THE NIBBLE BLOG Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.



Archive for Food Holidays/History/Facts

RECIPE: Surf & Turf Bloody Mary

We found this Fully Loaded Bloody Mary at The Wayfarer, in the heart of New York City.

Because it features both bacon and shrimp garnishes, and because February 29th is National Surf & Turf Day (January 1st is National Bloody Mary Day), we’ve renamed it the Surf & Turf Bloody Mary. There are so many nibbles in the drink that it could also be called the Appetizer Mary.

To add even more taste consider flavored vodka: bacon, cucumber, lemon or lime. We also use chipotle hot sauce instead of the standard heat.

If you prefer other clear spirits to vodka, make a Bloody Caesar with gin or a Bloody Maria with tequila.

And, you can vary the surf and turf: Instead of the bacon strip and “appetizer” cocktail pick, substitute a cocktail pick of steak cubes. Any other meat or poultry from the “turf” also works.

We have quite a few additional options below.

THE SURF & TURF BLOODY MARY

Ingredients Per Drink

  • 2/3 cup Bloody Mary mix (our own recipe is below)
  • 2-3 ounces vodka
  • Celery stalk, green onion (scallion) or fennel stalk
  • Dill pickle or cucumber spear, halved
  • Cooked shrimp
  • Crisp bacon strip
  • Cocktail pick: olive, cocktail onion, cheese cube, etc.
  •  
    THE NIBBLE’s Bloody Mary Mix Ingredients

  • 2/3 cup top-quality tomato juice (our favorite is Knudsen’s)
  • 1 teaspoon prepared horseradish
  • 6 shakes hot sauce (or chipotle hot sauce)
  • 1 teaspoon Worcestershire sauce
  • Juice of 1/2 large lime or medium lemon (about 1 tablespoon)
  • 1/8 teaspoon celery salt*
  • 1/8 teaspoon freshly-ground black pepper
  • Optional: fresh dill
  •  
    Ingredients For Cocktail Pick

    Go to the nearest olive bar for the olives and cocktail onions. It may also have gherkins and peppadews.

  • Cheddar cube (we use Beecher’s Flagship (aged Cheddar)
  • Cocktail onion
  • Mini gherkin
  • Olive
  • Pepppadew
  • ____________________
    *If you only have celery seed, you can make your own celery salt with the recipe that follows.
     
    RECIPE: CELERY SALT

    You can buy celery salt, but homemade, without the caking agents, is so much better. We use celery seed far more often than celery salt, so it’s also fresher than a pre-ground, pre-bottled version. And it’s so easy.

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/fully garnished thewayfererNYC 230

    Surf & Turf

    Crab Legs Surf & Turf

    Shrimp Surf & Turf

    Top: The Surf & Turf Bloody Mary at The Wayfarer | NYC. Second: The classic lobster tail and fillet mignon from Mackenzie Ltd. Third and Fourth: Switching the lobster for crab legs or shrimp at Ruth’s Chris Steak House.

     
    Ingredients

  • 2 tablespoons ground celery seed (or grind whole celery seed)
  • 2 tablespoons sea salt or kosher salt
  •  
    Preparation

    1. SIFT the celery seed and salt together, into a bowl. Add the combined seasoning to a food processor or spice grinder. You can use a coffee grinder, but first grind white rice in it to eliminate the coffee particles.

    2. STORE the remainder in an airtight container.
     
    MORE INTERPRETATIONS OF SURF & TURF

  • Surf & Turf History Plus Combinations Beyond Steak and Lobster
  • For Breakfast Or Lunch: Surf & Turf Eggs Benedict Recipe
  • The New Surf & Turf, Including Surf & Turf Sushi Roll, Lobster Roll or Clam Roll With Bacon, and 15 More
  • Beef Carpaccio or Steak Tartare Surf & Turf Recipe
  •   

    Comments

    TIP OF THE DAY: Fritos Chili Pie For National Chili Day & The Oscars

    Frito Chili Pie Recipe

    Chili In Mason Jar

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/frito pie realmomkitchen 230

    Top: Frito Chili Pie from Frito-Lay. Center: Country Living Magazine suggests making individual servings in Mason jars. Bottom: RealMomKitchen.com made the prettiest version.

     

    Back in 2012, Fritos set the Guinness World Record for the largest-ever Frito Chili Pie: 1,300 pounds of Fritos, chili and cheese.

