A Beautiful Mess

By mess I mean garbage plate. I’ve always wanted to come up with a Rochester hot sauce, or meat sauce, or whatever you’d like to call it. And this was just the excuse I needed. Linh Phillips from Sir Rocha Says is going to be presenting at the RAF 20 Minutes and a Beer on April 19th (see the Facebook event). We needed a photo for the event creative and I thought why not pay tribute to Linh’s (and my) love all all things food and drink….including Sriracha.

The garbage plate was made famous in Rochester. And while mine is not exactly the classic from Nick Tahou’s, it was super good. I started with Wegmans frozen sweet potatoes fries. I pan fried them in a touch of oil then caramelized them with maple syrup. Those are topped with Wegmans deli macaroni salad. Two Zweigles pop-open red hots come next, followed by the hot sauce and Sriracha.

Don’t forget the Sriracha Hot Stout from Rogue Ales & Spirits. It’s an easy drinking stout with hints of chocolate, malt and coffee. The pepper spice is definitely there, but not nearly as strong as you may think given the bright red Sriracha bottle look. A very interesting beer and an excellent pairing for our plate.

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The hot sauce was pretty easy to make and ridiculously good. I mixed a touch of sweet in, to go with the spice….especially since I knew the Sriracha was coming. Given it’s a Rochester recipe, I used the Dundee’s Porter instead of only water….and it’s way better! Here is the recipe.

  • 1 medium or 1/2 large white onion, chopped
  • 5 cloves garlic, diced
  • 1 tablespoon oil
  • 1 pound ground beef
  • 1 bottle Dundee’s Porter
  • 1 1/4 teaspoon Hungarian hot paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon fresh ginger, diced
  • 1 6 oz. can tomato paste
  • 2 tablespoon brown sugar
  • 8-16 oz. water
  • salt and pepper to taste

Heat oil in large skillet, then fry onion and garlic in oil until lightly browned. Break up meat and add to pan with all spices. Stir continually until browned to keep loose. Once browned, add the porter, tomato paste and brown sugar. Simmer 1 hour, adding water if necessary to keep it moist.

Heather and I shared this and it was splendid! Let us know your “plate” suggestions and favorites and we’ll make another! Cheers.

Happy New Year… Old School Style!

This post was 40 years in the making…straight from the pages of the 1976 edition of Better Homes and Gardens New Cookbook handed down from Heather’s Grandma. (Thanks Betty!) We decided to celebrate New Year’s Eve by making a few retro recipes. What better way to ring in 2016 than to party like it’s 1976?

The elusive cherry. Do you remember being so excited? So excited that there was a cherry in your bowl of fruit cocktail? Current cans seem to have way more cherries than I recall from my youth. At 6 years of age, I certainly wasn’t asking mine to be served in ginger ale with a dash of bitters over it, but we ate this Ginger Fruit Cocktail and it was a nice trip down memory lane.

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What’s a party without a log? A Salmon Party Log to be specific. Laugh all you want, but this is remarkably good! We both thought it would be disgusting, but dared each other to try it. It turned out to be our favorite recipe of the day. This might be due to the high quality canned salmon used, Bumble Bee Prime Fillet Atlantic Salmon. Or it might be due to my impressive log-rolling skills.

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For our final course, we went with the Broiled Grapefruit. Heather wasn’t a fan (too bitter). The broiling didn’t add as much flavor to it as I anticipated. But we like the picture.

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This was so much fun, we’d like to do it again some time. Do you have any retro recipes that you dare us to try?

We had a great 2015 (thanks for the 15,000+ views!) and look forward to 2016. Hope you all have a great new year. Cheers!

Blueberries, texture, dessert, and Addys!

Happy Friday to you all! My District 2 regional Addy award just arrived, so it seems like a good time to share the news!

Last year I was asked to be part of an amazing project: Cohber Fuel. 12 local artists were each asked to create an image for a calendar, based only on one word. My word was texture. This is what I came up with!

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This link will take you to my page on the Cohber site for a brief description, but you can also follow the Fuel button in the corner to see a video about the entire project and view the rest of the images. Cohber determined a printing technique to highlight each artist’s creation. My image had dimensional ink to highlight the texture!

2B_texture ink

I entered the image in the local American Advertising Awards show and it won silver. It then was forwarded on to the D2 regional show and won gold! (Page 30 in this PDF.)

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This seemed like the perfect excuse to make a blueberry crumble (like I really needed a reason?) It was super good, and I decided to make it gluten free so our son with celiac disease could enjoy it as well. It was fun trying to randomly come up with a recipe for this. I guarantee you’ll enjoy it!

2eat2drink-blueberry crumble-pIngredients for the berry mixture:

  • 2 lbs blueberries, washed
  • finely grated zest of one lemon
  • 1/2 cup brown sugar
  • 1 tablespoon pisco or brandy
  • 1 tablespoon pomegranate juice
  • 2 tablespoons Wegmans Gluten Free All Purpose Baking Mix

Get out your favorite 8″ square baking pan, throw everything in and mix it up. It should look like this. (I dare you not to eat some.)

