Category: drink

new york, new york

Wednesday, November 25th, 2009

There is so much inspiration in New York City. It’s literally around every corner, on every person and in each bite. I’m already thinking about my next trip. Maybe next time, I’ll have a camera. Below are a few highlights from the trip. I hope you all enjoy your long holiday weekend.

The lobby and rooms of the Ace Hotel are fantastically curated and while not the ideal hotel for everyone due to the oddities, Jevan and I found complete comfort where old and new collide. Drink the Stumptown Coffee, have an Old Fashion in the bar, check out the taxidermy, look for the mummified cat (check the bottom left drawer in the lobby), and cross paths with rent stabilized tenants that wouldn’t budge (good for them) when the hotel took over. Rumor has it they only pay $200 per month. I’m serious on all parts, even the kitty.

new york

Images from top left: The Ace Hotel Lobby, Chinatown Ice Cream Factory , Brooklyn shopping at the Future Perfect, Lower East Side shopping at In God We Trust, soup dumplings at the Shanghai Cafe, beer and brats at the Radegast Hall and Biergarten

We spent little money for food while in the city. Strange but true. Most of our choices were modest but completely delicious. Some highlights were the Soup Dumplings from the Shanghai Cafe, lychee and almond cookie ice cream from Chinatown Ice Cream Factory, a shared bowl of Ramen at a little noodle place on St. Marks, and a Brat and Fries at the Radegast Hall and Biergarten. Our first night in the city we had a tequila at Los Feliz. What seems to be a tiny little Mexican joint in the Lower East Side serving tacos and good tequila. Later we found out there were two levels below us. On the fringe of Chinatown is the East Side Company Bar. It’s a speakeasy of sorts, as the only sign you’ll see is a tiny gold label on the door. It’s dark, intimate and has tin ceilings and candles everywhere. Walking in you get a faint whiff of, get this, honey, it’s part of the bartender’s mise en place. The drinks reminds me of the cocktails of years past. I had a sazerac and it was near perfection.

new york_02Images from top left: Tim Burton Sketch, East Side Company signage, Los Feliz Taqueria, Tim Burton sketch.

If you’re like me regardless of how many times you go to NY, a museum trip never disappoints. This time we checked out the Tim Burton exhibit at the MOMA. Little did I know Tim Burton was and is such a prolific artist. There were hundreds if not thousands of sketches chronicling his entire life.

Photos: [Ace Hotel - New York Times; Chinatown Ice Cream Factory via Qype; Radegast Hall and Biergarten - Melissa Hom; Los Feliz - Jim Knapp]

a little about food and my man

Friday, October 23rd, 2009

Thanks for those of you who voted. It gives me a better idea of which direction I should be heading. I truly appreciate your comments. Have a wonderful fall weekend.

carne asada

There’s a saying that the way to a man’s heart is through his stomach. I never question this saying. I was raised on that same motto, minus the man bit, you all know I’m not a man, right? Does anyone care for seconds, is asked so many times during my family’s meal we could easily go months without saying I love you. It’s not that we don’t love one another. You see, where I come from, food is love. And the more we make, eat and share, the more we love. This past Sunday was Jevan’s birthday. And what better way to show my love than to cook for him and our friends some of his favorite food. I know his name comes up regularly and I rarely talk specifics. Mainly because we are both such private people. That, and I seriously doubt you would find our day to day lives very interesting. But birthdays are worthy. At least the food is.

This year we had a casual celebration at the house, full of friends, kids and pups. And the weather couldn’t have been more cooperative. Normally when we have such a large group of people over, I usually fret and end up in the kitchen cooking and prepping and being completely anti-social. That or I’m trying to work around 20 people standing in the kitchen. Which is fine because our house isn’t that big and standing near the food and drink is never a bad place. Plus I get to hang out with everyone. The thing is, I happen to be horrible at talking/listening and doing anything else kitchen related at the same time. I wish I could be one of those people, I envy them. Instead I burn something or completely glaze over when someone is talking to me because I’m thinking about the cheese that needs to be grated. Horrible I know, I’m really, really trying to be better about this.

So this year, I was determined to have good, easy, make-it-yourself type food and cocktails and be able to enjoy the festivities as much as everyone else. The trick, I’ve found, is to find food that’s just as good if you make it the day before. This time, I made most everything on Saturday, which made for a very easy Sunday. And only involved me walking away mid conversation a couple of times to tend to something.

Picture 16

Here’s what we made.

Knock your socks off Margaritas, boy do these do the trick.
Micheladas

And a street food inspired taco bar full of:
Roasted Tomatillo Salsa – compliments of the birthday man.
Carne Asada – I used flap steak instead of skirt. It was much less expensive and just as good. Jevan grilled this just before eating.
Shredded Pork with Roasted Tomatoes and Chipotle Chiles
Pinto Beans with Chiles
Guatemalan Red-Cabbage Relish – the recipe says it’s enough for 12. Um, more like 30. It wasn’t a big hit at our house but definitely looks pretty and I enjoyed it. Also know that I have a thing for anything that is remotely pickled. I omitted the beet juice, orange zest, allspice and used ground cumin instead of cumin seeds. The recipe has a ton of ingredients and the goal was simplicity.
And of course all the extras: corn and flour tortillas, grilled veggies, queso crema, avocado, cilantro and hot sauce. Please don’t forget the hot sauce.

Last but not least, I thought I would share a poem Jevan’s Pops wrote for his birthday. Jevan’s from Portland and I’m from East Tennessee. We both have quite a fondness for rain. I think it’s perfect for his birthday.

Sunday, Early
(for Jevan on his day)

mist coats the streets of our town

sweetens and softens this easy
slow morning

pleases like a sweater of finest
cashmere or cane of Cuban
sugar.