    For February 28th, National Chili Day, consider recreating the recipe, scaled down to human size.

    Prep time is 5 minutes. It’s comfort food you can make during the commercial breaks during tonight’s Oscars.

    If you want to make your own chili, great; but you’ll be spending more than 5 minutes.

    A bonus for corn chip lovers: There’s also a National Tortilla Chip Day on February 24th (that’s two celebrations in one week!).

    RECIPE: FRITO CHILI PIE

    Ingredients For 4 Servings

  • 1 large bag Fritos Corn Chips (substitute tortilla chips—the difference)
  • 1 can chili with beef (15 ounces, with or without beans)
  • 1 bag (8 ounces) shredded Cheddar or other cheese
  • Garnishes: chopped scallions or red onion, chopped tomatoes, fresh cilantro, shredded lettuce, sliced jalapeños and/or sour cream
  •  
    Preparation

    1. PREHEAT the oven to 350°F.

    2. SPREAD the corn chips evenly over the bottom of an oven-safe serving dish or pie plate (preferably glass). Heat the chili and pour it evenly over corn chips.

    3. SPRINKLE the cheese over the top and pop the pie into the oven to melt the cheese. Remove from the oven, add the garnishes and serve immediately with a serving spoon. Give soup spoons to the participants as well as forks.
     
    Want a vegetarian or vegan recipe? Use all-bean chili, or try this recipe, which substitutes tofu for the beef.

     
    FRITO CHILI PIE HISTORY

    The Fritos brand was born in 1932 when Elmer Doolin of San Antonio, Texas purchased a corn chips recipe from a local producer. He made the first Fritos brand chips in his mother’s kitchen.

    The popularity of the corn chips snack was catapulted in 1961, when Doolin joined forces with H.W. Lay & Company to create Frito-Lay.

    To help sell more product, Doolin’s mother, Daisy Dean Doolin, created recipes using Fritos as a recipe ingredient. She created the now-famous Fritos Chili Pie.

     
    FRITOS PIE VARIATIONS

    Fritos Chili Pie is so popular that it has its own website, FritosPieRemix.com.

    If it looks like you’ve landed on You Tube, that’s because you have: The site is a collection of videos demonstrating different recipes with, among other ingredients, ahi tuna, black beans, cole slaw, cranberries, cream cheese, curry, eggs, elbow macaroni, grits, horseradish, peanut butter, pineapple, potato chips, pork and beans, pumpkin, ramen noodles, spinach and tofu… and applesauce, caramel, chocolate and ice cream!
     
      

    Comments

    RECIPE: Strawberry Thyme Ice Cubes

    Strawberry Ice Cubes

    Strawberries In Colander

    Top: Strawberry ice cube, a recipe from
    Shari’s Berries. Bottom: Beautiful berries
    from the California Strawberry Commission.

     

    It’s National Strawberry Day. You can have a classic bowl of strawberries and cream, or eat your berries plain. And we have lots of strawberry recipes below, from cocktails and salads to (of course) desserts.

    To start the celebration, here’s a fun and tasty recipe from Shari’s Berries: Strawberry Thyme Ice Cubes.

    Use them in cocktails, iced tea, punch bowls, sparkling water, water pitchers or soft drinks like Ginger Ale, 7-Up and Fresca.

    RECIPE: STRAWBERRY THYME ICE CUBES

    Ingredients

  • Large silicon ice cube tray*
  • 18† medium-sized fresh strawberries
  • 6 sprigs of fresh thyme (substitute basil chiffonade)
  • Mortar and pestle
  • Water
  • _____________________
    *The larger the cubes, the more slowly they melt.

    †The number will vary based on the size of strawberries available, and how many ice cubes you’d like to make.
     
    Preparation

    1. MUDDLE the strawberries with a mortar and pestle. Distribute evenly so each section of the ice cube tray is filled 2/3 with muddled berries. Each cube requires 2-3 berries.

