proud of them! It’s called José Picada, P.I.: Deception Al Dente. You can find it here. In honor of this occasion, I decided to do an interview with one of their main characters, Chef Marco Augustino. What role does Chef Marco play in the book? Well, you’ll just have to read it to find out! But, in the meantime, I’m looking forward to trying his pasta.

Rich: So, Chef Marco, I understand you’re no longer with your restaurant, Bistro Italiano. Why did you leave?

Chef Marco: Yeah, we’re not gonna talk about all that.

R: Oh. Okay. Well, there go all my interview questions. We’ll just wing it. So, uh, thanks for making this beautiful plate of pasta I just photographed. It was fabulous!

CM: Yeah, it was. The secret is the sauce.

R: It really is a great tomato sauce! What makes it so special? Do you use a certain type of tomatoes? What herbs do you prefer?

CM: Yeah, we’re not gonna discuss my culinary secrets, kapeesh?

R: Oh. Um, all right. So, in Deception Al Dente, you cross paths with the main character, Josie Cates. What’s Josie’s favorite dish?

CM: I don’t know and I don’t freakin’ care. That girl is a real pain in my—

R: Uh, this is a family-friendly blog, Chef Marco. Let’s just get back to the pasta. What would you pair it with?

CM: Some crusty bread, a nice Chianti, and badda bing! You’re good to go.

R: Okay. Well, that pretty much covers it. I had a lot more planned, but you sort of derailed the entire interview.

CM: Whatever. You got any more Chianti?

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Heather and Dave have a unique writing process, where they e-mail the manuscript back and forth. Whoever has possession can alter anything they see fit. It’s a fun process to watch and listen to as they chat on the phone during their planning sessions. You can follow along with them at Driving Blind and on Facebook. Cheers to a job well done!