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Ingredients for topping:

  • 1/4 cup hemp hearts
  • 1/4 cup ground flax seed
  • 1/4 cup sunflower seeds
  • 1/4 cup Wegmans Gluten Free All Purpose Baking Mix
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 6 tablespoons salted butter, softened

Mix it all up in a bowl with a fork and spread evenly on the top with your fingers (only licking when you are done). Bake in the oven at 375 degrees for about 45 minutes. Enjoy!

 

 

A Celebratory Scotch – Hip Hip Hooray!

Today is a momentous occasion. Though I’ve been a partner in Studio 2B for 15 years, I’ve just completed my purchase of the remaining shares from my friend and now former business partner, Ken. As of today, I am the sole owner of Studio 2B.

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In honor of this occasion, let’s raise a glass to Ken. Thanks for all the great years! May your days be filled with great Scotch, good health, more fun pictures, race cars, and Keuka Lake breezes!

Aberlour A’Bunadh seems appropriate for a toast. This rich amber Scotch comes straight from the sherry casks it’s aged in, at 59.6%. It boasts loads of flavors; toffee, ginger, vanilla, nuts, and dried fruit among them. Being cask strength, it does have a kick, but is creamy and smooth. Highly recommended!

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Stay tuned for big things to come! Cheers!

 

Happy Negroni week!

Did you know that this week is Negroni week? If you didn’t, you know now (and it’s the last day)! I hope you’ve had one, if not because they are awesome….at least because it’s for a good cause. I had a couple at The Revelry the other day, as you can see from my Instagram post. (I’d love to have you follow along!) And also from Shannon’s post!

I wanted to share a variation on the classic Negroni that I make on occasion. It’s fun to swap out different ingredients to see what you can come up with. In this case, tequila for gin, and Ancho Reyes for vermouth. Cheers….enjoy!

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Ancho Tequila Negroni
– 2 ounce reposado tequila
– 1 ounce Ancho Reyes Ancho Chile Liqueur
– 1 ounce Campari
– 2 dashes Fee Brothers Grapefruit Bitters
– wedge of ruby red grapefruit for garnish
– chili powder and sugar for rim
Rub the rim of your glass against a cut grapefruit and dip in a mixture of chili powder and sugar to coat rim. Add ingredients over ice and stir well. Garnish with wedge of grapefruit.

 

An elegant ending to Easter

Happy Easter! I hope the Easter bunny brought you some chocolate almonds (Piedras de Chocolate from Spain). They came all the way from Wegmans in our case. (If not, malted chocolate eggs will probably work okay, too.) Pair them with a Twisted Sidecar by the fire (as it was snowing today!) for a relaxing and elegant ending to your Easter.

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Twisted Sidecar

  • 1 1/2 ounces Pierre Ferrand Ambre cognac
  • 3/4 ounce Cointrau
  • 1/2 ounce fresh lemon juice
  • 1/4 ounce fresh orange juice
  • Demerara sugar for rim

Run a lemon wedge around the top of your glass, then dip it in a small amount of Demerara sugar to coat the rim. In a shaker over ice mix ingredients and shake well. Strain into glass and garnish with twists of lemon and orange (twisted together).

2eat2drink_pierre ferrand ambre

Pierre Ferrand Ambre Cognac is an awesome value. For $40 you’ll get a blended cognac aged, on average, 10 years. It’s smooth, light, and bright with flavors of vanilla, honey, oak, and a mix of citrus and flowers. It’s very nice on its own, and excellent in cocktails.

Cheers!

A quick version of pho, Thai style

I like pho. Do you like pho? I bet you do. You just don’t know it yet. Pho is Vietnamese noodle soup. I wanted to make the authentic version, but figured it would take too long (who has three hours to make stock?), so enter… Thai culinary stock. Some recipes use a chicken stock, but I figured the Thai stock would have a flavor profile closer to Vietnamese. Or something like that.

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I used this recipe as a rough guideline, but as usual, I changed a few things. I specifically liked the idea of pan searing some of the elements to add more flavor; thus the mini stir fry. Enjoy!

  • 1 medium onion, peeled, halved through root end
  • 2 Thai chili peppers or ½ tsp. crushed red pepper flakes
  • 2 garlic cloves, crushed
  • 1 cinnamon stick
  • 2 star anise pods
  • 1 teaspoon fennel seeds
  • 1 1” piece ginger, peeled, chopped
  • 8 cups Thai culinary stock
  • 2 tablespoons vegetable oil
  • 1 lb. of peeled and deveined shrimp
  • 2 cups baby bok choy, chopped
  • 1 cup beech mushrooms
  • Kosher salt and freshly ground black pepper
  • 8 ounces Thai Kitchen straight rice noodles
  • Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)
  • Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
  • Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
  • Meanwhile, heat oil in reserved skillet over medium-high heat. Season shrimp with salt and pepper, toss in the skillet with baby bok choy and beech mushrooms. Stir fry for a minute or two until shrimp is cooked through.
  • Cook noodles according to package directions. Divide among bowls and add stir fry. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.