    2. FILL the ice cube sections the rest of the way with water, and top with a sprig of fresh thyme. Freeze 4-5 hours.
     

    MORE STRAWBERRY RECIPES

    Beverages & Cocktails

  • Strawberry Basil Gimlet
  • Strawberry Egg Cream
  • Strawberry Margarita
  • Strawberry Mojito
  •  
    Breakfast

  • Strawberry Banana Pancake Stack
  • Strawberry Yogurt Parfait
  •  
    Desserts

  • Angel Food Cake With Strawberry Glaze
  • Cheesecake Stuffed Strawberries
  • Easy Strawberry Sorbet
  • Strawberry Cheesecake Topping
  • Strawberry Cream Pie
  • Strawberry Ice Cream Cake
  • Strawberry Shortcake With Yellow Cake
  • Strawberry Shortcake With Biscuits
  • Strawberry Parfait
  • Strawberry Sundae
  •  

    First Courses & Mains

  • Chilled Strawberry Soup
  • Green Salad With Strawberries
  • Strawberries marinated in Grand Marnier or other orange liqueur
  • Strawberry-Orange Pasta Salad
  • Strawberry gastrique (sauce) sweet-and-sour sauce
  •  
    Snacks

  • Crunchy Strawberry Ice Cream Sandwich
  • Strawberry & Brownie Skewers
  • Strawberry Cheesecake Frozen Pops
  • Strawberry Margarita Ice Pops
  • Strawberry Shortcake Ice Cream Sandwiches
  •  
    STRAWBERRY TRIVIA

  • Strawberries are native to the temperate regions of the Northern Hemisphere.
  • Strawberries are the only fruit with seeds on the outside.
  • The strawberry is not a true berry, but what is known as an aggregate accessory fruit: The fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries. Each “seed” (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.
  • Strawberries do not reproduce with their seeds, but via long shoots of new growth.
  • The most widely held view of the origin of the name is that the berries are “strewn” about on the plants. The name “strewn berry” evolved into “strawberry.”
  • The strawberry belongs to the botanical genus Fragraria, which is in the rose family, along with apples and plums. The name of the scientific classification was derived from the Old Latin word for fragrant. The garden strawberry is Fragaria × ananassa.
  • The garden strawberry was first bred in Brittany, France, in the 1750s as a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile in 1714.
  • Strawberries are the first fruit to ripen in the spring.
  •  

    Strawberry Mojito

    Strawberry Ice Cream Sandwiches

    Top: Strawberry Mojito (photo Hard Rock Cafe). Bottom: Strawberry Ice Cream Sandwiches (photo Pillsbury).

     
    How will you enjoy strawberries today?

      

    Comments

    HOLIDAY RECIPE: Frozen Cherry Margarita

    February 22nd is National Margarita Day. It’s also the day George Washington was born (in 1732).

    Decades ago, it was established that George Washington never cut down his father’s beloved cherry tree.*

    But the tradition of cherry pie on his birthday existed for many years before scholars uncovered the reality. So this year’s contribution to our cherry recipe collection is a Cherry Margarita.

    While a cocktail made with puréed fresh cherries would be divine, we’re a few months away from cherry season. So let’s default to the next-best thing: frozen tart cherries.

    RECIPE: FROZEN CHERRY MARGARITA

    Ingredients For 1 Drink

  • 1/2 cup frozen pitted tart cherries
  • 1-1/2 ounces blanco tequila
  • 2 ounces cherry juice*
  • 1 ounce fresh lime juice
  • 1 ounce Cointreau or other orange liqueur
  • 2 cups ice
  • Optional: coarse salt for rim
  • Optional garnish: 1 stemmed maraschino cherry†, lime wheel, or both
  •  
    _________________________________
    *Our favorite is Knudsen’s, but any brand will do.

    †The absolute best maraschino cherries are the all-natural ones from Tillen Farms. They’re great for gifting, too.

     
    Preparation

    1. PREPARE alt rim.

    2. COMBINE the tequila, cherry juice, lime juice and liqueur in a blender; then add the ice (the order is important so the ice doesn’t jam the blades).

    3. PURÉE until the drink is thick. If it’s too thick, add more ice to achieve the desired consistency.

    4. POUR into a glass, garnish and serve.

       

    Frozen Cherry Margarita

    Cherry-Margarita-createdbydiane-230s

    Top: A frozen Cherry Margarita from IngredientsInc.net. Bottom: A conventional-style Cherry Margarita from Made By Diane, who uses fresh cherries in season. Here’s the recipe for her Fresh Cherry Margarita.

     

    MORE

  • Margarita History
  • Different Types Of Orange Liqueurs
  •  
    __________________________
    *The legend of George Washington and the cherry tree was an invention of book agent Mason Locke Weems, in his 1800 biography, The Life of Washington (click to buy a copy). The cherry tree has been associated with Washington ever since. Washington’s Birthday was declared a federal holiday by Congress in 1880,* the first federal holiday to honor an American citizen.

