[1] Dying to dig in to a Red Velvet Pizookie? (photo © BJ’s Restaurant and Brewhouse).

[2] Gel food colors add brighter color without the addition of a lot of liquid food color. Only a few drops of gel color gives the same, or better, result than a teaspoon of liquid color (photo © ChefMaster).

[3] Use quality chocolate chips or chunks, like Guittard (photo © Lake Champlain Chocolates).

[4] Add your favorite vanilla ice cream (photo © Graeter’s).

We wish we lived near a BJ’s Restaurant and Brewhouse, because we’d head right over for a Red Velvet Pizookie.

The limited-edition, ooey-gooey red velvet cookie sundae is on the menu now through the end of February.

The popular Pizookie is a freshly baked red velvet cookie with chunks of sweet cream cheese and white chocolate chips.

It’s topped with two scoops of vanilla bean ice cream, and promises to satisfy sweet cravings.

No BJ’s near you? Make your own with this recipe.
 
 
RECIPE: RED VELVET COOKIES WITH WHITE CHOCOLATE CHIPS

This recipe was adapted from The New York Times. Note that white chocolate chips or chunks tend to get tinted pink when mixed into the red velvet batter.

This recipe creates a cakey cookie, perfect for a cookie sundae.

We added a light drizzle of bittersweet chocolate sauce for a flavor counterpoint. You can serve it on the side if you wish.

To avoid red food color messiness, have some wax paper sheets at hand to hold the used utensils and to press the cookie dough down.
 
Ingredients

 
For The Sundae

 
Preparation

1. SEAT the racks in the center of the oven, and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. CREAM the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.

3. ADD 1 tablespoon red food coloring (up to 1-1/2 tablespoons for really red cookies) and the vanilla extract, and mix on medium speed to combine. Scrape down the sides of the bowl.

4. WHISK the flour, cocoa powder, baking soda, and salt in a small bowl to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk/milk and mix on low speed to combine, then scrape down the sides of the bowl.

5. ADD about 3/4 of the white chocolate chips and mix on low speed to combine. For big cookies, use an ice cream scoop to scoop balls of dough onto the prepared baking sheets, leaving at least 1-1/2 inches between each ball. Use your palm to flatten the balls slightly (use a piece of wax paper here to keep your hands red-free).

6. PRESS the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheets.
 
 
> THE HISTORY OF COOKIES

> THE DIFFERENT TYPES OF COOKIES

Pink gin? Yes, or more accurately, rose gin made with freshly-picked rose petals. From Glendalough Distillery in Dublin, Ireland, it’s just in time for Valentine’s Day…and for upcoming celebrations that cause you to think pink. Mother’s Day? Birthdays? Anniversaries? Baby girls? There’s even National Pink Day on June 23rd*. Not to mention all the gin holidays, below.

This fresh, rose-petal gin was first made to honor the head distiller’s mom, Rose. The occasion was his brother’s wedding. Rose had recently passed away, and this was his way to have her there in spirit—literally.

How do you make rose gin?

Flowers from an Irish rose garden are slowly vapor distilled with wild roses and botanicals from the Wicklow mountains.

After distilling, the intensely floral gin is further infused with even more roses to deepen the flavors and give it its lovely pink hue.

 
For The Hibiscus Tea Syrup

 
Preparation

1. MAKE the hibiscus tea syrup. Steep the tea bags in the water for 15 minutes. Add the sugar and stir until dissolved. Let cool.

2. COMBINE the rose gin, hibiscus tea syrup, and lemon juice in a shaker. Add ice and shake.

3. DOUBLE STRAIN into a coupe glass and top with prosecco. Garnish with a dried lemon wheel and float a rose petal on top.
 
 
GIN HOLIDAYS

More ways to enjoy Rose Gin:

 
 
> THE HISTORY OF GIN
 
 
> THE DIFFERENT TYPES OF GIN

[1] Glendalough Rose Gin and the Hibiscus Rose cocktail—recipe below (photos #1, #2, #3 and #4 © Glenadough Distillery).

[2] A Rose Gin & Tonic.

[3] A Rose Gin Spritz.

[4] For a special gift, how about a bottle of Rose Gin with a bouquet of pink roses?

[5] Hibiscus tea bags make delicious hot or iced herbal tea. These are available on Amazon or directly from Republic Of Tea (photo © Republic Of Tea).

*There’s also National Breast Cancer Awareness Month, October, and international Pink Day on April 13th, an observation against bullying, discrimination, homophobia, transphobia, and transmisogyny around the world.

†Hibiscus can help boost your immune system and may help to prevent cell damage caused by free radicals in the body. This can reduce your risk of developing many significant health complications such as heart disease, diabetes, and cancer. Hibiscus tea contains other antioxidants, such as anthocyanins. It can also lower blood pressure and cholesterol. Here’s more about it.