[Photos: Carne Asada - Tom Schierlitz, Michelada - Romulo Yanes]

the brooklyn

Wednesday, October 14th, 2009

Picture 1

I have a new series in the works that I’m excited to unveil. Very soon, maybe even this week! While working on the series, good friend and designer, Erin Fearins, shared with me her hubby’s version of a Manhattan. This Manhattan-like-drink is coined the Brooklyn, where she and her husband, Jesse, live and work. I haven’t tried the drink yet but I can tell it is completely perfect for fall. Normally I wouldn’t post a recipe without testing it first but I trust Erin. And you should too. Especially when it comes to whiskey, bourbon, rye and the like. And just so you don’t think I’m being bossy, let me explain.

Erin is from Tennessee. Being from Tennessee should be enough of an explanation when it comes to whiskey drinks. So in theory, I could stop at Tennessee and you would probably be satisfied. But there’s much more to it than just being Southern. When it comes to vintage cocktails she’s got it down. The last time Jevan and I were in Brooklyn, she mixed up a batch of Pimm’s Cup. A perfect summer drink. The time before that, upon her suggestion, the two of us drank multiple Old Fashioneds into the wee hours of the morning. She is about the only gal I know who will instigate whiskey drinking. And I can never say no to a good whiskey drink. After all, I’m from Tennessee too.

So, I think the Brooklyn is the perfect introduction to the wonderfully talented Erin, and of course Jesse, bartender of the Brooklyn.

the BROOKLYN:
2 oz Jim Beam rye whiskey
1/4 oz dry vermouth (you can also use sweet vermouth)
1/4 oz Amer Picon (see recipe below)
1/4 oz maraschino liqueur
cracked ice
Combine ingredients in a mixing glass.  Fill with cracked ice and stir briskly for 30 seconds. Strain into a chilled cocktail glass. Garnish with a cherry.

Amer Picon is a French liqueur and is often difficult to find. Fortunately Erin included a recipe so you can make your own.

BOUDREAU’S AMER PICON RECIPE #3
1 bottle Amaro Ramazzotti
2 1/2 cups orange tincture (see below)
1/4 bottle Stirrings Blood Orange Bitters
1/4 liter Evian

Place all ingredients into a container and stir
Allow ingredients to get to know each other for at least one week
Filter and bottle
Keep excess refrigerated

ORANGE TINCTURE
1 bottle Smirnoff Blue Label Vodka or other high proof vodka
8-10 organic oranges

Take a number of organically grown oranges (which should have untreated, pesticide-free skins), and use a fine-bladed paring knife to trim away just the colored part of the skin, leaving the bitter white part behind. Lay the strips skin-side down on a plate and let them dry at room temperature for 3-4 days, until they have shriveled and are no longer moist. Store the dried peel in a dark place, in a clean jar.

Take any size jar, and fill it half way with dried orange peel.
Fill remainder of jar with high-proof vodka
Let sit for two months
Strain and filter
Tips:  To shorten infusion time, shake three times a day and infuse for 1 month.  High proof vodka extracts more flavor, so if possible, use Everclear and infuse for three weeks, then, after filtering, add water to bring down the proof.

[the Brooklyn is adapted from imbibe magazine July/August 2007 issue. Photo: Rollando Bello]

Addendum #1: Amer Picon recipe can be found here.

vee-noh!

Tuesday, October 6th, 2009

veeno_peenohnewahhhveenoh_all

I don’t know about you, but half the time I pick a wine, it’s because of it’s label. No excuses when you mispronounce these phonetically spelled bottles by Caroline Gilroy.

“I have designed a new range of Australian wines. The concept behind Vee-Noh! is pronunciation. I have worked in the hospitality industry for a few years and am always amused how people pronounce certain wines, often incorrectly. I believe I have developed a cheeky solution.”

[via The Dieline]

pomegranate margarita

Friday, August 14th, 2009

pom+marg_01

My sister-in-law Catherine introduced me to these margs a few months ago.They are great alone but when paired with a Mexican fiesta, they have become my new favorite margarita. This recipe is just as simple to double or triple if you have a group. However, a juicer really helps with all the lime squeezing you’ll be doing.

Pomegranate Margarita
makes 4 margs

1 cup fresh squeezed lime juice
1 cup Triple Sec
1 cup Pomegranate juice
1 cup good tequila
Garnish with mint

Preparation
Mix all ingredients in a pitcher or glass bottle. Serve over ice with a salted glass rim or blended with salt.

Photo: Catherine

cocktail of the week – casa noble tequila

Friday, July 24th, 2009

casa+noble+tequila+company

It’s been a crazy week and not likely to let up for at least a few weeks. My remedy? A tequila to sip. Not officially a cocktail I realize, it’s much more simple than a cocktail. One that requires no ice, mixer, lime, shaking or salt. All you really need is the vessel. How’s that for simple?

One of my favorite tequilas is from Casa Noble Tequila Company. A tequila house that’s been distilling tequila for over 200 years. And get this all their blue agave plants are 100% USDA organic. So far I have only tried the Crystal but am looking forward to sampling the reposado in the very near future.

pimms cup

Friday, July 17th, 2009

pimms+cup

It’s Friday and soon enough will be time for a cocktail. This is one of my favorite summertime drinks. Have you had a Pimms Cup yet? If not, you should.

Pour 1 jigger Pimm’s (I use Pimms No. 1) over ice cubes in a tall glass. Fill it with lemon soda or ginger ale and garnish the glass with a thin slice of cucumber, a slice of lemon, and a sprig of mint.

Photo: Romulo Yanes