    Initially the holiday was for government offices in the District of Columbia. It was expanded to include all federal offices in 1885. State government offices, including schools, followed suit, followed by banks and other businesses (in private businesses, the day off is not mandatory). The holiday was celebrated on Washington’s actual birthday, February 22, until 1971, when it was shifted to the third Monday in February and combined with the Lincoln’s Birthday celebration to allow federal employees a three-day weekend.

     

    Manhattan Cocktail Recipe

    Although it’s only a garnish, the cherry can
    turn a Manhattan cocktail into a
    Washington’s Birthday toast.

     

    NOT A TEQUILA PERSON? BELLY UP TO SOME BOURBON.

    Even though it’s America’s favorite cocktail, not everyone likes a tequila or the sweetness level of a Margarita.

    Instead, consider Basil Hayden’s Bourbon Presidential Manhattan, a twist on the classic Manhattan with a cherry for Washington’s birthday.

    Seeking something else? George Washington was a big fan of eggnog. He also brewed his own beer, including pumpkin ale.
     
    RECIPE: PRESIDENTIAL MANHATTAN

    Ingredients Per Drink

  • 1-1/2 parts Basil Hayden’s bourbon
  • 1/2 part sweet vermouth
  • 1/2 part dry vermouth
  • 1/2 part maple syrup
  • 2 dashes bitters
  • Garnish: maraschino cherry
  •  
    Preparation

    1. STIR together the bourbon, vermouth, maple syrup and bitters over ice in a rocks glass.

    2. GARNISH with a cherry and serve.
     
    MORE FUN RECIPES

  • Blue Cheese Salad With Dried Cherries
  • Cherry Home Fries
  • Cherry Chocolate Chip Cookies
  • Cherry-Topped Brownies
  •   

    Comments

    RECIPE: Inside-Out Homemade Peppermint Patties

    Inside Out Peppermint Patties

    Conventional Homemade Peppermint Patties

    Gourmet Chocolate Bars

    Top: Hannah Kaminsky’s Inside-Out Peppermint Patties. Middle: Conventional Peppermint Patties recipe from SafeEggs.com. Bottom: Chop up some good chocolate bars for the mint centers (these are from DeBrand.com).

     

    It’s National Chocolate Mint Day. You can make a cool chocolate peppermint pie, warm chocolate mint lava cakes, have some mint chocolate ice cream or chocolate peppermint patties.

    How about your own, homemade peppermint patties—with a reverse approach: creamy chocolate on the inside, white mint coating on the outside?

    Hannah Kaminsky of Bittersweet Blog who created this recipe, gives us the reason:

    “The only thing that could be improved [in a peppermint patty] is the ratio of chocolate to peppermint, which is why I decided to flip the classic patty inside-out.”

    RECIPE: INSIDE-OUT PEPPERMINT PATTIES

    Ingredients For 30-34 Patties
     
    For The Chocolate Centers

  • 6 ounces 70% cacao chocolate*, finely chopped
  • 1/4 cup light corn syrup
  •  
    For The Mint Coating

  • 1/2 cup (4 ounces) 100% cocoa butter
  • 1/2 cup confectioner’s sugar
  • 1/8 teaspoon peppermint oil
  •  
    ____________________________
    *As always, the better the chocolate, the better the result. Look for two quality 3.5-ounce chocolate bars (Green & Blacks, Lindt, etc.) or consider buying a pound of the chocolate disks (wafers) that confectioners use.
     
    Preparation

    1. FORM the centers: Place the chopped chocolate and corn syrup in a microwave-safe bowl and heat for about 60 seconds. Stir vigorously; continue to heat at intervals of 30 seconds, stirring well each time, until the chocolate is completely melted and smooth. Transfer the mixture to a Silpat mat or piece of parchment paper, and refrigerate until set, about 1 hour.

    2. ROLL out the chilled chocolate mixture to about 1/4-inch thick and use 1-inch round cookie cutters to punch out the candy pieces. Should the chocolate become too soft or difficult to work with, just toss it back in the fridge for another 15-30 minutes. Once all of the center are cut, place them in the freezer for at least 30 minutes before getting making the coating.

    3. PREPARE the coating: Place the cocoa butter in a microwave-safe bowl and heat for 1-3 minutes until it completely liquefies. Whisk in the sugar and peppermint oil, stirring vigorously to completely dissolve.