[1] These fish tacos are made with halibut, but you can substitute your fish of choice. The recipe is below (photo © California Wine Institute).

[2] You can layer on flavor with fruits from avocado and grapefruit to mango and pineapple (photo of ahi tuna tacos © Vital Choice).

[3] You can dice the avocado or serve it in slices (photo © Avocados From Mexico).

[4] Feeling flush? Add some shrimp tacos to the menu (photo © Rio Luna).

[5] Crumbled cotija cheese and other toppings (photo © Cacique Foods | Facebook).

[6] You can air-fry frozen fish fillets. These are garnished with pico de gallo salsa (photo © Omaha Steaks | Facebook).

[7] These tacos use plant-based tuna (photo © Good Catch Foods | Facebook).

It’s taco time! January 25th is National Fish Taco Day. It’s a new holiday, created by Rubio’s Coastal Grill in 2018. January 25th marks the day that Rubio’s founder Ralph Rubio introduced the fish taco at his restaurant, founded in 1983 in San Diego—essentially introducing fish tacos to Southern California and creating a craze.

He discovered fish tacos on a college trip to Baja, Mexico in 1973. Fish tacos had been around for…as long as tacos had been made there. But they weren’t known north of the border.

Rubio found makeshift stands everywhere were selling fish tacos. After a few years of enjoying them on his vacations, Ralph thought that maybe someday, he could make fish tacos in the U.S.

He asked the cook at his favorite stand for the batter recipe: flour, mustard, garlic, oregano, pepper, water.

Finally, in 1983, Rubio was able to open his restaurant in San Diego, setting off a demand for fish tacos that’s still going strong.

Below:

> Create a DIY fish taco party bar.

> The year’s 10 taco holidays.

Elsewhere on The Nibble:

> The history of tacos and Taco Tuesday.

> The year’s 60+ fish and seafood holidays.

> The year’s 25+ Mexican and Tex-Mex food holidays.
 
 
CELEBRATE ALL 10 TACO HOLIDAYS (AND TACO-RELATED)

 
Plus, serve tacos on these Mexican holidays:

 
 
IT’S EASY TO CREATE A DIY FISH TACO BAR

How about inviting friends for a fish DIY taco bar. Line up all the condiments and let guests build their ideal fish tacos.

You can have plant-based seafood for those who are vegetarian or vegan.

This recipe, from Discover California Wines, suggests halibut, but tuna, flounder, cod, or shrimp are also delicious. There are also less expensive fillets—ask your fishmonger for recommendations.

You can use any kind of fish for these tacos, or shrimp if you prefer. Pacific halibut is lean, with thick flakes, and easy to grill.

Ideally, choose a fish that’s sustainably fished or farmed. Seafood Watch, a project of the Monterey Bay Aquarium, can steer you to the best choices in your area.

For a wine pairing with fish tacos: California Sauvignon Blanc or California rosé.

And Margaritas, of course!
 
 
RECIPE: DIY TACO BAR

For 4 Tacos

 
Taco Toppings For The Toppings Bar

Set out as many of these as you like (some duplicate those in the recipe).

 
Preparation

1. TOAST the cumin. If using whole cumin seed, toast it in a small dry skillet over medium heat until it darkens and becomes fragrant. Let cool, then pound fine in a mortar or grind in a spice grinder.

2. COMBINE the cumin, salt, and paprika in a small bowl. Brush the fish all over with olive oil, then season with the spice mix. Refrigerate on a plate for 30 minutes.

3. PREPARE a hot charcoal fire or preheat a gas grill to high.

4. CUT the romaine in half lengthwise, then slice thinly crosswise. Set aside. Put the crema in a small bowl. Whisk in enough cold water to make it thin enough to drizzle. If desired, whisk in finely minced chipotle chile or hot sauce to taste.

5. WRAP the corn tortillas in aluminum foil or a clean kitchen towel. Bring an inch of water to a boil over high heat in the bottom of a steamer. Put the tortilla package in the steamer basket, cover, and steam for 1 minute. Then turn off the heat and let stand for 10 minutes.

7. PLACE the halibut on the grill rack and grill without turning until the flesh just flakes, 8 to 10 minutes, depending on thickness. Transfer to a platter and divide the fish into 8 pieces of roughly equal size.

8. ASSEMBLE the tacos. Put 2 hot tortillas on each of 4 plates. Top each tortilla with some of the shredded romaine, then with a piece of fish. Divide the tomatoes and avocado slices among the tacos. Drizzle the crema over the fish, top with cilantro, and put a lime wedge on each plate. Serve immediately, passing the salsa verde separately.

OR…for a DIY Taco Bar, just hand the fish in tortillas without any toppings, and let people garnish their own.
 

[8] Beer batter fish tacos. Here’s the recipe (photo © Taste Of Home).
 
 

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