    4. REMOVE the semi-frozen patties from the freezer and dip each into the mint coating, one at a time. Place them back on the Silpat, allowing the coating to set. This top coat is thinner than the standard pure chocolate shell, so you may wish to double-dip once the first layer has solidified.

     
    5. SHARE the result with loved ones and raise a cup of tea (or whatever goes with peppermint patties) to National Chocolate Mint Day.
     
    FREEZE THE PATTIES IN SUMMER

    February 11th is National Peppermint Patty Day, February 19th is National Chocolate Mint Day. How can you celebrate in the summer?

    “Especially in the heat of summer,” says Hannah Kaminsky, “peppermint patties are one of my favorite treats. Best stashed in the freezer for full cooling effect, I love the way the chocolate shell shatters upon impact, releasing its soft, creamy center with minty-fresh flavor.
     
    IS IT PATTY OR PATTIE?

    Whether it’s candy, meat or veggies, to be perfectly correct, the spelling is patty. Patties is the plural form, so many folks assumed the singular to be pattie.

    The word first appeared in English around 1700-1710, derived from the French pâté (paste in English), a mix of finely-ground ingredients. Pasta is the Italian word for paste; and in modern French cuisine, pâté refers to a meat loaf as well as the more finely ground goose or duck liver pâté.

    Perhaps America’s most famous patty is the [incorrectly spelled] York Peppermint Pattie. According to a company history in Wikipedia, the York Peppermint Pattie was first produced by Henry C. Kessler, owner of the York Cone Company, in 1940. The company was named for its location: York, Pennsylvania. Today the company is owned by Hershey and the production is in Monterrey, Mexico.
     
      

    Comments

    TIP OF THE DAY: Soup In A Tea Cup

    It’s zero degrees here right now, with a wind chill below zero—the coldest February day since 1963. It’s a good day to focus on soup.

    We prefer to consume soup in a mug instead of a bowl. It can be easily sipped, and we never drip soup on ourselves. Our ability to avoid spilling some soup as it travels from bowl to spoon to mouth is not exactly enviable.

    Italian chef Stefano Ciotti showed us a more elegant way to sip soup: from a porcelain tea cup.

    All you need is an old-fashioned shallow tea cup (no mugs!), the soup and some beautiful garnishes.

    There are garnish options made from bread, dairy, herbs & spices, seeds, fruits and cooked or raw vegetables.

    Here’s a guide to pairing the right garnish with your soup.

    You still need to serve a spoon for eating the garnish (an espresso spoon works for us). While you can use a spoon to eat the soup, it’s acceptable to drink it from the cup.
     
    A BRIEF HISTORY OF SOUP

    Mankind is some 200,000 years old. For the majority of our existence, we had no soup.

    The earliest humans had no cookware—nothing in which to boil water (or anything else). Boiling was not easy to do until the invention of waterproof containers, probably pouches made of clay or animal skin, about 9,000 years ago. Archaeologists have dated the first soups to about 6,000 B.C.E., some 8,000 years ago.

    You can trace the origin of our modern word soup from the French soupe, which derived from the Vulgar Latin suppa, which in turn came from the post-classical Latin verb suppare, to soak. This referred to bread soaked in broth, or a liquid poured onto a piece of bread. The bread added heft to the meal.

    In Germanic languages, the word sop referred to the piece of bread—often a use for stale bread—used to soak up soup or stew. The word entered the English language in the 17th century exactly as that: soup poured over sops of bread or toast. Eating the soaked bread with one’s fingers often served as an alternative to using a spoon (flatware was costly).

    Today’s soup croutons evolved from sops. Prior to sop/soup, soups were called broth or pottage.

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/butternut soup in a cup stefanioCiotti italy 230sq

    Soup With Jumbo Crouton

    Top: Croutons, crème fraîche and pumpkin seeds garnish butternut squash soup. We’d add a sprig of green herb for contrast—and fill the cup with more soup! Photo courtesy Stefano Ciotti. Bottom: Soup gets its name from sop, a large piece of bread used to sop (soak) up the soup. It evolved into the modern crouton. Photo courtesy Castello Cheese.

     
    Soups For The Rich, Soups For The Poor

    While the rich enjoyed elaborate soup courses (think of modern bouillabaisse, chicken in the pot, cioppino or pho, Vietnamese beef and noodle soup), a simple bowl of soup might be a poor man’s entire dinner.

    Until recent times, the evening meal was the lighter of the two meals of the day. Soup/sop would be a typical evening dish. The name of the meal evolved to souper, than supper.

    It began to be fashionable to serve the liquid broth without the sop (bread); and in the early 18th century, soup became a first course.
     
    EATING VS. DRINKING SOUP

    Since it’s a liquid, why do we “eat” a bowl of soup? Because it’s served in a dish, not a cup.

    If you consume soup from a mug or cup, then you can be deemed to be drinking your soup.
     
    THE DIFFERENT TYPES OF SOUP

    So many soups, so little time! Check out the photos in our Soup Glossary and pick out a type of soup you haven’t tried yet.

      

    Comments

    FOOD HOLIDAY: International Pancake Day

    Scallion Pancakes

    Scallion Pancakes

    Monte Cristo Pancakes

    Top: American-style scallion pancakes. Photo and recipe by Joelen Tan for Krusteaz. Middle: Chinese-style scallion pancakes from Zesty South Indiana Kitchen. Here’s the recipe. Bottom: Monte Cristo Pancakes, like the sandwich but with pancakes instead of bread. Photo courtesy Bakerita.com.

     

    International Pancake Day is held each year on Shrove Tuesday, also called Fat Tuesday, Mardi Gras (which is French for Fat Tuesday) and in the U.K., Pancake Day. The date changes each year according to the date of Easter Sunday, and can vary from February 3rd to March 9th.

    Shrove Tuesday is the last day of feasting before Lent begins, on Ash Wednesday. It is observed mainly in English speaking countries: Australia, Canada, Ireland, New Zealand, the United Kingdom, and the U.S. But it is also observed elsewhere.

    Each country has its own customary food.

  • In Spain it’s an omelet (tortilla) made with sausage or pork fat.
  • In Lithuania, Poland and Portugal, it’s doughnuts (fried dough pastry), a custom brought to Hawaii by Portuguese laborers in the late 1800s.
  • Pastry or sweet buns are consumed in Estonia, Finland and Sweden.
  • In the U.K., Canada and Australia, the custom is eating a meal of pancakes.
  •  
    Why pancakes?

    They’re a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. (The same applies to doughnuts and other pastry). The Lenten fast emphasizes eating plainer food and refraining from food that would give pleasure. In many cultures, this means no meat, dairy or eggs.

    Your Pancake Day celebration does not have to include conventional pancakes with a sweet syrup. Here are ideas for the savory palate.

     
    RECIPE: EASY SCALLION PANCAKES

    This recipe adds garlic powder and sliced scallions to regular pancake batter (or use a conventional Chinese Scallion Pancakes recipe).

    Serve them alongside steak and eggs or simply top with butter. Can you serve them with bacon and sausage? Absolutely!

    This recipe was developed by Joelen Tan for Krusteaz, who used its Buttermilk Pancake Mix. Prep time is 5 minutes, total time is 10-12 minutes.

    Ingredients For 4-8 Pancakes

  • 1 cup buttermilk pancake mix
  • 2/3 cup water
  • 1 teaspoon garlic powder
  • 1/4 cup thinly sliced scallions or green onions
  •  

    Preparation

    1. HEAT a pancake griddle or skillet over medium heat and grease lightly. Whisk together pancake mix, water, garlic powder and scallions until combined. The batter will be slightly lumpy; do not overmix.

    2. POUR 1/4 cup of batter onto the preheated griddle and cook pancakes for 1 to 1-1/2 minutes per side, or until golden brown.
     
    We enjoyed ours served with Korean beef bulgogi and a fried egg, adding an Asian twist to American steak and eggs.
     
    MORE SAVORY PANCAKE RECIPES

  • Bacon, Corn & Cheese Pancakes recipe
  • Bacon Potato Pancakes With Corn Salsa recipe
  • Monte Cristo Pancakes, with ham and cheese recipe
  • Potato Chips & Beer Pancakes recipe
  • Potato Pancakes (Latkes) recipe
  •  
    *Shrove is a form of shrive, which means to obtain absolution for one’s sins by way of confession and penance. It was/is customary for Christians to be “shriven” before the start of Lent.

     
    SEE ALL THE DIFFERENT TYPES OF PANCAKES.
     
      

    Comments

    FOOD HOLIDAY: Make A Pisco Sour For National Pisco Day

    pisco-porton-and-la-caravedo-230

    Pisco Portón is an acholado mosto verde
    pisco. Its sister brand, La Caravedo, is a
    pisco puro, from estate-grown Quebranta
    grapes. See the definitions below. Photo
    courtesy Pisco Portón.

     

    Quinoa isn’t the only hot product from Peru. Pisco, Peru’s national spirit, is another.

    Peruvians honor their pisco so much there are two annual holidays celebrated nationally: Pisco Sour Day (Día del Pisco Sour), the first Saturday of February; and Pisco Day (Día del Pisco), the fourth Sunday of July.
     
    WHAT IS PISCO?

    Pisco, a grape-based white spirit, dates from the 16th century. It is Denomination of Origin (D.O.) protected, which means it must be made in Peru, in traditional copper pot stills in small batches.

  • It must be unaged and unaltered, meaning that no additives, flavorings or even water can be added to the distilled product.
  • It must be made from at least one of eight specific grape varietals: Albilla, Italia, Mollar, Moscatel, Negra Corriente, Quebranta, Torontel and Uvina.
  • Pisco was created as an act of rebellion. In 1641, Philip IV, King of Spain imposed heavy taxes on all wine produced in Peru. His Peruvian subjects dodged the tax by distilling the year’s grape harvest in hand-forged copper vats.

    A new white spirit was born and christened pisco, after the Port of Pisco from where it was exported. (Pisco means “bird” in the indigenous Quechua language.)

     
    Pisco became so popular that when the pirate Sir Francis Drake took hostages from the Port of Pisco in the 16th century, he demanded a ransom of 300 bottles.

    Types Of Pisco

    There are three types of pisco:

  • Pisco puro, made from one of the eight grape varietals allowed by law.
  • Pisco acholado, a blend of two or more of the eight grape varietals.
  • Pisco mosto verde, made from any of the eight grape varietals or a blend. Mosto verde refers to a specific process* where the fermentation of freshly pressed grape juice is interrupted before the distillation occurs.
  •  
    Pisco Portón, marketed as a “super-premium pisco,” is the number-one pisco brand exported to the U.S. It’s the most award-winning pisco in the world.
     
    *To make the other two styles of pisco, the fermentation process turns all the sugar content in the grape juice to alcohol. The fermented juice is then distilled. With pisco mosto verde, the juice is distill when there is still sugar present. This results in a product that is velvety and smoother on the palate.

     

    RECIPE: PISCO SOUR

    It is believed that the Pisco Sour was invented in at Morris’ Bar in Lima the 1920s by its American owner, Victor Morris. The recipe was perfected by bartender Mario Bruguet, who added the egg whites to create the velvety cocktail we enjoy today.

    Here’s Pisco Portón’s recipe for the most popular pisco drink, Pisco Sour.
     
    Ingredients Per Drink

  • 2 ounces pisco
  • 1 ounce fresh lime juice
  • 1 ounce simple syrup (recipe)
  • 1 ounce egg whites
  • Dash of Angostura bitters
  • 5 ice cubes
  •  
    Preparation

     

    pisco-sour-piscoportion-230

    Pisco Sour, the national cocktail of Peru. Photo courtesy Pisco Portón.

     
    1. PLACE all ingredients in a blender. Blend on high for 15 seconds, add 5 cubes of ice, and then pulse in the blender 5 times.

    2. STRAIN into a glass. Garnish with 3 drops of Angostura bitters.
     
    MORE PISCO DRINKS

    Here’s a recipe for Pisco Punch. You can find other classic pisco recipes at PiscoPorton.com.

      

    Comments

    FOOD HOLIDAY: National Tater Tot Day

    February 2nd is National Tater Tot Day.

    Chefs nationwide have been putting their own twists on this American comfort food.

    At The Eddy in New York City, the potato is blended with bacon prior to frying. The tots are served in a pool of mustard sauce, topped with pickled mustard seed and English pea purée (we substituted homemade basil mayonnaise).
     
    TATER TOTS HISTORY

    Tater Tots are an American side dish made from deep-fried, grated potatoes. They are miniature croquettes: crisp little cylinders of hash brown-style potatoes. Tater is American dialect for potato, and “tots” came from their small size.

    Although the name may seem generic, Tater Tots® is a registered trademark of Ore-Ida. Tater Tots were created in 1953 when Ore-Ida’s founders, brothers F. Nephi Grigg and Golden Grigg, were considering what to do with leftover slivers of cut-up potatoes from their French fries.

    They chopped them up, mixed them with flour and seasonings, and pushed logs of the grated/mashed potato mixture through a form, slicing off and frying small pieces. The rest is history.

    The Ore-Ida brand was acquired by H. J. Heinz Company in 1965.
     
    PICKLED MUSTARD SEEDS

    What’s with pickled mustard seeds? Over the last year or so, they’ve have become a trend with chefs, some of whom use them as a condiment with fatty foods (bacon, charcuterie, fried food, pastrami, etc.).

     

    Gourmet Tater Tots

    Mustard Seeds

    Top: Tater Tots interpreted at The Eddy in New York City, with pea purée and pickled mustard seeds. Bottom: Pickled mustard seeds from OurDailyBrine.com.

     
    The Eddy paired them with their version of Tater Tots.

    To make your own, follow this recipe from OurDailyBrine.com. to make your own pickled mustard seeds.
     
    MORE TATER TOTS

  • Gourmet Potato Tots Recipes
  • Baked Potato Tots Recipe
  •   

    Comments

    FOOD FUN: Good Luck Foods For The Chinese New Year

    The Chinese New Year starts on February 8th. It’s the Year of the Monkey.

    It’s also known as the Lunar New Year, since it’s based on the lunar calendar; and other Asian countries besides China celebrate it. The celebration lasts for 15 days, and is celebrated by an estimated 1.4 billion people around the world.

    Families gather to feast and to wish each other good luck in the year ahead. Children may be given red envelopes filled with coins, although the money inside is not as important as the color and symbol found on the envelopes, which signify happiness and good blessings.

     
    FUN FACTS ABOUT CHINESE NEW YEAR

    These tidbits come from Calbee North America, a company that specializes in crisp, natural snacks with popular brands like Harvest Snaps, Saya Snow Pea Crisps and Shrimp Chips.

  • The start of the Chinese New Year varies each year. It depends entirely on the phases of the moon, which is why it is also known as the Lunar New Year. It usually begins sometime between January 21st and February 10th.
  • The Chinese New Year engenders the world’s largest human migration, known as Chunyan. More than one billion people board planes, trains, boats, buses and cars to visit loved ones.
  • Chinese New Year celebrations were born out of fear and myth. Legend spoke of the wild beast Nien (which also is the word for year) who appeared at the end of each year, attacking and killing villagers. Loud noises and bright lights were used to scare the beast away.
  • No meat is eaten on the first day of the Chinese New Year. This is meant to ensure a long and happy life. (Did those ancient Chinese know about cholesterol?)
  • The meal on Chinese New Year’s Eve is the most important dinner of the year. Typically, families gather at a relative’s house for dinner. These days, many families often celebrate at a restaurant.
  • Greet people with the phrase Kung Hei Fat Choi. It means Happy New Year, or May You Have Good Fortune, in Cantonese.
  •    

    Calamondin Oranges

    Pomelo

    Lucky citrus: Both oranges and pomelos are considered good luck for the Lunar New Year. Top photo courtesy FamilyFeedbag.com, bottom photo courtesy Good Eggs | San Francisco.

     

     

    Branzino

    A whole fish is served to ensure a good start and finish to the year. Photo courtesy Eataly.

     

    GOOD LUCK FOODS

    Stock up for Chinese New Year with:

    1. Oranges & Tangerines

    Displaying these fruits, and eating them, is said to bring wealth and luck. The tradition stems from the way the Chinese words for gold and orange sound alike, while the word for tangerine echoes luck.
     
    2. Long Noodles

    Eating the longest possible noodles portends long life. Unless you can buy uncut fresh strands from a pasta shop, look for a box of spaghettoni.
     
    3. Pomelo

    This parent of the grapefruit is thought to bring prosperity and status, because its Cantonese name sounds similar to the words for prosperity and status. (The pomelo was crossed with a variety of orange to produce the grapefruit.)

     
    4. Long Leafy Greens and Long Beans

    Chinese broccoli and long beans are cooked without slicing, to wish for a long life. You can substitute regular broccoli, broccoli rabe or broccolini. As for the long beans: They’re so much fun, so see if you can find them at a Chinese grocer.
     
    5. Whole Fish

    The Chinese word for fish sounds like the word for abundance. The fish is served with the head and tail intact to ensure a good start and finish to the year.

      

    Comments



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.